RECIPES: 10 freezer meals for breakfast

NOTE: These recipes are from Richly Rooted.

Sooo, who feels like making a big, healthy breakfast each morning? You’ve dragged yourself out of bed, gotten the kids ready for school, and done all the other tasks involved with getting a family moving in the morning. I don’t know about you, but after all that, I certainly don’t have the energy to cook breakfast. With that in mind, here are some recipes for freezer meals designed for breakfast time.

I’ve been really into freezer meals lately. One thing that’s always made me feel guilty about is that I can no longer cook meals for my family with any regularity. Instead, we throw something together quickly or end up getting food somewhere else. I’ve now got a freezer downstairs crammed full with meals, but they’re almost all for dinner.

1. BREAKFAST BURRITOS

Breakfast burritos are super versatile. Get creative with your fillings and use bacon, sausage, peppers, onions, different types of cheese, whatever sounds good to you! I made a batch with diced, skillet-cooked potatoes.

2. EGG SANDWICHES

I fully admit, I like those Egg McMuffins from McDonald’s! But you can stay out of the drive-through by making your own healthier, cheaper version at home. Try these sandwiches with biscuits, English muffins, or bagels.

3. WAFFLES

For something more filling and healthy than Eggo waffles, make a batch from scratch! Stack them in freezer bags and pop them in the toaster to defrost and crisp up. This recipe turned out great, and you can make it with regular flour if you don’t have Einkorn.

4. MUFFINS

This would be a good one to make when you’re already preparing a batch of muffins for supper–just double whatever recipe you’re making and freeze cooled muffins in a Ziploc bag. Here are my recipes for Heavenly Lemon Blueberry Buttermilk Muffins and Pumpkin Black Raspberry Muffins.

5. SMOOTHIES

Freeze individual “smoothie kits” in Ziploc bags–fruit, ice cubes, mix-ins like dried coconut, kelp powder, flax seed, etc. In the morning, just dump it in the blender along with a few scoops of yogurt, kefir, or some milk.

6. PANCAKES

Like waffles, a regular pancake recipe can be made in advance. Stack and freeze the pancakes, then reheat in the oven or toaster.

7. BREAKFAST BARS

This breakfast granola bar makes a good non-messy grab-and-go breakfast. Let them cool, then cut each bar and wrap in wax paper secured with a piece of tape.

8. BREAKFAST BISCUITS

It’s really hard not to eat these savory breakfast biscuits straight out of the oven, but if you can manage to set aside a batch to freeze, you’ll be glad you did on those busy mornings!

9. CINNAMON ROLLS

Imagine digging in to a hot, gooey cinnamon roll just minutes after waking up. This can be your reality if you make and freeze a batch ahead of time!

10. TOASTER STRUDEL

Pack these toaster pastries with something sweet, like berries and cream cheese, or go with a savory egg-and-meat filling.

Have these recipes got you inspired to try out freezer cooking? Here are some more links and resources you might want to check out:

7 Easy Steps for Planning a Freezer Cooking Day @ Intentional By Grace

10 Easy Freezer Meals @ The Humbled Homemaker

35+ Gluten-Free, Dairy-Free Freezer Meals @ The Humbled Homemaker

Freezer Cooking: What, Why, and How @ Young Wife’s Guide

Meal Planning and Freezer Cooking: Two Ways to Save Yourself Time, Money, and Stress @ Jaimie Ramsey

New Leaf Wellness and Money Saving Mom have lots of freezer meal ideas and free printables!

RECIPES: Perception vs Reality with smoothies

When you think about a smoothie, this is what you see in your mind’s eye, right? But when you follow the scores of recipes online, especially those made to deal with chronic pain and illness, the smoothies look more like this.

Maybe this isn’t your experience, but it’s certainly been mine. That smoothie didn’t taste disgusting, but it wasn’t lip-smacking delicious either.

I’ve heard you need to use fruits that are all the same color to get those pretty smoothies. But then look at the pictures below. Many of them have several different ingredients.

This obviously isn’t the most content-rich post, but it’s something that’s been bugging me as I drink sludge-colored every day.

What are your thoughts on this? Who’s got a way to make smoothies more appetizing? Tell me in the comments!

RECIPE: Homemade pain cream

NOTE: Recipe courtesy of Modern Alternative Health

I don’t know about you, but I spend a lot of money on various lotions and creams to try to mitigate my chronic pain. This recipe intrigues me, especially if I can save money. So let’s see what it’s all about!

