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September Recipes and More

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Holding on is believing that there’s only a past; letting go is knowing that there’s a future.

The Harvest

Hello there!

I hope that you are doing well and are finding ways to bring joy into your everyday life. I am hopeful that as we move into a new season we can settle into a sense of calm and peace. The shift to fall can sometimes move us from the chaos that summer sometimes brings to a more grounded way of being.

The Autumn Equinox is a time of letting go and also harvesting the good that is abundant in our lives while also allowing the stalks and leaves to fall aside and go back to the Earth. With this beautiful and colorful season emerging it is our time to loosen our grip on the focus of growth and prepare to move into a more dormant season. This is also a great time to look at the cycles of life; seasons, months, breath, and even life.

We know that with each ending there is a beginning, in whatever shape that takes—self awareness, growth, wisdom, letting go, etc. We see this so easily in the changing of leaves–the amazing color that emerges following a season of bounty, and then the ease in which the leaf lets go. Watch as they effortlessly fall to the ground to be taken into the loving arms of Mother Earth for the new growth that waits for the next season.

I have been recently thinking that it has been such a challenging time for me since my last major hip surgery. Through that process I have changed so much. I no longer am pushing my body in the ways I once did. Rather I am enjoying the pace that my body wants to go at. I enjoy slower walks and have learned a little bit about being at ease instead of extreme activity. Sure, sometimes I miss the hard push up a mountain or the thrill of kickboxing, but through these past months of recovery I have certainly learned about letting go. And that has been a good thing.

I encourage you to go outside. Take a breath. Take time to look at letting go of what no longer serves you. Thank it for its time in your life as the teacher it is and then release it.

Finally, welcome the harvest that is within and always look for opportunities to be grateful. I know for myself, the practice of gratitude has lead me into a life of awareness that has enhanced my life everyday. Let the practice of acknowledging gratitude for all that you have become.

Life is really good, friends.

Blessings, Stacie

person holding brown and green vegetable

Essential Oils & Wellness

Many of you know that I use and rely on essential oils to maintain the health of my mind, body, and spirit. I use them throughout my home from cleaning, for pain management, energy, sleep, mood and much more. One of my favorite things is helping others get started using natural remedies and plant medicine.

You will also get an awesome welcome package from me, access to my VIP community group, education and mentoring and much more. It is easy to get started! I am also happy to chat personally with you to find the perfect options for your needs.

Get Started

I offer FREE wellness consultations to talk about your goals and desire for a healthier, mind, body and spirit. Together we will create a personalized plan. Schedule yours today!

Free Wellness Consult

Do you know someone who could benefit from my services? I offer an amazing referral program and would love to help your loved ones find health.

Referral Program

Essential Oil Blend of the Month

This ultra grounding blend is a fan favorite. It is all about being grounded and soaking up that forest floor aroma. The result is a calm mind and a super chill feeling. Plus, the petrified wood stones are soooooo pretty!

Cost: $22

Recipes & DIY

Did you know you can use essential oils to add flavor and health benefits to your recipes?? Fall is such a great season for warm, inviting and soul-feeding foods. Check out some of my favorites below.

Fall Recipes

Marigold Body Butter

I have one more batch of marigold body butter left from my summer growing and blending. Marigold’s are in the family of calendula and both support skin and inflammatory responses in the body. Plus it is luxurious. Let me know if you’d like a jar. $25

Peach Jam

Finally, I have PEACH JAM for sale. Let me know if you’d like a jar of this tasty treat. It pairs wonderfully with fresh sourdough bread, but let’s not get crazy, right? $5

Fall Diffuser Blends

I love the smell of fall and these diffuser blends which not just smell great, but your family will benefit from the healthy supports essential oils add when used aromatically.

YOGA

Online LIVE classes

Following my 30 Days of Yoga (you can find everyday on my Youtube Channel), I decided to offer at least one LIVE ONLINE class. This month I am offering a RESTORATIVE class on 9/18 at 6:30pm. You will simple need a quiet space, some pillows and this link!! The passcode is yoga.

LIVE restorative yoga class

My YouTube channel has continued to grow and you can find all kinds of videos there. Everything from chair yoga to restorative to traditional classes. Plus, you’ll find some bonus stuff, too!

Subscribe to Videos

Special Classes

This format is one of my most popular and loved! Just click on the link below and you’ll have access to the online class. Donations are appreciated. If you need samples of essential oils to fully enjoy the practice, just reach out to me.

Essential Yoga–Foundation

Essential Yoga– Foundation

Are you a current yoga teacher? I am also offering a yoga teacher mentoring program to help yoga teachers learn how to modify and teach to those with different abilities. Ask me more!

needle leaves under the virginia creeper plant

Life Lessons from an Autumn Leaf

We know change is coming, so we embrace its beauty for all the world to see. It’s exciting when my friends and I all begin to turn colors. I can imagine its much like when humans get their hair done or change their style of clothing. You just feel brand new, hot, beautiful–a sight to be seen, for sure. When most of us receive our new colors, and a few begin to fall, the humans come out by the droves. I’ve watched so many walking hand-in-hand. I’ve heard many intimate conversations and often witness family portraits. Children ooh and ah about the wonder of our change, and the whole world seems to take a second glance to admire our new look.

