My birthday was kind of a bust 🙁 I got some sort of weird stomach bug where every time I ate something, it hurt. It lasted like 4 days. It was rough!! It felt like a sibo flare up, but it was worse. Glad thats over!

So, in light of eating again, I thought I would share some of my current faves


Kale Salad

This salad is a staple in my house. It has a bright lemony creamy dressing and a million different toppings. My faves are peas, raisins, cashews, shredded carrots, green onions, bell peppers and avocado- holy yummers! I make a biiig batch and have it throughout the week.

  • Goat Cheese

Goat Cheese

I have sworn off dairy as it doesnt do good things for my kiddo or for me. But I still love something a little creamy, so goat cheese it is! I love to eat it plain or melted on top of a burger. Soooo yummy! This bad boy was $7 at Costco.

  • Deschutes Brewery Red Chair

Deschutes Brewery Red Chair

A friend gave me some of this when we were hanging out in her backyard with our babies. Im usually a darker beer kinda gal (when I drink, which is a lot more recently due to be relaxed and enjoying things I normally avoid) but I really like this IPA! Its so delicious and flavorful!

  • Blueberries


These guys are back in action at Costco!! Itll be a while before the ones in our backyard are ready, so in the meantime, I am loving these. I already made blueberry muffins that were super good!

  • Raisins and Sunflower Seed Butter

Raisins and Sunflower Seed Butter

Breastfeeding is exhausting and it makes me soooo hungry! So I have been looking for more calories in a quick snack besides nuts. This is a perfect combo! I stir in some raisins with the butter and top with cinnamon. Its easy to eat and doesnt get my tummy hot n bothered.

  • Bone Broth

Bone Broth

And, as always, I am sipping on bone broth. I use grass fed knuckle and femur bones (from New Seasons) and toss it in the crockpot with onions, carrots, celery, egg shells, salt and apple cider vinegar for a nice dark broth. Some people roast the bones before cooking, but its warm out and I dont want to heat up the house. Plus, aint got time for that!

So, those are just a few things I am currently enjoying. What are some things you are munchin on??

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What makes a frozen drink or cocktail so delicious, is the right amount of texture or thickness that the drink has to offer, paired with a deliciously vibrant array of flavors. And to pull off that intricate display of texture, the proper blender has to be used. Therefore, if you’re in the business of creating outstanding frozen drinks each and every single time, putting some time and thought into your blender can go a long way. The following will help you do just that, with a list of features that every person should consider before purchasing their go-to blender for frozen creations.

More Blades, Less Problems!

Ninja Professional NJ600

Ninja Professional NJ600

It goes without saying that a proper frozen drink needs the right amount of thickness, something that is not too smooth but not too chunky and uneven either. This dilemma can be quickly rectified by having an appropriate number of blades in your blender, to help you control just how thick your final creation will be. Most standard blenders will only have a single set of blades, but this can potentially make your drink too chunky (or if you do want to make it smoother, it will take much longer to achieve that). The solution simply involves having more blades installed in your blender. That is where the Ninja Professional NJ600, one of the best ninja blenders, excels. With an outstanding number of 6 sets of blades, the Ninja Professional NJ600 can make quick work of ice cubes and other solids in seconds. But, even having 6 sets of blades, a blender needs to have the option of allowing you to control its speed.

Control is Key

With a whooping 6 set of blades, the Ninja Professional NJ600 blender also allows for the user to use 3 speeds along with a pulse option, allowing you to directly control how thick or smooth your frozen creation will turn out. With a faster speed, you can easily blend together ice and thicker fruits into a creamy, smooth drink. A medium to slow speed however can help retain some of that thickness that makes a colder drink so enjoyable to drink.

1000 Watts of Power

Needless to say, the efficiency of the speed and blades are tied to the number of watts the blender is able to dish out. Lower end blenders can barely reach 700 watts, whereas higher end blenders can peak around 1000 to 1100 watts. The Ninja Professional NJ600 sits comfortably at exactly 1000 watts, providing the necessary power and efficiency to completely pulverize fruits and other ingredients needed to make stellar smoothies or delicious, crowd favorite margaritas.

72 Ounce Pitcher

Let’s be honest, sometimes you’d like to share your homemade cocktail or margarita with some of your friends, because drinking a delicious creation with a couple of friends makes the experience so much more enjoyable. But to do that, you need a pitcher that can contain all of that yummy-ness in one giant serving. That’s where the Ninja Professional NJ600’s large pitcher comes in handy. Coming in at a whopping 72 ounces, you can be confident that a pitcher filled to the brim is enough to serve a handful of friends at a Friday dinner party.

