Saturday, January 31, 2015

Lemon Ginger Cayenne Tea



















I love drinking this tea, especially when I'm sick. I love how it tastes, how it smells, the ingredients and the health benefits of drinking it. I am just going to tell you a little bit about why the ingredients in this tea are so great. 

Ginger

Ginger can help if you're feeling nauseous, it can help with throat and nose congestion, it is anti-inflammatory, it improves the absorption and assimilation of essential nutrients in the body, it helps maintain normal blood circulation, combats stomach discomfort, strengthens immunity and the list goes on. Ginger is truly an incredible root! 

Lemon

Lemon is rich in vitamin C, it helps flush toxins from our body, it helps the digestion process, it helps maintain a healthy complexion, it can help lower fevers, and can help with internal bleeding.

Cayenne Pepper

Cayenne pepper can help ease an upset stomach, sore throat, cough, it aids in breaking up mucus, it has anti-fungal properties, it helps your body detox and it can help with joint pain.

So, there isn't much more to say, it is just a truly delicious tea with incredible health benefits. So, here is how to make it! 

Ingredients:
  • 1 slice pealed organic ginger
  • 1/2 an organic lemon
  • a pinch of non-irratiated cayenne pepper
  • stevia to taste
Directions: Boil water in your tea kettle. Juice your lemon and add juice to a mug along with ginger, cayenne pepper and stevia. Pour your boiling water into mug and enjoy!

God Bless! 
Megan

Sunday, January 25, 2015

Brownies {Paleo & Nut Free}













We recently went to Costco and got two pounds of medjool dates! With so many, I had to do a little experimenting and this is what I came up with. They are delish!

Ingredients:
  • 24 medjool dates
  • 3/4 cup cocoa powder
  • 1/4 cup coconut flour
  • 4 large eggs
  • 1/4 cup coconut oil or butter (melted)
  • 1/2 tsp sea salt or to taste
  • 1 tsp baking soda
  • 1 tsp vanilla extract or powder
  • Stevia to taste
  • coconut oil to grease pan
We add everything into our Ninja and blend it until it is smooth. Bake at 350* in a 8x8 pan for 25-30 minutes.

Happy Baking!

God Bless!
Megan

Wednesday, January 14, 2015

Spinach & Quinoa Eggplant {Gluten free}















Ingredients:

  • 1/3 cup organic quinoa
  • 1 tbsp Basil
  • Pinch of sea salt
  • 20-30 fresh spinach leaves
  • 4-5 slices organic mozzarella cheese
  • 1 organic eggplant 
Directions: In a small pot, on low/medium heat add 2/3 cup water, 1/3 cup quinoa, 1 tbsp basil and a pinch of sea salt. While quinoa is cooking, peel and slice eggplant about 1/2 inch think. Lightly salt each side of each eggplant slice and let them sit for 30 minutes. Once the 30 minutes is up, place eggplant on a parchment lined baking sheet and then into a 350* oven for 45-50 minutes. Flip eggplant every 5 minutes. The last time you go to flip the eggplant, add 2-3 spinach leaves, a little spoonful of quinoa and then finish by topping eggplant with a half-slice of mozzarella. Place everything back in the oven for the remaining 5 minutes or until cheese is melted. Serve warm and if desired with fresh, organic tomatoes. ;)

God Bless!
Megan

Tuesday, January 6, 2015

Coconut Parsley Chicken {Grain free, Dairy free, Nut free, Paleo, AIP option}














Ingredients

  • 1/4 cup of organic, unsweetened, shredded coconut
  • 2 large or 4 small organic chicken breasts (thawed)
  • 1 tbsp organic coconut flour
  • 1 egg or coconut milk for AIP
  • 1 tbsp organic dried parsley
  • 1/8 tsp sea salt
  • 1/4 tsp organic onion powder
  • 1-2 tbsp coconut oil (for cooking)
  • Organic lemon juice for sprinkling

Directions:

1. Thaw chicken breasts over night in the refrigerator.

2. Combine dry ingredients (shredded coconut, coconut flour, salt, parsley, onion powder) in a small bowl. Beat one egg in a separate small bowl or coconut milk for AIP. 

3. Individually dip breasts in egg, and then in shredded coconut mixture. Use your hands to completely coat the breast.

4. Add breasts to skillet, and cook in coconut oil on medium/low heat. Cook until juices run clear when breast is pierced.

Sprinkle with lemon juice and enjoy! 

God Bless! 
Megan

Monday, January 5, 2015

Lavender Bath Salt Recipe


















I love taking a hot, candle lit bath, especially after ballet class to relax sore muscles and have some down time. But, to me, a bath isn't a bath with out bath salt. So, here is the recipe we like to use. ;)

Ingredients:


  • 1 cup Epsom Salt
  • 2 tbsp Soluble Dextrose
  • 1 tsp Sweet Almond Oil
  • 1/2 tsp Lavender Essential Oil

Directions:

In a medium sized bowl, mix all of the ingredients together, and store in a mason jar. Add 3-6 tablespoons to bath. Enjoy! 

