Strawberry Oatmeal Bars
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Strawberry Oatmeal Bars
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Ingredients
Crust and Crumble
  • 6 tablespoons butter melted
  • 1 1/2 cups flour
  • 1 1/2 cups regular oats
  • 1/3 cup honey
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 pinch salt
Strawberry Filling
  • 3 cups fresh strawberries sliced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon flour
Servings:
Instructions
  1. Preheat oven to 350 degrees and line an 8x8 pan with parchment paper.
  2. Combine all crust and crumble ingredients in a large bowl, mixing until just combined. Set aside one cup for topping the bars.
  3. Add the remaining mixture to the pan, and press down gently to form an even crust.
  4. In a small bowl, mix the filling ingredients. Spread evenly over the crust.
  5. Sprinkle the remaining crumble mixture over the top of the bars and bake for 50 minutes.
  6. Remove the bars from the pan and let sit for 10 minutes. Cut and serve.
Recipe Notes

Recipe adapted from joyfulhealthyeats.com.

Keep those pesky bugs away from your evening out on the deck with this all-natural, essential oil bug deterrent.

Bugs Be Gone Diffuser Blend
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Bugs Be Gone Diffuser Blend
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Ingredients
  • 2 drops lemongrass
  • 1 drop thyme
  • 1 drop basil
  • 1 drop peppermint
  • 1 drop lavender
Servings:
Instructions
  1. Add specified amounts of essential oils to diffuser, relax, and enjoy your bug-free evening!
Recipe Notes

Recipe adapted from sarahhittus.com.

Summer is here and it’s getting warmer by the day. Keep cool—while staying healthy—with this peach-flavored delight. This smoothie will steal a peach of your heart—and make your taste buds go crazy!

Peaches and Cream Protein Smoothie
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Peaches and Cream Protein Smoothie
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Ingredients
  • 1 cup unsweetened vanilla almond milk
  • 1 1/2 cups frozen peaches
  • 1 scoop vanilla protein powder
  • 1/2 teaspoon ground cinnamon
  • pinch of salt
  • 1 cup ice
Servings:
Instructions
  1. Place all ingredients in a blender and puree until smooth. Add more or less ice for desired consistency. Substitute Greek yogurt for protein powder if desired.

Create your own natural, exfoliating scrub to use for a spa day at home, or give it away as the perfect homemade gift.

Citrus Mint Salt Scrub
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Citrus Mint Salt Scrub
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Ingredients
  • 2 cups coarse sea salt
  • 1/4 cup sweet almond or shea oil
  • 15 drops grapefruit essential oil
  • 10 drops peppermint essential oil
  • Zest of one grapefruit
  • glass jar
Servings:
Instructions
  1. Add all ingredients to a large stainless steel or glass bowl. Mix until well combined. Rub zest between fingertips to release some of the color, giving the scrub a beautiful orange hue. Add the scrub to a jar and enjoy, or give as a gift!
Recipe Notes

Recipe courtesy of Carla Cohen.

This light, healthy, and refreshing side dish will perfectly accompany most any summer lunch or dinner on the patio.

Asparagus and Watermelon Radish
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Asparagus and Watermelon Radish
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Ingredients
  • 1 bunch asparagus shaved
  • 1/3 cup parsley
  • 2 watermelon radishes julienned
  • 1/2 cup Parmesan cheese
  • 2/3 cup sliced almonds
  • golden raisins
  • dressing of choice
  • salt and pepper to taste
Servings:
Instructions
  1. Shave asparagus using a vegetable peeler and place into large bowl. Add parsley, watermelon radishes, Parmesan, almonds, and golden raisins. Toss with dressing and season with salt and pepper to taste.
Recipe Notes

Recipe courtesy of Carla Cohen.

Quick, easy, and delicious! These meatballs are a perfect addition to a dish or served as an appetizer.

Homemade Meatballs
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Homemade Meatballs
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Ingredients
  • 1 1/2 cups breadcrumbs
  • 1 tablespoon oregano
  • 1 teaspoon ground pepper
  • 3 eggs
  • 2 teaspoons fresh garlic minced
  • 1 teaspoon salt
  • 2 teaspoons granulated onion
  • 1/2 cup Parmesan grated
  • 2 pounds ground bison or grass-fed beef
Servings:
Instructions
  1. Preheat oven to 450 degrees. Blend all ingredients together in a large bowl and roll into 1 1/2 inch balls.
  2. Bake meatballs on a baking sheet for 15-20 minutes or until firm and cooked through.
  3. Remove meatballs from the oven and place in a slow cooker with your favorite barbecue sauce or serve with a red sauce and pasta.

Stay clean and fresh this summer with this homemade deodorant made by you, for you.

