Sometimes you just really want pizza!


Sometimes you just really want pizza!

So, I asked my husband (Scott) what he would like for dinner, I had to run out for groceries anyway so I figured I would pick up what he would like. His request was pizza!! And who doesn’t like a good ‘ol pizza night sometimes. The crust, oh my land, I just have so much good to say about this pizza! Take a look…IMG_5473Let me tell you all about it, CRISPY, succulent, healthy, a THM friendly S dish, and definitely a make-again recipe. So, Scott wanted pizza and pizza he got. I was super happy I looked around for a recipe, this is something you WANT to make! (The recipe link is at the bottom of the page.)

So, out with a head of cauliflower along with some other veggies and used my handy dandy food processor (not electric, but it did the job) to ‘rice’ the cauliflower, I added the garlic as well to mince it. IMG_1913


The recipe calls for 2 cups of the ‘riced’ cauliflower, I was feeding 3 people so I did  1 1/2 the recipe. So, I used 3 cups of the cauliflower, 3 cups of the cheese, 3 eggs etc. As I mixed the crust ingredients together I added spices like cumin, thyme, onion/garlic powder, pepper, salt, paprika to give the crust a bit of an Italian taste. I didn’t have the fresh basil that is called but I had frozen basil leaves. I took the package out of the freezer and let the leaves thaw for a bit, cut it up and squeezed the excess water out with paper towel.

                              IMG_1914       IMG_1915

The mixture was quite wet and maybe the next time I do 1 1/2 the recipe I would maybe only add 2 eggs instead of 3 and if I need more moisture add some carton egg whites. However, it didn’t affect the taste and amazingness of this pizza!IMG_5455

Due to the wetness of the mixture it was kind of hard to pat and spread, just because it stuck to my fingers a bit. I tried using a spatula but that wasn’t any better…either way they got thinned out enough and worked. I made 4 pizzas but because of the size I could only fit 2 on a tray. I cooked them for 14-15 mins and they turned out perfect!

I meant to get a picture of the cooked crust but forgot….to many things frying and cooking in the meantime (ie toppings). They were crisp and darkish around the edge. Also, very easy to remove from the parchment paper as they are quite resistant and hold together very well. Not ripping and tearing from moving them around. The toppings I used included the following:

  • ZucchiniIMG_5463
  • Red pepper
  • Green onion
  • Mushroom and Brussels Sprouts sauteed in butter prior to putting on pizza
  • Ground beef
  • Tomato Sauce
  • Eggplant (I was going to add this as a topping but I have never eaten eggplant before so I wasn’t sure how it would turn out. Instead, I fried them on the side. Seasoned them well and they are great!! I will now be adding them to a lot of my other meals. I love finding new things to work with!)

For the tomato sauce I used a small can of tomato paste and loosened it up with water and almond milk to make it less carby to fit with a THM S meal and to make it more like a pizza sauce spread. My guest wasn’t into all the “crazy” veggies that we like so I just topped his with red pepper, green onion, bacon bits and the ground meat. (He loved the pizza just as much as we did btw). The pizza prior to cook time with and without cheese…

IMG_5465 IMG_5468 IMG_5469

Oh-so-good, so very very good!

I didn’t do everything as per the recipe, like the ricotta cheese – because I forgot to pick it up while I was getting groceries and I didn’t use yellow zucchini because I couldn’t find any (check 3 stores for it! haha I really wanted this yellow zucchini) and fresh basil…I used frozen and it worked.

Needless to say we were very much satisfied, one pizza each, one leftover that my husband and I can share for lunch tomorrow, delightful! Have I mentioned that I love leftovers…I do! We also had a delicious side salad, made by my dear husband, to go along with the delightful crispy pizza. He also grated the cheese and stirred the cooking veggies as I bustled around the kitchen getting other things ready. He is amazing!



