Essential Oils
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  • Marinated Asian Eggplant

    If you have been following my blog, you are aware that I am diligently eating more raw. So it only made sense that I should look for a way to eat my eggplant in a raw form. This mean not cooking it over 118 degrees. I decided to try marinating it to eat as an appetizer or use in my salads. This is what I came up with. I love it both ways. It is a bit rich so it keeps me from over eating! I served it at one of my Healthy Habits classes and it got rave reviews even from people who don’t like eggplant. I have to give them lots of kudos for even trying!!!

    Marinated Asian Eggplant

    Makes about 5 -7 servings (28 Bites)

    Ingredients:

    • 3/4 lbs Japanese/Asian eggplant (Black Beauty globe eggplant works well too)
    • Pinch of salt
    • 1 tbsp. sesame oil
    • 1 drop ginger essential oil or 1 tsp. grated ginger
    • 1 tbsp. Rice vinegar
    • 1 1/2 tbsp. Liquid Aminos or soy sauce
    • 2 drops liquid Stevia or 1 tsp. sugar
    • 1 tsp. White wine or Vermouth
    • ½ Tbsp. Sesame Seeds

    Directions:058

    • Wash and trim eggplant ends.
    • Steam eggplants for 10 minutes or until barely soft.
    • Cut into bite size strips.
    • Sprinkle pinch of salt.
    • Combine remaining ingredients in a bowl.
    • Mix well (until sugar is dissolved).
    • Chill and marinate eggplants for overnight.

    1 Bite =13.5 calories, .5g Fat, 16mg Sodium, 2g Carbs, .6g Fiber, .8g Sugar, .3g Protein

     

    September 13, 2016 • Essential Oils, Recipes • Views: 842

  • Zucchini Stuffed with Turkey Sausage

    I love growing Zucchini because it is so easy to grow. If you have ever tried it, you probably also found that once it gets going it can get out of hand. You may have even found yourself with a few giant sized zucchinis. The green ones tend to loose some of their flavor but are still good for breads, cookies and cakes. This year I tried the Yellow Zucchini and found they retain their flavor even when large which makes them a better choice for stuffing! After a recent harvest I found myself with a 16 inch yellow zucchini so I decided to try it with my Turkey Sausage stuffing mixture. It was fabulous!!!

    Zucchini Stuffed with Turkey Sausage

    Makes about 6 Servings

    Ingredients:

    • 1 large zucchini (about 12 inches, yellow zucchini tastes better)
    • 1 lb. Turkey Sausage
    • ½ c chopped onion
    • ½ T minced garlic
    • ½ c chopped celery
    • ¼ c chopped bell pepper
    • ½ c fresh pureed tomatoes
    • 1 egg
    • 1 c cooked brown rice
    • 1 tsp sea salt
    • 2/3 c Fresh grated Parmesan Cheese

    Directions:

    • Preheat oven to 350 degrees
    • Cut zucchini in half lengthwise
    • Clean out seeds and puncture pulp with a fork several times
    • Combine remaining ingredients except cheese
    • Fill each half with mixture, mounding towards edges
    • Place zucchini in a large pan with about one inch of water in bottom of pan 063
    • Bake about 45 minutes until tender
    • Sprinkle with cheese
    • 068Broil for about 5 minutes until cheese melts and turns golden
    • Remove and let cool a few minutes.
    • Slice and serve

     

    Note:

    • Freeze well
    • Add a drop of Oregano essential oil to mixture for added boost of flavor and health benefits.

    070

    It is always nice having leftovers so I can have something quick for those days I’m just too busy to prepare a healthy meal. I sliced up the remained and put some in the refrigerator and some in the freezer. We warmed up and ate the refrigerator pieces about five days later and it tasted just as good as the day I made them. We haven’t had the freezer pieces as yet so I’ll have to get back to you. I am curious to see how well they hold their shape as well as texture and taste.

    Well the frozen pieces baked up very well and kept all the flavor of the original unfrozen pieces! They were softer so can easily fall apart on you if you aren’t gentle in getting them out of the pan.

