5 Recipes for a Dye-Free St.Patty’s

Do you love St.Patty’s?  As a part Irish, part Italian white girl growing up in the U.S. it’s fun to celebrate what little traditions and culture I feel like I have. And now that I have kids, there is nothing more fun that turning all foods (and beer? No wait thats for me.) GREEN as another way to celebrate. BUT, – I do not like artificial food dyes. And as much as I want a McDonalds Shamrock Shake, I’ve actually found out how to make one at home that makes me feel a million times better on the inside! Try one or ALL of these recipes this year and have a happy healthy holiday!

irish pancake

“Luck-O-The-Irish” Banana Pancakes 

This one is so crazy easy when you use a blender. You can even pour easier from the blender’s spout without making a mess. Thank mom, your a Genius.

Also, pancakes are easy to make look good on the screen, but unfortunately, you can’t taste them. (Taste-O-Vision!?)

This is the ULTIMATE and best pancake recipe I’ve ever had…and I’ve tried a lot. With 217 reviews and 5 stars on foodnetwork.com, it’s a winner! Your family will love you forever. I’ve changed the recipe a bit to make it healthier with no change to awesomeness. (I use this same base recipe for pumpkin and sweet potato pancakes as well!)


1 1/2 cups flour (try any flour you want or a blend of your favorites such as coconut, spelt or whole wheat)
2 tablespoons brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature (Just pop it in the microwave. If you don’t, your butter will not stay smooth.)
1/2 teaspoon pure vanilla extract
2 tablespoons unsalted butter or coconut oil, slightly melted

2 TBS unsweetened apple sauce (Either this, or one more TBS of butter.)


1 small banana

1/2 cup spinach

Blend all wet ingredients plus Sugar, Banana and Spinach on High until fully incorporated. Add all dry ingredients and pulse until batter forms! Do not over-blend!
Melt the butter in a large cast iron skillet or griddle over medium heat.

Keeping the skillet at medium heat,pour about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

Feeling naughty? Add chocolate chips! … OR top with whip cream and green sprinkles!! :o

Copyright 2003 Television Food Network, G.P. All rights reserved
Adapted from http://www.foodnetwork.com/recipes/food-network-kitchens/pancakesrecipe.html?oc=linkback


COPYCAT: Shamrock Shake (Sugar-free + Protein!)



You will find a lot of copycat recipes on Pinterest… most of them I was frustrated by; using instant pudding mix, or cool whip or
dye or other ingredients that obviously will not yield a shake that taste like the one from ol’ Mickey Ds. Well, you’re in luck! This is THE Healthy Shamrock Shake recipe inspired by Chocolate Covered Katie’s Mint Chocolate Smoothie.


1 scoop whey protein powder (optional)

1 frozen large banana, as ripe as possible (This is a big MUST)
cacao nibs or chocolate chips
1/8 tsp pure MINT/Peppermint extract (you can get it at Walmart for 2.50$)
2 cups milk of choice or water (use 1 cup if you are not using protein)
1/2 cup fresh spinach


Blend together along with 4-5 ice cubes in a high powered blender until it has turned green and no bits of spinach can be seen.  (If you want it a little sweeter, add a drop or 2 of Stevia) Top with cocoa nibs if desired! Enjoy!

Adapted FROM:  http://chocolatecoveredkatie.com/2011/02/24/raw-mint-chocolate-chip-milkshake/#LgbILZwtfIUBBFLC.99


Dye-Free Treats

When it comes to making treats and desserts, especially ones for my kids – I am beyond lazy. I spend enough time cooking and messing up my kitchen for meals, that by the time I assess the damage, I’m convinced that baking isn’t worth the trouble. (GASP!) Even more – baking stuff for my kids that has a 50% fail rate. Yep, you know what I’m talking about! So I’ve chosen some healthy snacks that require little work and remain on point for being healthy and dye-free!

frozen grapes

St. Patty’s Frozen Grape Pops

I’m obsessed with frozen grapes!! Make these with bamboo kabob sticks and the some pretty green ribbon on them. Laziness Scale = 9


Same concept: Cookiecut these cuties and pop them in the freezer. Add them to your grape kabobs. Lazy Scale = 5

Ok, and if you just can’t help it – I found this wonderful recipe by joeandsue.blogspot.com for a Dye-Free, homemade Turkish Lemon Cake that will take you straight back to Granny’s house. (Just omit the green sprinkles) Lazy Scale = 1




Slow Cooker Corned Beef with Guinness Braised Cabbage and Potatoes

corned beef

This for me, is where it’s at. Invite your friends over, fill the growlers and set your Pandora to Irish Pub Music. Maybe even tell your friends to bring their instruments and follow up dinner with an authentic Irish jam session. Celebrating Irish heritage is all about gathering with friends and family. Not pinching, and not even turning all your food green.

