Tag Archives: organic

Natural Beauty 

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I so want to have vegan, organic, and animal cruelty and paraben free, etc makeup and face wash. 

However, I am having a hard time with the prices. I know that they are better and healthier for me, but I also want to make sure I’m not breaking the bank. I WISH, like really wish I could just go to the store and buy all the makeup and face care items I want; but then I wake and realize this is real life… Haha! 

I am however making better decisions when my “bad” items run out. I am replacing them with new. I have also come to the realization that my makeup lasts FOREVER… I do not wear it as often as I used too, staying home. Which for real is real natural beauty.. Haha! 

Pretty much my everyday look!

But my face & body wash, and lotions go a lot faster! Those are the things I use everyday… Or every other… Haha! Depending on if I can squeeze in a shower… 😛

So here is what I have been able to replace:

Love this face wash! even my husband likes it, because it isnt girly smelling.

Here is my face lotion and toner,. same company as face wash! when i made the switch iI did breakout a bit(but thats common for me-especially when switching to new)

  

Toothpaste. i had been reading some bad things about glycerin and floride, so i wanted to find alternatives. im not sure im completly settled on this one, but its not bad.

  

I love this for my crows feet. I feel like it works. I just have to remeber to put it on !

  

Oh! What don’t I use this for?! Haha! Coconut oil is great! I use it EVERYDAY! This is my hair gel, deep conditioning and hair growth routine. LOVE LOVE LOVE COCONUT OIL!

  

Another eye cream. I use this on occasion., im not sure how I feel about it.

  

LOVE THIS! Best shaving gel! smells good!

   

Of course i use my doTERRA oils to make my own concotions. (i sell)

These are most of the items I have changed too over time. I’m sure there are more in my house and of course there are other items not pictured that I tried and just stopped using. but I can’t think right now… Haha! Plus, the kiddies are now calling for me! 

I just keep reminding myself “don’t buy the same chemical laced product when it runs out, buy a vegan, organic, and animal cruelty and paraben free, etc product to replace! 

I want to talk about a clay mask I use too! Next post! 


Till next time! 😄


*i am in no way associated with any company or product mentioned in post except doTERRA. I am an independent wellness advocate. 

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Vegetable Broth

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Well this morning I woke up and was feeling motivated to do something different, besides cleaning…lol! I’ll have toget to that later though…

Over the past two months, my family has made a move to a more plant based diet! So,my husband and I have been collecting our vegetable scraps. When we first began this, we had. Bag in the fridge we would place our scraps. Quickly we realized it would be better to have a freezer continer. So we took a “Tupperware”(not rely Tupperware, but easy to associate) and put it in the freezer. Once we were done slicing. Choping, and peeling veggies, we would just place them in the freezer. 

Remember to NOT put bitter veggies in the scrap container like, Brussels sprouts, cauliflower, broccoli, cabbage or anything that is starting to rot (duh?!).  DO put in celery, garlic, shallots, onions, carrot peels, green onion prices, mushrooms, bell peppers, and herbs like rosemary, parsley, and thyme. 

When you have about 5 cups of scraps this is what you do: (thank you Thug Kitchen). 

1- in a large pot fill with about 9-10 cups of water, add scraps. 

 Here is a shot of the beginning. 

2-get this going to a simmer over medium heat. Add 1 teaspoon (I had to add more after the hour. The broth was a little bland) of salt and pepper. Add 2 bay leaves if you have. Let simmer for an hour uncovered to get all the flavors out! 

  Simmering for about 30 minutes. 

3-turn off heat, let cool and then strain veggie scraps out.

  After an hour!

You can freeze broth for later or put in fridge(use in a week).

Put your container back in the fridge and start filling it up again! 

  

Hope you like! 

I choose to freeze mine for later use!

Till next time! 😄

*I am in no way associated with Thug Kitchen or Tupperware. I just love Thug Kitches recipes and I wish I owned Tupperware! 

I Went Primal!

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Sweat! I know, not the most glamorous thing to talk about, but we all do it! Even though in high school someone tried to tell me “Boys sweat, girls perspire!” I laughed it off and in my head thought “yeah, right! I sweat… A lot actually.”

