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Category Archives: Recipes

This smoothie has been my breakfast almost every morning since the juice fast! It’s quick, healthy AND it actually keeps me full until lunch! I make this super easy smoothie in my magic bullet blender but any blender will do…

-1 large ripe banana
-crushed ice
-scoop of almond butter
-soy milk


-Fill the bottom of the cup or blender with crushed ice (or ice cubes and crush them up a little). I use about 1/2 cup of ice, you can adjust this depending on how thick/icy you want your smoothie.

-Peel the banana, cut or just pinch the banana into several pieces and add to blender

-Add a scoop of almond butter, I use somewhere between 1-2 tablespoons.

-Pour in some soy milk, I use about 1/2 cup. Again, just adjust this depending on how thick you want your smoothie.

-If there’s space at the top of my magic bullet cup I’ll top it off with a little more crushed ice.

-Blend and enjoy!

I recently got some Aria Protein Powder – yummy Vanilla flavored – and have started adding that to a post-workout smoothie. I did pretty much everything the same as above but added 20-30 frozen blueberries and 2 scoops of the protein powder (I call that one Vananaberry – bahaha). Today I made it with just ice, protein powder, strawberries, blueberries and soy milk. Can’t wait til summer when I can get fresh, juicy strawberries!

Anybody else have a tried and true smoothie recipe? Or an unexpected delicious ingredient?


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Since I did the 7 day juice fast and embarked on a low fat, low sugar, clean diet I’ve been trying to alter my favorite recipes. Some still need more tweaking…such as the (very dry) peanut butter cookies that went into the trash last week 😦 Throughout the week I’ve been making a banana smoothie every morning for breakfast (I’ll share that soon), but on the weekends I like something a little more time consuming and hearty. So I set out to create a delicious and HEALTHY pancake recipe…I compiled and combined several recipes and made a few changes of my own and tried round one of Hearty Pancakes…and the search ended, they were yummy! So naturally, I couldn’t wait until Friday to share my recipe…Enjoy~~


– 2 eggs, lightly beaten

– 2 cups soy milk (I used vanilla, but plain is fine too)

– 1/2 cup wheat germ

– 2 teaspoons baking powder

– 1/2 teaspoon salt

– 1  1/2 cups whole wheat flour

– 2 packets stevia (this measured out to be just under 1 tsp)

– Optional: You can add 2 tablespoons of canola oil if you prefer thinner, crisper pancakes. This is a very thick batter, so even adding the oil will not make them as thin as traditional pancakes. I made half without, then added 1 tablespoon of oil to the remaining batter for experimental reasons and both were yummy.


– Whisk eggs in medium mixing bowl– Add all ingredients to mixing bowl and combine with hand mixer-Use a measuring cup to scoop 1/2(ish) cupfuls of batter onto a skillet or griddle heated to medium-Flip when the little bubbles that form begin popping– Flip and cook for about an equal amount of time on the other side…I just peel up the edge with the spatula to checkThis recipe made 9 pancakes (I dropped one on the floor…the dog approved)

I planned on topping these with fresh fruit but the blackberries and raspberries I got 3 days ago were furry 😦 So (a small amount of) maple syrup it is…

AND I get to squeeze in a little bit of organization! Since it was just me eating these this morning (well, and the dog) I had six pancakes left over. I packaged the pancakes two to a bag on small paper plates for a quick weekday breakfast! Not sure how well they will heat up so I’ll come back with an update, I froze one bag to test that out too.


…speaking of organization, I have been working on an awesome bedroom closet project…details this week!


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A few weeks ago I made pickles for the first time ever! As soon as they sealed I tucked them in the back of the cabinet and tried to forget about them for a few weeks…it worked because it’s been 5 weeks and I just saw them and realized – it’s time to eat the pickles!! Being my first pickle making experience I decided to use the Ball Kosher Dill Pickle Mix, next time I plan on mixing my own spices. I used the small batch packet…I followed the directions on the back of the Pickle Mix but here’s a rough outline of how it went down…

Wash and cut the cucumbers, I laid a jar on it’s side on the counter to measure the length of the spears

Add pickle mix to water and vinegar on stove

(I sware I wash my pots and pans)

Pack spears into jars and ladle hot pickling liquid into the jars. Process in hot water bath for 15 minutes.

Now the hardest part…wait 4-6 weeks…I’m tellin’ ya…it’s super easy! If you’ve never made pickles and have always wanted to give it a try, I highly recommend goin’ for it!


I’ll start by saying YUM! I love pickles so I don’t know that it would take too much to please me though. I did notice that they could use a bit more crunch, next time I will add a bit extra pickle crisp. I would also like to add some fresh dill and, as I said, experimenting with my own spice concoction. Other than those couple things I would have to say I’m pretty pleased and am already thinking about the next batch!

Anybody made pickles lately? Have any tips or ideas about pickle making?


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Here’s a quick, easy and delicious breakfast or snack…This is perfect to make when you only have a few minutes but want a “wholesome” breakfast!


-One egg

-One slice of your favorite bread

-Feta cheese (or shredded if you prefer)


-Spray oil



As you can imagine, very simple directions…

-Spray pan with oil-Use cap of spray oil to cut a circle out of the center of your bread-Turn burner on Med-High and fry the bread for just a minute by itself-Crack egg into center of bread, don’t worry if some spills over…and try not to bust the yolk like I did!-While that’s cooking, butter up the bread circle and toss it in the pan too!-Depending on how runny you like your egg, flip the bread after a couple minutes.

