Gluten Free/Dairy Free Chocolate Chip Banana Bread

A long time ago in a land far far away from my home town of California, a young Ari {me} was diagnosed with Celiacs disease at college. Devastated because I couldn’t ever eat my favorite Olive Garden breadsticks again, I didn’t think there would be a {delicious} life with Celiacs. Over the years I perfected gluten free baking and cooking, only to be told they missed diagnosed my symptoms and all was well with my insides. I was relieved, but I haven’t ever forgotten the experience I had while living and eating Gluten Free.

Now, whenever I feel like my issues start to flare up I go back to a gluten free diet because it helps keep things a little calmer and I don’t feel like I am missing out on all of my favorite foods.

Today I am sharing with you my favorite gluten free banana bread recipe because everyone needs a delicious GF banana bread recipe!

The star of the show is the QUINOA FLOUR…OMG you guys, I am addicted to quinoa flour right now. It’s like, the texture is amazing and I honestly cannot tell the difference between flours…meaning NO weird aftertaste! I’ve listed the quinoa flour I purchased below if you can’t find it at your local grocery store!



2 cups quinoa flour

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

3 large or 4 small very ripe bananas

1 cup coconut sugar

1/2 cup coconut milk + 1 TB. vinegar/lemon juice

1/2 melted coconut oil

2 eggs

1 tsp. vanilla extract

1 cup dairy free chocolate chips


  1. Preheat oven 350 degrees. Generously grease/spray a 4 piece banana bread mini loaf baking pan.

  2. In medium bowl, whisk all the dry ingredients, being the flour, baking soda, salt, and cinnamon. Set aside.

  3. In a larger bowl, using a hand held mixer, beat the bananas and sugar together until combined. Slowly begin to beat in the rest of the wet ingredients until combined. (Milk, oil, eggs, and vanilla.

  4. Once combined, using a whisk, gently mix in the dry ingredients until combined. Gently fold in the chocolate chips.

  5. Divide batter evenly among four loafs. Bake in the oven for 20-27 minutes, or until the center comes out clean.

  6. Time will vary for muffin pan or a large banana bread loaf pan, so adjust time if needed.

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Fresh Strawberry Buttermilk Bundt Cake with Strawberry Glaze

I’m going to say it, even though it’s the most hated word in the world…But this cake is the most MOIST cake I have ever made! I swear, it’s incredibly delectable! With the addition of fresh strawberry, it’s the perfect birthday cake/bring to girls night/take to a neighbor/take it to that school bake sale to prove to ‘Karen’ you are more than just a hot mess express.


Ingredients: (For the Cake)

1 box Duncan Hines Yellow Cake Mix

2/3 cup sour cream

2/3 cup buttermilk

2 eggs

1 tablespoon vanilla

1 pint strawberries plus 2 TB. water, blended until pureed and smooth

1/3 cup melted butter or vegetable oil

Directions: (For the cake)

  1. In a large bowl, add the cake mix, sour cream, buttermilk, eggs, vanilla, 1/3 cup strawberry puree, and butter/oil.

  2. Using hand mixers, mix together until combined. Don’t over mix by mixing for longer than 1 minute.

  3. Spray a bundt cake generously, pour the batter in. Take 2 TB. strawberry puree and pour around the top of the batter. Use a knife to swirl it into the cake batter.

  4. Bake at 350 for 30-35 minutes, or until cake bounces back when you lightly press the top. OR when a toothpick comes out clean when inserted. Once the cake has cooled, flip it on a cake stand. After frosted, cover tightly with plastic wrap to keep in moisture.

Ingredients: (For the Glaze)

2 TB. melted butter

1/4 cup strawberry puree

1 TB. vanilla

2 cups powdered sugar

Directions: (For the Glaze)

  1. Add all ingredients into a bowl. Whisk together until smooth. Pour over the cooled cake. I didn’t use all of the glaze, but use as much as desired. Sprinkle with a few sprinkles or fresh strawberries.


Chocolate Peanut Butter Bundt Cake

It’s no secret that a chocolate bundt cake is probably my favorite thing to make when I want to wow someone. It’s indulgent, rich, fancy, and delicious. This is a play off my husbands favorite flavor, peanut butter! It does not disappoint!

