DIY pressed makeup palette with savvy minerals

Young Living’s glamping beauty school is currently going on this week up here in Idaho and we are only 20 minutes away from the YL farm where it is being held at. My mom is attending, and I went with her one night for all the beauty DIYs they had. And I am so glad I did because this beauty DIY is a life changer! Making your own makeup palette is sooo simple and fun with savvy minerals!

I love how you can completely customize it with eyeshadows, blushes, bronzers, foundation, and even lipstick. You can even create your own colors. And it’s super easy to do with savvy minerals because its powder makeup, and it’s all natural, so you don’t have to worry about chemicals or the makeup not forming well enough.

I had a lot of fun experimenting with making this pressed palette and I ended up doing two blushes, one bronzer, one lipstick, and several eyeshadows.What’s super awesome about this beauty DIY is that you can put most of your makeup necessities in the palette and use it while traveling for saving space! And it’s way easier to use instead of messy powder. The empty palette I got has magnetic removable pans and a nice big mirror with a cute lettered saying on it. I found the same palette on amazon( I linked to it below), it just doesn’t have the customization.

I hope you enjoy this awesome beauty DIY and try it out!

Materials needed:

  • Empty palette- This is the non-customized version of the one I have
  • Savvy minerals of choice or savvy minerals lipstick (to learn more about savvy minerals click HERE)
  • Candle and spoon if doing lipstick
  • Popsicle sticks or small plastic spatulas
  • Young Living ART Refreshing Toner in a small dropper bottle
  • Paper towels
  • Quarter

Directions for eyeshadow:

  1. Take the plastic insert out of the eyeshadow container using your nails, a popsicle stick, or a butter knife- be careful, it plumes!
  2. Add about 30 drops of ART toner in the eyeshadow and gently mix until it has the consistency of mud.

3. Scoop out the mixture into the eyeshadow pan and gently spread into it. Place a small piece of paper towel on it and put a quarter over it and gently press on it. Remove the paper towel and quarter and place pan in eyeshadow palette. Don’t touch it- it’s wet. It should look something like this:

Let it dry for about two hours. And that’s it for the eyeshadow!

Directions for blush, bronzer and foundation:

  1. Take out the plastic insert from inside the makeup container and scoop out a nice teaspoon or so and put into a small bowl.
  2. Add the toner, until the consistency is like mud and spreadable. You made need to add a little more powder and toner if it’s not enough to fill the pan.
  3. Spread it into the eyeshadow pan and place a small piece of a paper towel over it and a quarter over that. Press down gently and then remove.
  4. Place in palette and let it dry.

Directions for lipstick:

  1. Light the candle and scrape the top part off of the lipstick.
  2. Put it in the spoon and hold over the candle, mixing with a popsicle stick until melted.
  3. Pour into a eyeshadow pan and let it cool and harden.

Place all your eyeshadow pans into the palette and let everything dry and harden- about two hours. Enjoy!

Here’s my finished product! Colors: Top left; Summer Loved bronzer and Smashing blush. Bottom left; Miss Congeniality lipstick. Starting from top right, going down; Wanderlust, Residual, Determined. Left from Determined is Best Kept Secret, and one up from that is a mixture of Captivate blush, Smashing blush, and some of my foundation.

Vegan Zucchini Blueberry muffins

I’ve made a lot of muffin recipes over the around four years that I’ve been baking, and I’m not exaggerating when I say that this is probably the best one I’ve ever made.

I found the recipe from Ambitious Kitchen, but I altered it quite a bit. I love bread, and I love zucchini bread. And blueberry muffins. And chocolate chip cookies. And, well you get the idea. And these muffins are like zucchini bread, blueberry muffins, and chocolate chip cookies all rolled into one healthy, low calorie, vegan, and sugar free muffin. Oh and did I mention that its made with low gluten einkorn flour? I might have had four muffins the second time I made them🤫.

So not only is it amazing for your taste buds, but your body will also thank you for the nutrients and protein in it. These can be made vegan or with a couple eggs and honey for some extra protein. I’ll put both ways to make it in the recipe. I hope you enjoy!

