At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge.
Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU.
Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP.
Thank you so much!

Please Be Advised:
I make sure all of my recipes use foods that are free of the allergens they say they are free of. You will need to do the same. For help with this, please see the appropriate "Alternative Names" page for the allergen(s) you need the recipe free of.

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Friday, November 30, 2018

My Quarterly Report: Last Quarter 2018

It is time for my last quarterly report of 2018 (It's a day early because Essential Oils 101 with Jess goes live on the first of every month, and I didn't want two posts in one day.  I figured posting this earlier is better than later. :) ).  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 last quarterly report:

How I did on last quarter's goals:

Goal #1: Lose all the weight I gained and more, if possible, by December 1st, 2018.
I definitely did not meet this goal, though my weight has gone down a few pounds this week (my weight got up to 207 since last quarter).  This is one of the things that I am most disappointed about.  I don't like ending the year with an overall weight gain, but it is what it is.  I know that part of this has to do with the fact that I can no longer take the water pill I used to take and have  yet to find a replacement (I know I would lose close to 10 lbs. in one week if I could find a water pill that worked for me), but I also realized that I need to be more honest with myself about the quantity, quality and type of food I am eating.  Carbs are not my friends!  I am hopeful that I can get off the "weight gaining" wagon and back on the "weight losing" one again soon, even without the water pill!

Goal #2: Drink 9+ Cups of water per day.
I easily met this goal, but am finding that I am struggling a little bit with it recently.  I still drink the target amount, but it is taking me longer to get it done.  This may be playing into the difficulty with my weight loss.  If I drank water sooner, than I think I'd eat less or at least not eat out of boredom.  Something to think about, anyway.

 Goal #3: Eat a low sodium diet.
So, this was one of the goals that I started off doing very diligently and quickly realized I could not maintain.  I am one of those odd people on the planet who need more salt in their diets.  When I was eating a low sodium diet, my blood pressure was dropping way too low and I felt absolutely terrible!  This meant that I had to up my salt intake, but not too much because of my water retention issues.  What I have found is that I have to make sure I'm not overly salting things and striving for "recommended daily allowance" vs. "low sodium requirements" to keep my blood pressure happy and keep my water retention to a minimum.  It's not always easy to find that balance, but I'm getting better at it! :)

Goal #4: Drink some green and herbal teas daily.
I have nearly met this goal.  The green tea does help a bit with the water retention, and the herbal teas have all sorts of other benefits, so this was a fairly easy goal to meet.  I didn't always drink the herbal tea daily, though, so that's why I'm saying I "nearly" met it.  Now that it's cold outside, I have no doubt that I will do just fine with drinking both types of tea (something I want to keep in my daily habits).

Goal #5: Get some form of physical activity daily.
When it was warmer, I crushed this goal!  Once it got colder and more inclement weather arrived, I struggled.  I am working on a strategy to fix this because this is something I have to do for my overall well-being.  My husband has been advised by his doctor to up his physical activity (not because he's overweight, but just to improve overall health), so I should have an exercise partner to help me in this area. :)

Goal #6: Focus on getting more quality sleep.
I never transitioned to reading before bed like I planned, but I did manage to get to bed sooner, so I feel like I made strides in this area.  I'd still like to work on this, though, especially transitioning to reading vs. screen time before bed, so this will be a new goal for next time, for sure!

Goal #7: Meet my blog posting goals.
I met all my blog posting goals, and I'm so thrilled about that!  Makes me feel good inside! :)

This Quarter's Goals:

