Free Just Go Girl Sample Pad


Designed for the active woman, try this product FREE now. More products available online. Head over to Just Go Girl‘s website and fill out the short form to get your sample mailed to you!


Leap Year Babies Get Free Meal at Hard Rock Cafe


Okay, here’s something cool. So instead of hearing all of the corny jokes on your birthday about how old you REALLY are, head to the nearest Hard Rock Cafe and score a free meal. No purchase necessary but you will need your government issued I.D. showing your date of birth. Visit Hard Rock Cafe‘s page for a list of entrees you can choose from. Enjoy Leaplings!!


White Bean and Kale Soup


white bean souop

Sooo….yeah, even though Punxsutawney Phil (which is apparently the groundhog’s name) promised us an early spring we are currently in a blizzard right now. I’m not gonna lie, my feelings are kinda  hurt. I was getting used to 50 degree days and wearing light jackets instead of eskimo gear. But nooooo….apparently God felt that the winter we got wasn’t good enough so we’re getting hit with some last minute crap weather.

As some of y’all may or may not know, I usually make a menu at the beginning of the week (I’ll make a future post about that). It just so happened that what I had planned for tonight’s meal was White Bean and Kale soup. Is that not perfect for this weather? I would say that worked out nicely.

This is a pretty easy meal to make and doesn’t take much time at all so if you’re in a hurry or running late to your PTA meeting this would be perfect. Thankfully, they cancelled after school tutoring for my high schooler and gymnastics for my oldest daughter due to weather so I didn’t really need to rush or anything.

This soup is very warming and packed with tons of protein!


  • 3 tbs olive oil
  • 2 large onions,diced
  • 6 garlic cloves, minced
  • 64 oz veggie broth
  • 6 cups kale, chopped ( I prefer Tuscan but any kale will work)
  • 2 (14.5 oz) cans of diced tomatoes
  • 4 cups cooked cannelini beans (or 2 (14.5 oz) cans drained and rinsed
  • 3 carrots, sliced
  • 2 tsp basil
  • 2 tsp oregano
  • 2 tsp thyme


In a large pot heat oil on medium high

Add onions and carrots and cook for 5 minutes, stirring

Add tomatoes, kale, then broth and cover pot

Cook for 10 minutes or until kale is tender

Add beans and cook for another 5 minutes





Why Shop Local?

I mean, first off, why not? Your community is where you live, where the people you love live and where your family is building a life. I think supporting our own is one of the most important things we can do in life. We all need each other. Okay, so I get it. You may like to shop at Walmart because you can shop whenever you want and it seems convenient and you like to get good “deals.” But, seriously, let’s think about this. When you shop at chain you are more than likely buying imported products (sometimes from sweatshops) at what may seem like a saving to you but then where does that money go? I’ll tell you where it goes; to the corporate offices, with these big shots that are already rolling in money. You’ll never see the money that you work so hard for in your community again. And those savings? Pay attention to prices over time. Big chains always drive prices up, slowly but surely, as they control more of the market. A few  years ago you may have gotten Walmart bread for 97 cents (they seem to have a thing for this number) but as the competition dies down they will raise the prices! But when you shop local the profits stay local. Your money is going back into your community. You’re helping that single mother down the street put food on her table or you’re helping a neighborhood family keep paying for their kids dance lessons and textbooks. Not to mention, products and services are local and you can walk out of a mom and pop store knowing that you supported your community.


And let’s just be real. If you’ve been in one Walmart, you’ve been in them all. All of there stores look almost identical. They’ve got these cookie cutter layouts that don’t feel personal at all. There’s nothing unique about them at all. When you drive through town isn’t it refreshing to see new local businesses, individualized with different layouts and decor. Each visit is welcoming. When is the last time you walked into a big chain store and they said ” Hey Laura, how are the kids?” We take a few kids with us every time we go to the Farmer’s Market. A few weeks ago we had our oldest with us and I loved seeing the look on his face when one of the vendors asked “How did you guys like the brussel sprouts last week?” Yeah, you’re not getting that from a big chain store. When you shop local, it’s intimate and makes you feel special.

farmers market

So, one of the biggest concerns for most adults is jobs. We need more jobs….There aren’t enough jobs…etc. When you shop local you are helping to create jobs within your community. Did you know that local businesses pay their workers more than big chains do? They also employ more people. And I don’t know about you but I would feel great having my children work for someone where we personally knew the owners.

fm haul

I haven’t always shopped local but it’s not hard to see the benefits. Whenever I shop now I just feel so much better about myself, my community and what I’ve bought. I encourage everyone to shop local, buy local and eat local. My goal for 2016 is to commit to this full time.