A while back I posted my all time favorite Chocolate Cake (Doctored up cake mix version) and so many of you LOVED it! So when I shared a picture of this PB version on Instagram, so many of you asked for the recipe! It’s just as simple as my Chocolate Bundt Cake, but with a few extra peanut butter ingredients. I can’t wait for you to try it!



{For the cake}

1 box Duncan Hines Devils Food cake mix

1 small Jello Instant box chocolate pudding. (If you can find chocolate PB or PB you could use that too!)

4 eggs

1/2 cup sour cream

1/2 cup creamy peanut butter

1 cup vegetable oil

1 TB. vanilla

1/2 cup chocolate chips

1/2 cup chopped peanut butter cup candy, tossed in 1 TB. flour to coat

{For the Glaze}

6 TB. cocoa powder

4 TB. salted butter, melted

2 cups powdered sugar

5 TB. hot water

3/4 cup chopped peanut butter cup candy

Directions: {For the Cake}

  1. Preheat the oven to 350 degrees.

  2. Combine all ingredients together minus the candy and chocolate chips. Beat until the mixture comes together, about 1-2 minutes. Fold in the chocolate chips and candy.

  3. Grease a bundt pan really well.

  4. Pour batter into the bundt pan. Bake for 35-45 minutes, or until a toothpick inserted into the cake comes out clean.

Directions: {For the Glaze}

  1. Mix all the ingredients together, minus the chopped candy. Pour the glaze over the semi cooled cake and then sprinkle with the candy.

{The Best} Double Chocolate Bundt Cake with Chocolate Glaze

I’ve been making this cake for almost 10 years. It’s evolved a bit over the years with different frostings and shapes and sizes, but every single time I get asked for the recipe. It is literally THE BEST chocolate cake. It’s indulgent, fudge like, intense, satisfying, and addicting! You won’t regret making this for your friends and family!

To know me is to understand that chocolate cake will always and forever be my first true love. It may have made my pants a little tighter and my thighs a little more full...But it has also cured many broken hearts, brought joy to a new mom or struggling friend, and even made birthdays that much more special.

Time and time again, as I go back and forth trying to figure out how to feed my body right, I always fall back on chocolate cake. No matter where I am in my life, I consider it healthy. I could not live in a world without it.

I may eat the kale salads and vegetables but I can promise you that if my day has been hard, nothing makes me feel better than to make this chocolate cake. Whether I am making it for my family, or dropping it off to someone who might need it more…

Chocolate cake heals all wounds.



(For The Cake)

1 box Duncan Hines Devils Food Cake

1 small box Jello Instant chocolate pudding

4 eggs

1 cup sour cream

1/2 cup whole milk

1 cup oil

1 TB. vanilla

1 1/2 cups chocolate chips

(For the Glaze)

6 TB. cocoa powder

4 TB. melted salted butter

2 cups powdered sugar

5 TB. hot water

1/2 -3/4 cup chocolate chips


  1. Preheat the oven to 350 degrees.

  2. In a large mixing bowl add all the cake ingredients except the chocolate chips. Using a hand mixer, beat the ingredients until they come together and the batter is nice and smooth.

  3. Fold in the chocolate chips.

  4. Generously grease a bundt pan.

  5. Pour the batter into the bundt pan and smooth it so it’s completely even on top, meaning there isn’t more batter to one side or other other.

  6. Bake in the oven for 30-40 minutes, or until the top bounces back and is completely cooked.

  7. Let cool completely. Then remove and place on a cake stand.

  8. To make the glaze, add all ingredients minus the chocolate chips into a bowl and whisk together until smooth. Immediately pour the glaze evenly over the bundt cake. Use all the glaze :). Top the bundt cake with chocolate chips. Enjoy!

  9. Keep the cake covered in a sealed cake container or wrapped in plastic wrap or foil up to 2 days. Best served fresh or the next morning with a big glass or milk :)!


