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7 Surprising Uses for Coconut Oil

Filed Under: Beauty,Nutrition,Personal Care,Recipes at 2:44 pm | By: admin

From a star ingredient in DIY beauty treatments to a nutritious substitute for conventional cooking oils, coconut oil has more uses than we can count. Here are seven surprising uses for coconut oil you may not know about:

1. Coconut Oil Coffee Creamer

Instead of using dairy creamer, try using coconut oil. It’s a natural sweetener, and it could be good for heart health. So try a cup of Coco-Joe!


1 cup of hot coffee

1-2 teaspoons organic LuckyEats coconut oil

Natural sweetener (optional)


Add coconut oil to your coffee and stir to blend. Add natural sweetener to taste. Sip and enjoy!

2. Coconut Oil Super Smoothie

Add coconut oil to your favorite smoothie for added flavor.


1.5 cups ice

1 medium banana

1 tablespoon Greek nonfat yogurt

1 cup unsweetened coconut milk

2 scoops protein powder

1 piece peeled fresh ginger

2 teaspoons black elderberry syrup

1 tablespoon organic LuckyEats coconut oil


Mix all ingredients and blend until smooth. Sip and enjoy!

3. Coconut Shampoo

You can use coconut oil to make a DIY ultra-nourishing coconut shampoo.


1 teaspoon organic LuckyEats coconut oil, melted

½ cup unsweetened coconut milk

2/3 cup liquid castile soap

Few drops of your favorite LuckyAromas essential oil

Empty bottle


  • Heat coconut oil in a microwave-safe dish for 30 seconds.
  • Pour unsweetened coconut milk and castile soap into an empty bottle.
  • Add the liquid coconut oil and a few drops of your favorite essential oil.
  • Shake vigorously to mix.
  • Shower and see the results for yourself!

4. Swap Out Unhealthy Oil with Coconut Oil

Coconut oil is a trans-fat-free and tasty substitute for conventional cooking oils, butter or shortening in recipes. Simply replace at a 1:1 ratio. For flaky baked products, use coconut oil at room temperature. To replace vegetable oil and butter, melt coconut oil and use it in its liquid state. Try using it in your favorite brownie mix!


1 package of brownie mix

3 eggs

1/2 cup LuckyEats coconut oil, melted


  • Preheat oven to 325 degrees F.
  • Add brownie mix, eggs and coconut oil in a large bowl.
  • Stir until well blended.
  • Pour batter into baking pan and spread with a spatula.
  • Bake according to brownie mix directions.
  • Let cool completely before cutting and serving.

5. Coconut Oil Deodorant

Whip up an effective natural deodorant using coconut oil!


2 tablespoons shea butter

3 tablespoons beeswax

1/3 cup arrowroot powder

2 tablespoons baking soda

1/3 cup organic LuckyEats coconut oil, melted

10-15 drops LuckyAromas essential oils

2 empty deodorant containers


  • Melt shea butter and beeswax in a small saucepan over low heat. Stir continuously until melted.
  • Once completely melted, remove off heat and whisk in arrowroot powder and baking soda.
  • Add coconut oil and essential oils. Mix thoroughly, but quickly, as mixture will start to thicken.
  • Pour into two empty deodorant containers and let your homemade deodorant sit until completely set. Place on lid.
  • Use as you would any other deodorant!

6. DIY Coconut Sugar Face Scrub

Get super-smooth skin with this all-natural DIY coconut sugar scrub.


1 cup of organic sugar

¼ cup organic LuckyEats coconut oil

6-12 drops of LuckyAromas lavender essential oil

8-ounce mason jar


  • Add the sugar to a medium-sized bowl.
  • Add the melted coconut oil to the sugar and mix with a spoon until you arrive at a nice, fluffy consistency.
  • Add a few drops of lavender essential oil.
  • Transfer the scrub to the jar.

7. Coconut Oil Hand Soap

Make a super-creamy coconut oil hand soap that’s great for healing chapped hands.


1 natural fragrance-free soap bar

Cheese grater

Large pot

10 cups water

2 tablespoons organic LuckyEats coconut oil

20-25 drops of your favorite LuckyAromas essential oil

Liquid soap dispenser

Large mason jar for refills


  • Grate the entire bar of soap with your cheese grater and put it in a pot. Add water and coonut oil over the grated soap.
  • Heat the soap, coconut oil and water on medium heat until all the soap and coconut oil have dissolved. Remove the pot from the heat and let it cool.
  • Add between 20 to 25 drops of your favorite essential oil into the mixture.
  • Let it sit and cool. Stir every hour. After five hours, the soap should be ready!
  • Pour the soap into the dispenser and you can start using it right away.


