Vegetable Cabbage Soup 🍎

You will need:

  • Rice cooker with slow cook setting
  • 1/3 cup white onion
  • 3-4 organic Rainbow carrots-our bunch came with different sizes.
  • 1/2 head of organic cabbage chopped
  • 3 garlic cloves minced
  • 1 celery stalk chopped
  • 1 Gala apple chopped
  • 1/2 yellow bell pepper chopped
  • 1/2 orange bell pepper chopped
  • 1 can organic diced tomatoes in tomato juice-no salt
  • 1 sweet potato chopped
  • 1 t white pepper
  • 1 T Honey
  • 1 T + 1t of Organic Reduced Sodium-Better Than Bouillon- Roasted Chicken Base
  • 4 cups of water (preferably distilled water)
  • Sea salt (optional-to taste)-we did not use any

Add all of your fresh ingredients to your slow cooker.
Mix honey and Better Than Bouillon in your water and pour over fresh ingredients. Add diced tomatoes and white pepper.
Cook on high for 2 hours and stir.  Check if carrots are cooked al dente.  Leave on”keep warm” for 60 minutes.  ( Our slow cooker is a rice cooker with a slow cook setting.)

Note:  This soup is tre healthy, tasty and filling for a vegetable soup!  You might even lose a few pounds if eaten every day! 👍🏻

Fact:  We incorporate the cabbage soup for dinner only.  That way we do not have anything heavy in our stomachs before bed.😋

Taking It Eazy E on a Sunday Evening! 🍯

Make our own large veggie pizza, Caesar salad and mozzarella sticks.

Ordered from our go to  LW Pizza.  Watched The Bobby Brown Story on the BET.  Made some ginger tea with Bill’s Bee’s Avocado Blossom Honey.

Boiled ginger pieces on med heat for 30 minutes, then an additional 20 minutes on med-low…..10 min on low heat at the end.
Squeeze honey into mug and pour ginger tea….stir honey and sip! It’s good for digestion, immunity and weight loss!










Kitchen sink was clogged….so pizza and honey ginger tea.  Today was a good day! 😆

Note:  It’s my prerogative! 😁

Fact: I wish I had more cookies to eat with my ice cube milk. 🥛


Italian Seasoned Roast w/Bella Mushrooms, Green Apple and Bacon🌶

You will need:

  • Slow cooker
  • 1 lb Round Tip Roast
  • Fresh cracked pepper
  • 1 T Olive Oil
  • 5 cloves of garlic whole
  • 8 oz of Portobello mushrooms sliced
  • 1 green apple sliced
  • Fresh Italian Parsley-we keep ours in the freezer
  • 1 8oz can of turkey gravy
  • 1 T Honey
  • 1 thick cut bacon cut in half
  • 1 t dry chopped onion
  • 1 t onion powder
  • 1 t Italian Seasoning
  • 1 t oregano
  • 1 t chili flakes

  1. Cover roast with olive oil.
  2. Apply fresh cracked pepper to all sides of roast.
  3. Sear all sides in frying pan til browned to hold the juice in the roast.
  4. Place roast in slow cooker.
  5. Add mushrooms, apples and garlic cloves around the roast.
  6. Top with all dry seasonings.
  7. Place fresh Italian parsley on top.
  8. Cover with gravy.  
  9. Set slow cooker on low for 8 hours.
  10. Open slow cooker and lightly stir au jus around and on top of the roast.
  11. Keep slow cooker on warm till ready to serve. 🤤
  12. Take out roast and slice.
  13. Place on your plate of choice and cover with au jus.  

Note:  We are trying to stay away from carbs right now.  You can serve over mashed potatoes and slice our vegan bread on the side.  🥖🍷

Note2:  We try to use sea salt as little as possible in our dishes.  The bacon and turkey gravy already contain salt.

Fact:  My first slow cooked roast ever! 👍🏻  Enjoy!  Great now especially with the cool and cold weather approaching!

