Sistah Site!

Hello everyone!  I realized I was posting a lot of pictures and food recipes instead of soapy and crafty goodness here, so I started a whole new blog that is devoted to my vegan recipes, juice, smoothies, etc.  Feel free to check it out!  Eating and cooking are both fun passions I take seriously.  I hope you enjoy the food and drinks as much as I do!


Gin and Juicer


(Accidentally Delicious) Green Sunday Mornin’ Smoothie!

Have you ever gone to make a dinner, a smoothie, or even a batch of soap, and you realize you’re missing a key ingredient?  Stress ensues however, on rare occasions, you end up creating something fantastic?!  Well, this morning that very set of circumstances happened whilst making my daily green smoothie!  Lately, I’ve been engrossed in my new cookbook Crazy Sexy Kitchen by Kris Carr.  I’ve been whipping up fresh juices and green smoothies daily, and I’ve become quite addicted!

smoothiepic copy

So you can imagine my horror this morning when I ran to my fridge and plugged in my blender only to remember I didn’t go grocery shopping as planned!  I was lacking major ingredients to some of my fav recipes!  Eeek!  What’s a green-smoothie lovin’ girl to do???  What any resourceful veggie-addict would do….I just started throwing things in my blender!  After you’ve made a few green smoothies, you start to see a pattern.  Leafy greens + frozen fruit + liquid + (optional) healthy fat like almond butter, avocado, etc…I decided to take my chances on what I had readily available of those categories.  Well, kiddos, it WORKED, much to my surprise!  I made a delicious green creation that I wanted to share with you!


Accidentally Delicious Green Sunday Mornin’ Smoothie

Makes enough for two smoothies.  *Adapted from just about every green smoothie recipe ever.

1 fistful baby spinach (stems removed below leafy section)

1 large kale leaf, steam removed below leafy section (or 2 small leaves)

1/2 avocado

1/2 navel orange (peeled)

1 1/2 frozen bananas

2 cups almond milk

1/4 cup coconut water

1-2 tablespoons agave

3-5 ice cubes

Add all ingredients except the ice cubes into a blender.  Blend on medium speed until everything starts to come together nicely.  Turn the speed up to high and slowly add ice cubes one at a time until the smoothie is cold and a nice,creamy consistency.   Pour into a glass and enjoy!

I have to tell you, I was so tickled this smoothie worked out I spent the rest of the morning humming “accidentally in love” by the Counting Crows…ha! =)

We hope you had a wonderful weekend!  Stay square, and healthy, and shop Soap4Squares!


Happy 4th ‘o July!

Happy birthday ‘Murica!  We’ve been spending today with friends and family celebrating our country’s independence!  It’s been sunny and warm, basically the perfect day!  Earlier this morning, the boys took over my kitchen to create their faves for the holiday…

IMG_4000IMG_3987Rich’s (practically famous) Sweet Sangria…


…and Rich’s Grilled Maple Bourbon Bacon Slices…here awaiting their glaze!


..and RJ even helped!  Well, he ran around “cooking” things with his spatula…as he is attempting to do to my camera in this photo!

I’ll be posting recipes for the sangria and grilled bacon later this week!  We hope you’re having a wonderful holiday!   Stay safe!


A Long Weekend

Filled with…


OhSheGlows Pineapple Salsa…so good!


The best homemade banana chocolate chip protein bars EVER!


A new breakfast tea blend (Earl Grey with Lemon and Vanilla)


And finally a brand-spankin’ new batch of soap!  This was by far the most ill-behaved batch of soap I’ve made in a while.   The cause?  I’m leaning towards operator error!  All I can say is, the soap room smells AMAZING…can’t wait to share the pictures in a few days!

We hope your weekend was great!  Stay square (and healthy)!



St. Patrick’s Day Inspiration Part Deux!

Oh how I love St. Patrick’s Day!!  Well, to be honest, I love any holiday that’s an excuse to make cupcakes, but I digress.

This year, I got into the spirit with some simple green treats to share with my little leprechaun!  I was rather pressed for time this year so I kept it simple with chocolate covered pretzels and cupcakes!

The pretzels were insanely easy!  To make, place one bag of chocolate chips in a microwave safe bowl.  Microwave for 30 seconds and then stir with a rubber baking spatula.   The chocolate chips will start to melt as your stir.   If after a few mixes, they aren’t quite melty, continue to microwave and stir in 15 second increments.  Once the chocolate is melted, dip your pretzels into the bowl, drip off the excess chocolate, and place on wax paper to cool and harden.



Before the chocolate cools, give all the pretzels a quick sprinkle of St. Patrick’s Day inspired green sprinkles! The perfect finishing touch! (To make this recipe vegan, use Enjoy Life Chocolate Chips! Soy, dairy and nut free! So good!)



Don’t have any white chocolate chips?  Prefer milk or dark chocolate?  That’s ok too! These treats look just as festive with milk/dark chocolate and golden sprinkles (Like little pots of gold!).

Next up were the cupcakes!  Also extremely easy!  Mix 1 box vanilla cake mix according to package directions.  Add in an entire bottle of liquid green food coloring.  I used traditional liquid (not gel) coloring.  And yes, it sounds like a lot of food coloring but trust me, it makes the perfect green and it doesn’t stain your hands or teeth once baked (I tested quite a few to ensure I could make that statement.  It was a sacrifice, but someone had to make sure! hehe) If that much color scares you, feel free to add in a little at a time until you achieve the perfect green for your cupcakes! Note, the final product bakes up a little lighter than the raw batter!



