Queen of Absence and New Grilled Salmon Salad Recipe

Hello everyone! OBVIOUSLY, it has been a long time. A lot has happened during my absence. Well, I have a little girl now, her name is Naomi, and she was born on September 23rd in 2019 (BP, before pandemic). My, now 3 year old, son absolutely loves having a playmate. Especially because neither child has been in daycare since March 2020.

Then, of course, 2020 came, and all crap hit the fan. I am working from home until May, and then my mother is retiring and going to watch my 2 babies while I go back to work. I plan to put them in a pre school in the fall (hopefully).

I hope to start posting regularly again, but I know better than to make any promises. Until then, here is a simple, healthy, and yummy recipe for you!

Grilled Salmon Salad Recipe:

  • Grilled Salmon Filet (fully cooked and chilled), I used 1/2 filet per salad
  • 1 avocado
  • 1/2 cup shredded cheese
  • 12 grape tomatoes
  • 1 cup brown and wild rice cooked (I used an instant that you put in the microwave)
  • 2 cups organic spring mix or lettuce base of your choice
  • dressing of choice (I used a cilantro avocado yogurt based dressing)

Build Salad:

  1. In bowl or on plate add 1 cup of spring mix.
  2. Top spring mix with 1/2 of all other ingredients
  3. Top with your favorite dressing
  4. Repeat for another salad

*This recipe makes 2 salads, double it for 4 or half it for one. You can also mix it in one big bowl and serve.

Where I have Been & a New Recipe

Well, to say it has been a while is an understatement. A lot has changed since I last posted. My family and I moved from Charleston, SC back to Oklahoma to be near family, after we started a family of our own.

Well, last year around this time, I found out I was pregnant with baby number two. On September, 23rd, 2019, I had a beautiful baby girl. My husband got a job with the airlines, and was gone a lot. I was having to navigate an almost 2 year old, and new born without him, and he of course hated missing it all.

Well a few months later, he got a new job at the FAA, and is now home much more. I love it, he loves it, and the kids love it. He still has trips and is gone for a week or so at a time, but it isn’t constant. So basically, I have been busy building my family, and settling into a new routine. I, also, went back to work full time at the University I attended. Hopefully, I will post regularly again, and know I have said that before, haha, but I would like too.

Okay, so onto the recipe. I have really been into crock pot meals, having two kids and all, so here is a yummy, simple, and kid friendly dish.


Crock-pot Zucchini and Spinach Pasta:


  • 1 box pasta of choice (I like bowtie)
  • 1 jar spaghetti sauce
  • 1 large or 2 small zucchini diced
  • 1 bag baby spinach
  • 1 small yellow onion diced (optional)



  • Throw all ingredients into crock-pot and cook on low 8-10 hours or high 4-6 (high temperature crock-pots can burn the noodles so cook based on your crock-pot).
  • You can also cook the noodles, according to package directions, before hand, and put it in your crock-pot or freeze it. If you freeze it, take it out of the freezer the night before and cook according to above.

Mom Guilt:Transitioning from Bottle to Sippy Cup is HARD. (and a new recipe:Skillet Bell Pepper & Turkey Pasta)

Hi everyone! Sorry it has been so so long since I have posted on my blog. This is another series in my mom guilt, but there is also a new recipe at the end!! These past few months have simply been crazy! We made a move back to Oklahoma (living across country from both our families was a lot harder than expected). We are currently looking for a house, and I made the transition from stay-at-home mom to a working mom. It’s a huge transition, but I am truly enjoying it.

So, William will be 10 months old tomorrow, and I apparently need to start weaning him from his bottle. He LOVES his bottle. I mean this kid does a celebration scream/dance when he sees it (and honestly I love it). I know it is what is best for not only him, but my future sanity because the longer I wait the harder it will be. I truly know all that, but it is also hard to know that my little baby will no longer be taking a bottle. I am tearing up as I type this. No one talks about how it’s hard for the parent.

I could have started transitioning a month ago, but I really didn’t want to. I am going to miss his high-pitched squeal, and his look of pure joy when he sees that bottle. I just wanted to hang on to that baby moment for just a bit longer. And, this weekend is going to be tough. I feel bad that he isn’t eating table foods much, he is a bit lazy and likes his food pre-chewed (puree). I now have to suck it up and start letting him grow up a little.

