Farmhouse Style Foaming Hand Soap to Make Yourself in Peppermint Mocha!

I have an awesome DIY recipe for you to make your own Peppermint Mocha foaming hand soap in an adorable Farmhouse Style dispenser!

This is super easy and convenient, plus shall I say fun to make? It really is enjoyable to mix up your own hand soap. When you have the simple ingredients handy, you can make it all year round. This is a safe way to wash your hands without any chemicals or unwanted toxins going onto your hands. We all have been washing our hands a lot lately!

This peppermint mocha essential oil mixture smells good enough to eat! My favorite kind of soap!

Here’s how to make it and where to get these super cute, glass farmhouse dispensers.

Farmhouse Style Foaming Hand Soap in Peppermint Mocha

Ingredients:

1 Glass Farmhouse Style Foaming Dispenser or other 12 oz. size foaming dispenser

1/4 Cup of Liquid Castile Baby Unscented Soap

1 Tablespoon of Aloe Vera Gel (optional) this is soothing to the hands. this one is EWG Verified as some have unwanted preservatives

1 Teaspoon of Fractionated Coconut Oil (this is a liquid coconut oil not a solid, solid will not work)

4 Drops of Coffee Essential Oil (here)

4 Drops of Vanilla Essential Oil

3 Drops of Peppermint Essential Oil

1 Cup of Distilled Water

Directions: Mix together all the ingredients except for the Distilled water in a 2 cup glass measuring cup. Add the Distilled Water to the 12 oz. line and mix with a whisk.

Pour the hand soap into your dispenser. That’s it. It’s ready to use.

You will enjoy this uplifting aroma every time you wash your hands!

Sausage and Swiss Chard Vegetable Soup, Low FodMap, Grain Free

We have had several days of rain and cooler weather, and that always gets me craving soup!

I made my Healing Chicken Soup one day and the next I made this Sausage and Swiss Chard Vegetable Soup using Plant Based, Low FodMap, Low Carb Miracle Noodles. They have a good texture and are wonderful in soups! It was hearty, warming and delicious. So good in fact, that I had leftovers for breakfast!

Soup for breakfast is actually a very nourishing way to start the day when it’s a good one that meets your protein and vegetable requirements.

This soup takes about 30 to 40 minutes to prepare, and then you can just put it in the crock pot for 4 to 6 hours until you want to eat. Alternately, you can simmer it on the stove for 30 minutes and skip the crock pot. I love recipes like that! It gives me more time in the afternoon if I use the crock pot and flexibility.

Sausage and Swiss Chard Vegetable Soup

Ingredients:

1 pound of Pastured Ground Pork

1 pound of Grass Fed Ground Beef

My Low FodMap Sausage Seasoning Blend here:

2 Teaspoons of Ground Fennel

1 Teaspoon of Ground Thyme

1 Teaspoon of Sage

1 Teaspoon of Black Pepper

1 Teaspoon of Salt

Mix the sausage seasoning blend together.

3 Cups of peeled and diced Butternut Squash and 1/2 teaspoon of salt for browning.

4 Cups of Swiss Chard, Chopped

2 Medium Zucchini, Chopped

1 1/2 Cups of Sliced Scallions (green parts only for Low FodMap)

8 Cups of Chicken Stock

1 Package of Fettucini Miracle Noodles

2 Tablespoons of Garlic Infused Olive Oil

1 Tablespoon of Dried Parsley

Optional: Real Parmigiano Reggiano to grate over the top when serving.

Directions:

In a large skillet over medium high heat, place a tablespoon of Garlic Infused Olive Oil.

Add the ground pork and beef to the olive oil, then sprinkle your sausage seasoning over it. Saute this mixture, blending in the seasoning with a spatula, and thoroughly cook and brown the meat. Drain the fat, then add the cooked meat to your crock pot. Using the same pan, add the second tablespoon of Garlic Infused Olive Oil and then add your butternut squash, and sprinkle it with a half teaspoon of salt. Brown it over medium heat for about five minutes. Turning half way through. The squash only needs to be browned, not cooked through. Add the squash to the crock pot with the ground meat.

