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Genius Pipe TopSecret Stealth

Welcome back to HUMPDAZE with Victoria!

Today our SPECIAL GUEST is my beautiful assistant Maya 🙂

I hope y’all have had an awesome week! We certainly have enjoyed the warm weather.

In this weeks update, we talk about

  • the possibilities of a new Bull Market
  • the new predictions for crypto-currencies rise/fall patterns
  • Khalid Safi murdered by his girlfriend and the man who wanted her love
  • FabFitFun Summer Box is available for $10 OFF with our unique codes found in our sponsor section down below!!!
  • new health tips from us- How to lose a few pounds before the next HUMPDAZE Vlog
  • 2 FREE GrazeBox’s on us!!!!! Codes below
  • 60% OFF Smoak Pipe Set’s!

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Genius Pipe TopSecret Stealth

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Genius Pipe TopSecret Stealth

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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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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



Thank You for reading! Share your version with us! We love to see what Chef’s y’all are 🙂

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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!!


Share your pictures of this recipe or anything similar here! We always love seeing when y’all try our recipes on Pinterest 🙂


Thank you so much for reading and have a wonderful day! Feel free to share this recipe with your friends on FacebookInstagram, or Twitter!

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Four Cheese Tomato Pasta

This delicious recipe for two is packed with cheesy-deliciousness and important vitamins to protect your immune system this winter!


Today’s stormy-weather has been so beautiful.

The area surrounding our house has open skies for miles, so we had a fantastic view of the heavy rain, thick grey clouds and lightening. You can see so much of the sky that the wind patterns twisting and turning the rain can be seen all around. It was magical.

This has kept us indoors to keep warm, so we have been cuddling, cleaning, and decorating for the holidays!! I love being able to do the work I do, because time can be taken to expand my culinary skills and play with our favorite foods.

Today we were feeling something cozy, and the usual meals have been made about ten times already. So I peeked around the kitchen looking for a starch, cheese selection, and spices that sounded yummy. I came up with something so friggin’ good, that I had to share!

This recipe is filling, flavorful, and healing! Packed with vitamins and minerals that effectively protect against cold season; making this a wonderful family option!


8 oz. Spaghetti Pasta
1 Can Crushed Tomato
1 Can Diced Tomato
1/3 Onion, Diced
1-2 Clove Garlic
1/4 cup Cheddar Cheese
1/4 cup Calabrese Cheese
1/4 cup Asiago
1/4 cup Parmesan


1/2 Sprig Fresh Rosemary-Chopped
1/2 tsp. Red Pepper Flakes
1 tsp. Parsley

Step 1: Bring a few cups of water to a boil, and add pasta to cook for 8-10 minutes. Once they are soft, drain completely and set to the side!





Step 2: Set your pan of choice onto stove, and turn onto medium heat. Julienne the onion, mice the garlic, and add both to the pan with a tablespoon of oil. (We use coconut for the healing properties and light flavor) Fry the vegetables until golden- the onion should become slightly transparent at that point. Be careful not to burn the garlic here, as that flavor will stick to the dish like crazy.




Step 3: Add the can of tomatoes and spices at this point; let this sear for about 2 minutes to allow the tomato skins to break down.


Step 4: Now add the can of crushed tomato, or if you prefer- a can of tomato sauce. Stir the mixture and sauce together completely, and let this simmer for about 3 minutes. This will bring the sauce to the proper temperature for the next step!


Step 5: The sauce will start to bubble a bit- a light simmer is okay but be sure not to boil the sauce, as it will burn to the sides. Once it is steaming hot you can turn the stove down to med-low and add the cheesy goodness. Continue stirring until all of the cheeses are completely melted, because they can stick to the pan very easily.



Once done, you have a pot of deliciousness that looks like this:




Step 6: Add the cooked, drained pasta right to the pan and fold the noodles gently into the sauce! If you stir like a mad-man it will splash all over the place.



Add cheese on-top of the bowl and Voila! Beautiful vegetarian-cuisine right in your own home!




This dish is seriously so yummy that even our omnivore friends gobble this pasta up, and typically go in for seconds.

Feed the entire family with our affordable, healthy, delicious pasta recipe!

Share pictures of your favorite pasta dish here!


Thank you so much for reading, and feel free to share this recipe with your friends on FacebookInstagram, or Twitter!

Happy cooking 🙂

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Pinto Bean Quesadillas

Tonight was Mexican night! Tyler and I looooove Mexican food; so this dinner comes often. All other nights we sneak fall comfort food.

We eat this dinner so much because we can change the recipe according to what we have in the house. If we want to we can switch up the whole dinner with burritos, quesadillas, or nachos. Small changes include black beans instead of pintos, and adding green pepper, jalapeno, and avocado!

The quesadillas are still cheesy, flavorful and delicious- but packed with nutrients! Filling and healthy!

-Pinto beans offer protein.

-Anthocyanin in onion offers anti-oxidants; protecting against neuro-degenerative disorders.

I’ve formulated a recipe for today’s version of vegetarian quesadillas. Please enjoy and share photos of your version of this here 🙂


What you will need:

8 Soft Tortillas
1 Can Pinto Beans, Drained
1/3 Purple Onion, Diced
1/2 Medium Pepper, or 4 Small Sweet Peppers, Diced
1 Cup Shredded Mexican Cheese
1 Clove Garlic, Minced


1/2 tsp. Paprika
1/2 tsp. Cumin
1/2 tsp. Red Pepper Flakes
Salt&Pepper to taste


Step 1: Add onion, peppers, and garlic into pan and fry until golden. Then add all spices.



Step 2: Once the veggies start to brown slightly, add the pinto beans. Let these cook down until they are totally moisture free and steamy hot.



Step 3: Lay a tortilla onto the quesadilla maker or pan, and spread the bean mixture evenly.



Step 4: Add some delicious cheese on top of this mixture.. you don’t have to be skimpy here either. (It’s the best part)



Add a top tortilla (Do not forget this part.. I have and it was hilarious but so sad). Close the lid, and cook until finished! If using a pan, flip half-way through cooking process.



Voila! You have a deliciously easy vegetarian quesadilla that took ten minutes!


We eat these with BBQ; it adds the perfect smokey-sweetness to the spicy Mexican flavors!





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Thank you so much for your time; we love sharing healthy living with y’all!

Have a Blessed Day!