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​When your diet consists mostly of vegetables, fats, and proteins, you tend to eat a lot of salads!

​A good dressing is a must-have. Store-bought dressings, even the organic ones always contain less-than-desirable oils, so it is always best to make your own. Canola, vegetable oil etc. are not as healthy as we’ve all been led to believe. I prefer olive oil for salad dressing.

This dressing recipe has been my family’s favorite favorite for a long time. I’ve posted it before, but have revamped it a bit so that it is even more amazing.

Fresh herbs are a must for this dressing. While dried herbs work, they are not the same. It tastes like a completely different dressing. Still delicious, but different. With fresh herbs of basil and thyme, it tastes like summer. It’s tangy, and slightly sweet. 

The recipe calls for 1-3 cloves of garlic. I would start with one and then add more if you feel you need more. It tends to get more garlicky the longer it’s in the refrigerator so less is usually better. My kids love this dressing as long as I don’t load it up with too much garlic. 

6 sprigs of thyme is 6 of the sprigs shown in the photo. I throw the whole thing in. My blender takes care of the stalk. If you don’t have a high powered blender, you may want to remove the thyme leaves prior to blending. You can also use a food processor for this recipe.
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There is honey in this recipe. This is a problem for a lot of people who are completely off sugars. It is such a small amount that it is *usually* okay. Not always, but usually. 

Instructions:
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1. Place all ingredients in a blender and mix until creamy.
2. Taste to see that it is seasoned as desired.
3. Serve on salads or use as a marinade.
4. Refrigerate.

This basil-thyme vinaigrette will quickly become your favorite dressing. You will get complimented on how delicious it is and get recipe requests. Trust me! 🙂


​Be nourished. Be happy. 
Enjoy!

Introducing self-care into your weekly and even daily routine is important. It’s more than just applying a face mask or reading a book. Self-care is about taking care of you and your mental health. It provides you with time to relax and reflect. So, I invite you to take a break to pamper yourself with one of my DIY all-natural detox body scrubs and treat yourself to some self-care.

What Is a Body Scrub?

If you’ve never used a body scrub, you’re in for a treat. Scrubs are a fabulous way for you to exfoliate your skin. Not only do they leave you flake-free, but they also revitalize your skin by encouraging blood flow to the areas you are massaging. Additionally, body scrubs help purify and detox your skin by drawing out impurities like dirt and excess oil, leaving you feeling clean and refreshed.

Body Scrub Benefits

Outside elements can take a toll on our skin. Whether you live in a cool or warm climate, environmental stressors can irritate the skin. And when our skin experiences drastic changes in temperatures, it can get stressed, lose moisture, and become dry, itchy, and even sore.

In warmer climates, your skin can produce excess sebum (oil) as a result of perspiration and dry skin. In cooler climates, skin tends to become red from cold air and windburn. 

Regardless of temperature, we must take care of our skin, our body’s largest organ, and make sure it gets the nourishment it needs. Treating your skin to a detox body scrub can be the perfect fix to these problems.

Soothing Ingredients

Commercial body scrubs are often filled with chemical irritants and toxins like synthetic fragrances, color dyes, and harsh exfoliators. These ingredients can cause an allergic reaction, damage to the skin, and further irritation. When you make your own, you can skip the toxins and use more nourishing and protective ingredients.

My all-natural body scrubs are packed full of exactly that, with no chemicals or preservatives. And they’re made with things you probably already have in your pantry. Plus, you can make them in just ten minutes or less.

Tips

Here are some tips to keep in mind for creating your own body scrubs.

Essential Oils

Be aware when using essential oils as over-scenting your products can cause irritation and contact dermatitis.

Shelf-Life

Your scrub should last between one to three months or a maximum of one week if you’re using fresh produce. Use them within this timeframe for the best results.

Storage

You can store your scrubs in a mason jar or air-tight, BPA-free container and keep them in the shower. I find it helpful to add a label to the container with the name of what you made and the date you made it.

Organic and Non-GMO

To get the best results from these scrubs, use organic produce, 100% pure essential oils and extracts, and non-GMO ingredients.
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These are five of my favorite recipes for a detoxifying and relaxing skin treatment. Make them according to the recipe or change it up and create your own variations.

Moisturizing Lemon & Avocado Scrub

Got avocado but no toast? Turn that would be snack into a soothing and moisturizing scrub.

