DIY Air Freshener Jars with Salt & Oils

Natural Air Freshner

Commercial air fresheners contain phthalates, endocrine disruptors linked to hormonal imbalance in children. This hack replaces all of them for under $1

Most homes aren't freshened by plug-ins. They're masked. Like spraying cologne on a dirty shirt.

🔬 | What's Actually In The Air :

The average home holds 2–5x more air pollutants than outdoors. Synthetic fragrances release VOCs — volatile organic compounds — that the lungs absorb directly into the bloodstream. No filter. No barrier. Straight in.

 

Ingredients: 

cotton balls - 8

plastic container with a lid

2 T Himalayan course salt

1 T baking soda

1 T white vingar

3 -6 drops of essential oil (fresh linen is a great clean smell) If you don't have essential oils you can always use a fabric softener or Downy unstoppables but there's chemicals in there. It's best to keep in clean with essential oils.

5-6 cloves

Instructions: 

• Poke holes in lid - heat up an old fork over gas stove burner and poke holes into top of lid all around it. 
• Put cotton on the bottom of container. Add salt, baking soda and vinegar. It will bubble due to the release of carbon dioxide. 
• Add the essential oils and top with cloves. 
• Seal container with the lid and store in a dry place. You can put it in your car, in your closet etc. Make sure its away from pets and children. There aren't chemicals in it but you don't want any small ones eating it!

Why these ingredients?  🧪 | Each Ingredient Has A Job :

Coarse salt is hygroscopic — it pulls moisture from the air like a sponge pulls water from a countertop. Moisture carries mold spores, bacteria, and odor molecules. Remove the moisture → remove what's riding in it.

Baking soda → neutralizes acidic odor molecules on contact. Doesn't cover smell — deletes it.

White vinegar reaction → releases CO₂ that disperses salt particles further into the air. The fizz isn't for show.

Cloves → contain eugenol. Antifungal, antibacterial, and a natural insect repellent. Roaches, moths, and spiders process eugenol like humans process pepper spray.

🏠 | Best Placement For Mothers :

- Nursery closet (mold silently colonizes baby clothes in humid storage)

- Under bathroom sink (highest moisture zone in most homes)

- Car seat area (children breathe 40% more air per body weight than adults)

❓ | FAQ :

⏱ | How long does it last?

4–6 months. When salt hardens into a solid block, it's full — time to replace.

👶 | Safe around babies?

Safer than any plug-in on the market. Zero VOCs. Zero synthetics.

✨ | Clean air shouldn't cost a subscription. A kitchen cabinet has everything a home needs.

💛 | Follow @hernesus for more holistic remedies and healthy tips & tricks

Cottage Cheese Wraps

Cottage Cheese Wrap

These viral cottage cheese wraps are a low-carb option with higher protein content than traditional bread or flour wraps. With just a few simple ingredients and a quick baking process, these wraps are both easy to make and versatile. 

Ingredients: 

• 1 Cup Low Fat Cottage Cheese Small Curd
• 2 large Eggs
• ½ teaspoon Italian seasoning
• ½ teaspoon Garlic powder
• ½ teaspoon Onion powder

Instructions: 

• Preheat your oven to 375°F (190°C). Line a baking sheet pan with parchment paper.
• Combine the cottage cheese, garlic powder, onion powder, and Italian seasoning in a blender. Blend until the mixture is smooth and creamy.
• Pour the blended mixture onto the lined baking sheet, spreading it evenly.
• Bake in the oven for 30-40 minutes, or until the edges are golden brown.
• Let cook for at least 5 minutes before carefully remove the baked cottage cheese from the baking sheet and allow it to completely cool on a plate for at least 5 minutes.
• Tip: If making a wrap, roll it tightly with parchment paper to make it easier to enjoy.

