Wednesday, October 18, 2017

My Daily Checklist

I was having a hard time… Getting started on a regimen...and then stopping, getting started again, stopping… So I decided to sit down and think of 10 things I could do every day that weren't too hard. An easy-ish list that would start to push me into a pattern that I couldn't stop so easily… I came up with this little daily checklist for myself and it's really been helping the last two weeks. I feel really good when I can check something off, and I feel like it helps me to continue making good choices, and even if I make a not so great choice, I just try to check another thing off.



Want to print copies for your week?  Click here.


👍#goodchoices #selfcare #healthyliving#dailychecklist @bragglivefoods @wholefoods #iodine

Monday, October 16, 2017

Dinner Shortcut: Tortilla Night

This is a spin we do on leftovers in our house.

We take out all the containers of leftovers, big and small-- plus peanut butter & jelly & hummus...
we buy 365 tortillas and just lay it all out.

We call it Tortilla Night.

Make you own tortilla out of leftovers!

We try to finish off a much as we can and anything still left goes into lunches for school the next day.




Friday, September 8, 2017

Hurricane Prep!

We are preparing here in Florida for the history-making Hurricane Irma.

No single Hurricane Prep list was doing it for me... 
I put together a 2 page "To DO" plus "Tips" for hurricane preparedness compiled from a few hours researching different lists and tips... please use it if it's helpful to you as well... it prints as 2 regular sized pages.

Be safe!



Click here for the 2 page Hurricane List & Tips document.

My top suggestions for hurricane food are-- OF COURSE-- all 365 products:



Thursday, August 24, 2017

Emily's Vegan Chocolate Chip Oatmeal Cookies

Ingredients:

In one bowl, mix:
1 stick Earth Balance vegan butter (soy free), melted
1/2 cup brown sugar
1/4 cup almond milk
1 tsp vanilla extract
1/2 cup 365 brand unsweetened applesauce


In another bowl, mix:
1 cup flour
2 tsp cinnamon
1/2  tsp baking soda
pinch of salt


Directions:
Combine the two bowls and mix thoroughly
Add in
3/4 cups 365 brand chocolate chunks, mix
then
3 cups 365 brand rolled oats, mix well
Scoop in 2 tbsp scoops onto a cookie sheet/stone
Bake 14 minutes
Cool

Makes about 30 cookies
Freeze up to 1 month

Perfect for quick breakfast




Wednesday, June 21, 2017

Natural Bug Spray/Balm with Lemon Eucalyptus

I have been seeing LOTS of posts about Lemon Eucalyptus Oil as a natural bug repellent lately.

YAY!

Here are the recipes I use for natural Bug Spray-- and Bug Balm.  The spray is based in water/witch hazel and the balm is beeswax/coconut oil based.

I did a bit of a mashup of different recipes I found online.

Check out my Instagram to see videos of me making both recipes.


Spray:
2 oz distilled water
1 oz Witch hazel (real stuff, not the $1 bottle)
30 drops Lemon Eucalyptus oil
10 drops tea tree oil
Mix! Pour into spray bottle.


Bug Balm Repellent

1 tbsp coconut oil
1 tbsp beeswax
Melt those two…
Then add…
5 drops each:
Lemon eucalyptus oil
Lavender oil
Citronella oil


Pour into small glass jar and allow to cool for 2 hours

Monday, May 29, 2017

Stuffed Sweet Potatoes



I got this recipe from Epicurious-- find the original here.

I modified it to the below for my family.

Makes 8 servings


INGREDIENTS

    • 4 medium sweet potatoes 
    • 2 tablespoons avocado oil
    • 1/2 teaspoon cayenne pepper
    • 1 teaspoon ground cumin, divided
    • 1/2 cup red onion, coarsely chopped
    • 2 garlic cloves, finely chopped
    • 2 cans black beans, rinsed, drained
    • 1.5 cups water + 1 vegan bullion cube
    • 2 ripe avocados, mashed
    • 3 tablespoons chopped cilantro, divided
    • Juice of 1 lime
    • 2 cups baby spinach, chopped
    • 1 cup feta
    • Tortilla chips (optional; for serving)

PREPARATION

    1. Preheat oven to 400°F. Cut potatoes in half lengthwise. Brush with avocado oil, roast for 60 min
    2. Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2–3 minutes. Add beans, broth, spices, and cook until liquid is reduced and beans soften, about 10 minutes.
    3. Meanwhile, mash avocado and lime juice, add salt to taste 
    4. Using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top evenly with  avocado mixture, feta, cilantro and spinach.

Saturday, May 6, 2017

Cabbage Crunch Jr.

Whole Foods has this item on the salad bar I LOVE.
It's called Cabbage Crunch.
It is delicious.
Sometimes they don't have it, so I took a stab at replicating it.  It is almost as good.




1 head green organic cabbage, shredded
1/4 cup apple cider vinegar (Bragg's)
1/8 cup black sesame seeds
1 cup sliced almonds
1/8 cup avocado oil
Real Salt to taste

Mix it all in a  bowl and refrigerate!

Good for 5-7 days-- this picture is on day 6 and still tasted great.