I don't know why but I've been on a peanut butter kick lately, which honestly isn't the best kick to be on haha. However, when you're traveling, although we do pretty well, peanut butter inevitably makes an appearance.
I try to use almond butter a lot more as it's typically a lot less inflammatory as peanuts are particularly susceptible to mold contamination and can contain aflatoxins (the are toxic compounds that are produced by molds like Aspergillus flavus.
Long-term exposure to aflatoxins has been associated with liver damage and may increase the risk of certain cancers. While regulations do limit aflatoxin levels, exposure remains a concern with peanut products - which makes me sad. So for this recipe you can sub out the peanut butter or you can have some and just let it go in small amounts (basically what I do these days)
Ingredients:
- 1/3 cup All Natural Organic Peanut Butter (divided)
- 3 tbsps Maple Syrup (divided)
- 1 1/4 cups 3 ingredient unsweetened almond milk (Califa)
- 1 cup Oats (quick)
- 1 tbsp Chia Seeds
- 2 cups Organic Strawberries (finely chopped)
Instructions:
- Add half of the peanut butter and half of the maple syrup to a mixing bowl. Slowly whisk in almond milk until combined.
- Stir in the oats and chia seeds until combined. Cover and let sit for at least 3 hours or overnight.
- To prepare the strawberries, add chopped strawberries to a bowl with remaining maple syrup. Stir to coat the strawberries in the syrup then cover and let rest in the fridge until oats are ready.
- To serve, divide the peanut butter oats evenly between jars. Top with equal amounts of the sweetened strawberries (and their juices) and remaining peanut butter. Enjoy!
As we head into the chilly months, the arrival of the dreaded “sick” season is on many moms' minds. No one wants to spend these cozy fall and winter days fighting off colds. While we can’t dodge every germ out there, we can take small, proactive steps to help support our immune systems—starting right at home with simple wellness routines!
If you're looking for easy ways to keep you and your little ones feeling strong, this DIY immune-boosting essential oil roller might just be your new best friend. It’s perfect for on-the-go application and can easily become part of your daily wellness routine, alongside good nutrition, staying active, and plenty of rest.
Why Use an Immune-Boosting Roller?
Essential oils like thieves, lemon, and frankincense are known for their natural, immune-supporting properties. When applied topically, they can deliver those benefits directly into your body. And because this roller is gentle and safe for kids (when diluted properly), it’s a practical way to boost immunity for everyone in the family!
DIY Immune Roller Recipe
Here’s a quick recipe for a DIY immune-boosting roller you can easily put together in just a few minutes.
How to Use It
To make the most of your immune-boosting roller, simply apply it to the bottoms of your feet and down the spine. The skin in these areas absorbs the oils quickly, and the feet are great for distributing oils throughout the body.
Apply it in the morning before school drop-offs, after baths, or any time you need a little extra support. You can even throw it in your purse for quick, on-the-go use!
Final Tips
Remember, essential oils can be strong for little ones, so always dilute and test a small patch on their skin first. And while this roller can be a great addition to your wellness routine, pair it with other immune-boosting habits like nutritious meals, plenty of water, and good sleep.
This simple DIY roller is a handy wellness tool for any mom looking to keep her family healthy this season—without too much fuss. Here’s to a season full of health and fewer sniffles!
I could go on and on about all the delicious healthy recipes that CAN show up during this time of year with all this delicious fall produce - but let's keep it simple. During this time of year pumpkin tends to show up a lot (thinking of those pumpkin spice lattes over here) and this recipe is no exception. However, it's not filled with a bunch of crazy ingredients like many of the pumpkin things are during this time of year. Pumpkin has so many different positive nutrition facts around it from vitamin A.
- Rich in Nutrients: Pumpkin is loaded with vitamins A, C, and E, which support immunity, skin health, and eye health.
- High in Antioxidants: Its bright orange color comes from beta-carotene, an antioxidant that can reduce inflammation and protect cells from damage.
- Good Source of Fiber: Pumpkin’s high fiber content aids digestion, supports gut health, and helps maintain steady blood sugar levels.
- Low-Calorie, Filling Food: Pumpkin is low in calories but high in nutrients, making it a satisfying option that can help with weight management.
