Guac on a Shamrock!

Guac on a Shamrock

for 
St. Patrick's Day!

 I love St. Patrick's Day!  
I was thinking of what I could make for a special treat.  The first thing I thought of was clover-shaped sugar cookies frosted with a green icing. Then I thought....it is Lent AND I should stay away from making sweets for my children.  So, I thought of something that was fun to make and yummy to eat!

All you need is:

Flour Tortillas

Coconut oil (or butter or oil of your choice)

Spread a cookie sheet with coconut oil.

Using kitchen shears -

Cut the tortillas in a shamrock shape.

(I cut about 3 shamrocks out of a small tortilla)

  

You will notice some are 'cut creatively'.....

that is my eight year old son's handiwork! 

We had fun!  ☺

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Bake at 425 degrees for about 7 minutes just until they get a bit browned.  

The coconut oil helps them crisp up and oh, it gives such a yummy flavor!

(Of course, you can serve this anytime in any shape!) 

I was amazed with the flavor of the chips.  We will definitely do this again in the future! It was so pleasing to be able to make something fun and tasty that didn't contain sugar!  : )

*******************************************************************

Then comes the Guacamole!

 You will need:

3 ripe avocados

2 TBS. lime juice

1/2 tsp. cumin

1/2 tsp. cayenne pepper

1/2 tsp. sea salt

1/2 medium onion, diced

2 Roma tomatoes, seeded and diced

1 TBS chopped cilantro

1 clove garlic, minced

Directions:

In a medium sized bowl place the scooped avocado pulp and lime juice in a bowl.  

Using a potato masher add the salt, cumin, and cayenne and mash. 

  

Then fold in the onions, tomatoes, cilantro, and garlic. 

Let it sit at room temperature for 1 hour...

 ...and then serve with your shamrocks. ☺ 

I think you will have some happy faces for this very special day! 

 Have a HAPPY SAINT PATRICK'S Day!

Just a Note:  I used all the 'extra' tortilla shells by cutting them in different shapes for chips and baked them at the same time I baked the shamrocks. 

It was a nice feeling knowing that these were made without any preservatives or without anything bad for you.  : )

DIY Nourishing Eyelash Serum

I've always been jealous impressed by my sister's eyelashes. They are super long and she's been asked multiple times if they are artificial. Over the years of "wear", the constant changing of make-up, and the exposure to the earth's elements, our eyelashes tend to start looking a bit worn out.

I'm only in my mid-twenties, but I've already noticed that my eyelashes are not what they were when I was younger. After seeing many articles on how to make your eyelashes fuller and longer naturally, I decided I would give it a try.

The pictures don't really do it justice, but I didn't want to skip posting before and after pictures for you. (Not that I really wanted a close-up of my face. Eek.) Honestly, I wish I would have done before and after pictures with mascara on. That is when I really notice a difference!

I used to have to put 2 coats of mascara on, and most of the time, I still wasn't impressed. Now, I get the same results with one coat as I used to with two! 

What you need:

fractionated coconut oil (organic & cold pressed)

lavender essential oil

lemon essential oil

empty container (mascara tube or roller ball works great!)

(*You can get the materials where you feel is best. I got everything I needed on Amazon.)

Step 1. Pour 2 drops of each essential oil in your empty container.

Step 2.  Fill the remaining space with the coconut oil.

*I used a cake decorating tip as my funnel. :)

Step 3. Insert the stopper, if necessary.

How to use it:

Apply to clean eyelashes, focusing mostly on the roots, before going to bed.

May use nightly.

Fractionated coconut oil is processed differently and doesn't harden like regular coconut oil. 

This oil will stay liquid for you, so it's easy to apply.

My results were from using the serum about 2-3 times a week for 4 weeks.

I would use it nightly, but I didn't because I'm kind of lazy and kept forgetting. :)

Easy Crocheted Bathroom Organizer

I love anything that helps me be organized. One thing that has been bothering me lately is getting cotton balls.  Kind of a stupid thing to bother me but it does.  I decided, instead of having to go in my cupboard every time to grab the little piece of cotton, I was going to keep it by my makeup holder. Now I just needed something to put them in.  Searching around the house for a container I could use, I came across an old candle.  Remembering THIS previous post my sister did, I EASILY removed the old wax.  It was exactly what I was looking for.  Now to make the cover....