    September 12, 2016 • Essential Oils, Recipes • Views: 449

  • Natural Sunscreen – DIY

    I love the summertime and the opportunity to be outside a lot! Having spent most of my life in Southern California with over 25 years within 2 miles of the beach, my skin has absorbed a good amount of rays. Over the years I have tried a whole lot of sunscreen products. With my ever increasing desire to reduce the toxic load to my body, I have turned to natural ways to help protect myself from too many rays. This means I aim for my outdoor time to be early mornings and late afternoons and evenings. If you see me out and about I will be wearing a hat and sunglasses. And I use my Natural Sunscreen that I quickly and easily whip up at home for just a fraction of the cost of the store bought varieties and no toxins!

    sunburnConventional sunscreens may help prevent sunburn, but they often contain ingredients that may do long term harm. Even the mainstream media has started to mention some these issues associated with Oxybenzone, retinyl palminate, and nanoparticles.

    Several oils can be helpful on the skin. Check out this study.  It lists the SPF of many common cooking and essential oils.

    The article said Virgin Coconut oil has an SPF of about 8 and sandalwood essential oil has an SPF of 30.  The quality of the essential oil will make a big difference in the SPF, which is why I ONLY use doTERRA Certified Pure Therapeutic Essential Oils.

    NATURAL SUNSCREEN

    0701161614

    My vintage non-electronic scale still works!

    What you need:

    • 40 drops sandalwood essential oil (Buy)
    • 4 ounces Virgin coconut oil (Buy)
    • a scale (Buy)
    • Glass Jar (Buy)

    Directions:

    • Weight out the Virgin Coconut oil on scale
    • 0701161619Combine oils and store in a glass jar.
    • Apply before exposure to sun.
    • Reapply as needed and after being in the water.

    For greater protection, increase the sandalwood to 80 drops.

    Here is another recipe for a single use:

    3 drops Sandalwood or Helichrysum for each teaspoon of Fractionated Coconut oil.

    Why pay retail get your Wholesale Membership HERE

    July 2, 2016 • Essential Oils, Recipes • Views: 745

  • 4 Ways to Make Ice Tea

    I’m an avid tea drinker, both the hot and iced variety and being that June is National Ice Tea Month, I thought I would share a bit about it. Iced tea is consumed world-wide. Here in the United States, iced tea makes up about 85% of all tea consumed.

    Iced tea is a refreshing, cold drink which can be enjoyed all year round. It can be made using black, green, white or herbal tea. It is usually served with ice cubes, maybe some sliced fruit and sweetened or not. It can be freshly made a variety of ways for just pennies or purchased ready made.

    There are only 2 calories in 1 cup of unsweetened iced tea while sweetened tea can contain a whole lot more, so read the label!!!

    I Want My Iced Tea Now Methods:

    • Simple heat water in a pan to almost boiling. Then add 1- 3 tea bags of your choice and let it steep for 5 – 10 minutues. Place ice in a glass along with a metal spoon (this keeps the glass from breaking) and pour tea in. Drink as is or a add sweetener. I like to use a drop or two of liquid Stevia, no calories. SweetLeaf My favorite is SweetLeaf which comes plain or flavored. Get it HERE
    • I like to make my tea in a big batch using my Mr. Coffee Ice Tea Maker, get HERE. It is so easy and this way I can use tea bags or fresh ice teamint from my garden, I have Spearmint and also Chocolate Mint – Yummmm!  Following manufacturer directions is so simple. First I fill water in the pitcher to the water line and then pour it into the machine. Then fill ice up to the ice line on the pitcher. Next I add the teabags into the holding container or cram in as much mint as I can in it, put the lid on and put it ontop the pitcher and push the button.

    I Want My Tea Later Methods:

    • Sun-tea is very popular and easy as long as you are sun-tea-vertpatient. Find a large glass jar fill it with water and 4-5 tea bags. Put it out in the sun for several hours, that’s it! 
    • Refrigerator tea takes a bit longer. Do as above and put container in the refrigerator for about 10-12 hours.