Tips and Tricks:

• Blend Thoroughly: Make sure to blend the cottage cheese mixture until it’s completely smooth. This ensures an even consistency in the wrap and helps it hold together better.
• Spread Evenly: When pouring the blended cottage cheese onto the baking sheet, spread it as evenly as possible. An uneven spread could result in some parts being overcooked while others are under cooked.
• Use Parchment Paper: Always line your baking sheet with parchment paper to prevent sticking. This also makes it easier to roll the wraps once they’re done.
• Watch the Oven: Baking times can vary depending on your oven, so start checking the wraps at the 25-minute mark. You’re looking for a golden-brown edge as a sign that it’s done.
• Let it Cool: Allow the protein wrap to cool for at least 5 minutes after baking. This makes it easier to handle and prevents it from tearing when you remove it from the parchment paper.
• Rolling Tip: If you’re using the wrap for a sandwich, roll it tightly with parchment paper around it. This will keep the wrap from falling apart and make it easier to eat on the go.

SUBSTITUTIONS:

• Cottage Cheese: Use plain Greek yogurt as a substitute for cottage cheese. It offers a similar protein content and creamy texture. Adjust the baking time slightly if needed, as yogurt may make the mixture a bit thinner.
• Eggs: For a lighter option, you can use egg whites instead of whole eggs. This will reduce the fat content while maintaining the binding properties.
• If you’re looking for an egg-free option, use silken tofu. Blend it well with the other ingredients to achieve a smooth consistency. About ¼ cup of tofu can replace one egg.

Storage & Reheating:

REFRIGERATION:

• Wrap in Parchment Paper: After the wraps have cooled completely, wrap each one in parchment paper. This will prevent them from sticking together and help maintain their texture.
• Airtight Container: Place the wrapped wraps in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3-4 days.

FREEZING:

• Pre-Freeze Individually: To freeze, first place the cooled wraps on a baking sheet lined with parchment paper, making sure they don’t overlap. Freeze them for 1-2 hours until they’re solid.
• Stack and Store: Once the wraps are frozen, stack them with a piece of parchment paper between each wrap to prevent sticking. Store the stack in a resealable freezer bag or airtight container. They can be frozen for up to 2 months.

REHEATING:

• From Refrigeration: Reheat the wraps in a skillet over medium heat for 2-3 minutes on each side until warmed through. You can also microwave them for about 30 seconds, but this might make them a bit softer.
• From Frozen: If reheating from frozen, let the wrap thaw in the refrigerator overnight or for a few hours on the counter. Once thawed, follow the same reheating instructions as above.
• Alternatively, you can reheat them directly from frozen in a skillet over low heat, cooking for a few extra minutes until completely heated.

USING LEFTOVERS:

• Cold Wraps: These wraps can also be enjoyed cold, making them a great option for meal-prepped lunches or on-the-go snacks. Simply fill with your desired ingredients and enjoy directly from the fridge.
• Crisp Up: If you prefer a crisper texture, consider reheating the wraps in the oven at 350°F (175°C) for about 5-7 minutes, or until they regain some of their original crispness.

Macros:

• Makes 1 very large wrap - 2 servings
• Calories: 166 cal | Net Carbs: 6 g | Protein: 18 g | Fat: 8 g 
• Source: https://tastyfitmacros.com/cottage-cheese-wrap/

Chicken Protein Calzone

 

Chicken Protein Calzone

This is a protein powerhouse of goodness.  The technique is so versatile to change up the ingredients to your liking. This will be on my weekly rotation. Watch the credit video below for a visual of instructions. 

Ingredients: 

The Chicken:

• 1/2 pound or 200g ground chicken breast
• 1 tsp onion Powder
• 1 tsp garlic powder
• dash salt & pepper
• dash Italian seasoning
• 1/2 cup parmigiano reggiano, for grated on top

The Filling:

• 1/4 tsp cooking oil of choice
• 2 cloves garlic
• 2 cups spinach
• 1 wedge + Lemon Juice
• dash salt
• .70 cups low fat cottage cheese - blended 

Instructions: 

•  Preheat the oven to 400 Fahrenheit.
• Cook the filling ingredients. In a saucepan, add garlic and onions if using and saute 1-2 minutes. Add spinach and let cook down. Add lemon juice and blended cottage cheese and take off the heat. 
•  Line a pan with parchment paper. Spread out the chicken mixture into an oval shape, using a fork and not too thin to break when rolling. 
• Put the filling on 1/2 of the chicken. Take the parchment paper and lift up the other side without the filling over the other half - like a calzone.
• Pinch around the edges to seal the filling so it doesn't cook out. Top with grated parmesan liberally. 
• Bake for 20 minutes and serve with marinara sauce or whatever sauce to dip it in. 

