12600 Pelican Beach Road, Merrifiled, MN (218) 851-1937
Food, Healthy Eating
Some days you just need a little pick me up. A little smile. Something to give you a boost!

The winter has indeed been VERY long. It is April 16 here in Minnesota and we just got another 6 inches of snow on top of 10″ last week.

I’ve had it! So I decided to make up some smiles of goodness.

These little treats are fast and easy to make plus they are made with wonderful ingredients that won’t leave you feeling guilty.

Silicone molds  come in a pack of fun shapes will bring on even more smiles plus they’re inexpensive!

Adding the smile treat to the tops of desserts, ice cream, or a little touch of delight to a tea dish for sure will add that smile!

I know the snow will melt…ONE DAY…but until then…onto making some goodies!
Chocolate smile

Ingredients:

1 cup Coconut oil
1/2 cup of Organic Honey
1/4 cup Organic Cocoa Powder

Directions:
1. Place oil and honey in a sauce pan on simmer.
2. Add cacao stirring constantly.  
3. Add your favorite essential oil 1-2 drops. I like orange or lavender. I split the mixture so I had 2 favors.
4. Pour into molds and freeze for 45 minutes.

Chocolate smiles
Pictures edited with Pic Monkey. Great program, easy to use!

Chocolate Smile

These little treats are fun to make for any occasion. I put mine in a mason jar and keep in the refrigerator and pull them out whenever I need a pick me up or to share with guests. 

We will be having 20 guests coming to the ranch for a visit in the snowy conditions tomorrow so these treats will be fun to share. Hopefully they will put a smile on their faces! I am making hot cocoa too. I can’t believe it…APRIL and I feel like it’s December. Oh well…

Enjoy and have a happy smiley day!
Love deeper, talk sweeter,
Lee
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Food, Healthy Eating, Living Naturally, Ranch Life

I found a new delightful tea! Blackberry leaf which is a close relative to the Rasperry leaf another favorite of mine.

Blackberry leaves are high in vitamins and nutrients like vitamin A,C, E, K and B 1,2,3 and 6, also calcium, magnesium, phosphorous, potassium, and zinc. It may help relieve diarrhea, inflammation and so many other properties. Recently I had a tummy issue and drinking this throughout the day helped the bubbles in my stomache and other issues if you know what I mean. Some tea and essential oils aided in a good night sleep and woke up new again! 

NOW I have some sad news. Bulk Herb Store who we love to share with you is going out of business. So as you read these new recipes, go visit and help this Christian family move into another chapter of their life.
We love Bulk Herb Store and hope you find some wonderful teas and herbs to make up your own.


Each recipe below makes 1/2 pint cute little mason jar!

Blackberry Tea Recipes

For cold and flu

2 tbsp. blackberry leaves

2 tbsp. elder flowers

2 tbsp. ounce linden flowers

1 tbsp. peppermint leaves ( I like Spearmint too)

Prepare hot water and pour over tea blend steep for 10 minutes serve with honey or favorite sweetener.

 

This tea helps combat intestinal gas and mild diarrhea. This tea warms tummy and soothes intestinal inflammation.

Upset Tummy (all herbs I found on Bulk Herb just click link on the sidebar to log in)

2 tbsp. Blackberry leaves

2 tbsp. Raspberry leaves

2 tbsp. Chamomile flowers

1 tbsp.  Spearmint leaves or peppermint

Tea for Rheumatism

2.5 tbsp. Blackberry leaves

2 tbsp. White willow bark

1 cup Nettles leaves

2 tbsp. Horsetail leaves

Drink 2 cups a day for 1-2 weeks. Reduce your intake as symptoms decrease.

 

Use for sore Throat Pain

For an oncoming of Strep, you can oil pull with coconut oil and Immunity Blend essential oil first thing in the morning. Follow up with gargling with salt water. Do at least 2 times a day.

Make up a cup of blackberry tea at first sign of sore throat. Let it cool a bit and gargle with it. Drink 2-3 cups of tea daily and gargle as often as you can.

This herb is a bit sweet so it is lovely on food!

Sprinkle the herb on your salads, put into cakes, or sweet rolls or breads. Wonderful!

I hope you find this tea a wonderful spring thirst quencher!

God bless and HAPPY SPRING!
Love deeper, talk sweeter,
Lee


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Food, Ranch Life

Do you love homemade bread? Would you like a pretty easy way to make the most amazing bread using your Dutch oven? I am telling you…it is easy and it is absolutely wonderful!

YES there is kneading involved 

Ok, I get it! Making homemade bread involves a little work, but it is SO satisfying! If you have a kitchen aid than you will only have to knead by hand once…no big deal!

Tried and True

Both my hubby and I have tried this recipe three times now and what we put below is the best route. Cutting the top before you bake it was our first disagreement, but decided it really gives the bread a nice look, plus it does help the bread not to flatten. 


Ingredients:

3-4 cups of flour (check directions)

1 tsp active dry yeast

1 ½ cups warm water

1 tsp salt

sea salt

Olive Oil spray and more for brushing top

 

Instructions:

First make sure you read this through. It is important to take each step so you know what to look for if your not familiar with making bread. . My hubby is so good at this so I learned from him.

Combine the 1 cup of flour, water, yeast and salt in the bowl of the stand up mixer with your dough hook attached. Mix at medium speed. Add one cup at a time. Stopping at 3-3 ½ cups. This is important! Depending on where you are and the temp in your home, dough can get funny. You want the dough to feel elastic like and be pulling all the dough from the bowl as the hook mixes. It should take 5-10 minutes. Only add more flour if that isn’t happening. I also had to use a spatula to scrap sides to get it going. Once it is elastic like by stretching a piece of it, your ready for the next step.

