Easy homemade natural deodorant

I  This is a super simple recipe. You honestly need only three ingredients. And the best part is it's all natural.

I have been using natural deodorants for a few years now. It was no fun at first. You have to kind of go through detox. That can mean a lot of sweating and lots of stinky pits. Yuck! But it honestly only lasted a couple weeks. Totally worth it!

One thing you do have to remember when using natural deodorant is that they don't keep you from sweating. That is actually the aluminum that you get in your deodorant at the store that keeps you from sweating. I will let you do your own research on aluminum and the fact that it can have on your body but trust me it's not worth the deodorant. The goal of deodorant is to keep you fresh. Sometimes you may have to apply it more than once a day. But really that's only a few seconds out of your life. 

Okay so let's get down to business.

Super easy natural deodorant 

You are going to need. 

1/4 cup aluminum free baking soda

1/4 cup arrowroot powder (you can use cornstarch but it's better all around to use arrowroot)

6-8 Tbls coconut oil

3-6 drops of essential oils (optional)

Enable add your arrow root powder and your baking soda. Now mix it up. Then add your 6 to 8 tablespoons of coconut oil. Now you can use a fork which works the best to blend well.

This is what it look like when I was mixing it.

It looks kind of like frosting when you're done mixing it. This is when you add your essential oils if you would like. I used lavender in this recipe. 

Make sure to give it a good stir after you add your essential oils. 

Then you will need to put it in a container. You can reuse an old deodorant stick. Just clean it up. This is what I did. 

As you're putting it into the deodorant stick you kind have to bang it on the counter a little bit to get it to you even out. I had a little bit left over and I just put it in another jar for later use. I've been stuck it in the fridge to make sure it's nice and solid. Coconut oil will melt becomes a liquid at believe it's 72°. So during the summer those hot months you may have to just put your deodorant stick in the fridge. 

There are many other recipes for natural deodorants. I just thought I would share one of the easiest ones with you. Maybe I will share some other ones with you later on.

I hope you enjoyed. 

God Bless,

Jen

Stuffed chile peppers

Whoot Whoot !! This was hit on our house this evening!  

That is a large feat to accomplish here at the Leiberts. 

I have been getting Bountiful Baskets for a few months now so we get produce that I have not used much or tried. 

This time we received 8 chile peppers in each basket along with all of our other goodies. (I will blog about bountiful baskets soon) 

So I decided to make stuffed chili peppers. I didn't want to use chicken or bacon that most recipes use but you sure can add them to this. 

Stuffed Green Chile Peppers

8 green chile peppers

1 package cream cheese

2 cups shredded cheese

First of you will need to through all the peppers in a pot of boiling water and boil for 4 minutes. 

Then remove them from the water and let them cool. Dumped them into my cleaned out sink. I thought it would be easier. 

After they have cooled, slice them open. I just sliced down on side of each one. Don't do through  both layers. 

Next you will need to rinse all those seeds out. 

After that let them sit and dry out a little while you mix together the cream cheese and shredded cheese. I use Colby jack because that's what I had on hand. I think pepper jack would be yummy. 

After you have mixed the cream cheese and shredded cheese together. You then just stuff the peppers with it. And put them in a pan and bake at 400 for 35 minutes. 

I served them as a side dish with tacos. But Vince put taco stuff on them and he said they were even better. He even packed 2 of them for lunch tomorrow along with taco meat and salsa. 

I have some more so I will be adding something new in them next time along with the cheeses. 

I hope you enjoy. 

God Bless,

Jen

Homemade butter

First off. I love butter!

This could be why my "butt" is the size it is 😜

Maybe this why there is "butt" in butter. 

Well we all love butter in our house. But that is a good thing. Butter is a good fat to eat. 

I do not alway make butter but it is sooooo much better. 

What even makes this batch even better is that it's from "raw" milk. There's nothing better then fresh milk that was milked the day before. 

So when I get my milk it is whole milk. It has all the cream in it. So I just scoop some of the cream of the top and used that to make the butter (I leave some in there that makes the milk a very good source of fat) You can use heavy  cream from the store for this also. 