God Bless! 

Megan 


Sunday, January 4, 2015

Cashew Coconut Spice Cookies {Grain free, Refined Sugar free & Dairy free}



About a week ago, I just decided to throw some stuff together and try to create some kind of a chewy granola cookie. I started to pour unsweetened, shredded coconut into my bowl, then I stopped myself and decided to measure out my ingredients before I continued. I am so glad I did, because these cookies are so delicious and now I can re-make them instead of guess about porportions! So, here it is...

Ingredients:
  • 1 cup shredded, organic, unsweetened coconut
  • 2 tablespoons organic coconut oil
  • 2 tablespoons cashew butter
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon vanilla
  • 1/4-1/2 teaspoon sea salt
  • 1 extra ripe banana
  • Stevia to taste
Directions:

1. Mix first 8 ingredients together in a medium sized bowl with a fork. Once combined, add stevia to taste.
2. Line a cookie sheet with unbleached parchment paper.
3. Flatten small amounts of dough until 1/4 inch thick, forming a cookie shape around 2-3 inches in diameter. 
4. Bake at 350* for 15-20 minutes. I think they are best warm. ;)

God Bless!
Megan



Saturday, January 3, 2015

Homemade Ranch Dressing



We made homemade ranch dressing yesterday and it was so delicious, we had to share it!

Ingredients:

  • 3/4 cup organic sour cream
  • 1/2 cup organic whole milk
  • 1 tbsp lemon juice
  • 4 tbsp parsley
  • 1 tsp celtic sea salt
  • 1 tsp onion powder
  • 1/4 tsp dill
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper (optional)

Directions:

1. Stir milk and lemon juice and let sit for 5-10 minutes.
2. Then whisk in sour cream followed by dry ingredients.
3. Keep in the refrigerate and shake before use.

This dressing tastes best if you let it sit in the fridge over night so the flavors can blend.

God Bless!
Megan

Friday, January 2, 2015

Homemade Organic Eggnog


We love eggnog, but have you taken a look at the ingredients? They aren't pretty! So, we decided to make our own without the artificial colors, flavors and preservatives. We have found that our homemade eggnog has so much more flavor and the ingredients are much healthier. Everyone who's tried it loves it!  So, here it is! :)

Ingredients:


  • 6 large local or home grown egg yolks
  • 1/2 cup organic sugar
  • 1 cup organic heavy cream
  • 2 cups organic whole milk
  • 2 teaspoons non-irradiated nutmeg
  • pinch of sea salt
  • 1 tsp vanilla extract 

Directions:


1.  Whisk together egg yolks and sugar in a medium bowl until light and creamy. Set aside.
2. In a saucepan, bring the cream, milk, nutmeg and salt to a bare simmer, stirring constantly to avoid burning the milk. Slowly add all of the cream and milk mixture to the eggs and sugar, quickly whisking to avoid little bits of cooked egg. 
3. Pour all ingredients back into the sauce pan on the stove, over medium heat, whisking constantly until it reaches 160* F. 
4. Remove from heat, whisk in vanilla extract. 
5. Refrigerate until chilled. Sprinkle with nutmeg and add cinnamon sticks. Enjoy! 

We highly recommend using organic ingredients. If you're going to go through all of the effort, might as well take the extra step. It is worth it! 

God Bless! 
Megan

Thursday, January 1, 2015

Natural Deodorant Recipe



Using natural deodorant is now extremely important to me. I used to use antiperspirant, but then, when I became aware of all the nasty chemicals, I went on a mission to make my own. I tried natural ones in the past, but they never cut it and they weren't "natural" like they claimed to be.  I learned that in 26 seconds your body begins to absorb 60% of what we put on it, including chemicals, which then enter our bloodstream. So we really shouldn't be putting anything on our body we wouldn't feel comfortable eating. 

Sweating is our body's natural way of releasing toxins and regulating body temperature. Clogging our sweat glands with chemicals is only holding toxins in and causing nasty side effects. Sure, we may smell nice, but we can do that without the chemicals. ;) So here is the recipe! 

Deodorant Recipe:
  •  4 tbsp Coconut Oil (antibacterial)
  •  2 tbsp Baking Soda (neutralize odors)
  •  2 tbsp Arrowroot Powder (thickens and absorbs moisture)
  •  15-20 drops of essential oil*
Directions: Stir all ingredients together and store in a glass jar. Apply a pea size amount to clean, dry underarm. Enjoy your toxic free armpits. ;)

*Note: I recommend using antibacterial essential oils such as lavender, tea tree, Lemon and Rosemary. There are more, but those are a few to get you started. My personal favorites for deodorant are a combination of lemon, sweet orange and lime. I am a sucker for citrus!

If deodorant is stored at a temperature of 76* Fahrenheit or greater, it will liquify. You can still use it, however it may be more challenging to apply. Deodorant may sting if applied to cuts or open skin.

Please let us know how you like the recipe.

God Bless!
Megan