Smoothie bowls have become my new favorite thing to make ( and eat) this year ever since I started my New Year’s resolutions. They are so delicious and bursting with color and nourishing ingredients! What I love about smoothie bowls is that they are so versatile – meaning you don’t have to exactly follow the measurements or ingredients. They really are just suggestions depending on the thickness, texture, and flavor you like. So whip out your blender or food processor, buy coconut shreds and chia seeds in bulk, and get creative! I hope you enjoy my favorite bowls so far!

• 

• 

• 

• 

• 

I loved my 34 inches of long hair but after years of having it and taking care of it I thought that it would be good to have a change. So after lots of researching, reading, and going back and forth, I finally decided to cut it. I was really loving how softly layered and wavy lobs (long bobs) looked and I found a cute professional beauty bar to get it done. I cut off about two feet-ish so that it brushes my shoulders. I had slight layers done in the back with some really subtle face framing. It was a slight shock at first but I absolutely love it! It feels so much lighter and has much more volume and waves now. I was afraid that it might turn out really bad but I’m so glad I did it because it is so fun and easier to style especially for the warmer weather! So if you’re thinking about chopping your locks for a change then go for it! 💇🏼‍♀️

• 

• 

• 

I’ve been juicing more often lately and I felt bad to throw away the pulp that was left over from it. Then I decided to experiment with making cookies from them. I call these “carrot cake” because the pulp I used was carrot, apple and ginger and that with YL’s orange oil and cinnamon reminded me so much of actual carrot cake but in a smaller version and a little bit more healthier. These cookies are warm, full of flavor, and packed full of protein and… continue reading.

I think that we all struggle with drinking enough water. We are supposed to drink half of our body weight in ounces every day. I made it part of my New Year’s resolutions to drink more water. When I make resolutions, it isn’t something I just write down and think “Oh, that would be nice”, I make it a goal and priority. But, I admit, I do still struggle with drinking the right amount of water for my body every day. It’s hard when you are busy and distracted, but water is crucial for our health. It makes your entire body function the way it should. Water even helps to flush out toxins, lose weight, and clear up skin. We should make it a big priority!

Here are some tips that can help you drink more water:

• Get a water bottle that you really love. This helps you drink way more, because you actually are attracted to your water!
• Add natural flavors- YL essential oils, fruit, and minerals.
• And most of all, stay consistent! Good habits stay for life!

Below are some awesome YL EO blends to make your water taste way better than even soda or sweet tea.

• 

• 

• 

• 

• 

• 

Spring is in the air! Do you want to bring its lovely aroma into your home? These blooming blends of Young Living essential oils will make you enjoy spring’s sweet, refreshing smell even inside! I hope you enjoy!

• 

• 

• 

• 

• 

• 

I tried this recipe for the first time the night before I had to bring them to a bake sale. I crossed my fingers and prayed that they would look and taste good. It ended up working perfectly and everyone loved them! I love baking with einkorn flour, because it has such a nice subtle taste, and it is so much better for you than modern wheat. The blueberries and lemon compliment each other so well, and the muffins are just the perfect sweetness.

Serves: 12- 16

Ingredients:

• 3 cups of einkorn flour, plus 1 teaspoon for dusting ( all-purpose or whole grain, and I used YL’s einkorn flour)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp of salt ( we use the Real Salt brand)
• 1 cup ( 200 g) coconut sugar
• 3/4 cup (185 g) plain yogurt
• 1/2 cup (125 g) whole milk or almond milk
• 10 tbs (140 g) unsalted butter, melted
• 3 large eggs ( or 4 1/2 tbs of ground flax seed + 1 cup of water, let sit for 5 minutes)
• 2 cups (240 g) fresh or frozen blueberries
• 3 drops of Young Living Lemon EO

Directions:

1. Preheat oven to 425°F. Fill a muffin tin with 12 paper liners ( this recipe usually makes a couple more muffins, so add 2-4 extra paper liners in a second muffin tin just in case).
2. In a large mixing bowl, sift together the 3 cups of flour, baking powder, baking soda, and salt. In a medium bowl, combine the yogurt, milk, lemon EO, and melted butter.
3. In the bowl of a standing mixer fitted with the wire whip attachment, beat the eggs until they are a smooth yellow color ( if using flax eggs, just beat until a little frothy). Add the sugar and beat on medium-low speed for 1 minute, then on high a couple more minutes until the mixture forms thick ribbons.
4. Fold the flour mixture gently into the egg, using a circular motion to completely incorporate it into the batter. Gently stir the yogurt mixture into the batter. ( Be sure to scrape the sides and bottom of the bowl as you go). Toss the blueberries with the remaining 1 teaspoon of flour, then fold them gently into the batter until the dry flour is completely absorbed. Spoon the batter evenly into the cups, filling nearly to the rim of the cup.
5. Place the muffins in the oven, then reduce the oven temperature to 375°F. Bake for 25-30 minutes until a toothpick comes away clean when inserted into the center of the muffins. Let cool in pan for 15 minutes, then remove from the pan and cool completely. The muffins can be stored in an airtight container for up to 3 days.