Keto Brown Sugar Pop Tart Cookies (Carolyn)

 

 Keto Brown Sugar 

Pop Tart Cookies

When I was pregnant with my 2nd child, I couldn't get enough brown sugar cinnamon pop tarts (and bananas). When I ran across this recipe that is KETO, the angels above started singing and I was doing my happy dance! 

• Servings: 12 cookies

Tender keto sugar cookies with a cinnamon brown "sugar" filling and topped with a sweet cinnamon glaze. They taste just like the Pop Tarts of your childhood, but so much better (and healthier!)

Ingredients: 

Filling

• 3 tbsp (42.61 g) butter, very soft, not melted
• 1/4 cup (50 g) brown sugar replacement (Swerve)
• 2 tbsp (20.29 g) allulose
• 1 tsp coconut flour
• 1 tsp cinnamon

Cookie Dough

• 1/2 cup (113.5 g) butter, softened
• 1/2 cup (95 g) granular sweetener, erythritol-based recommended like Swerve
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 2 1/2 cups (280 g) almond flour
• 1 tsp baking powder
• 1/4 tsp salt

Glaze

• 1/3 cup (63.33 g) powdered sweetener
• 2 tbsp (30.43 g) heavy cream
• 1 to 2 tbsp Water to thin
• 1/8 tsp molasses, (optional)
• 1/2 tsp cinnamon

Instructions: 

Filling

• In a small bowl, combine the ingredients. Use a silicone spatula to work them together until well combined. Set aside.

Cookies

• Preheat the oven to 325ºF and line a large cookie sheet with a silicone baking mat or parchment paper.
• In a large bowl, beat the butter and sweetener together until light and fluffy. Add the egg and vanilla extract and beat until well combined. Add the almond flour, baking powder, and salt and beat until the dough comes together.
• To form the cookies, use about 1 1/2 tablespoons of dough and roll into a ball, then flatten into a disk. Place about 1 teaspoon of the filling on the disk and fold the dough partway around it.
• Top with a smaller disk made from 1 tablespoon of dough and seal the edges. Place on the prepared cookie sheet and flatten slightly. Repeat with the remaining dough and the remaining filling.
• Bake 15 to 20 minutes, until just golden around the edges, switching the pans halfway through baking. The cookies will be very soft still, but will continue to firm up as they cool.

Glaze

• In a small bowl, whisk together the powdered sweetener and cream. Whisk in just enough water for a thick drizzling consistency. Whisk in the molasses, if using, and the cinnamon.
• Spread over the tops of the cookies and let set.

Notes:

Tips for Success

• The filling takes a teaspoon of coconut flour to firm it up a bit. Otherwise it might melt away completely during baking. If you are allergic to coconut, you can replace this with two teaspoons of almond flour.
• Always remember to allow your eggs to come to room temperature before you start baking. Cold eggs will cause the nicely creamed butter to clump up again and will affect the texture of the cookies.
• You only need a few drops of molasses to give the glaze the right color and flavor, but you can skip it if you prefer. I don’t recommend using brown sugar alternative in the glaze because it doesn’t combine well and the glaze will be gritty.

Sweetener Options

• Each part of this recipe takes different sweeteners to give it the right flavor and consistency. While you are free to change things up and use your preferred sweeteners, your cookies may suffer in taste and texture.
• I recommend erythritol-based sweetener for the cookie dough, as allulose will cause the cookies to darken a lot more. They may also be a lot softer and not as sturdy.
• For the filling, brown sugar substitute will give it the right flavor, and a little allulose will help make it more gooey.
• The glaze requires a powdered sweetener, but both allulose and erythritol work. I like a mix of both because it helps keep the glaze shiny while also setting faster.

