Pumpkin Cream Sauce + Pumpkin Pizza

I don’t remember ever eating anything pumpkin flavored as a child. I remember pop tarts and lucky charms…

But I don’t think I ever even dared to try pumpkin pie at Thanksgiving, nor did I ever smell pumpkin bread baking in the oven. And I definitely don’t remember pumpkin bagels with pumpkin cream cheese, pumpkin flavored hot chocolate and spiced pumpkin whipped cream.

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Oddly enough, I can’t stop shoving pumpkin flavored shenanigans down my family’s faces and throats. Pumpkin cookies? Pumpkin pasta? How about a pumpkin smoothie?

You know what would taste good with that? Let me just sprinkle a bit of pumpkin pie spice right on top of your dinner there!

It doesn’t go over well and I don’t understand…

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva DishPumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Shockingly when I announced we would be having pumpkin pizza, I was expecting a full blown expression of love but instead I got SO.MUCH.HATE.

I promised they would love it, if they just trusted me. They didn’t and my husband started to cry for Papa Johns…But I stood my ground because dang it! It’s 2016!! EMBRACE THE PUMPKIN!

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

The star of the show is this Pumpkin Cream sauce which could be consumed alone! It’s so easy and comes together in under 10 minutes, and you could put it on top of any pasta dish! Or on your face! Or on your husbands face! Get pumpkin freaky.

Too far.

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Pumpkin Cream Sauce
  • 2 TB. olive oil
  • 1 TB. chopped garlic
  • 2 TB. shallots
  • 1 TB. chopped fresh sage
  • ½ cream (can sub coconut milk for dairy free, or a non dairy milk for a lighter version)
  • 1 c. pumpkin puree
  • ¼ c. parmesan cheese, opt. if you want to keep this dairy free
  • ½ tsp. pepper
  • ½-3/4 tsp. salt (or to taste)
  • ¼ tsp. nutmeg
  • 1 tsp. coconut sugar, or brown sugar
  • ¼-1/2 veggie broth(Depending on how thick you want your sauce. The sauce will thicken once in the fridge, so you can add the broth later on if needed, or all at once.)
  1. In a sauce pan, heat your olive oil on med heat. Add garlic and shallots, toss and cook for 2-3 minutes.
  2. Next add in fresh sage and stir. Cook for about 1 minute.
  3. Slowly add in cream, while stirring. Then add in pumpkin puree, spices, sugar, and broth if needed.
  4. Remove from heat.
  5. Use for pastas, pizza, etc. The sauce will thicken in the fridge, so if you like the consistency, keep that in mind. To thin add, drizzle a little more broth or cream till desired consistency is reached. May need to adjust spices.

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

And then we have this…

This pizza. You see that savory pumpkin cream sauce just oozing off the pizza with cheese?! I promise you, this will be a pizza to remember!

Also, we tried are darnedest to make this a ‘Jack-O-Lantern’ face…I blame my 5 year old.

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Pumpkin Pizza w/ Butternut Squash, Tomatoes, and Herbs
  • 1 recipe pizza crust, I use THIS recipe all the time!
  • 1 recipe Pumpkin Cream Sauce
  • 1 c. roasted butternut squash
  • ½ c. baby tomatoes, cut in half
  • 1 TB. fresh sage, chopped
  • 1 TB. fresh basil, chopped
  • ½ c. parmesan cheese
  • 1-1½ c. shredded mozzarella cheese
  1. Prepare pizza crust according to directions.
  2. Preheat oven to 500 degrees.
  3. Roll out your dough onto your baking sheet or pizza stone.
  4. Add your pumpkin sauce and spread evenly throughout pizza.
  5. Spinkle on cheese, then the rest of the toppings. (Herbs, tomatoes, and butternut squash)
  6. (Toppings aren't necessary but do add a delicious touch!)
  7. Cook for 10-20 minutes, or until crust is golden and cheese is nice and bubbly!
  8. Serve and enjoy!


Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Savory pumpkin recipes may be my new favorite thing! What are your favorite pumpkin recipes, and do you have links to share?

I have about 17 cans of pumpkin puree needing to be used so….