Pin It

Flax & Parmesan crackers – S

Although this could be used as a snack option, it doubled as an appetizer that I served to my husband at our 3rd anniversary dinner.
The recipe is actually used as a pizza crust so feel free to make that! It sounded delicious. However, for this occasion I needed an appetizer option so I decided to make the, into crackers.
Flax & Parmesan Crackers Link Here

Follow the directions on the link above. For the crackers I rolled out small balls of the mixture and pressed them flat on a cookie sheet. I wanted them to be quite crispy so I left them in the over longer than the 15 mins recommended. Also, I stored them in the fridge until ready to serve to make sure they had a bit of a crunch to them.IMG_7121IMG_7123

These crackers were served with a variety of meats and cheeses along with:



Be sure to check out the rest of the dinner menu and links HERE

Pin It

Stuffed Pork Tenderloin – S

For our 3rd anniversary dinner I decided to make it a special night. Food was definitely a key component as my husband and I both love food! However, to be sure it was THM friendly and delicious

I decided to try some recipes that I had never tried before. The entree was a stuffed pork tenderloin. I had cooked one in a slow cooker years ago when living at home with my family but never in an oven so this was a first! I combined recipes and ingredients from two separate recipes – ONE and TWO. I had to eliminate some ingredients so that it was a true S setting.

Stuffed Pork Tenderloin

1.5 pounds pork tenderloin
1/2 tsp salt
1/4 tsp black pepper
3 slices bacon
Reserved bacon grease
2 tsp olive oil
Goat cheese or blue cheese, crumbled
3 sprigs of rosemary and Thyme
Kitchen twine


Preheat oven to 450 degrees
Fry the bacon, reserving the pan and grease. Pat bacon dry and chop
Slice the pork tenderloin horizontally down the center, not all the way through. Slice enough so that you can lay the tenderloin flat. Optional – open it up and cover with plastic wrap. Pound it evenly with kitchen mallet.
Remove the plastic wrap if used. Sprinkle the inside evening with the salt, black pepper, chopped bacon, goat cheese and/or blue cheese (I don’t enjoy blue cheese so I just did one half goat and the other half blue cheese), and pull tenderloin together , top with the rosemary, thyme, and parsley. Then tie the tenderloin together with the twine.
Heat the reserved bacon grease in pan. Coat the tenderloin in olive oil. Once the pan is hot add the pork tenderloin and brown on all sides. When all sides are browned place the tenderloin in a dutch oven or deep pan. Place the tenderloin in the oven to bake for 20-30 mins, or until 145-165 degrees with meat thermometer.
Remove from over and let the pork rest for about 5 mins before slicing it.

IMG_7143       IMG_7157

I was surprised at how tender and moist the meat was. The goat cheese added a wonderful flavour as did the herbs.

Paired with your favorite side dish, whether caulirice, green beans, salad, or other THM S side dish, this would be a fabulous meal for you and your family. Here were the sides I had for this entree:

  • Salad
  • Sauteedg Green beans and mushrooms
  • Shrimp & Cauliflower Salad
  • Spicy Chocolate BBQ sauceIMG_7198
Pin It

Brownie Muffin in a Mug – Deep S

Okay, so I have not been able to find a muffin/cake in a bowl/mug that tastes like a brownie. I thought it was high time for me to do some searching. Though I never found any one recipe in particular, I took components of what I found and of the two recipes in the THM book (page 256 & 258) and made my own version of a brownie! Wahooo for creating recipes. This can be used for Deep S!!

Deep S Brownie recipe:

  • 1 eggIMG_6023
  • 1 tsp melted butter
  • 2 tsp unsweetened almond milk
  • Splash of vanilla
  • 2 1/2 tsp THM Sweet Blend
  • Pinch of salt
  • 1/2 tsp baking powder
  • 1 tbsp oat fiber
  • 2 tbsp cocoa powder

IMG_6054 Mix all ingredients and microwave for 50 seconds – 1 minute. I do about 56 seconds. Don’t over do!! You want it to be moist. So when you take it out and the center is still a bit wet looking mix it all up so you have a moist brownie mixture. Nothing worse than a dry brownie 🙂

NOTE: Since first writing this post I was tested as being sensitive to pasteurized dairy…so I have been trying dairy free options. SO, with the above recipe I substituted the butter for 1 tsp coconut oil, and added a touch of butter flavoured extract — ALSO you can add a touch of caramel extract and it tastes amazing! I have also added another tbsp of oat fiber and it has the same great taste with more substance!


IMG_6026Sometimes I enjoy this brownie with a custard recipe made by Briana Thomas, here. I really enjoy this custard. The brownie and the custard made a wonderful blend. Another fabulous option would be the THM Tummy Tucking Ice-cream on page 368 of the THM book.


