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Is 3,000 Calories a Day Really a Lot?

I set out on my journey to become healthier and thinner over 60 days ago. I follow an established routine to achieve my goal. Many people have asked me what exactly do I eat during a typical day. They are always surprised at the number of calories I consume. I eat 3,000 calories a day and I am still losing weight. It might seem unbelievable, but I swear that’s what’s happening.

My typical day consists of meals that range from 2,500 to 3,000 calories. It depends on how hungry I am on this particular day. In this post, you will see an overview of what I eat on a day after doing an exhausting training session – this means, I was more on the hungry side. I need more energy to recover after lifting weights so it’s natural that my body craves more food, especially protein. I often eat protein-filled snacks right after the training or the following day.

In this post, you can see what is my menu for today. Take notice that this is the day after weight training. The listed amounts are all approximate as I do not measure every single thing I eat. I used to do so at the beginning but now I am confident that I can estimate these values correctly.

Breakfast filled with carbohydrates:

  • oatmeal (1/2 cup): 150 calories
  • whole milk (1 cup): 150 calories
  • cream (4 T.): 250 calories
  • 1 serving of berries: 50 calories
  • maple syrup (4 T.): 200 calories
  • strawberry milk kefir (1 cup): 170 calories

Breakfast: 970 calories

 

Large Lunch:

  • panini with turkey, cheddar, mustard, and lettuce (1 sandwich, 2 oz. cheese): 650 calories
  • mashed potatoes and cheese (2 cups): 250 calories
  • milk (1 cup): 150 calories
  • two cookies: 200 calories

Lunch: 1250 calories

 

Liquid snack: 

chocolate milk

  • milk (2 cups): 300 calories
  • chocolate sauce (6 t.): 100 calories

For more options, check out my snack recommendations.

Snack: 400 calories

 

Vegetarian dinner: 

  • herb salad with celery and carrots (2 cups, 1 stalk celery, 1 carrot): 50 calories
  • blue cheese (2 oz.): 200 calories
  • homemade dressing (4 t.): 150 calories

Dinner: 400 calories

Day total:  3020 calories

I try to decide my menu based on advice from Matt Stone. His Diet Recovery ebook has helped me immensely to establish my own eating routine. He has some other helpful publications that can be found in the Metabolism Bundle.

Matt Stone also does one-on-one consultations that I recommend to everyone. There is nothing better than having a professional take a look at your life and give individual advice regarding living a healthy life. Reading articles like mine is good but it doesn’t replace a real-life consultation with an expert. There are also other professionals available besides Matt. If you need help with resolving anxiety, stress, or have fertility concerns that need to be addressed, you should try and reach out to one of them.

Getting Rid of Headaches with Essential Oils – The Guide

Headaches

There are numerous types of headaches and it’s sometimes hard to pinpoint exactly which one is troubling us at the moment. The headaches that occur on their own include cluster headaches, tension headaches, migraines, and migraines with aura. These are the most commonly occurring types of headaches. Other less common but still painful headaches include exercise headaches, stress headaches, or even sex headaches! These are caused directly by our actions and lifestyle.

Managing and alleviating these symptoms can be supported by innovative tools like the NeuroWrap Pulse, which combines targeted light therapy and Pulsed Electromagnetic Field (PEMF) therapy to provide relief for various types of headaches. Headaches can also be a symptom of another ailment – like a sinus infection, high blood pressure, or a brain tumor (Mayo Clinic). If your headaches are persistent and chronic, it might be worth it to get a proper check up at the doctor’s to rule out underlying diseases.

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But no matter what the cause is, a headache is almost always painful and annoyingly difficult to get rid of.

Most people reach for an over-the-counter painkiller as soon as they feel a headache creeping up. And I’ll be the first to admit that medication is sometimes necessary if you’re experiencing unusually severe pain. But my general rule of thumb is that I try natural remedies first and pop a pill only if that natural remedy didn’t work. I’m not going to suffer needlessly just so that I can brag later about abandoning modern medicine completely! I sincerely believe in utilizing everything I have on hand to find the most efficient solution possible.

For example, I won’t choose to take paracetamol if I have a mild headache that can be treated with some rest, a pinch of salt, or a few drops of the right essential oils. Painkillers can bring temporary relief but that relief comes at the cost of potential side-effects and weakening your body’s response to pain. In fact, overuse of pain medication has been proven to sometimes lead to so-called rebound headaches. The cons simply aren’t worth the pros. However, if my headache is severe and doesn’t go away after trying my trusted natural remedies then I won’t refuse any modern medicine. Everything in moderation!

I want to share some of my knowledge about natural headache remedies so that hopefully, some of you can benefit from them too. In this blog post, I’ll focus specifically on essential oils – what they do and how they can be used to treat headaches.

Essential Oils

Essential Oils

So what even are essential oils? We tend to simply think of them as oils that smell nice.

