So another update. I’ve had some ups and downs.  Life has been emotional and I’m getting better.  Hopefully I am about 2 weeks out from going back on fertility meds again. I am already on one again- metformin.  The one that causes me to be on a low carb diet.  So yes back to low carbs and low sugar again.  Le sigh what we do for a baby.

So you will hopefully see more activity here and more new recipes, probably low carb things for now.


So Sorry

This is an appology to anyone who had followed this blog.  At the end of April I began studying for a licensing exam I failed the exam at the end of July still studying to retake the exam 3 weeks from today.  Just I as i began studying, we found out wishes came true at last- we were pregnant. I was nausea and busy with studying so recipes were not at the forefront.

Three weeks ago we discovered our baby girl had triploidy.  She was born sleeping August 26th at 3:16pm.  She was beautiful.  I love her and miss her so much.  The grief is real and hurts more than words can describe.  Anneliese Marie will always be our angel.

I hope in a few weeks after I pass this exam and can begin to pay some attention to this blog and some new recipes. Carb free too since I hope to soon be back on fertility treatments.

Bean and vegetable soup

So a few weeks ago I found in Shoprite a bad of dried mixed beans.  I thought someone how it could be good for a soup I did a little taste test and it’s very yummy.

1 cup of dried mixed bean

3 cups of veggie broth

1 table spoon of garlic powder, oregano and onion powder

1 teaspoon of salt and pepper

4 carrot diced

4 stalks of celery.

2 big handful of cremini mushrooms

1. I cooked in my rice cooker the dried beans after rinsing them for about an hour

2. Meanwhile I diced up carrots, celery and some mushrooms I had leftover from a stir fry we had this week

3. I added the beans, vegetable broth, the veggies and seasoning into a bit pot.  I let it simmer on a low heat for almost 2 hours until the veggies were soft.

This should be good for a few lunches this week.

Peanut Butter Chocolate Chip Cookies

So simple & so basic

1 cup of sugar

1 cup of peanut butter creamy or crunchy I prefer creamy

1 egg

1 cup of chocolate chips

1. Preheat oven to 350

2. Add all ingredients into a kitchenaid mixer and mix

3. Roll into balls about 1 tablespoon worth, I dipped them in sugar/cinnamon mix that is optional though, flatten onto a silpat

4. Cook for about 10 minutes

So good and so simple!

Portobello Mushroom Pizza

No carb pizza, I made this on a whim earlier this week

I put an big mushroom in the oven on 400 for about 15 minutes, prior to I scrubbed it and took out some of the insides.

I took the mushroom out of the oven, added some homemade pizza sauce, and mozzarella cheese.

I put it in the oven again until the cheese was melted and bubbly.

This was so incredibly good!

Bean and Mushroom Soup

3 cups of dried navy bean

8oz of mushrooms diced

1 onion diced

32 oz of vegetable stock

3 cups of water

1. I soaked the beans for several hours then cooked them in my rice cooker

2. I diced the onions and mushroom put them on a pan in the oven and roasted them for about 20 minutes

3. in a large pot I added some olive oil and the vegetables and cooked for another 10 minutes.  I then added the beans, water and broth and let simmer for about 1 1/2 hours

Very simple and the small sample I had tasted very good.

Much Needed Update


It has been awhile since I have made an update here and done some new recipes.  A few things have happened since my last entry.  #1 I was in rehearsal for a show that required me to be at the theater 5-6 days a week.  It was fun but that is now over #2 On vacation in the Bahamas #3 A recent medical issue was discovered and now I am on a low carb diet.  The condition is nothing serious and hopefully the condition is really only temporary.  So it was been very very difficult to combine no meat, no dairy and low carbs.  I’ve found a few recipes that fit but it has been hard and somewhat challenging.  Also I’m on a medication that makes me nausea and not even hungry.  I hope very soon I over come this all and can enjoy some carbs again.  I do cheat occasionally, but I also have been eating more dairy too.

I will keep you posted on everything.

Easy Vegan Potato Soup

So easy and so incredibly good!

3 medium potatoes

1 small onion

1 cup of vegetable broth

1/2 teaspoon of rosemary

1/2 teaspoon of salt

1/2 teaspoon of pepper

1 tablespoon of  cashews

1 1/2 cups of soy or almond milk plain unsweetened

1. Heat 3 potatoes in the microwave for 5 minutes

2. Meanwhile in a medium sized frying pan, heat up onion with seasonings and vegetable broth- heat until the onions are soft and translucent

3. Potatoes and stir for a few minutes

4. In a blender or food processor, add cashews and almond milk and the mixture from the frying pan,

5. Blend until smooth.

This is so good. It makes about 4 medium sized bowls, next time I am doubling the recipe.

Protein Shake- Chocolate Banana

It has been crazy with rehearsals so I have two updates today.  I made 2 weeks ago a protein shake and I am in love with them.  I drank one before rehearsal and felt more full from most meals I normally eat for dinner.

In a blender I added

5 ice cubes

2 tablespoons of peanut butter

1/2 scoop of chocolate protein powder

1 whole frozen banana

1 teaspoon of cinnamon

1 cup of unsweetened vanilla soy or almond milk


Yum. I’m thinking this week of replacing the banana with strawberries.

Mushroom Quinoa Soup


It’s been super hectic.  I just closed with A Christmas Carol and am knee deep in Doubt rehearsals. Not to mention work, the holiday and such.  Two days until Christmas.  I hope anyone who reads has a happy and fun holiday.   I made this soup, quick and easy. It was supposed to be barley but I didn’t have any, so I used quinoa.

6 cups of water

1 bouillon cube (vegetable of course)

2 bay leafs

1 tsp of thyme

1 tsp of salt

1 tsp of rosemary

1 small onion diced

3 garlic cloves

1 tbsp of olive oil

2 celery stalks diced

2 carrots diced

1 cup of quinoa

1 package of white mushrooms

1. In a big pot add olive oil onion and garlic cook for a few minutes until onions are white and fragrant

2. Add water, spices bouillon cube, celery, and carrots, cook for 20 minutes on high

3. Add quinoa and mushrooms, add a little more water if needed, cook for another 20-25 minutes until all vegetable are soft on a low-medium heat.


Quick, easy and pretty good.  No complaints from me on that.