Day 10. Recipe 10.

We all get the afternoon slump. Around 2:00 pm we start to feel drowsy, sleepy and just plain spent. Reaching for a cup of joe seems reasonable or downing a cookie might pick up our blood sugar but what if today we made something different.

A cup of golden milk.

It's full of spices that might give us the kick we need to keep us alert, awake and energized.

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Golden Milk 

Serves 2 - 8oz cups  / 20-minute cook & prep time

• 1 (13.5oz) can light coconut milk
• 4 oz water
• 2-1/2 tablespoons ground turmeric
• 1 tablespoon ground cinnamon
• 3-1/2 inch chunks fresh ginger
• A dash of black pepper
• 2-3 tablespoons real maple syrup
• (optional) 2 tablespoons coconut whip cream

Step 1: In a small to medium saucepan add the coconut milk, water, turmeric, cinnamon, ginger and black pepper. Wisk to combine.

Step 2: Place the pan on the stove top and turn the heat to medium. Once the liquid boils, remove from heat add the maple syrup. Let cool for 10 min.

Step 3: Divide the milk into two mugs and top with coconut whip cream and a dash of turmeric.

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May your afternoon be golden and your day great.

Until tomorrow friends.

Day 9. Recipe 9.

Parties come and go, balloons pop and rainbows don't always appear after a rainstorm, but there is one thing that we can count on to make our day happy. They can be doused on a cake, bedazzled on ice cream or slathered on top of a cookie.

Beautiful, tiny, sweet, little sprinkles.

They say life is good. Life is fun. Let's celebrate!

Smitten Kitchen has a fantastic Confetti Cookie recipe. The below Piñata Cookies recipe was directly inspired and barely adapted from their recipe's flaky, buttery and saccharine goodness. The piñata influence comes from the fact these little delicious gems are bursting with rainbow fun. 

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Piñata Cookies

• 3 cups (375 grams) all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 3/4 teaspoon fine sea or table salt

• 1 cup (8 ounces, 225 grams or 2 sticks) unsalted butter softened at room temp

• 1/4 cup (2 ounces, 55 grams or 1/4 of an 8-ounce brick) cream cheese softened at room temp

• 1 1/4 cups (250 grams) granulated sugar

• 1 large egg

• 2 teaspoons vanilla extract

• 1 1/4 cup rainbow sprinkles

Step 1: Heat oven to 375 degrees. Line two baking large sheets with parchment paper.

Step 2: Place flour, baking powder, baking soda and salt in a medium bowl, combine and set aside. In a stand-up mixer, cream butter and cream cheese for 3 minutes until fluffy. Add the sugar and blend for 3 more minutes. Add egg and vanilla and mix until combined.

Step 3: Add flour mixture to wet mixture and beat just until flour disappears. This dough might feel too soft to roll into balls. Let the dough chill in the refrigerator for approximately 10 minutes.

Step 4: Scoop balls of dough slightly smaller than golf ball size and roll them briefly in the palms of your hands. Drop them in a bowl of rainbow sprinkles and roll to coat evenly. 

Step 5: Transfer balls of sprinkle-coated dough to baking sheets at least two inches apart. Use the bottom of a drinking glass to press down on the cookies until they are about 1/4 to 1/2-inch tall. Bake for 9 to 10 minutes until they are lightly golden underneath. Remove from oven and let the cookies set on the baking sheet for a few minutes before transferring to a cooling rack.  Repeat with remaining cookie dough.

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May your day now be full of happiness and sunshine.

And sprinkles. Lots and lots of sprinkles.

Until tomorrow friends.

Day 9. Recipe 9.

We have all done it. It's not how we want to start our day. We have good intentions and want to eat well and whole. However, the Jammy Biscuits that someone lovingly prepared the day before, call to us with their sugary goodness and win our choice for breakfast. We gobble down the overly saccharine treats only to feel sluggish and tired in an hour later.

That's not good energy, and our bodies know it. How can we start the day with something better for us and still satisfy our sweet tooth?

The answer is Paleo Zucchini Banana Bread Muffins.

The recipe, inspired by the recipe "Zucchini Coconut Lunchbox Bread," was found on I Quit Sugar by a good friend who is an excellent baker. In fact, my friend is so good at baking; I had no doubts this was going to be a sure thing and an instant classic.