That aroma actually comes from a natural source – the plant the essential oil is derived from. This means that lavender essential oil is made from a real lavender plant’s essence – that’s why it’s called “essential” oil. They are not an essential product in the sense that we need them to live. However, due to their health properties, they are often heavily utilized by those who value organic ingredients. Essential oils are all natural and there are no artificial fragrances in them. These highly concentrated liquids make it possible to benefit from the nature’s gift in an easy-to-use form.

Essential oils are generally extracted by distillation, often by using steam. Other processes include expression or solvent extraction. They are used in perfumes, cosmetics, soaps and other products, for flavoring food and drink, and for adding scents to incense and household cleaning products. (source)

Essential oils go by some other names as well. Volatile oils, ethereal oils, and aetherolea all carry the same meaning. If you see something called “oil of lavender” that also is the same thing as lavender essential oil. In fact, it’s very much possible that even if you have never consciously used an essential oil, you might have come into contact with some when buying organic food products or natural cosmetics.

It is difficult to list all of the benefits of using essential oils, but for the purpose of this post, I will give an overview of how they work in relation to headache treatment. Before I can start with oils, it is advisable that you seek expert help from ArabiaMD to understand which oil will suit you the best.

Peppermint Oil

The first essential oil I ever used was actually peppermint oil so I might be a little biased when saying that it’s a great natural remedy for headaches. But I can also confidently say that it’s the one that has the most consistently successful results among my friends that have tested it on themselves!

The first time I saw essential oils in action was when I was visiting my then-boyfriend’s family home. I had an awful headache that day, probably due to congestion in my sinuses. I was very apologetic to his parents because I felt like I wouldn’t make a good conversation partner. But his mother had none of it. She immediately brought me a bottle of peppermint oil, told me to lie down in the guest room, and apply two drops to each of my temple. I felt skeptical but did as I was told because I didn’t want to offend her. But I was very wrong to distrust her.

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Imagine my surprise when the headache started to subside after only 5 minutes! It didn’t do anything for my sinuses but the peppermint oil clearly helped me think more clearly and I was able to spend a fun afternoon with some of the nicest people.

Peppermint oil has been known for its headache-relief abilities and is even proven to help with tension headaches in some studies (source).

You can use peppermint oil like I did, i.e. by applying some to your temples. Other methods include putting a few drops in the bath or inhaling together with hot steam. Now, whether peppermint oil works for you depends on how your body will react to it and how strong your headache is. I highly recommend you give it a try, though!

Some people find peppermint oil to be too strong. In that case, try using spearmint oil instead. It has similar properties but a less overpowering aroma so it’s better suited for children.

Lavender Oil

Lavender oil is famous for its relaxing effects and is often utilized as a stress relief aid. I sometimes inhale some before bed so that it helps me fall asleep more quickly.

Lavender relaxes not only our minds but also our muscles. That’s why it’s great for treating headaches that are caused by stiff muscles in the neck and back, similar to tension headaches. The soothing oil eases our muscles and relieves tension. Many chronic migraine sufferers have also stated that regular lavender oil use has reduced the frequency of their headaches (but I don’t get a lot of migraines so I can’t vouch for that).

There are two main strains of lavender oil: the Lavandula latifolia (spike lavender) and Lavandula angustifolia (English lavender). The first one has a stronger aroma which is why I prefer it over the other (source).

Lavender oil can be applied on its own or as a part of an essential oils blend. Another popular use is for aromatherapy. Hanging a diffuser with lavender oil in it by your bed is a sure way to have a good night’s sleep.

Eucalyptus Oil

Eucalyptus oil is the perfect remedy for those headaches that are caused by sinus issues. If you have chronic sinus problems then you’ll definitely benefit from familiarizing yourself with this essential oil.

Eucalyptus oil is known for being able to open up nasal passages and help congested sinuses. This in turn helps with pain relief and soothing painful headaches. That’s why eucalyptus oil is an ingredient in many homemade vapor rub recipes. Research has also shown that eucalyptus oil is effective against tension headaches.

I usually apply eucalyptus oil directly to the spot where the headache is located. I also like to use in a homemade essential oil blend, usually together with peppermint oil and/or lavender oil. The aroma combination is just so soothing that it immediately makes all of my tension melt away.

There are several different strains of eucalyptus oil but the one I use most often is called eucalyptus globulus.

Rosemary Oil

Rosemary oil’s health properties include many other aspects besides headache relief. People have used it to treat various pain conditions since medieval times. Now it’s more known as a food seasoning but numerous research is starting to show its other benefits as well.

Rosemary contains analgesic and nervine:

an analgesic and nervine (a substance that strengthens, calms, and soothes the nerves) (source)

Rosemary oil is great at improving blood circulation so if you tend to have cold feet and hands then rubbing rosemary oil in them before bed can help with that. It also has anti-inflammatory properties and helps with stiff joints due to arthritis or lack of exercise. Inhaling rosemary oil vapors has been proven to show soothing effects and reduce stress.