Homemade Pain Cream Can Be Used For:

• Sore muscles
• Arthritis
• Joint Pain
• Inflammation
• Pulled muscles

Homemade Pain Cream

You Will Need:

• Pan or double boiler
• Whisk
• Measuring equipment (cup, scale, etc.)

Ingredients:

• 1.5 oz beeswax
• 1/4 cup coconut oil
• 1/2 cup oil of choice (olive oil, grapeseed oil, etc)

Essential oils for homemade pain cream (use your own combination):

• Wintergreen
• Eucalyptus
• Lavender
• Peppermint
• Clove

Directions:

Add your beeswax, coconut oil, and your oil of choice to your pan. Turn it on medium to low heat and let it all melt down slowly.

Remove from heat and begin allowing your mixture to cool.

After the mixture has cooled some, add your essential oils — about 72 drops (total). This is 0.5% dilution, which is good for really little kids.  For general use, add about 290 drops (2% dilution).  For adults or difficult issues, add up to 700 drops (about 20 – 25 ml), which is 10% dilution.

If you prefer to make a smaller quantity, try using just 1 oz. of oil (or 2 tablespoons) with 18 drops of oil for 0.5% dilution, 72 drops for 2% dilution, and 180 drops for 5% dilution.

Lavender is the best choice for little ones.  Clove, peppermint, and eucalyptus are safe for older kids (over 10), and wintergreen should be reserved for adults.

It is normal for it to still be in a liquid state. Then transfer it to your storage container of choice with a secure lid and allow your homemade pain cream thicken. Then it is ready for use!

If the texture is thicker than you like make sure you try it before changing anything. Often as soon as it hits your skin it melts and blends in. However, if you would like it to have a softer look you can whip it with a whisk or mixer.

Perhaps you’d rather not use essential oils, and that’s okay. I’ve got another recipe for you!

Ingredients:

• 1 tbsp. arnica flowers
• 2 oz. olive oil
• 1.5 tsp. beeswax

Directions:

Step 1: In a small saucepan over very low heat, mix the arnica flowers and olive oil. Once it is warm, turn it off.

Step 2: Let this oil mixture sit for 1 – 2 hours.

Step 3: Strain the oil mixture through a piece of cloth (wash cloths work fine), reserving the oil and throwing out the flowers.

Step 4: Pour the oil into a clean, dry saucepan and add the beeswax.  Turn on low heat until the beeswax is melted.

Step 5: Pour the finished salve into 1 2-oz. tin or 2 1-oz. tins, depending on what you prefer.  Two tins lets you keep it in two different places.  You don’t need much at once, so I chose to pour mine into 1-oz. tins (I made a triple batch, which you can see in the pictures.  There are 4 1-oz. tins and 1 2-oz. tin.)

Once the salve is cool, put the lids on and store in a cool, dry place.  (If it melts, it could get messy — like if you leave it in your car in the summer — but it should be fine.  It will just need to re-solidify.)

Use a small amount as needed on bumps and bruises on non-broken skin.  Safe for babies over 6 months.

RECIPES: Anti-inflammatory food recipes to help your chronic illness

A quick breakdown of these foods and why they’re great to help inflammation:

Flaxseed: Has omega-3 fatty acid which helps inflammation.

Green tea: Contains anti-inflammatory polyphenols.

Turmeric: High anti-inflammatory properties due to its curcumin content.

Cantaloupe: Has anti-inflammatory phytonutrients.

Avocado and walnuts: Contain anti-inflammatory fatty acids.

Lemon: Has antioxidant and anti-inflammatory vitamin C.

Berries and Cherries: Contain anti-inflammatory phytochemicals.

Pineapple: High in anti-inflammatory bromelain.

Kale: Has 45 antioxidant and anti-inflammatory flavonoids.

Garlic: Has high anti-inflammatory sulfer-containing compounds. NOTE: I’m told by a friend that garlic may actually send your immune system into overdrive, which is not a good thing when you have an autoimmune disease. I urge you to do your own research to see if garlic is a good idea for you.

Broccoli: Contains anti-inflammatory and antioxidant phytonutrients.