Avocado is packed full of healthy fats, and when applied topically to the skin, it helps skin retain moisture. Lemon is a powerful bacteria fighter, so it’s perfect for not only toning the skin but detoxifying it of unwanted pathogens that could potentially enter our body. Baking soda is a mild exfoliant that helps fight bacteria, and it’s great for people with sensitive skin.

Prep and Cook Time: 10 minutes
Servings: 15 – 30 applications ​

Directions:

1. Add all the ingredients except the baking soda into a medium-sized bowl and mix together.
2. Mash the avocado until smooth, add it to the dry mixture.
3. Slowly add baking soda until you get your desired texture. For a thicker consistency, add more.

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​

Purifying Green Tea & Kiwi Scrub

The next time you steep a cup of tea instead of drinking it, add it to your shower routine in the form of a scrub.

Green tea is not only a relaxing scent, but it’s a purifying ingredient. This type of tea does a fantastic job of protecting you from the formation of free radicals, molecules that damage our otherwise healthy cells. When applied to the skin, green tea not only moisturizes and gently tones, but it also protects the skin from oxidative stress.

Want brighter and clearer skin? Kiwi is the answer. It’s packed with vitamin C, which is another powerful antioxidant that helps clear and detox free radicals.

Prep and Cook Time: 10 minutes
Servings: 15 – 30 applications 
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Directions:

1. Add all the ingredients together except the coconut sugar into a medium-sized bowl and mix together.
2. Slowly add coconut sugar until you get your desired texture. For a thicker consistency, add more.

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​Directions:

1. 1. Add all the ingredients together except the Epsom salt into a medium-sized bowl and mix together.
2. 2. Slowly add Epsom salt until you get your desired texture. For a thicker consistency, add more.

Note: If your Epsom salt is coarse, you can make them smaller by pulsing them in a blender. This will make it easier to spread on the body.




Self-Care with a Body Scrub

Treating yourself to self-care is a good thing! It helps lift your mood, relaxes you, and lets your mind and body take a break from your busy day. With these homemade all-natural detox body scrubs in your arsenal, your skin will feel incredibly refreshed again.

​Are you feeling inspired to try something new? If so, tell me which recipe gets you most excited to make!

Share this recipe with a friend who could use some self-care. If you try any of these recipes and post them on social, tag me. I would love to see your creations. @reallifeoutlawblog


Be Well & Thrive!

With Love & In Health,
Sarah Outlaw, MH, MSACN

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​References:

1. https://www.healthline.com/nutrition/10-proven-benefits-of-cinnamon 
2. https://foodrevolution.org/blog/detoxifying-foods/
3. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2855614/
4. https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-turmeric
5. https://www.healthline.com/health/tea-tree-oil-for-scalp

I am super excited about this recipe! I have been playing around with varied recipes for flat bread and tortillas from My Heart Beets and Health Starts in the Kitchen and absolutely love the results I’ve gotten! I tweaked the recipes a bit because I was in need of a sandwich wrap and am in love with arrowroot flour!

My kids love sandwiches for lunch. My oldest asked if I could please make him wraps even though we are grain-free for January. I had made the flat bread/tortillas earlier in the week for the Salmon Salad recipe and knew they would probably work as wraps, but I wanted something a little more nourishing and filling. So, grain-free sandwich wraps were born!

Arrowroot is wonderful for the gut. It soothes irritated bowels and has a calming quality that can be very healing. It is in stark contrast to some grains that can harm the guts of those sensitive to them. It is sold as arrowroot starch, powder or flour. They are all the same thing. You can also use tapioca starch/flour. It’s slightly “stiffer” but works beautifully. 

Coconut milk contains lauric acid, antimicrobial lipids and capric acid. These constituents make these a very beneficial milk. Heating it will destroy most of the properties that using it raw would keep intact, but it is still a very healthful ingredient to use in recipes.

Almond flour should be used in moderation. It takes about 90 almonds to make 1 cup of almond flour. Check out this article from Empowered Sustenance about the problems with almond flour.  I have read the pros and cons and still choose to use it…just not in everything and not all the time. Coconut flour is a good alternative and I will be experimenting with it for wraps very soon.

Gelatin Hydrosylate – This doesn’t actually “gel” in the recipe because it is a hydrosylate, but I like to sneak in gelatin to recipes whenever I can. It adds protein, amino acids and other valuable nutrition. For more information about gelatin and gelatin hydrosylate, click here.

