Yummy natural organic homemade lotion

Hello folks it's Jenny. My friends describe me as an over-the-top, uppity, hippy. According to them, I say things like: "do you have the grey poupon?", "is this tea 'fair trade'?", "No, I won't eat anything from that restaurant, they use a 'microwave' to cook their food" or "I don't like to put things on my body I can't put IN it".

All I have to say to that is: yes grey poupon is excellent in cucumber avocado sandwiches, yes I will usually choose red unless I'm having the chicken, yes you better pay those women in Asia their fair share for picking these damned tea leaves and why in the world would anyone put chemicals on their body on a daily basis?! Now don't get me wrong, Bath and Buddy works and Veronica's secret have gotten a good amount of my money. I loved walking into these place and smelling the smells, one by one. Seeing all the alluring colors and reading all those sexy names! But then one day I realized "I have no idea exactly what is in this 'Love Voodoo' and what makes it this bright purple color?" I then decided I didn't want to know. My hair, skin and nails and are just as important as my other organs. So why not feed my skin which is also my first line of defense against the outside world as well as I strive to feed my insides? Lets cut straight to it and give this lotion a go!

Things you will need:

Mixing bowl
whisk
Empty container to put your finished product in

4 TBSP. or 1/4 C. Virgin unrefined coconut oil - contains lauric acid which can kill harmful pathogens like bacteria, viruses and fungi, improves the moisture and lipid content of the skin , protects against hair damage and has been shown to block about 20% of the sun’s ultraviolet rays

4 TBSP. or 1/4 C. Shea butter - similar to the skins to the skins own oils, tons of vitamin A or retinol, has antioxidants that help fight free radicals in the skin

1/2 tsp. Raw honey - antiseptic, antioxidant and cleansing properties

1/2 tsp. Glycerin - emollient(helps skin retain water),reduces scaring

1 TBSP. or more Raw almond oil - rich in vitamins A,B and E, absorbs into the skin easily for fast moisture,
Plenty of cold pressed grape seed oil  - emollient, safe for sensitive skin, helps nourish, tighten and tone the skin without clogging pores or causing breakouts

first four ingredients in bowl and stir, slowly adding grape seed til it is your desired consistency. Once it's slightly runny, I like to stop adding oil and continue beating til I get stiff peaks and my mix lightens in color.

I use it on my entire body and can vouch for this as good for everyday use.

I will keep it PG and say that the reason this lotion is 'yummy' is because if you make sure all your oils are food grade and that neither one of you two love birds is allergic to these ingredients it works perfectly for massaging even the most sensitive... skin. You're welcome!

Eat Well not Less. Live Long, not hard and build a Divine Appetite! 

Rice Cake Heaven!

It's MarilynTheChef with the 411 on a Rice Cake Meal! Why does it have to be just a snack? Let's make a nutritious meal, for a family on the go!

In our house we heart rice cakes! We were eating them as snacks, but I really wanted to do more with this healthy, low calorie, low sugar item. The girls are just as excited about Rice Cakes as they are about my German Chocolate Cake. The sweet, creamy topping balances the crunchy texture of the rice cakes.

I use Strawberries because they are a morning brain food! Besides them being high in vitamin C (so are bananas) and low in sugar, the folate in these beauties, improve our concentration, memory and the ability to process information! Did you know both bananas and strawberries stimulate the release of serotonin, which also keeps your mood on track! Exactly what a busy family needs. Ok health class is over, let's create!

I buy plain, organic rice cakes. The only flavor I will indulge in is the apple-cinnamon! It's usually low in sugar. You can buy whichever works for you and your family.

Strawberry Banana Coarse Puree:

(Enough for 4 rice cakes) 

8 ripe strawberries

2 ripe bananas (the darker they are, the higher the sugar levels)

Medium mixing bowl

Potato masher

For a creamier puree add an extra 1/2 banana. 

Ok, chop each strawberry into four pieces. Then break each banana in half. Now place the fruit in the bowl. Mash and swirl until it becomes the consistency you want. Take a spoon and give it a taste. Yummy right, quick right, I know. Spread it over your rice cakes and enjoy! Less time cooking, more time with the family!

Eat Well not Less. Live Long, not hard and build a Divine Appetite! 

Romantic Asian inspired dinner for two on this random Saturday in February

So, it's Jenny and I CANNOT STAND Valentine's Day!! I believe it is silly to have a day where the pressure is on to prove to your significant other and the world (aka SOCIAL MEDIA. . .cause lets be honest. . .Its all for the LIKES) how much you love your honey. 

Better yet, it's a day that makes single people feel bad for being single and makes mediocre relationships seem desirable. My gift won't be heartfelt if I'm being coerced by the media (or by babe's "hints" posted on the refrigerator door) to buy them. 

