Crock Pot Loaded Potato Soup

Crock Pot Loaded Potato Soup

potato soup edit good

  • 2 LBS Yellow Potatoes
  • 5 LBS Boneless Skinless Chicken Breast
  • 3-4 Strips of cooked Turkey Bacon
  • Thin cut 4 Celery Stalks
  • 1 Chopped Yellow Onion
  • 1 Chopped Jalapeno Deveined
  • 12 oz Canned Whole Kernel Corn
  • 4 Cups Chicken Broth
  • 12 oz Low fat 2% Condensed Milk
  • 2 TBSP Cornstarch (this is what helps thicken the soup, if you need to add a little more, add more!)
  • 1 Cup Colby Jack Shredded Cheese (Or any cheese you desire !!)
  • 1 TBSP Cayenne
  • Black pepper & Salt
  • Chives for garnish
  • Plain Greek yogurt for garnish

Directions: Get your crock pot all set up and ready to go.

In a medium skillet cook your turkey bacon. Once crispy turn off burner and set turkey bacon aside.

Chop your potatoes, onion, jalapeno, celery stalks and chicken, set aside. Cut your potatoes into small chunks about inch cubes. The smaller the chunk the quicker they will cook. Cut your chicken into cubes as well. Chop your celery into very thin slices.

After everything is chopped, add your potatoes, chicken, crumbled bacon, onion, jalapeno, corn, and chicken broth to crock pot. Let cook on HIGH for 4-5 hours or LOW for 6-7 hours. After ONE hour goes by add in your chopped celery.

During this time in a medium bowl add your condensed milk and cornstarch and mix well for no lumps. The last 30 minutes of your cooking time add in your condensed milk and cornstarch mix along with colby jack cheese, cayenne, salt and pepper. Cover again and cook for the remaining 30 minutes.

Once done remove lid and smash half of your potatoes with a potato masher and serve with toppings and garnishes ­čśŐ Enjoy

Baked Jalape├▒o Poppers

I’m understanding just how much I LOVE appetizers! Easy to cook, easy to snack on! This is a great finger food for any occasion! Especially a game day or a BBQ!

For jalape├▒o poppers some recipes say to buy larger jalape├▒os so you can fit more of the cream cheese mix, which is totally true but I also love making these with my fresh jalape├▒os from my garden and they aren’t always so big. So you can use which ever size is best or what is convenient. If you have fresh peppers I definitely support using those and they will be a bit spicier! The pictures I have here are just from this past week so they are store bought and large. I actually just started my indoor seeding which is for another post later ­čśë

(cream cheese and bacon not pictured)


  • 10-12 Jalape├▒os
  • 8 oz Cream Cheese
  • 1 cup Colby Jack Cheese
  • 5 strips of turkey bacon crumbled
  • 4 TBSP Breadcrumbs
  • 2 Scallions
  • 2 TBSP Parmesan Cheese
  • 1 TSP Paprika
  • 1 TSP Black Pepper
  • 1 TBSP Olive Oil (approximately)


  1. Preheat oven to 350 degrees F.
  2. Line baking sheet with foil.
  3. Cut your jalape├▒os in half  lengthwise, I also chop the stem off before cutting in half. Scoop out seeds and if you want less spicier scoop out membrane.
  4. Place your chopped jalape├▒os on your foil lined baking sheet and set aside.
  5. In a medium sized bowl add in your breadcrumbs, parmesan cheese, paprika and black pepper. Mix and set aside.
  6. In another medium sized bowl add in your cream cheese, colby jack cheese and green scallions. Mix and set aside.
  7. In a skillet, fry your bacon on medium heat until crispy. Turn off burner and let cool. Once cool you can either chop your bacon to crumbs on a cutting board or crumble with hands IF cool enough. I’ve done both ways and personally like crumbling by hands.
  8. Add your crumbled bacon to the cream cheese mixture and mix well.
  9. Scoop your cream cheese mix into each jalape├▒o
  10. Dip each jalape├▒o in the breadcrumb mix.
  11. Arrange them back on baking sheet to sprinkle paprika and drizzle olive oil on top.
  12. Pop in oven for 12 mins and turn to broil for another 3 mins.
  13. Serve hot and enjoy ­čÖé


World’s Best Guacamole

I have made this guac many manyyy times for parties, small get-togethers and just at home for the two of us! It is super easy and quick to make and lets be real- who doesn’t love an amazing guacamole?

