Tuesday, April 17, 2012

Homemade Lip Balm

I am a girl who loves her lip balm.  I always have.  As long as I remember I always use vaseline on my lips before I go to bed, or I just can't sleep.  (OCD perhaps?)  But is vaseline the best product to use, being all full of pesky chemicals and such?  After all, I suppose it is a by-product of making petroleum.  (please don't quote me, as I have no idea what I'm talking about).   Anyway, since I spend all my free (and un-free) time on pinterest, I started seeing people are making their own lip balm, and I thought HEY, that's something I'd like to do.

I wanted to make a recipe that used shea butter and cocoa butter, but this was cheaper.  I'll still try the other at some point.  And SO easy.  I really loved the end result.  Although it's just slightly firmer than I would have liked, which can most likely be remedied by using more of the oils in ratio to the beeswax.  

And it's totally *chemical free!

Here's the recipe if you want to try it too:

1-2 TBSP. grated beeswax
2-3 TBSP. coconut oil
1/2 TBSP. sweet almond oil
5-10 drops of essential oil {added off heat}

I found it kinda difficult to grate the beeswax, so instead just cut it into small chunks.  You probably want to use a cheap knife or grater that you don't care about because the beeswax really sticks.  Same goes for melting it (which you want to do in some small double boiler type thing).  

I didn't add any essential oils, I kinda like it plain, but if you do, the directions say to do that after the melting process or the essential oils will burn off.  

The hard part is finding suitable containers.  The ones I used are some re-purposed sample containers I already had, so I'm still on the search.  

So there ya go, hope you get a chance to make some for yourself :)

*as far as I know everything contains chemicals

Tuesday, April 10, 2012

Tuscan Chicken with White Beans and Spinach

Just a quick post to get this delicious chicken dish up for you.  All I can say about it is...make it!  

  • 4 slices of lean bacon, cooked and chopped
  • 2 tsp olive oil (divided)
  • 5 boneless, skinless chicken thighs, trimmed of any fat  (I used breasts)
  • Sea salt and freshly cracked pepper, to taste
  • Garlic powder, to taste
  • Dried basil, to taste
  • 1/2 sweet yellow onion, diced
  • 3 cloves of garlic, minced
  • 1 15 oz can of diced tomatoes, drained
  • 1 15 oz can of white beans, rinsed & drained
  • 2 cups of baby spinach
Cook the bacon in a large skillet over medium heat. Once the bacon is cooked, drain it on a paper towel then chop it up. Remove all but 1 tsp of bacon grease from the skillet. Add 1 tsp olive oil to the bacon grease in the skillet over medium high heat. Season the chicken with sea salt, freshly cracked pepper, garlic powder, and dried basil, to taste on both sides. Once the skillet is HOT, add the seasoned chicken thighs and cook for 5-6 minutes on each side, or until cooked through. Remove the chicken from the skillet, cover with a tin foil tent, and set aside.
Add the remaining teaspoon of olive oil to the skillet over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until tender. Add the minced garlic, and cook stirring continuously for 1 minute. Add the drained diced tomatoes and white beans. Stir and cook for 4-5 minutes. Add the spinach, season with sea salt, freshly cracked pepper, and dried basil, to taste. Pour the juices from the chicken into the pan and mix well. Ladle the beans and spinach onto a serving dish then top with chicken. Serve immediately. Enjoy.

Next post I'll show the lip balm I made myself...I'm loving it!