Antiperspirant was one of the first non-food items I changed. Conventional antiperspirant is made with tons of questionable ingredients. Just take a look at Secret’s antiperspirant ingredients:
Aluminum zirconium trichlorohydrex Gly 15% (anhydrous), cyclopentasiloxane, talc, stearyl alcohol, dimethicone, hydrogenated castor oil, fragrance, polyethylene, dipropylene glycol, silica, behenyl alcohol
You absorb what you put on your skin. If you didn’t things like moisturizers, deodorants, and face wash wouldn’t work. Do you really want to be absorbing these chemicals? My deodorant I make is just TWO ingredients. Its quick, simple, easy and really works! Just try it for yourself!
4 oz. jar
2 tbsp. coconut oil
2 tsp. baking soda (may need more if you tend to sweat a lot)
20 drops of essential oil-optional (I used orange)
Put all the ingredients into the 4 oz jar. Do not melt the coconut oil. If you do the baking soda wont mix properly. Mix well. Store at room temperature and apply with a clean finger.
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These coconut snowballs are a great dessert to bring for Thanksgiving, Christmas and other fall/winter holidays. They are Gluten-Free, Dairy-Free and Egg-Free so you don’t have to worry about special diets. They are also very sweet so I wouldn’t add any more sweetener then it calls for. If your not huge on sweets I would even tone it down a bit. Personally I love it just the way it is. I hope you enjoy them!
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Note: You may want to double the batch as this only made about 9.
1 1/3 cup shredded coconut
1/4 cup honey
3 tbsp. melted coconut oil
3 tbsp. coconut flour
1/2 tsp. vanilla
1: Preheat oven to 325F
2: Mix dry ingredients in one bowl and wet ingredients in another.
3: Combine the wet ingredients into the dry ingredients. Mix until it is evenly textured and can stick together easily.
4: Line a cookie sheet with parchment paper. Make balls out of the batter and place on cookie sheet.
5: Put in oven for 10-12 minutes.
When I see other versions of healthy shepherd’s pie I often see the potatoes being replaced with yams, and the ground beef being replaced with ground turkey. Well I wanted to make this as close to the original version as possible, but still healthy! Most shepherd’s pie only contain 1-1 1/2 cups of vegetables. In this dish all I did different was add 7 CUPS of veggies, and to be honest, I couldn’t even taste that there were that many vegetables in it.
1lb grass fed beef
11-12 small red potatoes
1/3 cup milk
2 cups Non-GMO corn
2 cups peas
1 cup chopped onions
1 cup chopped carrots
1 can tomato sauce
1 tsp. basil
1 tsp. turmeric
2 tbs. garlic powder
salt and pepper to taste
Preheat oven to 400F
1. Quarter potatoes(leaving on the skin) and put into a large pot. Fill the rest of the pot with water. Put on stove on high for approx. 20 minutes or until soft.
2. While potatoes are cooking, put all veggies (even the chopped onion) in the steamer, except the tomato sauce. Put the steamer on for about 20 minutes.
3. Put the beef in a medium sized pan on medium heat. Cook until there is no more pink in the meat. At the basil, turmeric, 1tbs of garlic powder, salt, pepper and tomato sauce. keep on simmer.
4. Once the Potatoes are done, drain the water. Add milk, salt, and the rest of the garlic powder. Mix with an electric beater until smooth.
5. Put the meat in a 9×9 baking dish. Then the veggies. Then the potatoes. Put in oven for about 30 minutes or until the top starts lightly browning a little.
I hope you like this recipe. If you want to keep up with health tips and idea then come to my facebook page and give me a “like”
Did you know Chef Ramsey’s favourite comfort food was shepherd’s pie? What’s yours?
Making a perfect banana cream pie, that is vegan and gluten-free was very challenging. Finally on my fourth attempt I perfected it. This pie is perfect!
My mother is battling an illness right now, and I suggested that she cut out gluten and dairy. To support her, I have decided to do the same…for at least a month;) So far it has been 5 days, and I haven’t missed it yet! I also know many of my readers are vegan and gluten-free, so this should be a great recipe for them. And even if you aren’t, it still tastes amazing and you wouldn’t even know the difference!
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1/2 cup cashews
1/2 cup shredded coconut
1 cup dates
3/4 cup cashews
1/2 cup coconut milk (recipe )
1/4 cup honey
3 tbs. arrowroot starch
1: Preheat oven to 350F.
2: Put cashews and shredded coconut in a food processor or strong blender. Blend until ground up fine.
3: Add dates, and blend until the mixture can stick together.
4: Put the mixture into a 8×8 baking dish or a pie pan.
5: Put in oven for 10 minutes
1: While the crust is in the oven start the filling. Put all the ingredients into a blender except 1 banana
2: Blend for about 5 minutes or until smooth
3: Cook in a medium size sauce pan on medium heat for 7-8 minutes or until bubbly and thick.
Putting it together:
1: Slice up the last banana and put it on the crust evenly. leave 6 slices of banana.
2: Fill the rest of the dish up with the filling. Add the six banana slices on top.
3: Chill in fridge for at least 3 hours.
Its ready to serve, enjoy!
The other day I was looking for some coconut milk in the store. To my dismay , I couldn’t find any coconut milk without added, toxic ingredients! This is when I decided to make my own.
I hope you enjoy and if you haven’t liked my Facebook page yet please do!
Good Food. Good Health.
4 cups filtered water
2 cups shredded coconut
1: Heat the water up on the stove until its hot to touch but not quite boiling.
2: Pour into the blender with the coconut (and possible honey) and blend for about 5 minutes
3: strain into a large bowl with a cheese cloth
Chill or serve right away. It should last about a week in the fridge.
These eggs are the best eggs I have ever had. The mix of spices and garlic make this one awesome meal. If you’re like me and like Mexican cuisine, I highly suggest you check out my . Besides tomatoes my daughter wont eat any vegetable that isn’t mixed in with other foods. That is exactly why I added 6 CUPS of spinach to this meal. She literally double fists the eggs into her mouth, and signs more while trying to say more! I hope you enjoy this quick and simple meal.
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I’d also love feed back on my recipes so feel free to comment below!
6 cups spinach
1/2 cup grated cheese
1/2 garlic bulb
1 tbsp. turmeric
1 tsp. pepper
2 tbsp. chili powder
1 tsp. parsley
1: Put a medium sized frying pan on medium heat and add spinach. Stir occasionally.
2: While you’re waiting for the spinach to cook add the rest of the ingredients to the blender. This saves time cutting the garlic, mixing, ect
3: Once the Spinach is done, add the egg mixture. Cook until heat thoroughly
I served with a piece of toast but you can eat it as is.
I wanted to make a chai tea latte that was as close to one from Starbucks as possible, but still healthy. And guess what? It’s better! For this recipe I used organic whole milk but if you are dairy free then feel free to use coconut milk or almond milk. I think those would be the best substitutes. I should also mention that for this recipe you will need something to put your spices in so it infuses into the drink. I used this Empty Tea Bag. You can find something like this at almost all tea stores!
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Good Food. Good health.
2 1/4 cup milk
2 tsp cloves
1 tsp nutmeg
1 tsp cinnamon
3 chai tea bags (I used white chai tea)
2-3 tsp honey (optional)
1. Add cloves, nutmeg, and cinnamon to an empty tea bag
2. Put milk in a medium sized pot and heat on medium stirring frequently
3. Once it’s boiling or close to boiling add in the honey, the spice bag and the 3 tea bags
4. Immediately remove from heat but keep the bags in. Put a lid on the pot as well
5. Leave it for 10-15 minutes then serve.
NOTE: please check out this link to find a good tea.