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┬áI believe these ingredients balance each other out very well but you can definitely modify it how you like also! From making it less spicy to making it supaaa spicy (that’s me all the way -I love a good kick!) To having it chunky or making it creamier.

If you want it less spicy try using a bit more crushed pineapple as the sweetness will dilute the spicy from the jalape├▒o and seasonings used. If you want it chunkier chop your tomatoes chunky and don’t mix your avocados for too long!

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How to tell an avocado is ripe: A Hass Avocado: will typically have a dark green or even almost black coloring on the shell. You can also put it in your palm and gently squeeze- If it is rock hard it is not ripe. If it gives a little and yields to the pressure it is ripe! If it is just mushy it is past its guac makin’ time!

Ingredients :

  • 3-4 Avocados
  • Half a Red Onion
  • 1 Lime (for lime juice)
  • 2 Tomatoes (scoop out middle)
  • 1 Jalape├▒o (slice and remove seeds if you want guacamole to be mild)
  • 4 oz of a small can Crushed Pineapple (you can add more to dilute spiciness or add less if you’d like spicier)
  • 2 Garlic Cloves (Smash before chopping)
  • 1/2 TBSP Black Pepper
  • 1/2 TBSP Chili Powder
  • 1 TSP Cumin
  • Top with fresh Cilantro
  • I also used FlavorGod’s Ghost Seasoning

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Directions: Chop your avocados and lime in half- set aside. Then dice your onion, and jalape├▒o and set aside and chop and hollow out your tomatoes- I like to chop these a bit thicker so that my guacamole is chunkier – In a large bowl mix avocados, diced onion, squeeze lime juice, add tomatoes, diced jalape├▒os and the pineapple. Remember if you like your guacamole chunkier do not mix too well. If you like yours creamier mix well and dice your tomatoes thin.

Add in black pepper, chili powder and cumin. Mix. Top with cilantro.

Let chill in the fridge about an hour before serving or you can also dig right in if ya want!

<3 Jess

guac pic

Chicken Veggie Soup

Ingredients :

  • 1.5 LBS of Skinless Boneless Chicken Breast
  • 5 Carrots -chopped
  • 5 Stalks of Celery-chopped
  • 8 OZ Peas (I just made it easy and used frozen peas!)
  • 16 oz Broccoli (same deal ^^)
  • 4 Turmeric Roots- shaved but left whole and added to boiling water
  • 1/2 Sliced White Onion
  • Chopped Garlic
  • 2 TBSP Lemon Juice
  • 1 Cup Vegetable Broth
  • about 5-6 cups Water
  • 3 cubes Chicken Bouillon
  • 4 Bay Leaves
  • Fresh Parsley (about 5-6 stems)
  • 3 TBSP Black Pepper (you can add more or use less depending on your preference, I however love pepper!)
  • 1 TBSP Salt

Directions: First boil in a large dutch pot 5-6 cups water. Once the water is boiling add 1 tbsp salt, 4 shaved turmeric roots, 4 bay leaves, and 2.5 LBS skinless boneless chicken breasts.

After the first 5 minutes of cooking add in 2 cubes of chicken bouillon. Let sit for 20-25 minutes. Stir and check occasionally.

I did leave mine uncovered the whole time of cooking.


Sorry it is not the best picture hard to see chicken but it’s in there I promise !

