An Adventure in food, DIY, and More

Monthly Archives: January 2014

Well, ok, not really. More like, would you like to eat a pepper too? I ran across a fabulous, can’t go wrong stuffed pepper recipe today, and of course wanted to share it with my fantastic followers! Not only does it look delicious, it’s low calorie for those of us that are trying to eat clean and keep up with a good exercise plan. This recipe also is relatively simple.

(image courtesy Simply Love Food)


Olive Oil ( I used Tahitian lime olive oil)
1/2 lb lean ground turkey breast
1 cup chopped onions
1 heaping tbsp of homemade taco seasoning (or you can use the packaged type if you like)
2 cups of cooked rice (any type you like – I like brown)
3-4 organic bell peppers, halved and seeds removed
1 can of black beans, drained & rinsed
½ cup of organic frozen corn
1 (15 -16 ounce) jar of salsa (my favorite is mango peach)
Shredded Cheddar Cheese
fresh cilantro
sour cream
sliced avocado
Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.

*****Note – make sure you cook your turkey ahead of time that way you do not have to worry about it later. Also, I sauted the onions until cooked thru, I then added in my cooked rice, black beans and corn.

In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.

Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.

Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.



I wasn’t huge into the makeup scene until recently, and it really helped when #Influenster sent me a #jollyvoxbox that had a few fantastic makeup products in it for me to try! I’m happy to review this palette from NYC, because not only does it look great on me, but it’s convenient and goes on quick and easy.

There are also other color palettes, not just the one I shared above. I purchased a few more at our local drug store a few weeks after I received this one from Influenster. Image


The above picture is me wearing the trio from Influenster’s voxbox, and I love it. I suggest putting it on in a room with good lighting at first to see if you like how it looks on you. I loved it right away, and was excited to try other color trios!

Also in the complimentary voxbox from Influenster, I received a travel package of Puffs tissues! These tissues were great! They conveniently fit into my purse or diaper bag, and come in handy when you need to blow that nose in the middle of the cold winter, or need to wipe a teary eye.

Probably the next biggest joy was the Skinny Cow Divine Filled Chocolates. There are 6 packages in a box, and each package has three glorious filled chocolates, with a variety of different fillings. Mine had a peanut butter filling, and oh boy was it fantastic. I’m not even much of a peanut butter fan, but mixed with the milk chocolatey goodness, this was delicious! Did I mention it ONLY has a little over 100 calories for one serving, and one serving is one packet with THREE of the chocolates? It cant’ get better than that!


After the chocolates came the adorable DuckTape brand mini designs ducklings tape! It’s a thin and small roll of duck tape that could come in handy in a variety of situations! I have yet to use mine, but it’s sitting and waiting patiently for the right moment on top of my dresser! The one I got in my voxbox was the one on the left hand side of the first row down from the top, the blue with white flowers. Super cute!


And lastly, my voxbox featured a Show Off Lip Lacquer from Rimmel London. I liked the feel of the lacquer on my lips, but I wasn’t impressed with the color, Aurora. It is a very bright orange color, that I think may have been better received in my world of likes if it was summer, and not the middle of winter. Doesn’t seem quite a wintery color to me. I think I’ll have to re-evaluate this one this summer!


So, after my experience with this voxbox, I found a number of new products that I love! My suggestion to you…join Influenster! It’s totally worth the time if you’re willing to put it in. Get free complimentary products from Influenster and various brands, and review them! It’s fun, and you can become influential to others by doing so! Build your team of Influensters, and have fun! The link to Influenster is in the right hand sidebar! Enjoy!





I know I’m supposed to be on a diet, but I found this recipe, and oh my goodness. I will admit I have not made these yet, but in looking at the comments on it, I just couldn’t help but want to share it. It’s so easy, it’s ridiculous. I absolutely love sweet cream cheese and fruit, so this is a win in my book. My husband’s too, but that’s a different story. This would be an easy weeknight dessert, or something you could make Sunday night as a sweet breakfast treat for during the week. And I’m sure you can use strawberries instead of blueberries if you’d like, or Marion-berry if you’re wanting to live on the wild side. Oregon Marion-berries are delicious, and I’m lucky enough to live in Washington so they make their way up this way rather frequently. Might have to share my recipe for Marion-berry pie sometime too.


1 can of refrigerated crescent rolls
4 oz. Philly Cream Cheese, softened
2 Tbs. sweetner
1/2 c. blueberries

Preheat oven to 375.Unroll dough into 4 rectangles, pressing seams together to seal.In a small bowl combine sugar and cream cheese, mixing well. Spread onto rectangles, staying about 1/2″ from the edges. Top each with blueberries.