Now, I did make a terrible mistake when I made these muffins, I overbaked them, which made them a bit dry. However, the overdoneness gave an excellent opportunity to slather on a bit of butter and make these anytime muffins extra satisfying.

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Paleo Zucchini Banana Muffins

• 1 large banana, mashed
• 6 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup coconut oil, melted
• 2 tablespoons agave syrup
• 1 teaspoon apple cider vinegar
• 1 large zucchini, grated with extra moisture squeezed out (about 1 cup tightly packed)
• 3/4 cups coconut flour
• 1 tablespoon cinnamon, ground
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/3 cup shredded coconut, for topping

Step 1: Preheat oven 350 degrees. Spray a 12 cup muffin tin with cooking spray and set aside. 

Step 2:  Add banana to a large mixing bowl and mash with a fork. Add in eggs, vanilla, coconut oil, agave syrup, apple cider vinegar and zucchini and whisk to combine.

Step 3: In a medium mixing bowl, mix the coconut flour, cinnamon, baking soda, baking powder and sea salt. Fold the dry mixture into the wet mixture until you have a thick, dense batter. With an ice cream scoop, place 1 scoop batter into each cup of the prepared muffin tin.

Step 4: Place muffin tin onto the middle shelf in the oven and bake for 28-35 minutes. If the coconut on top is browning too quickly, cover with foil. Once cooked, remove from the oven and place onto a wire rack to cool slightly before eating. Place any remaining muffins into an airtight container and store in the refrigerator for up to 3 days or in the freezer for 1 month

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Will you slather your muffins with butter or indulge with jam? Either way, it's good for all!

Until Tomorrow Friends.

Day 8. Recipe 8.

Some of us might like to tinker in the kitchen. We find new ways and reframe how we cook and eat on a daily basis. We don't just follow a recipe; we reinvent the recipe.

That's me sometimes. Whipping up something new in the kitchen makes me thrilled. I'm not the best cook, but I do make a hell of a cinnamon roll, and in recent years, a damn fine raspberry roll.

But they take a long time and lots of love to create.

Who has two days to make breakfast grand?

No one.

Here is where the recipe for Jammy Biscuits enters our lives.

It will only take about 10 min prep time and 25-30 min to bake.

And they are delicious, sticky, puffs of goodness.

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Jammy Biscuits

Prep time: 10 min / Cook time 30 min / Serves 8

• 8oz frozen raspberries
• 1 tablespoon cornstarch
• 1/3 cup real maple syrup
• 2/3 cup brown sugar
• 4 tablespoons melted butter
• 1/2 teaspoon cinnamon
• 1 roll refrigerated biscuits (8 biscuits)

Step 1: Preheat the oven to 350 degrees. Line an 8" x 8" baking pan with parchment paper.

Step 2: In a medium bowl add the raspberries and cornstarch. Toss to combine. Now add the maple syrup and toss again with the raspberry mixture.

Step 3: In a small bowl combine the brown sugar, cinnamon, and melted butter.

Step 4: In the bottom of the pan add half the raspberry mixture. Sprinkle half the butter mixture on top of the raspberry mixture.

Step 5: Place the biscuits in the pan stacking them slightly on top of each other. The with the remaining raspberry and brown sugar mixture. Bake in the oven for 27-30 minutes at 350 degrees or until the biscuits are firm and fully baked.

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Let me know if your morning was full of love and jammy goodness. 

Until tomorrow friends.

Day 7. Recipe 7.

When we were kids, the red, orange or green stuff was likely a special after dinner treat. When we were teenagers, we may have swiped a few sweet little shots from a friends party. It was there when we were sick and we needed hydration. It was always there for parties and holidays especially those involving grandma. 

It has taken different forms and shines in different molds. It has been a mainstay and a steady stream of delight in our lives for years.

However, is it me, or has gelatin started to quietly disappear?

Does anyone one eat gelatin anymore?

It is such an easy and lovely treat it's incredible that we don't eat it every day.

My family slurped up two pans in two days of the Jiggle Giggle Gelatin Hearts, and for the record, it did make us giggle a whole bunch.

No, "Oh, barfs!" here.

