DIY Mosquito Repellent/Bug Spray

Geranium EO - 25 drops adults / 10 drops kids

Citronella EO - 25 drops adults / 10 drops kids 

Eucalyptus EO - 25 drops adults / 10 drops kids

Tea Tree EO - 25 drops adults / 10 drops kids

SolUMel - 2 tbsp

Water - 2 oz

You may also add some lavender into the mix to make it smell pretty.

Mix all in a spray bottle and spray on yourself/clothes, reapply as needed.

Cozy Apple Cinnamon Brunch Pancakes (Vegan)

These hearty whole wheat apple cinnamon pancakes are a weekend brunch favourite, made with flax eggs, plant milk, warm cinnamon, and plenty of chopped apples. They’re soft, filling, naturally dairy-free and egg-free, and perfect smothered in real maple syrup. Make a big batch on the weekend and pop the extras in the toaster for an easy homemade breakfast later in the week.

Make first:

Flax eggs:

2 tbsp ground flax

5 tbsp hot water

 

Mix and let sit for 10 mins

Dry:

1 3/4 cups organic whole wheat flour 

2 tbsp raw sugar

1 tsp sea salt

1 tbsp baking powder

1 tbsp cinnamon 

 

Mix dry ingredients

Wet:

2 cups plant milk

1/3 cup olive oil

1 tsp vanilla

 

Add wet into flax egg and stir.  Add dry into wet and whisk well so no clumps.

Add 3 to 4 chopped apples.

Cook on medium heat until bubbles apprear in middle of pancakes on first side, then flip.

Smother with real maple syrup ;)

Blueberry Buttermilk variation:

Add 2 tbsp of vinegar to the milk and let sit until curdles before mixing, remove the cinnamon and apples and add blueberries.

 

 

 

 

Twix Cups but Healthy!

Cookie Base:

1.25 cup almond flour

2 tbsp maple syrup

2 tbsp coconut oil melted

1 tsp vanilla

.25 tsp salt

Date Caramel:

10 soft medjool dates

.25 cup peanut butter (make sure to use single ingredient peanut butter)

2 tbsp coconut oil

1 tbsp maple syrup

3 tbsp hot water

Chocolate Top:

.3 cup coconut oil

.5 cup cacao powder

2 tbsp maple syrup

salt flakes 

Mix all cookie base ingredients in a bowl until well combined and clumps together.  Divide into mini muffin trays (silicone trays make it easier to remove once finished) and press each lump down until flat and compressed.  Bake at 350F for 8 mins.  Remove from oven to cool.   

Blend up all date caramel ingredients until smooth.  Scoop about 1 tsp of caramel on top each cookie base and smooth out.

Melt coconut oil in microwave or double boiler.  Whisk in cacao powder and maple syrup until smooth, making sure to strain the cacao to remove clumps first.  Spoon over caramel so it covers completely.  Sprinkle with salt flakes.  Last step is to freeze for 1 hour before popping treats out of the muffin tins. 

Makes 2 dozen

Gluten-free and refined sugar free, vegan.

  

Pierogi Casserole (Angelah's Creation)

5 large potatoes, peeled and cubed

1/2 cup milk

1/2 cup butter

1 lb bacon, diced

1 onion, chopped

6 cloves garlic, minced

1 package lasagna noodles (can use ready bake)

2 cups cottage cheese

2 cups shredded old cheddar cheese

salt and pepper to taste

1 cup sour cream

1 bunch chopped fresh chives

 

Preheat oven to 350 degrees F (175 degrees C).

Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.

Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.

Cook the lasagna noodles according to package directions and cool under running water.  (Skip this step if using ready bake.)

Follow layering instructions below.

Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly.

Serve with sour cream and chopped fresh chives.

 

First layer and second layer:

1 layer noodles

1/2 of mashed potatoes

1/2 of cottage cheese

1/3 of cheddar

Third layer:

1 layer noodles

Bacon, butter, onion and garlic mixture

Last 1/3 of cheese

Season with salt and pepper

Super Tonic! (7-Ingredient Master Tonic That Helps Kill Infection In Your Body)

 

I want to share with you one of my most favorite natural remedies I have come across in my life so far!