However, as the cold winds begin to blow, we know we must hold on tight to our branches until it’s our time to fall. It’s interesting because none of us want to drop. We just want to stay in our spot, high above the ground and admire the magnificent atmosphere fall brings.

1. Radiate Beauty. Autumn brings an abundance of fall colors and textures. The reds, oranges, yellows, golds and rust tones of autumn delight the senses in landscapes and rich sunsets, inspiring poets and visual artists. Take the time to radiate your own beauty and creativity to the world.

2. Connect with Your Shadow. After the long, bright sunlit days of summer, autumn brings earlier sunsets and longer shadows. It’s an ideal time for thoughtful introspection and shining the light of awareness on our own shadow parts.

3. Let Go. Trees willingly and naturally shed their leaves after putting on a radiant fall show of colors. Is there anything in your life that’s ready to be released? Enjoy the brilliance of all that has ripened and come to fruition, but be willing to let go; it will pave the way for new beginnings.

4. Save for Lean Times. Even as birds and woodland creatures are enjoying the abundance of fall, they are also storing away portions of their autumn harvest and preparing for leaner times. Enjoy the blessings of the season, but remember to plan for the future.

5. Find Balance. In a world of duality, balance is key. The autumn equinox signals equal amounts of night and day, serving as a reminder to find balance in our own lives.

Autumn is a study in contrasts, and the result is a rich, multi-sensory experience. Apply these five lessons from autumn in your own life, and drink in the bounty of this inspiring time of year.

Thank You

So many of you have been so supportive of me for over 17 years! I am so blessed that I can continue to share my passion and touch your life. It means a lot to me that you know that you are very important to me, and I am incredibly grateful that our paths have crossed. I believe that now more than ever, we need to recognize the people and meaningful connections that we all have.

As always, it is my hope that you stay healthy and happy in your mind, body and spirit.

Much love and light to you!

xo, Stacie

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Making Lilac Jelly

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There’s something magical about lilacs in bloom as their fragrance catches on the breeze like a memory, soft and sweet, reminding us that beauty often arrives in the smallest moments.

Every spring, I find myself drawn to their delicate clusters—not just for their scent, but for the way they mark time. A fleeting season, a familiar rhythm, a sign that warmer days are finally here.

This year, I decided to capture a bit of that fleeting magic in a jar.

Making lilac jelly feels like bottling up spring. It’s subtle, floral, and just a touch old-fashioned—in the best possible way. Whether you’re new to floral jellies or a seasoned forager, this recipe is a lovely way to honor the season.

How to Make Lilac Jelly

First things first

  • Gather the blooms from your lilac bush
  • Pluck about 4 cups of flowers off the stems
  • Pour boiling water over the flowers to make a tea
  • I added a handful of blueberries to deep then color
  • Let it sit for 24 hours. You can keep it in the fridge up to 5 days if needed

Now you are ready

  • Get a large pot of boiling water or a water canning pot
  • Prepare your jars by heating them in the boiling water
  • Add the strained tea to a separate pot
  • Add 2 tablespoons lemon juice
  • Add 1/3 cup powdered pectin
  • Stir to remove clumps
  • Boil for one minute
  • Add 3 cups of sugar (one cup at a time)
  • Bring to a boil for one minute
  • Set aside for one minute, skimming off any foam

Let’s can the jelly

  • Scoop jelly into prepared jars
  • Wipe the edge of the jars and add lid and finger tight ring
  • Place in water bath for 10 minutes
  • Set jars aside somewhere to cool undistrubed
  • Can be stored up to one year (if they last that long)

How awesome is that? There is still time to make your own if you still have lilac blooms! Hurry, go!

There’s a quiet kind of joy in spreading something homemade onto warm toast, especially when it carries the scent of lilacs and the memory of spring mornings. Plus the pink color is just so amazing.

This jelly is more than just a sweet treat—it’s a way of slowing down, noticing what’s blooming, and savoring what won’t last forever.

Whether you gift it, save it, or spoon it straight from the jar, may it remind you to pause and find beauty in the simple things.

Sourdough Discard Chocolate Chip Cookies

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These sourdough discard chocolate chip cookies are so good! The sourdough gives them moisture and a bit of tangy goodness.

I’ve been making sourdough bread for about six months and have mastered a few of the discard recipes like banana muffins, waffles, English muffins and crackers. If you aren’t sure what I am talking about the “discard” is the stuff you would throw away when feeding your starter—I keep mine in a jar in the fridge so when I get the push to bake something, I have extra for some fun recipes.

I am a huge fan of cookies but rarely make them because I have zero self control when it comes to cookies. Thankfully I have a house full of people coming this weekend who will gobble these up in no time.

Sourdough Discard Chocolate Chip Cookies Recipe

*This recipe requires you to chill the cookie dough for at least 2 hours FYI! Don’t skip this step because it will help your cookies bake up the best!

Ingredients:

• 1 3/4 + 1 Tablespoon all-purpose flour

• 1 tsp. salt

• 1/4 tsp. baking soda

• 1/2 tsp. baking powder

• 1 large egg

• 1/2 cup sourdough discard

• 1 tsp. vanilla extract

• 1 stick of butter

• 1/2 cup light brown sugar

• 1/2 cup white sugar

• 1 1/2 cups of semi-sweet chocolate chips (butterscotch chips are great, too!)

