Friday, April 26, 2019

Portable Handheld Shower | Uses: Bathe Pets, Wash Vehicles, Pools, Camping

portable shower (Link to purchase)

Wonderwash Non-electric Portable Compact Mini Washing Machine

The Laundry Alternative Wonderwash Non-electric Portable Compact Mini Washing Machine

  • Non-electric, Hand-crank unit washes a 5-lb. load super clean in just a couple of minutes.
  • New patent-pending E-Z lid lever much easier to use than older lid screw design.
  • Perfect for apartments, singles, boats, RV's and even small frequent loads like hand washables and diapers.
  • Is ideal for delicates such as woolens, silks, knitted dresses and cashmere garments.
  • Uses far less water than even hand washing and no electricity. 3-year warranty. Handle insert won't fall out in 1-2 years like other models.

Purchase on

Saturday, April 20, 2019

Homemade Soft-Scrub Recipe | How To Make Homemade Soft-Scrub

To make this you will need two items:

Baking soda
Dishsoap (any brand you have on hand)

Mix until the consisitancy of cakebatter or frosting.

Dizzle a bit on the surface you need to clean, grab a rag and scrub away!

Sunday, April 14, 2019

Waffle Corn Dogs

4 hot dogs
1 box vegetarian Jiffy corn muffin mix (Walmart  sells it)
1 large egg
1/2 cup sour cream
2 tbsp. melted butter
1/2 c. shredded Cheddar
2 tbsp. chives
Ketchup and mustard, for dipping


  1. Preheat a waffle iron. Meanwhile, in a large bowl, combine corn muffin mix, egg, and sour cream. Stir until evenly combined then fold in cheddar and chives.
  2. Cut each hot dog in half lengthwise and then in half crosswise; stick a skewer into each piece.
  3. Spread about half of the batter onto waffle iron. Place hot dogs on top, then spread the remaining batter over hot dogs.
  4. Close the waffle iron and cook until the waffle is cooked through, about 4 minutes.
  5. Carefully remove waffle and slice into eighths.
  6. Serve with ketchup and mustard for dipping

Friday, March 29, 2019

Farmers Make-Ahead Breakfast Burrito

2 tbsp olive oil, divided (1 tbsp + 1 tbsp)
1 cup of finely chopped red onion
1 medium bell pepper, chopped
1 cup baby spinach
10 large eggs
1/3 cup milk
1 8-ounce package of fully cooked chicken or turkey breakfast sausage
1.5 cups shredded cheddar cheese
8 whole wheat tortillas

  1. Heat 1 tbsp olive oil in a large skillet over medium heat. 
  2. Add red onion & bell peppers Sauté for about 5 minutes or until tender.
  3. Add 1 cup of baby spinach to the pan and cook for a minute, until it is lightly wilted. 
  4. Remove vegetables from heat and set aside into a large bowl.
  5. In a separate large bowl, add 10 large eggs and 1/3 cup milk. Whisk until well combined.
  6. Heat remaining 1 tbsp olive oil in the same skillet you used for the veggies. 
  7. Add the eggs and cook over medium heat, periodically stirring to make scrambled eggs.
  8. When eggs are done, remove from heat and add them to the bowl with the veggies.
  9. Slice the breakfast sausage into bite size pieces and put into a bowl (note – since this one used fully cooked sausage and you’ll be heating it up later, you don’t have to pre-cook it. But you certainly can toss it in the microwave now for a minute if you’d like. If you bought uncooked sausage, please cook it first according to package directions in the skillet!).
  10. Set up your burrito building station – set out the egg/veggie mixture bowl, the bowl of breakfast sausage, the cheese, and your tortillas.
  11. To each tortilla, add a scoop of egg/veggie mixture, a few bite size pieces of sausage, and sprinkle some cheese on top.
  12. Roll the tortillas up and wrap each individually in plastic wrap. Then place them all in one freezer bag.

To reheat, place a tortilla on a plate and cover with a damp paper towel. Cook in the microwave for about 1:30 to 2 minutes, or until heated through.

Spagetti Squash and Meatballs With Avacodo

Sweet Potato Tacos + Turkey Burgers on Portobello Buns + Turkey Avocado Meatballs with Spaghetti Squash

This healthy and outside-the-box rendition of pasta with meatballs features loads of wholesome ingredients, like avocado and spaghetti squash, and the cilantro-lime chimichurri adds a ton of flavor. This mouthwatering dish pairs perfectly with a glass of crisp, white wine.
    • 1 spaghetti squash
    • 1 teaspoon freshly ground black pepper
    • 1/2 teaspoon Kosher salt
    • 2 teaspoons ground cumin
    • 1/2 teaspoon chili powder
    • Extra virgin olive oil
    • 1 yellow onion, diced
    • 10 cloves garlic, peeled and diced
    • 1¼ pounds lean ground turkey
    • 3 avocados, diced
    • 2½ ounces crumbled cotija or feta cheese, plus more to serve
    • 1 teaspoon freshly ground black
    • 2 teaspoons Kosher salt
    • 2 bunches fresh cilantro
    • 6 cloves garlic, peeled and roughly chopped
    • 1 lime, zested and juiced
    • 2 teaspoons red wine vinegar
    • 2 teaspoons Dijon mustard
    • 1 teaspoon crushed red pepper flakes
    • 1 teaspoon kosher salt
    • 3/4 cup extra virgin olive oil

For the spaghetti squash:
1. Preheat oven to 375°F.
2. Cut spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Season with salt and pepper, and mist with olive oil spray.
3. Place on a baking sheet cut-side down and bake 40-45 minutes, until fork tender.
For the turkey-avocado meatballs:
1. In a pan, toast ground cumin and chili powder 1-2 minutes. Set aside in a large mixing bowl.
2. Wipe out the pan, add a drizzle of olive oil along with the onion and garlic and sauté for about 3 minutes. Add to the bowl with the spices.
3. Add the ground turkey, avocados, cheese, pepper and salt to the bowl and mix thoroughly to combine. Roll into 2-ounce meatballs and place in baking dish.
4. Place in oven and bake for 18 minutes or until internal temperature reaches 165°F.
For the cilantro-lime chimichurri:
1. Small pan, toast red pepper flakes for about 1 minute.
2. Combine all ingredients except for extra virgin olive oil in high-powered blender or food processor and blend.
3. Slowly add extra virgin olive oil until blended smoothly.
To serve:
Place about 3/4 cup spaghetti squash in a bowl. Place 3-4 meatballs on top. Drizzle cilantro-lime chimichurri over and finish off with additional crumbled cotija cheese.