Pumpkin Banana Bread

Over the past years I’ve spent living in New Englad, my love for fall has grown so much. Getting to experience the change of seasons, pumpkin patches, apple picking, apple cider, apple cider donuts, are all things that I was never exposed to while living in Texas.

This year is no different, today is the first day of fall and I am already a few weeks into my whole “fall vibe” thing. Yesterday I desiced to experiment with a few things, mixed them put and threw them in the oven.. to my suprice it came out pretty good! So good I wanted to share with yall!

The past weeks I’ve seen so many delicious looking fall recipes all over social media, but as soon as I start looking at all of the ingredients needed to re create those recipes, I automatically feel discouraged because they are full of sweetners and other crazy things. with this recipe I’ve created, I wanted to still get the whole delicious full filling taste of fall; all without feeling any guilt.

I hope you are enjoying your weekend, doing something at makes you happy and makes you feel good. If you decide to recreate this recipe please let me know what you think!


  • 2 cups of almond flour
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp pink salt
  • 1 tbsp. cinnamon
  •  1 tbsp. pumpkin spice
  • 2 tbsp. vanilla extract
  • 1-2 mashed ripped bananas
  • 1/4 cup ghee
  • 1/4 100% maple syrup or raw honey
  • 1 egg
  • 1/4 cup almond milk
  • 1/2 cup of semi sweet chocolate chips (optional)
  • 1/2 cup pumpkin pure


  1. Set your oven at 350 degrees.
  2. Mix all of your dry ingredients throughly.
  3. Slowly add your wet ingreditns one at a time.
  4. Add half of you chocolate chips into your mixture.
  5. Add your mixture into a 9×5 loaf pan. (make sure you grease it prior to adding your mixture).
  6. Add the rest of your chocolate chips on top for garnish.
  7. Bake for 40 minutoes. You can stick a toothpick or knife to make sure your bread is ready ( keep testing until the knife or toothpick come out clean )
  8. Allow your bread to cool off for 10 minutues before taking out of the pan.
  9. This recipe is very moist, so it is normal it looks a little “wet”
  10. Once you take your bdread out of the pan, a lot for it to cool down another 10 minutes before serving.

11. Enjoy!

Yellow Squash & Banana Bread


If you know me or have been following my post in social media, you would know that my love for cooking goes far beyond the food. I started this blog because I wanted to share with others the possibilities to eat delicious, wholesome meals without having to “break the bank”.

Growing up in a single parent home, made it difficult to have at home meals with my family everyday. Fast food always seemed like the best option. Once I got married, I fell into the same habit. I had not idea how to cook, grocery shop, and living in a new state with no job left me in a tight budget.

One day I made the choice of quitting the excessive restaurant trips and gave myself a budget of $50.00 per week on groceries…. yeah only $50.00. And so there you go, that’s how this whole journey for food started lol; I soon began to realize that the answer was not on the amount being spent, but on the type of food I was buying. I would take my weekly trip to the grocery store and buy things because the were on sale, leave the grocery store within budget, a cart full of things… yet by the end of the week I would throw away so much because it would go bad.


I soon began to shift my priorities into not just sticking within my budget, but making sure I was 1. Buying just enough for us to eat without anything going to waste 2. Making healthy choices 3. BUYING THINGS THAT WE LIKED. I can’t tell you how many times I bought too much of something I loved (Avocados) and didn’t get to eat them all, Or the times when I would leave the store with “healthy” things that weren’t healthy and just over priced and expensive. Or even better… the times when I could keep buying ALL kinds of vegetables that I’ve never eaten before just because I would see other people cooking with them….

I love reinforcing the importance of not only buying smart to stay within my budget but also wasting little to no food.Throwing food away goes beyond wasting money. Statistics show that nearly 40% of food in the U.S goes to waste. I myself could not believe this when I read it, yet couldn’t even remember how many times I had thrown away full bags of soggy spinach.


