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Apple Cinnamon Oats


Healthy Breakfast Recipe



Easy, healthy, quick and delicious.

My mother always tried to get me to eat oats as a child, but the texture always got to me. I learned as an adult with widespread taste-buds that when made correctly, oats are absolutely delicious!


There are a few pointers, though:

  • Do not use boxed brands, instead grab the real oats. Rolled or steel cut is what you’d be looking for. We prefer organic brands, such as Simple Truth.
  • If you are allergic to dairy and soy, almond milk is a delicious substitute.
  • Do not overcook the oats, as they will become mushy. There is supposed to be a light bite to them still.
  • Use low heat on the range, because this can burn easily.
  • You can use different mixtures of fruits, sweeteners like honey or agave, spices like cinnamon or nutmeg, and toppings such as nuts or dried fruits! Our favorite ingredients are: Apple, Walnuts, Dragon-fruit, Blueberries, Strawberries, Banana, Almonds, Raisins, Cranberries, and more!

And you know what is awesome? I receive fruits & veggies in the mail every week, so the mix changes according to what they send me. It’s pretty neat!


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If you are struggling to eat fresh produce everyday, this is the easiest way to implement it into your diet. Just choose your favorites online, and wait for the surprise mixture every time you need it! Dinner regularly becomes different exciting dishes (We follow an “Around The World” rule: a different country every week.) and our shopping has never been easier. We get the big box, because our entire diet revolves around produce- so the 4 trips to the store every week has gone down to 1-2!!

Anyone can make Breakfast Oats with ease, and the one-pot clean-up makes for an awesome morning breakfast before you rush out.



Here is what you need:

  • 1/2 c Milk
  • 1/4 c Oats
  • 1 tbsp Cinnamon
  • 1 tbsp Butter
  • 1 Apple
  • 1/4 c Walnuts
  • 2 tbsp Honey, for drizzling




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Here is how to make it:





Step 1: Add the milk & butter, and bring to a rolling boil.
Step 2: Add the oats & cinnamon, and turn the heat to low.
Step 3: Cover and let simmer for approx. 10 minutes, or until the milk is absorbed. Stir occasionally to make sure this does not stick during this step.
Remove from heat.
Step 4: Core & chop 1/2 of the apple, and add it to the pan along with 1/2 of the walnuts, and stir.
Add the rest of the apple & walnuts for toppings, along with honey drizzle, cinnamon, raspberries- and maybe a little whip-cream 😉

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Cheese-y Broccoli Rice

Cheddar Broccoli Rice Casserole.jpg

Good afternoon Y’all!

Today is a beautiful day, isn’t it? I woke up after a night of intense dreaming, and woke up with determination to make a great day!

We have fallen out of our meditation habits for quite some time now, as life seems to busy our attention more often than not. This has honestly taken a huge toll on our mental state and energy levels, so we’ve recently been slowing down and re-thinking so the natural state of complete calm and comfort can return.

Our diet always pays the price when we fall to these mindsets, and we start to see a lot of pizza and pasta. But who doesn’t absolutely love the delectable mix of carbs and cheese smothered in sauce?

Well, upon going to the store recently- in a very good mindset- I picked up as many fruits, vegetables and greens as I thought sounded good at the time.

I needed a balance of cheese for Tyler, as any dish mentioned without cheese is un-interesting to him sometimes, so here we have an absolutely delicious cheese-y rice.

I obviously wanted mostly vegetables for dinner, so what better way to incorporate everything? After some brainstorming, ended up concocting this broccoli/carrot/cheese-y rice as a side dish to other roasted veggies and mashed cauliflower- and boy was it worth it. 

It turned out so delicious that I wanted to share it today 🙂

Happy cooking 🙂

Make sure Y’all share your dishes with us here so everyone can share the love!


What You Need:

1 cup white or brown rice, cooked accordingly.
1 cup chopped carrots
1 cup chopped broccoli
1/2 onion, sliced thin
1 cup milk
5 tbsp. flour
1/3 cup butter
1/2 cup parmesean
1/2 cup mixed shredded cheeses

Salt&Pepper to taste
1 Tbsp. garlic powder (If you like extra garlic)
1 Tbsp parsley ( or 1 handful chopped fresh)
2 tsp. Red pepper flakes
1 tsp. Oregeno

Step 1:

Use a pot of water and cook rice accordingly. Once done set aside and top with a few tablespoons of butter to sit.


Step 2:

Chop carrots, onion, garlic, parsley, and broccoli and add to a separate skillet with a tablespoon of butter.


