I made this roller because I love the smell of citrus oils.
Citrus oils have been shown to stimulate your immune system which will help fight infection. They are also very invigorating and uplifting. That is why I decided to name this one “I’m So Happy.”
In a roller bottle combine:
15 drops of Stress Away
10 drop of lemon
10 drops of orange
10 drops of grapefruit
10 drops of bergamot
Top off the roller bottle with a carrier oil, such as Young Living’s V-6 oil or you can use fractionated coconut oil, grapeseed oil or sweet almond oil. Any will do!
Apply this blend to your wrists, back of neck and behind your ears.
I get compliments every time I wear this. Because of their uplifting “powers” you can uplift the people around you, too! 🙂
I really love putting this combo in my diffuser, as well 2-3 drops of each.
Need these oils to make your very own “I’m So Happy” roller?! Click here to find out how!
Remember the canned pasta you used to eat as a kid from the famous “chef?” 😉
This recipe is a knock-off of that. But better!
To make this gluten free I used brown rice pasta, but there are other varieties of gluten free pasta. Feel free to use whichever you and your family prefer. Or you can make your own pasta.
I personally love making this for lunch because it is really quick and easy. There is never any whining when I serve this up. Sandwiches can get boring, and let’s face it, especially during the summer when we are constantly packing food for the beach or pool, it’s usually a sandwich thrown in the cooler. So when we are actually home for lunch, I like to whip up something other than a sandwich.
15oz no-salt-added organic tomato sauce
2 tbsp milk of almond or cashew milk
1/2 tsp onion powder
1/4 tsp paprika
1 tsp Himalayan sea salt
3-4 tablespoons nutritional yeast
1 cup uncooked gluten free pasta of choice
- In a medium saucepan, stir together everything except the pasta. Bring to a simmer.
- Bring a medium pot of water to a boil. Once boiling, put in the pasta and cook until al dente. Drain the pasta then pour the pasta into the sauce, and stir to combine.
How can cookies be grain-free, dairy-free, and vegan and still be good? Well trust me on this one. IT. IS. POSSIBLE.
I’ve never had a more chewy, sweet and delicious cookie. And they are GUILT FREE!
There is peanut butter in the ingredients but you don’t taste it. It doesn’t taste like a peanut butter cookie, it tastes like a traditional chocolate chip cookie. You could even use almond butter if you wanted to.
Run, don’t walk, to your kitchen, and make these NOW. 🙂
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon Himalayan sea salt
- 6 tablespoons vegan butter, room temperature
- 3/4 cup coconut palm sugar
- 6 tablespoons peanut butter (or almond butter or cashew butter)
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1 1/4 cups enjoy life chocolate chips (I use enjoy life brand because they are dairy/soy/nut free)
- In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
- In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the butter and sugar at medium speed until well combined.
- Beat in the peanut butter and vanilla extract on medium speed and mix until combined. Beat in the egg on low and mix until incorporated. Stir in the flour mixture. Then stir in 1 cup of the chocolate chips.
- Place bowl in refrigerator, covered for an hour to make the dough easier to work with.
- Preheat the oven to 350 °F.
- Roll the dough into balls and press the remaining 1/4 cup of chocolate chips on the top and on the sides of the dough balls.
- Bake for 11-14 minutes.
- Let cool completely on the baking sheet, as they’ll continue to cook at they sit on baking sheet.
Don’t believe the hype! You don’t need chemical-laden commercially produced bug sprays to keep the nasty annoying critters away. You just need natural essential oils!
I LOVE being outside. It’s been scientifically proven that nature has remarkable health benefits. But being outside and getting eaten alive by pesky bugs is irritating. I want to enjoy being outside, not spend my time swatting bugs.
This recipe is potent – in a GOOD way! You’re welcome. 🙂
It even smells pretty good, too!
8 oz glass spray bottle
60 drops citronella
30 drops each of: lavender, cedarwood, lemon, peppermint, rosemary, eucalyptus, and lemongrass
2 oz. witch hazel
- In the spray bottle add all drops of oils, then the witch hazel and fill the rest of the bottle with water.
