gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Headache & Migraine Relief Roller
Here’s a list of the oil benefits in my Headache & Migraine Relief Roller:
German Chamomile is said to easy nervous tension, ease upset stomach, eases muscle tension, is anti inflammatory, and promotes rest.
Vetiver is said to help calm the body, reduce stress, reduce nervousness, improve circulation, and is anti inflammatory.
Eucalyptus Globulous is said to ease muscle aches and pains, boost the immune system and is anti inflammatory.
Lemon is said to reduce stress, improve circulation, reduce anxiety, it’s anti inflammatory, promotes rest, and is detoxifying.
Peppermint is said to give a cooling effect, is calming, relieves pain, is an anti inflammatory, helps with nausea and muscle tension.
Frankincense is said to ease nervous tension, ease anxiety and depression, it’s anti inflammatory, and stimulates the immune system
Headache & Migraine Relief Roller
**The essential oils are drops per bottle & I use high quality Young Living Oils**
6 – 1/8 oz Clear Mini Glass Roll On Bottles
1 Drop of German Chamomile Essential Oil
3 Drops of Vetiver Essential Oil
15 Drops of Eucalyptus Globulous Essential Oil
4 Drops of Lemon Essential Oil
15 Drops of Peppermint Essential Oil
2 Drops of Frankincense Essential Oil
Organic Jojoba Oil
Add the drops to each bottle and fill the remainder with organic jojoba oil. Shake well.
Instructions: Roll a small amount onto back of neck, temples & forehead (avoiding eyes!). Roll a small amount into palm, rub hands together, and cup in front of nose. Breathe in for 30 seconds.
Slumber Bedtime Potion
This is a relaxing bed time oil you can make for your feet and hands. There’s nothing better after a quieting tub than slipping into your favorite nightwear, crawling into a cozy bed, and giving yourself a little foot and hand massage.
High quality essential oils are extremely concentrated and if you choose to use any of my oil recipes on your children, they should be diluted even further with a carrier oil. For children under 12, I would simply do a 1/4 teaspoon of carrier oil (jojoba, olive, coconut) to 1 drop of the mixed oils.
Slumber Bedtime Potion
**The essential oils are drops per bottle & I use high quality Young Living Oils**
6 Glass Bottles with Droppers (1 oz)
6 Drops of Lavender Essential Oil
4 Drops of Frankincense Essential Oil
3 Drops of German Chamomile Essential Oil
4 Drops of Valor Essential Oil
3 Drops of Cedarwood Essential Oil
4 Drops of Copaiba Essential Oil
2 Drops of Eucalyptus Globulous Essential Oil
Organic Jojoba Oil
Add the drops to each bottle and fill remainder with organic jojoba oil. Shake Well.
Instructions: Massage a few drops (only a few are needed!) of oil into hands and feet at bedtime.
Scroll down for the benefits of all the oils used in my Slumber Bedtime Potion.
Essential Oil Benefits:
Lavender ~ Calms nerves, mood balancing, restful sleep, eases dry irritated skin, allergy relief, aids in burn healing, eases sunburn pain.
Frankincense ~ Eases nervous tension, eases anxiety and depression, anti inflammatory, stimulates immune system, eases restless leg, disinfects cuts & wounds, eases arthritis, eases allergies, promotes healthy skin
German Chamomile ~ Eases nervous tension, eases upset stomach, antibacterial, anti inflammatory, promotes sleep, eases muscle tension, promotes skin health.
Valor ~ Calming, eases anxiety, eases joint pain, eases tension headaches, eases snoring, eases sciatic pain and joint pain.
Cedarwood ~ Supports the lymph system, eases anxiety, eases insomnia, antibacterial, eases respiratory issues, aids sleep.
Copaiba ~ Relieves pain, anti inflammatory, aids in digestion, eases joint stiffness, eases aches, antibacterial, aids circulation.
Eucalyptus Globulous ~ Eases muscle aches, cough suppressant, boosts the immune system, anti inflammatory, antibacterial, antiviral, decongestant.
