Spice It Up! A Hot & Sour Broth for the Bariatric Liquid Stage or even to sooth that Cold

Craving a good unami broth, like in a chinese restaurant?

This is great for even if you are not on a liquid diet and would just like a soothing healing broth. With the heat from the red pepper flakes and the healing chicken broth, it opens up your head and warms the soul.

This was a keeper, 

Hot & Sour Broth

During my pre-op liquid phase for bariatric surgery, I was craving something savory, nourishing, and just a little exciting — and this homemade hot and sour broth became exactly that. It’s rich, warming, and deeply comforting without breaking any of the rules. Plus, it counts toward your daily liquid intake!

The best part? You can adjust it to your taste — dial up the heat or the sourness as you like.

🍗 Step 1: Make the Chicken Broth Base

You’ll Need:

• 2 chicken carcasses (remove skin and excess fat)

• 4–6 cups water (up to the limit line)

• 3–4 garlic cloves, smashed

• 1/2 onion, roughly chopped

• 1-inch piece of fresh ginger, sliced (I used what I had the squeeze one, any way is okay)

How to Make It:

1. Add the chicken carcasses, garlic, onion, and ginger to the Instant Pot.

2. Pour in water until the ingredients are just covered.

3. Pressure cook on High for 60 minutes. Let the pressure release naturally.

4. Strain out all solids completely.

5. Refrigerate the broth overnight. Once chilled, skim off the fat from the surface.

This gives you a beautiful, rich, flavorful base — perfect for layering in bold flavors.

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🥣 Step 2: Season the Hot & Sour Soup

For every 2–3 cups of broth, add:

• 1 tsp no-salt chicken bouillon

• 1 dash sesame oil

• 1 dash low-sodium soy sauce ( I used coconut aminos to keep the carbs low)

• 1 tbsp rice vinegar (or apple cider - really did not find a big difference)

• Pinch of red pepper flakes (to taste)

• 1 dash Worcestershire sauce

How to Finish:

1. Reheat the broth gently on the stove.

2. Stir in all the seasoning ingredients.

3. Taste and adjust!

   • Add more vinegar if you want it more sour.

   • A pinch more chili for more heat.

   • A little extra soy sauce if it feels flat.

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💡 Notes from My Journey

• This broth counts toward your daily liquid intake — fully strained and no chunks!

• It was a lifesaver when I just couldn’t stomach another sweet shake or cold drink.

• It helped ease the metallic taste I had from ketosis.

• The flavors were comforting, and it reminded me that food can still be beautiful and healing — even in liquid form.

• You may have to tweak the spice and sour to find your balance. Don’t be afraid to experiment gently.

Every phase of the bariatric journey has its challenges, and the liquid diet can feel especially limiting — but it doesn’t have to be joyless. Finding little ways to honor your cravings within the plan can make all the difference. This hot and sour broth reminded me that I didn’t have to give up flavor to stay on track. If you're walking this path too, I hope this recipe brings you the same comfort it brought me. One warm sip at a time, you're moving forward — and that matters.

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Let’s Connect

Have a favorite broth variation or spice tip?
Share it in the comments — I’d love to hear what’s working for you during your liquid stage. 💛

Till we meet again

love and find joy in your day 

Louise

The Ultimate Summer Smash: Smashed Tortillas

 

There’s something magical about summer meals that are quick to make, crowd-pleasing, and endlessly customizable. This year, our favorite discovery has been what we call smashed tortillas — and let me tell you, they’ve earned a permanent spot in our dinner rotation.

Imagine this: a warm, crisp tortilla with a thin layer of seasoned meat (or even beans) cooked right into one side. You grill or pan-fry it until the meat is cooked and the tortilla is golden. Then, you flip it, let the other side crisp up, load it with your favorite toppings, and fold it like a wrap. It’s delicious, satisfying, and fun to make — like a cross between a taco, a flatbread, and a grilled sandwich.

