Nutella Red Tart Cherry Pretzel Roll Snack

Okay, so…I posted this on TikTok a day or two ago, but just incase you ain’t seen it yet, I’mma post it on the blog.


Nutella Red Tart Cherry Pretzel Roll Snack:

This is a fast, and easy iron rich snack. All you need are 3 simple ingredients; and a microwave.

Pretzillla pretzel dinner rolls (or whichever type you have hand.) You can find Pretzilla at Wal-Mart; they are my person favorite.

Jar of Nutella

Jar of Smucker’s Red Tart Cherry Jam


Microwave your pretzel rolls for 30 seconds. I microwave them two at a time. (Note: I have a 1000 – watt microwave, but heat to your desired temperature.)

I use around 2 tablespoons of each condiment. (A separate spoon for each jar.)

Spoon and/or spread the jam and Nutella on a plate, and then dip the warm pretzel(s) in each respectively.


Pretzel Roll… easy, iron packed snack. Featuring Nutella and Red Tart Cherry Smuckers Jam. #Nutella #Smuckers @Smuckers #foodie #pretzilla #pretzelroll

♬ original sound – Lauren Mikael

I left my TikTok video above. Make sure you give me a follow on there, that way you won’t miss out on anything.

Hope you enjoy this quick and healthy treat!


Vegan/Vegetarian Vegetable Soup

At the beginning of this month I started a vegan diet.

I am back to share another recipe

When I was a teenager I told my parents that I wanted to be a vegetarian. For many reasons one of them being that every time I ate pork it made me very sick along with getting sick, I would get strong lighting type pains in my stomach. The Bible says pigs are unclean, so that makes sense to me. Plus the fact that eating meat means killing a living being. That just makes me sad.

However my parents were not supportive of this, I guess they thought it would be a hassle since I was the only one in the household who wanted a vegetarian diet. So, I fell back into eating meat.

However this month I have found that vegetarian is actually much easier than a meat based diet.

I feel so much better, and I’m not all bloated up from eating junk. No more guessing what is in my food now that I eat clean. All of the ingredients in this soup are organic, but you do it your way; if you don’t shop organic, the soup will still be yummy!

One of the best parts of eating vegan/vegetarian is you don’t have to worry about cross contamination when cooking anymore.

I started out this month as vegan, but I have decided to be vegetarian instead. I just really love cheese. I have tried vegan cheese, and well…it’s um…not for me. Same with vegan eggs, they just don’t do it for me. So, apparently according to Google that makes me an lacto-ovo vegetarian. Meaning I eat dairy and eggs. I actually prefer milk alternatives over milk, so I’m going to keep plant based milks and yogurts in my diet.

As the weather gets colder and rainy like today I want soup. (To be honest I always want soup.) I had been craving a nice vegetable soup for a while now. A few days ago I threw together the recipe below with ingredients that I already had.

I never measure anything (I hate math) I just put as much of something in until Holy Spirit tells me to stop. So, do as much as you like when it comes to the ingredients below. I used oregano and Lawry’s Seasoned Salt, but obviously you can use whatever seasonings you want, there are no rules.

I need to learn to cook in smaller batches, but I always make food in a huge pot for some reason. I live by myself, I’ve been eating soup for days.

I also don’t time stuff when I cook. I just keep checking on my food until it reaches the texture I desire. Can you tell I don’t like rules? Ha! I like to be free and do things my way.

*This post may contain affiliate links and I may earn compensation when you make a purchase from the links provided. At no additional cost to you.

Anyway, on to the soup!

Vegan vegetarian vegetable soup

I love bowls with handles! I got these bowls from Sam’s Club a few years ago, but Amazon has some cute ones too, right here:


1 large carrot

2 cans black beans

1 zucchini

1 can fire roasted diced tomatoes

1 small onion

1 (8 ounce) package of mushrooms (I buy pre-sliced because it’s easier)


Red lentils

Minced garlic

Tomato paste

Veggie broth concentrate

Lawry’s Seasoned Salt


Plain Soy Milk


Black pepper

Water (as much as your brand of veggie broth concentrate calls for)

Cook until vegetables are softened.

Y’all are smart enough to know that you need to chop all the vegetables up right? Okay, I thought so. I don’t like seeing a recipe that tells you 1 carrot chopped, 1 onion chopped (well duh!) Like we are just gonna throw it all in the pot Amelia Bedelia style or something. No ma’am!



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