On Guard Pumpkin Shake

Fall is here which means cooler weather and lots of delicious pumpkin recipes! Unfortunately, the cooler weather can make it harder to keep your family healthy and can weaken their immune systems. Help your family maintain a healthy immune system while enjoying the flavors of fall with this On Guard Pumpkin Smoothie. It will be sure to please even your toughest critics.

Ingredients:

1 cup almond milk (or milk of choice)
1/2 cup pumpkin puree
1/2 cup vanilla yogurt
2 frozen bananas
1 teaspoon vanilla extract
1 teaspoon pumpkin pie seasoning
2-3 drops On Guard Protective Blend
1 cup ice

Watermelon Cake

Pumpkin Soup - Pioneer Woman

Pumpkin Soup

Prep Time:

 5 Minutes

 

Cook Time:

 1 Hour

 

Difficulty:

 Easy

 

Servings:

 8

Print Recipe

Ingredients

• 2 whole Pie Pumpkins
• 1 quart Vegetable Or Chicken Stock
• 1/2 cup Heavy Cream
• 1/3 cup Maple Syrup
•  Dash Of Nutmeg
•  Salt To Taste
•  Extra Cream, For Serving

Preparation Instructions

Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside.

In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again.

Reheat if you need to, or just go ahead and serve in a hollowed-out pumpkin of whatever size you'd like.

Pumpkin Soup

Pumpkin Soup

Rated: Submitted By: Lea Ogawa Photo By: CVG Prep Time: 15 Minutes Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes Servings: 8

"This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs. Cream is stirred in at the end for added richness."

INGREDIENTS:

6 cups chicken stock 1 1/2 teaspoons salt 4 cups pumpkin puree 1 teaspoon chopped fresh parsley 1 cup chopped onion

1/2 teaspoon chopped fresh thyme 1 clove garlic, minced 1/2 cup heavy whipping cream 5 whole black peppercorns

DIRECTIONS:

1.	Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2.	Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3.	Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Simple Paleo Tortillas

If you’re looking for a really easy Paleo version of a flour tortilla – or a French crepe – look no further. These are pretty much fool proof and are much more flexible than other Paleo tortillas I’ve tried before that mostly use coconut flour as a base. I had a huge bag of arrowroot powder to use up (a gluten-free flour alternative) so this fit the bill quite well.

They’ll hold up to folding or rolling and can be used in sweet or savory applications, and it’s easy to make a double or triple batch in advance and save them for upcoming meals. They’d also be perfect for making up some tasty lunches on the go, and I think they’d be super popular with kids (of all ages)!

Update: I tested these to see how well they’d freeze. I rolled them up, froze them, and they thawed flexible and easy to fold!

Makes: Four 8″ tortillas

Ingredients:

• 2 eggs
• 1 teaspoon melted ghee (sub: melted coconut oil)
• 1/8 teaspoon baking soda
• 1/4 cup arrowroot powder
• 1 teaspoon coconut flour
• Pinch of salt
• If making crepes for a sweet application, add 1/4 teaspoon vanilla extract

Directions:

1. Crack the eggs into a medium-sized bowl and whisk in the melted ghee.
2. Add the dry ingredients and beat well to combine. 
3. In a small (8″) skillet over medium heat, pour in about 1/4 of the batter and immediately roll it around to evenly coat the bottom. The tortilla should start to pull away from the edges as it cooks.
4. Cook for 1 minute on each side.
5. If saving for later, cool completely and store in a plastic bag or airtight glass container.

Paleo Banana Crumb Muffin (Grain Free, Gluten Free, Low Carb)

Paleo Banana Crumb Muffin (Grain Free, Gluten Free, Low Carb)

Ingredients

• 1½ cup almond flour
• 1 tsp baking soda
• ½ tsp salt
• 3 bananas (I used apple bananas)
• 1 tbs raw honey
• 1 egg, beaten
• 5 tbs butter, melted
• ⅓ cup raw pecans, chopped

Crumbs:

• 2 tbs almond flour
• ⅛ tsp ground cinnamon
• 1 tbs butter

Instructions

1. preheat the oven at 350°F
2. in a bowl mix the almond flour, baking soda and salt
3. in a separate bowl, mash the bananas and mix in the honey, egg and melted butter
4. pour the banana mixture into the flour mixture and stir to combine
5. fold in chopped pecans
6. spoon the batter into paper lined muffin pan cups

Crumbs:

1. mix together the almond flour, cinnamon and butter until mixture resemble coarse cornmeal and sprinkle over the top of each muffin
2. bake for 17 minutes or until tops turn golden brown
   Makes 8 banana muffins

http://thepaleomama.com/2013/10/30cheapmaindishpaleomeals/

Paleo Chocolate Banana Muffins Recipe printer friendly recipe

Paleo Chocolate Banana Muffins Recipe 
printer friendly recipe

Yield: 11 to 12 muffins

Ingredients:

• 3 very ripe bananas
• 2 Tablespoons coconut oil or melted butter
• 1/3 cup honey or maple syrup
• 1 dropper of liquid stevia* (or 2 additional Tablespoons honey)
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup almond meal (I used Trader Joe’s)
• ¼ cup coconut flour (if you don't have coconut flour, you can sub 2/3 cup whole wheat or gf flour)
• 1/3 cup cacao powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 cup mini chocolate chips, plus 1 tablespoon, divided 

