Homemade Body Scrub (Oh, and I'm Back... Again...)

Hello again!  I deleted my last 'I'm back' post because (obviously) I wasn't really back.  I fully intended to be, but you know, life happened.  So... Much... Life...  So first, I will update.  I mostly blog for myself, my family, and my friends.  I hope I can help a few others out there too, but it is primarily for us.  This is basically a catalog of information through our crazy journey.  It all started when I had my own medical struggles and then my daughter had hers too.  Now, I see so many others going through similar struggles.  I hope I can help them too.  I thought about just making the blog completely private so it didn't matter when I updated.  However, I have had so many through my daughter's issues ask me to keep going, that I am going to keep it mostly available for others as well.  However, posts may be sporadic and mostly caught up during summer break.  I am on summer break right now.  My summer breaks aren't really breaks.  I spend a lot of time at professional development and meeting with my team to plan our curriculum for next year.  The rest of the time, I spend planning our year of food and health at home for my family.  If you remember, my daughter cannot have corn.  Corn is in everything.  And I mean EVERYTHING!  I have learned much more about all of that since I posted last so I will try to update on that as I go.  We have also learned more about the delays this has caused for my daughter as well as other possible special needs for her academically.  We are still working on those.  It is a work in progress, but so far, we have had very supportive networks and teachers working with us even though we've had a not so supportive history of doctors.  She fits all of the newer research for learning and food needs.  I am thankful for the teachers, therapists, and specialists who have been so supportive and helpful.  Also, since my last post, I have had surgery and my husband has had a few surgeries.  Crazy, I know.  I had to have a hysterectomy.  Apparently, things were much worse than were showing up in blood tests and ultrasounds but I was in so much pain.  We only did a partial so I still have PCOS to deal with.  It was basically choose the hormone problem I'm used to or the opposite hormone problem.  Ugh!  So I am still fighting with hormones and weight.  Luckily, I've just gone back and forth and not gained all of what I lost back.  I am still smaller than I was when I had L by almost 20 pounds.  Hopefully, now that all of that is done, I can get back on track and keep losing.  J has lost a ton of weight though.  Good for him...  (*insert eye roll here*)  So there is a bit of an update for now.  Here is a recipe that won big as Christmas gifts this year: 

Coconut Body Scrub

Ingredients: 
3/4 cup raw organic sugar

1/2 cup coconut oil

preferred essential oil (optional)

Directions:

There are a few ways you can do this.  On my lower legs and arms, I use the sugar as is.  If I make one for my face and upper legs though, I put the sugar in my Ninja (food processor or blender) to make it a finer grain.  This is a preference though.  First I went ahead and softened the coconut oil just a bit. 10-15 seconds in the microwave is plenty.  You don't want it all liquid.  Mix it with the sugar. I used my hands and a good spatula to do this.  Then, if you want, you can add a few drops of an essential oil.  You can leave it just coconut.  I like this sometimes during the summer because coconut oil on it's own provides some UV protection.  But lavender oil (for relaxation) or lime (to wake you up) is sometimes nice too!  I mix it up.  I love to play with my oils.  Easy peasy!  

I didn't get any pictures of this when I did it at Christmas.  Silly me!  I will try to remember next time.  When I fixed these up for gifts, I just put some in little red ramekins with ribbons around them.  

Homemade Bug Spray

I am very allergic to mosquitoes!  They can make an entire limb swell up.  Then that will leave a bruise underneath for weeks.  It's painful rather than itchy.  BUT, I have never been able to wear bug spray either.  They all give me severe headaches and make my eyes swell up.  I spent a lot of very hot summer days and nights in long sleeves, long pants and boots because of this.  After my daughter was born, I didn't want to risk any of it so I started experimenting with natural, homemade bug sprays.  I've tried many but one worked better than any others.  That is this one.  Some put lavender instead of eucalyptus.  I tried that and still had several bites.  I tried tea tree oil as well.  Tea tree seems to work for ticks but I still had mosquito bites.  After using this spray, my daughter and I had zero, yes I said ZERO bites.  If you follow my blog, you have seen my carpet treatment for fleas.  It uses eucalyptus oil as well.  I believe eucalyptus is just a great bug deterrent.  (FYI, it's also good for clearing sinuses.  Just put a few drops in each corner of your shower before taking a hot, steamy shower.)  I didn't make a fancy bottle for this or anything.  I just bought a little spray bottle from Walmart or Target.

