This past week has been pretty busy.
A few days ago I baked a batch of gluten free vegan shortbread cookies. I used the Bob’s Red Mill gluten free shortbread cookie mix. I also used my Scottish Thistle cookie stamp on these cookies.
I had also mixed up a double batch of Snickerdoodles because we have company staying with us.
One of the people we have staying with us is also gluten free.
Now that I have had a few essential oils for a bit, I figured it was time for an update.
Most of the essential oils blends I am using are from Saje. I am still loving the DoTerra OnGuard as well. I have to say that the Saje Inhale seems to be helping with my allergies, they are usually brutal this time of year. At night, I am using several blends and creating my own nighttime blend, which I am loving. All of these that I am going to be listing are from Saje: 4 drops of be still, 4 drops of tranquility, 4 drops of unwind, and a couple drops of stress release.
This afternoon in my Scentsy Warmer, I have been warming 2 cubes of Eggnog and a cube of St. Nickerdoodle. Both of these scents are from the 2016 scents of the season collection.
To me St. Nickerdoodle smells like overly cinnamon apple pie. Egg Nog is a very sweet creamy scent. I decided to combine them and see what happened. I actually like the combination, it smells more like Apple Pie A La Mode.
While I am well aware it’s well past Christmas, as it is spring now, I am still kind of in a winter-y mood, partly because I spent this past weekend at the beach, where it was cool, and wet part of the time. I am also not a huge fan of a lot of the super sweet floral-y spring and summer scents. I prefer the clean scents and the richer, deeper scents.
I am also trying to get a lot of my Scentsy bars used up. I am trying to simplify my stash. I am trying to get down to two or three scents for year round, and two scents for autumn and two scents for winter/Christmas.
I got home this afternoon from the Ladies Retreat I had gone on this weekend.
I was on duty yesterday morning, to help with breakfast. I was tasked with making something that was gluten free, dairy free, sugar free and soy free. To fit that need, I had made up an egg casserole with bacon, potatoes, tomatoes, spinach, onion and unsweetened original almond coconut milk. I had also mixed up a batch of Gluten Free, Dairy Free, Egg Free cranberry orange pecan muffins using the Bob’s Red Mill gluten free muffin mix to make.
Having food intolerances and sensitivities is hard enough as it is, and it is even harder when you go away and are staying at a different place.
I love being able to cook for myself and others, and be able to meet a need and stand in the gap. The kitchen is the one place I am comfortable being when something needs to be done and help is needed.
Many of us who had gone took turns helping prepare different meals throughout the weekend which was nice.
I had done some preparations beforehand, and before I left. I had picked up some of the vegetables that are a bit hardier as well as a few snacks and dry goods. I had also baked the muffins the morning I left. I had stopped at the grocery store in Tillamook to pick up the more perishable items that I didn’t want to leave sitting out for several hours between the time I left Portland and when I would be able to put them in the fridge at the house we were staying at.
So, I am going to be attending a ladies retreat this weekend, and I have been slowly preparing for it over the past couple of weeks.
last week I had picked up what I am going to be giving as gifts.
Today I ran errands to pick up the dry goods for what I will be using in part for meals for myself and the food intolerance friendly breakfast I am making for Saturday morning. I am also going to bake up a batch of gluten free vegan muffins Friday morning before I leave, to take with me.
While I did a test run of the gluten free and dairy free egg casserole I am planning on making, I also spent the time to do up the tea and sugar free sweetener bags I am giving as gifts.
I love doing all this crafty Homemaking stuff. I enjoy doing things for others and using all the creative ideas I get to bless others.
Beings that I have food intolerances myself, I can understand and relate to others who also have food intolerances. Being able to cook for myself and others who have food intolerances is a passion of mine, besides loving to cook in general.
I have been writing about it on my other blogs, but it’s time that I share about it here as well.
I am giving Essential Oils a try and see if they work for me, so far so good.
I ordered a bottle of DoTerra OnGuard, as well as 3 Saje Essential Oil: Stress Release, Inhale and Fortified Breeze. The OnGuard and Fortified Breeze are to help with immune support (ie to help keep you well and help shorten colds), inhale is to help with allergies and the stress release is to help with stress.
This weekend I was figuring out how much to use when I diffuse them.
I started out with 5 drops, and that was way to strong, so I went down to 2 drops, and that is a lot better.
The Saje brand was recommend to me by my cousin, who is a nurse, so I am giving them a try. The scents are growing on me.
I got the OnGuard today, opened it up and smelled it, and realized that it is their version of Thieves. Thieves is a blend of Essential Oils that has a history of helping to keep you healthy.
The past couple nights I have been diffusing the Stress release, and it has helped me sleep.
Beings that I had another bug this past week, I was willing to give Essential Oils a try. Now that they are growing on me, I am wanting to try different other oils, for their health benefits and cleaning properties.