North Carolina is known for experiencing all four seasons to the extreme all within just a week. One day it’ll be sunny and 70, another day it’ll be rainy and 50, then you’ll have your windy and 40 degree days, not leaving out the 28 snow, sleet, and ice days. It’s no wonder so many of us stay sick with colds, allergies, sinusitis, for what seems like forever.
For the past two days I’ve been battling a headache, drainage, sore throat, and coughing. Just not feeling so great. During my lunch break, I gave a detox bath a try and so glad I did!
- Epsom salt (2 cups)
- Baking soda (1 cup)
- Essential Oils (I prefer Young Living because of the seed to seal process)
- Thieves (4 drops)
- Peppermint (3 drops)
- Frankincense (3 drops)
- Lavender (2 drops)
- Lemon (2 drops)
- Place all ingredients under the faucet in your tub starting with the epsom salt, baking soda, and then the essential oils. I have read that some detox baths also use a carrier oil but for mine, I did not.
- Fill the tub with water as hot as your body can stand it.
- Soak for 20-40 minutes completely immersing yourself under the water. For those with a standard sized tub, you might have to “flip over” to allow your entire body to be immersed during the detox bath. I spent 15 minutes on both sides. You WILL sweat, that’s a good thing!
- Drain the tub and rinse off in cold water. This step is very important because once you’ve finished your detox bath, your pores are open. Rinsing off in cold water helps to not only close your pours but it rinses off the salt so that it doesn’t remain on your skin and potentially dry it out.
- Drink a full glass of water. After your detox bath, you might feel light headed, dizzy, and can be dehydrated. Refueling yourself with a glass of water will help.
My experience was wonderful. Literally, immediately after I rinsed off I felt a lot better. Granted, not entirely or completed over the crud but I can definitely tell a big difference than before I gave the detox bath a try. I sweated, a lot (hence the red faced sweaty picture below). There are many different detox bath recipes depending on what you’re wanting to benefit from it. If you’ve given detox baths a try, I’d love for you to share your experience in the comments below.
I am all about changing things up and not eating the same stuff each day, that’s boring to me and it doesn’t fill my tank. If it does yours, that’s great! Me however, I like different on a day to day basis or I feel burnt out and bored with my food. Sunday night when I meal prepped, I made a container of vinegar cucumbers.
I remember being a child and visiting my grandmother, she would always have vinegar cucumbers and I munched on them like they were the greatest thing. Still to this day, she will make them for my youngin’. I attempted to make them myself once before and they were a dud, nothing like grandma’s. However, I found this recipe but tweaked it a little for our batch and they are ah-ma-zing!!
- 2 large cucumbers
- 1/4 sweet onion
- 1 cup apple cider vinegar
- 1 cup water
- pepper (salt if you prefer but I stayed away)
- Peel the cucumbers and slice to your preferred thickness.
- Slice the onion into thin slices (you don’t have to eat the onion but the flavor will be off if you omit them).
- Put the sliced cucumbers and onions into your container and pour your vinegar and water over them. 1 cup of each seemed to cover my vegetables just right, you can add more/less depending on the depth of your container. You want the liquid to cover the vegetables.
- Season with pepper (and salt if you prefer) just a smidgen.
- Cover and refrigerate. Ours was refrigerated for a good 10 hours before we gave them a sampling and they were perfect, just like grandma’s!
We have been munching on them this week and the taste got even better the longer it had been in the refrigerator. I hope you enjoy this recipe as much as we have. This will be a staple during the summer months, a quick and tasty (not to mention healthy) treat!
If you took a look at my Monday Matters post, you know I am super excited about my meal prep recipes from last night. The first I wanted to share with you was originally found on Pinterest (shocker!) but the link to the recipe itself can be found here. However, mine was altered a little to make it fit my nutritional focuses, make it work best for you.
