 I have earned the RIGHT to be here and I don't care who doesn't like it! I used to feel bad about being blessed and not having countless woes or worrying about struggling financially. I used to live for the validation and/ or recognition that I got from anyone. So when a blessing came my way I never used it for myself because I knew that at the thought of me having anything nice would provoke ridicule. I vividly remember when I purchased a new car and wore designer clothing; I was made to feel less than human by the so-called upper crust in my life. One of them was even bold enough to say to my face, "You still ugly no matter what you TRY to put on". Feeling the sting of rejection I sought comfort in food and horrible people. I dumbed myself down just so I could be accepted by the COOL-Kids. It got to the point where I would give everything that I got to other people simply because they wanted it for themselves. Many times I went without just to appease the greed in others. OH BUT NOT ANYMORE! Life has taught me many things. But the Main lesson that stands out and rings in true: Don't You DARE let anybody make you feel bad because your hard work is paying off .
How many of you know that misery loves company...? And if their life is miserable it's because of the choices they've made. It's time for YOU to stop shouldering the blame for their failures. Honey, life is too short to let ANYONE dull your SPARKLE & SHINE! ~Nikkie B.
0 Comments
 At first glance You would have never guessed that We both have been married before and have done many things that we're not proud of. Smiles can hid a extreme degree of pain and shame. And self sabotage was always the key element to our self destruction. So when that chance at true love landed on our doorstep. A Eric and I we're scared, skeptical ,nervous to say at the least. Plus we were not getting any younger. So we literally threw caution to the wind and have been dancing ever since. I have never known Love like this before and i don't think I ever will. Today two years later as I loving glance across the table and My earthly King I can't help but to think how God must love me so much that He allowed me to be found by his very best. I often blush and gush when My Stallion tells me that He could never imagine life without Me. Wow! I literally have to pinch myself * The word blessed is an understatement. Don't get me wrong We go through changes and rough patches just like any other Married couple. But just knowing that the Author , Orchestrator and Finisher of Our Love Story and Faith has Everything all under control makes that much sweeter*~Nikkie B.
    Hey Friends, This is a Cucumber salad that is sure to tantalize and wake up those sleeping taste buds. This recipe is quick and easy and sure to please! Here is recipe
     Well the verdict is in.....My Bottom-up Muffins are a Hit! This was my first attempt at Gluten~Free Baking. I was nervous and excited at the same time. But once these gorgeous beauties emerged from the oven Golden brown, I leaped with joy and did the Happy dance!! The recipe is very easy to follow. Here are the ingredients as follows 2-cups- Gluten ~ Free baking mix 3-large eggs 1- cup of milk 4 pats of butter 1/5 cup of canola oil. Mediun sized mixing bowl Lined muffin pan Pre-heat your oven to 350 degrees. Combine all of the about ingredients inside the mixing bowl. Whisking until batter is smooth. Spoon your favorite add ins on the bottom of your lined muffin pan. Now pour the muffin mixture inside careful not to overfill your cups. Set your timer for 20 minutes Bake until golden brown. Very important Allow muffins to cool as to ensure proper setting. Now grab a fancy saucer from the cabinet sit down and bite a mouthful of heaven*~Nikkie Bendross Suggested add ins: 1- large banana smashed with brown sugar, steel cut oats, and pecan pieces 1/4 cup of dried cranberries-with 1/5 cups of pecen pieces 1/4 cup of fresh strawberries with 1/2 smashed banana Don't be afraid to be creative ..The possibilites are ENDLESS!   Start with a standard sauce pan or skillet.  Add ground Turkey and choice of spices. I have added chopped onions, Italian seasoning, parsley ,crushed red pepper flakes, paprika, garlic powder and complete seasoning Brown to your liking. I like my turkey well done and really brown. Make sure to drain off the excess fat!  Add Spinach . I used frozen in this recipe. It just work much better when you're pressed for time.  Add Marinara or Spaghetti Sauce of your choice. I just used an Organic store brand.  Now grab yourself a pan. I am using an aluminum foil one. It makes clean-up a breeze.  Begin lining your pan with Lasagna . My recipe is using Gluten -Free Lasagna. Due to my Celiac Disease I am unable to tolerate Gluten. Ladle in the Spinach and Ground Turkey mixture on top of the lasagna. Then top with shredded cheese. I used a finely shredded Fiesta Blend of Cheese. Which by the way was Made with 2% Milk! It contained Monterey Jack, Sharp, Queso Quesadilla, and Asadero cheese. Repeat these steps until You have at least three layers of Lasagna. Now here comes the fun part!.  Pre-Heat oven to 400 degrees. I usually take this time to clean up the kitchen as the oven is warming up.  Pop into the oven for about 20-25 minutes. I can hardly wait!  And Wallah! We have Gluten-Free Turkey Lasagna Florentine!  Well, I best hurry and plate this up; my family is waiting!
