favorite & most used homemade cleaners

get rid of the chemicals. this stuff is easyyy.

all-natural all-purpose home/disinfectant cleaner:
•glass spray bottle filled with water
•10 drops oregano essential oil
•10 drops lemon essential oil
•1 t dr. bronners pure liquid soap
shake it up. use on any surface to disinfect.

non-toxic toilet bowl cleaner:
in a glass bowl add:
•10 drops lemon essential oil + 1/4 c white vinegar + 1.5 c baking soda
mix into a paste, apply to toilet bowl and let sit a few minutes (or as long as needed), scrub clean, flush.

i love making a big batch of these 2 and storing for easy & toxin-free deep cleaning!

bonus tip i’ve been loving lately:
10-15 drops of lemon essential oil to each load of laundry for extraaaaa clean & freshness! my favorite!

keto taco salad bowls

taco salad bowls with chopped romaine, organic pasture raised grass finished ground beef, turmeric cauliflower rice, local heirloom tomatoes, cilantro, almond milk ricotta (see previous post). dressed with fresh lime juice & served with some nacho siete chips & avocado of courseeeeee. 

cucumber melon-fig salad with mint and cardamom

a favorite we enjoyed with all the late summer produce!
the perfect end of summer cucumber melon-fig salad using all local produce:

2 cucumber, sliced
1 small melon, cubed
5-6 fresh figs, sliced
fresh mint leaves
fresh cilantro leaves
1/3 c sprouted pumpkin seeds
1/2 t cardamom
1/4 t smoked paprika
sea salt + black pepper to taste

-toss all ingredients together. drizzle with freshly squeezed lemon juice + organic evoo to taste & enjoy chilled. i added a sprinkle of spirulina crunchies + a few dollops of almond milk ricotta as well. 

butternut biscuits

thick & buttery!

grain free. dairy free. easy to make!

sliced in half & turned into a toasty breakfast sandwich today with mustard, homegrown sprouts, crispy organic pasture raised egg, + fermented veg.

to make the biscuits:

1 c + 2 T almond flour

2 T arrowroot powder

1/2 t sea salt

1/2 t baking soda

pinch of cardamom

1 egg

1/2 c butternut squash purée (or any squash or sweet potato!)

2 T ghee

-preheat oven to 350F.

-blend everything in a high speed blender until smooth. scoop out onto a piece of parchment paper & add almond flour until you can roll it out without it being too sticky.

-roll about 1.5” thick and use a mason jar ring to cut out biscuits. place on a parchment lined baking sheet & bake 15-20 minutes until golden on top. cool & eat!

favorite ways to enjoy:

slice in half as shown, & use as sandwich bread, burger bun, breakfast egg sandwich, toasted with a little ghee + fresh figs + raw honey!! or topped with fresh berries!

salted chocolate-matcha afternoon pick-me-up

cacao+matcha=buds!!

1 t organic matcha powder
1 t lions mane mushroom
2 t raw organic cacao powder or 1 T raw organic cacao paste (or both if you like it thick!)
1 T raw organic coconut butter
1 c hot water
1/2 t organic mesquite powder
pinch of sea salt
stevia or raw honey to taste

-blend until smooth and frothy. sip for brain power.

brazil nut BROWNIES

go EAT A BROWNIE.

good (for you) enough to eat for breakfast!
+ keto friendly.

5 ingredients:
2.5 c raw organic nut butter (i made my own with brazil nuts+coconut butter)
1/2 c organic cacao powder
1/2 c organic almond flour
4 organic pasture raised eggs
few drops of stevia to taste
bonus: 2 packets of four sigmatic reishi mushroom + i stirred in some chopped brazil nuts. could even add chopped cacao paste chunks!

-preheat oven to 350F.
-line a glass 9x13 pan with parchment.
-mix wet ingredients together well, then stir in dry.
-spread evenly into pan and bake for 25-30 min until top is crispy and toothpick comes out clean.
-cool, slice, eat with fresh berries + coconut whip or a chilled glass of homemade nut milk.
-store at room temp, or refrigerate to firm up. also a delicious frozen treat!