Family Favorites - August 2018: Gluten-Free Stroganoff (Fish, Nut, Egg and Wheat-Free, Can Be Soy and Milk-Free)

This year, I decided to list a family favorite recipe from the blog (with any adaptions that we use regularly, if applicable) on the fourth Friday or Saturday of every month.  This recipe will be one that we make quite often and that we all enjoy greatly.  This post is the eighth Family Favorites recipe of 2018.

If you have a recipe on your blog that you consider a family favorite that you'd like to share, please comment below with a link to the recipe, and I'll make sure to pop on over and visit your site to check it out (and leave a comment), and hopefully some of my other readers will, too.

This month's Family Favorite recipe is Gluten-Free Stroganoff!  This recipe is basically my Super Easy Stroganoff recipe made gluten-free.  It is fish, nut, egg and wheat-free (if all your ingredients are), and can be soy and milk-free (see variations).  It is super simple to make, and so creamy and delicious!  My entire family enjoys it (hence why it is being featured on Family Favorites), but I make it more often in the fall, winter and early spring when it is cooler out.  It's definitely a hardy meal, and relatively inexpensive to make, and you probably have most if not all the ingredients on hand, so you can make it about any time the mood strikes you!  Pretty awesome! 

Note: The gluten-free flours I recommend do not technically contain soy, but one does contain guar gum and the other contains xanthan gum (see "Soy-Free" under variations for more details), both of which can cause issues for people with soy sensitivities or allergies, and that is why I will not claim that this recipe is soy-free already. 

Gluten-Free Stroganoff

1 Tablespoon full-fat, salted butter

1 Tablespoon olive oil

(We always use extra virgin olive oil.  My favorite brand is O-Live.)

1 medium to large white onion, diced

(We always use white onion because it gives the best flavor.  Yellow, red or Vidalia onions can give this dish an odd taste.  You could, however, use green onions, if you wanted.)

2 to 3 cloves garlic, minced, or about 1/2 to 1 Tablespoon minced garlic in water

(We normally used the minced garlic.  I always start with 1/2 Tablespoon and add more if needed.)

1 to 2 lbs. ground chuck or venison

(We normally use ground chuck, but prefer venison when we have it.  What you use is totally personal preference, though.  We also normally use closer to 2 lbs. of meat.)

1 to 2 lbs. fresh mushrooms, chopped, or 1 to 2 large can mushroom stems and pieces, drained

(We normally used the canned mushrooms, and I normally go heavy handed on them because we like them.  You can use whatever your preference is.)

salt (to taste)

pepper (to taste)

paprika (optional and to taste)

(We always add this.)

parsley flakes (optional and to taste)

(We always add this.)

celery salt (optional and to taste)

(We don't always add this, but generally the dish needs a little bit.  We almost always use McCormick brand.)

2 Tablespoons potato starch or gluten-free flour blend

(We normally use Pamela's Gluten-Free All Purpose Flour or Namaste Perfect Flour Blend, but have used the potato starch with great success.)

1 to 2 Cups water or beef stock 

(We always use beef stock, and we normally use Pacific Organic Beef Broth.)

2 Cups sour cream 

(We normally use Daisy brand.)

gluten-free noodles, cooked

(You'll want them hot/warm, not cold!)

(We normally use Tinkyada, and we have used everything from spaghetti noodles to seashell pasta - whatever your favorite type is will work wonderfully!) 

1. In a large skillet, heat the olive oil and butter over medium to medium-high heat until the butter is melted; add in onions and garlic and cook until the onions turn clear. (Note: Amount of onion based on preference.  If you do not like white onion, you can use green onion to taste in place of it or see variations on how to replace the onion with onion salt.  If you don't like raw garlic, you can also substitute garlic salt (see variations) in place of it.)
   
   
2. Add burger, mushrooms, salt, pepper, paprika, parsley flakes and celery salt (all spices to taste) and cook until the burger is browned and cooked through.  (Note: When using spices to taste, start off with just a little bit (less than 1/2 a teaspoon each), taste and then add more as needed (i.e. sprinkle some over the top, stir well, let cook for a few seconds, taste and add more if desired, repeating as necessary).  With this recipe, you won't be able to taste your spice level until the burger is cooked, but that's ok.  You can adjust the spice level easily within a short span of time, just remember that you can always add more spice, but you cannot remove it once it is added.  Also, keep in mind that you want the dish slightly salter than you want when it's finished at this stage because the sour cream will dull it down some.  You can always add more spice at any point in preparing this dish, as well.  Remember that the level of spice I like is not necessarily the level of spice you like, so feel free to use as much or as little as you like, even leaving out spices if you wish or adding others (i.e. garlic salt, onion salt).  I recommend you try the recipe with the spices recommended first before altering them, but it is up to you.)
   
