Zucchini Spaghetti

An alternative to pasta for getting the nummy spaghetti sauce into the mouth!  

This is the time of year that I'm starting to feel a little like the shrimp guy on Forest Gump.  Only, rather than a variety of things made with shrimp, I'm trying to decide what to do with all this zucchini that my garden keeps producing.  Zucchini bread?  Zucchini muffins? Zucchini cake? Zucchini stir fry? Baked zucchini? Zucchini gumbo? Deep fried zucchini? Pickled zucchini?  Zucchini scampi? Zucchini over rice? 

Well, today it was lunch time and I was starving!  I had zucchini on the kitchen counter and a big batch of home made spaghetti sauce in the refrigerator. I love spaghetti, but I try to stay away from grains, and it's not really about the noodles for me.  It's just about how to get that nummy spaghetti sauce into my mouth!  And I want it NOW!

So I made Zucchini Spaghetti.  Like everything I make, it's quick, easy, and healthy! (And it's correctly combined for healthy digestion, which you can learn more about here.)  I think it's a given that it is also low on calories and has a low glycemic index, but I don't know how to figure those, so please don't ask.  :)      

Here is my quick and easy recipe for a single serving of Zucchini Spaghetti: 

Ingredients: 

• Zucchini, cut in 1/2 pinwheel slices (about a cup)
• Spaghetti sauce (1 to 2 cups)
• Salt to taste
• Pepper to taste
• 1/2 cup browned ground beef or turkey (optional)
• 2 TBSP Olive oil or your choice of oil

What to do: 
Sauté the salted and peppered Zucchini in the olive oil for 6-7 min on med-low heat, being sure to stir to turn them over about halfway through.  (You can shred the zucchini with a potato peeler to make it seem more like spaghetti noodles, but my hunger told me this was a waste of time.)

Stir in spaghetti sauce.  Here is where you can add in the optional browned ground beef or turkey, or anything else that tickles your fancy. 

Heat through, transfer to a plate, and eat. Yum! 

Serves about 1.  

Printable copy here. 

Natural Sunblock Recipe
Pam of EssentiallyComplete.net

Personally, I do not believe in sun screen unless a person has to be out in the sun long enough to burn, such as when enjoying vacation on a sunny, sandy beach.  Otherwise, I promote enjoying the sun as often and as much as possible on bare skin. The important essential nutrient, vitamin D, is best utilized by the body when acquired through the sun. Supplementing with vitamin D is helpful, but it is a far cry from "the real thing." Regardless of how much you like to use sun screen, commercial sun screen is a big no-no because of all the harmful chemicals that affect hormone balances and cause the thing they are promoted to prevent -- skin cancer!  Home made sunscreen made with Young Living Essential Oils is safe, gentle, and free of those harmful chemicals.  Here is a sunscreen recipe that is free from toxic ingredients: 


When you blend your first batch of sunblock, be sure to test it on a small area of your skin first to be sure your not sensitive to it.  You can adjust the formula as needed. 

1. Begin by using ½ cup of Young Living’s V-6™ Enhanced Vegetable Oil Complex or Young Living's Lavender lotion. 

2. Add a combination of myrrh (4–5 drops), carrot seed (4–5 drops), and lavender (20 drops) essential oils. 

3. Blend well and store in a dark-colored bottle.  If you are using the lotion, blend it into a glass container and store in glass. 

4. To use: Liberally apply sunscreen over exposed areas 15 minutes before going out into the sun.  Remember your lips! 

5. Reapply every couple of hours throughout the day, especially when participating in water activities.

WARNING: 
Avoid citrus essential oils on days you will be spending hours in the sun.  They are photosensitive and can create discoloration of your skin. 


Sunscreen Recipe provided by Teri Secrest, Young Living Crown Diamond 

Steel cut oats are thought to be the most healthful of all the forms of oatmeal because they are the least processed. With steel cut oats, the entire hull is left intact and cut into small pieces.  For the longest time, I was afraid to try them because I always thought they’d take too long to prepare and that they wouldn't taste as good as the more processed versions.  Was I ever wrong!  Here is the recipe I made up and use almost every morning.  All of the mix-in ingredients can be adjusted to taste.  All ingredients have wonderful health benefits!.  I add them all to give an extra healthy kick to “the most important meal of the day!”