Instant Pot Spaghetti Sauce & Grain Free Flat Bread
Absolutely Simple & Safe Instant Pot Spaghetti Sauce & Grain Free Flatbread
For The Sauce:
1 lb of Organic Ground Italian Sausage
1 lb of Organic Grass Fed Ground Beef
1/2 of an Organic Medium Onion, diced
2 Jars of Your Favorite Organic GF Spaghetti Sauce
1 6oz Can of Organic Tomato Paste
1 8 oz Carton of Cremini Mushrooms, sliced
3 Tablespoons of Organic Vegan Pesto
1 Heaping Tablespoon of Organic Dried Oregano
2 Large Cloves of Organic Garlic, minced
1/2 teaspoon of Sea Salt, plus a bit more for seasoning when done
For The Olive Oil & Herb Spread:
About 1/4 Cup Organic Unfiltered Olive Oil
4 Cloves of Organic Garlic, pressed
2 teaspoons of Dried Organic Oregano
1 teaspoons of Dried Organic Basil
1 teaspoon of Dried Organic Rosemary
1 teaspoon of Sea Salt
For the Flatbread:
2 Boxes of Chebe Foccacia Bread Mix
4 Organic Eggs
5 Tablespoons of Organic Unfiltered Olive Oil
3/4 Cup of Filtered Water
1 1/2 Tablespoons of Bragg’s Organic Sprinkle
For the Pasta:
I used Tinkyada brown rice spaghettie noodles. You can also do zoodles. You can go here for how to make zuchinni noodles AKA – zoodles.
Step #1: Place the entire Instant Pot on top of your stove under the vent fan. Click the saute button and brown the ground sausage, beef, and onion. Remove the entire Instant Pot from the top of the stove and place on your counter. Add the remaining sauce ingredients and stir to combine.
Step #2: Make the olive oil mix in a small bowl and set aside.
Step #3: Turn the oven on to 350 degrees. Make the flatbread – Pour the ingredients of both boxes into a large bowl. Add the eggs, oil, water, and seasoning and stir with a fork until wet. Knead with hand until relatively smooth and in a ball. Cut into 8 equal pieces. Pat each piece into a circle on the lined baking sheet. Brush generously with olive oil mixture.
Step #4: Fill a pot with water and sea salt and turn on to boil for gluten free spaghetti noodles (or you can do zoodles).
Step #5: Put the flatbread in the oven (bake for 35 minutes), secure the lid on the Instant Pot and make sure the pressure valve is closed. Press the manual button and set timer for 20 minutes.
step #6: Add spaghetti noodles to water and boil to aldente.
Step #7: When the flatbread is done, brush again with the remaining olive oil mixture. Drain pasta, let steam out of the Instant Pot if it hasn’t already regulated itself, and serve!
Cherry Chocolate Chip Granola with Caramelized Pecans & Walnuts
This is my third and final granola recipe for the holiday season and it is FABULOUS!
Cherry Chocolate Chip Granola with Caramelized Pecans & Walnuts
*Preheat oven to 350 degrees
For The Nuts:
1 Cup of Walnut Halves
1 Cup of Pecan Halves
1 1/2 Cups of Coconut Sugar
2 Tablespoons of Dairy Free Butter
2 teaspoons of Pure Maple Syrup
1 Tablespoon of Ground Cinnamon
Generous Pinch of Sea Salt
Measure all ingredients into a medium frying pan (non stick!). Cook on medium stirring regularly until sugar is melted (but thick), and nuts are coated, about 7 minutes. Pour out onto a couple of sheets of parchment and immediately separate with two spoons. Allow to cool completely and then break apart the larger pieces. You will also have caramel that isn’t stuck to nuts. I broke that up as well and put it in the granola.
(**My nuts were still a little buttery after cooling so I moved them to a paper towel to soak up any excess that would otherwise take away from the crunch of the granola.)
For The Granola:
6 Cups of Gluten Free Oats
3 Tablespoons of Coconut Oil, melted
3/4 Cup of Pure Maple Syrup
1/4 teaspoon of Sea Salt
1 Cup of Dairy Free Mini Chocolate Chips
1 Cup of Dried Cherries
Caramelized Nuts
Measure the oats, coconut oil, maple syrup, and sea salt into a large roasting pan and stir until thoroughly combined. Bake in 10 minute increments until a small amount removed and cooled is golden and crisp. Mine took about 40 minutes. Pour out onto the counter onto to parchment to cool completely. Then pour into a bowl and stir in the chocolate chips, cherries, and caramelized nuts.