This recipe is incredibly easy and I’ve been using it for years. The corned beef makes killer Reuben’s for the next week! Enjoy!





High Energy Buddha Bowl


I’ve been noticing a trend on Pinterest for “Buddha Bowls” and “Glow Bowls”… While I don’t care what you like to call them, I’m hooked; because, they are not only beautiful but they taste amazing and are great for your health! I really love foods that look aesthetically rich and beautiful. We really do eat with our eyes!

If you don’t already take a moment to dress your plate, by arranging your food so it looks interesting (don’t try to tell me your not an artist, we are all creative!) try it out and see what happens! You may find yourself being more satisfied with healthier portion sizes and even start craving those beautiful, colorful veggies…

I know you’re thinking I’m crazy…

This is a great article on just that by study author Debra Zellner, a researcher and professor at the psychology department of Montclair State University in New Jersey:

Presenting Food Creatively May Lead To Healthier Food Choices; Artsy-Looking Food Isn’t Only For Fine Dining

Anyway, this is REALLY easy to make and will make 3 portions. Feel free to make more! I like to make  this for lunch on Monday then separate into tupperware containers for a quick lunch for the rest of the week. This meal plus 2 glasses of water will keep you full, yet light and able to power through that 3pm lull. You can leave the monster energy drink at home. ;)

“Did you know that I do not really like Kale? Kale is extremely bitter! Even if you typically do not like Kale, try this recipe. Sautéing it in butter or coconut oil gives it a savory, meaty flavor. ” – K

 MAKES 3 Servings


  • 1/2 Bag of Chopped Kale (about 5 cups)
  • 1/2 cup Shelled Edamame
  • 3 Eggs
  • Kimchi
  • Organic Coconut Oil
  • Salt and Pepper
  • Soy Sauce (optional)
  • Chinese Five Spice (if you don’t have this, go get some – it is AMAZING and SO worth it)
  • Sesame Seeds (optional)



Put 1 TBS coconut oil in a large skillet over medium-high heat.

When it melts and the skillet is hot, put all the kale in the pan and allow it sit for 2 minutes. It will start to pop and turn bright green. Add 1/2 tsp Chinese 5 Spice and Sauté using tongs to lift and stir the kale for 2-3 more minutes. If it starts to look too dry, add a splash of water.

Add 1/2 cup shelled edamame  and  splash of water, if you haven’t already, and cover. Turn the heat down to medium and let the beans and kale steam for 3 minutes until it cooks down even more.

Uncover and give the kale a good stir. Add 1 tsp soy sauce (optional), sauté 1 min, then transfer to 3 serving containers or bowls.

In the same pan, use more coconut oil or cooking spray and cook 3 eggs how you like them. I like mine a little runny with salt and pepper. :)

Place a little Kimchi in the bowl next to the greens and lay the egg over top. Sprinkle with sesame seeds and serve hot and with your favorite hot sauce, if desired.

Enjoy this super savory and satisfying bowl for lunch or serve with rice for dinner!





Coconut Pumpkin Pie Bars



This was the first treat I made after giving up sugar a few weeks ago (read that article HERE) and to my surprise, I had to hide a few from my kids so I could have couple for myself! I was wanting a little treat that was easy to make with pure ingredients. I happened to have some coconut flour and a can of 100% pumpkin on hand and after a little google action, I stumbled on a recipe by detoxinista.com. I changed it up a little bit – such as adding freshly grated ginger and topping the bars with unsweetened coconut. I think it was just the touch it needed to make these bars great! I love how moist these bars come out – it truly tastes like the filling in a pumpkin pie.

These are flour free, grain free, gluten free… and I’m sure free of something else. All I know is that they’re amazing!!