Step 3:

Once the veggies are decently cooked through, but not yet soft- pour a majority of the veggies into a bowl for now, add the butter, and melt it completely. Then add the flour, and stir it into the vegetables. This should coat them in a paste-like texture.

IMG_2331                                IMG_2332

Step 4:

Add the milk and combine. Once this is lightly simmering, add the cheeses.

IMG_2333                            IMG_2334

Step 5:

Return the veggies to the sauce, turn off the heat, and combine!


Step 6:

Grab a baking pan of any style or size, but we realized smaller works best.

Layer the rice along the bottom of the pan.


Then, layer the cheese mixture evenly over the rice.


Continue layering until everything is used. add a nice layer of cheese on top, and bake in the oven at 365 degrees for about 20 minutes.

The cheese should be nice and browned when you pull this out of the oven 🙂


This tastes absolutely delicious, and provides a wonderful side dish to any meal!


But we kinda dug in and ate this as a meal itself. I even re-heated it with asparagus added!

Love You Guys! Have a blessed day.


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Weight Loss Detox

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Lose weight fast with this three day detox!


Tyler and I have been stress-eating a lot of bread and cheese lately, and it is beginning to take it’s toll.

Are you feeling the bloated holiday belly? Me too.

We’ve been sleeping extra, grumpy, lazy, and over-all groggy. The food we eat takes a bigger toll than most expect.

So we’ve decided to go on a three day detox.

The rules we’ve compiled for our self-made detox are as follows:

NO Dairy

NO Gluten

NO Heavy Sugar


This cuts out basically the rest of the bad foods we allow into our diet.

We always eat vegetables and fruits, while never eating meat or processed foods. The few things we allow in are wheels of real cheese, home-made mac N’ cheese, pizza, coffee and chocolate occasionally. When life gets a little crazy, that’s what both of us want to eat. After a while of in-taking crap we eventually notice the negative changes in our bodies- for example; a bloated belly, low energy level, mood-swings, and more.

We’ve noticed ourselves meditating less and grump-ing more.

This three day detox includes three different target drinks. The first day is cram-packed with green-goodness. This recipe will alkalize the body, while detoxing the kidney, liver, blood and digestive tract.

“Talk about good poops,” says Tyler.

This will flush out any of the crappy food or drink sitting in your system. It is also a half-ass fasting session.

You’re not supposed to eat any solid foods. Only water and these three juice mixes can flow through your system for the three days.

Can you do it? Honestly, can we? 

We sure do love our cheese.

So, here go’s.


The first recipe is as follows:


4 Apples, cored
2-3 Cucumbers
One handful of parsley
2 Handfuls of spinach
4 Stalks of kale
1 Bunch of celery
1 Lemon
1 Tsp ginger root


  • Wash all fruits and vegetables and prepare accordingly. Cut the cores out of the apples, squeeze the lemon, chop the parsley and greens, etc.
  • Add all vegetables to the juicer and press start. If you do not have a juicer [fun fact; I do not] then you can also blend everything and strain the juice into a pitcher.
  • Drink one in the morning, one for lunch, and one for dinner. Drink two water bottles in-between each detox. We recommend not eating anything otherwise, but if you need food, stick to vegetables and lean proteins.


The drink tastes delicious, full of fresh greens with a nice sweetness to blend the flavors.  After just one drink we felt the working of the nutrients flushing out toxins.

We will post the next recipe tomorrow, with further results from today’s drink. I think this is going to rock. Thanks for tuning in!


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Easy Stir-Fry

If there is one thing we love it is a quick, delicious dinner! Stir-Fry is always a great option because the recipe is flexible to anything you have on deck! This can easily feed a family of 5, or a family of two with multiple days of lunches left-over.

Add Chicken rubbed with taco seasoning for a more filling meal!

Here is what You will need:



1/2 cup Rice
1/3 cup Onion, chopped
1/3 cup Orange Pepper, chopped
4 Crimini Mushrooms, sliced
1/3 cup Carrots, chopped
1/2 cup Purple Cabbage, chopped or julienned
1/2 cup Broccoli
3 Tbsp. Oil
5 Tbsp Soy Sauce

Salt & Pepper to taste
1 tsp each:
Garlic Powder
Red Pepper Flakes


We usually have about ten veggies in the house at all times, mixed according to what our current preferences were per grocery trip.  This time we had this delicious selection to add to the pot. If you enjoy water chestnuts, baby corn, snow peas, or corn they are very easily added to this dish! If cabbage and mushroom aren’t appealing to your palette, they are easily swapped for any two favorite veggies!