   
3. Stir in the 2 Tablespoons of gluten-free flour or potato starch and cook until the flour/potato starch is well-blended in and the flour/starch taste has cooked out; from 3 to 5 minutes. (Note: If you find that you have a lot of fat in the pan, you can drain out all but about 2 Tablespoons of it BEFORE you add the flour/starch.  You will need some of the fat for your roux to work, but you don't have to have your dish swimming in it. :) )
   
   
4. Stir in 1 to 2 Cups water or beef stock, depending on how thick you want your sauce (I recommend starting with 1 Cup, adding the sour cream, then adding more water/stock if needed), and cook for another 2 to 3 minutes so the flavors can blend.  (Note: This is a good time to do a taste test to see if you want to add more spice or not.  You will get more flavor by using the beef stock, too.)
5. Stir in the sour cream until well-blended; serve over hot/warm, cooked gluten-free noodles or mix the hot/warm, cooked gluten-free noodles directly into the sauce before serving. (Note: If this seems like too much sour cream to you, feel free to cut back on the amount.  Also, do one last taste to make sure your spices are where you like them.  If the sauce is too thick for your liking, you can add more water/stock as well.  I also like to cook my noodles while I am making the stroganoff sauce, and then mix my noodles into the sauce, but I like my noodles saucy.  You can serve the stroganoff how you like it best, though!)

Feeds a family of 5 generously with leftovers.

Variations (Please keep in mind your individual allergen needs when using substitutions!):

• Milk-Free: Use dairy-free butter for the butter (or omit the butter and double the oil) and use plain dairy-free yogurt for the sour cream (Earth Balance and SoDelicious are good brands that cater to a lot of allergen needs).
    
• Soy-Free: Pamela's Gluten-Free All Purpose Flour does not claim to contain soy, but it does contain guar gum, and Namaste Perfect Flour Blend does not claim to contain soy either, but contains xanthan gum.  Both guar gum and xanthan gum can cause issues with people who have soy sensitivities and allergies, and hence the reason I won't claim this recipe is soy-free already.  You can use regular flour (if you can have it) or the potato starch in this recipe instead.  I do NOT recommend using a gluten-free flour blend that doesn't contain guar gum or xanthan gum, however, because you will have textural issues, because the sauce won't thicken up like it is supposed to.  You can use corn starch in a pinch, but the sauce will be sweeter.  You'll have to make sure all of your ingredients are soy-free, too.
    
• Vegetarian/Vegan: Leave out the beef/venison and double the mushrooms, or use a few different types.  Use the water or use a vegetable or mushroom stock (Kitchen Basics and Pacific brand both have a great variety of allergy-friendly stocks, or you can use your own).  Use vegan butter for the butter or omit the butter and double the oil and use a vegan plain yogurt for the sour cream (Earth Balance and SoDelicious are good brands that cater to a lot of allergen needs).
    
• No Raw Onion/Garlic or More Garlic/Onion Flavor: If you don't like raw garlic and/or raw onion or simply don't have them on hand, you can substitute onion salt and/or garlic salt.  Simply leave out the regular salt and add onion salt and/or garlic salt to taste with the other spices.  Remember to start out with just a small amount (think less than 1/2 a teaspoon) and work your way up from there so that you don't overdo the salt/flavor.  Also, if you are using raw garlic and raw onion, but find that you need a little more onion or garlic flavor, onion salt and garlic salt or even onion powder and garlic powder are a good way to get that.  You'll want to use the powders if you want to keep the salt level down, too.
    
• No Noodles: If you are not a fan of noodles, you can serve the sauce over potatoes (mashed or baked) or cooked rice, too.

Easy, peasy and so customizable!

  I hope you give it a try and that it becomes a family favorite for you and yours, too!