Natural Bug Spray Recipe:

Ingredients:
3.5 ounces Witch Hazel
Equal parts:
       -Lemongrass Oil
       -Eucalyptus Oil
       -Citronella Oil

Directions:
Combine all ingredients in a 4 ounce spray bottle.  Shake well before each use.  Spray just like any other bug spray.  Repeat as needed.



I hope it works as well for you as it did for my family!

Canned Green Beans

As my previous post mentioned, I've been canning and freezing several fresh vegetables this summer.  The last post was instructions for canning diced tomatoes.  This one is for canning green beans.  My picky family will almost always eat green beans.  There are so many ways you can season green beans to make them work with your meal flavors.  We like to experiment with them.

Just a note:  You will need a pressure canner for green beans.  I have a pressure canner which doubles and does water bath as well.  If you are truly interested in canning and preserving at home, then it is worth buying one.  They aren't very expensive anymore but they are big so you have to have a decent place to store them.  Now, on to the good stuff.

Ingredients:
Green beans
Water
Salt

Directions:
Break the ends off of the green beans and snap the beans into 1-2 inch pieces.  Rinse the beans.  I have a wonderful large, wire strainer that sits on the sink top.  I set it on the counter and snapped the bean pieces directly into it so it would be easier to rinse them after.
Now it is time to sanitize the jars and lids.  Boil water in a pot to sanitize the bottles and boil water in the canner to sanitize the lids.  Just pour the boiling water into the jars to sanitize and pour it back out when you are ready to put green beans in the jars.  Toss the lids into the canner when the water is boiling to sanitize them.  Remove them after they are in for a few minutes.
In the large pot, boil water to add to the jars after the green beans have been added.
Use the directions for your pressure canner to add the correct amount of water to the canner.  Mine calls for 3 quarts and has a fill line inside the pot.  Bring the water to a boil.
Add green beans to the sanitized jars.  Be sure to leave at least a 1/2 inch of head space.  I usually just fill them up to the threaded part at the top of the jar.  Add 1 tsp. of salt to each jar.  Add boiling water to each jar.  Again, only filling up to the threads.
Use a small rubber spatula to remove the air bubbles from the jars.
Wipe the jar rim of any water and salt.  Any of this left on the rim could prevent a proper seal.  Place a lid on each jar and tighten.  Do not tighten too much at this point but tighten enough so that no water can seep through.
Place the jars into the pressure canner.  Place the lid on the pressure canner and lock down.  Use the 10 pound pressure weight for canning green beans unless you live in a high altitude.  Once the weight starts to jiggle, cook for 25 minutes.
I won't give you complete directions on what to do for pressure canning because it is easier and safer to use the directions from your canner.  The time and pressure weight is the information you need for green beans.  For pressure canning, use the instructions from your canner.

When the timer goes off, your green beans are done.  Let the pressure vent and take your jars out of the canner.  I let them cool for at least 12 hours hours without moving them anywhere and tighten the lids down every few hours until they are cool and won't tighten any further.

My green beans turned out really well.  My mom and I worked together to can diced tomatoes and green beans.  It is much more fun and much easier with a buddy.

Canned Diced Tomatoes

The farmer's markets are swinging around here.  With all of the unseasonable rain we have had this spring and summer, the crops are huge this year.  It is pretty crazy.  We have never had so much rain here all the way into July.  Usually by this time in July, we are seeing 100* weather and our grass is so dry it has turned brown.  We haven't even been under burn bans this year.  Usually, we are under burn bans through most of June and July.  One day, I will be able to have my own, very large vegetable garden.  Until that day, I will be satisfied with locally grown farmer's market and organic produce.  Last weekend we went to the farmer's market and bought fresh tomatoes, green beans, yellow squash and zucchini.  I will write posts about how I processed/preserved each of them.  For this post, I will give directions for canning diced tomatoes.  This was my first time canning tomatoes.  I am slowly learning to can different things.  The tomatoes turned out really yummy.  I plan on canning many more and making some other flavors of diced tomatoes.

