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The average woman applies 12 products to her skin daily and absorbs around 168 chemicals. Multiply that by 365 days and you will accumulate a total of 61,300 chemicals in the course of one single year. Some of the most common, and yet incredibly toxic chemicals, are found in makeup, shampoo, body wash, lotions, and scrubs.

What could be better than nut butter, chocolate, oats, and a little boost of energy? I love this recipe. It is so simple to make, and tasty enough that even kids will love it too. Hey, you could even throw a couple of these balls on top of some raw vanilla ice cream and make a nutrient packed dessert!

Have you ever left a jug of milk on the counter for a few days? Maybe some veggies, or yogurt too? I live for fermented foods! Raw whole milk kefir, sauerkraut, kombucha, oh my! So why all the love, you ask? Fermented foods not only taste delicious, they are full of beneficial bacteria, enzymes, minerals, and more to keep your gut, immune system, and body strong. I always have some fermentation experiment going in my kitchen. Whether it be a cabinet of home brewed kombucha, jars of pickled beets and carrots or the strangest concoction of all: clumpy, lumpy fermenting sour milk. I like to think of my little kitchen as a science lab, full of odd (but very delicious) ferments.

With that, today we are up to something a little bit different on the blog. We will dive into the book Real Food Fermentation by Alex Lewin, and take a closer look at why and how these foods are so good for you. And at the end, I will share one of my favorite ferments!

Rose and chamomile, doesn’t that combination just sound dreamy? Luckily I’ve incorporated these botanicals into a DIY lip balm that’s relaxing, dainty, and rich, all in one tiny little punch. It is packed full of mineral-rich oils, soothing shea butter, and healing vitamin E oil. This recipe creates something that is so much more than your everyday lip balm—it makes a nourishing cream that keeps your lips hydrated, pink, and painless through the winter season and beyond.

Decadent? I think yes! Creamy cheesecake, rich, savory chocolate, and ripe raspberries are truly a few of my favorite things! Combine them all together and you will have this irresistible, dreamy dessert. What I love best about it is that it’s friendly for all my dairy-free friends. This cheesecake is actually free of many of the top allergens including eggs, gluten, and soy! Another plus? There is no oven or baking necessary, which makes this recipe simple, quick, and easy.

Continuing on our pumpkin theme to wrap up the Fall, I wanted to share this favorite recipe of mine for dairy free, gluten free, paleo pumpkin bread. It is simple, savory, and will get your mouth watering… all before 7am. This bread is so versatile and pairs great with a hot cup of coffee, or a big glass of milk.

Raise your hand if you had pumpkin pie at Thanksgiving! I sure did. Anything pumpkin is my favorite. Of all holiday foods, I look forward to pumpkin pie the most. I even enjoy the leftovers at breakfast! I am not really sure what it is about pumpkin pie that I love so much – the creamy texture, the subtle sweetness, the bright orange color, or all of the above. That is why I also love this “Pumpkin Pie Protein Smoothie” recipe. It has the same pumpkin pie flavor, but with a few ingredients replaced with healthy, real food alternatives. It is, simply, pumpkin pie in a glass. And it is magical.

Have you ever had one of those nights when you are cooking dinner and a tasty idea pops into your head? That happened to me recently and resulted in what I call “Pumpkin Coconut Crusted Chicken.” In the fall I am all about pumpkin: pumpkin pie, homemade pumpkin ice cream, pumpkin bread, and pumpkin smoothies – it is all good! But last week I was in the kitchen cooking my usual batch of chicken, when an urge for pumpkin occurred. I decided to whip together a few of my favorite things, and experiment with a new fall-inspired dish. According to my taste test subjects it came out simply delightful and I could not agree more!

It is that time of year again – school is back in session! Last year I did a post featuring some “Essentials for Back to School” and this year, I want to feature a recipe to provide your child with a nourishing, yummy snack for his or her lunch box. These homemade chewy, energy bars also make for great after school pick-me-ups!

Snack bars seem to flow in abundance at grocery stores, markets, gas stations, and more. Who doesn’t like a quick energy fix? But not so fast. Sadly, it should not come as much of a surprise that most snack bars are full of empty calories, refined sugars, and preservatives. Unfortunately, this can lead to feelings of never being full, energy crashes, and further cravings. Thankfully, there are better options, and ones that you can easily make in your own kitchen! (1) (2) 

It seems like everywhere we turn, butter coffee is all the rage. Signs displaying “add some good fats to your coffee” are now popping up in local cafes and grocery stores around the country---and we’re hooked! This new and improved morning routine has become such a staple, we can’t even imagine coffee “the old way.”