Final Thoughts

Frozen drinks are certainly a bit different than regular drinks, as frozen drinks often benefit from a thicker consistency. Therefore, buying a blender that gives you the ease and control over how thick your creation is can make all the difference. Also, always check on how much power is offered, as a low watt blender, regardless of the number of blades or speed controls, won’t be efficient in getting you the consistency that you desire. Needless to say, always do a bit of research to be sure you’re buying a blender that you can depend on!

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Strawberry Smoothie

Sometimes I have time to get the best ingredients, and sometimes I don’t. Sometimes I have time to make my own almond milk or coconut milk, and sometimes I don’t. Sometimes I have time to go to the farmer’s market for organic strawberries, and sometimes I don’t. For days when I don’t have much time, the I use super simple and fast strawberry smoothie recipes.

In general, using frozen strawberries is easiest. They are always available, and I can use them to make a cool smoothie instead of ice. Also, you don’t have to wash them, or take the tops off, or anything like that. Often, the frozen strawberries are frozen together. But I don’t even bother to separate them. I just put a clump of them in, and let the blender do all the work.

In terms of the milk, I usually buy unsweetened Almond Breeze, because it doesn’t have added sugar. If I somewhere that doesn’t have it, then I use soy milk, coconut milk or rice milk. If you don’t have any non-dairy milk, and don’t have time to make your own, then just use water plus a handful of almonds or whatever nuts you have in your house. You can also add a teaspoon of vanilla to give a bit of exta flavor.

To make the strawberry smoothie thick and sweet, I usually use a banana. I have been trying to cut back on my sugar intake, so these days I often use only half a banana in my smoothie. But a full banana, or even two bananas, will give the best thick texture to your smoothie.

If you want your smoothie to be extra icy, your can use frozen bananas instead of ice. It is faster and tastier. Just peel some bananas, break them into halves, and put them in a plastic bag in the freezer. Super easy.

For lots of reasons, especially environmental (for the love of our poor mother Earth), try to use organic bananas. They usually cost a few pennies more, but not TOO much more. And they are still cheap relative to other fruits.

So once you have the basics–the milk, the banana, and the frozen strawberries–you are ready to go. I usually like to add at least one other ingredient, to add variety to my meals. Sometimes I add greens, like spinach or kale. Sometimes I add carrots and celery. Sometimes it’s blueberries and raspberries. Sometimes it is chocolate protein powder and peanut butter.

Here are some recipes to give you some ideas for super easy strawberries smoothies. Feel free to use any kind of non-dairy milk in these recipes.

Simple Strawberry

  • 1 cup almond milk
  • 1 banana
  • half cup strawberries
Strawberry Mango Smoothie

Strawberry Mango Smoothie

Strawberry Mango Smoothie

  • 1.5 cups almond milk
  • 1 banana
  • half cup strawberries
  • half a mango

Strawberry Spinach Smoothie

  • 1.5 cups almond milk
  • 1 banana
  • half cup strawberries
  • 1 cup baby spinach (or kale, if you want a really dark green smoothie)

Apple Strawberry Smoothie

  • 1 cup almond milk
  • 1 banana
  • half cup strawberries
  • 1 apple
Strawberry Spinach Smoothie

Strawberry Spinach Smoothie

Strawberry Carrot Ginger Smoothie

  • 1.5 cups almond milk
  • 1 banana
  • half cup strawberries
  • 1 large carrot
  • 1 stick of celery
  • 1 teaspoon chopped ginger

Strawberry Protein Smoothie

  • 1.5 cups soy milk or hemp milk
  • 1 banana
  • half cup strawberries
  • 1 scoop vegan protein powder (I like Vega brand)
  • 2 tablespoons peanut butter

Every Berry Smoothie

  • 1.5 cups almond milk
  • 1 banana
  • half cup strawberries
  • half cup blueberries
  • half cup mixed berries or blackberries

All of the ingredients in the smoothies above are available year round, and are relatively cheap. Well, except maybe the mango. But if you can find frozen mango pieces, or mango pulp (at your local Indian grocery store), that would be cheaper and quicker.