Macros:

• Serving: 1 cookie | Calories: 168 cal | Carbohydrates: 5.8g | Protein: 5.8g | Fat: 22.8g | Saturated Fat: 8.3g | Fiber: 2.8g

Source: All Day I Dream About Food

Toffee Bars (KETO CAROLYN) ❤ 🙌

Toffee Bars

I have my Grandmas/Mom's recipe on here but it definitely is not KETO. So here's the identical taste and yummy-ness but sugar free. Every time I eat these, it brings me back to my childhood. Instead of baking them just for Christmas...I make them all year round and keep them in my freezer. Obsessed! 

• Servings: 24 bars
• Prep Time 25minutes minsCook Time 30minutes minsTotal Time 55minutes mins
• These rich, buttery Keto Toffee Bars are an effortless low carb dessert. The tender shortbread crust complements the sweet chocolate topping and toasted pecans to perfection.

Ingredients: 

• 12 tbsp (170.42 g) butter, softened
• 3/4 cup (150 g) brown sugar replacement, erythritol-based
• 1 large egg yolk, room temperature
• 1 tsp vanilla extract
• 1 tsp almond extract (optional but recommended)
• 2 1/2 cups (280 g) almond flour
• 2 tbsp (14.2 g) coconut flour
• 1/2 tsp salt
• 5 ounces (141.75 g) sugar free chocolate chips (Lilly's)
• 2/3 cup (66 g) chopped, toasted pecans or walnuts

Instructions: 

• Preheat the oven to 325F and lightly grease a 9×13 inch metal baking pan.
• In a large bowl, beat the butter with the brown sweetener until well combined. Beat in the egg yolk and vanilla extract.
• All at once, add the almond flour, coconut flour, and salt. Beat until a cohesive dough forms.
• Press the dough firmly and evenly into the bottom of the prepared baking pan. Smooth out the top as much as possible.
• Bake 25 to 30 minutes, or until the edges are becoming golden brown and the top is just firm to the touch. Remove and let cool 20 minutes in the pan.
• Sprinkle the top of the bars with the chocolate chips. Place back in the still-warm oven until the chips are melty, then spread evenly across the bars.
• Sprinkle with the chopped pecans. Refrigerate for 10 minutes or so to firm up the chocolate before cutting into bars.

Notes:

Tips for Success

• Make sure to soften the butter properly. It will combined much better with the brown sweetener, and you won’t have any lumps. It also helps to have the egg yolk at room temperature.
• I recommend my homemade brown sugar replacement, but some store-bought ones will work as well. Just make sure it doesn’t contain any allulose or xylitol, as they will prevent the bars from crisping up properly.
• Allow the crust to cool, rather than adding the chocolate chips right away. The crust is still really soft when it’s warm, and the chocolate chips press into it rather than spreading easily. But once you add the chips, return the bars to the warm oven to help them soften properly.

Macros:

• Serving: 1 bar | Calories: 168 cal | Carbohydrates: 5.4g | Protein: 3.5g | Fat: 15.2g | Saturated Fat: 5.5g | Fiber: 3.4g

Source: All Day I Dream About Food

Garlic Parmesan Chicken (Maya KETO)

 

Garlic Parmesan Chicken

This garlic parmesan chicken is juicy, creamy, and garlicky, with just 6 ingredients. An easy, high protein, 30-minute dinner in one pan!

Ingredients: 

• 4 8-oz Boneless skinless chicken breasts
• 2 tsp Sea salt
• 1/2 tsp Black pepper
• 2 tbsp Olive oil (divided)
• 6 cloves Garlic (minced)
• 1 cup Chicken broth (reduced sodium)
• 1/2 cup Heavy cream
• 3 tbsp Grated parmesan cheese (plus more fresh grated for topping if you like)

Instructions: 

• Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, until shimmering. Add the chicken and sear for 4-8 minutes per side, until golden brown on both sides and almost cooked through. Reduce heat if needed. I aim for an internal temperature of 155-160 degrees F (68-71 degrees C).
• Remove the chicken to a plate and cover to keep warm.
• Add the remaining tablespoon of oil to the pan. Add the minced garlic and saute for about 1 minute, until fragrant.
• Add the chicken broth and heavy cream. Scrape the bottom of the pan with a wooden spoon to deglaze. Simmer for about 5 minutes, until the liquid reduces by half and very thinly coats the back of a spoon.
• Reduce the heat to low. Gradually whisk in the parmesan cheese, until melted. Adjust salt and pepper to taste.
• Return the chicken to the pan and spoon the sauce over it. Cook for 2-3 minutes, until the chicken is hot and cooked through.