For headache relief, apply rosemary oil to your temples and massage it in with your fingers.

Tea Tree Oil

Tea tree oil, also called melaleuca oil, hasn’t been researched thoroughly yet when it comes to headache relief so don’t put all of your hopes in it. The reports are conflicting and we still aren’t sure why it works for some people and not for others.

Rather than applying directly to the skin, tea tree oil has more uses in inhalation and aromatherapy. Try it the next time you experience a headache and test if you’re one of the lucky ones who benefit from tea tree oil. Be careful, however, because there are some reports (few but still) that tea tree oil can sometimes cause a migraine.

I included this oil in my list because I feel there is no harm in giving it a try. Tea tree oil has numerous other properties (all-purpose cleaner, sanitizer, insect repellent, etc.) so I think a lot of people interested in essential oils already have it in their inventory.

My recommendations:

There are plenty of essential oil brands on the market but they’re not all the same. Unfortunately, some makers try to deceive their customers by offering them dupes that have nothing to do with real essential oils. And if you’re buying them to use internally or on your skin then you really want something that works as it should! Search for the highest quality essential oils you can get to receive full benefits. You can see what my recommendations are here.

I am not affiliated with the brand but I am a long-time fan and customer. I assure you that these essential oils work wonders for me but remember to always test everything on your own body! Something that works for me doesn’t necessarily have to work for everyone.

And just as a side note, I need to mention the Desert Sage Herbs brand from Mesa. If you are a local from Arizona then I highly recommend you give their products a try. The staff there is very knowledgeable and they helped me a lot when I first started using essential oils.

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Young Living is one of the most recognizable brands of essential oils and they are known for their authentic products that adhere to stringent purity standards. Their production process is regularly monitored so that each small bottle contains only the highest quality essential oil. They are committed to providing their customers with only the best. You can be sure that their products are not only effective but also safe to use.

There are two ways of purchasing Young Living’s essential oils. You can do it through their website as a regular retail customer. However, you will be paying slightly more.

The way I recommend is joining Young Living as a Wholesale Member. By being a part of Young Living, you automatically get an amazing 24% discount on each item. To keep your discount you need to order a minimum of $50 a year which is really not a lot considering how many wonderful essential oils and other products Young Living has to offer.

The Premium Starter Kit – the best for any beginner essential oil user

Ordering the Premium Starter Kit gives you access to the aforementioned 24% discount for each product. So while the Premium Starter Kit costs over $300 for the retail price, with your Wholesale Member discount you can get it for half the price! It really is the best value kit Young Living offers.

What is inside?

The Premium Starter Kit contains the following:

  • 10 bottles (5 ml) of various essential oils that include lavender, peppermint, lemon, PanAway, Peace & Calming, Frankincense, Purification, Thieves, Valor and Joy, Stress Away
  • Aroma Glide roller fitment that allows you turn any oil into a roll on for easier application. If you suffer from chronic headaches, having a roll on peppermint oil in your purse can be a real life-saver
  • A home diffuser to hang somewhere at home
  • Sample packets you can share with your friends to introduce them to the benefits of essential oils. These include lavender, lemon, peppermint, Peace & Calming, and Thieves
  • Two 2 oz. NingXia Red samples that are great for those days you just have no energy for anything

I look forward to hearing your opinions about this Premium Starter Kit. I know you won’t be disappointed!

Healthy version of Texas Sheet Cake recipe

Have you ever scoured the online websites for new dessert recipes only to find out that all of the best ones contain either refined sugars, plain flour, or other unhealthy ingredients? Yup, I’m sure you have had this experience because it happens to me all the time but don’t worry since I’ll be sharing with you this delicious Texas sheet cake recipe.

For example, my mom once brought me some lime cooler cookies that were simply too good to be true and I tried to modify her recipe into something healthier and digestion-friendly but to no avail. The key to the deliciousness of these lime cookies is powdered sugar in the lime juice glaze and I could not find a good substitute that would taste just as good.

However, this Texas sheet cake recipe is different. It works perfectly even when made with whole grain flour and unrefined sugar! No one, even my sugar-loving kids, can tell the difference. The original recipe does use powdered sugar but after a few tries and misses, I managed to achieve the same result with different ingredients. The original idea comes from the Pioneer Woman’s recipe that was recommended by a dear friend of mine. I then modified it to suit my dietary needs.

Honestly, I think this is actually my favorite chocolate dessert ever. No cakes or cookies that I have eaten even compare to this one. I hope that after making this Texas sheet cake you will be able to see it too!