Next leave dough in bowl and cover with towel for 2-4 hours until double in size and does not spring back when you push your finger in it. These little tips my hubby gave me so use them…they work!

Turn dough onto a work surface with a tiny bit of flour and knead to release and redistribute the yeast. This should be 5-8 minutes. Shape it roughly into a ball, cover it with a towel and let rest for 10 minutes to allow the gluten to relax.

Shaper the dough into a tight ball-the tighter the better-by rolling it on the works surface between your palms.

Spray or coat the bottom and sides of a large Dutch oven or cast iron pot at least 5 ½ quarts or larger with spray olive oil.

 

Put dough in middle of sprayed pot and place lid on. Allow the dough to rise again, 30- 60 minutes. Here in MN in winter it was rising for 4 hours, just so you know each dough will do different things in different places.

 

Preheat oven 450 degrees F

 

Rub 1 tbsp of olive oil or more if you like gently over the surface dough. Score the bread with a sharp knife making an X this allows the dough to expand freely.
Sprinkle the dough with salt. Place in Dutch oven, cover and place in your oven.

 

After 30 minutes remove the lid, reduce the oven temp to 375 and continue baking until the bread is nicely browned and cooked through. It should have an internal temp of 200 degrees or so when done.

 

Allow the bread to rest on rack for at least 30 minutes so the interior finishes cooking.

DON”T leave it in the Dutch oven to cool. It will still be cooking!

Enjoy with LOTS of butter! YUM!!!!

It might seem like a weird shape…but it is wonderful! Taste is what it’s all about right?

God bless you
Love deeper, talk sweeter,
Lee

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Food
Oh how I love lemon and the color yellow! Because I need some spring boosting this recipe just gets me in a happy place! Recently I have been learning a ton about turmeric and ginger and how it can benefit our overall health. So WHAM…I decided to add these great ingredients to this recipe.

You will LOVE the combination of flavors in every bite. While the lemon dances in your mouth, you will enjoy the healthiness of the turmeric and of course the ginger just gives the right touch!

Using Essential Oils in Cooking

The best part…I used Lemon essential oils to give it the kick it needs! In addition, it’s all good for you!
It has to be somewhere because the sugar is pretty hefty! But, you will enjoy it.

Tea Ties it all together

After you make this, try my Lemon Drop tea recipe below and have tea time with a warm slice.

Ingredients:

  • 2 ½ Cups of Unbleached All-Purpose Flour
  • 1 Tablespoon of Cornstarch
  • 2 Teaspoons of Turmeric
  • 1 Teaspoon of Baking Powder
  • ½ Teaspoon of Sea Salt
  • 1 Cup of Salted Butter, Room Temperature
  • 2 Cups of  Organic Sugar
  • 1 Teaspoon of Pure Vanilla Extract or** Balsam of Peru essential oil
  • 5 Eggs
  • ½ Cup of Sour Cream
  • ½ Cup of Lemon Juice or 2 drop of Organic Lemon Essential Oil
  • 1 tsp Ground Organic Ginger

Directions:

Preheat oven to 325 degrees. Thoroughly grease a Bundt pan with shortening. Flour the pan, tapping out the excess. If there are any bare spots, grease and flour them.

 

Whisk flour, cornstarch, turmeric, baking powder, ginger, and salt together. Set aside.

 

Cream butter with sugar for several minutes until light and fluffy. Beat in vanilla. Mix in eggs one at a time, beating until incorporated. Scrape down bottom and sides of bowl as needed. Beat in sour cream.

 


In three additions, mix in flour on low speed, adding lemon oil drops or lemon juice. Begin and end with the flour. Mix until combined. 

Pour into prepared pan and bake 55-65 minutes, or until a toothpick inserted in the middle comes out clean or with a few crumbs.

Set on a wire rack for 5 minutes. Place wire rack over exposed part of cake and flip cake over. Let rest for a minute, letting gravity do its work. Lift pan off cake. Let cool completely.

Make your Glaze:

1 cup of Powdered Sugar
1 tbsp of Coconut Milk
1 tbsp of Melted Butter
1 drop of Organic Lemon Essential Oil

Mix well and pour over warm cake.




Lemon Drop Tea:
(affiliate links From Bulk Herb Store help our ranch ministry…thank you!)

1 Cup of Lemon Peel
1 Cup Orange Peel
1/2 Cup Lemongrass
1/2 Cup Rose Hibs
1/4 Cup Ginger Root
Mix well in a glass bowl and pour into a mason jar to store.

TIME TO BREW?
Use 1-2 tbsp of your blend into a steel strainer, pour boiling water over herbs and steep for 10-15 minutes. We add some honey and sometimes the Elderberry syrup for sweetness.

** Interesting Fact from RMO

Oils In The News

You may have recently noticed the reformulation of some of our blends that contain the essential oil Vanilla. Madagascar is the main supplier of Vanilla at this time and upwards of 30% of the crops were damaged after a cyclone hit the area. This has created a global shortage. Vanilla is also a labor-intensive crop to work with and it can take upwards of 5 years for the vanilla beans to be ready. In an effort to keep providing blends in a time when it may not be possible to obtain Vanilla, we have switched to Balsam of Peru. Not only did Balsam of Peru’s sweet aroma substitute nicely for Vanilla, but we all discovered that we enjoyed the newly formulated blends even better.

