One of Our Loves! – Thrive Market!

Hey y’all!!

I wanted to share a love we have had for a long time, and know you will love too! I talk about this all the time…if you know me personally, you know!

W and I love Thrive Market! We’ve been using it for 2.5 years and have yet to be anything but happy with it! It really is the end all be all market place in our opinion.

Thrive gives you the ability to search by diet, whether you are Paleo, Keto, Vegetarian, Gluten-Free, all Organic, Whole 30, Low FODMAP…you name it, they have it! And from there friends, it is the easiest shopping you’ve ever done. There’s no worrying about if it’s Keto, if it’s certified Organic, if it is Gluten-Free…Thrive has done all the work for you.

We really depended on Thrive when the world shut down for a little bit recently. W is Italian, and we couldn’t find pasta to save our lives in the grocery store. And friends, pasta is a necessity in this house! But, you know Thrive came through for us. We got so many staples during that time because of Thrive and were so thankful for it.

Y’all, I can’t talk enough about Thrive Market. It’s like a Costco membership, but you can choose to pay for the year, or go month to month. You order things when you need to, and there are no minimums or catches. And when you get your membership you also get to choose a FREE gift that values at $24!!

Thrive has never done us wrong friends. Their deliveries are always super fast and we haven’t had anything come damaged or missing. They personalize their boxes and y’all…that small touch really makes a difference to me. It’s the tiny touches that keep me coming back.

I hope you’ll try Thrive Market. We couldn’t be happier with them. And in all honesty friends, when you try something through my website or use a code of mine, you are supporting my family. You are supporting my business; a small, woman owned business that is helping pay for my families needs. In advance…thank you, from the bottom of my heart.

Click here to check out Thrive and grab your membership and shop all of their amazing, healthy products. It’s like a Whole Foods, Trader Joes and Costco mixed into one…my heart y’all!



What We’re Eating

Hey y’all!

We have some exciting news!

Yep…you read that right. I quit my job. In the middle of a pandemic. In the year 2020 which has already been very strange. And, without a super clear plan set in place. But friends, we are very happy with our decision.

We thought about it all summer, had many discussions, I cried lots of tears and our hearts were very heavy when we decided to finally go through with it. It has been the most crazy, freeing, scary, passion building experience I have ever been through.

But, needless to say, with a change in employment, came a change in our budget. So, not that I didn’t focus on our budget before, but now we will be even more focused on budget friendly meals or ones that can be stretched. So, let’s jump in!

What We’re Eating

August 1st – August 7th

Saturday: Panini with assorted Italian meats, havarti, arugula and pesto aioli

Sunday: Baked potatoes with turkey chili and cheese (didn’t use this meal last week) 🙂

Monday: Crunchy cabbage salad with sesame ginger dressing and grilled chicken breasts (this was such a hit last week we are having it again!)

Tuesday: Jalapeno, green onion bun-less turkey burgers with W’s famous baked french fries (friends, they are to die for!)

Wednesday: Tamale pie

Thursday: Rigis 🙂 (W loves rigatoni with my homemade red sauce; we call it Rigis)

Friday: Date night!!!!! Ahi tuna poke bowls with homemade sushi rice, cucumber, avocado, radish, and all the other yummy poke bowl toppings

Dessert for the week: Keeping it simple with a square of dark chocolate here and there 🙂

Y’all, I love to make ingredients go further by using them for more than just one meal (turkey for chili and burgers, ground beef for tamale pie and rigis; stretching meals with lots of extra veggies mixed in. A good time to clean out your fridge too!). We eat a lot of leftovers and always try our best to use all we can so not much goes to waste, if anything.

Our meals this week are budget friendly and have allowed us to have enough money left over in our weekly budget for a date night of poke, which isn’t always the most cost friendly meal. But, saving during the week on meals and having date night at home with games, homemade cocktails, and quality time together, allows us to splurge a bit on the meal itself.

I hope y’all have a really nice week! We will keep you updated on all of my new adventures. I am so excited for this new chapter in our life. My future is wide open…



Our Famous Pickled Jalapenos!

Howdy friends!

When W and I got married, I’m not sure he knew what he was in for. I grew up learning how to can things, pickle things and turn fruit into butter…he did not see it coming.

I have a deep desire to make things at home as much as I possibly can. And for about a year now I have been making homemade pickled jalapenos. W loves them on all kinds of things…nachos, totchos, tacos, frittata, tostadas, quesadillas, sandwiches, salads, burgers, pizza…you name it, W would probably love pickled jalapenos on it.

This recipe is super easy, it just takes a little time and care. My advice, turn on some tunes and pickle the afternoon away!

Homemade Pickled Jalapenos


7 jalapenos, seeded and sliced (if you want it spicier, leave the seeds in)

2-3 garlic cloves, peeled and smashed

1/2 cup distilled white vinegar

1/2 cup water

2 TBS sugar

1 TBS salt


1. Put sliced jalapenos into a mason jar, or any other glass jar that has a lid.

2. In a small saucepan, bring the garlic, vinegar, water, sugar and salt to a boil. Stir and make sure the sugar is completely melted. Remove from heat and let cool.

3. When the brine is cool, pour over the jalapenos. Put the lid on and gently shake to distribute the brine and get rid of any air bubbles. Once cooled completely, put the jar into the fridge to chill. They should be ready to eat in 24-48 hours. You can keep these in the fridge for up to six months, but I guarantee they won’t last but a week or two 🙂

*This recipe makes a 16 oz. Ball jar comfortably. I always double the recipe because we go through them so fast and usually have some brine left over. Don’t waste it…pour it over red onions and use them for taco night!

We really hope you enjoy these pickled jalapenos! Get creative y’all and add other ingredients that you find tasty, and definitely get creative in your uses for them! I’ve used the pickling liquid in salad dressings, sauces and even cocktails.

As always, leave us your comments and tell us what you think!

Happy pickling friends!