Pumpkin Spice Granola with Medjool Dates
Enjoy!
Pumpkin Spice Granola with Medjool Dates
*Preheat oven to 350 degrees
6 Cups of Gluten Free Rolled Oats
3/4 Cup of Coconut Sugar
1/8 Cup of Unsulphured Molasses
2 Tablespoons of Avocado Oil
2 Tablespoons of Pumpkin Pie Spice
1/4 teaspoon of Sea Salt
3/4 Cup Canned Plain Pumpkin
2 Tablespoons of Pure Vanilla Extract
20 Medjool Dates, seeded & chopped
Place all ingredients except the dates into a large roasting pan and stir thoroughly to combine. Bake in 10 minute increments until a small amount removed when cooled is golden and crispy. Mine took about 50 minutes. Pour out onto parchment paper and once it is cooled completely, poor into a bowl and stir in the dates.
Maple Almond Raisin Granola
Candied Sliced Almonds
1 Cup of Sliced Almonds
3/4 Cup (kind of small-ish heaping) of Maple Sugar
1 1/2 Tablespoons of Dairy Free Butter
1 teaspoon of Pure Maple Syrup
Generous Pinch of Sea Salt
Measure the almonds, maple sugar, and butter into a small fry pan. I used my omelette pan so it wouldn’t have any chance of sticking. Turn the burner onto medium and toss and stir lightly until all of the butter is melted and the sugar begins to stick to the almonds. Drizzle in the maple syrup and throw in a good pinch of sea salt and continue to carefully toss. I like to cook mine about 7-9 minutes or so to ensure that the sugar is melting and sticking and will harden lightly when it cools. Keep an eye on it though so it doesn’t burn and turn down the heat a bit if necessary. Pour them out onto parchment and quickly separate them with two spoons. Allow to cool completely.
Maple Almond Raisin Granola
*Preheat oven to 350 degrees
6 Cups of Gluten Free Rolled Oats
3 Tablespoons of Avocado Oil
3/4 Cup of Pure Maple Syrup
1/4 Cup of Pure Maple Sugar
1/2 teaspoon of Sea Salt
1 Cup of Candied Sliced Almonds
1 Cup of Organic Raisins
Measure the oats, avocado, maple syrup, maple sugar, and sea salt into a large roasting pan and stir until completely combined. Bake in 7 minute increments stirring thoroughly until it is toasted and golden in color. It took mine about 35 minutes and I use convection. A good way to test if it is crispy enough is to take a small spoonful and spread it out on the counter to cool. It will cool quickly, then taste test for crunch.
Once it’s crispy to your liking (I like mine lightly crispy), pour it out onto parchment paper on the counter and spread out to cool. When completely cooled, pour it into a large bowl, add the candied almonds and raisins, and stir until everything is distributed evenly.
Homemade Intensive Organic Night Cream for Face & Neck
~ Quench ~
Intensive Organic Night Cream for Face & Neck
By Gluten Free Zen
…………………………………………………………………………………………………….
*Makes about 3 Cups
(Click on each ingredient for brand)
1 1/2 Cups of Organic Unrefined Virgin Coconut Oil
1/2 Cup of Organic African Shea Butter
2 Tablespoons of Organic Unfiltered Extra Virgin Olive Oil
12 Drops of Frankincense Essential Oil
6 Drops of Lavender Essential Oil
4 Drops of Ylang Ylang Essential Oil
6 Drops of Lemon Essential Oil
Measure the coconut oil into a stand mixer and whip the the whisk attachment until light and fluffy. Add the shea butter and continue whipping until full incorporated and airy. Slowly drizzle the olive into the mixture while the mixer is running. Continue to whip until light and fluffy. Turn the mixer to low and add the essential oils. Whip until fully incorporated.
Spoon cream carefully into containers of choice. Tap container after each spoonful to compact and level the cream. Keep away from heat and extreme cold.
Apply a small amount to freshly cleansed face and neck at bed time.
(Scroll down for more of my body product recipes!)
Here are links to more of my Healthy Homemade Body Products!
Lip Balm, Sleep Salve, Night Cream, Shower Bomb, Body Lotion, & Hand and Elbow Scrub
Thanksgiving Pies
You can find my recipe for Pie Crust From Heaven HERE.
