DIY: Body Scrub

Why it works: The cane sugar and salt gently exfoliate the skin, while the lemon zest, vanilla extract and spice add a beautiful, natural fragrance. The almond oil moisturizes after the skin is exfoliated. The fresh lemon juice helps reduce the oil a bit, so your skin (or your tub) won't be too greasy!

• 1 cup organic cane sugar
• 1 cup table-grade sea salt
• Fresh lemon zest
• 2/3 cup almond oil
• 2 tablespoons vanilla extract
• Juice of 1/2 a lemon
• 1 teaspoon of spice (I use garam masala, but I also suggest nutmeg or cinnamon)

Directions: Stir dry and wet ingredients together and spoon into jars. Essential oils may be added, if desired.

DIY: Natural Face Scrub

Face scrub (for dry skin)

• 1/2 cup honey
• 1/2 cup dark brown sugar
• 2 tablespoons coconut oil 

Directions: Warm the coconut oil to its liquid form to make mixing easier. Combine ingredients and stir.

Why it works: The honey naturally draws moisture to your skin, and the brown sugar acts as a gentle exfoliate. The coconut oil is a moisturizer with a small molecular structure, so it’s easily absorbed and doesn’t leave your skin feeling greasy.

Alternate face scrub (for all skin types)

• 1/2 cup rice flour
• 1/2 cup powdered milk
• 1/2 cup rolled oats
• Petals from 2 dried roses

Directions: Mix for about 45-60 seconds in a blender. Pour about a teaspoon into your hand and add warm water. Mix into a spreadable paste and gently scrub onto your face, avoiding the eyes. Rinse thoroughly.

Why it works: The rolled oats soothe the skin. The rose petals also have a number of soothing properties: antibacterial, moisturizing and anti-inflammatory.

DIY: Natural Foot Scrub

Why it works: The sea salt exfoliates, the baking soda deodorizes and the lime acts as an anti-bacterial agent. The coconut oil moisturizes, the peppermint reduces pain, and the sprigs of fresh rosemary add a natural fragrance.

• 1 cup Epsom salt 
• 1 cup of sea salt, table grade
• 1/2 cup baking soda
• Zest of a lime
• Juice of a lime
• 3/4 cup of coconut oil 
• 1/4-1/2 cup of canola oil, enough to allow blender to whip
• 4-6 sprigs of fresh rosemary
• Essential oil of peppermint

Mix sea salt and Epsom salt. Add lime zest, stir and pour into blender. Add coconut oil, canola oil, lime juice and rosemary sprigs. Mix for 60-90 seconds. Pour into a bowl and add baking soda. Stir and let sit for 5 minutes. Add peppermint essential oil and mix. Store the scrub in a jar and use within a few weeks of making.

DIY: Lip Scrub

Why it works: The sugar exfoliates, and the honey sweetens and soften lips. It also acts as a natural humectant, helping you skin retain moisture. The jojoba moisturizes and protects. 

You can add vanilla, but it's quite tasty as is!

• 3 teaspoons of jojoba oil
• 3 tablespoons of honey
• 3 tablespoons of cane sugar
• Vanilla (optional)

Scrub your lips gently and follow with a lip butter.

Chili Powder

This easy chili powder recipe has just five ingredients. It’s smoky, with just a touch of heat—the perfect spice blend for cauliflower chicken chili or any Tex-Mex dish.

Yield: About 3 tablespoons

• 1 tablespoon smoked sweet paprika
• 1 tablespoon ground cumin
• 2 teaspoons smoked hot paprika
• 1 teaspoon granulated garlic
• 1 teaspoon dried oregano

Stir all ingredients together in a small bowl. Store in an air-tight glass jar.

Herbes de Provence

Herbes de Provence is a classic mixture of dried herbs typical of the south of France. Use it on anything from crock pot whole chicken to Thanksgiving turkey.

Yield: About 1/3 cup

Ingredients: 

• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon basil
• 1 tablespoon dried marjoram
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• Lavender edible grade flowers sparingly to taste (optional - don't use too much otherwise it will taste like soap)

Stir all ingredients together in a small bowl. Store in an air-tight glass jar.

Homemade Pumpkin Pie Spice Mix

Pumpkin pie spice is good on everything this time of year. Keep a jar on the counter to add a little fall flavor to whatever you’re making. 

Makes a little more than ¼ cup.

Season your pumpkin pie the easy way, after sifting these fragrant spices together. Recipe can be doubled or tripled—so you can share the zesty mix with friends and neighbors.

