Its been an exciting few weeks at our house. We paid off our house/RV and received the title. Also Alex got to start adding food back into his diet, and thats taking alot of planning back into our schedule. 

I've been just about every emotion under the sun the last two weeks or so, and I think its got something to do with my test taking anxiety and making sure Alex dont hurt himself while healing. Im about a week away from the end of my classes. I'm excited to put into practice all ive been learning, but extremely nervous about this test for my real estate license. 

This week has been probably one of the hardest I've been through in a very long time. My husband had surgery, I was in the ER for a horrible migraine, and I feel like I'm kind of losing it. So I did what any self controlled crazy person would and died my hair the reddest I could so my mental would take me out. 

As many of you know ive been talking about my schoolwork for the longest 4 months of my life, well im less than 2 months away from the finish line. Here's 3 things that helped me focus on the finish line. 

This weekend has been exceptionally eventful; activities have ranged from performing maintenance tasks beneath an RV to addressing issues of corporate misconduct in a medical setting.  All the while making informed meal selections and accommodating updated dietary requirements.  I originally wrote this two weeks ago.

I apologize for my extended absence. The past few weeks have been eventful: we took a short vacation, Alex secured new employment, and he is scheduled for surgery in the coming weeks. I would also like to discuss the cuisine we experienced during our trip.

What happens when dirty rice from New Orleans and classic fried rice get together? Magic. Picture this: the soulful depth of Cajun-spiced ground meat, bell peppers, and onions doing a two-step with the savory punch of soy sauce, sesame oil, and scrambled egg. It’s smoky, sassy, a little spicy, and totally satisfying.

This isn’t your average lettuce pile with a few toppings. This salad has attitude. It brings the sharpness of feta, the crunch of cucumbers, and the zing of red onion, all balanced with the warmth of the marinated chicken and crispy taco bowl to boot. Whether you're eating low-carb, cooking for a diabetic-friendly diet, or just want something light but filling, this salad checks the boxes. It’s weeknight fast, meal-prep friendly, and honestly? Just plain fun to eat.

I found this Facebook post with mushroom and feta stuffed sweet potatoes and it warmed my heart so let's recreate. Alex doesn't like the texture of mushrooms so im going to hide them in bacon. Heres my plan and a weekly update. 

I have discovered a flatbread recipe that requires only four ingredients, which I am interested in trying. I saw it on Instagram reels and thought I could adapt it for my cookbook.

Last night, I used the peppers I grew in my garden in Philly cheesesteaks. I collected them at the end of last weekend and was not feeling well for most of the week, so I did not do much cooking. We are currently attending another doctor's appointment, which provides an opportunity to share details about my week, as well as the preparation of the delicious cheesesteaks I made last night.

As a diabetic chef, I’m always looking for ways to enjoy comfort food without the blood sugar rollercoaster. Chicken tenders? Oh yes, they're still on the menu—just with a few thoughtful twists.