The Best Supplements for Anxiety

*Taking natural supplements and vitamins has been one of the biggest game changers when it comes to my anxiety. I chose to take these supplements after much research and consulting with my doctor. Please do the same before taking any supplements!*


You wouldn’t think that any regular vitamin you find at your local drug store would have such an impact on your mental health and well being, but I’m here to tell you that it’s true! I’m not a medical professional so I can’t tell you exactly WHY these things work, but after talking to my doctor, I learned that so many of us are really deficient in these nutrients, which makes us more susceptible to anxiety and depression.

Below I’ve compiled a list of the supplements I use. Feel free to test and see which ones will be best for you! (With help from your doctor!)

  1. Magnesium:

    -There are three different types of magnesium examples I gave you, so you wouldn’t take all three at once. I’ve always taken Magnesium in pill form, but recently my doctor told me to start using the concentrated oil because it absorbs better into our bodies vs. a pill form. I’ve definitely noticed a greater difference when I take it at night because it puts me right to sleep! I spray 4 sprays on the bottom of each foot and rub it in. Warning, it does sting a little the first few uses which is a sign that you are insufficient in magnesium! But it goes away after a few uses.

    - Be careful because there are so many different types of Magnesiums out there that most of them are just a laxative. I stick with Glycinate and Citrate. Recently I’ve noticed that Magnesium L-Threonate has great reviews but I haven’t tried it so I added it just in case you want to research. I’m really loving the oil at this point so for now that is what I am sticking with.

  2. L-Theanine:

    - My doctor suggested this to me because she said it has such a calming affect, and I totally agree. Luckily for me I take all of my supplements before bed, so i’m able to fall asleep pretty quickly. I thought about taking them more in the afternoon when things get stressful, but haven’t done so yet. L-Theanine is one of the main ingredients in green tea as well, so I love to drink iced green tea a lot!

  3. Multvitamin:

    - Just having a good multi-vitamin that covers all your basic needs is important. A lot of times we are lacking in just simple nutrients which can affect out mental health, so a good vitamin will help take care of that.

Have you heard of any of these supplements, and if so have you used them and have they helped?! I would love to hear!

Argentine Empanadas w/ Chimichurri Sauce-My way

Empanadas are probably in my top 5 favorite foods! My family is Argentine, so we make them often and I’ve loved passing the tradition down to my girls. If you haven’t had an empanada before, it’s basically meat stuffed in pie dough. Pair it with the best chimichurri sauce, and you will be in heaven!

I’ll never forget the first time I had an empanada. I was in my early teens and my aunt and uncle had come to America for the very first time. All our family gathered at my grandma’s house as my aunt made Empanadas for our whole family.

It was so exciting because food really makes me happy, for one. But also because as an American kid, I had never really tried anything different than hamburgers and French fries. They were so good!

Since then, as relatives have traveled to the US to visit, I’ve requested empanadas. Last year when my cousin visited I asked if she could teach me how to make empanadas since I never learned. It was an amazing experience and I can’t wait to learn more traditional Argentine dishes that I can hopefully share with you again!


*Recipe Notes*

After making a empanadas a handful of times now, I’ve adjusted the recipe a tad. So these are kind of MY version of empanadas. Argentines are not huge on spice, but my husband and I are, so I added a lot more seasonings than my relatives do. My suggestion would be to adjust the flavors to your desired taste.

Also these contain a few ingredients that might seem questionable, such as eggs, green olives, and golden raisins. It’s one of my favorite things about the empanadas. My husband isn’t a fan of green olives so I’ll make half the batch without. Feel free to do so as well. I have had friends who are not green olive fans that love the taste of them in the empanadas. The main idea is just to go with what you think will taste best :).


This recipe makes a million empanadas. Like SO MUCH FILLING. But it’s the way I was taught, so I’ve always stuck with it. I usually freeze half the filling so that I can make more empanadas in the future and the filling is already done :).


