What We’re Eating

Hey y’all!

I seem to be at a loss for words this week friends. I’ve been sitting here staring at a blinking cursor for-what-feels-like-ever, and can’t come up with anything insightful to say. W and I have had a busy week and are grateful for a little downtime. Although sometimes the weekends feel more busy than the week. Anyone else?!

Let’s jump in and maybe more words will come to me πŸ™‚

What we’re eating this week!

July 18th – July 24th

Saturday: Grazing dinner

Sunday: Focaccia…we didn’t make it last week

Monday: Salmon packets with carrots and broccoli with marinated vegetable salad

Tuesday: Pasta Scallopini, which isn’t really scallopini but we call it that πŸ™‚ Maybe I’ll post the recipe soon

Wednesday: Chicken quinoa bowls with pico de gallo, black beans, lime, shredded cheese and corn

Thursday: Panino! Italian meats, havarti, arugula and pesto aioli

Friday: Pork with homemade rice pilaf and sauteed vegetables

Dessert for the week: Low sugar Jell-O with Lime Vitality for a summer twist!

As I sit here listening to Gilmore Girls and deciding what to organize next in our house, I am relieved. Relieved and at peace that I am surrounded by my family, whom I love so much and is so supportive, that I have the things I need and that I have had this amazing opportunity to try and make a dream of mine come true. To write for strangers on the internet πŸ™‚

If you are here and reading this right now, give it some love, share it with your friends and family if you think they would love it, and help support a gal that is daring to dream.

Until next week friends.



Italian Tuna Pasta

Hi friends!

I can’t wait to share this one with you!! Quite a few of you have been intrigued by the mention of this one on our meal plan the last few weeks. It may sound a little weird, a tiny bit crazy, even a little icky…but I promise you, if you give it a chance, it may make a few appearances on your meal plan.

Italian Tuna Pasta


16 oz. Linguine (or other long pasta of choice)


2 Tbs. neutral, high heat oil (we use Avocado oil)

4-6 anchovies

3-5 garlic cloves, pressed or finely chopped

3 oz. bottle of capers, drained

12 oz. canned tuna (preferably canned in quality olive oil), drained

1/2 cup fresh dill, finely chopped

1/4 cup fresh basil, finely chopped

Lemon Vitality essential oil


In a pot of boiling water that’s salted like the ocean, cook pasta according to package directions, until al dente. When draining, save 1.5 cups pasta water.

In a large skillet, heat the oil over medium heat. Add the anchovies and cook until they almost disappear into the oil. Add the garlic and cook until fragrant. Add capers and lightly fry them until they blossom (open up and start to crisp up).

Once the capers are crisped up, add the tuna and break it up with your spoon or spatula. Add half the pasta water and stir to combine. Add pasta and fresh herbs and gently toss. If the pasta is dry, add the reserved pasta water until it is the consistency that you would like. Add any additional salt, if needed.

Now add Lemon Vitality essential oil a few drops at a time until it tastes right to you. Start slow, 2-3 drops, and taste. If it needs more, add more! Lemon oil is super refreshing and boosts the flavor of anything it’s added to. It really makes this pasta taste like summer. Drizzle a little high quality olive oil over the top once the pasta is served for a little extra decadence.

When it comes to ingesting oils y’all, remember that quality matters. I personally wouldn’t use just any oil to put into the food I cook for my family. Definitely not the ones from Target or other online companies. Young Living has the Seed to Seal promise and I feel so safe ingesting their oils. Did you know that Young Living doesn’t even use land to grow their plants if it has been treated with pesticides in the last 50 years?! That’s what I mean friends…it matters to me how my oils are made.

I hope y’all try this pasta, even during these warm , summer months. It is so light and tastes like the ocean in the best way possible. And don’t be afraid of the anchovies. They won’t taste fishy; they just give this dish a nutty je ne sais quoi. Plus, the Italian in my family really likes it πŸ™‚

xo friends


What We’re Eating

Hello friends!

It’s that time again! We’ve had a busy weekend so I’m a bit behind, but never the less, I am here and sharing with you what we will be making this week, hopefully providing you with some inspiration.

There is one repeat from a couple of weeks ago because it was so amazing that we had to have it again! I plan to post the recipe soon for y’all. It is super easy and definitely budget friendly. It may sound a little weird, but, I promise if you give it a chance, it really is delicious and, surprisingly, really light for summer.