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Jiggle Giggle Gelatin

• 3-3/4 cups white grape juice
• 4 packets unflavored gelatin
• 2 tablespoons honey
• (optional) heart-shaped pastry cutter

Step 1: Separate 3 cups grape juice in a medium saucepan, set on the stove top and turn the burner on medium/high heat. Bring the juice to a boil.

Step 2: Place the remaining 3/4 cup grape juice in a bowl and sprinkle all four packets of gelatin over the 1 cup grape juice. Let sit for 2 minutes.

Step 3: Carefully add the boiling grape juice to the bowl of gelatin and stir for 5 minutes. Add the honey and stir until dissolved.

Step 4: In a 13" x 9"- inch pan and place in the refrigerator for at 3 hours. Remove and cut with the heart cutter or into squares. 

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Will you agree that watching these little gems does jiggle and giggle the heart?

Until tomorrow friends.

Day 6. Recipe 6.

Chances are we have all done it. Scrolling through social media or paging through a fancy new cookbook, we see a recipe that looks great and seems easy to make. Once, however, we are hands deep in chocolate and marshmallows, it becomes apparent that we have been tricked and duped into creating something out of our wheelhouse or pantry stock.

This might be the case for S'mores Truffles. 

The video from Tasty captivated me.

The oozing melted chocolate and marshmallow fluff mesmerized me.

The music made me want to dance right into my kitchen and whip up a batch of sweet little truffles.

My heart, however, will go on if I never make this recipe again. 

It was a sticky, goopy and hot mess.

But of course, my kids never peeped "Oh, Barf." They just quietly licked the marshmallow goodness right from their hands.

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Salted S'mores Heart Truffles

(adapted from Tasty Salted S'mores Truffles Recipe)

• 1 pack graham crackers (or 1 1/2 cups graham cracker crumbs)
• 1 cup mini chocolate chips
• 1/4 tsp salt
• 12oz mini marshmallows
• 1 tablespoon corn syrup
• 12oz semisweet or dark chocolate chips
• 1/4 teaspoon coconut oil
• Coarse salt for topping
• (optional) small heart candies

Step 1: Crush graham crackers into a fine crumb and pour into a medium mixing bowl (break up any large pieces). Add the mini chocolate chips and 1/4 tsp salt and mix well. 

Step 2: In a large microwavable bowl, melt the mini marshmallows and corn syrup for 1 min on high. Stir together. Combine the graham cracker mixture into the marshmallow mixture.

Step 3: Roll the combination into 1-inch balls and place on a wax paper lined baking sheet. Freeze for 15 minutes.

Step 4: Pour the chocolate chips into a microwave-safe bowl and add the coconut oil. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.

Step 5: Remove balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with coarse salt. Add the optional candy heart and cool until firm.

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Maybe we could agree, creating a truffle and mess never tasted so good?

Until tomorrow friends.

This post contains affiliate links.

Day 5. Recipe 5.

It's hard to make the middle of the week happy, but that's why Tacos on Tuesday are always a great idea. 

What makes Tacos and Tuesday even better?

Chocolate.

Yes, Chocolate.

Slow Cooker Chicken Mole Tacos to be exact. Yes, the mole sauce contains 1/2 cup of chocolate and the recipe will make any humdrum, weeknight meal bright, flavorful and effortless.

Although the ingredient list long, the hardest part of this recipe was shopping for all the right stuff for the mole sauce. By the way, if you haven't tried adobe sauce, it's smokey, rich and delicious. I ended up using the other half of can with the chiles and blended up a batch of homemade salsa.

It's amazing what we can create in the kitchen when we are introduced to new stuff!

And this recipe did receive one "Oh barf. It's too spicy!" verdict.

So, family cook beware.

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Slow Cooker Chicken Mole Tacos

(adapted from Cooking Light Slow Cooker Chicken Mole Tacos Recipe)

• 2 dried chipotle chiles
• 1 (28-oz.) can unsalted whole tomatoes
• 1 cup chopped yellow onion
• 3 ounces semisweet baking chocolate, finely chopped (about 1/2 cup)
• 1/4 cup raisins
• 1/4 cup unsalted chicken stock
• 1 tablespoon ground cumin
• 1 tablespoon canned adobo sauce {affiliate link}
• 1 teaspoon ground cinnamon
• 2 chipotle chiles, canned in adobo sauce {affiliate link}
• 3 - 4 large garlic cloves, smashed
• 2 pounds bone-in chicken thighs, skin removed
• 1 teaspoon kosher salt
• 12 (6-in.) homestyle flour tortillas
• 3 ounces Cotija cheese, crumbled (about 3/4 cup)
• 1/4 cup fresh cilantro leaves
• 1  thinly sliced avocado
• 2- 4 limes, cut into wedges

