face-N-body | moisturizer | gluten-free

GF Body/Face Moisturizer


1c Unrefined/RAW Shea Butter
1/2-1c Coconut Oil
1/3c 100% Aloe Gel
10-15 capsules VitaminE (optional)
20-30 drops Argan Oil (optional)
15-20 drops Lavender, Citronella, and/or Tea Tree Oil (optional)


1. In double boiler, on low, melt/liquify your shea butter. Once melted, add coconut oil. Mix till everything is liquified. DO NOT BOIL. Remove from heat.
2. Place bowl containing the melted shea butter & coconut oil in the refrigerator for 1 hour. It needs to set-up.
3. Add aloe, vitamin E, and any oils. Mix with hand mixer for 5-10 minutes. It will become light and fluffy. Store in your favorite/accessible container.

– I have yet to find a pump that will work so I go for a jar that is the same size, or larger, at it’s opening than at the bottom.

More info about:
Shea Butter
Coconut Oil
100% Aloe Gel
Argan Oil
Lavender Oil
Tea Tree Oil
Citronella Oil – Added during mosquito months.

DISCLAIMER: I started making my own cream when I could not find a local available gluten and fragrance-free cream that worked for my dry/eczema covered skin. Winter I will use 1c shea to 1/2c coconut oil. Summer I’ll use 1/1 ratio due to seasonal dryness. I am not medically trained in any way. Started researching ideas and went to basics. It’s been over a year now and my skin is much healthier than it’s ever been. Other than the Shea Butter (Amazon – link in ingredients), all ingredients are purchased at my local health food store.

Flourless Oatmeal Muffin Goodness

Oatmeal Goodness1. These started as cookies.
2. I don’t own cookie sheets, only baking stones.
3. My dislike for baking = fail
4. Try again = WIN


1/2c unsalted butter, softened OR sub in coconut oil
1c PB2
1/2c water
1/2c sugar
1/2c brown sugar
1 ripe banana
2 eggs
1t vanilla
3c old fashioned oats, gluten-free
1-1/2t baking soda
1/2c almond meal
1/2c unsweetened coconut
1/2c cacao nips (super food)
1/2c chocolate chips
– OR just use 1c chocolate chips
1/2c dried cranberries (optional)
1/2c chopped walnuts (optional)
1/2c shredded carrot (optional…then you’d need to add allspice, nutmeg, coriander…YUM)


1. Preheat oven to 350.
2. Mix butter, PB2, water, sugar, brown sugar, and banana till smooth. Add eggs and vanilla. Mix.
3. Add your oats, baking soda, almond meal, and coconut flakes. Mix till everything is moist. Do not over mix.
4. Hand mix in your chocolate/berries/etc.
5. If using cookie tins, rock on. Otherwise, grab your muffin tin (mini or small) and coat with coconut oil. Add a small spoonful of batter for each muffin.
6. Bake at 350 degrees for 20-25 min depending on the size of your muffin. If doing cookies, 10-15 min will do!


Refried Beans


3c dry pinto beans, rinse to clean
water, veggie broth, chicken broth (you choose!)
1/2 medium onion, don’t chop…just peal outside layer/skin
2T minced garlic or 4 garlic cloves. If using garlic cloves, remove skin and add whole.


cilantro, dry or fresh
black beans instead of or in addition to pinto

1. Add beans to slow cooker. Add enough water/broth to fill the slow cooker 3/4 of the way full. Add onion and garlic (as well as any other additional items).
2. Cook on low until beans are soft, about 8-10 hours OR about 6hrs on high…stir occasionally during cooking process. You may have to add more water/broth as beans absorb liquid, so check on them periodically.
3. Strain beans or pour off juice; saving the juice in a separate bowl.
4. Use a hand blender/pureer to mash the beans. Add additional juice as needed for the consistency you want. You’ll want to leave them slightly runny because they will thicken as they cool off.