Keto Coconut-Lemon Mug Cake Recipe

Filed Under: Diet & Weight Loss,Recipes at 12:32 pm | By: Megan Sullivan

If you’re on a ketogenic diet, you’re brave enough to give up indulgences like sugary treats. But guess what? You can still satisfy your sweet tooth with keto desserts, like this easy-to-make Keto Coconut-Lemon Mug Cake! It’s a single serving, so you don’t have to worry about going overboard.

Eating healthy fats is a key component of the keto diet. MCTs, or medium-chain triglycerides, are a form of saturated fatty acids that are especially useful to incorporate into the keto diet. Coconut oil is a rich source of MCTs, but you can also get your daily dose in supplement form.

This particular recipe incorporates MCT oil powder. The healthy fats in MCT powder are converted to ketones, which can help sharpen your focus, boost energy and enhance weight loss.

Powdered MCT is easier on the digestive system than MCT oil in its raw form.  The powder is also easier to incorporate into baked goods, like this guilt-free mug cake!

The MCT powder here is used in place of butter as a fat source. (If you don’t have MCT oil powder on hand, you can substitute 1 tablespoon of grass-fed butter or coconut oil per scoop.)

Consuming MCTs has never tasted so good. Trust us.

Keto Coconut-Lemon Mug Cake

Servings: 1

Prep time: 3 minutes

Cook time: 2 minutes


2 scoops MCT oil powder

2 tablespoons coconut flour

¼ teaspoon baking soda

½ teaspoon cream of tartar

Pinch of salt

1 large egg, lightly whisked

1 tablespoon freshly squeezed lemon juice

1 teaspoon finely grated lemon zest

2 tablespoons coconut cream


Dollop of coconut cream

Stevia or other zero-calorie sweetener to taste

½ teaspoon lemon zest (optional)


  • Add MCT oil powder, coconut flour, baking soda, cream of tartar and salt to microwave-safe mug.
  • Stir in whisked egg, lemon juice, lemon zest and coconut cream until batter forms.
  • Microwave for about 90 seconds, or until the top of the cake is firm to the touch.
  • Mix dollop of coconut cream with stevia or other zero-calorie sweetener.
  • Wait until cake is slightly cooled, then spread on coconut cream topping. Scatter with bits of lemon zest, if desired. Devour.


Berry Coconut Almond Protein Smoothie Recipe

Filed Under: Health Foods,Nutrition,Recipes at 12:57 pm | By: Megan Sullivan

Fruit smoothies can be a delicious way to start your day, but they often fall short on protein. This Berry Coconut Almond Protein Smoothie recipe doesn’t skimp on nutrients—or flavor! The secret ingredient? Egg white protein.

By adding a scoop of egg white protein to your smoothie, you’ll get a whopping 23 grams of protein. Egg whites are not only high in protein but also free of cholesterol, fats and carbohydrates.

Non-dairy milk, coconut oil and almond butter provide a healthy fat boost, while mixed berries and banana add fiber and potassium.

Egg white protein is also lactose free, making this smoothie an ideal option for people with lactose intolerance. Here’s how to make it:

Berry Coconut Almond Protein Smoothie 


1 cup frozen mixed berries

½ ripe banana, fresh or frozen

1 scoop MRM Natural Egg White Protein (vanilla)

1 cup unsweetened almond or coconut milk

1 tablespoon LuckyEats Coconut Oil, melted

1-2 tablespoons Justin’s Honey Almond Butter

Topping: 1 tablespoon coconut flakes (optional)


  • Place mixed berries, banana, egg white protein and non-dairy milk in a blender.
  • Slowly pour in coconut oil while blending to avoid clumping. Blend until smooth.
  • Drizzle almond butter inside a glass and swirl to coat the sides.
  • Pour smoothie into the glass and top with coconut flakes, if desired. Sip and enjoy!


3 Guilt-Free Summer Margarita Recipes

Filed Under: Recipes at 2:48 pm | By: Guest Blogger

This post was provided by our friends at NuNaturals. 

These margaritas are exactly what you need this summer (or any time of year!). Nutritionist Alix Turoff created these delicious margaritas to be guilt-free. Not only are they sugar-free, but each margarita is only around 160 calories!