Instructions: 

1. Preheat oven to 350 degrees F. Line a muffin tin with liners.
2. Place peeled bananas in the bowl of a mixer. Beat until well mashed.
3. Add oil, honey, stevia, egg, and vanilla, and continue to beat on medium until well combined. Add almond meal, coconut flour, cacao, baking soda, and baking powder and beat on low until well combined. Stir in ¼ cup of chocolate chips. Scoop batter into the prepared muffin liners. Sprinkle with remaining chocolate chips.
4. Bake 18 minutes, or until a toothpick comes out clean. These muffins are best served warm.

Italian Sausage Soup

ITALIAN SAUSAGE SOUP
Printed from COOKS.COM
1 lb. ground Italian sausage
2 cloves fresh garlic, minced
3 leaves fresh basil
1 can 15 oz. butter beans
1 can 15 oz. black beans
(beans may be substituted with beans of your choice)
1 can 15 oz. diced tomatoes
2 cups beef broth
grated Romano or Parmesan cheese
Cook sausage until brown, add garlic and basil. Sauté 4 minutes.
Add remaining ingredients: beans, tomato, broth.
Cover and simmer 10-15 minutes, then remove from heat.
Serve in soup bowl; sprinkle with cheese and serve with Italian bread,
garlic bread or panini bread.
Submitted by: STEVE

Spaghetti Squash Goulash

Spaghetti Squash Goulash

Ingredients:

3lbs of ground beef
2 onions, diced
3 cups of stock (I usually use my homemade chicken stock, but you can use beef stock too) or water
1(29 ounce) can of tomato sauce or homemade marinara sauce
1(29 ounce) can of diced tomatoes
4 cloves of garlic, minced
3 bay leaves
2 TB Italian Seasoning
3 TB of Coconut Aminos (soy sauce)
1 TB of Seasoned Salt (I use this homemade version)
1 ts salt
1 ts pepper
1 ts garlic powder
1 large or 2 small Spaghetti Squash*

Directions:

1. In a large Dutch oven or pot, saute the ground meat over medium-high heat until cooked through.
2. Add the onions to the pot and saute them until tender; about 5 minutes.
3. Add 3 cups of stock (or water), tomato sauce, tomatoes, garlic Italian seasoning, bay leaves, Coconut Aminos, salt, pepper, seasoned salt, and garlic powder. Stir well and then cover the pot and cook for 20 minutes of medium-low heat.
4. Turn the heat to a simmer and cook for another 15 minutes.
5. Remove pot from heat and cool for 15-30 minutes.
6. Either stir in the cooked Spaghetti Squash or just place the mixture on top of the squash on a plate.

*While you are making the goulash mixture, cook the Spaghetti Squash in the microwave or in the oven.

**I served this with Almond Bread.

Lavender Oil Uses

Hidden beneath the pleasing scent of lavender is a fierce natural medicine and formidable protector. Used since antiquity, lavender was a significant guardian against some of the most deadly infectious diseases of all time - the great epidemics of plague sweeping across Europe throughout the Middle Ages and into the 17th century. The protective aspects of the plant were discovered when tannery workers who utilized the oil in manufacturing, and those who tended lavender fields, appeared to be immune to the disease. Unbeknownst at the time, lavender is an exceptional bactericide and also stimulates the production of white blood cells, thereby creating a robust defense against harmful invading pathogens.

Fend off infectious disease with lavender

Today, with the threat of H1N1 influenza and antibiotic-resistant superbugs, foregoing hazardous vaccinations and heading toward the lavender aisle instead is a wise choice. Here are six methods for using the oil which can keep you healthy during the flu season and beyond.

Hand sanitizer - This offers convenient and portable protection. In a small, leak-proof bottle, combine 1 tablespoon aloe vera gel, 3 tablespoons grain alcohol and 10 drops lavender essential oil. Shake thoroughly and use liberally throughout the day.

Direct application - A therapeutic grade lavender oil can be your best friend this autumn and winter. By placing a few drops of the essential oil on the skin several times per day, the immune system is primed and ready to tackle cold bugs and flu viruses.

Antiseptic soap - Wash your hands frequently and enjoy one of the best practices for deterring illness. Even better, use a natural germicidal soap. In a mixing bottle, add 20 drops of lavender essential oil per 8 ounces neutral liquid soap (such as castile). Shake vigorously to combine. Transfer to a hand soap dispenser and use often.

Disinfectant - Utilizing lavender essential oil as a disinfectant spray will help keep your environment free of breeding pathogens. Add 40 drops of the oil to a medium spray bottle and fill with 2 cups water. Shake well before each use and generously spray countertops, toilet seats, handles and knobs along with the telephone and any other high traffic surfaces.

Air sanitation - This is a simple practice which minimizes infectious disease at home or in the office. Place several drops of lavender essential oil in a pot of simmering water or use a nebulizer. Diffuse for 30 minutes. With this method, the air is naturally disinfected and the immune system enhanced.

