Sharing my tips and things I have learned about living and beauty -- inside and out! I believe in living life to the fullest and being the best that you can be.
This is the fastest and easiest quiche. Put a tortilla in the bottom of a greased round pie plate. If the tortilla doesn't fill the plate, then cut around a 2nd tortilla making a 1" round circle. Cut this and use to make the 'crust' around the edge. Add your mixture and bake - that is it! So easy and delicious.
Did you know that when you use filtered or reverse osmosis (RO) water, you're not just removing harmful contaminants — you're also stripping away the beneficial minerals your body needs?
While I’ve been adding liquid trace minerals to my water for years, I’ll be honest — it can get pricey. That’s why I’m so excited to share this super easy, cost-effective way to re-mineralize your water naturally: Sole Water (pronounced so-lay).
Sole Water is a saturated solution of mineral-rich sea salt and purified water. It’s a natural way to replenish your body with essential minerals like magnesium, potassium, and sodium — all of which are crucial for hydration, energy, and cellular function.
While pink Himalayan salt is trendy and looks pretty in a grinder, studies have shown that it often contains trace amounts of heavy metals like lead, arsenic, and cadmium. Yikes! That’s why I always recommend using a high-quality, pure white sea salt — ideally unrefined and free of additives — for making Sole Water. It’s just safer and cleaner for your body.
The first step sounds so obvious you may be tempted to skip it....DON'T! It is: Make sure all your glass jars fit in the instant pot. We won't talk about how I learned to do this step.
After that, it simply combining the ingredients and letting the instant pot do it's thing for as long as you can wait. I always try to do AT LEAST
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We love peanut satay. Yes, even Mark as I don't use the word "Thai" in association with it (ssssh! Don't tell!). I call this Southern Peanut Satay due to the bbq sauce. I combined what I felt was the best from several recipes and came up with below....a super quick and easy Peanut Satay Chicken!
If you’ve been around here for a while, you know I love recipes that check two important boxes: easy and delicious. That’s exactly what today’s recipe delivers—and with a fun little twist! I usually make this dish with honey, but I decided to switch things up and try maple syrup instead. And wow… it did not disappoint. The maple adds a rich, cozy depth of flavor that’s perfect for [season/occasion, if relevant], and it blends beautifully with the other ingredients.
Whether you're a longtime fan of this recipe or trying it for the first time, I think you're going to love this maple-sweetened version.
If you’ve never made Carne Asada at home, you’re in for a treat! This amazingly flavorful Mexican steak is marinated to perfection, grilled until beautifully charred, and then sliced into thin, juicy strips. Every bite delivers a pop of savory, citrusy, and slightly smoky deliciousness that makes your tastebuds dance.
What I love most about Carne Asada (besides the flavor!) is how versatile it is. You can tuck it into a warm soft tortilla or crunchy taco shell, pile it onto a crisp salad, or even serve it over sautéed cabbage for a low-carb option. However you dish it up, it’s always a crowd-pleaser.
Whether you're feeding a hungry family or meal-prepping for the week, Carne Asada is one of those recipes you’ll come back to again and again. Let’s dive into how to make it!
Ranch dressing is one of those things you usually just grab the bottle and don't think twice. When I am doing something where ranch is going to be more noticable, like a vegetable dip, I make my own. Other than the buttermilk, I have the ingredients on hand. This is so fresh and everyone always comments something like "ewww, what brand of ranch dressing is this?" as it tastes so good. It is literally two ingredients - mayo and buttermilk - and a few seasonings. So easy! While I have the buttermilk on hand, I end up making other dishes that focus on ranch as well - delicious!
When you hear Eggs au Gratin, it sounds so fancy, right? But the truth is, this dish is incredibly simple to put together — and absolutely worth it. I almost always have hard-boiled eggs in my fridge because they are so versatile. Whether I'm eating them plain, tossing them into an egg salad, or layering them on chaffles (or toast), hard-boiled eggs are a staple around here.
But every now and then, I crave something different — something that feels a little more special. That's where Eggs au Gratin comes in. It takes those everyday eggs and turns them into a bubbly, hot, decadent meal that feels like it came straight from a cozy café kitchen. Some people add milk, cream, whipping cream or canned milk but I like the simplicity of my recipe and, I always have these ingredients on hand.
Why You’ll Love This Recipe:
Quick & Easy: Minimal prep time — you’re just layering and baking.
Simple Ingredients: Nothing fancy — just things you likely already have.
Comforting & Delicious: Rich, cheesy, and satisfying.