Ingredients

• 2 tablespoons ground cinnamon
• 4 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground mace**
• ½ to 1 teaspoon ground cloves (see note)

Instructions
Sift everything together. Store in an air tight spice jar or container.

Notes
* Cloves have big and loud flavor--use the smaller amount if you prefer a milder clove presence.  It's better to put a little less in to begin with and always add more to taste.

** Mace is a little more mellow than nutmeg and compliments nutmeg more on a floral note.  If you don't have it, don't worry about it, you can leave it out or add a tad bit more nutmeg.

Source:  lettyskitchen.com

Cider Brined Slow Roasted Chicken or Turkey

Don’t be afraid of the salt in the brine. It sounds like a lot. It helps tenderize the chicken, helps dry out the skin during the roasting process, and it’s really REALLY delicious. But you won’t feel like you’re eating a boatload of salt.

You could totally double (or triple) the recipe and use the brine for your turkey. I’m not sure about how the slow-roasting process would translate to turkey, but the brine… it’s amazing.

P.S. Oh, and save those bones, friends! Follow my recipe for that. It’s a game-changer. 

• ❤ With love and full tummies ~ Mama Bear  ❤

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  Let's Get Cooking!

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  Servings: 6-8 | 3 Carbs
  
• 
  
• Ingredients :

For the Brine:

• 4 cups apple cider
• 3½ Tbsp kosher salt
• 3 Tablespoons chopped fresh sage
• Enough water to cover the chicken

For the Chicken:

• 1 (3-5 lb.) chicken, giblet and neck removed
• 1 onion, quartered
• 2 Tbsp chopped fresh sage
• 2 Tbsp avocado oil (or butter)
• 1 Tbsp salt
• 1-2 tsp pepper

• Instructions :

For the Brine:

• Warm up the cider and salt in a saucepan over medium heat, until the salt is fully dissolved. Add in the sage. Place the chicken in a gallon-sized zip-top bag (or you can buy a special turkey brining bag).

• Pour the brine into the bag over the chicken (things'll be getting a bit tight in the bag). I prop the bag up in a Dutch oven or stockpot to help keep things steady. Add just enough water to cover the chicken. Seal the bag and refrigerate to brine for 8-12 hours.

For the Chicken:

• After brining the chicken, discard the brine. Place the chicken in the Dutch oven or roasting pan you plan on using. Place the quartered onion in the cavity of the chicken. With a sharp knife, gently loosen the skin over the chicken breast. Work slowly, so that you don't puncture the skin.

• In a small bowl, combine sage and avocado oil. Rub under the skin in the pocket you just created over the chicken breast. Sprinkle the outside of the chicken generously with salt and pepper.

• Pour ½ cup water into the bottom of the pan.

To Roast:

• Roast the chicken at 250 degrees for 3 hours. Increase the heat to 375 degrees and continue roasting for 30-45 minutes, or until the skin is browned and crispy.

• Allow the chicken to rest for 5-10 minutes, then carve.

Source:  One Lovely Life

Chicken with Herbed Cherry Tomato Sauce

Love, love, loved this dish. It tasted fantastic with the fresh herbs and cherry tomatoes. It felt restaurant quality to me. The chicken was tender and delicious and the sauce was the perfect complement. The tomatoes had great flavor, and the fresh brightness of the lemon zest was such a great finish.

Serve over Parmesan Basil Potatoes Puree.

Serves: 4

INGREDIENTS

• 2½ Tbsp butter
• zest of 1 lemon
• ½ tsp garlic powder
• 2 tsp fresh oregano, minced
• 2 Tbsp fresh basil, minced
• ½ tsp paprika
• ¼ tsp salt, plus more for dredging
• ¼ tsp black pepper, plus more for dredging
• 2 chicken breasts, pounded to an even thickness*
• 3-4 Tbsp flour
• 2 cups cherry tomatoes

INSTRUCTIONS
In a small bowl or a food processor, combine butter, lemon zest, garlic powder, oregano, basil, paprika, salt, and pepper. Pulse until well mixed.

On a plate, combine flour and a pinch of salt and pepper. Dredge chicken breasts in the flour quickly (you just want a very thin coating).

Heat half of the herb butter mixture in a large pan over medium heat. When the butter is melted, add chicken breasts to the pan. Cook chicken over medium heat, 5-7 minutes on the first side, and an additional 4-5 minutes on the second side, or till cooked through. Remove chicken from the pan and set on a plate, covered with foil.

