Probiotic Deodorant

Probiotic Deodorant- I love this so much more than my previous recipe.

1 tbsp. cocoa butter
-1 tbsp. coconut oil
-1 tbsp. shea butter
-1 tbsp. beeswax
-2 1/2 tbsp. arrowroot powder/tapioca
-1 tbsp. baking soda
-1/4 tsp. Vitamin E oil
-15 drops essential oils of your choice (I used lavender and tea tree)
-2 capsules of powdered probiotic

1.Melt cocoa butter, coconut oil, shea butter, and beeswax over low heat

2. Remove pot from heat, then add flour and baking soda. Mix until all powders are dissolved and combined. Add vitamin E oil and essential oils at this time. Allow mixture to cool in pan. Once it is cooled and the consistency of pudding add the probiotic powder and stir.

3. Place into your deodorant container and place in the refrigerator until solid.

Adapted from:


Where did the time go?

So September was last time I posted and since then the time has just been flying by.  My life has changed, or maybe a better description is that it has been blessed beyond my imagination!

I gave birth to an amazing little boy weighing 7 lb 8 oz after 27 hours of labor.  It’s sounds terrible but 19 hours of it consisted of me eating, drinking (kombucha and water), walking and visiting the rehab gym in persuit of progression.  I was the only 9 months pregnant lady in the gym but I was desperate!  It didn’t work.  After 19 hours we ended up starting pitocin to help move thing along.  So I went from not really feeling contraction to them being crazy intense.  That went on for about hours before this little man joined us in this great big world.  As much as I had planned and would like to say I did it completly natural I did end up with some antibiotics, pitocin and a dose and a half of pain medication.  Labor was by far the hardest but hands down the most rewarding and fulfilling things I have ever done! My husband was my strength and support and to be honest I think it was harder on him than me- truly. It’s a terrible thing to see your true love in pain.  There are things I would change about my labor but you live and learn in life and everything worked out and we are all very happy and healthy.

I was blessed beyond belief to spend 3 months home with Keagan but I have since returned to work while he is at an in-home day care. I have enjoyed getting back into an adult routine but man do I miss him every second.  Tanner and I will admit that our lives have changed, definitely for the better and we wouldn’t change it for the world!

Now that I’m getting a little into a routine I am working towards finding time to blog, workout, household duties, SLEEP and start cooking a little more again.  My goal is also add in some more yoga and quite time/prayer with the Lord each day!





Protein Vegetable Muffins

It’s hard to believe the recommended fruit and vegetable intake for an athlete is 13-20 servings (8-12 for the average person)!  How in the world can that be done? Plus it is recommended to EAT FROM THE RAINBOW. I personally fall back on my juice plus to assure that I get these in and then I try to have a serving of vegetables for each meal and 2 additional snacks.  Fruits are easier for me but breakfast is also really hard to always get a vegetable included.  So here is a recipe that has 2 vegetables plus some protein to start your day off right!

2 scoops Vanilla Juice Plus Complete Protein Powder
9 Egg Whites (I saved the yolks and scrambled those)
3/4 Cup Pumpkin
Pumpkin Pie Seasoning to taste
3/4 cup Oat Flour (gluten free)

2 medium yams/s. potato ( steamed and soft with skin)
1 TBL Vanilla
Cinnamon to Taste
3/4 tsp Baking Powder

Pre-heat oven to 350 degrees. Blend all the ingredients,  place in muffin tins, Bake @ 350 for 18 – 22 minutes.

Adapted from :

Vegan Queso

This recipe went over great when we had company this last week.  The 3 collage age boys devoured it!  I hope you enjoy it too!

  • 1½ cups cashews, soaked for at least an 1 hour, drained
  • 1 orange bell pepper, roughly chopped
  • 1 cup unsweetened almond milk
  • 2 tsp. chili powder
  • ¼ cup nutritional yeast
  • ¼ cup minced onion
  • 2 tbsp. taco seasoning or seasoning of choice
  • 2 15 oz. cans, black beans cooked
  • 12 oz. fresh salsa
  • Optional garnishes: cilantro.
  1. Drain and rinse the soaked cashews.
  2. Place the cashews, orange bell pepper, milk, chili powder, and nutritional yeast in a high powered blender Puree until thick and creamy, about 3-4 minutes.
  3. In a large saucepan, add the minced onion, taco seasoning, black beans and fresh salsa over medium heat. Stir constantly until heated through, about 7-8 minutes.
  4. Add in the cheese sauce and stir to combine.
  5. Season to taste with salt/pepper if needed.
  6. Garnish as desired and serve.