Enjoy your tea time with this wonderful taste filling cake!
Love deeper, talk sweeter,
Lee

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Food, Grillin' One

Ok I know homemade hamburger buns…EASY? No way! Well, your wrong. This recipe is wonderful and it truly is easy peasy. Trust me!

By the way, it won’t take long to prepare and while your doing other things the rise is simple. 

Tips for making homemade bread:

The biggest tip my hubby the bread maker tells me…
1) Watch that the milk is not too hot or too cold  for anything mixed with a yeast or you will spoil the yeast
2) While you knead the dough, make sure you time it and pull the bread to see the elasticity. I should of taken a picture of this for you but was so into it I forgot.

Anyway, I think you will be proud of yourself for making these and with the big game coming up it will be a special treat! You can make them smaller for sliders. Great for bigger crowds too!

Here ya go!

Ingredients:

1 cup warm almond milk (100 degrees F)

1 tbsp active dry yeast

¼ cup organic sugar

2 tbsp melted butter

1 egg  (room temp)

1 tsp fine sea salt

3-3 1/2 cup all purpose flour

For top of buns:

1 egg beaten with 1 tsp water (wash on top of bread dough to give it a shiny look)

Sesame seeds

Directions:

  1. Combine milk and yeast in small bowl. Make sure milk is not more than 100 degrees. Stir well. Pour into larger bowl.
  2. Mix in sugar, butter and egg, then add the salt and flour.
  3. Pull dough onto slightly floured counter and knead for 6-8 minutes. The dough should be smooth and have elasticity.
  4. Set aside in a warm place and cover with a towel for an hour or doubled in size.
  5. Punch down dough and divide into 8 equal balls onto a pan that you have greased and dusted with corn meal.
  6. Flatten into 3” circles. I used the lid of a mason jar to make my circles. 
  7. Let rise for 30 minutes than beat your egg and water and brush on each bun top. Sprinkle with sesame seeds.
  8. Place in 375 degree oven and bake for 14-16 minutes or until nice golden brown.

Due to the fact these are homemade, you need to put them an airtight container and eat within 3 days. Or freeze. 

 


I tell ya…best buns ever and guess what….YOU MADE  THEM HOMEMADE nothing better!!!!

Let me know what you think if you tried it! Love to hear how yours turned out.
God’s blessings,

Love deeper, talk sweeter,
Lee

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Food, Ranch Life, Treats
We are rockin’  around with excitement here at the Minnesota homestead! Our Vikings have made the playoffs and the game day festivities begin! YEP, I got into the kitchen and made these fun cookie shots especially for our special celebration for our boys in purple and gold! 

These cookie shots can be made with any favorite cookie dough recipe and filled with chocolate malts, to smoothies. We filled ours with ice cream as they were a perfect evening game treat.


I think you will find these pretty easy. I love how you can melt almond bark or candy chocolates and dip them into different colors to get a fun colorful effect on the outside as well as on the inside to hold any liquid. Since I filled mine with ice cream, there was no need to use the chocolate. (did I say that out loud)

You will need to purchase one of cookie shot pans 

For the Cookie:

Ingredients:

1 cup softened butter

1 cup sugar

1 egg

1 tsp pure vanilla

1 drop Organic lemon essential oil

2 tbsp cocunut milk

3 cups flour

1 ½ tsp of baking powder

½ tsp salt

Blend your first six ingredients. Then slowly add your flour one cup at a time along with the remaining ingredients. Mix well and put in refrigerator while you prepare your shot pan. If you want different colors of dough, you can separate them at this time too. 



I use Turmeric for yellows, Beet Root Powder or juice for pinks and reds. Purples I had to break down and use the color here

To decorate your rim:

Frosting or melted chocolate, and dipped into colored sugar or sprinkles of your choice






Chocolate should be almond bark or candy chocolate



The frosting mixture I used:
1 cup of powdered sugar
1 tbsp of coconut milk
1 drop   Citrus Passion
Mix and add the color you want. If too runny, add a little more powdered sugar until you get the thickness you want.


So raise your little cute cookie shots filled with ice cream, smoothies, or whipping cream, even milk and SKOL to the Vikings!

God bless you and enjoy the winter months with fun recipes for you and your family!

Love deeper, talk sweeter,
Lee
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Food, Healthy Eating, Ranch Life

Our favorite homemade ranch style pancakes with a touch of lemon flavor is just enough to start your day with a boost!

One thing, if you use the lemon essential oil which I HIGHLY recommend, use only 1-2 drops. You can also add some real lemon zest too, but this is a wonderful way to add essential oils to your culinary cooking! Also, make sure you PUT THE ESSENTIAL OIL WITH YOUR MELTED BUTTER. This allows the oil to mix well as oil with oil gives the best over all flavor and won’t ruin the good properties of the  essential oil.


2 whole lemons or 2 drops of Lemon Essential oils

2 1/4 cup of Almond milk

1 cup of Almond milk creamer

2 tbsp Vanilla

3 cups flour

¼ cup sugar

2 tbsp baking powder

¼ tsp salt

2 whole eggs, beaten

¼ cup butter, melted

 

Directions:

Zest both lemons. Set aside. If your using the essential oil, mix your 2 drops with the melted butter. Measure the milk and add the juice of one lemon or your essential oil and butter. Stir and let sit for 5 or so minutes and then stir in the vanilla.

Stir together the flour, sugar, baking powder, and salt. . Pour in the lemons mixture, stirring gently. When its half mixed, stir in the eggs.  If your batter is too think add a little more milk.

Heat your iron skillet over medium heat. Next add butter to grease your skillet, drop in ¼ cup of batter and pour onto skillet. Cook first side until you see bubbles and flip and cook until golden brown.


