Live Free, Gluten Free

Soft Ginger Cookies

2013-05-21T05:40:00.001-06:00

I love about any type of ginger cookies. At Christmas time when we are making gingerbread houses, i always make extra for cookies...and they never last long in our house. Well I had some extra fresh ginger, and thought maybe it was time that I tried making ginger cookies with fresh, instead of ground ginger. I'm so glad I did, these cookies are so good, and so easy, too!

Soft Ginger Cookies
3/4 cup palm oil shortening
1 cup coconut sugar
1/4 cup molasses
2 eggs
2 tablespoons fresh grated ginger
3 cups GF flour blend
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
turbinado sugar (optional)

Directions
Preheat oven to 350F and line two large cookie sheets with parchment paper.

In a large mixing bowl, cream together the shortening and the coconut sugar. Add in the molasses, eggs, and grated ginger and mix well.

In a separate bowl, combine the flour blend, baking soda, cinnamon and salt. Slowly mix the dry ingredients into the shortening mixture. This mixture should be slightly more sticky/wet than regular cookie dough, but you should still be able to work with it.

Take spoonfuls of the dough and roll them into ~1" balls and roll them in the turbinado sugar. Place them 2" apart on the prepared cookie sheets and bake for about 12 minutes.

This post was shared on Slightly Indulgent Tuesdays.

Weekly Menu (5/19/13-5/25/13)

2013-05-18T08:27:00.002-06:00

This week in our Bountiful Basket we got (which I share with my brother):

cauliflower
fava beans
yams
corn
butternut squash
tomatoes
lettuce
honeydew melon
apricots
bananas

We also got the Italian add-on pack which contains:

mushrooms
herbs
zucchini
eggplant
lemons
onions
garlic

I also have carrots, bell peppers, broccoli, spinach, russet potatoes, and apples

This week for kids' breakfast and lunch:

For the Kids:

Double Chocolate Zucchini Muffins
Banana Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
french toast
grilled peanut butter and banana sandwiches
breakfast sandwiches (toast with scrambled eggs and ham)
fresh fruit and veggies
cereal
Smoothies

This week for school lunch:

PB&J on Udi's bread
Schar crispbread with pepperoni and cheese
Ham sandwiches
carrot and celery sticks with almond butter
clementines
applesauce
chips or crackers
milk

For me and dinners, too:

Sunday:

1st breakfast (5am): nothing, I'm sleeping in. :)
2nd breakfast (7am): scrambled eggs with bell peppers, tomatoes, and spinach
morning snack (9am): veggies and hummus
lunch (11am-12pm): leftovers
afternoon snack (3pm): apricot
dinner (5-6pm):

London Broil (using fresh rosemary, instead of dried) topped with sauteed mushrooms
Sweet Potato Casserole (I now use coconut sugar instead of brown sugar)
corn on the cob for the family
sauteed fava beans and zucchini, with garlic and herbs
green salad

Monday:

1st breakfast (5am): carrots and peanut butter
2nd breakfast (7am): scrambled eggs with veggies
morning snack (9am): apricot
lunch (11am-12pm): leftovers
afternoon snack (3pm): veggies and hummus
dinner (5-6pm):

Indian spiced chicken
butternut squash curry (I'll use fresh tomatoes, instead of canned and may add in cooked fava beans and cauliflower)
basmati rice

Tuesday:

1st breakfast (5am): apricots
2nd breakfast (7am): scrambled eggs with veggies
morning snack (9am): carrots with peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): veggies with hummus
dinner (5-6pm):

tamales for the family
beans and rice
green salad
sliced honeydew

Wednesday:

1st breakfast (5am): veggie sticks
2nd breakfast (7am): scrambled eggs with veggies
morning snack (9am): apricot
lunch (11am-12pm): leftovers
afternoon snack (3pm): veggies and hummus
dinner:

grilled chicken
pesto sauce
GF pasta
sauteed zucchini, mushrooms, and eggplant

Thursday:

1st breakfast (5am): veggie sticks
2nd breakfast (7am): scrambled egg with green peppers and spinach
morning snack (9am): apricot
lunch (11am-12pm): leftovers
afternoon snack (3pm): veggies and hummus
dinner:

one-eyed sandwiches
hashbrowns
bacon
apple slices

Friday: It's our 11th wedding anniversary!

1st breakfast (5am): apricot
2nd breakfast (7am): scrambled eggs with veggies
morning snack (9am): banana
lunch (11am-12pm): leftovers or a lettuce wrap with veggies and ham
afternoon snack (3pm): veggies and hummus
dinner:

maybe going out...we haven't decided yet. If we do go out, it'll be something simple for the boys, like sandwiches or hot dogs

Saturday:

1st breakfast (5am): sleeping in :)
2nd breakfast (7am): scrambled eggs with veggies
morning snack (9am): carrots
lunch (11am-12pm): leftovers
afternoon snack (3pm): celery sticks with almond butter
dinner:

navajo tacos topped with refried beans, ground beef, lettuce, tomatoes, etc.

Essential Oil Tips: Balance

2013-05-16T15:06:00.001-06:00

Happy Thursday, everyone! I thought share a little bit about one of my favorite DoTERRA blends: Balance. Balance does just what the name implies, it balances your body. It brings a feeling of calmness, peace, and relaxation. It helps harmonize the different physiological systems of the body, helping you feel grounded and balanced.

Some issues Balance can help address are: ADD/ADHD, Anxiety, Back Pain, Balance, Brain Integration, Bursitis, Coma, Confusion, Convulsions, Depression, Diabetic Sores, Energy, Fear, Grand Mal Seizure, Grief/Sorrow, Herniated Discs, Hot Flashes, Hyperactivity, Jet Lag, Lou Gehrig's Disease, Lupus, Metabolism, Mood Swings, Nervousness, Parkinson's Disease, and Seizures.

Balance contains a blend of Spruce, Rosewood, Blue Tansy, and Frankincense. It also contains fractionated coconut oil to balance the combinaton of those four oils.

I want to talk about some of the properties of each of the oils in this blend. And how each of these oils contributes creating balance.

Spruce grounds the body. It helps you open up to recieve and to give, balance your body that way. It helps dilate the bronchial tubes, which improves oxygen exchange and it helps you release emotional blocks.

Rosewood is soothing to the skin, appeasing to the mind, relaxing to the body, and helps you feel at peace.

Blue Tansy helps cleanse the liver and calms the lymphatic system. It helps you rid yourself of anger and promotes a feeling of self-control.

Frankincense helps oxygenate the pineal and pituitary glands through sesquiterpenes, components in frankincense that can cross the blood/brain barrier. It helps promote a positive attitude. It helps with cellular regeneration. It can help emotionally help relationships and spiritually help enhance your relationship with God.

As a blend, these oils work together to help address both physical issues, as well as mental, emotional, and spiritual issues, as well. It literally helps you balance all aspects of your life.

For me, I apply 1-2 drops on the bottom of each foot every morning and evening. You can also diffuse it. It does seem most effective by applying to the feet, on the reflex points.

For more information on how to use the Solace or any of the other oils see:

http://www.mydoterra.com/pauladecaria/
http://www.everythingessential.me
http://doterrablog.com/

Teff Biscuits

2013-05-14T04:59:00.000-06:00

Remember last week's recipe, Strawberry Rhubarb Chia See Jam? Well, when I made it, I wanted to eat it with some warm bread straight out of the oven...well, I didn't have the time or energy to make my favorite, my Teff Sandwich Bread, so I made my Garlic Dill Biscuits, minus the garlic and dill. ;)

These are the fastest, easiest little morsels you can throw together and they are GOOD! Really, I haven't made my sandwich bread since making these...these are just too easy.