Absolutely Unbeatable Texas Sheet Cake

Necessary equipment:

  • measuring cups and spoons
  • a couple of wooden spoons
  • a large mixing bowl
  • a medium mixing bowl
  • a large saucepan
  • a whisk
  • half sheet jelly roll pan
  • parchment paper
  • a medium saucepan
  • a sharp knife

Ingredients:

the sheet cake:

  • 2 cups of whole grain flour (how to make sprouted flour here)
  • 2 cups of whole cane sugar
  • 1 cup of butter (2 sticks)
  • 1 cup of boiling filtered water
  • ½ cup of buttermilk (how to make buttermilk here)
  • 2 eggs
  • 6 T of non-alkalized cocoa powder
  • ½ t. of sea salt
  • 1 t. of baking soda
  • 1 t. of vanilla extract

the icing:

  • 14 T. of butter (1 ¾ stick)
  • ½ cup of chopped pecans (how to soak and dehydrate pecans here)
  • 3 cups of whole cane sugar
  • 6 T. of whole milk
  • 6 T. of non-alkalized cocoa powder
  • 2 T. of strong brewed coffee
  • 2 t. of vanilla extract
  • 1 t. of cinnamon

Instructions:

the cake:

  1. Preheat the oven to 350 degrees.
  2. Put whole grain flour, sugar, and salt in a large mixing bowl and stir until combined.
  3. Melt butter in a large saucepan.
  4. Add cocoa powder and remove from the heat. Stir together until combined.
  5. Add boiling water to the saucepan and stir until the mixture is smooth. Add it to the other ingredients in the mixing bowl.
  6. Combine the buttermilk, eggs, vanilla extract, and baking soda in a medium mixing bowl. Whisk quickly to break up the yolks and add the mixture to the previous mixing bowl.
  7. Mix the ingredients until everything is well combined.
  8. Pour the batter onto a jelly roll pan lined with parchment paper.
  9. Bake for 20 to 25 minutes. Check the center with a toothpick. When there a few still moist crumbs sticking to it, the cake is ready.

the icing:

  1. Powder the whole cane sugar. You can do it by placing the sugar into a dry blender and blend it on high settings until powdered.
  2. Melt the butter in a saucepan.
  3. Add cocoa and stir until combined. Remove from the heat.
  4. Add the milk, coffee, powdered sugar, vanilla extract, and cinnamon. Stir until smooth.
  5. Pour the icing over the cake as soon as it comes out of the oven while it’s still warm.
  6. Let it cool completely and then cut into pieces.

Enjoy this healthy Texas Sheet Cake!

Rustic Chicken Pot Pie with Crust made of Pastured Butter

Have you ever eaten something as filling and comforting as chicken pot pie? Not many dishes can compete with the deliciousness of this ultimate chicken meal.

It’s not only tasty but healthy – which cannot really be said about other typical comfort foods, such as mac’n’cheese. It contains important nutrients you’d want from a proper meal. The butter is a great source of vitamin A, D, E, B12, and K2. And since this dish uses a lot of it, you can be sure to get a nice dose of your needed daily vitamin intake. The stock is made from nutritious vegetables and chicken bones provide plenty of healthy minerals.

Chicken pot pie can be served in two ways. Traditionally we prepare it using a large baking dish, like a casserole. But you can also make it into small individual servings if you have soufflé dishes in your kitchen. That way you will avoid the messy part of portioning the pot pie between all of your family members and you can impress your guests with this modern take on the well-known traditional dish.

Equipment Needed:

  • measuring cups
  • sharp knife
  • wooden spoon
  • rolling pin
  • food processor
  • pastry knife
  • pastry brush
  • plastic wrap
  • large saucepan
  • large baking dish

Chicken Pot Pie with Crust Made of Pastured Butter

Ingredients:

The crust:

The pie:

  • ½ cup of grass-fed butter (1 stick)
  • 1 diced onion
  • 4 finely diced carrots
  • 3 sprigs of fresh thyme
  • 1 bay leaf
  • 2 minced garlic cloves
  • ½ cup of freshly ground/sprouted flour
  • 4 cups of chicken stock (how to make chicken stock)
  • 1 cup of peas
  • 3 cups of shredded cooked chicken
  • a large handful of chopped fresh parsley
  • sea salt
  • freshly ground pepper
  • whole milk

Instructions:

The crust:

  1. First, put the flour and salt in a food processor and mix until combined.
  2. Cut the unsalted butter into small pieces and add to the food processor.
  3. Mix the flour and butter until you can see small pea-sized crumbs.
  4. Gradually add the ice water, preferably by spoonful, and mix until a nice round-shaped dough is formed.
  5. Remove the dough from the food processor and flatten it with your hand.
  6. Using a pastry scraper or a sharp knife cut the dough in half.
  7. Cover the dough in plastic wrap and chill it while you prepare the chicken pot pie filling. You can either put it in a fridge for 1 hour or in the freezer for 15 minutes.