Lastly is the Elderberry syrup which I have here on my blog.  Pour over your pancakes and enjoy goodness.

Now let me know what you think! I want to hear especially if this is your first time using essential oils in your culinary cooking! So proud of you!

Enjoy!

God’s blessings!

Love deeper, talk sweeter,
Lee

0

Food, Healthy Eating, Ranch Life

Well, yep around here folks are getting excited not only because of the Vikings doing so well, but the super bowl is right here in our home state of Minnesota! So game day appetizers for the big gatherings will be on the fans mind. These no guilt Tater Tots are sure to be a crowd pleaser!

Dan and I don’t watch football much just because we enjoy being outside on Sunday afternoons working around the ranch or going for a trail ride. But when the big game comes, we usually will gather some friends and settle in to watch the game. Since it’s here in Minnesota it should also bring some excitement as well.  

These cute little delights will make you feel good when serving them not only because they are delightful in taste, but that they are chuck full of good for you ingredients. I think you will love them too! 

Enjoy and Happy Game Day!



Ingredients:

1 large sweet potato, peeled and diced

2 clove of garlic, minced

1 drop sage essential oil

¼ tsp ground smoked paprika

¼ of Himalayan salt

1 tablespoon of ground flaxseed mixed with 3 tablespoon of water

2 tbsp of coconut flour

 

Directions:

 

  1. Preheat oven 400 degrees
  2. Bring a pot of water to a boil and place your diced sweet potatoes in boiling water. Cook until a folk can piece through but not squishy.
  3. Place the cooked sweet potato’s and rest of ingredients in a food processor and pulse until combined.
  4. Take a tablespoon of the mixture and form your tator tot. and place on a cookie sheet lined with parchment paper.
  5. Bake for 10-15 minutes both sides making sure they are crispy. Love them up with a sauce! (Below)

 

Dan’s kickin’ Sriracha Dip:

¼ cup of sour cream

¼ cup of light mayo

1-2 tsp of Sriracha sauce

Mix….YUMMMY!

 

Sweet Tooth Dip (Lee’s idea)

 

¼ cup of sour cream

¼ cup of mayo

1 tbsp honey or maple syrup

1 tsp paprika

Mix and become delighted!

 

Honey Mustard

2 tbsp of Dijon mustard

2 tbsp honey

1 tsp melted coconut oil

1 tsp coconut milk

1 tsp coconut flour

Dash of sea salt to taste

Mix


Comment below if you tried these and how your loved ones liked them!

God’s blessings, enjoy the game!
Love deeper, talk sweeter,
Lee

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Food, Healthy Eating, Living Naturally, Ranch Life, Treats

OOO La La! I love Elderberry and it is SOOOO awesome for you! Elderberry is our GO TO herb when we are coming down with something and especially if we already are in need of a boost.

 You can easily make this up and keep in your refrigerator for up to 3 months. We take 2 Tbsp of it a day when a bug is going around. Sniffles, sneezes, coughs, you name it, we start taking our Elderberry Syrup. (recipe below)

Once you have the base you can make up some fun drinks with it. Of course we put a tablespoon in our tea especially our Christmas blend, but I also have some other favorites below. I think you will find them enjoyable for the whole family!

We call them MOCKTAILS because we don’t put any liquor in our drinks. You can, but that is the reason for the name…MOCK…pretend cocktail. My dad use to call them fox tails, along with the Shirley Temple…ahhhh fun memories.

Anyway, here ya go…hope you like it. If you have a favorite way to use elderberries, post it! I love getting as much use out of this wonderful herb!


I like using some fun glasses when I serve these up. It just makes it look pretty and fun!




Add 1/4 to 1/3 cup of Elderberry syrup base (recipe below)
Fill remaining glass with Blood Orange Sparkling Juice
Top with an orange slice if you like


This next one is fun! I made up some of our favorite tea during the day, Christmas Tea Blend…which has Hibiscus and Raspberry herbs in it. Plus a whole lot of fun spices like clove, and cinnamon. So what a perfect drink. 
In a  mason jar glass:
put 1/2 cup of your tea cooled
3 Tbsp of Elderberry syrup
Fill glass with crushed ice
Put a lid on your jar and shake.
Take the flat part of the lid and pour into your fun glass about 1/2 full.
Fill glass with Club soda to give it the fizz. 
I added frozen raspberries on the top and serve.


Last one is just adding cream to your Mocktail! Use any recipe and just add a little heavy cream on the top. So pretty and fun for all ages and GOOD FOR YOU! For the most part!

*Elderberry Syrup

1 cup fresh or 1/2 cup dried Elderberries
3 cups water
1 cup raw honey
1 cinnamon stick, 3 cloves, and tablespoon of ginger root
Place berries, spices, and water into a saucepan. Bring to a boil, reduce heat and simmer for 30 minutes. Pour mixture into strainer over an easy pour bowl. Smash berries to release remaining juice and get all that goodness into your bowl. Allow to cool and add your honey. Stir. Pour into a mason jar or pretty bottle that seals well. Store in refrigerator for up to 3 months.

*When you purchase items with the highlighted links or by clicking banners, all proceeds go to our ministry helping kids who are in need of healing and hope. Thank you!

Enjoy these wonderful drinks and celebrate with goodness and wellness!

Love deeper, talk sweeter,
Lee
0

Food, Ranch Life, Treats

We do love root beer around here! Especially with a little ice cream and the homemade touch. We also love to have it on our pizza nights! It all just is down home goodness! 