This is the chicken bouillon I use when needed, I know I can use just the chicken broth I make- however this is something I have used since I would climb on top of the counters when I was 6 asking my dad, “and what is this for?!” This was something that was never missing from our seasoning cabinet.


After your chicken is done, I actually put it on a large plate/bowl and set aside. I wait until it has cooled down some and start shredding it into large chunks.

While the chicken is cooling down I taste the broth to see if it needs more seasonings… more bay leaves.. anything. Then after its good to go, I add in 1 cup vegetable broth, carrots, celery, peas, broccoli, sliced onions, garlic, chopped parsley, and black pepper. (You can saut├ę the onions, garlic and celery in oil on a separate skillet, and then add them to the soup after the chicken is shredded, either way is fine.)

Cook veggies for 5 minutes and toss in shredded chicken. I personally like to have my veggies less cooked through just because I try to save the nutrient of the vegetable. However, cooking it in soup does help keep those nutrients together still! If you want to saut├ę or cook veggies longer, go for it ­čÖé !

Still uncovered, let that pot sit on simmer for 30-35 minutes.

Add in lemon juice 5 minutes prior to turning stove off. I also add lemon juice to my bowl when served!




Aruba- Southern Caribbean Sea 2018

April 8th, 2018, passport in hand-I got to pack up my bags and travel to Aruba! My first time traveling outside the states, I was so excited!

I was excited for many reasons, but one was to come back home with tons of pictures and awesome memories to add in my blog for anybody wanting to travel there in the near or far future! So here I am, back in Pittsburgh, PA blogging about my dream filled vacation!

When we first arrived we checked in at the Holiday Inn Resort& Casino. As soon as you walk into the open lobby you see EVERYTHING! Beach, Coconut Palm Trees, the cool beach sand, workers promoting all activities, and vacationers enjoying the beautiful sunshine! It was as if you wanted to drop all of your belongings and just run straight for the ocean! But with reality, we had to check in, drop our bags off in the room, take off comfy plane attire and change into vacay mode! (INSERT PRAISING HANDS EMOJI!)


The first day was simple, we checked out our hotel, and then went straight to the beach. Now, back in 2009 when I vacationed in Hawaii I got terrible sun poisoning, also known as polymorphic light eruption. Anybody else get this? ITS QUITE ANNOYING. Well, guess who got it again in Aruba? I did ­čÖü ┬áSo I had to lather myself with a lot of sunblock. I highly recommend ALOE GATOR Suncare. I’m part Filipina, so typically I use the lowest SPF but this week I used 30-50 SPF. Along with neutrgena Beach Defense water + sun protection at 30 SPF. (I guess 30 is still pretty low but I wanted some sort of tan to come home to!) These were both great in protecting sunburns on top of the PLE.

Anyways back to the fun part, Monday we headed to the breakfast buffet. The four of us decided we did not want to eat there again, so for the rest of the week we tried our best to eat off the resort (especially since we did not do all inclusive we wanted to venture out and thought that would have been better, and it was!)


Dianas Pancake Place


Carlitos Sport Beach Bar– Off Eagle Beach

Eduardos Beach Shack — TO DIE FOR !! (once again insert praising hands emoji)

Flying Fishbone – We saved this night for last, it was absolutely breathtaking. We enjoyed our meal at a table that was sitting …in the ocean…. at sunset. What gets better than that?!

If you’re looking for a super mellow quiet wine and dine night, we did eat at the Divi Resort, I would probably give the food a 7/8 but it was very romantic and beautiful.

So more about….

Diana’s Pancake Place– Once you walk in and get seated- your server comes by and describes the menu to you. The menu is on the wall and has a list of savory pancakes and a list of fruit pancakes. I got the Hawaiian Pancake which is Pineapple, Ham, and Cheese. My friend got a fruit pancake that had powdered sugar over top. It was amazing, I can taste it now ! This is a must to try if you’re vacationing in Aruba.


