Lisa’s Macaroni Salad

I made this macaroni salad tonight and it was a hit with the fam 🙂 they told me it tasted like my deviled eggs. So easy and very yummy. See note at the bottom

Lisa’s Macaroni Salad

What you need

6 large eggs hard boiled
1 package of egg noodles cooked
salt and black pepper to taste
2 tbsp mustard
1 cup mayonnaise
3 medium dill pickles chopped
2 green onion chopped
2 ribs celery chopped
2 small cucumbers chopped

In a large bowl add cooked macaroni, dill pickles, onion, celery, and cucumbers.

Slice eggs in 1/2 and put the yolks in a bowl and set aside. Chop up egg whites and add them to the macaroni.

Smash egg yolks with a fork, add mustard, mayonnaise and salt and pepper to taste. Mix together well.

Add the mixture to your macaroni and mix well. Sprinkle top with paprika and top with chopped chives if desired.
Enjoy 😊
Note: I made 2 of these salads and the one I only had macaroni, eggs and added relish but made the dressing the same as Barry doesn’t like dill pickles, onions or celery. It was very yummy as well and the only reason I used egg noodles was bc that’s all I had, grocery shopping day is coming soon. You could use a 1/2 of a large cucumber too 🙂

Easy Beef Stroganoff

Easy Beef Stroganoff

2 lbs beef stew meat or 2 lbs beef chuck, cubed
2 cans cream of mushroom soup
1/2 package onion soup mix
1/2 cup water
wide egg noodles
Crock Pot: Rinse and drain cubes well.
Add all ingredients into crockpot.
Cook on low for 8-10 hours.
Serve over noodles.
Oven: Rinse cubes well.
Add all ingredients into casserole dish.
Bake, covered at 350 degrees for 3 hours.
Serve over noodles.

Mexican Chicken

Now this was the best ever and so easy to make and the fam loved it 🥰❤️
💗 Don’t forget to share to save💗

Mexican Chicken

What you need
Boneless Skinless Chicken Breast (as many as you need to feels your family)
Taco seasoning
1 jar of Salsa (I used my homemade salsa)
Mexican cheese (I used Kraft)
Green onion chopped up

Preheat oven to 375. Line a cookie sheet with tinfoil and spray with cooking spray. Season chicken with taco seasoning, place on the prepared cookie sheet, spoon salsa on top of the chicken. Bake for 40 minutes. Remove from oven and Place a good amount of cheese on top, top with green onion, put it back in the oven for about 5 minutes or till cheese is melted 🙂

Lisa’s Italian Cheese Stuffed Meatloaf

I made this tonight and it was a hit. Sharing my recipe with you 🥰

Lisa’s Italian Cheese Stuffed Meatloaf

What you need

3 lbs lean ground beef

2 eggs

1 cup of Italian style bread crumbs

2 tsp basil

2 tsp oregano

2 tsp garlic (I use granulated garlic)

2 tsp pepper

2 tsp parsley

A bag of mixed cheese that’s good for lasagna

1 jar of your fav spaghetti sauce, I used Classico 3 cheese

Preheat oven to 375. Spray a 9×9 square pan well with cooking spray. In a big bowl mix together everything except for the cheese and sauce. Mix well with hands and place about 1/2 of the meat mixture in your prepared pan. Put 2 good size handfuls of cheese on top and then place the rest of the meat on top sealing the edges together well. I leave about 1/2 an inch of room around the whole loaf. Pour jar of sauce over top, cover with tinfoil and bake for about 45- 50 minutes, remove tinfoil and put some more cheese on top and bake another few minutes until cheese is melted.


One Pan Baked Fajitas

One Pan Baked Fajitas


2 lbs of chicken breasts (or chicken tenders)

1 pkg of taco seasoning

1 cup of salsa

1 red pepper, sliced

1 yellow pepper (or green pepper), sliced

½ onion, sliced

2 Tablespoons of olive oil


Just lay the chicken down in a baking dish. Sprinkle with ½ package of taco seasoning. Cover with your cut up veggies. Drizzle the olive oil over top.

Bake at 375˚ 45 minutes or until your chicken is cooked through.

Serve on warm tortillas with cheese and your other favorite toppings!