 

I have always been fascinated with the ol’ time flavor and the name sarsaparilla. There really is a difference in taste! It is stronger and really more delightful with the tastes of herbs like real vanilla and licorice root. Just amazing flavors pop out! I think you will like this!

This recipe makes a quart of syrup that you can use to make your root beer and as syrup over your favorite ice cream too.

 

For any occasion you will impress your family and friends with this special drink!

 

So here ya go:

 

4 cups of water

¼ sassafras bark

2 tbsp organic anise seed

2 organic vanilla beans or 4 tbsp of pure vanilla extract

½ tsp organic licorice root

10 organic juniper berries

3 large organic hops flowers (optional but love the flavor)

 

 

How to Make:

 

Place 4 cups of water in pot and bring to boil. Add sassafras bark and simmer 10 minutes. Stir in the rest of the ingredients and simmer for 15 minutes. Remove from heat and allow to cool. Strain the herbs using a large mesh strainer. Measure the resulting liquid and add ½ part of honey. To 1 part liquid. So if you have 2 cups of liquid add 1 cup of honey.

 

To make into a soda:

 

You can add your homemade root beer syrup to a sparkling soda machine or add Club soda to your syrup. Depending on taste you add however much syrup to your soda mixture.

Of course, serve in a mason jar to get that ol’ fashioned look! These are nice too for your everyday tea blend making or recipes. 

ENJOY it we sure did!!!

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Food, Jarrin

I enjoy a nice cup of hot cocoa and recently I came upon some fun recipes. Six that I use all the time, plus I can package up and easily give as gifts. It is aways nice to give a gift of variety. Just makes it kinda special. Each one of these you can add more or less of any ingredient depending on your taste buds. 
Adding a bit of the herb on top of your whipping cream gives your mug a touch of love! 
I hope you find them fun to make! SOOO yummy!

The Base: 3…2…1

3 Cups confection sugar (powdered…I have to say that cause I get these mixed up sometimes…HA!)

2 Cups Powdered Milk

1 Cup Cacao Powder Organic

Sift sugar and cacao powder than add powdered milk

Place in sealed mason jar and Label 

 

Now that you have the base you can play with these fun recipes!

 

Mexican Hot Chocolate

This has been a popular one. You can get the KICK without the cayenne, but cayenne is good for you so why not!

1 cup of base hot cocoa

1 tsp of fresh cinnamon powder

1/2 grated Organic Nutmeg

pinch of cayenne pepper (optional)

1/8 tsp sea salt

 

 

Lovely Lavender

1 cup of base

2 Tablespoons Lavender flowers Crushed in Mortar Pestle

1/8 tsp sea salt

 

Red Rose

1 Cup of base

2 tbsp Rose Pedals, crushed with your Mortar Pestle

1/8 tsp salt (optional)

Pumpkin Spice (of Course)

 

1 cup of base

1 tsp Organic cinnamon powder

½ tsp Organic clove Powder

Grated nutmeg…1 tsp

Mix

 

Sweet and Salty

1 cup base

½ cup crushed pretzels

Mix

 

With each of these I placed in a small jar and topped with some of the spice. Just for fun!

Each cup of hot chocolate I put 2 heaping teaspoons into my mug. You can surely add more of anything to your liking!

The best part is to add whipping cream really a MUST!!!!

Enjoy!

Let me know what you think or what variety you came up with! Love to hear what you created!
God’s blessings and keeping cozy warm,
Love deeper, talk sweeter,
Lee

0

Food, Ranch Life
Side dishes are hard for me. I don’t like the starch and added calories, but sometimes it fits the dish. So when I decide to do a side dish I love the ol’ Fettuccine Alfredo and popping in the ranch flavors of herbs we love as well!

I did take out the cream that is often put into the sauce, and it takes awesome just knowing it’s not in there and taste great!

When you can, try and use fresh ingredients. It gets hard for us not only living in Minnesota and not having fresh produce all year round, but we also live over 30 minutes from town. So when I can, I freeze my herbs when I grow them in the summer.  I will do the same with fruit like peaches, and berries.

We love to eat fresh all year round so we have to can or freeze to have those special flavors.


Here is what you need: 

1 pound of Fettuccine Noodles
2 cups of Almond Milk
1/2 cup of Almond Milk Creamer, Vanilla or Hazelnut
2 cloves garlic, chopped
1 stick of butter, unsalted
1 1/2 cup of Freshly grated Parmesan Cheese
Fresh Basil
Fresh Parsley 
Salt and Pepper to taste
Ramekians Cups

Directions:
1) Fill a large pot with water and add some sea salt. 
2) Once it comes to a boil, drop in your fettuccine. Cook for 6-9 minutes. You want them a little al dente. Tender, but still firm.
3) While the noodles are cooking begin your sauce. In a sauce pan, melt butter. Add garlic. Cook for 2 minutes.
4) Add your milk and creamer and continue to stir. 
5) While stirring add you parmesan cheese, basil and parsley. Continue stirring until slightly thicker. 
6) Add you salt and pepper to taste, keep warm while you plate the noodles.

Your sauce will get thicker while it sits for a few minutes. When you don’t use real cream, the thickening is different, but tastes amazing! My hubby didn’t even notice! I added fresh basil which is just a must!

Add more cheese on top with more basil if you like!
SO yummy and healthier than other recipes!


Enjoy and God’s blessing upon you today!
Love deeper, talk sweeter,
Lee
0

Food, Grillin' One, Ranch Life
Is your mouth watering yet? This recipe uses my favorite combination of chocolate and fresh oranges which sets the stage for a great breakfast! I did a cream cheese filling instead of whipping cream to make them more filling and to give it more fluff in the middle. 