Even better? These are easy to prep ahead and reheat beautifully in the air fryer. I make extras, store them with foil in between, and when dinner rolls around, we just crisp them up and fill them. It’s also become a habit to keep prepped toppings in the fridge — shredded romaine, diced tomatoes, onions, and cucumbers — so everything’s ready to go.

A Sam’s Club Haul Made it Even Easier I grabbed most of the essentials at Sam’s Club — tortillas, ground meat, tzatziki sauce, romaine, tomatoes, cucumbers, and onions. One trip and we were stocked for several rounds of smashed tortilla nights.

Now, let’s get into the good stuff — our favorite flavor combos!

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7 Must-Try Smashed Tortilla Combos:

1. Greek Gyro Style

• Meat: Ground lamb or beef + Cavender’s Greek Seasoning + crumbled feta.

• Toppings: Tzatziki, cucumber, tomato, onion, shredded lettuce.

2. Buffalo Chicken

• Meat: Ground chicken with buffalo seasoning.

• Toppings: Crumbled blue cheese, tomato, onion, lettuce.

3. Classic Burger Smash

• Meat: Ground beef seasoned like a burger.

• Sauce: Mayo + mustard + ketchup + dill relish.

• Toppings: Lettuce, tomato, onion.

4. Taco Style

• Meat: Taco-seasoned ground beef or turkey.

• Toppings: Cheese, lettuce, tomato, sour cream, avocado, jalapeños.

5. BBQ Ranch Chicken

• Meat: Ground chicken or turkey + BBQ seasoning + a little BBQ sauce.

• Toppings: Ranch, cheddar, red onion, coleslaw or lettuce, jalapeños.

6. Refried Bean Smash (Vegetarian)

• Base: Refried beans mixed with taco seasoning, cumin, or garlic.

• Toppings: Cheddar or cotija, lettuce, tomato, onion, avocado, salsa, sour cream.

7. Philly Cheesesteak Style

• Meat: Ground beef or turkey cooked with sautéed onions and bell peppers.

• Toppings: Provolone, mozzarella, or cheese sauce. Add mushrooms if you like!

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Tips for Making & Serving:

• Prep ahead: Stack uncooked tortillas with foil between each so they’re ready to cook.

• Reheat like a pro: Fold up extras, refrigerate, and toss in the air fryer to crisp them back up.

• Fridge-ready fixings: Keep chopped romaine, onions, tomatoes, and cucumbers ready to grab.

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Final Thought: Smashed tortillas aren’t just a meal — they’re a whole vibe. Whether you’re feeding a crowd or just want something fast and tasty, this method delivers. Try a few combos, find your favorite, and don’t forget to make extra — they won’t last long!

As always, think on the good things, and live your best life — even if it’s just one delicious bite at a time.

“Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable—if anything is excellent or praiseworthy—think about such things.” — Philippians 4:8

If you try one, let me know your favorite flavor combo. And if you come up with your own, I’d love to hear it!

yours always, 

Louise

Tortilla Treats: Simple Crispy Fruit Tart Cones

 

A Quick, cozy, and perfectly crispy sweet treats made with simple tortillas and no-sugar-added pie filling — air fryer magic included!

I’m still working on being diligent and getting this blog up and rolling, but of course, I love sharing what’s cooking in my kitchen with you all. There’s something special about simple, comforting recipes that come together quickly and bring a little joy — like these crispy stuffed tortilla tarts. They’re easy to make, perfect for using what you have on hand, and always a crowd-pleaser. I hope you enjoy making (and eating!) them as much as I do.

Crispy Stuffed Fruit Tortilla Tarts

I made 8

Ingredients

• Burrito-size tortillas (Carb Balance or regular)

• No-sugar-added pie filling (cherry, apple, or your choice)

• Cane sugar (or brown sugar) for sprinkling

• Cooking spray

• Optional: juice or jelly from the filling for sealing

• Optional: powdered sugar glaze (2 Tbsp powdered sugar + 1–2 tsp milk)

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Instructions

1. Cut and fold:
   Take a whole tortilla and make a single slit from the edge about halfway toward the center (not cutting all the way through). Fold the resulting flaps over each other to form a triangular cone shape you can gently pinch so it holds like a little cup.

