HOMEMADE SKINCARE

had a lil bit of a self care sunday so i thought i’d share some simple things i’m loving!

2 of my favorite things right now that are incredibly easy to make yourself—

first:

dev & i call this “botox in a bottle”. i’ve never had botox, but i imagine this is better! i can tell the second dev puts it on because his skin is GLOWING and smooth!

•pu’er green tea packet + water. that’s it. mix it up and spray on your (clean) face a couple times a day to tighten, brighten, tame inflammation, balance your skin’s delicate microbiome, and protect against sun damage.

it’s refreshing, polyphenol-rich, and probiotic!

second:

a scrub/mask to cleanse, heal, hydrate, protect, purify, brighten, and nourish—

•1/2 t organic pure castor oil + 1/2 t organic matcha powder + 1/2 t sea salt

•stir & massage into your face, neck, body (don't forget the eyebrows! it will help them grow!). let it sit as long as possible to allow your skin to absorb the nutrients, then wipe off.

**remember, the quality of your ingredients matters. organic castor oil only bottled in dark glass, & my favorite place to buy the pu’er & matcha: pique tea.

PUMPKIN PIE NO-BAKE COOKIES

(just ate these with a side of chocolate coconut yogurt + organic blueberries for dinner and i’m reaaaally happy about it.)

finally cool(er) in arizona and we are here for it!
these were so easy and delicious. i love keeping things like this in the fridge that taste like a treat but ground and nourish my body + are easy on digestion. they are also so satisfying, and brain fuel at is best!

mix:
2/3 c raw macadamia nut butter
1/4 c melted organic coconut oil or vanilla bean ghee
1/3 c organic pumpkin purée
vanilla stevia to taste (you’ll want the batter to taste a bit sweeter than you’d like the cookies to taste)

in a separate bowl mix:
1/2 c organic coconut flour (sub 1/2 of this for vanilla collagen powder to give these a protein upgrade)
1/2 t cinnamon
1/4 t cloves
1/4 t ginger
1/4 t nutmeg
1/4 t vanilla bean powder

-combine the two mixtures well and if needed, add a little coconut flour at a time until you get a malleable dough that isn’t too sticky.
-roll into balls (helps to have slightly wet hands) and press down a bit on a parchment lined tray. option to top with pumpkin seeds, chocolate chips, or cacao nibs. chill a few hours until firm and enjoy with your favorite cup of nut milk or homemade hot coco.
-oh, and you can go ahead and double the recipe to freeze some for later (:

did you know...
ginger, cinnamon & nutmeg are carminative spices, meaning they help reduce bloating and stimulate digestive strength. a much needed aid this time of year when a lot of foods around us cause digestive upset!
swap your regular pumpkin cookies for these from time to time & enjoy the best of health this winter.

flax milk

been loving this flax milk for all things lately. especially with granola and in my morning “latte” to make it extra creamy. it also packs some healthy fiber and fats making it ideal morning fuel!

it’s so simple and fast to make. + you can easily adjust the flavor to your liking!

to make:

add 1/3 c ground organic flaxseed (or 1/4 c whole flax) to a blender with 3 c filtered water & a pinch of sea salt. blend on high for 15-20 seconds (no more).

set in fridge for 10 minutes and your milk will separate into 3 layers. after 10 minutes, scoop off the top layer and either throw away or use in baked goods/granola (a perfect egg replacement!). add spices/sweetener as desired and blend another 30 seconds. i love to add vanilla bean powder, organic stevia or a few dates, and cinnamon + nutmeg!

-store in fridge 2-5 days and shake before using.

*note: as you’ll see in the second picture, more flax fibers will settle at the bottom as it sits. i like to keep these in because 1: i like the extra fiber & 2: i’m too lazy to strain it! but you can take an extra step and strain through a nut milk bag if desired.

this milk is seriously soooo creamy and delicious. i can’t believe i’m just discovering it!

FIRE CIDER

a little something to save you this winter.

this powerful brew is a simple & effective way to stay healthy during these critical months!

a few spoonfuls a day will clear the sinuses, boost digestion, balance the overactive sweet tooth we tend to get in the cold months, and can help kick cravings for caffeine as well! it’s antibacterial, immune boosting, and energizing—just what we need right now!

to make, add the following ingredients in desired portions to a mason jar (try to source everything organic):

chopped ginger root

chopped turmeric root

chopped horseradish root

crushed garlic cloves

chopped onion

organic orange peel (i used dried)

black peppercorns

raw local honey (to taste)

-place a fermenting weight on top and fill jar with raw apple cider vinegar until everything is submerged. seal with a lid and set in a cool, dark place for 4 weeks, then strain.