Step 1: Place chipotle chiles in a bowl; cover with hot water. Let stand 10 minutes. Drain; remove and discard any stems and the seeds. Process seeded chiles, tomatoes, onion, chocolate, raisins, stock, cumin, adobo sauce, cinnamon, chipotle adobo chiles, and garlic in a food processor until smooth.

Step 2: Sprinkle chicken with salt; place in a 6-quart slow cooker. Add tomato mixture. Cover and cook on low 8-10 hours. Place chicken on a cutting board; remove bones. Shred chicken into large pieces; return to slow cooker.

Step 3: Working with 1 tortilla at a time, heat tortillas over medium directly on the burner until lightly charred, about 15 seconds per side. Top tortillas with chicken mixture, cheese, avocado and cilantro. Serve with lime wedges.

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Well, let me know if your Tuesday is happy and full of tacos.

Until tomorrow friends.

This post contains an affiliate link.

Day 4. Recipe 4.

Not all granola bars are created equal. Some are crunchy, and some are chewy. Most, however, won't power us through our morning meetings or afternoon slump. Pre-packaged bars often give a sugar boost bigger than any candy bar and induce a crash that sends us right into the land of the grumpy.

But this recipe, The Ultimate Snack Bar, should keep us running throughout our day.

The recipe is dairy and tree nut free too.

And my kids gave them two thumbs up.

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The Ultimate Snack Bar

(adapted from 100% Real By Sam Talbot) {affiliate link}

• 12 pitted Medjool dates
• ½ cup dried pineapple
• 1½ cups uncooked rolled oats
• ¾ cup unsweetened flaked coconut
• ½ cup sunflower seeds roasted and salted
• ¼ cup sunflower butter
• ¼ cup raw honey
• 2 tablespoons coconut oil

Step 1: Line the bottom of an 8x8 inch baking dish with parchment paper, allowing a few excess inches of parchment to extend past the sides of the dish.

Step 2: Process the dates and pineapple in a food processor and process until finely chopped and they begin to form a ball. Transfer to a medium bowl; add the oats, flaked coconut and sunflower seeds, stir to combine.

Step 3: Combine the sunflower butter, honey, and coconut oil in a small saucepan over medium heat. Cook, stirring, until smooth, about 2-3 minutes.

Step 4: Pour the sunflower butter mixture over the date mixture and stir well. Pour the mixture into the prepared baking dish. Top with a piece of plastic wrap, and press onto the surface of the mixture. Freeze until firm, about 15 minutes.

Step 5: Using parchment paper, remove the frozen mixture from the baking dish, cut into 12 bars. Wrap each bar in plastic wrap, place in an airtight container and freeze for up to 1 month.

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Let the ultimate snacking begin!

Until tomorrow friends.

Day 3. Recipe 3.

There might be doubts about this recipe. At first glance, it looks labor intensive, complicated and downright hard to whip up. Yes, the shredded chicken takes 8-10 hours to steam. The many vegetables require so much chopping; we will want to give in and call for pizza delivery. When my husband found this recipe on the kitchen counter, his words were "You aren't going to attempt this recipe, are you? This will be a disaster."

Challenge accepted the love of my life.

He had to eat his words.

This soup isn't good. 

It's great.

You will want to make it every day.

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Thai Chicken Soup

(Adapted from Joyful Healthy Eats)

Serves 6

Cook time 8-10 hours for the shredded chicken.

15 min prep.

25 min cooking time for the soup.