Ingredients:

Fresh ripe tomatoes

Fresh lemons

Directions:

Core the tomatoes and gently score a small X, cutting just through the skin, on the bottom of each tomato.  In a large pot, bring some water to boil.  When the water is boiling, put the tomatoes in until the peel starts to peel up at the edges.  Put the tomatoes in an ice bath to stop the cooking.  

In your canner, start water boiling to sanitize the lids and jars.  I sometimes use a tea kettle to boil water to sanitize the jars.  In order to can, you must plan and multi-task or it will take you FOREVER.  

While water is boiling and pieces are sanitizing, you can peel and dice the tomatoes.  Put the cutting board inside a baking sheet with walls so you don't lose any of the juice while dicing tomatoes.  You need the juice for your cans.  This also makes clean up much easier.  Discard the peels.  I used a hand chopper to help with dicing the tomatoes.  But you have to be careful with a hand chopper.  If you chop too many times, you'll end up with mashed tomatoes or tomato sauce instead of diced tomatoes.  Put your diced tomatoes with their juice in a large pot and bring to a low simmer.  The directions I had said to boil for 30 minutes but I didn't cook it for quite so long.  You can tell when to stop the boiling.  The tomatoes start to foam and get very mushy.  They will cook more during canning so you don't want to overcook them now.  

While the tomatoes are simmering, juice the lemons.  All of the instructions I have said to use citric acid or bottled lemon juice.  But, citric acid that you just buy from the store, is usually made with corn ingredients.  And I don't trust bottled lemon juice anymore either unless I know the source for sure.  So I juiced the lemons myself.  Juice several.  It is better to have too much than not enough.  You can always freeze the leftover lemon juice in ice cube trays to use later for marinades and juices.  

Now, ladle the diced tomatoes into the sanitized jars leaving plenty of head space at the top of the jar.  Add 1 Tbsp. of the fresh squeezed lemon juice to every jar of dice tomatoes.  Use a small rubber spatula or chopstick to clear out the air bubbles and mix in the lemon juice.  Tighten the lids and follow the directions for water bath canning in your canner.  They should be in the canner for around 35 minutes.  

After they are out of the canner, I usually tighten the lids every couple of hours for the rest of the day.  

And here is a picture of my lovely canned diced tomatoes:

Chicken and Broccoli Penne

	Ingredients: Grapeseed or Olive Oil 1 bunch fresh broccoli or a few cups frozen broccoli 1 (12-16 oz.) bag penne 1 medium onion, minced 6 garlic cloves, minced 2 tsp. dried thyme 1/2-1 cup all-purpose flour 3-4 cups coconut milk (This made this dairy free until I added the mozzarella.  This recipe is flavorful enough without the cheese added if you need dairy free.  We added the cheese to ours but left one bowl without for our daughter who needs dairy free.  I tried it both ways and loved it both ways.) Salt Pepper 4 boneless, skinless chicken breast, cut into bite sized pieces Mozzarella cheese, shredded (I used a small block but you can add or omit cheese according to taste and need.) Tomatoes (I used a couple of handfuls of grape tomatoes and chopped them up but you can use any tomato chopped up.)
	Directions: Use some of the oil to grease a 9x13 inch baking dish and set aside.  Preheat the oven to 350 degrees.  In a large pot, bring the water for the pasta and broccoli to a boil.  Stir in some salt and the broccoli.  This part is going to be up to personal taste but we like our broccoli very soft so I cooked until the broccoli was tender.  If you want a little bite in your broccoli, you will want to pull it back out of the water pretty quickly.  Remove the broccoli with a slotted spoon, tossing it into the greased baking dish and add the pasta and a little more salt to the boiling water.  Drain the pasta and toss it with the broccoli in the baking dish. While the pasta is cooking, in a skillet, add some oil and start browning the chicken.  Season the chicken with salt and pepper or any other seasoning you prefer.  We like the herb and garlic Mrs. Dash.  When the chicken is done, toss it in with the penne and broccoli.  During this time is also when you should chop the tomatoes. Rinse and wipe out the large pot to make the sauce.  Add some more oil to the pot and add the onion and garlic until it starts to brown.  Add a few tablespoons of the flour and whisk.  Add the coconut milk (or other milk if you prefer) stirring constantly.  Add in the thyme and salt and pepper.  Add the flour a little at a time until the sauce is thick and creamy.  Taste regularly to add more salt and pepper.
	Toss all ingredients together in the baking dish. Put the dish in the preheated oven for about 10 minutes. If you don't need dairy free, feel free to add the cheese before putting the dish in the oven. I divided the cheese into bowls so I could store it all in separate bowls for leftovers so we had some dairy free and some cheesy. This dish and it's leftovers went fast so I didn't get a picture. But we will definitely be making this again so I will add a picture later.

