Frozen Garlic Cubes!

Where have you been all of my life???

I bought this at Trader Joe’s…I finally remembered I had this in my freezer. My son told me to try these and he is so right!

This is the underside of the packaging. Cute little squares of garlic. I clove per cube!

This is the opened package. Just pop out however many cloves you need for a recipe and then put them back in your freezer until later.

This gives me so many ideas for processing and freezing my own garlic. Thanks TJ’s! I ❤️ U always!


New Healthy Dog Treats!

Our dog Sitka is 4 now and we really want him to live forever and ever, or at least as long as we are lucky enough to have him to spoil and love! It’s super tempting to grab those easy, super stinky dog treats that all dogs adore from the store, but our Sitka loves homemade treats even more!oatflour

I use quick oats and process them down to a flour for pup treats…


Same with organic cheerio type cereal…


As well as organic rice cereal! These have a consistency of panko bread crumbs. Just wait, you’ll get it in a sec.


These peanut butter balls are no-bakes and so freaking easy and just 4 ingredients! Here’s the recipe:

No-Bake Peanut Butter Ball Pup Treats


  • 3 cups rolled oats, processed into medium coarse thickness (not fine)
  • 1 cup fresh peanut butter, non-salted (I use organic, non-salted fresh peanut butter)
  • 1/2 cup water  (you can sub out the water for milk or broth if you’d like)
  • 1 4oz pouch of baby food fruit, such as apples & oats

Hand mix or food process all of the ingredients in a bowl until it looks like this gooey mess:


Using a small cookie scoop, scoop out mixture and hand roll.

Roll the formed balls in processed oats.

It’s that easy! I store these in an airtight container in the fridge, which can last in there for up to a week, but they never last that long! 🙂

Blueberry Chia Pup Treats

Seriously, Jon even tried these and said they were bomb! (Sitka agreed!) You don’t need to worry about using chia seeds for these- they’re vet approved! Chia seeds even help with dogs shiny coats- just make sure you soak them first!



1 4oz pouch of baby food fruit or veggies

1/4 cup of frozen blueberries, processed or chopped

1 cup brown rice flour

1/2 cup powdered cherrios

1/2 powdered rice cereal

2 tsp soaked chia seeds

1 large egg, beaten

1 tbsp honey


I just throw blueberries into my food processor and use them this way!


I wasn’t kidding about the baby food! It’s awesome! I make veggie treats with them too!


I put everything into my food processor and pulse until its all combined. Depending on the type of baby food you use, etc. you may need to add a little more of the dry ingredients to get a wet dough, but something that you can roll out and cut with a cookie cutter. I added about 1/4 of powdered cherrios today to get the right consistency.

Bake in a 350 degree oven for about 15 mins. They will be a little soft still, but firm enough to transfer to a cooling rack after a few minutes.

You can store these in your fridge for up to a week!




Salsa 2 Ways!

Between what is ready to pick at my house and what I found at the farmers market last weekend, I had some extra jalepenos and poblano peppers needing to be used, so I made salsa!


3 jalepenos, seeds removed

2 poblanos, seeds removed

2-4 tomatoes

1 onion

4 cloves of garlic

Cilantro- I use a handful, it’s to your taste

Salt & pepper

I pulsed it, just long enough for there to still be some small chunks. My guy doesn’t like salsa too thin!

I do something some people don’t…I strain the salsa to remove the excess juices. Not all, but enough so it’s not juicy.

I put half into a reusable container to lid up and then…

Add the other half to a container with some fresh corn! Jon LOVES corn salsa.

*one thing to note: corn salsa only gets better as it sits in the fridge for a day or so. It melds with the onions and peppers and takes on a fab flavor.

I like easy “recipes” like this!



Slow Cooker Beef & Broccoli!

This is some seriously easy stuff to make! I put it on my slow cooker at 2pm and it was ready to eat 4 hours later!


3 lbs steak, sliced thin and into strips

2 cups beef broth

2/3 cup reduced sodium soy sauce

1/2 cup brown sugar

2 tbsp sesame oil

5 cloves garlic, minced

6 tbsp cornstarch

6 tbsps water

3 heads broccoli, cut into florets

Rice or noodles, cooked


Inside the slow cooker, whisk together broth, soy sauce, sesame oil, garlic and brown sugar.