-Crumble feta on top and add some pepper-Cook until egg is consistency you like…


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Finally pulled out the ol pasta machine!

After making ricotta cheese from this recipe here (YUM!) I was instantly motivated to make some sort of pasta to stuff it into…ravioli!

They weren’t all beautiful, and the sauce was better than it’s how it all went down…



-1  3/4 cups flour, plus extra for dusting

-Pinch of salt

-2 eggs, lightly beaten


-Measure and sift flour and salt onto the counter, yep…right onto the counter.

-Make a well in the center and pour in eggs…-Using your fingers start to add the flour into the egg, I don’t think there’s really any easy way to do this…just work quickly before the egg runs halfway down your counter!

-Knead for about 10 minutes.

-If your dough is too soft, add more flour. If it’s too firm, add a little water.

-Shape dough into a ball and wrap in plastic wrap, let rest on counter for 15 minutes.




-1 portobello mushroom

-1-2 tbsp. olive oil (or butter)

-2 cloves garlic

-1 cup ricotta

-1/2 block of frozen spinach  (A note on the spinach: I would recommend using cooked fresh spinach…although the end result was still very tasty, I think it would have tasted a lot…well, more fresh.)


-Chop up and saute the portobello in olive oil until they get all juicy…

-Prepare the spinach (thaw or cook depending on which route you went). Then chop it up…

ignore the portobello chunks on the knife 😉

-Mix the portobello, spinach and ricotta…

now refrain from eating that with a spoon 😉



-Prepared pasta dough

-A Pasta machine

-Extra flour for sprinkling on counter, pasta and machine to keep everything from sticking


-Pinch off half or 1/3 of the dough ball (leaving the rest in the plastic so it doesn’t dry out)

-Set the pasta machine to the thickest setting (Mine is a #7, you may want to read directions for yours).

-Basically, feed the dough into the rollers…-Fold it over and run it through on the #7 (or thickest) setting 2-3 more times

-Adjust down one thickness and run the sheet through 2-4 times, and so on until you get to the thinnest setting. This may mean cutting the sheet in half as it gets stretched out, just lay the other half on the floured counter and pick up with that sheet on the thickness level you were on.-Now here’s where I learned a few things…I did some online research on how to go about making the actual ravioli. First I tried this method…Line one sheet with “piles” of the filling, wet the area around the filling (with fingers or pastry brush) so pasta will stick together, then place the other sheet down on top and cut around each “pile” with a pizza cutter. Sounds easy enough right? Well not for me, I lost about half of my ravioli due to rips and oozes –not really lost, we fried ’em in some oil while waiting on the others to cook 🙂 One of my problems in doing it this way was that massively crooked edge on the top piece of rolled out dough, the other was trying to make sure every edge stuck down the right way at the same time…without ripping the sheet!
As I started on the next sheet, Mr.Logical suggested to do one row of filling down the middle, cut each one out and then wet edges and fold over! Genius! -I played with all kinds of different ways to “seal” these up, technically just the water and pressing it together is enough but I was too afraid of all of my hard work ending up as a watery soup when we cooked them. In the end, I prefer to just use a fork to crimp the edges…

-Carefully cook your pasta in a large pot of boiling water, remember that fresh pasta will cook faster.

-When they are done carefully scoop each ravioli out with a large slotted spoon, drain in a colander and place on plate.

-Top with sauce and freshly grated parmesan!


So I wasn’t a huge fan of the sauce I made…basically I made an alfredo based sauce, sort of. I simmered some garlic and butter, and added some cream and parmesan. I’m being vague partly because I didn’t really measure any of it out and partly because I have a better sauce to suggest…



-Mushrooms, I used baby portobello, but any will work

-1 cup heavy whipping cream

-Pepper (and salt, if you prefer)

-1-2 tablespoons of flour (if necessary…read below)


-Chop up and saute the mushrooms until they get all juicy – add minced garlic if you want (deja vu right?)

-Add cream and simmer until sauce begins to thicken.

-If sauce doesn’t thicken to your liking, stir in some flour – 1 tablespoon at a time.

-Add salt and pepper as you wish.

ENJOY!…and have a lovely weekend…

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Welcome to the first ‘Foodie Friday’ post! Around here Fridays are dedicated to all things food and food related 🙂

This Friday’s post is for our canine friends…

Basic Homemade Dog Biscuits

2 eggs

1/4 cup milk

2 cups whole wheat flour

3 tablespoons wheat germ 

Preheat oven to 350. Blend eggs in mixing bowl.

Add wheat germ and milk

Stir until smooth. Add whole wheat flour and mix using your hands

Pat dough to 1/2″ thick and as wide as your bone shaped cookie cutter is long. If you don’t have a bone shaped cookie cutter (me) just try your best to cut bone shapes, or use a shot glass to cut out small circles. I recommend working fairly quickly when doing this, once the dough dries it is very crumbly and hard to work with/reshape.

Place dough 1 inch apart on an ungreased cookie sheet.

Bake for 20 minutes on one side, then turn over and bake another 20 minutes.

Remove from oven and let cool on wire rack.

Hope your doggies enjoy — I know mine sure did!

Next week on Little Mrs. Organized…

With the results of the poll saying that the bedroom is in need of the most organizational help (the kitchen wasn’t far behind)…All of next week will be focused on the bedroom, so make sure to stop in for some tips on bedroom organization!

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