How to Make Sourdough Discard Chocolate Chip Cookies

1. In a large bowl mix all your dry ingredients. Use a fork to whisk together the flour, baking soda, baking powder and salt and then set aside.

2. In a separate smaller bowl, mix together the egg, sourdough discard and vanilla. Set aside.

3. In a mixer add your cold, cubed butter and both the brown and white sugar. Beat on low-speed until the mixture forms small crumbles. This shouldn’t take more than 1 minute. Add the chocolate chips and mix for another 30 seconds. You can also hand mix just make sure everything gets incorporated well.

4. Add all your dry ingredients and mix on low-speed for about 30 seconds or a few minutes by hand. Once the dough begins to pull away from the bowl, you’re good! Don’t over mix.

5. Make small balls of dough either with a cookie scoop or a large spoon. Place on a parchment paper lined cookie sheet. Put cookie sheet in the refrigerator for at least 2 hours. I have also used a mini muffin pan like this, or in a pinch for time made cookie bars using a baking pan like this.

6. Bake for 15 minutes at 375 degrees or until golden brown.

If you happen to have any left, you can store in an air tight container and these also freeze really well. I also love to give a little gift to others using this cute boxes you can write a special message on.

Yum!

Sourdough Discard Crackers

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Ever since I shared some sourdough discard crackers over on my instagram I have had a zillion questions about them. If you haven’t jumped into the sourdough craze you are definitely missing out. I will admit that at first it seemed like a LOT of work and time, but it really isn’t. I mean how much time do we spend mindlessly scrolling when we could spend a tiny bit of time eliminating garbage from our diet and making something soulful and delicious?

Before I share the super simple cracker process, let’s chat about sourdough.

What is sourdough?

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker’s yeast, to leaven the dough. It’s richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker’s yeast.

Store bought bread has so many ingredients in it and most of them are useless ingredients that just add junk to our food. Homemade sourdough is flour, water, salt. Three ingredients compared to over twenty in a store bought version. Hmmm.

By using a special starter of wild yeast and bacteria, the positives of consuming sourdough far outweigh the negative ideas that we should be avoiding bread. Sourdough bread is a baking art form that is, by its very nature, a healthier choice – according to A Bread Affair in Vancouver here are the reasons why…and have to agree 100%.

The Benefits of Sourdough:

1. It is easy to digest.

The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach. That means there is way less work to be done, making it much easier on your gut.

2. It has a lower glycemic index.

Compared to many other types of bread, sourdough is fermented in a way that depletes bad starches within it. This means that it won’t cause your blood sugar to rise so drastically upon eating it.

3. Better for gluten-sensitivity.

The longer prep time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it. The extensive soaking, rinsing, and other preparation steps means that it is easier to eat and digest, especially if you have mild sensitivities to gluten.

4. More “good acid”.

Lactobacillus a kind of bacteria found in sourdough bread more so than other types of bread and it results in higher levels of lactic acid. This is important because it means there is less room for phytic acid, which can be potentially dangerous. Larger quantities of lactic acid also result in easier digestion and accessibility to more minerals.

5. Provides healthy bacteria.

Sourdough bread is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.

6. Less yeast.

Healthy bacteria in sourdough bread works to reduce yeast populations, so the likelihood of infection and/or overgrowth is substantially lower.

7. Natural origins.

Sourdough bread made with whole flour, wild yeast and bacteria comes from a very “natural” origin. It is the oldest form of leavened bread; we have been eating it as part of a natural diet for a long, long time.

8. Fewer preservatives.

Sourdough bread contains acetic acid, which naturally prevent the growth of mold. It naturally preserves itself, meaning that toxic preservatives are not required to make it last. So it won’t go bad – and you can opt out of the hazardous build-up of preservatives in the food supply chain.

9. Good fuel.

Made from wheat, sourdough bread fuels the production of good bacteria in your gut – much like the inulin and oligosaccharides found in onions, leeks, bananas, garlic, asparagus, and so on.

10. It’s nutritious.

Sourdough contains a variety of vitamins and nutrients, making it super beneficial to your day-to-day health. Sourdough bread has small to moderate amounts of: iron, manganese, calcium, B1-B6, B12, folate, zinc, potassium, thiamin, niacin, riboflavin, selenium, iron, manganese, magnesium, phosphorus, and vitamin E. What a great selection! Compared to other breads, sourdough maintains many of the original nutrients that are processed out of other kinds of bread.

11. The taste!

Sourdough bread tastes great on top of being a healthier alternative. What more could you want?

Crackers?? You got it! I also use sourdough to make all kinds of fun things like pizza dough, pancakes, cookies and this weekend I am making English muffins!

First, you’ll need some sourdough “starter”. This consists of flour and water that becomes the base for your bread and other baked goods.

Simply put: a sourdough starter is a live fermented culture of fresh flour and water. Once combined, the culture will begin to ferment and cultivate the natural yeasts found in our environment. A small portion is added to your bread dough to make it rise. Commercial yeast IS NOT required.