Spicy Grapefruit Margarita


For spicy salt: 1/2 tablespoon kosher salt, ½ tablespoon chili powder

Lime wedge


4 ounces tequila

3 ounces fresh squeezed lime juice

2 ounces freshly squeezed grapefruit juice

1 jalapeño pepper, cut into thin slices

½ teaspoon NuStevia simple syrup

2 ounces seltzer

Optional garnish: lime wedges, jalapeño slices


  • To make your salt, combine kosher salt and chili powder in a small bowl (choose a bowl that will fit the rim of your glass).
  • To salt the rim of your glass, take a lime wedge and coat the rim. Dip in spicy salt and rotate glass until coated.
  • Fill your glass with ice and set aside.
  • Fill a cocktail shaker with additional ice and add tequila, lime juice, grapefruit juice, jalapeño and simple syrup.
  • Close shaker and shake for about 30 seconds. Strain into rimmed glass with ice.
  • Top with seltzer.
  • Garnish with lime wedges and jalapeño slices.

Strawberry Basil Margarita


½ tablespoon kosher salt

Lime wedge


1 cup fresh strawberries

5 basil leaves

1 teaspoon NuStevia simple syrup

2 ounces tequila

2.5 ounces freshly squeezed lime juice

2 ounces freshly squeezed orange juice

Optional garnish: Fresh strawberry or lime wedge


  • Put kosher salt in a small bowl (choose a bowl that will fit the rim of your glass).
  • To salt the rim of your glass, take a lime wedge and coat the rim. Dip in salt mixture and rotate glass until coated.
  • Fill your glass with ice and set aside.
  • Remove the stems from your strawberries and place in a blender with fresh basil leaves and simple syrup. Pulse the blender until you have a liquid with small bits of strawberries.
  • Add strawberry mixture to a cocktail shaker filled with ice. Add tequila, lime juice and orange juice.
  • Close shaker and shake for about 30 seconds. Strain into rimmed glass with ice.
  • Garnish with a fresh strawberry and/or lime wedge.

Ginger Margarita


For salt: ½ tablespoon kosher salt, ¼ teaspoon freshly grated ginger

Lime wedge


4 ounces tequila

3 ounces freshly squeezed lime juice

2 ounces freshly squeezed orange juice

1 teaspoon NuStevia ginger syrup

1 ounce seltzer

Optional garnish: Lime wedges and/or candied ginger


  • To make your salt, combine kosher salt and freshly grated ginger in a small bowl (choose a bowl that will fit the rim of your glass).
  • To salt the rim of your glass, take a lime wedge and coat the rim. Dip in salt mixture and rotate glass until coated.
  • Fill your glass with ice and set aside.
  • Fill a cocktail shaker with additional ice and add tequila, lime juice, orange juice and ginger syrup.
  • Close shaker and shake for about seconds. Strain into rimmed glass with ice.
  • Top with seltzer.
  • Garnish with lime wedges and/or candied ginger.


3 Protein Powder Recipes for Fueling on the Go

Filed Under: Nutrition,Recipes,Supplements,Vitamins and Minerals at 10:23 am | By: Susan Marque

Protein powders have advanced from being something only a body builder might want to swallow, to a delicious way to have a quick meal. They make for fast fuel that is often assimilated more easily than eating a sandwich or a salad, and are versatile enough to eat anytime. With such a wide variety to choose from, you can get a day’s worth of vitamins, minerals, energy boosters, skin brighteners and more, all in a convenient form.

Forget the old school dehydrated milk or eggs—the newest protein powders have ingredients like bone broth, vegetable concentrates and whole grains. You can find one for most any diet restriction, such as vegan, ketogenic or paleo, or choose for enhancements such as collagen.

Most of the directions say to simply add a scoop or two to water and stir. That makes things easy if you want to leave some of the product at your office or gym locker, but making recipes with your protein powder keeps things fun and delicious.

Here are three different protein powder recipes you can try:

Maple Mango Peach Energy Smoothie

Yield: 1 serving (16 ounces)

The frozen fruits blend up easily with either a traditional or immersion blender. The difference between making a smoothie versus a bowl is simply how much water you add. With maple, mango and peach as a base, you can also add additional fruits such as strawberry or pineapple. Mangos are full of vitamins A and C and are said to beautify the skin. Unlike most fruits, they have iron and thicken a beverage, making it silky smooth and sweet.


1 cup water

2 teaspoons pure maple syrup

1-2 scoops protein powder

1/2 cup frozen peaches

1/2 cup frozen mango

1/2 cup frozen strawberries (optional)


Blend the ingredients in a blender and enjoy.