{Healthy} Blueberry White Chocolate Popcorn

(To see the ‘Happy’ version of this recipe, click HERE)

This was no easy task my friends. I had many attempts at trying to make a popcorn coated in vibrant purple chocolate healthier, and many failed.

There were many popcorn ideas that could have worked, and that I could have very well eaten…But when I put it to the test against my family, a lot of times they just said…No. Actually more like no way, gross, disgusting, is that coconut oil??

(Healthier) Blueberry White Chocolate Popcorn via The Diva Dish

I still wanted it to be coated in white chocolate, because after all, that’s what the Happy version of the recipe was. (Actually, I don’t think that candy coating is real chocolate…)But I knew that I had to makeover that purple color, use REAL ingredients, and still leave it tasting delicious…if not better!

Healthier Blueberry White Chocolate Popcorn via The Diva Dish

I could have easily added purple food coloring to the white chocolate, but I wanted to take it one step further and NATURALLY color the popcorn. The secret to the popcorn color was freeze dried blueberries. I blended them up into a fine powder and mixed it with the chocolate, which naturally tinted it!

Healthy Blueberry White Chocolate Popcorn via The Diva Dish

Healthier Blueberry White Chocolate Popcorn via The Diva Dish

The best part was that my kids and husband ate it without any complaints!

Don’t worry, they had a few things to say about the dinner I made later that night…Glad they are back to their normal selves…

Healthier Blueberry White Chocolate Popcorn via The Diva Dish

Healthier Blueberry White Chocolate Popcorn
Serves: 9 cups
  • 9 cups popped popcorn
  • 1 c. good quality white chocolate
  • ¼ c. freeze dried blueberries
  • 1 tsp. coconut oil
  • eye sprinkles
  • bug sprinkles
  1. Add your popcorn in a large bowl.
  2. Melt the white chocolate in the microwave, 30 second increments.
  3. While the white chocolate is melting, add the blueberries to a blender.
  4. Blend until fine crumbs,
  5. Add the blueberry dust to the white chocolate and mix together. Add the coconut oil to the chocolate and melt in the microwave for an additional 10 seconds.
  6. Pour the chocolate over the popcorn, and fold until its completely coated.
  7. Pour popcorn on prepared baking sheet. Add sprinkles, pressing them into the top of the popcorn so they stick to the chocolate.
  8. Put in the fridge for about 10 minutes to set.
  9. Store in sealed bags.


Healthier Blueberry White Chocolate Popcorn via The Diva Dish

(Someone is totally ready for pumpkin and Halloween season, don’t you think?)

Healthier Blueberry White Chocolate Popcorn via The Diva Dish

SO! What do you guys think, how did I do?!

Are there any recipes you would like to see a Happy version and Healthy version of! Let me know in the comments!

If you are looking for freeze dried blueberries, there is a link below: (affiliate link)

{Happy} Purple Monster Popcorn

It’s no secret that I LOVE to indulge when it comes to eating, especially dessert. I’ve always been a dessert maker by heart, but I do my best to strive and eat healthy majority of the time.

Over the years as I’ve been a ‘Healthy Lifestyle’ blogger, I’ve been finding that I don’t always want to focus solely on healthy food. My goal has always been to help others build a happy and healthy life, in all aspects. A part of that is not always eating the healthiest food. I know, I know…But let me explain.

Purple Monster Popcorn via The Diva Dish

Food is definitely a love language, and it brings people together. We get together to go out, vacation, spend holidays, and spend time with the ones we love eating delicious food that we will talk about forever. We all know that one place that made the best “such and such”, and we dream of going back there again.

To me, that’s ‘Happy’.

That doesn’t mean that healthy food doesn’t make me happy, because it does. But when you allow yourself to indulge every once in a while, I truly believe that It brings forth a different kind of Happiness!

Which is why this next series that all about Happy Food vs. Healthy Food!!

Purple Monster Popcorn via The Diva Dish

Since I love to make ‘Happy Food’ every so often, I knew I wanted to share this with my readers. I decided to introduce a series where I will make a recipe ‘Happy’ and then a few days later a ‘Healthy’ version of the ‘Happy’ recipe will be posted!