   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   

2. Fill and seal:
   Drop about 1 tablespoon of pie filling into the tortilla cone. Dab a little juice or jelly from the filling along the edge, then press the edges firmly with a fork to seal, like a pop tart.

   

   

   
   
   
   
   

   

   
   
   (so you can see the actual size)

3. Prepare to air fry:
   Spray your air fryer basket lightly with cooking spray. Lay the folded tarts inside without crowding. Spritz the tops with cooking spray and sprinkle with cane or brown sugar.

   
   
   

4. Air fry:
   Cook at 390°F for 5 minutes, checking at 3 minutes to avoid over-browning. They should be golden and crisp.

   
   
   

5. Cool and finish:
   Let cool slightly before eating. Optionally, drizzle with powdered sugar glaze.

   
   
   

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Pantry-Friendly & Wallet-Wise

One of the best parts about this recipe is how it helps you make the most of what’s already in your pantry. If you have a package of tortillas sitting around or some leftover ones from previous meals, these crispy stuffed tortilla tarts are a perfect way to use them up without waste. Pairing them with no-sugar-added pie fillings or homemade fruit compotes makes for a budget-friendly dessert or sweet treat that’s simple, satisfying, and quick to whip up whenever the craving strikes.

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Tips & Variations

• Use low-carb tortillas like Carb Balance or CarbMaster to keep it light or diabetic-friendly.

• Sugar-free pie fillings work great and give that sweet fruit punch without added sugars.

• Skip the glaze if you prefer less sweetness — the cane sugar topping gives just the right finish.

• Try adding a small dollop of cream cheese or mascarpone inside before filling for a creamy twist.

• Assemble ahead and air fry just before serving for best texture.

• Store leftovers in the fridge for a day or two; reheat in the air fryer at 350°F for 2–3 minutes.

• Flavor options: cherry, apple, raspberry, blueberry, lemon, or peach — mix and match!

• Want to DIY? Try making your own fruit compote with fresh or frozen fruit, sweetener, lemon juice, and a thickener like cornstarch or arrowroot.

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Serving Suggestions

Serve these crispy stuffed tortilla tarts warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Pure comfort on a plate!

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Final Thought

I’m even thinking about tracking down some mincemeat filling next — because if you know, you know. 😉

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If you give it a try, I’d love to hear how it turned out! 

Leave a comment, share your spin, or just say hello—and don’t forget to follow me for more simple, real-life recipes.

Find joy in your day, and live your best life. Catch you later!

Soft Pretzel Nubs (Air Fryer Version)

 

Soft Pretzel Nubs (Air Fryer Version)

Golden, tender, and so easy—with sourdough discard for flavor and no oven needed!

There’s something comforting about soft pretzels—especially when they’re warm, slightly salty, and bite-sized. These soft pretzel nubs check all those boxes and then some. They use sourdough discard for an extra layer of flavor and come together effortlessly in the bread machine. No oven required—your air fryer does all the magic.

This recipe has become a go-to in my kitchen when I want a homemade snack without spending all day on it. They’re fun to make, even better to eat, and the perfect way to put that sourdough discard to work. Whether you’re feeding a crowd or just want something salty and satisfying to snack on, these little nubs are it.

Soft Pretzel Nubs (Air Fryer Version)

These bite-sized soft pretzel nubs are a great way to use sourdough discard and come together beautifully in the bread machine and air fryer. Perfect as a snack, appetizer, or game-day treat!

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🛒 Dough Ingredients:

• 255g water

• 100g sourdough discard

• 35g honey

• 500g bread flour

• 2 tsp active dry yeast

• 2 tsp sea salt

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🥣 Dough Instructions:

1. Bread Machine:
   Add all ingredients to your bread machine in the order recommended by your machine’s manufacturer. Set to the dough cycle and let it run until the dough is ready.

