Cheap, Non-Toxic Hand and Body Soap

Cheap, Non-Toxic Hand and Body Soap

handsoap

 

I have been looking for a way to have cheap AND non-toxic soap in my house for a LONG time.  This idea came to me and I crossed my fingers hoping it would work! Well….it did, and I definitely won’t be buying nasty anti-bacteria soap OR expensive ‘natural soap’ dispensers any longer.

It’s not really homemade soap per SE, but it creates a way that you can use liquid castile soap for hand soaps and actually get suds. Plus, its CHEAP! After you buy the soap dispensers (mine were $2 a piece!), it only costs just over $1 for a whole bottle of soap.  I was looking for pretty clear ones online, and they were all more than I wanted this project to cost, so I opted for Hello Kitty. Under the paper they are simply clear plastic bottles, and if I can talk my 4 year old daughter into it, I may rip off the Hello Kitty cover on some of them!

Cheap, easy and healthy are the three requirements for most things I allow my family to put in or on their bodies. This meets all three :)

 

RECIPE:

1- 32 ounce bottle of liquid castile soap (I use Dr. Bronner’s Almond because it smells amazing!)

Bottle with a suds pump (got mine at the grocery store)

Filtered water (or distilled if you don’t go through soap quickly and want it to last longer)

    • Empty the commercial soap bottle.
    • Use a funnel to fill with the ratio 4:1, water to soap.  My bottle was 8 ounces, so I did  6 ounces of filtered water and 2 ounces of liquid soap.
    •  Use in bathroom, shower, kitchen. I fill 3 bottles at a time!

 

 

handsoap pinterest

Feeding an Adopted Baby Without Commercial Formula

Feeding an Adopted Baby Without Commercial Formula

 

homemade formula3

The quest to offer my children the chance for the best health possible has led me further down the road of natural health than I would have ever imagined.

Well actually, I never imagined being anywhere NEAR the road of natural health.

I am a RN. Not only that, I grew up in a world and culture where mainstream medicine was duly adhered to. No questions asked.

Having children and the subsequent millions of new decisions that lie before you….can really make you examine your understanding of important things.

After a process of grueling discussions, countless hours of reading and careful reconsideration my husband and I decided it was our role to take ownership of our children’s health.  We did. And we haven’t looked back.

We honestly grew into this process in such a natural way, one change after the other, all for the purpose of supporting and strengthening our children’s bodies to function the way they were so beautifully designed.

THEN, a curve-ball came when we adopted our son at 2 weeks old.

camden anthony

 

 

Continue reading what we did to feed our sweet boy

with the best nutrition possible!!

 

 

Our story shared on The Healthy Home Economist………read here.

 

comemrcial formula

 

homemade formula2

 

 

 

 

Be sure to read the rest of our amazing journey to nourish our adopted son with the best nutrition possible!
Read the story HERE, featured on the Healthy Home Economist.

 

Buffalo Chicken Wing Pizza- Cauliflower Crust

Buffalo Chicken Wing Pizza- Cauliflower Crust

buffalo chix wing pizza3

We LOVE to make buffalo chicken wings, and this buffalo chicken wing pizza was a much enjoyed addition to our dinner list!  This grain-free crust is from my “Easiest Cauliflower Pizza EVER” recipe. Franks Red Hot Sauce is one condiments we actually still use, as the ingredient list is short and clean.  Good thing, as Franks Red Hot Sauce brings great flavor! There are two options to make this crust, either with yogurt or with almond flour.  They both turn out great…..with no pre-cooking, squeezing craziness!  Just shred, mix and bake!

 

Crust:

2 eggs

1 large cauliflower-riced/shredded in food processor

1/2 C. plain yogurt (or for dairy-free, omit and do 3 T. almond flour)

1 t. basil, 1/2 t. oregano, 1 t. real salt and pepper

 

  1. Put cauliflower through ‘grating’ attachment on your food processor. Put riced cauliflower into a big bowl.
  2. Beat eggs, throw into bowl with the rest of the ingredients. Mix well.
  3. Preheat oven to 400 degrees.
  4. Cover large cookie sheet with parchment paper and lightly brush it with lard/butter.
  5. Pour mix onto cookie sheet and pat down evenly into corners and throughout sheet.
  6. Bake for approx. 45 minutes until starting to brown, drying and staying together well.

