gluten free

The Complete Wellness Bundle Is Here!!

 The Complete Wellness Bundle 2

I am honored and excited to be a part of such a wonderful community…Wellness Media!! I am also very privileged to have contributed a book I wrote called “A Closer Look At Vitamins and Minerals” towards an e-Bundle organized by Wellness Media that contains over 40 eBooks, e-Courses and bonuses (take a look at the end of this post for a complete list). In my book, I wrote about the most common vitamins and minerals, signs to look out for when your deficient and what foods and herbs contain them.

Although I do make a commission of of any e-Bundle sold through my blog, that is not why I am promoting it. I am not a pushy sales person and not looking to “make a sale” (although that would be nice), so I will only post 2 reminders this week while the sale lasts (May 18-25), after that, it is no longer available.

There are so many wonderful eBooks, e-Courses and bonuses offered here at such a great price, you may be overwhelmed wondering when you’ll find the time to read them, but you don’t have to. I am purchasing an e-bundle because I really wanted a few of the eBooks on the list that some of my favorite bloggers wrote – Katie from Wellness Mamas eBook on Natural Pregnancy (not because I’m pregnant), because I love to read/collect books whether they are hard copies or eBooks on natural health and nutrition. I’m also looking forward to the GAPS Pregnancy eBook – Melanie at Honest Body, Fermented Foods Made Simple – Hannah of Whole Simple Life, No Flour Cracker and Flatbread Cookbook – Lori and Michelle of Purely Twins, to name a few.

Key Points About This Bundle:

  • This bundle includes over 40 ebooks, ecourses, and exclusive meal plans.
  • Valued at over $1,300, the bundle can be purchased for a limited time at the price of $29.97. That’s about 60 cents per ebook and ecourse, or a 97% discount.
  • The bundle will run from May 18-25. It can only be purchased during this time.
  • The topics of the bundle range from health and wellness to nutrition to family life to homemade household and personal care products to natural remedies for common ailments to cookbooks covering breakfast, snacks, dinners, freezer and crockpot meals, desserts, and more.

Take a look at the list below and see if anything catches your eye, if it does, just click on any of the images to take you to Wellness Media where you can purchase your bundle! (At the end of this post includes a detailed list of all eBooks, eCourses and Bonuses!)

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TCWB Bonus Items with TextThe Complete List of e-books and e-Courses and Their Authors:

  • Guide to Natural Cleaning – Katie of Wellness Mama
  • 14 Day Detox Revolution – Dr. Joshua of The Alternative Daily
  • The Art of Gardening – Susan of Learning and Yearning
  • 10 Things to Know About Essential Oils Before You Buy – Adrienne of Whole New Mom
  • The Eczema Cure – Emily of Holistic Squid
  • Food As Medicine – Christa of The Whole Journey
  • My Buttered Life – MadeOn Skin Care
  • The DIY Pantry – Kresha of Nourishing Joy
  • From Your Garden – Stephanie of Mama and Baby Love
  • The Lacto-Fermented Soda Guide – Hannah of Kombucha Kamp
  • Super Food, Super You – Josh of Dr. Axe
  • Your Orchestra of Micronutrients – Mira of Calton Nutrition
  • Confessions of a Cloth Diaper Convert – Erin of The Humbled Homemaker
  • The Complete Pregnancy Guide – Katie of Wellness Mama
  • The Mamavation Guide to Raising Healthy Families – Leah of Mamavation
  • The GAPS Pregnancy Guide – Melanie of Honest Body
  • Natural Beauty Recipes – Katie of Wellness Mama
  • Salve Made Simple – Jennifer of Hybrid Rasta Mama
  • A Closer Look at Vitamins and Minerals – Audry of A Nutritional Makeover
  • The King’s Medicine – Josh of Dr. Axe
  • Questions to Ask Your Dentist – Will of OraWellness
  • Healing Hashimotos – Dr. Alan of Dr. Christianson
  • Healthier Living Naturally – Christina of Home Remedies for Mom
  • Squeaky Clean Paleo – Karen of Holistically Engineered
  • No Flour Cracker and Flatbread Cookbook – Lori and Michelle of Purely Twins
  • Purely Classic Recipes – Lori and Michelle of Purely Twins
  • Cooking with Coconut Oil – Jennifer of Hybrid Rasta Mama
  • Keeping It Real – Jessica of Delicious Obsessions
  • Keeping Your Cool – Jessica of Delicious Obsessions
  • From Your Freezer to Your Family – Stephanie of Mama and Baby Love
  • Blend – Faith of An Edible Mosaic
  • Grain Free Grab and Go – Hayley of Health Starts in the Kitchen
  • Paleo Treats and Healthy Sweets – Taylor of Crave
  • The Grain Free Snacker – Carol of Ditch the Wheat
  • Toadilly Primal Smoothies – Todd of Primal Toad
  • Just Making Ice Cream – Marillyn of Just Making Noise
  • Fermented Foods Made Simple – Hannah of Whole Simple Life
  • Guide to Making Coconut Flour Breads – Kayla of Radiant Life
  • 52 Healthy Paleo Breakfast Recipes – Caitlin of Grass Fed Girl
  • Easy Paleo Gelatin Treats – Caitlin of Grass Fed Girl
  • Green Smoothies – Hannah of Whole Simple Life
  • Real Food for Rookies – Kelly of The Kitchen Kop
  • Gluten Free Grain Free Baking – Stephanie of Mama and Baby Love


  • 2 Gardening Plans – Colleen of Little Homesteaders
  • 2 Paleo Freezer Menus – Leanne of Saving Dinner
  • 2 Paleo Crockpot Menus – Leanne of Saving Dinner
  • Fermented Foods Made Simple Course – Hannah of Whole Simple Life
  • 4 Weeks of Unprocessed Foods Meal Plan – Hannah of Whole Simple Life

