Lavender Lemonade

Lavender lemonade tastes amazing! It should also help you to relax & ease anxiety while relieving headaches.


Lemonade with Lavender Essential Oil


  • 1 cup raw honey
  • 12 cups water
  • 1 drop lavender essential oil
  • Juice from 6 lemons


  • In a large saucepan simply mix the ingredients together and then chill. Test it out and if it’s needed put more water or honey
  • Cover and let stand for 1 hour

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Sushi Silver Linings


Physically, I am almost always miserable. It’s not a choice and unfortunately, there really isn’t much I can do about it other than what I already am. This is MY reality and I must to learn to be okay with it.

Mentally and emotionally I keep it together as best I can. I’m not perfect. I fall short. I have extremely bad days and there are days where absolutely nothing seems to go right!

On an everyday basis, I battle stomach and bowel issues. I spend my days in and out of the restroom-honestly. Every day, I battle severe dehydration, chronic fatigue, depression, anxiety and more.

Right now, I’m fighting my usual ailments plus an awful bladder infection (which seems to be becoming a reoccurring thing) that has my body in uproar.

I could be angry at the world and everyone in it. I could have a pity party and pout all day long. I could refuse to smile or laugh or be happy about anything but to me, that’s ridiculous. I find those silver linings and I roll with them!

Today has sucked but hey, my AMAZING husband brought home the best sushi for lunch! HELLO! Things like that one hundred percent make my day and I’m so grateful for a husband who goes out of his way to do things like that. On top of it all, I also have him eating some sushi now! He would never ever eat it before but I’m converting him!

So, if you’re like me and you’re fighting every-single-day to stay on the upside of things, find those small blessings and run with them. Don’t let the negative beat you. It’s easy to do because there seems to be more negative than positive stuff to focus on and the negatives almost always seem to overpower anything positive. FIGHT FOR IT

Fight to find the silver linings.


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Chicken Parmesan Meatballs


Chicken Parmesan Meatballs


1 pound ground chicken breast
3/4 cup Italian breadcrumbs
1 cup fresh grated Parmesan cheese
3 garlic cloves, pressed
1/2 small onion, grated
2 tablespoons + 1 cup marinara sauce (divided)
1/2 tablespoon dried Italian seasoning
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1 large egg, lightly beaten
1 cup shredded Italian blend shredded cheese

Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper.

Set aside 1 cup marinara & shredded Italian cheese.

In a large mixing bowl, combine all remaining ingredients. Mix well, do not over mix or you will have tough meatballs. Using a 1 tablespoon scoop, portion out meat mixture & place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.

TIP: If you lightly wet your hands the meatballs will form better & crack less. Bake for 16-18 minutes until lightly browned.

Turn oven to broil.

Drizzle a spoonful of marinara over each meatball. Sprinkle with shredded cheese.

Broil for 2-3 minutes until cheese is golden brown & bubbly.

Serve & enjoy!


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Avocado Chicken Salad


Avocado Chicken Salad


Prep time: 15 mins
Total time: 15 mins

Author: Natasha of

Serving: 6 as a side or 4 as an entree

Avocado Chicken Salad Ingredients:
2 large chicken breasts, *shredded or chopped
3 medium or 2 large avocados
1 cup corn (from 1 cooked cob)
6 oz Bacon, cooked & chopped
¼ cup Chives or green onion, chopped
2 Tbsp chopped Dill
2 hard boiled eggs, cut in halves or quarters, optional

Lemon Dressing:
3 Tbsp fresh lemon juice
3 Tbsp extra virgin olive oil
1 tsp sea salt, or to taste
⅛ tsp black pepper


Dice or shred the 2 large cooked chicken breasts & place into a large mixing bowl. Peel & pit 2 large avocados, slice into bite-sized pieces & add to the mixing bowl. Add 1 cup of cooked corn (freshly cooked corn is best), toss in ¼ cup chopped green onion, chopped bacon, & 2 Tbsp fresh Dill. Add dressing ingredients to a small bowl & stir to combine. Drizzle over your salad & toss. Serve with slices of hard boiled egg if desired.


Notes *You can use rotisserie chicken, cook your own chicken breast seasoned with salt & pepper or use well-drained canned chicken.