Recent Reflections - August 2018: The End of Summer

This is the eighth Recent Reflections post of 2018.  Recent Reflections goes live the third Friday or Saturday of each month.  Each Recent Reflections post covers something that I'm reflecting on.  If you'd like to share a post with a similar theme, feel free to leave a comment with a link to your post, and I'll hop on over and leave a comment (and maybe some other readers will, too).

This month, I will be reflecting on the end of summer.

Beach sunset photo I took back in July of this year.

When I think about the end of anything, I feel both sadness and excitement.  I feel sadness because there is an ending, but excitement for the beginning of the something new that is waiting to start. 

I am sad that summer is coming to an end.  I will miss the carefree days, the increased hours of daylight, the searching for Petoskey stones at the beach, the warmth, the farm-fresh berries, the lack of a rigid school schedule - all the things that make summer feel a bit more relaxing and easy.  I will miss the spur-of-the-moment-ness of the season, but I am also looking forward to autumn.

I am excited about autumn.  I love the crisp air, the beautiful autumn leaves, the apple picking, the cooler days and nights, the comfy sweaters, the warm apple cider, the closeness that comes from teaching my children during the school year, the organization that a school schedule brings to our lives, the snuggling that comes from cooler weather, the beauty of a frosty morning - all the things that make autumn feel so warm and cozy.  I am excited to see autumn come in all her glory.

The Bible says in Ecclesiastes 7:8a (KJV), "Better is the end of a thing than the beginning thereof:", and I find that is so true, especially in terms of goals.  When something is coming to an end, your senses are a bit heightened, and your memories become more vivid.  You can recall all the important things and moments, and there is greater focus on those things.  You suddenly forget all the bad, and recall only the good (if you choose to), and those are the things that stay with you for the rest of your life.  When you're coming to the end of a goal you have set for yourself, it means that something is completed, and it always feels like an accomplishment when you realize you got through something hard or achieved a goal you never thought possible.  Also, the end of one thing is only the beginning of the next step -  that may be scary or even sad, but it is always a better place to be if you let it be.  You can always look back and realize how far you've come.

This summer, our oldest son has done driver's ed, and has done well (he got 100% on his written test, so I tell him he's at least a perfect driver on paper ;) ).  After he gets through his last drives with the instructor, our training begins with him.  When that is done, hopefully, he'll be an accomplished driver and we'll have one more person available to drive if need be.  This will definitely be a better place than where we were at the beginning.

This summer, our middle kid preached for Teen Sunday for the first time.  Years ago, he would have never, ever gotten up to speak in front of a crowd (he could barely give a speech to me, let alone anyone else).  It's been a progression from giving announcements to leading singing to giving a testimony to preaching, but he's done it!  This end is just a beginning of more confidence and freedom to speak publicly and share what God is doing in his heart and life, and I couldn't be more thrilled!

This summer, our youngest turned 8, lost another tooth, is learning how to ride a scooter, and becoming more and more independent.  She's so excited about 3rd grade, and working a bit harder on her reading skills (an area of struggle for her).  It is my goal to have her become a more independent reader by the end of this next school year, and she's already making so much progress from where she was.  She may be nearing the ending of her childhood years, but I have no doubt her adolescent years will be exciting and adventurous for her, and she will face them head-on with all the optimism she has!

As you can see, a lot has happened this summer, and a lot more will continue to happen this fall and beyond.  I'm sad for the ending, but cannot wait for the beginning of the rest of this adventure we call life! 

I truly hope this post has been a blessing to your heart!  What has God done in your life lately to bless you?  What are you reflecting on?

Have a wonderful weekend!

Potato Salad (Fish, Nut, Wheat and Milk-Free, Can Be Egg-Free and Soy-Free)

I don't know about you, but I love BBQ's and picnics in the summer and early fall.  One of my favorite foods to have for those is potato salad, and homemade is the best way to go.  It really is so simple, and tastes so much better.  Once you make your own and see how delicious and easy it is, you'll never buy store-bought again!

This recipe is one I got from my Betty Crocker cookbook and modified.  It is fish, nut, wheat and milk-free (if all your ingredients are), and can be egg and soy-free (see variations).  It is tangy and creamy with just a bit of crunch from the celery.  It is a huge hit with family and friends among those that like potato salad.  I hope you give it a try!

