Crock Pot Potato Soup

Hello everyone,

Welcome to Tasty Tuesday

With Fall here I’m beginning to have cravings for soups and all things warm and comforting. So today I wanted to share a very easy Crock Pot Potato Soup. So let’s get right into it.


6 large organic potatoes cubed
5 oz. of organic shredded carrots
8  organic stalks celery, chopped
2  organic onions chopped
1 tsp of garlic powder and black pepper                                                                                                     2 tsp pink Himalayan salt
1/2 tsp of organic fennel seasoning                                                                                                             2 Tbsp of my DIY seasoning mix here
3.5 Cups of organic low sodium chicken stock
2 Cups of water
1 Cup of Original organic Unsweetened Almond Milk



Combine all ingredients except carrots in large crock pot stir to combine. Cook on low for 8 – 10 hours, or high 6-7 hours. When you have 1 hour remaining add carrots. Stir to evenly distribute. You can serve topped with shredded cheese, green onion, and turkey bacon. Or enjoy as is. As you can see I had to have the toppings!


Now that Fall has arrived……what foods are you craving?

I hope you will give this recipe a try and enjoy it as much and my family and I do.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,



Super Easy Homemade Biscuits

Hello everyone and welcome!

I’ve been searching for the best and simplest biscuit recipe, one that wasn’t overly fattening. The problem was every recipe I found required a stick or 2 of butter. Which was just way too much for my liking.

So I decided to take a few ideas from some of the recipes I like and make it my own. I’ve tried countless different recipes.  Kneading and without kneading. The recipes were pretty good but just not everything I needed them to be. Until “finally” I got it just right.

I let my little biscuit lover sample one. Then I hear the words that every mother longs to hear, especially when you have been working away in the kitchen for who knows how long…..Mom these are the best biscuits I’ve “EVER” eaten. The shock of those words nearly caused me to faint….lol. I quickly pull myself together because she wanted another. Next, she says you should definitely put this recipe on your blog.

So here it is………


2 C Organic Spelt or AP Flour

4 tsp baking powder

1/2 tsp baking soda

1/4 tsp Pink Himalayan salt

1  1/4 C organic Milk ( dairy or non-dairy)

1 Tbsp organic vinegar (white or apple cider)

4 Tbsp butter (frozen cut into pea size pieces) + 1 tsp( room temp or straight from the refrigerator, you can also use vegan butter for this recipe)


  1. Preheat oven to 450°
  2. In a large bowl add flour, baking soda, baking powder, cream of tartar & salt mix to even combine.
  3. Next measure out the milk and add vinegar to your milk (this is a substitute for buttermilk). You can use buttermilk and no vinegar is needed.
  4. Add the 4 Tbsp of frozen pea size cut butter into the dry ingredients and stir to evenly distribute.
  5. Add the milk mixture and stir to bring everything together. Don’t over mix we don’t want a tough biscuit.
  6. In an 8-inch square pan spread the 1 tsp of butter around your pan.
  7. Now spread the mixture into your buttered 8″ baking dish.
  8. Bake for 25 minutes.

Allow them to cool for a few minutes then cut and enjoy!!!


Thank you so much for taking the time to stop by, I greatly appreciate it!

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Until Next Time,


More than just a Chicken Quesadilla

Hello all,
I had to go back to an old standby recipe for my family. For me it’s a struggle to keep things new, interesting and have a meal that the entire family likes…..but some how it gets accomplished.


So let’s start cooking…..

8 Chicken Tenders
1 bag of frozen corn
1/2 Cup of frozen red, yellow, green peppers diced
1/2 Cup of yellow onion diced
1 Cup of black beans
2 Tbs of finely chopped basil
2 Tbs of finely chopped cilantro
2 cloves of crushed garlic
Grapeseed oil or oil of choice

1/2 tsp of cumin, garlic powder, onion powder, salt, chilli powder and paprika. Mix together in a small bowl.


With your seasoning, season your chicken on both sides. You should have a tsp or 2 remaining. Set the remainder aside for later.

In a pan on the stove on medium heat. Add 2 Tbs of oil. Now pan sear your chicken until fully cooked. Remove from the pan and set aside.

In a clean pan on medium heat add a tsp of oil. Add your corn, peppers, beans, onions, garlic, basil, cilantro and the remainder of your seasonings. Once full cooked reduce heat to low. Chop your tenders into bite size pieces and add to your mixture. Get everything evenly combined. Now your done making your filling.

Now you can either make a lettuce wrap, place over a salad or in a tortilla.

If going the tortilla route add a little oil a tsp or less to a pan on medium heat. Add your tortilla add cheese on one side and your filling with a little salsa on top to the other side. Once your tortilla is lightly golden flip the cheese side on top of the filling side.

Now enjoy your delicious meal. This is a super easy dish with limitless ways to customize it, to suit your taste buds. Please feel free to share how you make yours.

Until Next Time,