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Make big pots of soups and freeze in silicone muffin pan. Pop them out and store in freezer… reheat in a mug for a quick delicious meal :)

Make big pots of soups and freeze in silicone muffin pan. Pop them out and store in freezer… reheat in a mug for a quick delicious meal :)

mango-date muffins

Mango - Date Muffins
Inspired by Fresh Mango Bread from Baking: From My Home to Yours by Dorie GreenspanYields 18 jumbo muffins

4 eggs + 1 egg yolk
1/3 cup canola oil
3 3/4 cups flour
1 1/2 cups sugar
3/4 cup brown sugar, firmly packed
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 tsp ground ginger
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
2 1/2 - 3 cups diced, peeled mango (about two mangoes)
1/3 cup diced dried dates2 T dark rum
1 T orange zest
Soak chopped dates in dark rum in a small dish until softened.  Preheat oven to 350 degrees.  Spray muffin tins with baking spray or butter and flour.  Whisk together eggs and oil in a small bowl.  In a large mixing bowl, combine flour, sugars, baking powder, baking soda, and spices.  Pour the egg mixture over the dry ingredients and stir just until combined, either by hand with a wooden spoon or on low speed in mixer.  The batter will be thick.  Drain dates and add along with mango and orange zest and stir to distribute.  Spoon batter into muffin tins, filling about 2/3 of the way full. 
Bake the muffins about 25 minutes until golden brown. 

super cool fall sugar cookies

1. Divide sugar cookie dough into four parts and tint each with food coloring.
2. Create a multicolored patchwork by pressing pieces from each batch together on lightly floured parchment paper.
Smooth with rolling pin. Chill for 15 minutes, then cut out cookies.

chicken fajita quesadillas

Chicken Fajita Quesadillas
Chicken:2 boneless, skinless chicken breasts1/4 cup lime juice 1 tsp cayenne pepper1 tsp ground cumin1 clove garlic, minced1/2 tsp salt
Cut the chicken into approximately 1” chunks and sprinkle with salt.  In a large Ziploc, combine lime juice, garlic and spices, add chicken and let sit about 15 minutes while you prepare the remaining ingredients.
Quesadillas:4 large flour tortillas1 bell pepper1/2 onion2 jalapeno peppers1 cup cheeseHandful of cilantro1 T canola oil plus more if desired for cooking quesadillas
Slice bell peppers and onions into long thin strips.  Grate cheese and set aside. 
Heat a large skillet over medium high heat with 1 T canola oil, add chicken, peppers and onions and cook about five minutes, turning occasionally until cooked through.  Wipe out skillet with a paper towel and reduce heat to medium-low.  You can add a little oil to the pan, but I don’t usually think its necessary and I prefer to save the calories and fat. 
You have two options for assembling the quesadillas.  You can use one tortilla and put the filling on half and fold it over - which does make it easier to flip the quesadilla - or build the quesadilla on the entire tortilla and then cover with a second tortilla.  I use both methods, it just depends on the day.  To assemble, layer on chicken, peppers, onions and jalapenos and top with cheese.  Tear cilantro and sprinkle over the top.  Fold or cover and transfer to skillet.  Cook about 3-4 minutes per side, until cheese is melted and tortilla is golden brown.  Cut into wedges and serve.

cucumber salad with dill dressing


  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 2 tablespoons chopped fresh dill, plus more for garnish (optional)
  • Coarse salt and ground pepper
  • 4 to 6 Kirby cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise


  1. In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.
  2. Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours.

quick chicken salad

  • 2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken)
  • 3/4 cup light mayonnaise
  • 1 cup red grapes, halved
  • 1 green onion, diced
  • 1 stalk celery, diced
  • 1/2 cup diced apple
  • salt and pepper to taste
  • pecans or cashews, optional
  1. In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper.  Combine until well blended.
  2. Serve on rolls, bread, or croissants sprinkle with some cashews or pecans.  

s’mores cups

7  whole graham crackers (1 cup finely crushed)1/4 cup powdered sugar6 tablespoons butter, melted4 bars (1.55 oz each) milk chocolate candy, divided12 large marshmallows
Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl.
Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or until set. Makes 24 cups, 100 calories each.

ranch crock pot pork chops & parmesan potatoes

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.

Roasted Garlic

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

*You may want to double the cream of chicken soup & ranch seasoning… if you like gravy a lot.