The Process of Sourdough:

At first I felt overwhelmed with having to “feed” something and initially wondered if I had a new child to worry about but realized I was way over thinking it.There are some sourdough people out there that measure everything to to the gram and while that does produce a perfect loaf, after awhile you do learn to eyeball things, especially feeding the starter. I usually just pour some out into my discard jar and add 1/2 cup flour and 1/4 cup water and call it good for the week. The day before I bake bread I do feed her a twice so she is extra happy.

For crackers, cookies, muffins, pizza dough and so much more you’ll need some of the “discard”.

Sourdough discard is the unfed portion of your sourdough starter that you remove before you add fresh flour and water. Because of its unfed state, it’s not used to bake the delicious bread you know as sourdough, but more often than not, used in sourdough discard recipes like crackers!

There are a zillion recipes out there but after a few times following one you might learn to wing it like me.

Sourdough Discard Crackers

  • Preheat the oven to 325 degrees.
  • In a small mixing bowl add 2-3 tablespoons of olive oil or melted butter. To this add seasonings you love. I have been adding Trader Joe’s 21 Seasoning Salute which is a smooth blend of onion, black pepper, celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato, lemon juice and lemon oil. The perfect savory flavor!
  • After combing the seasonings and oil, add 2 cups of sourdough discard and mix well.
  • Sprinkle Himalayan Pink Salt on top
  • Pour mixture onto a baking sheet lined with parchment paper
  • Bake for 10 minutes and then score into bite size squares with a pizza wheel
  • Bake an additional 20-30 minutes or until crispy and golden brown
  • I store these once cooled in a sealed container or jar (if they last that long)

Other combinations include parmesan cheese and rosemary or making an Italian herb blend flavor. Some people love the everything bagel flavor but I find smelling like garlic for days to be a slight downside. I saw someone also make cinnamon sugar crackers that were cut slightly smaller for a cereal type snack!

You might be able to see how this can easily become a part time obsession and finding new ways to use the discard is constantly fun.

Try these and let me know what you think!

Stacie believes that it is her life purpose to share the gift of Yoga with anyone who is willing to say yes. In addition to raising a family and being an advocate for those with disabilities, Stacie is founder of Embracing Spirit Yoga which specializes in bringing adaptive Yoga into community centers and rehabilitation clinics. Bringing her depth of compassion to the mat–or the chair–she offers students the opportunity to grow as an individual in all aspects of their life.

Sourdough Bread

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I am a tad late to the sourdough bread frenzy but now that I am all in, it’s been so fun. I have seen so many people explain why to eat sourdough bread and I just didn’t get it. Until I did.

I have never been a big sandwich or bread eater so it’s more of a hobby than a homestead mission. My loaves may not be the perfection instagram worthy photo yet, but they taste delicious and work for my family.

Why bake/eat sourdough bread?

There are so many benefits to sourdough. Plus, it is so fun to make and the extra goodies that you can bake make it so versatile.

Here are my top 20 reasons:

  1. Prebiotics: Sourdough fermentation increases the availability of prebiotic fibers, which promote healthy gut bacteria and aid digestion.
  2. Reduced Gluten Content: Fermentation breaks down some gluten proteins, making them easier to digest for individuals with mild gluten sensitivities.
  3. Enzyme Activity: The fermentation process activates enzymes in the sourdough, which help break down complex carbohydrates and proteins, aiding digestion.
  4. Phytic Acid Reduction: Sourdough fermentation reduces phytic acid, a compound that can impair mineral absorption and cause digestive discomfort.
  5. Improved Nutrient Absorption: Sourdough fermentation enhances the body’s ability to absorb important nutrients like iron, zinc, and magnesium.
  6. Lower Glycemic Index: Sourdough bread has a lower glycemic index than regular bread, resulting in more stable blood sugar levels and sustained energy.
  7. Acetic Acid: The acetic acid produced during sourdough fermentation can improve digestion by supporting the production of digestive enzymes.
  8. Lactic Acid Production: Lactic acid produced in sourdough fermentation supports healthy gut bacteria and aids digestion.
  9. Alleviation of Digestive Disorders: Some individuals with digestive disorders, such as irritable bowel syndrome (IBS), report improved symptoms when consuming sourdough bread.
  10. Increased Mineral Bioavailability: Sourdough fermentation increases the bioavailability of minerals present in the bread, making them easier for the body to absorb and utilize.
  11. Reduced FODMAPs: The fermentation process of sourdough helps break down fermentable carbohydrates, reducing their presence in the final bread product and making it more tolerable for individuals with FODMAP sensitivities.
  12. Reduced Antinutrients: Sourdough fermentation reduces antinutrients like phytates and lectins, which can interfere with digestion and nutrient absorption.
  13. Balanced Acid-Base Ratio: Sourdough bread has a more balanced acid-base ratio, reducing the risk of acid reflux and indigestion.
  14. Improved B-vitamin Production: Sourdough fermentation increases the production of B-vitamins, which play a crucial role in digestion and overall health.
  15. Enhanced Flavor: The complex flavors developed during sourdough fermentation can stimulate the production of saliva and digestive enzymes, aiding digestion.
  16. Extended Fermentation: Longer fermentation times commonly used in sourdough baking allow more thorough breakdown of proteins and starches, making the bread easier to digest. 48 hours is optimal for cold retarding in the fridge.
  17. Natural Preservatives: Sourdough contains naturally occurring preservatives like acetic and lactic acids, which help prevent spoilage and promote digestive stability.
  18. Reduced Additives: Sourdough bread often uses fewer additives and preservatives compared to commercially produced bread, making it easier on the digestive system.
  19. Milder Wheat Allergy Symptoms: Some individuals with wheat allergies report milder symptoms when consuming sourdough bread due to the fermentation process altering the proteins.
  20. Personal Digestive Tolerance: While these reasons generally suggest that sourdough bread is easier to digest, individual tolerance can still vary based on specific digestive issues and personal sensitivity