Pin It

‘Mayo’ – FP

I’m not quite sure you can call this mayo but I needed a mayo option for the E day’s of the Fuel Cycle. I wanted to have tuna as a lean protein source, but I needed to bind it with something that would be suitable as a safe E option. I didn’t want to go over the 5g of fat so I wanted something that I could also use for FP. My brain crank got to working and I thought of an idea. I’m not sure if this has been done before or not but it was new to me so off I set to make it happen!

So what goes into this concoction? It’s extremely easy to make with only two ingredients, three if you include the spices…

  • Red Pepper (or pepper of choice)
  • 1 Wedge of Laughing Cow Cheese
  • Spices (salt, pepper, cumin, thyme, paprika, cayenne, etc)

If you have these ingredients you can get started! Stick the peppers in a blender, season them well…

Pretty easy! Then set the blender going and blend until smooth. I heated the laughing cow wedge a couple seconds in the microwave before adding it to the peppers.

And Voila!! Use this creamy ‘mayo’ sauce to coat your IMG_6347tuna before placing it on your Wasa cracker, you can add it to your salad, Ezekiel bread sandwich, pita wrap, whatever it is you so desire carb-wise if it’s for an E setting. But remember this can be used in S, E or FP. Has a great creaminess from adding the laughing cow cheese. If seasoned well this is a great sauce/’mayo’ to use on anything. You could even use it as a salad dressing if you water it down a bit and maybe add some other things.
IMG_6359 IMG_6252 IMG_6362

So many ways you can turn your meal into a delicious dish. It doesn’t even have to be used with tune. Mix it with Chicken, pour it over a casserole, mix it with veggies, etc. You name the savory dish and this sauce would probably taste great on it!




Pin It

Oat Fiber Shortcake – FP

There are so many sweet pleasures God has given us to enjoy in this lifetime: family, friends, spring flowers blooming, the colours of the sky, birds chirping (if you’re a morning person), picnics, a breeze on a warm day, coffee, stevia, to name only a few of the many things we have to be thankful for…but one other pleasure I discovered while I was on my THM Fuel Cycle was a recipe for shortcake! Let me tell you, was it ever a delightful find!


Now, doesn’t that just look like a pleasure! I assure you it was. I can not take credit for this amazing creation, all credit goes to Karen’s. The recipe is on her blog, The Fruit of Her Hands. Thank you Karen!

The original recipe calls for 2-3 tsp Truvia.
I used THM Sweet Blend and put in about 2 1/2 tsp of Sweet Blend. If you find the cake is bland to your taste then tweak it, there is nothing wrong with tweaking a recipe to your personal taste. In fact, I would strongly encourage it! Make your food taste good to you. Some may think it’s flavourless, well add some cinnamon, add more sweetener, add more vanilla, add chocolate, you name it. Don’t just let something be bland…be creative 🙂

The suggested microwave time is 1 min 30 secs; however, I have had to microwave it for 2-3 mins to make sure the center is cooked through. Maybe that is just because of the glass square I have been using. Either way it still tastes great. If some parts come out uncooked I just cut off the cooked and stick the rest back in the microwave for a few seconds.
IMG_6129You can see here that the center was a tad under cooked so I stuck it back in for a few more seconds. No big deal though. Once it’s all cooked and covered with your favorite toppings…you’re all set to indulge in this delightful, heart-warming cake. You could even serve it to guests as a dessert option!
There are many things you can do with this cake. What are your favorite flavours? Vanilla, Chocolate, peanut butter, strawberry, you name it you can create it!

The first time I had made the cake I was on FP day of the Fuel Cycle. I had made the Big Boy Smoothie, page 242 of the THM book. Which as a side note is amazing as well! Anyway, I had made this smoothie and wanted to keep the meal as FP as possible. So without adding too many extra strawberries I just poured some of the smoothie over the cubed shortcake. It turned out rather delicious! I bet you could even make a delicious truffle out of this shortcake. If you made a large pan of it and baked it in the oven as per Karen’s instructions you’d be all set. I’m prettyIMG_6136 sure you will enjoy this shortcake just as much as I have enjoyed it. I don’t even know if I could count how many times I have made and eaten this shortcake since my first discovery. It made it’s appearance quite often. Of course I had to share the delight with my husband too.

Another option is to use Greek Yogurt. This is probably my favorite of all, though I haven’t tried Greek Yogurt with Peanut flour over the cake yet yet so that could end up being my favorite. Either way, this became a beautiful layered cake.IMG_6150IMG_6154 IMG_6156

There is just so much goodness on one plate here. I am thankful that signs of spring are showing here in Sarnia. Why? Fresh strawberries and other berries make my mouth water and these things remind me that summer is just around the corner! God is good!

