Intro to Essential Oils Class in PDX

If you live in the Portland area and are interested in learning more about essential oils, I am hosting a FREE class on Sunday, February 1st at 1:30 p.m. The class will take place at Studio Blue in NW Portland. Arsy of Rubies and Radishes and Katja of The Savory Lotus will be presenting the class. If you want to come, please RSVP at the link below. Also, you are welcome to bring guests — just be sure to add them to your RSVP please! The class will last 90 minutes to two hours. In the meantime, if you have any questions, please don’t hesitate to ask. Hope to meet some of you there!

RSVP here: https://www.eventbrite.com/e/intro-to-essential-oils-portland-tickets-15095517098

On another note, if you don’t live in the Portland area, but are interested in getting started with essential oils, please visit here for more details. You are also welcome to email me at paleoinportland@gmail.com

EO class flyer

Italian Meatloaf

Italian meatloaf

Well, the holiday season is officially over. It’s been fun, but I’m ready for some normalcy again. The decorations and tree are down, and the house is back in order. I’m usually a little blue after the holiday season, but I’m doing just fine this year. There are so many things to look forward to that I’m not too sad. I’m excited about 2015 and know that it’s going to be wonderful. It will be a great year because I’m going to make it great! Remember, that you choose what you want to create in your life and you choose your attitude.

On another note, I had to pick a new winner for the Paleo Eats giveaway. I tried notifying the first winner numerous times and allowed about two weeks for her to get back to me. So, the new winner was picked at random again and is Julie K. Julie left this comment, “I’d like to win this book so I have something tangible to reference when I’m at home, hangry, and about to go against my clean eating habits.” Julie, please email me your mailing address at paleoinportland@gmail.com. Thanks!

Meanwhile, this recipe turned out even better than I imagined, which made me happy. It’s total comfort food and hits the spot when you’re wanting both meatloaf and spaghetti. It’s seriously the best of both worlds. We ate ours on a bed of sautéed kale with marinara on top and a sprinkle of raw Parmesan, since we both tolerate it. It was perfection.

Enjoy and cheers to a New Year!

Ingredients:

  • 1 Tbsp grass-fed butter
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup crimini mushrooms, sliced
  • 1 lb grass-fed ground beef
  • 1 lb ground spicy Italian chicken sausage
  • 1 egg, preferably pasture-raised
  • 2 Tbsp tomato paste
  • 1 Tbsp coconut flour
  • 1.5 Tbsp Italian seasoning
  • 1/2 tsp sea salt or to taste
  • Pepper to taste
  • No sugar added marinara sauce, for serving (I like this one and this one)
  • If tolerated, raw Parmesan for serving, optional

Directions:

  1. Melt butter in a large skillet over medium heat. Once melted, add the onion, garlic and mushrooms. Sauté a few minutes, or until onion is softened. Set aside to cool.
  2. Meanwhile, preheat the oven to 350 degrees F.
  3. Once onion mixture is cool, place in a food processor or small prep blender like this one and pulse until big chunks are broken up into fine pieces.
  4. Then, in a large bowl, mix together the onion mixture, ground beef, ground chicken sausage, egg, tomato paste, coconut flour, Italian seasoning, sea salt and pepper. Mix everything well with your hands.
  5. Place meat mixture in a large loaf pan and spread out evenly with your hands. Bake for 60 minutes in the preheated oven.
  6. When the meatloaf is nearly done, pour some marinara sauce in a saucepan and let warm over medium-low heat.
  7. Serve meatloaf slices with warm marinara sauce and garnish with raw Parmesan, if tolerated and desired.

 

 

Chicken and Broccoli Egg Bake

chicken and broccoli egg bake

Chicken and broccoli are kind of a classic combo if you ask me, and these two foods especially taste wonderful together in casseroles. Something with chicken and broccoli was calling my name recently and in deciding what to make ahead of time for dinner the other night (since Jesse and I don’t get home until about 8pm), I threw together this little creation for us to eat when we got home. Every single ingredient was already in my kitchen, which goes to show that you can create easy, delicious meals without having to run to the store. Unless it’s a total Mother Hubbard’s cupboard scenario, which makes for a different story. That’s what my mom used to say whenever she needed to go to the store and I find that I say the same thing now when our fridge and cupboards are looking a little bare.

Anyway, it’s good to be back with a recipe. Hopefully, I’ll be back again soon with what I’m making on New Year’s day. Cheers and enjoy! Oh, and happy New Year too!