Make sense?

So today is a ‘Happy’ chocolate covered popcorn, and in a few days, I’ll have a healthier/cleaner version of this same recipe, which will be the ‘Healthy’ recipe!

I’m really so excited and already have a lists of recipes that are going to get Happy and Healthy makeovers!

So here is our first Happy recipe:

Purple Monster Popcorn, Happy Edition via The Diva Dish

{Happy} Purple Monster Popcorn
Cook time
Total time
Serves: 9 cups
  • 9 cups popped popcorn*
  • 1 c. purple candy chocolates, I used Wilton
  • 2-3 TB. mini candy eyes, sprinkles
  • 2-3 TB. halloween sprinkles
  • *Use a popcorn that is lightly salted and little to no butter. If it has too much butter, the candy coating won't stick.
  1. In a large bowl, add your popcorn.
  2. Prepare a large baking sheet with parchment or wax paper.
  3. Melt you chocolate in the microwave, 30 seconds at a time, until melted.
  4. Pour chocolate over the popcorn and gently fold using a spatula until chocolate has evenly coated the popcorn.
  5. Pour the popcorn on the baking sheet, and then sprinkle the sprinkles on top. You can press them in a little so they stick to the chocolate.
  6. Allow the chocolate to harden, about 30 minutes.
  7. Break it apart and store or place in decorated bags or cups!
  8. Enjoy!

Links to the products I used:

Purple Monster Popcorn via The Diva Dish

I’m so excited to share the Healthy Version of this recipe for you! See you in a few days!



Links to the products I used:

(Affiliate Links)


Chocolate Pumpkin Milkshake

I know that healthy and milkshake don’t normally go in the same sentence…

But for the sake that legging season is upon us, I have to be a lot more careful what goes into my belly. Leggings don’t necessarily hide EVERYTHING. (In a perfect world right?) That’s what oversized sweaters and jackets are for though!!

Healthy Chocolate Pumpkin Milkshake

So, in a sense, this isn’t really a milkshake. But it’s creamy and somewhat thick, sweet and full of flavor! So in my mind, it’s a milkshake. (Minus the fat and calories!) Also, there is real pumpkin puree in it, so when you serve it to your kids they are drinking vegetables…

I mean, could you be a better mom?!

Healthy Chocolate Pumpkin Milkshakes via The Diva Dish

Chocolate Pumpkin Milk
  • (For the Whipped Cream)
  • 1 can full fat coconut, refrigerated for at least 24 hours
  • 1 TB. pure maple syrup
  • ¼ tsp. pumpkin pie spice
  • ½ tsp. vanilla extract
  • (For the Milkshake)
  • 1 cup non dairy milk
  • 1½ frozen banana
  • 6 frozen cubes of pumpkin puree(Just add puree to ice cubes and freeze)
  • 1 tsp. molasses
  • 2 TB. cocoa powder
  • 1 tsp. pure maple syrup
  • ½ tsp. vanilla extract
  • 1 tsp. pumpkin pie spice
  • handful of ice
  1. Prepare your whipped cream first by scooping out JUST the solid white flesh from the can and placing it in a bowl. Using hand beaters, whip the cream until creamy.
  2. Next add the maple syrup, spice, and vanilla extract.
  3. Whip until fluffy and place covered in the fridge until you're ready to use.
  4. For the milkshake, add all of your ingredients into the blender until blended. Top with whipped cream and drink immediately!



Just look at those smiles! They would never know I didn’t make that drink with a gallon of ice cream ;)!

Lemon Chickpea Noodle Soup (Vegetarian/Vegan)

*This Lemon Chickpea Noodle Soup is my vegetarian version of Chicken Noodle soup with a citrus touch. The lemon is SO perfect and pairs so well with all of the flavors, and gives it such a comforting and light taste! It’s perfect to warm your soul on a cold day, with a kick of vitamin C to knock any cold!* 


My husband LOVES soup! So much that he just gets so tickled when I tell him to hurry home from work because there is a nice warm bowl awaiting his hungry belly!  Not before he makes a pit stop at Taco Bell (true story) because he actually hates soup and every other meal that I declare healthy and delish.