Last week I had bananas and one yellow squash that were ready to go bad. Although I love saving my ripe bananas in the freezer for smoothies, I had no use for just one yellow squash. So I decided to combine both and make a bead. To my surprise, it came out very good!


  • 1-2 ripe bananas
  • 1 yellow squash
  • 1/2 cup of butter/ghee/coconut oil
  • 2 eggs
  • 1/2 cup of your choice of milk
  • 2 cups of flour
  • 1 cup of sugar OR 1/2 cup of stevia
  • 2 tbsp of baking powder
  • 1/4 tbsp of salt
  • Vanilla extract (optional)
  • Cinnamon (optional)
  • Chocolate chips (optional)
  • Walnuts (optional)


  1. Set your oven at 350 digress.
  2. Mix all of your dry ingredients in a large bowl.
  3. Slowly add milk, eggs, vanilla extract, and melted butter.
  4. Add shredded squash and mashed bananas into bowl and mix.
  5. Spray your tray with oil of your choice and por your mix.
  6. Place in oven and cook for 1 hour.


I encourage you all to start making small changes to waste less.

with love and a pinch of salt,


Taco Soup


Hey Y’all,

I’m back on here with another one of my absolute favorite recipes, that I’ve completely fallen in love with. Every single time I’ve made this recipe it’s been in large quantities, and every single time it’s all gone in a matter of time.This dish is on my “whatever is on the fridge” type of recipes list. There is no specific way to make it, adjustments can be done, and any ingredients of your choice can be added. With that being said, I would love to walk you through how I make this soup, and would love to hear how you decide to make yours.

I strongly believe that many times when recipes have to be be followed step by step and one single ingredient makes or breaks a recipe, it defeats people instead of encouraging them to cook whole, nutritious meals at home.

I hope by sharing this recipe you will realize how easy it can be to incorporate real, whole foods into delicious, quick meals that will leave you and your family coming back for seconds.


  • 4-6 Roma tomatoes
  • 1/2 Large onion
  • 3 Cups of water/ bone broth/ chicken broth
  • 1/2 lb shredded chicken
  • 1 can of corn
  • 1 can black beans
  • 1 can kidney beans
  • 1 Large zucchini
  • cumin
  • salt and pepper ( to taste )
  • 1/2 cup of heavy cream
  •  1-3 tbsp adobo chipotle (optional)
  • Shredded cheese (optional)
  • Avocado (optional)


1. In a blender add roma tomatoes, onion, chipotle adobo, seasoning, and heavy cream. Blend until all ingredients are combined and smooth.
2. Strain all of your canned veggies, rinse and set aside.
3. Add your blended ingredients into a pot to medium heat.
4. once the ingredients in the pot come a warm temperature add your canned veggies.
5. Add your cooked meat of choice add mix throughly.
6. Serve in a bowl, add some avocado on top and enjoy!

*** Rice can be served with this soup as well and it tastes amazing! ***

When Life Gives You Oils…


Hi y ‘all! I’m back and ready to share all of the delicious recipes I’ve falling in love with these past months. As many of you know, my journey with Young living Essential Oils began a little over six months ago. It all started as a way for me to support a friend and has turned into a complete lifestyle. Who would have thought that so many things could be dome with essential oils?! Not me..

One of the big reasons to why I love cooking with Young Living Vitality Essential Oils, is because of the convenience and money saving that comes with it, yes money saving! Many believe that essential oils are expensive, and that is totally true when not used the correct way. I could not tell you the number times I’ve gone  to the farmers market, purchased organic basil, lemons, and herbs, used a very small part of them for a recipe and the rest went in the trash because it just sat around and eventually went bad. With good quality essential oils like Young Living, who are not filled with synthetic additives or expiration dates, you can ensure to add the best quality and flavor to your food by adding only a couple of drops.

One of my favorite things in the world are deserts, but I’m not a huge baker so I never have all of the ingredients I need for certain recipes and fun quickly turns into a chore for me. A few months ago I was invited to a Young Living Essential oil party, and I like cook so I automatically felt entitled to make something!!