The filling:

  1. Preheat the oven to 375 degrees.
  2. Heat the butter in a large saucepan until it melts.
  3. Sauté onions, carrots, thyme, and bay leaf in the butter for 5 minutes or until the vegetables become soft.
  4. Add garlic to the mix and sauté for 1 more minute.
  5. Add the flour and stir with the wooden spoon until the vegetables are thoroughly covered. Cook together for 2 minutes.
  6. Slowly add the chicken stock and stir steadily. Simmer the sauce until it thickens and coats the back of the spoon.
  7. Add the chicken, peas, and parsley. Season with salt and pepper to taste.

The pie:

  1. Take 1 half of the chilled crust dough and flatten it with a rolling pin until the size is slightly larger than the bottom of your baking dish.
  2. Place the bottom crust and make the edges stick to the sides of the baking dish.
  3. Pour the filling onto the crust.
  4. Flatten the other half of the chilled crust and put it on top of the filling so that it covers all of it.
  5. Use a brush dipped in milk to coat the edges of the crust.
  6. Press the edges of the dough with a knife.
  7. Cut a pattern of your choice in the top of your crust with a fork or a knife. The pattern serves as a decoration and as a vent for the steam to release.
  8. Use the same brush as before to coat the top crust layer with milk
  9. Bake the dish for 45 minutes or until the crust turns a nice golden color and the filling starts bubbling.
  10. Cool for 15 minutes before saving.

Enjoy your delicious chicken pot pie!

Traditional Sprouted Flour Shortbread Recipe

Shortbread is a traditional Scottish type of cake that is very rich in butter, and this traditional sprouted flour shortbread recipe is not the exception. A good traditional butter is very beneficial to our health so we should not be afraid of it! Yes, butter is fat and fat is what makes us fat, but you are probably aware of the concept of good fat and bad fat. Fat from grass-fed butter (the healthiest type of butter!) is so much better than fat from a typical fast-food meal. Not to mention that we literally cannot function without fat – it’s just as necessary as proteins and carbohydrates. What really makes us fat is eating too many fatty foods, not the exitance of fat itself.

Sprouted flour shortbread recipe

This sprouted flour shortbread is a very good and very delicious way of incorporating some of that healthy fat in your diet. It’s both delicate and crumbly at the same time and you can really feel how it melts in your mouth due to high butter content. The additional flavors that come from maple sugar and vanilla extract serve as a finishing touch to this already perfect snack.

Sprouted Flour Shortbread with High Quality Butter

Did you know that a good quality butter is a great source of vitamins, too? Butter has a high content of vitamin A. The other name for vitamin A is retinol, and you might have heard that name before because it’s an ingredient of many highly effective skincare products. Yes, one of the functions of vitamin A is to keep our skin healthy and glowing. Vitamin D and vitamin K which are also found in butter work together to keep our bones and teeth strong.

Are you worried about grains in shortbread? There is no need to be. Some diets will tell you that eating grains is the worst thing you can possibly do for your nutrition, but it is simply not true. Grains, especially whole grains, are needed in a healthy diet. People before us ate grains all their lives and no one complained of grain indigestion. Our bodies are biologically accustomed to eating them.

Yes, there is a small group of people who have diseases like celiac disease and these people should avoid grains. But for the rest of us can enjoy grains all we want! We just need to remember about two things: 1. the grains need to be whole and well-prepared (preferably soaked, sprout, or similar). 2. our metabolism process needs to be working at high levels to properly digest grains. We don’t have a problem with rampant gluten intolerance; we have a problem with weak digestive systems due to years of unhealthy eating habits.

Sprouted flour shortbread

Necessary equipment:

  • measuring cups and spoons
  • a pastry blender
  • a large mixing bowl
  • a baking tray
  • a sharp knife (how to sharpen a knife)
  • a spatula

Ingredients:

*This makes about 9 shortbread squares

  • 1 cup + 2 T. of sprouted flour (how to make sprouted flour)
  • 2 T. of arrowroot powder (can be substituted with rice flour)
  • ½ cup of maple sugar OR whole cane sugar
  • ½ cup of cold butter (1 stick)
  • ½ t. of sea salt
  • ½ t. of vanilla extract

Instructions:

  1. Preheat the oven to 325 degrees.
  2. Whisk the sprouted flour, maple sugar, arrowroot powder, and salt in a large bowl.
  3. Cut the cold butter into small pieces
  4. Add the butter and vanilla extract to the bowl.
  5. Combine the ingredients using a pastry blender or just knead with your hands. Do it until you can see small crumbs and the dough sticks together.
  6. Layer the dough on a small baking tray (e.g. 8×8) and cut the dough into 9 even squares. You can also you a round pie plate and cut the dough into 8 wedges. Don’t separate the cut dough, it’s normal for shortbread pieces to touch while baking.
  7. Bake for 20 minutes. Check to see if the shortbread center is dry and remove from the oven.
  8. Cut the pieces (squares or wedges) of shortbread again.
  9. Let cool completely.
  10. Remove each piece carefully with a spatula.