The recipe makes 4 crusts and can easily be frozen for future use.
Gluten Free & Dairy Free Pumpkin Pie
1 – 15 oz Can of Organic Plain Canned Pumpkin
1 – 13.5 Can of Full Fat Organic Coconut Milk
3 Organic Eggs
3/4 Cup of Organic Coconut Sugar
1 1/2 Tablespoons of Pumpkin Pie Spice
Pinch of Sea Salt
1 Pie Crust, rolled out with GF flour
Preheat oven to 425 degrees. Prepare pie crust in pie plate and set aside. Measure all other ingredients into a large 6 Cup glass measuring cup or large bowl that is easy to pour from. Whisk well until all ingredients are fully combined, making sure the solidified parts of the coconut milk are fully combined and smooth. Place a baking sheet on the middle rack of the oven and then place the pie plate on the sheet. Carefully pour the batter into the crust.
Bake for 15 minutes at 425 degrees, then reduce oven temperature to 350 degrees (leave the pie in the oven!), and bake for 35-40 minutes until set. I like mine to have just the slightest jiggle in the middle when I take it out. It will set more when it’s out of the oven. If you overcook it, it will crack.
Vanilla Bean Coconut Milk Whipped Cream
*Place Cans of Coconut Milk In Fridge Overnight, or if you’re in a hurry, a minimum of 4 hours
3 Cans of Chilled Full Fat Organic Coconut Milk
About 1/2 – 3/4 Cup of Organic Coconut Powdered Sugar, whiz up in a blender or Nutribullet to resemble powdered sugar
8-10 Vodka Soaked Vanilla Beans, scraped about 3 teaspoons (or, 2 teaspoons of pure vanilla extract if you don’t have the beans)
If you’re using vanilla beans, slice down the middle and scrape into a small bowl.
Carefully scoop out the solid half of coconut milk out of each can and place it in the bowl of an electric mixer. Reserve 3 Tablespoons of the liquid coconut milk for the whipped cream and refrigerate the remaining milk for smoothies at another time (If you’re using vanilla extract, you may not need to add any additional coconut milk). Using a whisk attachment, beat the coconut cream until medium peak. Add the powdered coconut sugar in two parts, beating in between. Add the vanilla bean seeds and beat until thick and the consistency you like in your whipped cream. If it’s too thick, add coconut milk about 1 Tablespoon at a time until it reaches the consistency you desire. Don’t add it too quickly, as it will thin out very fast and there’s no turning back.
Apple Crumble Pie
For the topping:
1 Cup of Gluten Free Rolled Oats
1/2 Cup of Organic Coconut Sugar
1/2 Tablespoon of Unsulphured Black Strap Molasses
1/2 teaspoon of Sea Salt
1/2 teaspoon of Ground Cinnamon
1/2 Cup of Mama’s All Purpose Almond Flour
6 Tablespoons of Cold Dairy Free Butter
For the pie:
1 Pie Crust rolled out with GF flour
5 Fuji Apples, washed & dried, peels on
1/2 teaspoon of Ground Cinnamon
1/4 teaspoon of Ground Nutmeg
1/8 teaspoon of Sea Salt
1/3 Cup of Organic Coconut Sugar
1/2 Cup of Mama’s All Purpose Almond Flour
About 6-8 teaspoons or so of Dairy Free Butter to dot apples
Prepare the pie crust in the pie pan and set aside. Preheat oven to 375 degrees. For the topping: measure the sugar and molasses into a bowl and stir with fork until sugar and molasses are combined. Measure in the rolled oats, sea salt, cinnamon, and flour and stir to combine. Add the 6 Tablespoons of cold butter and lightly and quickly (as to not melt the butter) combine with fingers until it forms a “crumble”. Set aside.
Core the apples and slice thinly into a large bowl. Add the cinnamon, nutmeg, sea salt, and butter and stir well to coat all the apples. Pour the apples into the pie crust and arrange so there are no holes or gaps.
Dot the top with the 6-8 teaspoons of cold dairy free butter. Top evenly with the crumble topping.
Bake at 375 degrees for about 60 minutes, I covered mine with foil at 40-45 minutes to keep the crumble from over browning. Test with a fork to make sure apples are done, they should have just a very light bit of texture.