To save time, I made this batch with mini cupcakes.  One box of cake mix will make approximately 72 mini cupcakes…a great option for large parties, etc!  Using a tablespoon measuring spoon, fill each mini cupcake liner with 1 tablespoon of batter.  Bake for 8-10 minutes at 350 degrees depending on your oven’s cooking time, or until a toothpick inserted in a cupcake comes out clean.


Lovin’ that green!  Remove from the pan and allow to cool.  Using a 1M frosting tip and pastry bag (note: a gallon zip lock will also work if you don’t have a pastry bag!) Top half the cupcakes with vanilla frosting (1 tub of icing was enough for about half the batch of cupcakes).

IMG_3514IMG_3515IMG_3516To clean up after your rowdy day, choose Soap4Squares!


So pretty!  Add green sprinkles while the frosting is still wet to really seal the green St. Patty’s themed deal!  Repeat the icing technique on the other half of the cupcakes with chocolate frosting.  Use golden sprinkles to top those off!



Allow everything to set over night.  Tip: If you live in a warmer climate, sticking the cupcakes in the fridge will help the frosting maintain it’s shape!

Last but not least, package in a cute bakery box, and share!



We hope you have a fun, sugar filled holiday too!  Don’t forget to share with friends, nothing keeps pinchers away like a sweet green treat!





Fudge Brownie Redux

I love sweets.  There.  I said it.  Feels good to get that off my chest!

I also love to live a healthy lifestyle and feel good about what I’m eating.  Why does it always seem that never the two shall meet?!  Well, now they DO.  The Fudge Brownie Redux.  That’s right.  My quest to be a healthy fatty has paid off and I’ve adapted a traditional brownie recipe into a tasty treat that won’t leave you feeling like you’re going to puke.  (Note:  ANY food will make you feel this way if you eat the entire pan.  Just sayin’.)

Fudge Brownie Redux

4 large eggs

1 cup organic coconut sugar

1/2 cup organic honey

1/2 cup organic agave syrup

8 ounces Earth Balance, melted (2 Earth Balance Vegan Buttery Sticks)

1 1/4 cups cocoa powder

2 teaspoons pure vanilla extract

1/2 cup organic coconut flour

1/4 teaspoon ground cinnamon

1/2 teaspoon kosher salt

Preheat oven to 300 degrees.

In a large bowl, whisk the 4 eggs until fluffy-ish.  (This will take some elbow grease.  Reward yourself with an extra brownie later!)  Add coconut sugar, honey and agave.  Stir to combine.  Add in the rest of the ingredients (make sure your melted butter isn’t super hot…nothing ruins a batch of brownies like scrambled eggs).   Stir until combined.  There will be some lumps, its a-ok.

Pour the mixture into a greased 8 x 8 pan (I just used spray canola oil).   Bake at 300 degrees for 45 – 55 minutes, or until a toothpick inserted near the middle comes out fairly clean.  Don’t over-bake these bad boys or they won’t be as fudgy! (yes, fudgy is a word.  As of now.)

Let them cool.  Yes, I burned my mouth tasting them right away but I promise, they are better once they are cooled!   Cut and enjoy!


Don’t like the texture of coconut flour?  Brown rice flour is a faboosh substitute!

Stay soapy my friends.  Shop Soap4Squares!

Dinner Tonight: Mushroom Chicken

Well, I totally screwed up the pictures of the spaghetti squash I promised to show you.   (as you can see!)IMG_3247

Not gonna lie.  It would have been one long yellow and orange poorly lit blog.  Well, not that it isn’t already (heh!) however, at least you can make out the food in this recipe!  No worries, I’m making it again this week and well lit pictures and instructions will follow.  I’ve even got a microwave short-cut version.  Yep!

Ok, so, this is a SUPER easy chicken recipe, and please feel free to modify and add what you fancy.  For example, a splash of white wine or even some sauteed onions with the mushrooms is fantastic.   The night I made this, time was a luxury I didn’t have SO this is what I made!  A go-to, if you will, when I need dinner fast, need it to be healthy, and need it to taste like more than just plain baked chicken.  Here we go!

Mushroom Chicken


4 trimmed boneless, skinless chicken breast

1 8-10oz package mushrooms, sliced (I love baby bellas, but white buttons are tasty too!)

1 clove minced garlic

1/2 tsp dried italian seasoning

1 tsp dried or fresh parsley

1/4 – 1/2 cup organic chicken broth

1-2tbsp coconut oil

salt n pepper to taste

1. Heat coconut oil in a fry/saute pan over medium heat.

2. Sprinkle chicken with salt and pepper on both sides.  Once the oil is hot, add the chicken.  Don’t crowd your pan!IMG_3276

3. Cook for a few minutes on each side, or until cooked through.  Sprinkle with parsley.  Remove from pan to a plate, cover, and keep warm.IMG_3277

4. If your pan is looking a bit dry, add another tablespoon on coconut oil. Add minced garlic to the pan, saute for 30 seconds – 1 minute, stirring often so garlic doesn’t burn.

5. Add in mushrooms. Sprinkle with the italian seasoning, stir until coated.  Add salt and pepper to taste.  Cook until the mushrooms are soft and have released some of their liquid. IMG_3278

6.  Once your mushrooms are cooked and reduced, add in 1/4 – 1/2 cup of chicken broth.  Watch your hands, this will steam a bit! Scrape any browned bits off the bottom and stir. IMG_3280

7. If your chicken has gotten cold, add it back into the pan and warm up.  Put yo’ chicken on a plate, pour some mushrooms over yo’ chicken, serve with a salad or a sweet potato and your DONE.  Easy peasy.


Like I said, if you have some extra time, add in some cheese (that’s not paleo though, just sayin), some sauteed onions, white wine, or even a pad or two of butter at the end (also not paleo, sorry kids).