If you’re still here, thank you for hanging in with me during my summer hiatus.  Life has been full and adventurous over the last few months.  Vacations, trail races, photographing for a cookbook and magazines, along with the everyday hustle of our three boy household meant prioritizing any extra time.  The view away from my laptop became so appealing, that I decided to take a break.  My creative juices were tapped and time away seemed just the way to replenish them and find my direction.

Moab, Utah

When I started this blog, four short years ago, life was quite different.  My youngest child was still at home and my oldest was just turning 10.  Now we’ve ventured into the lands of three boys in three different schools; elementary, middle school and high school!  Activities both social and extracurricular abound.  While our days are beautifully full, it has left little time for this mama to fill her creative bucket…a must!

If there is one thing I’ve learned about myself over the years, it’s that I am at my happiest when I create a little each day.  Whether it’s an outfit I love, a delicious dinner or time behind my camera, the mere action of creating brings peace and fulfillment.

moab3 Moab, Utah

Which brings me back to this space.  During our summer vacation in Utah, I had time to mull over the direction I wanted this blog to take.  What it ultimately came down to, was my love of writing and photographing, and this being the place to share both.  So, each week, I’m making the intention to carve time out for writing, brainstorming, photographing and sharing.  In the short time, since I started taking this pause for creativity, I can already feel the difference.

Moab, Utah

Whether the trend is heading away from blogs, or not, this space will always be an outlet for indulging my need to create, and hone my craft.  Thank you for hanging with me.  I’m excited to dive back in!

This recipe is from one of our favorite meals during our days in Moab, Utah over the summer.  The state has captured the heart of my family.  We can’t wait to return and further explore!

moab2 Moab, Utah

After a long day of hiking we made a stop at Quesadilla Mobilla.  They serve a variety of quesadillas made fresh ingredients.  We all ordered a little something different, but a favorite was the Sweet and Spicy.  Filled with sweet potatoes, fresh spinach, red pepper, sautéed mushrooms, jalepenos, a side of (amazing) fresh salsa and guac it was the perfect meal for our ravenous, post-hike appetites.


Sweet & Spicy Quesadillas


  • 1-2 tablespoons Extra Virgin Olive Oil (or oil of preference for sauteing vegetables)
  • 1/4 large red onion, thinly sliced
  • 1 clove garlic, minced
  • 1 sweet potato, chopped and steamed
  • 2 large porabello mushrooms, sliced
  • 1-2 yellow, green, orange or red bell peppers, thinly sliced
  • Sea salt & freshly ground pepper or Cumin Salt
  • Red pepper flakes, optional
  • 1 cup Monterrey Jack cheese, shredded
  • 4-6 flour tortillas


  1. Steam chopped sweet potatoes in microwave (or roast in oven at 425 for 20 min, if desired), and set aside.
  2. In a large skilled warm olive oil over medium heat.
  3. Add thinly sliced onion and garlic.
  4. Saute onion until transparent and just beginning to caramelize.
  5. Add in portabello mushrooms and sliced peppers.
  6. Saute until vegetables are tender.
  7. Stir in sweet potatoes.
  8. Season with salt, pepper and red pepper flakes (if using).
  9. Continue to saute until vegetables combined and cooked through. Turn off heat.
  10. In a second skillet, over medium heat, place tortilla.
  11. Spoon vegetables over tortilla, top with 1/4 cup of Monterey Jack and second tortilla.
  12. Continue to cook in skillet until cheese is melted and pan side of tortilla is golden.
  13. Flip quesadilla to opposite side and cook until flipped side is golden.
  14. Remove from skillet and slice into 4-6 segments.
  15. Repeat process for any remaining ingredients.
  16. Serve with fresh salsa and guacamole.

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One Response to Sweet & Spicy Quesadillas

  1. Janelle says:

    Sounds like a fun and busy time away. Recipe looks great. Always look forward to reading your posts.

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