Keto Power Bowl

Yield: 1 serving (16 ounces)

Whether you are on a ketogenic diet or not, the chocolate keto performance fuel powder can make a great shake instantly, or pour it into your favorite yogurt for a lightning-quick bowl that is all around satisfying. To stay within the low-carb limits, you can use monkfruit or stevia to sweeten it. If you have room in your diet for a few carbs, add banana to round out the flavor.


1 packet (2 scoops) chocolate keto protein powder

2 teaspoons monkfruit or other sweetener

8 ounces yogurt (we used a coconut yogurt)

1/2 cup frozen banana (optional)

Berries to decorate (optional)


Blend or mix the protein powder and sweetener into the yogurt. Blend in the banana if using.

Protein Power Bites

Yield: 16 power bites

These are powerful nuggets that you can eat for a snack, dessert or have a few as a meal if you want to. The vanilla protein powder adds a nice hint of flavor along with a whole list of vegetables, grains and legumes. While they taste a lot like a crispy rice treat, the quinoa crisps add even more protein to the mix. The brown rice syrup adds sweetness that works for a wide variety of dietary restrictions.


1/2 cup almond butter

1/2 cup brown rice syrup

1-2 scoops vegan vanilla meal replacement powder

1 cup chocolate chips

1/2 cup quinoa crisps


Melt the chocolate chips in a saucepan over low heat.

Mix the almond butter, protein powder and brown rice syrup together.

Mix in half of the quinoa crisps.

Roll the mixture into small balls and dip into the melted chocolate.

Sprinkle the rest of the quinoa crisps on top.

Cool in the fridge to set.


Turmeric Golden Milk Popsicles Recipe

Filed Under: Herbs,Recipes,Superfoods at 5:29 pm | By: Megan Sullivan

Golden milk doesn’t just have to be a cold-weather staple. As the temperature heats up, why not trade in your turmeric tea or latte for a frozen treat that packs the same punch? Enter golden milk popsicles.

If you need a refresher on the health benefits of turmeric—golden milk’s star ingredient—it has powerful antioxidant and anti-inflammatory properties. The brightly colored spice is also known to fight infection and soothe digestive issues.

You’ll have to be patient while these freeze, but they’re worth the wait! Here’s how to make a batch of golden milk popsicles at home.

Golden Milk Popsicles

Yield: Approximately 4 ice pops (depending on mold size)


  • 1 cup coconut milk
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cinnamon
  • A couple dashes of vanilla extract
  • Pinch of ground pepper
  • Pinch of salt


Whisk together all ingredients until smooth. Pour mixture into ice pop mold and freeze for five hours or until solid. When ready to eat, take ice pop mold out of freezer and briefly run under warm water to loosen pops. Remove and enjoy!


How to Drink Apple Cider Vinegar

Filed Under: Detoxification and Cleansing,Diet & Weight Loss,Health Aids,Recipes at 4:24 pm | By: John Gilpatrick

What if someone told you that one simple liquid could help you lower your blood sugar, lose weight, whiten your teeth, and even clean your house?

You’d think that it was some sort of neon blue potion gifted to you by a genie or else it was a Saturday morning infomercial special that could be all yours for just three simple payments of $49.99.

In reality, it’s just humble vinegar—apple cider vinegar, to be specific. It’s not just great on a salad—various studies have suggested it can do a lot for your overall health and wellness.

Here’s why you should drink apple cider vinegar, and how to get your daily dose.

Benefits of Apple Cider Vinegar

Of all the claims made by apple cider vinegar proponents, this one has the most meat to it: One study by researchers at Arizona State University found that the glucose levels of participants were 34 percent lower than the controls when they drank 20 grams of apple cider vinegar mixed with 40 grams of water and one teaspoon of sugar during a meal (1).

A separate study found that patients with diabetes who consumed two tablespoons of apple cider vinegar before bed woke with improved fasting glucose levels (2).

It’s not a direct link, but for some of the same reasons apple cider vinegar helps with your blood sugar levels, it can also help with your waistline. Glucose levels were lower after participants in the Arizona State study drank vinegar because it contains acetic acid, which increases insulin sensitivity and can slow the absorption of calories from a meal.

Additionally, lower glucose levels have been linked to feeling more full and, presumably, eating less. To date, however, there isn’t much data linking apple cider vinegar directly to weight loss.

What’s the Best Way to Drink Apple Cider Vinegar?

The most basic way you can get your daily fix of apple cider vinegar is by taking it straight up as a shot. But not everyone enjoys that burning sensation in the back of their throats, especially first thing in the morning!

