DIY Natural, Soothing Pregnancy Belly Balm

(DO NOT EAT!)

Saved tons of money-- and tons of B.S. ingredients-- by making my own pregnancy belly balm. Only took a few minutes, and I have been using it generously for 6 months, and will have TONS left over at the end of my pregnancy! Even the high quality natural belly balms on the market (which cost a fortune) come in tiny jars and are primarily made from water, glycerin, etc. - ingredients that aren't doing you any good. Go straight to the source with this oil- and nutrient-rich alternative. All ingredients were a reasonable price from either Trader Joe's or Amazon. Filled an entire wide-mouth mason jar + the container the shea butter came in. Tons of product! And NO stretch marks!! Major score!


INGREDIENTS: *where possible, I used organic ingredients

• 8 ounces shea butter
• 4 ounces vitamin E oil
• 4 ounces jojoba oil
• 1 ounce rosehip oil
• 30 drops lavender essential oil
• 30 drops frankincense essential oil

DIRECTIONS:

• Gently warm (don't melt!) shea butter and jojoba oil in a sauce pan
• When the shea butter is just starting to melt, transfer to a blender
• Blend on medium/high while slowly adding in remaining ingredients
• Blend on high until whipped and fluffy (several minutes)
• Transfer to a glass jar and refrigerate (this helps it stay together without needing to add stabilizers, plus it feels nice and cool on the belly coming straight from the fridge)
• Gently rub all over abdomen, breasts, and hips morning and night

GF no sugar Apple Pie

GLUTEN FREE, NO REFINED SUGAR APPLE PIE

INGREDIENTS

Crust

• 3c Gluten Free Baking Mix (Trader Joe's)
• 1.5t xanthan gum
• 0.5t baking powder
• 0.5t salt

• 12T cold, diced butter
• 1c sour cream
• ice water, as needed

Filling

6-8+ (the more, the merrier!) baking applies. I used Mutsu, but Granny Smith are good, too

2T honey

fresh grated ginger

Juice of 1/2 a lemon

1t cinnamon

1t vanilla extract

2t tapioca

DIRECTIONS

• Dice butter and return to fridge
• Blend dry ingredients
• Use fingers to crumble butter into dry ingredients; eliminate lumps
• Slowly mix in sour cream
• As needed, add ice water to moisten
• Knead dough lightly
• Divide into 2 discs, wrap with cling wrap, and refrigerate at least 30 minutes
• Roll thinly and drape over parchment-lined pie pan(s)
• Pierce with fork all over
• Bake at 350 for 10-12 minutes

• Use a veggie peeler to very thinly slice the apples, discarding pieces that are mostly peel
• Combine apples with remaining filling ingredients
• Layer apples into crust(s), filling every nook and cranny
• Bake at 350 for 30-45 minutes, until crust is brown and juices bubble
• Cool at least 1-2 hours before serving

*Makes 1 standard double crust pie/ 2 standard single crust pies/ 1 8-inch single + 1 8-inch double*