Potato Salad

1 1/2 to 2 lbs. (6 to 9 Cups) potatoes, diced into bite-sized pieces

(If you use red or yellow potatoes, you don't have to peel them.  If you use russets, you will want to peel them.  I normally use red potatoes.)

1 1/2 Cups gluten-free mayo or Miracle Whip

1 Tablespoon gluten-free vinegar (white or apple cider)

1 Tablespoon gluten-free prepared yellow mustard

1 teaspoon onion salt

(I recommend McCormick's)

1 teaspoon salt (optional)

1/4 teaspoon ground black pepper

2 to 3 stalks (1/2 to 1 Cup) celery, chopped into bite-sized pieces

4 to 6 hard boiled eggs, peeled and chopped into bite-sized pieces

paprika (optional)

1. In a large pot, cover the diced potatoes with enough water to cover them. (Note: The amount of potatoes you use is purely preference.  I always use the larger amount.)
     
2. Boil the potatoes until tender; drain them.  (Note: The potatoes will take 15 to 20 minutes from the time you turn the burner on - NOT from when the water starts to boil - to cook.  You don't want them as tender as you would for mashed potatoes or they will go to mush when you mix them with your other ingredients.  I cook them until they are just fork tender, but still have a little bite left to them.)
    
3. While you are waiting for your potatoes to boil, mix the mayo/Miracle Whip, vinegar, mustard, onion salt, regular salt (if using), and pepper in a large bowl.  (Note: Using mayo vs. Miracle Whip is completely based on dietary need and taste preference.  You do not have to add the regular salt, but I found that the potato salad is more bland without it.  You can also add more onion salt vs. regular salt if you want more onion flavor and saltiness.  You can even reduce the amount of salt if you think it's too much.  You can always add more, but you can't take it out once it is added!)
     
4. Once the potatoes are done and drained well, add them to the bowl with the mayo/Miracle Whip mixture along with the diced celery and toss well with a wooden spoon.  (Note: The amount of celery is based on preference, and you can add a little more than a Cup or a little less than 1/2 Cup if you desire, as well.  And, yes, you want to mix the potatoes in while they are still hot.  The flavor of the potato salad turns out much better this way.)
     
5. Add in the chopped eggs (amount based on preference), and mix well.  (Note: You can combine this step with step 4, but the eggs mix a little easier if mixed in separately.)
     
6. Sprinkle the top of the salad with paprika, if desired.
     
7. Cover and chill your potato salad for at least 4 hours before serving.  (Note: For best/optimum flavor, let the potato salad chill overnight.)
     
8. Store leftovers in the fridge.

Makes a minimum of ten 3/4-Cup servings.

Variations (Please keep your individual allergen needs in mind when using substitutions!):

• Egg-Free: Leave out the eggs and use a vegan mayo (such as one of Earth Balance's or make your own) in place of the mayo/Miracle Whip.
    
• Soy-Free: Use a soy-free mayo (such as Primal Kitchen's or one of Earth Balance's or make your own), vinegar and mustard.
    
• Less/More Mustard: If you aren't a fan of mustard flavor, you can reduce the amount or leave it out.  I'd try without it, try it, and then add about a teaspoon at a time until you get the flavor you want.  If you want more mustard flavor, add a teaspoon more at a time until you get your desired flavor.
    
• Less Egg: As mentioned above, you can leave the eggs out entirely or add less.
    
• Raw Onion vs. Onion Salt: If you like raw onion, you can replace the onion salt with 1 medium onion, chopped into bite-sized pieces (1/4 to 1/2 Cup - amount based on taste preference).  I would go with a white onion, but you could use scallions, shallots, red onion, leaks or any other type of onion you preferred.  You will want to add the regular salt if you use onion vs. onion salt, and you may find that you have to increase the salt to 2 teaspoons or a little more.  You can also use onion salt and onion if you want a lot of onion flavor.
    
• Adding Pickles: If you like pickles or relish in you potato salad, you can add 1/3 to 1/2 Cup diced pickles (bread and butter or dill) or sweet relish into your potato salad (add it in step 3).

This picture's a taste of pure summer deliciousness right there!

YUMM-O!  Enjoy!

My Quarterly Report: Third Quarter 2018

It is time for my third quarterly report of 2018.  On the first Saturday in January, April, August and December, I will be posting a quarterly report of how I am doing in regards to meeting my goals, and what my goals for the upcoming quarter will be.