  1. I want to start losing weight.  I am not going to set a weight loss amount.  I'll be happy with a half a pound!  I just want to start back in the right direction.
  2. I want to be honest about my diet.  As I mentioned above, carbs are not my friends!  I definitely need to cut back on those.  I also need to be honest with myself.  If I am eating something, I need to focus on eating the right portion of it...and because I'm truly hungry, not because I'm bored or upset.  I am totally an emotional/stress eater!  It's a really bad habit.  It is one I hope to break, but it's going to take time.
  3. I want to continue to drink 9+ Cups of water per day.  I want to put this as a goal again because I want to really focus on making it a priority.  I think it is essential to keeping my water weight and actual weight under control.
  4. I want to drink some green tea and herbal tea daily.  I want to keep this as a goal because I think it will actually help curb my appetite along with bringing me other health benefits.  I already know that coffee and I only get along in very limited amounts (I can't even really drink caffeinated coffee anymore unless I absolutely must for a migraine, and even then it is half a cup at the very most), so I don't want to go down that road.  Also, I tend to want to drink coffee with creamer, and we all know that isn't the best idea when you need to cut back on extra sugar!  It doesn't mean I won't indulge now and then on a nice cup of decaf with or without some creamer, but it means that won't be the norm.
  5. I want to find a way to do some form of physical activity daily.  I really need to do this!  It is vital to keep me from being very stiff and sore.  It gets hard to do outside activities this time of year for me because I react poorly to the cold, but I want to find a way to be outside more if possible and/or find indoor alternatives.
  6. I want to continue to focus on getting more quality sleep.  I really want to try to switch to reading before bed vs. screen time.  It will not be easy (I love me some Netflix!), but I am  going to actively pursue this goal!  I really do think it will help me out a lot.

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! :)

Friday, November 23, 2018

Family Favorites - November 2018: Gluten-Free Baked Peanut Butter Oatmeal (Soy, Wheat, Egg and Fish-Free, Can Be Milk and Nut-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 eleventh 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 Baked Peanut Butter Oatmeal.  This is essentially a re-post of my original Baked Peanut Butter Oatmeal recipe, only with extra tips and tricks listed, and with slight modifications listed that I use regularly.

In the autumn, winter and spring, I make this recipe quite often.  It goes together in a snap, and the warm oven helps warm the house when it is cooler (or downright cold!) outside.  It is great eaten hot or cold, and the leftovers are wonderful on busy school mornings.  It is hardy, filling, and delicious too.  It is also soy, wheat, egg and fish-free (if all your ingredients are), and can be milk and nut-free (see variations).  Win-win-win for simple, healthy and delicious!  I can honestly say, too, that this is one recipe that everyone has enjoyed from day one, and it is always a welcome sight in my home.

Gluten-Free Baked Peanut Butter Oatmeal

3 Cups gluten-free quick cooking oats
(Do not use instant oatmeal or old fashioned oats!)

1/3 to 1/2 Cup packed brown sugar
(We always use cane brown sugar, and I normally use the 1/2 Cup amount.)

1 teaspoon ground cinnamon

1/2 teaspoon gluten-free baking powder
(Our favorite brand is Hain.)

1/2 teaspoon salt

3/4 to 1 Cup soy-free peanut butter (creamy or crunchy)
(We normally use JIF Natural Creamy or Smucker's Natural Creamy, and almost always use 3/4 Cup.)

1 1/2 teaspoons gluten-free vanilla

1 to 1 1/2 Cups milk
(We normally use whole milk, but you can use whatever you have on hand.  We also almost always use 1 Cup of milk.)
  1. Preheat oven to 350oF.
  2. Grease a 9x13 glass pan and set aside.  (Note: Use whatever grease fits your allergen needs.  You can use butter, oil, lard, etc.)
  3. In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt until all ingredients are evenly distributed.  (Note: The amount of brown sugar you use is based on personal preference.  If you like it sweeter, use the 1/2 Cup.  If you want it less sweet, use the 1/3 Cup.  I nearly always use the 1/2 Cup.)
  4. Add peanut butter, vanilla and milk to the oat mixture and mix until well-blended.  (Note: The amount of peanut butter and milk are based on personal preference.  If you like it more peanut buttery and a bit more fudge-like texture, add more peanut butter.  If you like the idea of bits of peanut in your oatmeal, use the crunchy peanut butter.  If you like it more chewy, add more milk.  If you like it a bit drier, use less milk.  My personal favorite is to use closer to 3/4 Cup creamy peanut butter and to start at 1 Cup milk and add a little more if needed to give it a soft cookie dough looking texture.)
  5. Scoop mixture into the prepared pan, spread the mixture evenly, and bake for 20 to 25 minutes until the middle is set.  (Note: You do not have to bake this oatmeal beyond having the middle set, which is more toward the 20 minute mark, sometimes even as little as 15 minutes.  If you like your oatmeal a little more crunchy/dry (though it won't be completely like that - it will be more like soft oatmeal cookies with a slight crunch on the edge), bake it a bit longer, though you shouldn't have to bake it past 30 minutes.  I normally bake mine for 25 minutes to get a soft bottom with a slightly crunchy, cookie-type top.)
  6. Enjoy hot, warm or cold.