Now, for everyone’s favorite part, a recipe! This was super easy, and would have been baby friendly (haha). Skillet Bell Pepper & Turkey Pasta:


  • 1 pound of ground turkey
  • 2 bell peppers your choice of color (I used yellow and orange) diced
  • 1 small onion diced
  • 1 16 oz jar pasta sauce
  • 1 16 oz package of small or medium shell pasta (I like whole wheat)
  • Parmesan cheese shredded (optional)


  1. Prepare pasta according to package instructions. Drain and set aside. I like to pour cold water over mine to help with sticking.
  2. Brown turkey in skillet until it is cooked thoroughly, about 5-7 minutes.
  3. Add bell peppers and onion to turkey and saute for about 3 minutes.
  4. Add pasta and pasta sauce.
  5. Simmer in skillet on medium-low heat for about 6-8 minutes.
  6. Serve and top with cheese if desired.



Mom Guilt:Why I Formula Feed, and Why I Shouldn’t Have to Explain Myself.

Hi everyone! Sorry it’s been so long since my last post. I welcomed a baby boy into the world on January 3rd. William came on Charleston’s biggest snow storm since 1989. My son demands attention, and he started from the day he was born!

As you can see this post is a little different from my regular post (don’t worry I will still have healthy recipes), but I wanted to start another part to my blog. Talk of mom guilt. Why is it that the moment we have a tiny human being we are judged more than ever before. There is all this talk of women empowerment, and lifting each other up, but I’ve never felt more alone and ridiculed as when I became a mother.

It seems like no matter what you choose, according to someone else (and usually other mother’s) you aren’t doing it correctly. You know the first question I am always asked? You breastfeed, right? Do you see how that ends, it’s not even a question, it’s an assumption. No, I do not breastfeed, and I immediately have to follow that up with that my milk dried up. I was not able to breastfeed, and then it seems that the other person is then suddenly ok with how I feed MY child.

I realized that I shouldn’t have to follow it up with anything. No, I do not breastfeed, and I should never even be asked that question. We are lucky enough to live in a world where we can choose how we feed our baby. I couldn’t breastfeed, and for me that was heartbreaking enough without the extra judgement. But, even if I could no one should judge or care how I feed my baby. As long as he is healthy and thriving, what does it matter?

Yes, I see the breast is best campaigns and know the benefits of breast milk. But, there are also benefits of formula; no one wants to talk about those, though. This isn’t a post to debate how to feed your baby, honestly if your child is happy and healthy, and you are happy and healthy than that’s all that matters. Instead of beating each other down as mothers, why don’t we start empowering each other, because this mom stuff is hard enough without the extra ridicule!


Roasted Italian Potatoes

Hi all! I know I am still sporadic with my posting. I am currently entering my 34th week of pregnancy, so it is starting to get a bit more tough to accomplish everything I want in a day. We live in a one bedroom condo, and can not move until at least July so I am getting very creative with baby space. I will be posting about having a baby in a small space. Hopefully it will help others in some way.

Today, I am here with another recipe. This is such a simple side dish that you can pair with so many different meals. As you will see in my pictures, I put the potatoes with a simple hamburger steak. My husband loved them, but being from the south, he is a meat and potatoes kind of guy. Another way you can use the potatoes is a base for a casserole. I will probably be creating one soon. Hopefully, I will find time to post it soon :).

Well, I’ll get to the good stuff. Here is the very simple, healthy, hearty and yummy side dish potato recipe:


  • 1-2 large russet potatoes, cleaned and chopped into pieces
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tbsp italian seasoning
  • 1 1/2 tsp garlic powder
  • salt and pepper to taste


  1. Pre-heat oven to 400 degrees.
  2. In greased or sprayed glass baking dish, place the potatoes and drizzle with oil.
  3. Season potatoes with all seasonings.
  4. Bake for about 45-50 mins, or until potatoes reach your desired crisp.

Roasted Italian Potatoes IngredientsRoasted Italian Potatoes Chopped upRoasted Italian Potatoes SeasonedRoasted Italian Potatoes finishedRoasted Italian Potatoes Served

Balsamic Chicken Pasta Salad

Hi everyone! I am starting to get back into a normal routine, which I know once Mr. William decides to come will not be the same. Although, for now it means I can blog a bit more regularly. I am super excited to share some new things with you as my pregnancy progresses. I have a how to accommodate a baby in a small space blog I’m working on, and preparing freezer meals before baby! Both of those will be coming out within the next month or so.