- Give a gentle shake before each application.
- You can half this recipe and use a 4 oz bottle and half the amount of drops of oils.
Need these oils to make your very own bottle of this amazing bug spray?! Click here to find out how!
Just trust me on this one. If you aren’t going to commit to making everything from scratch and only pick and choose a few things then PICK THESE to make from scratch.
Pliable, perfect texture, a great deal of flavor. They taste SOOOOOOO good! Stop buying store bought tortillas. Make these and they’ll convince you never to walk down that aisle again.
Tortillas are so versatile. Quesadillas, tacos, wraps, this recipe…My kids even like making “sushi” with tortillas buy smearing one with peanut butter, sprinkling with oatmeal and wrapping it around a banana. That really is a great lunch idea, by the way. 🙂 Which is exactly the reason why I always like making MORE than I know I will need for dinner. If I am making 6 I might as well make 12, right?! They’ll store well in the fridge and you won’t be sorry you made extra.
With the amounts listed below you should get about 12 tortillas. But really that will depend on the size you make.
I am not very picky when it comes to shape. I made one the other day that looked like West Virginia. One looked like a police badge. One was square. It all tastes the same to me! But if you are picky enough to roll them out perfect then more power to ya!
In 20 minutes you’ll have a pile of tortillas that are so knock-your-rocks-off delicious you’ll wonder where they’ve been all your life!
Just look how soft and flexible they are!
2 cups almond flour
3 1/2 cups tapioca flour
3/4 tsp Himalayan sea salt
2 tsp xanthan gum
4 tbsp raw local honey
1 cup hot water
- To a large mixing bowl or stand mixer using beater attachment, add almond flour, tapioca flour, salt and xanthan gum. Whisk until all lumps are removed. I used a fork for this part so the super fine tapioca flour wouldn’t “puff out” all over the place.
- Turn on mixer and add honey and hot water slowly while mixing until combined. When it is mixed it should feel like play dough and not stick to your hand. Add more tapioca flour or hot water accordingly until you get the right texture.
- Sprinkle tapioca flour on the counter and roll out a golf ball sized piece to about 8 inches.
- Heat a cast iron skillet or griddle to medium low heat.
- When skillet/griddle is hot, add tortilla. Flip once little bubbles have formed and fully puffed, about 45 seconds.
- Heat on other side another 30-45 seconds.
I am partial to meals I can make that don’t take a long time. I do love to cook but I don’t love to spend hours doing it. This meal was born out of necessity. Our pantry stock was paltry, my kids were hungry (wow, shocker!), and I knew they weren’t going to wait too long for me to whip something up before the, “Is dinner ready, yet?!” cries began.
Throwing the powerful benefits of onions (which I always have on hand), filling potatoes and sweet peppers all together on one sheet pan it is a meal sure to please!
Super simple, super easy, super delicious.
You can just eat this straight out of a bowl if you’d like. We like to wrap them in a tortilla.
I make a lot, as you can see in picture below, so we have leftovers. They’re great for lunch the next day or to pack in a lunch bag.
3 green peppers
2 large yellow onions
6 medium potatoes
vegan butter, melted
Himalayan sea salt
- Cut the peppers and onions into strips and dice the potatoes.
- Put the veggies in a bowl and drizzle with melted butter
- Lay out on a baking sheet. You can drizzle with more melted butter if you like.
- Sprinkle the seasonings on top. I don’t give exact measurements because I really don’t measure this one. Just put on as much or as little as you like being sure to get some seasoning on all veggies.
- Bake at 450 for 25-30 min or until potatoes are cooked though.
Talk about a simple meal! Especially if you do what I do and cook your rice in the crock pot. There are those nights when you don’t have time to spend on cooking a meal or you just really don’t want to. When those nights hit, this meal is for you!
I don’t like to use instant rice because there is a rather large taste difference, in my opinion. And since cooking it in the crock pot really is no extra work or waiting for you, I would personally recommend using “regular” rice.