If you want to share a post that has to do with meeting personal goals, just leave a comment below with a link to your goal-related post, and I'll pop over and visit it and leave a comment, and hopefully some of my other readers will, too. :)  

Here is my third quarterly report:

How I did on last quarter's goals:

Goal #1: Lose at least 5 lbs. by August 4, 2018.

I did not reach this goal, and actually gained weight.  Part of this is due to the fact that I had to go off of my water pill because it was causing me to sunburn within half an hour even with SPF 50 sunblock on, and I was getting a petechiael rash on any part of my body exposed to the sun except my face after about 5 minutes (I am being 100% serious - this is not an exaggeration!).  I did really well off the water pill for about a month, and then my weight started to do the yo-yo thing, and then finally I started gaining weight by 2 or 3 lbs. daily regardless of diet or exercise.  I am not sure what I maxed out at, but it was at least 205 lbs.  I tried another water pill for about 4 days that also did not agree with me (heart palpitations - my rate got over 120, asthma-like symptoms, insomnia, and a few other not-so-fun things), so I had to go off that.  I have decided to try a low sodium diet (not eating food with over 140mg/serving of sodium and no more than 2,000mg of sodium per day), and have been losing about a half to one pound a day (which I'm sure is mostly water).  So, though I don't have an overall weight loss to share with you this time, I am hoping I will next time.

Goal #2: Drink 9+ Cups of water per day.

I was able to do this without difficulty!

Goal #3: Eat only when hungry.

I did ok with this goal.  I will admit to some stress eating, which didn't help the weight issue, especially because I crave salt when I'm stressed more than I do sugar.  I am more aware of when I eat now and why, so I definitely have learned from having this as a goal.

Goal #4: Eat less sugar/processed foods.

I did eat less processed and sugar, but am still not where I'd like to be here.  I think having to cut back on sodium will definitely help me improve in this area.

Goal #5: Get some form of physical activity daily.

I did very well with this goal!  I try to get 6,000+ steps a day, and I met that most days.  I have been joining the Samsung Health Global Step Challenge each month for a few months now, and have been able to do 200,000+ steps per month for June and July.  I am hoping to keep this up at least through August and early fall.  I will try to do it in the winter, but that gets a bit tricky with the weather we get here.  We shall see!

Goal #6: Manage stress better.

I feel like I am still a work-in-progress here, but I've also made improvements in this area.  I definitely feel like I need to take time to refocus a bit more each day, especially when things get hectic.  I am glad that I was able to look at myself a bit more transparently here and realize that I don't do well if I don't take a moment to breathe and unwind at some point.  I don't have to take a breath in the height of the stress necessarily, but I definitely have to find a way to relax when the crazy has passed.  As long as I can remain calm and get through it, that's the main thing.  Sometimes I do great at this, other times, not so much.  I'll keep working on this, and hopefully get better at it as time goes by.

Goal #7: Meet my blog posting goals.

I have definitely met my blog posting goals!  I managed to get Natural and Free merged with Fibro, Fit and Fab!, and that has helped tremendously!  I am very happy how Caring Foodie has turned out, and I hope you are, too! :)

This Quarter's Goals:

1. I want to lose the weight I've gained and more, if possible, by December.  Again, I've made a weight loss goal, and I'm hoping it will be over 5 lbs.  I'm hoping that some of my other goals, especially the low sodium diet, will help me reach this one this time.  Fingers crossed!

2. I want to continue to drink at least 9 Cups of water per day.  I feel pretty good at 9 Cups of water per day.  I've had some days when it's been hotter that I've had closer to 12 Cups, and very rarely even more than that.  I just want to keep drinking an amount of water that helps me feel well and keeps me hydrated, and I think a minimum of 9 Cups is that amount at this time.

3. I want to eat a low sodium diet.  As I mentioned above, I tend to eat more salt when I'm stressed, and I realized recently that I was just eating a lot of salt, period.  I am sure that contributed to my water retention and weight gain.  I am going to try to only eat foods with a maximum of 140mg/serving of sodium, and I am going to try to keep my overall sodium intake to 2,000mg/day.  I have been doing this for about 4 or 5 days, and I have been losing about 1/2 to 1 lb. a day of water retention.  I am hoping that this low sodium diet change will help me lose the water weight I've gained and keep my water retention under control.  If you've never had an issue with water weight, count yourself lucky!  Excess water can make you feel so stiff and just blah.  I am very pleased to have it coming back off!