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Avocado Shrimp Salad



Ingredients for Cajun Shrimp:
1 lb medium shrimp (31-40 Count), peeled & deveined
1 tsp cajun spice
2 cloves garlic, pressed or grated
Pinch of salt
2 Tbsp unsalted butter
Ingredients for Salad:
1 medium romaine lettuce (5-6 cups chopped)
½ lb (3 medium) Roma tomatoes, sliced
½ medium red onion, thinly sliced
½ English cucumber (or 3 small), sliced
2 avocados, peeled, pitted & sliced
1 cup corn kernels (from 2 freshly cooked cobs)
Ingredients for Cilantro-Lemon Dressing:
Juice of 1 large lemon (3 Tbsp)
½ small bunch of cilantro (1/2 cup finely chopped) or parsley
3 Tbsp extra virgin olive oil
1 tsp sea salt or ¾ tsp table salt
⅛ tsp black pepper


How to make Avocado Shrimp Salad:
  1. Pat dry shrimp with paper towels & place in a medium bowl. Add 1 tsp cajun spice, 2 pressed garlic cloves, a pinch of salt & stir to combine.
  2. Place a large non-stick pan over medium-high heat. Add 2 Tbsp butter & once its melted & hot, add shrimp in a single layer. Sauté 2 minutes per side or just until cooked through. Transfer to a plate & set aside.
  3. Chop, rinse & spin dry 1 medium head of romaine lettuce. You should end up with about 6 cups lettuce. Transfer that to a large mixing bowl. Now add 3 sliced tomatoes, thinly sliced red onion, sliced cucumbers, 2 sliced avocados & 1 cup cooked corn.
  4. To make the dressing, start with 3 Tbsp of fresh lemon juice, now finely chop about ½ cup of cilantro & stir that in. Add 3 Tbsp of olive oil & extra virgin has the best flavor. Season with 1 tsp salt & a generous pinch of black pepper & stir that together.


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Source: Natasha’s Kitchen

Peanut Butter Cheesecake Truffles


Peanut Butter Cheesecake Truffles


1 8oz of philly cream cheese
1 regular size jar of your favorite Peanut Butter
1 Bag of melting Chocolate/chocolate bark
1/2 Cup of Graham Cracker Crumbs
1/4 cup of powdered sugar
Nuts (optional)

Take your cream cheese, powdered sugar & peanut butter in your mixer & whip together using your paddle attachment (you can hand mix if you would prefer) until fully incorporated. Once combined, use your hands to create little balls, about an inch/inch & a half each
Roll each ball in the Graham Cracker Crumbs, then press them into each ball with your fingers (you dont want loose crumbs). Place each of the balls onto a baking sheet lined with parchment paper. Freeze for 1-2 hours (or until solid, if you can wait that long).
Place the melting chocolate or bark in a bowl & microwave for 90 seconds. Stir &, if needed, heat an additional 15 seconds until it’s smooth & creamy. Watch it closely, keep stopping to stir (it burns easily if you use this way).

I recommend using a double boiler, easier & you always get perfect melting chocolate. Using a fork, dip the balls into the melted chocolate. Tap your fork on the side of your bowl to remove the excess. Place back on your parchment lined sheet. Refrigerate until ready to serve.

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Zesty Vegetable Lasagna


Total Time: 2:10
Cook: 1:30
Level: Moderate
Serves: 15



2½ cup ricotta cheese
1 cup pecorino romano cheese
3 clove garlic
1 tbsp. dried oregano
1 tbsp. dried basil
1 large Egg
1 tsp. salt, pepper, crushed red pepper
2 tbsp. extra-virgin olive oil
1 lb. cremini mushrooms
1 large onion
2 red and yellow bell peppers
12 oz. fresh baby spinach
4½ cup marinara sauce
1 lb. no-boil lasagna noodles
1½ lb. fresh mozzarella cheese


Make the fillings: Combine the ricotta & Pecorino Romano cheeses, garlic, herbs, & egg with 1/2 teaspoon each of salt & pepper & the crushed red pepper in a bowl & set aside.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms & cook until golden, about 3 minutes. Add the remaining tablespoon of oil, onions, & peppers & cook until slightly softened, about 4 more minutes. Add the spinach & remaining 1/2 teaspoon each of salt and pepper. Toss & cook until spinach is wilted & tender, about 2 minutes. Set aside.

Assemble the lasagna: Heat oven to 350 degrees F°. Pour 1 1/2 cups sauce into a deep-dish lasagna pan. Layer 5 lasagna noodles over the sauce. Top with half of the cooked vegetables & a third of the mozzarella. Layer with 5 more noodles & spread half the ricotta mixture over the noodles. Top with 1 cup of sauce & add another layer of noodles. Add the remaining vegetables, another third of the mozzarella, & a layer of noodles. Spread on the remaining ricotta mixture, 1 cup of sauce, & the last layer of noodles. Add the remaining sauce and mozzarella.

Cover with foil & bake until bubbly (about 1 hour & 20 minutes). Let the lasagna cool slightly before serving.

✴Timesaver: Make penne with vegetables: Toss 1/2 cup of the ricotta with 1 pound of cooked penne. Stir in the sautéed vegetables & serve with grated Pecorino Romano cheese.

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