12600 Pelican Beach Road, Merrifiled, MN (218) 851-1937
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

0

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.
  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 in an airtight container and eat within 3 days.

 


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

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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
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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

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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
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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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Food, Grillin' One, Ranch Life

Mak
ing Ranch ribs:

First I prepare the ribs with a rub. I like to use fresh herbs if available so I will begin with those. 

2 Tablespoons of fresh course sea salt
2 Tablespoons of fresh ground peppercorns
Rub into meat on both sides. 

Let sit for about an hour

Just before wrapping in foil and placing in your smoker I sprinkle on both sides:
Red bell pepper flakes and paprika 

Foil them up sealing well.





Set up your smoker to manufactures directions. We use wood and sometimes wood chips in our smoker. If your smoker has a watering pan add 2″ of water. If not use a foil pan and place below where you will be cooking the ribs.
Place fat side up. Smoke until light brown. 

Put on smoker for about 4 hours @ 200F

Pull and put on smoker directly for 1 hour

Remove  Sauce them with your favorite BBQ and put on direct grill 3 minutes per side.

These ribs are wonderful with some good ol’ corn on the cob and some sweet potatoes cooked in foil and oil! We just love this meal and great to serve with family and friends!
Don’t forget the napkins! Or hose!
God bless and enjoy!
Lee AND DAN!


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Food, Ranch Life, Treats
My man just loves cobbler! He loves any kind, cherry, strawberry, doesn’t matter…but he ADORES peach cobbler! I have made many variations of this famous dessert. Some with biscuit like toppings, to total covering the top with a crust, but this one so far is the winner. I have made it several times now and the only thing you have to make sure is to add the NUTMEG! It really makes this dish a hit! This cobbler isn’t exactly the healthiest dessert with all the sugar and butter,  just make sure its organic sugar and at least it will make you feel better. Ingredients:
  • *1/2 cup unsalted butter
  • *1 cup all-purpose flour
  • *2 cups organic sugar, divided
  • *1 tablespoon baking powder
  • *Pinch of salt
  • *1 cup almond milk
  • *4 cups fresh peach slices
  • *1 tablespoon fresh squeezed lemon (I used a whole lemon and it really was amazing)
* A dash of ground cinnamon or nutmeg fresh, I use both You will want these 2 spices on your shelf for other recipes for fall and winter months! Just a whole different experience when you use fresh and whole ingredients! Directions:
    1. Melt butter in a 13- x 9-inch baking dish.
    2. Combine flour, 1 cup sugar, baking powder, and salt; add almond milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
    3. Bring remaining 1 cup sugar, peach slices, and fresh lemon to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired. I also add fresh whole nutmeg!
    4. Love the stuff, fresh of course
    5. Bake at 375° for 40 to 45 minutes or until golden brown.
    6. Serve cobbler warm or cool.
     
  • A fav at the ranch, top with homemade ice cream with fresh vanilla beans!
  • We also like to serve our desserts in cute dishes. Personally, all of the Pioneer Woman stuff makes your kitchen and cooking so much more enjoyable AND colorful! 
  •  I found these at Walmart.
I hope you will love this recipe as much as we do!  God bless and always remember to, Love deeper, talk sweeter, Lee
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Health, Healthy Eating
The leaves turn color and so do our minds towards the upcoming school year.

Are you preparing for what is ahead with germs and sickness? Are you preparing you home right now to get your family ready to fight off germs?

It all begins with a healthy lifestyle and eating right.

In our family we use supplements to help our bodies fight off any internal issues. We do love our Plexus!
Next I make sure that our home is clean of chemical type supplies. We use natural cleaning supplies from our dishes, to our bathrooms, to our laundry, and even clean air. Using a diffuser with Immune Strength essential oil  sets up our family to fight off those germs in the air. I even have them in their rooms!

We also spray bed sheets with some wonderful blends mixed with filtered water. The smell is amazing and will help them sleep as well!  You can try other blends for bed spray like the Flu Time, Eucalyptus and Peppermint.  

If you love to experiment, I suggest blending many different oils that you enjoy the fragrance. There are so many to choose from and everyone has their favorites. So give it a whirl!

I love having an extra jug of electrolyte tea as well. I give them this as a boost to their breakfast and will also give them after school.  If they are coming down with something, I will add a drop or two of tinctures that I have made up to put in their tea. Many of the tinctures I have on hand include, cold and flu fighters. Those recipes are below as well. 

Clean your bathroom…BIG germ collector…
I fill old Parmesan cheese container 1/2 baking soda and your 20+ drops of Immune Strength essential oil. PERFECT for also cleaning your tub, shower, and sinks. Take that same oil and put into a  4 oz spray bottle adding 20 drops of essential oil and you have a great spray to clean your counter tops. Take that same powder and sprinkle on your carpets than vacuum…TADA…your own carpet cleaner too.

For your kitchen: 
Essential oils I love to mix into a spray bottleBlack Pepper, Lemon, Citrus Passion, (also wonderful in your water), and Lime. I keep them under our sink ready to clean and bring a freshness to your kitchen.

Try this wonderful Electrolyte Tea! You will want to have these ingredients on hand ALL year long!  Awesome flavor too!  From my favorite Bulk Herb store.

What are Electrolytes?

“Electrolytes are minerals found naturally in the body, such as potassium, calcium, sodium, and magnesium. Electrolytes are needed to keep the body’s balance of fluids at the proper level and to maintain normal functions, such as heart rhythm, muscle contraction, and brain function.” – www.everydayhealth.com “Your cells use electrolytes to maintain the proper electrical currents between your muscles and nerves. They are needed to keep your nerves connecting properly to each other, and to keep your muscles from contracting and causing cramps. They keep your body from breaking down when you work it! When we sweat, our bodies lose electrolytes. Kiddos especially need to be kept hydrated and full of electrolytes through the summer to keep their energy levels steady, and to keep their minds and bodies strong!”

 

ENERGY TEA

 

7 Cups – Hibiscus Orange Delight Tea

2-4 Tbsp. Raw Honey/Maple Syrup

1/2 tsp. Celtic Sea Salt

1 tsp. Calcium/Magnesium Powder

Make the Herbal Tea as directed, remove from heat and add the rest of the ingredients. Stir until everything is thoroughly combined with the tea. Refrigerate until cold!

Enjoy keeping your family healthy during the transition from your home to the outside world of germs!
Love deeper, talk sweeter and God bless you!
Lee

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