For now, it’s my basic blog with a new recipe! This dish is simple, healthy, filling, and taste great! Those are big wins in my book. I really love this as a make ahead and eat for lunch the next day, but you can eat it whenever! Hope you enjoy!


  • 1 chicken breast cooked and shredded
  • 2 cups Rotini Pasta
  • 1/2 block Monterey jack cheese cut into cubes
  • 1/2 onion diced
  • 1 bell pepper diced
  • 1/2 large cucumber diced
  • 1/4 cup olives sliced
  • 1/4 cup extra virgin olive oil
  • 2 tbsp italian seasoning
  • Balsamic Vinegar Glaze to taste
  • salt & pepper to taste


  1. Cook pasta according to package instructions.
  2. Add chicken, veggies, and cheese to pasta, stir.
  3. Add in oil and seasoning, do not put the glaze on until you serve. Serve immediately, chill in the freezer for an hour, or chill in the refrigerator overnight.
  4. When ready to serve add Balsamic glaze to taste! Enjoy.

balsamic chicken pasta salad ingredientsbalsamic chicken pasta salad more ingredientsbalsamic chicken pasta salad noodlesbalsamic chicken pasta salad with veggies and cheese addedbalsamic chicken pasta salad with seasoning and oilbalsamic chicken pasta salad mixed togetherbalsamic chicken pasta salad about to add glazebalsamic chicken pasta salad with glaze

Queso Baked Chicken

Hi all! I am back with a new amazing and simple recipe. This recipe takes no time to prep, has very little ingredients, and does not take very long to cook. In my house that is a win, especially with a baby on the way.  I’m in my 3rd trimester, and look for anything to make my evenings cooking simpler. The less time I have to stand the better!

Also, this was a huge hit with my husband, and he’s not the easiest of eaters. Another win in my book. This one is actually being added to my list of meals I will prep and freeze before baby (no worries, there will be a blog post about this). Now let’s get to the good stuff!


  • 2 Chicken Breast
  • 1/2 block of Colby sharp cheddar cheese cut into cubes (feel free to use more)
  • 1 can of diced tomatoes with green chiles, drained
  • 1 bell pepper diced
  • 1/2 onion diced


  1. Pre-heat oven to 375 degrees.
  2. Place chicken breast in an oil sprayed or greased baking dish.
  3. Top with cheese, tomatoes, pepper, and onion.
  4. Bake for 25-30 minutes, or until chicken is baked throughout.

queso baked chicken with rotelqueso baked chicken with cheeseQueso baked chicken finished

Italian Sausage Alfredo with Spaghetti Squash/Update

Hi everyone! I am finally back from Oklahoma and my dad is doing so much better. His surgeries went well, all of the tubing and such he had has been taken out, and he is on the road to recovery. I am so ecstatic that I could leave Oklahoma knowing he was doing well.

I am now able to focus on preparing for our baby! It’s a boy by the way, and we are naming him William Scott. I am about to enter into my 3rd trimester, and as we prepare for baby William there will probably be more blog posts about baby stuff. I am also planning to do a big freezer meal prep in November sometime, and will have all of that up on the blog.

Now that I am back here is a new and yummy healthy recipe. It’s perfect for fall and is pretty guilt free! Hope you all enjoy it as much as we did!


*This recipe was the perfect amount for 2, for family of 4 just double!

  • 1 1/2 links Italian Sausage cut into pieces
  • 1/2 jar alfredo sauce of choice
  • 1/2 small spaghetti squash
  • salt & pepper to taste


  1. Pre-heat oven to 375 degrees.
  2. Place spaghetti squash face down in sprayed baking dish.
  3. Bake squash for 40-45 minutes or until cooked throughout.
  4. While spaghetti squash is cooking, I waited until about 20 minutes left on timer, cook sausage in skillet. About 4-5 minutes per side or until completely cooked.
  5. When sausage is finished drain out extra grease.
  6. Remove finished squash from the oven and shred into “noodles.” This is easily done with a fork, and it will just fall apart.
  7. Add noodles to the sausage, then add 1/2 of the alfredo sauce.
  8. If the squash is runny (sometimes mine has water sometimes it doesn’t) strain the mixture.
  9.  Add the remainder of the sauce and serve.
  10. Season as desired.