Enjoy your traditional shortbread with plenty of butter!

Extra: I went grain-free for short time to calm down my digestive system, and I managed to come up with a recipe for delicious shortbread with honey. You can also find another yummy shortbread recipe for Salted Caramel-Dipped Shortbread Bars. Yes, I really do love shortbread.

Gravy Casserole with Mashed Potatoes and Grass-fed Beef

Gravy casserole is one of those dishes that always make me think back to my childhood.

The combination of steaming mashed potatoes and delicious homemade gravy is what I associate the most with my grandma’s cooking. Her gravy casserole was full of deep flavors mainly thanks to the long-simmering beef stock. Homemade beef stock serves as a wonderful base of many other dishes as well and greatly enhances the taste of any meal. No store-made bouillon can even compare.

Now I am trying to recreate her recipe so that my children can enjoy the taste of this hearty dish just like I used to do. The natural gelatin and nutrients that occur in the gravy when a natural additives-free beef stock is used already make this gravy casserole a healthy and nutritious meal. However, to increase its health benefits even further I decided to incorporate more vegetables in the dish. In my recipe, you will find plenty of onions, mushroom and grass-fed butter that literally melt in your mouth as you eat them.

The Best Casserole Ever!

I based my recipe on what I remember from the dinners at my grandma’s house and the book called The Best Casserole Cookbook Ever. You can either get in paperback or as a Kindle version. This cookbook is full of traditional recipes for casseroles that use only natural ingredients. You can learn how to cook in a way food was cooked a few decades back: with no unhealthy preservatives or shortcuts that make the dish lose its natural flavors.

This beef gravy casserole bears a resemblance to what some call a cottage pie or a shepherd’s pie due to the layer of mashed potatoes on top of it. At our home, we love doing that with other dishes as well! The results are excellent each time, especially if you season the potato layer with herbs, such as fresh thyme. Or you can put some shredded cheese on it for a different flavor from time to time.

Necessary equipment:

  • measuring cups
  • a sharp knife
  • a wooden spoon
  • a strainer
  • stick blender
  • mixing bowl
  • a garlic press
  • a large stock pot
  • a large saucepan
  • cast iron skillet
  • a large baking dish

Mashed Potatoes & Gravy Casserole with Grass-fed Beef

Ingredients:

mashed potatoes:

  • 8-10 large potatoes, cubed
  • 1 cup of grass-fed butter (about 2 sticks)
  • 1 cup of fresh cream
  • seasonings: salt and pepper

mushroom gravy:

  • ½ cup of grass-fed butter
  • 1 pound of chopped mushrooms
  • ½ of an onion, finely chopped
  • ½ cup of freshly ground flour
  • 1 t. of sea salt
  • ½ t. of freshly ground pepper
  • 2 cups of homemade beef stock
  • optional: a splash of fresh cream

casserole:

  • 2 T. of grass-fed butter
  • 1 pound of grass-fed ground beef
  • 1 onion, finely chopped
  • 4 cloves of garlic, minced or pushed through a garlic press
  • mushroom gravy
  • mashed potatoes
  • 2 cups of cheddar cheese, shredded
  • fresh thyme or other herbs

Instructions:

Preheat the oven to 350 degrees.

Mashed potatoes:

  1. Boil the potatoes in a large stock pot until they feel tender when poked with a fork. With this amount of potatoes, that should take about 15 minutes.
  2. Drain the potatoes and put them in a large bowl. Add butter, cream, salt, and pepper.
  3. Use a stick blender to combine all the ingredients. If your blender is too weak, you can start by mashing the potatoes with a fork and then later finish off with the blender.
  4. Set aside.

Caramelized onions:

  1. Melt 2 tablespoons of butter in a cast iron skillet.
  2. Add the onions and sauté for about 30 minutes over medium low heat until they caramelize.
  3. Add the garlic and cook for about 2 more minutes.
  4. Set aside.

Grass-fed beef:

  1. In the same skillet, cook the grass-fed beef over medium high heat until brown and break it into smaller pieces.
  2. Season with salt and pepper.
  3. Set aside.

Mushroom gravy:

  1. Melt the butter in a medium-sized saucepan.
  2. Add the mushroom and onions and sauté for about 8 minutes. The ingredients will reduce in volume by half.
  3. Gradually add the flour and stir the mixture to coat the onions and mushroom evenly.
  4. Season with salt and pepper.
  5. Stir continuously for 2 minutes.
  6. Slowly pour in the beef stock while constantly stirring.
  7. Stir while the gravy is simmering until it thickens and becomes the right texture.
  8. Optional: add the fresh cream at this moment.

