It’s summer! And you know what’s awesome in the summer? Lime. And mint. And ice. And soda water.
Mojitos. Mojitos are what’s awesome in the summer. I love the taste of mojitos and I know a huge part of it is because I love the smell of lime. Because we can’t drink mojitos all day during the summer (work is always getting in the way of my relax life,) we can enjoy the scent and the freshness all the same!
This diffuser blend smells like summer, in the limiest, mintiest way, yum!
Mojito Oil Diffuser Blend
10 drops lime essential oil
3 drops peppermint essential oil
2 drops Stress Away™
Add to an essential oil diffuser with water to the line and start! Smells so good!
What are your favorite oil diffuser blends for the summer? I love all the citrus and freshness associated with summer. Yay!
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.
This green tea recipe is so perfect iced, and it makes so many servings. I love to use it to make ice cubes, so that I can chill my green tea, with frozen cubes of green tea! You could also add these ice cubes to lemonade or raspberry tea, yum!
Just make the recipe below, chill it and pour it into ice cube trays, and freeze. You’re done!
Honey Lemon Green Tea
16 cups of water
16 organic green tea bags
3 lemons, juiced
1/4 cup raw unfiltered honey (or vegan preference)
Heat the water to boiling. Remove from the stove top and steep the tea bags for about 4 minutes. Let cool (to warm) for about half an hour and add the lemon and honey. (Completely cool if you are using the tea to make green tea ice cubes!)
Tip: Honey has antibacterial properties and is very healthful for you. Heat damages honey so to reap these benefits, be sure to add honey to warm drinks and dishes, and not hot!
This shake is a cold, creamy version of the soft and sweet banana bread we all know and love. It’s really easy to make and you probably have everything you need to make it in the kitchen right now. What’s not to love?
Banana Bread Protein Shake
1 frozen banana, deskinned and chopped
1 cup vanilla almond milk
1 scoop vanilla protein powder
1 tablespoon chia seeds
1/4 teaspoon cinnamon powder
1/4 teaspoon vanilla
1/4 cup pecan halves
Just blend together in a blender and serve.
Let me know what you think, or what your favorite kinds of protein shakes are!
Like this recipe? Check out my other books=)
Want a paperback copy? Reply in the comments and I’ll send you one.
It was Friday April 13th and we were on our way to Mexico together for the first time. Well, I guess that’s not entirely true.
Back in February we went on a cruise and one of the stops was in Cozumel.
But this time we were on our way to Cancun. We were headed to our cozy, chill all-
inclusive resort and we couldn’t wait.
Our preplanned transportation service was perfect, picked us up from the airport as scheduled and brought us right to the front door of Sunset Marina. We had arrived.
First things first, some relaxing and drinks on the water. The water was pretty tame
as we stayed on the bay side in Cancun.
Saturday we had planned our excursion to one of seven wonders of the world, Chichen Itza! This site has Mayan ruins and they are truly grand and amazing to encounter.
It was a steamy 96 degrees as we walked around Mexico that day, so I couldn’t wait to go the the cenote, or sink hole, in Spanish. I heard it was “cold,” fresh water and 150 feet deep, and I was so excited!
I was literally the only one though, no one else in my group went in, not even my husband! Where are my friends when I need them?
It was super fun though and perfectly refreshing for how hot I had been earlier in the day. I love cenotes!
That night we visited the resort restaurant for French Cuisine. The restaurant had
different styles of food, depending on the day. The food was good and because we had all-inclusive access, everything was “free.”
On that note, I don’t think there was anything I said more on that trip then “Dos cientos ocho y A (ah),” our room number, haha, we used it for everything!
Sunday morning started with talking with our vacation company. We got to tour Tres Rios Resort and it was beautiful and sustainable and I loved it. However, we didn’t buy anything, this time. By Sunday afternoon we wanted to get back to the pool and relax but it had been raining all day, so instead we hopped in the hot tub to watch the sunset. The hot tub was right on the water so you were sitting on the bay, the sun and sky were so close!
Monday was our last day so we wanted to spend it at the pool. Along with the excursions we went on, we had massages as well and because we talked with or vacation company, all of these activities were comped.
The massage was at two, and by that time we were ready to get out of the sun for a little
while. The massages were great, relaxing and renewing. We went back to the pool and played a quick round of bingo before late lunch/first dinner. To get an extra number to add to your card, someone had to name the only animal with three brains. And guess who knew it? Yup, this girl! Octopus! I win.
Not really, but I did get an extra number for knowing that fun fact. After that, we grabbed so buffet food and went back to the pool before dinner. I even went down the water slide.
Dinner in the restaurant was Spanish themed that Monday night. I ate the best thing I
had had yet in Mexico, Chicken, Wine and Garlic Rice. It was absolutely delicious. We enjoyed many Mexican dishes while we were there but this Spanish dish was just delectable.
Tuesday morning came really fast and because of our scheduled transportation, we spent a long three hours at the airport before take off. Snooze, literally.
And then we were back. Cancun was fun and I would love to visit again. This was not a typical long weekend for us but it was really fun!
Have you ever done an all-inclusive resort vacation? Where did you go? Happy travels!
Oh and PS, I almost forgot, Nick got pooped on HAHAHAHA
Do you ever make a recipe you love, but then you kinda forget about it and don’t make it again for a while? That was this recipe for me.
My husband was the first to make this Chicken Curry dish and I loved it so much. After what we made was gone, I made the recipe again that week, because it was so good. It was my new fave. But..then it wasn’t? I forgot about it!
Then, I thought of this recipe, for some reason on the way back from our Mexico trip, and I just had to have it. This time, I put my own spin on the recipe, including throwing it all in the crock pot, and it came out great. It was so good, I had my leftovers for breakfast.
Chicken and Vegetables with Red Curry and Coconut Milk Sauce
1 pound ready-made gluten-free and soy-free chicken strips
2 red bell peppers, sliced
1 white onion, sliced
3 cloves garlic, chopped
8 mushrooms, washed and sliced
1 can coconut milk
1 1/2 cups chicken stock
3 tablespoons Thai Red Curry
1 teaspoon ginger powder
Add everything to the crock pot and let cook on high for 4 hours or low for 8. Serve it with cauliflower rice to keep the dish Paleo. Otherwise you could serve with rice, rice noodles or as a side to potatoes and a vegetable.