Hi, my name is Danysha. I feel that it is important to state that the purpose of this blog is to save a collection of DIY projects and recipes for myself to eventually try, rather than having a million and one links on my desktop. I did not create this blog in the hopes of gaining hundreds of followers, or to take credit for any of the DIY’s or recipes which you see on this page. If you wish, you can follow me on twitter by searching @ddanyshaa. Enjoy.
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Stuffed Peppers Ingredients: 1 cup long-grain brown rice 4 large bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed large onion, diced 2 tsp + 1 tsp olive oil 2 links (about 8 ounces) turkey Italian sausage  1/2 tsp ground fennel 1/2 tsp dried Greek or Turkish oregano 1/2 cup grated Parmesan cheese salt and fresh ground black pepper to taste 1/4 cup grated mozzarella cheese 1. Start by cooking one cup of long-grain brown rice. 2. I don’t remember where I learned this trick of barely slicing off the bottom of the bell pepper to make a flat spot for the pepper to stand on, but I always do this now when I’m hollowing out the peppers. 3. Cut off a fairly generous amount of the stem end of the pepper, because you’ll be chopping that up to add to the stuffing mixture. Then remove seeds and stand the peppers up in a baking dish you’ve sprayed with non-stick spray or olive oil. (A dish that’s close in size to the peppers will work best.) 4. Remove the stems, then chop up the pepper tops along with one large onion. I made this fairly small dice because I wanted it well-distributed in the rice. 5. Heat olive oil, then saute the peppers and onions for 3-4 minutes, until they are starting to soften but aren’t browned. 6. Remove the peppers and onions, add a bit more olive oil, then squeeze the sausage out of the casings and saute until browned, breaking apart with the turner as you cook. 7. Add the onions and peppers back to the sausage, add dried spices and saute 2-3 minutes to blend the flavors. 8. Then mix in the cooked brown rice and Parmesan cheese and cook 1-2 minutes to warm the mixture. 9. Stuff the filling mixture into the peppers, pushing down with a spoon so the peppers are tightly stuffed. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have peppers that are smaller than I did, you might have a bit of filling left. You can bake it in a small ramekin along with the peppers. Cook the stuffed peppers at 375 F/190C for about 30 minutes. 10. After 30 minutes, remove from oven and put a generous pinch of grated mozzarella on top of each pepper. (The filling might have shrunk down a little, making it easy to add the cheese.) 11. Put peppers back in the oven and bake 10-15 minutes more, or until cheese is melted and lightly browned. Serve hot. (Click picture for step-by-step pictures)

Stuffed Peppers

Ingredients:

  • 1 cup long-grain brown rice
  • 4 large bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
  • large onion, diced
  • 2 tsp + 1 tsp olive oil
  • 2 links (about 8 ounces) turkey Italian sausage 
  • 1/2 tsp ground fennel
  • 1/2 tsp dried Greek or Turkish oregano
  • 1/2 cup grated Parmesan cheese
  • salt and fresh ground black pepper to taste
  • 1/4 cup grated mozzarella cheese

1. Start by cooking one cup of long-grain brown rice.

2. I don’t remember where I learned this trick of barely slicing off the bottom of the bell pepper to make a flat spot for the pepper to stand on, but I always do this now when I’m hollowing out the peppers.

3. Cut off a fairly generous amount of the stem end of the pepper, because you’ll be chopping that up to add to the stuffing mixture. Then remove seeds and stand the peppers up in a baking dish you’ve sprayed with non-stick spray or olive oil. (A dish that’s close in size to the peppers will work best.)

4. Remove the stems, then chop up the pepper tops along with one large onion. I made this fairly small dice because I wanted it well-distributed in the rice.

5. Heat olive oil, then saute the peppers and onions for 3-4 minutes, until they are starting to soften but aren’t browned.

6. Remove the peppers and onions, add a bit more olive oil, then squeeze the sausage out of the casings and saute until browned, breaking apart with the turner as you cook.

7. Add the onions and peppers back to the sausage, add dried spices and saute 2-3 minutes to blend the flavors.

8. Then mix in the cooked brown rice and Parmesan cheese and cook 1-2 minutes to warm the mixture.

9. Stuff the filling mixture into the peppers, pushing down with a spoon so the peppers are tightly stuffed. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have peppers that are smaller than I did, you might have a bit of filling left. You can bake it in a small ramekin along with the peppers. Cook the stuffed peppers at 375 F/190C for about 30 minutes.

