Monday, February 27, 2017

New Location for this Blog

Just wanted to let you know that the location for this blog has moved.  Sorry for the confusion.  It's just that I found a blogspot address that I like a whole lot more.  The new one is, but you can also find it at

Be sure to sign up for email notifications once you're over there!

Sunday, February 26, 2017

Home Organizing Week 8—Closets

Last week's challenge was organizing the master bedroom closetCheck out the video below to see how it turned out.

 Here are some photos to show you how I did:



This week's challenge from A Bowl Full of Lemons is organizing kids closets, but since I don't have kids, I'm organizing another closetIt's an oddball closet off of a room near the kitchen. I say oddball because the closet is huge and has an outlet in it, of all things.  We put a small freezer chest in it and all of the serving platters and bowls that we kept in an island in our old house.  The problem is... it looks so messy.  That, combined with the fact that it has collected a bunch of other stuff, it just needs to be organized!!!  Be sure to click on the video linked above to see how it looks now.  

Here's the link to the tips about organizing kids' closets at A Bowl Full of Lemons:

Click HERE to get the PDF of tasks to complete.

Join me next week, so I can show you the results of my closet and for the next challenge.

Saturday, February 25, 2017

My Plant-Based Diet Journey Week 4

At five weeks eating a plant-based diet, I've lost 11 1/2 pounds!  It's going great and I'm really enjoying it.  Be sure to check out the video below.


At our class this week, we learned about gut health.  Here are a few things we learned:

1. Eating a high-fat diet, reduces the number of good "bugs" we have in the gut.

2. We can strengthen our immune systems by getting out in nature and getting our hands dirty.  We should also "mindfully" use anti-bacterial products.

3. Eat fermented foods like pickles, sauerkraut, Kefir, Kimchi, and miso.

Two new things I discovered this week:

Earth Balance Organic Whipped Buttery Spread
Tofutti Sour Cream


Here's a recipe for a fantastic Veggie Sandwich:
Sliced tomato
Sliced cucumber
Topped with salt and Lemon infused olive oil and herb infused balsamic

Get your own amazing infused olive oil and balsamic vinegar from Verde Valley Olive Oil Traders:

Here's some suggestions for eating out:

From Pita Jungle:
Cilantro JalapeƱo Hummus with pita and cucumber slices
Dolmades (grape leaves wrapped around a rice/tomato mixture)

Mexican Food:
Burrito Enchilada Style topped with Pico De Gallo
(Be sure the refried beans and enchilada sauce don't have animal fat in them.)

Here's the recipe for some really great chocolate candy they made for us on Valentine's Day:

Dark Chocolate Bark with Walnuts
From Hormel Cancer Institute
2 Tbs. crystallized ginger
1 ½ cups (6 oz.) walnut pieces (or substitute pumpkin and sunflower seeds for nuts)
1 cup dried cranberries
9 oz. bittersweet chocolate

1. Preheat oven to 350 degrees.
2. Line a baking sheet pan with parchment paper. Set aside.
3. Coarsely chop the walnut pieces and then place them on a baking sheet.
4. Toast the walnuts for about 8 minutes in the oven or until they are golden and fragrant. Let cool.
5. Finely chop the crystallized ginger and coarsely chop the cranberries (this will get sticky).
6. Add both to the baking sheet and spread all over the nuts.
7. Set a double boiler on the stove with a pot of water about 1/3 full and a glass mixing bowl big enough to fit
over the pot of water without touching the water.
8. Get the pot of water barely simmering, put chocolate in to the mixing bowl and melt the chocolate until very
9. Take melted chocolate and pour onto the walnut pieces, ginger, and cranberries in a nice, even layer.
10. Put baking sheet in the refrigerator. Refrigerate the chocolate walnut concoction for 10 minutes or until
11. To serve, take the chocolate out, and break into medium sized pieces giving it a tree “bark” appearance.

Tune in next week for more great recipes and resources!

Monday, February 20, 2017

Organizing Week 7—Master Bedroom/Master Closet

Last week's challenge was organizing the master bedroomMy tasks were to clean off the top of my dresser and organize the drawers of my bedside table. Check out the video below to see how it turned out.