- 2 Boneless, skinless chicken breasts
- 1 Can of green beans
- 2 Red potatoes
- 3 Tablespoons of olive oil
- Italian seasoning
- Preheat oven to 350 degrees
- Cut your chicken in half and place it in the middle of a 13×9 dish
- Drain and rinse your green beans and place them on one side of the chicken
- Cut the potatoes in chunks and place them on the opposite side of the chicken
- Sprinkle your Italian seasoning over the entire dish (I only used 1/2 packet)
- Pour your olive oil over the dish evenly
- Cover with foil and bake for an hour
Be careful removing the foil once you’ve pulled it out of the oven, there will be lots of steam. The chicken is so tender, you won’t even need a knife to cut it. I used two forks to shred it and portion it for the next couple of days. I was able to portion out 6 servings.
I didn’t take photos along the process but the next time we make this dish (because we definitely will!), I will so I can update the post with some visuals.
Hope you enjoy!
This week I’ve been trying to make better food choices and whipped up a delicious snack that I will be eating again. They take a little bit of time to make but so much better than just grabbing a bag of chips. They are very flavorful and was a good filler until lunch.
- Apple of your choice
- Peanut butter (or almond butter would work too!)
- Peanuts of your choice (I used cashews)
First you want to rinse your apple and then slice it into whatever thickness you desire. I was able to get eight slices out of mine but only used six as a base. Spread your butter of choice on each slice, I used peanut but I’ve heard that almond butter is delicious as well. With the last remaining slices of apple, I cut them into tiny diced pieces and sprinkled them over each apple slice. Chop up your nut of choice and sprinkle over each apple slice and bam! A delicious and filling snack.
Specific serving sizes is really up to you, I used 2 tbsp. of peanut butter total and about an 1/8 cup of nuts total. You can use more or less depending on your preference. Give these a try, you’ll enjoy them! It also makes for a fun snack for kiddos to help make!
Until next time, xo!
Get ready to please the bellies of your family! This recipe is a must for every busy mom or every family, period. Simple, easy, and for the most part effortless. I whipped it up during my lunch today for the first time and it was a major hit tonight, will become a regular meal in our home. However, next time I will double the amount of sauce I use. Below are the steps in pictures minus browning the meat, forgot to snap that one, oops! Then, following the pictures are the directions with a picture of the final result on the bottom. Please pin this and/or share it with your friends, you can thank me later. Gather your ingredients:
- 1 pound ground beef
- Lasagna noodles (uncooked)
- Pasta sauce (used 24 oz. but will double next time)
- Mozzarella shredded cheese
- 16 ounces of ricotta cheese
- Italian seasoning
- Brown your meat.
- Mix your meat and pasta sauce together in one bowl.
- Mix your ricotta cheese, a few pinches of Italian seasoning, and a sprinkle of mozzarella cheese into another bowl.
- Spray your crockpot with non-stick spray.
- Pour about 1/3 of your meat sauce mixture in the bottom of your crockpot.
- Take your uncooked lasagna noodles and break them in half. Lay them in a layer on top of the meat sauce. My crockpot only held four halves but you can add or subtract as needed.
- Take half of your ricotta cheese mixture and spread it evenly across the lasagna noodles.
- Sprinkle mozzarella cheese over your ricotta cheese mixture.
- Pour another 1/3 of your meat sauce mixture evenly as the start of your next layer.
- Add another layer of uncooked lasagna noodles.
- Spread out the remaining amount of ricotta cheese mixture evenly over the noodles.
- Sprinkle a tad more mozzarella cheese.
- Place another layer of uncooked lasagna noodles.
- Pour the remaining meat sauce over the top making sure to cover the lasagna noodles.
- Set your crockpot on low for 5-6 hours.
- Right before serving I added a sprinkle of mozzarella cheese over the top and covered it long enough for it to melt slightly.
Seems like a lot but it just seems that way because it’s repetitive layers. I absolutely loved it and like I said earlier, only thing I’d change next time is using more sauce. The noodles weren’t soggy, they were just right. Who knew you could make baked lasagna without cooking the noodles first?! I can’t rave about it enough. Now, what you’re waiting for.. the final image.
Serve it up with some salad and garlic bread and there ya have it folks, a fool proof way to make homemade baked lasagna.. in the crockpot!
Bon Appetite, xo!