Later in the evening, I had to make sure my husband understood my love for this cake. I set out to make us a special dessert 🙂 This recipe is super great as you can cut through it no problem and it holds together like pound cake….although my husband said you could call it ‘pound-less’ cake. There is literally zero carbs and zero fat. The beauty of Oat Fiber and egg whites!IMG_2066IMG_6186

With or without an extra layer of Greek Yogurt, you will get the same great taste. You just want to be careful that you don’t have to much Greek Yogurt/strawberries that you go into E setting if you are just wanting it to be Fuel Pull. However, you can make this shortcake an S or E depending on what you put on it.

Now, any chocolate lovers out there?? I suggest you get to whipping up a batch of Pearl and Serene’s Choco Pudding, page 366 in your THM book. I have also made this pudding the vanilla version and it is fantastic!! Vanilla is another great option for topping this cake. However, I decided to try this cake topped with chocolate. I have a friend, Michelle, who loves her chocolate so why not make her drool 😉 With a little sprinkle of peanut flour on the top. Goodness, the options that are flowing through my mind right now. Imagine the vanilla pudding with a swirl of peanut flour, or sweetened Greek Yogurt with Peanut Flour, or the amazing caramel sauce from Carolyn’s blog, All Day I Dream About Food with ice-cream on top! Or even adding chocolate to the cake, for a chocolate shortcake!! Ahhh, I have to stop, I am making myself drool. Something to ponder while you sit here thinking about it yourself. What other toppings could you create to make this shortcake a real treat and NOT a cheat. Love it!!IMG_6265



The last time I made it I reverted back to using the strawberries…though there are so many options out there I just love the freshness of the berry. Here is how Karen’s recipe looked as she shows the cake diced. This is what would make it such a great option for making a truffle for a get together. No one would even suspect that it has no sugar and that it is not hindering their waistline 🙂

Once the cake is cooked, slice and dice it into cubes. Mix Greek Yogurt, vanilla and sweetener to taste, add your strawberries (thawed frozen or fresh) and mix. Then pour it over the beautiful shortcake cubes…and you have got yourself a fine, fine snack or meal. I add a small protein shake to round it off as a meal but it is great as just a snack!


I strongly encourage you to take this wonderful recipe by Karen, found on her blog, Fruit of Her Hand, make it and eat it and share it with your friends. It is delicious!!!

Pin It

Beef Stroganoff – S (Deep S)

Do you ever think back to days growing up and remember your the food your mother whipped up that you now crave? But how do you go about THMing the recipe?? Well here is one that I will share with you!

I always loved my mothers Beef Stroganoff over spaghetti or elbow pasta. However, since being on THM pasta has been limited to those dinners you’re invited out to and have no other choice but to eat it. So here we go!!

First you have to make a cream of mushroom soup (the canned stuff my mother always used would not likely be THM friendly). A light bulb went off in my head (it happens only occasionally) and I decided I would do the next best thing I could with what I had. Make my own!

Mushroom Sauce:

  • Lots of mushrooms
  • Variety of peppers, smaller amount than what you have of mushrooms
  • Seasoning
  • Unsweetened Almond milk
    IMG_6160   IMG_6162
    Fry the mushrooms and peppers in butter, season well! Transfer the fried mixture to a blender and add almond milk. IMG_6168Blend until mixture is smooth and seasoned to taste. You don’t want a bland sauce! The more mushrooms you add the more it will taste like the mushroom soup mix. I added a few too many peppers to this batch so the sauce was not quite as dark and mushroomy as my previous batch (which I forgot to take pictures of).
    Then you need to prepare the beef. IMG_6042Brown beef, add your mushroom soup mix sauce! Your beef mixture is now ready. At the same time you can work on your ‘noodles’.


I made zucchini noodles for this dish, using my veggetti! It’s fantastic. Fry the zucchini in IMG_6044butter for about 5 minutes you don’t want to do them to long or they will be more mushy than crispy (you can also use Not Naughty Noodles). Don’t forget to season it well! And you are just about ready to sit down for a hearty meal of Beef Stroganoff. I am supper excited that the light bulb went off in my head to find a way to made mushroom soup mix!

This is a super easy dinner to wipe up and I bet you that your kids would also enjoy it! They can have their pasta :). You could also have the sauce over spaghetti squash, or over pork (another dish my mom used to make for us), you name it this sauce would work with a number of different dishes.