With that being said, I am a hopeless romantic who believes in sweet nothings and romantic gestures as common practice in any relationship. You should remind your lover what they mean to you on a regular basis. 

Do you celebrate Valentine's Day? Do you go to the drug store and pick up the candy/card/plush toy? Why not spice it up this year? How about dinner and those chocolate covered strawberries you know they'll love, all for under 20 bucks? 

                

Make this Saturday one of many days you remind your sweetie why they are number one with a homemade meal and a naturally heart shaped dessert. I suggest making the strawberries first and putting them in the fridge to set while you prepare dinner.

Basic Chocolate Covered Strawberries:
4 oz of bittersweet chocolate or two bars of chocolate 

6-8 washed and thoroughly dried strawberries
Optional toppings: coconut flakes, chopped almonds,white chocolate or use you imagination!

Fill sauce pan or pot half full of water, bring to a boil then turn off heat. Place large bowl (glass or metal) over top of sauce pan and add chocolate in three parts allowing each part to almost completely dissolve first (not as important if using chocolate ready to eat as is). This has to be done quickly or else you risk burning the chocolate, especially of using a metal bowl. Once melted, begin to dip strawberries and set down on parchment to cool. If desired, dip
in extra toppings

Chicken:

Coconut Oil For Frying

1.5 – 2 lbs. whole Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces

4 whole Egg Whites

2 Tbsp. Cornstarch

Sauce:

½ Semi ripe Mango (save skin for plating and other half for puree)

1 c. mango puree ( ¾ c. mango, ¼ c. water in blender)

1 Tbsp. Soy Sauce or liquid aminos

1 Tbsp. Brown Sugar

1 Tbsp. Distilled Vinegar

¼ Tbsp. Of Salt (DO NOT add more salt, there's a lot of salt in the soy sauce)

¼ Tbsp. Cayenne Pepper

¼ Fresh Ground Black Pepper 

1 Tbsp. Fresh or ¼ Tbsp. Dried Cilantro

2 cloves Garlic, Minced

2 Tsp. Minced Ginger

Zest of 1 Lime (Save Lime to squeeze over once complete)

Cornstarch slurry (1 Tsp. Cornstarch, ¼ cup Water)

1 large carrot (made into ribbons with peeler)

½ cup of String Beans (cut diagonally)

½ White Onion

½ Green Pepper

Cilantro for Garnish

Different way to cut your carrots

Preparation Instructions

Chicken:

In a large bowl, whisk together the cornstarch and egg whites with a whisk about 1 minute. Add the chicken to the mixture and set aside

For the sauce:

Add puree, soy sauce, sugar, vinegar, spices, garlic and ginger and lime zest in a small nonstick skillet and whisk. Heat until mixture starts to thicken, about 3-4 minutes.

Add 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.) Add in Onion and pepper just till aromatic, you still want crunch. Toss carrots, string beans in the sauce, fully coating and turn off heat.

Heat about 2 inches of vegetable oil in a cast iron skillet or other heavy pot. In batches, carefully drop chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, until light golden. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute

Toss in chicken and serve immediately, top with fresh squeezed lime juice and cilantro for garnish. And Voila! Pair with your favorite booze and enjoy!

Eat Well, not Less. Live Long, not Hard and build a Divine Appetite!

Healthy Dinner for a busy family!

I feel like Chicken tonight, Like Chicken tonight! Hey, it's MarilynTheChef, this was Monday's dinner! I had a busy weekend chefing my heart out and was exhausted. If I haven't told you before, I have a three year old and a 21month old, two amazing girls. They are hyper and well, TODDLERS!

I refused to get budget breaking and palate weakening take out, so here you have it. My gluten free, homemade Chicken Breast Strips with fresh berries. Try it out on your next tiresome evening and watch how much you all enjoy it!


Chicken Recipe:
1 pound of  medium sliced chicken breast (depending on family size)
salt and pepper to taste
1 tbsp of minced cilantro
1 tbsp of minced kale or spinach
1 whisked egg
1 cup of Coconut flour
2 cup of Coconut or Olive oil for frying

In a large bowl place chicken, salt, pepper, cilantro and veggie. Get your hands all in there and mix. Wash hands, your contaminated! Place oil in a frying pan and heat on a medium flame. 

Ok, so grab your whisked eggs, pour them and your flour in the bowl. Mix it all up until it's nice and sticky. Place them in the hot oil for about 5 minutes each side, until golden brown. Now serve with you favorite whole or sliced berries.

Eat Well, not Less. Live Long, not Hard and build a Divine Appetite.