60 Empanada dough circles*

4-5 TB. olive oil

9 sweet yellow onions, diced

sprinkle of salt

1 bunch green onions, diced

4 roma tomatoes, chopped

3 pounds ground beef

2 TB. sugar

7 TB. paprika

6-7 TB. cumin

2-5 TB. red pepper flakes (adjust to your desired spice)

salt and pepper to taste

1 1/2 cups golden raisins

1 1/2 cups green olives, halved

12 hard boiled eggs, each egg cut into 8ths

2 eggs, beaten for brushing on top of the empanada

*Empanada dough is similar to pie dough. You could definitely make it on your own, but there are markets that sell pre-made empanada dough already made in the discs. I just googled specialty markets in my area. Sometimes regular grocery stores sell them, you just need to call and check! They should be frozen when you get them. I will put the link of the disc I buy from our local store, but I wouldn’t suggest buying them from amazon as they are SUPER expensive!


  1. If your empanada dough is frozen, make sure it has been thawing in the fridge for at least 24 hours.

  2. In a large pot, add the olive oil. Add the onions and begin to sauce. Sprinkle generously with salt. This releases the liquid of ALL those onions :). This will take about 10 minutes until they have softened and become translucent.

  3. Add in the tomatoes and green onions, and cook for an additional 3-4 minutes.

  4. Add in the ground beef. Mix it all together and cook the meet until browned. You can drain a little of the fat if needed, but sometimes I like to keep the fat in there to keep moisture in the mixture. Up to you! Slowly add in all the seasonings and adjust to your desired taste.

  5. Once the meet has cooked and the seasonings are added, allow it to cook for an additional 5 minutes on low heat, then turn off the heat. Cover and let it cool a little before adding in the green olives and golden raisins.

  6. Once it has cooled a little bit, stir in the olives and golden raisins.

  7. Get ready to assemble the empanadas.

  8. Using a larger silver slotted spoon, add about 1-2 TB. filling in the middle of the empanada. Place one of the chopped egg pieces on top of the filling. (Not one egg per empanada. Place 1/8 of the egg on the empanada. (Pictures below.)

  9. Dip your finger in a bowl full of cold water, and rub it around the outside of the empanada. Fold the empanada in half and press a fork all around the edges to seal the empanada. (Pictures below.) Brush the egg on top of the empanadas.

  10. Bake at 350 degrees for 25-40 minutes, or until the empanadas are golden brown. (Time depends on the type of dough you use.)

*Traditional Chimichurri sauce isn’t blended like I blend mine. The herbs and seasoning are finely chopped and then incorporated in olive oil. I like to puree mine almost like a dressing, so keep that in mind. :)


4 garlic cloves

1/2 cup red wine vinegar

1/2 bunch cilantro

1/2 bunch parsley

1 TB. dried oregano

1 jalapeño, seeds removed

1/2 -1 tsp. salt

3/4 cup olive oil


  1. Add all the ingredients, minus the olive oil, into a food processor. Blend together.

  2. While it’s blending, slowly add in the olive oil.

  3. Adjust seasonings to desired taste.

  4. Store in the fridge in a tightly covered container until ready to use.

  5. Can be saved for up to 2-3 days.


5-Minute Alfajores - Argentine Cookies

Alfajores have a special place in my heart, and my belly.

My grandma is from Argentina, but moved to the US in her twenties. She would travel back to Argentina every summer and when she would come home she would bring home boxes of Alfajores. I loved them, and looked forward to them every year.

If you’ve never had an Alfajor, imagine a buttery cookie sandwiches between layers of dulce de Leche. Dulce de Leche is a similar texture and taste to caramel but in my opinion SO much better!! It’s caramelized sugar, but with milk. Then the Alfajor is either covered in coconut, chocolate, or powdered sugar.

As Monica from friends would say….”I KNOW!”

Obviously there are ways to make these completely homemade but whenever I would ask my grandma how to make them she would just tell me to do this recipe. I’ve made it for years, specifically I remember making it in Elementary school for a project I did on Argentina.

So if you want a super QUICK dessert that comes together in minutes that taste delicious and looks super fancy…

Then meet Alfajores…My first true love



1 box Nilla Wafer Cookies

1 Can Dulce de Leche

1 1/2 cups chocolate chips, melted

1 cup shredded coconut


  1. Spread a spoonful of dulce de Leche on a Nilla Wafer cookie.

  2. Top with another Nilla Wafer cookie. Dip half the cookie in melted chocolate. OR roll the sides in shredded coconut.

  3. You could also do both, chocolate plus shredded coconut. Store in an air tight container in the fridge.


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{Easter} Vanilla Cupcakes with Vanilla Buttercream Frosting

For years I searched for a non boxed recipe for vanilla cupcakes. I finally came up with the perfect recipe and it’s been one of my favorites to use! Plus this buttercream frosting is the one people have continued to ask me for the recipe, so it’s definitely a keeper! Enjoy!