After a little hesitation I gave in and decided to make some muffins and add Lemon Vitality Essential Oil to my recipe, and to my surprise they came out awesome! No need to run to the store just for lemons! Game changer!




  • 3 Cup all-purpose flour
  • 1 Cup sugar
  • 2 tbsp. of poppy seeds
  • 1 tbsp. of baking powder
  • ½ tsp of baking soda
  • ½ tsp salt
  • 1½ C plain whole milk yogurt or low-fat yogurt
  • 3 drops of Young Living Lemon Vitality Essential Oil
  • 2 large eggs
  • 8 tbsp of unsalted butter, melted and cooled



  1.  Turn oven to 375 degrees F. Grease 12-cup muffin tin.
  2. Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
  3. In a separate bowl, whisk yogurt, 3 drops of Lemon Vitality Essential Oil, and eggs until smooth. Gently add yogurt mixture into flour mixture until just combined. Add in melted butter.
  4. Divide batter evenly among prepared muffin cups. (I like to use this ice cream scoop to make it easy) Bake until golden brown and toothpick inserted in the center comes out clean, 20 to 25 minutes.(Rotate muffin tin halfway through baking).
  5. Remove muffin tin to a wire rack. Sprinkle with coarse sugar. Let muffins cool in tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.


*** Remember to always start small when cooking with oils, a drop may not seem like a lot but the flavor can be very strong. Less is always more. ***


If you would like to learn more information about Young Living Essential Oils pelease contact me! If would like to join the Oily family please press the link below!




With love and pinch of salt,


Smoothie Bowls


Healthy eating isn’t just about “being  good for our bodies” anymore, but also about creating a healthy relationship with our body that will last a life time. I can not stress enough the importance of  learning to enjoy healthy eating and making  it a habit for you and the ones you love.

I’ve absolutely fallen in love with smoothie bowls and the time I spend in the kitchen getting creative and making something beautiful and healthy.  This is a great way to get creative and feed your little ones more fruit and veggies as well!

This recipes are super easy and there is no such thing is doing it wrong!



  • The more frozen fruits and veggies you add the better, you will end up with an ice cream consistency.
  • When using acai, purchase the ones with little to no sugar added.
  • This is agreat way to add/ hide protein, collagen, and other superfoods that you may not always enjoy the taste of.



Ingredients: (Acai bowl)


  • Strawberries
  • Banana
  • Mango
  • Kiwi
  • Chia seeds
  • Unsweetened coconut
  • Dark unsweetened chocolate


  • Place all of your ingredients in your blender and blend until you get the consistency you desire.

*** REMEMBER that you can use whatever ingredients and toppings you like! This is just the recipe I use ***


As you can see the making of this beautiful smoothie bowls is super easy, so get going and make one for yourself!! I would love for you to share your pictures with me!

With Love and A Pinch of Salt,


Nut Butter Eggs



“Peanuts, sugardextrose, vegetable oil (cocoa butter, palm, sheasunflower and/or safflower oil),chocolate, nonfat milk, contains 2% or less of milk fat, lactose, saltwhey, partially hydrogenated vegetable oil, corn syrupsoy lecithincornstarch, glycerin, TBHQ & PGPR, vanillin”

Above are the ingredients used to make Reese’s Butter Eggs. Don’t get me wrong, I absolutely love Reese’s and will probably eat one if I had one in front of me right now. In this journey to find a balance between a happy and healthy middle it get hard and many times I give in, so finding creative ways to fulfill a craving is important to me. Though this little treats will never trade the sweetness of a Reese’s Butter Egg it sure comes close!


This Recipe makes 6 eggs




  1. Mix all of your ingredients in a bowl.
  2. Divide into 6 equal parts and shape as an egg.
  3. Place your “eggs” in the freezer.
  4. Melt chocolate.
  5. Remove “eggs” from freezer and coat with chocolate and enjoy!