Start with:

• ¼ cup steel cut oats
• 1 cup water
• 1-2 TBSP extra virgin coconut oil
• ⅛ tsp Celtic or Himalayan Sea Salt (NEVER INGEST TABLE SALT)
  

Bring the above ingredients to a boil in a small sauce pan, stirring occasionally.  Stir while lowering heat to medium-low setting.  Simmer uncovered until desired consistency (about 20 minutes). The oats will likely be stuck to the bottom and that’s okay.  Cover with tight fitting lid and remove from burner.  Let stand, covered, for 5-10 minutes so the oats are softer and no longer stuck to the bottom.  Scrape into cereal bowl.  (Note:  To save morning time, the above ingredients can be put in the slow cooker on the lowest setting when you go to bed and they will be ready by morning!)  


Mix in (all optional):

• 1 scoop MegaFood Daily Purify booster (Scoop is inside container.)
• ⅛ tsp ceylon cinnamon (or any organic cinnamon)
• 1 tsp cacao powder (the raw version of cocoa powder)
• 1 tsp local, raw, unfiltered honey
• 1 tsp pure maple syrup
  

If desired, add about ¼ cup of your choice of milk after all other ingredients are mixed in. If you add the milk before mixing, you’ll have a lot of floating ingredients.  Note: If you want to keep this correctly combined, do not use animal milk.  Almond or coconut milk are good food combining choices for this recipe.  


Makes 1 serving.

You can find a printable version of this recipe here. 

Prep Time:    10 min                                                              by Essentially Complete, EssentiallyComplete.net 
Cook Time:  20 min                                                                (Modified from Edible Harmony) 
Total Time   30 min 

 Ingredients (organic when possible) 
 ~ 1 lb boneless breast  
 ~ 1/4 cup arrowroot powder (for crispy texture--Paleo style, can be left out or substituted if desired) 
 ~ 1 tbsp sesame oil 
 ~ 1-2 tbsp coconut oil 
 ~ 2 cups broccoli florets 
 ~ 1 med onion (I used a red onion.) 
 ~ 2 minced garlic cloves 
 ~ 1 med red bell pepper 
 ~ 2/3 cup cashews 
 ~ 1 tbsp coconut vinegar or apple cider vinegar 
 ~ 3 tbsp of coconut aminos 
 ~ 2-3 tbsp raw honey 
 ~ pinch of salt 
 ~ black pepper to taste 

 Instructions 
 ~ Rinse and dry chicken. 
 ~ In medium bowl, mix chicken with salt and arrowroot powder until evenly coated (optional). 
 ~ In large skillet or wok, heat sesame and coconut oil over high heat. 
 ~ Pan fry chicken until fully cooked and brown on the outside.  
 ~ Remove chicken from skillet and set aside, leaving oils in the skillet. 
 ~ Add all vegetables to skillet and cook on high heat for 4-5 minutes, stirring constantly. 
 ~ Return chicken to skillet with vegetables. 
 ~ In separate bowl, combine vinegar, honey and coconut aminos. 
 ~ Pour over cashew chicken, remove from heat, and serve.  

Printable Copy of Recipe: 

Slow Cooker Salsa Chicken 

Ingredients:

1 lb chicken
2 TBSP olive oil
1 cup tomato salsa 
1 14.5 oz can diced tomatoes
1 onion, diced 
3 stalks celery, diced
1 Green Pepper, diced
3 TBSP sour cream (optional)
Homemade taco seasoning:   
     Mix Together: 
          2 TBSP organic, extra virgin olive oil
          2 tsp chili powder
          1 1/2 tsp cumin
          1/2 tsp garlic powder
          1/2 tsp dried oregano
          1/4 tsp seasoned salt

Directions:

Place chicken over olive oil in a slow cooker.  Drizzle the homemade taco seasoning over the meat.  Layer the vegetables and salsa on top.  Set on low and cook for 6-8 hours.  The internal temperature of chicken is done when it reaches 165 degrees Fahrenheit.  Before serving, break up the chicken with two forks and stir in the optional sour cream.  

