Fresh Basil, Garlic, & Tomato Mini Pizzas with Homemade Sauce

Sometimes Often, lunch can be a difficult meal for me. When you are eating low-gycemic and using fresh ingredients, there are many typical lunch ideas that don’t fit the bill. Plus, who doesn’t get tired of eating the same thing for lunch each day?

So, recently I was looking for something different, delicious, and easy to make. This is what resulted. 🙂 Loved the taste of the homemade sauce mixed with a little bit of cheese, fresh tomatoes, and fresh basil!

Simple recipe; lots of taste!

Hope my friends and fellow foodies at Fiesta Friday will enjoy this! As always, thank you Angie and co-hosts!

Fresh Basil, Garlic, & Tomato Mini Pizzas with Homemade Sauce

*Created by Lori at Creating Beauty in the Kitchen


  • Flour tortillas (or a gluten free equivalent)
  • 2 cans tomato paste
  • Red cooking wine (optional….I like the rich taste it adds)
  • Crushed red pepper (if you want a kick to it)
  • Honey
  • Fresh garlic, minced
  • Fresh Basil
  • Mozzarella cheese
  • Tomatoes


  • Combine the tomato paste, honey, garlic, and cooking wine in a bowl. (I encourage you to experiment and see how much of the different ingredients suits you and your family.)
  • Layer the sauce onto the tortillas.
  • Cook in oven for about 10 minutes, putting the cheese on for the last minute or two, so it can melt.
  • When the cheese is melted and the tortillas have hardened, remove from oven and garnish with tomatoes and basil.


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Lemon Muffins with a Strawberry Drizzle

I am currently sitting at my kitchen counter on a comfortable bar stool waiting for the stove to preheat so that I can get my new recipe baking. With all the waiting, I asked myself, “Why not just write down the recipe right now…before you f-o-r-g-e-t….before it feels overwhelming.”

Well, okay.

Here I am then, writing to you while leaned back on my stool with a foot up on the other one, and enjoying the fresh smells of lemons and strawberries.

A friend of mine is in need of some quick items for breakfast for around the house, so I am hoping her family will enjoy these healthy lemon muffins with strawberry sauce drizzled on them. Makes me think of pink lemonade. 🙂 I love pink lemonade!

Now that they are fresh out of the oven, I just had to try one. Couldn’t give my friend a whole bunch of muffins that taste bad now could I? Whew….my new recipe passed the taste test. Not my favorite of my muffin creations (you know I have made many), but very good indeed!

Lemon Muffins with a Strawberry Drizzle

  • Servings: 12-14 Muffins
  • Print

*Created by Lori at Creating Beauty in the Kitchen

Ingredients for Muffin:

  • 2 3/4 cups of almond flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 3 fresh lemons worth of zest
  • 3 eggs
  • 1/2 cup grapeseed oil
  • 2/3 cup honey

Ingredients for Sauce:

  • Strawberries
  • Water
  • Honey


  • Preheat the oven to 325 degrees.
  • Zest your lemons
  • Mix all the dry ingredients in one bowl, and the wet ingredients in another. Then combine all of them together, mixing well.
  • Line a muffin pan with papers, or grease it well.
  • Pour the batter into each slot, 2/3 of the way full.
  • Make the strawberry sauce by combining strawberries, water, and honey in a food processor. When it is smooth, put it into a pan and heat the sauce up on the stove top.
  • Pour a spoonful of the sauce over each muffin.
  • Bake for 20-25 minutes.

And for those of you who have missed my “blooper” behind the scene posts, here is a little insight into today’s cooking experiment:

  • I cut my knuckle while zesting….not once….not twice….but three times.
  • I stabbed my hand really hard with a toothpick (it is still aching.)
  • And I still make a mess my friends, as evidenced by the picture below. 🙂

What kind of beauty are you creating today?