The yield for the recipe is about 12 6-inch wraps (the egg-free version makes about 6). I make a big batch and refrigerate the extras to use throughout the week. I’m assuming you can freeze them, but I haven’t tried to be sure. 
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The recipe contains clickable ingredient links with suggestions on where to purchase.
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Instructions:

1. Mix all ingredients together in a large bowl until thoroughly combined into a thin batter.
2. Heat a cast-iron skillet.
3. Once heated, spread a small amount of fat onto the skillet.
4. Pour or ladle batter into skillet in desired wrap size.
5. Wait until you see bubbles (1-2 minutes) and flip with a spatula.
6. Allow to slightly brown on the other side.
7. Flip back over if needed and remove to a plate.
8. Repeat process.
9. Transfer to a cooling rack so they don't get soggy.

​

These take awhile to make if you do them one-at-a-time. I use a cast iron skillet and make them one-by-one. I suggest you use a large pancake griddle if you are short on time and do a few at once. I use it as an opportunity to multitask and unload my dishwasher and clean my kitchen! Just be mindful of the stove. If you’re absent-minded like me and really get into your cleaning, you may forget you are cooking something!

I hope you like these grain-free sandwich wraps! They roll quite nicely and don’t break or tear. My kids like to grill their sandwiches in our panini maker and it works out perfectly with these.


Be nourished. Be happy.
Enjoy!

Pizza is one of my favorite foods! If you ask my kids, they will all say the same thing! When they heard we were going grain-free for the month of January they were very upset that we wouldn’t be eating pizza, which is our Saturday night tradition.

Last night, we decided to make grain-free personal pizzas using yet another variation on our favorite flat bread recipe. It was a little time-consuming but we worked together as a family and had a fun “Toppings Bar” so everyone could make their own. 

Going on a special “diet” does not have to be boring. You can still  have all  of your favorite foods, just real foodified and healthier. Homemade pizza in general is a healthy choice. Choose organic ingredients, full-fat cheese and other healthy topping options.

 If the batter is too thick, thin with water. If you can’t get it not fall apart, add an egg. It was fine without an egg for me, just needed a little thinning with water.

If you decide to use vegetables or bacon for toppings, you will need to cook them first. Once the cheese and toppings are on the pizzas, they only cook until the cheese is melted. 

If you want a softer crusted pizza don’t crisp the crusts as long in the oven. If you do like that crispy, thin-crust style, let them stay for awhile longer so they don’t get too soft from the toppings. 
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UPDATE: I make these flat breads at least two times a week using 2 cups almond flour, 2 cups tapioca flour, 2 cups water, and 1/2 tsp sea salt. We use them for sandwich wraps, burritos, fajitas, crepes, and pizzas. They are very versatile!

​Instructions:

For Crust:

1. Mix ingredients in either a blender (works much better in a blender) or bowl until smooth.
2. Heat a skillet (works best in a cast iron skillet) or griddle on medium-high heat and add a small amount of butter to cover the pan.
3. Pour a thin layer of batter onto griddle or skillet and allow to cook until bubbles form (if batter is too think, add water to thin).
4. Test to see if you can flip easily. If not, let cook longer (it should not be gooey inside).
5. Cook on other side until slightly golden-brown.

For Toppings:

1. Preheat oven to 350 degrees F and place finished crusts in for a few minutes to crisp up.
2. Place sauce on the pizza crusts and arrange cheese and toppings as desired. You may need to cook some of the toppings first if they are "liquidy", i.e. mushrooms, peppers, bacon, etc.
3. Bake until cheese is melted.
4. Cut into 4 pieces each and serve.

​

​These were so good that we had leftovers for lunch today. They are the perfect size for one person and are so crispy and delicious!

If you are grain-free and miss pizza, this is one way to still enjoy it!


​Be nourished. Be happy.
Enjoy!

Sometimes you just want easy, and nothing is easier than slicing some fruit and frying it. I am not a huge fan of raw bananas. I do like them cooked in banana bread and an occasional organic banana split. Yum!

I shy away from fried food unless it is done in a healthy fat like coconut oil, lard, palm oil (sustainably harvested), tallow, grass-fed butter, ghee, or bacon fat. Using one of these fats makes frying okay again and dare I say, healthy! 

Bananas are high in potassium and B vitamins, as well as iron, fiber and vitamin C. They really are a perfect food and if you were stranded on a deserted island you could survive on them if needed…at least for awhile.

Fried bananas are great if you just want something different with breakfast or as a snack. They are appealing to the kids with their funky texture and sweet taste.

​Instructions: 

1. Slice the banana any way you would like, long-ways or round slices.
2. Heat the oil in a skillet on medium-high heat and drop banana slices in one by one.
3. Fry until browned, flip and repeat. They will be soft in the centers.
4. Let cool slightly and serve while still warm. Sprinkle with a little sea salt if desired. This really brings out the sweetness of the bananas.

