MSPIlife Slaw

MSPIlife Slaw Recipe

Quick, cool MSPIlife Slaw

It’s summer time! This is undoubtedly my favorite time of the year so I try to spend as much of it as I can outdoors. That means hot, heavy meals are my least favorite things to put on the menu during the summer months. If you are anything like me, this quick, cool recipe will become one of your favorite summer dishes.


1 bag of your favorite Cole Slaw salad. ( I prefer a mix with purple cabbage and carrots for added color)

1 bottle of Brianna’s Homestyle Rich Poppy Seed Dressing

1 tablespoon of seasoning salt


Combine three ingredients in a bowl

Cover the mixture and place in the refrigerator for 1 hour to chill

Serve with your favorite meat and enjoy!

IALA 2016 Finalist

The Time I Almost Let Fear Win

Every time I begin a new project, a sudden wall of fear appears that I have to force myself to break through. It’s actually quite silly considering whenever I give a project my best that is usually good enough for success. So why do I torture myself every time? When you figure it out, please let me know! (Okay, back to the story).

This MSPI Life project is no different. I started out as a scared mother that turned fear into fuel to take me on a journey of living with no dairy or soy in my life. The only goal I had was to get my baby healthy. After doing surprisingly well with adapting to the lifestyle, people began to notice and ask for personal consultations. As I told my story to more people, they all suggested that I write a book.

One weekend I went back through the notes I did while researching MSPI and jotted down my process to becoming dairy and soy free. In a few days, the manuscript was complete. For an entire year, I contemplated if it was good enough or should I move forward with actually printing. I fed myself negative words like, “What makes you an expert?” “No one wants to read your book!” “There are other books out there that people can read.”

Here is how I go over it:

  1. Speak positive. Reverse the negative self-talk with empowering words. Although I was doubtful, I repeated things like, “Someone needs to hear my story, my way.” “There is a mother who is waiting to come across this book.” “God gave me this experience to share with others.” “It is good enough.” Eventually, I was able to say those words with no doubt.
  2. Share your vision with those close to you. After speaking to my family, friends, editor and publisher, about my reservations, I finally got enough nerve to publish my story. They were the voice I reason to give me different perspectives on why I should move forward and what my options would be.
  3. Start working. Every day, begin doing something to push you towards the goal. Before you know it, those small tasks will give you the confidence you need and provide the accountability you need to keep going. I started with a Facebook group, then created a Kickstarter campaign. The response was phenomenal. It was just what I needed to move forward.

MSPI Life header

In a few weeks, I built this website, created an email list, set up an Instagram account, reconfigured my Pinterest account, and began researching how to take MSPI Life from a story about my life to provide services that will change other lives.

On March 2,  2016, “MSPI Life: A Guide to No Dairy. No Soy. No Regrets.” was published. During the first 30 days I got 48 book sales, 51 email subscribers, added more than 100 Instagram followers and was nominated for Author of the Year in the Health and Wellness category by the Indie Author Legacy Awards.

The point I’m trying to make is that you can’t let fear win. If you do, it will stop you from achieving things that you were purposed to do. The world needs the gifts that are inside of you.

What gift are you holding back that needs to be shared today?

Apple Pie MSPI Recipe

Alice’s Apple Pie – MSPI Recipe

Today is 03/14/2016. While some people are celebrating mathematics on Pi Day, I’ve chosen to share my favorite #MSPI pie recipe with you!

When I began the MSPI journey, sugar was a major part of my diet (I know, I know… bad girl). Apple Pie was one of my favorite desserts so I was determined to come up with a recipe I could enjoy. At first, I spent hours making it from scratch. It was good, but it wasn’t worth all the trouble.

A few months later, I decided to try again and used store-bought ingredients. After “doctoring” it up a little bit, it was the same great taste with less work. Now, I want to share it with you! No dairy, soy, or eggs are used in this recipe. Give my MSPI apple pie a try and tell me what you think.

Photo Credit: Shelly C. Studio



1 package of Pillsbury Refrigerated Pie Crust

2 cans of Apple Pie filling (most brands are allergen free, but read the label to make sure)

1/2 cup of brown sugar

2 tablespoons of all-purpose flour

1 tablespoon of cinnamon

1 tablespoon of lemon juice




Pre-heat oven to 425 degrees.

Remove pie crusts from packaging and place one at the bottom of an ungreased 9-inch round pie pan. (I prefer glass but aluminum will work too).

Pour the apple pie filling, brown sugar, flour, cinnamon, and lemon juice in a bowl. Mix until all ingredients are combined. Pour the mixture into the pan and spread it evenly.

Cover the mixture with the second pie crust and press the edges together, removing excess edges as needed.

Bake on the middle rack of the oven for 50 minutes or until the top browns to your liking.

Remove from oven and let cool for 2 hours.

MSPI Life Drink Recipe

Dee’s Delicious Drink – MSPI Recipe

Typically, drink choices aren’t a major concern when adapting to the MSPI Life. Other than cow’s milk and obvious products made with it, there are a variety of drinks to choose from. As always, check labels and ask for ingredients with beverages because you never know what is hidden inside. For example, Country Time lemonade has soy in it! To get a complete list of hidden ingredients, sign up for my free MSPI Hidden Ingredients cheat sheet download.

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When in doubt, always drink water! But let’s face it. That can get boring so I have a treat for you with this recipe for Dee’s Delicious Drink. This fruit punch was inspired by a visit to Dubai in 2015. I asked the waiter for fruit juice and that was literally what I got. My version isn’t as fresh, but it is an equally delicious drink. Some people even opt to “spike the punch.” Give it a try to spruce up a special event or as a treat at home.