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Creamy Avocado Tuna

Last weekend Doug and I went to a care giver core training, which is part of the process for us to get licensed as foster care parents. It was literally 24 hours of training in 48 hours… was encouraging, exhausting, great, hard, and very helpful. Some of the things I found most helpful-

  • We met and connected with some wonderful people who are going through this foster-adoption process and will be a part of our support team as we go forward.
  • We got to hear from parents who have already been through this process and have adopted their children.
  • We heard a lot about trauma and grief and the impact it has on the children that the Lord will hopefully bless us with.
  •  We learned a lot about behavioral issues and discipline and how the normal strategies parents use will not be effective. So, they taught us different techniques and the importance of not focusing on the behavior but rather what is going on beneath it, which was very helpful.
  • We got to meet and hear from some of the children who have been foster-adopted and are now a part of their forever family. That was really special.

Our next step forward is getting assigned a case worker and getting our home study done, which will consist of 4-5 visits before we will be officially licensed as foster parents. So, we are in the waiting process right now…but that doesn’t mean we haven’t been totally busy, because preparing takes a lot of time and energy….thus, my lateness to Fiesta Friday.

Busy, yes. But not too busy to do some cooking! 🙂

This recipe is one I randomly came up with the other day, and it has become one of my hubby’s most favorite things to eat. Awe, that makes my heart happy. 🙂

I was trying to think of a healthier way to make tuna, because to be honest, Doug and I cannot do tuna with hardly any mayo. It needs to be really moist. That is when I thought of using one of the avocados we had sitting in the fridge, which are really good for you and full of good fat. Like all my experiments, I honestly didn’t know how it would turn out, but I am pretty sure that we will never make tuna the way we used to anymore. 🙂

Creamy Avocado Tuna

*Created by Lori at Creating Beauty in the Kitchen


  • 1 small can white tuna
  • 1 avocado, mashed
  • 1 tsp mayonnaise
  • celery, chopped
  • Cherry tomatoes
  • Red wine vinegar


  • Slice the avocado in half, keeping both sides intact.
  • Take as much of the inside out without making it weak, because you are going to use the shell to put the tuna into.
  • Mash the avocado. Mix it in with the tuna, mayo, and a little bit of red wine vinegar. Add the celery and cherry tomatoes.
  • Put tuna in into the avocado shell, and you are ready to eat!

Angie, thank you again for all you do to make Fiesta Friday happen! And another big thank you to the co-hosts!


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Raspberry Almond Honey Muffins

Picture me singing to the tune of “These are a few of my favorite things.” Ready? Ok, here goes…..

“These are a few of my favorite muffins”:

You all know I love creating fun, new muffin recipes. Well this one has been added to my list of favorites! I love fruit in my muffins…this one was no exception!

Raspberry Almond Honey Muffins

  • Servings: 12 Muffins
  • Print

*Created by Lori at Creating Beauty in the Kitchen


  • 2 3/4 cups almond flour
  • 3 eggs
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2 tbsp pure almond extract
  • 1/2 cup honey
  • 1/2 cup coconut milk
  • Fresh Raspberries (Use frozen if needed…you will just need to add a little extra cooking time.)


  • Preheat the oven to 325 degrees.
  • Mix all the dry ingredients in one bowl, and the wet ingredients in another. Then combine all of them together, mixing well. Add in the raspberries.
  • Line a muffin pan with papers, or grease it well.
  • Pour the batter into each slot, halfway full.
  • Make a little hole in each one and pour a little bit of honey into it.
  • Now pour more batter to cover the honey, leaving the batter 2/3 of the way to the top.
  • Bake for 20-25 minutes.

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Black Bean & Squash Enchiladas with Homemade Red Sauce

If you have been around my blog for a while you know that I love Mexican food! I mean, I love it! I’ll take eggs with a Mexican twist, something with cilantro and avocados for lunch, a Mexican casserole or fajitas for dinner. Long gone are the days when I wouldn’t eat Mexican food at all and my hubby was forced to find a friend to go have some Mexican food with.

So no surprise then that I recently created a new enchilada dish, which of course I have to bring to the party. Fiesta Friday requires at least one yummy Mexican meal! It is a “Fiesta”, after all! 🙂

I have always been a meat eater. I still am. But what is different is that I am also a vegetable eater now. There are plenty times that there is no meat in something I cook and I am completely content with that. Long gone too are the days when this girl would never eat vegetables. Many of you have taught me that vegetables can be delicious! Thank you for that!