Years down the road…

I happen to be a heavy sweater. However, I wasn’t always a heavy sweater…I think it happened when I moved to a warmer climate. I was struggling to find a deodorant that actually worked. I would use Secret, Dove, or Degree.when one stopped working for me, I would change it up, be good for a bit and then I would have to switch. I began to get really tired of this cycle. Then I fell for the “prescription strength” throw your wallet in the door deodorants from this brands. I decided that I wasn’t going to go broke buying deodorant. One day I went to the deodorant aisle and looked at their ingredients. Turns out, the clinical strength only had one…ONE percent more of the antiperspirant than the regular deodorant….Oh! I was mad!

I needed to do something. Around this same time, a Whole Foods opened in my neighborhood. I went to the whole body section and began to look at their natural deodorant section. I tried a couple…none of them worked, and one of them I has a reaction too…that was not fun! So, I sadly went back to my routine…

Two years pass…about three weeks ago, I heard about Primal Pit Paste! At first I was a little hesitant to try since I had a bad reaction to one of the other natural deodorants. So, I took the time to research the company and product. The information on their site it great! It really helped answer all the questions I had. I also love love love that it is free of aluminum (means no yellowing of your shirts pits) and parabens. I also love that most of the ingredients are organic and it contains essential oils.

Their deodorant comes in two forms. The first form is a paste. To apply the paste, you use your fingers. The second form is a stick. This is easier to take to the gym or travel with. Also, if you don’t want to touch the deodorant.

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So, three weeks ago, I purchased the lavender scented stick at my local Whole Foods. I was so excited…a little nervous, but excited! Thank goodness I read all the FAQs…

“Pit Detox- After years of wearing conventional chemical and aluminum laden deodorants it is possible to need to detox your pits from this build up.” – excerpt taken from http://primalpitpaste.com/faq.html

Luckily, I had no irritation from the baking soda, I was able to shave without a problem, and I understood that the stick could melt. Being a cloth diaperer it’s the same as my daughter’s butt butter.

When I purchased this new deodorant, I just began my workout routine, it was perfect because, Primal Pit Paste recommends that you sweat. Honestly, I never knew how bad I could smell. All I thought about was, “Yes, I am ridding my body of these nasty chemicals!!”

My deodorant routine:
Day 1- put on in morning
Shower after workout, put on in evening.
Day 2- go about my day, workout, shower, put on. (Repeat)

This is all I have done for the last three weeks. This deodorant is the best deodorant I have ever used! It totally withstands my sweatiest workouts, handles my stress, and any nervous situations. I’m in love with it!

Oh, this might be strange, but I have noticed that my pit hair, when it grows back, is growing back smoother and softer.

I highly recommend this product! I am working on getting my husband and my good friends to to turn primal!

For more information about Primal Pit Paste and their many other products (that I am excited to try) please visit their website at:
http://primalpitpaste.com/

*I am not affiliated with Primal Pit Paste, the opinions in above post are mine and mine alone, but I highly recommend you try the stuff!

Epic Flop-organic baby puffs

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Here I was thinking I was going to have an amazing post….

I tried to make baby puffs today… Didn’t go as planned! 😔

Fill Ya in tomorrow! Just wanted you to know I was still posting!

Till next time!

Update! (January 20, 2015)

Homemade baby puffs (like plum)

Recipe followed: (from the snap mom blog and adjusted to my needs and wants)

1 Tablespoons organic Coconut Oil
2 organic Egg Yolks
1 1/2 cups fresh organic kale
1/2 cup organic oatmeal (I chose banana flavored)
1 teaspoon Baking Powder
Water
Food Processor

It’s recommended to use a play dog confetti maker to create the puffs. This was my first attempt so I wanted to see how it worked before I purchased…so I improvised and used a breast milk bag.

Directions:
-Blend all ingredients in food processor
-Add enough water for the ingredients to come together
-Load the breast milk bag and squirt on lightly greased cookie sheet-Repeat with the rest.
-Bake at 350 for 10 min, or until crispy

So here are the pics of my epic flop! Everything went well until the baking… The bottoms would brown and tops and insides wouldn’t cook!

