Essential oils came into my life and I’ve loved them ever since. I use oils for my allergies, my face, to prevent sickness, and so much more!
Essential Oils for the Summer
Essential oils are great for summertime use. Tea tree oil wards off bugs and Copaiba is soothing and restorative after too much time in the sun.
Be Careful With These Essential Oils in the Summer
But please, whatever you do, don’t oil up with anything citrus during the summer! Oils like Lemon, Grapefruit, Lime, Orange, Coriander, and even Ginger are photo sensitive. Wearing these oils in the sunshine can and will burn you. Don’t do it.
Still want the great effects of these oils? Use them at night! If you end your day with light sensitive oils you reap the benefits without any negative side effects.
Use oils on skin areas not prone to constant sunlight. This is the safest way to protect yourself and your skin.
My Favorite Essential Oils For The Summer
In the diffuser, grapefruit and lime create a light summer scent. Lemon and Lavender is a fresh, calming scent too.
Tea tree keeps the bugs away as does Lavender.
Did you get a little too much sun? Use oils like Copaiba, Lavender, and Frankincense soothe and protect you skin.
Essential oils are great year around but it’s important to pay attention to what oils you’re using and when.
Want to order oils through me? My Young Living member number is 3682018. Leave any questions in the comments and happy oiling!
Disclaimer: I use Young Living Essential Oils and based on my research, I believe these are the best, safest and most pure oils on the market. PLEASE do your own research and determine which oils are best for you and your family.
Lime is my favorite summer flavor! This tart taste adds a refreshing, light spin to foods and drinks.
You have to try this poke cake. Less than five ingredients makes it easy and the Greek yogurt and fresh citrus compliment the Angel Food Cake in a way that frosting can’t. And it’s healthier and lighter too.
Lime Angel Food Poke Cake
1 box Angel Food Cake
Mix to box directions and add to an ungreased tube or rectangle pan. Bake for about 30 minutes at 425 degrees or until a toothpick inserted into the center comes out clean.
Let cool for about 30 minutes. Poke holes using a toothpick or skewer.
Lime Yogurt Topping and Filling
1 container plain Greek yogurt (5.3 ounces)
3 limes, juiced
1/2 cup honey
Whisk all three together and pour over the cake. Cover and refrigerate for at least an hour.
These are the do’s of winemaking. The more you know, the better your wine batch will turn out. And this is where I come in. I’m no expert but I’ve made a lot and I can’t wait for you to make wine with me!
For now, heed these tips and watch for the materials article so you can start to gather what you need. This leads me to my first point:
Get everything you need before you start. (A conclusive list is coming so make sure to watch for it!)
Sanitation is the most important step. Do it correctly to ensure that your wine is safe to drink.
Track dates and info throughout the steps. Trying to do it after the fact is not only hard but you will probably make a mistake.
Find a place where your wine can sit and ferment. You need a warm, temperature
consistent place with no sun. Right around 80 is the best yeast temperature, so the warmer the better.
Keep the cap (and see picture.)
Use wine bottles with screw on tops! Just buy, drink, and save about three bottles with tops. (Unless you have a corker you will need screw tops to start.)
Be patient. The airlock needs to stop bubbling before you can rack the wine. The picture to the right is how it should look when it’s done.
More wine making articles are set to come out and we are on track to start our first batch soon.
Leave comments or questions if you have them and get excited to become a winemaker too! XOXO
Always find a new way to challenge yourself! Last week I did 10 workouts in 5 days and it was great.
Two-a-days refers to athletic training sessions that are done twice a day, typically for a certain time period. If you think for even a second that this is something you’d want to try, DO IT=)
Before this last week, my “two-a-days” knowledge was limited to a day here or there but never for a set amount of time. I went into this sans experience or a plan but I did it and it felt great!
Do focused workouts, that way you won’t run out of muscle groups or get bored. (My workouts are below.)
If you’re hungry, eat. For this experimental week I followed a strict workout routine and not a strict diet.
Make a time frame for your workouts, I choose 45 minutes. (If doing HIIT or circuits, this may change.)
Prepare to have the best sleeps. Last weeks sleeps were too good!
Two-A-Days for 5 straight days is no small feat so be proud of yourself and give this week and challenge a strong effort!
Monday- Run/Walk and Bike Ride
Tuesday- Abs and Biceps and Abs and Triceps
Wednesday- Walk and Bike Ride
Thursday- Abs and Back and Butt/Leg Circuit
Friday- Shoulder Circuit and Leg Circuit
This whole challenge was made up as I went along. I didn’t really know what to expect but I was excited to see what happened.
Wednesday proved the hardest day for me. I woke up tired but determined and walked for the set 45 minutes even though I wanted a rest. And let’s face it, that was my 5th workout of the week already. No wonder I was tired!
I enjoyed the week and learned some things along the way. This was a great challenge!
I would love to do this again, make more of a plan, and maybe even track and write about it with more how-tos! Tell me what you want out of it and Happy Monday!
The first time I tried this recipe, it turned out great! And as a slow cooker meat, just add the ingredients and it cooks itself!
For a twist, make sliced potato “sliders!” Add a couple tablespoons of the meat on top of lengthwise sliced, baked potatoes, and you’ve got a new take on Italian Beefs.
Crock Pot Italian Beef
1 1/2 pound chuck roast
1 cup beef stock
1 onion, sliced
1/2 green pepper, sliced
1 tablespoon honey
1 tablespoon garlic powder
1 tablespoon parsley
2 tablespoons oregano
1 teaspoon pepper
1 teaspoon basil
1/2 teaspoon celery salt
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 bay leaf
Place the roast and vegetables into the bottom of a crock pot. Add the rest of the ingredients and cook for 8 hours on low or 4 hours on high. Remove the bay leaf and shred.
2-3 russet potatoes, depending on the size
2-3 tablespoons olive oil
1 tablespoon pepper
1 tablespoon salt
Cut length wise and thin and place onto a cookie sheet. Add the olive oil, salt, and pepper and coat them well. Space the slices equal distance apart into the pan and bake at 425 degrees for about 20 minutes and make sure flip halfway through. Set aside.
Italian Beef on Potato Sliders
Take your potato slices and top them with 2 tablespoons of meat mixture and enjoy!
Like this recipe? Check out my other books, and watch for more to come!
Want a paperback copy? Reply in the comments and I’ll send you one!