2. Shape the Pretzels:
   Turn the dough out onto a floured surface and divide into 8 equal pieces. Roll each piece into a long rope and cut into 1-inch pieces to create “nubs.”

   
   
   

3. Rest:
   Cover the dough pieces with a clean towel and let them rest while you prepare the boiling water.

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💦 Boiling Water Bath:

• Bring a pot of water to a boil.

• Add 2 tbsp sugar (this helps give that pretzel-y shine and texture).

• Working in batches, gently drop the pretzel nubs into the boiling water.

• Flip them after about 30 seconds for a total of about 1 minute.

• Remove with a slotted or draining spoon and let them drain well.

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🔥 Air Fryer Instructions:

1. Preheat your air fryer to 390°F (200°C).

2. Spray the basket with olive oil or nonstick spray.

3. Place drained pretzel nubs into the basket, leaving space between.

4. Spritz the tops with oil and sprinkle with coarse salt.

5. Air fry for 8 minutes total, flipping them around the 4-minute mark using a flat spatula.

   • Tip: Be gentle when flipping—they may stick slightly, but they’ll release with a little patience.

6. Bake until just light golden brown. Too dark and they’ll be harder; light brown keeps them soft and tender.

   
   
   

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🧂 Serving Ideas:

• Serve warm with mustard, cheese dip, or honey butter.

• Great for freezing—just reheat in the air fryer for a few minutes to bring back the softness.

   Final Thoughts

  Soft pretzel nubs might seem like a treat you’d only grab at a ballgame or bakery, but with a little sourdough discard and a few pantry basics, you can whip up a batch right at home—no oven, no fuss. The air fryer keeps them light and golden with just the right amount of chew, and they’re perfect for dipping, sharing, or snacking straight off the tray.

  So don’t overthink it—make it simple, make it yours, and enjoy the process. Even little bites like these can bring joy to your day and remind you that homemade doesn’t have to mean hard.

  If you give these a try, let me know how they turned out in the comments! I’d love to hear your twist on them. Follow along for more real-life, feel-good recipes made with love.

  Find joy in your day, and live your best life. Catch you later!

Skip the Takeout: Easy Chicken Potsticker Soup

 All the flavor of Chinese takeout, none of the delivery bill.

If you've ever stared longingly at your favorite takeout menu, craving that warm, savory broth and soft dumplings—but not the cost or the wait—this soup is your new best friend.

This Easy Chicken Potsticker Soup gives you all the comfort and flavor of a Chinese-inspired dumpling dish right at home. It's packed with tender chicken, veggies, and frozen potstickers or wontons that turn pillowy and delicious in a rich, simple broth. The best part? No oil, no fuss, and no delivery fee.

Whether you're stretching your grocery budget or just want something satisfying and fast, this recipe delivers big taste with pantry staples and frozen shortcuts. It’s flexible too—toss in whatever vegetables you have on hand, or keep it ultra simple with a frozen stir-fry mix.

Easy Chicken Potsticker Soup

Simple, brothy, and full of cozy comfort with tender veggies and dumplings

This one-pot soup comes together fast and is packed with flavor, making it a great weeknight meal or a go-to comfort dish. It’s flexible—use whatever veggies you have, and frozen potstickers or wontons make it super easy. 

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🛒 Ingredients:

• ½ chicken breast, sliced super thin

• 1 carrot, cut into thin strips (optional if using coleslaw mix only)

• 1 can mushrooms, drained (or use fresh)

• ¼ cup green onion, sliced (save a little for garnish)

• Handful of coleslaw mix (or use a frozen stir-fry blend)

• 1 box chicken broth (about 4 cups)

• 3 cups water

• Chicken bouillon to taste (or salt as needed)

• 1 tsp black pepper

• 1 tsp chili garlic sauce

• 1 tsp sesame oil

• 1 tsp fish sauce

• 1 tsp ginger (grated or paste)

• 1 tsp soy sauce

• 20 frozen potstickers or wontons

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👩‍🍳 Instructions:

1. Combine Everything in a Pot:

In a soup pot or Instant Pot (on sauté mode), add sliced chicken, mushrooms, green onions, coleslaw mix, broth, water, and all seasonings (bouillon, pepper, chili garlic sauce, sesame oil, fish sauce, ginger, and soy sauce). Stir to combine. 