4. I want to drink some green and herbal teas daily.  Green and herbal teas have so many wonderful health benefits from weight loss to digestion aid and more.  I think the green tea will help with weight management, but I don't want to drink too much because there is some caffeine in it, and I definitely do not do well with too much caffeine.  I want to drink one mug of green tea per day (that normally ends up being around 2 Cups, maybe 3 - some of my mugs are HUGE :D ), and then herbal tea after that if I want something other than water.  I think having that as a goal will help keep me from getting too much caffeine, but also help me get some added health benefits from the herbal teas.

5. I want to get some form of physical activity daily.  I decided to keep this goal again.  The weather has been very good for walking, though sometimes I've had to go either early in the morning or later in the evening due to the heat.  I've even gone to walking multiple times a day.  I find it very relaxing, and it definitely helps me feel better.  I hope to keep this up for as long as possible.  We normally have great walking weather through about November (sometimes into early December), so I'm pretty hopeful!

6. I want to focus on getting more quality sleep.  Some days I have a really horrible time falling asleep and/or staying asleep.  I am going to try to transition from watching a movie or TV show before I go to bed to reading.  I think this will help my mind relax a little more and hopefully help me get a little more quality sleep.  I find that I need enough exercise to sleep better, too, so I am hoping making sure I get that in daily will help with this goal.

7.  I want to keep meeting my blog posting goals.  As I mentioned above, I've been meeting my blog posting goals.  The merger has really helped with that!  I am hoping to be able to eventually add a few more posts per month, but for now I'm just happy with almost weekly. :D We'll see how things progress now that I've down-sized and refocused a little. :)

That's about it for now.  How are you doing?  Are you reaching your goals?  Have you tried something new?  Come up with a new recipe?  I hope all is going well with you, and I hope you will leave a comment sharing your thoughts and/or goals (with a link to your post, if you wish).  As always, I wish you the best of luck in all you do, and hope you will return soon! :)

Essential Oils 101 with Jess - August 2018: Copaiba

Awhile ago, I got curious about essential oils.  A lot of people I know that either prefer natural/herbal medicines or cannot take or use a lot of modern antibiotics due to allergies or other health issues use essential oils.  Because of this, I asked a friend of mine, Jessica, who is an essential oil guru in my opinion, if she'd be willing to do a monthly feature on here for me about essential oils, and she said she'd be delighted to! :)  "Essential Oils 101 with Jess" will go live the first day of every month, and I hope you find the information helpful!  If you're curious about essential oils, this information will be a great starting point for you! (See the disclaimer at the bottom of the post for further information.)

Without further adieu, I give you Jess!

~*~*~*~*~

As a wife to a husband who works hard at 50+ hours a week and a stay-at-home Mommy of 2 very busy littles, I simply say, "Hello!  My name is Jess!"  I've been faithfully using my Young Living kit and oils for 2 years now.  I thought that they were just over priced bottles of smelly oils, and it took me a year before I actually USED them in 2016 after my daughter was born and she fell ill.  After a few failed attempts of medicines and research, I made the choice to turn to oils.  The difference within 24 hours sold me out, and now they've become a daily part of my family's lives!  I love to do research upon research to find just what different oils are, what they do, and how I can use them.  My passion to share and teach others continues to grow daily.  Unfortunately, we aren't born with vast amounts of wisdom and knowledge, so that's why I'm here!  I want to make that road a little easier for each of you! 

 (For more information about Jess, click here.)

~*~*~*~*~
August's Oil of the Month:
Copaiba 5mL

What better oil to have for the beginning transitions from summer to fall than this one!  With a soft almost woodsy sweet scent and so many benefits, don’t let this one FALL of the list! (Ha!)  This makes a great support for muscles, digestion, stress and emotions and also cardio!  It’s really like the jack of all trades in one drop!  Did you know you can also add a drop or 2 to any of your other oils and it significantly boosts their effects!?  And hey, mommas and papas, listen up!  This is MUST HAVE for littles!  Nothing works better on sore teething gums then a drop rubbed directly onto the gum and along the outer jaw like Copaiba does!  And there are no toxins or chemicals that your children will be ingesting or absorbing with this relief! 