• 2 lbs. boneless skinless chicken breast
• 1/2 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon coconut oil
• 1 cup red onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 3 tablespoons red curry paste
• 6 cups chicken broth
• 2 carrots, sliced
• ½ cup halved snow peas
• 1 red pepper, julienned
• 14 oz. lite coconut milk (canned)
• 2 tablespoons of fresh lime juice
• 10 oz. cooked brown rice
• ⅓ cup fresh cilantro diced
• Optional: top with sliced avocado 

1. In a crockpot, add chicken. Mix the water, salt, pepper, and garlic powder and pour over the chicken. Turn the crockpot on low and let simmer for 8-10 hours or until the chicken falls apart easily. Place the chicken on a large plate and use two forks to shred the chicken. Set aside or refrigerate until needed.
2.  Heat a large dutch oven or soup pot over medium-high heat.
3. Add the coconut oil. Once melted add red onions, saute until translucent, about 3-4 minutes. Next, add the garlic and ginger. Saute for 30 seconds, until fragrant, stirring the entire time.
4. Add the red curry paste, stir the paste into the aromatics (onion, garlic, and ginger) until it thickens, about 2-3 minutes.
5. Next, add the chicken broth. Bring to a boil and reduce to simmer. Add the shredded chicken.
6. Add noodles, carrots, red pepper and snow peas to the chicken broth pot.
7. Wisk a can of coconut milk into the broth. Blend until the mixture looks creamy and the broth and milk no longer separate. Stir and simmer for 5 minutes.
8. Right before serving, finish with fresh lime juice, rice, and fresh cilantro. Optional: top with sliced avocado

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The recipe this soup was so delicious; my family was fighting over the last bowl. It was an instant classic. 

Until tomorrow friends.

Day 2. Recipe 2.

Let's be honest. This muffin recipe is not going to free anyone's energy. These muffins, however, could be considered magical because they contain a decent amount of protein, no grains, no refined sugar and have some vegetables thrown in for good measure. Oh, and they taste, pretty good.

One learning from this recipe is coconut flour is weirdly absorbent. If a recipe calls for regular grain flour, a lot less coconut flour is needed to make the recipe. It isn't a 1:1 exchange.

The taste and texture verdict is still pending on this culinary beauties, but if a healthy breakfast option is required, this muffin recipe rises to the task.

Coconut Flour Carrot Zucchini Muffins
(Adapted from Detoxinista)

3/4 cup coconut flour
6 eggs, at room temperature
1/2 cup raw honey or maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon baking soda
1-1/2 cups shredded zucchini
1/4 cup carrot juice

Step 1: Preheat the oven to 350.

Step 2: Set up a muffin tin paper with liners. 

Step 3: In a large bowl, mix everything except the zucchini and carrot juice until smooth.

Step 4: Stir in the zucchini and carrot juice, then scoop the batter into the loaf pan or divide the batter into the muffin cups.

Step 5: For muffins: bake at 350 for 25-30 minutes.

They will be golden brown on top.

Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Store in the fridge in an airtight container for up to 3 days.

Well, let me know how these muffins bake up for you. My team gave the recipe a "No Barf" pass.

If you have a recipe, you want me to whip up in the next 28 days, send it over.

Until tomorrow friends.

Tucked and folded gently away in our kitchen cabinets, thoughtfully pinned to social media accounts, passed in emails between good friends, we save new recipes like a new pair of white socks that we don't want to get dirty.

We save them for the day we throw a party.

We save them for the day we really learn to cook.

We save them for the day we have time to explore.

We save them for the day we don't want mac n' cheese.

We save them because the photo looks delightful.

We save them because we save them.

The truth? We are not going make these recipes. Nope, never. It's a cycle of lies. The beer chicken recipe from Uncle John, the paleo perfect breakfast bars recipe from the fabulous blogging site or the roasted miso carrots recipe that beckons us in the too cool cooking magazine are only feeding something other than our bellies, our intentions.

But, friends, what if we turned our intentions into action?

What if we made the recipes tucked around us?

And what if I stopped jabbering my pie hole and starting cooking for 30 days? What would happen if I created "A New Recipe Each Day," challenge?

Will I become a better cook? Will I gain a deeper understanding of culture's influence on what and how we eat? Will this trial make a connection with the people around me?

More importantly, will my children stop saying "Oh, barf!" when I serve them meals?

Well, for the next 30 days, I'll be making a new recipe each and every day. It doesn't matter if it's delicious, the prep time is insane or my family hates what is served. The only rule: make a new recipe each and every day for 30 days.

