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My wedding day

Ready for a photo dump???

My wedding was beautiful whirlwind of day!

Getting ready was so surreal….

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My handsome husband….Matthew

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Our colors were navy blue and yellow.  My bouquet was unreal, it was so beautiful.

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Our extended families….

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Matt is one of 8 (!) boys!

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My maid of honor, my stunning sister

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Oh yeah, did I mention that our wedding was going on the same time as an airshow?!?!

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Our beautiful children…

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It was such a great day.

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But you know it was all about the food right??

Mini BBQ beef sliders

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Shrimp Cocktail

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Stuffed Mushrooms

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Tortillini Skewers

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Sweet and Sour Meatballs

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A gorgous fruit and cheese display

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An awesome cheesecake bar and beautiful cake

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Thanks to my awesome mom, who shopped for and planned all of the food and my wonderful aunts for helping her!

It truly takes an army to pull off a wedding and mine was perfect.

It was the wedding of my dreams and a day I will remember for the rest of my life.




I’m back!!!

So sorry for the hiatus!

This guy……

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Put a ring on it…..

So then I had a wedding to plan….

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And life has been a whirl wind of craziness, happiness, and bliss :)

Plus, the food at the wedding was awesome!  But it deserves it’s own post (and my mom made all of it!)

Don’t worry though there has still be plenty of this






and this.



More to come….


High Protein Low Calorie Chocolate Shake

This post brought to you by Fit Mom’s Blog

So who needs a detox from Easter?  I’m a sucker for chocolate Easter bunnies, the cheesy potatoes, and all the sweet desserts….so you can say I’m more due for a break from high calorie foods.


This shake is Rocco Dispirito’s brain child and is a vital part of his Pound a Day diet.

At 198 calories (depending on your brand of protein powder) and 30 grams of protein it really keeps you full until lunch time.


Great way to start your day after a heavy meal the day before! Plus it’s good too!

High Protein Low Calorie Chocolate Shake
Prep time
Total time
High Protein Low Calorie Chocolate Shake
  • 3 cups of water
  • 1 scoop fiber powder
  • 1 tablespoon psyllium husk powder
  • 1 scoop protein powder
  • 2 scoops egg white powder
  • 3 tablespoons cocoa powder
  • ice
  1. Place water, psyllium husk, and fiber powder in blender. Blend for 90 seconds or until thickened.
  2. Add protein powder, egg white powder, and cocoa powder and blend again.
  3. Add in about a cup of ice.  Taste.  Sweeten with stevia if desired.
  4. Eat!

Blogger Gift Exchange

I joined a blogger gift exchange over the holidays hosted by Michelle at ahealthymrs, and although my gift didn’t show up until last week (it came from Canada and got stuck in customs!) it was a really fun experience!



I got this cute sign from Stephanie at  citywitcountrycharm.  Thanks Stephanie!  It will go great in my living room!

My randomly drawn blogger was Jackie from jackiecooks.  You can read about what I sent her here. (Pomegranate Jelly rules!)

Thanks everyone!  It was fun!


Vegetarian Stuffed Bell Peppers

So for us, it’s back to the grind today!  Christmas break is over and back to kindergarten, preschool, car pools, and the gym (for me!).  These bell peppers are quick to throw together and my kids even love them.  And on the days they decide not to love, there’s always quesadillas right?


Start with some beautiful bell peppers.  I used red, but any color will do. I like to par boil the peppers a little bit, then never seem to get soft enough in the oven for me.  Totally your call.


Chop up some onion, garlic, and jalapeno.  Add to a preheated skillet.

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Holiday Cranberry Salad

This is another family gem that completes the holidays in my family.  This recipe is originally my aunt Diane’s, but now my mom has taken over the duties of making it every year.


Start with your cranberries and sugar.  Plus the cranberries in a food processor until coarsely chopped. Combine with the sugar and refrigerate for at least 8 hours.


Then place the cranberry sugar mixture in a mesh drainer and drain for 2 hours. (I know a little time consuming, but not a lot of work, and its worth it! Trust me!)

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Pomegranate Jelly

For as long as I can remember, my grandparents have made pomegranate jelly every year.  It truly is a labor of love, but it’s worth it.  First you have to beg your granddaughter (me) for all of their pomegranates which she will unhappily part with.

Then you have to juice them.  This by far takes the longest time.  I’m pretty sure it takes my grandpa weeks to juice all of the pomegranates they collect.


Here’s my grandpa DeVaughn.  Isn’t he cute?  You will want to wear clothes you don’t mind ruining while doing this. And preferably a straw hat.

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Then get to juicing.  Slice the pomegranates in half, place in the juicer, and squeeze!  (Note: I have done this using a traditional electric juicer and it works great.)

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Strain the juice into a jar or pitcher and place in the fridge for about a week.

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Salt and Vinegar Potatoes

If you haven’t noticed already, I love tart and sour things.  Fish and chips?  Give me the vinegar over the tarter sauce any day. Any time you get lemon as a garnish at a restaurant? You better bet that lemon is going all over my food. These salt and vinegar potatoes are right up my ally.  They are an easy side dish to really any dinner and another pinterest win!


Start with come potatoes.  I used yukon golds for this. Scrub them really well.


Slice them up.

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Salt and Lemon Boiled Artichokes with Balsamic Dill Mayo

I love artichokes.  I love this dipping sauce maybe more than artichokes.

I think I eat artichokes sometimes just to eat the sauce.

Bonus: my kids love artichokes too.  I think because they are an interactive vegetable.


Get your self some nice green artichokes.  These are huge ones.


Trim them up.  I just cut off the bottom and a few of the very bottom leaves.


Put them in a pot with a sliced lemon and about a tablespoon of salt.

Cover with water, put a lid on the pot, and boil away.

Mine took about an hour and 15 minutes. You want a fork to go into the stem portion without any resistance.


While the artichokes are cooking, make your sauce. Mix together mayo, balsamic vinegar, and dill.

Place in the refrigerator until ready to use.


When are artichoke are done, drain them and serve with the sauce.

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Salt and Lemon Boiled Artichokes with Balsamic Dill Mayo
Prep time
Cook time
Total time
Salt and Lemon Boiled Artichokes with Balsamic Dill Mayo
Serves: 4
  • 4 artichokes
  • 1 lemon, sliced
  • 1 tablespoon salt
  • ½ cup of mayonnaise
  • ⅓ cup of balsamic vinegar
  • 2 tablespoons of dill
  1. Trim the artichokes.  Place in a big pot with the lemon and salt.  Cover the artichokes with water, put a lid on the pot and turn on the heat to medium-high.  Cook until for tender.  Start checking them at 45 minutes but they can take as long as an hour and 15 minutes.
  2. Mix together the mayo, vinegar, and dill. Place in refrigerator.
  3. When the artichokes are fork tender drain them and serve with the sauce.
  4. Eat!