Makes anywhere from 12 large servings to 24 small servings.

Variations (Please keep your individual allergy and dietary needs in mind when using substitutions!):
  • Peanut-Free or Nut-Free:  If you cannot have peanut butter, you can sub any tree nut or seed butter for the peanut butter with success.  It will have a slightly different flavor, but should still be equally delicious.
  • Milk-Free: If you cannot have milk, you can sub any non-dairy milk, water or juice for the milk.  I've made it with juice before, and it makes it taste like peanut butter and jelly.  We even liked it better than when it was made with milk!
  • Grain-Free: If you have trouble with all grains, including oatmeal, sub quinoa flakes for the oatmeal and make as directed.
  • Alternative Sweeteners: If you do not like brown sugar or don't have any or cannot use it, you can sub white sugar.  You can also sub 1/4 to 1/3 Cup honey, molasses or maple syrup.  You can even use Stevia or another sugar-free, approved for baking alternative, too.  Use this chart to help you determine how much Stevia to use in place of the sugar/honey.  Here is one for determining how much Splenda to substitute with.  Here's another conversion chart that may be useful: Sweetener Equivalency & Usage Chart  
  • Alternative Flavors: For a chocolate version, see my Baked Peanut Butter Chocolate Oatmeal recipe by clicking here.
  • Topping Ideas: This oatmeal is great plain, but it is even better with jam on top.  You could also top it with raisins or anything that you like on top of oatmeal that would go well with peanut butter.  You could even melt some chocolate chips (Enjoy Life is a great allergy-friendly choice) and drizzle them on top, or even top it with caramel sauce if you wanted a more "dessert" type feel.

I hope you will give this recipe a try soon and that it becomes a family favorite for you, too!

Friday, November 16, 2018

Recent Reflections - November 2018: Thanksgiving 365

This is the eleventh 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 giving thanks all year long, not just on Thanksgiving.

This is a picture of my favorite mug (Thanks, Mom E.!).  I love the reminders on it, and I love the idea of being obsessively grateful.

If you can't see the picture or are having trouble reading it, it says:

Be Obsessively Grateful
grat-i-tude  /ˈɡradəˌt(y)o͞od/ noun
1. the quality of being thankful; readiness to show appreciation

1. Gratitude unlocks the fullness of life, it turns what we have into enough.  2. The more grateful you are, the more present you become.  3. Expect nothing, appreciate everything.  4. There is always, always, always something to be grateful for.  5. Gratitude changes everything.  6. Life is a series of thousands of tiny miracles.  Notice them.

How awesome are those thoughts?  This is exactly how I want to live my life - constantly grateful and ready to appreciate the littlest of things.  When I live this way, I feel better, I act better, I am the best version of me.  I also find that life is just better when you're grateful.

As it says in the Bible, "In every thing give thanks: for this is the will of God in Christ Jesus concerning you." (I Thessalonians 5:18 - KJV)  God loves you more than anything and wants what is best for you.  What do you have to lose by trusting in His will for your life and being grateful come what may?  Nothing.  You can only gain.

Thanksgiving is this coming Thursday.  It is a day to reflect on all we have to be grateful for.  This year, may I challenge you to turn Thanksgiving into a 365 day thing vs. a 1 day thing.  Find something to be thankful for - no matter how small - every day and watch your life change for the better.  I promise, it works!  The right attitude can make any day better, and  you'll find your life enriched because of it.

I truly hope this post has been a blessing to your heart, or at the least made you stop and think a little.  What has God done in your life lately to bless you?  What are you reflecting on?

Have a wonderful weekend!

Friday, November 9, 2018

Gluten-Free Pumpkin Pie (Wheat, Nut, and Fish-Free, Can Be Soy and Milk-Free)

This is absolutely my most favorite time of the year!  I love all things fall, and Thanksgiving is my favorite holiday.  I just love all the positivity and gratitude that comes with the season.  And I also love the baking that comes with the holidays.  I find it very relaxing.

One of the things that goes hand-in-hand with autumn and Thanksgiving (and Christmas, too - for us, anyway) is pumpkin pie.  I am not a huge fan of most pumpkin pies, but this one I like, and I was told by someone who HATES pumpkin pie that he actually enjoyed mine.  High praise, for sure!

