Simple Green Smoothie
I am a lover of smoothies, and this mason jar full of green always satisfies! Adding in my homemade Paleo Cashew Coconut Milk Yogurt helps get some good bacteria into your gut, and the cinnamon balances blood sugar levels. You can’t go wrong with this as a post-workout meal, or a pick-me-up snack;). Feel free to add in banana or protein powder, just keep in mind it will change the carbs. I use spinach rather than kale, as raw kale can be difficult to digest. Enjoy!
1 Cup Unsweetened Vanilla Almond Milk
1 Cup Coconut Cashew Milk Yogurt or Yogurt of Choice
3 Handfuls Organic Spinach (about 4 Cups)
1 1/2 Cups Organic Frozen Strawberries or Berry of Choice
2 Tsp Organic Cinnamon Powder
1 Tsp Spirulina Powder (Optional)
5-10 Drops Vanilla Stevia
Luscious Lotion Bars
It has been at least 2 years since I have used store bough lotion. Trying to find an economical, and natural version without added chemicals or animal testing proved to be a real challenge! So again, I started to make my own, only in bar form. I have found these little bars to be incredibly easy to make, and well worth the bulk ingredients I purchase. Using a silicone mold of your choice, makes for easy clean up as well. These are super moisturizing, for even dry, chapped skin. Using the essential oil of your liking, you can easily customize, and they make great gifts! Don’t forget to read my top at the bottom:). Enjoy!
1-1 1/2 Cup Beeswax Pellets (depending on how firm you like your bars)
2 Cups Shea Butter (ivory)
1/2 Cup Unrefined Coconut Oil
1/2 Tsp Vitamin E Oil (natural preservative)
1 Tsp Carrot Seed Oil (optional antioxidant and natural SPF)
1 Tsp Red Raspberry Seed Oil (optional antioxidant and natural SPF)
1 Tsp Calendula Oil (optional, awesome moisturizer, and skin soother)
Essential Oils of Choice
In a double boiler, or large bowl fitted over a pot of water, add beeswax, shea butter, coconut oil, and vitamin E. Bring pot of water to boil, and reduce at a simmer. Stir the ingredients occasionally until completely melted. Turn off heat, and add remaining ingredients if using with the exception of essential oils. Stir until combined, and slowly pour into a silicone soap mold. Add essential oils of choice, individually into each section of the mold, about 5-7 drops in each. With a toothpick, stir in essential oil. Allow to sit at room temperature for several hours, or overnight.
Store in a large ziplock bag, in the freezer for longest use.
TIP: The more beeswax used, the harder it will be to apply the lotion bar. However, not using enough will cause your bars to melt easily. I have found 1 cup to be to my liking, but play around with more or less to see what you prefer:).
It has been years since I have had the pleasure of eating the sesame candy sold at Whole Foods. A thick chewy roll of sesame seeds, combined with a load of sugar made for a tasty treat…temporarily. I now know that loading up on all that sugar wreaks havoc on my gut, as well as my blood sugar levels. Sooo, I have come up with my own version of sesame candy, but with a low-glycemic sweetener. I love that I can get a boost of calcium from these little squares, as sesame seeds are high in this amazing vitamin. They contain a whopping 88 mg per tablespoon! Grab some parchment paper, and get baking!
2 Cups Sesame Seeds
1 Cup Coconut Sugar
1/2 Tsp Sea Salt
1 Tsp Vanilla Extract
1/3 Cup Avocado Oil
Add all dry ingredients to a medium size bowl, and stir with a fork to combine. Add in avocado oil, again stirring to combine. Pour mixture onto a large cookie sheet lined with parchment paper or a silicone baking mat. Bake at 325 Degrees Fahrenheit for 20 minutes. Remove and allow to cool for about 10 minutes. Using a pizza roller, cut into squares, then allow to cool for an additional hour. Line a container with wax paper, placing a layer of sesame chews, then a layer of wax paper etc. Store at room temperature.
Dairy-Free Freezer Fudge
This freezer fudge is my go to snack in-between meals. Since it is primarily made up of good fats and protein, I am able to keep my body in a ketogenic state, having a small piece every couple of hours. This fudge is melt in your mouth, roll your eyes back, moaning, good. I find it easier to cut up into chunks, if I line the dish with wax paper first. There is also no need to melt the coconut oil, as it will all blend together with the rest of the ingredients. Enjoy!