Notes:

• Change up the filling.  I added artichoke hearts and some mozzarella cheese and a little cream cheese and it was amazing. Or you can add fillings like a pizza calzone with cooked sausage, pepperoni and some vegs - bottom line this is a great vessel for whatever you are craving.  The portion is HUGE. I ate 1/2 and the left overs are so good!  I didn't freeze them but I am sure it would be great too. 

Macros:

• Makes 1 very large calzone
• Calories: 490 cal | Net Carbs: 22 g | Protein: 75.5 g | Fat: 12.5 g 
• Source: https://www.instagram.com/p/DWE2lfTD0vG/

Cottage Cheese Brownies FWTLO

  

Cottage Cheese Brownies

These brownies got a Super F*uck rating.  The ingredients are spot on and there is nothing to feel guilty about snarfing one of these down when your sweet tooth is screaming at you. 

Ingredients: 

Dry ingredients 

• 1/2 cups
• 1.5 T cocoa powder
• 6 T chocolate protein powder, 2.3oz
• 1 T sweetener of choice
• Pinch of Himalayan salt

Wet ingredients

• .60 Cups or 10 T egg whites, 5.1fl oz
• 2 large eggs
• 7 T cottage cheese, 3.5oz
• 1.5 T unsweetened Apple Sauce, 0.67oz
• 1.5 T maple syrup, 0.67fl oz
• 1.3 tsp  vanilla extract, 0.17fl oz 

Instructions: 

•  Preheat the oven to 350 Fahrenheit.
•  Mix all dry ingredients in a bowl until smooth.
•  Blend all wet ingredients (only for 10 seconds)
•  Combine wet into dry and fold into a thick brownie batter.
•  Pour into a lined baking tray.
•  Bake for 12-15 minutes depending on how fudgy you want them.
•  Let cool completely so they set (best out of the fridge), then cut and demolish.

Notes:

• optional - add chocolate chips or nuts too if you'd like!

Macros:

• Makes 9 large brownies: 
• Calories: 99 cal | Net Carbohydrates: 8 g | Protein: 11 g | Fat: 2 g |
• Source: https://www.facebook.com/reel/2237172053355223

Cottage Cheese Lemon Cheesecake - KETO

 

Cottage Cheese Cheesecake

1 Serving

Ingredients: 

• 3/4 Cup Low fat cottage cheese
• Lemon zest, from ½ lemon
• 1.5 Tbsp Lemon juice
• 1/2 tsp Vanilla extract
• Pinch of salt
• Natural sweetener, to taste

Crust

• 1¼ cup almond flour
• ¼ cup swerve granular or monk fruit sweetener
• ¼ tsp salt
• ¼ cup butter, melted

Instructions: 

Crust:

• In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.
• Press into the bottom and partway up the sides of a 7-inch spring form pan. Place in the freezer while making the pecan pie filling.
• Bake the crust: Press evenly into the bottom of an 8-inch square pan and bake at 325ºF for 12 minutes. Remove and let cool completely.

Filling:

• Add cottage cheese, lemon zest, lemon juice, vanilla, salt and sweetener to a blender. Blend until smooth and creamy. Spoon into a bowl, crush biscuits over the top, mix through or layer like a cheesecake base. Eat immediately or chill for a thicker texture.

Notes:

• Macros:

• 1 servings Calories: 300 cal | Net Carbohydrates: 29 g | Protein: 27 g | Fat: 9 g |
• Source: https://www.instagram.com/reel/DTtpmySk5_0/