I also had a side of coleslaw that I put together. I was on Deep S of a fuel cycle at the time, which you can read about HERE. I wasn’t able to use mayo that particular day so I used a mixture of oil, vinegar, cilantro, spices (cumin, thyme, salt, pepper, paprika, etc) and some unsweetened almond milk for creaminess. It wasn’t horrible but definitely a recipe I need to tweak before posting 🙂 However, it worked and it was eatable! I love the colours of the purple cabbage as well so it made the meal look complete.

You should end up with a final dish that looks something like the following…
Delicious and Nutritious!


Pin It

Baked Oatmeal – E

I was so happy when I stumbled upon this recipe! Jennifer Griffin has some great THM friendly recipes on her blog, A Home With Purpose. Personally, as an oatmeal fan, this single serving baked oatmeal caught my eye. This is just perfect for my morning cravings of fruit and oatmeal.

Gather your ingredients and get started! Sometimes I make this the night before so that I can get up turn the oven on and relax (or wake up…mostly to wake up) for the 20 min bake time.

For this particular recipe I added a 1/4 of an apple diced, a couple mango pieces (not too many as they are high in natural sugars) and blueberries. The reason I used apple pieces was because I didn’t have any unsweetened applesauce. Actually, I never think to buy the unsweetened apple sauce so every time I have made this I use 1/4 of an apple diced. I prefer it this way anyway, love the crunch and texture of the fruit.

As you can see, I made two. This is because my husband is also a huge fan of oatmeal and if he was eyeing my dish I would rather him have a whole one for himself than to be reaching into my warm bowl of delight 😉 We do share but sometimes it’s good to have your own dish!

IMG_5441a I would also suggest adding a pinch of salt to this dish. That could be personal preference but it does help bring out the deliciousness of this wonderful creation!

On a chilly morning this is wonderful right out of the oven. I like to sprinkle THM Erythritol or Sweet Blend over the top and dig in! If you like it to be a tad watery add a touch of unsweetened almond milk. Not too much though as this is an E meal and there are already Chia seeds in the recipe. Too many fats will put you into Crossover.

Though it may look like these are both for me I assure you one was given to my husband! We both enjoy this dish very much on occasion!!

I would say, if you like to have coffee with your morning breakfast it is best to have it black with E meals. However, if you need the creaminess, I would suggest skipping the Chia seeds in the recipe and doing the light version on Pearl and Serene’s Trimmaccino. That way you keep your meal E and still delicious. Thank you Jennifer for your wonderful recipe!!

Dig in with a thankful heart…


 We a blessed by God to have food Daily.
He is good to us!

Pin It

Eggs Benedict – S

Okay, so who say’s you can’t enjoy a good feed of Eggs Benedict while on the Trim Healthy Mama journey! I say you can. When the cravings come there is nothing better to do than to figure out a THM friendly solution. I found the solution for a delightful, special breakfast. I made these back around Christmas time, hence the Christmas decor. Though, it is snowing here in Sarnia again today so spring hasn’t quite sprung, the pine cones and red is fine for now!


The coffee, it goes without question that this is the start of a great day! Well….at least for some people. Not everyone enjoys this marvelous hot drink. Scott and I definitely do!

Where to start. Okay, I had to first find a hollandaise sauce that was perfect. The key to good Eggs Benedict is great sauce! I found the perfect hollandaise sauce here. You have to be careful with this sauce, I made a few attempts and it doesn’t always IMG_4973turn out perfect but once you get the concept, it’s smooth, creamy and delicious! Just don’t over heat. Sometimes, if I find that it’s too runny, I place in in the freezer for a couple of mins (this helps harden the butter a bit) then return it to the blender and it should turn out a bit creamier. You want it thick so that it stays on the bite you are about to take. I’ve had it too runny before and it’s not as enjoyable and you don’t get the full Eggs Benedict experience.

To top it off the sauce is THM S friendly:

  • Egg yolks
  • Butter
  • Lemon juice
  • Salt and pepper

Before we get to poaching the eggs you should get your bread ready. For this dish I made the Bread in a Mug, found on page 265 of the Trim Healthy Mama book. Mix together as per instructions. Let it cool a bit after it’s been microwaved. Now, you could eat both pieces but I would suggest doing the lighter version mentioned in the book if that’s the IMG_4972case. Otherwise, you can split it with your spouse, friend or significant other sitting across the table from you. I think I ate the two pieces 🙂

Carefully cut it in half and toast the two pieces when you are ready to poach the eggs, just so that they are warm when served. You can even butter the toast!! Yay for S meals!

