snack time.

I’ve been benefiting greatly from the use of essential oils lately, and sharing them with my friends and family to help them has become one of the best benefits. from helping my little nephew find a solution to his tummy aches, to the awesome sight of my brother in law inhaling peppermint oil for the first time and being able to breathe through both nostrils for the first time in years! (priceless)

using oils in cooking is something I’m just starting to experiment with, and this recipe from doTERRA we’ve made several times, in that it’s so easy and delicious. you’d never know there was no refined sugars, gluten or dairy in these tiny pops of power and flavor.

give them a try–and if you’d like to have more information on the benefits of oils for your family, feel free to contact me here with the link above.
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springing into spring.

it’s been one of those weekends. one where I thought I was going to accomplish many great things, bake many delicious cakes (failed!) instead I spent a lot of hours on the couch on Saturday putting way too much stress on myself for not doing things I felt I should.

why do we do this to ourselves?

we really should let ourselves off the hook now and then.

so, today, the sun came out. literally, and figuratively. I was able to go outside, take some photos of the lovely flowers in my yard, and get a new glimpse of the world.

take a breath.

then make dinner.

a nice light dinner adapted from smitten kitchen and it just hit the spot.

1 15-ounce can chickpeas, drained and rinsed
2 tablespoons pitted, chopped black olives
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
the zest and juice from half a lemon
a pinch of salt
a handful of black pepper

1 tablespoon tahini

A splash of olive oil

a few dashes of hot sauce (optional, highly recommended)

Mix everything but the olive oil in a small to midsize bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. I made it like a coarse chop with a few smaller pieces and some whole beans still in there. Add the olive oil, tahini and hot sauce (if using) mix it lightly and enjoy.

I served mine open faced on gluten free bread that I toasted. Lined up some thinly sliced cucumbers on top, and the contrasting flavors were perfect together.

enjoy!

and don’t be too hard on yourself.