 

Toppings:

1 C. cooked shredded chicken-chopped

1 C. cheddar cheese-shredded

1/2 C. crumbly blue cheese

1/4 C. franks red hot sauce

2 T. bacon fat/butter

1/2 C. diced celery

fresh parsley

 

  1. Melt butter with red hot sauce on stove top.
  2. Once crust is cooked, spread sauce over surface of crust.
  3. Top with chicken and cheese and bake/broil for a couple more minutes until starting to turn golden.
  4. Slice into squares, garnish with chopped celery and fresh parsley.

 

 

buffalo chix wing pizza

No-Bake Coconut Fudgy Bars

No-Bake Coconut Fudgy Bars

coconut fudgy bars

 

Makes 8-10 candy bars, or dozens of chocolate squares 

RECIPE:

3/4 C. canned coconut milk

3/4 C. coconut oil

1/2 . raw cacoa powder (best to use raw here since these aren’t cooked)

1/2 C. coconut manna (or more coconut oil)

1/2 C. coconut flakes (or shredded coconut)

1/4 C. maple syrup + splash of stevia to taste (or more maple syrup)

1 T. vanilla extract, 1/2 t. real salt

1/4 C. raisins/cherries, 1/2 C. chopped walnuts (optional- but delicious- for chewy-crunchy factor)

DIRECTIONS:

  1. Gently melt coconut oil, manna and milk together over stove-top until liquid.
  2. Stir in other ingredients well and pour into small rectangular glass dish (or square dish). Top with additional coconut flakes.
  3. Freeze for 30 minutes until hardened. Once firm enough, cut into chocolate bars. Serve cold from the fridge. Can cut into small squares or ‘candy bars’.

 

coconut fudgy bars2

 

Cheesy Chicken and Broccoli Bake

Cheesy Chicken and Broccoli Bake

 cheesy chicken and broccoli bake

 

I don’t know about you, but anything that resembles “casserole”, well kind of frightens this real food mama. The list of nasty ingredients that gets throw into the typical american casserole is enough to make anyone sick.

 This Cheesy Chicken and Broccoli Bake is here and you don’t have to fear nasty ingredients. Actually, it is chock full of nutrient-dense foods that will fill your family’s tummies, PLUS it is still quick and easy to make!

If you haven’t gotten into the habit of cooking up a chicken in its broth every week, do consider doing so.  Once the rich broth is made, and chicken has been set aside in the fridge, your main prep for so many tasty recipes is DONE!  With the stock and chicken ready in my fridge, this dish took me about 30 minutes to throw together!  With only 25 minutes of bake time, dinner was ready in one quick hour.  Folks, THAT is the way I need to bring dinner to the table as a busy mama.  Glad to share our tasty “Cheesy Chicken and Broccoli Bake” that is both healthful and convenient for busy families.

 

RECIPE:

2 C. cooked shredded chicken

1.5  C. shredded cheddar cheese

1/4 C. romano/parmesan cheese

2 small heads of broccoli- chopped small (uncooked)

1.5 C. dried rice

1 C. chicken broth (plus more to cook rice in)

2 eggs

2 T butter, 1 1/2 t.real salt and pepper, 1 t. basil

fresh parsley

 

INSTRUCTIONS:

  1. Cook rice on stove-top (preferably in 2 C. broth and salt) until still a little hard.
  2. Preheat oven to 350 degrees. Melt butter in 9X13 glass dish in oven to coat.
  3. Beat eggs together in large bowl, then add in the rice, cheddar cheese, broccoli, chicken,  fresh parsley, and S&P.
  4. Pour ingredients into greased casserole dish.
  5. Top with romano cheese and gently pour 1/2 C. chicken broth over casserole.
  6. Bake for 25-30 minutes. Half way through cooking time pour the rest of the chicken broth to keep moist, use more if needed.  Top with fresh parsley.

