Yum yum yum 

More requests for more recipes! These are some of my kids favorites! 

Avocado Pudding!!!!! 


We got this from some dear friends of ours and it is AMAZEBALLS!!!!



Banana Pancakes


Throw it all in a blender and then cook on a hot pan 😜👯❤️

Enjoy peeps!! 


Traveling and eats 

It’s so hard to travel with your own  food when your flying. Road trips are different – you can pack a cooler and you are good to go but not when your flying. It is nice to see some healthy choices in the airports but the reality of convenience foods running our life’s, is so in your face when you search for healthy choices. Our lives have become so busy that we are all looking for quick fixes and things for on the go. 

It’s doable though. My friend Laura and I are both 21 day fixers so clean eating has become engrained in us. We catch ourselves at Starbucks, asking for black coffee with honey and grabbing a “Kind” protein bar instead of a delicious looking pastry. We order a “Screaming Goat” burger with mayo on the side ( so we don’t eat it ) – side salad with a balsamic vinegarette dressing and I even take the top bun off so I don’t eat too much bread. 

We found water fill up stations at a festival we were walking through and tried to stay hydrated even though we were indulging in some wine and beer 😜.

We didn’t make all great choices but it was interesting to see how our habits have changed and how we make a conscience effort to ask for what we want and study menus and choices around us before putting things in our mouths 👯 


New Requested Recipes :-)


SO there has been a lot of people asking for certain recipes so this post is dedicated to them 🙂 Enjoy!

Turkey Zucchini Muffins
Turkey Zucchini Muffins

Turkey Zucchini Muffins


2 pounds of ground turkey

3 egg whites

1 cup of oats

1/2 tsp. cumin

1/2 tsp thyme

2 tsp. dried yellow mustard

2 tsp black pepper

1 tsp. cayenne pepper – adjust to taste

2 Tbsp of minced garlic – num num num

1 small onion – chopped

1 shredded zucchini

1 shredded carrot

1-2 stalks of celery – chopped

Preheat oven to 375F – Spray 12 muffin tins (I use a coconut oil spray or Olive oil

Mix everything up – divide into the 12 tins and Bake 40 minutes.

2 muffins are 1 red, 1/2 green and 1/2 yellow


Enchilada Soup 21 day fix approved :-)

Enchilada Soup 21 day fix approved 🙂

Enchilada Soup

1/2 chopped onion

2 minced garlic cloves

3 cups of veggie or chicken broth – low sodium, organic

1 8oz can of tomato sauce – low sodium and organic

1/8 cup of fresh cilantro

1 – 15oz can of black beans – rinsed

                                                                                                      2 cups of frozen corn kernels

                                                                                                                      1 tsp cumin

                                                                                                             1/2 tsp ground oregano

                                                                                                    2 chicken breasts cooked and shredded (I

                                                                                          boil them in water for 10-12 minutes then

                                                                                                                shred and add to this)

Put it all in a crock pot and cook on low, covered for 5 hours….yum!!!

Fixers – 1 red, 1 green and the serving size is 2 FULL GREEN CONTAINERS! – 2 cups!!!

I don’t have pics for these next two but they are dandys!!!

Scallops with Strawberry Salsa

2 handfuls of strawberries – finely chopped

1/2 a medium shallot – or use the white parts of green onions 🙂

2 TBSP of fresh basil – chopped

2 TBSP of arugula – chopped

1 TBSP red wine vinegar – just enough to taste

1/2 pound of medium to large sea scallops

salt and pepper to season

1 TBSP of Coconut oil

Mix the strawberries, shallot, vinegar, arugula and basil with a little salt and pepper for seasoning.

Heat oil over medium heat. Dry the scallops and season with a little salt and pepper. Add scallops to the pan – don’t crowd them. Cook for about 3 minutes on that side and flip. Cook for another minute or 2.

Top each scallop with salsa 🙂 SOOOOO GOOD!!!!

Guesstamating for 5 scallops to be 1 red and 1/2 a purple 🙂

Honey Garlic Chicken Drumsticks

1 TBSP olive oil

10 Chicken drumsticks – skin removed

3/4 cup of honey

3/4 cup BRAGGS liquid soy seasoning

2 crushed garlic cloves

1 TBSP minced ginger

1/4 cup of pineapple juice

Mixer all up and pour over the drumsticks – cook on high in the slow cooker for 4 hours OR on low for 6-7 hours .

Count it as a red 🙂

Take some pics and let me see how they all turned out!!