What we’re eating this week!

July 11th – July 17th

Saturday: Grazing dinner. We like to do these once in a while. Olives, deli meats, fruit, pretzels, pickled eggs, etc.

Sunday: Pork belly tacos with pineapple salsa, shredded cabbage slaw and homemade Spanish rice

Monday: Steak salad with tomatoes, crispy onions and croutons! And the ACV dressing that I didn’t get to post to IG last week πŸ™‚

Tuesday: Grilled chicken with grilled eggplant and corn

Wednesday: Smashed chicken burgers seasoned with green onion and jalapeno, with caramelized red bell pepper and onion and vinegar slaw on the side

Thursday: Italian tuna pasta!!!! This was so amazing a couple of weeks ago that we decided to do it again!

Friday: Homemade focaccia topped with homemade red sauce, fresh basil, mozzarella and prosciutto

Dessert for the week: Dark chocolate and port…again πŸ™‚ we love an after dinner cocktail

We have a busy week ahead of us with possibly some big decisions to make. We hope to make the right ones for us, but it’s always scary to jump into the unknown isn’t it?! I’ve tried to ask my close friends and family for advice and they have all basically said the same thing. That it’s a leap of faith. And that is what we will do if we need to. Of course we are preparing as best we can, do our part to make this leap as predictable as possible, but in the end, it is all based on our faith. That things will work out, even if it looks different than what we pictured in our mind.

We appreciate your support friends. I want to remind you that when you support someone like me, a gal who is trying to run a small online business, you are helping an entire network of people. By purchasing starter kits through me, or using Essential Rewards to get healthy products delivered to your door each month, or using promos codes with companies I have partnered with, you are helping my family. You are helping me make a paycheck that I can use to pay for medical bills, feed my family and take care of our everyday needs. You are also helping in making my dreams come true of being a small business owner, a writer and a dreamer that has seen the impossible come true. Thank you, from the bottom of my heart.

Until next week friends!



What We’re Eating

Hiya friends!

A lot of you ask me often, “what are you eating this week?”. Y’all like new ideas and are curious what we are trying next. So, I thought I would start a new series about what we are cooking each week!!

Full disclosure friends, I don’t use recipes often. I like to experiment and play in the kitchen. So, when I have a link to a recipe, I will share it, when I don’t, our ideas will give you the inspiration and you take over from there…I have confidence in you…I know you are creative and amazing!

So, let’s get to it shall we?!

What we’re eating this week!

June 13th – June 18th

Saturday: Homemade pepperoni and pickled jalapeno pizza!

Sunday: Date night!!! Ribeye steaks with a fancy salad (butter lettuce, Persian cucumbers, sliced apple, pecans and burrata)

Monday: Tostadas with vegetarian refried beans and grilled chicken breasts and vegetables (zucchini, mushrooms and corn) with fresh radish and salsa

Tuesday: Corned beef in the slow cooker with sauteed cabbage, sweet and sour red cabbage and caramelized onions

Wednesday: Grilled brats with white bean salad (with cucumber, red and yellow bell pepper, grilled corn and mozzarella cheese)

Thursday: Pasta salad with fresh corn, marinated artichoke hearts, kalamata olives, multi-color tomatoes, salami and mozzarella cheese

Friday: Nothing planned yet, but maybe we’ll use a gift card we have to support a local restaurant πŸ™‚

Dessert for the week: low sugar raspberry jello with fresh raspberries and strawberries mixed in and light whipped cream!

You may see a trend here…fresh corn! Corn is in season right now and it is insanely good! I was raised on farm fresh California corn and I can’t not take advantage of it when it shows up in our grocery stores. And when I use it in something like pasta salad, I cut it right from the cob without cooking it, and then milk the corn…yes, you read that right, I milk it! When you’ve cut all the kernels off the cob, turn your knife over to the blunt side, hold the cob in a bowl and run your knife up and down the cob and you’ll see the juice, or milk, come out of it. I use this milk in the dressing for my pasta salad and y’all…once you try it, you will never go back! It is so fresh and so delicious.

If y’all have questions about these meals, email us or send us a DM on Instagram. I love sharing these kinds of things with you my friends. Helping each other get new ideas and sharing what we love. Please share your meal ideas with us too!



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 πŸ™‚

*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!