Ingredients:
1 t. beeswax
2 t. coconut oil
2 drops vitamin E oil
2-3 drops flavor oil
Instructions:
Melt beeswax and coconut oil.
Stir in vitamin E oil.
Add flavor oil
Place in tube or pot.
Note: This can be made without the flavor oil if you don't have any on hand.
Friday, February 7, 2014
Thursday, February 6, 2014
Tea Tree Oil Shampoo
This is a handy shampoo to combat dandruff or scalp build up.
What You Will Need:
What You Will Need:
- 1 Bottle Shampoo (preferably dye and fragrance free)
- 1 Bottle Tea Tree Oil
- Dropper
- Using a dropper, add 2 drops of tea tree oil per ounce of shampoo.
- Replace the shampoo bottle cap and shake well to mix.
- Shake shampoo before each use.
- Use shampoo as you normally would.
- Do not ingest tea tree oil.
- Do not use tea tree oil undiluted
- Watch for allergic reactions, especially if it is your first time using tea tree oil.
- Do Not use tea tree oil if you are pregnant or breast feeding.
- As with any essential oils, use with caution.
Monday, February 3, 2014
Easy Shrimp Scampi
Ingredients:
1 stick butter
1 lb. shrimp cooked shrimp, deveined.
1 lemon
2 t. Italian Seasoning
Directions:
1 stick butter
1 lb. shrimp cooked shrimp, deveined.
1 lemon
2 t. Italian Seasoning
Directions:
- Preheat oven to 350.
- Melt a stick of butter.
- Line a baking sheet with foil.
- Thinly slice lemon and lay out on the baking sheet.
- Layer on the shrimp over the lemon.
- Pour the butter over the shrimp.
- Sprinkle with Italian Seasoning.
- Bake for 15 minutes.
Parmesan Zucchini
Ingredients:
- 4 medium zucchini, cut in half
- olive oil
- 1/4 c. Parmesan cheese
- 1 T. Rosemary (fresh)
- 1 T. Thyme (fresh)
Directions:
- Preheat oven to 350.
- Brush cut zucchini lightly with olive oil.
- Place zucchini on foil lined baking sheet.
- Mix Parmesan cheese, rosemary and thyme.
- Sprinkle cheese mixture on zucchini halves.
- Bake 15 minutes
- Broil 3-4 minutes, until cheese is golden brown.
Note: If using dried herbs, use sparingly because the Rosemary can be overpowering.
Modification: Try Mozzarella instead of Parmesan, and Italian Seasoning instead of Rosemary and Thyme.
Thursday, January 23, 2014
White-Bean and Sausage Stew
Ingredients:
Directions:
Note: Stew can be kept, frozen and tightly sealed, for up to 1 month.
Prep. Time: 15 minutes
Cook Time: 4 hours, 15 minutes
Serves 4
- 6 (3 oz.) Italian sausages
- 1 T. olive oil
- 1 large onion, diced
- 1 clove garlic, chopped
- 2 (15 oz.) cans white beans (Great Northern or navy), rinsed and drained
- 1 (28 oz.) can chopped tomatoes, drained
- 1 T. chopped fresh or 1 tsp. dried thyme
- Salt and pepper to taste
Directions:
- Poke holes in sausages and put in a large nonstick skillet.
- Add 1/4 cup water; bring to a boil.
- Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes.
- Transfer to a plate.
- Heat oil in skillet over medium-high heat.
- Add onion and garlic; cook, stirring often, about 3 minutes.
- Add beans, tomatoes and thyme.
- Put half of bean mixture into a slow cooker.
- Arrange sausages on top, followed by remaining beans.
- Cook on high for 4 hours.
- Check after 2 hours and add water if mixture looks dry.
- Remove sausages; slice thickly.
- Season beans with salt and pepper.
- Return sausage to stew.
Note: Stew can be kept, frozen and tightly sealed, for up to 1 month.
Prep. Time: 15 minutes
Cook Time: 4 hours, 15 minutes
Serves 4
Tuesday, January 21, 2014
Tortellini & Zucchini
This is a pretty versatile recipe. Pick your favorite tortellini. Add peppers if you like.
Ingredients:
2 medium to large zucchini, sliced thin
1/4 c. diced onion
1 T. Olive oil
1 clove garlic, minced
9 oz. tortellini, cooked according to package directions
2 - 8 oz. cans tomato sauce
1/2 t. basil
1 t. parsley
Directions:
Ingredients:
2 medium to large zucchini, sliced thin
1/4 c. diced onion
1 T. Olive oil
1 clove garlic, minced
9 oz. tortellini, cooked according to package directions
2 - 8 oz. cans tomato sauce
1/2 t. basil
1 t. parsley
Directions:
- Cook the tortellini according to package directions
- Heat olive oil in a non-stick skillet
- Saute onion until translucent
- Add garlic and saute for 30 seconds
- Add basil and parsley
- Add zucchini to skillet and saute until lightly browned
- Add cooked tortellini to zucchini mixture
- Add tomato sauce, stir.
- Cook until everything is heated through.
Tuesday, January 14, 2014
Pork Cutlets
Ingredients:
Directions:
- 1/4 cup Parmesan cheese (shredded into fine powder)
- 1/4 cup coconut flour plus a few tablespoons for dredging
- 2 eggs
- 4 small, boneless porkchops
- salt, pepper, seasonings
- Worcestershire (optional)
- Cabbage
- 3 - 4 Tablespoons Coconut oil
Directions:
- Pound pork lightly until thin
- Season pork with salt and pepper
- Dredge pork in coconut flour
- Beat eggs, dip pork into egg mixture
- Combine Parmesan and coconut and then dip pork into that mixture as well
- Heat oil
- Fry porkchops until dark golden brown and then flip it on the other side (10 min, depending on thickness)
- Serve with cabbage
Subscribe to:
Posts (Atom)