Organic Grapefruit Body Scrub

I made homemade citrus body scrubs to give this Christmas.  This was my first attempt at making my own body scrub, and I love how it turned out.

 

The Recipe:

Organic Grapefruit Body Scrub

Ingredients:

3 cups Organic Turbinado Raw Cane Sugar
3/4 cup Organic Sunflower Oil
2 tbsp Organic Coconut Oil 
2 tbsp Organic Aloe Vera Gel
40 drops Organic Grapefruit Essential Oil*
10 drops Organic Sweet Orange Essential Oil*
*It took more essential oil than I expected to get the desired scent. Next time, I may try a tablespoon or two of grapefruit in lieu of about half of the drops of essential oils

Mountain Rose Herbs is my go to source for organic essential oils.

Directions:

Blend all ingredients thoroughly.  I used a food processor to blend mine.

The Packaging:

5 4-Oz Jars -- The recipe above makes enough to fill all five jars plus little bit left over for you to sample.
5 Avery Print -To-The-Edge Round Labels, Glossy White (22830) 

• These labels are the perfect fit for the jars above.

• I used the Avery Design & Print Online Program to create my labels and absolutely loved how easy it was to get beautiful, professional-looking results!

The End Result:

I couldn't be more pleased with these homemade gifts.  In fact, I wish I had ordered more of the 4 Ounce Eco Jars.  I think these not only make great Christmas presents, but would be great to keep on hand year-round for whenever you need a little thank you gift, hostess gift, etc. 

Meatless Monday Recipe Roundup

Welcome to the first Meatless Monday Recipe Roundup. This is my first Meatless Monday Recipe Link Party, but I am hoping if it is successful to host it regularly.  Whether you are a life-long vegetarian like me or just looking for some meatless recipes to try, this party is for you!

Grab a Meatless Monday Recipe Button. 

Here's the code:

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Meatless Monday: Vegetarian Stuffed Peppers

The Count whipped these up for us last week and they were so delicious!  I could eat them every week! They  tasted great reheated over the next couple days for lunches too. They are without a doubt the best vegetarian stuffed peppers I have ever had!

  

Vegetarian Stuffed Pepper Recipe
Makes 8 Stuffed Peppers

Ingredients:
4 Large Green Bell Peppers
15 MorningStar Farms Veggie Sausage Patties
1 Tbsp Italian Seasoning
1 tsp Crushed Red Peppers (Optional)
1 tsp of Salt
2 Tbsp Olive Oil
3 Cloves of fresh Garlic (Minced)
2 Cups Shredded Mozzarella Cheese
¼ C of Grated Parmesan Cheese
2 C Marinara Sauce

Directions:
Wash the peppers and remove their stems. Cut them in half from top to bottom and remove their seeds and veins. Boil the peppers in a large pot for 7-10 minutes, until slightly tender. Remove from the pot and drain. Microwave the sausage patties for 1 minute on each side. Then run the patties through a food processor to form a consistency similar to ground beef. In a large skillet, add 2 Tbsp of Olive Oil and sauté the garlic. Add the crumbled sausage patties and toss. After a couple of minutes, add the Italian Seasoning, Red Pepper, and Salt. Continue to sauté for a few minutes. Add the Parmesan Cheese and toss for a minute. Add 1 Cup of the Mozzarella Cheese and toss until the cheese has melted. Add the Marinara sauce and cook for another minute, then remove the skillet from heat.

Preheat the oven to 350. On a baking sheet, greased with Olive Oil, arrange the Peppers with the open side up, creating small bowls. Stuff the sausage mixture into each of the peppers. Top each evenly with the remaining 1 Cup of Mozzarella. Bake for 20-25 minutes.

Meatless Monday: Mashed Potato Wreath

My blog has been completely neglected lately while I've been off enjoying the summer, but I'm back now with a super yummy Meatless Monday Recipe.  The Count and I collaborated on this recipe and we both loved the result!  This recipe was inspired by the Pizza Skins (without bacon) at Uno's Chicago Grill.  Sadly, they closed the Uno's near us, so the creation of this recipe was an attempt (a delicious attempt) to satisfy my Pizza Skin craving.

This is some serious comfort food.

Ingredients:

3lbs of Red Skinned Potatoes (Peeled)

3/4 Stick of butter or margarine

2 Cups of Sour Cream plus extra for garnish

Garlic Salt to taste

2 Cans Reduced Fat Crescent Rolls

8 oz Shredded Cheddar Cheese

Mashed Potatoes 

This is a two for one recipe, because these may possibly be the best mashed potatoes ever! Peel the Potatoes and cut the bigger ones in half. Place the Potatoes in a large pot and completely submerge them in warm water. Bring the water to a boil and boil the potatoes for 15 to 20 minutes. It is important not to overcook the potatoes as they will become gluey. You can tell they are done when a small fork will pass through with almost no resistance. Remove the Potatoes and place them in a strainer.

While the Potatoes are still hot, place them in the stand mixer with the butter. Use the wire whisk attachment and beat the potatoes until the butter is mixed in completely. (This could also be done with a hand mixer, but mine is broken and I love my stand mixer.) Then add the sour cream in intervals until the potatoes reach the right consistency. Add garlic salt to taste and set them aside. 

