Gluten-Free Espresso Crunch Cookies
Gluten-Free Espresso Crunch Cookies
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Gluten-Free Espresso Crunch Cookies
Gluten-Free Espresso Crunch Cookies
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Ingredients
Dry Ingredients
Wet Ingredients
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Servings:
Instructions
  1. Whisk dry ingredients and set aside. Melt chocolate and add espresso. Mix well. Add melted butter and vanilla. Mix well. Add agave syrup and stir until blended well. Add egg and mix well. Combine wet ingredients with dry ingredients until blended well. Fold in chocolate chips and cocoa nibs. Drop tablespoons of cookie dough on greased cookie sheet and top with smoked sea salt. For baked cookies, bake at 350 degrees for 10 minutes. Makes about a dozen cookies.
Recipe Notes

Recipe Courtesy of Carla Cohen

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DIY Heart-Shaped Bath Bombs
DIY Heart-Shaped Bath Bombs
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DIY Heart-Shaped Bath Bombs
DIY Heart-Shaped Bath Bombs
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Ingredients
Servings:
Instructions
  1. Combine dry ingredients in a bowl. Whisk to remove any clumps. In a separate glass bowl, mix the wet ingredients (make sure coconut oil is melted). Slowly pour the liquid mixture into the dry, whisking as you go. If mixture begins to foam, you may be adding the liquid too quickly. Once combined, take a small amount in your hand and squeeze together. It should stick together fairly well. If still too powdery, add a tiny bit of water until it holds together. Fill mold with mixture. Allow 10-12 minutes to dry. Remove from mold and allow at least 8 hours to dry. Once dry, wrap in plastic wrap or store in a dry place until ready to use.
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DIY Yoga Mat Cleaner
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DIY Yoga Mat Cleaner
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Instructions
  1. Combine all of your ingredients into a spray bottle. Shake well until all ingredients are combined. For use, spray onto mat and wipe down with a clean rag or towel. *Never use plastic when using essential oils, as some constituents in the oils can cause the plastic to break down.
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Power Protein Pancakes
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Power Protein Pancakes
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Instructions
  1. Beat eggs, then add almond butter, bananas, honey, and cinnamon and blend. Add melted butter and vanilla and mix well. Mix in flour and flaxseed. Heat skillet to medium heat and add coconut oil. Pour 2-3 tablespoons of batter for each pancake. Cook 2-3 minutes on each side (or until golden brown). Top with cranberries, butter, and raw honey or maple syrup. Makes 8-10 pancakes.
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Gluten-Free Cranberry Chocolate Scones
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Gluten-Free Cranberry Chocolate Scones
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Ingredients
Servings:
Instructions
  1. Combine flour, arrowroot, salt, and baking powder, and set aside. In a small bowl, combine maple syrup, vanilla, coconut oil, and egg and whisk until blended. Add wet to dry ingredients, and mix until combined. Fold in cranberries, chocolate chips, zest, cacao nibs, and pecans. Form dough into a ball, and place on a piece of parchment paper. Slightly flatten and place on a baking sheet. Cut into 8 wedges. Bake at 350 degrees for 20 minutes.
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Lavender Rose Bath Soak
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Lavender Rose Bath Soak
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Instructions
  1. Place Epsom salts in a bowl. Add oils and mix until the oils are well distributed throughout the salts. Stir in your lavender flowers and rose petals, and mix until combined. Store in a glass jar. For a luxurious bath, add 2-3 tablespoons of the mixture to your tub.
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Harvest Room Spray
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Harvest Room Spray
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Instructions
  1. Pour the distilled water into the spray bottle. Add the witch hazel. The witch hazel helps keep oils emulsified in the water. Then, add the essential oils to bottle. Spray around the room, and enjoy!
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Harvest Salad With Hazelnut Vinaigrette
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Harvest Salad With Hazelnut Vinaigrette
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Ingredients
Dressing Ingredients
Salad Ingredients
Servings:
Instructions
  1. Toast hazelnuts at 350˚ for 7 minutes. Remove skins with a paper towel. Peel and cube squash and place on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast at 400˚ for 30 minutes or until tender. Place farro in a pot with 3 cups of water. Bring to a boil, cover, and simmer for 25 minutes. Drain and set aside to cool. After squash and farro have cooled, add to a large bowl with remaining salad ingredients. Place all dressing ingredients in a blender, and blend until combined. Toss with salad.
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Pear and Kale Salad
Spiralized Pear & Kale Salad
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Pear and Kale Salad
Spiralized Pear & Kale Salad
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Instructions
  1. Place grapes on a roasting pan and drizzle with olive oil and sprinkle with rosemary. Bake at 450°F until grapes are soft (about 15 minutes). Set aside. Chiffonade kale and place in a large bowl. Add remaining ingredients and toss with vinaigrette.
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DIY Body Butter
Handmade Body Butter Lotion
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DIY Body Butter
Handmade Body Butter Lotion
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Ingredients
Servings:
Instructions
  1. Put shea butter, coconut oil, and jojoba oil in a glass bowl, then place that bowl over a sauce pan that is filled with water on medium heat. Mix oils together. Once mixed, put in refrigerator for an hour, or until solid. With a regular mixer or hand mixer, beat the oils until they are whipped and fluffy. Add essential oils and mix in. Fill container with body butter and store at room temperature.
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