Now, they are best straight out of the oven, but can be perked back up a day or two later by covering with a damp paper towel and microwaving for a bit. The steam from the paper towel with soften them up, and it will be like they are straight from the oven again. :)

Teff Biscuits
2/3 cup teff flour
1/2 cup potato starch
1/2 cup tapioca starch
1/4 cup almond meal
1 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup non-dairy milk
1/2 cup Pompeian Grapeseed Oil or olive oil

Directions
Preheat oven to 450 degrees.

In a medium mixing bowl, combine all of the dry ingredients. Add in the milk and grapeseed oil and hand mix until combined.

Turn dough out on parchment paper. Smooth the dough out and pat it out until it's to 1" thickness.

Cut biscuits with a sharp biscuit cutter, or with a sharp knife into wedges, and place on a greased cookie sheet. Bake for 15-20 minutes. Serve warm.

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Allergy Friendly Lunchbox Love, Gluten Free Fridays, and Whole Food Fridays.

Weekly Menu (5/12/13-5/18/13)

2013-05-11T12:13:00.000-06:00

This week in our Bountiful Basket we got (which I share with my brother):

broccoli
cucumbers
cabbage
green peppers
artichokes
apples
watermelon
cantaloupe
bananas

We also got an add-on pack srawberries.

I also have carrots, celery, spinach, and russet potatoes.

This week for kids' breakfast and lunch:

For the Kids:

Double Chocolate Zucchini Muffins
Banana Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
french toast
grilled peanut butter and banana sandwiches
breakfast sandwiches (toast with scrambled eggs and ham)
fresh fruit and veggies
cereal
Smoothies

This week for school lunch:

PB&J on Udi's bread
Schar crispbread with pepperoni and cheese
Ham sandwiches
carrot and celery sticks with almond butter
clementines
applesauce
chips or crackers
milk

For me and dinners, too:

Sunday: Happy Mother's Day!

1st breakfast (5am): nothing, I'm sleeping in. :)
2nd breakfast (7am): scrambled eggs with bell peppers and spinach
morning snack (9am): veggies and hummus
lunch (11am-12pm): We are going to be at my parent's...we'll be feasting on ham, potatoes, fruit salad, and such. :)
afternoon snack (3pm): nothing
dinner (5-6pm):

leftovers

Monday:

1st breakfast (5am): celery and peanut butter
2nd breakfast (7am): green smoothie
morning snack (9am): veggies and hummus
lunch (11am-12pm): leftovers
afternoon snack (3pm): apple slices
dinner (5-6pm):

falafel (I got a mix from Laziz at the farmer's market) with homemade tortillas
veggies and hummus (also got some from Laziz) :)
steamed artichokes
fruit salad

Tuesday:

1st breakfast (5am): apple slices with peanut butter
2nd breakfast (7am): scrambled eggs with bell peppers and spinach
morning snack (9am): celery sticks with peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): veggies with hummus
dinner (5-6pm):

chili or lentil chili
baked potatoes
sliced strawberries
green salad

Wednesday:

1st breakfast (5am): veggie sticks
2nd breakfast (7am): smoothie
morning snack (9am): apple
lunch (11am-12pm): leftovers
afternoon snack (3pm): veggies and hummus
dinner:

chicken nuggets
oven fries
veggie sticks
salad

Thursday:

1st breakfast (5am): veggie sticks
2nd breakfast (7am): scrambled egg with green peppers and spinach
morning snack (9am): celery and peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): veggies and hummus
dinner:

crepes with eggs and ham, strawberries and bananas, peanut butter and jelly, and anything else we can think of.

Friday:

1st breakfast (5am): apple
2nd breakfast (7am): smoothie
morning snack (9am): carrot and celery sticks with peanut butter
lunch (11am-12pm): leftovers or a lettuce wrap with veggies and ham
afternoon snack (3pm): veggies and hummus
dinner:

pizza
green salad

Saturday:

1st breakfast (5am): sleeping in :)
2nd breakfast (7am): scrambled eggs with veggies
morning snack (9am): carrots
lunch (11am-12pm): leftovers
afternoon snack (3pm): celery sticks with almond butter
dinner:

grilled hamburgers and hotdogs
coleslaw
veggies and hummus

Essential Oil Tips: Vetiver

2013-05-09T15:41:00.000-06:00

Happy Thursday, everyone! I'm back to doing a full post. So, I thought I'd talk this week on Vetiver. Vetiver is part of the Gramineae family (grasses), and it's oil is steam distilled from the roots of the plant. It is a very heavy, smoky, earthy fragrance. Some people love the smell, others do not. Historically, Vetiver has been used as a perfume in India since ancient times.

Why I love Vetiver? It's antibiotic, antimicrobial, antioxidant, antiseptic, antispasmodic, calming, grounding, immune stimulant, warming (locally), sedative for the nervous system, and a stimulant for the circulatory system.

Vetiver is excellent for relieving stress and aiding in recovery from emotional traumas and shock. It helps induce a restful sleep. It is my number one recommendation for people with ADD/ADHD. It calms the scattered mind and helps you focus.

It can also help with acne, anorexia, anxiety, arthritis, cuts, depression (including postpartum depression), insomnia, muscular rheumatism, nervousness, skin issues, sprains, and stress.

It can be applied neat. For my boys, I put in on their reflex points on their feet...we apply along the bottom of the big toe, covering the brain, pineal, pituitary, parathyroid, and thyroid reflex points, to help them be calm, grounded, focused and ready for the day, and at bedtime to help them clear their minds and be ready for sleep. We love, love, love this oil!

You can also diffuse it or take it internally by diluting 1 drop of oil in a teaspoon of honey or in a glass of water.

For more information on how to use the Vetiver or any of the other oils see:

http://www.mydoterra.com/pauladecaria/
http://www.everythingessential.me
http://doterrablog.com/

Strawberry Rhubarb Chia Seed Jam

2013-05-07T05:57:00.000-06:00

It's rhubarb season! When I was little my grandma had a rhubarb plant in her backyard. When we would come to visit, she'd go out and pick some rhubarb and chop it up into sticks, just like celery, to give to us. Now I know most people would find this gross, but we loved it, and we would sit and giggle at the sour faces we would pull while eating it. I love rhubarb, and I know it's because of the memories we made at Grandma's house.

I have been looking for a jam recipe that doesn't contain tons of sugar, I think this one does the trick. I initially just thought to add the chia seeds to help solidify the jam, since rhubarb doesn't help much with that. But chia seeds also add much needed omega-3's, antioxidants, fiber, protein, and calcium to the mix. So, this is a pretty healthy jam!

This jam would work with about any fruit, I would guess, and minus the rhubarb you probably wouldn't need to cook it, just refrigerate it and let the chia do it's job...so it would be a raw jam. :)

Strawberry Rhubarb Chia Seed Jam
4 cups diced fresh strawberries
2 cups diced rhubarb
1/2 cup chia seed
1/2 cup honey
1/2 cup water

Directions
Combine ingredients in a saucepan and cook, stirring constantly, over medium to medium-high heat until rhubarb is softened, about 10 minutes.

Pour the jam mixture onto a cookie sheet to cool for 5-10 minutes, then transfer into containers and store in fridge (or for longer term storage place in freezer). Allow the jam to set up for at least one hour in the fridge before using.