If a shot of ACV is too strong or sour for your taste, you can try diluting it with water, seltzer or tea and sweeten it up with a bit of honey to make it more palatable.

If you’re feeling even more creative, you can incorporate apple cider vinegar into everything from smoothies and detox drinks to cocktails and mocktails.

Here are two ACV drinks you can enjoy equally for their taste and their health benefits:

Spiced Cranberry & Rosemary Mocktail

(Recipe and photo courtesy of Miss Allie’s Kitchen)

Serves 4


2 cups water

1 cup fresh cranberries

¼ cup raw honey

2 tablespoons Fire Cider Original

1 tablespoon chopped fresh rosemary

4 cups lime seltzer

Cranberries, lime and rosemary for garnish (optional)


Add the water, cranberries, raw honey, Fire Cider Original and rosemary to a medium saucepan. Over medium heat, bring the mixture to a boil, cover and reduce to a simmer for 10 minutes. Strain the mixture out, and place it in the freezer to chill for 20 minutes. Fill a glass with ice and to each, add ½ cup of the spiced cranberry and rosemary syrup and 1 cup of lime seltzer. Mix, garnish with desired toppings and enjoy.

Turmeric Hot Toddy

(Recipe courtesy of Catherine Franklin)

Serves 1


1 cup hot water

1.5 oz. Whiskey

1 oz. lemon juice

½ oz. Vermont Village Turmeric Sipping Vinegar

1 oz. honey

Star anise


In a mug, add whiskey, lemon juice and turmeric sipping vinegar. Top with hot water and mix well. Add one star anise and serve.

Other Ways to Consume Apple Cider Vinegar

If you’re still not keen on drinking apple cider vinegar, there are other ways to consume it. For example, you can work it into a marinade or sauce for a little extra zip.

Of course, salads are a great vehicle for apple cider vinegar, and a tasty vinaigrette or dressing might make you more likely to eat nutritious leafy greens and veggies. Combining vinegar with oil also helps balance the pH level and prevent tooth enamel erosion from the acetic acid.

If you can’t stand the taste no matter how you prepare it, apple cider vinegar capsules might be your best bet. Keep in mind that the amount of acetic and citric acids in commercially available apple cider vinegar tablets reportedly varies dramatically between samples (3). This means dosage information on apple cider vinegar capsule packages may not be accurate, and taking too much can cause digestion issues.


Harness the Power of Coconut with Thai Green Chicken Curry

Filed Under: Diet & Weight Loss,Nutrition,Recipes at 10:17 am | By: Theodore Loftus

Coconuts are having a moment in the sun. Fans of the fruit trumpet its virtues, claiming that it’s great for your brain, your body and even your hair. While coconuts aren’t exactly the miracle food may “experts” claim that they are, products made from the fruit can be a nutritious addition to your diet.

A brief, geeky scientific aside: Coconuts contain lauric acid, a medium-chain fatty acid that has been linked to the prevention of “vascular events” (think: heart attack) in patients with advanced coronary troubles, according to a 2016 study review published in the journal Open Heart.

Another bonus: Anything made from coconuts is delicious. If you’ve ever had Thai curry, which is often made with coconut milk, you know this. You also know that if you order this dish out at a restaurant, it can often taste sickly sweet.

That’s because restaurants often use sweetened coconut milk. Make your own coconut curry at home with unsweetened coconut milk and you’ll cut sugar, calories and regret. This recipe is so simple, it’ll even take you less time to make than going out to eat.

But no matter what you do, please don’t rub it in your hair.

Thai Green Chicken Curry with Basil and Cashews

Serves 4

Prep time: 10 minutes

Cooking time: 20 minutes


1 Tablespoon canola oil or coconut oil

1 pound boneless, skinless chicken breast, cut into bite-sized pieces

Salt and pepper, to taste

1 medium shallot, minced

2 garlic cloves, minced

1-inch piece fresh ginger, peeled and minced

½ jalapeno, minced (optional)

1 cup low sodium chicken stock

1 cup unsweetened light coconut milk

1 Tbsp Thai green curry paste

1 bunch fresh basil, torn

¼ cup unsalted cashews, roughly chopped

1 cup jasmine or basmati rice, cooked


  • In a nonstick pan over medium heat, add the oil. When it shimmers, add the chicken, plus a big pinch each of salt and pepper. Cook, stirring occasionally, until the chicken is well browned, 10 to 12 minutes. Transfer to a plate lined with paper towels.
  • Using the same pan, reduce the heat to medium-low. Add the shallot, garlic, ginger and jalapeno (if using) and stir constantly until aromatic, about 1 minute. Add the reserved chicken, chicken stock and green curry paste. Simmer, stirring occasionally, until the flavors meld, about 5 minutes.
  • Serve the curry with the rice. Top with basil and cashews, to taste.


