Detox Bath

Mix together:
1 c. epsom salt
1 c. baking soda
5 drops ginger oil
10 drops lavender oil
10 drops melaleuca oil
10 drops eucalyptus oil

Soak in a hot tub for 20-40 minutes. This helps draw out toxins from your body when you are sick. It's great for clearing up congestion before bed too!

Coconut Steel Cut Crock Pot Oatmeal

Ingredients:
2 1/2 c. steel cut oats
7 c. water
3 c. coconut milk
1/4 c. brown sugar
1 t. cinnamon
2 T. coconut oil
1/4 t. salt
2 t. vanilla

Directions:
1. Combine everything except the vanilla in a large crock pot. (I recommend using a crock pot liner for easy clean up)
2. Cook on low for 8 hours. Stir in vanilla after cooking. Serve with dried fruit & coconut. (Chopped dates are delish with this!)

Banana Berrry Baked Oatmeal

Ingredients:
3 c. rolled oats
1/4 c. ground flax seed
2 c. coconut milk
4 eggs
1/4 c. brown sugar
4 t. baking powder
2 t. cinnamon
1 t. vanilla
1/2 t. salt
3 bananas, sliced
3 c. frozen mixed berries
Shredded coconut

Directions:
1. Preheat oven to 350 degrees
2. In a large bowl, combine oats, flax seed, sugar, baking powder, cinnamon & salt.
3. In a small bowl combine milk, eggs & vanilla.
4. Combine wet & dry ingredients. Add fruit, and stir. Pour in a greased 9x13 pan and sprinkle coconut on top. Bake for 45 min.

Chicken Tortilla Soup

Soup Ingredients:
8 c. chicken broth
1 can diced tomatoes
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, crushed
1 t. cumin
1 t. chili powder
1/2 t. kosher salt
Black pepper
2 cans black beans, rinsed & drained
1 recipe grilled chicken
5 green onions, chopped
1/4 c. fresh cilantro

Chicken Ingredients:
4 chicken breasts
2 T. lime juice
2 T. red wine vinegar
1/4 c. canola oil
3 cloves garlic, crushed
1/2 t. cumin
1 t. chili powder
1/2 t. kosher salt
1/2 t. black pepper

Directions:
1. Combine broth, tomato, onion, bell pepper, garlic, cumin, chili powder, salt & pepper in a crock pot.
2. Cook on low for 8 hours or high for 4 hours.
3. Marinade the chicken, and grill just before serving.
4. Add the beans and hour before serving.
5. Chop the grilled chicken, and add it to the soup with the green onions & cilantro.

Serve with shredded cheese, sliced avocado, lime wedges, and tortilla chips.

Best Almond Milk

Ingredients:
1 1/2 c. raw almonds, soaked overnight
6 c. water
2-4 dates (depends on desired sweetness)
1 t. vanilla extract
1 T. coconut oil
Pinch of sea salt
Pinch of cinnamon

Directions:
1. Rinse & drain the soaked almonds (allow to soak for at least 8 hrs).
2. Combine all ingredients in a high power blender (I use a VitaMix) and blend on HIGH for 1 min.
3. Place a fine mesh sieve over a large bowl. Then place a few layers of cheesecloth, or a nut milk bag (yes, this is a real thing, and I LOVE mine!!!) in the sieve.
4. Pour 1/4-1/3 of the almond milk in the cheesecloth and gently squeeze out the milk.

**This makes almost 2 quarts of almond milk. If your blender is small, I recommend halving the recipe.**

Keeps in the fridge for 3-5 days. The milk will separate, so give it a good shake before drinking.

You can use the ground almonds to make your own almond meal. Just spread it out on a parchment lined cookie sheet & bake @ 300 degrees for 1-2 hrs. Then grind in a food processor & store in a mason jar.

DIY Essential Oil Sprays

My favorite of my homemade essential oil sprays has to be the hand sanitizer. I love the smell. I love the fact that it doesn't contain alcohol, so it doesn't burn your hands if you have any cuts. And it doesn't dry out your skin either.

***For all of the recipes below, I use a small (2.5 oz.) spray bottle. You can order a bag of 12 here.

Hand Sanitizer
10 drops doTerra On Guard essential oil
10 drops lemon essential oil
10 drops lime essential oil
1 T. sweet almond oil
2 oz. filtered water


This bug repellent is safe to use on even the tiniest babies since it's free of DEET. A must have during the summer months!