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Gluten Free Fridays, Allergy Friendly Lunchbox Love, Allergy Friendly Fridays, Whole Foods Friday, and 5-Ingredient Mondays.

Weekly Menu (5/5/13-5/11/13)

2013-05-04T09:01:00.000-06:00

This week in our Bountiful Basket we got (which I share with my brother):

lettuce
onions
cabbage
green peppers
artichokes
grapefruit
pineapple
watermelon
cantaloupe
bananas

We also a guacamole pack add-on which contains:

avocados
green onions
cilantro
lemons
onions
garlic
limes
jalapenos

We also got add-on packs of rhubarb and strawberries. :) I think I will be making my strawberry rhubarb crisp tomorrow and maybe some jam today. :)

I also have carrots, celery, cucumbers, tomatoes, apples, kale, and russet potatoes.

This week for kids' breakfast and lunch:

For the Kids:

Double Chocolate Zucchini Muffins
Banana Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
french toast
grilled peanut butter and banana sandwiches
breakfast sandwiches (toast with scrambled eggs and ham)
fresh fruit and veggies
cereal
Smoothies

This week for school lunch:

PB&J on Udi's bread
Schar crispbread with pepperoni and cheese
Ham sandwiches
carrot and celery sticks with almond butter
clementines
applesauce
chips or crackers
milk

For me and dinners, too:

Sunday:

1st breakfast (5am): nothing, I'm sleeping in. :)
2nd breakfast (7am): scrambled eggs with bell peppers and tomatoes
morning snack (9am): carrot sticks
lunch (11am-12pm): leftovers
afternoon snack (3pm): veggies and hummus
dinner (5-6pm):

tacos made with homemade tortillas
guacamole and salsa with tortilla chips (Beanitos for me)
fruit salad (watermelon, cantaloupe, pineapple, and strawberries)

Monday:

1st breakfast (5am): half a grapefruit
2nd breakfast (7am): smoothie
morning snack (9am): cucumbers and hummus
lunch (11am-12pm): leftovers
afternoon snack (3pm): peppers and hummus
dinner (5-6pm):

hamburgers and hot dogs
onion rings
coleslaw
fruit salad

Tuesday:

1st breakfast (5am): half of a grapefruit
2nd breakfast (7am): scrambled eggs with bell peppers
morning snack (9am): celery sticks with peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): veggies with hummus
dinner (5-6pm):

chili or lentil chili
baked potatoes
sliced strawberries
green salad

Wednesday:

1st breakfast (5am): half of a grapefruit
2nd breakfast (7am): smoothie
morning snack (9am): carrots and peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): veggies and hummus
dinner:

spaghetti
steamed artichokes
veggie sticks
salad

Thursday:

1st breakfast (5am): half of a grapefruit
2nd breakfast (7am): scrambled egg with green peppers
morning snack (9am): celery and peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): veggies and hummus
dinner:

one-eyed sandwiches
bacon
hashbrowns
bananas

Friday:

1st breakfast (5am): banana
2nd breakfast (7am): smoothie
morning snack (9am): carrot and celery sticks with peanut butter
lunch (11am-12pm): leftovers or a lettuce wrap with veggies and ham
afternoon snack (3pm): veggies and hummus
dinner:

pizza
green salad

Saturday:

1st breakfast (5am): sleeping in :)
2nd breakfast (7am): scrambled eggs with veggies
morning snack (9am): carrots
lunch (11am-12pm): leftovers
afternoon snack (3pm): celery sticks with almond butter
dinner:

grilled ham sandwiches
tomato soup (I add kale into it)
veggies and hummus

Essential Oil Tips: Lemon Part 2

2013-05-02T05:00:00.000-06:00

It's my Grandma's funeral today, and I'm not much in the blogging mood. So, this tip will be short and sweet. I've already blogged about lemon before, but I wanted to share with you how lemon has helped me this past week.

My dear Grandma passed away on Friday. I miss her dearly, at times my heart hurts so bad. And this is normal in the grieving process, but I also need to function and take care of my family, and sobbing wasn't helping. So, enter lemon. I've been placing a drop over my heart and also have been diffusing it. Lemon is an antidepressant, and is energizing, relaxing, and uplifting.

Just by having the aroma of lemon in my home has uplifted my spirits and allow me to heal. I still miss my grandma, I always will, but I can now do my routine activities and feel okay.

Have a great Thursday everyone, and go get some lemon right now, it will make your day!

For more information on how to use Lemon or any of the other oils see:

http://www.mydoterra.com/pauladecaria/
http://www.everythingessential.me
http://doterrablog.com/

Garlic Dill Teff Biscuits

2013-04-30T09:24:00.003-06:00

You know that blog recipe contest I posted about last week? I decided I needed to enter it, too. So, I got experimenting with grapeseed oil, and what I got was an incredibly easy biscuit recipe. These biscuits are amazing!

I wanted my teff sandwich bread for sandwiches this weekend, but didn't have the time or energy to make it. These biscuits were a great substitute in fact the garlic and dill in those biscuits made for the best sandwich I've had in a long time!

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Wednesday, Allergy Free Wednesday, Allergy Friendly Lunchbox Love, Gluten Free Fridays, and Whole Food Fridays.

Garlic Dill Teff Biscuits
2/3 cup teff flour
1/2 cup potato starch
1/2 cup tapioca starch
1/4 cup almond meal
1 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons fresh dill, chopped
1 clove garlic, minced
3/4 cup non-dairy milk
1/2 cup Pompeian Grapeseed Oil

Directions
Preheat oven to 450 degrees.

In a medium mixing bowl, combine all of the dry ingredients, including the dill and garlic. Add in the milk and grapeseed oil and hand mix until combined.

Turn dough out on parchment paper. Smooth the dough out and pat it out until it's to 1" thickness.

Cut biscuits with a sharp biscuit cutter, or with a sharp knife into wedges, and place on a greased cookie sheet. Bake for 15-20 minutes. Serve warm.

Weekly Menu (4/28/13-5/4/13)

2013-04-27T09:48:00.000-06:00

My Grandma died yesterday, so we may not follow this plan at all, but at least I know I'll have the ingredients I need on hand in case I am home to make it.

This week in our Bountiful Basket we got (which I share with my brother):

lettuce
broccoli
celery
red potatoes
tomatoes
green onions
strawberries
mango
watermelon
pineapple
bananas

We also got two juice pack add-ons which contain:

kale
spinach
parsley
lemons
oranges
apples
celery
beets with tops
carrots
ginger
cucumber

I also have onions, garlic, and russet potatoes.