Lemon Chickpea Noodle Soup via The Diva Dish

I think he doesn’t love soup because it doesn’t satisfy his fast food taste bud. It doesn’t come in a cardboard box, greasy paper bag, with a scent of regret.

It may clean your intestines some what the way a meal from any fast food joint may do, but it won’t make you re think every life decision you’ve ever made at 3 in the morning from fast food hallucinations…

I kid….in a way.

Lemon Chickpea Noodle Soup

Come fall, or the spirit of fall shall we say, I tend to throw all that’s in my fridge in a pot with a cups of broth, grab a sweater and count down for Christmas! It’s healthy.  Despite it being 99 degrees all this week, I keep embracing the fact that I am over with summer and I’m ready for leggings!

I guess my delusions of Fall go hand in hand with my husbands acceptance and delusions of Fast Food…

And if that doesn’t make us a strong, #GOALS type of couple, then I don’t know what will!

Lemon Chickpea Noodle Soup

Lemon Chickpea Noodle Soup
  • 2 TB. olive oil
  • ½ yellow onion, diced
  • 4 large cloves, diced
  • 3 large carrots, sliced semi thin
  • 3 sticks celery, diced
  • 8 cups vegetable broth, or chicken for a non vegan/veg soup
  • 1 can drained and rinsed chickpeas OR one can of white beans for a softer bean
  • 2 cups cooked pasta noodles of choice
  • juice of 2 lemons (Mine weren't super juicy, so start with one and add more lemon juice if desired)
  • 1 TB. dried Italian seasonings
  • ¼ tsp. tumeric, optional for color
  • salt and pepper to taste
  1. Heat a large pot over the stove on medium heat. Add the olive oil, and heat. Add the onions and garlic. Cook for 3-5 minutes, or until the onions are translucent.
  2. Add in the carrots and celery and toss.
  3. Cook for an additional 3-5 minutes.
  4. Next add in the broth and chickpeas, followed by the lemon juice and seasonings.
  5. Once the vegetables have softened, add the cooked pasta. You can add un cooked pasta, but add 2 cups more broth for the pasta to soak.
  6. Serve with lemon slices, fresh parsley, and parmesan cheese on top if desired! Enjoy!

This soup is SO good! If you love chicken noodle soup, you will love this variation. The lemon is the perfect twist and adds an extra level of comfort! Let’s not forget the vitamin C punch that would be perfect for any cold!

Lemon Chickpea Noodle Soup via The Diva Dish

I’m determined to find a soup that my husband will love, even though the task might be impossible. I’m thinking a beefy baja chalupa soup might be right up his alley….

Pressure Cooker Spaghetti Squash+ Spaghetti Squash Pesto Dish

I know everyone is getting so excited for Fall! I’m there with you friends, I promise. I walked into Hobby Lobby and almost maxed out a credit card just so I could decorate my house like Halloween at Disneyland. I want my house so badly to look like a Pinterest inspired Fall Board, but frankly it’s more of a ‘did someone ransack and rob this house?’ vibe…

Pressure Cooker Spaghetti Squash via The Diva Dish

With Fall, comes squash. Mainly pumpkin if we are being honest. I’m definitely not the type of person who refuses to go there, but for today’s recipe it’s all about the Spaghetti Squash. I think this is a year round kind of veggie thank goodness because I just figured out THE BEST WAY to cook spaghetti squash!

Pressure Cooker Spaghetti Squash via The Diva Dish

If you have ever tried to roast spaghetti squash, it takes like an hour. I know this because I’ve been there done that multiple times. And honestly, every time I’ve made the squash, the spaghetti comes out a tad crunchy. So I’ve avoided making it for a while because my mom energy levels at this time in my life requires no longer than 20-30 minute recipes.

Thank goodness for my pressure cooker. I’ve fallen so hard in love with this thing! Just yesterday I made a bag of dry beans cooked and ready to go in 25 minutes. (No soaking!) I’ve also cooked sweet potatoes, frozen chicken, bean soups…etc. It’s amazing!