I use my homemade tortillas, which can be made ahead of time. So if you are looking ahead to your week and know there is a night you’ll be too busy, or you just know you’ll be too tired after a long day, then you can pull some pre-made tortillas out of the fridge and warm them in the oven while you wait for dinner to come together.
1 cup brown rice
2 cups vegetable broth
- Put rice and broth in the crock pot and let it do the cooking for you. That way when you are ready to assemble dinner it’s practically already cooked!
3/4 cup salsa
1/4 tsp cumin
1/4 tsp Himalayan sea salt
- Put all ingredients in a large skillet and stir until combined.
- Serve on a warmed tortilla.
The benefits of oranges are outstanding, so they really pack a punch. The vitamin C content is a huge boost to your immune system, they’re vital to collagen production so great for your skin, and the fiber content may help lower cholesterol. The vitamin C, fiber, potassium, and choline are good for your heart. Potassium is an electrolyte mineral which is vital for allowing electricity to flow through your body – hence it helps keep that ticker ticking! The high fiber can lower blood sugar levels and keep you full longer. And, because of the rich amount of vitamin A, oranges are good for your eyes.
This juice doesn’t stop at just oranges, though! How about some carrots? Being so rich in vitamin A, they are a boost to your eye health and can improve your skin health. The beta-carotene can slow down aging. The carotenoids are associated with lowering your risk of heart attacks.
But wait, there’s more! When I cut up pineapple I always save the core. When I make this juice, I am always sure to throw in a core for added sweetness and the benefits of the nutrients found in the core of the pineapple. There is a high concentration of bromelain found in the core which is shown to drastically reduce pain and inflammation. Pineapples are also high in vitamin C, too, by the way.
The oranges and pineapple give this orange juice it sweetness while the carrots cut the tang and add the deep orange color. But don’t worry if you don’t like carrots. You don’t taste them one bit. Unless of course, you add more, in case you DO love carrots! That’s the beauty of making juice. You can make it to fit YOUR tastes.
This is how I make mine.
2 navel oranges
1-2 pineapple cores
3 medium carrots (if you are using cut baby carrots use 2 handfuls)
- Put it all down the chute of your juicer and juice away!
Anything chocolate in my house is generally a winner. I could probably serve chocolate covered dandelions and my kids would eat it. Hmmmm, maybe not a bad idea! 🙂
After having served something for breakfast the day before that was not a favorite (therefore breakfast went uneaten), and lunch was later than usual due to a busy schedule, I had some hangry kids on my hands. I knew that breakfast this day needed to be something they would eat. And maybe even have seconds!
A lot of times gluten free baked goods are dense, dry and crumbly. No one likes that. These donuts are the exact opposite of that. They are light, sweet, and fudgy. I was lucky to snag a donut for myself in order to take a picture of one for this post!
There is pumpkin puree in these but you do not taste it at all. I promise! It adds moisture and sweetness with out the pumpkin flavor. Not that pumpkin would be a bad thing! Maybe pumpkin donuts or muffins will be my next post! 😉
1/2 cup coconut flour
1/2 cup cacao or cocoa powder
1/2 teaspoon Himalayan sea salt
1 teaspoon baking soda
2 chia eggs
1/4 cup maple syrup
1/4 cup coconut palm sugar
1/2 cup pumpkin puree
2 teaspoon vanilla extract
Handful of chocolate chips (I like to buy a bar of fair trade dark chocolate and cut that up into morsels)
1/2 cup water
- Preheat oven to 350 and grease a donut pan with coconut oil.
- Put all the dry ingredients to a mixing bowl and mix well.
- Add the wet ingredients to the dry ingredients and whisk until smooth.
- Spoon batter into your donut pan and bake for 30 minutes.
- Let cool completely before trying to take them out (trust me, I have made that mistake before and they don’t come out easy regardless of greasing your pan unless you wait)
**You could even make a chocolate glaze by melting about a 1/4 cup of chocolate chips and drizzling over the top of the donuts once they are completely cooled.**