About livinglikelinds

I love living life (TripleL)! I enjoy seizing opportunities that are presented to me, and learning new things. I'm passionate about a lot of things, and love sharing.

Orange Sugar Scrub

I’m starting to dabble in making my own skincare products (scrubs/bath bombs/facial moisturizer/facial wash, etc.) – super fun and educational with the added benefit of knowing what goes into the products I put on my body…which if you think about it, my skin absorbs and is an organ just like all of the internal ones affected by what I put IN my body. How many skin or hair care products do you use that come with an ingestion warning because they’re toxic…I mean, if it’s toxic to your internal organs, perhaps you shouldn’t be applying it to your external largest organ? Just a thought.

So I google, I look for recipes, buy ingredients (mostly via Amazon Prime) and then try my hand at making things (aka, switching out ingredients)! At first it seemed daunting and like a pain in the ass – but it really isn’t and I tend to pick and choose my recipes on the easier side of mixing/setting, etc.

This is a recipe my sister tagged me in on Facebook, and I thought it seemed not only easy, but I LOVE citrus scents. I also happen to have all of the ingredients on-hand to make. Per usual, I improvised (I rarely if ever follow a recipe, for anything). I apply it last in the shower, and the coconut oil leaves my skin feeling refreshed, like it just took a big drink. So clean you could ingest it (okay I tried it, it’s super tasty)!

Orange Sugar Scrub

  • 1/2 cup raw cane sugar
  • 3/4 cup soft coconut oil
  • 20 drops orange essential oil
  • 5 drops peppermint essential oil
  • Zest of one orange

Mix all ingredients together and place in airtight jar. I have 8 oz quilted glass jars with plastic reusable lids. I’m able to keep it in the shower and keep it airtight.

Original recipe is grapefruit peppermint sugar scrub, with more peppermint oil. I had oranges and orange oil on hand, and prefer a more citrus note. Enjoy!

IMG_2247[1]IMG_2249[1]

 

Sesame Vegetable Stir-Fry

I’m doing the Whole 30 for the first time. It’s something I’ve been thinking and reading about for a long time, just never committed to. Fast forward years, when modern medicine has failed to help me with an ongoing-what-seems-to-be-another-chronic-issue, you just can’t help but think, it has to be something within my environment that is triggering these things. 30+ medications and treatments and not a single budge in improvement, when those treatments typically help 95% of the population? Well, I mean, I know I historically reside in the 5%, but for fucks sake! Anyway, more on that later.

Needless to say, I’ve been cooking up a storm and getting creative in the kitchen! Fortunately I consider myself pretty savvy in the kitchen and love food, so I don’t feel stress or obligation to follow specific recipes while completing this Whole 30. I probably will make some recipes, but it just isn’t my style. I’d rather create random things using quality ingredients. I had plenty of leftover protein to reheat from cooking throughout the week, so I needed a side to go with it last night, and I was craving some different flavors, Asian sounded tasty. What I ended up with had the perfect balance of sweet, spicy and nutty.

Asian Inspired Stir-Fry

  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 white onion, diced
  • 1 cup finely chopped brussels sprouts
  • 2 TBSP minced garlic
  • 2 TBSP coconut oil
  • 2 tsp dried ginger
  • Himalayan pink salt
  • Black pepper
  • Chili flakes
  • 1/4 cup coconut aminos
  • Sesame oil
  • Sesame seeds

Put all veggies, garlic, coconut oil, dried ginger, and sprinkle of salt and pepper in saute pan on med-high heat, sauteing until coconut oil is mostly absorbed and onions are starting to turn transparent. Decrease heat to low-med and sprinkle chili flakes (personal preference for spice, but I used probably 2 tsp) and add coconut aminos (soy sauce substitute), continuing to saute until everything is cooked but not mushy, maybe 3 minutes more. Reduced to low heat and drizzle sesame oil over vegetables and toss. However you decide to plate this side, garnish with sesame seeds. If you think you’ll have leftovers, I’d garnish with seeds only on specific plates/bowls so the seeds don’t get mushy in the leftover portion to be reheated. Side note – I toss the sesame oil in recipes last, because it has a low smoke point and oxidizes when heated on high heat.¬†Perfect blend of nutty, sweet, spicy flavor!

IMG_2387[1]IMG_2388[1]IMG_2391[1]

Thursday Thoughts

Thoughts are mental energy; they’re the currency that you have to attract what you desire. Learn to stop spending that currency on thoughts you don’t want.

Wayne Dyer

Thursday Thoughts

Bad things do happen; how I respond to them defines my character and the quality of my life. I can choose to sit in perpetual sadness, immobilized by the gravity of my loss, or I can choose to rise from the pain and treasure the most precious gift I have – life itself.

–Walter Anderson

Thursday Thoughts

I’m doing my best to be mindful about how I’m living: to be kind and patient, and not to impose bad mood on somebody else. Being mindful is as good a way to be spiritual as anything else.

–Deirdre O’Kane