Credit to Dr Dawn M. O’Brien Taylor

I have tried many sourdough recipes but have found this simple one to be my fave:

  • 100g of “starter” *tons of how to make out there. It takes patience or a friend who has a healthy starter.
  • 300g of all purpose flour
  • 500g water
  • 10g salt

I feed my little starter and wait for it to double (usually 3-4 hours). When it has I add it to the mixing bowl, add the water flour and salt, and mix with a danish wisk until shaggy or 30 minutes. Then every 30 minutes I stretch and fold the dough (this is where the magic happens). I do four sets of folds. Then I plop it back into the oven on the proofing setting for about 2-3 hours. If your oven doesn’t have that setting, place bowl on the counter covered up and it will take more like 5-6 hours of bulk proofing.

Once it is doubled in size, then remove it from the bowl to a floured surface. Fold the dough like an envelope and then roll the entire envelope into a log shape, then to make it a circle begin dragging it along counter to seal the seams and create a perfect round. Toss into a banneton basket and close seam by pinching. Place into your refrigerator covered for up to 3 days! This method I have found in my busy life works the best because I can let it cold ferment in fridge until I am ready then bake. I usually mix on Friday and bake on Sunday.

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Easy Peach Cobbler

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It’s peach heaven here in Colorado. I know you hear about Georgia peaches but a Colorado a Palisade Peach is a forerunner in the peach world.

This is summer’s favorite dessert, so naturally, it pairs perfectly with any and all of your go-to summer bbq dishes and blanching and freezing peaches is so easy. In the deepest part of cold winter you’ll be glad you did!

You may have eaten a peach cobbler or something called a cobbler, but what is it really? Is it a type of fruit pie, cake, crisp, or buckle? Or a combination? One thing is for sure, peach cobbler recipes really aren’t that complicated, and I’m here to end the confusion. Plus you basically dump, mix and bake.

Cobblers can be both a dessert or savory baked dish, topped with a biscuit-type batter that may be sweet, savory, or cake-like. The batter is dropped in spoonfuls over fresh, frozen, preserved fruits or savory fillings. When baked, the golden topping has a “cobbled” appearance, ergo, a cobbler!

Traditionally peach cobblers, crisps, and crumbles are freeform desserts without a bottom crust. Although some peach “cobbler” recipes resemble a thick-crusted, deep-dish pie with both a top and bottom “crust,” similar to a buckle. This comes out like a light cake-like crust surrounding the filling, and it’s truly to die for.

Easy Peach Cobbler Recipe Ingredients

  • Peaches – fresh sliced peaches or frozen, gently thawed, and thoroughly drained. (Save that juice and make Peach Sangria!) 
  • Unsalted Butter – is preferred in this peach cobbler recipe. If you only have salted on hand, it’s still a go!
  • Flour – this recipe uses all-purpose flour. Be sure to use the scoop and smooth method when measuring out flour.
  • Granulated White Sugar 
  • Baking Powder – Baking powder loses its potency rather quickly, and your recipe won’t rise properly if it’s too old. You can test your baking powder for freshness. Simply, pour a little baking powder into hot water — if it fizzes, it’s still good to use!
  • Salt 
  • Milk – I always prefer whole milk unless specified in a recipe. The butter fat content adds to the richness factor of baked goods.
  • Egg
  • Vanilla Extract – warms and enhances the sweetness with soft vanilla and nut notes. 
  • Cinnamon & Nutmeg – sing with aromatic, woody spice harmony in homemade peach cobbler! 
  • Brown Sugar 
  • Ice Cream For Serving – optional but highly recommended for old fashion peach cobbler recipes to be served à la mode.

Ingredients

  •  2 cups peeled peaches (if frozen, thaw and drain juice)
  •  1/4 cup butter
  •  1/2 cup flour
  •  1 cup sugar (divided)
  •  1 teaspoon baking powder
  •  1/4 teaspoon salt
  •  1/3 cup milk
  •  1 egg
  •  1/4 tsp vanilla
  •  1/2 teaspoon cinnamon
  •  1/4 teaspoon nutmeg
  •  1/4 cup brown sugar
  •  ice cream for serving (optional)

How To Make Homemade Peach Cobbler 

Heads up, fellow peach cobbler lovers! Do Not Stir the ingredients when you layer them in the baking dish!

Step 1. Melt butter in a 9-inch glass dish while the oven preheats.

