It's Back! The Lash Project



I am so excited to share The Lash Project is back!  Many of us have been missing our favorite mascara, including me.  I am super stoked and ready to be sporting big luscious lashes again.

What's the difference?  Here is the real deal from Andrea at Red Apple Lipstick

"There’s a real reason why our lashes fall out prematurely – and there’s something you can do about it.

Unfortunately, is has to do with your mascara, no matter if it’s from Nordstrom or Walgreens.  And it’s a vicious cycle because we need the mascara to make our lashes full and thick, but it’s the very thing harming our lashes! But we keep using it day after day, thinking our lashes are the problem and not the mascara…surely not! Wrong.

Commercially made, toxic chemical-based mascaras are clogging your follicle and sebaceous glands, and in order to expel the clog your follicle pushes the lash out.  Let me explain…

Each lash follicle is surrounded by sebaceous glands, located under the skin. When you apply mascara with toxic chemicals day after day (usually two or more coats for sure) those chemicals sink into your follicle and then into the sebaceous glands. When that follicle and those glands get clogged your body goes on overdrive trying to dump the source of the clog and irritation occurs. 

Sometimes this results in a stye which is an obvious indication that something is wrong.  However, most times a stye doesn’t develop because your follicle dumps the eyelash and tries to start over.  If you can picture how many different follicles you might have on just one eye, and that each one is going through this process it makes sense why you would be losing lots of lashes.

By using The Lash Project (a mascara + conditioner) which is free of those toxins...you are infusing your lashes and follicles with conditioning ingredients that repairs past damage. You are taking the health of your lashes into your own hands, and strengthening them for years to come. "

The Lash Project is Back August 27th at 10 am!


Order Yours Too! And bring on those sexy lashes! 

Giveaway Time! 

Red Apple Lipstick is also giving me the honor of giving away a $50 gift card to one of our family. This is so cool!  You could win your own The Lash Project mascara! 


Register to win with the RaffleCopter - Good Luck! 




Toast Oats #recipe



Oatmeal is a staple at breakfast in our home.  I love that oatmeal gives the girls a full belly before school without the sugar and blood sugar spike. The oatmeal is a slower burning carb and helps them make it till lunch time with a full belly and controlled energy.  We love to add honey, berries, apples, raisins, coconut, almonds and even Enjoy Life Foods mini chocolate chips to a bowl for oats. 


Personally I love GF Harvest steel cut and quick oats. We have been cooking a pot of steel cut oats each day with back to school.  I have even cooked them up the night before and placed them in the fridge for a quicker morning start.  GF Harvest is from a family owned farm in Wyoming and we love them. The family and the oats.  The oats GF Harvest produces are gluten free and organic.  They really care. The oats are produced under purity protocol and the fields are still hand walked for erroneous plants and grains. 

Today's recipe is a upgrade from the oats my Great Grandpa Doubet made every day.  He would have a poached egg, a bowl of oats and bacon every morning.  I remember seeing him eat this meal many times in my early years.  All the stuff that makes you live to be over 100 years old.


Toasted Oats


INGREDIENTS
  • 3 cups water
  • 3/4 cup coconut milk
  • 1 tablespoon coconut oil
  • 1 cup steel-cut oats (GF Harvest gluten free organic oats)
  • ¼ teaspoon himalayan salt
  • Optional mix-ins: ground spices like cinnamon, dried fruit like cranberries or chopped dates, toasted chopped nuts like walnuts, lemon or orange zest, etc.

INSTRUCTIONS
  1. In a large saucepan, combine the water and coconut milk. Bring the mixture to a simmer over medium heat. In the meantime, melt the coconut oil in a large skillet over medium heat. Once melted add the oats and cook, stirring occasionally, until golden and fragrant, around 2 minutes. 
  2. Stir the oats into the simmering water/milk mixture. Reduce the heat to medium low and simmer gently for about 20 minutes, stirring occasionally, until the mixture is very thick.
  3. Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat to simmer to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes. The oatmeal will be very creamy when it's done.
  4. Remove from heat and stir in any mix-ins that you'd like. Let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down a palatable temperature.
  5. Portion oatmeal into bowls and add any toppings you'd like to portions that you intend to serve immediately. Let any extra oatmeal cool completely before covering and refrigerating for future breakfasts.