2 Cups Shredded Coconut
1/3-1/2 Cup Coconut Sugar
2/3 Cup Coconut Oil
3 Cups Roasted Unsalted Sunflower Seeds
1 Tsp Vanilla
1/2 Tsp Sea Salt
1 Tbs Cocoa Powder (optional)
Starting with the coconut oil, and shredded coconut, add all ingredients to a high-powered blender or Cuisinart. Blend on high until smooth and creamy. Line an 8X8 inch glass baking dish, making sure to line all the way up the sides. Pour mixture into dish, and freeze for a couple of hours. Remove from freezer, carefully take out the block of fudge by gently pulling on the sides of the wax paper. Cut into chunks, and place in a storage container. Keep in Freezer.
Chicken Zoodle Soup
It’s that time of year, when you need something soothing to warm those chilled bodies! I like to have a nice, hot meal ready for my hubby when he gets home from the cold weather. He works outdoors, walking an average of 12 miles a day, so this soup is perfect for a protein boost as well as getting some great veggies in to his diet! I prefer to use chicken with the bone, allowing the meat to fall off during the cooking process. Getting bone broth into the soup is an extra boost for gut health, and flavor! I use organic whenever possible, but use your own judgment:). Enjoy!
3 Pounds Chicken Drumsticks (preferably organic)
1 1/2 Quarts Free-Range Chicken Broth
1 Large Sweet Yellow Onion
6-8 Garlic Cloves Minced
2 Large Carrots
2 Large Celery Stalks
Handful of Parsley Chopped
2 Tbs Fresh Rosemary Minced
2 Tbs Fresh Thyme Minced
2 Tsp Fresh Sage Minced
Pepper to Taste
3 Zucchini Spiralized
1 Pound Fresh Green Beans (optional)
2 Jalapeños Sliced (optional)
Add all ingredients with the exception of zucchini, green beans, and jalapeño to crock pot. Cook on high for 6 hours, then debone chicken using two forks. Make sure to check the soup thoroughly for any small bones. Turn crock pot down to low, and cook for an additional 1-2 hours. Once cooking time is complete, sauté the green beans, and jalapeños with a little avocado oil until tender, then add into soup. I add the zucchini last, as I dish out the soup to prevent it from becoming soggy. If you don’t mind soggy noodles, then feel free to add the zucchini into the soup before dishing out:).
Grain-Free Cranberry Apple Crisp
After my diagnosis with Systemic Candida in 2010, I was never really able to go back to eating apples due to their sugar content. I do however, have 4 lovely children that love apples! Since I had some leftover fresh cranberries during our Thanksgiving prep, I decided to make a Cranberry Apple Crisp, without all the gluten, and processed sugar. It came out amazing. Don’t tell anyone, but I snuck a few bites! Since the crumble topping contains coconut oil, you will need to place the crisp in the freezer for several hours to allow it to harden before serving. afterward, it can be stored in the fridge…if there is anything left!:). Enjoy!
2 Fuji Apples Chopped
2 Cups Fresh Cranberries
Juice and Zest of 1 Lemon
1/2 Cup Coconut Sugar
1 1/2 Tsp Cinnamon
1 Tsp Ground Ginger
1 Cup Almond Flour
1/4 Cup Coconut Flour
1/4 Tsp Sea Salt
1/3 Cup Coconut Oil Melted
1/4 Cup Coconut Sugar
8-12 Drops Liquid Stevia or to Taste
1 1/2 Tsp Vanilla Extract
Grease an 8X8 glass baking dish with coconut oil. Place filling ingredients in large bowl and mix until combined. Pour filling into glass dish and set aside. In a medium size bowl, add all crumb topping ingredients, mixing until combined. With your hands, crumble the topping over the filling evenly. Bake at 350 Degrees Fahrenheit for 25-35 minutes, or until topping is golden brown on top. Place in the freezer for several hours to harden coconut oil, then store in the refrigerator.
Dairy-Free Mint Chip Ice Cream
Not a lot needs to be said about one of the best flavors of ice cream in all of time, so I will keep it short:). This dairy-free version of mint chip ice cream, is even better than the classic. The creamy texture that comes from the coconut milk shines through wonderfully, and a bite of peppermint is strong! Keep in mind that full fat coconut milk is a must for this recipe. Enjoy!
1 Can Full Fat Coconut Milk
2 Tbs Melted Coconut Oil
1 Cup Raw Cashews Soaked in Water for 4 Hours
1/2 Cup Filtered Water or Almond Milk
3 Tbs Coconut Sugar
Stevia To Taste
1 Tsp Vanilla Extract
1/2 Tsp Peppermint Extract
1/2 Cup Stevia Chocolate Chips or Chocolate Chip of Choice
Drain water from cashews, and place in a high-powered blender along with remaining ingredients with the exception of the chocolate chips. Blend on high for 1 minute, then again for an additional minute. Place the mixture in the refrigerator overnight, or in the freezer for several hours. Add to your ice cream machine, making sure to follow manufacturer’s directions. It usually takes about 20 minutes for the mixture to form a thick ice cream like texture. Add in your toppings near the end of the cycle, but before the ice cream hardens too much. This will make it very difficult for the ice cream maker to incorporate your chocolate chips should the ice cream become too solid, so make sure the mixture is somewhat soft when you do this step. Store leftovers in an airtight container in the freezer.