Gravy casserole:

  1. Spread the caramelized onions at the bottom of your large baking dish.
  2. Make an even layer of ground beef on top of the onions.
  3. Pour the mushroom gravy over the beef.
  4. Layer the mashed potatoes on top of the gravy. Smooth it out evenly as best as you can.
  5. Sprinkle the cheddar cheese on top.
  6. Bake the dish in the oven for about 20 minutes. To get a nice browned layer on top, turn the broiler on and keep the dish in the oven for 3 more minutes. The cheese on top tends to burn easily so keep an eye on that.
  7. After the casserole is cooked, sprinkle the top with fresh thyme.

Enjoy your beef casserole with mushroom gravy!

The Benefits of Pre-soaking Oatmeal (+ A Recipe for Maple Oatmeal)

Pre-soaking oatmeal is the one thing that I started doing back when I was a student living in a university dorm and still do to this day. At first, all I wanted to do was save myself time in the morning so that I didn’t have to wake up early to prepare breakfast. I also hated the clamor of the common kitchen in the morning – all these people always decided to eat at the same time and I didn’t want to spend more time with them than absolutely needed. My motivation was pure laziness. And thanks to that laziness, I am now able to enjoy a delicious breakfast with minimal effort.

Pre-soaking oatmeal overnight is a very simple process. All you need is a few minutes of your time in the evening before you go to sleep. This is how I do it:

I put the oatmeal in warm water and add a splash of whatever I feel like at the moment. Usually, it’s yogurt, lemon juice, and something like whey. Then I just cover it up with a plate or a towel and go to sleep. In the morning all I need to do is put the oatmeal mixture in a saucepan (without straining!) and heat it for about 5 minutes. I add a little more water if I feel like it’s needed and season with a pinch of salt. At this point, you can add any other extra ingredients you want: honey or maple syrup, nuts, fruit, and anything else you might want.

Additionally, there are plenty of health benefits to pre-soaking oatmeal overnight. Pre-soaked grains are easier on your digestive tract. That’s because natural grains contain something called phytic acid. Phytic acid is a naturally occurring ingredient but it blocks the absorption of vitamins. And by soaking grains the phytic acid content is reduced so the oatmeal is easier to digest.

Maple Oatmeal Sprinkled with Coconut

Ingredients:

*By using lemon juice and coconut oil, your Maple Oatmeal will also be perfect for vegetarians and vegans!

Instructions:

  1. Mix the oats, the warm water, and whey in a glass bowl. Cover it with a plate or a towel leave to soak overnight (preferably 12 hours)
  2. In the morning, put the pre-soaked oatmeal in a saucepan. Season with salt and add some water if needed
  3. Bring to a boil while constantly stirring. Then, lower the heat and let it simmer for about 5 minutes until the oatmeal thickens nicely.
  4. Serve the oatmeal in a bowl. Add butter and maple syrup. Cover the top with coconut sprinkles.

Enjoy your hearty breakfast made with healthy pre-soaked oatmeal!

How to Naturally Treat Hives

Hives are a common ailment that affects many of us. It also goes by another name – urticaria. Hives are not always considered to be a serious condition but they are definitely an annoying one. Constant itching can severely affect our quality of life and the red bumps are not an appealing sight. So how do we get rid of them?

Unfortunately, treating hives is tricky. As with a lot of other similar ailments, we usually focus only on treating the symptoms rather than the cause. That’s because hives can be caused by many different things and it’s often hard to discern which one is right.

What Causes Hives?

Most often, hives are caused by an allergic reaction. If you get hives in the same spot regularly, you could try testing yourself for allergies or try and see if you were doing something similar each time when your hives appeared (for example, wearing the same sweater). If you know that your hives are caused by an allergy then your doctor will most likely recommend you antihistamines. While antihistamines work great to treat allergic reactions, some people experience unfortunate side effects, such as sleepiness or grogginess. So they cannot really be considered a perfect cure for allergy-caused hives.

What else can cause hives? Plenty of other conditions sometimes exhibit symptoms in the form of hives. Autoimmune diseases or acute viral infections are linked with the appearance of hives in some cases. Hives can also show up after your skin becomes irritated due to friction or pressure. Sunlight and being outside in extreme temperatures can also result in hives. It’s often hard to pinpoint the exact cause of hives. In most cases, if hives last for less than six weeks then the cause is usually allergy or temporary skin irritation. However, if you suffer from chronic hives (lasting form more than six weeks) then the cause is most likely non-allergic (source)

Soothe the Hives

But before you run to the doctor to get some tests done or rummage through your house in search of a potential allergen, you’ll probably want to soothe the hives themselves. And that can be done at home with fully organic products and no antihistamines. The following are just some of the things my family uses when we get a sudden onset of hives:

