Here are five simple things you can start today to feel and look better!

1- Eat Real Food- Eat food in its natural state. Try shopping around the perimeter of grocery stores and eating more raw fruits and veggies. Choose foods that represent all the colors of the rainbow to widen your intake of nutrients and vitamins. 

2- Minimize Processed Foods- This means anything that comes in a package or bag. The longer the shelf life of what you eat, the shorter yours will be. 

3- Eat Healthy Fats- Upgrade your choice of oil from canola, vegetable, corn, soybean and margarine to avocado, coconut, olive oil and butter. Fill your diet with nuts, seeds, olives and salmon. 

4- Eat with Friends- Eating with friends improves digestion by slowing down your eating, stimulating more stomach acid to fully digest your food,  increased enjoyment and savoring of your meal and decreasing your stress. Turn off the tv, phones and avoid reading or scrolling while you eat. 

5- Drink More Water- Drink half your body weight in ounces of water (not tea, juice or other liquids, just water). If drinking water is difficult for you, add doTERRA citrus essential oils to flavor your water and ease your toxin load.  

I could survive Thanksgiving dinner on just side dishes and dessert alone! This is one of my favorite fall desserts and is a perfect addition to your Thanksgiving meal. 

Pumpkin Layer:
1/2 cup + 3 tablespoons of almond flour
1/2 cup oat flour 
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar (or date paste)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/2 pumpkin puree
1/4 cup, plus 1 tablespoon milk
(almond, rice, coconut will all work also) at room temperature
1/4 cup melted and cooled coconut oil
2 teaspoons vanilla


Topping:
1/3 cup maple syrup
2/3 cup water
1/4 teaspoon cinnamon
1/3 cup pecans
1 cup additional very hot water. 

1. Preheat oven to 350 degrees. Lightly coat a 2 quart casserole dish with cooking spray. 
2. In a medium bowl, whisk together the flour, baking powder, salt, sugar, cinnamon, ginger, nutmeg and cloves. Set aside. 
3. In a smaller bowl, stir together milk, pumpkin, melted coconut oil, (date paste if using) and vanilla to combine. Pour the wet ingredients into dry ingredients and stir gently until combined. The batter will be very thick. Scrape the batter into the prepared pan and smooth into an even layer. 
4. Prepare the topping: In a small bowl, stir together syrup, water, cinnamon until well combined. Stir in the pecans, then drizzle the topping mixture over the pumpkin batter. Pour the hot water evenly over the top. DO NOT STIR. Place in oven with a baking sheet underneath to catch any drips. Bake for 55 minutes, just until the middle is set. Remove from oven and let cool for 5 minutes. Serve warm with ice cream or whipped cream. 

I had a recent recommendation for The Coconut Oil Cure by one of my loyal customers. After leafing through it, I agreed with her and now it's on the shelves at The Country Cupboard.

​Not only does it explain the benefits and uses of coconut oil but it also has some fabulous recipes for weight loss, beauty and optimal health.

​Complete with enticing pictures, just $14.99!

Here's a peek at the recipes:
Orange Creamsicle Whipped Body Butter
Coconut Face Cleanser
Soothing Headache Balm
Healing Burn Salve
Raspberry Yogurt Smoothie
Coconut Chocolate Milkshake
Honey Nut Granola
Spicy Coconut Quinoa Bowl
Sticky Coconut Pork Ribs
Light Coconut Mousse