Recipe

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

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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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Community

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Community; a feeling of fellowship with others, as a result of sharing common attitudes, interests, and goals.

Life sometimes becomes so busy and hard that I have learned to take a step back and let the dust settle when I feel like I am one step too close to the edge. At least that is what has been going on in my world. While most things in my life are extraordinarily amazing, some of it has been equally stressful and emotional. I know that the best thing for me to do is get outside, get my hands dirty, and be productive. Some people freeze under stress and I am the exact opposite. The more I can accomplish in a day when I feel like I am going to explode, the better I feel. Not sure what that coping strategy might fall in the fight/flight/freeze realm, but getting stuff done is where I cope.

Literally a month ago I softly uttered the words —maybe I should open up one of my Fridays to see more students since my schedule is so packed and the demand is so great. Within a week of saying that a huge agency asked if I could add TEN memory care assisted living homes to my already swamped schedule. Sometimes when we speak something vague the universe hears it and runs with it! There is no way I could do ten homes in one day, so I chose to go from zero teaching on Fridays to every Friday teaching in four homes. And, another local agency serving adults with traumatic brain injuries doubled their services with me.

Wow.

Last week was my first week of doubled time locally and full days on Friday. I am going to be honest….by Friday at 3pm I decided that if I had to say “take a breath in and blow out a candle” one more time I was either going to lose my mind or cry.

Complicate my exhaustion of driving over 850 miles in four days, teaching 18 hard classes, and dealing with constant pain, I also needed to step up in the mom arena these last couple weeks. For the record, when a young mom complains of the demands of a toddler I kindly tell them to fasten their seatbelt because being a parent to an adult child is one of the hardest things you’ll ever go through. You have to trust that your wisdom will be heard and accepted–much different than putting them in PJ’s and sending them to bed at 7pm.

I realized today as I was having my productivity ass kicking session of washing both my cars, planting lettuces, spinach and arugula, trimming trees, fixing fountains, coloring my girls hair, finalizing contracted social media work, and cleaning the house, that I am so grateful for the community that I have.

In hard times it’s great to know that I am surrounded by people who care and are interested in becoming their best selves. If you are a reader of this blog you are either here for amazing recipes, or essential oil uses, or maybe you are here for inspiration and hope. Whatever brings you back, I realize that in a huge way this outlet gives me the support I think I need to carry on.

I also realized today that I have done hard things before. Many times. Whether it is raise three kiddos alone, navigating the unknown territory of developmental disabilities, or building a business from nothing, or leaving a loveless and controlling relationship that gave me financial safety and security to venture out with just a truck full of belongings and start all over at age 43.

I have done hard. And I have not only survived, but I have thrived. I know that this too shall pass with my kid and I will find my rhythm in adding a huge amount of demanding work to my schedule.

After all, I am not alone, right? I know that I have thousands of people all over the world whose energy comes to me through platforms like these and that in my hardest days, I can still feel that energy. Community and feeling connected is where we survive hard times. I know that I cannot do this life alone and continue to make a difference in the lives of others. Isn’t that essence of community anyway?

So, thank you. Thank you for carrying me on the tough days and allowing me an outlet to write, cry, laugh, cook, inspire, create and mostly, to love.

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Beginnings

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“What would life be if we had no courage to attempt anything?”

– Vincent Van Gogh

We have all had that initial beginning of something.

That first time taking a fitness class, embarking on a new way of eating, beginning a mediation practice, or as simple as increasing water consumption. Sometimes the first class, or the first recipe, or the first time you sat with awareness is often the hardest.

If you are embarking on a new something consider these 5 tips:

1. Remember it is about the journey. While enthusiasm is fabulous, it can be so easy to jump from your starting point with only the end result in mind.  Whether you are looking to lose weight or increase your overall well-being it is imperative to enjoy the steps along the way.  If your only focus in losing those 20 pounds, I guarantee you will miss the joy in planning, shopping, cooking and eating that amazing meal. The tastes you experience are the end result, but the joy that can come from loving what you are creating is the journey.  Enjoy each step.

2.  Stop and breathe. Every single day find 10 minutes to simply breathe.  Inhale. Exhale with intention and awareness.  This practice will keep you grounded as your life changes.  As you embark on a new way of being, people around you will challenge you.  It is imperative that you have this tool in your tool box.  Breathe.

3. Be tender with yourself. Yes, you will stumble.  And you will miss the Yoga class because of work.  Yes, you will eat that cookie the kids leftover.  Yes you will choose soda over water.  It happens.  Start again without a litany of negative self-talk.  Instead remember that the sun does come up tomorrow and you can begin again.