Every holiday my girls and I love to bake a themed dessert to coincide with that time of year. Easter is probably the biggest in our house because we are all PEEP obsessed, so much so that it’s become a problem. You will find bright pink and neon blue peeps hidden in corners of the pantry so no one else can find them…

We recently started dipping them in chocolate which is like a GAME CHANGER from my usual toast them over the burner treat.

We also are sprinkle obsessed and you should know that MARSHALLS/HOME GOODS has the best selection of cute sprinkles. I know there are so many companies out there that make adorable sprinkles, but you can get a great selection at one of those stores for about $4-5, which is amazing! The ones pictured below are from there, as are the cupcake liners :).

If you are looking for a fun way to decorate Easter cupcakes, plus the perfect Vanilla Cupcake & Buttercream recipe, then I have something for you!! Keep scrolling to get all the delish deets!

And Happy Peepster!



Makes 12-18 cupcakes, depending on cupcake liner size. The ones pictured are larger and the batter made 12 cupcakes.

{For the Cupcakes}

1 1/2 cups unbleached flour

1 tsp. baking powder

1/2 tsp. salt

1/2 cup unsalted butter, melted and cooled

1 cup pure cane sugar

3 large eggs

1 TB. pure vanilla extract

3/4 cup buttermilk

{For the Frosting}

3 sticks salted butter, room temp**

4-5 cups powdered sugar, sifted

1 TB. vanilla extract

**I like to use salted butter in my frostings because it gives it a little saltier taste to balance out the sweetness. I know some people don’t always like that so you could use 1 salted stick and two non salted, or all non salted. It is up to you!**


{For the Cupcakes}

  1. In a medium bowl, sift the flour, baking powder, and salt. Set aside.

  2. In a mixer add your melted butter and sugar. Mix together for 1-2 minutes until combined and incorporated. Next add in the eggs one at a time while mixing, and then vanilla.

  3. Next alternate adding the flour and buttermilk to the batter, until you’ve incorporated it all. Mix on slow while doing this so you don’t over mix the batter.

  4. Fill cupcake liners 2/3 the way full.

  5. Bake at 350 for 15-18 minutes, or until done.

{For the Frosting}

  1. In a mixer, attach the whisk attachment.

  2. Add your butter and beat until fluffy and creamy, about 2 minutes. Next add in your powdered sugar and vanilla. Cover the mixer with a towel and beat the buttercream until soft and fluffy. This could take anywhere from 2-3 minutes.


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BBQ Jackfruit Sandwiches

This delicious vegetarian/vegan take on BBQ ‘chicken’ sandwiches is definitely one you have got to try! The jackfruit shreds just like if you were shredding chicken. I served this to my kids and they didn’t even notice a difference! If you haven’t tried jackfruit, you definitely must!

A majority of the people on my side of extended family members are vegetarian and vegans. Also for some time many years ago I myself was vegetarian so I’ve always been super comfortable with eating that way! Whenever family visits I have to come up with dinner ideas that can please meat eaters and non meat eaters…and let me tell you, there are only so many soups and tacos you can make before it gets boring.

I had heard so much about jackfruit that I knew I needed to give it a try. I was a little hesitant because it was new and when I started to shred it I gave me the willies. (Please tell me I am not the only one.) I was also afraid of the texture, taste, etc…But honestly…

I couldn’t tell a difference.

I would say that chicken is a little more tough, and this has more of a tender/artichoke heart type texture…But the taste and everything was the same.

Want to know HONESTLY what my family thought?

  • My kids had no idea. They ate the whole thing I didn’t complain of any differences.

  • My husband immediately took a bite and noticed a difference. He’s incredibly picky because he eats Taco Bell 5 times a week so…

(Yes Ari…THAT’S why he didn’t like it.)

