HUGS… they are good for you!

HUGS… they are good for you!

“Physical touch can instantaneously boost your mood, strengthen your immune system and reduce stress,” according to Paul Zak, Ph.D., director of the Center for Neuroeconomics Studies at Claremont University.  “By holding your loved ones, even for a few seconds, you create a deep connection with them while also giving yourself an emotional boost.”

homemade eggnog cream {a healthy version!}

I love seasonal coffees!  They are the perfect little indulgent treat and just one more reason to love the holiday season!  One thing not to love is conventional creamers.  They are loaded with chemicals and ingredients that we should be steering clear of like, sugar, corn syrup solids, partially hydrogenated soybean oil, artificial flavors and carrageenan.  This recipe is a healthy and delicious alternative!  Our recipe is made with wholesome and natural ingredients.  To make it a little more decadent top with whipped cream and a dash of nutmeg.

This recipe is so easy!  Make the cream ahead of time and pull it out any time that you need a treat… it’s perfect in tea too (especially chai tea!).

1 cup of cream or coconut milk*

2 teaspoons vanilla

½ teaspoon nutmeg

¼ teaspoon cinnamon

50 drops of stevia (I use Sweet Leaf Sweet Drops)

1.)  Place all ingredients in a glass bottle with a sealed lid.  Place the lid on tightly and shake vigorously.  

2.)  Shake well prior to using.

* Coconut milk is naturally sweeter than cream so you may need to use less stevia.  Try 40 drops and add to your liking.

*** We've written several e-cookbooks {all $1.99} that are quick, easy & guaranteed to bring yummy, fun times in the kitchen!  Pull out the spoons, put on your oven mitts and get cooking with one of our cookbooks.  Get them here!  ***

apple cinnamon muffins

Mmm, the tastes and smells of fall!  Autumn is my favorite season for so many reasons and one of them is the delicious & comforting foods of the season.  This muffin is no exception, it’s loaded with chunks of apples, cinnamon and nutmeg goodness.

I always try to tinker with the sugar content to get it as low as possible and still have it taste great (and sweet!).  For this recipe, I used a ½ cup of Stevia in the Raw.  You could also use either:

• ¼ - ½ cup maple syrup (the tastiest option!  It also provides the tenderest crumb)
• ½ cup brown sugar (packed)
• ¼ cup Stevia in the Raw and ¼ cup brown sugar (to mask the stevia taste)

The raisins add some natural sweetness to the muffin too.  Either way, these muffins are a great after school snack or perfect for packing in lunch boxes.

This recipe makes 9 muffins but the recipe can easily be doubled or tripled.

¼ cup butter, melted

½ cup Stevia in the Raw (see notes above)

1 egg

½ cup buttermilk

1 cup gluten free flour (I use Glutino)

½ teaspoon baking powder

½ teaspoon baking soda

2 teaspoon cinnamon

1/8 teaspoon ginger

1/8 teaspoon nutmeg

1 ½ cups apple, chopped (I leave skin on and sometimes add a little more apple)

¼ cup raisins

1.)     Preheat the oven to 375°.  Line 9 muffin tins with baking cup liners.

2.)     Mix together the butter, sugar choice, egg and buttermilk. 

3.)     In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger and nutmeg.

4.)     Combine the wet and dry ingredients until thoroughly combined.  Mix in the apples and raisins.

5.)     Divide the batter into 9 muffin tins.

6.)     Bake for 20 minutes or until toothpick inserted in center comes out clean.

*** We've written several e-cookbooks {all $1.99} that are quick, easy & guaranteed to bring yummy, fun times in the kitchen!  Pull out the spoons, put on your oven mitts and get cooking with one of our cookbooks.  Get them here! ***

Make your own natural toothpaste

I have been avoiding traditional toothpastes for a while (check out our article, “Is your toothpaste safe?”).  There are some good natural toothpaste options on the market, but lately I haven’t been wowed with them or their hefty price tag, so I decided to make my own.  After a lot of experimenting, tinkering and tooth brushing, I came up with this simple recipe that is a tooth powder, rather than a paste.  I store it in a small glass bell jar with a lid. 

I wish I could say that my whole family uses this but my family is very particular.  I use it and I have to say that I love it!  Converting to this tooth powder takes a week or so to get used to.  The chemicals in toothpaste make it creamy, foamy and palatable... and omitting those agents takes a little adjusting.  Natural toothpastes are not the same, but after several days, you will notice instant results and not miss the other kind.  Here are four great reasons to go home-made with toothpaste:

Mister Rogers on hero's

pumpkin spice creamer recipe

What is not to love about a pumpkin spice latte?  Creamy, lightly spicy and sweet goodness mixed in with hot coffee.  It’s perfection in a cup.  Some people would be surprised to know that the Starbucks pumpkin latte contains NO pumpkin.  Our recipe does!  It’s a chemical-free, super simple & tasty way to highlight the lovely fall gourd and flavors.  Happy sipping!

2 cups of organic cream or coconut milk

6 Tablespoons organic pumpkin puree

2 teaspoons cinnamon

¼ teaspoon nutmeg, additional to taste

1/8 teaspoons ginger

1 teaspoon vanilla

40 drops of stevia (I use Sweet Leaf Sweet Drops)

1.)    In a saucepan over medium heat, whisk together the cream, pumpkin puree, cinnamon, nutmeg and ginger.  Whisk occasionally until the cream gets a little foamy and/or steamy, about 5 minutes.

2.)    Take off heat and add the vanilla and stevia.  Taste and add a couple additional drops of stevia until sweetened to your preference.

3.)    Optional:  the cream mixture can be put through a sieve for an extra creamy consistency.  I skip this step because I don’t want to lose any of the spices.

4.)    Cool completely and refrigerate.

*** We've written several e-cookbooks {all $1.99} that are quick, easy & guaranteed to bring yummy, fun times in the kitchen!  Pull out the spoons, put on your oven mitts and get cooking with one of our cookbooks.  Get them here! ***

butternut squash and apple soup recipe

Apples are being harvested, squash is being picked and the days are getting shorter… we thought this soup would be the perfect fare.  It’s seasonal, savory and delicious.  

3 Tablespoons butter

1 vidalia onion

1 butternut squash, peeled, seeded & cut into cubes

5 cups vegetable or chicken broth

5 apples, peeled, cored and chopped

1/8 teaspoon nutmeg

1/8 teaspoon cumin

¼ teaspoon thyme

½ cup heavy cream (optional)

11.)  Heat butter in a large soup pot.  Add onion and sauté over medium heat for 5 minutes.

22.)  Add the squash, broth and apples.  Bring to a boil.  Turn the heat down to medium-low and continue cooking until the squash and apple are very tender, about 30 minutes.

33.)  Using a food processor or blender, puree in batches.  Return the soup to the pot.  Add nutmeg, cumin, thyme and cream.  Taste and adjust seasonings.

***  We've written several e-cookbooks {all $1.99} that are quick, easy & guaranteed to bring yummy, fun times in the kitchen!  Pull out the spoons, put on your oven mitts and get cooking with one of our cookbooks.  Get them here!  ***