Filed In: Dinner

Taco in a Mason Jar

Taco In a mason jar Dinner
I think Bill might love Mexican food more than anyone. I on the other hand enjoy it but definitely am not one of those people who crave it very often. I blame it on the fact that a) I only started learning to eat spicy foods in the past two years and b) because 90% of the things have dairy in them and that is a bit of a struggle for me. The joy of making food yourself though is that you control what goes into it and you know exactlyyyy what you are eating.

When I was at the grocery store last Friday I got the idea to attempt to make Mexican food that Bill could easily take to work to him. Let me backtrack a second there because that is probably an odd thought. My train of thought actually went -> What should I make for our lunches this week? Bill had a lot of sandwiches last week he’s probably going to start getting tired of them. I enjoyed having ground turkey for lunch last week I think I want that again. Do you think Bill wants ground turkey instead? What if I made it Mexican flavored? How would I get it altogether? Oh my goodness can I finally use one of my mason jars? YES I’m making a taco in a mason jar! Mexican for lunch! 

So that is how I ended up figuring out how to pack Mexican for Bills lunch. Now it came down to what was going into this jar. To make this all a bit easier I’m going to break it down by level instead of lumping it all into one confusing recipe. Also, one quick thing: you can completely change up this whole recipe but when layering make sure to put the heaviest things on the bottom, the lightest on top and anything liquid-y towards the bottom as well. This keeps your other food nice and clean!

Now here we go, a taco in a mason jar!

1st Level-Green

I’ve been on a spinach kick lately because it is just so good for you but for this dish I wanted something a bit lighter in taste (you know what I mean about spinach, it always has such a strong flavor, could be just me though) and color so I went with romaine and just chopped it up. 

2nd Level- Red

Next up is cherry tomatoes sliced in half to make them easier to eat. You can really use any type of tomato you want or you could even make a salsa type mixture, but I’d place that father down in the jar.

3rd Level- Red

I chose to use red peppers in addition to the tomatoes because I personally just like red peppers but they are by no means necessary. You can also substitute a hotter pepper here if you want to give the dish a little kick!

4th Level- Orange

Cheese. Oh yeah you guys knew that one was coming! Every good Mexican dish has cheese in it, which actually is normally my downside considering I cannot eat dairy but when you make it yourself anything is possible! I used Kraft 4 cheese Mexican blend which surprisingly has 0g of lactose in it. I know this because when you read the nutritional content it says it right there! Such a blessing!

5th Level-Green

This is probably one of my favorite levels. I could eat guacamole all day, every day and never get tired of it. Avocado goes on everything and it is a bright spot in my day. I used half an avocado and squeezed a quarter of a lime into it, mixed it together with a dash of sea salt and it was delicious! 

6th Level-Brown

Now for the substantial part of the meal. I used 1lb of ground turkey, a packet of taco seasoning, and 1 cup of quinoa. I browned the meat in a skillet, drained the juice out (you know that gross stuff that comes out of the meat?), then followed the packet instructions which is adding water and the contents of the package, and finished cooking the meat thoroughly. For the quinoa I followed the instructions on the box which are so super simple. When they were both cooked I combined them in a giant bowl, this allows the packet flavoring to get on the quinoa too. This was so good that I ate the meat on its own for a good chunk of the week too because there was definitely leftovers. If you’re not a meat fan I think beans and quinoa would also be a great addition.

I hope you enjoy my taco in a mason jar recipe!

Taco In a mason jar-Healthy- Sequins & StrawberriesTaco In a mason jar LettuceTaco In a mason jar LunchTaco In a mason jar Tomato

Pin on PinterestShare on FacebookTweet about this on TwitterShare on StumbleUponPrint this page

Shrimp Scampi With Zoodles

Shrimp Scampi & Zoodles 3-Sequins & Strawberries And here we go with zoodle recipe number 2! For this attempt I wanted to try making the zoodles without cooking them in red sauce because that was how I made it the first two times. I love seafood (as you all know already) so I figured shrimp scampi was a great option, plus who doesn’t love cooking with wine? Two dashes into the dish, two pours into your glass. It’s perfect.