15 oz. pumpkin puree (about 1 1/2 cups)
3/4 cup coconut flour
3/4 cup maple syrup (I used AGAVE FIVE. It’s lower on the Glycemic Index and less calories)
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger (I used 1/2 tsp freshly grated ginger!)
1/4 teaspoon ground cloves  (ALLSPICE. I think this would be too much clove)
3/4 teaspoon baking soda
1/4 teaspoon SEA salt
2 large eggs

Sprinkle of unsweetened coconut



Preheat the oven to 350F and line a 9″x9″ baking dish with foil. Spray lining with oil. Combine all of the ingredients in a large mixing bowl, and stir well until no clumps remain. Transfer the batter to the greased baking dish, and use a spatula to smooth the top. Top with coconut flakes and bake for 40 minutes!

Let cool before slicing. The foil makes it easier to get them out of the pan and MUCH easier clean up.

I greatly appreciate your pins and shares! Thank you!


** If you like these, you should try these too! (RECIPE HERE)





The ULTIMATE Guide to Giving Up Sugar

You may have stumbled upon this article because you want to give up sugar or maybe you have read some recent news about the dangers of high levels of sugar in the American diet. Maybe you are just confused to no end about sugar (it has 50 names – what’s healthy and whats not? Sugar IS natural RIGHT? ) Or maybe, if you are like me, you find that for some reason your body craves sugary foods- and before you know it, you are craving sugary foods at every meal and are over eating. If you struggle with weight loss or are wrestling with those last few pounds and feel like you have tried everything, this IS the article for YOU!

So why give up sugar anyway and is it really THAT big of a deal? I could write it all down, but honestly this video does a better job at breaking everything down than I ever could.


The truth is, you may not need to give up sugar all together… ever. If you are one of those people throw your hands up in the air and thank God, Buddha or whatever may have you, because you are truly a lucky few.

For everyone else, here are some indications that you should consider giving up sugar or at least take steps toward it:

  • You are overweight and tend to binge on sugary-carb foods (ex: cookies, pastries, brownies, pancakes, cereal, pizza, subs)
  • You eat healthy during the day but overeat at night; many times after eating dessert or you may crave desserts after eating a dinner that is laden with refined carbohydrates (breads, pizza, pasta…etc)
  • You feel like you are always hungry.
  • After eating something sweet, you feel more hungry and feel like you are never satisfied/full.
  • You wake up in the morning and feel like you can’t wait to have your first meal.
  • You feel lethargic about 2 hours after eating lunch everyday

The more questions you answered YES to, the more likely that you are actually sensitive to (or developing a resistance to) insulin.

You can also take this quiz {HERE}

WAIT. I thought we were talking about sugar here?

Well, Eating Sugar => Insulin Release => Spike in Blood Glucose. If your not sure about the relationship, please watch the video above.

We already know that sugar is a widespread health concern (just google it!), but why do some people seem to struggle more than others?

 The answer is genetic (thanks mom!) and yes, it’s all about insulin.

As Paul Eastwood writes in his recent article titled, Insulin Sensitivity: Why You Can’t Blast That Fat For Good!:

Few health and fitness professionals know or understand Insulin sensitivity (IS) which is why its no wonder that the every day man or woman is finding weight and fat so difficult to lose; it’s incredibly hard to win against an obstacle you don’t know is there...Insulin sensitivity will eventually replace the term “weight loss” and “fat loss” as the new hot topic.

– bodybuilding.com

If your still not convinced that insulin resistance/sensitivity may be the reason you can’t lose belly fat/fat all over then consider this statement by the National Institute of Diabetes and Digestive and Kidney Diseases:

“Some experts believe obesity, especially excess fat around the waist, is a primary cause of insulin resistance. Scientists used to think that fat tissue functioned solely as energy storage. However, studies have shown that belly fat produces hormones and other substances that can cause serious health problems such as insulin resistance, high blood pressure, imbalanced cholesterol, and cardiovascular disease.”

– niddk.nih.gov

It’s important to recognize right now that you are not a failure if you struggle with binge eating. I think that if more people understood (and that includes personal trainers and health professionals) insulin resistance and how it is brought on by sugar and refined carbs we could give better advice and realize its not just about calories in VS calories out. People aren’t robots.


