If you love essential oils and beautiful accessories, I’ve got a great thing for you-

Use this Noonday Terracotta Rope necklace as a personal essential oil diffuser!

personal essential oil diffuser


Simply apply ONE drop of your favorite essential oil or essential oil blend to a terracotta bead, and let it absorb into the bead. You can also make your own blend by applying different oils to different beads.

It will diffuse all day long, wherever you go. Your own body heat helps to release the essential oil.

This awesome jewelry holder also doubles as an essential oil holder.

noonday jewelry holder

And love the gorgeous essential oil holder made from reclaimed wood? Contact Beam Design Group to buy yours.

Everything here makes great gifts!


Gluten Free Strawberry Almond Muffins

by Holly on October 24, 2015

I’ve had to get creative lately with breakfast as my kids are tiring of the eggs and toast, oatmeal and fruit I’ve been serving them their whole lives. No idea why :)

I adapted this recipe from Allergy-Friendly Food for Families: 120 Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Soy-Free Recipes Everyone Will Enjoy

We enjoyed these yesterday morning with lots of organic butter and a bit of honey drizzled on top. The muffins aren’t very sweet, so if your child takes the first bite with a bit of honey, he or she will probably enjoy it more.

gluten free muffin recipe, kid friendly breakfast
Strawberry Almond Muffins:

-1 cup frozen strawberries, thawed and chopped (any frozen fruit you love can be substituted. Thawed frozen fruit creates a more baking-friendly texture.)
-2 cups almond flour (almond flour is really expensive, so I buy whole almonds in the bulk section and grind them in my Vitamix for 1/4 of the price, and it’s more fresh!)
-1/2 teaspoon salt
-1/2 teaspoon baking soda
-3 medium eggs
-1/4 cup maple syrup

  1. heat oven to 325 and line 8 muffin cups with paper liners
  2. combine the almond flour, salt and baking soda in a medium bowl
  3. crack the eggs into a large bowl and whisk in maple syrup to combine evenly
  4. pour the dry ingredients into the eggs and syrup, mixing well
  5. add the fruit and stir to combine
  6. fill the muffin cups 3/4 full (stir the batter in the bowl after filling each cup so fruit doesn’t settle)
  7. bake for 30 minutes, or until the tops become golden-brown
  8. allow the muffins to rest in pan for 3 minutes, then transfer to a cooling rack
  9. serve with butter and honey for drizzling



Easy Fall Craft Kids Love

October 23, 2015

I am not crafty, but am always amazed at how little it takes for kids to get excited about doing an “art and craft.” I feel like Emmett when he has that great idea to save the world in the Lego movie and says, “Okay…Somebody get me some markers…Some construction paper…And some GLITTER GLUE!!!” So here’s […]

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Eggs-in-a-hole Recipe

October 18, 2015

My boys have been eating eggs and toast every morning for breakfast since they were about one year old. Lately, they have been snubbing this protein packed breakfast. I’m not sure why (probably because it’s getting boring?) so I had to mix things up a bit. One little change, and now they love their old standby […]

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12 ways To Reduce Your Risk of Breast Cancer

October 14, 2015

I get a little frustrated with ” Pinktober” for lots of reasons. First of all, many of the products emblazoned with a pink ribbon contain known cancer causing chemicals. Let me rephrase-many of the items with pink ribbons on them are linked to breast cancer. This makes me crazy. Secondly, it is supposed to raise “breast cancer awareness.” […]

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