Chocolate Dipped Apples

 Last year we did Jolly Rancher candy apples and they were an absolute blast making and sharing with everyone. This year we made chocolate dipped apples and again, HUGE SUCCESS!

For me making these was so much more beneficial, because I was sharing them at a work party, and no one wants to eat an entire apple, when everything else is light small finger food, so slicing the apples made this apple snack a lot better for if you are hosting or are going to be feeding many. Also melting chocolate is a whole lot easier than melting candy, and it isn’t nearly as sticky. So without further jabbering done by me lets get down to how to make this super yummy treat!

First is rinsing the apples. So the FDA recently released that the skin on most fruits is not considered food, and so any chemical is aloud to touch it. Fortunately apples did not fall in that category, but things like lemons, limes, bananas, and melons did, so I am overly cautious when preparing my food. You can rinse with just plain water if you would like, but I like to use lemon and lime essential oils and a scrub brush, to really get as many of the chemicals off my food.

Next step is to get your chocolate started. If you have a double boiler, please feel free to use that for melting your chocolate, I still use the 2 pot method (fill the bottom of the first, larger pot up about 1-2 inches with water, then place second, smaller inside that pot, and add your chocolate). Let this sit on a low heat with the lid on, and lets get back to the apples.

This is the long part. You are slicing, and coring. You want to keep your slices thin enough that they stay a 1-2 bite kind of food, but not too thin that the chocolate will completely take over the food. I sliced my apples into about 8-10 slices each depending on the size.

Once you are done cutting your apples, check on your chocolate. It should have started to melt by now at least a little but, so go ahead and give it a good stir, and add some heat, then cover it up again and let it melt some more.

Getting the pan ready is super simple. You can use wax paper if that is your preference, however I was out of wax paper and this is a good alternative to any time you have run out of it. Line the pan with aluminum foil (side note, I am the only one who still regularly calls this tin foil) and spray it down with a butter spray, any non-stick spray you like to use. Yes this makes things a little more greasy, but if you are in a pinch it’s a trick I love to use.

Checking in on your chocolate again, I personally like to add either a little water or milk at this point in the melting stage, for this recipe I used water, about ½ cup and mixed it into the chocolate. If you want to use more and make the chocolate more runny feel free. I use the water to help the chocolate stick to the apple surface. If you have ever tried dipping apples, or anything else into chocolate for the chocolate covered effect, but cant seem to get the chocolate to actually stay on the food, try adding just a little bit of water here, it has really helped me with that issue.

Now we get to have fun!

Take your apple slices , dip one side into the chocolate sauce, then place on your wax paper / aluminum foil covered pan. You can leave as is with just chocolate, or you can be festive and add jimmies, or sprinkles. These apples were for a Halloween party and so black and orange jimmies, were used, but feel free to use whatever colors you want or get even more creative with your apples and then let me know what you did!

Sweet Citrus & Ginger Grilled Salmon

One of the best sources of protein is fish. Most fish is low in fat, and the exceptions usually have a good form of fat: omega-3 fatty acids. Omega-3s, which are found in salmon, herring, and other fatty fish, may help protect against heart disease and other chronic conditions.

Ingredients

1-1⁄2 lb. salmon fillet (skin intact)
2 Tbsp. honey
2 Tbsp. olive oil 
2 Tbsp. ground ginger
1⁄3 cup orange juice or one drop of DōTERRA Wild Orange with 1/3 alkaline water (in the store)
1 Tbsp. DōTERRA lime oil (in the store) 

1. For marinade, whisk together honey, olive oil, ginger, orange or wild orange and lime oil and Bragg’s Liquid Aminos.
2. Arrange salmon fillets in a glass baking dish and pour marinade over fish. Cover and let marinate in refrigerator for 30 minutes.
3. Lightly oil grill and preheat. (Note: Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid! Aim for medium heat – if your grill lid has a thermometer built into the lid, it should read about 350 degrees F.)
4. Transfer salmon to a platter. Reserve marinade.
5. Place marinade in a small saucepan and bring to a boil. Once it reaches a boil, cook for one minute. (Note: This will kill off any bacteria and make it safe to baste the salmon while it’s cooking.)
6. Place the salmon, skin side down, on grill.
7. Cook for approximately 15 to 20 minutes, depending on the thickness of the salmon, basting every 5 minutes. (Note: To check for doneness, test the flesh with a fork. When done, it will begin to flake. If you cut into the salmon, meat should be opaque.)
8. Transfer fish to a platter and serve immediately.