Ingredients:

  • 1/4 cup melted grass-fed butter, plus extra for greasing dish & sautéing veggies
  • 1 leek, chopped
  • 1 cup white button mushrooms, sliced
  • 1 large head broccoli, chopped into small florets
  • 1 lb cooked chicken breasts, shredded (leftovers work great)
  • 3/4 cup homemade almond milk or full-fat coconut milk
  • 6 eggs, preferably pasture-raised
  • 1 Tbsp dried oregano
  • 1 Tbsp dried parsley
  • Sea salt and pepper to taste
  • Pinch of cayenne pepper

Directions:

  1. Preheat oven to 400 degrees F. Grease a 2-quart casserole dish with butter and set aside.
  2. Melt a small amount of butter (about 1 Tbsp) in a large pan over medium heat. Add the leek and mushrooms, and saute a few minutes. Then, add the broccoli and season to taste with sea salt and pepper. Continue to saute a few more minutes, stirring occasionally.
  3. Once broccoli has slightly softened, add the shredded chicken and stir. Remove pan from heat and set aside.
  4. In a large bowl, whisk together the 1/4 cup melted butter, eggs and almond or coconut milk. Once mixed, add the oregano, parsley, cayenne and sea salt and pepper to taste.
  5. Next, add the chicken/veggie mixture and stir. Pour into the greased casserole dish and place in the preheated oven. Bake for 40-45 minutes or until golden brown and puffy.
  6. Let cool about 5-10 minutes before serving.

Yields: 4 servings

 

 

Holiday Highlights

Family Christmas photo

First off, I hope you all had a lovely, relaxing and fun holiday. Ours was wonderful and lots of new memories were made. We spent Christmas Eve with friends, did our own thing on Christmas day (and talked to family back home in Michigan), and went out with another friend to celebrate the day after Christmas.

On another note, Penny D. was the winner of the Paleo Eats giveaway, which I announced last Tuesday morning. Penny, I still have not heard back from you, so please email me ASAP with your mailing address at paleoinportland@gmail.com. If I do not hear from you by end of day on Wednesday, December 31, I will be picking a new winner.

paleo-eats-cover

Anyway, here are some random photos from Christmas. I didn’t take too many, but thought I’d share the handful that I did take. We enjoyed pork tenderloin with apples, onions and a hard cider sauce for dinner, along with cauliflower/parsnip mash and kale sautéed with chanterelle mushrooms. Oh, and we made French toast with the sweet bread from Paleo Eats for breakfast that morning and it was incredible! We ate ours with butter and a little raw honey on top, and a side of bacon. Sadly, I didn’t snap any photos of it…or really any food for that matter.

Meanwhile, I hope you all have a happy New Year! Jesse’s birthday is New Year’s Eve and he’s planned some fun festivities during the day — climbing, go-carts and a shooting range (this part is still TBD). That night, we’ll go out to dinner with some friends. Aside from that, I have a recipe in the works that I plan to make on New Year’s day. Hopefully, it’ll turn out well, so I can share it with you all. I know it’s been a while since I’ve posted one!

Cheers!

Getting a last minute gift for our kitties on Christmas Eve.
Getting a last minute gift for our kitties on Christmas Eve.
Amazing honey toffee shortbread cookies. Made these last year too.
Amazing honey toffee shortbread cookies. Made these last year too.
Opening presents on Christmas morning.
Opening presents on Christmas morning.
In addition to their new scratching post, the kitties enjoyed playing with the wrapping paper on Christmas morning.
The kitties enjoyed playing with the wrapping paper. They love their new kitty condo too.
The beautiful necklace Jesse gave me. I gave him lots of hints about this one!
The beautiful necklace Jesse gave me. I gave him lots of hints about this one!
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Our tree, which is only decorated on the top third.  You know…cats.
At the Multnomah Whiskey Library the day after Christmas. Incredible place!
At the Multnomah Whiskey Library the day after Christmas. Incredible place!

 

Paleo Eats Giveaway!

paleo-eats-cover

*NOTE: THIS GIVEAWAY IS NOW CLOSED.*

Transitioning to a Paleo-friendly diet can be intimidating. You may wind up buying new ingredients that you have never even heard of before, let alone used– some of which can be pretty darn expensive. Enter Kelly Bejelly’s new amazing cookbook, Paleo Eats: 111 Comforting Gluten-Free, Grain-Free and Dairy-Free Recipes for the Foodie in You. Paleo Eats is way more than your average cookbook! She knows firsthand how tough going Paleo can seem at first, especially when bringing your family along! To help you navigate these waters and smoothly transition your family to this diet, Kelly has included a few special sections in Paleo Eats, including how to:

  • Go Paleo without breaking the bank
  • Find the freshest, “cleanest” veggies
  • Work with new-to-you Paleo ingredients
  • Rescue a culinary disaster
  • Stock your Paleo pantry

Recreate your own family-favorite recipes Kelly takes the scary out of this healthy, delicious eating plan to give you confidence in your kitchen again!

