The seed pods of the vanilla orchid are the source of this delicately fragrant oil. Fresh vanilla pods have no scent, the

isolation process of vanilla essential oil takes a long, and extensive process. Even though vanilla is most commonly

association with baking, the essential oil of vanilla has numerous health-promoting benefits outside of the kitchen.






Primary Use – Aphrodisiac & Depression:

LOWER BLOOD PRESSURE/BOOST LIBIDO: 2 drops by mouth up to 3 times daily or as needed.

REDUCE FEVER: 2 drops by mouth up to 3 times daily or as needed. Enhance by making a Loyol peppermint tea

and using with Loyol vanilla.

REDUCES BAD BREATHE: Add 3-4 drops to 8oz of water and use as a gargle. Gargle for 30-45 seconds. Or place

one drop under the tongue followed with a glass of water


Low Immune System?

Defense essential oil; doesn’t only help boost a low immune system, it also helps with a list of other things check out the photo below– or click the link underneath to learn more.
More About Defense

Raspberry Chipotle Meatloaf

I came up with this recipe myself; Pretty sure that same night i finished it all off myself.. not even guilty either ahah

1 pound ground beef
½  gluten free bread crumbs
1 egg
1 tablespoon dijon mustard
4 tablespoons roastedraspberry chipotle sauce
½ teaspoon salt
½ teaspoon black pepper

Preheat oven to 350 degrees F. In a large bowl, use your hands to mix together the ground beef, bread crumbs, 4 tablespoon of the raspberry chipotle sauce, the mustard,sauce, the salt, and pepper. Do not overwork the meat.

Shape the mixture to fit baking dish. Be careful not to pack the meat too tightly or you’ll end up with a very dense, tough loaf.

. Spread evenly over the meatloaf bake for 45 minutes. Slice and serve!

Honey & Ginger Chicken

My best friend, sent me this recipe bout a year ago; I ended up making it twice in one week.

4 large boneless skinless chicken breasts
2 tablespoons honey
1 -2 tablespoon Dijon mustard
4 tablespoons water
2 -3 teaspoons ground ginger or 1 tablespoon freshly ground gingerroot
2 -4 garlic cloves, peeled & crushed
salt, to taste
fresh ground black pepper, to taste
1/2-1 teaspoon cayenne pepper (optional)

1. Preheat the oven to 350°F.

3. Place the chicken breasts into the baking dish.

4. Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together

5. Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.

6. Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.

7. Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.



Zucchini Mushroom Pasta

This isn’t one for the girls; with the cheese and heavy cream, I was surprised how much I ended up liking it.

1 pound organic gluten free spaghetti
3 organic zucchini
1 box bone broth
1 pound cremini mushrooms, thinly sliced
2 zucchini, thinly sliced and quartered
2/3 cup peas
2 cloves garlic, thinly sliced
2 sprigs thyme
Kosher salt and freshly ground black pepper, to taste
1/3 cup grated Parmesan
1/4 cup heavy cream

In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups bone broth; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.

Serve immediately.

Bacon, Egg and Cheese Sunday Brunch Ring

Breakfast anyone?
I love this, easy and the girls love it, not sure how long I’ve had this recipe, seems to be a big win though(:

4 slices bacon, cut in half crosswise
1/3 cup plus 1 tablespoon  lactose free milk
4 eggs, slightly beaten
Salt and pepper, if desired
1/4 cup chopped red bell pepper
1 can (8 oz)  gluten free refrigerated crescent  rolls
1 cup shredded cheese blend (4 oz) (we usually only do half)
Chopped fresh cilantro, if desired
1 cup  salsa, if desired

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.

2 -In medium bowl, beat 1/3 cup of the milk, the eggs, i like to mix my salsa in with my eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

3-Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.

4-Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.

5-Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa.


Meringue Topped Chocolate Fudge Cake with Salted Caramel Sauce

Anyone else have a sweet tooth for chocolate?.. Guilty.. Not sure where I found this recipe at, but im glad I did, It’s so gooood.

For the cake:
1/4 cup (vegetable oil
2 large eggs
1tsp vanilla extract
3/4 cup  sugar
3/4 cup dark brown sugar
1 and 3/4 cups gluten free flour
1/4 cup cocoa powder, sifted
1tsp baking powder
1/2tsp bicarbonate of soda
Pinch salt
3oz dark chocolate, melted and slightly cooled
1 cup sour cream

Homemade or shop bought salted caramel sauce
For the meringue:
3 large egg whites
1 cup  sugar
3tbsp water
Pinch cream of tartar

1. Preheat the oven to 180C/350F and grease and line two round 8 inch cake tins.

2. Place the oil, eggs, vanilla and sugars into a large bowl or the bowl of your stand mixer and beat until smooth and well combined, 1 minute on med-high speed.