4. Ask yourself those hard questions. As you begin anything new it is key to get into your heart and know what it is that you are seeking. Are you doing this for you or for someone else?  Are you doing it with the hope that you will be happier? Do you have a goal in mind or are you wanting to just explore the experience?  Are you willing to make choices and changes?  What are you willing to do to make those changes?

5. Be open to a mind shift. Do you notice that you have a series of limiting beliefs about yourself or your life? You know, things like “I don’t have enough time or money”, “I am not flexible”, “I can’t sit still long enough to meditate”, “I don’t like the taste of plain water”.  Consider what might happen if you turned those limiting beliefs into statements of hope—“I have the ability to choose where I spend my money”, “I choose to make the time, because I am worth it”, “I honor my body in a Yoga class and not compete”, “I am capable of sitting for 5 minutes today”, “I am grateful to have fresh, clean water to drink”.  Consider shifting to a belief of positivity and hope.

Why? Because YOU are worth it.

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One Bowl Breakfast Cookies

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I admit it. I cannot keep cookies in the house without eating at least one per day. I recently solved my guilt by making some healthy versions of cookies. Since I am also not a big breakfast eater I wanted to try to make something that is healthy and something that I would actually want to eat. And, does anyone ever really eat all the bananas before they go brown??? This recipe is great for those forgotten bananas.

These One Bowl Breakfast Cookies are so quick and easy to make–it’s as simple as mixing together wholesome ingredients in one bowl and baking them into the best morning meal. These nourishing banana oat breakfast cookies are the perfect way to start your day, because cookies taste even better for breakfast! Plus, you can play around with different mix-ins so you will never get bored. Who could get bored with a cookie anyway??? My latest favorite thing to toss in is shredded coconut and my favorite chocolate protein powder …… soooo good. And the protein gives you a little more to keep you feeling full.

INGREDIENTS

  • 2 cup quick oats (I choose gluten free oats)
  •  ½ tsp ground cinnamon
  •  ¼ tsp salt
  •  ½ cup natural creamy peanut butter
  •  ½ tsp vanilla extract
  •  2 large ripe bananas mashed (about 1 ½ cups)
  •  ¼ cup dark chocolate chips

SUBSTITUTIONS AND ADDITIONS

  • Mix-Ins: Feel free to add your favorite mix-ins for extra texture and taste. Some ideas include dried cranberries, raisins, pumpkin seeds, chia seeds, unsweetened shredded coconut, and chopped nuts. 
  • Nut Butter: You can substitute the peanut butter with almond butter or cashew butter. To keep it nut-free, try sunflower seed butter or even smooth tahini can be used. 
  • Something Sweeter: The bananas add natural sweetness to these cookies. However, if you want them sweeter, add 2-4 tablespoons of maple syrup, honey (note that honey is not vegan-friendly), or agave nectar.

LETS MAKE SOME COOKIES

Combine all ingredients in a large bowl and mix until combined. Drop 2 tablespoon scoops onto the baking sheet.
I recommend baking your cookies on a parchment-lined baking sheet to avoid the cookies sticking. Flatten into the shape of a cookie. The cookies will not spread, so they will come out of the oven in the same shape that they go in. You can use a cookie cutter to help form perfect circles or use the bottom of a juice class to smush the dough down. Bake at 350°F for 14-17 minutes, or until the edges begin to brown. Remove from the oven, cool and serve. I like to store these in an airtight container in the refrigerator up to a week (mine never last that long though).

Enjoy!

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Healthy Shamrock Shake

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Here’s a healthy shamrock shake recipe for you to enjoy this St.Patrick’s Day instead the sugary, dyed version from the drive thru. It’s all fun until you actually look at the ingredients and calories. Have you ever looked up the ingredients for McDonald’s shamrock shake? Do a quick Google search. I promise you’ll never want to eat another one again after you see what’s in it.


This version takes the same amount of time to make as it would take you to sit in the drive thru and it is packed with nutrients and the perfect amount of healthy fat and protein.


This lightened up version with the pure Peppermint essential oil will definitely help you feel amazing and might even bring some luck your way!

Here is a homemade version of the Shamrock Shake that tastes great and is so much healthier.

Please be sure to use an essential oil that is safe to consume. Many are not. The bottle will have a supplements facts label on it if it is safe to eat. It’s also not recommended to consume any essential oil you’ve bought from Amazon or other unknown sources. Even if it has a tamper proof cap on it. Many are adulterated a posed to look like the legit thing. Crazy, I know.

Whip this up for some shamrock fun!