  • About 20 large shrimp- I left my tails on because I think it looks better and I’e read that it adds more flavor when cooking them.
  • 1 zucchini per person
  • 2 Tbsp olive oil
  • 2 Tbsp butter- I used a dairy free butter
  • 1 Tbsp minced garlic
  • 1/4 teaspoon of red pepper- you can add more or less depending on how spicy you like it
  • 1/2 cup of a dry white wine-I used Sauvignon Blanc
  • 2 Tbsp finely chopped parsley
  • Then, you can add 1 tbsp of lemon juice but we left it out.


  1. Peel your zucchini so that when you make the zoodles they look more like noodles. When you don’t peel them, some of the noodles will have the green skin on them. Spiralize your zoodles and place in a bowl.
  2. Heat a sauce pan and add the butter and olive oil to the pan. As the butter heats it will foam up, at this point add in the garlic and red pepper flakes.
  3. Saute the garlic for a minute and then add in the shrimp, making sure the shrimp are evenly spread out in the pan. Let the shrimp cook for a minute.Shrimp Scampi & Zoodles 1- Sequins & Strawberries
  4. Then, add in the wine, coating the shrimp in the mixture of wine, butter, oil, and garlic. Increase the heat to high, allowing the mixture to boil for a few minutes. Shrimp Scampi & Zoodles 2-Sequins & Strawberries
  5. Flip the shrimp and let cook for another 2 minutes or so.
  6. Using a spoon gently remove the shrimp from the mixture, make sure you’re careful to not burn yourself.
  7. Add in the zoodles to the mixture, stir to completely coat the zoodles, and let cook for 3 minutes.
  8. Remove from the heat and spoon the zoodles into bowls, separating into even amounts.
  9. Place the shrimp on top of the zoodles and pour any remaining mixture from the pan onto the zoodles and shrimp.
  10. Sprinkle the parsley and lemon (if you choose to use them) onto the different bowls, stir and serve! Shrimp Scampi & Zoodles 4-Sequins & Strawberries
Pin on PinterestShare on FacebookTweet about this on TwitterShare on StumbleUponPrint this page

Turkey Meatballs and Zoodles

Turkey Meatballs & Zoodles 1-Sequins & Strawberries Turkey Meatballs & Zoodles 2-Sequins & Strawberries Turkey Meatballs & Zoodles 3-Sequins & Strawberries Turkey Meatballs & Zoodles 4-Sequins & Strawberries Turkey Meatballs & Zoodles 5-Sequins & Strawberries Turkey Meatballs & Zoodles 6-Sequins & Strawberries


I promised recipes made with the spiralizer and here is my first one! For this one we wanted to keep it simple and classic and what is more classic than spaghetti and meatballs? But since we are trying to eat healthy we put a better spin on both by instead making turkey meatballs and zoodles! The meal was delicious guys. Like really good. I don’t mean to toot my own horn here but Bill and I really enjoyed this recipe.

We made a ton of extra meatballs so they could be eaten during the week, so just keep that in mind when figuring out the numbers for the recipe. This amount made nine decently big meatballs, so if you made smaller ones you could get a much higher number out of the recipe.

If anyone wants me to attempt a video on how to use the spiralizer let me know!


  • 2 Zucchini’s (About one per person)
  • Jar of tomato sauce
  • 1 lb lean ground turkey
  • 2 Tablespoons minced garlic
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup parsley, chopped
  • 1 egg, beaten
  • 1/2 cup Italian seasoned dry breadcrumbs


  1. Preheat oven to 400 degrees.
  2. In a large bowl combine the garlic, onion, salt, pepper, parsley, egg and breadcrumbs. Mix well with a wooden spoon. Then, add the ground turkey, making sure to thoroughly mix all of the ingredients together.
  3. Using your hands form the mixture into even sized balls.
  4. Spray a baking tray with cooking spray and then place the meatballs onto the tray, making sure to space them out.
  5. Bake for about 15 minutes, or until cooked through.
  6. While the meatballs are cooking spiralize your zucchinis. You can either peel them for a more realistic looking pasta, or leave the skin on like I did.
  7. When there is about 5 minutes left for your meatballs heat the tomato sauce in a frying pan on the stovetop.
  8. After 2 minutes, add the zoodles, stirring them and making sure they are completely coated with sauce. Do this for the remaining three minutes and then remove from the burner. You don’t want to leave them on for more than 3-4 minutes because the zucchinis will get watery.
  9. Remove the meatballs from the over and serve all together.
  10. Enjoy!