 

chicken and broccoli bake

11 Ways Mainstream Medicine Became Unscientific

11 Ways Mainstream Medicine Became Unscientific

 

how mainstream medicine became unscientific

 

 Working in the medical field as a RN for several years I have become keenly aware of the lack of scientific integrity behind much of what practitioners in mainstream medicine do on a and day-to-day basis. I also have studied in great depth holistic health ideas and approaches, and it is here that I see real promise and hope for the chronically sick patients that fill our waiting rooms, desperate for answers.

 

Those who ascribe to the natural health paradigm versus the mainstream medicine paradigm can’t get very far sharing their findings without hearing ‘oh those things are so unscientific, don’t waste your time”. Anything outside the direct promotion of the AMA, AHA, ADA, ACS, AAP….is quickly deemed and written off as “UNSCIENTIFIC”. Many in mainstream medicine go as far as clumping any approach that is different from their own, together and throwing a big “dangerous” stamp of disapproval on them.

 

The tables have turned in medicine.  If a drug can be approved by the regulatory agencies, found to not kill/disable too many individuals in preliminary studies and then can be featured in the pharmaceutical-funded ‘scientific journals’……we say ‘THIS drug is a great scientific approach to handling this medical problem”.  The irony of the whole system is the VAST majority of the time it is never explored WHY this medical problem is occurring in individuals.  Therefore, the treatment is always a band-aid, and the REAL science behind the matter is never uncovered.

 

I would like to propose that mainstream medicine has fallen FAR from it’s once scientific roots.  Detailed here are some of the sad realities that define mainstream medicine in the 21st century.

————————————————————————————————————————————————————–

medicine

 

1. Medicine became unscientific when medical doctors programs dropped nutrition training and subsequently doctors have little understanding of what fuels the body they are treating.

 

 

2. Medicine became unscientific when doctors began handing out prescriptions per patient request (drug commercials anyone?) Come now.

 

 

3. Medicine became unscientific when doctors order tests, perform procedures and surgeries that are unwarranted, for fear of liability, rather than the individual patient’s best.

 

 

4. Medicine became unscientific when scientific literature says one thing, and doctors individual practice looks completely different, seriously lacking in scientific integrity.

 

unscientific

 

 

6. Medicine became unscientific when patients are not aware of any other option than the one their practitioner is suggesting, and informed consent is no longer a value that is upheld.

 

7. Medicine became unscientific when serious drugs are licensed by the FDA for certain medical indications, and yet they are used liberally for other medical problems that they are not licensed for.

 

 

money-93206_640

 

 

9. Medicine became unscientific when a doctor, trusted with his patient’s well-being, gives medications that cause a variety of adverse effects, and to remedy the situation, prescribes more pills, with more harmful effects, for those new symptoms, continuing a vicious cycle.

 

 

10. Medicine became unscientific when access to promising treatment options are intentionally kept from the public’s view, for the sake of the perpetuation of traditional treatment options (whether they work or not).

 unscientific3

 

 

These realities can cause one to really reconsider their approach to their own health.  With a system so broken, and a paradigm that has deviated so far from its once largely scientific foundations….the weight falls on the consumer.  It is no longer possible for a person to maintain or regain vibrant well-being without taking ownership of their own health.  This call to ownership is no easy road…it requires mindfulness in all health decisions and a strongly proactive approach to prevention. Please, let me remind you that the road of disease and chronic sickness is a terribly lonely, painful road. Spend one day in the hospital and this devastating reality will become crystal clear.

 

Put all your health eggs in the basket of mainstream medicine and the reality is you WILL be using them often, now or in the future, regardless of whether or not that is your intention.  Rather, put your heart and energy into living a natural lifestyle that supports and fortifies your body, and you will have FAR less need to utilize mainstream medicine to be healthy.

 

 

Shared on Natural Family Today, Nourishing Joy, Real Food Forager, Fight Back Fridays

Chili Makeover: Italian Style

Chili Makeover: Italian Style

 

If you have been around my site for anytime now you may notice that I have this strange compulsion to turn every recipe Italian.  I can’t help it, it’s in my blood (well, 50% of my blood.)  If I could eat foods with an Italian flare for the rest of my life, I would be a happy girl. I suppose I would miss Asian flavors, and Indian…then there’s Mexican cuisine…well nevermind, I don’t want to eat only Italian food, but the point is—Italian food contains some of the best flavor combinations ON EARTH. Tomatoes and basil? Are you kidding me.  Garlic and juicy meat?  Unbelievable.