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Toast Oats #recipe



Oatmeal is a staple at breakfast in our home.  I love that oatmeal gives the girls a full belly before school without the sugar and blood sugar spike. The oatmeal is a slower burning carb and helps them make it till lunch time with a full belly and controlled energy.  We love to add honey, berries, apples, raisins, coconut, almonds and even Enjoy Life Foods mini chocolate chips to a bowl for oats. 


Personally I love GF Harvest steel cut and quick oats. We have been cooking a pot of steel cut oats each day with back to school.  I have even cooked them up the night before and placed them in the fridge for a quicker morning start.  GF Harvest is from a family owned farm in Wyoming and we love them. The family and the oats.  The oats GF Harvest produces are gluten free and organic.  They really care. The oats are produced under purity protocol and the fields are still hand walked for erroneous plants and grains. 

Today's recipe is a upgrade from the oats my Great Grandpa Doubet made every day.  He would have a poached egg, a bowl of oats and bacon every morning.  I remember seeing him eat this meal many times in my early years.  All the stuff that makes you live to be over 100 years old.


Toasted Oats


INGREDIENTS
  • 3 cups water
  • 3/4 cup coconut milk
  • 1 tablespoon coconut oil
  • 1 cup steel-cut oats (GF Harvest gluten free organic oats)
  • ¼ teaspoon himalayan salt
  • Optional mix-ins: ground spices like cinnamon, dried fruit like cranberries or chopped dates, toasted chopped nuts like walnuts, lemon or orange zest, etc.

INSTRUCTIONS
  1. In a large saucepan, combine the water and coconut milk. Bring the mixture to a simmer over medium heat. In the meantime, melt the coconut oil in a large skillet over medium heat. Once melted add the oats and cook, stirring occasionally, until golden and fragrant, around 2 minutes. 
  2. Stir the oats into the simmering water/milk mixture. Reduce the heat to medium low and simmer gently for about 20 minutes, stirring occasionally, until the mixture is very thick.
  3. Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat to simmer to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes. The oatmeal will be very creamy when it's done.
  4. Remove from heat and stir in any mix-ins that you'd like. Let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down a palatable temperature.
  5. Portion oatmeal into bowls and add any toppings you'd like to portions that you intend to serve immediately. Let any extra oatmeal cool completely before covering and refrigerating for future breakfasts.



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Our August webinar is going to change lives and I want to you know first.  I have been researching and putting the content together for the whole Summer.  I have shared in video's this week and told a few close friends about the event.  I had to share it with you too!

We are going to be learning all about how to heal your inflammation. The gut bloating.. the knee pain… the acid reflex. This month's free education is going to show you how easy it is to heal.

The 5 steps to Healing Inflammation is scheduled for August 17th at 8pm CST.  I need to you click the register button now and save your seat. Do this now.

This month's Free educational course will teach you the Five Steps to heal your inflammation. The answers you have been looking for to make your pain go away and your gut heal!  We got this together and I will help you every step of the way.  Just register Now today! 


O.K. to level set with you - This is your ONE email about this month's webinar.  You have to Register Now Today to Join this Call on the 17th. Sign-up Now Today!  


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It's Christmas in July!


IT’S CHRISTMAS

IN JULY

We have something for EVERYONE on YOUR list!