This reformed meat-only girl 🙂 loved these enchiladas! So did my hubby!

I am so thankful to my friend, Jamie, for sharing a recipe with me for red sauce! I hadn’t been eating enchiladas because the sauce is not low-glycemic. But, I was able to take the recipe this friend gave me and make it without anything that would be considered high glycemic. (If you are reading this, thank you Jamie!!) 🙂 We love the sauce!

Black Bean & Squash Enchiladas with Homemade Red Sauce

*Created by Lori at

Ingredients for Enchiladas:

  • Flour tortillas (could easily be substituted with corn for my gluten-free friends)
  • 1 can black beans, drained and rinsed
  • 1/2 onion chopped up
  • 2-3 yellow squash, chopped
  • Olive oil
  • Fresh Cilantro, chopped
  • Monterrey Jack cheese, shredded

Ingredients for Sauce:

  • 2 tbsp olive oil
  • 2 tbsp tapioca flour
  • 1 tsp chili powder (we like mild, so if you like hot increase this up to a couple tbsp.)
  • 2 cloves fresh garlic, minced
  • 1/4 tsp cumin
  • 2 cups chicken stalk (or vegetable stock)


  • Begin cooking your squash on medium in a frying pan in a little bit of olive oil. When they begin to get tender, add in the onions, garlic, and black beans. Cook until everything is the consistency you like it.
  • To make the sauce, heat the oil on medium high, adding in the tapioca flour. Stir for about a minute. Stir in the spices, and then pour in the chicken stalk. Reduce heat and whisk until it gets to the desired thickness.
  • Preheat oven to 350 degrees.
  • Grease a baking dish.
  • In each tortilla, put a few spoonfuls of the bean and squash mixture. Then add some fresh cilantro. Fold up the tortilla, trying to keep everything inside. Do this until you have made all the enchiladas.
  • Pour the sauce over the enchiladas.
  • Cook for about 20 minutes.
  • When you take it out of the oven, add the cheese and more fresh cilantro.

We are beginning our second year of Fiesta’s together! How exciting!! Angie, thank you! And Sonal and Josette….so fun that you are co-hosting! Thank you!


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Guest Post for Kat’s 9 Lives: Lemon Rosemary Chicken & Squash with a Creamy Garlic Wine Sauce

Have you met Kat yet? Did you know she has 9 lives? Yep! Her adventurous life, her artsy life, her fashionable life, her frugal life, her healthy life, her organized life, her scholarly life, her social life, and her spiritual life. 🙂

Kat is great….she is creative and fun! And I was honored when she asked me to be her “Closing Comerade” this month. I brought over a dish I created: Lemon Rosemary Chicken and Squash with a Creamy Garlic Wine Sauce. You can find the recipe HERE.

Enjoy the recipe…we sure did!

And enjoy saying hi to Kat and looking around her blog!

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Cinnamon Pork Chops with Homemade Apple Sauce

What do you think? Is it true? Is it really better late than never? 🙂

Well, here I am “late” to Fiesta Friday! But it is not just any Fiesta Friday, it is the final week of celebrating the 1 year anniversary! Angie, did you ever imagine it would become what it has?! It is a place to get to connect with other bloggers, have fun, learn from one another, make friendships, and get to share our creativity. I have been blessed in all of these ways by being a part of the party! Thank you Angie for beginning something that would be impactful for so many people!

Surely most of you are stuffed by now, but what about a bite of these delicious cinnamon pork chops with homemade applesauce? Yummy!

I covered the chops in olive oil, cinnamon, and black pepper and fried them for about 30 min. You want to make sure that the inside is completely white. I don’t know what got me thinking I should put cinnamon on them, but that’s exactly what I did, and I definitely didn’t regret it. Delicious flavor!

For the homemade applesauce, I cut these apples up and used my Ninja to do the job for me. I think I added some water and a little bit of honey….experiment around with different flavors. It was so good! No preservatives, no refined sugar….love making things homemade!

Happy Fiesta Friday! And Happy Anniversary Angie!


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