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*no way am I affiliated with the snap mom. Just found her recipe and tweaked it for my wants and needs

General Tso Chicken Over Quinoa

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INGREDIENTS:
-Chicken breasts(I tried to get organic, but they were out-free range and cruelty free it is)
-Organic Broccoli
-Organic White Onion
-Whole Foods Non-GMO General Tso’s Sauce
-Organic Garlic (2 cloves)
-Toasted Sesame Seed Oil (Trader Joes)
-Salt
-Pepper
-Organic Quinoa

INSTRUCTIONS:
1. Trim fat off chicken breasts. Then cube meat. Place in a Ziploc bag or container to marinate in. Pour some of the sauce into bag/container and let sit while preparing rest of meal.
2. Put a pot of water, 2 cups of water to 1 cup of quinoa. Bring to a boil. Boil for 10 minutes. Then cover and take off heat(to allow water to be absorbed into quinoa)
3. Cut up broccoli and onion to your liking.
4. Steam broccoli.
5. While broccoli is steaming, grab a large frying pan and pour a little sesame seed oil. Then, add chicken. Cook chicken until done and sauce on the chicken begins to “crisp”. Once that happens remove from pan and place on a dish.
6. Wipe out large frying pan, add some sesame seed oil. Once oil is hot sauté a clove of garlic. Add steamed broccoli and General Tso sauce. Add onions and Continue to sauté until onions are a golden brown. Add chicken back to warm up.
7. Scoop out quinoa onto/into desired bowl or dish. Place chicken and veggie mix on top. Can add extra sauce if you desire.
8. Enjoy!

Asparagus and Mushroom Tarts-Organic Where I Could!

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These make an excellent appetizer or can stand as a side.

They are so delish!

INGREDIENTS

1 17.3-ounce package organic frozen puff pastry (2 sheets), thawed
1/4 cup (1/2 stick) unsalted organic butter
12 ounces fresh organic shiitake and organic baby portobello mushrooms stemmed, caps cut into 1/4-inch-wide strips
1 teaspoon coarse kosher salt
1/2 teaspoon coarsely ground black pepper
1 pound slender organic asparagus spears, trimmed, and cut into 1 inch pieces
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons finely grated lemon peel
1/2 cup crème fraîche
1/2 cup (packed) coarsely grated Gruyère cheese

PREPARATION

-Take pastry sheet out a few hours -before you want to work(especially if frozen), you want it to defrost.
Roll out each pastry sheet into a square.
-Cut each into 4 squares.
Set aside.
-Now it’s time to make the filling!
-Melt butter in pan over medium-high heat.
-Add mushrooms; sprinkle salt and pepper.
-Sauté until tender and lightly browned.
-Take mushrooms off heat and out of pan to cool down. Best to put in another bowl.
-Now add asparagus, thyme, lemon peel, salt, and pepper to mushrooms. –Mix in crème fraîche and cheese.
-Mound filling atop pastry squares, leaving 1/2-inch plain border. I fold them sometimes.
-Bake tarts 20 minutes, until crusts are puffed and golden.
-Take out of the oven and serve as you wish.

Recipe was first discovered in Bon Appetite the magazine! This is their recipient tweaked by me.

The first time my hubby and I made it for Easter dinner a few years ago…They were/are so tasty we wanted to make more and share with our friends!

Hope you enjoy these as much as we do!

Roasted Butternut Squash with Pecan Ginger Glaze (organic in parts)

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So, for Thanksgiving we decided to bring two sides…this was a shot in the dark…I didn’t want to make sweet potato anything…don’t get me wrong, I love me some sweet potatoes, but I feel like that’s a go to side. I wanted to be different, so, I decided to go with a butternut squash something. After some research using the awesome inter-web, I found this recipe.