Additionally, the following is an adaptation of a blend said to have been used by grave robbers during the Black Death in the mid-14th century. It provides significant antiseptic, antibacterial, antiviral and anti-infectious properties. According to Mountain Rose Herbs, the oil will stimulate the immune, circulatory and respiratory systems and offers a powerful defense against sore throats, influenza, colds, pneumonia and bronchitis.

Combine the following in a dark glass bottle:

• 45 drops clove essential oil
• 35 drops lemon essential oil
• 25 drops eucalyptus essential oil
• 20 drops cinnamon essential oil
• 15 drops lavender essential oil
• 10 drops rosemary essential oil

For ultimate potency and safety, use only organic essential oils. The blend must be diluted before application - six to eight drops per ounce of carrier oil, such as almond, apricot kernel, olive or jojoba. The diluted oil can be massaged into the feet and sore muscles or dabbed onto the skin several times per day for immune support and illness prevention.

Sources:

http://science.naturalnews.com

http://www.naturalnews.com

http://www.cdc.gov

http://mountainroseblog.com

Learn more: http://www.naturalnews.com/042405_lavender_cold_and_flu_season_essential_oils.html#ixzz2hLGXI3Xz

Chicken Quinoa Stew

Hearty Chicken Stew with Butternut Squash & Quinoa Recipe

Yield: Serves 6

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

• 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
• 3 1/2 cups chicken broth
• 1 1/2 lb. boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1/2 tsp kosher salt
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 can (14 oz) petite diced tomatoes
• 2/3 cup uncooked quinoa
• 3/4 cup pitted and quartered kalamata olives
• Freshly ground black pepper, to taste
• 1/4 cup minced fresh flat-leaf parsley

Homemade Vicks shower disks

YES!!! I was hunting for something like these all last winter...homemade Vicks shower disks. If you are congested, pop one in the floor of your shower, let thesteam do it's work! Vicks Shower Disks: -Baking soda -Water -Essential oils: eucalyptus, rosemary, and lavender. -Muffin tin -Muffin liners 1) Add baking soda to a mixing bowl. I don't really measure. Maybe 2-3 cups? 2) Slowly add water until you've made a thick paste. add just a little water a time. You'll want the mix to feel like putty. 3) Add 15 drops of each essential oil:: eucalyptus, rosemary, and lavender. 4) Spoon in to a muffin tin, and let sit out for 12-18 hours. You can also bake these, but I just left them out overnight. 5) Pop these suckers out of the paper liner, plop it in your shower, and let the essential oils steam away your stuffy nose. Put them anywhere on the floor of the shower; it doesn't matter where! For anyone who is having issues with these being "crumbly", try using 1 cup of baking soda and 1/3 cup of water (plus maybe a few tbsp more) and baking for 20 minutes at 350. THEN add a few drops of each essential oils to the cooled "puck".

Homemade Vicks shower disks

YES!!! I was hunting for something like these all last winter...homemade Vicks shower disks. If you are congested, pop one in the floor of your shower, let thesteam do it's work! Vicks Shower Disks: -Baking soda -Water -Essential oils: eucalyptus, rosemary, and lavender. -Muffin tin -Muffin liners 1) Add baking soda to a mixing bowl. I don't really measure. Maybe 2-3 cups? 2) Slowly add water until you've made a thick paste. add just a little water a time. You'll want the mix to feel like putty. 3) Add 15 drops of each essential oil:: eucalyptus, rosemary, and lavender. 4) Spoon in to a muffin tin, and let sit out for 12-18 hours. You can also bake these, but I just left them out overnight. 5) Pop these suckers out of the paper liner, plop it in your shower, and let the essential oils steam away your stuffy nose. Put them anywhere on the floor of the shower; it doesn't matter where! For anyone who is having issues with these being "crumbly", try using 1 cup of baking soda and 1/3 cup of water (plus maybe a few tbsp more) and baking for 20 minutes at 350. THEN add a few drops of each essential oils to the cooled "puck".

Homemade Vicks shower disks

YES!!! I was hunting for something like these all last winter...homemade Vicks shower disks. If you are congested, pop one in the floor of your shower, let thesteam do it's work! Vicks Shower Disks: -Baking soda -Water -Essential oils: eucalyptus, rosemary, and lavender. -Muffin tin -Muffin liners 1) Add baking soda to a mixing bowl. I don't really measure. Maybe 2-3 cups? 2) Slowly add water until you've made a thick paste. add just a little water a time. You'll want the mix to feel like putty. 3) Add 15 drops of each essential oil:: eucalyptus, rosemary, and lavender. 4) Spoon in to a muffin tin, and let sit out for 12-18 hours. You can also bake these, but I just left them out overnight. 5) Pop these suckers out of the paper liner, plop it in your shower, and let the essential oils steam away your stuffy nose. Put them anywhere on the floor of the shower; it doesn't matter where! For anyone who is having issues with these being "crumbly", try using 1 cup of baking soda and 1/3 cup of water (plus maybe a few tbsp more) and baking for 20 minutes at 350. THEN add a few drops of each essential oils to the cooled "puck".