Notes:

• A stainless steel skillet like this works best for this garlic parmesan chicken recipe. I tested it in a cast iron skillet, but it overheats a little too easily and can scorch the sauce.
• Start the chicken at medium-high to get a nice golden crust, then lower the heat if it needs a little more time to cook through. It’s totally fine to adjust as you go, so the outside doesn’t brown too quickly.
• For the juiciest chicken, slightly under cook it during the initial sear and let it finish cooking in the sauce at the end. I aim for about 155-160 degrees F when searing, then let it come up to 165 degrees F once it’s back in the pan. Use an instant-read thermometer like this to check.
• When adding the parmesan, lower the heat and whisk it in gradually. Taking it slow helps the cheese melt right into the sauce without clumping.
• You can adjust the sauce thickness to your liking. I kept it on the thinner side in these pictures, so that I could drizzle it over the finished dish. If you want it thicker, just whisk in more parmesan. Or if it’s too thick, add an extra splash of cream. You can see a thicker version of a sauce like this in my creamy lemon parmesan chicken post! Keep in mind it thickens a little more as it cools from hot to warm.

Macros:

Servings 1  Calories: 453 | Protein: 51.5g | Net Carbs 3.4g | Fats: 24.9g ( 1 chicken breast and 2-3 T of sauce)

Source: Wholesum Yum

Giant Chocolate Chip Cookie GF

 

Giant Chocolate Chip Cookie

Ingredients: 

• 1/4 cup plain Greek yogurt (or thick dairy free yogurt)
• 2 tbsp nut butter
• 1 scoop vanilla protein powder (about 1/4 cup)
• 1 tsp baking powder
• 2 tbsp brown sugar (or granulated sweetener, Swerve)
• 1 dash vanilla
• 1 pinch sea salt
• 1/4 cup chocolate chips (sugar free like Lilly's)

Instructions: 

• Preheat oven to 350F and line a baking sheet with parchment paper.
• In a large bowl, mix together all ingredients except chocolate chips. Once a dough forms, fold in chocolate chips.
• Spread the dough on the parchment paper and form into a large cookie shape.
• Bake for 10-12 minutes until slightly golden and firm. Enjoy!

Notes:

• This makes 1 serving of a big cookie, you can divide to make smaller serving sized cookies.

Macros:

 Servings 1  Calories: 385 | Protein: 38g | Net Carbs 36g | Fats: 20g

Source: Callas Clean Eats

Apple Celery Salad with Vinaigrette KETO

                                             

    Apple Celery Salad

Ingredients: 

• 2 Gala Apples
• 4 stalks celery

Vinaigrette:

• 2 T Dijon Mustard
• 1/4 Cup EVOO
• 2 cloves fresh garlic - minced
• 1/2 freshly squeezed lemon
• salt and pepper to taste
• Splash of OJ (optional)

Instructions: 

To make the salad

• Wash the apple well, discard the core and cut the apply into very thin slices and leave the skin on
• De-string the celery (use a peeler or small paring knife) cut the pieces at a diagonal into very thin strips

To make the dressing

• Combine all ingredients into a jar and shake well. Make a batch and keep in the refrigerator

Notes:

• I use a raspberry vinegar that is so yummy for this salad. 
• You can add herbs for different salads, like oregano for Greek salad, Italian herbs for tossed salad - options are endless with this dressing base.
• You can also add minced shallots but they are strong so make sure to use sparingly.

Comments:

What kind of apples work best in this salad?