Pressure Cooker Spaghetti Squash via The Diva Dish

So when my lunch time rolled around, and the kids leftover sandwiches weren’t looking the best, I decided to treat myself to a yummy quick lunch! I cooked the squash while I got the kids lunch ready, and when they were done I was able to fix mine up and enjoy lunch all by myself…

That’s right.


No Kids.

Just me and Instagram/Facebook/Youtube and back again.

Pressure Cooker Spaghetti Squash via The Diva Dish

Pressure Cooker Spaghetti Squash + Pesto Spaghetti Squash Dish
It can take an hour to roast a spaghetti squash, but using a pressure cooker it can take 10-15 minutes in one pot!
  • 1 spaghetti squash
  • 2 cups water
  • (For the Pesto Dish)
  • 6 oz jar of pesto-Use as much as preferred
  • 1 c. chopped sun dried tomatoes
  • 2-4 oz. crumbled goat cheese
  • 2-4 TB. roasted pumpkin seeds
  1. Add your water to your pressure cooker.
  2. Cut the ends off the squash, and then cut it in half. Remove the seeds.
  3. Add the squash by placing it on the metal stand, or just place it on the bottom of the pot.
  4. Set the manual timer to 10 minutes.
  5. Allow it to cook.
  6. Once it is done, let out the steam and remove the squash. (Careful, it's hot!)
  7. Using two forks, scrape the squash so the strings come about and add them to a bowl.
  8. You can add salt, pepper, and a little butter and eat as is. OR....
  9. You can make this pesto dish:
  10. Strain the spaghetti in a strainer to drain some of the liquid.
  11. Add your pesto, sun dried tomatoes, goat cheese, and seeds. Mix and eat immediately.
  12. If you want to make this later, add toppings in right before serving.

This is the exact pressure cooker I use, and I love it! Click the picture below to find it on Amazon! (Affiliate link)

Pressure Cooker Spaghetti Squash via The Diva Dish

Pressure Cooker Spaghetti Squash via The Diva Dish

What is your favorite fall recipe?!

And what other recipes would you like to see cooked in a pressure cooker?

Almond Flour Coconut Chocolate Chip Cookies

I can’t tell you how much these cookies saved my sanity. I’m talking a serious Hallelujah moment. I was this close to throwing it all away and digging right into my jar of ‘regular chocolate chip cookies’ after the first day my oldest went back to school.

Almond Flour Coconut Chocolate Chip Cookies via The Diva Dish

I never realized how much my oldest played a major part in the entertaining of my two youngest. They followed her everywhere, played what she played, and did what she did. The minute we got home from dropping her off, the two youngest both looked at me like, “Now what?”

The whole day was spent playing, reading, peek-a-boo-ing, songs, games, and then I told myself…”I’m out of ideas!” It was only lunch time and I still had 3 hours to go…

So we started round 2 of play dough and “Let it Go” on replay and I busted these cookies out in desperation. Usually when I do things like that, the recipe NEVER turns out. But I think the sanity Gods were on my side, because 5 cookies later I decided these were something that definitely needed to be shared…


Almond Flour Coconut Chocolate Chip Cookies via The Diva DishAlmond Flour Coconut Chocolate Chip Cookies via The Diva Dish

Almond Flour Coconut Chocolate Chip Cookies
  • 2½ cups almond meal/flour
  • 2 TB. coconut flour
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ¼ c. almond butter**
  • 1 TB. vanilla
  • ½ c. pure maple syrup
  • ¼ c. melted coconut oil
  • ¾ c. chocolate chips
  • ½ c. unsweetened shredded coconut
  • **I used stir natural almond butter, which contains more oil than a no stir almond butter. If your almond butter isn't a natural kind, or has a less oily base, just add 1-2 tsp. additional oil.**
  1. In a small bowl, whisk together flours, salt, and baking soda. Set aside.
  2. In a larger bowl, whisk together almond butter and vanilla. Next whisk in maple syrup. Slowly whisk in coconut oil until incorporated. Add the dry to the wet, and using beaters, beat together on slow the ingredients.
  3. Fold in the chocolate chips and coconut.
  4. Preheat the oven to 350 degrees.
  5. Using a small ice cream scoop, scoop batter onto cookie sheet. Using your fingers, flatten the tops of the cookies slightly.
  6. Bake 8-9 minutes, let cook and eat!
  7. Cookies will soften a little once stored in a container.


