Going Natural

I'll admit... I'm a bit of a product junkie. As much as I've worked in marketing, I'll straight up acknowledge it works on me! I like trying different products and seeing if one works better for whatever it is I'm trying to treat or handle. I buy in the to the little blurbs of promise written on a beautiful (or sometimes not beautiful, in which case, it's totally the content and it's words selling me) packaging. I love packaging... I'm a designer... I can't help it! Haha.

Lately I've gone into a brave multifaceted self-trial mode when it comes to a lot of hygiene regiments. This post is me stating the trials are in the works. I'm hoping they will all turn out as positive as promised in all the reading I've done, and I can report back with good reviews. That being said, I'm going to wait for the trial time to finish before I explain. That's the brave part: changing these habits and waiting for your body to adjust. The adjustment period is the part you have to be patient.

The benefits to be had are many, including health and finances! Also, it could help me de-clutter, since I wouldn't need half the different items I've got stored haha.

Hope to have lots to share :}!

Recipe: Zucchini Hash


Though I'm still fairly new to it, I love experimenting in the kitchen (which is a good thing, since I have to make my own food a lot to eat the way I aim to). It's even better when an experiment turns out way better than planned, as is the case with what I'm calling "zucchini hash" for lack of a better term. I love this because it's both super tasty, I like the texture, and I can eat it when I'm trying to keep my carbs low for the day. :}

what you need

  • 1 zucchini
  • 2 cage-free egg
  • 2 - 3  tbsp Coconut Oil
  • 3 - 4 tbsp Coconut Flour
  • Adobo Seasoning (sea salt, garlic, onion, black pepper, oregano, bay, tumeric)

what you do

Grate the zucchini with a fairly fine grater.
Squeeze out the extra liquid.
Add the eggs, oil, flour, and seasoning, and fold them in with the zucchini till it's mixed evenly.
Add everything into a pan (greased with coconut oil) on medium to medium high heat, stirring.
The mixture should start drying up in 'crumbles'.
It's done when it's at the moistness you desire.


Recipe: Gluten-free / Dairy-free Crepes!

While eating out dairy-free is difficult... eating out dairy-free for desserts is even harder. This means way more home-made dessert action.

To start out: here are some...

Gluten-free, Dairy-free Crepes!

I might be adjusting the amounts a bit in the future, but for now, I found this pretty successful.

This is a small mix: multiply to expand. I ended up making 3x this, which comfortably made enough for about 3 people.

what you need

note: These are actually really easy to substitute and adjust in quantity based on how thin/etc you want your crepes.
  • 2 tbsp Bob's Red Mill Gluten-Free Pancake mix
  • 1 tbsp Coconut Oil
  • 1 cage-free egg
  • 2+ tbsp Coconut Milk (almond milk / water... whatever else will work)
  • Dash of Vanilla Extract
  • Whatever you would like to fill yours with!

what you do

Beat together all the above ingredients. If your ingredients are cold (like the eggs), the coconut oil will be clumpy. Try to break it into as small clumps as possible... it'll melt while cooking.

Heat your pan (nonstick makes it easier... though I don't love nonstick because it's not the best for ya!) to medium/medium high heat on the stove.

Take the pan off the stove, and spoon or ladle in batter. Immediately swirl the batter around to spread thin and evenly. Soon after, use a spatula to scrape up the edges and flip the crepe. Just a short amount of time on the other side will finish cooking the crepe.

Put it on a plate and fill it with whatever your heart desires!!! One easy way to fill it is to coat half the crepe with your filling (chocolate, jam, etc.) and fold the crepe in half. Coat that top half with more filling, and add any chunky ingredients (fruit pieces, etc). Fold once more, and voila!


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