This week for kids' breakfast and lunch:

For the Kids:

Double Chocolate Zucchini Muffins
Banana Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
french toast
grilled peanut butter and banana sandwiches
breakfast sandwiches (toast with scrambled eggs and ham)
fresh fruit and veggies
cereal
Smoothies

This week for school lunch:

PB&J on Udi's bread
Schar crispbread with pepperoni and cheese
Ham sandwiches
carrot and celery sticks with almond butter
clementines
applesauce
chips or crackers
milk

For me and dinners, too:

Sunday:

1st breakfast (5am): celery, carrots and peanut butter
2nd breakfast (7am): scrambled eggs with tomatoes and spinach
morning snack (9am): orange slices
lunch (11am-12pm): leftovers
afternoon snack (3pm): veggies and hummus
dinner (5-6pm):

grilled steak
roasted red potatoes and beets
biscuits
green salad
strawberries

Monday:

1st breakfast (5am): carrots and peanut butter
2nd breakfast (7am): green smoothie
morning snack (9am): cucumbers and hummus
lunch (11am-12pm): leftovers
afternoon snack (3pm): apple
dinner (5-6pm):

chicken nuggets
broccoli, carrots, celery, and cucumbers with hummus
salad

Tuesday:

1st breakfast (5am): banana
2nd breakfast (7am): scrambled eggs with kale and tomatoes
morning snack (9am): celery sticks with peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): veggies with hummus
dinner (5-6pm):

navajo tacos
green salad

Wednesday:

1st breakfast (5am): banana
2nd breakfast (7am): green smoothie
morning snack (9am): carrots and peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): cucumbers and hummus
dinner:

spaghetti
veggie sticks
salad

Thursday:

1st breakfast (5am): orange
2nd breakfast (7am): scrambled egg with tomatoes and kale
morning snack (9am): apple and peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): veggies and hummus
dinner:

honey oat pancakes
hasbrowns
bacon
apple slices

Friday:

1st breakfast (5am): banana
2nd breakfast (7am): green smoothie
morning snack (9am): carrot and celery sticks with peanut butter
lunch (11am-12pm): leftovers or a lettuce wrap with veggies and ham
afternoon snack (3pm): veggies and hummus
dinner:

pizza
green salad

Saturday:

1st breakfast (5am): banana
2nd breakfast (7am): scrambled eggs with veggies
morning snack (9am): carrots
lunch (11am-12pm): leftovers
afternoon snack (3pm): celery sticks with almond butter
dinner:

hamburgers
oven fries
carrot and celery sticks with almond butter

Pompeian's Grapeseed Oil and a chance to win a trip to BlogHer '13

2013-04-25T17:00:00.001-06:00

This is a Sponsored post written by me on behalf of Pompeian for SocialSpark. All opinions are 100% mine.

I am always looking for ways to improve my eating and cooking habits. I cook a lot with olive oil, but there are times were olive oil won't work, because of it's low smoke point. I had heard a little about grapeseed oil, but hadn't ever gotten around to trying it until recently. Grapeseed Oil has similar health benefits to olive oil, but it has a higher smoke point and a light taste, making it much more versatile to work with in the kitchen.

So, if you're a food blogger, here's a contest for you!

Pompeian and Hungry Girl are challenging bloggers to try grapeseed oil in their cooking. All you need to do to enter is to post a recipe that uses grapeseed oil on your blog. Then head over to the Pompeian’s Time to Change Your Oil Facebook app and share your blog link, enter your contact info and click submit...that easy! The winner will receive an all expense paid trip to BlogHer '13 in Austin, TX June 8-9. Plus, the winning recipe will be featured by Pompeian throughout the event.

And on top of that, everyone that enters the contest gets a voucher for a free bottle of Pompeian oil! So, it's definitely worth it to enter!

Not a blogger? You can still enjoy Pompeian's grapeseed oil with this amazing recipe:

Smoky Fried Chickpeas

1 cup Pompeian Grapeseed Oil

1/2 tsp dried thyme

3/4 tsp salt

2 large cans chickepeas, drained and rinsed

1 Tbsp grated lemon zest

2 tsp smoked paprika

Directions

1. Dry chickpeas thoroughly with paper towels.

2. Using a candy thermometer, heat oil in a large, deep skillet over medium-high until it reaches 355 degrees. Add chickpeas, zest and thyme to pan in batches to avoid overcrowding.

3. Fry chickpeas for about 5 minutes or until deep golden brown. Remove to a paper-towel-lined baking sheet and sprinkle with paprika and salt. Serve immediately.

I'm quite excited about this contest and have a few ideas of what I want to do and I would LOVE to win a trip to BlogHer, I think it would be a blast! Why do you want to win? Comment below and let me know!

Essential Oil Tips: Whisper

2013-04-25T15:55:00.000-06:00

Happy Thursday, everyone! I thought I would continue on from last weeks discussion and talk about DoTERRA's Whisper blend. This is another blend for women, and one that is often dismissed as a natural perfume. It definitely is, it is an amazing blend of oils that blends with your own chemistry to create your own appealing scent that matches you. But, it shouldn't just be used as a perfume, because it is made up of essential oils it offers so much more.

Whisper contains a proprietary blend of Patchouli, Bergamot, Sandalwood, Rose, Jasmine, Cinnamon Bark, Cistus, Vetiver, Ylang Ylang, Geranium, Cocoa Bean Extract, and Vanilla Bean Extract.

I want to talk about some of the properties of each of the oils in this blend. And how each of these oils contributes not only to a great smelling 'perfume' but helps balance you in so many different ways.

Patchouli helps calm and relax and helps relieve feelings of anxiety. It also may be an aphrodisiac. It helps with skin conditions, including tightening skin, and getting rid of cellulite.

Bergamot helps emotionally by relieving feelings of anxiety, stress and agitation. It relieves tension, and balances emotions, and it's aroma is uplifting.

Sandalwood helps relieve feelings of depression. It helps you accept yourself and feel good about yourself, but it also helps you accept others and open up to them. In doing this, it makes you have a higher self esteem, but not be self centered. This is also an aphrodisiac

Rose Absolute (absolutes are not essential oils, but a similar. They do require a solvent to extract them, where as essential oils are typically steam distilled) is stimulating and elevating to the mind. It is also an aphrodisiac.

Jasmine Absolute is uplifting and gives you feelings of confidence, energy, and optimism.

Cinnamon Bark has anti-depressant properties and is stimulating. And it also boosts libido.

Cistus Absolute is stimulating to the senses, especially tough, sight, and sound. It also helps quiet the nerves and gives you a feeling of peace.

Vetiver has a locally warming effect. It also helps in relieving stress and helps with recovering from emotional traumas and shock.

Ylang Ylang is calming and is a sedative. It also brings a feeling of self-love, confidence, joy, and peace...it is your 'happy' oil. It's also used to balance hormones.

Geranium helps with hormonal balance and helps combat bone issues, such as osteoporosis. It also helps with liver and kidney functions, and ridding toxins from the liver.

Cocoa Bean Extract contains antioxidants and flavonoids which can help with a number of things, such as lowering blood sugar. It also has a nice soothing aroma (who doesn't love the smell of chocolate?).

Vanilla Bean Extract contains the essential oils of the vanilla bean, along with small amounts of the b-vitamins and minerals like calcium, magnesium, iron, and zinc. It is calming and helps ease tension.

So as a blend, you can see how powerful it can be, to help you feel better about yourself, to help calm and ease tension, to cheer you up, and more. So, this oil should be used everyday, but not just as a perfume, but as a daily dose of self esteem and happiness.

To use, apply as you would a perfume, on your wrists and the back of your neck. You can also diffuse it and use is it in a massage (add 5-6 drops in 1 tablespoon of fractionated coconut oil).

So, to go along with this topic, I am hosting an essential oils class at my home Tonight at 6:30pm on Women's hormones and balancing them...if you are interested comment below and I'll give you more information.

For more information on how to use the Solace or any of the other oils see:

http://www.mydoterra.com/pauladecaria/
http://www.everythingessential.me
http://doterrablog.com/

Roasted Hazelnut Butter Bundt Cake

2013-04-23T05:00:00.000-06:00

I am still swamped at work, but I managed to get some recipes tested this weekend, so hopefully I'm set for a little while, or least for today. :)

I am loving my homemade roasted hazelnut butter, and have been finding all sorts of ways to use it. This weekend I made myself this cake, and it is divine! It's quick to put together, but is elegant enough for special occasions, so enjoy it for anything and everything!