The traditional crepe with whipping cream is awesome, but today I switched it up a bit.

Let me know what you think…my family went nuts! It was a great start to our weekend of Christmas decorating!

Festive Orange Chocolate Crepes

Ingredients:

1 Cup Almond Milk

½ Cup of half and half or Whipping cream

5 eggs, beaten 

1 Tablespoon butter, melted Plus more for your pan

1 TeaspoonVanilla 

1 Cup of All Purpose Flour

5 Tablespoons of Cocao Powder 

Dash of salt

For Filling:

4 ounces of Cream Cheese

1 tablesppn of Maple Syrup

1 Medum Orange, zested

1 Tablespoon of Freshly squeezed orange juice

1 ½ cup of Heavy Whipping cream

 

Instructions:

CREPES:

In small bowl, whisk together milk, eggs, and melted butter, and essential oil. Set aside

In a separate bowl, sift together your flour, cacao powder, sugar, baking powder, and salt.

Make a well in your dry ingredient bowl and slowly pour your liquid mixture together, stirring as you pour.

I use a a wire whip while doing the stirring and the bowl moves freely around on its own, kinda cool!

Cover with plastic wrap and put in refridge for 30 minutes. Make your filling.

 

For Filling:

Beat together cream cheese, maple syrup until smooth. Add orange juice and zest. Add whipping cream until small peaks form. TRY not to eat this as you blend….HA didn’t work for me!

Set in refrigerator as you make the crepes.

 

To Make Your Crepe:

1.When making your crepe, your butter your cast iron pan well.(We use this one perfect for this kind of thing) The pan must be hot to make a perfect crepe.
2.Pour 1/4 cup of your crepe mixture onto hot pan.
3. Roll the pan until the mixture is moving around forming the shape of the pan.
4. Because the mixture is dark you will cook for only about a minute. Flip do other side
5.Lay out a crepe onto your plate and spread a generous amount of filling into center of done crepe
6. Roll up.
7. Sprinkle your powder sugar ontop and add more orange zest.

We had extra pomegranates so I spread them on the plate too. More festive!


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Food
This sandwich is amazing with your leftover turkey or chicken meals! I tell you it is just all around goodness. Ooie gooie goodness! Like most things we make it really comes down to the sauce or what you cover your food with. Main meals to desserts it’s all about the sauce!

One thing for sure, it isn’t for ones on a diet. The buns we use alone are just plain awesome!

Hope you enjoy this wonderful sandwich for lunch or a main meal.

ENJOY!!!!


Sandwich for two
You will need:

Buns or Penne bread
Choice of your left over turkey or chicken
1 Tablespoon Orange Marmalade or (Apricot is amazing too)
1 Tablespoon of Mayo (not Miracle Whip)
1 Tablespoon of Dijon Mustard

Directions:

Wire whip together, marmalade, mayo, and Dijon in a bowl and set aside while you heat up your meat and buns.

Get your cast iron grill hot and place a tablespoon of butter in pan. If you want the grill look, you can use a grill pan.  This especially looks great if your using a penne type bread. And are using the Penne Maker.
Make sure it is well greased. Place buns on pan and heat until buns are slightly crispy.

Remove your buns and place on your serving plate leaving bread open faced up.

Using your sauce mixture spread on both sides of your buns.
Layer your meat on top of sauce and put a little more on top of the meat if you like. 
Close up sandwich and serve with your favorite fruit or a nice ripe avocado with lime.

Adding cucumbers, lettuce, tomatoes, or any other of your favorite sandwich layers, just adds more goodness as well as refreshing taste.

You will need a napkin for this meal! It is messy! But OOOOH so yummy!

I hope you find this as enjoyable as we do!

Love deeper, talk sweeter,
Lee
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Food, Health, Healthy Eating, Living Naturally

BLOCK that JUNK! Lori is an inspiration and full of knowledge. She shares about the Plexus Block and how it works in your body.

Cookies, holiday parties, work parties, food in staff room, and let’s just say we over eat.  As it’s yummy and we just say to ourselves, “it’s ok!”  Well I’m one to talk as I have been doing it too.  I do take a supplement that is responsible for inhibiting the absorption and digestion of starch and sugar by 48 %, this action is done by reducing the glycemic indices for food which are consumed. Through this glucose conversion to fats is slowed down.



Plexus Block is capable of slowing these processes. Block is a great way to keep blood sugar levels in check post meal and prevents carbohydrates and sugar from being stored as fat.  Besides it helping with carb blockers, it’s going to give us IODINE which all of us do not get enough of therefore, it will help with our thyroid. 

It has unique and special blended ingredients of two brown seaweed species called 

Insea2 Brown seaweed that:-

  • Provide dual action against digestive enzymes by inhibiting alpha-glucosidase which converts sugar into glucose and alpha-amylase. 
  • These mechanisms also help prevent increased blood sugar levels in the body.
  • Plexus Block also contain: 

White kidney bean extract as a major ingredient that slows down sugar absorption.  I love this! Such unique ingredients!

  • Inhibits enzymes that convert starch to glucose
  • Helps to reduce the conversion of glucose to fats
  • Promotes healthy weight management
  • Minimize free radial damage/ oxidative stress
  • Increase hunger endurance
  • Boost body energy
  • Suppress appetites 
  • Enhance better sleep

So give it a try, especially over the holiday time!  It’s just amazing and you don’t feel so bloated!

God’s blessings upon living a happy, healthier you!

Lori Olson CNHP 

*Plexus does not claim to cure, treat or diagnose any disease.