Perfect Anytime: Breakfast, brunch, or even a light dinner.
Ingredients:
hard-boiled eggs, peeled and sliced in 1/4" slices
shredded cheese (Gruyère, Swiss, Parmesan or even sharp cheddar work beautifully)
Salt and pepper to taste
Butter
A sprinkle of fresh herbs (optional)
Instructions:
Preheat your oven (or toaster oven) to 375°F (190°C).
Arrange the sliced hard-boiled eggs in a small baking dish.
Put a small dab of butter on each slice of egg
Sprinkle the shredded cheese generously over the top.
Season with salt, pepper, and a little paprika if you like.
Bake for about 15–20 minutes, or until the cheese is melted and bubbly.
Broil for an extra 1–2 minutes if you want a golden, crispy top.
Serve Hot and Enjoy!
I love digging into this straight from the oven — the cheese creates this luscious sauce around the eggs, and every bite feels so indulgent. Pair it with a crisp green salad, a slice of toast, or just enjoy it on its own.
For such a fancy-sounding dish, Eggs au Gratin is surprisingly down-to-earth — exactly the kind of simple luxury I’m all about. I hope you give it a try the next time you're wondering what to do with those hard-boiled eggs sitting in your fridge!
In the same way,
let your light shine before others,
so that they may see your good works
and give glory to your Father who is in heaven.
Matthew 5:16
A new command I give you:
Love one another. As I have loved you,
so you must love one another.
By this everyone will know that
you are my disciples,
if you love one another.
John 13:34-35
And the seed that fell on good soil
represents those who hear and accept
God’s word and produce a harvest
of thirty, sixty, or even a hundred times
as much as had been planted!
Mark 4:20
Preach the word;
be ready in season and out of season;
reprove, rebuke, and exhort,
with complete patience and teaching.
2 Timothy 4:2
And also for me,
that words may be given to me
in opening my mouth boldly
to proclaim the mystery of the gospel,
for which I am an ambassador in chains,
that I may declare it boldly,
as I ought to speak.
Ephesians 6:19-20
I’ve been procrastinating on writing this post for a while. For some reason, the mere thought of having parasites is considered horrifying. But the reality is—most of us probably have them.
If you eat raw vegetables, have pets (or spend time around people who do), enjoy sushi, walk barefoot, or have been bitten by an insect, chances are, you’ve been exposed to parasites. Meanwhile, my friends overseas are shocked that most people in North America don’t routinely treat for them.
I’ve tried every natural remedy you can think of—oregano, black walnut, wormwood, cloves, and the list goes on. Not only do most of these taste awful, but none of them worked for me.
In our household—myself, my husband, and our dog—we do a parasite cleanse on the 1st of every month, no testing needed. It’s no different than giving pets monthly Heartgard. In fact, if you check the ingredients on a box of Heartgard, you’ll find they’re the same as what we use—just significantly cheaper. With our method, both ingredients last for years and still cost less than six months of Heartgard.
Here’s what we use:
This has a mild vanilla-banana flavor that we all tolerate well.
Amazon 8 oz: Link
Yes, the label says it’s for sheep—but ivermectin is ivermectin. The key is adjusting the dosage correctly (details below). Even with all three of us taking it monthly, one bottle lasts us years. Out of caution, we replace it when it expires to ensure potency, but it's still incredibly cost-effective.
⚠️ Warning: This stuff tastes nasty! We usually mix it with pyrantel pamoate to mask the flavor. You can also mix it into yogurt, kefir for yourself or your dog, or juice (but not for your dog).
First-time treatment: Take doses on the 1st, 15th, and again on the 1st and 15th of the next month.
Ongoing maintenance: After the initial cleanse, take it on the 1st of every month.
If re-exposed: If we know we’ve been exposed to parasites, we switch back to bi-monthly dosing for two months before resuming our regular schedule.
The reason for the initial bi-monthly doses is that these treatments don’t kill parasite eggs—only the hatched parasites. To break the cycle, you need to eliminate the newly hatched ones before they can lay more eggs.
I have been asked to give sample dosages. Please note that you need to adjust for your weight using the chart below:
Maggie 55 lbs. gets 6 drops of ivermectin drench
Myself over 100 lbs: takes 12 drops ivermectin drench
Mark near 200 lbs: takes 20 drops ivermecting drench
(Sourced from DogAware)
Parasites are more common than we think, and treating them regularly has become a simple, routine part of our health regimen. If you've never considered it before, it might be worth looking into!