With love and a pinch of salt,


Sesame Orange Chicken


Today I am eager to share one of a hand full of recipes using Young living vitality essential oils! YES essential oils. Before visiting any of this recipes, I would like each one of you to take the time and read the safety tips below. I hope you all enjoy this delicious recipe!

Not all essential oils are created equally and some brands add synthetic fillers to their oils and blends. Please be sure to check the label before ingesting any essential oil and remember that some essential oils (regardless of the brand) should not be ingested. If the bottle does not state ‘for dietary use’ or if it does not list ‘supplement facts’ then I would advise that you do not ingest it. If you are unsure if you should ingest essential oils then please do further research and consult with your health care provider. I am not a medical professional and do not aim to provide medical advice.


This Sesame Orange Chicken is just like the sticky-sweet orange chicken you find in Western Chinese restaurants, but without all of the questionable ingredients. I went ahead and pared my Sesame Orange Chicken with fried cauli-rice.


  • 1 pounds chicken breast, cut into bite-size pieces
  • 4 tablespoons your choice of cooking oil.
  • 2/3 cup soy sauce or liquid aminos or coconut aminos
  • 2 inches fresh ginger, chopped or ginger seasoning
  • 4 cloves garlic, minced or garlic powder
  • 1/4 cup honey
  • 1/2 teaspoon ground black pepper
  • pinch of red pepper flakes
  • 5-8 drops orange vitality essential oil
  • 1 tablespoon sesame seeds


  1. For this recipe I decided I wanted my chicken to be breaded. I coated my chicken pieces with flour, egg and bread crumbs and cooked them in my air-fryer.
  2. Heat 2 tablespoons coconut oil in a cast iron skillet.
  3. Add the chicken and saute until chicken begins to brown on the outside and is no longer pink on the inside. Set aside.
  4. In a medium saucepan, combine the other two tablespoons of coconut oil, soy sauce (or aminos), ginger, garlic, black pepper, and red pepper flakes. ( All of the measurements can be adjusted to your liking)
  5. Whisk these ingredients together over low-medium heat and simmer 5 minutes.
  6. Remove sauce from heat and pour it into your blender to blend ginger and garlic.
  7. Transfer the sauce back to the saucepan and add the orange juice (or water + orange vitality essential oil. Whisk well to combine.
  8. Taste the sauce, adjust any of the ingredients until you are satisfied with the flaor.
  9. Transfer the chicken to the pan of sauce and stir to coat the chicken.
  10. Add the sesame seeds and stir again.
  11. Serve immediately over spaghetti squash or cauli-rice and enjoy!

With love and a pinch of salt,



The Year of No


And just like that, we are there months into the “New” not so new year and tomorrow I will get to celebrate my 22nd birthday! Its bitter-sweet and almost overwhelming to see where I am today compared to where I was last year. Today I feel blessed beyond words to the point where simple thoughts, memories and new experiences make my eyes watery. Though life isn’t perfect or worry free, I am now in a place where I have dreamed of being for a very long time. This year I wrote down a list of things I wanted to accomplish  and focus on for my new years resolution. My over all goal was to dedicate this year to myself, and come to the realization that in order to do so I was going to have to teach myself how to say “No” a little more often. Two months into this amazing year I started to feel fatigued and tired. My mind kept telling to keep going and so was the voice inside of me but my body felt otherwise. For about two weeks I kept pushing towards an imaginary goal I had set out for myself, brushing off all the signs my body was giving me. Snapping out of control for no absolute reason, picking fights with my husband over silly things, not wanting to talk to people I love and make me happy because I couldn’t bare the idea of having to explain myself when they asked ” you’re always busy what have you been up to?”

And all of a sudden I decided to just stop. I reminded myself what my goals were and where I wanted to be and I stopped, and started saying “No”. No I will not pressure myself to finish one class a moth. No I will not go to every event I get invited to. No I will not wake up every morning at 4:45am to make breakfast. No the laundry may not get put away the same day as the day it was washed. No I will no stress myself nor punish myself over how many blog post I write. I was mesmerized by realizing that nothing changed other than the huge chunk of stress being lifted of my shoulders. The world kept turning and everyone’s life kept going all while I kept saying no and that was such a relief, Lol.

