Sep 15

Crockpot Stuffed Peppers

Crockpot Stuffed Peppers 2

Is it feeling Fall-ish at all for any of you yet?  Maybe with the kids going back to school and possibly cooler temperatures.  But here in Florida it is still a hot, humid 95 degrees most days.  So either way, a warm and cozy meal that doesn’t heat up the house works for us all!  :-)

Crockpot Stuffed Peppers

How to make Crockpot Stuffed Peppers:

Head over to Day2DayJoys where I am contributing today for the full recipe!

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Sep 04

Banana Walnut Protein Energy Bites

My six-year-old son is always asking for no-bake recipes. :-)  He loves to help out in the kitchen and no-bake recipes are a perfect way for him to do it all by himself.  We often sit together looking at the pictures in cookbooks or scroll through the thousands of amazing ideas on Pinterest.  We like to experiment and come up new recipes…sometimes that works…sometimes, not so much!

Here is our latest creation we came up with last night.  What he didn’t munch on and pass out to family members last night, he finished off for breakfast this morning.  YUM!

Banana Walnut Energy bites

Banana Walnut Protein Energy Bites 3

Banana Walnut Protein Energy Bites Title


1 Ripe Smashed Banana

1 Cup Rolled Oats

1/4 Cup Chopped Walnuts

1/2 Cup Natural Peanut/Almond Butter

3 Scoops Vanilla Protein Powder (about 6 Tbsp)

Mix all ingredients together.  If you prefer a more fine/smooth texture, blend all or part of the oats into a flour with a blender or food processor. Use a small scoop to create bite size portions.  Dip scoop in coconut oil if bites don’t come out smoothly.  Scoop onto a platter, cover and then place in the refrigerator for 30 minutes before enjoying.  Should keep in the fridge for at least a week or so.

Super simple, perfectly portioned energy bites :-)

Banana Walnut Protein Energy Bites Mixed

Banana Walnut Protein Energy Bites 2

Banana Walnut Protein Energy Bites

Blessings!  ~Kelly

  REmedies, Recipes and Real Life on FACEBOOK





Jun 12

Spicy Zucchini Boats

Hi Friends!  I am super excited today to introduce you to a blogger friend of mine who will be a monthly featured contributing writer!  She is on an amazing and challenging adventure and has so much to share with you all!  You will be blessed by her homesteading ideas, recipes and other awesome ideas on her blog, be sure to stop by to say HI at Pioneer Momma!!

Also, I am looking for a few more contributing writers!  Anything that fits into Remedies, Recipes and Real Life…kids, homeschooling, christian faith, etc.  

If you are interested, please e-mail me at

Spicy Zucchini Boats by

Hey everyone! I’m Ashley from Pioneer Momma. I’m a part-time nurse, and full-time momma. My fun little family consists of Hubby and my 9-year-old son Bubba (an affectionate nickname, of course), and we are on a mission! We have decided that the congestion of the city life is not for us. My son was diagnosed with autism and other special needs within the last couple years, which led to a long road of researching and experimentation. What we have noticed is that he thrives on routine and simplicity. The noise, pollution, and bustling of the city is quite the opposite of what works for him. We’re making the switch from processed to homemade, pavement to grass, chemicals to natural, and noisy to peace and quiet. I love to meet other people, and am so honored to be a contributor to Eyes on the Source! Kelly is an awesome person, with a wonderful blog, and I look forward to sharing and meeting all of you as well :-)

This year we have planted our first garden. We were lucky enough to get a double plot in a community garden near our house, and it has been so cool! Forgive me while I do a happy dance, but I am one of those who usually has what you might call the opposite of a green thumb. Nothing tends to last very long! However, the year since we have decided to make the life change to simplicity, I have been studying like a mad woman. And guess what?? Hard work pays off! Our garden is totally thriving, and I couldn’t be prouder. Not only does it give me a sense of accomplishment, but Bubba is super focused and calm when we visit and he can weed and plant in peace. He says it’s his “therapy” :-).

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The biggest grower we have now is our zucchini. About every two days we come home with 4 or 5 more big honkin’ things, and it has forced me to get creative with recipes. The first one on my list is a simple one, but really filling and nutritious. Whether you call them boats or stuffed, these babies are chock full of goodness. I like to call them Spicy Zucchini Boats.