This book has a lot of fun ideas that would be great for special occasions and to share with others. Additionally, it has some good everyday recipes too. One thing that I really like about this book is the helpful tutorial and substitution list in the back. For instance, Kelly lists which ratios of almond and coconut flour to use as a sub for tapioca starch/flour. I love this because as someone who formerly suffered with SIBO, I have to watch my starches and tapioca starch is something I avoid. I actually never knew there was an alternative until now! She lists lots of other useful tips as well and of course, shares her story.

Check out this book preview video that Kelly made below:

Meanwhile, Kelly has allowed me to share her Sweet Bread recipe from her book, which I also tried myself. It is so easy to make and not complicated at all. I appreciate the ease of the recipe and the fact that the bread is only subtly sweet. My husband and I both gave it the seal of approval (we ate it warm with butter) and decided to freeze the rest of the loaf, and save it for a special Christmas morning breakfast (going to make French toast with it, another recipe in Kelly’s book!).

Please know, I made mine with unsweetened applesauce instead of apple butter. I asked Kelly first if this would change the recipe drastically and she said it was a good alternative. Also, my bread took a little longer to bake, but I think it’s because applesauce has a little bit more moisture than apple butter. If you use applesauce because that’s what you have available to you, please keep this in mind.

Anyway, if you’d rather just get to the giveaway, scroll all the way to the end for details.

sweet bread

Sweet Bread:

Prep time: 10 minutes

Cook time: *35 minutes

Makes 1 (5 by 9-inch) loaf

  • 1/3 cup melted coconut oil, plus extra for greasing the pan
  • 5 large eggs
  • ½ cup coconut flour
  • ½ teaspoon vanilla extract
  • ½ cup apple butter
  • ½ teaspoon baking soda

Preheat the oven to 350 degrees. Grease a 5 by 9-inch loaf pan.

Place all of the ingredients in a blender and mix until thoroughly combined, roughly 1 minute.

Pour into the prepared pan and bake for *30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and cool in the pan for 15 minutes before cutting.

Store leftovers in the fridge in an airtight container for 2 to 3 days or you can freeze and defrost as needed.

*NOTE: If you have a copy of the book that says 20-25 minutes for baking time, this is an error. It should read 30-35 minutes. The publishing company is fixing this error for future prints.

Giveaway Details:

THIS GIVEAWAY IS NOW CLOSED. 

Want to enter to win your own copy of the Paleo Eats cookbook? It’s simple to enter — just comment below and tell me why you want to win this cookbook! The giveaway is open to U.S. only and ends on Monday, December 22 at 11 p.m. PST. One winner will be picked at random and announced Tuesday morning (Dec. 23). Thanks and good luck!

Young Living Essential Oils

updated everyday oils

I’ve become hooked on essential oils. Only recently did I really start diving into them and now, I look forward to trying more, adding to my collection and spreading the good word. I use them on a daily basis for all different things, and my husband uses them too. We choose to use Young Living essential oils, which are high-quality, therapeutic grade.

Young Living sets the standard for essential oil purity and authenticity by carefully monitoring the production of their oils through their unique Seed to Seal process. Read more about the Seed to Seal process here.

Young Living farm field

How to get started:

You have two options for getting started: as a wholesale member or as a retail customer through the Young Living website.

Your best bet is to join as a wholesale member because this allots you a 24 percent discount on every product offered.  Keep in mind, becoming a member is NOT signing your life away and you have no obligations to sell, place orders every month, have a minimum order or even buy more. But, to maintain your member status and get your discount, you have to purchase $50 worth of product per year. This isn’t much at all!

To start as a wholesale member, you first need to purchase a starter kit. There are three options to choose from, but your best bet is the premium starter kit and I highly recommend it. You get 11 essential oils and a diffuser — all for 50 percent off the retail price! It’s the kit of all kits and no other starter kit contains this many oils. This is the kit I started with and it’s been fantastic. You really do get a lot of bang for your buck.

The Premium Starter Kit is valued at over $300. As a wholesale member, you get this at 50 percent off for $150!

updated premium starter kit

The Premium Starter Kit includes:

  • Ten 5 mL bottles of essential oils including: Lavender, Peppermint, Lemon, Frankincense, PanAway, Melaleuca Alternifolia, Thieves, Purification, Stress Away and Joy
  • A home diffuser (retail value of this alone is $96)
  • 5 mL bottle of Citrus Fresh
  • Aroma Glide roller fitment (to turn any oil into a roll-on)
  • Two sample packets each of Lavender, Peppermint, Peace & Calming, Lemon and Thieves (for you to share with friends and family)
  • Two NingXia Red 2-oz. samples

How to sign up as a Young Living wholesale member:

1. Click on the sign-up page. You will need a sponsor in order to start. My member number should appear on the page, 2225243.