Since this idea seems pretty granola, today's recipe is:

Homemade Granola

(adapted from the Basic Granola Recipe at Chow Hound)

• 3 cups rolled oats (not instant)
• 3 tablespoons packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 cup roasted and salted sunflower seeds
• 1 cup dried pitted tart Montmorency cherries
• 1/3 cup mountain forest light amber honey
• 1/4 cup sunflower oil
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet mini chocolate chips

1. Heat the oven to 300°F and arrange a rack in the middle.
2. Place the oats, brown sugar, cinnamon, salt, sunflower seeds and cherries in a large bowl and stir to combine; set aside. 
3. Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated. 
4. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 10 minutes more. 
5. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally about 20 minutes. (Note: It will harden as it cools.) 
6. Add the chocolate chips to the baking sheet and toss to combine.
7. Store the granola in an airtight container for up to 1 week.

Come on! Follow along with your voyeuristic intentions, send me a copy of a recipe that is calling to you and let's sit down and cook something up together.

Will the next 30 days be a recipe for disaster or a recipe for happiness?

By the way, the verdict on the Homemade Granola recipe is a resounding thumbs-up but I did get a thumbs-down for using stale sunflower seeds. 

"Oh, barf."

Until tomorrow friends.

What is better? Mental Challenge or Mental Boredom? Sometimes it's hard to decide between the two. It's like seeing the glass half full or half empty. It all depends on other things circling in our lives and where our mind and emotions sit within a day. Mental chaos tends to bring the need for boredom while a quite mind begs for a big challenge. 

In short, knowing what we need is not all black and white.

That's why we have friends.

Last week a friend challenged me to post seven days of black and white photographs on Facebook. As there is always a catch, the photos could not contain humans or explanations. To me, the whole trial seemed like a piece of cake! All I needed to do was snap a few pictures, upload to social media and the week would be complete. 

But then I snapped the first photo.

Confronted with the fact I needed to create seven thrilling images to amuse and interest an audience was unnerving, complicated and thought-provoking. It was a reminder that often things seem simple but are complex.

And therein lies the challenge.

It turns out black and white photos don't always translate into deeply, textured images. Subject matter matters when there is no explanation or context. Lighting and perspective is a key to telling a respectable narrative and comfort zones are an exciting threshold to challenge.

Here are a few images that didn't make the cut:

Looking around at our world and seeing past humans was a fascinating study of life. It begged the question, is happiness is born from filtering our lives in a new way?

Try it and see if happiness follows for you too.

"Seven days. Seven black and white photos of your life. No humans. No explanation. Challenge someone on the last day."

Until tomorrow friends.

Here we are at the start of a new year. It can feel daunting to begin something fresh. A blank sheet waits for us to make the next chapter to take shape. In the pressure, we make resolutions. We are going lose weight, read more books, get a new job, organize our lives, travel the world, and live life to the fullest. We set goals and start our checklist.

However, what if happiness comes from making only one resolution?

What if we ask ourselves "Does this fill me up?" 

Does this food fill me up?

Does this relationship fill me up?

Does this travel fill me up?

Does this exercise fill me up?

Does this kind of thinking fill me up?

Does this feeling fill me up?

If the answer is no, then let's move on to something that does. If we are lucky, happiness might just follow, and the next chapter might fill with a narrative filled with joy.

Until tomorrow friends.

It's already February! Most of us are busy today waiting for the groundhog to make an appearance. However, in just a few short days, it will be Valentine's Day. Whether you find the day sweet or not, it's going roll on up with some saccharine expectations. It's a good thing there are a few super cool things out there to make Valentine's Day one of the hippest days yet. 

Yep, these patches from Cat & Jack at Target are sweet. Dress up a Who What Wear muscle t-shirt with one or all of these little darlings, and we will be on our way to looking festive for any Valentine's Day shindig. Best of all, the Cat & Jack patches are reusable. Once Valentine's Day is over, the cute designs can be peeled off and used anywhere!

Perhaps we are staying in and need something to celebrate the with the kiddos. STEAM Kids Valentine's Day E-book has 14 cool science, technology, engineering, art, and math projects that will make everyone learn and play like a kid. That's it! See, super easy and super cool stuff to make Valentine's day super rad.

Well, I'm off to pull on my muscle t-shirt and whip up a few super cool STEAM Valentine's Day projects with the kids.

How about you Super Cool?

Until tomorrow Super Xoxo!