Roasted Coconut Sweet Potatoes

This is a yummy veggie side dish and it warms up well when left over.  If you like sweet potato, you will love this.  I am always looking for some healthy vegetable side dishes.  My family is very picky when it comes to vegetables, although they are getting better.  I have also improved in my tastes for vegetables in the recent few years.  This is a dish I could eat regularly.  I hope it is one that my daughter will eventually like to eat as well.  L still doesn't eat a variety of foods since she got so sick two years ago but she seems to be interested again.  She actually touches the food and asks what it is rather than screaming and running away.  We are making progress in very small baby steps.

Ingredients:
2 Tbsp. coconut oil
2 lbs. (approximately) sweet potatoes, cut into 1 inch chunks
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp.  fresh squeezed lime juice or grated lime zest (optional but adds a nice zing)

Directions:
Preheat oven to 400*F.  After the sweet potatoes are cut into chunks, put them in a large bowl.  Melt the coconut oil in a small saucepan over medium heat.  Pour the melted coconut oil over the sweet potatoes in the bowl.  Sprinkle the salt and pepper.  Toss the contents of the bowl to evenly coat potatoes in coconut oil.  Spread the potatoes in a single layer on a large rimmed baking sheet.  Roast, stirring every 10-15 minutes for a total of 40 minutes or until tender all the way through the sweet potato chunks.  Toss with lime juice or zest, then serve.

I will come back and add pictures later.  I have many pictures but I am gradually catching up for now.

This recipe came from HERE.  I didn't alter it at all but I have cooked it different ways in different pans without any problems.  Sometimes you don't have enough pans to cook everything at the same time.

Weight Loss and Life Update

I thought this might be a good time for an update.  I know I haven't been blogging on a regular basis in quite awhile.  However, I do plan to add many posts this summer.  This month I am teaching summer school so I am not actually on summer break yet.  But next month, when I am on summer break, I will work on some new recipes and blog posts.  BUT, I wanted to update everyone who wants to know about my weight loss progress.

I have had so many people ask me which diet I am on.  They are always surprised and a bit annoyed when I tell them what I am really doing.  This isn't a diet.  "Diets" do not work.  Lifestyle is key.  I changed everything about how I think about food.  I learned how to cook in a completely different way.  It isn't convenient to do this and it isn't a temporary "diet."  This is a lifelong change.  If you diet and then go back to what you were doing before, it is only logical that you would gain it all back.  By doing that, you are repeating the same mistakes you have made over and over again.  That just doesn't make any sense.  But we seem to do it anyway.  And doctors, the people we are supposed to be able to trust and depend on to help us be healthy, are the ones making the same mistakes and telling us to do these diets that don't make any sense.  I will never go back and my family will be better for it.  It is hard.  It takes a lot of time and it isn't cheap with the way our society is now.  But I have tested it and it is almost as expensive to buy boxed and canned meals now.  It is more expensive to pay medical and prescription bills for the illnesses that come from eating horribly and becoming obese and unhealthy.

As of a week ago, I have lost 79 pounds so far.  It has taken two and a half years to get that far but slow is healthier.  It gives your skin time to catch up when you have such a large weight loss and it gives your body time to adjust.  I still have quite a bit to go but I feel so much better.  So I'll share a picture.  I took a picture at the beginning of my weight loss and lifestyle change journey.  I took another picture at 62 pounds down.  I took another picture tonight.  The three are fused together to show the progress thus far.  You can judge for yourself how well it is going.