I've made this particular recipe with gluten-free and gluten-full crust, but I decided to share the gluten-free crust version because that's the kind I have to make for my gluten-free kiddos.  It is great either way, but I will admit to having a lot easier time with the gluten-full crust when it came to rolling out the crust.  I still consider myself a novice in the gluten-free pies and bread department, and still have to rely on mixes at times.  Thankfully, King Arthur Flour makes a GREAT gluten-free pie crust mix that I can recommend with confidence!  (No, this is not a paid post for them, and they don't even know I am sharing this.  I'm just sharing from my heart and experience.)

Anyway, this pie is sweet and spicy in all the right ways, and pretty easy to whip up.  It is wheat, nut and fish-free (if all your ingredients are), and can be soy and milk-free (see variations).  It doesn't contain any sweetened condensed or evaporated milk, and I do think that makes it taste better.  As I mentioned above, people that will eat no other pumpkin pie will eat this one, so it is definitely worth making for your next holiday or family get-together meal!

Note: The gluten-free pie crust mix I recommend does not technically contain soy, but it does contain xanthan gum (see "Soy-Free" under variations for more details) 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. 

Also, the eggs are vital to this recipe because it is a custard-type pie.  If you have  made a custard-type pie before using egg replacer or an egg substitute with success, please feel free to use it here to make the recipe egg-free.

Gluten-Free Pumpkin Pie

King Arthur Gluten-Free Pie Crust Mix, prepared according to the package instructions, but not baked
(The mix makes 2 pie crusts, so you can either double this recipe and make 2 pumpkin pies, or use the other half of the dough for another pie.)
1 (15 oz.) can pumpkin
(This is just pumpkin NOT pumpkin pie mix.)

1 Cup milk
(Whole milk is best, but you can use any you have on hand.)

2 large eggs

2/3 Cup brown sugar, packed
(I recommend using brown cane sugar.)

2 Tablespoons white sugar
(I recommend using white cane sugar.)
1 teaspoon ground cinnamon*
1/2 teaspoon salt

1/2 teaspoon ground ginger*
1/2 teaspoon ground nutmeg*
1/4 teaspoon ground cloves*

*I recommend using McCormick spices when possible, and always make sure your spices are gluten-free!
  1. Preheat your oven to 350oF.
  2. Roll out 1/2 of your prepared pie crust dough, and put it into a 9-inch, glass baking dish.  (Note: I find that glass pie dishes are best for baking pie, but you can use whatever you have on hand.  Also, as I mentioned above, the pie crust mix makes two 9-inch pie crust, so you can either double the filling and do 2 pies or use the other half of the dough for another type of pie.  For best results, follow the instructions on the back of the box for making the pie crust dough exactly.)
  3. Mix all of the remaining ingredients in a large bowl until well-blended and then fill your pie crust with it.  (Note: If you sugar is clumpy, you will want to shift it before using it.  If you choose, you can mix the milk, eggs and pumpkin together first, then add you sugar and spices, but that is not necessary.)
  4. Bake your pie for 35 to 45 minutes or until the crust is golden brown and a knife inserted 1 1/2 inches from the edge of the pie comes out clean.  (Note:  Your pie should be set like a custard pie or cheesecake, and it will crack in the middle if over-baked.  A little wobble in the pie is good (think set Jell-o or custard - if the pie's custard moves all together and doesn't look like liquid moving, it should be good to go, especially if the knife comes out clean), but you don't want a huge wobble (think bowl of cream - any wobble that is extremely obvious and looks like liquid moving is too much).)
  5. Allow the pie to cool completely before serving and store any left overs in the fridge.  (Note: I normally make this pie the day or night before I want to serve it as it is best very cold.  I just allow it to cool on the counter until it is cool enough to stick in the fridge, put it in the fridge, and then leave it there until I am ready to cut and serve it.)
Makes 8 to 12 servings.  You can serve it plain or topped with sweetened whipped cream or even ice cream if you are so inclined and your diet allows. :)

Variations (Please keep your individual dietary needs in mind when using variations):

  • Milk-Free: Use non-dairy milk of your choice in place of the milk.  Also, follow the directions on the pie crust mix box for making it "non-dairy".
  • Soy-Free: King Arthur Flour's Gluten-Free Pie Crust Mix does not claim to contain soy, but it does contain xanthan gum, which 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 another soy-free pie crust mix (if you can have wheat/gluten) or soy-free, gluten-free pie crust mix of your choice.  You can make your own pie crust from scratch, as well (Here are 2 of my recipes: Simple Pie Crust and Easy Pie CrustNote: I have made both of those recipes with gluten-free Cup-for-Cup flour, but they are definitely harder to work with - stickier dough - so it is easier to overwork the dough.  This is why I recommended the pie crust mix.  Once I get a from scratch gluten-free pie crust out that works well, I'll share it! :) )  You'll have to make sure all your ingredients are soy-free, too.
This pie is really so very simple to put together, and truly delicious!