Santa’s Gluten Free Cookie Plate

50% OFF 


Santa's Gluten Free Cookie Plate - GF Mom Certified

Santa’s Gluten Free Cookie Plate 
50% OFF SALE 3 DAYS ONLY

Fermenting for the Soul


Good Ole Fashion Pickles.  I mean really Old World style like you find at the European Corner Markets in a vibrant city.  The pickles that make you grow hair on your chest (joking).  Most of us grew up on American pickles made with vinegar.  I never really liked dill pickles as a child.  I grew up and tasted a pickle made in Poland and fell in LOVE!  

Pickles which are fermented create good bacteria which is needed by our guts to heal and stay healthy.  Dr. Wahls teaches "Eating more fermented foods is a terrific way to support the health-promoting bacteria that live in your bowels. ...filled with vitamins, minerals, and good bacteria such as lactobacillus species and health promoting yeasts in saccharomyces family which suppress the candida yeasts that cause so much trouble for people." So join us in some fermenting for your soul and gut.

Our Healing with Food community came over last Saturday for organic pickle making.  I shared the recipe I have used in the past to make pickles and dill carrots.  Yes, you can do this with carrots too. The girls got involved and had so much fun.  We had great conversations and just some community building with love.  I was excited to see many, who I have been missing over the summer. 



Franki's first jar of homemade pickles.  We made up a few special blue jars to share.  These have 3 mini cucumbers each.  The girls will be making a note to go with them and taking to a few people on the street.  



It can get messy but it is a mess of blessings.

Here is the recipe:

Makes 1 quart sized jar
Ingredients:
cucumbers
2 cloves of garlic
2 sprigs of fresh dill (the flowered heads of the dill taste the best for these pickles, so use them if you can get them)
½ tsp coriander seeds
¼ tsp mustard seeds
¼ tsp whole peppercorns
1/8 tsp red pepper flakes
2 cups of water
1 tablespoon sea salt
optional ingredients:
onion or a clean rock piece to weigh the cucumbers down and keep them submerged in the brine

DIRECTIONS:
Decide what size pickles you would like and cut your cucumbers into your desired size. Keep in mind that sliced cucumbers will ferment faster than whole cucumbers. Pack your cucumber slices into your jar. Pack them tight! Add the spices on top. Mix the water and sea salt together until the salt is dissolved. Pour your water/salt over the pickles. Leave about an inch of space between the water and the top of the jar. All the cucumbers must be submerged in the water. If you are having trouble getting them totally submerged, you may need to add a “weight” to the jar to keep them submerged. You can use an onion or you may also add a clean rock if you don’t want to use an onion.

Put a top on your jar and leave on the counter for 3 days. Test a pickle on day 3. If it is to your liking, put the jar in the fridge. This stops the fermentation process. You won’t have to worry about keeping the pickles submerged once they go in the fridge. If the pickles are not to your liking, keep testing them each day. You know they are perfect when they taste great to you and they still have their crunch. If you leave them out on the counter too long, they will lose their crunch and get really soft so it’s important to put them in the fridge when they are to your liking. 
Your pickles will keep for 6 months in the fridge. Enjoy!





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It's Here! Our Newest Tool in our fight for safe food!

We have some exciting news for you!



Enjoy Life Foods has just launched an Amazon Dash button for easy one-stop ordering of Enjoy Life products for Amazon Prime Members. Next time you’re running low on Mini Chips or Snickerdoodles, you can order more with just the push of a button! And guess what else? When you link it to your Amazon Prime account, you'll get a $4.99 credit!

Lillie was super excited.  I joked about having 100 brown trucks in route full of Enjoy Life Foods products.  In reality if I had not hidden the button this would be true and I would need a loan for cookies.  All joking aside. I love the button!  We have it set up to reorder double chocolate cookies and a great price and with same day delivery.  Amazon Rocks!  No more running to the store for school lunch treats or having to haul out the laptop.  We can just push the button and relax know the cookies are on the way!  Thank you Enjoy Life Foods for making this mom's food allergy world easier!

Order one for your family too! Here and make life freeing too! #eatfreely




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gluten free basics and safety for your kitchen


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