Tuesday, February 3, 2026
Lemon Crinkle Cookies
Dairy-Free Ranch Seasoning Mix
- 1 tablespoon Dried parsley
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried dill
- 1 teaspoon Dried chives
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Himalayan salt
Monday, October 27, 2025
Pumpkin Spice Energy Bites
Wednesday, October 22, 2025
African Peanut Soup
2 Tbsp olive oil
3 large onions, diced
6 garlic cloves, minced
3 c chicken broth
¾ c natural peanut butter (peanuts and salt only)
2 c cooked chopped or shredded chicken
2 (15 oz) cans of coconut milk
1 serrano pepper, deseeded and chopped (good idea to use gloves when handling pepper)
3 large sweet potatoes, chopped
1 can (14.5 oz) petite diced tomatoes
2 tsp salt
¼ tsp pepper
1 tbsp soy sauce or coconut aminos
1 tbsp Berbere spice (this is the one I bought on Amazon: https://a.co/d/0UEtsP0)
3 c washed chopped kale
Cooked rice, if desired
Pour 2 tbsp olive oil into a large stock pot. Sauté diced onions on medium-high for 3 minutes. Add minced garlic and sauté for 2 more minutes.
Add chicken broth. Whisk in peanut butter.
Stir in remaining ingredients (except kale and rice). Simmer on low for 1-2 hours, until potatoes are soft.
Serve on kale (and rice, if desired).
If using a crockpot, sauté the onions and garlic in a saucepan. Put cooked onions/garlic into the crockpot. Add chicken and peanut butter. Stir in remaining ingredients (not kale or rice). Cook on low 4-5 hours or high 2-3 hours.
My sister-in-law made this for a family gathering and everyone loved it. It makes a lot of soup so use your largest pot. This is a healthy, hearty soup. Enjoy!
Wednesday, February 21, 2024
Kneaders BBQ Pulled Pork Sandwiches
This is my new favorite pulled pork recipe. I use Lillie's Carolina Barbeque Sauce that I find at Whole Foods. Yum!
Ingredients:
1 1/2 tbsp chili powder
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 (about 3.5 lb) pork shoulder roast (or pork loin. I like to buy the large pork loins at Costco. One pork loin is enough for three meals for our family)
1 onion, roughly sliced
1 tsp minced garlic
1 1/2 cups barbecue sauce, divided
4 cups water
your favorite rolls or buns
coleslaw, for garnish (optional)
cilantro, for garnish (optional)
red onion, for garnish (optional)
Instructions:
In a small bowl, combine the chili powder, salt and pepper. Rub the mixture onto the pork until it is thoroughly coated.
Placed the sliced onion and garlic in the bottom of a slow cooker. Add water to the slow cooker. Add the pork covered by a 1/2 cup of barbecue sauce. Cook the roast on high until it is very tender and easy to shred, about 6 hours.
Remove the pork from the slow cooker and place in a 9x13 dish. Strain and discard the cooking liquid from the slow cooker, keeping the onion.
Shred the pork. Return it, and the onions, to the slow cooker. Mix in the remaining cup of barbecue sauce. Cook until heated through.
Serve on rolls or buns with desired toppings such as coleslaw or cilantro.
Friday, February 9, 2024
New Zealand (North Island)
For our 25th anniversary, my husband and I visited the north island of New Zealand. It was a magical trip. Planning a great trip takes lots of research. I hope sharing our experiences and tips will help you, if you decide to visit New Zealand.
As of this post, Air New Zealand has nonstop flights from the U.S. to Auckland from San Francisco, Los Angeles and Houston. We took the 14.5 hour flight from Houston.
We bought premium economy tickets. I'd done a lot of research about the differences between economy and premium economy on various airlines. With many airlines, the perks really aren't worth the price. But with Air New Zealand, premium economy is a big upgrade. The seats are larger. They recline farther. There is a foot rest. It's just all around a great spot to be. But, as great as it is, business class is even more luxurious with lay flat seats, more privacy and all sorts of little perks.
We booked premium economy then used Air New Zealand's OneUp option to bid on seats in the next class up; business class. We found out five days before our flight that our bid was accepted. We loved flying in business class. The flight felt too short! You board the plane at night. You get dinner. Maybe watch a movie and go to sleep. When you wake up you are given breakfast and then you arrive in Auckland. On the way home we bid even more than the way out, because we really wanted to fly business class again, but this time our bids were not accepted. Factors that play into this are: how full the flight is, what other people are bidding (you won't know where your bid falls in relation to theirs) and how many people are in your group. But if you're willing to play the OneUp game, you could get a seat in a the next class up for far less that the full price ticket. For long haul flights, Air New Zealand is a great option.
Just in case you're like me and you need to know where to find toilets near the hike/beach!
One last shout out to a place we spent way too much money: Honest Chocolat! Yum. Yum. Yum.
Tuesday, January 16, 2024
Chicken Pot Pie Soup
Chicken Pot Pie Soup
lightly adapted from thecleaneatingcouple.com
Ingredients
- 2 tablespoons olive oil
- 1 lb cooked and cubed boneless skinless chicken breasts about 2 large breasts (using a rotisserie chicken saves time)
- 1 cup celery diced
- 1 cup matchstick carrots
- 1 cup onion finely chopped
- 1/2 tablespoon garlic finely minced
- 2 cups golden potatoes cut into 1 inch pieces
- 1 cup golden potatoes cut into quarters so that you can remove them at the end
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 3 cups chicken broth or bone broth- low sodium!
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1 tablespoon fresh parsley for garnish (optional)
- 1/2 cup milk of choice almond milk, whole milk, any milk will work
Instructions
Stovetop Instructions
- Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary. Sauté for 2 minutes or until slightly translucent.
- Add chicken, potatoes and chicken broth in the pot. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 20 minutes.
- Once cooked, remove the large potato pieces.
- Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladles full!) into a blender and blend until smooth. Add back into the pot.
- Stir everything together until combined and smooth. If desired, garnish with parsley and serve.