Eric’s Famous Hot Chili 🐲

Eric’s Famous Hot Chili🐲 topped with Muenster cheese and plain Greek yogurt.
🌶 Warm spicy not burn your face spicy.

Note:  No recipe for this one because it’s top secret! 🐲

Fact:  Eric put this together in no time!  He let the ingredients slow cook for ? in a pot!

Any guesses to what is in the chili?  I may or may not confirm, but will reply….🤪

Cream of Portobello Mushroom w/Bacon, Green Peas & Red Onion 🤤

Cream of Portobello Mushroom w/Peas & Red Onion and a slice of our own Vegan Bread.

Serving for 2

You will need:

  • Large pan to fry bacon
  • Fork to fry bacon
  • Kitchen shears to cut bacon or knife to chop
  • Large sauce pan to cook soup in
  • Ladle to serve soup
  • 2 big bowls and spoons 😋
  • Our fresh vegan bread to serve with
  • 3 slices of thick cut bacon chopped
  • 8 oz of Portobello mushroom chopped/sliced
  • 10 oz frozen peas
  • 1/3  red onion chopped
  • 2 T of Better Than Bouillon Roasted Chicken Base-Organic Reduced Sodium-Made With Seasoned Roasted Chicken 
  • 2 cups Heavy Whipping Cream
  • Fresh black peppercorn to taste-we used 25 grinds while cooking and a little bit when served.
  • Sea Salt to taste-we did not use any.


  1. Cook thick cut bacon well done in frying pan.
  2. Cut or chop bacon into small pieces and set aside.
  3. Slice and/or chop Portobello mushrooms and red onion.  Set aside.
  4. Place bacon in large sauce pan. 
  5. Next red onion. 
  6. Then mushrooms. 
  7. Peas. 
  8. Heavy whipping Cream. 
  9. Better Than Bouillon. 
  10. 25 grinds of fresh cracked pepper. 
  11. Turn heat between med and medium low for 30 minutes.
  12. Check and stir ingredients.
  13. Cook for another 30 minutes between med low and low.  Stir occasionally. 
  14. Ready to serve!  Ladle your soup into big bowls and top with fresh cracked pepper.  Salt optional.
  15. Serve with a slice of our vegan bread.  We cut up are bread in the soup with our spoons!  👍🏻
  16. Enjoy!  Perfect for the cold weather coming up! 🤗

Note:  Fast and easy to make!

Fact:  Mushrooms are high in vitamin D! 🍄

“Special” peanut butter cookies with pumpkin spice & green chips 🐲

Note:  In the State of California, you must be 18 & over for medical marijuana and 21 & over for recreational marijuana.  Check your legality of cannabis

Peanut butter cookies with pumpkin spice & green chips….special cookies! 😉
Bloom Farms Skunk Berry Ultra-Premium Hybrid Butter-Kerrygold Pure Irish Butter

You will need:

Special Butter:

  • 3.5 grams of ground Bloom Farms Skunk Berry Ultra-Premium Hybrid ( you can use your own choice)
  • 10 T of Kerrygold Pure Irish Butter
  • Small pan
  • Big dining fork to stir
  1. Lightly melt butter in pan on medium heat.
  2. Add ground Bloom Farms and stir.
  3. Bring down heat.  Butter cannot sizzle or bubble.  You just want to get the oils out of your cannabis.
  4. Do this for about an hour.  Be sure to watch it!
  5. After about an hour, your butter should be a dark green, not a brown.  Brown is too much!
  6. You can use your butter right away or store in container in the fridge.  Eric used an empty jar.
Eric used a Betty Crocker Peanut Butter cookie mix.
The directions asked for 3 T of oil. Eric used 5 T of butter.
Eric added pumpkin spice and green chips.

Fact:  Eric uses cannabis in place of pain killers due to injuries from the Marine Corps.