2. Choose, “Sign Up As: Young Living Wholesale Member.” This will make you a distributor (really, you’re just a member, unless you decide to embark on the business side of things). If you select retail customer, you will not receive the wholesale discount.

3. The “Enroller ID” and “Sponsor ID” boxes should already be filled in for you (enter 2225243 if the boxes are empty).

4. Fill out your name, billing address, shipping address and contact info. You are asked to enter your social security number for tax purposes. If you make over $600/year selling Young Living products, you will receive a 1099 in the mail, which is required by law. Young Living will never share this info with anyone and this is protected just like in an employer/employee relationship. You do have the option to use a tax ID instead or you can call customer service and give the info over the phone: 1-800-371-3515.

5. Create a password and pin, which you will use to log into your account and order product. Make sure to write this down!

6. Select your enrollment order. This is where you specify which Starter Kit you want. Again, I recommend the Premium starter kit. Remember, you must sign up with a kit to become a wholesale member. To maintain your 24 percent discount going forward, you only need to spend $50 each year on any product in the Young Living store. You will have no monthly obligation to buy or sell ever and there are no additional fees!

7. If desired, set up your optional Essential Rewards Program. ER is not a requirement to sign up as a wholesale member. This is a rewards program you can opt into to start earning money back to help pay for your oils. You can skip this step by selecting, “No, thank you. I plan on enrolling in the Essential Rewards Program later.” Read more about essential rewards here.

8. Agree to Terms & Conditions.

9. Confirm your order and enrollment info. To confirm, the tool will log you in and show you your order again, and will make you enter in your payment information again.

10. Add any additional product that you would like with your starter kit (capsules, other oils, etc.).

11. Check out and you are DONE!

Hooray, now you’re a member! Remember, your membership will renew each year as long as you spend $50 in a calendar year. Trust me, this won’t be a problem! The kit is a one-time deal and you do not have to buy another one each year to continue.

While you’re waiting for your kit to arrive, I recommend checking out this free eBook, 100+ Uses for Everyday Oils. This is a great way to start learning about the oils that come in your kit and how you can use them.

Meanwhile, if you have any questions, please don’t hesitate to contact me. You can also join my closed essential oils Facebook group HERE!

It’s the Holiday Season!

IMG_2379

I hope all of you had a nice Thanksgiving and long weekend! Jesse and I did our own little Thanksgiving again, which we always enjoy. We had an invite to a friend’s house, but had already started planning our meal and decided to stay home. I had to help coach the holiday class at the gym and wanted to Skype with my family in Michigan anyway, so staying home made more sense.

Anyway, about the food: I made a pasture-raised turkey the same way I did the last two years — brined for two days (I use New Season’s homemade brine — just chardonnay, bay leaves, sea salt and pepper) then slathered it in homemade herb butter, and stuffed it with fresh lemon, onion and herbs. To go with the turkey, I made cultured cranberries, cauliflower/parsnip mash, paleo green bean casserole and my crustless butternut squash pie for dessert. Everything was so delicious and we’re still enjoying the turkey leftovers.

During the afternoon, while the turkey was roasting, we enjoyed fresh roasted chestnuts (that’s what Jesse is prepping in the picture below) and wine.

Chestnut roasting prep

Turkey, fresh out of the oven

Carving the turkey. The house gets hot!

Thanksgiving side dishes

My Thanksgiving plate

The rest of the long weekend included a little work, brunch with a friend, a little shopping (bought two things), decorating for Christmas and getting our Christmas tree. We did the tree thing legitimately this year and went to a tree farm where you cut the tree down yourself. It was fun and cold!

IMG_2364

Tree hunting

Cutting the tree down!

Hauling the Christmas tree

On Sunday, we decorated the tree a little more and then picked out things to do for 24 Days of Togetherness. We did it last year and enjoyed it so much that we decided to do it again. Like last year, we picked out 12 things together and then each picked six on our own to be a surprise. Our day one pick of, “go out for a meal” put us off to a good start. We had lunch at our paleo restaurant, Cultured Caveman that day. Since then, we’ve picked watch a Christmas movie and wildcard. Today’s is still TBD.

My Cultured Caveman lunch

Jesse at Cultured Caveman