Almond Flour Coconut Chocolate Chip Cookies via The Diva Dish

And by shared I mean alone in your room sharing with you, yourself, and…you.

These cookies are soft and chewy on the inside, with a slight crunch on the outside! I couldn’t believe how perfect they turned out, especially being made without regular flour and liquid sweetener!

Almond Flour Coconut Chocolate Chip Cookies via The Diva Dish

Save the ‘regular’ chocolate cookies for when things start looking really bad…

Like when your daughter asks to play “Let It Go’ for the 645 time. That’s when you know it’s bad.


Blogging-Is it all worth it?

The Diva Dish

I hate that it feels so weird to be opening up my computer and typing. Something that I consider to be such a passion of mine I feel has really drifted farther and farther away from me. I hate that so much.

As I celebrated my oldest daughters 6th birthday last week, I realized that I have been running this blog for almost SEVEN years now. SEVEN! I know that by now I should probably have accomplished so many things when it comes to my business…Like that breakfast e-book. Or a cookbook for that matter ;).

I won’t lie and say that I get excited every time I sign into my website, because truth be told the opposite happens. When I sign in, I get a knot in my stomach. I get sad. I don’t know where to begin, what to write, what to share, or what to post. It’s been too long since I have established a schedule or a continuous relationship with my readers. Which always brings me back to the point of, “where do I begin?”

Begin? Shouldn’t I be in the middle and the thick of it? Beginning happened like 7 years ago, not now…

Here is where I (we) are at. I’ve got 3 girls under the age of 6. I love them so much. They keep me on my toes constantly, and some days I ask my self if I’ve done all I can to be a good mother. And other days I ask myself when was the last time I’ve washed my hair. When I can’t remember, it’s time to shower…

My husband is busier than ever. He works one full time job and another part time job, roughly 55-60 hours a week. He also volunteers often in church, and not to mention also spending time with his girls at home. We are quite demanding, and selfishly want him home all.the.time.

We live in Las Vegas, and have been for 4 years now. We are in the thick of summer, and every time summer comes around I swear we are moving. It’s hot, which keeps us indoors most of the time. That means entertaining 3 littles 12 hours a day. It’s been hard living away from all of our family, having people to call on when you need to nap…or shower…But we’ve done it and I think we’ve done it well.

Over the years I’ve had babies, raised babies, tended toddlers, and raised big girls. (Right now it’s all at once.) The days can be long and hard, but definitely so rewarding. I’ve definitely surrounded myself with everything ‘mommy’ right now, and part of me has lost a little of who I am. When it’s just you (or me) raising the kids most of the time, you really don’t have too many options. Taking care of yourself always comes last, and I have such a hard time saying yes to myself.

Which is why this blog has become last on the list. Not willingly, but over time I feel I have forgotten who I am and what I love. Ok, forgotten is a strong word. Not forgotten, but definitely lost a little. I think a lot of people go through things like this, especially mothers. We selflessly give all of us, and leave little to none left for our selves. We love others more than we love ourselves, and that’s ok. I know my girls needed/need me. Every sleepless night and tiring day has been worth it. I know that this phase is and will be only a moment in time.

I’ve definitely questioned whether or not having this blog was worth it. It isn’t cheap to keep a website running, especially when the rewards are well…$0.00. I never did it for the money though, honestly. I started The Diva Dish after reading ‘Oh She Glows’ and ‘Bakerella’ for HOURS one afternoon. I couldn’t believe people could have their own website and share the things they loved and were good at. I remember each day being SO excited to post and share, and develop healthy recipes.

Despite falling away, something has always told me not to stop. No matter how many times I was on the verge of calling it off, something always told me a firm NO. Part of me knew that if I said goodbye to it all, then I was really letting go of who I was. While the other part of me told me that saying goodbye would mean that I would never reach my goals or my dreams because they ARE attainable. Maybe just not when I want them.