-you can add more raw honey at the end to make it as palatable as you need. i like to store mine in the fridge once i strain it & take 1 T in the mornings with food. i also frequently use it as a simple salad dressing mixed with a little evooo! 

low carb + sugar free carrot cake

1/2 carrot cake, 1/2 cheesecake!

had a random craving for carrot cake the other day and this made all my dreams come true. dev’s too. he’s been digging in with me!

the right kind of fats in the fall are essential.

one of the best fats to nourish your body in autumn is ghee. although ghee is made from butter, it is lactose free which makes it easier on digestion for those sensitive to dairy, and very beneficial to health. plus it has a high smoke point, making it great for cooking and baking!

personally, i love the taste much more than butter. & vanilla bean ghee makes desserts so delicious!

for the base, in a large bowl add:

3/4 c coconut flour

2 c runny nut butter sweetened with organic stevia to desired sweetness (i did a mixture of tahini & macadamia nut butter)

1/2 c shredded organic carrots

1/4 c melted vanilla bean ghee

1/2 t nutmeg

1 t cinnamon

1/4 t sea salt

1/4 c vanilla grass fed collagen protein

-mix well, taste for sweetness & add more if needed, along with a bit of water to form a thick dough-like consistency.

-line an 8x8 glass dish, or a 9” springform pan with parchment and press mixture evenly into the bottom. place in fridge.

for the vegan cheesecake layer, add to a blender:

4 c raw organic cashews, soaked for 8 hours and drained

1/4 c coconut oil

1/2 c lemon juice

1/3 c filtered water

1/4 t vanilla bean powder

pinch of sea salt

organic vanilla bean stevia to taste

-blend until extra smooth & creamy. taste & adjust sweetness as needed.

-pour evenly over cake and refrigerate or freeze until firm before slicing. i topped with dried orange peel + bee pollen and a few mulberries before serving.

roasted zucchini-herb hummus

saturday snack bowl loaded with nutrients, fiber, and healthy fats featuring:

roasted zucchini-herb hummus

(bean free)

-in an oven preheated to 400°F, roast 3 medium sliced zucchini tossed with avocado oil & s + p for 35 minutes. cool for 15 minutes, then add to a blender or food processor with:

2 t evooo

1/4 c raw organic tahini

2 t cumin

s + p to taste

2 cloves garlic

1 T acv

2-3 c packed herbs (i used basil, parsley, & cilantro)

-pulse to desired consistency. enjoy with crackers, on a sandwich, or with veggies! we also made chicken wraps with this hummus & sprouts in a coconut flour tortilla & it was delicious!

tip: you can water it down a bit + add more vinegar and use it as a yummy, creamy salad dressing!

ENCHILADAS

low carb + dairy, bean, sugar, and grain free using a few of my favorite products. so clean and easy on the digestive system!

dev ate them before i tried them & shocked me when he told me they were the best enchiladas he’s ever had.

how to:

-preheat the oven to 350°F and coat a 9x13 casserole dish with avocado oil.

-cook & shred 1lb organic pasture raised chicken breasts (easiest way: place chicken breasts in a baking dish and add any seasonings you’d like. add a little bit of water + splash of acv to the bottom of the pan and cover with foil or an oven-safe lid. bake at 375ºF for 30-40 minutes, until the chicken is cooked through. remove from the oven and shred in juices. strain out most of the juices, leaving a bit with the chicken.)

-in a large skillet, heat 1 T avocado oil and add in 1 chopped onion, 1 medium shredded zucchini, 2 large shredded carrots, a handful of chopped cilantro + sea salt, black pepper, chili powder, and cumin to taste. sauté 8-10 minutes. add the shredded chicken & remaining juices to the skillet and mix well. remove from heat & cool.

-in a large bowl, combine 1 container of siete cashew nacho cheese & 1 c plain sheep yogurt (or plain yogurt of choice-coconut yogurt works well too!). mix well, then combine with chicken and veggies.

-using your tortillas of choice, add 1/2 heaping cup of the mixture to the center of the tortilla, roll it up and place seam-down in casserole dish. repeat until pan is full and pour one container of siete green or red enchilada sauce evenly over the top. cover and bake for 30 minutes, then uncover and broil for 5 minutes (sprinkle with cheese if that’s your thing!)

-dish them up topped with more yogurt, fresh cilantro, & avocado.