Lemon Coconut Body Scrub

I have been making this body scrub for a long time now so I thought it would be a great one to share.

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I really try to stick to natural skin care products as much as possible including moisturizers, scrubs and deodorant.  I just don’t see a point in using commercial products if you can make something just as luxurious and yummy at home! (Not to mention the lower cost!)

I must be really wanting summer because one sniff of this and there I am, toes in the sand, drink in my hand …..   you know where I’m going.

So this recipe is super easy:

1 cup white sugar

1/4 cup melted virgin coconut oil

3-4 drops lemon essential oil

Mix all ingredients thoroughly in a bowl with a spoon.  The consistency will look like snow.  Kind of ironic no?

Spoon into a jar with a lid to store.

You can scrub on to dry skin and then rinse, or scrub on after your normal shower routine and rinse off to be left smelling yummy and feeling smooth! You won’t even need a moisturizer afterwards.

Keep water out of the jar as much as possible to keep the scrub fresh. (You could use a little scoop instead of wet hands)

If I had some of my lavender from the garden I would totally add that to this scrub as well!  We’ll see what other blends I come up with this year…….

Note: Be sure to wash the tub after so as not to send the next person flying when they have a shower (it can make it a tad bit slippery!)

Blueberry Coconut Pancakes with Lemon Zest

The snow is melting here and Spring is on it’s way.  The fresh citrus scent of the lemon zest paired with coconut in these pancakes has me daydreaming about warmer weather!  Mama, toddler and baby friendly, these are great for breakfast.  Leftovers can even be kept in the fridge for a snack later.

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Ingredients: (Makes about 4-5 medium pancakes)

1 cup Spelt Flour

1/4 cup Coconut Flour

2 cups Milk (or alternative – almond, coconut, etc.)

2/3 cup finely shredded coconut (+ more for sprinkling)

1/4 cup melted coconut oil

1/2 cup blueberries (or more if you have a blueberry monster in your house like I do)

Lemon Zest

To make:

Whisk the flours and shredded coconut in a bowl to combine. Slowly add the milk and melted coconut oil whisking to combine.  Add the blueberries and stir gently until combined.

Use a laddle to scoop up a large spoonful of the batter into a saucepan over low heat.  Use the back of the laddle to smooth and slightly flatten the pancake.

Heat until the edges appear cooked and air bubbles appear throughout the pancake, then flip and do the same until golden brown.

To serve, sprinkle some shredded coconut on top along with some zested lemon and some real maple syrup!

Apple Apricot Puree

I LOVE this simple puree because it works for the entire family.  You can use it for baby mixed with oatmeal in the morning or mixed with other purees throughout the day.  But why I love it so much is because it is so versatile and works for my toddler and myself as well!

This puree can be added to oatmeal, spread on toast, muffins, pancakes, waffles and more.  We especially love it on french toast with a drizzle of real maple syrup!

Make up a batch and store in the fridge in a glass jar, or freeze to use later.

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Ingredients:

-4 Large apples (I use organic Gala)

-20 dried apricots

To make:

Peel apples and chop into pieces of the same size.  Add water to a pot with a steamer tray and steam the apples until soft but not mushy.

In another pot add your apricots with just enough water to cover them.  Bring to a boil and then simmer until soft.

Add the softened apples and apricots to your blender, reserving the cooking liquid.   Add roughly 3/4 cup (total) of the cooking water from either the apples or apricots or a mixture of both.  Blend until you get a nice consistency.  (You may have to stop the blender and move the fruit around and start again until it all gets blended).  You can also add more liquid if needed.

Put your puree in a glass jar and store in the fridge or you can freeze in individual containers for your baby for later.

Yum yum.

Avocado Yogurt with “Sprinkles”

This is another great one for toddlers and older children, and so simple!

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Ingredients:

1/2 Avocado

2 Tbsp. Greek Yogurt

1/2 Tsp. Honey

1/4-1/2 Tsp. Cinnamon

Fresh Raspberries

Pinch of Hemp Seeds (aka “sprinkles”)  

To Make:

Mash 1/2 of a ripe avocado in a bowl.  Add 2 heaping Tbsp. of greek yogurt, 1/2 Tsp. Honey, 1/4 to 1/2 Tsp. Cinnamon (depending on tastes), fresh raspberries and a big pinch of Hemp Seeds. (Don’t forget to exclaim loudly with a big smile on your face… “Mmmmmmm! SPRINKLES!!!!”     Oh Moms…. we know what it’s all about   😉

*Note – You can also make a much simpler version of this for your baby using only the Avocado and Greek Yogurt.

A great versatile breakfast for the little peeps in your family!

Baby Cereal

I found that when my little one started eating solids, cereals were a big part of that journey.  If you have a baby bullet or similar blender with a milling blade included you can absolutely make your own rice cereal, oatmeal, barley and more for your baby.

I like to whip up oatmeal and brown rice cereal and store them in separate mason jars for easy access in the morning and throughout the day (they are great additions to other veggie, fruit and meat purees).

To make:

Blend in a blender with a milling blade in small batches until a powder forms.  I use a funnel to put the cereal into the mason jars, pop on a tight lid and store in a cool dry place.

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Some other nutritious grains to try include:

Barley – High in fibre and protein

Kamut – High energy grain, good for those who have allergies or are sensitive to regular wheat.

Quinoa – Gluten Free. High in fibre and a complete protein

To cook:

In a saucepan bring 1 cup of water to a simmer over medium heat, add 1/4 cup of grain of your choice and whisk constantly to avoid lumps.  Stir until water is just absorbed.

I like to add some fruit puree and yogurt and mashed avocado to these for my little man.

A bit of prep. time making up these jars goes a long way!  Hope your babes enjoy them!

Chocolate Almond Bark

Craving Chocolate?

Whip up a batch of this Chocolate Almond Bark with Sea Salt and pop in the fridge for a quick fix!

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Ingredients:

1/4 cup Toasted Almonds

1/3 cup coconut oil

3/4 cup raw cacao powder

1/4 cup real maple syrup

Pinch of sea salt

In a small saucepan over medium heat toast the almonds. (Move them around periodically so they don’t burn).  Roughly chop the almonds.

Melt the coconut oil in a small saucepan over low heat.  Slowly add the cacao powder and maple syrup whisking to combine.  Remove from heat and let cool for a couple of minutes.

Line a baking sheet with parchment paper and pour the mixture on top. Sprinkle toasted almonds on top and a pinch of sea salt (more or less to your liking).

Put in the fridge for 3-4 hours, then break apart into pieces.  Store in the fridge for when that craving hits!

Overnight Oats

These jars are so versatile and great to prepare in the evening (all of 5 minutes) and pop in the fridge for breakfast the next morning.  It starts with a base recipe in a mason jar and you can add whatever toppings you like.  These are a staple in our house and make mornings a little less hectic!  My toddler loves these.

Ingredients (For the base): Makes 1 jar

3/4 cup Almond milk (or milk alternative)

1/3 cup Oats

1 Tbsp Chia Seeds

1 Tsp. Honey

1/2 Tsp. Cinnamon

Combine all ingredients in the jar, pop on the lid and shake to combine.  Put in the fridge overnight.  In the morning pop off the lid, throw some of your favourite toppings in and grab a spoon!  That’s right….we eat ours right out of the jar.  Easy. Simple.

Some topping ideas include:  Greek Yogurt, Blackberries & Shredded Coconut, Strawberries & Dark Chocolate chips and Banana & Sliced Almonds.   The possibilities are endless.  Get creative!

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