Aruba Dianas


Zeerovers was interesting, it was a little confusing at first because there wasn’t any menus and just a long line. So we stood in line and when you get up to the front the workers tell you what they offer and how you can order. When we went- they had shrimp, red snapper or tuna. After you choose your fish you can add a side. I love onions! I know I’m weird, I get that all of the time. But I did order their pickled onions! So I got Shrimp and onions. Meanwhile my boyfriend got Red Snapper, Cornbread and Plantains. The cornbread was not very exciting so I do not recommend ordering that but the Plantains were so good and so was the Red Snapper! They also skin and descale the fish in this small area but it is near some tables where people can watch, I personally thought it was interesting until I started thinking about the fish, felt bad and sat back down, LOL. Others were super engaged with it and taking videos but whatever floats your boat!




Flying Fishbone was a night for the books! You should get there around 5:30-5:45PM if ┬áyou want to get a table in the water and in time for sunset. We tried making reservations online but nothing was available, however I think it could have been a glitch, we winged it and when we asked for a table in the water, they sat us right away. The service was great, I think they purposely take a little longer with serving right away so that you can enjoy your toes in the sand and just soak in all the relaxing/charming feels of the beachy experience. I ordered the Surf n Turf. It was absolutely tasteful. I was craving lobster all week, so I’m glad everything was on point!




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Eduardos Beach Shack was very refreshing. It was all organic, and helped with boosting your energy because the sun knocks it out of you. Also, I became very sick Wednesday of dehydration, so I went to Eduardos the next day to get a shot of ginger and a Mermaid Bowl. The Mermaid Bowl consisted of Blue Pineapple, Pitaya, Coconut shavings, raisins, blueberries, strawberries, seeds and mango.


Okay, enough about food! Here are some of our adventures we took while in Aruba.


Tuesday we rented a full days worth of fun in an UTV to travel around the entire island. We started out at Diana’s Pancakes Place, and headed to Hooiberg Mountain- where we walked 600 steps up to the highest peak of the island! It was exhausting but definitely worth it. Plus I needed a little work out on this trip! You walk up these cement steps; that by the way every 100-150 steps is sprayed on the step to know how many you have walked so far, pretty cool. But once you get up there, you see it all. The island is 19 miles long and 4.5 miles wide, it isn’t very large which is why hiking up this mountain was so cool because you literally see everything. Also, passing lizards along the way is pretty awesome.


Photo above not mine! Google image.

Just wanted to show the mountain from far.



Hooiberg was amazing but then it was time for a little rough riding! We drove to Arikok Park to check out the beautiful coastline, and natural pool. It was a lot of fun driving though all the rocks and dirt along the way. But the rough coastline was my favorite part!






I apologize for the sound, I probably could have added music or something butttt…. I didn’t soooo LOL, enjoy the sounds of the true breeze we had that day.

We did go to the natural pool, it was super choppy that day so I didn’t get into it, just kind of climbed around some of the rocks, watched some fish and crabs swimming/crawling around. I don’t know how some of these models/public figures get their brave asses in those pictures but good for ya’llllll. I guess I’m just not that risky … yet. Haha.


Wednesday we did a champagne and snorkeling boat ride !!!! I have to say it might have been my favorite day (although that was the day I should have drank way more water) I still had a blast!!! I still can feel the fish swimming around my legs, we were able to swim with the fish and feed them.




We went down to a shipwreck, “Sunken M.S. Antilla” That was wrecked in 1940.

Also, on the boat we got served breakfast, lunch, and drinks all day long! We jammed out to music, and watched other people in the ocean doing other activities and other boats doing some crazy tricks. It was definitely one heck of a trip to remember!!


The best part was just getting away for a little with awesome people! Enjoying each others time, enjoying the beautiful weather and relaxing is just what we needed! Especially since we’re on the East Coast and this winter knew how to get under our skins. It was a great vacation and Aruba is a place I hope to visit again soon!


Thanks for reading !