***If you go to the Plexus link and click on the Block product they have a wonderful video! I love visuals!

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Food, Healthy Eating, Ranch Life
I just love this time of year! I love to try new recipes and being creative with all the fun ingredients this time of year offers.  But I  have to share…I struggle with the whole gluten-free thing.

If I know a guest is coming who is gluten-free I want to make them feel comfortable and not feel like they are inconveniencing us. So I got to work on putting some recipes together that may change our way of eating.

Below I gathered some favorites. I love this gals blog and shared her stuffing recipe. I hope you find it just as enjoyable, as well as a couple of others. The links will get you to their blog to try your hand at gluten-free cooking.  Maybe if your not on that track of eating it may inspire you too! I sure am trying!

I also added some links to make your table be adorable! I just love these dishes! Ranch style too!


Click HERE for Natalie’s  Stuffing recipe: Darling serving dish.


Serving dish too cute



This is amazing! Dr. Axe recipe for Pecan Pie. The pie crust is hard to do, but worth it!
You have to try this. Just down right wonderful!!!



Lastly is this Brussel sprouts recipe…I tell you it’s our favorite to serve for special occasions.
It is sticky yummy for sure and the colors just make your dinner plate look beautiful.


This is my man’s recipe…enjoy.

Gooie And Beautiful Brussels Sprouts

 

1 ½ lb Brussels sprouts

1/2 Purple Onion cut small

2 TBSP Olive Oil

1 Cup Balsamic vinegar

½ cup Sugar

Salt and Pepper

Cranberry raisins

Pomegranate seeds for garnish

 

  1. Trim your Brussels sprouts and coat them in a bowl with your olive oil.
  2. Place on a cookie sheet and add your salt and pepper. (Dan is quite generous with this)
  3. Place in a 375 degree oven for 25-30 minutes.
  4. While in the oven prepare your gooie sauce. Get a sauce pan and put Balsamic Vinegar and sugar in pan. Brining to a boil.
  5. Reduce heat and keep stirring for 15-20 minutes until thick and gooie.
  6. Take your spouts out of oven that should be nicely roasted and spread your gooie sauce over them. Give them a good stir.
  7. Stir in your cranberry raisins and put into your serving dish. LOVE these!
  8. Garnish with your pomegranate seeds.
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Food, Healthy Eating, Living Naturally, Ranch Life

Dan and I made this fabulous chicken dinner last night! It was so easy! It just fell apart and amazingly  moist. Just plan and simple to prepare yet bursting with flavors.

We love taking time to cook together and I learn so much when I cook with Dan. He doesn’t even use measuring tools which makes me crazy, but he is good at this cookin’ thing.

When we decided to do this recipe we were in the mood for orange. I don’t know what the deal was, but we just wanted to have something with this flavor, so Dan created this dish.

 

Using essential oils in cooking is just an added bonus to your cooking but you MUST not use much. It is just really over powering if you do.

The Organic orange oil we used in this recipe we get at a local vinegar and oil place but if you don’t have that you can use olive oil and put a DROP of  the NEW Organic orange essential oil into the dish.

I am a substitute queen so I know what its like to go to cook a recipe and you don’t have all the ingredients. Make up some of your own ideas and favorite flavors and post them in the comments. I love that!

 

I hope you will find this dish just as enjoyable as we did! We can’t wait to share it in an up coming dinner party. So fun to explore using essential oils and herbs in cooking!

 

Ingredients:

4 Chicken Breast or thighs (if you like dark meat like me)

2 TBSP of Orange Oil (you can use orange essential oil here read above only use a drop)

Dash of Sea Salt

Ground pepper to taste

½ onion quartered

1 orange squeeze juice

1 drop of  Rosemary essential oil

Pour enough water until just before covering your chicken choice

 

Place all ingredients in your cast iron pan, cover and simmer for 2 hours.

 

While your chicken is cooking you can prepare your sauce about ½ hour before it is done.

Ingredients for Sauce:

4 TBSP of butter

2 TBSP of powdered mustard

4 TBSP of Organic Honey

3-4 TBSP of apricot jam (I added more just for more tang taste)

4 TBSP of Grand Marnier

Fresh Rosemary sprig for garnish

Directions for Sauce:

Melt the butter, mustard, honey, and jam until bubbly. Take off heat and add your Grand Marnier. With your wire whip mix it in. You can now keep it warm on the burner.


Finishing the dish:

Check your chicken using a meat thermometer for doneness.

Take your chicken out of the pan and pour off any fat.

Place chicken back into the pan and add ½ of your sauce.

Let simmer for 10-15 min. Prepare your rice or veggie.

Plate your chicken putting some sauce on plate.

Make a mound of your rice.

Now place your chicken on top of rice finishing pouring the remainder sauce over the chicken.

Your mouth will be filled with bursting flavors!

Let me know what you think if you tried this…always love to hear your thoughts!

 

Side Note: If you are not comfortable using the liquor in this recipe I totally understand. We are the same way. But truly without this part it won’t quite be the same taste, but you can do without. We tried it and found it really needs to have that burst of flavor. The alcohol is cooked off as well if that helps.

Oh my we loved this meal! Served on a bed of brown rice was just Devine! 
Hope you love it too! Comment please if you tried it.

God’s blessings to you all!
Love deeper, and talk sweeter,
Lee

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Food, Health, Healthy Eating, Herb Basket, Living Naturally

HI ALL
Who wants to be WELL?

There are SO many myths out there to make you believe you are eating or trying to eat healthy but still have symptoms in your daily life. One that popped out to me was taking the birth control pill to ease menstrual cramps.