2 Simmer:

 Let the whole pot simmer uncovered for 10–12 minutes, or until the chicken is fully cooked and the potstickers are tender.

3. Add Frozen Potstickers:

Drop in the potstickers frozen—no need to thaw. Stir gently so they don’t tear.

Note: The potstickers will continue to soften the longer they sit in the broth—great both freshly made and reheated!

4. Serve:
Taste and adjust seasoning if needed. Ladle into bowls and garnish with reserved green onion.

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💡 Tips:

• Veggie Shortcuts: Use frozen stir-fry mix to make it even easier—just toss it in with everything else.

• Customizable: Swap the protein or add rice noodles for something heartier.

• Budget Win: One pot, no takeout needed, and loaded with flavor.

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Final Thoughts

This soup is one of those recipes that meets you where you are—busy day, tight budget, craving something warm and familiar. It’s proof that good food doesn’t have to be complicated or expensive. Throw it together with what you’ve got, let it simmer, and take comfort in every bite.

Feel free to make it your own. Swap out veggies, add spice, or keep it mild—whatever brings you joy and ease at the table. Because at the end of the day, feeding yourself or your family well doesn’t have to mean fancy ingredients or takeout containers. It can be as simple as this bowl of soup.

If you give it a try, I’d love to hear how it turned out! Leave a comment, share your spin, or just say hello—and don’t forget to follow me for more simple, real-life recipes.

Find joy in your day, and live your best life. Catch you later!

The Grocery Store Maze — Are We Being Played?

 

Have you noticed how grocery shopping has become less about food and more about dodging confusion?

Whether you're walking through the crowded aisles of a superstore or clicking your way through an online cart, it feels like we're being pushed and pulled in all directions—and not necessarily toward value, health, or sanity.

Let’s start with the in-store experience:

• Shrinkflation is real. Packages are getting smaller, but the prices aren’t. A box that looks the same might quietly drop from 18 oz to 14 oz, and unless you're paying attention to those tiny net weight numbers, you’d never know.

• Price-per-unit confusion: One product shows cost per ounce, another per pound. Some don’t show it at all. And when you’re juggling a budget and a crowded cart, you might just give up and grab whatever’s closest.

• Mislabeled ingredients or quiet changes: Familiar labels now include cheap oils, fillers, or added sugars. But the packaging? Still the same cozy design that makes you think it’s what you’ve always bought.

• Combo superstores: At places like Walmart, groceries are buried behind rows of everything else. It’s overstimulation by design. You walk a mile just to get milk—and you’re more likely to grab extra things you didn’t plan for.

And now? Online grocery shopping isn’t much better.

At first, home delivery and pickup seemed like a lifesaver. But look closer:

• "Online price only" gimmicks that don’t match in-store deals.

• Shipping fees, service fees, higher prices, and on top of that—tips. You’re paying a premium just to maybe get what you ordered.

• Out-of-stock frustrations: The item you saw online was listed as available, but when the shopper gets to it—nothing. More and more of them don’t even bother substituting anymore. You end up with a half-empty order and no recourse.

• Receipts? Some of these third-party delivery systems don’t even give real receipts you can use with apps like Fetch or Ibotta. So now, not only are you paying more, but you’re also losing out on passive savings you used to depend on.

Honestly? It’s a complete mess.

What used to be a straightforward chore—feeding our families—has become a trap of distractions, mismatched pricing, marketing manipulation, and rising costs. And whether it’s by design or by chaos, it’s making it way too easy for us to spend more, get less, and miss the mark on both value and nutrition.

It’s not just about stretching a dollar anymore. It’s about trying to see clearly in a system that’s doing everything it can to blur the lines.

What can we do? Slow down. Get curious. Share info. Talk about it. Ask questions. And most of all—don’t let them make you feel crazy for noticing.