You can fry up your meat of choice. The beauty of it being and S meal is that you can use your meat of choice – ham, bacon, turkey bacon, chicken, even steak, you name it. We used turkey bacon.

Poaching the Eggs. This is usually my husbands area of expertise. (It also helps to have two people working in the kitchen during this process. Helps for multitasking purposes.)
I am a huge MasterChef fan so Scott went right to Gordon Ramsey’s way of poaching eggs here or watch him perform his magic here. After re-watching the video today I think I would also like to try Gordon Ramsey’s hollandaise sauce. Who better to learn from than a great chef!IMG_4968

You have a sauce pan, hot – near boiling water, eggs, get a swirl on and you’re all set! Perfect poached eggs. Scott is just as good as Gordon Ramsey in my opinion! Of course I would be somewhat biased in this case 🙂

Once you have all the components necessary to assemble these delights, plate it and there you have a marvelous, delectable breakfast! If you feel the urge to complete it with “orange juice” I suggest you turn your eyes, my dear friend,IMG_4977 to the glorious Singing Canary.




So, anyone for poached eggs……



Pin It

Wonder Wraps – FP

After a review that was sent to me from my mother-in-law I decided it was time for me to try these “Wonder” wraps. I was told, in her words “I love them! They are a wonder because they do not crumble and are quite resilient!” I didn’t want something that would be falling apart on me so off I went to try the Wonder Wrap.


If you have a book, the recipe for Wonder Wraps is found on page 274. In the older book the wraps are called Egg White Wraps. If you do not have a book I encourage you to purchase one here (Canadian site) or here (American site).

NOTE: I made a great discovery while making these wraps. I often see people on the Facebook page asking for chip replacements. Well, you may very well discover that there could be such thing as FP chips!!! Who would have thought. Find the discovery here.

This post is very similar to the Wonder Wraps S style found here. However, this one had Fuel Pull fillings and will give you an idea as to how you can change things up to see how versatile these wraps can be.

The recipe calls for red pepper sauce, I had never heard of this before. I wasn’t sure if it was something sold in the stores or just where to look for this stuff. A light bulb went off…I IMG_5534had a red pepper sitting in my fridge….I grabbed the red pepper from my fridge, diced it up, put it in my blender and voila….my version of red pepper sauce. Maybe that is exactly what they were referring to but I wasn’t sure so I did exactly what it sounded like I should do, make my own red pepper sauce! It certainly did the trick and gave the wraps a delicious fresh flavor!!
IMG_5537     IMG_5542

Once the recipe mixture was complete and the psyllium husk did it’s duty, the wraps were ready to be made and the fillings needed to be prepared.

Add whatever fillings you would like, so long as they are THM friendly (ie, lettuce, mushrooms, onions, peppers,pickles, laughing cow cheese, 99% leanIMG_5377 ground turkey). If you want this meal to remain FP make sure you leave out regular cheese, one wedge of laughing cow will do. Some sauces would go great on these as well like the Hip Trim Honey Mustard found on page 412 of the THM Book or mustard. So long as they keep you in FP. I made a green puree of whatever green veggies I had, seasoned, boiled and pureed. I like sauce on my wraps so I had to create something FP.

I also made a little veggie medley to add flavor and to help fill me up. In a small frying pan (or saucepan) I brought water to a simmer/boil and added mushrooms, Brussels Sprouts, and Zucchini. Season to taste. You can add or leave out whatever you prefer.


Once you have assembled all necessary components it is time to dig in and enjoy!




I admit that the green sauce looks a tab bit questionable but for someone who like sauce on their wraps it was quite satisfying. Rather than adding Ranch or something that would throw you into S territory. You must taste and season your food to your taste! Please, if you want to enjoy your food season and taste! It is such a simple thing to do. When I hear people say their food is bland it’s because you haven’t seasoned! This won’t be the first time I tell you to season 🙂


All ‘wrapped’ up and ready to devour! So delicious…Thank you Pearl and Serene for your creation!

And thank God for the food we are blessed with. He is a good God.

And my God will meet all your needs
according to the riches of his glory in Christ Jesus.
Philippians 4:19 NIV

Pin It