Black Bean and Quinoa Burger

Black Bean & Quinoa BurgerINGREDIENTS

1c quinoa (any color. pictured is red)
2c liquid (water or broth…if broth, add an extra 1/4c)
1t roasted garlic powder
– new fun item in my kitchen.
1t dried cilantro
1 can black beans, drained and rinsed
1/2c peppers (any color)
1/2c yellow onion
1t garlic powder
2 eggs
1/2 to 1c gf bread crumbs


1. In a medium sauce pan add quinoa, liquid, garlic powder, cilantro, salt, and pepper. Bring to boil, then simmer for 15-20min…till liquid is gone. Set aside and allow to cool.
2. In a saute pan add EVOO, peppers, and onion. Saute till onions are translucent, about 10 min.
3. Mash black beans till there is just partial chunks. Not smooth, but not whole beans. You need something to hold it all together. Add sauteed mix, garlic powder, eggs, and 3 cups of the cooked quinoa. Add 1/2c bread crumbs. Mix. This should easily be made into a patty with out being overly sticky. If you need more bread crumbs, add and remix.
4. On a skillet, add a bit more EVOO. Place patties on medium pre-heated surface and grill for 5-7 min on each side, or until crispy.

Bun, bagel, toasted bread, or naked…top with your favorite toppings.

Optional items: carrots, corn, fresh garlic, different type of bean, different spices (basil & oregano or a Thai blend?)

Pizza Dough | Gluten-Free


3c gluten-free flour mix
4-1/2t baking powder
1t kosher salt
1/2t garlic powder or roasted garlic powder
1T honey
10-11oz luke warm water (you’ll need to eye this one)


1. Preheat oven to 350.
2. Mix all dry ingredients with a stand mixer and paddle attachment. Once mixed, make a well. Add all wet ingredients. Mix on low till well mixed.
3. Using additional EVOO, coat your pan. Press dough firmly into place.
4. Bake dough only for 15 minutes. It will crack and look dry.
5. Add your sauce and all your favorite ingredients.
6. Bake just until your cheese is melted. Wait 5 minutes before cutting and serving. Enjoy!

Red Quinoa Black Bean Salad


1c uncooked red quinoa
14oz can black beans, drained and rinsed
1 red/yellow/orange pepper, chopped
1/4c fresh cilantro, finely chopped
1/2c sweet onion, finely chopped OR 2 green onions, chopped
1c fresh, canned or frozen corn
1 small avocado, chopped 1″ pieces

4-5T fresh lime juice, or juice from 2 small limes
1/2t sea salt
1/2t freshly ground black pepper
1 clove of garlic, minced
1/4c fresh cilantro, finely chopped
1/4c extra virgin olive oil
1/2t ground cumin


1. Add 1 cup of quinoa to 2-2.5 cups of water/veggie or chicken broth. Bring to a boil, and then reduce heat, cover and cook until tender and liquid is absorbed.

2. While quinoa is cooking, chop veggies and prepare the dressing. Mix dressing by hand.

3. Allow quinoa to cook after cooking for about 5 minutes, then fluff with a fork. Add beans and veggies, toss well. Drizzle the dressing over the salad and add salt and pepper to taste.

Crockpot Sloppy Joe’s


3lbs ground beef OR turkey (pictured)
1 onion, finely chopped
1 green pepper, seeded and chopped
2 – 8oz cans tomato sauce
3/4c ketchup
2T brown sugar
1t yellow mustard
1T garlic, minced
1t chili powder
1/4t pepper
1/4t salt


Brown beef in skillet and drain off fat. Put in crockpot; add remaining ingredients.  stir thoroughly. Cover, cook on low 8-10 hours (high- 3-4 hours). Salt and pepper to taste.

Serve on buns, add a slice of sharp cheddar and dill pickle, and enjoy!

PICTURED: Gluten-free Udi’s Everything Inside bagel.

TIP: Add cooked/pureed carrots to hide a veggie. You can also puree the green pepper and onion for picky eaters.