Step 2. Mix flour, sugar, baking powder, and salt in a large bowl, then stir milk and egg into the flour mixture.

Step 3. Pour batter into the glass baking dish over melted butter. – Do Not Stir

Step 4. In a separate bowl, dump sugar, vanilla, cinnamon, and nutmeg over peaches; fold/stir to combine. 

Step 5. Spoon peaches gently over the batter. – Do Not Stir

Step 6. Sprinkle brown sugar over the top of the peaches and batter.

Bake homemade peach cobbler for 40-45 mins or until peaches are bubbly and the cobbler crust is golden brown.

Yummmmmmm.

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Caprese Stuffed Chicken

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I committed this week to finding a new recipe to try because I am over the same ol’ dinners. Working full time and basically being in my car for the entire day means my eating suffers. It’s rare that I actually eat before the afternoon and by then I am starving. I will say though I have been better about trying to have easy things to eat while on the go like my mindful muffins, protein balls or breakfast cookies.

Anyway, dinners mean a lot in my world and I look forward to eating a solid dinner every night. I just am so tired of the same things so when I saw this in a similar version, I decided to go for it since I have an abundance of tomatoes and fresh mozzarella is just so good.

This Caprese Stuffed Chicken is made with juicy chicken stuffed with tomato slices, mozzarella cheese, fresh basil, balsamic and herbs, topped with balsamic and pan-seared then baked to perfection.

This is an incredibly easy dish, made even easier if you’re using a skillet. It’s a simple meal on any weeknight but I decided fancy enough to serve the next time guests come over. I whipped it up in no time and the results were amazing.

I served this with a fresh salad and dinner was done.

HOW TO MAKE THIS STUFFED CHICKEN RECIPE

•Preheat the oven and slice each chicken breast horizontally most of the way through the breast. Start with the thickest part first, being careful not to slice all the way through. You want to create a pocket.

•Place tomato slices, mozzarella slices, and basil leaves inside each breast and close with toothpicks. Place them in diagonally to help keep the filling in. Sprinkle each chicken breast with salt, basil, and oregano and heat olive oil in a non-stick pan or cast-iron skillet.

•Once the pan is hot, sear chicken breast on each side. When flipping to the other side be careful to avoid spillage! If you are not using a cast iron pan, place chicken into a casserole dish. If you are, leave them in there and place directly in the oven when ready.

•Bake at 350 degrees for 45 minutes

• Drizzle with a store bought balsamic glaze (or make your own with balsamic vinegar and brown sugar)

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Herb Roasted Acorn Squash

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My garden is bursting with some really good size acorn squash this year and one of my favorite ways to prepare it is simply roasted. This easy Roasted Acorn Squash recipe is a flavorful, colorful, and nutritious side that goes with everything! You’ll love how easy it is to make this! Acorn squash is not just super flavorful but it is also packed with nutrition.

Health Benefits of Acorn Squash:

Acorn squash is high in antioxidants that help fight free radical damage. They contain carotenoids, beta-carotene, Vitamin C, potassium, manganese, thiamine, magnesium, Vitamin B6 and other key nutrients. Acorn squash is in usually available year-round, with peak season from early October to December. A ripe Acorn Squash will feel heavy for its size and has smooth, dull skin, and no soft spots. Look for one that has a good mix between green and orange coloring.

The Ingredients

This easy, basic recipe is essentially just acorn squash, butter, and seasonings! You’ll love how simple it is to pull together roasted acorn squash on the fly.

  • Squash: Cut one squash in half lengthwise, and scoop out the seeds.
  • Butter: Melt the butter, or substitute your favorite oil.
  • Oregano and Thyme: Dried oregano and thyme are perfect with the natural sweetness of squash.
  • Garlic Powder: Garlic powder is an easy way to add intensity of flavor to this dish.
  • Paprika: Made from dried ground peppers, paprika is earthy and mild (not spicy!) and lends a beautiful color to the squash as it roasts.
  • Salt and Pepper: To taste.
  • Fresh Parsley: Chopped fresh parsley is an appetizing optional garnish.

How to Make Roasted Acorn Squash the Easy Way

  1. Preheat the Oven and Cut the Squash. Before you start, make sure to preheat the oven to 400°F. Next, cut the acorn squash in half, lengthwise, stem end to pointed end. (For the easiest way to cut through squash rind see the “Tips” section below.) Then slice each squash half into ½ inch-thick slices.
  2. Season the Squash. Arrange the squash slices on a baking sheet. Make the seasoned butter mixture by melting the butter and stirring in the herbs, garlic powder, paprika, salt, and pepper. Brush the squash slices with the butter mixture.
  3. Roast. Roast the seasoned squash for 20 minutes or so, until the squash is tender.
  4. Enjoy! Remove the baking sheet from the oven, and garnish the squash with parsley before serving warm.
My little baby acorn is growing

So, that’s it! Perfect roasted acorn squash, pretty enough for a holiday menu, but easy enough to make any time. I am so excited for my acorn squash babies to fully grow so that I can make some great dishes like this one.