Well, the answer is simple, but the process is not. Basically, you need omit refined sugars and carbs from your diet and limit glucose spiking foods. This is when the Glycemic Index can come in very handy. If you decide to omit refined sugar (remember this does not mean the percentage of sugar on the food label but look in the ingredients list!), you will most likely consume some alternative sweetened products. First, I would try to limit these as you transition. After a few days once you really crave something sweet, make sure you reach for something that is a 0 or 1 on the Glycemic Index.

For example: Maltodextrin = 110, Sugar (glucose) = 100, Honey = 50, Maple Syrup = 54, Erythritol = 1, Stevia = 0 CHECK OUT THIS LINK FOR MORE

If you are like most, giving up sugar and refined carbs may sound daunting. Here’s my simplified plan:

choose food



This is for those that are overweight, are addicted to sugar and eat sugary refined carbs at almost every meal. You may be pre-diabetic or have developed insulin resistance. Your typical day might look like this:


Breakfast: Cereal/Pancakes/French Toast + Coffee with Coffee Mate Flavor

Lunch: Sandwich/Burger/Pizza/Fries/Chips


Dinner: Meat and Veggie with Bread + Dessert + Alcohol + more food if hungry


IF this is you, it will take a bit more time, but being gradual is KEY! Each week, omit sugar  from each meal. I would start with breakfast and save the toughest, Dinner, for last.


WEEK 1 : Replace breads and sugars with a breakfast rich in protein and veggies to keep you full. DO NOT WORRY ABOUT EATING ONLY EGG WHITES. This is stupid… I’m not going to go into that right now. Just eat the whole $%#@ egg!!! TRY THIS RECIPE

WEEK 2: Replace Lunch with the same formula: Protein + Veggies. You can have little carbs here but they HAVE to be low on the GI. Try: beans, sweet potato, quinoa etc. TRY THESE

WEEK 3: Time to tackle the BEAST. This is the toughest one, but it is so, so worth it! Allow yourself your typical dinner: Meat + Veggie + Starch (Preferably not bread and ONLY whole wheat pasta. If you feel like you are going to gorge yourself on whole wheat pasta, then don’t make it.) Alcohol needs to be red/white wine and not a sweet one. (Moscato is out!) Also, this needs to be limited to 1-2 glasses. Replace all desserts with fruit only this week. (My favorite is frozen grapes or blueberries!)

WEEK 4: Maintain. You may start to crave sweets this week. Allow yourself something sweetened with stevia. I like quest bars or try this Cheesecake Recipe! Also, 3 Ingredient Cookies! 


This is for those 80/20ers or people who already watch their refined carbs and sugars, yet fall off the bandwagon in the evenings. You are probably not overweight, but are wanting to get a leaner physique for athletic/personal goals.

I recommend this article: Insulin Sensitivity: Why You Can’t Blast That Fat For Good!

There are a few reasons you may be falling off the bandwagon at night:

  1. Too few calories during the day
  2. Not enough carbs
  3. Trigger Foods at Dinner (dessert or alcohol)

If you really want to get over this hump you have to be 100% committed. Make sure you’ve calculated your Basal Metabolic Rate Correctly and know the amount of calories to consume and lose weight. For example: If you’re only eating 500 calories by dinner, this is not enough.

For Life

This is a life long commitment. If you go through all the hard work to get this far, don’t sabotage it by going back to old habits. Remember, if you want something you’ve never had, you’ve got to do something you’ve never done. If you notice sugar creeping back into your diet, go back to working on each meal one at a time. Enjoy the occasional sweets during celebrations, but don’t make it a habit!




Coffee Creamer (just use half & half)

LASTLY, you may be wondering…

Can I EVER have food that is high on the Glycemic Index? 

YES. Foods that spike insulin have their purpose for prolonged physical activity. Marathoners, climbers, bikers…etc can and should consume sugary carbohydrates to increase energy, alertness and avoid fatigue. For example Energy Gels, Clif Bars, Dried Fruit and Sports Beans. If you are fueling during endurance activity, glucose can be your best friend. If you really want a donut THAT bad – my advice is to earn it with exercise. There’s a good chance too, that your body will not react the same to these foods as it did before. Don’t be surprised if you immediately feel sick!

WHAT about BEER?? 

