Happy Weekend!  It’s extra happy for me because I took Monday off as well.  We don’t have too much planned.  While my hunny is at work on Saturday, I have a pre-natal checkup in the morning and will probably catch up on my TV shows in the afternoon (Grey’s Anatomy, Scandal, Bones – to name a few).  Maybe some decluttering – who knows? Sunday we’re going to go check out a new store that opened up recently and then we have some errands to run on Monday.  All in all it should be a relaxed weekend.

I really enjoyed this article about couples that don’t fight (often).  When I started my relationship with R, I definitely wanted it to be different than ones from the past – and fighting was definitely a thing I wanted to work on, if for no one but myself.  I think it has really helped our relationship to weather the storms.  Granted we aren’t perfect.  Some of the bullet points in the article are still items I need to work on, but I can definitely relate to it.

See you Monday (or wait, maybe Tuesday still I’ll still be “weekend-ing”)

RECIPE: Seasoned Edamame

Hey all!! Today I’m hanging out on Julie Ann Art (go check out my popsicle recipes!)

On Monday I guest posted for Jessica at Jessica Who? and today I’m sharing the post with my readers as well.  We’re talking edamame! (or soybeans) We’re creating a dish that is flavored with a local style Asian sauce.  This is a favorite snack in Hawaii.  It is SO popular, that it is offered (instead of bread) at Roy’s Restaurant (a popular upscale restaurant from the islands) as your drink order is taken.

You’ll love this simple recipe because each layer of flavor blends beautifully together and it is a tasty pupu (or appetizer) that graces dinner party tables and Football Sunday snack tables alike.


2 cups soybeans, cooked (follow package directions)

1 tsp sesame oil

2 cloves garlic, finely minced (or grated)

1/2 tsp ginger, skin removed and finely minced (or grated)

2 tbsp shoyu (soy sauce)

2 tbsp water

1 tbsp rice vinegar

1 jigger of fish sauce (Tiparos)

1 tbsp brown sugar

1/4 tsp crushed red pepper flakes


In a prep bowl (or other small bowl), mix the shoyu, water, rice vinegar, fish sauce brown sugar and pepper flakes.  Heat the sesame oil in a small pot or saucepan over medium heat.  Once heated, add the garlic and ginger and let cook for 1-2 minutes.  Keep the garlic and ginger moving to avoid burning.  Add in the shoyu mixture and stir often until the sauce reduces to a glaze, about 5-7 minutes.  You can simmer for a shorter or longer amount of time based on the preferred consistency of the glaze/sauce.

Toss the sauce together with the soybeans and serve.  Serve hot or cold.

If you think you can handle the heat, add in a 1/4 tsp (extra) of red pepper flakes, your mouth (my mouth) was BLAZING HOT!!

Guess what?  On Jessica’s site we’re doing a giveaway as well!! So head on over and enter to win a fabulous Hawaiian Care Package curated by yours truly!! 🙂

New to Diabetes? Make Sure You Have These Essential Items!

OneTouch Ultra2 is being used by a diabetic pa...

OneTouch Ultra2 is being used by a diabetic patient. (Photo credit: Wikipedia)

If you have been diagnosed with diabetes, chances are you are overwhelmed by the instructions about dieting, exercise and weight loss. To further confuse you, your doctor may have given you a diabetic testing meter and asked you to check your glucose readings at home. Getting a new diagnosis of diabetes can be overwhelming. Many patients forget to ask what kinds of supplies they need for home diabetic testing. If your doctor has asked you to start checking your blood sugar, make sure you have plenty of the following supplies on hand!

  • Glucometer: Your physician should provide your with a prescription for or a sample of a glucose meter so that you can test your sugars.
  • Diabetic Testing Strips: These little strips absorb a sample of blood and are inserted into the meter so that your glucose reading can be done.
  • Lancets: These are small needles that are used to poke your finger to draw a sample of blood to test.
  • Alcohol swabs: These should be used on your finger tip prior to use of your lancet to sterilize your finger.
  • Notebook: Use this to track your readings if your glucometer does not have a way to track this data. Some meters will track this information for you but many patient prefer to use old-fashioned pen and paper. By keeping track in a notebook, it is often easier to see variations in your readings and to learn how to adjust your diet to improve those readings.

These are the essential items for any diabetic who is new to fingerstick blood sugar testing. Having the right supplies makes this sometimes unpleasant job easy and fast. Keep careful track of your daily readings to see how effectively you are managing your diabetes! Learn more about diabetes at Type 2 IQ!