- Supports Heart Health: Its potassium, vitamin C, and fiber all contribute to lower blood pressure and better heart health.
Ingredients:
- 2/3 cup Cashew Butter (runny, drippy)
- 1/3 cup Coconut Oil (melted)
- 1/2 cup Pureed Pumpkin
- 1/3 cup Raw Honey
- 1 tsp Pumpkin Pie Spice
- 1/4 tsp Sea Salt
- 1/3 cup Dark Chocolate Chips
Instructions:
- Line a loaf pan with parchment paper going in both directions.
- In a large bowl, combine the cashew butter, coconut oil, pumpkin, honey, pumpkin pie spice, and salt. Mix very well with a spatula until smooth.
- Stir in the chocolate chips and then pour into the prepared loaf pan. Transfer to the freezer for four hours (or overnight).
- Remove the fudge and slice into squares. Enjoy!
I used to LOVE candles. I’m talking borderline obsession here—I had so many going at once it’s a miracle I didn’t burn down the house! But now, looking back, I can’t believe what I was doing to my health. I’m just grateful my body survived it all
The thing is, most candles out there aren’t as harmless as they seem. In fact, many of them are straight-up bad for you. I had no clue at the time, but once I dug into what’s actually in the candles I was burning daily, I knew something had to change.
Here are just a few of the issues most candles cause:
- Paraffin Wax – Most candles are made from paraffin, which is a petroleum byproduct (yikes!). When burned, it releases harmful chemicals like benzene and toluene—both known carcinogens. Not exactly what you want floating around in your home, right?
- Artificial Fragrances – We all love that cinnamon spice or vanilla bean scent, but those artificial fragrances can emit chemicals that contribute to indoor air pollution. These can trigger respiratory issues, allergies, and who knows what else.
- Wicks with Metal Cores – Some candles have wicks that contain metal, which can include lead. When burned, they release toxic particles into the air—definitely not something you want your family (or yourself) breathing in.
Making the Switch to Essential Oils
When I realized what I was doing to my body (and the indoor air quality of my home), I knew it was time to ditch the candles. That’s when I discovered the magic of diffusers. Let me tell you, it was a total game-changer!
Now, I’ve definitely gone a little overboard with my collection of diffusers—I might have more than one or five 😂. But hey, they’re way better for my health, and a lot of them have a candlelight setting that mimics that cozy glow I used to love.
Why Essential Oils Are Better
Essential oils give me the same amazing seasonal smells I loved from candles—without the toxins. Plus, they come with health benefits! Whether it’s lavender for relaxation, eucalyptus for clearing the airways, or orange for a mood boost, essential oils do way more than just make your home smell nice.
So, if you’re still clinging to your candle obsession (no judgment, I get it!), maybe it’s time to give essential oils a try. Your body—and your indoor air quality—will thank you.
Okay with all of the packing and moving, our meal prepping has been different, we had to use what we had left in our big deep freezer as we didn't want to have to bring allllll the things! This is actually one of my favorite meals in general, and then when we wanted to reduce pantry items we went for it again.
Ingredients for 2 servings:
- 1/3 cup Buckwheat Groats
- 1 1/3 tbsps Extra Virgin Olive Oil (divided)
- 1 Garlic (clove, small, minced)
- 6 Cremini Mushrooms (sliced)
- 1 cup Asparagus (trimmed and chopped)
- 2 stalks Green Onion (chopped, divided)
- 2 cups Kale Leaves (chopped) - you can use spinach instead of kale as a substitute
- salt and pepper to taste
- 2 Eggs
Instructions:
- Cook the buckwheat according to the package directions.
- Add half the oil to a large pan over medium heat. Add the garlic, mushrooms, asparagus, and half of the green onion. Sauté for five to seven minutes or until the mushrooms start to brown.
- Add the kale and tamari to the pan and sauté for two minutes or until the kale wilts. Set aside.
- Add the remaining oil to a separate pan over medium heat. Once hot, add the eggs and cook until the egg whites have set and the yolk is cooked to your preference.
- Divide the buckwheat, vegetables, and eggs between plates. Garnish with the remaining green onions. Enjoy!