Downloadable copy of Slow Cooker Salsa Chicken recipe: 

Home Made All Natural Bar Soap

Hi Everybody!  Welcome to the first Essentially Complete blog posting!
Today, I would like to share a recipe for home made, all natural bar soap that my friend, Tammy Oskey, shared with me. She got it from a book by Sandy Maine at Sunflower Soap.  I think this looks complicated.  I'm trying to talk her into making it and selling it to those of us who want the benefits but not so much work!  If you decide to make it, have fun!  Please comment below to let us know how it turns out.  

Basic Soap Recipe

Distilled water
Coconut oil
Crisco
Olive oil
Sodium hydroxide (lye)
Essential Oils

Put 12 oz lye into 32 oz cold water. (use plastic pitcher, dishwasher safe NOT glass. The lye water gets extremely hot and has been known to shatter glass). Do not inhale or get on skin. I mix it and leave it outside.

Put 24 oz coconut oil, mixed with 38 oz Crisco in metal kettle (stainless steel or enamel NOT aluminum). Melt over low heat. When melted, remove from heat and add 24 oz olive oil.
Get temperature ranges for both lye and oils to reach 95-98F. Use cold or warm water baths if needed.
While waiting, grease soap mold. (A plastic “Rubbermaid” container w/lid about the size of a shoebox is the right size.

When temps are right, pour lye slowly into oils, stirring constantly.

Stir for approx. 10 minutes until mixture becomes slightly thicker and creamier. (until you can trace a design on top by dribbling soap off the wooden spoon).

Add 45-50 g of Essential Oils now.

If adding grains, dried herbs, or colorants, add now by removing 2 cups of soap mixture and whisking them in. Then add the 2 cups to the rest of the soap and stir.

Pour into soap mold and cover. Set in undisturbed, warm place and cover with many layers of blankets. Let sit undisturbed for 18 hours.

Uncover and let sit for 8-12 more hours.

Remove from mold and cut into bars.

Let cure for 3 weeks before using.

For more holistic, natural ideas, please visit our Facebook page at:
 https://www.facebook.com/EssentiallyComplete?ref=hl
Thank you!

I always wanted to make my own laundry detergent, but I didn't want to use washing soda, and the recipes I had seen before were just too complicated and time consuming.  Here is a recipe I found -- I can't remember where -- that uses baking soda rather than washing soda,  There are only 3 ingredients besides water.  It's really simple to make, and it really works!  Here's the easy recipe: 

Ingredients: 

• 2 gallons Water
  
• 1 bar Soap (grated) - You can use Fels Naptha soap, but I like to use a moisturizing, soap, which I feel is gentler on the clothes. 
  
• 2 cups Baking Soda (yes baking soda–not washing soda)
  
• Essential Oils (Optional) - Get them here.  
  

 
Easy Instructions: 

1. Melt grated soap in a saucepan with enough hot water to cover. Cook on medium-low heat, stirring frequently until melted.
   
2. In a large pan, heat water so it's hot but not boiling. Remove the water from the heat and add the melted mixture. Stir well.
   
3. Add the baking soda, stir well again.  You could add essential oils at this time if you'd like. 
   
4. Allow to set for a day, then stir any gel that forms at the top into the rest of the mixture.  You can put this in a jug to pour or in a tub to scoop, depending how thick your mixture gets.  
   
5. Use 1/2 cup per full laundry load, 1 cup per very soiled load.
   

* This recipe is very simple, but if you really don't want to mess with it, I found an all natural laundry soap with only a few all natural ingredients that you can purchase here.  