Either way I will definitely make this again when family comes out. It was incredibly easy to pull together, and there are so many options to go along with it to please everyone. (All the toppings and textures you could add would really make this a crowd pleaser!)



Two 14 once cans jackfruit, drained

2 TB. olive oil

3 TB brown sugar

1/2 tsp. each garlic powder, onion powder, cumin, and paprika

1/4 tsp. chili powder

salt and pepper to taste

2 cups BBQ sauce


  1. In a bowl, add your jackfruit. Using two forks, potato masher, or whatever you choose…separate the jackfruit into shreds. Add all the spices to the jackfruit and combine.

  2. Add oil to a low/medium heated skillet. Add the seasoned jackfruit to the skillet and cook for 3-4 minutes, stirring often.

  3. Stir in the BBQ sauce and continue to cook through until the BBQ sauce is heated through.

  4. Serve on buns with desired toppings and enjoy! Good in a sealed container in the fridge for 2-3 days.


How To Conquer Gym Anxiety

A few years back when I was in the midst of my daily panic attacks, going to the gym seemed like THE LAST thing on earth that I wanted to do. It didn’t matter that every blog/suggestion/doctor said that exercise would help reduce my stress and anxiety…For me and in my anxious mind, the gym was not the answer.

One of my biggest triggers was being a lone…(It still is the main trigger of my anxiety)…So the thought of going to a large over-crowded gym where I would be working to get my already high heart rate up, it just didn’t sound appealing. You see, when anxiety controls your life, it tells you where you shouldn’t go or what you shouldn’t do because of fear. Literal fear, as if you could die. Being anxious you avoid that fear at all cost because, why wouldn’t you?

Only, when you say it out loud it sounds so stupid really. You avoid walking in the middle of a busy freeway because it’s dangerous. You could die, among many other things that could happen.

But avoiding the gym because you’re afraid of a panic attack among other anxiety ridden thoughts just sounds…Stupid.

Now that we’ve addressed the why, we need to address the HOW. How do you go to a place that would benefit you so much in the long run, but it’s causing you incredible fear?

For starters you might think, what is the problem if I work out at home? I have a treadmill, weights, youtube…

Here is the thing. If gyms/studios aren’t your thing, that is ok. But part of dealing with constant anxiety is isolation. We isolate ourselves out of fear of something bad happening, and a lot of times we become agoraphobic. So whether it’s the gym or target, we make excuses for putting our selves in uncomfortable positions. Now I know that sometimes going to a place to workout really isn’t peoples thing, and I can only share from my personal (and some friends) experiences, going to a gym by myself, without my children has been one of the greatest hurdles for me. It was so hard, but in the end was one of the reasons why I was able to overcome daily panic attacks and anxiety.

I will be honest and say that it is sometimes difficult to get there. Sometimes I get on the elliptical and my anxiety starts to creep in. But having the tools to overcome it, and being so comfortable now in that environment, is SO FREEING. Whenever I leave the gym I am seriously so much more mentally strong. It’s time for ME to heal and to grow…and it has been amazing.

Whether you are in the thick of your panic and anxiety, or you just have a little bit, these steps will help you overcome that fear of going to the gym! You cannot give up. The way to overcome this is my going through it.

  • Start Small

There very first thing I did was get out of my house. It was SO hard for me. I hired a babysitter and started to go on walks/runs near my house. I would tell myself to just go for 10 minutes. Then after 10 minutes, if I could go longer, I would. I kept pushing myself for a longer and longer time, until it was easier to leave my house alone.

  • Get a friend to workout with

The next thing I did was get a gym membership with a friend. We would meet at the gym, my biggest fear, and I would workout beside her and have that piece of mind that she was with me. It wasn’t easy, but having someone there forced me to stay and really helped me to reach that next step.

  • Start to go alone, slowly

Obviously if working out with friends is really helping, continue doing that. But also go a few times alone to really conquer those feelings of fear. It was so hard for me just to DRIVE there, so when I got there with an already elevated heart rate, the last thing I wanted to do was run. SO I started slow. I would walk around the track. And go back to the beginning where I would just try and stay for 10 minutes. And each time I would push my self to stay longer and longer.

