I’m excited to share about my experience with Xoby Organics today. Xoby Organics is an online marketplace that delivers organic groceries straight to your door. It’s amazing! Rather than spending hours running to multiple stores to put together a full organic shopping list, Xoby has all of the products I need in one place… and I don’t even need to leave my house to get them.

You can order from Xoby organics in just a few easy steps:

1. Add Your Products to a Box

You can create multiple boxes and label them for specific things. For instance, I created my box called “Laura’s Pantry” because all of the products were things I needed to add to my pantry for future cooking and baking. You can have a separate box titled “Baby” if you’re planning to shop for all baby food and baby products. You get the idea.

2. Choose Your Delivery Schedule

Although you can shop from Xoby for a 1-time purchase, you can also set recurring shipments. If you want the deliveries to keep coming, you get to choose your own delivery schedule. You choose the frequency. You’ll never run out of your favorite products!

3. Choose a Delivery Address

You can have the boxes shipped to your home, your work, your mom’s house, or wherever you desire! You can have different boxes delivered to different places.

4. Set Your Payment Information

You can set a unique payment option for each box. They all get stored in your account so you don’t have to enter them each time.

They make it so easy to purchase all of your favorite organic products.

For my first box, I ordered some everyday pantry needs as well as some organic baking supplies that I can use over the holidays. I’m excited to start baking with coconut flour, pure cane sugar, organic chocolate, and other goodies. I also ordered some ingredients for making white chicken chili.

White Chicken Chili

Ingredients:

• 1 lb. Boneless, skinless chicken breasts or tenders
• 2 tbsp. avocado oil
• 1 can organic Cannellini beans
• 1 can organic Garbanzo beans
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 medium jalapeno pepper, chopped
• 1 large poblano pepper, chopped
• 1 1/2 tbsp. ground cumin
• 1 tsp. ancho chili powder
• 1 32 oz. carton chicken bone broth
• salt & pepper to taste
• 1 bundle fresh cilantro

Directions:

In a large skillet, drizzle 1 tbsp. of avocado oil over medium-high heat and add chicken. Cook thoroughly. Remove chicken from skillet, cut into small pieces, and set aside.

In a large pot, add another 1 tbsp. drizzle of avocado oil and add diced onion, jalepeño, poblano, and minced garlic. Cook for about 5 minutes or until fragrant. Season the vegetables with cumin, chili powder, salt, and pepper. Stir in the bone broth and chicken. Add parsley to taste.

Drain and rinse the beans. Add to the pot and bring to a simmer for approximately 15 minutes.

Serve chili topped with fresh parsley and a dollop of sour cream.

You can shop Xoby Organics here.

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 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).

When 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!

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.

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.

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.

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!