Of the many types of apples, we prefer to make salads with those that offer a nice balance of crispness and sweetness, like Honeycrisp, Fuji, Granny Smith and Pink Lady. These options hold up well and resist browning once chopped or sliced.

How can you prevent apples from browning?

You can prevent apples from browning by soaking them in cold water with salt, honey or lemon juice. Oxidation is the main cause of browning, and submerging the fruit in these solutions keeps the surface from interacting with oxygen.

How do you turn apple celery salad into a Waldorf salad?

To make a Waldorf salad, change the dressing in this apple celery salad to a mixture of mayonnaise and plain yogurt. Add sweet, chewy raisins and crunchy, bitter walnuts for a textural contrast.

How long does apple and celery salad last?

Apple and celery salad will last up to four days in the fridge when stored in an airtight container. However, it may start to turn mushy, as the celery will wilt and the apples will lose their crispness. To make them last longer, keep the salad and dressing separate and consume the dish as quickly as possible once they are mixed together.

Can you make apple and celery salad ahead of time?

We don’t recommend making this apple and celery salad too far in advance. While one hour of rest is essential for the salad’s flavors to come together, going much beyond puts the salad’s texture at risk. If you need to prep this salad ahead of time, we suggest keeping the dressing separate from the fruit and combining it only when you’re ready to serve.

Macros:

 Servings 8  Calories: 204 | Protein: 5g | Net Carbs 3g | Fats: 18g

Source: Big Man's World 

KETO Blueberry Cheesecake

 

Low Carb Blueberry Cheesecake 

With a tangy cheesecake base atop a buttery almond flour crust, all covered in a refreshing blueberry topping, my keto blueberry cheesecake will surely impress! 

2 grams of net carbs. 

Ingredients: 

• 1 keto pie crust  (recipe here)
• 2 cups + 2 tablespoons cream cheese room temperature
• 1/2 cup sour cream can use full fat Greek yogurt
• 1 1/2 cups allulose blended ** See notes
• 2 tablespoon almond flour blanched almond flour
• 1 teaspoon vanilla extract
• 3 large eggs room temperature
• 1 cup blueberries
• 2 tsp lemon zest (optional)

For the blueberry topping

• 1 cup blueberries
• 1 tablespoon coconut flour
• 3 tablespoon water
• 1 tsp lemon zest (optional) 

Instructions: 

To make the cheesecake:

• Preheat the oven to 160C/320F. Prepare the key pie crust. Line with paper for easy removal. 
• Using a stand mixer, very lightly beat your softened cream cheese until smooth. Do not overbeat, otherwise the cheesecake will crack. 
• Add the flour, vanilla extract, sour cream, and sugar and until just combined. 
• Add the eggs one at a time, and stop beating once smooth. 
• Once smooth, fold through the blueberries using a rubber spatula.
• Transfer the cheesecake filling into the pie crust and bake for 1 hour and 10 minutes, or until the tops are set and the filling slightly jiggles when touched.
• Allow the cheesecake to cool completely, before refrigerating overnight. 
• Once the cheesecake is chilled, cover with the blueberry topping all over the top and refrigerate for a further 2 hours to firm up.

To make the blueberry topping

• Toss the blueberries in the cornflour. 
• Place in a small saucepan with the water. 
• Heat until the mixture starts bubbling and thickens. 

Notes:

• Place allulose or monk fruit sweetener in a blender and pulse several times, to produce a superfine texture.

• TO STORE: Keep the cheesecake in an airtight container in the refrigerator for 3-4 days. 

• TO FREEZE: Wrap leftover slices of cheesecake in foil and freeze them in a freezer-safe bag for 2-3 months. Let them thaw overnight in the fridge.