Here, in my great love and tribute to incredible Italian flavor, is a chili makeover you won’t want to pass up. I was inspired by this recipe from The Freckled Foodie.  This is a GAPS-friendly chili and Paleo if you omit the beans (which it really doesn’t need).

 

italian style chili

 

 

RECIPE:

1 lb. ground pork

1 lb. ground beef

10-12 cups of crushed tomatoes

2 bell peppers (red and green)- chopped

1 onion- chopped

2 T. bacon fat

1/4 C. sun-dried tomatoes

1.5 C soaked/cooked white beans (optional)

4 garlic cloves- minced

1 t.oregano, 2 bay leaves, 2 t. basil, 1 t. thyme, dash cayenne pepper

3 T. fresh parsley

(opitional 1/2 c. broth for thinner chili)

 

 italian style chili3

 

 

 

 INSTRUCTIONS:

 

  1. Brown pork and beef together in pan. Set aside.
  2. Saute garlic and onions in bacon fat in large pot until fragrant.
  3. Add in all of the ingredients and simmer on low for 2 hours. until fabulously delicious.
  4. Top with fresh parsley/basil and fresh parmesan.

 

 

italian style chili2

Asian Pork and Rice Noodles

Asian Pork and Rice Noodles

rice noodles

 

 

RECIPE:

2 pork chops- cooked and chopped into small pieces

2-3 C. homemade chicken/fish stock

1 lb. wide rice noodles ( I used this brand)

1 bunch of bok choy

1 inch knob fresh ginger- minced

5 green onions-minced

1 T. pork fat

1 juiced lime

coconut aminos/fermented soy sauce

real salt & pepper

 

INSTRUCTIONS:

  1. Soak rice noodles in really hot water for 20 minutes.
  2. Saute pork fat, ginger and green onions  in large pan, adding 1 cup of stock to simmer.
  3. Add rice noodles and bok choy to simmer in liquid until al dente, about 8-10 minutes. S&P.
  4. Add more liquid as needed as the noodles will absorb it, creating a thick sauce.
  5. Take off heat and toss with coconut aminos, lime juice and sesame seeds.

 

rice noodles

Morning Detox Smoothie Kid-Friendly

Morning Detox Smoothie Kid-Friendly

 

morning detox smoothie

 

In this very toxic world, we all desperately need assistance with our detoxification pathways..  Medication, pollution, dirty meat, pesticides, unclean water, chemical foods, stress….in this modern society, even when living a more ‘natural lifestyle’, the list of daily toxins goes on and on and on and on and on……

 

 

Avoiding these toxins is the first line of defense, if they aren’t in your body, you don’t have to detox them!!  While avoidance of all toxins is literally not possible, the second very important line of defense is supporting the detoxification pathways in your body through good food.

 

 

REAL FOOD is a great source of detox support!  This smoothie is JAM-packed with nutrient-dense foods that aid the detox processes in the body.  Kids will enjoy the tasty flavors and bright purple color of this detox-smoothie recipe!

 

 

RECIPE:

1 C frozen blueberries

1 C. homemade yogurt (or coconut milk for dairy free)

1 C. packed spinach

1 inch knob fresh ginger (take skin off)

1/2 C. fresh pineapple

1 banana (frozen is best)

2 pastured egg yolks (optional)

1/2 lemon’s juice

splash water, stevia, vanilla extract

dash cinnamon, nutmeg

INSTRUCTIONS:

    1. Throw all ingredients into good quality blender (I use this one).
    2. Blend until completely smooth. Serve cold or freeze in individual cups for future breakfast meals.

Cheater Dill Pickles- Fermented

Cheater Dill Pickles- Fermented

cheater dill pickles

 

 

 

The popularity of fermented/cultured foods have made their way back to the spotlight for many modern families eating real-food nutrient dense diets.  The health benefits of fermented foods are well documented, and many modern people are missing out greatly from their vast benefits.  Fermented foods are teeming with probiotics (healthy bacteria), contain detoxifing agents, aid in digestion, and multiply the amount of nutrients in various foods. (Here is an article on probiotics and how lots of details on how to make a variety of kinds!)