Place slices of beef (uncooked) in the liquid and toss to coat.

Cover either lid and cook for 4 hours on the low setting.

After 4 hours, whisk together cornstarch and water in small bowl. Add mixture to slow cooker, along with the broccoli florets. Gently stir to combine.

Cover with lid and cook 30 minutes on low to cook broccoli and thicken sauce.

I always prefer to serve over brown rice, but noodles or another rice variety is great!



Amazing Slow Cooker Pot Roast!

I’m spoiled with one of those Cuisinart all-in-one slow cookers that’s non-stick. I’ve only had it about 1 year, but WHERE HAS IT BEEN ALL OF MY LIFE? Seriously, its worth it to splurge and have a non-stick version because the clean up takes just a minute. The stuck-on food on my old slow cooker was why I didn’t use it very often. That’s all changed!


1 chuck roast (mine was 3lbs)

Olive oil

1 pound carrots, cut into chunks (I use rainbow carrots)

1 onion, peeled and cut into large chunks

3 stalks celery, cut into large chunks

1 pound of small potatoes, cut in half (I use small purple potatoes)

2 cups beef broth

1 tbsp corn starch


Seasoning for meat:

The meat gets its own section. 🙂

2 tbsps steak seasoning

1 tbsp sea salt or kosher salt

4 garlic cloves, minced

1 tbsp dried thyme

2 tbsp dried rosemary


Rub all over both sides of meat and sear meat in hot pan with olive oil. Remove from pan and set aside.


Here comes the veggies! I use all organic veggies. Cook in same super hot and olive oil coated pan as you cooked the meat in and keep moving them around for about 5 minutes, until they have a nice sear on the edges.

Place meat in slow cooker, then seared veggies all around the meat. Cover the meat and veggies with the beef broth.


It should look like this! 🙂


Cook on low for 7 hours. After its all done, pull the roast and veggies out and set aside. Skim any fat off of the surface of the drippings. Pour drippings into saucepan with the cornstarch whisked in and cook 5-7 mins on medium heat until it gets to a slow boil. That’s some mean flavored gravy. I always go crazy and make mashed potatoes too. My fam loves them whenever possible!



Taco Salad With Homemade Avocado Crema!

I’ve always loved Taco Salads. I prefer them when I can control the ingredients and love baking shells instead of frying!

I do fry up the poblano and jalepeno rings however!

The Crema:

4 avocados, halved and scooped out

2 limes, squeezed

1/4 c cilantro

1 cup sour cream

1 clove of garlic

1/2 tsp sea salt, 1/2 tsp black pepper

Just blend it or pulse in the food processor! We store the Crema in squeeze bottles with lids in the fridge. 🙂

Back to my salad:

I usually line the bottom with refried black beans, hamburger browned with taco seasonings and then just start layering on whatever peppers, cheese, and other toppings sound great! I love how everyone can make them how they want!


Roasting Veggies!

Whether I’m roasting broccoli, carrots, cauliflower or potatoes, I’ve found that it’s important to make sure everything is close to the same size to ensure even roasting.

I always drizzle olive oil and sprinkle sea salt and cracked black pepper on the Silpat prior to loading the sheet pan with the cut veggies. After I top with veggies, I drizzle and sprinkle a little more, add 3-4 cloves of chopped fresh garlic and fresh herbs. In this roasting, I added fresh oregano and flat leaf parsley, because my herb garden is is going wild right now!

*One tip I’ve learned through failure is if you want to throw broccoli or cauliflower on with your other veggies, they take half the time to roast! Just add them after you’ve flipped the others and you’ll be great!

I preheat the oven to 400 degrees and then roast for 20-30 mins depending on how crispy you’re wanting your roasted veggies!

This Veronica Romanesco will be roasted soon! (I literally check on my Romanesco plants every day!)

I could literally eat roasted veggies every single day. When I pack my lunch, I love to bring them in a container and just munch on them, even if they’re cold!

Happy roasting!


Lemon Cream Cheese Pie With Strawberry Glaze!

Ok, so initially the plan was to make a strawberry cream cheese pie, but then I couldn’t get lemon curd out of my mind! I love lemon anything and the idea of lemon and strawberry together was irresistible!


Typically, you see graham cracker crust with cream cheese pie, but with lemons dancing through my mind already, I decided to use some of my favorite Trader Joe’s cookies that my son brought to me the week prior. Here they are in all of their glory:


They are so amazing on their own…light and slightly lemony. Yum.