How to ordre doTERRA Essential oils:

 http://mydoterra.com/colleenfaye

7/2/15 doTERRA oils blog https://healinghealthandwellness.wordpress.com/tag/doterra-oil/

Tomato Basil Chicken (cooking with essential oils)

4 chicken breasts

8 plum tomatoes, roughly chopped

3 cloves garlic

3/4 cup balsamic vinegar

2-3 tablespoons Extra Virgin Olive Oil

1 drop doTERRA Black Pepper eo / loads of ground pepper

2 drops doTERRA Basil eo / or 1 large handful or basil

Mix olive oil and doTERRA Black Pepper, and put 1/3 aside. Drizzle  the rest over each chicken.  Grill over medium-high heat on the outdoor grill or on your indoor grill pan 5-6 minutes each side.  Remove to serving platter.

In the bowl of your food processor, toss in tomatoes, garlic, basil eo, vinegar, and olive oil & doTERRA Black Pepper mix.  Pulse until your get a nice salsa consistency.  Taste and see if you need a pinch more salt and pepper.  Spoon over chicken.

That's it!  Super simple and delicious.  I forget there is a grilled chicken under all of that tomato goodness. 

Inspired by MIX AND MATCH MAMA http://mixandmatchmama.blogspot.com/2012/06/dinner-tonight-tomato-basil-chicken.html

Interested in additional benefits from olive oil: 

http://www.cnn.com/2013/02/26/health/five-things-olive-oil/ 

How to order doTERRA Essential oils:

 http://mydoterra.com/colleenfaye

Heart healthy benefits of Tomatoes:

http://www.everydayhealth.com/columns/jared-bunch-rhythm-of-life/tomato-day-keeps-heart-doctor-away/

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=44

Belly Slimming Smoothies

Chocolate Dipped Strawberry Smoothie

1.5 cups of coconut milk (or almond milk).

6-7 frozen strawberries (can use fresh, just add in ice cubes)

1/2 frozen banana

1.5 TB cocoa powder

Add a couple drops of liquid stevia. I used my chocolate raspberry stevia and it enhanced the chocolatiness!!

Optional add ins: free-range egg yolks, coconut oil, and ice cubes if you use fresh strawberries

Throw everything in a blender, except ice cubes, and blend till smooth. Take a peak and add in ice cubes to get it to the thickness you desire.

Enjoy!!! From The Paleo Mama http://thepaleomama.com/2012/03/chocolate-dipped-strawberry-smoothie/

Good Morning

1 handful spinach

1 handful kale

1 big spoonful of peanut butter

1 banana

1 handful of ice cubes

½ cup coffee

Optional a chocolate or chocolate peanut butter protein powder goes well with this if your coffee is cold.

Directions:

Throw everything in a blender, except ice cubes, and blend till smooth. Take a peak and add in ice cubes to get it to the thickness you desire.

Triple Berry Banana Yogurt Smoothie

8 ounces frozen mixed berries

2 small bananas, cut into 2-inch pieces and frozen

6 ounces vanilla yogurt, preferably whole milk

1 cup whole milk

1 to 2 tablespoons honey

Directions:

Add the berries, bananas, yogurt, milk and honey to a blender and puree until smooth. Pour into glasses and serve immediately.

Recipe courtesy of Dave Lieberman http://www.foodnetwork.com/recipes/dave-lieberman/triple-berry-banana-yogurt-smoothie-recipe.html?oc=linkback

Quinoa Stuffed Tomatoes

Ingredients:

2 vine-ripened tomatoes

Salt

1/2 cup quinoa

1 clove garlic, minced

1/4 cup finely chopped fresh basil leaves

Freshly ground black pepper

1/2 cup grated Parmesan

1/4 cup olive oil

Directions:

Cook quinoa as the box says (so for ½ cup quinoa you will boil 1 cup water).

Preheat oven to 400 degrees F.

Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes.

In a medium bowl, mix together quinoa, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil.

Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

I use Jimmies for my candles…

I use Jimmies for my candles…

I do, seriously!