Hemp Oil Dressing with Pomegranate Vinegar and Mint

Filed Under: Health Foods,Recipes at 3:57 pm | By: Susan Marque

Hemp is gaining ground for all sorts of uses. The versatile oil made from hemp seeds can be an extraordinary way to enjoy eating healthfully. You get a nice immunity boost from hemp oil, with its high amount of essential fatty acids (EFAs). It is imperative that you get them in some form, because your body can’t produce EFAs on its own. So, you must eat foods that supply the all important omega-3 and omega-6. Hemp oil is a good source of both.

Wondering what other benefits there are to consuming hemp? Great skin, cancer prevention, lowered PMS symptoms, reduced inflammation, and some scientists are seeing improved memory and anti-aging, to name a few. There are a lot of reasons to experiment with hemp oil.

This dressing takes hemp’s nutty flavor into account, adding the delicate sweetness of pomegranate to make a balanced profile, with mint for extra sparkle. The honey and mustard are in quantities that won’t overpower. Instead, they boost up the dominate flavors of mint, pomegranate and hemp oil.

You can easily whip this up in about five minutes, which makes it rival the speed of opening a bottle of store-bought dressing that can be loaded with less healthful ingredients. This dressing won’t weigh you down, and it’s good for your heart.

Experiment with the amounts of the ingredients to get it just right for your own taste. You might want to try the same ratios but swap apple cider vinegar in place of the pomegranate and Dijon in place of the prepared mustard. There are lots of ways to enjoy making salads with hemp oil. Let’s get started!

Gather your ingredients. Assembly can go fast if you don’t have to go back to the cupboard or fridge to retrieve each item.

Chop the mint.

Pour the oil and vinegar into a bowl, along with the mint.

Add the honey, mustard, salt, and pepper. Use a whisk to blend the ingredients.

Pour or sprinkle over your salad. And voila!

Hemp Oil Dressing with Pomegranate Vinegar and Mint

Serves: 4-6
Prep time: 3 minutes
Cooking time: 1 minute


1/2 cup pomegranate vinegar
1 1/2 teaspoons hemp seed oil
Approximately 1/4 cup chopped mint, loosely packed and chopped fine
1/2 teaspoon raw honey
1/4 teaspoon prepared yellow mustard
Salt and pepper to taste


Whisk all ingredients together in a bowl and enjoy!


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Allergy-Friendly Dessert Pizza by Enjoy Life

Filed Under: Recipes at 12:34 pm | By: Madeline Reiss

This recipe was provided by our friends at Enjoy Life Foods. Get more great, allergy-friendly recipes here!

Is it dinner or dessert? Either way, this Dessert Pizza deserves a spot on the kitchen table!  The recipe features Enjoy Life’s gluten-free and paleo Pizza Crust topped with dairy-free Mini Chocolate Chips and Mini Cookiespure indulgence!


Makes one 12-inch pizza

For the crust:

1 box Enjoy Life Foods Pizza Crust Mix
1 teaspoon ground cinnamon
1 1/4 cup cold water
2 tablespoons olive oil or grapeseed oil, divided, plus more as needed
2 teaspoons vanilla extract

For the toppings

1 cup Enjoy Life Foods Mini Chips
8 large marshmallows, halved
1/4 cup sunflower seeds (can substitute for any other seed)
2, 1-ounce bags Enjoy Life Foods Crunchy Chocolate Chip Mini Cookies, broken into halves
1/2 cup raspberries (any fruit will work here!)