Comments:

Variations:  

• Lemon - add 1/2 tsp lemon extract and lemon zest
• Strawberry - make plain and top with strawberries or strawberry compote (strawberries, lemon, sweetener, tiny bit of xanthum gum or gelatin and a splash of water)
• Chocolate chip - stir in sugar free chocolate chips
• Raspberry - same as strawberry variations

Macros:

    Servings 8  Calories: 204 | Protein: 5g | Net Carbs 3g | Fats: 18g

Source: Big Man's World 

KETO Protein Mounds Bars ❤

Protein Mounds Bars

I keep these in the freezer and love to get my sugar fix with a couple of these. Turned out amazing!

Ingredients: 

• 1 C Greek Yogurt
• 1 C Unsweetened Coconut Shreds
• 1-2 Scoops Vanilla Protein Powder (depending on the size of scoop - just so there's about 28-30 added protein grams)
• Dark or Milk Chocolate Chips
• 1 tsp Coconut Oil
• Chocolate Chips alternative: 1 cup cacao or cocoa powder, 1 cup coconut oil melted, 30 drops stevia or sugar replacement of 3 T and 1 tsp vanilla extract. 

Instructions:

1. Mix all ingredients except chocolate.
2. Roll into balls, small rectangles or flatten into mini circles  to resemble Thin Mints.
3. Place into freezer for about 30 minutes to 1 hour to freeze.
4. Melt chocolate with coconut oil in microwave for 10 seconds at a time and stir in between so it doesn't burn. 
5. With a fork or spoon (if balls) dip and coat the frozen coconut balls and place on parchment paper to set. 
6. Store in container in the freezer or refrigerator.

Comments:

• I think making little discs is easier to eat and dip into the melted chocolate with a fork. 

Variations:

• Could add some almonds into the mixture to mimic an Almond Joy! 

Macros:

    Servings 20  (1)  Calories: 95 | Protein: 3.1g | Net Carbs 6.3g | Fats: 8g

KETO Protein Triangle Pockets Bake ❤

 

Protein Triangle Pockets Bake

This is so versatile. The filling options are endless.  I will be using this recipe for a lot of different dishes. Turned out amazing!

Ingredients: 

• 4 Protein Tortillas
• 2 C fully cooked meat (ground turkey, chicken, beef, steak strips, shrimp, cod)
• 1 jar marinara sauce - no sugar added
• 12 oz Shredded Mozzarella Cheese
• Optional add ins: diced green peppers, onions, black olives, mushrooms, pepperoni)
• Spices to taste: red pepper flakes, Italian seasonings, oregano, s/p, garlic powder, fresh garlic

Instructions:

1. Cut 1 tortilla in half.
2. Spread a thin layer of marinara sauce onto the tortilla. 
3. Place 1-2 T of protein in the middle of the tortilla.
4. Top the meat with 1-2 T of shredded cheese.
5. Fold one side to make a triangle and fold the other side on top of the other side so it looks like  a complete triangle. 
6. Place seam side down on a round baking dish or pizza pan lined with parchment paper. 
7. Continue with tortillas until a complete circle is done.
8. Top more marinara sauce and your favorite toppings.
9. Finish with a layer of cheese.
10. Bake at 375 for 30 minutes.

Comments:

• Make sure you don't fill the triangles too full or they won't close. That's why you add your favorite toppings on top of the triangles (like a pizza).

Variations:

• CHEESEBURGER: Add cooked beef/turkey, onions and cheddar cheese. Smear mustard or ketchup instead of the marinara sauce. Top with more cheese and serve with shredded lettuce and pickles and special sauce/mustard/ketchup.
• TACO: Add cooked beef/turkey, onions and cheddar cheese. Smear enchilada sauce instead of the marinara sauce. Top with more cheese and jalapenos. Serve with shredded lettuce and fresh jalapenos and hot sauce.