    Flavoring Your Tea is as wide open as your imagination! One thing you may not have thought of is using certified pure therapeutic grade essential oils. Not all essential oils or brands can be taken internally. For this reason I ONLY  use doTERRA CPTG Essential Oils

    When using essential oils, just use ONE drop, try it and then add ONE more if you want more flavor. Some, like Peppermint, are quite potent so just stick a toothpick into the essential oil container and then stir it around in your tea. Other essential oils to try are:

    • Basil
    • Ginger
    • Grapefruit
    • Jasmine
    • Lavender
    • Lemon
    • Lime
    • Wild Orange
    • Ylang Ylang

    Email me to get essential oils or learn more – Kathy@kathyskinner.com 

    Have any other ideas? Share your favorite Iced Tea so we can all enjoy!

    Kathy

    June 20, 2016 • Essential Oils, Recipes • Views: 621

  • Easy Homemade Dill Pickles

    I make my own dill pickles for lots of reasons. They are easy and a lot cheaper but mostly because I want my pickles packed full of all the benefits of fermentation which aren’t in most store bought pickles. So let’s get started!

    Easy Homemade Dill Pickles 

    Makes about 1 quart sized jar    Buy HERE 

    • I clean the produce by filling the clean sink with cool water and about 5 drops of Lemon Essential Oil. I let the produce sit in this for 10-20 minutes. Then  I actually scrub the cucumbers with a vegetable scrubber.
    • Clean all jars and lids and any work surface and equipment jars
    • I use fine grain Himalayan Sea Salt. You can use any salt just make sure it is fine grain!

    Ingredients:

    • cucumbers

    • 2 cloves of garlic

    • 2 sprigs of fresh dill or 1 tsp dried with 1 drop doTERRA Dill Essential Oil

    • ½ tsp coriander seeds

    • ¼ tsp mustard seeds

    • ¼ tsp whole peppercorns

    • 1/8 tsp red pepper flakes

    • 1 ½ – 2 cups of water

    • 1 tablespoon sea salt

    • Also a thick slice of onion to weigh the cucumbers down and keep them submerged in the brine

    Directions:pack in cucumbers

    • Cut cucumbers into your desired size.

      (Keep in mind that sliced cucumbers will ferment faster than whole cucumbers).

    • spices on top  Pack your cucumber slices into your jar tightly!

    • Add the spices on top.

    • Mix the water and sea salt together until the salt is dissolved.  salt water

    • Pour your water/salt over the pickles. Leaving about an inch of space between the water and the top of the jar.

    • onion on top pickles All the cucumbers must be submerged in the water so add a big chunk of onion.

    • Put a top on your jar and leave on the counter for 3 days. Test a pickle on day 3 or 4. If it is to your liking, put the jar in the fridge. This stops the fermentation process. You won’t have to worry about keeping the pickles submerged once they go in the fridge. If the pickles are not Dill Pickles in jarto your liking, keep testing them each day. You know they are perfect when they taste great to you and they still have their crunch. If you leave them out on the counter too long, they will lose their crunch and get really soft so it’s important to put them in the fridge when they are to your liking.

    • If you start to see a white film or mold on top, just skim it off. It is harmless (just yeast!), but it will impact the taste of the pickles, so you want to skim it off as soon as you see it.

     

    •  Your pickles will keep for 6 months in the fridge. Of course ours never last that long!

    Enjoy!

    Kathy

    May 12, 2016 • Essential Oils, Recipes • Views: 526

  • Raw Black Bean Dip

    Don’t let this long list of ingredients scare you off. Getting everything out of the cupboard is really the hardest part of this Black Bean Dip recipe! If you are into eating more raw, then use dry beans which you soak, sprout ( to get the most nutrition) and simmer at 100 degrees for several hours. If it goes above 118 degrees then you will have lost a bulk of the nutrition.