 

You can take a oral probiotic to receive some of these benefits, but food sources of probiotics far surpass the amounts found in supplements and the freshness only available through food.

 

Fermented foods such as homemade yogurt, kombucha, kefir, and fermented veggies (such as pickles, sauerkraut, kimchi) should ideally be eaten on a daily basis.

 

Now when life is going *as planned* this is not a difficult thing to accomplish, but as we ALL know life gets crazy sometimes and the demands of a real-food kitchen can catch up to you quickly!  Here is a way I have found to continue getting cultured veggies into our diet, while cutting a few steps. What you are doing here is simply buying a jar of REAL cultured pickles (this will NOT work for plain store-bought pickles) from a local health food store or online…. eating the pickles and when you are done using the jar and liquid left in it to RE-DO another batch of cultured pickles. Hows that great bang-for-your-buck!?  They are tasty and a quick thing you can do to provide your family’s bodies with a really vital health food.

 

cucumbers

 

RECIPE:

5 baby cucumbers- sliced into rounds
1 T. liquid whey (optional, if you don’t use add 1 more tsp of salt)
1 t. real salt
dill- dried or fresh
Finished bottle of store-bought cultured pickles (like these ones)

 

INSTRUCTIONS:

After you finish your jar of store-bought cultured pickles, DON’T EMPTY the juices!

1. Slice your cucumbers and put them in the jar/juices.

2. Add liquid whey and salt and a little extra dill to top it off.

3. Leave on counter for 2-3 days until it tastes like a dill pickle. Don’t wait too long because they will get too soft.

 

 

Overwhelmed by your kitchen duties?  Read here for some helpful tips!

 

 

Cashew Hot Cacoa Milk and Cookies

Cashew Hot Cacoa Milk and Cookies

 

cashew milk and cookies

 

Are you familiar with the magical powers of cashews?
O, you’re not?  Let me introduce you to your new best friend.

 

Raw cashews have a SERIOUS CREAMINESS factor going on.

 

Since creating my new favorite desserts, Turtle Cheesecake and Chocolate Swirl Pumpkin Cheesecake, I have become amazed with the unique ability of these little suckers.

 

I wanted to take this obsession a little further and make hot cacoa with cashews.  After reviewing several recipes I have adapted this one here from ‘The Gentle Chef’ site, and I think I have my masterpiece.

 

 On top of the marvelous drink that comes from just one cup of cashews, you can whip up this super yummy cashew cookies recipe with the leftover cashew pulp! 

 

THAT is way too exciting for this frugal, real-food-loving kinda mama.

 

Make the cashew milk hot cacoa first, then use the pulp for the cookie recipe below. 

Two tasty treats for the price of one!

Sounds like my kind of winter delight!

 

022

 

 Hot Cacoa: (makes 1 quart)

1 C. raw cashews

4 C. filtered water

¼ C. raw cacoa powder (more if you want really dark hot cacoa)

¼ C. maple syrup/honey (adjust for your biggest sweet tooth)

2 t. real vanilla extract

½ t. real salt  

  INSTRUCTIONS:

  1. Soak raw cashews in warm water for 6-8 hours.
  2. Rinse cashews and put in blender with 4 cups of new water.
  3. Blend for 3 minutes on high.
  4. Strain milk through a nut bag or cheese cloth, squeezing pulp dry and catching milk in bowl below.
  5. Set aside cashew pulp for cookie recipe below.
  6. Add remaining hot cacoa ingredients to blender, mix well. (Can store in fridge for a couple of days )
  7. To drink warm, simply place in pan on stovetop, heating on low for just a few minutes.  If it’s too hot for your finger to touch, it is not longer ‘raw’.   Enjoy with cashew cookie recipe below!