Macros:

    Servings 6  Calories: 173 | Protein: 18g | Net Carbs 5g | Fats: 7g

KETO Enchilada Chicken Bake (ketosnackz)

 

Chicken Enchilada Bake with Cabbage (KETO)

Ingredients: 

• 3-4 cups shredded green cabbage
• 2 C fully cooked grilled chicken
• 1 can Enchilada sauce
• 12 oz Shredded Mexican Cheese
• 1/4 C diced jalapenos
• 1/4 cup diced onions (purple or white)
• Spices to taste: s/p, garlic powder, chili powder and paprika

Instructions: 

1. In a large baking dish, combine the cabbage, then chicken, then enchilada sauce, seasonings and half your cheese.
2. Top with remaining cheese, jalapeno slices and onions. 
3. Bake at 375 for 30 minutes

Comments:

• I would add a bit more enchilada sauce and double the recipe to make a 11x14 dish. 
• Add as much chicken as you want for extra protein. 
• Replace the cooked chicken with any cooked protein: ground turkey/chicken, raw shrimp (so that don't overcook) or cooked steak.  
• Add other options that aren't KETO like corn, black beans.
•  Top with tortilla chips and sour cream for serving. 

Macros:

    Servings 6  Calories: 411 | Protein: 40g | Net Carbs 6g | Fats: 24g

KETO Chocolate Chip Cookie (BEST GO TO) ❤

 

The Best  🍪

Chocolate Chip Cookie Recipe (KETO)

Ingredients: 

• 4 T Oat Flour
• 1 T Almond Flour
• 4 T Brown Stevia
• Baking Soda
• Pinch Salt
• 1 tsp Vanilla Extract
• 4 T Vanilla Whey & Casein Protein Powder
• 2 T Melted Butter
• 1.5 T Unsweetened Apple Sauce
• 10 Chocolate Chips - Sugar Free 

Instructions: 

1. Mix all ingredients in a bowl.
2. Cover with Saran wrap and place in refrigerator for 1 hr
3. Take out and shape into a large cookie on a lined baking sheet with parchment paper
4. Bake at 350 for 10-12 minutes

Comments:

• Claimed THE BEST macro friendly chocolate chip cookie ever. 
• Add walnuts or other add-ins
• Make a much bigger batch and make little cookies instead of this recipe which makes 1 very large cookie.

Macros:

    Calories: 390 | Protein: 30g | Carbs 30g | Fats: 15g

Watermelon Lime Mint Tonic Mocktail YUM

 

Watermelon Lime 

Mint  Tonic Mocktail

Ingredients: 

• 1 cup watermelon chunks
• 1 cup watermelon juice
• 1 lime, juiced
• 2 fresh mint leaves (1 to blend, 1 to garnish)
• Splash of tonic water

Instructions: 

1. Combine all ingredients except tonic water in a blender and blend until very smooth.
2. Strain (optional).
3. Pour over ice and add a splash of tonic water and more mint for garnish (optional).

Comments:

• Freeze the ingredients (except tonic water) into cubes and store in the freezer in bags for easy mocktails whenever you wish! 
• You can sub club soda if you don't like tonic water. 

Rosemary Hair Growth Serum (Dewy Bitch)

 

Rosemary Hair Growth Serum

Ingredients: 

• fresh rosemary sprigs
• cloves
• fenugreek seeds
• water

Instructions: 

1. Gather fresh rosemary sprigs and clip a couple from a nearby source if needed.
2. In a saucepan, bring approximately two cups of water to a slow boil.
3. Add a few rosemary sprigs to the water and ensure they are submerged.
4. Introduce a small handful of cloves to the mixture, recognizing their benefits for hair and general health.
5. Add about a tablespoon of fenugreek seeds; they contribute heavily to hair growth and conditioning.
6. Allow the mixture to simmer for about ten minutes to blend the flavors and benefits.
7. Strain the mixture through a cheesecloth into a dark glass bottle to remove solid particles.
8. Store the resulting rosemary water in the fridge for daily use, applying it directly to the scalp for optimal results

Comments:

• This natural hair serum can be stored in the fridge for daily use over several weeks.
• Freeze half of the mixture for later use to extend the product's lifespan.
• You may also consider using the serum for stimulating hair growth post-application

