No woman no Chai

Due to a lack of sleep because of night interruptions with a teething baby who also can not breathe through his stuffy nose, I feel like I am letting things go. I didn’t bother with make-up today, after I realized my hair hadn’t been washed for more than 2 days and both older kids should have their noses wiped and faces washed, but heh, I don’t care, I have no energy. Though I vacuumed yesterday morning at 6:45am like a mad woman, and had the whole house cleaned before 8am, I feel as though I am slipping. It also doesn’t help that I bought a different Chai tea that doesn’t taste anything like Chai tea, so I don’t even have my normal tea fix to reward myself with. Is this the real issue? Is this perhaps the reason why I feel blah? 3 won’t stop crying and 2 can’t ever be full. What the heck? All I want is nice cup of chai, a sleeping baby, and bag-less eyes. The countdown is on. In two more hours I will be running. I don’t need to escape my life, I embrace it, I just need to get out from the trying and the crying. I need a 25 minute recharge. Tonight’s dinner? Well, being that it is Wednesday, we are going to have chicken fajitas with black beans. We have our home group this evening, in which I have prepared the cookies, already. They actually taste super good when frozen. I love frozen treats. I just grab one out from the freezer and mmm, so yum. They are the vegan ones from “One too many” entry. There is nothing like frozen chocolate chips.

Not So Basic Fajitas with Black Beans on the Side

2-3 boneless, skinless chicken breasts
Taco Seasoning
1/2 cup red onion, sliced
1 red, orange, or yellow pepper, sliced lengthwise
grapeseed oil
sea salt and pepper
1-2 cups shredded Monterey jack, cheddar or both
sour cream
1 tablespoon of grapeseed oil or coconut oil
1 can of black beans
2 tbsp cilantro

How To Play:
Cook the chicken until no longer pink in a large skillet. Add taco seasoning. While the chicken is cooking, begin heating a medium skillet with about 2 tablespoons of grapeseed oil. Once the oil is heated, add onions and red pepper and about a teaspoon of sea salt. Let the peppers and onions cook until translucent and tender, add fresh ground pepper. Heat a tablespoon of coconut oil in a saucepan, add the black beans and heat thoroughly. Add cilantro, salt to taste and about 1/8 cup of cheese. Stir until well combined. Prepare tortilla by adding a fair amount of chicken, peppers, onions, guacamole, sour cream, cheeses and salsa. Wrap and serve with black beans on the side.


Oh She Glows Hummus

I just got back from the Dermatologist and it was reassuring to some small degree that the spots on my face, which were not there when I was in my twenties, is a completely normal thing for people who are blue eyed, fare skinned, and in their thirties…They gist of his message was this… I am aging.  Lately, I have been thinking a lot about my mom.  Especially during the days when I was young, did she feel the way I feel now?  I used to think she knew all the answers and was untouchable by people who were mean.  She came across, to me, as fearless, well, fearless regarding people, the thing I was most fearful of when I was young.  Now, I look at myself in the mirror, with my lines and spots and my favorite lipstick, and in my head I am the same me.  I feel as though I haven’t aged.  I am 11, I am 15, I am 20, but I am really in my thirties.  I don’t know all the answers.  I am not untouchable, and yes, I still have a slight fear of people, so hide under the label of shy, however, my mom paved a way for me to be a mother to my kids.  She exhibited a confidence that made me safe.  I pray that I will do the same for my own children.

After seeing Dr. Dermatologist, I made Hummus, from Oh She Glows.  It is a great snack and I ended up just eating it as my lunch.  I added a wee bit more of lemon juice and one spoonful more of Tahini with a dash more of salt.  Costco has these amazing cracker tortilla chips made by Food Should Taste Good.  They work really well with the spread, as well as peppers and carrots.

Oh She Glows Hummus


  • 2 cups cooked chickpeas, liquid reserved and set aside
  • 1 tsp kosher salt, or to taste
  • 2 garlic cloves
  • 1/3 Cup tahini
  • 7-8 tbsp freshly squeezed lemon juice
  • 2 Tbsp reserved chickpea liquid (or water)
  • 4-8 drops of Tabasco or hot sauce, to taste
  • Olive oil, for drizzling
  • Paprika, for garnish

How To Play:

Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed. Now add in salt gradually, stopping to taste as you go. Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika. Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container.