    Black Bean Dip

    Yield: About 5 cups

    Ingredients:

    • 2 (15 oz) cans black beans, rinsed and drained or black beans sprouts1 1/2 cups of dry beans soaked, sprouted & simmered at 100 degrees for 2 hours  
    • 7 ozs of pkg soft Tofu
    • 1/2 cup chopped yellow onion
    • 2 tsp. dry cilantro
    • 2 drops Cilantro essential oil Buy HERE
    • 2 drops Basil essential oil Buy HERE
    • 2 drops Lime essential oil Buy HERE  Get Essential Oils at Wholesale
    • 1 clove garlic, minced
    • 1 4oz. can diced green chilis
    • 2 tablespoons fresh lime juice
    • 1/4 tsp ground cumin
    • 1/4 tsp chili powder
    • 1/2 tsp sea salt
    • 1/4 tsp black pepper

    Directions:

    • Put the black beans, tofu, essential oils, onion, cilantro, garlic, chili peppers, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender, blending until smooth.
    • Refrigerate for at least a couple hours to let flavors blend
    • Serve with tortilla chips, veggies, or crackers for an easy appetizer or healthy snack.
    • It also makes a great spread for a wrap

    Per ½ cup Serving: Calories-104, Fat-1g, Chol.- 0g, Sod-135mg, Carbs-17g, Fiber-6g, Sugar -1g, Protein-7g 

    black bean dip

    I love having this dip on hand for snacking, but I have been know to have it with a plate of veggies for dinner! Enjoy!

    Kathy

    April 21, 2016 • Essential Oils, Recipes • Views: 542

  • Starting to Eat More Raw Food

    There are different ways of approaching making changes to going raw, or more raw. That being said there really isn’t one formula that works for everyone. You may be a person that needs to research the information for months before taking the first step, and or you like to jump in and learn as you go. Let’s first look at what those who have been doing it for awhile actually eat.

    Eating Like a Raw Food Eater

    • Think uncooked, unprocessed, mostly organic foods.
    • Staples: raw fruits, vegetables, soaked/sprouted nuts, seeds, and grains.
        • Ideal percentages seem to be 75-85% fruit, 10-20% green leafy vegetables, and 5% nuts and seeds. Pears
        • Soaking nuts and seeds dissolve their enzyme inhibitors making digestion easier
        • Sprouted seeds contain vital elements which nourish our glands, nerves and brain. The hormones needed by the body are created out of the natural fat and other essential principles found in seeds.
    • Some raw food eaters indulge in unpasteurized dairy foods, raw eggs, meat, and fish. Remember there are some potential health risks associated with doing this.
    • Your food can be cold or even a little bit warm.
        • Food heated above 105 degrees begins to change from it’s healthiest form 
        • Food heated over 118 degrees is considered dead.

    Some Simple Steps to Get You Started

    • Keep it simple and eat a variety
    • Eat lots more fruit, start breakfast and lunch with it
    • salad greenAdd in more fresh veggies, a salad is more than lettuce and tomatoes (I like to add in sprouted bean or lentil, cucumbers, radishes, … well whatever I have on hand)
    • Keep soaked/sprouted nuts and seeds in the frig for easy snacking
      • Soaking removes enzyme inhibitors
      • Proteins, minerals, vitamins and enzymes increase 300% to 1200% with soaking / sprouting
      • Rule of thumb: nuts or seeds with brown skins (almonds, walnuts, filberts, pecans, etc.), have a high level of enzyme inhibitors and need to be soaked for several hours to ensure complete digestion. White nuts (macadamias, pine nuts, hemp seeds, etc.) require very short soaking time or no soaking at all, since the amount of enzyme inhibitors in them is negligible. Personally I choose to give them a quick soak just in case. I actually soak nuts all overnight, especially the brown skinned nuts —a great “universal standard” that helps keep things simple. Keep in mind that recommended soaking times may differ from one chart to the next depending on the original sources relied on and authors’ personal preferences.
    • Introduce eating more raw foods slowly into your diet
    • Try a simple new recipe each week, start with a desert or appetizer
    • Do your own research to learn what is best for you if wanting to go deeper Make it even healthier by using essential oils to boost flavor and nutrition benefits. Not all brands are safe for internal use which is why I ONLY use doTERRA Certified Pure Therapeutic Grade Essential Oils

    I have found that eating more raw food really wasn’t difficult once I decided to do it. Sort of like most things in life.

