Amazingly Moisturing Honey Lotion Body Bar

DIY Honey Lotion Body Bars

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Who enjoys getting out of a warm shower and then having to put on cold lotion?? NOT ME!! I absolutely can’t stand that so in turn, my skin ends up being incredibly dry in the winter, UNTIL I found the most amazing thing from LUSH, called King of Skin.  It’s essentially body butter in the form of a soap bar that you use in the shower.  It soaks into your skin and leaves you feeling completely moisturized from head to toe.

SO, since I was spending crazy amounts of money on this every other month, I thought I would try to make it myself.  Not to mention, knowing that I was putting quality, all-natural and organic product on my skin was an even bigger plus! With the help of Thank Your Body, I was able to adapt my own recipe of this amazing body lotion and share it with you all! So here it goes…

Ingredients:

  • 2 ounces organic beeswax*
  • 2 ounces organic shea butter*
  • 2 ounces organic coconut oil
  • 1 tablespoon olive oil
  • 8 drops of organic lavender essential oil (or any other essential oil you prefer)*
  • 1 ½ tablespoons of raw honey
  • *can be found on Amazon

Directions:

1)      In a double boiler, melt together the beeswax, shea butter, and coconut oil until they become a smooth, uniform liquid

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2)      Turn the heat off and add the olive oil, honey and essential oil drops

3)      In a muffin tin lined with cupcake liners OR in a plastic rectangle mold (found at hobby lobby), ladle the mixture evenly

4)      Let cool and set for approximately 3 hours, pop in the fridge to speed up the process.

Use the lotion bar in the shower as an all-over moisturizer, or keep it next to the sink for a hand moisturizer.  Enjoy!

Coffee + Connections = Afternoon Happiness

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There’s nothing like spending some quality family time over a nice cup of coffee! It’s the simple pleasures in life. ❤️

Morning Glory Muffins {Gluten and Dairy Free}

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Delicious, dairy and gluten-free muffins that even your children will love!  If you have picky eaters, these muffins will be a great way to get some fruit and veggies into your little peanuts and maybe even the men in your life;).

Breakfast is one of the hardest meals for me to plan for, yet it should be the most important.  My issue is that half the time I am running late and when I don’t have time to make a smoothie, I end up grabbing a piece of fruit and am starving an hour later.  These muffins are full of fiber (to keep you feeling full longer) and nutritional ingredients for sustainable energy.  They also freeze well so double the batch and keep them for last minute healthy breakfast treats.

This recipe was adapted from The Healthy Gluten-Free Life.

Ingredients:

Dry

  • ¾ cup brown rice flour
  • ¼ cup teff flour
  • ½ cup potato starch
  • ½ cup tapioca starch
  • ½ tsp xanthan gum
  • 1 Tbsp cinnamon
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt

Wet

  • ¼ cup raw organic honey
  • ½ cup coconut oil
  • ¼ cup packed organic brown sugar
  • 1 Tbsp pure vanilla extract
  • ½ organic, unsweetened applesauce
  • ¾ cup warm water

Add Ins

  • ¼ shredded organic coconut
  • ½ cup chopped walnuts (optional)
  • 1 large apple, chopped
  • 1 large carrot, grated
  • ½ cup organic raisins

*All flours can be found at most health food stores – I use Bob’s Red Mill.

Directions:

Preheat oven to 350 degrees.

Whisk dry ingredients together, set aside.

In a stand mixer, blend honey, oil, and brown sugar together until combined. Add vanilla and applesauce, mix well.  Slowly add dry ingredients to the wet, mix on low.  Add warm water until the dough is moist and thick but still able to be poured into muffin pans.  Fold in coconut, walnuts, apples, carrots and raisins.

Bake in oven for about 25 minutes or until golden brown.  Let cool and enjoy!

Merry Christmas and a {Healthy} New Year!

Wishing everyone a very Merry Christmas from my family to yours! Christmas is always a great time of year to spend with the ones you love and reflect on the blessings you have in your life. Although life may not always seem perfect there’s one thing we can never take for granted and that is our health. Health and happiness go hand-in-hand so please take some time to reflect on this and prepare for a healthy and happy new year ahead! Peace and Love ❤️

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Health Coaching Website Launched!

So excited to announce my website has launched!  Please find more information regarding my approach to Health Coaching and how to set-up your free initial consultation with me.  Please visit http://lmaiman.healthcoach.integrativenutrition.com

White Chocolate Pumpkin Cookies {Gluten Free}

This recipe was adapted from one of my favorite bloggers, The Sunday Baker, she is always posting some delicious recipes so definitely check her out! I came across this one and modified it a bit but either way you make them, they are delicious! You can also add in cranberries for an added bonus. 

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White Chocolate Pumpkin Cookies {Gluten Free}
Prep Time: 15 minutes
Bake Time: 15 minutes
Servings: 24 cookies

Ingredients:

  • ¾ cup of oats (certified gluten free)
  • 1 cup oat flour (I used the same oats as above and place in the blender and blend until flour like consistency – works great!)
  • ¼ cup ground cashews (can use blender or food processor)
  • ¾ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • dash of salt
  • ¼ cup pure maple syrup
  • 1/8 cup raw organic honey
  • ½ cup pumpkin puree
  • 1 egg white
  • ½ tsp. vanilla
  • ½ cup white chocolate chips
  • ½ cup of dried cranberries (optional)

Directions:
Preheat oven to 350 degrees.

Combine all dry ingredients in a large bowl (oats, oat flour, cashews, cinnamon, nutmeg, soda, powder, and salt).  In a separate bowl combine the wet ingredients (syrup, honey, pumpkin puree, egg white, vanilla) and mix well.  Add wet ingredients to dry ingredients.   Add in white chocolate chips and cranberries and mix well. 

Line a cookie sheet with wax/parchment paper and using a large spoon, place scoopful of batter onto the cookie sheet.  Bake for approximately 7 minutes (half-way through) and remove cookies and flatten with the back of a spoon, continue backing for another 7-8 minutes or until cookies are golden brown.  Let cool and enjoy!

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