And my favorite reason to shop local is the awesome people and products I come across. Today at the Farmer’s Market I met Kim of TapRoot Tees. She hand paints these awesome t-shirts out of her old farm house. I only picked up a couple today but I’m sure I’ll be buying tons more as her designs really speak to the hippie in me. My favorite from today “Free Your Soul, Go Barefoot”



Burrito Bowls

burrito bowl

So glad we’re nearing the end of the week. Not that the weekends are much less stressful than weekdays but it is a small break. Between band, gymnastics, ballet, homeschooling and co-op it seems like we’re always on the go. And to think that spring is right around the corner so that means the return of tee ball and bowling. Grrrr….. I try not to make it a chore but sometimes dinner seems like an added sport or activity in this house. Somebody is always complaining about what they don’t eat and then I’m trying to keep it affordable and healthy on top of that. The one thing we do all agree on is Mexican food. is I don’t know what it is about this family that just makes us gravitate towards it but we do. At least once a week we have either nachos, tacos, tostadas or fajitas. I mean, for one it’s quick and easy. Second, most meals are very adaptable to a vegetarian diet..and of course excellent with meat as well. The amount of time it takes you to make this will vary depending on if you’re using store bought salsa (or already have some homemade on hand). We go through a lot of salsa so I actually had to make a jar while the beans were cooking. Also, if you have a big family like mine, it will take longer due to all of the little hands that want to “help.” Miss Olivia likes to press the button on the food processor over….and over….and over, and then I have to deal with the constant arguing over who got more stirs. Like, seriously? Why is that even a thing? But, once I’m able to make it through the sibling rivalry, occasional yelling at the cat (and husband), cleaning up 172 “accidental” spills and get dinner on the table it’s FABULOUS!


  • 2 tbs Coconut Oil
  • 2 cups Onions, diced
  • 5 large garlic cloves, minced
  • 2 cups tomatoes, chopped
  • 2 tbs garlic powder
  • 2 tbs oregano
  • 1/2 tsp cayenne pepper
  •  Himalayan pink salt
  • 2 cups of black beans
  • 4 tsp hot sauce
  • 1 cup cilantro, chopped
  • 2 large avocados
  • Juice of half a small lime
  • 1/4 cup water
  • 2 cups long grain brown rice
  • Salsa
  • Green onion, for garnish (optional)


Place rice with 3 cups of water in a medium pot on high and bring to a boil. Once boiling, turn down to simmer, and cover, cooking for 35 minutes or until rice is tender and water is absorbed. Let sit for 10 minutes before serving

While rice is cooking add oil to a large skillet over medium high heat. Stir in onion and garlic and saute for 7-8 minutes, until onions are softened. Stir in chopped tomatoes, garlic powder, oregano, cayenne and about a tsp of the salt. Saute another 5 minutes until the tomatoes are soft

Stir in beans and hot sauce and heat through. Add salt to taste and turn down to low heat until ready to serve

(For the Avocado Lime Sauce) Place remaining minced garlic clove in food processor with pitted and peeled avocado, lime juice, water and 1/2 tsp of salt. Process until nice and creamy

To serve: A couple spoonfuls of rice on the bottom of the bowl, followed by a couple serving spoons full of beans, a big spoon full of salsa and a big spoon full of the avocado sauce. Garnish with green onions and enjoy!!!!





Creamy Mushroom and Spinach Lasagna Rolls

Okay, so this has easily become a new fave in The Krazy Eight household. Cheating once again with the cheese….but who doesn’t like lasagna? And I have to add that this was a pretty affordable meal, even for our large family. I made enough for everybody to have seconds (and bought a pineapple for dessert) for under $20! For my meat loving friends, the mushroom could easily be substituted with shredded chicken. Enjoy….and try to fight the urge to sneak several bites of the mushroom mixture while assembling lasagna rolls.

Lasagna Rolls


  • 2 cups shredded and sauteed mushroom of your choice ( I used baby bellas)
  • 16 whole grain lasagna noodles
  • 4 cups fresh spinach chopped
  • 2 (14.5 oz) jars of diced tomatoes, drained
  • Ground black pepper
  • Himalayan Pink Salt
  • 1 cup ricotta cheese
  • 4 tbs olive oil
  • 4 1/2 cups milk ( I used almond but whole milk or whatever you drink will work just fine)
  • 1/2 cup whole wheat flour
  • 2 tbs fresh lemon juice
  • 1 cup Parmesan cheese, grated


Preheat oven to 400 degrees

Bring a large pot of water to boil. Add lasagna noodles and cook for 10 minutes. Drain and rinse under cold water. Lightly coat a baking sheet with olive oil and spread lasagna noodles in a single layer on sheet.

In a large bowl mix together 2 cups of the spinach, diced tomatoes, salt, pepper and shredded mushrooms. Spread a layer (about 1 -2 tbs) of ricotta cheese along the length of one noodle. Then spoon about 5 tbsp of the mushroom and spinach mixture on top of the ricotta cheese. Roll up noodle and place in a 9 X 9 baking sheet lightly coated with olive oil. Repeat with remaining noodles and mixture.

In a large saucepan, heat olive oil on medium high heat. Add flour and cook, stirring constantly, for about 90 seconds. Slowly whisk in 2 1/4 cup milk and bring to a simmer. Cook, whisking until liquid starts to thicken, about 2 minutes. Slowly whisk in the remaining milk 2 1/4 cup milk and cook, whisking, until desired consistency, about 3 -4 minutes. Stir in lemon juice, the remaining 2 cups of spinach  and salt and pepper to taste.

Pour milk mixture over lasagna rolls and sprinkle with Parmesan cheese. Cover and bake for 20 minutes. Uncover and bake until cheese is melted.