 

I call it the "Super Tonic" ~ It tastes horrible, but it works!  This batch will be ready in about 2 months. Recipe down below! #garliconionjalepenohorseradishtumericginger #acv #fermentation

Super Tonic:

24 oz apple cider vinegar (always use organic with the mother)

2 knuckles of turmeric root

¼ cup finely chopped garlic

¼ cup finely chopped onion

2 fresh jalapeño peppers, the hottest you can find (be careful with the cleaning – wear gloves!)

¼ cup grated ginger

2 tbsp grated horseradish

 

Chop all very finely and put into glass jar.  Fill to the top with the apple cider vinegar until it covers completely all the ingredients.  Fasten jar with lid and give a good shake.  You will leave this to ferment for a couple months, shaking jar every week.

 

Once a couple months have gone by, you can strain out the liquid and keep some in your fridge to use at first sign of infection.  You will take by mouth, 1 tbsp every 6 hours for a few days until you feel better.  May need to plug nose while swallowing and chase with a glass of water after.  (It's not that bad though!)

 

The Thyme Goes SO Fast

Today, I was sitting on a park bench watching a mama juggle a toddler and an infant—oh wow, do I remember those days.

I remember how hard I thought they were.
And maybe they were… but looking back, they were also some of the best days of my life.

It’s exhausting, isn’t it? Being the center of someone’s tiny universe. These little lives depend on us for everything, and it takes so much out of you. But it also gives you something indescribable—something deeply rewarding.

No parent gets it all right.
But I think most of us can say we tried our best… and we did it from a place of love.

Nothing really prepares you for parenthood—especially if you didn’t grow up with the best role models. There’s no perfect manual, and honestly? You kind of figure it out in real time.

And somewhere in the middle of diapers and sleep schedules and spilled snacks, your own dreams can start to slip away.
You stop thinking about the version of you that existed before kids.
You stop dreaming—because there’s no space, no energy, no room to breathe.

But here’s the thing:
Your dreams are still part of you.
Just like your past is. Just like your purpose is.

And when we forget to nurture our own hopes, we don’t have much left to pour into the people we love. You’ve heard the saying—fill your own cup first. It’s not selfish. It’s how you show up as the version of you they actually need.

Because our kids don’t just need a present parent.
They need a fulfilled one.

Dreams don’t have to be massive or world-changing. They can be quiet, slow-growing, messy, beautiful. But they matter.
They give us something to look forward to.
They give us energy for the mundane.
They bring joy to the everyday.

And yes—they were right.
Time really does move faster the older we get.
That’s why spending it doing what you love—flowing from a place of purpose—feels so important now.

We can always grow more thyme.
But we only get so much time.

Let’s use it well.
Let’s love others deeply.
Let’s give freely of ourselves and our gifts.

Because when we give our time… we gain something so much greater.

—Maria | EcoWAHM 🌿

Curious how I started carving out space for my own dreams again—right from home?
You can take a peek into what I do here:
👉 https://ecowahm.my.canva.site

Tasty Papaya Salad

Part of healthy living is not just having a positive mindset, it is also eating healthy food!

Here is a recipe to help with exactly that!

Papaya is sometimes hard to eat on its own due to the distinct flavor it has, but this salad accentuates it perfectly and creates an enjoyable taste experience so you can reap the benefits of this amazing fruit.

Dressing:

- 1 tbsp papaya seeds (or more depending on your preference)

- 1/4 cup papaya

- 1/4 cup red onion

- 1/4 cup cilantro

- 1 clove garlic (or more as desired)

- 1 1/2 tbsp ginger

- 2 tbsp apple cider vinegar

- juice 1 lime

- 1 tsp honey

- 1/2 tsp salt

- pinch chili pepper flakes

- 1/4 cup olive oil (add slowly while blending)

Add all ingredients into the blender except for olive oil. While blending ingredients, pour oil slowly into the mixture.

Salad:

- mixed greens

- sliced papaya

- sliced avocado

- sliced red onion

- crumbled vegan feta cheese (use either of these from It Doesn't Taste Like Chicken or Minimalist Baker)

- pecan halves

Drizzle dressing over salad and enjoy!

 

Let me know your thoughts in the comments below :)

 

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