Bug Repellant
5 drops citronella essential oil
5 drops lemongrass essential oil
5 drops lemon essential oil
5 drops eucalyptus essential oil
5 drops lavender essential oil
5 drops orange essential oil
10 drops doTerra Terra Shield essential oil
2 oz. witch hazel


If for some chance you forgot to use your bug repellent, then this anti-itch spray is wonderful for bug bites!

Bug Bite/Anti-Itch
10 drops lavender essential oil
10 drops chamomile essential oil
10 drops lemongrass essential oil
10 drops peppermint essential oil
2 oz. sweet almond oil


And last of all, the boo boo spray. It's great for when your kids fall and get scraped up. You can reapply every hour, and it will disinfect (so no need for antibiotic ointments) and help the wound heal faster.

Boo Boo Spray
10 drops lavender essential oil
10 drops melaleuca (tea tree) essential oil
5 drops lemon essential oil
2 oz. filtered water

Homemade Diaper Cream

I love this diaper cream! I think it works better than the store brands, and it has a much smoother/creamier application. And as a bonus, you aren't putting any harmful chemicals (like petroleum) on your little one's bottom. It's a lot like the homemade sunscreen, but with a couple added ingredients.

Ingredients
1/2 c. sweet almond oi
1/4 c. coconut oil
1/4 c. beeswax pastillies
1 T. shea butter
5 drops chamomile essential oil
10 drops lavender essential oil
2 T. arrowroot
2 T. zinc oxide

Directions
1. In a quart size Mason jar, combine the almond oil, coconut oil, beeswax & shea butter.
2. Make a double boiler by boiling a few inches of water in a medium pot. Place the mason jar in the water and melt the ingredients together over medium heat, stirring occasionally.
3. Once everything is melted, remove the jar and add your essential oils, arrowroot, & zinc oxide. Stir until incorporated.
4. Pour immediately into the glass jar you will store the diaper cream in. 

**Wipe out the mason jar with a paper towel & wash in hot water immediately**

Homemade Sunscreen

Did you know that most sunscreens you buy from the store do more harm than good? While it's true that they may protect your skin from harmful UV rays that cause skin cancer, the chemicals in sunscreen can actually cause other forms of cancer (like breast cancer). Your skin absorbs these harmful chemicals, which causes cellular mutations and hormonal changes. Awesome, huh? Yeah...that's what I thought. How great that I've been spraying my kids down with liquid cancer!

So on my quest to become healthier, I've been ditching chemicals in my life. I've already gotten rid of 95% of household cleaners, insect repellent, hand sanitizer, anti-itch cream/sprays for bug bites, and diaper ointment. Don't worry, I'll include the recipes for those gems too!

When you make your own toiletries, it's important to buy organic ingredients. After all, we're trying to get rid of all harmful chemicals. You can find most of these ingredients at your local health food store. I recommend this zinc oxide from Amazon. Just be careful not to inhale it when you mix it in. A little of this sunscreen goes a long way, so don't use too much or you'll have white streaks.

Ingredients
1/2 c. sweet almond oil

1/4 c. coconut oil
1/4 c. beeswax pastillies
1 T. shea butter
30 drops essential oil (I did a lemon, orange, grapefruit combo)
2 T. zinc oxide

Directions
1. In a quart size Mason jar, combine the almond oil, coconut oil, beeswax & shea butter.
2. Make a double boiler by boiling a few inches of water in a medium pot. Place the mason jar in the water and melt the ingredients together over medium heat, stirring occasionally.
3. Once everything is melted, remove the jar and add your essential oils & zinc oxide. Stir until incorporated.
4. Pour immediately into the glass jar you will store the sunscreen in. 

**Wipe out the mason jar with a paper towel & wash in hot water immediately**

Easiest Chocolate Chip Cookies

Thanks to my friend Jen for bringing these cookies over, and for sharing the recipe. I've made them three times in the past two weeks! They are now my new favorite cookie. And they literally only take two minutes to whip up!

Ingredients:
1 c. fresh ground nut butter (I like half pb and half almond butter)
1/4 c. sugar
1/2 t. salt
1/2 t. vanilla
1/2 t. baking soda
2 T. ground flaxseed
1 egg
Chocolate chips

Directions:
1. Preheat oven to 350 degrees.
2. Mix together the first six ingredients. Add chocolate chips.
3. Roll a spoonful of dough in your hands and flatten slightly.
4. Bake for 12 minutes on a parchment lined cookie sheet.

