Recipes

I shared this recipe for lavender whipped body butter on my old blog a few years ago and was recently thinking about it with my outbreak of dry skin. I thought I’d resurface it and share with you all because it’s one of my favorites and makes my skin feel amazing. The great thing about these recipes are that you can substitute your favorite essential oil for a scent you prefer. I use lavender for just about everything because I like its calming properties. If you don’t want to use lavender, try grapefruit, wild orange, citrus bliss, or lemon. Really, any oil you prefer will work in this recipe.

whipped body butter

Whipped Body Butter Recipe: 

What you need:

  • Double Boiler
  • Hand Mixer
  • 1/2 cup Shea Butter
  • 1/2 cup Cocoa Butter
  • 1/2 cup Coconut Oil
  • 1/2 cup Fractionated Coconut Oil
  • 20 drops DoTerra Lavender Essential Oil

Directions:

  1. Measure all butters and oils in glass jar.
  2. Measure all ingredients except for lavender oil in double boiler.
  3. Place double boiler over skillet/pan with 1-1.5 inches of water. Bring to boil.
  4. Stir ingredients frequently using a rubber scraper or wooden spoon for about 10-15 minutes, or until all ingredients are 100% melted into liquid form.
  5. Once melted, remove from heat for 10 minutes.
  6. Add 20 drops of lavender to mixture.
  7. Stir and place in refrigerator for approximately 1 hour or until mixture becomes solid.
  8. Once chilled,  remove from refrigerator and blend with hand mixer. Start on a low setting and slowly progress to high-speed. Whip mixture until consistency is light and fluffy (3-5 minutes).

whipper body butter whipped body butter whipped body butterWhen finished, add your whipped body butter to a glass jar or container and store in a cool place. If you need to re-whip, you can do so with hand mixer again and again. It’s that easy!

nashville blogger

Today I’m really excited to share my first experience cooking with Blue Apron. I have used other home delivery meal services before, so I had a pretty good idea what the experience would be like going into it, but I had no idea how much I was going to love Blue Apron. Everything was perfect– down to the packaging, produce quality, and recipe selections. All of the meal options looked amazing, so it was hard to choose which 3 to try! All I knew was that it would be so great to be save time and money by using Blue Apron. When the shipment arrived at my doorstep, I was so excited to open it and get to cooking.

cooking with blue apron

Continue reading Cooking with Blue Apron

I am a soup fanatic. Always have been, always will be. Homemade chicken noodle soup is one of my go-to recipes on a recurring basis. In fact, I probably make it at least once a month, and I always make a pot big enough that it’ll last me through the week so I can eat it for lunch. When it comes to being a habitual repeat recipe offender, I’m the worst when it comes to soups. I live for them!

Today I’m going to share the simple and quick recipe I use to make my homemade chicken noodle soup. I hope you enjoy it as much as I do.

homemade chicken noodle soup

Ingredients:

  • 3 large chicken breasts (cut, cubed)
  • 2 Tbsp. olive oil
  • 3 cloves garlic, minced
  • 1 diced yellow onion
  • 2 C. chopped carrots
  • 2 C. chopped celery
  • 32 oz. organic chicken broth (or bouillon, if you want to make your own)
  • 2 1/2 Tbsp. celery seed
  • 1 tsp. Rosemary
  • 1 1/2 Tbsp. garlic salt
  • 1 Tbsp. organic ground turmeric
  • 4 drops DoTerra lemon oil (if desired)
  • 12 oz. bag Egg Noodles
  • salt & pepper to taste

Directions:

  1. Add olive oil to a large pan over high heat. Add the chicken breasts and cook until no longer pink. Add the onion and garlic and cook for approximately 5 minutes.
  2. Add the organic chicken broth (or water with bouillon)to a boil. Add the chopped carrots and celery and stir for about 3 minutes. Add the chicken, onion, and garlic to the broth. Reduce heat to Medium.
  3. Add the celery seed, Rosemary, organic ground turmeric, garlic salt, and salt and pepper to the soup while keeping it at a low simmer. This is also where I add the lemon oil if you prefer, but it isn’t necessary. Add the egg noodles and cover until soft or al dente. Add more water if necessary.
  4. Let soup cool, then serve.

homemade chicken noodle soup
homemade chicken noodle soup
homemade chicken noodle soup
This organic ground turmeric is from my absolute favorite spice shop in downtown Franklin called Savory Spice shop. If you’ve never been, I highly recommend checking it out. They have over 160 gourmet spice blends and 300 fresh spices and herbs from traditional spices and seasonings to signature Savory creations. All of the employees are wonderful and bottle everything up right in front of you. I could spend hours in that shop.

homemade chicken noodle soup
And then, of course, my favorite special ingredient in my chicken noodle soup is the lemon oil I add. If you’re not a fan of lemon, you can forego this step, but I love it!

That’s it! This homemade chicken noodle soup is incredibly simple and easy-to-make for a last minute dinner or for a week’s worth of lunches. Enjoy!