Do you need a little push to get moving these days? Mix up the below essential oils and add to your diffuser before you head out for your next workout—It may be just the boost of energy you need!

Workout Grind Diffuser Blend
Workout Grind Diffuser Blend
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Workout Grind Diffuser Blend
Workout Grind Diffuser Blend
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Ingredients
  • 2 drops organic grapefruit essential oil
  • 2 drops organic orange essential oil
  • 2 drops organic peppermint essential oil
Servings:
Recipe Notes

Recipe: Carla Cohen

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5 Ingredient Granola Bars
5 Ingredient Granola Bars
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5 Ingredient Granola Bars
5 Ingredient Granola Bars
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Ingredients
  • 1 heaping cup packed dates (pitted, Deglet Nour, or medjool)
  • 1 ½ cups rolled oats
  • 1 cup roasted, unsalted almonds, loosely chopped
  • ¼ cup maple syrup, agave nectar, or honey
  • ¼ cup cup creamy, salted natural peanut butter or almond butter
  • *Optional: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
Servings:
Instructions
  1. Process dates in food processor for about 1 minute until a dough-like consistency is formed. In a large mixing bowl, combine processed dates, oats, and almonds and set aside. Warm maple syrup, agave nectar, or honey with peanut or almond butter in small saucepan over low heat. Stir into oat mixture, breaking up dates to disperse throughout. Mix in optional ingredients, if desired. Once thoroughly mixed, transfer to 8 x 8 in. baking dish lined with plastic wrap or parchment paper. Press down firmly until uniformly flattened. Cover with parchment or plastic wrap and place in fridge or freezer for 15-20 minutes. Remove bars from pan and store in airtight container for up to a few days.
  2. Optional: toast your oats—and almonds, if raw—at 350 degrees for 10-15 minutes or until slightly golden brown.
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Gluten-Free Cranberry Chocolate Scones
Gluten-Free Cranberry Chocolate Scones
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The perfect blend of berries and chocolate make this scone recipe the perfect accompanyment to your morning coffee or tea.
Servings
8
Servings
8
Gluten-Free Cranberry Chocolate Scones
Gluten-Free Cranberry Chocolate Scones
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The perfect blend of berries and chocolate make this scone recipe the perfect accompanyment to your morning coffee or tea.
Servings
8
Servings
8
Ingredients
  • 2 cups blanched almond flour
  • 1/4 cup + 2 tablespoons arrowroot
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1/4 cup melted coconut oil
  • 1 egg
  • 1/2 cup dried cranberries
  • 1 1/2 tablespoons cacao nibs
  • 1/4 cup mini chocolate chips
  • 1/4 cup pecans
  • Zest of 1 orange
Servings:
Instructions
  1. Combine flour, arrowroot, salt, and baking powder and set aside.
  2. In a small bowl, combine syrup, vanilla, coconut oil, and egg and whisk until blended.
  3. Add wet ingredients to dry ingredients and mix until combined.
  4. Fold in cranberries, cacao nibs, chocolate chips, pecans, and orange zest.
  5. Form dough into a ball and place on a piece of parchment paper.
  6. Slightly flatten and place on a baking sheet.
  7. Cut into eight wedges. Bake at 350˚F for 20 minutes.
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Lavender Rose Bath Soak
Lavender Rose Bath Soak
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For a luxurious bath and to relieve sore, tied muscles, add a few tablespoons of this healing mixture to the tub.
Servings
1 Jar
Servings
1 Jar
Lavender Rose Bath Soak
Lavender Rose Bath Soak
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For a luxurious bath and to relieve sore, tied muscles, add a few tablespoons of this healing mixture to the tub.
Servings
1 Jar
Servings
1 Jar
Ingredients
  • 2 cups Epsom salts
  • 15 drops lavender essential oil
  • 10 drops rose essential oil
  • 3 drops orange essential oil
  • handful of dried rose petals and lavender flowers
Servings: Jar
Instructions
  1. Place Epsom salt in a bowl. Add oils and mix until oils are well-distributed throughout the salts.
  2. Stir in rose petals and lavender flowers and mix until combined.
  3. Store in a glass jar.
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Autumn Diffuser Blends
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Mix together these seasonal diffuser blends to be instantly transported to the cozy comfort of fall.
Autumn Diffuser Blends
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Mix together these seasonal diffuser blends to be instantly transported to the cozy comfort of fall.
Ingredients
Pumpkin Pie
  • 5 drops cinnamon essential oil
  • 1 drop clove essential oil
  • 1 drop nutmeg essential oil
Deep In the Woods
  • 4 drops cypress essential oil
  • 2 drops sandalwood essential oil
  • 2 drops white fir essential oil
Servings:
Instructions
  1. Place essential oils from one of the above recipes in diffuser according to your diffuser’s instructions. Enjoy!
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Pumpkin Cream Cheese DIP
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Pumpkin Cream Cheese DIP
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Ingredients
  • 1/2 cup pumpkin
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese
  • 2 teaspoons pumpkin pie spice
Servings:
Instructions
  1. Place all ingredients in a food processor and blend until creamy.
  2. Serve with apple slices and/or gingersnaps.
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Homemade Minestrone SOUP
Homemade Minestrone Soup
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Homemade Minestrone SOUP
Homemade Minestrone Soup
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Ingredients
  • 1 can cannellini beans
  • 2 stalks celery, sliced
  • 1/2 onion, chopped
  • 3 cloves minced garlic
  • 1 carrot, chopped
  • 1 zucchini, chopped
  • 2 tablespoon olive oil
  • 32 ounces chicken broth
  • 1 can diced tomatoes
  • 2 teaspoons pesto
  • 1 teaspoon Greek seasoning
  • 1/2 teaspoon salt
  • pepper to taste
  • Parmesan cheese (if desired)
Servings:
Instructions
  1. Drain and rinse cannellini beans and set aside.
  2. Sauté celery, onions, garlic, carrot, and zucchini in olive oil for about 10 minutes.
  3. Stir in broth and tomatoes, and bring to a boil. Reduce heat and simmer partially covered for about 20 minutes.
  4. Add beans, pesto, Greek seasoning, salt, and pepper. Simmer for about 5-10 minutes.
  5. Ladle soup into bowls, and garnish with grated Parmesan cheese.
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Fall Pumpkin Spice Sugar Scrub
Fall Pumpkin Spice Sugar Scrub
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Cinnamon spice sure makes this DIY sugar scrub nice! Whip up this fall favorite for an indulgent treat that will leave your skin silky smooth.
Fall Pumpkin Spice Sugar Scrub
Fall Pumpkin Spice Sugar Scrub
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Cinnamon spice sure makes this DIY sugar scrub nice! Whip up this fall favorite for an indulgent treat that will leave your skin silky smooth.
Ingredients
  • 2 cups brown sugar
  • 1/2 cup white sugar
  • 1 drop cinnamon essential oil
  • 1 tsp pumpkin pie spice
  • 1/2 tsp nutmeg
  • 1/3 cup almond oil or coconut oil
Servings:
Instructions
  1. In a medium mixing bowl, combine the sugars, essential oil, and spices. Slowly pour in the oil and stir until well-blended. Store in an airtight container in the refrigerator for up to eight weeks.
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Immunity Boosting Smoothie
Immunity-boosting Smoothie
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Immunity Boosting Smoothie
Immunity-boosting Smoothie
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Ingredients
  • 4 clementines peeled
  • 1 ripe banana sliced
  • 1 carrot peeled and shaved
  • 1 piece fresh ginger peeled and minced
  • 1/2 cup plain yogurt
  • 1 tbsp honey
  • 1 1/2 cups ice
  • salt to taste
Servings:
Instructions
  1. In a blender, combine the clementines, banana, carrot, ginger, yogurt, honey, salt, and ice.
  2. Blend until smooth.
  3. Serve in your favorite glass, and enjoy!
Recipe Notes