Add the remaining soup ingredients except the miracle noodles and parsley, including the broth, to your crockpot. Stir, then place the lid on, set the crock pot to high and let cook for 4 to 6 hours.

About 15 minutes before serving, open your Miracle Noodle package, rinse them under cold water, and add them to the soup along with the dried parsley.

If you eat dairy, this is good with real aged parmesan grated on the top.

How I’m Cleaning Up My Beauty Products and Why

Good Morning! I have taken on a new endeavor and am really excited about it! My goal is to educate, provide recipes and healthy living tips to improve the lives and health of as many people as possible because you all deserve it and it makes people feel great, and that in turn makes me feel good to spread health and happiness. I’ve been on my own health journey as well and know how important it is to take care of all aspects of our lives.

I believe you deserve to feel good and look good using products that are safe and promote your health. I value clean beauty products and have been striving to have my home be as toxin free as I can. When we know better, we do better, and it’s certainly been a journey for me.

One of the things I love about Beauty Counter is they are passionate about making a change for cleaner beauty by being involved in changing the laws so there is more transparency and honesty in what is being put in products that we use on ourselves and our families. Currently the FDA doesn’t regulate the beauty industry. That means a lot of bad stuff can be in what we use without any disclosure. Our skin is our largest organ, and we absorb what we put on it. Beauty Counter is completely transparent and has an 1,800 list of toxic ingredients that they NEVER use. You can also look all their products up on EWG Skin Deep, and they are all rated very safe. You can find EWG here. https://www.ewg.org/skindeep/ Beauty Counter products are verified which means when you see the EWG VERIFIED™ mark on a product, you will know that the product meets EWG’s strictest criteria for transparency and health. This is a great resource to research products you are currently using including household products.

You can take a look at Beauty Counter products here to see why I’m so excited. Please feel free to reach out to me with any questions. I am happy to answer you, and if I don’t know the answer, I will find out for you.

https://www.beautycounter.com/sandrashields

I’ve been thinking about what to share first about Beauty Counter, and my favorite color intense lipstick seemed a good starting point. I am on my second tube of the shade 9 to 5. Here’s my before and after pics of the shade on me. I put a graphic below to show how the shades look beautiful on all skin tones. Beauty Counter tests for heavy metals in all their products so you aren’t putting them on your body or in your body as you can with anything you put on your lips and skin. This lipstick comes in a twist up tube in 8 different shades from neutrals to statement red! It has jojoba to moisturize, soothe and condition. My lips never feel dry with this, and you get color with just one swipe. Carnauba Wax gives you hydration and a very subtle shine. This lipstick is long wearing. There is natural peppermint oil in it for a subtle refreshing flavor. It is gluten free, certified vegan and cruelty free. ♥️ When you go to the link to Beauty Counter above, you can sign up for email and get 10% off your first order.

Bare lip before applying 9 to 5

What kind of makeup demos would you like me to do?

9 to 5 Color Intense Lipstick comes in a twist up tube

The shades of color intense on different skin tones

I look forward to sharing more about Beauty Counter and other healthy home and living tips with you soon. Stay tuned for more …..and more recipes coming too as always!

Fruit and Quinoa Granola, Gluten Free, Dairy Free

Guess what makes really great granola other than oats? Quinoa Flakes!

As someone who cross reacts to gluten when eating gluten free oats, quinoa flakes have been a very happy discovery! It can be substituted anywhere oats are called for.

This is a healthy granola recipe that is made with three kinds of dried fruit. I’ve included dried blueberries, raisins and turkish figs in this recipe.

It is sweetened with maple syrup, and the fat used is heart healthy olive oil. I added a touch of warming cozy cinnamon.

How do you like to eat granola? I like it as a yogurt topping and just plain by the handful.

Fruit & Quinoa Granola, Gluten Free, Dairy Free

Preheat your oven to 350 degrees F.

Ingredients:

3 Cups of Quinoa Flakes (my go to gluten free brand)

1/3 Cup of Pure Maple Syrup

1/4 Cup of good Olive Oil

1/2 Teaspoon of Ground Cinnamon

1/8 Teaspoon of Salt

1/2 Cup of Turkish Figs, diced

1/3 Cup of Dried Blueberries

1/3 Cup of Raisins

Directions:

Spread your quinoa flakes in an even layer on a baking sheet, and toast for 8 minutes stirring half way through.

