Freezer Breakfast Sandwiches
Freezer Breakfast Sandwiches
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Servings
12 sandwiches
Servings
12 sandwiches
Freezer Breakfast Sandwiches
Freezer Breakfast Sandwiches
Print Recipe
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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Vitamin Sea Essential Oil Diffuser Blend
Vitamin Sea Essential Oil Diffuser Blend
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Vitamin Sea Essential Oil Diffuser Blend
Vitamin Sea Essential Oil Diffuser Blend
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Ingredients
  • 3 drops lime essential oil
  • 5 drops sandalwood essential oil
  • 2 drops lemon myrtle essential oil
  • 2 drops orange essential oil
Servings:
Instructions
  1. Combine ingredients in your diffuser and picture yourself seaside, relaxing on the beach.
Recipe Notes

Source: youngliving.com

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Strawberry Avocado
Chunky Strawberry Guacamole
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Strawberry Avocado
Chunky Strawberry Guacamole
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Ingredients
  • 2 ripe medium-large avocadoes (or 3 small avocados), halved, pitted, scooped
  • 2 tbsp fresh squeezed lemon juice
  • 3 tbsp fresh cilantro loosely packed, chopped
  • 4 oz ripe strawberries diced, plus a little extra for garnish
  • 1 coffee spoon smoked paprika (or red chili flakes if you like it with a spicy kick)
  • salt and freshly cracked pepper to taste
Servings:
Instructions
  1. In a bowl, mash avocados with a potato masher or a fork until coarsely mashed.
  2. Add lemon juice, chopped cilantro, and strawberries. Mix until incorporated. Season to taste with paprika, salt, and black pepper.
  3. Sprinkle with additional chopped strawberries for garnish and serve immediately with tortilla chips.
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DIY Bug Spray
Natural Homemade Bug Spray
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DIY Bug Spray
Natural Homemade Bug Spray
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Ingredients
  • 30 drops geranium essential oil
  • 30 drops citronella essential oil
  • 20 drops lemon eucalyptus essential oil
  • 20 drops lavender essential oil
  • 10 drops rosemary essential oil
  • 1 tbsp rubbing alcohol
  • 1/2 cup natural witch hazel
  • 1/2 cup water (or vinegar)
  • 1 tbsp vegetable glycerin (optional)
Servings:
Instructions
  1. Place essential oils in a glass spray bottle. Add rubbing alcohol and shake well to combine. Pour in witch hazel and shake to combine. Add ½ tablespoon vegetable glycerin if using. This is not necessary but helps everything stay combined. Add water and shake again. Shake before each use as the oils and water will naturally separate over time.
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All-Natural Deodorant
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All-Natural Deodorant
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Ingredients
  • 1/3 cup coconut oil
  • 3 tablespoons beeswax, grated or pellets
  • 2 tablespoons Shea Butter
  • 1/3 cup Arrowroot Powder
  • 2 tablespoons baking soda
  • 25-30 drops essential oil blend (see ideas below)
Servings:
Instructions
  1. Add coconut oil, beeswax, and shea butter to a small saucepan over low heat. Stir continuously until melted. Once completely melted, remove from heat and whisk in arrowroot powder and baking soda. Add essential oil blend. Mix thoroughly but quickly as mixture starts to thicken. Pour into two empty deodorant containers and let sit until completely set (a couple of hours). Place lid on and use as you would any other deodorant.
Recipe Notes

Essential Oil Blend Ideas

  • Vetiver, Black Pepper, and Bergamot
  • Patchouli, Clary Sage, and Cedarwood
  • Sandalwood, Cypress, Sage, and Lavender
  • Lime, Lavender, Peppermint, and Lemon

Citrus essential oils are photosensitive and might be better avoided if you spend a lot of time in the sun with your armpits exposed.