Source: tasty.co

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Freezer Breakfast Sandwiches
Freezer Breakfast Sandwiches
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Servings
12 sandwiches
Servings
12 sandwiches
Freezer Breakfast Sandwiches
Freezer Breakfast Sandwiches
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Servings
12 sandwiches
Servings
12 sandwiches
Ingredients
  • 12 eggs
  • 2 tablespoons milk
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 English muffins
  • 12 slices cooked bacon, sausage patties, ham, or Canadian bacon
  • 12 slices cheddar cheese
Servings: sandwiches
Instructions
Directions
  1. Preheat oven to 325˚F. Generously grease a 9x13-inch baking pan. Whisk the eggs, milk, salt, and pepper. Pour the egg mixture into the greased pan and bake for 18-22 minutes, or just until the center is set. Don’t overcook. Remove from oven and allow to cool before cutting into 12 squares. Top each English muffin half with egg, meat, and cheese. If consuming right away, heat the sandwiches at 350˚F for about 5 minutes or until cheese melts.
To freeze
  1. Wrap each sandwich individually in tinfoil, wax paper, or parchment paper and place them in a freezer-safe container. Freeze for up to one month.
To reheat
  1. Remove paper and wrap sandwich in a paper towel. Microwave for 1 minute on defrost, or 50% power. Flip the sandwich over and microwave for 10-30 seconds on high power, until warmed through. You can also reheat the sandwiches in the oven at 350˚F for about 10-15 minutes.
Recipe Notes

Source: tastesbetterfromscratch.com

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