WHAT I DID:

I used a size 6mm hook.

Chain 4.

Slip stitch into 1st chain.

Ch 1, work 6 sc into center- 7 stitches

Ch 2, work dc in same stitch. *2 dc in every stitch* slip stitch top of ch 2.- 14 stitches

Ch 2, work dc in same stitch. *2 dc in every stitch* slip stitch top of ch 2.- 28 stitches

Change colors

Ch 1, sc in every stitch.  Slip stitch top of ch 1.- 28 stitches

Ch 2, dc in same stitch, dc in next stitch, dc2tog * dc in next 3 stitches, dc2tog in next stitch* repeat until end. Slip stitch in top of ch 2.-23 stitches.

Ch 2.  dc in next stitch, dc in every stitch. Slip stitch top of ch 2.  

Fasten off.  Weave in tail. 

*If you would like to know how to make the Adorable-Affordable Makeup holder also, check out this LINK.*

Oil Pulling

Oil Pulling. Have you heard of it?? If you haven't...Seriously, it is not as complicated as it sounds! Here is the list of everything you will need to try it:

Coconut Oil.

Yep, that's it. Now you just need to make sure it is organic, cold pressed, and unrefined.

Now what to do with the oil:

1.  Measure out 1-3 teaspoons of coconut oil. (You can also use sesame oil .)

2. Put it in your mouth and gargle for 20 minutes trying to "pull" the oil through your teeth. 

Yep. You read that right. It really does say 20 minutes. :-) I know that sounds crazy but it really isn't as bad as it sounds. I usually put it in before I get it in the shower and keep gargling while I comb my hair and start getting ready for the day.

Now for some tips:

1) It is said that morning, before you eat, is the most beneficial time of the day to do this.

2) DO NOT swallow!

3) Spit the oil into the garbage when finished (you don't want the oil hardening in your pipes).

4) The coconut oil will obviously be solid when you scoop it out of the jar. It will take about 30 seconds for it to "melt" after you put it in your mouth. If that texture makes you a little queasy, go ahead and melt the oil on low heat on the stove top being careful not to overheat before using.

Now for the benefits:

1. Whitens teeth...Yep! That's a good enough reason all on its own! :-)

2. Helps with bad breath!

3. Helps with TMJ!

4. Helps with teeth sensitivity!

5. Helps reduce cavities!

6. Helps with acne, psoriasis, eczema, and other skin issues!

7.  Helps with allergies!

8. Helps you sleep better!

9. Helps hormonal imbalances!

10. Helps your overall health!

Sounds to good to be true, right? :-)

How it works:

Coconut oil, naturally, has anti-bacterial, anti-fungal, & anti-inflammatory properties.  

Now when you are gargling, it is suppose to be "pulling" the toxins out of your body.

  Now... I am not a doctor nor am I claiming to be anything close to one! I have not personally had experience with all of these "claims" but can definitely tell you that I have noticed my teeth becoming whiter, teeth sensitivity decreased, and not nearly as offensive of morning breath! Win! Win! :-)

I am hoping to notice even more changes as the time goes on. :-)

If you have tried "oil pulling" and noticed some positive changes, please comment and let me know! I would love to hear about your experience!!

Banana Chocolate Chip Waffles

Breakfast is one of my favorite meals to prepare!!!

I am always trying to find something new. Here is one that is worth trying!!!



INGREDIENTS

2 c. flour

2 T. sugar

1 T. baking powder

1 1/2 tsp. salt

1 tsp. cinnamon

1 2/3 c. milk

1 1/2 mashed ripe bananas

6 T. butter (melted)

2 eggs

1/4 - 1/2 c. mini choc. chips

STEP 1: Combine flour, sugar, baking powder, salt, and cinnamon.

STEP 2: Combine milk and eggs.

STEP 3: Combine dry and wet ingredients.