  1. To make the crust, put a baking sheet or a pizza stone on the bottom rack of the oven. Preheat the oven to 400°F. Have a piece of parchment paper ready and set aside.
  2. Put the Pizza Crust Mix in a large bowl. Add the cinnamon and whisk to combine. Add 1 cup of the cold water, the oil, and the vanilla extract, stirring until a soft, but workable, dough forms—adding the additional cold water as needed.
  3. Transfer the mixture to your workspace, kneading for 2 minutes until smooth and pliable, but not sticky. Lightly coat each ball with oil, then with oiled hands, pat and stretch the piece about 12-inches round and 1/4-inch thick. Loosely cover with plastic wrap, and let rise in a warm draft-free place for about 25 minutes. The dough will be puffy.
  4. Carefully transfer the dough to the preheated baking sheet (leaving it on the parchment paper). Bake until the top is firm and puffy, and the edges are just starting to firm (about 8 minutes). Sprinkle the dough with the Mini Chips. Let stand about 5 minutes, until they start to melt, then spread to cover the dough, leaving about a 1/2-inch edge.
  5. Top the melted chocolate with half of the marshmallows, sunflower seeds, and Crunchy Mini Cookies. Return to the oven for about 5 minutes, until the marshmallows are puffed and lightly browned.
  6. Add the raspberries. Bake for an additional 5 minutes, until the marshmallows are golden and the raspberries are softened. Cool on the stone for about 10 minutes, until easy to handle.
  7. Serve warm, storing leftovers in an airtight container at room temperature for 2 days, moving any others to the freezer for up to 3 months. Reheat before serving.


Crispy, Baked Sweet-Potato Wedges

Filed Under: Recipes at 1:42 pm | By: Madeline Reiss

Get all the crispy deliciousness of sweet potato fries without the deep frier! This recipe will get you thick, lightly crisped, oven-baked sweet potato wedges that make the perfect snack or side dish.

2 large sweet potatoes, peeled (or unpeeled, if you like skin) and cut into wedges
2 1/2 tablespoons avocado oil
1 1/2 teaspoons salt
1 teaspoon sugar
1 tablespoon Italian seasoning
1/2 teaspoon black pepper


  1. Preheat oven to 450 degrees (F). Line a large baking sheet with tinfoil (shiny side up); place baking rack onto a prepared baking sheet and set aside.
  2. Peel the sweet potatoes (if preferred) and cut off the pointy ends. Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.
  3. Place the sweet potato wedges in a large bowl, then add the avocado oil, salt, sugar, seasoning, and black pepper. Mix well, making sure each wedge is coated with oil and spices.
  4. Arrange the sweet potato wedges in a single layer on the prepared baking sheet. Bake for 30 minutes, then turn on the broiler and bake for another 3-5 minutes, or until they’re well browned and crispy. Keep an eye here – it’s easy to burn when the broiler is on!
  5. Cool wedges on a pan for 5 minutes, then serve at once!


Low-Carb, Gluten-Free Cauliflower Pizza Crust

Filed Under: Recipes at 3:40 pm | By: Madeline Reiss

Those following a ketogenic (or generally low-carb) diet can rest easy knowing they can still indulge in pizza! This recipe features delicious, crispy, guilt-free, easy-to-make pizza crust made from cauliflower!

Recipe Source:

2 1/2 cups grated or ground cauliflower (use a food processor or cheese grater)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 cup shredded Parmesan cheese
1/4 cup mozzarella cheese
kosher salt
1 egg, slightly beaten


  1. Preheat oven to 425.
  2. Place cauliflower in a heat-safe bowl and cover with plastic wrap with a few holes to vent. Microwave for 4 minutes, remove plastic and stir to cool it off a little.
  3. Place cauliflower in a fine mesh strainer and use a rubber spatula to press cauliflower against strainer, pushing out any liquid.
  4. Use several paper towels and press down to absorb more liquid. You could also ring it out in a clean, dry tea towel.
  5. Place cauliflower in a bowl and fluff with a fork. Add basil, oregano, garlic, Parmesan, and mozzarella. Add salt to taste. Add egg and stir to blend completely.
  6. Press mixture out onto a baking sheet lined with parchment paper that’s been sprayed with non-stick spray. Press mixture out to about 1/4 inch or slightly thicker circle.
  7. Place pan in oven and bake until golden brown. Pizzas tend to vary in cooking time, so sight is the best indicator. Generally, 15-20 minutes is a good time frame.
  8. Remove from oven, top with desired toppings and return to oven to melt cheese. Let rest for a couple of minutes and then slice and serve.


Sugar-Free, Gluten-Free Lemon Meringue Pie

Filed Under: Recipes at 10:35 am | By: Madeline Reiss

It’s Pi Day, and what better way to celebrate than with…pie! This lemon pie features a delicious, gluten-free pie crust and sugar-free lemon curd. A low calorie, low-carb option for a light, fresh dessert. Serve with fresh strawberries or a sugar-free meringue (recipe below).

Recipe authored by
Sugar-free Lemon curd
Soft sugar-free meringue frosting
  1. Prepare and set aside gluten-free pie crust
Sugar-Free Lemon Curd
  1. Whisk the lemon juice, sweetener, eggs and egg yolks together in a saucepan.