This post was shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Gluten Free Fridays, Whole Foods Friday, Allergy Friendly Fridays, and Allergy Friendly Lunchbox Love.

Roasted Hazelnut Butter Bundt Cake

1 1/4 cups roasted hazelnut butter
3/4 cup palm oil shortening
2 cups coconut sugar
4 eggs
1/2 tablespoon vanilla

1 1/2 cups non-dairy milk
1 tablespoon lemon juice

3 cups gluten free flour blend
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

For chocolate ganache:
10oz dairy-free chocolate chips (I used Enjoy Life mini chips)
1/2 cup non-dairy milk
sweetener if you want it (I didn't use any, but if you want it sweeter you could add 2-4 tablespoons of honey or agave)

Directions
Preheat oven to 325F. Grease and flour a 12 cup bundt pan.

In a large mixing bowl, beat together the hazelnut butter, shortening, and coconut sugar until light and fluffy. Add in the eggs, one at a time, mixing after each addition, then add the vanilla.

In a separate container, mix together the non-dairy milk and the lemon juice, and allow the mixture to stand for 5-10 minutes.

In a separate bowl, combine the flour blend, baking poweder, baking soda, and salt.

Add the flour mixture to the hazelnut butter mixture, alternating with the milk and everything is incorporated. Beat well.

Pour into the prepared pan and bake at 325 for ~60 minutes or until a toothpick comes out clean.

Cool for 10-15 minutes before removing from pan. Finish cooling on a cooling rack.

To make the chocolate ganache, scald the milk in a medium saucepan. Remove from heat and add in the chocolate chips. Whisk until smooth and spoon over the cake.

Weekly Menu (4/21/13-4/27/13)

2013-04-20T09:38:00.000-06:00

This week in our Bountiful Basket we got (which I share with my brother):

lettuce
broccoli
cucumbers
anaheim peppers
red potatoes
tomatoes
blackberries
honeydew
bananas
clementines

We also got an Asian pack add-on which contains:

green onions
shallots
garlic
ginger
basil
napa cabbage
bok choy
snow peas

And we also got the herb pack which contains:

chives
mint
basil
thyme
rosemary
sage
dill
tarragon
marjoram

I also have carrots, celery, and apples.

This week for kids' breakfast and lunch:

For the Kids:

Double Chocolate Zucchini Muffins
Banana Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
french toast
grilled peanut butter and banana sandwiches
breakfast sandwiches (toast with scrambled eggs and ham)
fresh fruit and veggies
cereal
Smoothies

This week for school lunch:

PB&Jon Udi's bread
Schar crispbread with pepperoni and cheese
Ham sandwiches
carrot and celery sticks with almond butter
clementines
applesauce
chips or crackers
milk

For me and dinners, too:

Sunday:

1st breakfast (5am): celery sticks and peanut butter
2nd breakfast (7am): scrambled eggs with tomatoes and anaheim peppers
morning snack (9am): clementine
lunch (11am-12pm): leftovers
afternoon snack (3pm): carrots and hummus
dinner (5-6pm):

roasted chicken with fresh herbs
mashed potatoes with chives
chicken herb gravy
green salad

Monday:

1st breakfast (5am): clementine
2nd breakfast (7am): herb omelet
morning snack (9am): cucumbers and hummus
lunch (11am-12pm): leftovers
afternoon snack (3pm): apple
dinner (5-6pm):

Chicken Pesto Pasta, using leftover chicken and this pesto
steamed broccoli
salad

Tuesday:

1st breakfast (5am): clementine
2nd breakfast (7am): smoothie
morning snack (9am): celery sticks with peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): veggies with hummus
dinner (5-6pm):

chili
baked potatoes
green salad

Wednesday:

1st breakfast (5am): banana
2nd breakfast (7am): scrambled eggs with tomatoes and peppers
morning snack (9am): carrots and peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): cucumbers and hummus
dinner:

grilled chicken
stir fried veggies (napa cabbage, bok choy, and snow peas)
rice

Thursday:

1st breakfast (5am): clementine
2nd breakfast (7am): smoothie
morning snack (9am): apple and peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): veggies and hummus
dinner:

apple fritters
scrambled eggs
bacon
apple slices

Friday:

1st breakfast (5am): banana
2nd breakfast (7am): scrambled eggs with veggies
morning snack (9am): carrot and celery sticks with peanut butter
lunch (11am-12pm): leftovers or a lettuce wrap with veggies and ham
afternoon snack (3pm): veggies and hummus
dinner:

pizza
green salad

Saturday:

1st breakfast (5am): banana
2nd breakfast (7am): scrambled eggs with veggies
morning snack (9am): carrots
lunch (11am-12pm): leftovers
afternoon snack (3pm): celery sticks with almond butter
dinner:

hamburgers
oven fries
carrot and celery sticks with almond butter

Essential Oil Tips: Solace

2013-04-18T20:39:00.003-06:00

Happy Thursday, everyone! For today's essential oil tip, I thought I'd talk about DoTERRA's Solace essential oil blend. This is one of my very favorite blends and it's changed my life...it's definitely balanced out my monthly mood swings, along with relieving menstrual cramps, and more.

This is a blend especially for women. It contains a proprietary blend of Clary Sage, Lavender, Bergamot, Roman Chamomile, Cedarwood, Ylang Ylang, Geranium, Fennel, Carrot Seed, Palmarosa, and Vitex. These oils work together to balance hormones and manage the symptoms of PMS and the transitional phases of menopause.

I want to talk about some of the properties of each of the oils in this blend. And how each of these oils contributes to addressing the hormonal influxes we as women experience.

Clary Sage is one of the classic oils used for woman issues. It's often used to help balance estrogen, along with other hormones that are associated with PMS and menopause issues.

Lavender is soothing as we all know, so that right there helps with PMS and menopause issues. It helps balance and calm the emotions associated with PMS.

Bergamot helps emotionally by relieving feelings of stress and agitation. It relieves tension, and balances emotions.

Roman Chamomile is antispasmotic (perfect for relieving cramps) and has calming and relaxing properties. It helps balance emotions and relieve menopause symptoms

Cederwood is calming and soothes nervous tension.

Ylang Ylang is calming and is a sedative. It also brings a feeling of self-love, confidence, joy, and peace...it is your 'happy' oil. It's also used to balance hormones.

Geranium helps with hormonal balance and helps combat bone issues, such as osteoporosis. It is also calming, so it helps with PMS symptoms.

Fennel helps alleviate menopause and pre-menopause issues. It helps balance hormones and soothes PMS symptoms. And as a plus, it also helps alleviate skin issues related to aging.

Carrot Seed is used to help regulate menstruation and soothe PMS symptoms.

Palmarosa helps reduce stress and tension and is uplifting. It also helps with skin issues.

Vitex helps regulate estrogen levels and alleviate PMS and menopause symptoms.

As a blend, Solace works amazingly well in addressing any woman issue...irregular periods, heavy periods, cramps, PMS, mood swings, nausea, hot flashes, menopause, and hormones (balancing them).

To use, apply topically to the lower abdomen...it comes in a convenient roller bottle, so it makes it quite easy to apply. You can also apply it to the chest and back of the neck as needed throughout the day to help with symptoms...this really helps when I am having the mood swings, Solace saves me from myself time and time again!You could also place a drop in your hand and cup your hands near your face, and a inhale deeply, for aromatic application.

So, to go along with this topic, I am hosting an essential oils class at my home on Thursday, April 25th at 6:30pm on Women's hormones and balancing them...if you are interested comment below and I'll give you more information.