Here is how we did it:

Step 1: Wash and chop all veggies. Heat oil to medium heat in a large saucepan, and add veggies.



Step 2: Bring 4 cups of water to a boil and add the rice. Cook according to brand instructions, drain and set aside.IMG_1099.JPG


Step 3: Once the veggies are sizzling, add all spices.



Cook until all veggies are soft and very lightly brown.



Step 4: Create space in the center of the pan and crack two eggs. Allow the eggs to cook for 10 seconds before stirring to ensure color separation.


Once scrambled they should still present yellow and white color:


Step 5: Mix the egg and veggies together, and add soy sauce. Allow liquids to absorb for about one minute.


Step 6: Now add the cooked rice, and stir until completely mixed.


Add about 2 tablespoons of butter, and it’s ready to serve!!



This meal is quick, filling and packed with nutrients! Feed the entire family with ease tonight!

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Tex Mex Scramble


Good-morning Y’all!

Start your day off right with this flavor-packed breakfast! It only took 8 minutes!

Our Tex Mex Scramble is made with nutritious veggies, protein-packed eggs, and melt-y cheese.

Here it is folks:



2 Eggs
3 tbsp. Onion, Diced
2 tbsp. Pepper, diced
2 Crimini Mushrooms, Sliced
2 tbsp. Shredded Cheese


Salt&Pepper to taste
1/4 tsp. Red Pepper Flakes
1/4 tsp. Garlic
1/4 tsp. Parsley

Step 1: Dice all vegetables and toss into a pan at Medium heat, with 1 tbsp of oil. We used coconut oil!



Step 2: Once after about two minutes, add all seasonings to pan and cook for another two minutes.


Step 3: Now add the eggs! You can scramble them in a bowl first, or throw them in like we do! We like the whites and yolks to stay slightly separated when scrambled, so the egg goes right in- and gets mixed after about ten seconds!IMG_1034

Be sure to consistently fold the eggs- as they like to stick to the pan.

Once the egg is almost fully cooked- add the cheese! Fold into the egg as it finishes cooking, and it will melt right in.IMG_1035

Voila! You have a delicious breakfast! Healthy, fast, and yummy! Enjoy your day y’all! 🙂IMG_1040



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Cheesy Potato Wedges

Who doesn’t love cheesy potatoes?

Well, I can tell ya.. we eat cheese very often; almost everyday. And both of us are Irish descendants, so we looove potatoes as well.

The 25 minute trip to the nearest cheese shop for the real stuff is totally worth it. The shredded bags are convenient but totally unhealthy, and the Murray’s Cheese selection at Kroger offers ONLY the finest real cheeses.  Estate Gouda, Farm Cheddar, Asiago, and Pepper-Jack are on the list of cheeses we always cycle through.

Making cheese fries at home does not need to be limited to using a traditional deep-fryer. Our oven-baked potato wedges are so darn good, you won’t miss fast food! With a prep-time of 10 minutes or less- they are an incredibly easy snack!

Our cheese-y potato wedges are crispy on the outside, with a burst of spicy garlic flavor- and a soft, moist potato on the inside.

It’s an easy recipe to make with a partner! Team up with your spouse, best friend, kids or roommates and prepare an easy, delicious snack to share!

Share your comments below, and have fun cooking 🙂


3 Russet Potatoes, sliced
4 Tbsp. Olive Oil- We use coconut, sunflower, or avocado.
1 tsp. Salt&Pepper
1 tsp. Red Pepper Flakes
1 tsp. Parsley
1 tsp. Oregano
1-2 tsp. Garlic Powder
1 tsp. Paprika
1/3 cup Shredded Asiago & Cheddar Cheese’s

Step 1: Wash, slice, and place potatoes on a sheet pan evenly.


Step 2: Coat potatoes with all spices and oil of choice. Use clean hands to mix the potatoes together until oil and seasonings coat all sides evenly. Spread along the pan again! You want them to cook evenly.


Step 3: Place tray into the oven around 400 Degrees, and bake for about 40 minutes.



Be sure to flip half-way through so all sides become crispy.



Step 4: Take the pan out of the oven once the wedges are finished cooking, and add the shredded cheese! We chose Cheddar and Asiago 🙂


Place into the oven for another 2 minutes to melt cheese, and voila! Delicious cheese wedges 🙂 This dish is so simple and incredibly flavorful!!


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