    Here are a couple easy recipes to get you started:soup cup

    No-Cook Tomato Soup

    Cucumber Soup  

    Happy eating!

    Kathy

    April 21, 2016 • Essential Oils, Healthy Hints • Views: 483

  • Dealing with Emotional Eating

    Emotional hunger starts in your mind, not your body.

    When you’re happy, your food of choice could be steak or pizza, when you’re sad it could be ice cream or cookies, and when you’re bored it could be potato chips. Food does more than fill our stomachs — it also satisfies our feelings, and when you quench those feelings with comfort food when your stomach isn’t growling, well that’s emotional eating.

    Emotional eating is the practice of consuming large quantities of food — usually “comfort” or junk foods — in response to feelings instead of hunger. Experts estimate that 75% of overeating is caused by emotions.

    Many of us learn that food can bring comfort, at least in the short-term. As a result, we often turn to food to heal emotional problems. Eating becomes a habit preventing us from learning skills that can effectively resolve our emotional distress. When we are able to identify what triggers our emotional eating, we can substitute more appropriate techniques to manage our emotional problems.

    How to Tell the Difference

    There are several differences between emotional hunger and physical hunger:

    • Emotional hunger comes on suddenly; physical hunger occurs gradually.
    • When you are eating to fill a void that isn’t related to an empty stomach, you crave a specific food, such as pizza or ice cream, and only that food will meet your need. When you eat because you are actually hungry, you’re open to other food options.

    emotional-eating-2

    • Emotional hunger feels like it needs to be satisfied instantly with the food you crave; physical hunger can wait.
    • You’re more likely to keep eating, even when you are full, if you’re eating to satisfy an emotional need. When you’re eating because you’re hungry, you’re more likely to stop when you’re full.
    • Emotional eating can leave behind feelings of guilt or shame; eating when you are physically hungry does not.

    Identifying Triggers

    Businessman eating lunch at desk

    Stress – When stress is chronic, which happens a lot in our fast-paced world, it leads to high levels of the stress hormone, cortisol. This hormone triggers cravings for salty, sweet, and high-fat foods—foods that give you a burst of energy and pleasure. The more uncontrolled stress in your life, the more likely you are to turn to food for emotional relief without even realizing it.

    Stuffing emotions – Eating can be a way to temporarily silence uncomfortable emotions, including anger, fear, sadness, anxiety, loneliness, resentment, and shame. While you’re numbing yourself with food, you can avoid the emotions you’d rather not feel.

    It’s important to keep in mind that while most emotional eating is linked to unpleasant feelings, it can also be triggered by positive emotions, such as rewarding yourself for achieving a goal or celebrating a holiday or happy event.

    Boredom or feelings of emptiness – Do you ever eat simply to give yourself something to do or as a way to fill a void in your life? emotional-eating In the moment, It fills you up and distracts you from underlying feelings of uselessness and dissatisfaction with your life.

    Childhood habits – Think back to your childhood memories of food. Did your parents reward good behavior with ice cream, take you out for pizza when you got a good report card, or serve you sweets when you were feeling sad?  Or maybe some of your eating is driven by cherished memories of baking and eating cookies with your mom, or gathering around the table with your extended family for a special home-cooked meal.

    will not eatSocial influences – It’s easy to overindulge simply because the food is there, everyone else is eating, or out of nervousness. Maybe your family or circle of friends encourage you to overeat.

     

    To identify what triggers excessive eating in you, Keep a food diary that records what and when you eat as well as what stressors, thoughts, or emotions you identify as you eat. You should begin to identify patterns to your excessive eating fairly quickly.

    In order to stop emotional eating, you have to find other ways to fulfill yourself emotionally. It’s not enough to understand the cycle of emotional eating or even to understand your triggers, although that’s a huge first step. You need alternatives to food that you can turn to for emotional fulfillment.