**These are really soft when you pull them out of the oven, so let them cool on the cookie sheet for 5 minutes**

Healthified 7-Layer Dip

 I love Mexican food & I love 7-layer dip, but I don't love all the fat & calories. Yesterday, I was mixing up a batch of my Vegan Black Bean Burgers and started eating it raw with chips. Then I had the great idea to make a dip out of it. Genius! I guarantee that this is the healthiest and yummiest 7-layer dip you will ever try! Happy Cinco de Mayo!!!

Layer 1: Vegan Black Bean Burger Recipe
Layer 2: Light Guacamole
Layer 3: 2 cups plain Greek Yogurt mixed with 1 T. chili powder, 1/2 t. garlic powder, 1/2 t. onion powder, 1/4 t. oregano, 1/2 t. paprika, 1 1/2 t. cumin, 1 t. salt, 1/2 t. black pepper
Layer 4: Shredded Cheddar Cheese
Layer 5: 3 Roma Tomatoes, diced
Layer 6: 3 Green Onions, sliced
Layer 7: Sliced Black Olives

Best Veggie Enchiladas

Ingredients:
1 T. canola oil
1 red bell pepper, diced
1 small sweet potato, cooked & cubed
1 red onion, diced
1 small pkg. frozen chopped spinach, cooked & drained (squeeze all liquid out)
1 c. frozen corn
2 cans black beans, rinsed & drained
1/4 c. fresh cilantro, chopped
1 bunch green onions, diced
8-10 tortillas (flour or corn)
2 c. shredded cheddar cheese
Enchilada Sauce (recipe below)

Directions:
1. Preheat oven to 350 degrees.
2. In a large pot, saute bell pepper & onion in oil until tender.
3. Add sweet potato, spinach, corn & black beans. Cook until everything is warmed through.
4. Stir in half the enchilada sauce, cilantro & green onions.
5. Spray a 9x13 casserole pan with cooking spray & assemble enchiladas and place in the dish.
6. Top with remaining sauce and top with cheese.
7. Cover with foil and bake for 20 minutes. Remove foil and bake 10 minutes more.

Sauce:
1 T. canola oil
1 onion, diced
3 cloves garlic, minced
3 T. chili powder
2 t. coriander
2 t. cumin
2 T. sugar
2 cans (8 oz) tomato sauce

Directions:
1. In a sauce pan, saute the onion in oil until tender.
2. Add garlic, and spices and cook for 30 seconds more.
3. Add sugar & tomato sauce. Simmer for 5 minutes.

Pasta Primavera

Ingredients:
3 carrots, peeled
1 zucchini
1 red bell pepper
1/2 yellow onion
2 cloves garlic, minced
2 T. EVOO
1 T. Italian Seasoning
Salt & Pepper
1 lb. whole-grain spaghetti
30 cherry tomatoes, halved
1/2 c. parmesan

Directions:
1. Preheat oven to 375 degrees.
2. Wash & julienne carrots, zucchini, bell pepper & onion. Toss with garlic, evoo, Italian seasoning, salt & pepper.
3. Bake for 10-15 minutes until tender but still al dente.
4. Meanwhile, cook the spaghetti according to package directions.
5. Reserve 1/2 c. of cooking liquid from pasta.
6. Drain pasta, toss in cooked veggies, tomatoes, parmesan, & pasta water.

Crock Pot Indian Lentils

I took a couple versions of this recipe and combined them, and added some more ingredients (like garam masala). It makes your house smell so good, and made for a delicious vegan meal served on top of a bed of basmati rice.

Ingredients
2 c. lentils
10 oz. spinach
1 (15 oz) can diced tomatoes
1 onion, diced
1 T. crushed garlic
1 T. grated ginger
4 c. vegetable broth
1 T. curry paste
1 t. whole mustard seed
1/2 t. ground coriander
1/2 t. ground cumin
1/4 t. cayenne
2 t. sugar
1 1/2 t. kosher salt
Cilantro, for garnish

Directions
1. Place all ingredients, except cilantro, in a crock pot and cook on high for 4 hours.
2. Serve with basmati rice and cilantro.