Ingredients
• 1 ripe Avocado
• ½ cup milk of choice Almond, Coconut, etc
• ½ cup frozen banana
• 1 scoop active stacks Vanilla protein powder
• ¼ cup ice
• 2 drops Peppermint Essential Oil. Make sure to use one that is labeled safe for consumption. I use doTERRA brand.
• 1 scoop doTERRA Greens. Or use your favorite dried greens. Leave it out if you don’t have it.


Instructions
• Combine all ingredients in your blender and blend well. Add more liquid if necessary.

Amazing and way better for you than the sugar filled green treat! Plus, you might get some extra luck on your side! ?

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Lemon Essential Oil Uses

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Spring Cleaning is here! I love this month to de-clutter and deep clean.

If you’ve been feeling the itch to get some spring cleaning done, you may notice some areas of your home have been neglected for far too long.

Luckily, doTERRA Lemon oil ?can help make cleaning those long-forgotten nooks and crannies easier. Here are 10 ways you can use Lemon to clean your home.

?1. Microwave—Microwaves are notorious for being tough to clean, especially after mishaps involving spaghetti sauce or tomato soup. To ease the pain of cleaning, simply microwave a cup filled with water and a few drops of Lemon, then wipe clean!

?2. Dishwasher—Pour distilled vinegar into a dish and add 5–10 drops of Lemon oil. Place this dish in your empty dishwasher and run on high.

?3. Stove Top—Lemon oil makes cleaning one of the dirtiest areas of the kitchen easy. Add vinegar and Lemon to a spray bottle, and watch the grime disappear!

?4. Appliances—From dust to greasy food spills, appliances collect more dirt than you might think. A simple solution of Lemon oil, water, and vinegar will help you clean toasters, refrigerators, mixers, and more.

?5. Garbage disposal—If you’ve been smelling something funky coming from your sink, it might be time to clean the garbage disposal. A simple DIY disposal recipes listed below.

?6. Ceiling Fan—Fan blades collect dust at turbo speeds and cling to them for as long as you let them. To avoid choking on dust bunnies while cleaning your ceiling fans, spray the inside of an old pillow case with a Lemon/water mixture and loop the fabric around each blade.

? 7. Washing Machine—Run a mixture of Lemon oil, baking soda, vinegar, and water through your empty machine on the hottest setting to break up dirt build-up and mildew. Scrub any excess with a sponge, then run the machine again with fresh water.

?8. Trash Cans—Regularly cleaning out trash cans can eliminate odor. For indoor trash cans, spray the inside and outside of each can with a mixture of water, Lemon oil, and vinegar, then scrub with a sponge.

?9. Windows and Windowsills—The same mixture of Lemon oil, water, and vinegar in a spray bottle that you’ve been using all around the house will do wonders for your windows and windowsills. Simply spray glass and wipe with a clean cloth or paper towel, then move onto ledges and sills with a toothbrush or damp sponge.

?10. Air Vents—One of the most overlooked areas to keep clean in your home is the air you breathe! Clean vents with a sponge dipped in warm water, vinegar and Lemon oil to help eliminate allergens and dust from filling the air around you.

?Lemon oil acts as a powerful cleaning agent and the possibilities are truly endless! Share this post and let us know how you like to clean with Lemon oil.

Garbage Disposal Refreshers

With everything that goes into the disposal, odds are that odors could be accumulating in there. Try this simple DIY recipe to make your own garbage disposal refreshers that will help freshen, clean, and deodorize your garbage disposal.


Ingredients
2 cups baking soda
1 cup salt
½ cup water
? cup unscented liquid castile soap
30 drops lemon essential oil

Note: Liquid castile soap is a vegetable-based soap commonly found in health food stores.


Instructions

  1. Combine baking soda and salt into bowl.
  2. Add castile soap and essential oil into mixture.
  3. Add water, one tablespoon at a time, while stirring with hands until it forms into the consistency of “damp sand”. It should stay together when you press it together. If you add too much water just add some more baking soda and salt until the consistency is right.
  4. Grab a tablespoon measurement device and scoop packed spoonfuls onto parchment paper.
  5. Once the mixture has been scooped, let dry for 24 hours or until they are hard. One batch should make about 36 garbage disposal refreshers.
  6. Put into glass jar and use the next time you do dishes. Just put 1–3 refreshers into the garbage disposal and turn it on. You will immediately smell the refreshing scent of Lemon essential oil.

So easy, eh? I store mine in a cute jar…these also make great toilet bowl cleaning tabs! So versatile!