The Wreath

Preheat your oven to 375 degrees. Arrange the crescent roll triangles on a pizza stone in a sunshine sort of shape like this:

Use a Baker's Roller or your fingers to press the center of the circle together.  It doesn't have to be perfect.

Scoop the mashed potatoes onto your wreath like this:

Cover the top on the potatoes with the shredded cheese.

Fold all of the points of your sun into the center of your wreath and use your fingers to press the points into the bottom layer of dough in along the edge of your center circle.

Bake for 25-30 minutes until golden brown. Serve with a side of sour cream and a nice salad!

If your pizza stone is well-used and "ugly" like mine, you can transfer your wreath to a nice serving platter if you want or you can just dig in!

I'm linking to:

Meatless Monday -- Black Bean Lasagna

Years ago, my good friend Michelle made this hearty Mexican-flavored lasagna for me, and it's been a favorite of mine ever since. Even your most dedicated carnivores will love it! It reheats well, and in my opinion tastes even better then next day!

         Black Bean Lasagna

1 Tbsp. vegetable oil
1 c. chopped onion
4 cloves garlic, minced
2 cans black beans, rinsed
1 can chopped green chilies
1 red bell pepper, chopped
2 c. chopped fresh tomatoes
1 Tbsp. ground cumin

1 tsp. ground coriander
Salt and pepper to taste
1 c. fat-free sour cream
8 oz. Monterrey jack cheese, shredded
Large bottle thick and chunky salsa
12 Oven-Ready, No Boil Whole Wheat Lasagna Noodles
Non-stick cooking spray


Heat the oil in a large frying pan over medium heat. Sautee the onion and garlic for a couple minutes, then add the beans, green chilies, red pepper, tomatoes, cumin, and coriander, and simmer for ~15 minutes. Add salt and pepper to taste. Set bean mixture aside.


Preheat oven to 350 degrees. Spray lasagna pan with cooking spray. Spread 2 to 4 Tbsp salsa in bottom of pan. Layer four lasagna noodles, slightly overlapping. Spread 1/2 bean mixture over noodles, and top with enough salsa to spread an even layer and 1/2 of the sour cream. Top sour cream with 1/3 of the shredded cheese. Repeat noodle layer, bean mixture, salsa, sour cream, and cheese. Finish with one more layer of noodles, salsa, and remaining cheese. Bake covered for 45 minutes. Uncover and bake until cheese is browned on top (~7 to 10 minutes). Let stand 10 minutes before serving (If you don't it will be OK, just liquidy). Enjoy!

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Meatless Monday: Vegetarian Burritos

This recipe is quick, delicious, and very versatile. There are many substitutions or add-ons that can boost flavor, add certain nutrients, or strip it down to an even healthier version. This meal should take about 20-25 minutes to prepare and cook and is simple to clean up after as everything is thrown into one skillet.

Vegetarian Burritos with a side of Vegetarian Refried Beans and Sour Cream

Ingredients:

• 1 Tbsp Extra Virgin Olive Oil
• 1 Sweet Onion (Diced)
• 1 Can of Petite Cut Diced Tomatoes (Slightly Drained)
• 10 oz. Vegetable Crumbles (We used Morning Star Farms brand.)
• 1 Pkg Taco Seasoning
• 1/2 C Shredded Cheddar Jack Cheese
• Burrito Sized Tortillas
• Sour Cream (Optional)
• Guacamole (Optional)
• Salsa (Optional)
• Lettuce (Optional)
• Tomato (Optional)

Directions:

In a large skillet heat the oil. Add the onions to sauté for 3-5 minutes on medium to medium high heat. Stir in the canned tomatoes and continue to simmer for another 3-5 minutes. Stir in the Vegetable Crumbles and the taco seasoning. Reduce the heat and simmer for at least 5 more minutes.

As this simmers, begin to warm the tortillas by first sprinkling with water and then placing them between two paper towels. Microwave the tortillas for 20-25 seconds. The tortillas should be very soft and pliable.

Add the cheese to the veggie mix and stir it in until melted. Spoon about 3/4 of a Cup of the mixture into the center of each tortilla. Fold the tortilla at both ends and then roll it closed. Garnish with Salsa, Sour Cream, Lettuce, and/or Tomatoes.

* Other options to add variety to this meal include stuffing the burritos with Spanish Rice and/or Refried or Black Beans along with the ingredients listed above.

** For a spicier flavor, use Zesty Jalapeno Diced Tomatoes, add Jalapenos to the veggie mixture, or add Tabasco.

*** You can really cut out some calories, fat, sodium and add nutrients by using: Reduced Fat Sour Cream; Reduced Fat Cheese; Reduced Sodium Taco Seasoning, and Whole Grain Tortillas.

Here's what the filling inside looks like right before you fold it up.

I'm Linking to: 

Melt in Your Mouth Monday
Your Recipe My Kitchen
My Sweet and Savory: Meatless Monday
Midnight Maniac Meatless Mondays