There comes a day when you realize turning the page is the best feeling in the world...

It's been two months since my last recipe update, I apologize as the holidays were a bit chaotic and busy this year. However, I do have some updates to share.

Both Kiwi Print and Design, our silk screening company and Miss Adelia's Flowers have been picking up. I recently was hired for quite a few weddings and for the Mercedes Benz of San Diego holiday party.I also am now a Fiancé to an amazing man.

Our history;
Ali and I met over 6 years ago at a party at the Ivy hotel in San Diego, we hit it off as friends, being we both were in relationships and weren't looking.  For two years, we stayed in touch offering each other relationship advice and talked about life, but suddenly I went off the grid, things were really rocky and I wasn't in a healthy relationship at the time.  A few months later, we reconnected on Facebook, he was single and just opened up his own hookah lounge and I was finally took the step to leaving this prior relationship for good so he invited me to his hookah lounge. Within a week, we were inseparable, and now 4 years later we're planning our wedding. Many people love our love story but to be honest we have had many ups and downs and life has been far from perfect but we've always remembered to smile. In the last 4 years we have lost a business, had to move in with parents for a few months, had to share a vehicle,  and I had to undergo surgery as we were pregnant but found out there were health complications and if I went any further, it would affect my life. We changed so much within these last 4 years and became stronger than ever, with or without money, we have made it and are both very excited for the rest of our lives together.

Along with a few other changes in my life, things are moving in the right path. I have asked my sister to be my maid of honor and she accepted. Thank goodness as she is the only that can deal with my picky, moody self that sometimes sneaks out (very rarely though). We are trying to figure out our wedding location and of course trying to figure out how many people we want in our bridal party, I have quite a few girls and they all are a amazing and big part of my life so it will be hard if I have to choose. Besides the wedding planning, we decided this year is on focusing on getting our businesses running full speed and get our health back in action.
With that being said, if health and weight loss was in your resolution or in your plan for 2014, take a sneak peak at these upcoming recipes, I will only post no carb/low carb recipes and they will only be posted if they taste good and pass the Ali test. :)

Now back to the important stuff; recipe time.

I'll start off with dinner and dessert from last night, it was delish and definitely helped with my chocolate craving.

Meaty Stuffed Bell-peppers

Ingredients

- 1 lb ground beef

- 3-4 green bell peppers

-3 tablespoon of Worcestershire sauce

- 1/2 cup tomato sauce

- 1/4 chopped onion (optional)

- 1-2 stems chopped garlic 

- 1/2 - 1 cup shredded cheese

- 2 tbsp olive oil

- salt and pepper to taste

Directions

1. Chop off tops of green peppers and remove core and seeds.

2. Boil peppers in water for 5 - 7 minutes.

3. Drain water, sprinkle insides with salt and set inside a greased 8 x 8 pan.

4. Add chopped garlic and onions and cook until lightly brown then add ground beef. Cook until meat is brown.

5. Drain oil and then Add spices, Worcestershire sauce and tomato sauce.

6. Sprinkles bottoms of peppers with cheese, fill peppers with mixture then top-off with remaining cheese.

7. Bake covered at 350 for 25 - 30 minutes.

Once complete, allow to cool and then bon appetit!

Next came dessert. Definitely perfect mini dessert treat.

Low Carb Mini Chocolate covered cheesecake bites

Non-Vegan Cheesecake Ingredients:
-1/4 Cup Non-Fat Plain Greek Yogurt
-1/4 Cup Light Cream Cheese
-4 Packets Stevia (If you don’t mind the sugar substitute 2-3 Tbsp Agave, Honey or Maple Syrup)
-1/2 Tsp Vanilla Extract

OR

Vegan Cheesecake Ingredients:
-1 Cup Pre-Soaked Cashews (I soak mine overnight)
-2 Tbsp Coconut Oil
-2 Tbsp Agave Nectar (Maple Syrup or Honey)
-1/2 Tsp Vanilla Extract
-1/2 Tsp Lemon Juice

Chocolate Coating Ingredients:
-1 Cup Virgin Coconut Oil
-1/2 Cup Natural Cocoa
-6-8 Packets of Powdered Stevia (If you don’t mind the sugar substitute 1/4 cup pure Maple Syrup, Honey or Agave

Directions:

1.Blend Cheesecake ingredients until smooth in your food processor and set aside.

2.In a separate food processor bowl blend Chocolate Coating ingredients until smooth.

3.Spray a pre-chilled, clean ice cube tray with a healthy oil

4.Using a spoon pour the chocolate into each ice cube mold.

6.Coat the bottom and the sides of each ice cube mold using your spoon. 

*tip, no ice cube tray use muffin tray

7.Fill each ice cube mold with cheesecake filling.

8.Top with a layer of chocolate coating.

9.Place in the freezer for 2-3

Enjoy!