I like using protein powder in my smoothies, but non-dairy protein powder isn’t super cheap. So instead of using protein powder, sometimes I will use more nuts instead. Add some unsweetend organic peanut butter, a handful of almonds, sunflower seeds, or any other nuts you like, to make your smoothie more fillling. Most dark greens, like kale or spinach, are high in protein, too. Using a little bit of organic, non-GMO silken tofu is another option for cheap protein.

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Combination of breakfast taco and pizza

Today’s post is inspired by my love of breakfast tacos (that’s what we call them in Texas, but up North I think they call them burritos) and pizza! Two of my most favorite things all mashed up to make a new favorite thing. Yumminess overload.

This breakfast is super easy and comes together in minutes! It’s the perfect combination of breakfast taco and pizza.


  • 2 tortillas, any kind
  • 2 eggs
  • 2 tbsp. milk, any kind
  • ½ an avocado
  • 2 slices of bacon
  • 2 wedges of Laughing Cow cheese, any flavor
  • Salt & Pepper, to taste
  • Additional Toppings:
    • Salsa
    • Pico de Gallo
    • Fresh Tomatoes
    • Cilantro
    • Peppers
    • Grilled Onion
    • Whatever your heart desires


  1. Start by cooking your bacon. I opted for the microwave because it’s quick and I don’t have to worry about it. I also opted for real bacon. None of that turkey bacon stuff for me, but if that’s your preference more power to you!
  2. I use my comal to cook my tortilla. A comal is a traditional tortilla warmer used in Mexico. If you don’t have a comal, use a cast iron skillet. If you don’t have a cast iron skillet, get one…now. You can bake these in the oven or use a stainless steel skillet or flat griddle. You’re looking to get your tortilla really crispy, but not burnt. I also used a gluten free tortilla, made from all-purpose, gluten free flour (Bob’s Red Mill), but of course any kind of tortilla will work. Even Naan would be yummy!
  3. While you’re working on your tortillas, whisk your eggs together with a little milk and salt. Put a little butter or evoo in a non-stick skillet and cook your eggs over medium-low heat until they set up. Cook them longer if you like a harder egg. I just so happen to like mine soft. Sometimes I do my eggs sunny side up for variety…do what you love!
  4. The Assembly
    Smear your tortilla with your cheese. If you don’t have, use, or like Laughing Cow you can use any spreadable cheese (cream cheese would be good) or shredded cheese. Cut your egg however you like to get it to fit on your tortilla, I cut mine into wedges, and arrange them on top of the cheese. Top with a little black pepper and sliced avocado, then crumble your bacon on top. Use a sharp knife, or pizza cutter, to slice into wedges. Serve along side some fresh fruit and you’re good to go.

If you’re making this for yourself, cut the ingredient list in half. Or make yourself two pizzas. I won’t tell a soul!

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Roasted Turkey

Thanksgiving has always been a great time, spending it with friends and family over a table filled to the brim with delicious, hearty food. And trust me, the food makes Thanksgiving worthwhile just as much as having the company of people you care about to enjoy the moment with. But I still remember the one year when Thanksgiving was a complete and utter disaster, and it was all because I didn’t have a proper rotisserie on hand. Long story short, that year, the turkey was far from being great, leaving us with a dry piece of meat that simply wasn’t satisfying for those who had a craving for a succulent, well roasted turkey.

The Ronco 4000 series RotisserieNeedless to say, i quickly went out to buy one of the best rotisserie ovens on the market to ensure that that experience would never happen again, on Thanksgiving or even on a regular, average Saturday night dinner. The Ronco 4000 series Rotisserie was one such rotisserie I had purchased because of its sheer efficiency and dependability. Regardless if I had to cook up turkey or chicken, or any type of meat really, I was always confident that by the time three hours were up, the piece of meat would come out looking succulent and delicious. What’s so great about the Ronco Rotisserie, is the clear glass door so that I can check up on the meat every so often to appreciate the tender, golden brown skin and delicious char and sizzle of the meat. The unit also comes with a timer appropriately set for 3 hours, so I can be sure to chow down as soon as the meat is ready. The unit is also spacious enough to fit two full sized chickens, ensuring that I have enough food for everyone at the dinner table.

Ronco EZ-Store Stainless Steel Rotisserie Oven

Ronco EZ-Store Stainless Steel Rotisserie Oven

Another rotisserie that I also found myself using frequently is the Ronco EZ-Store Stainless Steel Rotisserie Oven. Unlike most traditional rotisserie units, this one had a basket that can hold meats as well as everything from vegetables to wraps to even hamburgers. The unit also has extremely responsive indicator lights to give quick readings of the oven’s power as well as the length of time still required for the meat before it’s ready to be served.

