Summer Craft Night

Well, I have glitter all over the house, leftover brownies and chips, and scrap paper on the floor.  That means 1 thing….a successful CRAFT NIGHT!!  🙂  We had so much fun crafting together.  Below is a photo of what we taught each other and got to take home with us:

  • Modge Podge lantern – mine was an ocean theme with subtle glitter.
  • 2 scrapped greeting cards – perfect when you don’t have time to run to the store!
  • A stamped candle – I added orange glitter all the way around it, too.
  • Glittered clothes pin magnets – perfect for hanging photos or kids artwork!
  • Salt scrub with peppermint or lavender essential oils – smells great & leaves skin so soft!

craft night

 

Depending on your jar/container size, here’s the basic  recipe for the doTERRA Salt Scrub:

  • 1/4 cup regular table salt
  • 1/4 cup coarse kosher salt
  • 1/4 cup non-scented oil (no olive oil, I used sunflower oil but you can choose another type)
  • 6-8 drops doTERRA essential oils, I used peppermint and/or lavender

Mix all ingredients and place in a jar.  To use, simply massage paste into skin, enjoy the aromatherapy session and then rinse.

scrub

 

To shop for these oils, please visit : www.mydoterra.com/amyumphrey

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Lemon Asparagus Recipe

I happen to love asparagus and all the health benefits that come it, so I was thrilled to come across this while surfing Pinterest recently!!  Blends my love of vegetables, essential oils, and gluten free all into one neat package….with limited prep-time and clean-up.  NICE!!  I think I am going to try this recipe on the BBQ grill while summer is still here.  ENJOY!  🙂

lemon asparagus recipe

Healthier Sloppy Joe’s!

If you are like me, I’m always on the look-out for a healthier version of an overly-processed meal….which is hard to come by.  Well, after a few tries and tweaking a recipe or two I came up with this one.  It’s mostly organic, gluten free if you don’t use a bun, and it’s not from a nasty can!  SCORE!!!  Hope you like enjoy it as much as we do.  Let me know what you think in the comments.  ENJOY!   🙂

 

healthier sloppy joes

healthier sloppy joes

Crock Pot Pecan Pie

YES, Pecan Pie can be made in the Crock Pot… Who would have thought?  It’s not GF, I’ve heard this crocks up beautifully, so I cannot wait to try it out!  Sounds easy too, so ENJOY 🙂

Ingredients
1 uncooked pie crust
3 eggs
1 cup sugar
2/3 cup dark Karo syrup
1 cup pecans, broken up
1/2 cup margarine, melted
1 teaspoon vanilla

Directions:
Step One–
Spray the slow cooker with nonstick cooking spray.

Step Two–
Place uncooked pie crust in the slow cooker and press up the edges about 1/2 inch up the sides.

Step Three–
In a medium-mixing bowl, stir the remaining ingredients until well mixed. Pour on top of the pie crust.

Step Four–
Cover and cook on HIGH for 2 to 3 hours.

crock pot pecan pie

crock pot pecan pie

Mexican Stuffed Peppers with Quinoa

I was craving stuffed peppers but didn’t really want to use the old stand-by, rice….so I researched alternatives and uncovered QUINOA as a good substitute!  YAY!!  So here’s the recipe I used and I know it’s GF, safe for the hubby!!  🙂

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All the ingredients needed for these yummy GF stuffed peppers!

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While the quinoa is cooking, dice up all the veggies…all about multi-tasking!

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Add the quinoa, beans, other veggies you deem fit and the taco seasoning……

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…then gently mix thoroughly

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Lightly grease baking dish and prep the peppers!

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Cover the bottom of baking dish with salsa, nestle the peppers in the dish, and stuff….any excess stuffing can be placed next to the peppers 🙂

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Sprinkle with cheese and cover to bake!!! Almost time!

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Finished peppers fresh out of the oven….YUM!

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We had to try them immediately! I make them often 🙂

Ingredients I Used:
  • 4 organic bell peppers, 2 orange + 2 yellow, sliced in half stem-to-tip, cleaned
  • 1 cup organic quinoa, uncooked
  • diced onion to taste
  • 1 (15oz) can organic black beans, drained and rinsed
  • 1 roma tomato, diced
  • diced portobello mushoom to taste
  • medium can sliced black olives, drained
  • half organic zucchini shredded
  • ¼c cilantro, minced
  • half packet taco seasoning
  • salt and pepper to tasted (optional)
  • grated cheddar cheese, enough to top all peppers
  • salsa, homemade or about half a jar
Instructions
  1. Cook quinoa (add onion to sauce pan with quinoa) as directed on package.  Fluff with a fork when cooked.
  2. Wash, dice, drain, and shred all the veggies.
  3. Grease the bottom of a 9×13 baking pan.
  4. Pour quinoa and onion into a big mixing bowl.  Add all veggies and the half packet of taco seasoning.  I added a bit of the salsa, maybe a tablespoon but that’s optional.
  5. Spread enough salsa on the bottom of the baking pan.  Settle all the pepper halves in the salsa in the pan then stuff them with quinoa filling.  Any extra filling can be placed around the peppers directly in the pan.  this will also stabilize crooked peppers!!
  6. Cover peppers with the shredded cheese, as much or as little as you prefer
  7. Cover the whole pan with foil and bake at 375 degrees 30-40 minutes. Remove foil and cook about 5 minutes longer.
  8. I poured salsa on top of the peppers before serving in individual bowls.

**If you prefer a softer pepper you can boil or microwave the peppers for a few minutes before filling them.