Hey, Strangers.

I’ll be honest.  There’s no excuse.  I just haven’t been as much into blogging about life as I have been into living it as of late.  You know… doing fun things like wrestling your husband on the memory foam mattress you bought together… no, really.  That’s not code.  We seriously were trying to pin each other and very serious about it… Okay, that’s a lie, we were both cracking up the entire time, which made it more interesting since both our muscles went to Jello while we tried our best to contain our laughter. Anyway, I’ve been doing other things, too…like cooking for my husband… with the help of Del Real Foods, of course.  This heat isn’t exactly appealing cooking weather.


Chipotle Chicken Tinga.  It’s super succulent, made with dark and white meat chicken.  I stole some bites of the white!  Just wait until this review… It’s some delicious, easy to prepare, heat & serve Mexican food.


I used this particular variety to top Jarid’s baked potato, served with corn on the cob and sauteed kale & carrots in coconut oil.  He really enjoyed it.  Husband approved?  Check!

jaridI’ve also been spending time with family… we celebrated my Godmother’s birthday, along with the other family July birthdays a few weekends ago.

Complete with “minion cupcakes” 😉 Sure they’re Twinkies and have absolutely no nutritional value, but those cupcakes sure are cute!

On a side note, I’m loving Del Real Foods‘ Cheese & Bell Pepper Pupusas.  They are entirely gluten free and are made with Mozzarella & Pepperjack cheese!   The cheese IS full-fat, but it’s so worth it.  Full fat cheese is a whole food, you know 😉

What other foodie items are striking my fancy lately?  Here are a few.


2% Key Lime Blended Chobani.  This really wowed me, and is my favorite of the new flavors!  Just like the inside of a key lime pie.  It’s super creamy!

I finally got around to making Jessie’s Spaghetti Squash bread!


· 1 whole spaghetti squash, cooked & deseeded

· 4 slices turkey bacon

· 6 whole eggs

· ¼ cup mozzarella cheese

· ½ teaspoon oregano, basil, pepper, garlic, and paprika

· ¼ cup olive oil (I used grapeseed)


· Preheat oven to 400 degrees F. Spray a bread pan with non-stick cooking spray

· Combine cooked spaghetti squash, turkey bacon , mozzarella cheese, spices and olive oil in medium bowl

· Pour into bread pan and smooth out evenly

· Pour eggs on top

· Bake 25 minutes; cover with aluminum foil and bake for another 5-10 minutes

· Enjoy!!

Mine didn’t turn out so well as far as using it for sandwiches and things, but it did taste like a delicious crustless quiche!  Still delicious, though.

Another recipe I made?  These Best Ever Chocolate No-Bake Bars –phenomenal, I’m telling you.  You’ve GOT to make them.  It’s super easy, too!


  • 1 cup peanut butter ( I used P28’s White Chocolate OMG so, so good)
  • 1/2 cup honey
  • 1/2 cup coconut oil
  • 2 cups gluten-free oats
  • 1 cup unsweetened shredded coconut
  • 1/2 cup chopped nuts, raisins, or dried cranberries (optional)
  • 1 1/4 cups dark chocolate chips (optional) – I used 4 tbsp. Hershey’s dark unsweetened Cocoa powder
  • 1 teaspoon vanilla extract

Melt the peanut butter, honey, and coconut oil over medium-low heat in a saucepan on the stove. {Watch this closely. Mine started to burn!}

Remove from heat once it’s melted together and add in the oats, shredded coconut, chocolate chips, nuts/raisins, and vanilla. Stir together until the chocolate is completely melted.

You can either put the mix into one large pan and refrigerate until hardened and then cut, or if you have a brownie pan, you can scoop them out into it.  Either way, you want to stick them in the fridge when you’re done for the coconut oil to harden a bit.

When the mixture is hardened, cut into bars and eat. Store in the refrigerator or freezer.

I can’t tell you how many I’ve eaten of these in a week.  It’s almost shameful… It’s a good thing these are pretty wholesome!

Anyway, I thought since I’d been gone awhile, I owed you a few recipes.  I hope you enjoy them!  Thanks to the girls who created them!  Without you, I never could’ve adapted them 🙂

PS, TOMORROW IS FRIDAY! HOOOORRRAAYYY!!! Epic wedding post coming up soon!  Our friends Eowyn & Adam are tying the knot tomorrow!  I just love weddings ❤



4 thoughts on “Hey, Strangers.

    • The turkey bacon I bought was safe to eat straight from the package, so you wouldn’t HAVE to cook it. I did microwave mine though, because I like the crispy texture! 🙂

  1. Boo I’m sorry it didn’t hold together as good for you to use as sandwich bread, but I’m happy it still tasted good 🙂 Maybe try adding in some flaxseed next time. That could help hold it together better for you!

  2. Pingback: CALLING ALL MOMS & WIVES: Meet The Sneaky Chef | Savoring the Sweetest Life

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