Vegan Dill Bread 🥖


Fresh Dill

You will need:

  • Kitchen Aid Mixer and dough hook
  • Silicone spatula to push flour off sides of Kitchen Aid Mixing bowl
  • Small bowl to start yeast
  • 2nd large mixing bowl to place finished dough in
  • Wet paper towel or kitchen towel to cover finished dough
  • Baking sheet
  • Parchment paper to place on baking sheet
  • Silicone basting brush for the finished dough
  • 1 1/4 t Red Star active dry yeast
  • 1 cup warm water
  • 1/2 t honey
  • 2 1/2 cups of King Arthur Bread Flour
  • 1/2 t sea salt ( I used Costco brand)
  • 1/2 t Crisco Vegetable Shorting
  • 1T of Grape Seed Oil to coat 2nd mixing bowl ( I used Costco brand)
  • Extra Grape Seed Oil to coat bread before baking
  • Fresh Dill or whatever seasoning you like
Mix honey into warm water in small bowl. Then add yeast and wait for foaminess and bubbles.


Add sea salt and break veg shortening in to small pieces into yeast mix.
Pour yeast mix into Kitchen Aid mixing bowl with dough hook.
Pour 2 cups of bread flour into mixer.
Mix on low till flour is mixed in thoroughly.


Add remaining 1/2 cup flour.
Do not go over speed 2 when using dough hook. Mix again.
Knead dough on counter and make a ball. Dough should be smooth and not sticky. Add more flour if sticky. A little bit at a time.
Oil 2nd large mixing bowl.
Place dough ball in bowl and roll around in bowl until ball is completely covered with oil.
Cover bowl with a wet paper towel and place in a warm area of your home or inside your oven for an hour. The dough should be double the size.
Once dough has risen, roll dough to shape. Then lightly smush dill into the top of the dough. Brush top with oil.
Place on parchment paper covered baking sheet.  Bake at 375 degrees for 30-35 minutes.  Turn after 15 minutes.  You will know when finished by knocking the bottom of the bread.  It should sound hollow.
Your bread is finished! 👍🏻
Enjoy with your favorite dishes or by itself! 🍷




Matzo Ball Soup-Rosh Hashanah 🇮🇱

Matzo balls with dill, fresh cracked pepper and nutmeg. Soup with carrots and dill garnish.
1 Lipton Kosher Matzo Ball & Soup Mix, 1 T chopped fresh dill plus more to garnish later, 2 cage free brown AA large eggs, nutmeg, peppercorn, 1 chopped carrot, and 1 T canola oil.
Mix 2 eggs and canola oil. Then add matzo mix in and use a fork to blend evenly. Then add 1 T chopped dill, couple of grinds of peppercorn and 1/8 t of nutmeg and blend. Place in refrigerator.
Add 10 cups of water and 1 chopped carrot to med size pot. Bring to a boil.
Add soup mix and bring to a boil.
Take out matzo mix from the fridge and make ping pong ball sized balls and drop in boing water. Bring heat to a simmer for 15 minutes
Simmer for 15 minutes covered.
Ladle soup into your bowls with matzo balls and garnish with dill.

Note:  I did not have all the ingredients I wanted to use.  I would have liked to make Joan Nathan’s Matzo Balls recipe from the New York Times.  Plus I had already bought the Lipton Mix which turned out to be just fine!  👍🏻

Fact:  My first time making Matzo Ball Soup.  Both Eric and I loved it! 😋  What was Sebastian Maniscalco taking about when he said the Jewish people have no cuisine?  😆  He’s my favorite comedian!  I lived in Arlington Heights, IL at one time where he is from.

Late Nite Cheeziness 👍🏻

Chicken Biskit and Kaukauna Port Wine Cheeze
Battered cheeze sticks and a few chicken tenders…..recognize the sauce in the background?
Modelo Mix

Fact:  These are a few of  Eric ‘s favorite munchies and cervezas! 🍺