Dairy-Free Pesto Sauce
This pesto sauce is delicious over zucchini noodles with chicken, or slathered on a turkey sandwich with my Paleo Sandwich Bread. I find large quantities of fresh basil leaves at my local Trader Joe’s, but the plant is amazingly simple to grow as well. I add in fresh spinach to this recipe, to sneak some greens into my kiddos diet;). The roasted garlic is a must, and so simple to make. Enjoy!
2 Cups Walnuts Toasted for 10 Minutes at 350 Degrees Fahrenheit
2 1/2 Cups Fresh Basil
2 1/2 Cups Fresh Spinach
3/4-1 Cup Olive Oil
Juice of 1 1/2 Lemons
1/4 Cup Nutitional Yeast
5 Cloves Roasted Garlic
1 1/2 Tsp Sea Salt
To make the roasted garlic, cut the top of a whole bulb of garlic, and place on a piece of parchment paper large enough to wrap up the whole garlic bulb. Drizzle about 1 tablespoon of olive oil, and a dash of sea salt over the exposed garlic top. Wrap up in parchment paper starting from the top, and tucking underneath. Bake at 350 Degrees Fahrenheit for about 15-20 minutes. (Typically, aluminum would be used to wrap up the garlic. Although, due to it’s heavy metal properties, I don’t like to use it with my food.
Lemon-Ginger Cranberry Sauce
You are either a lover of cranberry, or you aren’t. It is really that simple. I am a huge cranberry fan, and this sauce is free of all the processed sugar. The fresh ginger gives it a splendid little kick, and the lemon juice pairs perfectly with the tartness of the cranberry. Feel free to sub maple syrup in place of the coconut sugar, it just won’t be as low in glycemic index. My children love this cranberry sauce mixed in with my Paleo Cashew-Coconut Milk Yogurt, or topped on Paleo Breaded Pork Chops. Enjoy!
2 Cups Fresh Cranberries
1/2 Cup Fresh Lemon Juice
3/4 Cup Filtered Water
2 1/2 Tsp-1 Tbs Fresh Grated Ginger
3/4 Cup Coconut Sugar
Grated Rind Of one Lemon
1/2 Tsp Cinnamon
Add all ingredients to medium-sized saucepan. Bring to a boil, then reduce to a simmer for 15 minutes. Pour into a glass container, and store in fridge until ready for gobbling;).
Calendula Diaper Cream
Any mom has been in the situation when her little babe has a diaper rash that needs calming. For years, I have used Weleda Diaper Cream with great success. I have recently however, decided to start making my own as I further venture into more of a homesteading lifestyle. I use shea butter for its moisturizing effectiveness, Calendula as a skin soother, and the *zinc oxide for its anti-inflammatory properties, in addition to being a great skin barrier. Feel free to cut this recipe by half , or triple for an awesome Christmas gift!
*Take Care, Zinc Oxide is not safe to inhale, so I advise wearing a mask when adding it to the cream.
1 Cup Shea Butter
2 1/2 Tbs Coconut Oil
1 1/2 Tsp Beeswax
1 1/2 Tsp Calendula Oil
1 1/4 Tbs Non-Nano Zinc Oxide Powder (particles will not enter blood stream)
1/4 Tsp Vitamin E Oil (Preservative)
5-10 Drops Lavender Essential Oil
In a double boiler, or medium size glass bowl fitted over a saucepan with water, add all ingredients with the exception of Zinc Oxide, and lavender. Bring saucepan to a boil, reducing to medium-high heat and begin melting the ingredients together. Once everything is melted down, place the glass bowl or dish into the freezer for about 5 minute increments, stirring in between. Be very careful to watch your time, as the cream can go from liquid to solid state in a matter of minutes, making it impossible to add in the zinc oxide powder. Once the mixture begins to turn cloudy, remove from freezer and add in zinc oxide powder (with mask on), along with lavender oil. Once fully combined, pour into a half pint glass mason jar. As the cream solidifies, the zinc oxide will try to settle to the bottom, so giving it a couple of extra stirs before it completely hardens is necessary. Use topically when your baby experiences a diaper rash, or as a preventative.