Jess <3

Rosemary Chicken Breast

I am all about quick and easy when it comes to meals! Always involving the basics: Protein, carbs and veggies. So here is my Rosemary chicken, garlic lemon kale and brown rice.

Ingredients :

  • 2 LBS Chicken Breast
  • Fresh Rosemary
  • 1/2 cup Sun-dried Tomatoes
  • 1/4 cup Chicken Broth
  • 1/2 Tbsp Oregano
  • 1/2 Tbsp Garlic Powder
  • 1 Tbsp Black Pepper
  • 2 Tbsp Olive Oil
  • Parmesan Cheese

For the Garlic Lemon Kale side:

  • 2-3 cups (3-4 handfuls) of kale (heat will shrink by a lot)
  • half of one white onion
  • 3-4 cloves of garlic
  • 1 10 OZ of portabella mushrooms
  • 1 Tbsp garlic powder ( I actually use FlavorGod Lemon & Garlic seasoning for this side.
  • 2 TBSP Olive oil
  • juice squeezed from one lemon

I also cook this dish with a side of brown rice, because brown rice takes about 45 minutes to cook I start the rice first. Do as follows on rice package for instructions.


Heat oven to 350 degrees.

As always, I start my chopping first. Chop white onion, garlic cloves, and cut mushrooms in quarters. Chop sun-dried tomatoes in smaller portions. Set aside.

Slice your chicken in halves. I do this so it cooks quicker and better tasting. Cover it with olive oil. Oil your 9 X 13 glass pan. Add chicken. Sprinkle black pepper, oregano seasoning, and garlic powder to your chicken. Atop your fresh rosemary and sun-dried tomatoes on all slices of chicken. I used one large stem and picked the rosemary leaves off and added evenly amongst chicken. Pour 1/4 cup chicken broth to glass pan for moist chicken!

Bake for 25 minutes.


While your chicken is cooking- grab a large pan (I use a wok for my kale dish) . Heat with oil and add in your already chopped garlic, onions and mushrooms. Mix. Wash your kale very well and add in 3-4 handfuls as it may look like a lot, the heat will definitely shrink it down. Right after adding your kale, squeeze your lemon juice in mixture but watch out for the seeds! I usually add a little more oil and stir everything around. This should be on low heat. Let this cook for about 10 minutes while stirring occasionally.

After the 25 minutes, check chicken to ensure it is done. Add parmesan cheese on top and broil for 5 minutes.

Let cool for 15 minutes and then serve.


E N J O Y ~ JESS <3



Hello World

So I haven’t been on my blog for a little while now, there really isn’t much of a reason why I haven’t, other than this strict icy cold weather we’ve been having here on the east coast. I honestly haven’t been up to much either except work… gym and more work. I’ve also just been cooking the basics. You know, chicken, rice and veggies. So blogging about that each time would probably sound like a broken record.

So why do we get unmotivated during the winter season? We all know we have a number of responsibilities to do. But why does it seem during winter the list gets longer, and what we actually do gets shorter?! I have no issue confessing I lack motivation in this season. For myself, and I’m sure for a lot others, it starts bright and early. Trying to get our of our beds! As soon as you wake up and lift one arm up, the warmth sucks you in again. So you grab your comforter and ravel yourself up for another 10 minutes on snooze. Once you’re finally out of bed, you get ready for work/school whatever it is that you do for most of your day. But lets fast forward … By the time you get back home, it’s dark, and who really wants to run around doing errands or grocery shopping or even complete your cleaning list -when wrapping up in a fuzzy blanket and a glass of wine is also there waiting for you. So ultimately I don’t know if I will ever do more during winter…. And I think I’m also saying I’m okay with it !

Okay so were all at a point where its okay to be lazy November to February, right? Eh probably not but oh well. Cool now I can move on to this super comfort pot roast.

