A Little DIY Action

7:34 PM Jackie Mart 2 Comments

DIY Bug Repellant 


What you Need: 

Glass Spray Bottle (I picked this one up at Lakewinds Food Co-op in Richfield) 
2 Ounces of Alcohol or Witch Hazel (I just used something I had already in my cupboard) 
Distilled Water
Eucalyptus Citriodora Essential Oil (I used Veriditas Botanicals-a local organic essential oil company here in Minneapolis) 


*Pour 2 ounces of alcohol into the spray bottle. Next fill almost to the top with distilled water. Add 30-50 drops of oil. (The more you use the stronger it will be)  Gently shake to mix and BOOM! Natural, inexpensive, chemical-free bug spray that works! 

Small But Mighty

6:01 PM Jackie Mart 0 Comments

Light A Fire Within Me

7:54 PM Jackie Mart 2 Comments

What to Eat When You Don't Know What to Eat

8:32 PM Jackie Mart 0 Comments

Breakfast foods have always been my go to when I don't know what to eat! Pancakes are the best! I never liked syrup on them as a little girl so would spread a little peanut butter on top.  Here is a gluten-free, grain-free, and flour-less recipe you can easily whip up in about 10 minutes before you rush out the door!  



FLOUR-LESS PANCAKES 


Instructions:

1. Combine all ingredients in a bowl
2. Pour batter into a pan with melted ghee or coconut oil over medium heat. Cook until small bubbles form and then flip.

Make Your Produce Last

12:24 PM Jackie Mart 0 Comments

If you hate buying produce only to find that it’s gone bad before you’ve had a chance to enjoy it, employ some techniques to keep your food fresh as long as possible! 

• Join a CSA (check out Ploughshare Farm if you live in Minnesota) or shop at your local Farmer's Market. (Use Local Harvest to locate one near your area)  Produce usually gets picked the morning of and it's fresher so will last longer! Most store-bought produce is shipped across the country. 

• Store your sweet potatoes, garlic, and onions in a dark, cool place. 

• Delicate greens and celery should be eaten within a few days. Keep them in a bag until it’s time to wash them, and then wash them in cold water. You can do the same with other greens, like kale, but the heartier varieties will last a little longer in the refrigerator before you get around to eating them. 

• Uncooked asparagus will stay fresh for three to four days in the refrigerator. The secret is to keep the vegetable cool and damp. Store spears upright in a container with the stems wading in an inch of water, then cover loosely with a plastic bag.

• If produce is close to spoiling throw it in the freezer and use in your smoothies! CLICK HERE for my favorite smoothie recipes! 

(Tip: You can make smoothies ahead of time and freeze them! Just move one from freezer to fridge each night so you have one ready to go first thing in the morning. Just give it a stir!)

• Do not cut up produce until you are ready to eat them. They start losing nutrients after they are cut and will go bad sooner. 

• Also check out this video from DIY Gardening and Better Living: https://www.facebook.com/diygardeningbetterliving/videos/567830173391064/

Clean, Mean, and Green

10:37 AM Jackie Mart 0 Comments

Natural cleaning products are easy to make and don't have to cost a fortune. For little to nothing this toilet bowl cleaner does the trick!  No bleach or harsh chemicals. (You may even have most of these items in your cabinet already) 



Non-Toxic Toilet Bowl Cleaner 

Ingredients:

1/2 cup baking soda
1/2 cup white vinegar
10 drops tea tree essential oil

Directions:

Pour baking soda and tea tree oil into the toilet. Add the vinegar and scrub while mixture fizzes. 

Springtime Salad: Light and Delicious

8:10 PM Jackie Mart 0 Comments

Sunny, warm weather like today calls for some lighter foods! This is what I whipped up for myself tonight! 



Beet and Blueberry Arugula Salad 

Ingredients: (all organic if possible) 

2 large beets, peeled and thinly sliced (Health benefits of beets) 
1 medium Granny Smith apple, chopped 
1/4 cup blueberries 
1/4 cup chopped walnuts 
3 cups baby arugula
2 tablespoons extra olive oil 
3/4 tablespoon Braggs Apple Cider Vinegar  
1 teaspoon sea salt 
1 teaspoon freshly ground black pepper

Directions:

In a large serving bowl, gently toss together first 5 ingredients (beets through arugula); set aside. In a medium bowl, whisk together remaining ingredients. pour mixture over salad and gently toss once more. Serve immediately. Makes 4 servings.