Simple Stuffed Chicken Breasts
Grain Free Dairy Free ~ Simple Stuffed Chicken Breasts
Preheat Oven to 350 degrees.
2 Boneless Skinless Chicken Breasts, sliced open like a book
About 2 Tablespoons Crumbled Sheep’s Milk Feta
About 1/4 Cup Grated Sheep’s Milk Parmesan + more to top breasts at end of cooking
About 2 Tablespoons of Diaya Cheddar Style Shreds
1 Cup of Fresh Baby Spinach, chopped
A Few Very Thin Slices of Red Onion
1/2 Jar of Your Favorite Store Bought Marinara Sauce
Olive Oil
Drizzle a little olive oil in a small baking dish. Place the breasts in the dish and stuff with the cheeses, spinach and onion. Add the marinara sauce, cover with tin foil, and bake for 45 minutes. Remove the foil, add more grated sheep’s Parmesan on top of the breasts and continue baking until the parm is lightly melted and a beginning to color. About 10 more minutes.
Grain Free ~ Garlic & Kalamata Olive Bread
Grain Free Dairy Free ~ Garlic & Kalamata Olive Boule
2/3 Cup Arrowroot
1 Cup Sweet Potato Flour
3/4 Cup Coconut Flour
4 teaspoons Xanthan
4 teaspoons Double Acting Baking Powder
1 teaspoon Sea Salt
3 Tablespoons Active Yeast
2 Tablespoons Coconut Sugar
1/3 Cup Warm Water
6 Eggs, Separated
3 Tablespoons Grass Fed Gelatin
1/2 Cup Cool Water
3 Tablespoons Apple Cider Vinegar
1 Tablespoon Extra Virgin Olive Oil
1 Cup Kalamata Olives, sliced lengthwise in half
1 WHOLE Head of Garlic, cloves peeled and sliced
2 Tablespoons Dried Oregano
1 Tablespoon Dried Rosemary, crushed
#1. Place a piece of parchment (enough to go up the sides) into a large bowl and set aside. Slice olives and peel and slice garlic cloves.
#2. Measure all dry ingredients except the yeast, sugar, and gelatin into a medium bowl and whisk. Set aside.
#3. Separate eggs, placing whites in the a mixer bowl. Beat to stiff peak.
#4. Measure the 1/3 cup warm water and add the yeast and sugar and stir until combined. Set aside.
#5. Measure 1/2 cup cool water (in a glass measuring cup or ramekin) and add the gelatin, stirring quickly to combine. Microwave for 40 seconds. Set aside.
#6. Measure the apple cider vinegar and olive oil into the egg whites. Add the yeast mixture to the egg whites. Turn mixer on low and very slowly drizzle the gelatin mixture into the egg white mixture.
#7. Keeping the mixer on low, add the flour mixture and mix on low until combined (or you’ll have a dust cloud). Then, mix on medium high for 2 minutes.
#8. Add the sliced olives, sliced garlic, oregano and rosemary, mix on medium to combine thoroughly.
#9. Scoop dough into the bowl with the parchment and lightly shape the dough into a round ball with wet hands. Do not pat down!
#10. Place the Dutch oven (lid on- remove knob if plastic) on the middle rack of the oven and preheat to 500 degrees. While the oven is preheating, place the dough bowl on top of the oven and loosely cover with a kitchen towel.
#11. When oven is preheated VERY CAREFULLY remove the lid and grab the bread dough by the corners of the paper and set it into the VERY hot Dutch oven. Replace the lid. Bake for 20 minutes.
#12. After 20 minutes, remove the lid (set somewhere safe!), turn the oven down to 450 degrees and continue baking for 15 more minutes.
Remove bread from Dutch Oven and cool on wire rack . ***Allow the Dutch Oven to cool inside the oven or somewhere safe like inside the sink.
(Notes: I checked my bread halfway into the 2nd half of the baking and felt it was getting dark quickly so molded a piece of foil over the bread for the last half of baking time. You may have noticed my loaf has a split down the middle. That is because I sliced a cross in the dough prior to baking. I didn’t have you do that in the recipe instructions because I think it causes the loaf to fall a bit. Next time I won’t cross the top. I also did not do an egg wash because I was fearful that because the oven was so hot, it would burn the top of the bread.)
gluten free zen 