  2. Bring to medium heat and add the coconut oil, stirring continuously, to prevent the eggs from cooking and scrambling.

  3. When the coconut oil is melted, increase the heat to medium-high and keep stirring until it thickens up.

  4. When thick, remove from heat and transfer into a bowl to cool down at room temperature for 15 minutes.

  5. Fill in the coconut flour pie crust with the lemon curd. Refrigerate the lemon pie for at least 2 hours to firm up.

Sugar-free meringue frosting
  1. In a bowl, whisk the egg white until it starts producing a good volume. Usually 30 seconds on high speed.
  2. Keep whisking on high speed and slowly add the sugar-free sweetener of your choice.

  3. After 90 seconds, the meringue should be really fluffy and triple its volume.
  4. Flip over the bowl to check if the meringue is ready. If it sticks to the bowl, transfer on the top of the lemon curd pie.

  5. Torch the top of the meringue or place in the oven for 2 minutes until the top is slightly brown.


Should You Try Healing Clay? Benefits + 4 Ways To Use

Filed Under: Detoxification and Cleansing,Personal Care,Recipes at 3:25 pm | By: Madeline Reiss

Clay masks are definitely having a moment in the wellness spotlight! You may have seen people with grayish-greenish, mud-slathered faces in your social feeds all in the name of #selfcaresunday. Believe it or not, clay masks have actually been used for centuries to beautify, refresh and heal a variety of skin and health issues. There are a number of clays on the market that boast their own set of health benefits, but the most popular of which is bentonite clay.

What is Bentonite clay and how does it work?

Also known as green clay, bentonite clay is composed of aged volcanic ash. It’s known for its unique ability to produce a negative charge when hydrated, allowing it to act like a magnet and bind to heavy metals and toxins, which typically have positive charges. It has an alkalizing effect on the body and may help balance gut bacteria when taken in small doses.

Best ways to use

  • Face mask: To detoxify skin and remove impurities, mix up a paste of clay and water. Typically a teaspoon of water to a tablespoon of clay works best, but it depends on how thick of a paste you prefer. Swapping apple cider vinegar for water will deepen the cleansing effect, but might not be a good choice for sensitive skin!
  • Skin Irritations: Applying a mask of bentonite clay and water to skin irritations may help them heal faster. Clay is able to bind to bacteria and toxins living on the surface of the skin, making it an excellent antibiotic treatment to reduce redness, itchiness, and help fight allergic reactions.
  • Detox Bath: Add 1/4-1/2 cup of clay to a bath for a relaxing and detoxifying soak. This can help soften skin and soothe any irritations by removing impurities.
  • Detox drink: A daily dose of bentonite clay may help balance gut bacteria and relieve indigestion. Start small by stirring a 1/4-1/2 teaspoon to see how your body reacts, before increasing to 1 teaspoon.

A few words of caution…

  • Never mix bentonite clay with metal utensils! It can bind to toxins in the metal which will then end up on your skin.
  • Always do a skin patch test before applying a face mask or treating skin irritations. Bentonite clay is ideal for normal to oily skin types and may be too harsh for those with dry or sensitive skin.
  • As with any supplement, check with your doctor before ingesting bentonite clay as a detox drink, as it may interfere with any existing supplements or medications you’re taking.

Have you ever tried healing clay masks? Share your experience in the comments?



One Pot Vegan Pad Thai Noodles

Filed Under: Recipes at 3:41 pm | By: Madeline Reiss

This Delightful One Pot Pad Thai Recipe is vegan made with tofu and scrumptious pad thai sauce! You can make it just one pot limiting your clean up.

Recipe author:

1 cup rice noodles
2 cloves garlic
1 cup carrot, shredded
1 cup bean sprouts
1/4 cup chopped green onions
1/4 cup crushed peanuts
1 tbsp sesame oil
1 tsp sesame seeds
2 tsp sriracha sauce
1/3 cup brown sugar
2 tbsp soy sauce (add 2 more if you want extra sauce)
2 tbsp water
1 cup firm tofu, diced



  1. Dice tofu, garlic, and green onions. Add them to a saute’ pan along with sesame oil.
  2. Sauté on med-high heat until tofu slightly starts to turn a golden color.
  3. Add in noodles, half of your peanuts, sriracha sauce, brown sugar, water and soy sauce. Stir and let simmer for another 5 minutes.
  4. Add in carrots and bean sprouts, cover your pan, and cook for another 8 minutes.
  5. Give it a final few stirs, remove from heat and plate.
  6. Top with lime, green onions and the other half of the peanuts.