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With over sixteen years experience, Stacie Wyatt is a E-500 hour Registered Yoga Teacher with Yoga Alliance, Certified Brain Injury Specialist, Wellness Coach, Senior YogaFit Instructor, Mind/Body Personal trainer, Stress Reduction and Meditation Instructor, Pilates Instructor, and Barre Instructor. Stacie is also certified in Integrative Movement Therapy™and is also a believer in the power and application of essential oils for health and wellness and proudly shares doTERRA essential oils.

Easy Refrigerator Dill Pickles

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Don’t want to wait days or weeks to enjoy homemade pickles? Easy Refrigerator Pickles are a quick version ready to eat in just a matter of hours! Made with a mixture of vinegar, garlic, turmeric, and other traditional pickling spices, Easy Refrigerator Pickles are packed with fabulous flavor. — And whipping up a batch takes hardly any effort at all.

If you’re like me you will soon have a bunch of garden-fresh cucumbers coming in that you’re looking for tasty ways to enjoy? Then give this super easy Refrigerator Pickles recipe a try!

A batch of tasty Refrigerator Pickles is super easy to make — truly requiring hardly any effort at all. Simply thinly slice a bunch of cucumbers, and layer the slices in a large glass bowl with thinly sliced onions. Then heat a simple vinegar-based brine and pour the hot brine over the cucumbers and onions. That’s it!

Let the brined pickles cool to room temperature, then chill them in the refrigerator for 4 hours. — After this brief brining time, you’re ready to dig in and enjoy their deliciousness.

This Refrigerator Pickles recipe has two components: 1. the pickles themselves, and 2. the vinegar-based brine. To whip up a batch you’ll need:

For the pickles:

  • Pickling cucumbers – Picklingcucumbers are the ones that are shorter and stouter than regular cucumbers. They have thinner skins, a crunchy texture, and smaller seeds, all of which are characteristics that make them perfect for pickles. — Think Kirby, Boston Pickling, and most homegrown cucumbers, just to name a few. If you don’t have your own homegrown, pickling cucumbers can be found in most grocery stores.
  • Onions – Bring flavor, and get pickled right along with the cucs! Any type of onion can be used, however we usually use sweet Vidalia or mild white onions.

For the brine:

  • White vinegar – Forms the base of the pickling brine. We recommend sticking with white vinegar rather than using other vinegar varieties, as white vinegar provides a more straightforward “cleaner” flavor base for the other pickling ingredients in the brine.
  • Fresh garlic – A key ingredient in creating a true pickle flavor. Thinly slice fresh garlic cloves (rather than leaving them whole) to fully release their flavor in this quick-pickle method.
  • Sugar – A bit of granulated sugar tones down and “smooths out” the vinegar flavor in the brine.
  • Salt – Enhances the flavor of the finished pickles. In a true canning process, salt also serves as a preservative for the pickles. Since Refrigerator Pickles are stored in the refrigerator for only up to 4 weeks, instead of in jars for a significantly longer period of time, salt serves soley a flavor role in this recipe.
  • Mustard seeds – A traditional pickling spice, mustard seeds bring that signature sharp, zingy flavor to the pickle brine.
  • Dill – You can use fresh dill (my preference) or dried dill. The more the better in my opinion!
  • Celery seeds – A spice made from the seeds of wild celery plants, celery seeds are also a traditional pickling spice. They add a strong, distinct flavor to pickles that is difficult to replicate with any other ingredient.
  • Turmeric – Brings a distinctive earthy flavor and the yellow color to these Refrigerator Pickles. Ground turmeric is a spice made from the roots of the turmeric plant, and is generally bright yellow in color but you can also use turmeric essential oil! What a punch of flavor!
  • Black pepper – Enhances the pickles’ flavor, bringing its signature peppery flavor to the mix.
  • Crushed red pepper – Crushed red pepper flakes bring the heat to the brine and finished pickles. The full 1/4 teaspoon called for in this refrigerator pickles recipe makes finished pickles that are quite spicy. If you don’t want spicy pickles, use just a pinch. If you don’t want any “heat” at all in your refrigerator pickles, omit the crushed red pepper altogether.

How to Make Easy Refrigerator Pickles:

It takes hardly any effort at all to whip up a big bowl of Easy Refrigerator Pickles. And what’s even better than that, is you’ll be enjoying their deliciousness in just a few hours after they’re made.

To get a batch going, start by thinly slicing about 6 cups of cucumbers and about 2 cups of onions. Layer the cucumber and onion slices together in wide mouth mason jars.

Next, heat up the pickling brine. — Combine some white vinegar, sliced garlic cloves, sugar, salt, mustard seeds, celery seeds, ground turmeric, black pepper, and crushed red pepper (if you like some heat in your pickles!) in a small saucepan, stirring them together until they’re well mixed. Bring the mixture to a boil over medium-high heat and cook everything together for 1 minute.

Immediately pour the hot vinegar mixture over the cucumber/onion mixture in the bowl — do not stir the cucumber and onion layers, just leave them be. If the hot vinegar mixture doesn’t completely cover and submerge all of the cucumbers and onions when you pour it over them, don’t worry. — As the cucumbers and onions sit and soften in the vinegar mixture, they will all eventually be submerged.

Let all of this cool to room temperature. Then place lids on jars and chill the pickles for at least 4 hours before serving.