Every successful person has never made it to where they are by easily floating to the top. People will endure hardship after hardship to get where they want to be. I’m not saying that motherhood has been a hardship for me. It has been hard, but if anything, mothering has been part of the process of making me stronger so that I can reach those goals. It’s been the greatest blessing to raise my kids, because I know how important the work that I do within the walls of my home is.

Raising a family and raising my kids and all that I’ve taught them is something I can’t do later in life. It needed to happen now, and if I had to put off my dreams…I’m 100% ok with that.

So I’m not going any where, although sometimes it might be quiet around here. I still am holding on to what I love and I know that someday I will get there. Right now I’m saddling up my horse and buggy while everyone zooms past me on their electric flying cars. IT’S OK! I have so much faith I will get there and bring the good into the world, it just takes time…

Thank you for those that have stuck around. Thank you to those who have constantly commented and supported me. I truly consider each of you my friends, and I honestly know majority of your names! Thank you thank you!

Skillet Artichoke Chicken Marinara Dish

*This dish comes together in under 30 minutes! It’s a quick and easy dish, perfect to spoon over pasta, crunchy bread, or just plain if you are watching your carb intake. It’s loaded with summer vegetables, but they can easily be changed to what you have on hand!*


I remember my first crush like it was yesterday. His name was Joshua, he had dark curly hair and for some reason, I knew I would marry him. (I didn’t.)

I remember sitting in the back seat of my dad’s car with my friends and shouting, “I LOVE JOSHUA!” My dad looked at my oddly, probably because I was only 5 and he didn’t expect raging love hormones at such a young age…

Skillet Chicken Marinara Dish

Sadly, Joshua moved away when I was in 1st grade to a small town in Idaho and the dreams of our future together seemed nearly impossible. But then, when I was in high school my parents got a call that Joshua and his family were in town and wanted to stop by and say hi.

I remember running upstairs and putting on my best clothes, getting my makeup just right, and giving a few flirty smiles to myself in the mirror. The man I was going to marry was coming back to get me, and darn it, I was going to be ready!!

Skillet Chicken Marinara Dish via The Diva Dish

I’ll never forget when we opened the door and standing right in front of me was Joshua…wearing overalls.

For some reason his curly hair wasn’t so cute any more, he had a hick like accent and well…the sparks were just not flying! I was immediately crushed because I figured our story would be the most romantic one to tell our friends and future children. But I just couldn’t get past…the overalls.

Skillet Chicken Marinara Dish via The Diva Dish

Odd because my husband wears overalls every weekend like it’s his job! 😉

Things haven’t changed much when it comes to young girls and raging love hormones in this house. Every time we sit down to dinner, my girls pull out their pretend cell phones and start talking to their imaginary boyfriends. They laugh as my husband “pretends” to get upset as they repeatedly say, “Oh Cruz, I just love you so much! Muah Muah Muah!”

Obviously family dinners will change in the next 15 years because my husband won’t be pretending any more, and most likely we will lock them under out stairs till they are 25…

Don’t worry, we will let them out to eat. That’s it though.

Skillet Chicken Marinara Dish via The Diva Dish

Skillet Artichoke Chicken Marinara Dish
  • 3 TB. extra virgin olive oil
  • 10 ounces canned artichokes
  • 1 large or two small yellow squash, cut into chunks
  • 3 cloves garlic
  • 1 28 ounce can whole peeled tomatoes
  • ¼ c. water
  • 1 tsp. salt
  • ½ tsp. ground pepper
  • 3 cups shredded chicken
  • ⅓ cup chopped basil, plus more for topping
  • 2 slices seed whole wheat bread,I used Dave's Bread
  • 4 ounces sliced mozzarella
  • ⅓ c. freshly grated parmesan plus more for topping
  1. Preheat the broiler.
  2. In a skillet, heat the olive oil to medium heat. Add in the garlic, artichokes, and squash. Cook until brown spots appear, about 5 minutes. Toss while cooking.
  3. Add the tomatoes, water, salt, and pepper. Stir and bring the mixture to a boil then reduce to simmer. Allow the sauce to thicken, stirring occasionally. This should take about 10 minutes.
  4. During this time, add the bread to a baking sheet and place under the broiler for a few minutes until the bread has toasted. Break up into crunchy breadcrumbs.
  5. Add in the chicken and basil to the marinara sauce.
  6. Then stir in the ⅓ c. grated parmesan. Sprinkle the top with the bread crumbs, lay the sliced mozzarella on top, plus a little more parmesan cheese.
  7. Add the skillet to the broiler, and cook until the cheese begins to bubble, about 3-5 minutes.
  8. Take out of the oven, top with more fresh basil.
  9. Serve over pasta, crusty bread, or just eat as it!