For more information on how to use the Solace or any of the other oils see:

http://www.mydoterra.com/pauladecaria/
http://www.everythingessential.me
http://doterrablog.com/

Peanut Butter Chocolate Chip Cookies

2013-04-16T05:00:00.000-06:00

My older son is having tummy troubles, I'm working a crazy busy schedule at work, and my heart is aching for those affected by the tragedy in Boston. So, I just didn't have the energy to test recipes like I usually do. I do need to update my peanut butter chocolate chip cookie recipe, though, so here's my latest revision of my family's favorite cookie.

Peanut Butter Chocolate Chip Cookies
1/2 cup palm oil shortening
1/2 cup creamy peanut butter
1 cup coconut sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cup GF flour blend
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup dairy-free chocolate chips (I used a combination of Enjoy Life mini chips and mega chunks)

Directions
Heat oven to 375 degrees. In a large mixing bowl, cream shortening, peanut butter, and coconut sugar. Add egg and vanilla, mix well.

In a separate bowl, stir together the flour blend, baking soda, baking powder, and salt; add to butter mixture and mix well. Stir in chocolate chips. Roll into 1-1 1/2 inch balls and place on an ungreased cookie sheet.

Bake 8-10 minutes or until lightly brown on edges and just set in middle. Cool slightly on cookie sheet before removing and placing on wire rack.

This post was shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Allergy Friendly Lunchbox, Gluten Free Fridays, and Whole Food Fridays.

Weekly Menu (4/14/13-4/20/13)

2013-04-13T15:06:00.002-06:00

This week in our Bountiful Basket we got (which I share with my brother):

lettuce
spinach
cucumber
anaheim peppers
avocado
mushrooms
onions
tomatoes
blackberries
bananas
apples
clementines

We also got an Asain pack add-on which contains:

onion
shallots
garlic
ginger
basil
napa cabbage
bok choy
celery
green onion
zucchini

I also have carrots and kale.

This week for kids' breakfast and lunch:

For the Kids:

Double Chocolate Zucchini Muffins
Banana Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
french toast
grilled peanut butter and banana sandwiches
breakfast sandwiches (toast with scrambled eggs and ham)
fresh fruit and veggies
cereal
Smoothies

This week for school lunch:

PB&J on Udi's bread
Schar crispbread with pepperoni and cheese (daiya for my little one)
Ham sandwiches
carrot and celery sticks with almond butter
orange slices
applesauce
chips or crackers
milk

For me and dinners, too:

Sunday:

1st breakfast (5am): nothing I'm fasting, as part of my religion
2nd breakfast (7am): fasting
morning snack (9am): fasting
lunch (11am-12pm): fasting
afternoon snack (3pm): fasting
dinner (5-6pm):

Spaghetti
sauteed zucchini and mushrooms
breadsticks

Monday:

1st breakfast (5am): banana
2nd breakfast (7am): scrambled eggs with mushrooms and zucchini
morning snack (9am): celery and carrots with peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): veggies with hummus
dinner (5-6pm):

Orange Chicken
Basmati Rice
stirfried bok choy

Tuesday:

1st breakfast (5am): clementine and a hardboiled egg
2nd breakfast (7am): green smoothie
morning snack (9am): celery sticks with peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): veggies with hummus
dinner (5-6pm):

tacos topped with avocado, shredded lettuce, tomatoes, etc
Quinoa stuffed peppers (without the corn)

Wednesday:

1st breakfast (5am): banana
2nd breakfast (7am): scrambled eggs with sauteed veggies
morning snack (9am): carrots and peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): celery sticks and almond butter
dinner: The Cache Valley Gluten Free Group is meeting at Firehouse Pizzeria in Logan at 6:00 for our annual Restaurant outing!

Pizza, pasta, or salad...we'll see what we're in the mood for. :)

Thursday:

1st breakfast (5am): clementine and a hard boiled egg
2nd breakfast (7am): green smoothie
morning snack (9am): carrots and peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): veggies and hummus
dinner:

one-eyed sandwiches
smoothies

Friday:

1st breakfast (5am): banana
2nd breakfast (7am): scrambled eggs with veggies
morning snack (9am): carrot and celery sticks with peanut butter
lunch (11am-12pm): leftovers or a lettuce wrap with veggies and ham
afternoon snack (3pm): veggies and hummus
dinner:

Asian style burgers
green salad

Saturday:

1st breakfast (5am): banana
2nd breakfast (7am): scrambled eggs with veggies
morning snack (9am): carrots
lunch (11am-12pm): leftovers
afternoon snack (3pm): celery sticks with almond butter
dinner: We're celebrating my niece's birthday, so we'll be with family

Domino's GF pizza
veggie and fruit trays
cupcakes

Essential Oil Tips: Cypress

2013-04-11T21:33:00.002-06:00

Happy Thursday, everyone! For today's essential oil tip, I thought I'd talk about DoTERRA's Cypress essential oil. Cypress is a conifer tree found all over the world. DoTERRA extracts its Cypress oil from the branches/leaves of the Cypress trees found on the Isle of Crete.

Some of the properties of Cypress include: antibacterial, anti-infectious, antimicrobial, mucolytic, antiseptic, antispasmodic, astringent (strong), deodorant, diuretic, lymphatic and prostate decongestant, refreshing, relaxing (sedative), and vasoconstricting.

So, what does this mean? Well, it helps with stress relief. It's good to use during the cold and flu season, it's a good disinfectant of your living area, it works as an insect repellant, it helps ease arthritic pain, it helps with asthma, diarrhea, excess perspiration, hemorrhoids, menopause, menstrual issues, muscle pain, sore throat, stress, and varicose veins. Because it is such a strong astringent, it works really well for skin care, hemorrhoids, varicose veins, and excessive perspiration.

It is also used for urinary issues, such as incontinence, bed wetting (or when you're on a really long drive and you need to go to the bathroom, but can't...), and in instances where there is excessive fluid loss, such as sweating, diarrhea, and menstruation.

My young one goes through cycles of excessive urination (during daytime and nighttime) and cypress makes life tolerable for him during those episodes...it really saves us on some of those days!

To use, apply topically without dilution, unless you have sensitive skin, to the area of concern or on the reflex points of the feet.

You can also diffuse it in the air (which is perfect for disinfecting your home).

For an astringent (for skin, hemorroids, varicose veins, and sweatining) make a 1-2% ointment/solution and apply topically.

For more information on how to use the Cypress or any of the other oils see:

http://www.mydoterra.com/pauladecaria/

http://www.everythingessential.me

http://doterrablog.com/

Hazelnut Butter Chocolate Chip Cookies

2013-04-09T06:12:00.000-06:00

Do you love the combination of chocolate and hazelnuts? I think most people do, with the Nutella (and dairy-free versions of Nutella) craze going on. I love the combination. I was trying to think of how to have that combination yesterday while I was at work, and realized all to often the chocolate is the main flavor with the hazelnut as the accent and it really should be the other way around. Don't get me wrong, I love chocolate with hazelnut...but hazelnuts have such a rich, aromatic flavor, chocolate should enhance that, not cover it up.

So, I decided instead of a chocolate cookie, or even a chocolate-hazelnut butter (i.e. Nutella, or dairy-free Nutella) cookie, this needed to be simply a hazelnut cookie, and what better way to bring out the hazel nut flavor than with roasted hazelnut butter, and extra hazelnuts to boot.

This cookie has that rich hazelnut flavor that is enhanced with the chunks of chocolate...really this is the right combination of hazelnuts and chocolate, at least in my book. The extra hazelnuts are totally optional, but I love the texture that it brings to the cookie.