This “Best Pot Roast” is the most recently made. I wanted to re-post this amazing roast my mother in law found online. I would love to tag the page the recipe was originally found on but she doesn’t remember after writing it down. I want to say it is under “Best Pot Roast {Chuck Roast}”. While cooking it I did add a little more- I guess a twist of my own on it (the recipe I have below is my twist) but it is SO flavorful and will leave you wanting another bowl.

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Best Pot Roast:

  • 2-3 LBS Beef Chuck Roast
  • Salt and Pepper
  • 2 TBSP Olive Oil
  • 1 1/2 Cup Beef Broth
  • 1 TBSP Balsamic or Apple Cider Vinegar (We used Apple)
  • 1 TBSP Minced Garlic
  • 1 TSP Dry Thyme
  • 2 Bay Leaves
  • 1 TSP Salt
  • 1/4 TSP Pepper
  • 6 Red Skin Potatoes Halved
  • 1 Yellow Onion cut in wedges
  • 2 Cups Baby Carrots
  • 2-3 Sticks Celery cut into 1 inch pieces


Chop your veggies and set aside.

Sprinkle roast with salt & pepper.- Heat oil in a large skillet and brown roast on each side.

In a separate bowl mix beef broth, vinegar, garlic, thyme, bay leaves, salt & pepper.

In a glass pan, add roast, and veggies. Pour broth mixture on top of roast and cover with foil.

Bake at 325 about 2 1/2 to 3 hours or slow cook for 3 to 4 hours on high.

Transfer roast and veggies to serving dish.

E N J O Y~ <3 JESS


Pittsburgh Phipps Conservatory and Botanical Gardens

The first thought I had walking up to The Phipps was, “WOW! THIS HAS TO BE A MOVIE!” It is flawless, and delicate. I was basically walking into Frances Hodgson Burnett’s, The Secret Garden. In my mind, before even looking it up on the internet, or stepping anywhere near Schenley Park, my vision of it was so minimal to what it actually is.

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Here I will post the flowers that stuck out to me the most, the flowers I wanted to learn more about and as well as the fruits! (Okay but the dark red banana tree, you HAVE to check out, it looks…. Royal … you’ll understand what I mean when you see it ­čśë .)

If you live, or come to visit the Pittsburgh area, I highly suggest checking The Phipps out.

&Thanks for checking my blog out on The Phipps!

Oncidium Orchid- Sharry Baby

This was definitely my favorite because of its scent! Smelling just like chocolate!! Although they say many people actually pick up a vanilla chocolate scent, I myself picked up the cocoa smell! The fragrant is very strong through the daytime, and is not fragrant at night. This orchid looks very delicate and light, but actually has a pretty rough leathery feel to it. The Sharry Baby can take up to 3-4 months to bloom, and the flowers stay bloomed for only about 2-3 weeks. Its’s said if this flower is in a smaller area (home, smaller rooms) the smell can make you nauseous. Planting in a larger area would be best!

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Encyclia Orchid

Best known as the “Octopus” Flower because of it’s dangling petals, can actually bloom for several consecutive months! I find this one so cool, although it didn’t have much of a scent, just seeing the shape and how wild it looks caught my attention! These flowers do well in a very lit area and up to 85 degrees. Patio, backyard, pool area… but also likes screening protection. Also, these flowers roots like to get wild, and can grow underground creating new plants elsewhere.┬áphipps 24 use this one

Epicatanthe “Gold Rush”

They say this flower blooms forever! Growing to 12 inches tall, and 2 inches across. The lips are yellow, with sparkle of red inside. They do bloom best in spring and summer, but you can also keep them bloomed with just the right amount of lighting/temperature, and overall care.

ephipps 22 use this one

Cattlianthe Orchid “Little Suzy”

This flower has very large flowy petals, it has a very strong smell, and has over 100 species in its family. They all range in different bloom size, color, scent, and root size. They bloom in fall, typically in October- early November.


& Now just take a look at these beauties ! (Heart eye emoji insert!)