Information courtesy of Yoga By Candace

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 3 cups packed spinach, chopped
• 2 cups frozen artichokes, chopped
• 1½ pounds ground chicken thighs
• 1 large egg
• 3 tablespoons coconut flour
• 1 teaspoon garlic powder
• ½ teaspoon red pepper flakes
• salt and peper to taste

Lemon Garlic Sauce

• ½ cup cashews, soaked*
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 head roasted garlic**
• ¼ cup + 2 tablespoons water
• salt taste

INSTRUCTIONS

1. Make the sauce. Put all the ingredients for the sauce in a high powered blender or food processor and blend until smooth and creamy. Set aside.
2. Place a medium-sized sautée pan over medium heat. Add the olive oil. Once oil is hot, add onions and sauté for 5 mins until soft and translucent. Add spinach, minced garlic, and artichokes and cook for another 5 minutes, until combined and spinach is cooked down. Add a pinch of salt and pepper and set aside to cool.
3. While mixture is cooling, heat up a large cast iron skillet. Add spinach and artichoke mixture to a bowl along with the remaining ingredients. Mix well and form into into 1 inch sized balls (about 24 meatballs).
4. Place in the cast iron and cook for 20 minutes, rotating frequently to evenly brown, until firm to the touch and no pink remains. I did this in two batches to make sure they were not overcrowded.
5. Serve with lemon garlic sauce on top of your favorite pasta or salad. Enjoy!

NOTES

*Place cashews in a bowl. Cover with water. Let soak for at least 30 minutes or overnight (30 minutes if you are in a pinch).
**I roasted my garlic ahead of time. To roast garlic, preheat oven to 375 degrees Fahrenheit. Peel the outer layers of the garlic skin off leaving the cloves still attached and chop off the top of the bulb. Place in aluminum foil and drizzle ½ teaspoon olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Wrap the garlic in aluminum foil and roast in the oven for 40 minutes.

Author: Trinity Bourne

Recipe type: Dessert

Cuisine: dairy-free, vegan, raw-vegan, gluten-free

Serves: 1 portion

Ingredients

• ½ ripe avocado
• 1 ripe banana
• 2 heaped tablespoons raw cacao powder
• 1 teaspoon vanilla extract
• Maple syrup or coconut sugar (optional extra)
• Pinch of sea salt (optional extra)

Instructions

1. It’s super easy…. blend until creamy smooth with a hand blender.

12 SUPERFOODS SALAD

INGREDIENTS:

DIRECTIONS:

This salad hits on all cylinders in the anti-inflammatory food department!

CREAMY AVOCADO, BROCCOLI, AND BERRY SALAD

RECIPES: Five dump it and forget it crockpot – slow cooker meals

A crockpot/slow cooker is a great thing for those of us who want to eat healthy but have no energy. Many crockpot recipes can be made in minutes with little preparation. Sounds like a plan to me! I picked five recipes that are truly easy to throw together. Let’s get started!

HONEY MUSTARD CHICKEN

Recipe courtesy of Eat At Home

Serves 6-8 (leftovers if you have a small family – yay!)

SLOW COOKER FRENCH DIP SANDWICHES

Recipe courtesy of Carl’s Bad Cravings

Ingredients

RANCH PORK CHOPS

Recipe courtesy of Happy Money Saver

Ingredients

• 4-6 uncooked pork chops
• 1 envelope of dry Ranch dressing mix
• 2 cans (approx. 10 or 11 oz. each) Cream of Chicken soup (I don’t add any water)

Instructions

Put all ingredients in slow cooker and cook on LOW for 4-6 hours.

BEEF WITH BROCCOLI

Recipe courtesy of The Frugal Girls

Ingredients

• 1.5 pounds of flank steak, trimmed of fat
• 1 bag frozen broccoli florets {14 oz.}
• 1 Lee Kum Kee Sauce for Broccoli Beef Sauce packet {8 oz.} NOTE: This is, admittedly, expensive, so feel free to substitute something else
• ¼ cup water

Instructions

1. Cut half-inch long thin strips against the grain of your steak (the grain usually runs visibly along the length of the steak).
2. Then cut long strips into 2″ – 3″ pieces.
3. Add steak strips to crockpot, spreading out evenly across the bottom.
4. Pour ¼ cup water over steak pieces.
5. Cook on LOW for 1.5 – 2 hours, or until meat is tender.
6. After 1.5 – 2 hours, drain juices from crockpot, then pour Lee Kum Kee sauce over steak and stir.
7. Cook on LOW for 20 more minutes.
8. Just before meat is done, cook broccoli per instructions on the bag.
9. Stir in cooked broccoli right before serving.
10. Serve over rice and ENJOY!

Do you have favorite go-to recipes for when your energy is low? Tell me in the comments!