Natural Diuretic Watermelon Juice (Dewy Bitch)

 

Natural Diuretic Watermelon Juice

Ingredients: 

• watermelon (as needed, cut into cubes)
• celery (a few stalks)
• mint (handful)
• lime (squeezed)
• ice cubes (optional)

Instructions: 

1. Start by thoroughly washing the watermelon in the sink to ensure it's clean.
2. Cut the watermelon into cubes, making sure you have enough to fill your blender.
3. Place the watermelon cubes into the blender.
4. Add a few stalks of celery into the blender. Celery is known for its diuretic properties.
5. Toss in a handful of fresh mint leaves for flavor.
6. Squeeze the juice of one lime into the mixture to enhance taste and add nutritive value.
7. Blend all the ingredients until smooth.
8. Serve the juice with optional ice cubes for a refreshing taste.

Comments:

• This juice is not only refreshing but helps with water retention due to its diuretic properties.
• Make sure your blender can handle the consistency if using ice.
• For an added benefit, consider freezing some of the juice in ice trays to create convenient, ready-to-use watermelon ice cubes which can be added to your water throughout the day

Natural Teeth Whitening (Dewy Bitch)

Natural Teeth Whitening 

A Natural Way to get a Pearly White Smile

Ingredients: 

• 3 drops of 3% hydrogen peroxide
• 1 tsp baking soda
• Pea sized portion of coconut oil
• OPTIONAL 1 drop peppermint oil

Instructions: 

1. In a small beaker, make a paste out of the hydrogen peroxide and baking soda (with the peppermint oil for added flavor). 
2. Press the coconut oil onto your toothbrush and apply a thin layer of the paste to the coconut oil on your toothbrush. 
3. Brush your teeth with the mixture for up to 3 minutes. 
4. Use this treatment no more than once a week. 

Comments:

• For added whitening results, you can brush your teeth with coconut oil and 1 drop peppermint oil every day.

Nature's Exfoliate: Baking Soda and Oil (Dewy Bitch)

 

Nature's Exfoliate:  Baking Soda and Oil

Ingredients: 

• 1/4 cup Baking Soda

• 1/4 cup Castor Oil (or you can use Jojoba Oil or Rosehip Oil)

• 5-10 drops of Frankincense oil (optional)

• 5 drops of tea tree oil (optional)

Instructions: 

• Mix ingredients until you get a paste.

• Massage into clean skin, all over your face and neck in a small circular motion and an upward motion.

• Remove with a warm wet wash cloth. 

• Follow with your favorite serum or moisturizer, (or you find that like us, you don't even need one!)

Comments:

• Tip: Do this treatment once a week to maintain results.

• Make a batch of it 1/2 to 1/2 ratio (ie: 1/2 cup baking soda to 1/2 oil). mix well. Store in a tight sealed jar.

• Use several times a week. Especially in the winter months.

• I LOVE this treatment. I used a good quality extra virgin olive oil as my base because that's what I had and it's great for your skin!

Wake Me Up Coffee Oil (Dewy Bitch)

 

Wake Me Up Coffee Oil

Ingredients: 

• Carrier Oil: coconut oil or sweet almond oil
• Freeze-dried Instant Coffee
• Vitamin E Oil

Instructions: 

1. Mix Ingredients: Use 1/4 cup coffee grounds or freeze dried instant coffee for every 1 cup of carrier oil. Sweet almond oil is an excellent carrier oil to use, but you can use any carrier oil you have such as coconut oil.
2. Sit and Strain: Let the mixture sit for 24 hours. When ready, strain it to remove the coffee granules.
3. Preserve: Add a small amount of vitamin E oil for preservation. Store the coffee oil in an amber vessel to extend its shelf life up to six months. Keep it in the fridge if you're cautious.

Comments:

Benefits:

• Reduces facial puffiness and dark circles.
• Improves blood circulation in both face and body.

Shop:

• Find all the ingredients in one place here