And no they’re not called sprinkles, they are called Jimmies! Hahaha!

So no I don’t light my candles with them or anything, but I do put them in my candles to make a pretty awesome gift for kids, or even adults.

I absolutely love candles! But my wallet does not like that amount of money I spend on them, so I decided that make them would be a better solution. My daughter and I wanted to make some fun party candles for her room one day, and this is what we came up with:

Things you will need: (made 2 candles this day, one is sleepy time, and one is a day time, I also made mine scented. The ingredients listed here are for one candle.)

1 10 oz container of Jimmies

½ lbs candle wax (you can use paraffin wax if you like as well, personally I think this works better for these candles that you want to see through a little bit more, unlike beeswax)

1 candle wick

1 mason jar

double boiler (or 2 pots)

essential oil (optional for fragrance)

Directions:

1. Start by melting your wax in either your double boiler or your two pots. If you are using 2 pots make sure one is slightly smaller than the other. Fill the larger one with about 1-2 in of water. Put your wax in the smaller pot and set in the bigger pot to melt.

2. While you wax is melting, take your wick and place with metal part at the base of the mason jar. Use the additional wick at the top of the jar to wrap around a straw or spoon or something to help hold it in place. Then sprinkle in some jimmies  in your jar.

3. Once your wax has melted, pour about ½ in of wax into jar and pour more jimmies into wax. Use a knife or spoon to spread the jimmies to the outside of the jar as much as possible. (This is when I like to add some essential oils for fragrance.  In this candle I used doTERRA Lemon, Purify, and Grapefruit)

4. Then set in the fridge or freezer for 30 seconds-1 min.

5. Remove from fridge or freezer, and pour 1” of wax into jar, add more jimmies, and more fragrance, and then put back in fridge/freezer. Continue to do this until you have filled the jar up as high as you would like. Then place jar in fridge and let sit 1 hour. (make sure you save a little wax)

6. In 1 hour take your jar out, and  top it off with the leftover wax, and set back in the fridge for about 10 more min.

7. In 10 min, take the jar out, cut the extra wick, light, and enjoy!!!

Talk about a holistic approach... lets break down everyday decisions to help the health of our economy and our bodies.

So many of you know that what I put in my body is important to me. I saw this today on Instagram by a lady I very much admire. She is  biochemist, a badASS yogi, and from what I have gathered is hoping to open a Holistic Wellness Center in Costa Rica in the future with her husband. Anyway, I saw this and very much wanted to share this with you all:

@casa_colibri

Organic or Conventional

GMO or nonGMO
Local or Commercial 
Disposable or Reusable
Grassfed or Cornfed
Humanely Raised or Feed Lot

You vote with your hard earned money every time you buy something at the grocery store or restaurant. You vote with your demand for a certain product quality...or your acceptance of its mediocrity. 
Not everyone can afford to buy Organic. Not everyone lives in an area with a local farmers market. Not everyone has access to information about what we put into our bodies and/or what it is doing to the Earth. 
But you know what?

We do what we can with what we have. 
Food is a big part of our lives, and it should be a large expense in our daily and monthly budget. We only have one body, and we only have one planet. Not to mention that spending more on food might mean saving more in other categories, like medical. 
If those of us who CAN, start making conscious decisions about where we are placing our vote surrounding food products, we have the power to raise demand in current "niche" markets. 
And if we know anything about Capitalism, it's that a rise in demand breeds competition, and competition means more competitive prices, which means more availability for people who currently CAN'T. 
A 2011 study showed that less than 1% of US farm and pastureland is certified Organic. I'm willing to bet it's gone up a bit since then, but the VAST majority remains Commerical. Is it any surprise that Organic costs more? (Not that Organic is the panacea because it's not, but that's a rant for another time). This doesn't mean you can never go out to dinner with friends again or refuse to touch those plastic grocery bags the one time you forgot your cloth ones. 
It is just an invitation. 
To be here, present in this moment, and to recognize that every dollar you spend is actually a vote. To think about what went into making the food on your plate, and if/how you would like to see that change in anyway. 
If you're a meat eater (I am), to recognize and honor every life that has been given to sustain yours. To ask questions, demand answers, and never stop fighting for a fair and honest food economy.