Zuppa Toscana (Soup Recipe)

I received a lot of requests for this recipe and thought the easiest way to share it with everyone is through my website.

Living abroad, you often find yourself craving different foods from back home (wherever that me be; applies to everyone).  Also I should mention, when I cook dinner I cook enough for leftovers so feel free to adjust the serving size.


  • 1 lb Sausage (Hot)
  • 5 Cloves of Garlic
  • 1 Large Yellow Onion
  • 6 Cups of Chopped Kale
  • 2 (32 oz) of Chicken Broth or 3 Chicken Bouillon Cubes
  • Red Chili Pepper Flakes
  • Salt
  • Pepper
  • Heavy Cream (I pretty much use 16 oz)


  • Begin with chopping your onions and garlic and placing them in a warm pot with Olive Oil
  • Add your meat (cook until brown)
  • Add red chili flakes
  • Add Broth
  • Add Sliced Potatoes
  • Bring to a boil then turn off (I usually wait a couple hours for all the flavors to blend then I turn burner on med/low
  • Add Kale (cook until soft – usually takes 40 min.)
  • Turn burner off and wait for soup to cool down then add heavy cream (make sure soup is not too hot because you do not want to burn the milk)
  • Taste and Add Seasoning

Serve with some garlic bread!



Kitchen Venting…

You live in a european country (and you are Mexican, like myself – yup I am half)… the struggle becomes so real when trying to make authentic Mexican food.  I cannot find a chili hot enough for my salsa (and yes I have tried habaneros – currently three in my taco sauce and it’s still not hot enough).  I had to vent… purely out of frustration when your food doesn’t turn out the way it usually does.

Cooking With Our Plants

So now that we live close to a Farmers Market – We decided to purchase some plants!! Truth be told, I am the worst when it comes to keeping plants alive.  Like I said before I am the candle girl and my husband is the plant man.  My goal this year is to change that and keep these plants alive!  Below are a few pictures of our dinner we prepared with our chili and basil plants.  Very simple pasta dish.

  • Fresh Extra Olive Oil
  • Garlic (LOTS, Obviously)
  • Chili from our plant
  • Basil from our plant
  • Noodles
  • Fresh Parmesan Cheese
  • Salt and Fresh Ground Pepper


Healthy Vegan Stuffed Sweet Potato || Kitchen Vlog

When the guys are on the road it can be hard to cook for one person… so I try to venture out and make new things.  Tonight’s dinner was simple and delicious!! Hope you guys enjoy and try it out yourself!

Quick and easy healthy dinner for one… Seasoned with garlic, salt, pepper, cayenne and baked in the oven. Browned some chickpeas and topped with some simple guacamole; made with avocado, fresh minced garlic, salt, pepper, yellow onion, fresh tomatoes, and a jalapeño. Dinner is served. Hope you guys liked this short film on a simple, healthy dinner for one!!

Please subscribe for more video!!



Pork Schnitzel With Pogge || Kitchen Vlog

As many of you already know, Justin and I spend much of our time cooking in the kitchen and tonight’s special was Justin’s “Pork Schnitzel.”  Below we filmed a short video on how we made it!  Hope it makes you drool 🙂 and then you cook it for yourself and family/friends!

New “Follow Me Around For the Day” Vlog will be coming out later this week… Stay tuned!  Also had some questions about my everyday makeup routine – I plan on filming that for yall as soon as possible!!

Have a blessed day!

Cauliflower Pizza || Kitchen Vlog

Recipe and Ingredients:

1 Head of Cauliflower
1/2 cup Shredded Mozzarella Cheese
1/2 cup Grated Parmesan Cheese
2 Eggs, Beaten
Granulate Garlic and Other Seasonings
Whole Head of Garlic
Couple Pinches of Salt
Your favorite pizza toppings
1. To rice the cauliflower, cut florets into chunks and pulse in a food processor until you see rice-like bits. You could also use a cheese grater to produce the tiny pieces. Do not over process, you don’t want mush.
2. Microwave or Sauté the riced cauliflower in a bowl for 5-8 minutes depending on your microwave. No need to add water. After microwaving, transfer riced cauliflower to a fine mesh strainer and drain completely, gently pressing out excess water. Once drained, transfer riced cauliflower to a clean dish towel and wrap the sides around the cauliflower while gently pressing out excess water. This drying process is important
3. One large head of cauliflower will yield about 3 cups of riced cauliflower. Use it to make more pizzas immediately, or store in the refrigerator for 2-3 days
4. Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray
In a medium bowl, combine cooked cauliflower, 2 eggs and your parmesan cheese. Next, add seasonings, crushed garlic and salt. Making sure everything is well mixed, place your “dough” on the cookie sheet and pat out a round circle. Be sure not to press it too thin as it’s easy to create holes but you also do not want the dough to be too thick!
5. Bake your dough at 450 degrees for 15 minutes
6. Remove from oven. Add sauce, cheese, and your favorite pizza toppings. Place pizza under broiler just until cheese is melted, be sure to keep an eye on it!