Skillet Chicken Marinara Dish via The Diva Dish

Literally as I am trying this my 3 year old just told my 5 year old, “No I like the guy with dark hair and white pants…”

Kids. Under the stairs. NOW!

Healthy Cotton Candy Milkshake

*Who doesn’t love that melt in your mouth super sweet spun sugar?! Imagine that flavor in a  cold milkshake form, and wait for it…It’s also healthy too! Read below for the recipe!* 


So on Friday June 17th, I quite sugar.

No chocolate, candy, bites of cookies, cupcakes, licks of frosting. It wasn’t easy, but I did it…

cotton candy milkshake from the diva dish

For 6 hours.

Listen. I love the idea of quitting sugar. Never touching a cupcake again and poo poo-ing at the sight of an ice cream cone sounds amazing to me. I don’t want to love it/lust it/dream of it…But I love sweets, baking, tasting, licking…did I paint the right picture?

Now, being that it’s summer and I live on the surface of the sun, I am constantly taking my kids swimming which means I’m constantly in a bathing suit. I eat healthy and I workout, but I know that I could always kick it up a notch and be like I used to be when I didn’t have kids. When I shopped religiously at whole foods instead of buying diapers. When I sat down and ate lunch quietly, instead of eating my kids leftovers. When I didn’t wear size ‘training bra’ because of nursing…#goodol’days

cotton candy milkshake from the diva dish

So I told myself I was quitting sugar on Friday. I told everyone I knew, because everyone cares. I think I told my husband 3 times.

But something happened Friday, earlier than expected. I had a migraine and was just so hungry, moody, grumpy, and well…please tell me you understand?

I just had to give in and have a few pieces of dark chocolate. For some reason it brought me comfort, and eased the burden of that horrible Friday afternoon when the unexpected happened….

cotton candy milkshake from the diva dish

Honestly, I was disappointed in myself. How could I not go a day without chocolate?!

But then I remembered that I’ve never been one to follow ‘healthy lifestyles’ where we completely limit our selves from food, especially our favorite food. Should we moderate and eat sparingly, definitely. But to tell myself I would never have sugar again…That’s like, criminal.


healthy cotton candy milkshake from the diva dish

So even though I only went 6 hours without sugar, I feel totally better and like a whole new person!!! (Joking.Joking.)

But I definitely reminded myself not to be so hard, and that sometimes jumping all in and saying I’ll NEVER do that again is probably not the right way to improve at something…Especially when it comes to living a healthy lifestyle :).

And for those days when you want to limit the sweets, but still need to conquer those tastebuds….

cotton candy milkshake from the diva dish

Healthy Cotton Candy Milkshake
During the summer, these delicious cotton candy grapes pop up in grocery stores! They mimic almost exactly the taste of that sugar treat!
  • ½ c. milk of choice
  • 2½ c. cotton candy grapes, frozen optional
  • 1 c. ice
  1. Blend all ingredients together in a blender until creamy! Serves 2-3 people, enjoy!


Have you guys seen the cotton candy grapes at grocery stores during summer time?! I can’t believe how much they taste like the actual treat! I bought the store out because I didn’t want to share in it’s deliciousness, so hurry and check your local stores before I come and steal those too ;)!

cotton candy milkshake from the diva dish

I asked the girls if they could share a milkshake so I could put two straws in one and take a picture, but  they had the same reaction as if I asked chop off their dolls heads so….

Two straws and two cups it is!!