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Red Velvet Cake Balls

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While I love a good ol’ classic cake I decided to try my hand at making red velvet cake into bite-sized treats for Valentines Day! An added punch of Wild Orange essential oil gives these an extra decadent flavor. If you have never added essential oils to food you’re missing out! Check out this free ebook download that explains many ways to use essential oils, including in food! Be sure to always check that your oils are tested for purity, though!

Okay, back to decadent chocolate goodness! These are so pretty and taste amazing!

How to Make Red Velvet Cake Balls

This tasty creation is made out of red velvet cake that is bonded together with homemade cream cheese frosting and coated in white chocolate. For an extra decadent finish, white chocolate and dusted the top with sprinkles for a stunning polish.

Make sure to add sprinkles before the chocolate dries to ensure that they firmly stick. We chose red and white for a color theme, but you could use sprinkles and sanding sugars in any array of colors to match a party theme, team uniforms, or holiday.

Ingredients

  • 1 (15.25-oz.) pkg. red velvet cake mix
  • 1 cup whole milk
  • ? cup (2 2/3 oz.) salted butter, melted
  • 3 teaspoons vanilla extract, divided
  • Nonstick spray
  • 1 (8-oz.) pkg. cream cheese, softened
  • ½ cup (4 oz.) salted butter, softened
  • 4 cups (about 16 oz.) powdered sugar
  • 3 (10-oz.) pkg. white chocolate chips
  • 2 drops wild orange essential oil
  • Red and white sprinkles and sanding sugars

Directions

  1. Preheat oven to 350°F. Beat cake mix, milk, melted butter, and 1 teaspoon of the vanilla in bowl of a heavy-duty stand mixer fitted with paddle attachment on low speed until well blended, about 1 minute. Increase speed to medium, and beat 2 minutes. Pour batter into 13- x 9-inch baking pan that has been sprayed.
  2. Bake in preheated oven until a wooden pick inserted in center comes out clean, 24 to 28 minutes. Cool in pan on a wire rack 15 minutes. Turn cake out onto wire rack, and let cool completely, about 2 hours.
  3. Meanwhile, beat cream cheese and softened butter with heavy-duty stand mixer fitted paddle attachment on medium speed until creamy. Reduce speed to low, and gradually add powdered sugar and remaining 2 teaspoons vanilla, beating until blended. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
  4. Crumble cooled cake into a large bowl. Stir in 2 cups of cream cheese frosting. (Reserve any remaining frosting for another use.) Roll cake mixture into 48 balls, about 1-inch in diameter. Place balls on baking sheets, and cover with plastic wrap. Chill 8 hours or overnight.
  5. Melt 1 package of the white chocolate chips in a medium-size microwavable bowl in microwave according to package directions. Stir in two drops of wild orange essential oil. Start with 16 cake balls (continue to chill remaining 32 cake balls). Using a fork and working with 1 cake ball at a time, dip ball into melted wafers, allowing excess to drip back into bowl. Place ball on a parchment paper-lined baking sheet, and immediately sprinkle with desired amount of sprinkles or sanding sugars. Repeat with remaining 15 cake balls and melted wafers in bowl, cleaning fork between each dip. Wipe bowl clean, and repeat 2 more times with remaining chilled cake balls and 2 packages of melting wafers, and desired amount of sprinkles. Chill until ready to serve.

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Mindful Gluten-Free Muffins

/ embracingspirit / 1 Comment

I’m on a mission to eat a little more mindfully. I tend to get myself distracted by things to be done or things I want to do, and eating is low on that list. I made these muffins yesterday which is some thing I used to do all the time. Some how my life priorities became shifted but I am realizing that I need to move the lends back to eating better. For years I was a big time foodie and creating amazing meals was my jam, but then that season ended and I busied myself with other interest. Thing is though, I miss eating good food! I tend to grab something fast at the deli and move on to the next thing with little thought about nutrition.

As I am mentally and physically preparing for my fourth hip surgery in just two months I know I need to bump up the nutrients and get my body in prime condition for recovery. These little muffins are my first step at walking back towards a more mindful eating pattern.

They’re super easy, super healthy, and delicious.

As you may recall, I’m not the best at exact measurements as I tend to eyeball everything.

Here’s how I did it.

Mindful Gluten Free Muffins

•2 ripe bananas

•2 eggs

•splash of MCT oil

•2 scoops of active stacks protein powder

•1/4 cup ish of melted coconut oil

•1 cup ish of almond flour

•1/2 cup ish coconut flour

•1 tsp baking powder

•1 tsp baking soda

•Pinch of salt

• dash of cinnamon

Bake 350 for 25 minutes. I store mine in the refrigerator to enjoy all week.

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