I started this blog in the hopes of teaching others about the importance of taking care of ourselves and it is important to understand that eating healthy isn’t all that matters. Taking care of our health is just as important as taking care of our souls and taking the correct steps to detoxify out mind, body and soul from all that do us any good.

List of things I have been doing this past few months:

  1. Finished my first college course of the semester and working towards finishing another.
  2. Started rebuilding my relationship with God and have been to church almost every single weekend and to make it even better my husband started joining me
  3. I’ve tried so many awesome recipes that I can not wait to share with you all.
  4. I’ve gotten the opportunity to meet so many amazing, uplifting women.


You may have failed, but you are not a failure. That’s what you did. That’s not who you are.-Joel Osteen

With love and a pinch of salt always,


Flourless Brownies


I love all things chocolate so there is absolutely no such thing as saying no to brownies. After seeing many post and pictures of different types of brownies and desserts made out of different things such as avocados, dates, and even beans I decided to give in and try. As a self proclaimed “Brownie expert” it was very hard for me to imagine black bean brownies being or tasting anything like a regular brownie other than the color.

The idea of me attempting to make these brownies came along when I was searching for different treats to make for the Super Bowl weekend. It started off as a recipe to take up time and ended up becoming one of my favorite ways to make brownies!



  • 1-15 oz. can black beans drained and rinsed
  • 1/2 cup cocoa powder
  • 1/3 cup granulated sugar, whatever kind you like, coconut, organic white sugar
  • 1/4 cup canola, coconut oil, or ghee
  • 1/4 cup unflavored soy, almond milk, or regular milk ( I used Vanilla almond milk)
  • 1 tsp. vanilla extract
  • tsp. baking powder
  • Walnuts (optional)
  • 1/4 tsp. salt
  • 2 tbsp. creamy natural peanut butter, or more, if you like
  • 1/4 cup baking chocolate chips



  1. Preheat oven to 350°. Lightly oil an 8 inch x 8 inch baking pan.
  2. Place beans, cocoa powder, sugar, oil, milk, vanilla, baking powder and salt into a food processor bowl or blender and blend until completely smooth.
  3. Spread batter evenly into prepared pan. Distribute a few dollops of peanut butter on the top of batter and swirl with a knife or chopstick. Sprinkle with chocolate chips and pieces of walnut.
  4. Bake until a toothpick inserted into the center comes out clean, about 25 minutes, until a toothpick inserted into the center comes out clean.
  5. Remove from oven and transfer to a cooling rack. Allow to cool completely before cutting and enjoy!



With love and a pinch of salt,


Quick Bagels


These homemade bagels are tasty, quick and easy to make. I’ve seen this recipe a handful on times and I could not wait to try, and see what all this excitement was about, and I got to say I was very impressed! It is now possible to have fresh, chewy, soft bagels in less than 45 minutes!

 Seems to be that this recipe has been popular in the Weight Watchers Community, though I found out about it from Skinnytaste.

While doing research for this recipe I found many different, great ways on how to prepare these bagels. I decided to go with the simplest and easiest way to do it and its safe for me to say that I was very pleased and will be making these more often.


  • 1 cup unbleached all-purpose flour, whole wheat or gluten-free mix
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt (adjust measurement if needed)
  • 1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)
  • 1 egg white, beaten (whole egg works fine too)
  • Everything bagel seasoning (optional)


  1. Preheat oven to 375F. Place parchment paper on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
  2. In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  3. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky.
  4. Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
  5. Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool before cutting.

AIR FRYER METHOD: (Method I used)

  1. In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  2. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
  3. Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels.
  4. Top with egg wash and sprinkle both sides with seasoning of your choice.
  5. Preheat the air fryer 325F degrees and set for 11 to 12 minutes. Transfer in batches without overcrowding and bake 11 to 12 minutes, or until golden. No need to turn. Let cool before cutting.

With love and a pinch of salt always,