This post was shared on Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Gluten Free Fridays, Whole Food Fridays, Allergy Friendly Fridays, and Allergy Friendly Lunchbox.

Hazelnut Butter Chocolate Chip Cookies
1/2 cup shortening
1/2 cup roasted hazelnut butter (recipe below)
1 cup coconut sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cup GF flour blend
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup dairy-free chocolate chips (I used a combination of Enjoy Life mini chips and mega chunks)
1/2 cup chopped roasted hazelnuts, optional

Directions
Heat oven to 375 degrees. In a large mixing bowl, cream shortening, hazelnut butter, and coconut sugar. Add egg and vanilla, mix well.

In a separate bowl, stir together the flour blend, baking soda, baking powder, and salt; add to butter mixture and mix well. Stir in chocolate chips and hazelnuts. Roll into 1-1 1/2 inch balls and place on an ungreased cookie sheet.

Bake 8-10 minutes or until lightly brown on edges and just set in middle. Cool slightly on cookie sheet before removing and placing on wire rack.

Hazelnut Butter
6 oz raw hazelnuts
salt, to taste

Directions
Heat oven to 350F. Place hazelnuts on cookie sheet and roast for ~15 minutes. Remove from oven and wrap in a clean towel and allow to 'steam' for 5 minutes, then rub off skins. Place hazelnuts in a food processor or blender and blend until hazelnuts turn into a butter. With my blendtec, it only took a minute, but with a food processor, plan on at least a few minutes, if not longer. You can leave it plain or add a little salt.

Weekly Menu (4/7/13-4/13/13)

2013-04-06T10:47:00.001-06:00

This week in our Bountiful Basket we got (which I share with my brother):

lettuce
celery
mushrooms
cherry tomatoes
zucchini
asparagus
bananas
apples
oranges

We also got an Italian pack add-on which contains:

onion
red onion
garlic
mushrooms
eggplant
red bell peppers
green bell peppers
herbs

I also have carrots, kale, spinach, grapefruit, pears, potatoes, and green apples.

This week for kids' breakfast and lunch:

For the Kids:

Double Chocolate Zucchini Muffins
Banana Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
french toast
grilled peanut butter and banana sandwiches
breakfast sandwiches (toast with scrambled eggs and ham)
fresh fruit and veggies
cereal
Smoothies

This week for school lunch:

PB&J on Udi's bread
Schar crispbread with pepperoni and cheese (daiya for my little one)
Ham sandwiches
carrot and celery sticks with almond butter
orange slices
applesauce
chips or crackers
milk

For me and dinners, too:

Sunday:

1st breakfast (5am): nothing (hoping to be sleeping in)
2nd breakfast (7am): green smoothie (with my homemade yogurt in it)
morning snack (9am): carrots and hummus
lunch (11am-12pm): leftovers
afternoon snack (3pm): orange slices
dinner (5-6pm):

Meatloaf
Mashed Potatoes
roasted asparagus
apple crisp for dessert

Monday:

1st breakfast (5am): grapefruit
2nd breakfast (7am): scrambled eggs with red bell peppers, mushrooms and cherry tomatoes
morning snack (9am): celery and carrots with peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): cucumbers with hummus
dinner (5-6pm):

Italian Sausage with sauteed peppers, onions, and mushrooms
roasted potatoes
carrots and celery with almond butter

Tuesday:

1st breakfast (5am): orange and a hardboiled egg
2nd breakfast (7am): green smoothie
morning snack (9am): celery sticks with peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): cucumbers with hummus
dinner (5-6pm):

chicken soft shelled tacos (using my green chile turkey recipe and homemade tortillas)
green salad
apple slice

Wednesday:

1st breakfast (5am): pear and a hard boiled egg
2nd breakfast (7am): scrambled eggs with peppers, tomatoes, and mushrooms
morning snack (9am): carrots and peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): cucumbers with hummus
dinner:

hamburges with Udi's buns
onion rings
salad
carrot, celery, and cucumber slices with hummus

Thursday:

1st breakfast (5am): pear and a hard boiled egg
2nd breakfast (7am): green smoothie
morning snack (9am): carrots and peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): veggies and hummus
dinner:

waffles
hashbrowns
sausage
bananas

Friday:

1st breakfast (5am): banana and a hard boiled egg
2nd breakfast (7am): scrambled eggs with peppers, tomatoes, and mushrooms
morning snack (9am): carrot and celery sticks with peanut butter
lunch (11am-12pm): leftovers or a lettuce wrap with veggies and turkey
afternoon snack (3pm): veggies and hummus
dinner:

teriyaki chicken
sauteed eggplant and zucchini
basmiti rice
carrot and celery sticks

Saturday:

1st breakfast (5am): nothing (hopefully sleeping in)
2nd breakfast (7am): green smoothie
morning snack (9am): carrots
lunch (11am-12pm): leftovers
afternoon snack (3pm): celery sticks with almond butter
dinner:

spaghetti
green salad
carrot and celery sticks

Essential Oil Tips: Lemongrass

2013-04-04T15:26:00.002-06:00

Happy Thursday, everyone! For today's essential oil tip, I thought I'd talk about DoTERRA's Lemongrass essential oil. DoTERRA obtains its Lemongrass from Inda through steam distillation of the leaves of the plant. Lemongrass has a sweeter, more powerful citrus aroma than lemon--this is one of my very favorite scents!

Some of the properties of Lemongrass include: analgesic, antibacterial, anticancer, anti-inflammatory, antiseptic, antiviral, astringent, diuretic, disinfectant, insect repellent, revitalizer, sedative, tonic, and vasodilator.

So, what does this mean. Well, it means it's good at purifying the air, including removing air pollution and killing air-born bacteria. It'll help with infections, including cystits/bladder infections and urinary tract infections, along with respiratory issues, such as colds/flu, fevers, asthma and allergies. It also helps help wounds.

It is also with pain, especially muscle and ligament pain. So, it helps with carpal tunnel, cramps/charley horses, frozen shoulder, muscular dystrophy, paralysis, sprains, strained muscles, tissue repair, TMJ issues, and whiplash (ligament). Many people with migraines also find it helpful.

And if that's not all, it helps gastritis, Grave's Disease, Hashimoto's Disease, hernias, lymphatic drainage, mental fatigue, eyesight, tissue repair, varicose veins, foot and nail fungus, excessive sweating, excessive flatulence, and skin issues. And I know there is a lot more that I haven't listed...do you see why I love this oil!?!

To use, apply topically without dilution, unless you have sensitive skin, to the area of concern or on the reflex points of the feet.

You can also diffuse it in the air.

For excessive sweating, make a 5-10% solution in water and spritz to the area of concern.

For muscle/ligament pain, lightly massage while applying topically to the area of concern.

For more information on how to use the Lemongrass or any of the other oils see:

http://www.mydoterra.com/pauladecaria/

http://www.everythingessential.me

http://doterrablog.com/

Strawberry Banana Scones

2013-04-02T10:28:00.000-06:00

This week my kids have spring break, so I've taken the week off of work. You'd think I'd have more time in the kitchen this week, but I almost didn't post a recipe today...we're just having too much fun hanging out. But, I did have bananas and strawberries that needed to be used up...so you get a recipe after all. :)

The great thing about these scones, is they'd work minus the strawberries, or adding in blueberries, chocolate chips, or whatever else you can think of instead of the strawberries...so there definitely is flexibility here.