10. After 30 minutes, remove from oven and put a generous pinch of grated mozzarella on top of each pepper. (The filling might have shrunk down a little, making it easy to add the cheese.)

11. Put peppers back in the oven and bake 10-15 minutes more, or until cheese is melted and lightly browned. Serve hot.

(Click picture for step-by-step pictures)

DIY Skull T-Shirt What you’ll need: oversized large t-shirt washable sharpie fabric scissors large piece of white paper 1. Sketch out the outline of your skull. We think the messier, the better, so don’t be afraid to get a little sloppy. 2. Turn your shirt inside out with the back of the shirt facing up. Then put your skull outline inside. 3. Trace your outline. We chose to do dots since sharpies tend to drag on fabric and by not having a solid line we were able to deviate from the exact outline, like we said, the messier the better — and more organic looking. 4. Begin cutting by starting in the middle and snipping outward. If you use a washable Sharpie or other washable ink you won’t have to worry about cutting on the outside of the dots as much. 5. For the teeth we found pinching the fabric where you want the tooth and haphazardly cutting gave a nice result. 6. Stretch out the fabric so the cuts don’t look as manufactured — much better this way. 7. Voila! Or you can continue to cut off the collar and sleeves like we did. By doing this you’ll achieve a slinkier silhouette. (Click the link for step-by-step pictures)

DIY Skull T-Shirt

What you’ll need:

  • oversized large t-shirt
  • washable sharpie
  • fabric scissors
  • large piece of white paper

1. Sketch out the outline of your skull. We think the messier, the better, so don’t be afraid to get a little sloppy.

2. Turn your shirt inside out with the back of the shirt facing up. Then put your skull outline inside.

3. Trace your outline. We chose to do dots since sharpies tend to drag on fabric and by not having a solid line we were able to deviate from the exact outline, like we said, the messier the better — and more organic looking.

4. Begin cutting by starting in the middle and snipping outward. If you use a washable Sharpie or other washable ink you won’t have to worry about cutting on the outside of the dots as much.

5. For the teeth we found pinching the fabric where you want the tooth and haphazardly cutting gave a nice result.

6. Stretch out the fabric so the cuts don’t look as manufactured — much better this way.

7. Voila! Or you can continue to cut off the collar and sleeves like we did. By doing this you’ll achieve a slinkier silhouette.

(Click the link for step-by-step pictures)

Baked Chicken Parmesan Ingredients: 4 (8 oz) chicken breast halves, sliced in half 3/4 cup seasoned breadcrumbs (I used 4C whole wheat) 1/4 cup grated Parmesan cheese 2 tbsp butter, melted 3/4 cup reduced fat mozzarella cheese (I used Sargento) 1 cup marinara or Filetto di Pomodoro cooking spray Procedure 1. Preheat oven to 450°. Spray a large baking sheet lightly with spray. 2. Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.  Place on baking sheet and repeat with the remaining chicken. 3. Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted. Nutrition Information (Per Piece) calories: 224.5 fat: 8.6g protein: 25.1g carbs: 14.2g fiber: 1g

Baked Chicken Parmesan

Ingredients:

  • 4 (8 oz) chicken breast halves, sliced in half
  • 3/4 cup seasoned breadcrumbs (I used 4C whole wheat)
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp butter, melted
  • 3/4 cup reduced fat mozzarella cheese (I used Sargento)
  • 1 cup marinara or Filetto di Pomodoro
  • cooking spray

Procedure

1. Preheat oven to 450°. Spray a large baking sheet lightly with spray.

2. Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.  Place on baking sheet and repeat with the remaining chicken.

3. Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.

Nutrition Information (Per Piece)

  • calories: 224.5
  • fat: 8.6g
  • protein: 25.1g
  • carbs: 14.2g
  • fiber: 1g

Anonymous asked: Hi there. I appreciate you posting my bokeh filter DIY with the picture linking to my blog. however, you have written out my instructions word for word and not credited me. Could you please add in the text that it is from The Friendly Fox? Thank you, Annie

If you read the top of my blog, you would notice that I stated that I have posted these tutorials for myself to try in the future, not to pose as my own creations; therefore, I copied and pasted your instructions in order to refer back to.

I did not intend to make it seem as if I was taking credit for your idea in anyway, I simply wanted to have it on my Tumblr for future reference.