STEP 4: Add bananas and chocolate chips.

 STEP 5: Let batter sit for 5 minutes before using.

Now you will want to preheat your waffle iron!!!
Spray your waffle iron with some non stick spray.
Once it is preheated, pour the batter in the waffle iron, being careful not to overfill.
Close the lid and wait for the indicator light to let you know when the waffles are finished.
Repeat until batter is gone.


Top with whatever you like......
Berries, powdered sugar, peanut butter, syrup...endless possibilities!!!

 Enjoy!!! :)

Dutch Oven Artisan Bread

Black Friday. It seems to be a day that almost everyone has an opinion about. People don't have any interest in it, they boycott it, they set up tents outside the doors on Wednesday so they can be the first ones through (which, by the way, I think is crazy. Why give up Thanksgiving with your family for a TV or some other gadget that you're going to need to replace eventually anyway? They will always be coming out with new things, but you don't know how long the time with your family will last). Anyway, enough of me lecturing....

I will admit, I have gone black Friday shopping, and, most of the time, I really enjoy it. Don't worry, I don't have high expectations of getting what I want while trampling the folks ahead of me. My sisters and I usually go after the stores are already open and you can still find some pretty good deals, even later in the day. 

Which brings me to my post today. Last year, I got a heck of a deal on a 6 quart enameled dutch oven. I love it! My husband teased me about what this enormously heavy pot was going to be able to do that our regular pots couldn't. So I set out to prove to him that I wasn't crazy for buying it. :)

This is probably the easiest bread you will ever make. The reason the dutch oven works so well is because, when covered, it heats up and creates a lot of steam that doesn't escape from the pot. The steam swirls around inside and, while baking the bread with a soft texture inside, it also creates crisp, crusty outside. 

An extremely simple, and truly amazing Homemade Artisan Bread.

When my Mom and Godmother were visiting a week and a half ago, I made a fresh loaf of this bread.

My husband picked up some yummy Rondele Spreadable cheese (not cheap, but totally worth it) in garlic & herb flavor, so we chunked up the loaf of bread and served it alongside the cheese.

Ingredients

1 1/2 c. warm water

2 1/4 tsp. yeast

3 c. flour

1 1/2 tsp. salt

Directions

Begin by dissolving the yeast in the water.

Stir in the flour until it's a bit clumpy.

Add the salt.

Stir until well combined.

Leave it in the bowl, cover, and place in a warm area to rise for 7-10 hours.

Dust a clean area with a bit of flour.

Dump the dough on top.

Dust with a little more flour.

Fold over a few times to shape your loaf. (Do NOT knead it.)

Place on a sheet of parchment paper.

Cover and let rise 1 1/2 hours.

When it's almost done rising, place your dutch oven (lid, too!) in your cold oven.

Turn the oven on to 450 degrees and let it preheat.

Once it's preheated, carefully take the pot from the oven and remove the lid.

Gently lift your bread, using the parchment paper, and set it in the center of the pot.

Slice a shallow cross on the top of the loaf.

Cover with the lid and return it to the oven.

Bake for 20-30 minutes.

Remove the lid, and bake for another 10-15 minutes, or until golden brown.

Let cool for about 45 minutes before slicing.

(Directions with Photos)

Begin by dissolving the yeast in the water.

Stir in the flour until it's a bit clumpy.

Add the salt.

Stir until well combined.

Leave it in the bowl, cover, and place in a warm area to rise for 7-10 hours.

(I usually turn my oven on to 250 degrees for about 2 minutes, then turn it OFF. Then, I cover my bread dough with plastic wrap, and then a clean towel, and place the bowl on a potholder in the oven. It keeps it nice and warm without baking it. Plus, it keeps your counters clutter-free!)

After the rising time it up, your bread dough should look something like this. 

It will be quite loose and bubbly.

Dust a clean area with a bit of flour.

Dump the dough on top.

Dust with a little more flour.

Fold over a few times to shape your loaf. (Do NOT knead it.)

Place on a sheet of parchment paper.

Cover and let rise 1 1/2 hours.

When it's almost done rising, place your dutch oven (lid, too!) in your cold oven.

