2T Shea Butter
1T Coconut Oil
1.5t Rosehip Oil
4 drops Geranium Essential Oil
2oz glass jar or steel container
Combine all of the ingredients together, except for the geranium essential oil and rosehip seed oil, into a wide mouth, glass mason jar. Fill a pot on the stove halfway with water, and place the mason jar into the water.
Turn the stove onto medium heat, and melt the contents of the jar on the stove for about 6 minutes. You want the water to be at a gentle simmer, not boiling, so lower the temperature if needed. Swirl the contents of the jar every so often to help everything combine.
As soon as the ingredients are melted and combined, remove the jar from the water bath.
Pour the mixture in a small mixing bowl and let it cool for 5 minutes before stirring in the essential oil.
Scoop the mixture into a glass jar and use a tiny amount under the eyebrow and under eye area at night.
1 green pepper, diced
1 sweet onion, diced
5-7 cloves of garlic, minced
28oz can petite diced tomatoes
15oz can petite diced tomatoes
28oz can crushed tomatoes
2t dried basil
1/2t dried oregano
salt to taste
ground black pepper to taste
In a large skillet over medium heat add EVOO, green pepper, onion, and garlic. Sauté till the onion is translucent. Add basil and oregano, stir and let simmer for a couple minutes.
– If you are adding ground turkey, sausage, or very lean beef….this would be the time to do it.
Add diced tomatoes (do not drain), sugar, salt, and pepper, and cook till they start to soften and fall apart. About 8-10 minutes. Add crushed tomatoes. Simmer on very low heat for minimum of 15 minutes. This can simmer, covered, much longer if needed. Serve over your favorite pasta or veggie.
Tip: If your people don’t like green pepper and onion, toss it in the food processor. The tomatoes will hide the chunks. You can also use all crushed tomatoes if you need to be completely chunk-free.
1 1/2c raw cashews, soaked 3/4c water 2T fresh lemon juice 2t apple cider vinegar 1/2t fine sea salt
1/4c coconut or rice milk (optional)
1t chives (optional)
1/2t garlic powder (optional)
Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
Place the drained cashews in a high-speed blender or food processor.
Add the water, lemon, vinegar, and salt. Blend on high until super smooth. Add optional spices. You might have to stop to scrape down the blender now and then or add a touch more water to get it going. To make a bit creamier and not quite as thick, add coconut or rice milk.
Transfer into a small, air-tight container and chill in the fridge. It makes 2+ cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week.
2c gluten free all-purpose flour
1t xanthan gum
1t baking powder
1/2t baking soda
1/2t fine sea salt
3/4c granulated sugar
1t ground cinnamon
1/4t ground nutmeg
1/8t ground cloves
1 – 15oz can pumpkin puree
1/2c light brown sugar
2 large eggs, room temperature
1/3c avocado oil
1/4c unsweetened coconut milk
2t pure vanilla extract
1. Preheat oven to 350 degrees and spray a 9×5 inch loaf pan with non-stick spray.
2. In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, granulated sugar, cinnamon, nutmeg, and cloves. Stir in the raisins, breaking up any clumps. Set aside.
3. In a medium bowl, whisk together the pumpkin, brown sugar, eggs, oil, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir to completely combine.
4. Pour the batter into the prepared loaf pan and bake at 350 degrees for 60-65 minutes or until a tester comes out clean. Cool in the pan for 10 minutes then remove and cool completely on a wire rack.
* Optional items (use only 1): 1/2 cup of chocolate chips, dried cranberries, raisins
** I have used bread pans and a bunt pan…my daughter wanted this as her birthday cake topped w/a simple vegan glaze.
3c cooked quinoa (1c dry quinoa to 2c water, broth or stock)
2-3T olive or avocado oil
1 large red bell pepper, de-seeded & sliced thin
1/2-1 large green bell pepper, de-seeded & sliced thin (optional)
1 large onion (any), halved & sliced thin
3 large cloves of garlic, minced
1t chili powder
1/2t sweet paprika
1/4-1/2t cayenne pepper (to taste)
– MIX OF ANY BELOW –
1-1.5lbs raw chicken breasts (thinly sliced), steak (thinly sliced), shrimp, or veggies/beans
– veggies could be broccoli, cauliflower, carrots, zucchini, black or pinto beans (drain & rinse beans)
1/2-3/4c tomato salsa (pick your favorite!)
4oz cheese, shredded (pepper jack, cheddar, colby jack)…I now use vegan/dairy-free cheeses
2 scallions, green & white parts, sliced thin
1. In a medium sauce pan start your quinoa. Follow directions on package. I will also add garlic & onion powder (1/2t ea) an a little salt. Completely optional.
2. Heat your oil in a large skillet over medium to medium-high heat. Add the bell pepper and onion. Cook till softened and starting to brown. About 10 minutes.
3. Add fresh garlic, chili powder, paprika, cumin, and cayenne, and cook for about 1 minute. Stir constantly.
4. Add your protein and/or veggies. Stirring till fully cooked…veggies need to be slightly softened. You may need to add a little more oil for this step.
If using beans, wait till step 5.
5. Turn the heat down to medium-low and add your cooked quinoa, salsa, and beans. Stir till well mixed and warm throughout.
6. Turn the heat down to low, sprinkle cheese on top. Cover the skillet and leave until the cheese is melted.
7. Sprinkle the scallions on top and serve!
1c creamy peanut butter
2/3c brown sugar, packed
1 teaspoon vanilla extract
2 large eggs*
3/4c GF rolled oats
1/2t baking soda
1/2c chocolate chips, dairy-free if needed
1/2c unsweetened coconut flakes
1/2c dried cranberries
1/2c slivered or chopped almond
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. I have also used glass casserole dishes in a pinch and they worked great.
2. In small bowl mix together the oats and baking soda; set aside.
3. In a large bowl mix together peanut butter, brown sugar, eggs and vanilla until smooth. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips, coconut, cranberries, and almonds.
4. Roll cookies into 2-inch dough balls and place 2 inches apart on the prepared baking sheet. BARELY flatten the top of the cookie with your hand.
5. Bake cookies for 9-12 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely.
6. Sprinkle each cookie with flakey sea salt (optional). Makes 16-20 cookies.
* This can be made without eggs. If making vegan do not use an egg alternative.
3 sweet potatoes
1/4 chopped red onion
1/2 chopped red bell pepper
1/2c mayonnaise (use vegan mayo if needed)
1T lemon juice
2t curry powder (or more less to taste)
3T chopped parsley
Peel sweet potatoes and cut into 1-inch cubes. Boil until soft, drain and chill. Mix remaining ingredients together and toss with sweet potatoes. Chill for 1 hour.