Because you’re not crazy. You're paying attention.

I’d love to hear your thoughts on this.

Have you noticed the same things when you shop—either in person or online? Drop a comment, follow if you’d like more reflections like this, and know you’re not alone in trying to make sense of it all.

Until we talk again, find joy in your day. Even the little bits of peace and clarity are worth holding onto.

Take care 💛Louise

"Let all that you do be done in love."
— 1 Corinthians 16:14

Devotional: "The Way—Walk in It" Isaiah 30:21

 

✨ Devotional: "The Way—Walk in It" ✨

📖 Isaiah 30:21

"Your ears shall hear a word behind you, saying, ‘This is the way, walk in it,’ whenever you turn to the right hand or whenever you turn to the left."

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Reflection:
Answers don’t come from guessing. They come from listening—really listening—to the One who knows the end from the beginning. God’s Word doesn’t fail. It’s not about reacting or jumping to conclusions—it’s about quieting our hearts enough to hear the direction He’s already giving.

This isn’t the time for spinning our wheels in speculation. We need something steady. That comes through revelation, through spending time with God, and letting His truth settle deeper than the noise. He’s not gone silent—He’s still leading. But sometimes we have to be willing to slow down and lean in to hear it.

If you’ve been confused, anxious, or just plain tired, let me remind you: He is speaking. If we pause—even for a few minutes—and open His Word, we’ll hear it:
“This is the way. Walk in it.”

That kind of listening brings peace. That kind of trust gives strength. We may not know exactly what’s next, but we don’t need to. We just need to stay close to the One who does.

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Prayer:
Lord, I don’t want to rely on my own thoughts or fears. Help me pause long enough to really hear You. I want to follow Your lead—not my emotions, not the noise around me. Quiet my spirit so I can walk in peace, even when things feel shaky. Thank You for always being present. Thank You for Your Word. Speak, Lord—I’m listening.
Amen.

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Today’s Thought:
What would change in your day if you stopped trying to figure it all out and just listened for God’s next step?

Challenge:
Take a few minutes today, just you and the Lord. Open Isaiah 30. Read it slowly. Ask God, “What are You saying to me today?” Write it down. It doesn’t have to be fancy—it just has to be real.

Discard Diaries - Rye Bread Sourdough Discard Bread Machine

 

The Discard Diaries: Simple Sourdough Discard Rye Bread

Welcome back to The Discard Diaries, where we celebrate the magic of sourdough discard — turning what might be “leftover” into something delicious and wholesome! Today, I’m excited to share a simple and flavorful rye bread recipe you can easily make in your bread machine using your sourdough discard.

This recipe is perfect if you want to reduce waste, enjoy homemade bread, and savor the natural tang of sourdough combined with hearty rye flour. Plus, it’s made with straightforward ingredients and just a little help from instant yeast to give it a perfect rise.

Grab your ingredients and let’s get baking!

🍞 Simple Sourdough Discard Rye Bread

Perfect for a 2 lb bread machine loaf

Ingredients:

• 240g sourdough discard (100% hydration)

• 320g bread flour

• 80g rye flour

• 180g warm water (reduce to 160g if your discard is very wet)

• 20g olive oil (about 1.5 tablespoons)

• 20g honey or molasses (about 1 tablespoon)

• 8g salt (about 1¼ teaspoons)

• 6g instant yeast (about 2 teaspoons)

Instructions:

1. Add ingredients to your bread machine in this order:

   • Warm water

   • Sourdough discard

   • Honey or molasses

   • Olive oil

   • Bread flour and rye flour (mixed together)

   • Salt (place on one side of the pan)

   • Instant yeast (place on the opposite side of the salt)

2. Select your bread machine settings:

   • Program: Basic or White Bread

   • Crust: Your preference (Medium crust recommended)

   • Size: 2 lb loaf

3. Let the machine mix, knead, rise, and bake the bread.

4. When baking finishes, remove the bread promptly and let it cool completely before slicing. This ensures the best texture.