Ingredients
1 cup organic Pecan Halves, divided
¼ cup organic granulated sugar cane
3 tsp. kosher salt, divided
2 tsp. dry ginger
6 pounds (3 medium) organic butternut squash, fully peeled, seeded and cut into 1-inch cubes
2 tbsp. extra virgin olive oil
cup honey
cup organic maple syrup
1 cinnamon stick
½ tsp. orange zest from organic orange
¼ cup orange juice from same organic orange
1 tbsp. red wine vinegar
2 tbsp. grated fresh ginger

Directions

First, roast pecans.
-Preheat oven to 400°F.
-Line 2 rimmed baking sheets with aluminum foil. Spread pecans onto one of the baking sheets. Bake in oven for 5 minutes or until they are lightly toasted and aromatic.
-Remove nuts from baking sheet and set aside.

Time to roast the squash!
-Mix sugar, salt and dry ginger in a large bowl.
-Add squash pieces and toss to coat evenly.
-Drizzle with olive oil and stir to combine.
-Transfer ½ of mixture to each of the prepared pans, spreading the squash so that the pieces are not touching.
-Bake for 30 minutes or until the squash has begun to brown and is tender when pierced with the tip of a knife.

While squash is baking, time to make the Glaze!
-Mix honey, maple syrup, cinnamon stick, orange zest and juice, salt, vinegar and fresh ginger in a small saucepan.
-Bring to a boil over medium high heat. Reduce heat to medium and maintain a low boil until the mixture has reduced and become syrupy.
-Add them and the remaining pecan halves to the honey mixture.

Time to eat.
-Place roasted squash into a large bowl and toss with the honey pecan mixture.
-Serve immediately.

This was delicious. The shuttle hint of ginger was amazingly good.

I found the recipe on foodnetwork.com and tweaked it the way I liked it.

Hope you enjoy as much as we did!

Organic Vegetable Lasagna

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Here is my recipe!

Ingredients: (I try my hardest to get organic everything, but sometimes the budget that week changes things)

1-box of Lasagna Noodles (I usually by organic whole wheat)

1-qt size container of sauce (I make my own, using organic tomatoes, and store in quart size Tupperware)

1- Organic White Onion

¼ lb of Organic Portobello Mushrooms

3-Organic Yellow Squash (depending on size-they were a little tiny this time around)

1-Bag of Organic baby Spinach

1-Bag of Organic Mozzarella Cheese

1-Container of Organic Ricotta Cheese

Directions:

Begin by boiling 4-6qts of water. I salt and oil mine (flavor and helps with the noodles not sticking). While water is heating up to a boil begin cutting your veggies. I julienne the onions, cut the squash in little disks, and use a mandolin for the mushrooms. I don’t do anything to the baby spinach.

Once all veggies are cut I sauté the veggies with olive oil, salt and pepper(I sometimes add garlic and basil). I sauté the harder of the veggies first, that way by the end all are soft.  Mushrooms, to get water out, then squash, then add onions. At the very end I add the spinach to the pan.

Squash, mushrooms, onion, spinach. also my sauce newly defrosted and warmed up

Squash, mushrooms, onion, spinach. also my sauce newly defrosted and warmed up

The water should be boiling now. I add the lasagna noodles and follow the instructions on the noodles package. Usually about 9-10 minutes. Once the noodles are done, I strain and rinse with cold water (so I can manipulate noodles to pan-otherwise they are too hot (I think that it also helps then not stick together). Pre-heat oven to 350.

Roaring Boil of Noodles

Roaring Boil of Noodles

Lightly Sauced Pan

Lightly Sauced Pan

Then I grab my pan and begin the process of layering. First I place a thin layer of sauce on the bottom of the pan. Then lay out the noodles, a little more sauce, veggies, ricotta, mozzarella, sauce, noodles. I repeat this until I run out of ingredients or room in my pan. Making sure to always put mozzarella on the top, that way it melts nicely and then browns a bit.

Once that’s all done, I place in the oven with foil so the mozzarella on top doesn’t burn. I bake it for 30 minutes. I usually do this a few hours before my husband gets home from work. Then when he gets home and it’s time for dinner, we just have to heat it up. During the last 10 minutes of heating up I remove foil to brown the cheese.

Mozarella Topped Lasagna

Mozarella Topped Lasagna

Nice Layerage

Nice Layers!

Yet again! It came out fantastic! I hope if you decide to make, it turns out just perfect for you too!