Deodorant
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Servings
1
Servings
1
Deodorant
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Servings
1
Servings
1
Ingredients
  • 1/3 cup coconut oil
  • 2 tablespoons Shea Butter
  • 2 tablespoons baking soda
  • 3 tablespoons Beeswax grated or pellets
  • 1/3 cup Arrowroot Powder
  • 25-30 drops Veriditas Essential Oils
Servings:
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

*Note: Citrus essential oils are photosensitive and might be best to avoid if you spend a lot of time in the sun with your armpits exposed.

Looking for something sweet and savory? Satisfy your craving with this recipe!

Honey Citrus Chicken
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Honey Citrus Chicken
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Ingredients
  • 1 medium organic pineapple peeled, cored, and coarsely chopped
  • 1 medium organic jalapeño chili seeded and finely chopped
  • 1 teaspoon organic garlic minced
  • 1 cup orange juice
  • 1/2 cup fresh organic lime juice
  • 3 tablespoons soy sauce
  • 2 tablespoons (packed) fresh organic cilantro chopped
  • 2 tablespoons (packed) fresh organic basil chopped
  • 1 tablespoon ground black pepper
  • 1 teaspoon organic orange peel grated
  • 1 teaspoon organic lime peel grated
  • 8 large skinless, boneless organic chicken breast halves
  • 2 tablespoons honey
  • 3 tablespoons organic butter
  • fresh cilantro sprigs
  • fresh basil sprigs
Servings:
Instructions
  1. Puree pineapple, jalapeño, and garlic in a blender until almost smooth. Pour pineapple puree into 13x9x2 inch glass dish. Add orange juice, lime juice, soy sauce, cilantro, basil, black pepper, orange peel, and lime peel to puree. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate for at least 4 hours, turning frequently.
  2. Remove chicken from marinade. Using a rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into medium saucepan. Transfer 1/3 cup marinade to small bowl; whisk in honey. Boil remaining marinade until reduced to 1 1/2 cups sauce, about 15 minutes. Whisk in butter. Season sauce to taste with salt and pepper.
  3. Heat the grill to medium-high and brush with oil. Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes.
  4. Transfer the chicken to a platter. Garnish with cilantro and basil sprigs. Serve, passing sauce separately.

Stay healthy this spring with this homemade elderberry syrup great for the whole family.

Elderberry Syrup
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Elderberry Syrup
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Ingredients
  • 1/2 cup dried organic elderberries
  • 3 cups mineral spring water
  • 1 stick/teaspoon cinnamon/cinnamon powder
  • 1 teaspoon organic turmeric
  • 5 whole cloves
  • 1 teaspoon dried organic ginger
  • 1/2 cup lemon juice
  • 5 tablespoons honey or maple syrup
  • 1 tablespoon raw apple cider vinegar
  • 1 teaspoon Arrowroot Powder (optional to thicken syrup)
Servings:
Instructions
  1. Combine all ingredients in a saucepan and simmer on low with a lid for 50 minutes.
  2. If you want to thicken the syrup, add 1 teaspoon of arrowroot powder at the end of cooking and simmer for an additional five minutes, stirring the mixture continuously.
  3. Remove from heat and cool for 20 minutes.
  4. Once the mixture has cooled down, pour the syrup in a glass container and filter the berries using a mesh.
  5. Crush the berries with a spoon to extract all the liquid from the elderberries.
  6. Ensure the syrup is cold before closing the lid. Store in the refrigerator for up to one month.
Recipe Notes

Source: Organicbeautyrecipes.com

This healthy dish is bursting with flavor—perfect to wow your family or dinner guests.

Cilantro Lime Chicken
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Cilantro Lime Chicken
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Ingredients
  • 4 tablespoons extra-virgin olive oil divided
  • 2 ct limes, juiced
  • 1/4 cup freshly chopped cilantro
  • 2 cloves garlic minced
  • 1/2 teaspoon cumin
  • 1 pinch crushed red pepper flakes
  • 4 ct bone-in, skin-on chicken thighs
  • kosher salt
  • freshly ground black pepper
  • cooked white rice for serving
Servings:
Instructions
  1. Whisk together two tablespoons of the oil, lime juice, cilantro, garlic, cumin, and red pepper flakes. Add chicken, tossing until coated. Marinate in the fridge for 30 minutes to two hours.
  2. When ready to cook, preheat oven to 425 degrees. In a large, ovenproof skillet, heat remaining two tablespoons of oil on medium-high. Season chicken with salt and pepper to taste, then add to skillet, skin-side down, pouring remaining marinade over top. Sear until skin is golden and crispy, about six minutes. Flip and cook for two additional minutes.
  3. Transfer skillet to oven and bake until chicken is cooked through, about 10-12 minutes. Serve over rice, drizzled with pan drippings.