Authentic Indian Chai Tea Recipe

English: Masala Chai, Masala Tea, Spice TeaWhen I was recently in New York State, I had taken Indian Cooking Classes from Julie Sahni who lives in Brooklyn.   The classes started shortly after Hurricane Sandy hit New York, so the place she usually took her students for shopping, she was unable to get to.

So in place of that, she recommended that we visit Sinha Trading Co, Foods of India in Manhattan.   My friend and I spent a whole afternoon in their shop and they were absolutely lovely men who were so kind and helpful in assisting us to find the foods and spices that Ms Sahni had recommended.   If you need any Indian products, Foods of India ships!   They kindly wrapped and boxed everything we purchased..offered to drive us to the nearest FedEx shop even for shipping.    They even helped us flag a taxi!  Talk about service.

But the best service was when they surprised us during their “tea” time, bringing us some fabulous Indian Tea to drink as we shopped.   In fact, one of the men even shared with us his own recipe for authentic Indian Chai Tea, which I am happy to share with you!   I have never liked Chai Tea so I didn’t want to offend them and I drank some hesitantly.   BOY, am I glad I didn’t turn that cup of Chai Tea down!   This tea is fabulous and rivals hot cocoa!   If you know how much I love hot cocoa, then you know how fabulous this tea is.   I hope you enjoy this recipe and I say again, thanks to the men from Foods of India!

Indian Chai Hot Tea Recipe
Recipe type: Beverage
Cuisine: Indian
  • 1½ cups water
  • 2 tsp loose leaf orange pekoe black tea
  • 4-5 whole cloves
  • 1 inch stick Indian cinnamon
  • ½ inch piece fresh ginger
  • 2 pods green cardamom, finger crushed
  • Milk beverage of your choice, soy, almond,rice
  1. Put all the ingredients, EXCEPT the milk, into a stove top kettle and BOIL gently for 10-15 minutes.
  2. Then add milk, amount depends on how you like your tea
  3. Strain the tea into your favorite mug and enjoy!
Nutrition Information
Serving size: 1

Vegan, Gluten-Free Chocolate Pie Recipe


If you have learned anything about me yet it is that I love LOVE chocolate.   So when I became vegan giving up all dairy I really missed a homemade chocolate cream pie.  My mom use to make them weekly from scratch!  They were so good.   Well I’ve got a great Vegan, Gluten-Free Chocolate Cream Pie recipe that is just as good in my opinion!  Thought I’d share it with ya.  I can have this and it takes me back to my warm fuzzy happy space :)   I use a VitaMix in much of my baking and cooking.  This recipe calls for one also so if you have one OR a powerful blender give the recipe a try!  It will soon become a staple.



1/3 cup cashews

1/3 cup almonds

2/3 cup organic natural sugar

3/4 tsp salt

3 tsp vanilla

1/2 cup scant cornstarch

2 cups water

3 cups soy milk

1/2 cup unsweetened cocoa powder

1/8 cup coconut flakes

Putting it all together:

Place all the ingredients EXCEPT the Soymilk in a Vitamix.   Blend until very smooth.  Add the soy milk and blend briefly.  Pour this mixture into a saucepan and boil – just to a boil.   This thickens very quickly so pour immediately into a pre-baked pie shell.  Chill.

Alternate use:

You can leave out the chocolate and it makes a wonderful filling for a banana cream pie!



Ingredients DRY:

2 cups Gluten Free Flour blend from Bob’s Red Mill or other Gluten Free Flour mix

1/8 tsp sea salt

1/4 tsp cinnamon

1/4 tsp cardamom powder

1/4 tsp Xanthum Gum

Ingredients WET:

1/2 cup Earth Balance or vegan shortening

4-7 Tblsp COLD water (use ice) or COLD unsweetened soy milk

Putting it All Together:

1.  Preheat oven to 350 degrees.  Place dry ingredients together in a large mixing bowl and whisk well.  Add Earth Balance and mix well.  Slowly add water and mix well.  Form into a ball.  Dough should be moist, but not wet.  And flakey but not dry.

2.  Roll out some then put into pie pan and using hands and finges press the dough into shape.

3.  Prick the bottom several times with a fork to allow air to come through and prevent the crust from buckling.  Bake 10 minutes.   Set aside to cool and fill with the Chocolate Creme Pie Filling.    CHILL until you can slice the pie.   Garnish with some vegan cream (canned soy whip) and chocolate sprinkles.

To Health and Enjoy!