   
   
   

Tips:

• If the dough seems too wet or sticky during mixing, sprinkle in 1–2 tablespoons of extra bread flour.

• For a deeper, richer flavor, use molasses instead of honey.

• Optional: Add 1 teaspoon of caraway seeds for a classic rye flavor.

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as per Chat GPT a comparison of a random rye bread I chose.

Rye Bread Ingredients Comparison

Ingredient Category	Your Homemade Sourdough Discard Rye Bread	Sara Lee Russian/Jewish Rye Bread
Flours	Bread flour (320g), rye flour (80g)	Enriched wheat flour (wheat flour + vitamins), rye flour
Leavening	Sourdough discard (240g, 100% hydration) + 6g (2 tsp) instant yeast	Commercial baker’s yeast
Sweetener	Honey or molasses (20g, ~1 tbsp)	High-fructose corn syrup, sugar
Water	Warm water (160–180g, adjusted based on discard moisture)	Yes
Oils/Fats	Olive oil (20g, ~1.5 tbsp)	Vegetable oil (soybean or canola oil)
Salt	8g (1¼ tsp)	Salt
Additives	None	Dough conditioners (DATEM, monoglycerides, etc.), preservatives (calcium propionate), artificial flavors, enzymes
Other	No preservatives or artificial additives	Preservatives and artificial additives included

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Summary:

Your homemade loaf uses mostly natural, recognizable ingredients — simple flours, natural sourdough starter with a small amount of added yeast, honey or molasses, olive oil, water, and salt. No preservatives, dough conditioners, or artificial additives are included.

Sara Lee’s rye bread contains processed sugars (high-fructose corn syrup, sugar), vegetable oils, preservatives, dough conditioners, artificial flavors, and enzymes to extend shelf life and improve texture.

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I’m always happy to share recipes and ideas with you—baking is such a wonderful way to bring comfort and creativity into our lives. 

Remember to always find little moments of joy in your day, and be the light that brightens someone else’s. 

Thanks so much for stopping by, and until next time, happy baking and take care!

From Ashes to Wonder: A Morning Reflection 6/13/2025

 

I used to look out at the back of my yard with a heavy heart. The fire last year—set by the neighbor behind us—burned down our children’s playhouse and killed several trees. The damage stood as a painful reminder. The dead trees remained, brown and lifeless against the bright green of summer, like scars on a once joyful place.

But this morning, something shifted.

As the sun rose, I noticed the tiny spider webs woven through the branches and brush. You have to look closely, but when the dew clings to them, they shimmer in the light. They’ve taken over the brown, forgotten spaces—and somehow, they’ve made them beautiful.

It reminded me of life.

Sometimes we go through seasons where everything feels charred and colorless—where we carry anger, grief, or disappointment like a shadow. But with prayer and faith, God begins to weave something new. Something delicate, unexpected, and quietly holy. We may not see it right away. It takes time. But God doesn’t waste our pain. He creates beauty, even from the ashes.

We’re human, and darkness will still come—through loss, health struggles, or broken relationships. But if we choose to look closely, there are blessings. Threads of hope. Signs of God’s quiet work.

Today, I think I’ll stop looking out with disdain.

Now, I’ll look out in wonder—for the beauty that grew from the ashes.

“To provide for those who grieve in Zion— to bestow on them a crown of beauty instead of ashes...”
— Isaiah 61:3

 Thank You for Being Here

My wish for you is to always find a way to live your best life.

If you try this, please feel free to drop a comment—I would love to have your feedback.

Thanks again for being part of my community.

Feel free to subscribe as well.

Be the Light in Someone’s Day.

Be back soon.

Sam’s Club Veggie Prep Secrets

 

Hey friends!

I’m excited to share one of my favorite ways to prep fresh veggies from Sam’s Club that keeps my family happy and eating healthy. It’s all about making veggie-packed meals easy, tasty, and low fuss. To start, here’s a quick lunch idea that’s colorful, fresh, and so satisfying — my cold veggie pizza!