I add this question because I’m a beer lover and this matters to me, and I have a feeling it matters to many others out there. Beer is sugar free, yet high in carbs. (The sweeter, and higher the ABV, the higher the calories. The color of the beer doesn’t matter) Beware of ciders which are even higher in carbs and calories and typically sweet. When you are trying to break away from sugar, skip the beer for now. Remember, beer has no nutritional purpose  – your body recognizes alcohol as a toxin and it will not help you achieve any goals, except maybe working up the confidence to talk to that sexy girl/guy at the bar. Once you’ve feel confident you are in control of your eating, earn your beer with exercise. There is nothing better that an ice cold brew after a race or climb day! Cheers!

In closing,

Most people with insulin resistance don’t know they have it for many years—until they develop type 2 diabetes, a serious, lifelong disease. The good news is that if people learn they have insulin resistance early on, they can often prevent or delay diabetes by making changes to their lifestyle.” (niddk.nih.gov)

There’s hope for us all!!!

If you would like accountability in an online group with more structure go {{HERE}}

  • And lastly, a fun little visual to pin and share! Post this and share your commitment to go sugar free for 3 weeks!

sugar 1



How to Make Perfect Boiled and Deviled Eggs

We eat a lot of boiled eggs in our house, and just this last year my kids have developed an obsession with deviled eggs. I made a batch of 12 deviled eggs (6 whole eggs) and I turned around and, seriously, they were GONE. I couldn’t believe it as my 3 boys (including my husband) sat there with a smile like, “What? I only had, like, one…” mmhmm.

If you’ve been frustrated with making deviled eggs or want to know how to get the shells off of boiled eggs effortlessly, then read this recipe!


Perfect Boiled Eggs

AKA: How to Avoid Green Yolks and Easily Peel Shells like a Boss

Step 1: Place as many eggs as you want in a saucepan and fill with water.

2: Bring to a boil, then reduce heat to a simmer. Set a timer for 15 min.

3: Green Yolks come from overcooking, so don’t do it! Now drain the water – being careful to not crack the eggs and let them cool for about 5-10 min.

4. Eggs should still be really warm, but cool enough to handle. Take one egg and crack it GENTLY all around by rolling it on a hard surface. (If you hit it too hard it will break the delicate egg white underneath.)

5. Under COLD running water, gently peel the shell off and slide your thumb underneath. Use your thumb to slide under the shell, working your way around the egg until the entire shell is gone.

WHY it Works: When cold water hits the outer shell of the egg, it causes the outer membrane to easily separate from the warm egg. 



THE Classic Deviled Egg Recipe

This is the basic deviled egg recipe my kids love! You can add relish or bacon or hot sauce or other fun things to the yolks, but this is just the baseline “master” recipe to go from. Have fun!

Tip: Avoid messy looking eggs or even worse, WATERY EGGS. I can’t tell you how many times I’ve seen people bring deviled eggs to get-togethers that are sitting in pools of water… I may sound like a food snob, but there is just something about eggs sitting water that is gross! Am I the only one?  Deviled eggs are one food where craftsmanship matters. 


6-12 Hard boiled eggs, cut in half and de-yolked

1/4 cup REAL Mayonnaise (try Greek Yogurt for a healthier version)

1 tsp dijon mustard

1 tsp white vinegar


1 TBS honey/agave

smoked paprika


Slice each egg and de-yolk, putting the yolks in a medium bowl. Wash each egg white and place face down on a napkin as in the photo above.

While those are drying, mix up the filling. Put the rest of the ingredients in the bowl and using a hand mixer (or even a small food processor), blend until smooth. Do a little taste test and add spices as necessary. For 12 eggs you may need more mayonnaise. I usually start with 1/4 cup and add as necessary. You want the filling to be thick, yet smooth.


Transfer yolk mixture to a plastic baggy and cut the end off. Yep, same thing with icing a cupcake! Now turn the egg whites right side up and place them in the dish. Now, fill each one with yolk mixture and sprinkle lightly with smoked paprika.

That’s it!! Enjoy!



