Vegetarian recipe: pasta spinach delight

This dish is my go to pasta dish because when I need my spinach based vitamins,  this is how I incorporate it into my meal.   

I didn’t get to take a photo of the products used because it slipped my mind (brain fog)  but I did manage to snap a photo and was like this would be a good first vegetarian/vegan post for my blog.  

I used Barilla elbow pasta you can use any pasta you wish. For our size I use the whole box so cook per usual with water and sea salt.  

In a small pot,  I warm up two teaspoons of the smart balance non dairy butter and throw in frozen spinach because hey, it lasts longer for me anyway.  Let it cook till you see its no longer frozen.  Turn off and set aside.  

I glazed some onions in a bit of oil and set that aside too. 

You can use any pasta sauce of your choice.  The one I used is garlic and herb. 

Once the pasta is cooked,  drain and mix in the onions and the pasta sauce and spinach and boom,  you’ll have a meal in less than 30 minutes! 

Hope you enjoyed this quick recipe and be sure to stay tuned for more vegetarian/vegan recipes from me.  

Stay blessed ❤️


Cranberry muffins recipe 

I had some cranberry in jars and kept thinking how can I use this stuff? Ever wondered what to do with it even though it’s not thanksgiving? Well, I know I sure did! At first I was like thinking like hmmm pancakes, cake and even cookies. But then I remembered how much my kids adore muffins and come on, cranberry muffins you just can’t go wrong with that combination.

At first I was a bit hesitant but then I was like hey I can tackle any recipe and make the best of it. I found this one via Pinterest. Here’s the recipe below and a photo of my results. 

Tip: if it’s too moist add extra flour and mix. I had to add a bit more flour to mine 


Bake at 350 for 28/35 mins just check the center with a toothpick 


On mines, I didn’t add any frosting. Just wanted something easy for the kids to grab and go. This batch made me 24! And it was very tender and delicious. 

My process was I put a scoop of batter inside then about half a table spoon of jellied cranberry that I had mushed and blended. Then I added more bater up top. That way the cranberry jelly will be in the center of the muffin. 

You can choose to add the frosting that is in the description photo above but to me these came out exactly perfect that there was no need for it. Hope you try this recipe and enjoy it with your family or friends. 


Our Father’s Day Weekend

We were very lucky to have had Steven be off this weekend. It’s very rare that he gets this opportunity so we pretty much wanted to relax together as a family. 

Friday, since the kids finished school on Thursday, we decided to enjoy or season pass for Sahara SAMs water park. This time we got to enjoy it much more since it wasn’t as jam packed as the first time we went. 



We enjoyed dinner there and let me tell you the pizza and fries were amazing! So if you haven’t gone get to this lovely place I recommend you should go during the week of course to have a nice experience with your kiddies. 

On Sunday was Father’s Day! I made him some home made caramel popcorn. The recipe is as follows: 

Two bags of microwave popcorn

1 cup brown sugar

1/4 cup light corn syrup Karo brand

1/2 bar of butter

1 tbs salt 

1 tbs vanilla 

1/4 tsp baking soda

Melt the butter, corn syrup and sugar until it gets a nice brown color and a bit thick stirring constantly. 

Mix the rest of ingredients and let simmer on low heat for 5/10 minutes 

You preheat the oven at 300 degrees. Spread the popcorn and drizzle the mixture over top. Flip and drizzle more. Try to get it a bit coated as much as possible.

Bake for 15 mins and stir/flip the popcorn ever 5 minutes. 

This is the beautiful result. 

Found that printable via Pinterest and he really enjoyed it. Now he has some yummy popcorn to munch on while he is in traffic to and from work. 

I hope you enjoyed this blog and recipe. Let me know if you tried it! 


Homemade granola bar recipe

This is what I basically had on hand so I just threw it together to make some granola bars for a healthy snack for the kids. I’m trying to eliminate buying store bought processed snacks and it’s just more cost effective & healthier to just make snacks from scratch.

Here’s the video & I hope it helps in making your own!

I used two big scoops of the skippy

1 cup of the steel oats

1 cup of regular oats

1 cup honey

2 teaspoons of coconut organic oil

I melted the honey, skippy, and oil all together then mixed it all together 

Preheat oven at 350 and cook it packed tightly and firmly for 15 mins

I added some chocolate morsels on top and pressed it down before I placed it in the oven. 

You can add anything for a topping! The possibilities are endless with granola bars.

I let it cool for a few hours and then cut into squares and not the kids have snacks for the next two days!


Simple peach iced tea

I was looking threw my pantry and found I had canned peaches and fruit and it hit me that I can make peach iced tea! So I grabbed two cans of the diced peaches and dumped it in a medium sauce pan with 1 cup water and 1 cup sugar and stirred it all together. 

After 15 mins of it cooking all together, I grabbed my masher and mashed the peaches more and finely in the pot in low heat so it can continue to cook mashed for another 15 mins. 

While these were cooking, I had steeped three Lipton tea bags in two cups water that were room temperature till the peaches cooked up. I like to steep my tea and let the sun do the work during summer days because I like to use less energy. 
Then, I took my pitcher and dumped the steeped tea water into it and then poured the rest of the peach, sugar mixture into it. I then added two trays of ice and bam! My wonderful home made peach iced tea was complete and didn’t need any more sugar added to it what so ever. 

Let me know if you try my method and how it turned out for you!