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I found some pretty awesome plants I’d love to share too !

Parry Agave

This agave stood out to me because of its dark navy blue edges! Native to Arizona, New Mexico and Northern Mexico, it is not in the cactus family, however it does look deceiving…


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phipps 4.jpegphipps 28These plants were amazing! It is so cool to see how all the leaves are different! Color, size and design. Some are plain, some are spotted, and many have streaks. The vibrant colors were my favorite about this plant specifically!

The Phipps has a Fruit & Spice room, which is awesome! If you head over to their website WWW.PHIPPSCONSERVATORY.ORG They have a section of which plants they have during whichever month we are in.

Carambola – Star Fruit

I have always loved the star fruit. I’ve used it for juicing, purees, and simply just eating it! It’s funny because before seeing it at the Phipps I never looked into it. Never did I realize it is Native to the Philippines, and here I am, part Filipino. It all makes sense now. LOL.

The fruit is popular through-out Southeast Asia. Many areas grow them for ornamentals, not really for consumption. I would be the complete opposite! It has an oval shape but has 5 streaks going down the fruit which is why it is best known as the “Star Fruit”. It is crunchy and firm, but has such a sweet juicy taste to it! The entire fruit is edible. Its best to pick when they are slightly green and as soon as they turn yellow, EAT! ­čÖé

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So my ABSOLUTE plant is The Musa.

Dwarf Red Banana Tree: Feeds off of a tropical feel, well known in souther Florida but also West Indies and Central America. The tree grows quick and sprouts very large leaves that many say are absolutely perfect for shade, and creating your own mini private jungle! The bananas have a dark red color, I say they are very royal looking. The shine and glow it has is unreal! They are also sweeter and softer than your typical yellow banana. Some also say it has a mango flavor to it but can also be described as “earthy”.

The red banana has more Vitmain C and beta carotene (which your body breaks down to Vitamin A) than the yellow banana. it contains 3 types of sugars, sucrose, fructose, and glucose.

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Turkey Chili

While working all day and hearing the rain dumping down outside, my hunger built up quick and I immediately thought about chili. Turkey Chili! I’ve made it once or twice before and in the crock pot, with me being off work at 5:00pm, and just then realizing that’s what I wanted, I sacrificed the crock pot and just used my good ol’ heavy duty pot and stove.

So if you’re looking for a semi-quick chili recipe, I have it here for you !


  • 1 LB lean Ground Turkey
  • 1 15 oz. can White Chili Beans
  • 1 15 oz. can Chili Beans
  • 1 15 oz. can Red Kidney Beans
  • 1 10 oz. can sweet corn kernals (if you can’t find 10 oz. thats okay use what you can find!)
  • 1 15 oz. can diced tomatoes
  • 2 cans green chilies (around 5 oz. each can)
  • 1 1/2 TBSP olive oil
  • 1 1/4 cup chicken broth
  • 3 celery sticks chopped
  • 1 white onion chopped
  • 1 red bell pepper chopped
  • 3 garlic cloves thickly chopped
  • 1 jalape├▒o chopped
  • 1 1/2 TBSP black pepper
  • 1 1/2 TBSP Chili powder
  • 1 1/2 TBSP oregano
  • 1 TBSP cumin
  • 1 TBSP cayenne
  • 1/2 TBSP salt
  • FOR GARNISH AND TOPPINGS: Avocado, greek yogurt, cilantro, tortilla strips, and jalape├▒os.


I also enjoyed this with a side of sourdough bread ­čÖé

DIRECTIONS: Brown your ground turkey with your olive oil in a large heavy duty pot. Leave on for about 10-15 minutes-stirring frequently. Once you see it browning almost full way, add in your garlic, chopped onion, celery, jalape├▒o, bell pepper, chicken broth and all seasonings. Stir frequently and let cook for 10 minutes.