OATMEAL

Oatmeal can be very healthful for breakfast, but not the individually pre-packaged, microwavable versions of it.  Have you ever looked at the ingredients list on one of those processed packages?  It's surprising they can fit any oatmeal in one of those little packs with all the extra ingredients that are included!  Even the organic version of these pre-packaged versions of oatmeal are questionable.  And don't even get me started on how microwaving kills the nutrition in the food!

Many people don't even realize that there is oatmeal out there that doesn't come in those little microwavable packages, which might be quick and easy, but the sugar content alone removes all hope for them being healthy.  Quick oats and instant oats are also very processed, so they are lacking much of their original nutrients, making them empty calories.  

Although there are oat groats and steal cut oats that are the most minimally processed, I have never made or eaten them.  My favorite oats to eat are the rolled oats version, which have most of their nutrients still intact, and they are easy to cook and taste yummy!  (Update:  I did end up trying the steel cut oats and was pleasantly surprised.  Here is my recipe for steel cut oats.)

While cooking rolled oats may be elementary for some, there are many people who have no idea what to do with them.  I have also added a couple healthful additions to my version of this yummy bowl of nourishment that you might like.  My version is also correctly combined for healthy digestion and nutrient absorption.

Here is my recipe for oatmeal:

Ingredients for 1 serving -- all organic when available
(Just multiply times however many servings you need, and adjust the cooking time a little):

1 cup pure water
1/2 cup rolled oats
Sea salt to taste (Himalayan or Celtic sea salt is the most healthful.)
1-2 TBSP virgin coconut oil
Cinnamon to taste
Pure maple syrup to taste
Local, raw, unfiltered honey to taste
Almond milk, coconut milk, or flax seed milk (Animal milk does not combine well with starchy grains.)
Add raisins or bananas if you desire. (Fresh fruit, besides bananas, is a food combining no-no.)

In a small sauce pan, or larger for more portions, pour in the water and salt well to taste.  Add the coconut oil to the water.  Heat on high until bubbles form.  Stir in the rolled oats and allow to return to a boil.  Stir the oats and lower to medium low heat, leaving them uncovered.  The more you stir them during cooking, the creamier they will be.  Allow to cook and stir occasionally until they look like the picture, about 10 minutes.  Remove from heat and let stand for 3-5 minutes, allowing the oats to unstick from the bottom of the pan.

Scrape the cooked rolled oats into a cereal bowl.  Add the other ingredients to taste, mix it up, and enjoy! 

Please tell me your healthy version of oatmeal in the comments below.  Questions are welcome too!   

OVEN BAKED CHICKEN FAJITA!                                                ESSENTIALLYCOMPLETE.NET

Easy is the only way I cook, and this recipe is EASY! When eaten without a starch (tortilla), it is also correctly combined for healthy digestion, according to the guidelines of the Great Taste No Pain Program (http://www.greattastenopain.com/cmdt.asp?id=1504561). I love it on my plate without the starchy tortilla! 

Oven Baked fajita (Or on the grill!)

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil  (coconut or olive oil are healthful choices)
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1 red bell pepper, cut into strips
2 green bell peppers, cut into strips

Directions:

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Fried Wild Rice With Vegetables and Beans

Ingredients (ALL ORGANIC):

- Wild rice, prepared (I make enough for 8 servings)

- 2 10 oz pkgs. frozen mixed vegetables (or fresh from the garden)

- 1 can adzuki beans (not drained)

- Season to taste with lemon zest, garlic, onion powder, all seasons salt, and raw coconut aminos (an alternative for soy sauce)

- 4 Tbsp olive oil

Heat large sauté pan on stove on med-low heat for 3-5 min. Add 2 Tbsp olive oil. Add all other ingredients, topping with remaining 2 Tbsp olive oil. Mix all together. Cover with tight fitting lid and simmer until veggies are heated through, stirring a few times while heating. (About 15 -20 min.) After heated through, remove from heat with lid on and allow to sit for 5-10 minutes. This will soften up any that may have stuck to bottom of pan during cooking. 

Add more coconut aminos to taste when eating.