First Recipe of 2015!

Wow! Time has certainly flown! Here we are almost 1 month into 2015 and Alissa and I have been cooking up storms in our own respective kitchens. 🙂

Here’s a delicious recipe I found, made, and loved!


My finished product! Would be great over a bed of rice!

Note: I am not the biggest fan of kale, but even in this dish I was able to eat it.

Ginger, Beef, Mushroom, & Kale Stir-Fry
Yields: 2-4 servings



  • 1/3 cup soy sauce (if making gluten-free, be sure to use GF soy sauce)
  • 1/2 cup vegetable broth (or chicken/beef broth, or water)
  • 3 Tbsp. rice wine vinegar
  • 2 Tbsp. corn starch
  • 2 tsp. ground ginger
  • 1/4 tsp. freshly ground black pepper


  • 1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
  • 2 garlic cloves, minced
  • 2 Tbsp. olive oil
  • 8 ounces baby Portobello or button mushrooms, halved
  • 4 ounces shiitake mushrooms, halved
  • 3 cups chopped kale
  • 2 green onions, thinly sliced

For directions on how to cook this delicious meal, click here!

If you try this recipe, let us know how you liked it in the comments section!

Happy cooking!

❤ Bree




Mashed Cauliflower

Bree here and I’ve found an amazing recipe for mashed cauliflower!

This recipe is simple, easy to make, and delicious!!

Mashed Cauliflower | Image from Faithfulness Farm

Cauliflower Mash
Yield: Serves 4-6

1 head cauliflower
salt & freshly cracked pepper
4-6 cloves garlic, peeled
1/3 cup extra virgin olive oil
1/3 cup cream
1/3 cup grated Romano cheese
View the full recipe here.

The only change I made to the recipe was that I used whole milk instead of cream! And if you find your mashed cauliflower to be too thick, just add a bit more milk.

Let us know if you try this and what your thoughts are about it! Mangia! 🙂

❤ Bree

Crock Pot Tortellini Soup

First, let me just say…HOLY MOTHER OF ALL THAT IS DELICIOUS. Okay, now that that’s out-of-the-way, let me share with you the recipe along with my slight modifications.

Note I: This recipe is very very easy!
Note II
: I found this recipe on one of those Facebook share thingies, no idea where it originated from.
Note III: My modifications to this recipe will be italicized in parenthesis.

I did my own serving sizes (to get a calorie count) and made sure to evenly distribute the tortellini, spinach, and broth to make each serving roughly the same calorie amount.

2 cups per serving = 5 servings = 375 calories per serving. It is plenty! I was so full after. It is quite a rich soup. 🙂

Crock Pot Tortellini Soup
~1 bag of frozen tortellini (I bought just a bag of plain cheese ones)
~1 small bag of fresh spinach
~2 cans of Italian style diced tomatoes (I could not find this in diced, so I bought the Italian Style stewed tomatoes and just gave them a few runs with my knife, no big deal. But you want Italian Style specifically because this is what gives the soup its flavor!)
~1 box or 4 cups of vegetable broth
~1 block of cream cheese (I used Philadelphia 1/3 less fat cream cheese)
~put all ingredients in crock pot, chunking up the cream cheese (I set the cream cheese out to soften a bit and just broke chunks off and stuck them near the bottom and worked my way up, it will dissolve as it gets warmer in the crock.)
~Cook on low for 5-6 hours (I have a 4 qt crock pot which took 5-6 hours, remember if your crock pot is bigger, cut down the time on cooking. I also stirred it every hour and a half or so to get those spinach leaves rotated off the top of the crock.)

Here’s a before and after picture I snapped just for you guys ❤ Mangia

Couldn't find a picture of it to go with the recipe, so I made my own.

Couldn’t find a picture of it to go with the recipe, so I made my own.

❤ Beckie