    Alternatives to Emotional Eating  (If you would like more specific Essential Oil suggestions – email me, kathy@kathyskinner.com )Child-phone

    If you’re depressed or lonely, call someone who always makes you feel better, play with your dog or cat, or look at a favorite photo. (Elevation Blend, Frankincense, any citrus oil)

    dancing-girl-highresIf you’re anxious, expend your nervous energy by dancing to your favorite song, squeezing a stress ball, or taking a brisk walk. (Lavender, Wild Orange, Lemon, Serenity Blend, Balance Blend, Breathe Blend)

    If you’re exhausted, treat yourself with a hot cup of green tea, take a bath, give yourself a 10-15 minute break of meditation/zoning out. (Lavender or Ylang Ylang with Lemon or Sandlewood)

    If you’re boredread a good book, watch a Hikingcomedy show, explore the outdoors, or turn to an activity you enjoy such as gardening, playing an instrument, scrap-booking, etc. (Wild Orange, Lime, Clove, Ginger, Lemongrass, Vetiver, Peppermint)

    glass of waterWait 5 minutes before you give in to a craving. Emotional eating tends to be automatic and virtually mindless. But if you can take a moment to pause and reflect when you’re hit with a craving, you give yourself the opportunity to make a different decision. All you have to do is put off eating for five minutes, have a glass of water if five minutes seems unmanageable. Don’t tell yourself you can’t give in to the craving; remember, the forbidden is extremely tempting. Just tell yourself to wait. While you’re waiting, check in with yourself. How are you feeling? What’s going on emotionally? Even if you end up eating, you’ll have a better understanding of why you did it. This can help you set yourself up for a different response next time. 

    Learn to accept your feelings-all kinds. Many time we think that the core problem is that we’re powerless over food, when actually, emotional eating stems from feeling powerless over your emotions. 

    Allowing yourself to feel uncomfortable emotions can be scary. You may fear that, like Pandora’s box, once you open the door you won’t be able to shut it. But the truth is that when we don’t obsess over or suppress our emotions, even the most painful and difficult feelings do subside and lose their power to control our attention. To do this you need to become mindful and learn how to stay connected to your moment-to-moment emotional experience. This can enable you to rein in stress and repair emotional problems that often trigger emotional eating.Healthy Habits

    Your life will be richer when you open yourself up emotionally. Our feelings help us understand and discover our deepest desires and fears, our current frustrations, and the things that will make us happy. 

    Supporting yourself with Healthy Lifestyle Habits will  help you to better be able to handle whatever life inevitably throws your way. Get suggestions in my Back to Basics blog post.

    How do you deal with emotional eating? Leave a comment below.

    Blessings for peace, joy & laughter,

    Kathy

    January 20, 2016 • Essential Oils, Healthy Hints • Views: 1353

  • Sprouted Whole Grain Crackers

    Since I have become an avid ‘Ingredient’ reader (you don’t want to be grocery shopping behind me if you are in a hurry!), I have taken up making my own crackers. Yes, I do purchase them on occasions but because I want the ‘healthier’ ones they are a bit pricey.

    These crackers are really pretty easy to make, cheap and healthier too.  The hardest part for me is not getting myself distracted and missing the time on the oven. Then I end up with almost burnt crackers, fortunately I have a husband who actually likes them that way.

    You do need to do a little planning as they are sprouted, meaning that after the original mixing you need to let the dough sit for a least 12 hours.