Here’s what I did:


4 large zucchini

1/2 large yellow onion

2 tbsp minced garlic

1/2 green bell pepper

1 Serrano chile

1/2 tsp basil

3 Roma tomatoes

5 white mushrooms

about 1 lb ground Italian sausage

salt and pepper

olive oil (evoo)

Parmesan cheese to garnish


1. Preheat oven to 350 degrees Farenheit.

2. Rinse and pat dry the zucchini. Slice them in half hot dog style. With a regular spoon, scoop out the center of the zucchini and set aside. You should have some pretty great looking canoes now.

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3. Brown the ground Italian sausage in a pan with a small amount of olive oil and set aside. Meanwhile, dice the clean onion, peppers, mushrooms, tomatoes, and zucchini centers (that you had scooped out and set aside).

Spicy Zucchini Boats by

4. Sautee these in a large pan in about a tbsp of olive oil. Mix meat and veggies together, cooking on low. Add basil and salt and pepper to taste.

Spicy Zucchini Boats by

You can see here that I sliced my green peppers. Hubby prefers the taste of them, not the actual peppers, and asks that his get taken out. I’ll get him to eat those things one day!

5. Place the zucchini halves in a lightly greased casserole dish. Fill generously with sausage mixture and bake uncovered, for about 35 minutes, or until zucchini is tender.

Spicy Zucchini Boats by

6. About 5 minutes before cooking time ends, sprinkle boats with Parmesan cheese (and optional bread crumbs), and place back in oven.

7. When finished, let cool some, and enjoy!

Spicy Zucchini Boats by

My son loved this recipe, and so did Hubby and his mom. Even I ate the entire thing, and I used to be known for an aversion to veggies. It is super healthy, and really delicious. You could even try these on the grill this summer!

Hope y’all enjoy, and thanks again for letting me share with your readers, Kelly!

So yummy, Ashley!  Thank you so much for sharing with us!  I am rather jealous of your garden!  Be sure to stop by and get to know Ashley more at

REmedies, Recipes and Real Life on FACEBOOK

May 16

Parmesan and Pepper Zucchini Fries

So, about 6 months ago I gave up most dairy products. (you can read about that HERE)  But every once in a while a dairy treat is in order.  Such as…zucchini and parmesan!  I don’t know what it is about this combination, but oh, YUM!!

Parmesan and Pepper Zucchini Fries Title 2

Parmesan and Pepper Zucchini Fries


2 Medium Zucchinis

2 tsp fresh ground pepper (or to taste)

2 Tbsp grated Parmesan ( fresh or powdered)

Tbsp Coconut Oil

Cut off the ends of the Zucchinis, cut them in half and slice into “fries.”  Heat Coconut Oil in a large skillet.  When hot, add sliced zucchini fries.  Season with ground Pepper, then toss and flip until brown (5 minutes or so).  Lastly, add Parmesan and cook for another minute or two.  Serve right away.

Parmesan and Pepper Zucchini Fries 1

Parmesan Pepper Zucchini Fries 2

Paremesan and Pepper Zucchini Fries 4

Parmesan and Pepper Zucchini Fries

Zucchini and Parmesan!  Don’t you agree they are the perfect pair??  :-)

Blessings! ~Kelly

REmedies, Recipes and Real Life on FACEBOOK

May 05

Spaghetti Squash and Grilled Vegetables

I had not tried spaghetti squash before, but it is surprisingly good.  It tastes kind of like acorn squash, but in a noodle-ish form :-)  It is also very easy to cook, I just threw it in the crockpot for the day!  Makes a delicious and healthy alternative to pasta.

Spaghetti Squash With Grilled Vegetables

Spaghetti Squash With Grilled Vegetables


1 Medium Spaghetti Squash (serves 2-3)

Fresh Sliced Vegetables (Zucchini, Carrots, Peppers, Broccoli, Cauliflower, etc.)

Optional~ Fresh chopped herbs such as Basil, Cilantro, Oregano

Fill the bottom of the crockpot with 1-2 cups of water.  Place whole, washed Spaghetti Squash into crockpot.  Cook on low for 8-10 hours or on high for the first two hours to speed things up.  I wouldn’t cook on high the whole time or it may burn.

 When the squash is soft, carefully remove from crockpot (it will be VERY hot).  Before you slice open the squash, thrown your vegetables on an indoor or outdoor grill for 15 minutes or so.  Slice open squash at the center, NOT end to end.  Gently pull out the strings of the squash.  It should fall apart easily.

Toss with grilled vegetables and fresh herbs.  I had thought I might add olive or coconut oil, but it was very moist and didn’t need it.  Too easy, right?

Spaghetti Squash With Grilled Veggies

Spaghetti Squash With Grilled Vegetables 2

 Blessings!~ Kelly

REmedies, Recipes and Real Life on FACEBOOK