I feel as if linking your picture to your website would be considered as crediting you; however, I will also include your blog name within the text.

Zesty Lime Shrimp and Avocado Salad (Makes 3 1/2 Cups) Ingredients 1 lb jumbo cooked shrimp, peeled and deveined, chopped* 1 medium tomato, diced 1 hass avocado, diced 1 jalapeno, seeds removed, diced fine 1/4 cup chopped red onion 2 limes, juice of 1 tsp olive oil 1 tbsp chopped cilantro salt and fresh pepper to taste Preperation 1. In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion. 2. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste. Nutritional Information (Per 7/8 Cup) calories: 210.4 fat: 9.2g protein: 25.1g carbs: 7.8g fiber: 3.6g sodium: 260.8mg

Zesty Lime Shrimp and Avocado Salad (Makes 3 1/2 Cups)

Ingredients

  • 1 lb jumbo cooked shrimp, peeled and deveined, chopped*
  • 1 medium tomato, diced
  • 1 hass avocado, diced
  • 1 jalapeno, seeds removed, diced fine
  • 1/4 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 1 tbsp chopped cilantro
  • salt and fresh pepper to taste

Preperation

1. In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

2. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Nutritional Information (Per 7/8 Cup)

  • calories: 210.4
  • fat: 9.2g
  • protein: 25.1g
  • carbs: 7.8g
  • fiber: 3.6g
  • sodium: 260.8mg
Cheap and fun drinking game!

Cheap and fun drinking game!

polkahot asked: Hello Danysha! I just saw you tutorial for splatter nails and I loved it! I have a blog about fashion, music, style, etc, and i created a post with your tutorial in portuguese. Hope you don't mind. If you want to check it out, here it is: dollish(.)blog(.)com/2012/05/20/tutorial-as-famosas-splatter-nails/ Congratulations! Your DIYs are AWESOME! Kisses from Brazil <3

They came out amazing! Thanks for sharing, xo.

Healthy Raw Cookie Dough Bites Ingredients 2/3 cup raw almonds 2/3 cup raw walnuts 2/3 cup raw oat flakes (see note below) 1/4 tsp ground cinnamon 1/8 tsp sea salt 1/4 cup raw agave nectar 2 tsp pure vanilla extract 3 tbsp cacao nibs or dark chocolate chips Preparation 1. In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal. 2. Add the agave nectar and vanilla and process to combine. 3. Next, add the cocoa nibs (or chocolate chips) and pulse just to combine. 4. Roll the cookie dough into balls (about 1 tbsp each) and place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer.

Healthy Raw Cookie Dough Bites

Ingredients

  • 2/3 cup raw almonds
  • 2/3 cup raw walnuts
  • 2/3 cup raw oat flakes (see note below)
  • 1/4 tsp ground cinnamon
  • 1/8 tsp sea salt
  • 1/4 cup raw agave nectar
  • 2 tsp pure vanilla extract
  • 3 tbsp cacao nibs or dark chocolate chips

Preparation

1. In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.

2. Add the agave nectar and vanilla and process to combine.

3. Next, add the cocoa nibs (or chocolate chips) and pulse just to combine.

4. Roll the cookie dough into balls (about 1 tbsp each) and place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer.

Spinach Iced Cream Ingredients: 2 frozen bananas, as ripe as possible 2-3 drops pure peppermint extract scant 1/16th tsp salt 1/4 cup or more frozen spinach (I used 40g) (If you don’t like spinach, you can sub food coloring or omit completely.) scant 2T non-dairy milk (I used almond milk) chocolate chips or cacao nibs Preparation Blend everything together in the Vita-Mix. (If you don’t have a high-powered blender, just add more liquid; it won’t be as ice-cream-like, but it’ll still taste good!) Use an ice-cream scoop for authentic-looking ice cream.

Spinach Iced Cream

Ingredients:

  • 2 frozen bananas, as ripe as possible
  • 2-3 drops pure peppermint extract
  • scant 1/16th tsp salt
  • 1/4 cup or more frozen spinach (I used 40g) (If you don’t like spinach, you can sub food coloring or omit completely.)
  • scant 2T non-dairy milk (I used almond milk)
  • chocolate chips or cacao nibs

Preparation

Blend everything together in the Vita-Mix. (If you don’t have a high-powered blender, just add more liquid; it won’t be as ice-cream-like, but it’ll still taste good!) Use an ice-cream scoop for authentic-looking ice cream.