When ready to enjoy, give the pickles a little stir to mix the cucumber and onion layers together. At this point, the Refrigerator Pickles can be enjoyed immediately or stored in the refrigerator for up to 8 weeks.

Essential Oil Infused Popsicles

/ embracingspirit / 4 Comments

Summer time means frozen treats are hanging around far more often. I am not a huge fan of store-bought ice creams or other frozen treats, but I do love the occasional cool down summer treat on hot days. By using natural ingredients, fruit and essential oils I am getting a little health kick while nurturing that summer sweet tooth.

Here are a few of my favorite popsicle recipes. Be sure if you do choose to add essential oils to your popsicles you are using pure essential oils otherwise you may be adding things to your body that would not be healthy. You can find the brand that I trust the most in the highlighted links for oils in each recipes. You can also find out how to use essential oils safely in this free digital brochure.

Popsicle Recipes

cherry lime popsicle

  • 1/2 cup yogurt
  • 2 cups pitted cherries
  • 1 cup water
  • 1 tablespoon honey
  • 2 drops lime essential oil 

lemon berry yogurt popsicle

  • 1 cup yogurt
  • 2/3 cup berries
  • 1 tablespoon honey
  • 1-3 drops lemon essential oil

coconut lavender popsicles

  • 1 cup coconut milk
  • 2/3 cup frozen blueberries
  • 1 tablespoon honey
  • 1-3 drops lavender essential oil

strawberry mint popsicles

  • 3 cups strawberries
  • 1 lemon, zested
  • 1/4 cup lemon juice (I used the juice from the zested lemon)
  • 1/4 cup honey
  • 1-2 drops peppermint essential oil

If you choose to add essential oils to the popsicles, make sure that they are pure and safe for internal use. You can get these essential oils at wholesale pricing with 25% off!

How to Make Popsicles

  1. Place all ingredients in the blender and blend until well combined
  2. Pour mixture into popsicle molds and freeze for 4-6 hours.

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Raspberry Smoothie Bowl

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I am not a fan of drinking my meals so smoothies are my least favorite thing but I get the nutritional benefit and the ease of it. Smoothies are a delicious, convenient way to get in your fruits and vegetables for the day.

This smoothie bowl recipe includes antioxidant-rich raspberries, as well as Lime essential oil which is often used as an internal cleanser. Whether you want to start off your day with a nutritious breakfast, or blend up an afternoon snack, this raspberry smoothie bowl is a delicious addition to any day of the week. I LOVE active stacks protein and this keeps me full for hours.

Ingredients:
  • 2 cups frozen raspberries
  • 1 cup light coconut milk
  • 1 large frozen banana
  • tablespoon chia seeds
  • 1 scoop chocolate active stacks protein
  • 2-3 drops Lime Essential oil
  • Shredded coconut
  • Shaved dark chocolate

Instructions:
  1. In a blender, combine frozen fruit, coconut milk, chia seeds, and Lime oil.
  2. Puree until mixture is smooth.

    Tip: For desired consistency, add more frozen fruit if too thin, or more water or coconut milk if too thick.
  3. Pour mixture into bowl and top with shredded coconut, shaved dark chocolate, and any other desired toppings.

Yum! And you get the benefits without having to drink it! I have a gorgeous ebook that gives you tons of ideas on how to use essential oils in every area of your home!

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Crispy Kale Chips

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I admit it. I was once a kale hater. Then I found a few ways to make it and now it’s a regular item in my house. Kale is one of the most nutrient-dense foods you can eat. Just one cooked cup has 36 calories and provides a whopping 1,180% of your daily-recommended intake (DRI) of vitamin K. That’s more than any other food on the planet. Crazy!?

One of the ways I love to make kale is seared with shallots, garlic, chicken stock and red pepper flakes. Once it’s cooked I drizzle it with balsamic vinegar and goodness, is it ever amazing.

I also love to have kale chips on hand when I am wanting a little snacky crunch.

Kale chips are a delicious, easy, and inexpensive way to get more greens into your diet. Try this recipe for original flavored kale chips or spice them up with other herbs and essential oils for more options. I like garlic powder, Parmesan cheese, and Lemon oil for an Italian twist, or cumin and Lime oil for Mexican-style chips.

Ingredients
1 large bunch kale, washed and torn into bite-size pieces
2 tablespoons olive oil
2 drops Lemon Essential Oil
Salt & pepper

Instructions

  1. Preheat oven to 200° F.
  2. Wash and dry kale thoroughly.
  3. Combine olive oil and Lemon oil in large mixing bowl.
  4. Add kale and toss. Make sure kale is well coated with oils.
  5. Once coated, place on baking sheet in single layer.
  6. Sprinkle with salt and pepper.
  7. Bake on the center rack for 45–50 minutes or until crispy.

Besides cooking with pure essential oils, you can also support your health, your mood and bring non-toxic cleaning into your house. This gorgeous ebook walks you through the versatility of essential oils. And when you choose to get started, I load you up with goodies, mentoring and education, and a free wellness consultation!

I hope you’ll learn to love eating kale like I did. It’s truly one of the greatest foods you can eat and once you find a few ways to make it, you’ll be hooked!

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