Remove quinoa flakes from the oven and place them in a large mixing bowl.

Heat the maple syrup, olive oil, cinnamon and salt over medium high heat to a rolling boil. Pour the hot mixture over the bowl of toasted quinoa flakes, and stir until evenly and thoroughly coated.

Spread the granola on a parchment lined baking sheet, and bake in the oven for 18 minutes, stirring half way through after 9 minutes.

Remove the granola from the oven and stir in the dried fruit.

Cool completely on the baking sheet before storing in an airtight container.

This will keep for at least a week at room temperature.

Gluten Free Pumpkin Spice Loaf with Turkish Figs

Fall is almost here ready or not! About this time of year I start thinking about warm spices, pumpkin and comforting quick breads. I can’t imagine many things better than a mini spice loaf with pumpkin and Turkish figs made with healthy, delicious whole grains for that hearty texture. It is a perfect mix of late Summer and Fall.

A slice of this loaf is perfect with a cup of coffee or tea.

Quinoa is a complete protein and a whole grain that is gluten free. Quinoa flakes are a great substitute for oats too.

Dried Turkish Figs are bigger than Mission Figs and lighter in color. Their flavor is absolutely delicious, and they are naturally sweet and jammy in texture. They make a great snack straight up, but are so good in baking. I actually prefer these to Mission Figs.

Figs are rich in minerals and fiber, and dried Turkish Figs are a convenient way to enjoy them year round.

This mini loaf will give you about 6 thick slices! It is moist and keeps very well wrapped tightly in the refrigerator for several days. Let’s bake!

Gluten Free Spice Loaf with Turkish Figs

Preheat your oven to 350 degrees F.

Grease a mini loaf pan.

Ingredients:

1 Egg

1/3 Cup of Quinoa Flakes (I love these g/f ones from Nuts.com)

1/4 Cup of Canned Pumpkin

2 Tablespoons of Quinoa Flour

2 Tablespoons of plain Greek yogurt

2 Tablespoons of olive oil

2 Tablespoons of maple syrup

1/2 Cup of Turkish figs (I get these delicious organic ones from Nuts.com)

1 Teaspoon of ground flax

1/2 Teaspoon of ground cinnamon

1/4 Teaspoon of ground allspice

1/4 Teaspoon of vanilla extract

1/4 Teaspoon of baking soda

1/8 Teaspoon of salt

Directions:

Coarsely chop your figs and remove the stems. Whisk together your egg, maple syrup, pumpkin, yogurt, vanilla and olive oil. Add the flax, cinnamon and allspice and whisk. In a separate small bowl, stir together the quinoa flour, salt and baking soda. Whisk this into the batter. Then, stir in the quinoa flakes. Fold in approximately 2/3rds of the chopped turkish figs, reserving the rest for the top.

Spoon the batter into your prepared pan. Arrange the remaining chopped figs on top of the loaf. Bake the loaf in your preheated oven for 25 to 30 minutes until the middle of the loaf springs back when pressed. Cool on a wire rack for 30 minutes. Then, run a knife around the pan before turning out to cool completely.

Toasted Quinoa Goji Berry Cocoa Energy Balls

These are like a bowl of hot cereal in a ball, which makes them great for breakfast. I love the whole grain earthiness of these energy balls and all the great nutrition in them. The coating of raw cocoa powder on the outside gives them the perfect bittersweet flavor when you bite into them plus an extra nutrition boost.

Not only are these great for breakfast, but for a mid-morning or afternoon snack.

The flavor of toasted quinoa flakes is warm, nutty and gives them depth of flavor. I get my organic non-GMO quinoa flakes at nuts.com. They come in a nice sized bag of one pound or five pounds. Quinoa is a complete protein, it contains all nine essential amino acids, so it is a wonderful choice for breakfast or snacking! It’s also a great source of iron and dietary fiber and easy to digest, because it’s actually a seed, but the nutrition world considers it a whole grain.