Adapted from:

Disease Prevention and Research

It has been really busy here recently and I have not really had an great recipes I have wanted to share.  So I decided it has been a while since I have posted anything about juice plus so here a little information.  I believe in eating our nutrients for disease prevention but in all honestly it is difficult to really know what is going into the produce we are consuming ie; organic vs GMO vs soil conditions vs the variety we lack.

So for me juice plus gives me the peace of mind that I am getting a variety of organic and non GMO whole foods daily.  That way when I do slip up on my diet (it does happen on occasion) I can still sleep at night.

Here is a list of what is present in juice plus and here is also a video from Dr Mitra Ray on disease prevention and research with juice plus.

juice Plus Ingredients laminate

Have a happy health weekend.  If you have any questions about juice plus please just let me know!!  I would love to share!

Mac and Cheese Gluten Free and Vegan

Vegan Macaroni and Cheese adapted from :
Serves: 4 servings
  • 2 tbsp coconut oil
  • 1 medium sweet onion, finely chopped
  • 1 tbsp almond flour + 1 tsp
  • 1 tsp garlic powder
  • ¼ tsp chipotle pepper
  • ½ tsp H. sea salt (to taste, you may need to up it to 1 tsp)
  • ½ cup nutritional yeast
  • 1 cup unsweetened or vanilla almond milk (or other milk alternative)
  • 2.5 cups macaroni elbows (gluten free)
  • Sun dried tomatoes
  • sauteed spinach
  1. Melt oil in a small pot over medium heat. Add chopped onion and cook until translucent. Add in flour, garlic powder, and chipotle pepper and stir until butter is absorbed into the flour. Add ⅓ cup of milk and stir until incorporated. Add the remaining milk and stirring occasionally until completely incorporated and thickened.
  2. Meanwhile, cook macaroni elbows in a pot of water at a rolling boil until cooked to preference (al dente or otherwise). Strain and rinse under lukewarm water to get rid of the starch.
  3. Stir in the nutritional yeast and salt to the sauce, tasting and adjusting as necessary. For more thick and cheesy flavour, add an extra tbsp or two of nutritional yeast. Pour over cooked macaroni elbows, add in the spinach and sun-dried tomatoes.  Black pepper to taste.


Adapted from:

I choose to double this recipe so I would have plenty of leftovers to freeze!

3 tbsp extra virgin coconut oil
1/2 yellow onion cut into 1″strips
1 red or green bell pepper, cut into 2″ strips
3 garlic cloves, minced
1 small eggplant (or about 2 1/2 cups), cut into 2 inch strips
1 small jalapeno, diced
1 32oz can of whole peeled tomatoes ( try to purchase in glass or a BPA free can)
2 tbsp tomato paste
1/2 tsp paprika
1 tsp cumin
salt & fresh ground black pepper
3-4 eggs
Italian flat leaf parsley, chopped for garnish (about 2 tbsp) optional
Crusty bread or pita if desired, gluten free


In a large skillet, heat olive oil over medium heat.  Add onion & garlic and saute until it begins to soften & becomes fragrant.  Next, add in eggplant, bell pepper & jalapeno and saute until soft (about 7-10 minutes).

Carefully add the canned tomatoes, and the tomato paste to the pan.  Stir to combine. Once the sauce has thickened, reduce heat to medium low & crack the eggs one at a time directly over your tomato mixture.  Make sure to space your eggs out evenly in the pan.  Cover with a lid, and allow your eggs to cook “over easy” style in the sauce. I fried our eggs separately and then placed them in the sauce as with pregnancy I have to have fully cooked eggs. It is your choice on how you would like them cooked.

Remove from heat, and serve with a side of bread or pita, gluten free of course.