   

 cashew milk

 

Cashew Cookies:

1 C. cashew pulp (leftover from cashew milk recipe above)

1 C. unsweetened shredded coconut

1 ripe banana

2 T real maple syrup

3 T golden raisins (optional)

1/4 t. baking soda, ½ t. real salt, 1 t. real vanilla extract  

  INSTRUCTIONS:

    1. Combine ingredients in food processor until well combined. Stir in raisins.
    2. Form small-medium drop cookies on a cookie sheet covered in parchment paper.
    3. Bake for approx 20 minutes in 325 degree oven, until firming and browning.  (Decrease heat to 300 degrees if they brown too quickly).
    4. Let cool. Makes 12 medium delicious cookies.

 

 

017

Easy Paleo Indian Chicken

Easy Paleo Indian Chicken

Easy Paleo Indian Chicken

Easy Paleo Indian Chicken

In case you haven't noticed, I LOVE easy meals! With the pace of our life, I NEED quick and easy go-to meals, and I'm finding myself going to those favorites more and more, and leaving anything fancy for special occasions. Buy this rich and flavorful Indian spice and you can bang this chicken out any night of the week. The sweet undertones of cinnamon, will make your kids ask for more!

Ingredients

Instructions

  1. Sprinkle S&P and Indian spice blend over chicken, rubbing in with fingers. Place in 9X13 glass pan.
  2. Pour melted oil over seasoned chicken.
  3. Bake on 410 degrees for about 30 minutes.
  4. For the last couple of minutes, flip over to the side that is less done and place under high broiler for 2-3 minutes.
http://mindfulmama.org/2013/12/12/easy-paleo-indian-chicken/

Chunky Chocolate Hazelnut Cookies- Grain/Dairy Free

Chunky Chocolate Hazelnut Cookies- Grain/Dairy Free

 

I don’t know about you but I can’t stand making grain-free cookie recipes that yield 8-12 cookies….c’mon! If i’m going to go through the process of making homemade cookies, i’d like them to last more than 30 minutes please.
 
This batch will yield a lot (3 dozen medium cookies), and they are dense, chocolaty and satisfying! LOADED of good fats, proteins and carbohydrates—-THIS is the way to eat a treat folks.
 

CHUNKY CHOCOLATE HAZELNUT COOKIES

 

RECIPE:

4 eggs
1 C. coconut flour
1/2 C. raw cacoa
3/4 C. real maple syrup/honey
6 T. butter/coconut oil- melted
1/2 C. cashew/almond butter
1/2 t. real salt, 1 t. baking soda (aluminum free), 1/2 T. vanilla extract
3/4 C. chopped hazelnuts (properly prepared)
3/4 C. raisins/currants/cherries
1/2 C. large coconut shreds

 

1. Beat ingredients together (except nuts, raisins and coconut shreds) in electric mixer.
2. Stir in the chunk factor ingredients listed in #1. Let mixture sit on counter for 5-10 minutes.
3. Grease cookie sheets with coconut oil and drop cookie dough onto sheets in drop-cookie style.
4. Bake on 350 degrees for 9-12 minutes until still soft but no longer wet. Cool to harden.

 

chunky chocolate hazelnut cookies

Shared on Natural Family Friday, Holistic Squid

Pork Fried Rice (without all the crazy ingredients)

Pork Fried Rice (without all the crazy ingredients)

pork fried rice final

RECIPE:

2-3 C. cooked organic white rice (left over works great here!)

1 lb. ground pastured pork sausage

1 ½ C. shredded carrots

1 C. colored chopped bell peppers (or peas)

¼ C. chopped green onions

4 eggs (S&P)

3 T coconut oil, ½ t. dried ginger (or fresh), 3 T coconut aminos, ½ of a lemon/lime juice

Garnish: sprouts, cashews and green onions

 

  1. Cook sausage (S&P) on stovetop with carrots, peppers, onions and ginger.
  2. Heat up coconut oil in a separate large cast iron pan until very hot, pour into cooked rice and stir while its ‘frying’ in the oil for a few minutes.
  3. Make a donut shape of the rice around the perimeter of the pan, add beaten eggs in the center, stiring while they are scrambling on pan.
  4. As soon as eggs are scrambled add meat/veggie pan to rice and combine together.
  5. Once off heat stir in coconut aminos and lemon juice. Garnish with toppings.

 

 

other pork fried rice

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