Energy Balls Ready to Bake

Goji Berries contain antioxidants and Vitamins A and C and Zeaxanthin which is good for eye health. Dried ones are chewy, and earthy which gives these balls substance, meaning if you like chewy whole grain textures, you will like these a lot. A few of these with a cup of hot tea on a stormy day, like today here, is perfect.

The kitchen smells so good when you are toasting the quinoa flakes, warm and homey. Here’s the recipe.

Toasted Quinoa

Toasted Quinoa Goji Berry Cocoa Energy Balls

Preheat your oven to 350 degrees F.

Ingredients:

1 1/2 Cup of Quinoa Flakes (I love these organic gluten free ones!)

1 Medium Sized Ripe Banana

3/4 Cup of Dried Goji Berries (organic, sundried, no sulphur ones are my choice.)

1/4 Cup of Maple Syrup

2 Tablespoons of Olive Oil

2 Tablespoons of Ground Flax

2 Tablespoons of Cocoa Powder (reserved for rolling) I use raw cacao

1 Teaspoon of Vanilla Extract

1/2 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Ground Allspice

1/4 Teaspoon of Salt

Directions:

On a rimmed cookie sheet lined with parchment paper, spread out your quinoa flakes in a even layer. Toast in your preheated oven for seven minutes stirring halfway through. This will be after five minutes.

Remove the quinoa flakes from the oven when golden brown and set aside to cool.

Place your goji berries in a food processor with a blade attachment and pulverize them on high until they are mostly powder with a few bits left. This takes about one minute. Add the flax and banana (broken into pieces) and blend on high. Scrape down the sides of the food processor with a rubber spatula. Now, add the remaining ingredients except for the quinoa flakes and cocoa powder. Blend until very smooth, scraping down the food processor once. Add the toasted quinoa flakes and pulse until they are evenly and completely blended into your energy mix. It should be thick and easy to scoop.

Lay out a cookie sheet with parchment paper, and put the cocoa powder on a small plate beside it for rolling. With a cookie scoop, scoop out tablespoon sized balls and drop them right onto the cocoa powder. Roll them around with your fingers until coated with the cocoa and then pick them up and perfect them into balls. Place them on the cookie sheet two inches apart. This recipe makes 14 energy balls.

Bake in your preheated 350 degree F. oven for ten minutes. Remove them from the oven, and cool completely on the cookie sheet before eating. These will store in a sealed container on your countertop.

These are a healthy gluten free snack that will give you energy, fiber and great nutrition.

Chicken Wet Burrito Skillet Gluten Free with Low FodMap Option

There is something about a cast iron pan that browns food beautifully! Skillet dinners are handy one dish meals that are fun family pleasers. Wet burritos used to be me and my roommates Friday night takeout dinner while I was going to college in Grand Rapids, Michigan where they actually originated! It was a little hole in the wall that made the Best Wet Burritos! Not gluten free, but I wasn’t g/f back then. This skillet is reminiscent of those burritos, but it IS gluten free and has a low fodmap option!

This is a skillet recipe that is easily made low fodmap, like I mentioned, by simply omitting the black beans. Jasmine rice is an easily digested rice that works well for many people with digestive difficulties, and it is a great binder and delicious in this recipe. It only takes one cup of cooked rice. I make it in larger quantities in my rice cooker and reheat it in the microwave as needed. You can also make it while you are preparing this dinner. It cooks in 25 minutes with no attending. If you don’t have a rice cooker yet, I highly recommend them! I use this one that also has a steamer on top, so you can steam vegetables at the same time as the rice is cooking. This one is medium sized and my favorite.

I used boneless chicken thighs because they are the juiciest part of the chicken. If you are craving wet burritos, this skillet dish is a healthy and delicious way to satisfy your yearning. It takes about 45 minutes to make start to finish, and also makes great leftovers.

If you are making this to be compliant with the SIBO Specific Diet, omit the white rice. I do well white Jasmine rice, so I added it to this recipe, but it is delicious without it. Your filling will be slightly looser.

Chicken Wet Burrito Skillet

Ingredients:

6 Boneless, Skinless Chicken Thighs (about 2 lbs.)

1 Cup of Tomato Puree

1 Green Pepper, diced and seeded

1 Cup of Jasmine Rice (hot)

1 Cup of Black Beans, rinsed (omit for low fodmap. I use this brand) The kombu seaweed makes them easier to digest and you don’t even know it’s in there.

