My Famous Mulled Wine

This is a hot drink that is perfect for a wine drinker and a holiday party. But I must warn you, this drink is magical. Its like someone put christmas in a cup. It will warm your whole body and make you want more.  Thus i must say: Don't Drink and Drive.

Very Easy to do just requires a medium crock pot and a few ingredients. Kind of time consuming but worth it. ** Tip: Due to its hot temp, drink it from a mug. 

(Feel free to switch brands, this is just the combo I found taste best.)

Taste: 5/5 (1 AWFUL 5 AMAZING)

Skill: 2/5 (1 EASY - 5 HARD) 

Time: 2-3 hours


  • 750 ml Joel Gott Zinfandel 
  • 3 cups of Simply Apple Juice
  • 1 cup of organic sugar 
  • 1/2 cup of E&J Brandy 
  • 3 cups of whole cranberries
  • 6 cinnamon sticks 
  • 2 large Oranges
  • Whole cloves
  • Cinnamon powder


Start by pouring the whole bottle of wine into the cooker.  Turn it on Low heat.

Add in the apple juice, sugar, cranberries and a tablespoon of cinnamon.

Stick whole cloves into a clean orange peel, all over. Then place the clove studded orange into the wine.

Cook this on LOW for 2hrs. Stir the liquid every 30 mins.

Once you have cooked the mixture for 2hrs, Add the brandy and squeeze the clove studded orange into the cooker.  Stir it all together and put it back on the cooker.

Cook for an additional 30mins-1hr.

Prepare your garnishes. 

Slice the 2nd orange into very thin circles. 

Optional: On a long toothpick add a few pieces of whole uncooked cranberries. Grab a Mug, put a cinnamon stick in, along with the cranberry skewer. 

Now you are ready to enjoy your magical mulled wine. 

Take a ladle and serve the mixture into the garnished mug.

Sprinkle some ground cinnamon on the top. 

Serves: 8-10

Recipe: (original)  this recipe is my own take on it

* LEFTOVERS: Much Like normal wine, you want to keep air exposure to the minimum. Store in a wine bottle and re-cork it, a mason jar with screw on lid etc. You can also purchase a wine vaccum for under $20 on amazon. A good one with good reviews is : Vacu Vin.  






Avocado Pasta

This is such a yummy fresh clean tasting meal thats both healthy AND super easy!

Taste: 5/5 (1 AWFUL 5 AMAZING)

Skill: 1/5 (1 EASY - 5 HARD) 

Time: 30 mins


  • 2 Avocados
  • Garlic Cloves
  • Basil Leaves
  • Ground Pepper
  • Olive Oil
  • 1 Lemon
  • Sea Salt
  • Bow-tie Pasta
  • Cherry Tomatoes
  • Mozzarella cheese


Boil Pasta of your choice. (I chose bowtie)

Separately in a food processor add:

2 ripe avocados,

1 table spoon of Lemon Juice

2 large cloves of Garlic

3/4 cup of fresh basil 

2 teaspoons of sea salt

1 teaspoon of black ground  pepper

1/4 cup of extra virgin olive oil

Now Blend until creamy & smooth.

Once pasta is cooked to taste & COOLED, strain and in a large bowl & mix the blended avocado mixture and the pasta.

add white or yellow corn and halved cherry tomatoes

optional: a sprinkle of shredded mozzarella cheese.

* LEFTOVERS:  To help avoid the avocado pasta from browning, sprinkle / mix real lemon juice into the leftovers and store in a air tight container.  Consume by 3 day mark. 


Sweet Hawaiian Mini Sandwiches

Cheat Meal

Taste: 5/5 (1 AWFUL 5 AMAZING)

Skill: 1/5 (1 EASY - 5 HARD) 

Time: Approx 20 mins


In an 8x8 square tin pan, place a piece of parchment paper big enough to cover the whole pan and a little extra on the sides.

Slice 9 hawaiian rolls cut horizontally (into sandwich buns) and place the bottom halves into the pan over the paper.

Spread mayo over the top of the bottom 9 pieces of bread thats in the pan.

Place a layer of Turkey or Brown sugar Ham slices over the mayo, and then a layer of swiss cheese over the meat. Add your 9 hawaiian sandwich roll tops . Your sandwich is almost complete. 

In a 1 cup measuring tool add 6 table spoons of melted butter, 1/4 cup of brown sugar, & 2 tablespoons of honey Dijon. Now mix

Pour over the sandwiches and glaze the tops of the bread. 

Heat for 13-15mins at 400 in the oven. 

Use a pizza slicer to divide the 9 mini sandwiches & enjoy! 

original recipe:

* LEFTOVERS: Place Left over mini sandwiches in aluminum and in fridge or ziplock in freezer. Consume by 5 day mark. 



Shrimp & Spinach Salad the #SSS

This is one of my favorites right now. I get tired of eating chicken & fish all the time so I recently decided to try adding shrimp to my diet. It turned out amazing and I just had to share it with you.

Recipe: My own

Taste: 5/5 (1 AWFUL- 5 AMAZING)

Skill: 1/5 (1 EASY - 5 HARD) 


  • Minced Garlic
  • Jumbo or mini shrimp (pre-cooked & frozen)
  • Salt & Pepper
  • 10oz. Baby Spinach
  • Cherry Tomatoes
  • Feta Cheese crumbles
  • 1 lemon
  • 1 lime
  • Olive Oil
  • Balsamic Vinaigrette 


Lightly sauté a teaspoon of minced garlic on medium frying pan. 

On Medium Heat add thawed cooked shrimp to pan.

Season shrimp lightly with salt and pepper to taste.  (optional cayenne pepper)

Cook shrimp until they are lightly golden.

Remove Shrimp from stove to allow to cool.

Fill your bowl with spinach. 

Add some halfed cherry tomatoes (avocado slices optional but recommended)

Add shrimp to bowl & sprinkle Feta Cheese over the contents.

Squeeze some fresh lemon and lime juice 

Drizzle some extra virgin olive oil (teaspoon of balsamic vinaigrette optional)