Add remaining herb butter and cherry tomatoes to the pan and cook over medium heat until the tomatoes begin to burst and soften, about 5 minutes. You can help break up the tomatoes with a spoon. Taste tomato sauce for seasonings and add additional salt and pepper to taste.

Slice chicken breasts and serve in strips with tomato sauce. I paired the chicken with parmesan basil potato puree.

NOTES
I pounded these to an even thickness, so that the chicken cooks evenly, rather than having dried out thin parts and under-done thick parts. If you've never pounded chicken breasts before, I put the chicken between layers of plastic wrap or waxed paper and bang away with a rolling pin. It works great for me.

Source: One Lovely Life

Parmesan Basil Potato Puree

Oh, friends. These were TO DIE FOR. Even the leftover potatoes stayed creamy and delicious (I don’t know about you, but that NEVER happens for me).

These were creamy and smooth and had a peppery bite from the fresh basil. They were delicious. I wish I could just pass you a spoon through the screen and have you taste them. 
They were divine.

If you’re not really sure about the basil, feel free to decrease the amount, but I think they make a really nice change from your everyday mashed potatoes. I served them with 
chicken and herbed cherry tomato sauce, 
but I could see them tasting great with a beef roast, or a lemony fish.

Serves: 6-8 as a side dish

INGREDIENTS

• 2 lbs Yukon gold potatoes, peeled and quartered
• 1 cup whole milk, or more if desired
• ¾-1 cup basil leaves, loosely packed
• ¾ cup fresh grated parmesan cheese
• 2 tsp salt
• 1 tsp pepper

INSTRUCTIONS

Bring a large pot of salted water to a boil. Add potatoes and cook until potatoes are very soft, 20-25 minutes.

Meanwhile, heat milk in a small saucepan until warm. Pour milk into a blender or food processor. Add basil and parmesan cheese and puree until smooth. Return to saucepan and keep warm over low heat until potatoes are cooked.

When potatoes are soft, drain them and return them to the pan or put them in a large bowl. Pour in basil/milk mixture and use a hand mixer to mash well. The potatoes should be quite smooth. Add additional milk if you want a thinner texture. Add salt and pepper.

Taste and adjust seasonings if desired.

Source: One Lovely Life

DIY: Room Spray

Try this easy blend of ingredients to make a healthy, fragrant room spray!

• 15 drops lavender 
• 8 drops lemon
• 2 drops eucalyptus
• 2 ounces of distilled water

Add the essential oils to the water in a small spritzer bottle and shake well before every spray to make sure the oil blend does not stay afloat.

Source: Haylie Pomroy

Zuccotto Cake

This dessert is amazing and kid friendly (minus the Amaretto).  Perfect for any dinner party or holiday that you want to impress people with!  Despite the looks of it, it is very simple and fun to make.  Look at the notes below to change it up a bit.  The addition of the raspberry is very good and so it the genache - but lightly drizzled so that your guests can see the masterpiece you built with the pound cake!

Yield:8 to 10 servings

INGREDIENTS

• Nonstick cooking spray
• 1 (12-ounce) loaf pound cake
• 1/4 cup Amaretto
• 6 ounces bittersweet chocolate, chopped
• 2 cups chilled whipping cream
• 1/2 teaspoon pure almond extract
• 1/4 cup powdered sugar
• 1/2 cup sliced almonds, toasted, coarsely crumbled
• Unsweetened cocoa powder

     

DIRECTIONS

Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.

Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.

In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling.

Brush the remaining cake slices with amaretto and arrange them, amaretto side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.

Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.

NOTES

* TIP: the points of the loaf triangles go into the bottom of the bowl with the base/larger part of the triangle making the top edges around the bowl. 
* I used an Angel food cake instead of the pound cake to cut down on fat/calories...since I was adding more later :) 
* I'm sure I cut the slices thicker than required but, I needed 2 loaf cakes in order to have enough for the bottom layer. 
* After setting and removing from the bowl, instead of the cocoa powder, I "iced" the outside with chocolate Ganache. Then, when plating, used a slightly warmed seedless raspberry fruit spread for the smear/garnish on the plate and fresh raspberries on the side in a dollop of sweetened whipped cream. 
* I'm sure my bowl was deeper than needed but, I needed 2 cups of the almond whipped cream for the center well...better to have too much than not enough. 
* Yes, I kept the bittersweet chocolate whipped cream as is...I think the richness without being too sweet is the best compliment to the almond whipped cream and my Ganache "icing." 

Source: Recipe Adaped from Giada De Laurentiis