No Bake Granola Bars

Ingredients
2 c. rolled oats
1 c. brown rice cereal or wheat puffs
1/4 c. pumpkin seeds
1/4 c. sunflower seeds
1/4 c. chia seeds
1/4 c. almonds
1/4 c. craisins
1/4 c. shredded coconut
1/4 c. chocolate chips
1/8 c. ground flaxseed
1/4 c. coconut oil
1/4 c. peanut butter
1/4 c. agave
1/4 c. honey
1 t. vanilla

Directions
1. In a large bowl, combine dry ingredients.
2. Meanwhile, in a small saucepan, combine oil, pb, agave & honey. Heat until melted.
3. Stir in vanilla off the heat. Then add wet to dry and mix until combined.
4. Press mixture into a 8x8 pan (lined with parchment) and place in the freezer for 30 min.
5. Remove from freezer, lift out the parchment, and cut into 8 rectangles.

**These need to be kept refrigerated (or frozen)**

Sauteed Snap Peas

I had a late night craving for some veggies last night and I had remembered coming across this recipe a while back. So I decided to give it a try, with some minor modifications. They were so tasty, I ate a huge bowlful! This would make a great side dish to any Asian-themed meal.

Ingredients:
1 t. evoo
1/2 t. sesame oil
3 cloves garlic, minced
3 scallions, diced
10 oz. snap peas, cut into small pieces
Salt & Pepper
1 t. sesame seeds

Directions:
1. Over medium-high heat, saute peas and scallions in evoo & sesame oil for 2 minutes.
2. Add garlic, and cook one minute more.
3. Season with salt, pepper, & sesame seeds.

Vegan Tortilla Soup

This lighter version of tortilla soup from Oh She Glows reminds me a lot of my Black Bean Tortilla Soup but without all the butter/cream/fat. My kids liked that it wasn't as "spicy" as my version. Guess I'm still learning how to tone things down for kidlets.

Ingredients:
1 T. evoo
1 onion, diced
1 bell pepper, diced
1 zucchini, diced
2 cloves garlic, minced
1 c. frozen corn
4 green onions, diced
3 T. cumin
28 oz. canned diced tomatoes
4 c. veggie stock
2 cans black beans, rinsed
Salt, pepper & red pepper flakes, to taste
Juice of 1 lime
Cilantro & Avocado, for garnish
Tortilla Chips

Directions:
1. Saute onion & bell pepper in evoo over medium-high heat until tender. About 5 minutes.
2. Add zucchini, garlic, green onions & cook 2 minutes more.
3. Add corn, cumin, tomatoes, stock, & black beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Season with salt, pepper, & red pepper flakes to taste. Turn off heat and add lime juice.

Banana Oatmeal Breakfast Muffins

Made these last night after getting over the flu. They are moist and delicious, and not too sweet. Perfect.

Ingredients:
1 c. plain greek yogurt
2 ripe bananas
1 t. vanilla
2 1/2 c. oats
2 eggs
1/2 c. sugar
1 1/2 t. baking powder
1/2 t. baking soda

Directions:
1. Preheat oven to 400 degrees.
2. Combine all ingredients in a food processor and blend until smooth.
3. Line a muffin tin with paper liners. Spoon batter into each. Bake for 15 minutes.

Creamy Garlic Pasta

I was a little late after running errands today so I needed something quick to fix for dinner. This pasta took less than 20 minutes from the time I walked in the door!

Ingredients:
2 T. evoo
2 T. butter
6 cloves garlic, minced
6 c. chicken stock
1/2 t. pepper
1 lb. angel hair pasta
2 c. parmesan cheese
1/2 c. heavy cream
2 T. parsley

Directions:
1. Melt the butter with the evoo in a large pot. Add the garlic, and cook for 1 minute over medium-high heat.
2. Add the stock & pepper and bring to a boil.
3. Next, add your pasta (it will cook in the stock) and cook for 5 minutes.
4. Turn off the heat and stir in the cheese, cream & parsley.
5. Let sit for 5 minutes before serving. This helps the pasta soak up some of the extra sauce.

Honey Lime Shrimp

I made this the other night for friends that came over for dinner. We ate it as shrimp tacos, but I imagine it would be delicious on a salad or with some brown rice & veggies. It would be great skewered and grilled in the summer time too!

Ingredients:
2 lbs. shrimp, peeled
1/4 c. EVOO
6 T. honey
Juice & Zest of 4 limes
2 t. kosher salt
1/2 t. black pepper
1/2-1 t. red pepper flakes
6 cloves garlic, minced

Directions:
1. Mix together all ingredients except shrimp. This will make your marinade.
2. Marinade shrimp for 30-60 min & refrigerate.
3. Let sit at room temperature for 10 minutes before cooking.
4. Heat a large non-stick skillet over medium-high heat. Cook for about a minute on each side, until pink.

**Since there's oil in the marinade, you don't need to add any to your skillet**