Strawberry Banana Scones

2 cups GF flour blend

1/2 cup almond flour

1/3 cup coconut sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 cup coconut oil (in solid form)

1 egg

1/4 cup almond milk

1 teaspoon vanilla

1 cup mashed banana, about 2 large bananas

3/4 cup chopped strawberries

for topping:

1/3 cup chopped walnuts

1 tablespoon evaporated cane juice or other granulated sweetener

1 teaspoon coconut oil

Directions:

Preheat oven to 400F. Spray a large baking sheet and set aside.

In a stand mixer, combine the flour blend, almond flour, coconut sugar, baking powder and baking soda. Add in the coconut oil and combine until the mixture resembles a course meal.

In a separate bowl, combine the egg, almond milk, and vanilla. Add this mixture to the flour mixture, then add in the bananas and mix until combined. Fold in the strawberries.

Using a 1/4 cup spring release scoop, scoop the dough onto the prepared pan.

Combine the walnuts, evaporated cane juice, and coconut oil in a small bowl and press a small amount of the mixture onto the tops of each scone.

Bake for about 15 minutes, or until the scones are golden brown and a toothpick comes out clean. Cool on a wire rack. These are best warm. If you don't eat them all at once, store in an airtight container or freeze.

Yield: ~11 scones

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Gluten Free Fridays, and Whole Food Fridays.

Weekly Menu (3/31/13-4/6/13)

2013-03-30T09:42:00.000-06:00

This week in our Bountiful Basket we got (which I share with my brother):

lettuce
celery
russet potatoes
cucumbers
zucchini
bananas
green apples
pears
tomatoes
strawberries
pineapple

We also got an Italian pack add-on which contains:

onion
red onion
garlic
baby bella mushrooms
eggplant
red bell peppers
green bell peppers
herbs

We also got 8lbs of stawberries. :)

I also have carrots, kale, spinach, and Gala apples.

This week for kids' breakfast and lunch:

For the Kids:

Double Chocolate Zucchini Muffins
Banana Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
french toast
grilled peanut butter and banana sandwiches
breakfast sandwiches (toast with scrambled eggs and ham)
fresh fruit and veggies
cereal
Smoothies

This week for kid lunches (my kids are on spring break):

PB&J on Udi's bread
egg salad sandwiches
deviled eggs
Grilled Cheese sandwiches with tomato soup
Schar crispbread with pepperoni and cheese (daiya for my little one)
Ham sandwiches
carrot and celery sticks with almond butter
orange slices
applesauce
chips or crackers
milk

For me and dinners, too:

Sunday: Happy Easter!

1st breakfast (5am): nothing (hoping to be sleeping in)
2nd breakfast (7am): green smoothie (with my homemade yogurt in it)
morning snack (9am): carrots
lunch (11am-12pm): leftovers
afternoon snack (3pm): orange slices
dinner (5-6pm): We'll be at my parents celebrating Easter...

Ham
Potatoes
Fruit Salad
Dessert (I'm bring the dessert, and I haven't decided what to make yet...I'm thinking maybe Strawberry Pie, carrot cake and/or apple pie)

Monday:

1st breakfast (5am): grapefruit
2nd breakfast (7am): scrambled eggs with red bell peppers and mushrooms
morning snack (9am): carrots with peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): cucumbers with hummus
dinner (5-6pm):

Chicken Unparmesan (we use GF breadcrumbs now instead of cornflake crumbs)
GF pasta
Ratatuoille
carrots and celery with almond butter
strawberry slices

Tuesday:

1st breakfast (5am): half of a grapefruit and a hardboiled egg
2nd breakfast (7am): green smoothie
morning snack (9am): celery sticks with peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): cucumbers with hummus
dinner (5-6pm):

chicken soft shelled tacos (using my green chile turkey recipe and homemade tortillas)
green salad
strawberry slices

Wednesday:

1st breakfast (5am): half of a grapefruit and a hard boiled egg
2nd breakfast (7am): scrambled eggs with peppers and mushrooms
morning snack (9am): apple and peanut butter
lunch (11am-12pm): leftovers
afternoon snack (3pm): cucumbers with hummus
dinner:

Maple-Mustard Chicken (I ended up not making this last week...so, definitely this week)
baked potatoes
salad
strawberry slices

Thursday:

1st breakfast (5am): half of a grapefruit and a hard boiled egg
2nd breakfast (7am): green smoothie
morning snack (9am): pear
lunch (11am-12pm): leftovers
afternoon snack (3pm): carrots
dinner:

french toast
hashbrowns
bacon
bananas

Friday:

1st breakfast (5am): half of a grapefruit and a hard boiled egg
2nd breakfast (7am): scrambled eggs with peppers and mushrooms
morning snack (9am): carrot and celery sticks with peanut butter
lunch (11am-12pm): leftovers or a lettuce wrap with veggies and turkey
afternoon snack (3pm): pear
dinner:

pizza
carrot and celery sticks

Saturday:

1st breakfast (5am): nothing (hopefully sleeping in)
2nd breakfast (7am): green smoothie
morning snack (9am): pear
lunch (11am-12pm): leftovers
afternoon snack (3pm): celery sticks with almond butter
dinner:

chili dogs
green salad
carrot and celery sticks

Essential Oil Tips: Deep Blue

2013-03-28T19:45:00.002-06:00

Happy Thursday, everyone! For today's essential oil tip, I thought I'd talk about DoTERRA's Deep Blue essential oil blend. This blend contains a blend of Wintergreen, Camphor, Peppermint, Blue Tansy, German Chamomile, Helichrysum, and Osmanthus. These oils work together to provide relief from achy joints and sore muscles.

I want to talk about some of the properties of each of the oils in this blend.

Wintergreen contains 99% methyl salicylate, which gives it cortisone-like properties. So this oil is perfect for arthritis, rheumatism, tendinitis, and for any other discomfort related to inflammation of bones, joints, muscles, etc.

Camphor is analgesic (pain-reliever) and anti-inflammatory, so another great oil for arthritis, rheumatism, muscle aches, pains, sprains, and bruises.

Peppermint is anti-inflammatory to damaged tissues. It also provides a soothing and cooling effect.

Blue Tansy is analgesic and anti-inflammatory. It may also help with low blood pressure, arthritis, and rheumatism.

German Chamomile is antioxidant, anti-inflammatory, and analgesic. It can also help relieve congestion and arthritis.

Helichrysum helps cleanse the blood and improve circulatory functions. It is anticatarrhal (meaning it reduces inflammation of the mucous membranes)

Osmanthus is used in Chinese medicine to reduce phlegm and remove blood stasis

As a blend, Deep Blue works well in addressing arthritis, back pain, bone pain, bruises, bursitis, carpel tunnel, fibromyalgia, growing aches/pain, headaches, inflammation, joint pain, muscle aches/pain, muscle tension, pain in general, sprains, rheumatism, and whiplash.

To use, apply topically with a light massage to the area of concern. You can combine it with a warm compress, as well.

You can also add 4-5 drops to an Epsom salt bath to relieve pain and inflammation as well.

For my kids, when they have growing pains, I add a drop to a tablespoon or two of fractionated coconut oil and rub their achy legs with it.

This is a great replacement for Icy/Hot for athletes to use before and after their events, to keep muscles from hurting or becoming injured.

Also, it can reduce the pain and inflammation from insect bites, just apply directly to the bite and repeat as needed until the pain and swelling dissipate.

For more information on how to use the Deep Blue or any of the other oils see:

http://www.mydoterra.com/pauladecaria/
http://www.everythingessential.me
http://doterrablog.com/