All in all, some of the best rotisserie ovens offer immense power, are compact yet big enough to accommodate several pieces of meat at once, and are easy and reliable to use.

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Green Chicken Pozole

How to prepare Green Chicken Pozole


  • 14 roasted fat-free (168 g)
  • 7 radishes washed, disinfected and sliced (120 g)
  • 2 tablespoons oil (20 ml)
  • 1 / 4 teaspoon pepper to taste polvosal
  • 3 lemons (105 g)
  • 6 serrano peppers boiled
  • Crushed oregano to taste (36 g)
  • 1 / 4 teaspoon ground cumin
  • 1 kg of corn baked cacahuazintle
  • 1 / 2 bunch of cilantro leaves (60 g)
  • 1 / 2 kg boiled green tomatoes
  • 1 / 2 bunch of parsley leaves (60 g)
  • 7 disinfected lettuce leaves and chopped (150 g)
  • 1 chicken breast, cooked and shredded (600 g)
  • 1 onion, chopped half and the other cut into two pieces (200 g)
  • 1 large avocado sliced (300 g)
  • 3 sprigs epazote (15 g)


  1. The corn is washed, headless (if necessary) and put fire in a covered pot with the chicken broth, a bit of onion and 1 / 2 head of garlic (wrapped in one blanket piece of sky to subsequently withdrawn).
  2. When the corn starts to open, lower heat and simmer (about four hours) until smooth and burst. Garlic are removed.
  3. Separately, liquefy the tomatoes with chilies and coriander leaves, parsley and epazote, the remaining piece of onion and a clove of garlic (if necessary add a little broth to facilitate blending.)
  4. Strain the sauce and fry in hot oil for 15 minutes. Season with pepper, cumin and salt to taste.
  5. The sauce is added to pozole. The test is then making sure that you have enough broth and boil for 15 minutes more.
  6. It is served hot, he puts on dehebrado chicken and garnish with radishes, lettuce, onion, oregano, avocado and a few drops of lemon. Serve with toast.
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Colima Pozole Blanco

How to make Colima-style Pozole Blanco


  • 2 kilos of parboiled hominy.
  • 1 kilo of pork spine well washed into thick slices.
  • 1 kilo pork into pieces laundered (The flag is most commonly used, do not use back then is very dry.)
  • 1 / 2 head washed (It looks horrible, but it gives a lot of flavor).
  • Pork bones to give more flavor.
  • A bit of: ear or cachetito, clean leather grease and hair. (I did not because none of this, lol, but many people love.)
  • Water or broth to overcome well everything (meat and corn) as a quarter and a half.
  • 1 head garlic, peeled, wrapped in a blanket or piece of thin cloth and clean and beaten with a hammer once to crush half.
  • 1 large onion, whole heading in a cross.
  • rock salt or crushed.

Chili Sauce

  • 50 oz. tailless dried chili, seeded and drained cooked or roasted on a griddle and soaked in the liquid in the recipe for the sauce.
  • 1 cup water
  • 1 / 2 cup vinegar
  • 1 pinch cumin
  • 1 / 2 tsp. oregano
  • 1 / 2 tsp. chives
  • Salt


  • 1 thinly sliced romaine lettuce, washed and disinfected start to drain until you have no water.
  • 1 onion finely chopped.
  • Washed and sliced radishes.
  • Preparation

Wash 2 times pre-cooked corn kernels. Put half of the pan with water, broth or bouillon and water. I had frozen chicken broth and put it all, they were like 2 liters. Add the beans, cover and boil. In another pot, put meat in water to give a boil only. Remove washing add to corn. Put approx. 1 / 4 cup salt, garlic and onion. Cover, reduce heat and simmer about 2 hours. (For the onion is cooked, remove with a spoon)

Uncover and check the salt, if needed you can add more or bouillon powder gives good taste. Remove the canvas with the garlic. Remove the head and throw it (If your children see it, hate the pozole, believe it, especially if no pigs have been killed in the carnage and only know the “3 Little Pigs” and “Babe: Pig courageous” by the cartoons).

Chile Sauce: Grind and strain all ingredients.

Serve the pozole in one or two pieces of meat and garnish with lettuce, onion, radish and sauce to taste.

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