  • Good music/show/podcast

Music is known to change an anxious mind into a calm one, there are so many studies on this. Create a play list of your favorite songs that excite you and listen to them. Save your favorite shows for when it’s gym time so you can watch them on a piece of exercise equipment. Or find a motivating podcast to help you. Whatever it is, these subtle distractions will keep your mind busy and less likely to bother you with a stupid, “What if?!”

  • Do not give up, even if you have a setback

If you are doing well and then all of the sudden you are lifting weights and have a full blown panic attack…keep going. Walk around a few times, get some water…but don't leave. Leaving just tells your body that you are in trouble, when in reality you really aren’t. Fight those feelings that something bad will happen, and stay. Or if you had a panic attack and left, and now you can’t workout because you remember that feeling…GO ANYWAYS. It’s scary, I know! But I promise you…When you go, you are telling yourself there is NOTHING to be afraid of. You are gaining control of that anxiety, and that is the best feeling.

  • Take care of you

Are you well rested? Drinking enough water before the gym? Taking the right supplements for anxiety, like magnesium? All of these things matter when it comes to anxiety. If you do these things, anxiety is less likely to creep in.

  • Have the right tools and resources

One of my biggest saving graces is my Anxiety Bible, as I call it. It’s really called DARE. But it gives you the tools to overcome ANY anxiety. It talks about everything you feel and go through, and how to work through them. A good resource will help you continue goin

Click the picture to find the book on Amazon!)

  • As always, make sure if you feel Anxiety/Panic Attacks/etc. that you tell someone, talk to someone, see someone, and get some help. It’s not easy to admit we are struggling…but I promise, it’s the first step into getting better and healing. Just remember, you would go to the doctor or tell someone if you had bronchitis! Mental health is just as if not more important than our physical health!

Sweet Potato and Chicken Chili

This is a super quick dinner to put together on those busy weeknights! It’s filling, healthy, and delicious! Pair with a delicious cornbread topped with honey and this meal will definitely become a family favorite!

I was thinking about a time a few years back when dinner time was crazy because I had a little baby clinging to me, while another one was taking every item out of the pantry closet. It was hard and exhausting but now more than ever I can admit I wish I could pull a jar of baby food out of the pantry and call it dinner!

Every season is exhausting, but with each season certain things become easier while certain things become harder. As of now, having three kids In school with homework, dance classes, singing lessons, piano, soccer, and reruns of Gilmore Girls to catch up on…I HAVE NO TIME!

So while I love to make a good ol’ peanut butter and banana sandwich for dinner, sometimes I feel the need to make a healthy home cooked meal because I love the idea of adding a lot on my plate. I thrive on stress. ;)

Luckily, for you and for me, I have nailed down a handful of delicious, quick, and healthy dinners that come together in under 20-30 minutes. I’ll definitely continue to share these as time goes on because we have to stick together! Also, this meal can be made simultaneously while your 1st grader reads to you a story about spiders and their babies.

In case you were wondering…


Sweet Potato and Chicken Chili


3 TB. olive oil

1 yellow onion, diced

4-5 cloves garlic, diced

1 orange bell pepper, chopped

1 orange sweet potato, peeled and chopped into small chunks

1 TB. chili powder

2 tsp. cumin

3 cups canned crushed tomatoes

1 can chili beans OR black beans in sauce

1 can mild red enchilada sauce

1 cup vegetable or chicken broth

3 cups shredded rotisserie chicken

Toppings: Fresh lime, sour cream, scallions, cilantro, and crushed tortilla chips.


  1. In a medium heated pot on the stove, add the olive oil. Toss in the onion, garlic, and bell pepper. Cook until the vegetables have softened and are translucent.

  2. Add in the sweet potato and spices, stir and cook for 3 minutes. Next add in tomatoes, beans, enchilada sauce, and broth. Cover and cook until the soup has thickened and the sweet potatoes have softened. Continue to stir frequently.

  3. Once the chili is ready, fold in the chicken and remove the chili from the heat. Serve immediately and top each bowl with the toppings!