I absolutely love to share my personal testimonies concerning these oils and what they bring to my family’s lives, and this one has a million!  But let’s keep it focused, right!  Well, as a momma to 2, THEY are my living-breathing-injury-sustaining testimonies!  My daughter  is currently 1+ years and has a lot of little teeth coming in or is about to.  I can’t leave home without this oil as it is the only thing that not only calms her pain and tackles that heavy inflammation in her jaw, but it also CALMS her down!  It’s a very peaceful scent and alleviates her physical and emotional discomfort all at once!  Then with my ever-growing 9 year old boy who tries to injure every body part as he plays, this is his go to!  It not only instantly fights inflammation, but it soothes his skin AND helps promote healing and reduces scarring!  It’s another aspect of making this a MUST HAVE oil for parents!  

While you are able to use this oil undiluted as it’s a very soft and not spicy oil, my favorite recipe for parenthood calls for dilution as a carrier oil helps keep the oil from evaporating off of the skin as quickly.  Think of it as a carrier barrier! (Ha!)   The use of a roller bottle helps make the rolling onto the face and inflamed areas easier, too. 

Here's what you’ll need to make your own Copaiba Comfort:

• 1 10mL roller bottle 
• 10 drops of Copaiba oil*
• your choice of carrier oil 

To make Copaiba Comfort, simply add the 10 drops of Copaiba oil to the roller bottle and then fill the rest of the bottle with your carrier oil, and there you have it - an amazing, calming, owie-comforting roll-on that you’ll use time and time again! 

* - Click on the link to view the ingredient list to see if this ingredient is right for you and fits your individual allergen needs.  Note that the oils mentioned are the Vitality variety.  You can search the other oils and blends here.

Ready to make your own Copaiba Comfort or want to know more about how to get your own oils?
Click —>  https:yl.pe/58q8

For even more information on how you can get started with Young Living Essential Oils, click here.

Curious as to "Why Young Living?"  Click here.

Want to keep up with my latest oils, info and discovery?

Head over to my blog, Essentially Balanced.

You can also find me on Facebook.

I am available anytime for support, help and guidance, too!

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(The information and photos found within this post was originally posted by Jessica on her blog, Essentially Balanced, and used with her permission.)

Disclaimer:  This post is for informational purposes only and is not meant to take the place of your doctor’s medical advice.  Though essential oils can be of great benefit for many people, they need to be used properly, and please be advised that some people cannot use essential oils due to allergies, sensitivities, etc.  I highly recommend that you discuss the use of essential oils with your allergist or physician prior to using them for the first time to see if essential oils are right for you.  All information shared here is based on the personal experiences of Jessica Pero and/or myself, and individual results can vary.  Neither of us are doctors, and we cannot treat, cure or diagnose any medical conditions.  

Neither Jessica nor I have been paid for our opinion of Young Living products, though free samples may have been sent to us at times (most products will have been purchased by at least Jessica for personal use vs. being given to her for free to try prior to it appearing on this page).  Our opinions are 100% our own without censor and reflect our personal feelings on the products and not that of the company/person that sent them to us.  If I do not have a comment on a particular product, it is because I have not personally tried it.  No product will be shown on this site that has not been tried by at least Jessica beforehand.

This post will also contain links (that were safe and valid at the time of posting) to outside sources to give you more information about the products listed and about how to purchase these products, including but not limited to the option to set up an account with Young Living.  You are not required nor obligated to set up an account with Young Living nor to purchase products from them by visiting these links.  If you choose to set up an account with Young Living or buy their products, you do so at your own discretion.  Furthermore, by using the information in this post, you expressly acknowledge and agree that Caring Foodie, its author (Julie Moore), Jessica and Caleb Pero, Essentially Balanced, Young Living, blogspot.com and wordpress.com are not responsible for the outcomes of your decisions resulting from the use of this information including, but not limited to, your choosing to purchase or not purchase products, to take (or not to take) a specific course of action based on the information shared herein or your seeking (or not seeking) professional medical care.

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Thanks for being my guest, Jess!

I hope you all have enjoyed learning a little more about Copaiba essential oil.  If you have further questions, please leave a comment below and Jess will respond as she is able or contact her via her "Contact" page.