1 Cup of Shredded, Aged Cheddar

1 Cup of Shredded Iceburg Lettuce, for topping

1 Cup of Diced Fresh Tomato, for topping

2 Tablespoons of Apple Cider Vinegar

2 Tablespoons of Garlic Infused Olive Oil

1 Bunch of Green Scallions, sliced (green parts only)

1 Teaspoon of Cumin

1 Teaspoon of Smoked Paprika

1 Teaspoon of Chili Powder

1 1/2 Teaspoons of Salt

3/4 Teaspoon of Black Pepper

Directions:

Add Two Tablespoons of garlic infused olive oil to a large cast iron skillet. Warm over medium high heat. Then add the diced chicken thighs, 1 teaspoon of salt and 1/4 teaspoon of black pepper. They should sizzle when they hit the pan. Spread the chicken in an even layer, and brown for six minutes, stirring every two minutes. When the chicken is browned and cooked through, remove it to a plate and set aside. In the same pan, add the diced green peppers and the cumin, smoked paprika, and chili powder. Brown for one minute. Add in the two tablespoons of apple cider vinegar to deglaze the brown chicken goodness from the bottom of the pan. Now add 1 cup of tomato puree, half of the sliced scallions, and the other 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring for two minutes. Turn the burner down to low, and add in the cup of rinsed black beans and hot rice. Stir to evenly distribute all the ingredients. Smooth the burrito filling out flat, and top with the cooked chicken thighs.

Turn your oven to broil. Now, sprinkle the top of the chicken thighs you just put on top of the filling with 1 cup of shredded, aged cheddar. Place the cast iron pan under your broiler for one to two minutes until it is bubbly and melted. Remove the pan from the oven, and top the chicken burrito skillet with shredded lettuce, diced tomatoes and the remaining sliced scallions. It is ready to serve!

Gluten and Dairy Free Oatmeal Blueberry Muffins

These heart healthy muffins are filled with antioxidant rich blueberries and sweetened lightly with honey. I used sprouted quick oats in the recipe and soaked them for a few minutes in a homemade buttermilk made from oat milk and lemon juice before mixing them into the muffin batter. They bake up in just 18 minutes!

The fat used in this muffin recipe is one of my favorites for keeping cholesterol in check, heart health, and for it’s overall health benefits…..Olive Oil. It works wonderfully in baking. This recipe makes 16 muffins that have a beautiful blueberry cinnamon aroma as they bake, and these will make your kitchen smell very inviting! My teens love these muffins. I always take that as a very good sign I’m on track.

If you are eating for digestive health or to prevent a SIBO relapse, go here to get a free download of Dr. Jacobi’s new The Vegetarian SIBO Bi-Phasic diet. Although I am not a vegetarian, a lot of people are and have a need for a diet plan without meat that is balanced. I am interested in expanding food choices for people with less restriction and helping them maintain their digestive health in a way that coincides with their dietary preferences. Her new vegetarian plan includes sprouted or soaked oats as well as some other gluten free grains. You should always listen to your body, because we are all individuals, and we all respond differently to different foods.

I think you will love this healthy and delicious muffin recipe! It has a wonderful, homey character, is lightly sweet and has a great whole grain texture that is hearty and good!

Gluten and Dairy Free Oatmeal Blueberry Muffins

Ingredients:

2 Cups of Quick Oats (I like One Degree’s Organic Sprouted Oats)

1 Cup of Oat Milk (if making gluten free this brand has clean ingredients)

1/2 Cup of Quinoa Flour

3 Large Eggs

1/4 Cup of Runny Honey

1/3 Cup of Olive Oil

1 Tablespoon of fresh Lemon Juice

2 Teaspoons of Cinnamon

1 Teaspoon of Baking Soda

1/2 Teaspoon of Salt

1/2 Teaspoon of Vanilla Extract

1 1/2 Cups of Frozen Blueberries

Directions:

Preheat your oven to 400 degrees F. Arrange 16 Muffin liners into two muffin pans and set aside.