Make Your Own Muesli

The “invention” of muesli is credited to Swiss physician and nutritional pioneer, Maximilian Bircher-Benner. The recipe consisted of oat flakes, raw apples, condensed milk, nuts and lemon juice and it led Dr. Bircher-Benner to overwhelming improvements in the health of many of his patients. Dr. Bircher-Benner determined that much of the sickness experienced by his patients could be alleviated with increased exercise and a more nutritious diet. He was able to heal and prevent disease through a diet rich in raw grains, fruits, and vegetables, and with moderate exercise including walking and gardening daily. – Evokefoods.com



I’ve always loved Muesli. My mom would buy it growing up and would serve it warm. When I went to Europe, muesli was an option every morning for breakfast. You might think that muesli is that same as granola but it isn’t at all. Granola is baked with sweeteners (varies by brand from corn syrup to honey) and oils (once again varies by brand). Granola is very calorie dense which is better for needing condensed fuel on a long hike/climb but for everyday living, muesli is a better choice on less active days.

You can eat it for breakfast but it can also be eaten as a dessert or for a pick-me-up during the day. I like to eat my carbs later in the day rather than first thing in the morning so this is a perfect little snack for me around 2-3 with a cup of coffee or tea.

Did you know?

Afternoon Fatigue can be avoided by drinking plenty of water and eating a low carb diet before 3pm?

Don’t believe me? Try it! Ditch the breads for breakfast and lunch for a few days and notice the difference.

And while your at it, try this recipe to make a ton of muesli your family can enjoy for weeks!


  • 3 Cups Raisin Bran Cereal
  • 2 Cups Old Fashioned Rolled Oats
  • 1/8 cup whole flax seed
  • 1/4 cup pecan bits
  • 1/4 cup sliced almonds
  • (Optional: add chopped dates or other dried fruit)
  • Sliced banana/berries
  • Milk/organic soy milk/unsweetened almond milk

You can double or triple this recipe as desired!


Combine all dry ingredients and store in a tupperware container.

To Serve: Top 3/4 cup Muesli with milk and microwave for 1 minute until warm. This will soften the muesli a bit. Top with bananas or berries and enjoy this hearty, energy packed snack!


I love food that looks pretty!




DIY: How to Update your Mantel with Paint


This is my first post about our “new” fixer-upper home in Washington! Thank you for reading and bearing with my ramblings. :)

For a little background, Alex got out of the Navy in August and we decided to rent out or home and move closer to his new job. We put an offer on this house and fortunately for us – we got it! (That is almost sarcastic because we won the bid war and were actually pretty terrified because we knew the amount of work we were about to take on!) Since moving, I’ve secured a great job working 30 hours a week and am still able to be home for the kids during the day and work on the house with whatever free time I have. I feel so blessed in so many ways, and even feel blessed to have a strong body that can do the work needed to get these jobs done…because let me tell you – this ain’t no walk in park. Fixing up a home requires some serious sweat and persistence!

I know that much of what I see on Pinterest for home renovations are from blogs that are sponsored by companies to try their products. This would be really nice if I had that opportunity, but seeing as I currently don’t, everything I’ve done is VERY inexpensive.


(We got rid of the deep red and went with a muted light green. We also painted all the brown trim white.)

Paint Used:

Valspar Semi-Gloss Paint 



Bulls Eye 1.2.3 Water-based Primer


1 Good Paintbrush (this makes a huge difference! I also like an angled brush for cutting in on the corners)

Fine grain sandpaper

RUSTOLEUM Black Metallic Spray Paint


  1. Clean and dry all surfaces.
  2. Paint 1 coat of the 1.2.3 Primer. Much like the Frank’s Red Hot Commercial, I love this stuff because, “That sh*t covers everything”.
  3. After this has dried, give the primer a light sanding with a thin grain sand paper. This will give the paint a smoother look. You can paint 1 more thin primer layer if you want, but my lazy self says that is not necessary.
  4. Now paint 3 thin layers of the Semi-gloss Sable Evening Paint. Your first coat will look thin and terrible. The second coat will look much better and by the third it will look perfect. If it doesn’t – go for a 4th coat. You really can’t rush this process.
  5. If you have any brass figures, remove them and spray paint outside. If you can’t remove them, tape up a plastic drop cloth and spray paint directly.
  6. Enjoy your new mantel! Wait up to 12 hrs to place objects on top.



No more brass! And the dark grey really makes the white tile pop! There are many shades of grey…probably more than 50…(sorry just had to do it). This is a greenish tint that works well with blues and creams. I also used this same color to paint the cabinets in the renovated Boy’s Starwars bathroom.


I will be posting about this bathroom soon! This was my first time tiling and doing grout work. It was tough but I now LOVE the look of this bathroom! This full renovation cost right around 100$.