If you like pumpkin pie, give it a try!
You won't be sorry!

Thursday, November 1, 2018

Essential Oils 101 with Jess - November 2018: DiGize

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! 

November's Oil of the Month:

DiGize (5mL)
Wholesale: $14   Retail: $18.42

food co·ma  :  noun informal 
a state of sleep or extreme lethargy induced by the consumption of a large amount of food. 
"I fell into a post-dinner food coma and now I need DiGize!”

Ok, fine…. So the technical definition may not include DiGize, but that doesn’t mean our own personal vocab and med cabinet can’t!  

What do you feel when your calendar says November?  I have mixed thoughts: hunting; camo; venison; huge, fake vegetables as table center pieces and massive meals!  Turkey much?  Cranberry sauce much?  Green bean casserole much?  (Ok, honestly, any bean casserole is TOO much for this girl!)

So, we gather with families and enjoy many laughs over much food, but afterward?  Well, now we have to feel the consequences of those choices, and it ain’t pretty!  The #1 thing you better hope you tossed in your holiday bag is DiGize*!  Wait until you see what is in this highly unique spicy and exotic aromatic blend, including Fennel essential oil, which dates back to ancient Egypt.

  • Tarragon: Supports blood circulation, stimulates proper digestion, supports and eases abdominal discomforts and any irritations
  • Ginger: Eases discomforts from over digestion, boosts proper digestion and supports health of our entire digestion system
  • Peppermint: Helps boost digestion, calms pains and discomfort of some digestion issues, boosts mental activity, supports against bug attacks, boosts respiratory system and promotes overall health from our hair to nails
  • Juniper: Supports the detoxing of garbage in our systems, boosts our circulatory system and gives a calming sensation of relaxation and fights off stress symptoms
  • Lemongrass: Supports against inflammations and pains, fights against bug attacks, improves blood circulation, supports against ulcer pains or over digestion
  • Anise: Supports against digestion cramps and diarrhea,  boosts and cleans respiratory function, helps protect against parasites and calms anxiety symptoms
  • Patchouli: Stimulates the mind and moods, soothes pain or inflammation, helps our bodies to detox and remove garbage and toxins, aids in digestion of tough foods and helps boost our skins elasticity 

I mean just look at all of those benefits!  And the even more amazing part is that is not even HALF of the benefits!  I just shared the highlights!  So, when you have 3 lbs. of turkey and 4 helpings of stuffing sitting in your gut, grab your oil!  Too much dessert and even MORE whipped cream?  Grab your oil!  Maybe you have a bug attacking…It works for that TOO!  Anything that is bothering your esophagus and below, this is what you need!

So, I love sharing recipes and fun ways to incorporate our oils into life, but with this one….I don’t have one! Guys, this oil IS THE recipe!  It doesn’t even need a dilution.  So, my recipe is simply grab the bottle, lift up your tongue, drop 1-2 drops under your tongue, and let it go to work!  It will taste a little like a minty black jelly bean (which I despise, but I still will use this).  For extra pains or digestion disruption, just take 2 drops into your hand and rub directly onto your stomach and down to your abdomen.  It is so amazing how this feels and works!  

And for those who really cannot stand or handle black licorice, don’t panic!  There is another blend called TummyGize which has the same benefits but different formulation.  This one is part of the KidScents line!  Give it a whirl and you may prefer this more minty one!

* - Click on the links to view the ingredient lists to see if these products are right for you and fit your individual allergen needs.  Note that the DiGize oil mentioned is the Vitality variety.  You can search the other oils and blends here.

Ready to have your own bottle of DiGize or want to know more about how to get your own oils?
Click —>

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.

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, and 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.


Thanks for being my guest, Jess!

I hope you all have enjoyed learning a little more about DiGize essential oil blend.  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.