What is your favorite zoodle recipe?

Pin on PinterestShare on FacebookTweet about this on TwitterShare on StumbleUponPrint this page


Iggy's 2- Sequins & StrawberriesIggy's 4- Sequins & StrawberriesIggy's 3- Sequins & StrawberriesIggy's 5- Sequins & StrawberriesIggy's 1- Sequins & StrawberriesWow has this been an amazing week (plus a few days)! Thank you to all of my friends and family for celebrating and being there for Bill and I, we love you all sooo much! And thank you to all my new blog friends, your kind words have been so amazing to read, it really added to the excitement!

When we were in Rhode Island we went to this wonderful little restaurant called Iggy’s. If you are ever in Narragansett you have to go, it is just so delicious. Healthy, not so much, but boy did we enjoy ourselves! Bill and I ordered one of the Seafood platters to share, an order of dough boys because you have to while you’re there, and two of their homemade sodas. The seafood platter was moreee than enough food for the two of us. It came with a cup of chowder or a salad, Bill got the New England clam chowder, fried fish, fried shrimp, fried clams, fried scallops, french fries and coleslaw, and then we also added on curly fries because why not? We were celebrating!

The place itself is really charming. There is indoor seating but you can also order at the window and eat outside. We went during lunch when it wasn’t super crowded but apparently the lines goes all the way down the block at peak dinner times. But that just goes to show how good it is! They are building a new fancier restaurant next door but I’m not sure if the original stand will stay or not. I guess we shall see!

Have any of you ever been to Iggy’s?

Pin on PinterestShare on FacebookTweet about this on TwitterShare on StumbleUponPrint this page


Pepe Pizza 1- Sequins & Strawberries

Hi guys! I hope everyone had a great weekend! I didn’t post yesterday because I ended up being with friends all day Saturday and Sunday and was pooped by Sunday night. I try to post 5 days a week but if I’m really tired or cranky or whatnot I don’t force myself to because I don’t want blogging to feel like a chore. So I apologize when I miss a day but the chances of me missing two days in a row are very slim so make sure to just check back again the next day! Or you can follow along on Bloglovin’ and never miss another post!

Okay so now onto the pizza! I mentioned in this post that when we were in New Haven on our list of things to do was to try out Pepe’s Pizza. I had heard about Pepe’s from my brother in law Josh who grew up in Connecticut and said that Pepe’s was known as the best pizza around. Not that I didn’t believe him but I did some research on my own and everything I read was extremely positive! So off we went to Pepe’s!

The Original Frank Pepe Pizzeria Napoletana first opened in 1925! If you don’t feel like doing the math it has been open for 90 years, so you knowwww it has to be good! And let me tell you, it was delicious! The pizza was soo good that Bill and I each ate our own pie… yes you read that correctly. Stuffed was an understatement. Here is some history on Pepe’s if you’re interested.

Bill and I ordered a small “The original tomato pie with mozzarella” and a small “white clam“. Both were delicious but I think overall we liked the original pie better. Except the crust on the White Clam was amazingbecause it had grated cheese on it. Bill ordered a diet coke and I got a sweetened iced tea and it was free refills so we were two happy campers.  There’s something about places that don’t have free refills that makes me really upset, so when there is it’s like the cherry on top! The people sitting next to us got shrimp as one of their toppings and it looked phenomenal so if we go back we’re going to order that too.

Quick tip: we were really lucky and somehow managed to get a seat right away but we heard you can sometimes be waiting over an hour for a seat. When we were leaving the restaurant the line was already starting to form down the block so make sure to give yourself enough time.

I’m embarrassed to admit that we were so excited to eat so these are the only photos I took. But take my word on it, this coal fired oven pizza was delicious and we would definitely go back again! And not to toot our own horns or anything but we’re kind of pizza connoisseurs so we know good pizza. Just saying.

Pepe Pizza 3- Sequins & Strawberries

The original tomato pie with mozzarella

Pepe Pizza 2- Sequins & Strawberries

white clam

Pepe Pizza 5- Sequins & Strawberries Pepe Pizza 6- Sequins & Strawberries

Just so excited to eat!

Have you had any good pizza lately? Would love to hear more suggestions!

Come follow along for more Sequins & Strawberries!



Pin on PinterestShare on FacebookTweet about this on TwitterShare on StumbleUponPrint this page