My family loves being out in nature. Unfortunately, we don’t take the time to do it near as often as we should.
For Labor Day, my mom came for a visit and we decided to take a hike with our 2 little dogs.
We like to take a healthy picnic lunch for our outings. Chicken salad with homemade tortillas (you can find the recipe here) to the rescue!
We added a little fruit infused water for a refreshing drink and we were ready to go.
We each had a jar with our name on the lid. We simply added water and fruit to the jar, left it out in the sun while we enjoyed our picnic and then we were ready to sip away at our refreshing fruit infused water!
Pictured here is a frozen fruit blend of strawberries, mango, pineapple, and peach. Yum!
More fruit blends to try:
- berries like blueberry, raspberry, or blackberry
- apples
- mint leaves
- rosemary leaves
- oranges
- limes
- lemons
My family absolutely loves homemade tortillas. Not only do they taste so much better than store bought, but we also know exactly what ingredients are in them. With all the dietary needs our family has, this is a pretty big deal.
Rolling out tortillas may not be hard, but I knew I wanted to make things as quick and easy as possible if I was going to be making tortillas on a regular basis. So, we bought this tortilla press and have used it for so much more than just tortillas. It also makes the perfect personal-size pizza!
Now for the super easy instructions and recipe!
Now, on to the fun tortilla press! I have found that cutting open a gallon sized ziploc bag works best for this. Open up the bag, place the dough in the center and press 4 times, turning 1/4 of a turn each time. This helps give the tortillas a more even rounded look.
Press dough between bag.
Tortillas are about 7″ wide
Cook on iron griddle
I then carefully move the pressed tortilla onto a hot griddle. I love my stovetop iron griddle for this. If you do not have a griddle, you can use a regular pan and cook them one at a time. Cook for about 1 min on each side and voila!
Homemade Tortillas
Ingredients
- 3 cups flour
- 1 tsp salt (I use Himalayan)
- 1 tsp baking powder
- 1/3 cup olive oil
- 1 cup warm water
Instructions
Homemade Cinnamon Honey Granola
Ingredients
9 cups oats *see notes
1 cup organic honey (local is best)
1 cup organic coconut oil
1 t himalayan salt
1 t ground cinnamon
1/2 cup pecans, broken (optional)
Instructions
- Preheat oven 350*.
- In a large bowl, combine oats, salt, cinnamon, & pecans.
- In a small saucepan, mix together honey and coconut oil. Bring to a gentle boil, stirring to help break up clumps.
- Pour over dry ingredients and mix well.
- Spread onto 2 large baking sheets, lined with parchment paper.
- Bake in oven 15 minutes for soft granola
- For a more cereal-like granola, stir granola and place back in over for another 10 min.
- Cool and store in air-tight container.
*I did a mix of old fashioned oats and quick oats, about half and half, to add more texture and variety.
*If you want them a bit crunchier, try using a higher oven temp and check after 15 min
Tis the season for all things pumpkin spice! I have been a lover of this season for a long time. I love all things pumpkin spice! However, the healthier I get the harder it is to find anything I can enjoy. So I found a recipe that I can make myself and enjoy without my body paying for it later.
First, let me tell you that I absolutely LOVE my Vitality oils. They are approved for ingestion and a little goes a long way, making them a perfect match for all of your culinary needs. If you don’t have your kitchen stocked with Vitality Oils yet, let me know and I’ll be happy help you out!
Now for the best part of this post, Pumpkin Spice Creamer! This is the perfect coffee creamer to kick off the fall season. It's made with vitality essential oils to give your body extra immune support. Not to mention that they make it taste amazing!
Spiced Pumpkin Creamer
Ingredients
- 2 cups Unsweetened Almond (or Coconut) Milk
- 1/3 cup Pumpkin Puree (organic is best!)
- 2 drop Cinnamon Bark Vitality Oil
- 1 drop Clove Vitality Oil
- 1 drop Ginger Vitality Oil
- 1 tsp Vanilla Extract
Instructions
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Gluten-Free Pancakes (no egg, no dairy)
Ingredients
- 1 cup gluten-free 1 for 1 flour
- 1 Tbs ground flaxseed (flax meal)
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp himalayan salt (or sea salt)
- 2 Tbs pure maple syrup (can also use honey)
- 1 tsp vanilla
- 1/4 cup buttermilk (see note)
- 1 cup almond milk
Instructions
- Grease griddle and preheat (see notes for suggestion).
- In mixing bowl, combine flour, flax meal, baking powder, cinnamon, and salt. You can sift if you want it more fine. I skip this step because it seems to work fine to just mix it.
- In another bowl, combine maple syrup, vanilla, buttermilk (see note), and almond milk. Slowly mix in half of the liquid into the dry ingredients. Stir continually as you add the rest, 1/4 cup at a time. This helps keep it from being too runny. Mix until all the lumps are out of the batter.
- Place about 1/4 cup of mix onto prepared hot griddle.
- Cook for 1-2 minutes, or until they start to bubble around the edges. Flip and cook the other side for an additional 1-2 minutes. Remove and serve.