    SPROUTED WHOLE GRAIN CRACKERS

    Makes about 175 crackers – about 6 crackers per serving

    Basic Ingredients:

    • 3 ½ cups whole grain flour (I usually use a mix of dark rye & stone ground wheat)
    • ¼ cup Sesame Seeds soaked for 20 minutes & drained
    • ¼ cup Chia Seeds
    • ¼ cup melted coconut oil
    • 1 ¼ cups water
    • 4 Tbsp raw apple cider vinegar

    Optional Additions (1/8 cup):

    • Coarse Ground Pepper
    • Dried or fresh Rosemary crushed
    • Italian herb seasoning
    • Rosemary essential oil – 1 drop (Note: Not all essential oil brands are safe for taking internally which is why I ONLY use doTERRA Certified Pure Therapeutic Grade Essential Oils. Check them out HERE)

    Directions:

    • Gently mix together above ingredients with fork until combined.
    • Knead dough gently in bowl until just comes together in a ball.
    • Cover with plastic and leave out overnight (12-24 hours) on counter. (This helps to break down the enzyme inhibitors and increase the nutritional value)
    • Then flatten ball out on floured counter
    • Sprinkle dough with:
      • 1 tsp sea salt
      • 1 ½ tsp baking powder
    • Fold in half and knead gently until salt and baking powder are evenly mixed in.
    • Preheat oven to 425 degrees (or get dehydrator ready – to make a raw food cracker)
    • Lightly flour surface
    • Divide dough into 4 parts
    • Roll one part at a time
    • For firm thick crackers roll out to about 1/8 inch
    • For light, more crumbly cracker roll out to about ¼ inch
    • Cut into preferred size with pizza cutter or sharp knife
    • Gently lay on greased baking sheets and prick with fork
    • Bake about 10-20 minutes (10 for soft, 20 for crispy)
    • Done when light brown around edges
    • (Dehydrator time varies, will be done when dry and crispy.)
    • Cool and store in air tight container

    Per Serving (6 crackers): 83 calories, 3.5g fat, 52mg sodium, 12g carbs, 4.5g fiber, .16g sugar, 2.7g protien

    I like that I can change up my seasonings (or essential oils) and grains for different tastes. Leave a comment below on what seasonings you like to use.

    Blessings for health, joy & laughter,

    Kathy

    January 7, 2016 • Essential Oils, Recipes • Views: 506

  • Healthy Holiday Helpers

    The Holiday Season is starting with parties, family gatherings and lots of goodies too! With all the activities and extra things to do, it is tempting to just grab anything handy to eat on the go! Oh no, what do I do?

    Here are some healthy holiday helpers to keep yourself on track with your health goals:

    • Plan ahead, bring water and food with you when Lunchyou are out and about doing your errands or traveling.

    • Each time you prepare a meal, make twice as much and freeze in portions to be ready for your next busy day.

    • champageMake ‘water’ your friend. For every cup of caffeine or alcohol you consume, drink two glasses of water.

    • Added 3-5 drops of doTERRA Grapefruit or Slim & Sassy Blend essential oils to your glass of water. This will help to curb your appetite and give you a refreshing lift in energy and mood. Get them HERE

    • Eat at regular times throughout the day, don’t ‘save up’ for the dinner party. 

    • Don’t stand near the appetizer or the buffet table. Take just a little and walk away to the other side of the room.christmas pudding with custard --- Image by © Royalty-Free/Corbis

    • Alternate your indulgences. Have a dessert at one party, but no appetizers or alcohol, then switch it up for the next party. 

    • Enjoy small portions of those ‘Special Foods’ that you associate with the Holidays & pass by those that you can get anytime of the year.

    • tastingWhen baking or creating your favorite recipe, watch out for the ‘tasting’. Those calories can really add up, even the “healthy” tastes. Put the mixing bowls in the sink right away under running water.

    • Get your sleep. 7 – 8 hours each night will help you to be more focused, have more energy AND get what needs to get done faster and better. When you’re tired you lose willpower and give in to your cravings. When you are rested you make better decisions in every part of your life.

    • If you find your energy level dipping or your clothes getting a journalingbit snugger, immediately start tracking everything that passes
      your lips. Do it diligently, EVERY day! It will help you realize just what you are doing or not doing.

    Do you find the holidays a bit overwhelming at times? Check out my blog “De-Stressing” the Holidays for more helpful hints.

    Sending Blessings your way for a wonderful Thanksgiving, Christmas & New Year,

    Kathy

    November 20, 2015 • Essential Oils, Healthy Hints • Views: 681