RECIPES: Almond flour here and there, almond flour everywhere!

Loaded with vitamin E, magnesium and heart-healthy omega-3s, almond flour adds a nutty taste to baked goods and savory dishes alike. I’m not a fan of coconut and for some reason I can taste it EVERY time it’s used as a substitute flour. I much prefer almond flour. Did you know you can easily make your own? Here are the directions.

I’ve found recipes for all types of foods, but especially looked for things we all thought we couldn’t eat anymore – pizza crust, tortillas, breadsticks, oh my!

PALEO BANANA BREAD

3 INGREDIENT PALEO NAAN

PALEO TORTILLAS

INGREDIENTS

• 3 Eggs, Whisked
• 1/2 C. Almond Milk
• 2 T. Coconut Flour
• Pinch of Sea Salt

INSTRUCTIONS

1. Combine all ingredients in a medium sized bowl, starting with the eggs.  It is on the runnier side.
2. Grease a pan and with medium heat, pour mix to make 5-6 inch sized “tortillas.”  It takes about a one minute per side.
3. Fill and eat!

ALMOND CRUSTED BAKED ZUCCHINI CRISPS

INGREDIENTS
Serves 4 as a snack

1 large zucchini, sliced into rings
1 cup / 4 oz / 110 gr almond flour (I used Bob’s Red Mill)
1 egg
1 teaspoon fine grain sea salt (I like Celtic Sea Salt)
1 teaspoon garlic powder
1 teaspoon thyme
¼ teaspoon ground black pepper

INSTRUCTIONS

Preheat oven to 450°F (230°C) and place a rack in the middle.
Line a baking sheet with parchment paper and set aside.
In a small bowl lightly beat the egg.
In a separate bowl combine almond flour, salt, garlic powder, thyme and black pepper.
Dip zucchini slices in the egg and let excess drip off, drop in the almond flour mix bowl to coat.
Place coated zucchini slices onto the lined baking sheet.
To do this efficiently I usually use my left hand to dip the slices into the egg and my right hand to coat with the almond flour, like a one-man assembly line. It’s the best way to avoid getting both hands coated.
Bake for 6 minutes per side (a total of 12 minutes).

PALEO CHICKEN PARMESAN

PALEO GARLIC BREADSTICKS

INGREDIENTS

SWEET & SOUR PINEAPPLE PALEO MEATBALLS

INGREDIENTS

• 5 T white wine vinegar
• 2 garlic cloves, minced
• 2 T honey
• 2 t chopped red chilis or 1 small mild red chili, minced finely
• 1 t arrowroot powder
• 1 t grated ginger
• 1/4 t salt
• 1 – 14 ounce can pineapple chunks in 100% pineapple juice (not concentrate)
• 1 lb lean ground beef
• 3 T almond flour
• 1 egg
• 1 clove garlic, minced
• 1/4 t black pepper

INSTRUCTIONS

1. In a small saucepan, briefly cook the vinegar, garlic, honey, red chilis, arrowroot, ginger, and salt by bringing it to a boil for one minute or until the sauce thickens.
2. Once the chili sauce has thickened, remove from heat and pour in the pineapple chunks and juice, mix until combined, and set aside.
3. In a medium bowl, combine the ground beef, almond flour, egg, garlic, and pepper until well mixed. Using a tablespoon, scoop out the beef mix and gently roll into mini meatballs with your hands. They should be about 1-inch in diameter.
4. Carefully place the meatballs in your slow-cooker, cover with the chili pineapple sauce, and cook on low for 6 to 8 hours.

How’d I do? There are tons more almond flour recipes out on the web and in cookbooks. Tell me your favorite almond flour recipe in the comments!

RECIPE: Homemade Elderberry Syrup – great for coughs and colds!

NOTE: This recipe is originally from Wellness Mama

Ever have a cold or the flu and despite taking conventional medicines, you still feel lousy? I’ve got a solution for you! Now, I’m not saying elderberry syrup is a miracle cure or anything, but it will help lessen the severity of your illness. And it’s natural; not chock-full of chemicals.

You’ll want to use black elderberries to make your syrup. A bag of them is not hard to find. Trusty Amazon (who I’m mad at right now, but that’s a story for another day) carries these highly-rated elderberries.

Why use elderberries? Herbwisdom.com explains the benefits:

Known for its antioxidant activity to lower cholesterol, improve vision, boost the immune system, improve heart health and for coughs, colds, flu, bacterial and viral infections and tonsillitis.