 Here are some Before and After photos to show you how I did:

Messy dresser before.

This is the top drawer of my bedside table before.

The bottom drawer was almost empty.

An empty drawer now holds fuzzy socks, gloves to wear when I use greasy hand creams and an extra pillow case.

This week's challenge is organizing the master bedroom closetBe sure to click on the video linked above to see how it looks now.  

Here's the link to the tips about organizing the master bedroom closet at A Bowl Full of Lemons:  
Click HERE to get the PDF of tasks to complete.

Join me next week, so I can show you the results of my master closet and for the next challenge.

Friday, February 17, 2017

Plant-Based Journey Week 3

***This post contains affiliate links.

I can hardly believe we've passed the 3-week mark in this plant-based diet study.  As of today, I've lost 9 POUNDS!  I'm feeling great, my clothes are fitting better, and I'm not really missing cheese much anymore.

At our class this week, we were joined by Dr. Joel Fuhrman, author of several books about eating a "nutritarian diet."  They even gave us one of his books. (Click HERE to get it on Amazon.)

Here are a few nuggets of information that struck a chord with me:

When we eat nutrient dense foods, we are not as hungry.  When we eat unhealthy foods, we are ALWAYS hungry.  We're never satisfied.

The longer you live in a stage of not digesting food, the longer you live.  (When the body is not digesting food, it can focus energy on healing itself.  When it is constantly digesting, it doesn't have the energy to do anything else.)

"We are creating an army of nutritionally-informed people."

For more detailed information, watch my video below.

Naked Food Free Subscription (Time sensitive)

Naked Food Free Subscription

Here are the recipes I made this week:

I've been using two cookbooks this week.  Click HERE to get Plant Strong on Amazon.

Click HERE to get Blissful Basil on Amazon.

Plant Strong Recipes
Rainbow Quinoa

Veggie Pizza (I made my own crust and used nutritional yeast, spinach, tomatoes, sauteed mushrooms, pepperoncinis, scallions, and chopped fresh basil.)

PBJB Burrito 

Recipe from Blissful Basil Chocolate Covered Date Candy

Monday, February 13, 2017

Home Organizing Week 6—Master Bedroom

Last week's challenge was organizing the living roomMy job was to clean out and straighten up some baskets and a few other things.  Check out the video below to see how it turned out.

This week's challenge is organizing the bedroom.  I'll be organizing my nightstand and the top of my dresserBe sure to click on the video linked above to see how it looks now.  

Here's the link to the tips about organizing the master bedroom at A Bowl Full of Lemons:

Click HERE to get the PDF of tasks to complete.

Join me next week, so I can show you the results of my living room and for the next challenge (the master bedroom).

Thursday, February 9, 2017

Plant-Based Diet Journey (Week 2)

I have completed just over two weeks now of a plant-based, nutrient-dense diet and I've lost 7 pounds!  While many people experience withdrawals from sugar at this point, the thing I miss most is cheese.  Even still, I've found so much really good food to eat without cheese that I'm really enjoying the diet so far.  

Here are a few tips for this week:

1. Don't become a junk food vegan.
Just because something has no animal products in it, does not make it good for a plant-based diet.  After all, Oreo's are vegan as are Thin Mint Girl Scout cookies.

2. On packaged foods, keep the ingredients to 5 or less.

3. Don't eat foods your grandmother would not recognize as food.  (A Twinkie would be a good example of that.)

4. Cook more than you need, so you can freeze the rest for next week.

I only cooked a few things this week since I reheated several recipes from last week.  (Click HERE for last week's recipes.)  Both are really good.  So here they are.

Sorry!  This recipe for Cabbage Soup from the Oh She Glows Everyday cookbook was not available online.  I highly recommend the cookbook.  Click HERE to get your own copy.

Mexican Pasta
8 oz. pasta
1 onion, chopped
2 cloves of garlic, minced
1 28-oz. can of diced tomatoes
1-2 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt

Cook pasta to al dente.  Saute onion and garlic until tender.  Add tomatoes, chili powder, cumin, and salt.  Simmer for 5 minutes.  Add cooked pasta and mix together.


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