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That’s it! Enjoy this quick and easy recipe!

My family LOVES banana bread, especially if it has chocolate chips in it. I have a recipe that I got from Erin Krug of Krug’s Eco-Logic awhile back that I adapted and modified to be organic and healthier than other versions I have seen. It is so moist and delicious that you will want to keep a loaf or two around at all times!

This recipe can be modified even more to be either gluten-free or made with soaked or sprouted flour. You can also play with the sweetener because the bananas, applesauce, and chocolate chips really do add to it. I find myself putting in less and less sweetener in each time.

If you try to make this with white flour, white sugar, and artificial chocolate chips it won’t taste as good as this recipe, guaranteed!
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Serve and keep leftovers in the refrigerator, if you have any!

This banana bread is wonderful with breakfast or a quick snack.

Enjoy!
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What’s your favorite way to enjoy bananas?

My family loves banana bread, especially for breakfast or a quick snack. I make an un-soaked version that is on this blog post but really wanted an even healthier soaked version. I adapted a recipe from Nourishing Traditions that uses milk kefir and made a big batch this week. I had extra milk kefir that I needed to use up and this recipe did just that.

Soaking the flour before cooking basically predigests it for you making it easier for the body to assimilate. I use flour that I have already sprouted and freshly ground in all my baking which makes everything not only taste better but also makes it traditionally healthy.


Soaked Banana Bread

24 hours before baking:

• 6 cups of desired sprouted flour: whole wheat, spelt, kamut, einkorn
• 4 cups acidic liquid: I used milk kefir – could also use yogurt or plain water with a splash of apple cider vinegar

Mix well in a large bowl, cover with a plate and let sit until tomorrow.

The next day, preheat oven to 350 degrees, and butter or line 4  loaf pans with parchment paper.

• Mash 6 large overripe bananas
• Add the following to the bananas:
• 6 pastured eggs
• 1 TBS. vanilla extract
• 2 tsp. salt (I like Real Salt)
• 1 TBS. cinnamon (optional)
• 1 TBS. baking soda
• 3/4 cup raw honey,  organic maple syrup or sucanat
• 1/2 c. butter or coconut oil, melted
• 1 cup chopped walnuts or pecans (preferably soaked and dried) or chocolate chips (optional)

When well combined, add to the soaked flour mixture and stir until thoroughly mixed. Pour into the buttered or lined pans and bake until well browned and a knife comes out clean, about 1 hour and 10 minutes.

Cool mostly in pans, loosen the sides with a knife and remove onto racks.

These will keep well tightly wrapped in the freezer.

This banana bread passed the kid and hubby test with flying colors!

Enjoy and Share!
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Part of Monday Mania, Fat Tuesday, Simple Lives Thursday.

I can’t wait until the official start of the season to start sharing my latest pumpkin and apple recipes. 

First up this year is a Paleo Pumpkin Bread that is made using the blender. I have BlendTec that I love, but a Vitamix is awesome too and can be used as well. It’s tough to do this in a regular blender so if you don’t have one, use a hand mixer (or stand mixer like a KitchenAid) or good, old-fashioned elbow grease.

Being a working mom (I am a Nutrition Response Testing Practitioner and Nutritionist, I need to have easy, make-ahead breakfasts and snacks readily available for my kids. We don’t homeschool anymore like we did when I first published this recipe, so my morning flexibility for making breakfast has changed drastically. 

It takes a little more thought and preparation being grain-free because I can’t just plop cereal on the table, or grab some toast. I use the weekly meal plans and other recipes on this blog (and others) to have well-rounded, nutrient-dense food choices ready.

Okay, back to fall and pumpkins!

Fresh pumpkin puree is always best, but I am definitely not above canned, organic pumpkin. I got some for free last season so I am using it all up.

​Instructions:
​

1. Preheat oven to 350 degrees F.
2. Prepare one loaf pan by greasing it with coconut oil or lining with parchment paper.
3. In a high-powered blender, put in all the ingredient except the chocolate chips.
4. Blend on high for at least 30 seconds or until completely combined.
5. Batter will be thick.
6. Add chocolate chips if using.
7. Using a spatula, scrape the batter into prepared pan.
8. Bake at 350 for 50-60 minutes or until a knife inserted into the center comes out clean.
9. Remove from oven onto a baking rack and allow to cool.
10. Transfer pumpkin bread on to a plate, slice and serve.