Bring the corners together on top and seal. Place on an ungreased baking sheet and bake for 11-13 minutes until golden brown on the edges.

It’s as easy as that. 🙂 Give them a shot and let me know what you think of them in the comment section below!


Ok….yes….just let the picture settle into the recesses of your brain. There….can’t you almost taste it? I mean, come on, it looks like a liquid kiwi in a jar. Um, yum! What a great way to eat those fruits and veggies without feeling like you really are. This is also a sneaky way to get those picky kids to eat their vegetables; trick them with a green monster smoothie! Tell them when they drink this smoothie, they’re drinking the same thing the Hulk drinks every morning for breakfast! 😉 See, simple, huh? Not only is this recipe incredibly open ended, it always ends up tasting good no matter what. Ok, maybe not ALWAYS, but you’d really have to throw in everything but the kitchen sink (or, maybe even the sink too…) to get it to taste not-so-pleasant.
The basis for this recipe comes from Portuguese Girl Cooks. She has a fantastic blog, that I’m personally addicted to.

Green Monster Smoothie

Total time: 5 minutes
Yield: 1-2 servings 


  • 1/2 fresh or frozen banana
  • 1 large peach, chopped with skin on
  • 2 cups baby spinach
  • 1/2 mango, chopped
  • about 1/3 cup blueberries
  • 1 heaping tablespoon ground flax seeds
  • 1/2 cup almond milk
  • 1/3 to 1/2 cup cold water


  1. In a blender or food processor, add in all ingredients, and blend until very smooth. If it is too thick, add water or almond milk until desired consistency is reached. Serve immediately.

Feel free to mess around with the fruits, and you could always use kale instead of spinach, or even both. The antioxidants in this smoothie are fabulous for you, and should make you feel good in no time. Starting your day with a smoothie like this would be one of the better choices you could make for your body, even though those egg mcmuffins really can be appealing at times. You’d probably take the same amount of time to make this smoothie as it would to wait in the drive thru line or order inside, so do yourself a favor, and start your day with a healthy breakfast!

Recipe from, Portuguese Girl Cooks

One of the things I’m very passionate about, but unfortunately have lost touch with lately, is fine art. I spent many hours in high school and after high school drawing, painting, and working on stained glass projects. Those were a few of my favorite hobbies to do in my free time. I’ve found lately that I don’t really have the time, but I’ve also realized that I really need to make time. Art comes from the heart, it’s a look at someone’s individual soul and personality. It is a wonderful way to show your creative mind and what you’re capable of.

Image Copyright Brittany Nickerson

I want to showcase the artwork of a friend of mine today, Brittany Nickerson. She does wonderful work. There’s just something about good quality art, that a person pours their heart into. You can tell just by looking at it, and I can definitely see it when I look at her work. Do me a favor and visit her Facebook page, and give it a “like”. She certainly deserves it. The link is in the right hand sidebar, “Fine Art of Brittany Nickerson.”

Also, do me one more favor, I’d like to see some interaction on my blog, so let me ask you this….What is your favorite style of art, and why? Share with me in the comments. I’d love to hear it. You’re welcome to share images of your artwork if you’d like. 🙂

Ok, so we all love banana bread, right? At least I sure do. This is a fun little recipe that adds a crumb topping and it just tastes fantastic. And who doesn’t love a muffin in the morning? Or afternoon. Or evening. Or even 3am. Whenever, really! This recipe is quick and easy as well, and can make use of those overripe bananas in your kitchen that you or your kiddos forgot to eat. A big thanks to Lisa Kreft for this recipe. 🙂



Original recipe makes 10 muffins
  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 3 bananas, mashed

  • 3/4 cup white sugar

  • 1 egg, lightly beaten

  • 1/3 cup butter, melted

  • 1/3 cup packed brown sugar

  • 2 tablespoons all-purpose flour

  • 1/8 teaspoon ground cinnamon

  • 1 tablespoon butter


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.


Quick and easy! And they’re yummy!

Sometimes, you just need to slow down and remember that you are loved, right? Well, I found an amazing blog entry today, that I wanted to share with you. This one hit home for me, because I know I’m guilty of this, quite often. I love my husband with all my heart, but I didn’t realize until I read this how frequently I push him away. And pushing the one who loves you the most away from you isn’t a healthy way to have a relationship.
Please take the time to stop on by, a wonderful blog. The link for the entry is right here, it’s called “Let Your Husband Love You”.

I hope you’ll enjoy this as much as I did.

Just wanted to share with you a photo of my husband and I, as well. ❤