1 cup of freshly cut watermelon (make sure seeds are removed)

1/2 cup of sliced cucumbers

1 sliced orange

1 cut pomengranate

4 oz of Pineapple juice

8 oz of Water

8 oz of merlot or rum (optional)

16 oz of Simply Lemonade Blueberry Flavor


  1. Place watermelon, cucumbers, oranges, and pomegranate seeds and membranes in a punch bowl or 2- gallon picture.
  2. Pour pineapple juice, water, and lemonade on top of the fruits and vegetable. Stir everything together and let chill in the refrigerator for at least an hour.
  3. Serve the drink with fruit pieces included. After finishing the juice, the fruit and vegetable is a nice treat too.

This yields 6 drinks.

This recipe is dedicated to my Kickstarter backer Bobby d. Alvin of Midway, GA.


MSPI Life cornbread

Karla’s Kornbread – MSPI Recipe

When I first started the MSPI Life, bread was a major part of my diet. Creating a cornbread recipe was one of the first things I did to come up with an alternative to eating bread at meals. My recipe for what I like to call kornbread is below. It is almost completely allergen free but still yummy!


1 box of Jiffy corn muffin mix (or 1 cup or corn meal)

1 cup of applesauce (or 2 tablespoons of ground flaxseeds)

1/3 cup of almond milk

1/4 cup of sugar (optional)


Pre-heat oven to 400 degrees and grease a 9 inch square baking pan with your favorite soy-free oil (my favorite oil for baking is coconut oil).

Pour the corn muffin mix, applesauce, milk, and sugar in a bowl. Mix until all ingredients are combined. Let the batter rest for 5 minutes then pour into the pan and spread it evenly.

Bake in the oven for 20 minutes or until the top browns to your liking.

Remove from oven and let sit for 5 minutes, then serve while hot. For a breakfast treat, top with maple syrup or honey then serve with a side of fruit and/or meat!

This recipe is dedicated to my kickstarter backer Karla Sapp of Midway, GA.
MSPI Potatoes

Pat’s Potatoes – MSPI Recipe

These potatoes are one of my favorite side dishes. They are crispy on the outside and soft on the inside. Join the MSPI mailing list to get the recipe so this awesome dish can end up on your plate.


4 Potatoes (I prefer Idaho potatoes for this recipe)

2 tablespoons of Olive Oil

1 Pack of Italian Dressing Seasoning


Preheat oven to 400 degrees.

Rinse potatoes then cut into four sections. Place the cut potatoes in a bowl and add Olive Oil. Sprinkle desired amount of Italian Dressing Season over potatoes. Mix all ingredients in bowl until everything is evenly coated.

Place potatoes on a baking sheet and leave in oven 45 minutes. (If you desire more crisp potatoes then leave in longer).

Remove from oven and let cool for 5 minutes. This serves 4 people.

This recipe is dedicated to my Kickstarter backer Patrick Jackson of Hinesville, GA.

Phil’s Pineapple Upside Down Cupcakes – MSPI Recipe

This was my first attempt at MSPI pineapple upside down cupcakes. They taste awesome even though I have room to improve on the presentation. Ironically, the same reason they taste good is the reason they don’t look too tempting — the cupcake is extremely moist!


1 box of dairy and soy free cake mix (I use Arrowhead Mills Organic or King Arthur’s Gluten Free)

1 can of crushed pineapples

1/2 cup of Coconut or Canola Oil

1/2 cup of maple syrup or honey

3 eggs (or 3 cups of apple sauce, if you have an egg allergy)

12 marischino cherries cut in half (optional)


Heat oven to 350°F.  Use Coconut Oil Baking Spray or take cooking oil and cover the insides of 24 regular-size muffin cups.

Drain juice off the crushed pineapple and set aside in a bowl. Mix the pineapple with syrup or honey in a small bowl. Set aside.

In a large bowl, beat cake mix, oil, apple sauce, and half of pineapple juice with electric mixer on low speed until mixed evenly (about 30 seconds).

Spoon 1 teaspoon of pineapple mixture into each muffin cup. Place cherry half in the center with the cut side up (optional). Spoon batter into each cup until it is 3/4 full.

Bake 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. 

This yields 24 cupcakes.

This recipe is dedicated to my Kickstarter backer, Phillip Lewis of Atlanta, GA.

How the MSPI Life Began

M.S.P.I. These four letters changed my life forever on January 17, 2014…

My husband, our one-year-old daughter, and I lived a pretty normal life and probably ate like the typical American family living in the South — lots of cheese, bread, butter, and lemonade. Sadly, we weren’t eating nearly as much fruit as we should have been eating. Then along came  my newborn daughter. She was diagnosed with a food allergy to dairy (milk) and soy proteins after three weeks in the NICU, many tests, and an expensive hospital bill.

At first I was terrified. I didn’t know how I would feed my child and ensure she thrived because I was a working, breastfeeding mom. After two years of research and practice, my entire family is living the MSPI Life and reaping the benefits. (By the way, I did successfully breastfeed).

As a working mother, I understand that most people don’t have time to sift through books, websites, and complicated recipes. Weeks of around-the-clock research and two years of practice has resulted in benefits for my entire family. You won’t believe the things it has cured and money we have saved!

I don’t want you to wait a year to figure it out or do all the work I had to do. I want to teach you about the MSPI life in 10 days or less.

Join the mailing list to learn more now!

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