​

I love using my Blendtec to make bread, pancake, and waffle batter in. It makes it so easy to throw in all the ingredients and blend. It’s been my best kitchen gadget investment to date. 

I often add gelatin hydrosylate to my recipes. I like the added nutrients that grass-fed gelatin brings to baked goods, smoothies, etc. It is completely optional and won’t change the recipe if you leave it out. 
This paleo pumpkin bread is moist, just sweet enough, and delicious with a cup of chai tea or homemade pumpkin spice latte!

I served it with a little plain yogurt but if you don’t do dairy, use coconut yogurt or coconut whipped cream instead. It’s fabulous either way!

What’s your favorite fall food? Tell me in comments!


Be nourished. Be happy.
Enjoy!

I’ve been a devoted reader of The Nourishing Home Blog for a very long time. I love Kelly’s fresh take on recipes that are practical for my busy family. I am so excited to have the chance to review Kelly’s new book, ‘Everyday Grain-Free Baking‘, AND share her Grab n’ Go  Pancake Muffins (AKA Pancake Muffins on the Go) recipe!

With more than 100 irresistible recipes, Everyday Grain-Free Baking teaches you how easy it is to create grain-free, dairy-free versions of all your favorite baked goods.

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Here’s a quick overview of what you’ll find in Everyday Grain-Free Baking
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• More than 100 delicious, easy-to-make recipes that are gluten-free, grain-free, starch-free, refined-sugar-free and dairy-free, or contain dairy-free options.
• My Journey to Healing is Kelly’s personal story shared to inspire those suffering from chronic illnesses that there is hope!
• Why Bake Grain-Free? outlines the many benefits of grain-free baking.
• Strategies for Maximizing Success features Kelly’s personal tips for ensuring that all of your grain-free baking adventures receive rave reviews!
• My Grain-Free Kitchen includes an overview of the key ingredients that make grain-free baking a success, as well as recommendations for helpful baking essentials.
• Tips & Tidbits and Recipe Variations are included throughout the book to make each recipe a snap – and provide you with even more options for making amazing grain-free baked goods that taste just like traditional favorites!

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As shown above, Everyday Grain-Free Baking features a delicious assortment of recipes the whole family will love! In fact, there’s an entire chapter devoted to each of these traditional baked good favorites:
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• Breads & Rolls
• 
Biscuits
• Scones & Crackers
• Muffins
• Pancakes & Waffles
• Pies, Tarts & Crisps
• Cakes & Cupcakes
• Classic Cookies
• Brownies & Bars
• Sweet Additions

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Kelly’s mission in creating Everyday Grain-Free Baking is to transform the everyday comfort foods we each hold dear into delightfully flavorful and satisfying grain-free versions that are so remarkably similar to traditional gluten-based foods that everyone will enjoy these recipes, whether or not they’re living a GF lifestyle.

In fact, Kelly’s recipes really do taste like the real deal, because she knows so many of us struggle with the same challenge – trying to make tasty healthy foods that the whole family can enjoy without having to become a short-order cook!

As we all know, this can be especially challenging when some members of your family are living grain-free, while other members of your family are not. Finding recipes that will work for everyone that actually taste AMAZING is what Everyday Grain-Free Baking is all about! 
​
 Without further ado, here is Kelly’s Grab ‘n’ Go Pancake Muffin recipe!

Instructions:
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1. Preheat oven to 350°F. Grease 8 muffin cups in a 12-cup muffin tin with coconut oil. Set aside.
2. Place all of the liquid ingredients except the eggs into a blender or food processor. Then place all of the dry ingredients on top. Cover and blend on low 10–15 seconds just until well combined. (Batter will be thick.)
3. Add the eggs and blend on low about 15–20 seconds, then increase to high and blend 20–30 seconds, just until eggs are incorporated into the batter. (Do not overmix or muffins will not be tender.)
4. Transfer the muffin batter to a bowl and fold in the berries. Evenly divide the pancake muffin batter among the 8 prepared muffin cups.
5. Bake for 15–18 minutes, until slightly golden brown on top and a toothpick inserted into center comes out clean.
6. Remove from oven and allow muffins to cool 2–3 minutes in the tin. Run a knife around the edges of each cup and invert the pan over a sheet of parchment. Then grab a couple and go!

These were so easy to make, and my kids and I really liked them! We will definitely be adding these into our breakfast rotation!
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​Be sure to grab your copy of Everyday Grain-Free Baking today and rediscover the joy of baking everyday favorites your whole family will love!