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Lemon and Mint Vanilla Berry Salad
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Lemon and Mint Vanilla Berry Salad
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Ingredients
  • 1 pound fresh strawberries
  • 6 ounces fresh blueberries
  • 1/2 vanilla bean pod
  • 3 sprigs fresh mint, chiffonade
  • 1 tablespoon sugar
  • 1 zest of 1 lemon
Servings:
Instructions
  1. Wash berries and put in a medium-sized bowl. Set aside. Cut vanilla bean in half and scrape out seeds and put into the bowl with fruit. To chiffonade the mint, stack leaves, rolling them tightly, then slice the leaves perpendicular to the roll. Add mint, lemon zest, and sugar to bowl. Stir until fruit is well coated with sugar. Let sit for approximately 15 minutes and serve. Can be served plain or over ice cream, Greek yogurt, etc.
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Kale Strawberry Salad
Kale Strawberry Salad and Lemon Basil Vinaigrette
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Say hello to bright, spring-like flavors with this kale and strawberry salad. It’s the perfect blend of color and texture paired with a simple lemon basil vinaigrette.
Kale Strawberry Salad
Kale Strawberry Salad and Lemon Basil Vinaigrette
Print Recipe
Say hello to bright, spring-like flavors with this kale and strawberry salad. It’s the perfect blend of color and texture paired with a simple lemon basil vinaigrette.
Ingredients
Dressing
  • 1/2 cup olive oil
  • 3 tbsp white wine vinegar
  • 1 clove of garlic
  • 1 tsp honey
  • 1 tbsp fresh basil, chopped
  • 1 tsp lemon zest
  • salt and pepper to taste
Salad
  • 6 cups Green curly kale, chiffonade
  • 1/2-1 cup strawberries, sliced
  • 1/3 cup dried cranberries
  • 2 tbsp fresh basil, chiffonade
  • 1/4 cup toasted pecans
  • 1/4 cup fresh Parmesan cheese, shaved
Servings:
Instructions
  1. Add all dressing ingredients—except the olive oil—to a high-speed blender until well combined. Slowly drizzle the olive oil into the blender and continue blending on low until emulsified. In a large bowl, toss together the kale, strawberries, cranberries, chiffonade basil, and pecans. Add dressing and toss until salad is well-coated. Top with shaved Parmesan and cracked pepper, if desired.
Recipe Notes

Recipe: Carla Cohen

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DIY Avocado Face Mask
Avocado Face Mask
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Avocados gone bad? Don’t toss them! Try this easy DIY face mask that will leave your skin glowing—avocados are jam-packed with proteins and natural oils, while Greek yogurt acts as a gentle exfoliant.
DIY Avocado Face Mask
Avocado Face Mask
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Avocados gone bad? Don’t toss them! Try this easy DIY face mask that will leave your skin glowing—avocados are jam-packed with proteins and natural oils, while Greek yogurt acts as a gentle exfoliant.
Ingredients
  • 1/4 avocado
  • 1 tbsp organic Greek yogurt
  • 1/2 tsp matcha green tea powder
  • 1 tbsp organic coconut oil
Servings:
Instructions
  1. Mix ingredients together in a bowl. Apply immediately to clean, dry skin—avoid the eye area. Leave on for 5-10 minutes. Rinse face with warm water and pat dry.
Recipe Notes

Source: youbeauty.com

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Sparkling Clean Essential Oil Diffuser Blend
Sparkling Clean Essential Oil Diffuser Blend
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Sparkling Clean Essential Oil Diffuser Blend
Sparkling Clean Essential Oil Diffuser Blend
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Ingredients
  • 2 drops lemon essential oil
  • 2 drops lime essential oil
  • 1 drop lavender essential oil
  • 1 drop rosemary essential oil
Servings:
Instructions
  1. Combine ingredients in your diffuser and use according to manufacturer's instructions.
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Greek Salad
Greek Pasta
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Greek Salad
Greek Pasta
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Ingredients
  • 2 tbsp olive oil
  • 1 clove garlic minced
  • 1 cup onion diced
  • 9 oz chicken sausage links sliced into rounds
  • 1 8 oz can tomato sauce
  • 6 cups whole-wheat rotini pasta cooked
  • 1/4 cup pitted Kalamata olives chopped
  • 4 cups baby spinach
  • 1/2 cup feta cheese finely crumbled
  • 1/4 cup fresh basil chopped (optional)
Servings:
Instructions
  1. Heat oil in a large skillet over medium-high heat. Add garlic, onion, and sausage; cook and stir often until onion starts to brown, approximately 4 to 6 minutes. Add tomato sauce, pasta, olives, and spinach. Cook and stir often until bubbling and the spinach is wilted, approximately 3 to 5 minutes. Add 1 to 2 tablespoons water to keep the pasta from sticking. Stir in feta cheese and fresh basil. Serve.
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