By just adding herbal foods into your daily routine diet can get you off harmful drugs and get your body well!

Well, watch her video and find out WHY this one and others are lies that are not getting to the ROOT of you issues.

Recently I discovered someone who I feel compelled to share with you. Her name is Magdalena Wszelaki, and she is going to be doing a free workshop sharing her journey back to health after being diagnosed with Hashimoto’s Thyroiditis as well as several other conditions all rooted in out of balance hormones brought on by stress and environmental toxins. 

 

Her secret: food and specifically the right foods for her body.  

 

You see, a lot of women believe that they are “eating pretty healthy.” Maybe you are one of them.

But if you are suffering from symptoms of hormone imbalances including PMS, PCOS, Endometriosis, Hashimoto’s Thyroiditis, fibroids, estrogen dominance, adrenal fatigue, weight gain, low libido… just to name a few, then you owe it to yourself to register now for Magdalena’s free workshop: “How to Use Food to Rebalance Your Hormones.”

 

Register here >>  https://xa202.isrefer.com/go/cfb1/a353/ 


(Can’t make that time? No worries. Register anyway and Magdalena will send you the replay link.)

 

During this workshop you will learn: 

 

  • How to make delicious breakfasts,snacks and quick meals that support your hormones.
  • Why you are “eating healthy” but still feel tired, sluggish and sick.
  • How the gut, liver and sugar levels control your hormones.
  • How food can reverse weight gain, depression and fatigue.
  • 30 healing foods for your thyroid, adrenals, menopause, weight, hair loss, cellulite, PCOS, hot flashes and more.

 

So check it out and get registered asap. The workshop is free but space is limited. Register now! 
https://xa202.isrefer.com/go/cfb1/a353/

 

Be well and 
Love deeper, talk sweeter,
Lee

 

 
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Food, Treats
This recipe is so yummy you won’t be able to eat just one!  Perfect fall goodness filled with sweetness and the right spices. AND…of course, you will want a cup of tea with this treat! The perfect tea I recommend is the Creamy Pumpkin Delight!

I doubled this recipe because I like to use a whole can of pumpkin verses 1/2.

Ingredients:

1 Cup Butter
3/4 Cup Olive Oil
1 can Pumpkin Puree
1 3/4 Cup Organic Sugar
1 Cup Powdered Sugar
1 Tsp. Pure Vanilla
4 Organic Eggs



6-7 Cups of flour (Add enough flour to have your dough soft and binding but not too much)
1/2 Tsp. Baking Soda
1/2 Tsp. Cream of Tartar
1/2 Tsp. Salt
1 Tbsp. Cinnamon
1 Whole Nutmeg grated
pinch of cloves








Directions:
Mix first three ingredients in you mixer. Add powdered sugar slowly while mixer continues to work. Add vanilla and eggs. Put all your flour and remaining ingredients into a separate bowl. Mix well. Switch paddles on your mixture add slowly add flour mixture to your sugar mixture.  Once combined your ready to make your cookies. Doesn’t the smell just make you smile? AHHH!


For the glaze (I made this amount smaller as I didn’t add a lot onto each cookie, and some cookies I left without the glaze. This part does add a TON more sugar…)

3 Cups Powdered Sugar
4 Tbsp Water
1/4 Tsp. Cinnamon
1/4 Tsp. nutmeg
1/4 Tsp. cloves
1/4 Tsp. All Spice
(The last 4 ingredients is the same as Pumpkin Pie Spice, but I make my own)

Preheat oven 350 degrees
Line cookie sheets with parchment paper putting one scoop on tray. 

Squish down with bottom of scooper or spoon to hold glaze

Bake for 8-10 Minutes

After you place your done cookies on the cooling rack, put your glaze onto the each cookie. It will harden once fully cooled. NOW enjoy with your cup of tea!!!!!



Enjoy and share!
God bless you today!
Love deeper, talk sweeter,
Lee
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Food, Healthy Eating, Jarrin, Ranch Life

This dreamy recipe is so easy and you can even make it easier by already buying the blend already to go!
I personally choose to purchase each ingredient from my favorite place, Bulk Herb Store but you can purchase the ready to go 1/2 pound mixture. I tell you, you won’t go buy any other Chai type recipe. SO wonderful! So…here ya go and ENJOY! Really any time of year not just fall! 

 1 Cup.     Organic Red Rooibos Tea (buy here)
 1/2 Cup  Organic Cinnamon Chips (buy here)
1/2 Cup.  Organic Whole Cloves (buy here)
 1/3 Cup. Organic Orange Peel (buy here)
 1/4 Cup. Organic Ginger Root (buy here)

Mix each ingredient in a steel bowl. I put the mixture in a mason jar and keep in a cool dark place like your pantry. Label as well.  

 

Once you have your blend made and you are ready to brew, place 1-3 tsp of the blend in your strainer, pour boiling water over your blend and steep for at least 10 minutes.  
Cover your tea while it steeps. This holds the flavors. Add your honey (buy here) or sweetener and the topper…add your almond milk.

I tell you this is what makes this SO yummy! I also add a little nutmeg to add a little touch. In the picture is a Calendula flower to make a special touch! All eatable too!

Special note: If you like one ingredient more feel free to experiment with this and add or take out what is too strong for your taste. I LOVE the orange peel and add more. Fresh whole nutmeg is wonderful to grate on the top. 

I hope you enjoy your dreamy fall delight! 
God bless you and keep warm!

Love deeper, talk sweeter and enjoy your day,
Lee

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