More Hummus Please!

Here is a very simple hummus recipe that is delicious as is or as a base for adding other flavors.

First, you need these ingredients


1 can of chick peas (garbanzo beans) reserve liquid

Juice of 1 lemon

1 Tbsp Tahini

1 clove garlic

1 Tbsp olive oil

1 tsp sea salt, or to taste


Add everything, except the reserved liquid, to a food processor or blender and blend until desired consistency adding the reserved liquid just a little at a time if needed.  I usually only use about 1-2 Tbsp in all.



I take half of the batch out for Sebastian and add a little more distinguished flavor for myself.


1/2 tsp of ground cumin and 1/4 tsp hot madras curry powder

Mix this in for an Indian flavor! Thanks Rhea for this delicious idea!


For you:

Chop up some green pepper, mushroom, avocado and spinach…


and stuff it all in a pita pocket with hummus spread on the inside!

For baby…

Hummus on wheat toast with sliced avocado.





GONE! Approved!


Upcycled Flower Fabric & Collared Shirt

I have a lot of shirts that hang in my closet year after year that are never worn, but I am not willing to give up.  For example, collared shirts.  Good for the workplace, but not really my style.

This one in particular never fit me very well because of my big shoulders.  It was a hand-me-down from my sister-in-law who has an amazing sense of style and gives me the clothes that would have gone to goodwill.  I have recieved lots of great stuff this way!


Well, I had some extra fabric that I made this  infinity scarf out of…


and I had just so happened to come across a blog that I am totally obsessed with called Cotton and Curls (  This woman is so talented with all of her sewing and upcycling! She had tutorials for making all kinds of stuff which inspired me to make this…

Image 2Image 1

These two are the front of the blouse…


and this is the back!

Hopefully soon I will have pictures of these clothes being worn!  But right now, Sebastian is not trusted with the camera 🙂

Better With Buttons

I bought this tank top years ago to wear on a date with Charlie.  It was the date I had suspected he would propose…I was right!



Aw, good times!

But then the little silver studs began to fall off not long after this 😦 It was just the middle row that was affected by this loosey goosey stitching, which has a smaller size stud as you can see in the photo.  By the way, please excuse my cell phone photo bomb with the busted up screen, that was not supposed to be in the picture.



I have held onto this top for 5 years now knowing some creative idea would brew up at some point.  Well, ok some motivation too.

A couple days ago it came to me…


I was in Hancock Fabrics and saw a package of different shades of blue and green buttons and…BAM! New top to wear!

It softens up this top too.  All the metal made it not only edgy, but also heavy! What do you think?


Ofabz swimwear


I love the vintage style and colours of these bathing suits! They are a little pricey, about $48 for each piece, but it is a local company and made right here in the USA.  Well, I’m sold!  Only 12 weeks to kicking it pool side!

Check out some of the other rad-retro swimwear theses lovely ladies  have to offer at


Yum, yum, yum!  Banana muffins, blueberry muffins, or whatever else you want to add, this recipe is one I have been working on for a long time.  It is so much healthier than your usual muffin recipe.


Greek yogurt, it makes these muffins amazing and cuts out all the bad fats!  Use a plain yogurt with fat in it like the Greek Gods brand.



2 c. flour , 1 tsp baking soda, 1 1/2 tsp baking powder, 1/2 tsp salt

1/4 tsp cinnamon, 1/4 tsp nutmeg

1/2 c white sugar, 1/4 c brown sugar

2 eggs

1/3 c greek yogurt

2 Tbsp butter

3 to 4 over ripe bananas

Combine flour, baking soda, powder, salt, cinnamon, nutmeg.  In another bowl, combine sugars, eggs, yogurt, butter, and bananas. Add dry to wet and stir until just incorporated, pour into muffin tins and bake @350 for 18 to 22 minutes and…



For Blueberry muffins:

To the above recipe add 3/4 cup milk to the sugar, yogurt, egg mixture

Instead of adding cinnamon and nutmeg, use 1/4 tsp of ground ginger mixed with 3/4cup blueberries and fold into the batter. Bake 350 for 20 minutesor until golden brown.



Monday Night Pasta

Monday is a perfect night for a big pasta dinner.  It’s easy, delicious, and makes awesome leftovers!  I have a few different pasta recipes I like to alternate between, lasagna being a favourite around here!

This is such an easy recipe and the spinach really adds a gourmet quality, if you will, but is not necessary.

1/2 lb ground beef  and 1/2 lb ground hot italian sausage

2 cloves garlic

Herbs: 1/4 tsp each of basil, thyme, oregano and 1/8 tsp each of marjoram, rosemary

2 jars of pasta sauce (I love kroger brand parmesan and romano)

1.5 to 2 cups of fresh spinach

1 24oz container of cottage cheese

Pack of shredded mozzarella cheese


Brown the meats, add the minced garlic just before it is done.  DRAIN THE GREASE OUT!  It will cut the fat by sooo much with just this easy little step.


Add the herb blend.  I had fresh oregano and used dried for the rest.


Add the sauce and simmer for at least an hour, stir often.


For the noodles:

Boil  a few cups of water, place noodles (I use 10 noodles for a 9×13 dish) in a container, and pour boiling water over noodles.  Cover with either a lid or foil for 12 minutes.  Place on a towel to dry.


Get out your ingredients,


and start layering sauce, spinach,


noodles, cottage cheese,


and back to sauce, spinach….


Top it with the mozzarella and bake it at 350 degrees for 45 minutes and…



Bam! Tested and baby approved!