Stir the lemon juice into the oat milk to create a dairy free buttermilk. In a medium mixing bowl, combine the 2 Cups of quick oats with the oat milk mixture. Let sit for ten minutes to let the oats absorb the liquid and soften.

While the oats are soaking, in a large mixing bowl with a hand held electric mixer, beat your eggs, olive oil, vanilla and honey together until creamy. Then, add in your quinoa flour, cinnamon, baking soda, and salt and beat until thoroughly blended. After the oats have soaked for ten minutes, spoon them into your batter and mix until thoroughly incorporated. The batter will be nice and thick. Finally, fold in your frozen blueberries just until combined so you don’t get blue streaks.

With a muffin scoop or 1/4 cup measure, scoop the muffin batter evenly into your prepared muffin cups. Bake in the preheated 400 degree F. oven for 18 minutes or until they spring back. 400 degrees is a higher heat, so make sure you don’t let them go too long.

Remove the muffins from the oven and cool five minutes before transferring them to a cooling rack. Dig in. They are great warm too!

Glowing Skin, Healthy Inside and Out, and Perfectly Posh Clean Ingredients

how beautiful you feel

It’s all about that inner glow! You can see it in the eyes. That’s why we can all smile with our eyes while wearing masks. Isn’t it funny Starbucks and many other establishments are teaching employees to smile with their eyes? I mean, I love that when people’s smiles reach their eyes. 👁

There are always benefits to drinking water, 💧 eating healthy food, taking time to relax, hugs!!!….I definitely am missing those from my Grandkids and others lately.

So, we glow with happiness, look healthiest if we are eating well and staying hydrated, moving our bodies, getting enough sleep, and have a positive mindset.

It’s also pretty amazing what quality products can do to enhance your skin. Science has come a Loooong way on that. There is just something so nice about having a skin care routine that keeps your face looking healthy and vibrant! Dry or overly oily skin is uncomfortable. Preventing premature aging…..not aging is a kindness we can show ourselves. We all age. Perfectly Posh has some of the best face care products out there, without the bad stuff that kind of defeats the purpose of a healthy inner glow if you are putting toxins in. Clean ingredients here always! We even have a product that nourishes while reducing the appearance of oily skin…Under Control. It’s great for men and women.

So age beautifully, be your best version of yourself, and also take good care of your face and eyes, which we will all be showing the most of for a while yet.

If you have any questions about what products are best for your skin type, reach out and chat with me. I’d love to connect with you and help. You can find all Perfectly Posh products through the link at the top of my home page. As your consultant, I am here to help. 🙂

don't act your age

Plant Based “Milk” Chocolate Macadamia Nut Milk

Do you like your nut milks creamy?

This is a dairy free “milk” chocolate beverage made with macadamia nuts, which are one of my favorites to make nut milk with, because they make a very creamy drink, and you don’t have to strain it. The macadamia nuts are soft and higher in fat, so you get to skip that step.

Plant Based Milk Chocolate Macadamia Milk

This recipe makes a little over two cups, which is the perfect size to use up in a couple days, and it takes just ten minutes hands on to make. Love that about it!

So let’s get you some creamy, chocolate nut milk!

Plant Based “Milk” Chocolate Macadamia Nut Milk

Ingredients:

1/2 Cup of Raw Macadamia Nuts (I like this g/f brand)

2 Tablespoons of Raw Cacao Powder

1 Teaspoon of Real Vanilla Extract

1/4 Teaspoon of Pure Monk Fruit

1/8 Teaspoon of Sea Salt

2 Cups of Filtered Water

Directions: Measure 1/2 Cup of macadamia nuts into a 4 cup measure and cover with water to soak for two hours. Walk away, no work to be done here but wait! 🙂

After the macadamia nuts have soaked, strain them through a colander and rinse with cold water. Then, add the macadamia nuts to a high speed blender with the remaining ingredients. Blend on high speed for three minutes.

Pour straight into a quart jar add the lid and refrigerate.

Easy peasy milk chocolate that is sweet and delicious!

Plant Based Milk Chocolate Macadamia Nut Milk Gluten and Dairy Free

 

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