I put 2 sleeves of cookies in my food processor and pulsed it until they were fine crumbs, then drizzled in 3 tbsp of melted butter and pulsed that until combined. I then pressed the mixture into a pie plate and popped it in the fridge while prepping the cream cheese filling.



  • 8 oz cream cheese softened, not light
  • 1/3 cup sweetened condensed milk
  • 1/2 tsp vanilla bean paste or vanilla powder
  • 3 tbsp powdered sugar

Using a mixer, beat cream cheese until smooth. While continuously beating, slowly add sweetened condensed milk and then vanilla extract. Add powdered sugar and beat until smooth. Pour into the cool crust, then tightly cover and refrigerate until firm, at least 3 hours or up to overnight.



I use Ina Garten’s recipe, because she’s a genius and everything she makes is perfection. Here’s where I am getting the recipe:


  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter, room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice (3 to 4 lemons)
  • 1/8 teaspoon kosher salt


Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.



  • cups ripe strawberries, hulled
  • 1cup sugar
  • 1tsp cornstarch, dissolved in
  • 1cup cold water
  • tbsp butter
  • tsp lemon juice, freshly squeezed


  1. Crush enough strawberries to make 1 cup pulp.
  2. Place pulp in medium saucepan; add 1/2 cup sugar and cornstarch mixture.
  3. Cook and stir over medium heat 2 minutes or until mixture boils, thickens and is clear.
  4. Remove saucepan from heat; stir in 1 tablespoon butter and lemon juice.
  5. Cool to room temperature.


I give the filling in the crust about 30 mins at least to sit in the fridge before topping with the lemon curd, then another 30 mins before I put the strawberry glaze on too! So good!

Any questions, shoot me a message!



It’s All About The Sauces Around These Parts!

This chick has been busy! Full time school all year, one graduation yesterday, another tomorrow, another kiddo coming home tomorrow too…It’s AWESOME! With everyone at home as of tomorrow, I made sure we have some of the favorite sauces for the kids…homemade pesto and tomatillo verde are both major hits here at my house and they’re so easy!


I grew this organic Purple Opal and Genovese Basil in the garden and it’s amazing! The purple tastes just a tad more mild than the green and together they’re heaven!


I have a hubby who has never loved Pesto. (He actually makes a face when he hears the name.) I decided to try something new and used the mix of basil varieties with almonds instead of pine nuts. (lemon juice, olive oil, garlic, parmesan & some fresh parsley too!) He loves it, which is really satisfying to me!


I just pulsed everything in my Cuisinart a few times, topped with a light drizze of olive oil and sealed up in jars for this weekend. 🙂


Verde. It’s flavor makes me happy. I especially love it drizzled on my carne asada tacos, which is what the plan is for this weekend. Tomatillos, shallots, Poblano peppers, garlic all coated with olive oil, sea salt and cracked black pepper. Roast in a 400 degree oven for about 15 minutes and put right into a blender or food processor and pulse it up!


It’s really that easy. (Always great!)


I put in containers with a light drizzle of olive oil and seal them up until Asada night!

I haven’t posted in so long because I have had such a crazy work and school load, but I am thankfully getting close to a break and I am happy to get back to cooking and baking for joy! I have missed it tons! As always, if you have any questions about my recipes, shoot me a message!



Homemade Sprinkles!

It’s easier than you think!

After you’ve colored & divided the frosting into several bags, spread wax paper out and make lines! You can use different tips for different shapes if you’d like, but for most I like to use no tip and just snip the end of the bag to mimic a small round tip. (Way easier!)

Let these dry overnight! I flip one half over the other…

Then I take my kitchen scraper and “cut” the lines vertically. You can make the sprinkles tiny or longer-whatever you want!

They always turn out cute, unless you don’t let them dry all of the way!

I store mine in super small mason jars to keep them fresh. You can keep them for a few months all air tight!

Here’s my royal icing recipe:

1c powdered sugar

1tsp merengue powder

1tsp water

Seriously- that’s all. For these, I quadrupled the recipe- adding just a teeny bit more water. Sometimes as you are coloring, the frosting starts to dry up before you can get it sealed in bags. Just add a little more water. So simple!

Happy baking!