  • burdock root tea: burdock root is a great purifier. It has plenty of health benefits, the most well-known of which is digestion aid. It also has anti-inflammatory properties that help with skin issues.
  • turmeric: turmeric works similarly to burdock root as it also helps with inflammation. Add one teaspoon to your burdock root tea once a day to enjoy its full benefits.
  • apple cider vinegar: dab some directly onto the hives and let it dry. Apple cider vinegar helps with soothing itchiness and will let you forget about your hives for a moment.
  • coconut oil: coconut oil has soothing properties and it’s effective against viruses and bacteria so if your hives are caused by an infection, coconut oil is the way to go. It will help with calming your skin.
  • peppermint essential oil: it cools reddened skin and soothes the affected area. It’s a good idea to dilute peppermint oil in coconut oil to combine the two and avoid further irritation due to active ingredients.
  • lavender essential oil: lavender oil is great for soothing irritated skin. Again, use diluted in coconut oil.
  • peach and calming essential oil blend: this blend is perfect for soothing and calming irritated areas on your body, it will also help with the itchiness. There is no need to dilute it as it’s already ready for use as it is.

My full Routine for Treating Hives 

  1. I dab apple cider vinegar on the hives first and then leave it to air dry.
  2. I combine coconut oil with peppermint and lavender essential oil into one mixture. I use 1 tablespoon of coconut oil and about 20 drops of each of the essential oils. I then rub the mixture on the hives.
  3. I make burdock root tea, add a spoonful of turmeric and a dab of raw honey. I enjoy my tea while waiting for the oil to soak in.
  4. If needed, I repeat the process the next day.

That’s my hives routine and in my case, I can usually see the results in a few hours. If you also struggle with hives, try it out and let me know if it worked for you too!

Find Peace and Calming in the Peppermint and Lavender Essential Oils

There’s essential oils for everything you might need to treat common ailments at home. Essential oils that will effectively replace your home medicine cabinet with organic substitutes. I also highly recommend this peppermint lip balm. Perfect to soothing cracked lips and it can also be used to treat your hives if you’re in a pinch. As for buying good-quality essential oils to add to your skincare regime, you can check out this site.

My hives have been with me since I was a child and my parents or doctors could never figure out the cause. I got tested for allergies but they never indicated anything that could possibly be linked with hives. Nevertheless, we still treated with antihistamines, even though they definitely weren’t an effective cure and they caused me to become distracted when studying. My parents simply didn’t know how else to treat my hives. To this day, I have no idea what causes my hives so I simply focus on soothing them as soon as they appear.

That’s why I am so glad I found an organic hives treatment that works for me. I can deal with my hives without any unfortunate side effects and I don’t have to worry about ingesting too much of modern medicine!

Breakfast Granola With Apple and Cinnamon

There is nothing better than granola for breakfast. The crunchiness and warmth is everything that you could possibly want, especially on a cold winter morning.

But the thing I love most about homemade granola is the ability to fully customize it and make it taste exactly how I want. I change it up depending on my food and what I currently have in my pantry. The one recipe I always go back to though is this apple cinnamon version of homemade granola. My family knows very well how much I love it and they even make fun of how much cinnamon I eat. Well, but what can you do – I just love cinnamon and am not able to stop eating it!

My recipe for apple cinnamon granola uses soaked oats. I love the idea of soaking oats the evening before because it shortens the time you need to spend on preparing your breakfast in the morning and it also makes the grains easier to digest. I do it all the time, whether it’s for granola or simple oatmeal.

Necessary equipment:

  • a sharp knife
  • a large mixing bowl
  • a dehydrator (optional)
  • a wooden spoon
  • a large towel
  • 2 jelly roll pans
  • 2 sheets of parchment paper

Ingredients:

soaked oats:

  • 8 cups of rolled oats
  • 1 cup of organic honey
  • 1 cup of melted butter
  • 3 T. of whey or lemon juice

granola base:

  • ½ cup of maple syrup
  • 1 ½ cups of raw almonds
  • 2 T. of powdered cinnamon
  • 2 T. of vanilla extract

last additions:

Instructions:

  1. Combine the oats, honey, melted butter, and whey in a large mixing bowl.
  2. Cover with a towel and leave to soak overnight for at least 12 hours.
  3. In the morning, preheat the oven to 350 degrees.
  4. Add the maple syrup, almonds, cinnamon, and vanilla extract. Stir until well combined.
  5. Spread the mixture on the jelly roll pans lined with parchment paper.
  6. Roast the granola for 15 minutes. Stir the granola after each 5 minutes so that all pieces are evenly browned.
  7. Remove from the oven and let cool.
  8. Add the raisins, dehydrated apples cut in small pieces, and the shredded coconut. Stir to combine.
  9. Your granola is ready to be served! You can either store it in an air tight container for later use (for example, ice cream topping!) or serve it right away with yogurt or milk.

Enjoy!