Turn the oven on to 450 degrees and let it preheat.

Once it's preheated, carefully take the pot from the oven and remove the lid.

Gently lift your bread, using the parchment paper, and set it in the center of the pot.

Slice a shallow cross on the top of the loaf.

Cover with the lid and return it to the oven.

Bake for 20-30 minutes.

Remove the lid, and bake for another 10-15 minutes, or until golden brown.

Let cool for about 45 minutes before slicing.

It's best when served the same day! :)

So far, I have only made this plain loaf. I'm hoping to soon try different versions and flavors. Like maybe a jalapeno/cheddar, whole wheat, garlic/herb, and rosemary/parmesan. 

When I get around to it, I'll let you guys know how they turn out. :)

Here is an approximate timeline for this recipe, depending on whether you want it for brunch or dinner. Obviously, you can change it up to whatever works best for you. :)

BRUNCH                                                               DINNER

 Mix it: 10:00PM                                                       Mix it: 7:00AM

Shape it: 6:45AM                                                      Shape it: 2:30PM

Bake it: 8:15AM                                                       Bake it: 4:00PM

 Serve it: 10:00AM                                                   Serve it: 5:45PM

The nice thing about this recipe is that it is very forgiving. If you don't get to it right away, it usually won't hurt if you wait a bit longer than you're supposed to. Hope you enjoy!

Roasted Cauliflower

When my husband and I make our dinners, the majority of the time there isn't much thought that goes into the vegetable. We tend to focus more on the meat or the main dish. Yes, we'll make a nice salad, or steam some broccoli. We'll have steamed asparagus and go as far as topping it with some butter, fresh lemon juice, and salt, but that's about as far as it goes for our "fancy vegetable sides". I've seen many recipes around for roasted cauliflower and decided to give it a go. It's something we've never tried, and boy! was it worth it! 

On a side note: my husband told me that this one was definitely "blog worthy". :)

Ingredients

1 head of cauliflower

olive oil

1 tsp. chili powder

1 tsp. ground cumin

1/2 tsp. paprika

1/2 tsp. garlic powder

1/4 tsp. salt

Directions

Preheat oven to 450 degrees.

Grease a baking sheet with olive oil or non stick spray and set aside.

Cut cauliflower into chunks, removing the center stem from the head. (Like you're cutting them up for a veggie tray.)

Transfer cauliflower to a medium size bowl.

In a small bowl, combine chili powder, cumin, paprika, garlic powder, and salt. Mix well.

Drizzle just enough olive oil over the cauliflower to coat it all (about 1 tablespoon), stirring as necessary.

Next, sprinkle half of the seasonings over the cauliflower. Stir well. 

Sprinkle the remaining seasonings over it, and stir again.

Spread cauliflower out onto the prepared baking sheet.

Place in oven for 20 minutes.

(Don't flip them at all...the bottoms will look a little charred and the tops will get a bit crispy.)

Remove from the oven and serve.

(Directions with Photos)

First, preheat oven to 450 degrees.

Grease a baking sheet with olive oil or non stick spray and set aside.

(If you're washing your cauliflower beforehand, either pat it dry or let it rest before preparing this dish. You want to be sure the cauliflower is dry before drizzling with the oil.)

Cut cauliflower into chunks, removing the center stem from the head. (Like you're cutting them up for a veggie tray.)

Transfer cauliflower to a medium size bowl and set aside.

In a small bowl, combine chili powder, cumin, paprika, garlic powder, and salt.

Mix well.

Drizzle just enough olive oil over the cauliflower to coat it all (about 1 tablespoon), stirring as necessary.

Next, sprinkle half of the seasonings over the cauliflower. Stir well. 

Sprinkle the remaining seasonings over it, and stir again.

Spread cauliflower out onto the prepared baking sheet.

Place in oven for 20 minutes.

(Don't flip them at all...the bottoms will look a little charred and the tops will get a bit crispy.)

Remove from the oven and serve. :)

(We served this roasted cauliflower alongside garlic chicken breast with spinach pasta and garlic alfredo sauce....delicious!!!)