Saturday, February 18, 2017

40 & Hot!

This is the latest cutie of a gift idea. My dear friend turning 40 next month LOVES hot and sour soup. I love to give her these soup mixes and thought it would be a cute filler item for her birthday swag bag. 

Monday, February 13, 2017

40th Birthday Sucker Pot

I am having too much fun not to share. A couple of my closest friends are turning the big 4-0 this spring. I have been busy crafting and making fun little gifts for them. This is the latest one. I bought a cute mug at the dollar store, a foam ball, a bag of suckers and put this little gem together.  I think it turned out super cute and my cost for the entire project was only $5.

Tuesday, September 8, 2015

Delicious & Healthy Muffins Made With Beans

Making muffins with garbanzo beans sounds crazy, right? I know it does but for some reason I thought it sounded like a great idea and like something fun to try.

I found this recipe posted on S&W Beans website and adapted it to my needs and ingredients on hand. The original recipe can be found here

These muffins turned out beautifully and made the house smell so good. They taste great and I am so happy to have tried this recipe.

The following is the original recipe along with my notes of the changes I made to it.


  • 2 cans Garbanzo Beans, rinsed, drained 
  • 1/3 cup milk  (I used almond milk)
  • 1 cup sugar  ( I used 1/2 sugar and 1/8 cup of Truvia)
  • 1/4 cup butter or margarine, softened (I used applesauce)
  • 3 eggs (I used 3 flax eggs)
  • 2 teaspoons vanilla 
  • 1 cup all-purpose flour 
  • 1/2 cup whole wheat flour 
  • 1 teaspoon baking soda 
  • 1 teaspoon ground cinnamon 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon ground allspice 
  • 1/2 teaspoon ground cloves (I omitted because I didn't have any)
  • 1 cup fresh blueberries ( I had 1/4 cup of frozen blue berries so I used that)
  • 3/4 cup chopped pecans  (I used 1/2 cup of a mix of dried cranberry, raisin, dates and chocolate pieces)

Heat oven to 375°F. Spray 24 regular-size muffin cups with cooking spray or line with paper cups. In food processor or blender container, combine beans and milk. Cover; process 25 seconds or until smooth. Add sugar, butter, eggs and vanilla. Cover; process 20 seconds or until well blended. In large bowl, mix all remaining ingredients except blueberries and pecans. Stir in bean mixture until all dry ingredients are moistened. Fold in blueberries and dried fruit mix if using. Spoon into muffin cups, filling nearly full. Sprinkle with pecans if using. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pans. Serve warm or cool. Store covered at room temperature up to 2 days, or for longer storage, freeze for up to 3 months

Thursday, December 25, 2014

Candy Christmas Card

I made this crafty card for DH for Christmas using his 2 favorite candies. I had scoured the internet for ideas but didn't find anything I liked. Tapping into my crafty side, I came up with this.

 I covered a piece of foam board with scrap booking paper and glued everything else on there. Pretty cute!

Monday, December 1, 2014

Friday, November 21, 2014

Black Friday Poem

Feeling a bit overwhelmed by all the "incredible deals" online today, I wrote this poem.

Wednesday, November 12, 2014

Low Carb Diet

It's time to say farewell to my low carb diet. It has officially been one month and I am hoping that has been long enough to reset my body for its glucose tolerance issues.

Honestly, I have learned a lot. For example, I have crazy ass will power! lol I amazed myself by not cheating, not even once and by not drinking alcohol. It was such a hard transition from being a bean, tofu, fruit and veggie loving, no cheese eating, low fat eater to eating and drinking things I had sworn off years ago. I did make a few recipe's I will likely keep around. The flax crackers and the cauliflower tortillas and pizza were very good and I can see eating them again. I am going to leave this challenge with the knowledge that I probably do eat too many carbs without even realizing it. Also, I don't "need" a glass of wine each night as much as I just enjoy it.

I set out on this challenge knowing I didnt need to lose weight. I mean of course that would be nice, but  I just needed to totally re-boot my body.  I have been a healthy eater for so long now and haven't been on a diet for years. I have realized that maybe I took my healthy life style too seriously. I really think I may have been eating more fruit then my body could handle. With this challenge I also cut my soy intake. No tofu or veggie products for a month. I wanted to get everything I had in my system out of it. In regular life (pre low carb) I only cook tofu once a week. I wasn't terribly concerned with my consumption, it was just another thing I wanted to try.

I don't know how stopping this way of eating will be. I have read a lot of stories threatening complete bloat and weight gain after stopping. I have a plan, it's to go back to calorie counting for the first while and making sure I eat healthy. Hopefully I can find the lifestyle for my weight maintenance. I had to laugh at myself, for breakfast this morning (1st day off the diet) I ate scrambled eggs and 3 pieces of turkey bacon I had left over. lol not much of a transition yet! 

In honor of kissing this diet good-bye I wrote a farewell poem.

No more hot dogs,
No more cheese…
No more eating foods I displease.
No more cream cheese,
No more oil…
No more broccoli left to boil.
No more sticks of cheese,
No more pepperoni chips…
No more celery sticks slathered in ranch dip.
No more weigh ins,
No more jello…
No more missing mello yello.
No more ketosis,
No more peeing on sticks…
No more wondering if this is my fix.
No more whipped cream,
No more cauliflower…
No more wondering if I’ll have the will power.

I am saying good bye to you low-carb diet,
Although you were my choice, I am ending the fun…
I only lost 3 pounds, but I learned a ton.