Prep time: around 15-20 minutes Cook time: 25 Total time: 40-45 min. Serves: 12 muffins ( I always double it and save some in the freezer) serving size: 1 muffin ( about 120 calories a muffin)


  1. 1 1/2 cups Einkorn flour ( I used Jovial with this recipe)
  2. 1 tsp Baking soda
  3. 1/4 tsp salt
  4. 1 tsp cinnamon
  5. 1 1/2 – 2 cups shredded zucchini ( squeezed of excess liquid in a kitchen towel or cheese cloth)
  6. 1/2 cup maple syrup or honey
  7. One full squirt of hazelnut stevia ( it enhances the sweetness of the maple syrup/honey)
  8. 1/3 cup applesauce
  9. 1/4 cup nut milk ( I used coconut)
  10. 1 egg ( completely optional. I forgot to put eggs in my batch and it turned out just like normal)
  11. 2 Tbs melted coconut or avocado oil
  12. 1 cup frozen or fresh blueberries or mixed berries
  13. 1/2 cup chopped walnuts or pecans
  14. 1/4 cup stevia sweetened chocolate chips ( optional but totally recommended 😉)
  • Preheat oven to 350° F. Line a muffin tin with paper or silicone liners or lightly grease with coconut oil on a paper towel.
  • Whisk together flour, baking soda, cinnamon, and salt.
  • In a separate medium bowl, combine maple syrup/honey, stevia, applesauce, milk, oil, egg( if using), and shredded zucchini.
  • Pour wet ingredients into dry and combine until there are no flour clumps left.
  • Fold in blueberries, walnuts/pecans, and chocolate chips.
  • Spoon into muffin tins until 3/4 full and bake for 25 minutes.
  • Let muffins cool for 5 to 10 minutes then gently take out of muffin tin and place on wire wrack or plate to serve. Slather with butter or enjoy just by themselves! Store in an airtight container in the fridge or freezer.

Summer Crafts

I’ve always loved doing arts and crafts, but lately I’ve been doing a lot more crafty activities than usual! Embroidery, macrame, watercolor painting, and hand lettering have been my favorite creative hobbies lately. They’re also quite easy and very fun to do. It’s great to have something to do while sitting outside or watching a movie or just when you’re bored or have spare time. Pinterest is overflowing with great ideas for these crafts and how to do them. I get almost all of my embroidery patterns by just looking up a drawing or picture on Pinterest and printing it out! So below I have some of my favorite embroidery “patterns” from Pinterest and some of the things I’ve crafted lately.

The BEST Grain-free granola

This granola is sooo yummy and sticks together sooo well. You won’t even notice that there’s no grain or processed sugar in it! It is inspired by Megan Gilmore’s The Everyday Detox book which has so many healthy recipes. One thing that I love about baking is that almost all recipes are so versatile and customizable to whatever you like- and this granola is one of those recipes for sure! You can make it as simple or creative as you like and it is packed with good -for -you ingredients. Also… continue reading

Smoothie Bowl Collage + recipes🍌🍓🥭🍍🥥🥑

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!

About 2 cups of Dragon fruit, coconut, mango, pineapple, and peach blend ( you can get it at Costco or just use each individual fruit), banana, 3/4-1cup coconut or almond milk, and top with chia seeds, coconut shreds, and banana. Full of antioxidants, fiber, and protein!
Green mango “ice cream”
About 2 cups frozen mangoes, 1/2 avocado, handful of fresh spinach, one banana, 1/2 cup-ish coconut milk or organic raw milk, and a couple scoops of Young Living’s Balance Complete Powder. Blend until thick and top with your favorite toppings and YL’s AMAZING super-good-for-you granola. This one is my all time favorite.
Tropical Paradise
About 2 cups of Dragon fruit, coconut, mango, pineapple, and peach( we got an organic blend of that at Costco), 3/4- 1 cup of coconut milk, banana, and blend. Top with mango, blueberries, kiwi, and coconut!

I chopped my locks!

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! 💇🏼‍♀️