Organicfacts.net explains further:

Elderberries are the fruit from the flowering plant known as Sambucus,more commonly referred to as elder or elderflower. The full scientific name of the most common variant, from which we get the majority of our elderberries, is Sambucus nigra. You will primarily find elderberries in the Northern hemisphere, particularly in Europe and North America, although some southern species are grown in Australia. The berries are black or very dark blue, and have a sharp, sweet flavor.

There’s a ton of information about elderberries at both of those websites, so I won’t repeat it all here. Suffice it to say eldberberries are another thing other cultures have known about and used for centuries.

So why make syrup? Basically, because it gives you a concentrated dose of elderberries, which quickens healing. Also, I should note this recipe for elderberry syrup also contains other immune-boosting natural elements like cinnamon and honey. And yes, you can buy elderberry syrup at most stores nowadays, but this method is way cheaper and pretty easy!

This recipe makes a quart of syrup–probably enough to take care of an entire family through the cold and flu season. It takes only five minutes to whip up, though it needs to cook for an hour. But fear not–you don’t have to stand over it. Let it simmer and get happy-happy while you watch an episode of your favorite show. You deserve a little “me time”, right?

RECIPE: Paleo cinnamon rolls – yes, they exist

Cinnamon rolls, without ruining my Paleo diet? Yes, please!

NOTE: I took this recipe from a wonderful blog: http://paleogrubs.com/cinnamon-roll-recipe

Sticky, Ooey, Gooey Paleo Cinnamon Rolls

For the dough

1. 2 tbsp coconut oil, melted
2. 1 egg
3. 1 tbsp honey
4. 1 tsp vanilla extract
5. 1 1/2 cups almond flour
6. 1 tbsp coconut flour (you can substitute another Paleo flour if you don’t like coconut – I can’t stand the stuff myself – here’s a place to find all sorts of Paleo substitutions for coconut products)
7. 1 tsp baking soda
8. Pinch of salt

For the filling

1. 1 tbsp cinnamon
2. Honey, for drizzling
3. 1/4 cup pitted Medjool dates, finely chopped
4. 1/4 cup walnuts, finely chopped

For the glaze

1. 2 tbsp honey
2. 2 tbsp coconut cream (you can substitute almond milk, which tastes a little nuttier than cashew milk, which can also be used)
3. Pinch of cinnamon

Instructions

1. Whisk together the coconut oil, egg, honey, and vanilla in a medium bowl. Add the almond flour, coconut flour, baking soda, and salt. Stir well to combine.
2. Transfer the dough onto a sheet of wax paper. Cover with another sheet of wax paper and roll out into a long rectangle. Remove the top sheet of wax paper. Drizzle the dough with honey and sprinkle with cinnamon. Top with the chopped walnuts and dates.
3. Use the wax paper to roll the dough into a log. Place the log in the freezer to harden for 15 minutes.
4. Preheat the oven to 325 degrees F. Slice the log into individual pieces, about 9 or 10 rolls. Place onto a baking sheet. Bake for 10-12 minutes until golden.
5. Meanwhile, make the glaze by stirring together the honey, coconut cream, and cinnamon. Once the rolls are golden, remove from the oven and drizzle with glaze. Serve warm.

Servings: 9-10 small rolls

RECIPE: Holiday essential oil diffuser mixes

NOTE: The original source for these recipes is: http://www.keeperofthehome.org/20-holiday-essential-oil-diffuser-recipes-will-fill-home-cheer

20 Irresistible Essential Oil Potpourri Blends

As always, adjust according to personal preference and according to brand of essential oils. I have an eclectic mix of brands in my house, and I’ve noticed many oils, such as cinnamon leaf, tend to smell different from brand to brand, so again, just adjust according to what you like and according to what you have on hand!

