Gluten-Free Cranberry Chocolate Scones
Print Recipe
Gluten-Free Cranberry Chocolate Scones
Print Recipe
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.
Share this Recipe
Lavender Rose Bath Soak
Print Recipe
Lavender Rose Bath Soak
Print Recipe
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.
Share this Recipe
Harvest Room Spray
Print Recipe
Harvest Room Spray
Print Recipe
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!
Share this Recipe
Harvest Salad With Hazelnut Vinaigrette
Print Recipe
Harvest Salad With Hazelnut Vinaigrette
Print Recipe
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.
Share this Recipe
Pear and Kale Salad
Spiralized Pear & Kale Salad
Print Recipe
Pear and Kale Salad
Spiralized Pear & Kale Salad
Print Recipe
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.
Share this Recipe
DIY Body Butter
Handmade Body Butter Lotion
Print Recipe
DIY Body Butter
Handmade Body Butter Lotion
Print Recipe
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.
Share this Recipe
Immune-Boosting Bath Salts
Print Recipe
Immune-Boosting Bath Salts
Print Recipe
Ingredients
Servings:
Instructions
  1. Place Epsom salts in a bowl. Add oil and mix until oil is well-distributed throughout the salts. Stir until combined. Store in a glass jar. For a luxurious bath, add 2-3 tablespoons of the mixture to your tub.
Share this Recipe
Immunizer Smoothie
Print Recipe
Immunizer Smoothie
Print Recipe
Ingredients
Servings:
Instructions
  1. Put all ingredients in high speed blender and blend until smooth and creamy.
Share this Recipe
Summer Diffuser
Print Recipe
Summer Diffuser
Print Recipe
Ingredients
Servings:
Recipe Notes

Place essential oils in diffuser according to your diffuser’s instructions.

Share this Recipe
Pizza Bites
Print Recipe
Pizza Bites
Print Recipe
Ingredients
Servings:
Instructions
  1. Remove crescent roll dough and separate triangles. Manipulate triangle into a circle by pressing dough together. Press each dough circle into muffin tin. Place a piece of pepperoni on bottom and top with a little sauce. Top with shredded cheese and finish with one pepperoni on top. Bake at 350 degrees for about 10-15 minutes or until dough is golden in color.
Share this Recipe