Stir in your white chili beans, chili beans, and red kidney beans, diced tomatoes, 2 cans of chilis, and sweet corn. Cover and simmer/low heat for 45 minutes. I stir about every 15 minutes.

It will be hot, so you can let it sit for about 10 minutes, and then serve …or if you’re super hungry eat right away just be careful ­čśë

Granish and top it off with avocado, cilantro, greek yougurt, a few small slices of jalapen├▒os, and tortilla strips!

E N J O Y ~

<3 JESS.



Meal Prepping Gone RIGHT

I find it interesting foods can determine how you feel, and how it truly designs your body. Not always good though, right? But by now I think we understand good foods vs. badÔÇŽ.. Or maybe not? So today I’d like to touch on Meal Prepping.


First I’d like to dive into the basics.┬áHave a plan! Find a day of the week that works best for you. I’d love to meal prep every Sunday but my schedule just doesn’t work out that way. My days off are very random. Sometimes you can catch me meal prepping on a Sunday, other times it can be on a Thursday. As long as it works for you, go for it.

Now that you know which day your prepping on, lets step in your kitchen! Go through your pantry/fridge and see what you already have, and lets be honest- what you need to throw out, AKA expired products, LOL. Meal prep days also gives me the time to clean my kitchen, not to mention doing dishes about 3 times! TUPPERWARE OVERLOAD Haha. Now that thats done you can choose what your meals are going to be.

Oh wait,┬ádo you need help deciding? Well, down below I have a list of foods that will help you create the most beneficial meals! Including protein, carbs, and veggies! I’m an advocate for REAL food, locally grown, organic and clean. so I highly┬áencourage┬áyou to buy and eat clean. Not only for your health but to help continue USAD Organic products to be on shelves at stores and markets.┬á&Here are two sites to help you find local raised foods:


If you do not eat meat or like me very minimal, try filling your plates up with beans, grains, and vegetables. Plus it is cheaper skipping out on the meat every now and again ­čÖé



Boneless Skinless Chicken Breast (about 139 g per 1 LB)

Ground Turkey(4 oz 22g)

Salmon(40 g 0.5 g fillet)

Ahi Tuna(3 oz 25 g)

Talapia (23 g 1 fillet serving)

Shrimp (3 OZ 19 g protein)

Tofu(3 OZ 12 g protein)




Hemp Seeds


Brown Rice (43 g carbs)

Potatoes (about 37 g carbs)

Sweet Potatoes(27 g carbs))

Steel Cut Oats(27 g carbs)

Quinoa(20 g carbs, about 1/2 cup serving)

Ezekiel or wheat bread (14 g per slice)

Beans (black beans 116 g 1 cup serving)

Veggies with a higher carb intake : Brussels Sprouts 8 g, Kale 6 g, Med. Zucchini 6 g.



Brussel Sprouts






Lemon grass

Winter Squash

Green beans









Peanut butter, fruits, hard boiled eggs, turkey jerky, protein bars/shake, nuts; cashews, almonds, walnuts.


I always have at the least one from each category as a meal.

Here is my example of what I eat in one day.

Breakfast: Overnight oats, 1/4 Almond milk, 1/2 greek yogurt, 1 tbsp flax seeds, 1 tbsp chai seeds, 1/2 pr 1 tbsp of peanut butter, sprinkle of chopped walnuts or pecans and sliced up banana. With a protein shake not too long after.

Snack: Peanut butter and celery sticks.

Lunch: Baked chicken breast, side of brown rice, and brussel sprouts. And a side salads. I LOVE MY SALADS ­čÖé

Snack: A serving of Cashews.

Dinner:  Same as lunch.

I really hope this helps you out with making your meals for the week! Also, really understanding whats digesting in your body. Our bodies were design to eat these foods. When your body aches, feels heavy or uncomfortable its mainly because we’re not feeding it correctly. Try changing your diet up to a more clean food based lifestyle and I can guarantee you will feel and see changes.

As always, Jess <3