Wednesday, October 30, 2013

Lemon Butter Shrimp





This is a delicious dish and super easy to make.  It is the perfect weekend dish.  Great paired with white wine.  The next time you have company don’t think twice, make LEMON BUTTER SHRIMP and your guests will be delighted!


2 lb of uncooked shrimp

½ stick of soy butter

2 lemons (1 squeezed and 1 sliced)

Garlic powder

Salt and pepper


Cook all ingredients in a frying pan or preferable a cast iron pan for about 25 minutes.  Serve with pasta.

 If you like this and want to see more visit my page:

~ Ribas with Love


Monday, October 28, 2013

Letter to an Extraordinary Friend

The difference between ordinary people and extraordinary people is the word “extra.” As Anne Frank once said, “No one has ever become poor by giving.” Whenever you can, go out of your way and do something nice and unexpected for those aro...
und you, especially those who may never be able to repay you. Be the “extra” in extraordinary.

A friend forwarded an article to me, that she read and thought of me, and in that article I saw this paragraph (above) that caught my attention because although I don't see myself as an Extraordinary person I DO try to do a little extra, to give a little extra, to show a little extra and to love a little extra. For a long time I was so concerned about putting myself out there by doing all that "extra" stuff... I was hurt and by keeping it all in I felt safe. On the other hand I didn't want to give any "extras" because I expected to get it all in return and so I was always getting disappointed. The mistake of giving and expecting. I lived my life wondering if that was all life had reserved for me. I didn't live to my potential and I didn't know my potential. Most people don't live to their potential, don't know their potential and don't look into it either. I always knew life wanted more of me and although I still don't have all my answers I DO KNOW that it's not all about me. That there is a world out there of people that are connected to me, like a big family, if I help them I help myself and so that's where I am heading. The more I help others the more I realize that I have all I need to be happy within me.  My values that once was measured by my bank account and the brands of my beauty products are no longer the values that I have today. If I can take twenty minutes to hear a friend and help a friend or talk to someone about making better choices gives me such overwhelming happiness !!!  

I think that people tend to overly focus on themselves and forget to connect with their friends, family and neighbors.  We need to make ourselves part of something that makes us happy, that fulfills us.  Such as a church group, a meditational or yoga groups, classes, meeting up old friends or making new friends in some cases.  Offer help to other, no matter where we are in life we always have something to give!
If anything GIVE:

   Thank you for thinking of me as an Extraordinary person, I like to think that people like you, as we go along this path, are what make my life EXTRAORDINARY.

~ Ribas with Love
Roasted Pumpkin Seeds!
Did your family weekend adventures included carving a jack-o’-lantern? If so, then you probably have a few pumpkin seeds sitting around... (hopefully it didn't get thrown away). Instead of throwing them away, roast them for a Halloween treat that is just as healthy as it is delicious.  You can include your children in this project so they are more likely to try this delicious snack.

Pumpkins seeds are a terrific source of vitamins and minerals that your body needs. They are very high in magnesium and zinc, which will help to keep your digestion tract functioning well and improve your skin, hair and nails. Zinc is also linked to improved sleep patterns and immune system health – perfect for this time of year! 
The best part about this healthy snack is that even your kids will love them. It will be a treat to make them feel good for all of their hard work!

Roasted Pumpkin Seeds Ingredients
  • 2 cups fresh, raw pumpkin seeds
  • ½ teaspoon salt
  • 1 tablespoon coconut oil, melted
  1. Preheat the oven to 300 degrees
  2. In a large bowl, combine all ingredients, stirring until pumpkin seeds are completely covered in spices and oil
  3. Spread the seeds out on a cookie sheet, then bake for 45 minutes or until seeds are golden brown.
  4. Cool before serving 

Please leave your comments and share this recipe with your family and friends,
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~ Ribas with Love

Thursday, October 24, 2013

Make your own Almond Milk

Homemade Almond Milk
This recipe is so simple to make and it tastes even better than any almond milk you get at the store.  I decided to make my own almond milk because of all the extra stuff the stores add to it and you if you are a "love to make your own" kind of girl- you've got to try this.
For this recipe you will need 2 THINGS ONLY!
Here is your step-by-step guide on how to make your own almond milk:
SOAK your almonds overnight.  Cover and refrigerate it until the next night. I like to let them soak in for at least 24 hours  
* 2 cups of almond
DRAIN the water and quickly rinse the almonds. After 24 hours in water the almonds will be a bit softer. 
Put the almonds in the blander and add water. I like to add twice as much water than the amount of almonds.  Since I had two cups of almond I used four cups of water.
BLEND the almonds and water mixture for about two minutes. You will get this beautiful milky mixture... hmmm, it looks so good :)
Use a cheese cloth over a strainer to separate the milk from the almond pulp.  Use a spoon to move the pulp around to accelerate the process.
SQUEEZE all the milk out of the cheese cloth.  You are done!

POUR into a mason jar, the lid jar will help preserve it fresh longer.  I like to keep it for 4-5 days.  So make sure you only make enough for a few days.  Since this is an easy recipe you can make it twice a week, it will not take up much time specially after you get the hang of doing it.
ALSO, I want to mention you can add flavor to it.  A spoon of vanilla extract ou 2-3 spoons of cacao powder for a rich chocolate taste. 
TRICK:  if you kinds don't love almond milk, use it when baking, pancakes, muffins, smoothies, etc.. they won't know the difference and it is SO much healthier. 
Everything and Anything BUT throw it away!!
You name it... just use your creativity :) and please share your recipes with me.
As always, I love hearing from you, so leave your comments below or visit me at:
See you soon!
~ Ribas with Love