spaghetti squash alfredo italian sausagespaghetti squash alfredo italian sausage drainedspaghetti squash alfredo cooked spaghetti squahspaghetti squash alfredo adding squash to panspaghetti squash alfredo adding sauce to panspaghetti squash alfredo straining sauce, sausage, and noodlesspaghetti squash alfredo adding more saucespaghetti squash alfredo complete

Where I’ve Been & a New Recipe

baby image

I can’t believe it’s been 4 months since my last post. First, I want to say I am sorry. Life took hold and the moment I thought I had a minute something else popped up. I traveled to Oklahoma twice, once for my brother-in-laws shower, and then a little over a month later for his wedding.

In between these visits (on Mother’s Day in fact) I found out I was pregnant (obviously from the photo). I was/am excited, overwhelmed, and all the other emotions that go along with finding out you’re going to be a parent. It was planned, but as always, I wasn’t expecting it to happen so fast! I of course was sick a lot and not eating a lot, so I didn’t really have much to post. Honestly, I didn’t really feel like it.

Then, my dad went into a routine colon surgery, and ended up having 3 surgeries in about 5 days. He was in the hospital much longer than expected, and he is still in recovery. The good news is that at least he is home now, but there is still a long road ahead. I will actually going back to Oklahoma in a week, and staying for 3 weeks just to get some family time. I will actually post while I am there this time.

My food aversions are for the most part gone, I am getting my energy back and decided to get back on my blog. I have really missed it these past few months. I am hoping I will start adding an expectant mother/new mother posts to my blog as I go through this experience! Well, enough about me let’s get to the food.

Pineapple & Salsa Stuffed Chicken:


  • 2 large chicken breasts
  • one can chunk pineapple
  • 1/4 cup medium salsa
  • side of your choice


  1. Pre-heat oven to 400 degrees. Spray a baking dish with non-stick oil.
  2. Cut chicken breast length-wise in half.
  3. Place as many chunks of pineapple you would like and half the salsa in chicken breast.
  4. Bake chicken for 40-45 minutes or until completely cooked.

I know this is a super easy recipe, but it is oh-so-good!

chicken with pineapplechicken with pineapple and salsachicken stuffedchicken pine salsa done

Sausage, Chicken, & Veggie Bake

Hi all! Sorry it has been so long, but it has been a hectic few weeks. I have been preparing to go back to Oklahoma for my brother-in-laws couples shower that I am planning. So, I have been up to my neck with plans. Don’t worry, I am definitely going to share it with you after the shower happens. It is so much fun, and I can’t wait for you all to see it.

Also, I can’t lie, it is spring time here in Charleston, and the weather has been beautiful! So, any downtime I have had, I have been at the beach or the pool. No worries, the blog is my priority again. I really just need some sun-kissed glow!

But, I do have a new recipe for you today. This is a Sausage, Chicken, and Veggie Bake. It is very simple and healthy. My husband and myself loved it! I love these very simple and healthy vegetable and meat meals. I hope you all enjoy it as well!


  • 1 package mild Italian Sausage cut into chunks
  • 1-2 large chicken breast cooked and cut into chunks
  • 1/2 pound asparagus
  • 1 cup broccoli
  • 1 squash sliced into chunks
  • 1 small onion diced
  • 1/4 cup extra virgin olive oil
  • 1 tbsp garlic powder
  • 1 tbsp oregano
  • salt & pepper to taste


  1. Pre-heat oven to 425 degrees.
  2. Spray baking dish with cooking spray (I use EVOO spray).
  3. Place chicken and sausage in pan.
  4. Top with broccoli, squash, asparagus, and onion.
  5. Season and top with extra virgin olive oil.
  6. Bake for 30-35 mins or until sausage is cooked throughout and veggies are crisp.

sausage, chicken, & veggie bake meat in pansausage, chicken, & veggie bake with broccolisausage, chicken, & veggie bake with squash addedsausage, chicken, & veggie bake with asparagussausage, chicken, & veggie bake with onionssausage, chicken, & veggie bake served