1. COZY BY THE FIRE BLEND

• 3 drops cinnamon
• 2 drops sweet orange
• 2 drops allspice (optional)
• 1 drop clove bud
• 1 drop nutmeg

2. GINGERBREAD

• 5 drops ginger
• 4 drops clove bud
• 2 drops nutmeg
• 2 drops cinnamon

3. CHRISTMAS TREE

• 6 drops fir needle
• 3 drops cypress or spruce
• 1 drop orange
• 2 drops nutmeg

4. FOREST BOUGHS

• 6 drops fir needle
• 4 drops pine
• 3 drops cypress or spruce
• 1 drop wintergreen

5. A WALK IN THE WOODS

• 4 drops frankincense
• 4 drops fir needle
• 4 drops cedarwood

6. FALLING LEAVES

• 10 drops clove bud
• 3 drop cinnamon
• 4 drops black pepper

7. THE WINTER WOODS

• 4 drops cypress
• 2 drops sandalwood

8. SPICED CIDER

• 5 drops ginger
• 4 drops orange
• 1 drop cinnamon

9. PUMPKIN PIE

• 4 drops cardamom
• 2 drops cinnamon
• 2 drops clove bud
• 1 drop nutmeg

10. EGGNOG

• 8 drops nutmeg
• 2 drops vanilla
• 1 drop cinnamon
• 1 drop black pepper (optional)

11. CINNAMON-ORANGE TEA

• 5 drops orange
• 3 drops cinnamon

12. CANDY CANES

• 4 drops wintergreen
• 4 drops sweet orange

13. SPICED CHAI

• 5 drops cardamom
• 3 drops cinnamon
• 2 drops clove bud
• 1 drop ginger
• 1 drop aniseed (optional)

14. MINT HOT CHOCOLATE

• 6 drops chocolate
• 2 drops peppermint

15. MULLED WINE

• 3 drops orange
• 3 drops clove bud
• 1 drop cinnamon

16. CINNAMON & SPICE

• 2 drops sweet orange
• 1 drop cinnamon
• 1 drop clove bud
• 1 drop ginger

17. THANKSGIVING STUFFING

• 6 drops rosemary
• 4 drops sage
• 2 drop thyme
• 1 drop black pepper

18. AFTER-THE-FEAST DIGESTIVE BLEND

• 6 drops ginger
• 4 drops Roman chamomile
• 2 drop lemongrass

19. HAPPY HOLIDAYS

• 2 drops fir needle or spruce
• 2 drops orange
• 1 drop wintergreen

20. BABY JESUS’ MANGER

(Yes, I’ve left all the stable smells out! Heh.)

• 3 drops frankincense
• 3 drops myrrh
• 1 drop sandalwood

RECIPE: Best window cleaner ever – and all natural!

I know the graphic says 10 recipes, but I’m only featuring one here. For the rest, check out the link below.

People have privately asked me some questions about DIY cleaning products, so I found this great resource with many of the answers all in one convenient place! I went through the answers and only left the information I agreed with.

DIY CLEANING RECIPE FAQS:

Q: What if I don’t have a certain oil called for in one of the recipes?

A: You can absolutely swap out oils or substitute your favorite. Some of the most powerful essential oils for cleaning are lemon, lime, wild orange, thyme, peppermint, lavender, eucalyptus, melaleuca (tea tree), rosemary, and cinnamon. Mix and match as you wish.

Q: Do I have to use glass bottles for my mixes?

A: It’s a widely known fact that essential oils can degrade plastic. For this reason, it is generally recommended to only store oils in glass, and I always follow that rule if I plan to use the oil mixture on my skin or in a food recipe. However, I’ve never had a problem mixing/storing my cleaning recipes in regular plastic spray bottles for two reasons: #1: The mixtures are usually quite diluted, and #2: I will not be ingesting the mixture or applying it to my body.

Q: Why can’t I use castile soap in some of these recipes?

A: If the recipe calls for vinegar, you’ll want to avoid adding castile soap to the mix, as the two substances will react and form a gloppy, slimy mess.

Q: Which essential oils do you use?

A: There are new essential oil companies popping up everyday, but I’ve used doTERRA essential oils for four years now, and I’ll never go anywhere else. The oils are third-party tested for purity, ethically sourced around the globe. I believe in this company wholeheartedly, and I’ve been sharing doTERRA oils with people non-stop since I started using them. I’m happy to personally help you get these oils in your home, too.

Q: Are there any essential oil blends suited to cleaning?

A: Yes. Two of the doTERRA essential oil blends I use the most for cleaning are On Guard® and Purify®. They both have powerful cleansing properties and I often mix them into my DIY recipes.

FRESH MINT WINDOW & MIRROR CLEANER

• 3 cups distilled water
• 1/4 cup rubbing alcohol or vodka (be sure to use cheap vodka, of course)
• 1/4 cup vinegar
• 20 drops peppermint or spearmint essential oil

Combine all ingredients in a quart-sized spray bottle. Shake to combine, then spray on mirrors, windows, or stainless steel. Wipe off with paper towels or old newspaper for streak-free shine.