Some of us might say that more money makes life super. Money never hurts. Some of us might say travel makes our lives super. Experiencing different cultures expands something inside us. Some of us might say food makes life super. Well, yes, a big donut can make life better. Some of us might say that being in good health makes life super. We can't argue with that one. However, what makes my life super is people. They are beautiful, unique and complicated. Each person in my life makes things a little more super every day. How about you? What makes your life super?

Until tomorrow Super Duper.

This week we are going to get super. It's all going to lead up to a big game that will air this coming Sunday. In the meantime, let's dive into what makes us a super human. Today, let's discuss our superpowers. My superpower is knowing how to read people and their emotions. In about 2 seconds, I can tell if you are in a downward spiral, head over heels happy or just in a blah mood. That's why I always have baked goods ready for any crisis. So, what's your super power?

Until tomorrow Superhumans.

Dear Great Americans. Bring out your American flags today. Place them on the front porch, wear them on your lapel or carry them around to say freedom reigns here. It doesn't matter what political party we align with or don't. What matters is we dig deeper into what it means to be American and support the core values of and foundation of America. The flag has always been a symbol dedicated to the personal and religious liberty of humankind. Let's use this symbol today to say we support just that, freedom for all.

Until tomorrow Freedom Fighters.

Let's be honest. Oatmeal and freedom don't have much in common. I won't pretend to make an elaborate connection. However, both do feed the soul. Sometimes when the world around us isn't going as predicted, it's best to feed the part of us that needs soothing. It's the part that has no relationship to our stomachs. It's the part that tells us it would be a good idea to start the day with a warm buttery stack of pancakes and a slab of salty bacon. It's the part that feels beast like until the last lick of syrup is sopped up with a fork. However, the scientists say, or at least the ones who love to kill joy, foods such as pancakes and bacon, only make us feel better for the short-term. Honestly, sometimes I hate science. 

With that in mind, last night I pulled out the slow cooker and steel cut oats. The word on the street is oatmeal is as good as pancakes when cooked slowly. Well, that is a total lie. Nothing is as good as pancakes. However, being healthy is important and more studies show the food we eat does affect how we think. Our bodies break down oatmeal very slowly, so it keeps the brain sharp for hours. Today I am trying slow cooker oatmeal garnished with freedom inspired berries Yep; it's a stretch.

Overnight Oatmeal*

*This recipe will need to be started the night before or about 7 hours before breakfast.

Makes 6 servings

• 1 -14 oz full fat or light coconut milk
• 11/2 steel cut oats
• 41/2 cups water
• a dash of salt
• garnishes: blueberries, raspberries, chia seeds, bananas, butter, and honey

Step 1: The night before or approximately 7 hours before breakfast, turn a slow cooker on low and add the coconut milk, water, salt, and steel cut oats. Stir together and place the lid on top of the slow cooker and let simmer overnight.

Step 2: Wake to a piping hot pot of oatmeal and stir the oatmeal together until smooth. Place oatmeal in bowls and garnish with selected toppings.

Until tomorrow American Breakfast Lovers!

As the old saying goes, no news is good news. However lately, it feels like the all the news is bad news. People are at odds, the world is on edge, and all of our celebrity stars are leaving us for good. Our mission today is to dig up some good news. What is going on in the world that we all can agree is providing us freedom from the negative world around us?

Here are five feel-good stories to make today better here in "The Week" magazine. The five include; a great-grandmother graduates from college with 4.0 GPA, puppies found alive 5 days after Italy avalanche, 31-year-old man welcomes sick 89-year-old neighbor to move in with him, veteran returns dog tags to brother of soldier killed in action, and 11-year-old may be youngest yoga instructor in U.S.

Enjoy the good stuff and see you tomorrow Newsies.

There is a lot of press lately about politics. It doesn't matter who resonates with us politically. What is important that no one fiddles with our fundamental American rights. They cover everything from freedom of speech to women's rights. To say the Constitution is important is an understatement. The constitution is the foundation of the United States of America. Without these rights, we lose the freedoms that weave the American identity into all of us. If we begin to chip at away at these rights, we are starting to chip away at the solid foundation that makes this country great.

We have come to a moment when some of us may find these values challenged. Who can help?

Until today, I didn't know much about the ACLU. However, they protect fundamental American rights. They fight for the people who find their rights challenged. They seem like a precious and a valuable organization. I'm going to research them further. How about you?

Until tomorrow Defenders of Freedom.