Soap & Glory…My New Love!!!

I have been wanting to try these products for awhile now. So I finally broke down and bought my first one the other day. Turns out, I am so in love! This whipped body buttercream is awesome! When I first opened it and smelled I liked it but thought it might over power my perfume. It did not! It goes on so light and creamy and it definitely does not “stick” to your skin like so many lotions and creams do. Rub it in and it soaks in. No rubbing and rubbing! It is so velvety and creamy. For my age I actually have smooth skin, but I can tell a difference in using this buttercream, especially on my legs. I without a doubt recommend this product! 

I will continue to purchase Soap & Glory products and compare them with other products. They might be a bit pricier, but not so much I can’t afford them by any means. I want to try the foot cream next. I love my pedi’s but I want to keep my feet looking great between appointments. My life says “NO, you can’t and don’t always have time to go every two weeks!” So I say “Ok”, and my feet say “What are you thinking?!!!” Hopefully the “Heel Genius” will keep my feet quiet, and my life at ease. I will let you know! 

Hugs, Love, Peace & Roars, 

Lion Queen

PS

I am also retro loving their labels!

Happy Birthday Lion King!

Happy Birthday to the man who has supported me in everything I do! He has been such an influence in my life and never complains when I stay up late to blog, or pursue the things in my life that make me happy. He knows he is the one thing in my life that makes me the happiest woman in the world! He is my best friend and my rock! I love you Luke! Your are truly my  protector and the Lion King of our family.

And yes, as you can see, he had a REALLY  good time tonight! LOL!

Love, Hugs, Peace and Roars,

Lion Queen

Shrimp and Skillet Paleo Dish…It is DELISH!!!

I made this tonight and it was awesome! I used turkey smoked sausage and of course the shrimp, then poured it over some cauliflower rice.  Plus I used Chef Paul Prudhommes Magic Seasoning Blend vs Old Bay seasoning. It was off the chart good!!
20-Minute Shrimp & Sausage Skillet Paleo Meal Recipe

20-Minute Shrimp & Sausage Skillet Paleo Meal Recipe

Ingredients

    • 1 lb of medium or large shrimp (peeled and deveined)
    • 6 oz of pre-cooked smoked sausage, chopped (choose your favorite)
    • 3/4 cup diced red bell pepper
    • 3/4 cup diced green bell pepper
    • 1/2 of a medium yellow onion, diced
    • 1/4 cup chicken stock
    • 1 zucchini, chopped
    • 2 garlic cloves, diced
    • Salt & pepper to taste
    • Pinch of red pepper flakes
    • 2 tsp Old Bay Seasoning
    • Olive oil or coconut oil
    • Optional garnish: chopped parsley
Servings
  • Serves about 4

Instructions

  1. Heat a large skillet over medium-high heat with some olive oil or coconut oil
  2. Season shrimp with Old Bay Seasoning
  3. Cook shrimp about 3-4 minutes until opaque – remove and set aside
  4. Cook onions and bell peppers in skillet with 2 Tbsp of olive oil or coconut oil for about 2 minutes
  5. Add sausage and zucchini to the skillet, cook another 2 minutes
  6. Put cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute
  7. Pour chicken stock into pan and mix through to moisten everything
  8. Add salt, ground pepper, and red pepper flakes to taste
  9. Remove from heat, garnish with parsley and serve hot

Enjoy!!!

Hugs, Love, Peace & Roars, 

Lion Queen


 

Tonight I Go in Reverse….

Tonight I was actually going to post something about helping friends, and  how in turn they can betray you, yes, even at the age of fifty plus. I then saw on my own FB page on the “On This Day” which takes us all back several years ago and up to the past year, how our US Military found and destroyed one of the most evil men who managed to destroy thousands of lives not only through terrorism, but war as well. Osama Bin Laden, that was 6 years ago.  So I have turned my subject around, to be on how those who serve our country, friends, family and those we don’t know,  have your back and will never betray you.

I am not going to make this long, or try not to, but as you know I can get a bit on the winded side. Anyway, I had posted a picture of my son on FB six years ago today, as he is was then, and is now in the US Army. I was so proud of him for serving our country and of course I still I am. Tonight on my FB page, I posted his picture from the post 6 years ago in regards to Bin Laden, along with yet another picture of my grandson when his Daddy was in Iraq. I want to share with you tonight those two pictures. I know to many of you they are “just” pictures, but to me, they speak not only words, but millions of feelings.

Please take the time to reflect on our military, even though it is not a “special” occasion and remember those who serve our military and truly help keep our country out of arms way.  You can also go to my FaceBook Page under Leigh Ann Davis Barnes and see my post. Yes I am a proud Mom and Grandmother! No denial what so ever… 🙂

Hugs, Love, Peace & Roars,

Lion Queen

 

Snap that Egg Salad Up with Avocado! Yummy!!

Easy Avocado Egg Salad

  • PREP
  • COOK
  • TOTAL

This egg salad combines two of our favorite things: eggs and avocado. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up.

Makes approximately 2 servings

YOU WILL NEED

1 medium avocado, pitted and peeled

2 tablespoons mayonnaise, or Greek yogurt 

1 1/2 teaspoons fresh lemon juice

4 hard-boiled eggs, peeled and chopped

1 medium-length celery stalk, finely chopped (about 3 tablespoons)

1 tablespoon finely chopped chives, parsley or dill (I personally would use cilantro)

Salt and fresh ground black pepper, to taste

DIRECTIONS

Mash avocado, mayonnaise and lemon juice together in a medium bowl. Stir in the eggs, celery and chives. Season with salt and pepper, to taste. (Egg salad is best eaten the same day as making).

Love, Hugs, Peace & Roars, 

Lion Queen

 

I See These In My Future!

MERLOT MEATBALLS
Serves: 50 meatballs
INGREDIENTS
  • 1 (26 oz.) bag of bite-sized Italian or Swedish meatballs
  • ½ cup balsamic vinegar
  • 1 cup Frontera Merlot wine
  • 3 cloves garlic, minced
  • 1 tsp soy sauce
  • ⅓ cup honey
  • 10 tbsp unsalted butter, cubed
  • 1 tsp corn starch
  • 1 tsp water
INSTRUCTIONS
  1. Turn on the slow cooker to low heat and add the meatballs so they can begin thawing.
  2. Add the balsamic vinegar, Frontera Merlot, garlic, soy sauce, and honey to a saucepan over medium-low heat and bring to a boil.
  3. Reduce the heat to low and simmer for 20 to 25 minutes.
  4. Then add the cubes of butter to the mixture, stirring constantly to thicken as the butter melts.
  5. In a small prep dish, stir together the corn starch and water until starch dissolves, then stir into sauce.
  6. Cook for another 2 to 3 minutes, stirring constantly, then pour sauce over the meatballs in the slow cooker.
  7. Cover slow cooker and cook on high for 1½ to 2 hours or until meatballs reach an internal temperature of at least 160 degrees F.

I love meatballs, and I love wine…there you have it!

Hugs, Love, Peace & Roars,

Lion Queen

 

Fifties and only Beginning