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Sam’s Club Veggie Prep Secrets

Cold Veggie Pizza Lunch – A Favorite Quick Meal
One of my favorite ways to use all those fresh veggies? A cold veggie pizza. Today, I crisped up leftover naan bread, spread on my homemade veggie cream cheese (just cream cheese with a little ranch seasoning and finely chopped veggies), and topped it with my cold veggie crumble mix: broccoli, cauliflower, sweet peppers, green peppers, and carrots—very finely diced. So fresh, colorful, and satisfying. It made the perfect lunch!

What I Usually Grab from Sam’s Club

• A bag of fresh broccoli

• A head of cauliflower

• Sweet peppers and green bell peppers

• Baby carrots

• Baby romaine (so much better than the big heads!)

• Coleslaw mix (sometimes two!)

• A bag of Brussels sprouts or asparagus (when they’re not too expensive)

• Big baking potatoes and little potatoes

• Vidalia onions

As soon as I get home, I try to prep everything on Day One.

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1. Veggie Dip Platter
I always make a vegetable platter with a yogurt-ranch dip and keep it on the table at every meal. One of our newest favorite additions is pieces of baby romaine—cut into scoop-sized chunks. They’re crisp, refreshing, and perfect for dipping. Everyone digs in—it’s a total Mom win!

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2. Chopped Coleslaw & Egg Roll Mix
I like to chop the coleslaw mix even smaller, into a fine dice, because we like the texture better that way. I also set some aside and mix in diced mushrooms to use for egg roll bowls or homemade egg rolls.

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3. Prepped Onions for Easy Cooking
I dice two onions three ways: medium dice, small dice, and slices. This gives me easy grab-and-go options for whatever I’m cooking that day.

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4. Homemade Veggie Cream Cheese Spread
Using finely chopped broccoli, cauliflower, carrots, and sweet peppers, I mix in ranch seasoning and cream cheese to make my own veggie spread. It’s creamy, flavorful, and packed with crunch from the veggies. I love using it on wraps, toast, or as a dip for crackers or fresh veggies—but my absolute favorite is spreading it on a warm sourdough bagel, especially the ones I make myself. Total comfort food!

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5. Veggie Crumble Mix for Meals
I finely chop broccoli and cauliflower into a crumble and use it in rice dishes, omelets, or as a base for cold veggie pizza. It’s super versatile and adds nutrients to almost anything.

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6. Cold Veggie Pizza Topping Mix
This is my go-to mix: broccoli, cauliflower, sweet peppers, green bell peppers, and carrots—all diced very small. It adds crunch and flavor to veggie pizzas, wraps, or sprinkled over salads.

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7. Potato (and Veggie!) Prep – So Many Options!
With the little potatoes, I love cutting them in half and laying them cut-side down on a pan dusted with Parmesan—then bake or air fry until crisp. They're also great cubed and air-fried for quick sides.

Brussels sprouts and asparagus can be prepped the same way! Halve the Brussels or trim the asparagus, toss with a little oil and lay them on Parmesan just like the potatoes. Bake or air fry for a golden, cheesy crust and a savory bite that’s hard to resist.

For the big baking potatoes, I bake a batch and either make twice-baked potatoes or scoop out the centers in bite-sized chunks to make a baked potato salad later.

I save the skins (leaving about ¼ to ½ inch of potato on them), cut them into thirds, and bake them with bacon and cheese. Serve with sour cream, and you’ve got homemade loaded potato skins! I also flash-freeze any extra skins to pull out and bake another day.

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Nothing Goes to Waste
I’m proud to say I throw almost nothing away. What I can’t use right away, I freeze. I save veggie scraps for broth—especially when I have a chicken carcass to add in. With prices what they are these days, the little extra effort really pays off for my family.

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Thank You for Being Here
My wish for you is to always find a way to live your best life.

If you try this, please feel free to drop a comment—I would love to have your feedback.

Also, if you have a craving or a recipe request, send it in a comment and I’ll see what I can figure out for us to try.

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