Lisa’s Quick and Easy Chicken Stir Fry and Rice

Looking for a quick and easy and healthy weekday meal, here you go, my kids love when I make this 🙂

Lisa’s Quick and Easy Chicken Stir Fry and Rice

what you need for the stir fry
3 chicken breasts cut into strips (i use boneless)
1 can sliced mushrooms drained
1 onion chopped
1 carton of low sodium chicken broth
1 bag frozen veggies (i used one with broccoli, cauliflower and baby carrots)
olive oil
soy sauce
Worcestershire sauce
salt and pepper to taste
cornstarch or flour to thicken

Heat a big frying pan or a wok, I have a big frying pan I use that’s really deep. Once heated add olive oil, when oil is heated add your chopped onions and sauté for about a min, add your chicken and mushrooms cook till no longer pink, add chicken broth, a few shakes of Worcestershire sauce and a few shakes of soy sauce salt and pepper to taste, add veggies and stir well, cover and simmer for about 10 min stirring occasionally you want to make sure the veggies are cook, not mushy still crisp. Mix cornstarch and a bit of water to make a paste (or use flour, if using flour make sure you get all the lumps out and its smooth ) I use corn starch as I find it thickens quicker and fewer lumps. Pour paste into your stir-fry as you stir continually to make sure your sauce thickens evenly. Once thickened remove from heat. serve over rice. ~Enjoy~

Endocannabinoid system and How it Works


The endocannabinoid system is perhaps the most important system involved in establishing and maintaining human health. The ECS is involved in regulating a variety of physiological and cognitive processes including fertility, appetite, pain-sensation, mood, and memory. With its complex actions in our immune system, nervous system, and all of the body’s organs, the endocannabinoid system is literally a bridge between the body and mind. By understanding this system, we begin to see a mechanism that explains how states of consciousness can promote health or disease.

Found on the surface of your cells, cannabinoid receptors are present throughout the body and “listen” to the environment around each cell. Information on current conditions is transmitted to the cells by cannabinoid receptors, and therefore they jump-start the proper cellular response if necessary. Properly functioning receptors create homeostasis in the body’s cells to keep you healthy and operating at your peak. The most-studied receptors are CB1, found mainly in the nervous system, and CB2, which occur in organs like the stomach, heart, and liver.

  • Present in all humans, vertebrates, and many invertebrates
  • Consists of CB1 & CB2 receptors
  • Receptors exist throughout the body in the brain, digestive system, lymphatic system, nervous system, etc.
  • Taught in only 13% of medical, nursing & pharmacy programs
  • Responsible for homeostasis; regulation of breath, inflammation, immune response, mood, pain, GI motility, neuroprotection, hormone balance, circadian rhythms, blood pressure, tumor surveillance, and reproduction.
  • Can be activated by exercise, e.g. “runner’s high”, or during osteopathic manipulation and acupuncture

Do You Get Enough Sleep?

Imagine how many more aren’t suffering from a chronic issue, and just aren’t getting enough sleep! Sleep is essential for your body to function properly, there have been several studies on how sleep, or lack thereof, can directly affect your health.

A study published Jan.14 2019 in the Journal of the American College of Cardiology suggests chronic lack of sleep and poor sleep quality raise the odds of fatty plaque accumulation in arteries. The study couldn’t prove cause and effect, but people who slept less than six hours a night were 27% more likely to have body-wide atherosclerosis than those who slept seven to eight hours a night.

Adequate sleep is necessary for many functions throughout the body. Lack of sleep, on top of making you feel bad and increasing feelings of stress, can actually change the way your body works. This affects almost every system in your body.

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Fully Loaded Baked Potato Salad

Fully Loaded Baked Potato Salad

8 medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste

1. Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook!

2. Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip step 2!

3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, and cheese. Salt and pepper to taste – I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just use regular table salt and pepper.

4. Top with extra shredded cheese and bacon and serve!

Ham & Cheese Egg Cups

These are the best ever and so easy to make and low carb too 

Ham & Cheese Egg Cups

What you need

12 slices ham
1 c. shredded cheddar
12 large eggs
black pepper

Preheat oven to 400º and grease a 12-cup muffin tin with cooking spray. Line each cup with a slice of ham and sprinkle with cheddar. Crack an egg into each ham cup and season with salt and pepper.
Bake until eggs are cooked through, 12 to 15 minutes (depending on how runny you like your yolks).
Garnish with parsley and serve.
So easy and sooo yummy