When I was first approached about the subject of Plus Size Modeling, I have to admit that I was a little apprehensive of the Idea at first. I mean the thought of having a camera shoved in my face and people gawking at My body really frightened Me. However once I become comfortable in my own skin, I came to the conclusion that This Body was made to be on Display and Admired by all. Now you can tear me away from a Camera! When like gives you curves don't cover up.. Embrace Them <3 ~~~~Nikkie Bendross     GOD has gifted us this Beautiful and Bountiful land, and it would behoove us to go out and enjoy it. My Husband Eric and I are seen here vacationing and celebrating our first year anniversary at the picturesque Historic Key West. Trust me guys, those travel brochures do it no justice. There are numerous sandy beaches with breathtaking views, tour rides and all the surf and turf You can eat. So go on down to the Historic Key West where your Paradise Cove awaits * Love You ~Nikkie
You have heard and uttered this saying over a thousand times Have you ever tried living them ? When I look in the mirror I don't see an overweight / medically obese black skinned lady, I see a beautiful creation in God's garden of splendor. Growing up and possessing this dark chocolate skin was hard. I was ridiculed almost on a daily basis, So much so that I had a hard time looking at my own reflection . Self esteem never found its way to my doorstep. I began hating myself and everything about me. Until one day I met a woman named Lillian. She said to me" Nikkie, You are a very beautiful young lady with that velvet chocolate skin", When you truly start seeing yourself as God does all of the pain, self hatred , and low self esteem will vanish. Right now You feel worthless but God thinks You're Priceless It wasn't until sometime later that I truly realized and understood what those words really meant. Now I'm on a crusade to help others trapped by the words and opinions of mean and hateful people. Through Body Positivity You will be self confident, own your body and love the skin that you're in* Be unapologetically You...God Bless you~ Nikkie
      True Beauty has arrived.. I am gorgeous, fierce and fabulous.
   2 (ea) 8 ounce packages of cream cheese
2 (ea) eggs 1⁄2 cup of raw sugar 1 tablespoon of vanilla extract 1 cup of rice cereal The zest of 1 large lemon ½ cup of light sour cream Whipped topping as desired 1 cup of blueberries and strawberries for garnish. Directions Preheat oven to 375 degrees. In a separate bowl combine crushed cereal, sugar , butter. Mix well and press firmly into muffin cups. Use a spoon to level off. In a medium bowl, mix cream cheese, sugar, vanilla extract, and lemon zest on medium speed until smooth. Add eggs, one at a time then mix until creamy. Fill each muffin cup to 3/4 full. Bake 15 to 17 minutes or until the center is set and also insert a toothpick making sure that it comes out clean. Allow the Cheesecake Mini’s to cool completely. Refrigerate at least 4 hours (preferably overnight). Top with fresh sliced blueberries, strawberries and whipped topping. |
Nikkie BendrossI am simply Blessed to be a blessing Archives
August 2019
Categories |
RSS Feed