3. Add in the flour, cocoa powder, baking powder, baking soda and salt and mix until just combined.

4. Add in the melted chocolate and mix on low until well combined.

5. Add in the sour cream and mix on low-medium for 30 seconds-1 minute until well incorporated and smooth.

6. Divide the cake batter between the two cake tins and level with a spatula/wooden spoon.

7. Place in the oven for 30-35 minutes, until risen and an inserted skewer into the centre, comes out clean.*

8. Leave the cakes to cool in the tins for at least 30 minutes before transferring to a wire rack to cool completely.

9. Once cool, make the meringue – wipe all bowls, whisks, beaters etc. with a kitchen towel dampened with lemon juice to get rid of any grease. Make sure you use either glass or metal bowls as plastic can affect how big your egg whites get.

10. Place around 4 cups of water in a large saucepan and place on a medium heat. Bring to a boil and then turn down to simmer.

11. Place the egg whites, sugar and water into a large heatproof bowl and, using a hand mixer, mix until combined, 10-15 seconds.

12. Place the heat proof bowl onto the saucepan (make sure the water does not touch the bottom of the bowl) and beat with a hand mixer on med-high speed until the mixture has reached 70C/160F and all the sugar has dissolved, around 10 minutes. The mixture will be past the transparent cloud stage and will be a solid white, but still a little runny.

13. Once the mix has reached the correct temperature, take off the heat and change to a whisk attachment. Add in a pinch of cream of tartar. Whisk until the bowl is cool to the touch, 15-20 minutes. You want stiff peak – when you remove the whisk the peak will be upright and won’t droop over.

14. To assemble the cake: Level the tops of the cakes with a serrated knife/cake leveler.

15. Place one cake top side up on a plate/cake board and place just under 1/2 of the meringue onto the cake.

16. Smooth with an angled spatula, then take the second cake and place it bottom side up.

17. With the remaining meringue, either spread or pipe it onto the top of the cake. I used a large star nozzle to pipe around the edges and then used a small spatula to spread the meringue in the middle.

18. Drizzle the cake with the homemade/store bought salted caramel sauce, reserving some for when you serve the cake.

19. If you have a cook’s blow torch, lightly “toast” the meringue on top of the cake, if desired.

20. Cake will keep covered, in the fridge, for 3 days – take the cake out of the fridge 45 minutes before serving.

Gluten Free Taco Spaghetti Pie

i’m sure you’re reading this thinking– “Taco Spaghetti Pie” .. Kyleigh loves noodles; usually. but the one things that has always been my “go to” for her is Taco Salad;  she could eat chips in sour cream all day if i let her. When i told her was making it was noodles.. she looked at me like i had lost my mind. She loved it.

1 lb. dress fed ground beef
kosher salt
Black pepper
1 packet Simply Organic Taco seasoning
2 c. crushed tomatoes (optional)
1 lb. Cooked  gluten free spaghetti (personal really like jovial)
24 oz. shredded Mexican cheese mix
1/2 c. lactose free sour cream, for serving
1/4 c. chopped fresh cilantro
2 scallions, chopped

Preheat oven to 350 degrees F and spray a 9″ pie dish with nonstick cooking spray.

In a large pot over medium-high heat, brown ground beef. Drain excess oil. Add 1 teaspoon salt, 1/2 teaspoon pepper, mix in the taco seasoning; Add tomatoes and spaghetti and mix until spaghetti is well coated. Transfer spaghetti mixture to prepared pie dish and sprinkle all over with cheese. We usually only do half cheese

Place pie dish on a baking sheet and cover loosely with foil. Bake, covered, 15 minutes, then remove foil and bake until cheese is melted, about 15 minutes.

Garnish with sour cream, cilantro, and scallions. and salsa

Chicken and Coconut Milk Adobo

This recipe i had gotten from a friend after she had made it for me while i was pregnant with my oldest; I love it. having the soy in it— meh, helps me feel better knowing its organic ha, ..

1/3 cup white vinegar
1 1/2 cup coconut milk
¼ cup organic soy sauce
6 cloves garlic, smashed
1¼ inch piece turmeric or ginger, peeled and thinly sliced
3 bay leaves
chili pepper
3 red bird’s-eye chillies, plus extra to serve (optional)
1/4 tsp. pepper (or 1 tsp. peppercorn)
1 whole chicken, jointed into 8 pieces with bone in
organic steamed brown rice, to serve

Marinating time 3 hours

In a large non-reactive bowl, combine the vinegar, coconut milk, soy sauce, garlic, turmeric, bay leaves, chillies and pepper. Add the chicken and turn to coat, then cover with plastic wrap and leave to marinate in the refrigerator for at least 3 hours or overnight.

Transfer the chicken and marinade to a large, deep saucepan. Bring to the boil, then reduce the heat to low-medium and cook for 25 minutes, or until the chicken is cooked through. Using tongs, transfer the chicken to a bowl and cover to keep warm. Increase the heat to medium-high and cook the marinade mixture for 10 minutes, stirring occasionally, until slightly thickened and reduced. feel free to discard the turmeric, bay leaves and chillies.

Return the chicken to the pan and warm through. Transfer to a serving bowl, scatter with extra chillies, if using, and serve with steamed rice.

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