This is so easy to do. And all you need is a blender. I'm sure you can use a food processor but my blender is just handier for me to use. 

Step1: place cream into blender and turn on. It may take about 3 minutes or so. It will first look lik whipped cream, then it will look a little chunky but it's still not done. You need to wait until it separates. It will be a little yellow colored and have a watery liquid called buttermilk. 

Do you see how it has separated? Wait until it looks like this. 

Step 2: now you will need to separate the buttermilk from the butter. I use a colander and let it drip into a bowl. I save the buttermilk to cook with or drink. It is yummy. I even use a cheese cloth and put the butter in to sop up more of the liquid. You could use a paper towel. 

 

Here is the butter and the buttermilk

Now you can leave the butter as is or you can salt it a little bit. Or ad garlic to it to make some yummy garlic butter. 

Now go and enjoy. 

God Bless,

Jen

Clean eating Chili

If you are all like our family. We love some chili! 

I love it when I can make soups for supper. I'm sure I could make it year around but i don't think we would enjoy it here in our part of the country where it's nice a humid. 

So anyway I would like to share with you mine. I used to make it way different and was nervous to try something different. This clean eating is kind of hard sometimes. I pretty much bought all the ingredients from a can. That was just how I made it from way back when we first got married. I guess it was one of those "if it ain't broke, why fix it?" But I fixed it because it was broke. Being not healthy for us to eat makes it broken. 

Clean eating Chili 

1 T olive oil

1 large red onion

6 garlic cloves chopped

1-1 1/2 pounds ground meat 

4 T ground cumin

1 t ground coriander

4 T chili powder

3 fresh tomatoes (diced)

1 vegetable bouillon cube dissolved in 3 cups water

1- 6 oz can tomatoe paste

1- 15 oz can tomato sauce

2- 15 oz kidney beans

Sauté onions, garlic cloves in oil. When translucent add ground meat. Brown meat. (You can do this in a large soup pot or transfer to crock pot from your skillet)

Add meat and all other ingredients to crock pot and cook. Drain beans first. I usually let it cook for a couple hours on low but if you cook it on the stove it should only need to simmer 30 minutes. Serve.  

I hope you enjoy it as well as we do. 

God Bless,

Jen

Enchilada bake

We love Mexican food so much around here. 

Well Brooke and I love authentic Mexican food which the rest of the crew like I guess you call on American Mexican food. 

I had a friend I used to work with that we would car pole to work together, and sing along with the sound track to Greese, but that's for another day *smile*. 

Anyway she said to me (her being Hispanic) that us white people make Mexican food taste so good! Why I asked? Because we add things like sour cream and other seasonings to things that makes it so yummy. 

So I guess that is what Mexican American food is. The same thing but altered with well some nice and fatty things like sour cream. 

So I guess I have on of those Dishes to share with you. 

It is basically enchilada but easier to make and is set up like lasagna in layers. 

Enchilada bake

12-16 whole wheat tortilla (find these in my recipe area)

1-2 pounds ground meat (depends on how meaty you want it)

1 can black beans (organic if possible)

2 cans red enchilada sauce (organic if possible)

1 can green chille sauce

Shredded chedder cheese (depends on how cheesy you want it)

The reason I buy cans of enchilada sauce is because I can not seem to get homemade sauce to taste right. 

First you will need to brown your meat with a little salt then add black beans. 

In a medium sized bowl mix all 3 cans of enchilada sauce and add a little to a 9x13 dish. 

Tear up tortillas over top of the sauce. Then start you layers meat/beans then sauce and cheese then start over again using tortillas. Make as many layers that you want. I usually make 4. On the top layer it should be tortilla, sauce, then cheese. 

Bake at 350 for about 30 minutes or until bubbly. Let it sit for a couple minutes before cutting and serving. 

You can top with whatever you like. We use sour cream, salsa, and lettuce. We also serve with a side dish of rice mixed with salsa and cheese. 

I hope you enjoy this yummy recipe. We sure do. 

God Bless, 

Jen