Anyone who purchases the bundle will also receive the following free bonuses:

  • One free bottle of Desiccated Liver with any order from Radiant Life
  • 10% off any order + a free Bass brush from OraWellness
  • Free shipping and coupon code from Earth Runners
  • An entry to win a 14 piece Green Versa Cookware Set from Xtrema
  • 2 months free membership and a $10 gift card to Thrive Market
  • Bonus from Branch Basics
  • Free Beesilk lotion bar from MadeOn

What you will learn from the bundle:

  • How to grow your garden and enjoy the benefits of harvesting your own food
  • How to restock your pantry full of real food staples
  • How to formulate simple and sustainable meal plans
  • The basics of natural parenting habits like cloth diapering, breastfeeding, and toddler nutrition
  • How to naturally cure eczema
  • The lowdown of Hashimotos and how to address it
  • Helpful tips and cautions about essential oils
  • How to make your own natural beauty products
  • How to make your own natural cleaning products
  • The proper way to detox
  • How to promote proper oral health
  • How to enjoy healthy, real food snacks, desserts, and on-the-go meals

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Stove-top “Grilled” Chicken

Sovetop chicken breast salad





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Stove-Top Grilled Chicken

This chicken is so amazingly tasty and easy. I always use it to top my salad when I make it- a “grilled” chicken salad.


As you can see in the photo, I also sauté garlic and mushroom along with either avocado slices or use my homemade guacamole.

Homemade garlic mayo or garlic sauce also goes well with it to give it a chicken shawarma feel.

The salad I make is simple, I either just use lettuce or throw in anything green I have available and some sprouts if I have any made up. The dressing is smashed garlic, salt, fresh lemon and olive oil. I usually also add fresh chopped cilantro or parsley and mint, depending on what’s available. Really, you can eat it over any salad or even just grilled veggies.

With the sides I mention; salad or grilled veggies, this makes a great lunch, especially since even cold, the chicken tastes great. This dish is especially if you’re doing an elimination diet, AIP or Paleo. It will leave you satisfied and not feeling full/bloated.

There is no specific amount for the ingredients, it’s basically however many breasts you are doing that will fit in your pan, probably 2 breasts per 10 inch pan.


  • 2 chicken breast
  • ¼ tsp. unrefined salt
  • Filtered water (about ½ cup total)


1. Place whole chicken breasts on a pan on medium-low heat that has a lid, not tight so that steam can escape. Sprinkle the salt and about 3 Tbs. of water.

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2. Put the lid on and steam for about 3-5 minutes until the outside of the breast is white and you are able to cut it into slices easily.

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3. Once you have cut the chicken breast into slices, put the lid on again and add a Tablespoon or 2 of water if needed.


4. Once the slices have turned completely white, don’t add more water yet. Let the side facing down dry out a little and start to brown, but be careful don’t burn. If it starts to burn just add a Tablespoon or 2 of water.


5. Once it has browned, turn over and do the same thing on the other side. This whole process takes about 20 minutes.

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6. At the end, remove the lid and add a Tablespoon of water to moisten the chicken if needed; it will quickly evaporate from the heat.


Paleo Chicken Coconut Curry

 coconut paleo curry

There are so many curry recipes out there, and I think the world could never have enough 🙂  Here is one that I really enjoyed making (and eating). It was quick to throw together about 20 minutes total since I had just made chicken broth). This recipe also makes a great AIP (autoimmune protocol) dish with any necessary adjustments.


Chicken Coconut Curry makes about 8 servings


  • 4 Tbs. coconut oil or ghee
  • 1 inch fresh ginger, peeled and chopped or grated (if not using processor)
  • 2 inches fresh turmeric peeled and chopped (if not using processor) – If no fresh is available, use 2 tsp. and add it with the cumin powder.
  • 6 cloves garlic, peeled or minced (if not using processor)
  • 1 small onion, peeled and quartered or minced (if not using processor)
  • Optional for spicy – 1 Serrano pepper; seeds removed and discarded



  • 5 medium carrots, peeled and cut in coins or cubes (however you prefer)
  • 4 C cauliflower flowerets in bite-sized pieces
  • ½ head of small purple (or green) cabbage, cut in chunks
  • 3 C of squash (I use zucchini but any kind of winter/summer will do)
  • 1 Tbs. cumin powder
  • 1 tsp. unrefined salt (Celtic or Himalayan)




  1. In a food processor, place the ginger, turmeric, garlic, onion and optional pepper and pulse until finely chopped. If there is no food processor available, mince those ingredients and use a cheese grater for the ginger and turmeric.
  2. In a large pot, melt the coconut oil and add the ingredients you processed or finely chopped.
  3. Sauté for just 1 minute until the aromas are released.
  4. Then add all of the cut vegetables and coat them well with the oil.
  5. Sprinkle the cumin powder and salt and mix again.
  6. Add the coconut milk and chicken broth. Add more broth if needed at any time.
  7. Add the cooked chicken.
  8. Bring the liquids to a boil, then reduce heat and simmer for about 10 minutes or until the vegetables are tender or to your liking.


  • The flavors are best when allowed to sit in the pot with a lid for a couple hours, but it can be eaten immediately.
  • Top individual servings with fresh chopped cilantro.
  • You can serve over basmati or jasmine rice, or eat as is.
  • Another option is to add a dash of cayenne and cumin to individual bowls.

Soaked Buckwheat Flat-bread, Egg Free

Soaked Buckwheat Flatbread


I have been experimenting with buckwheat for a while and have found that my family does well with it as a wheat alternative. I had been making it with egg (in this recipe), but found I was going through my eggs too fast and  I’d rather enjoy the flavor of my eggs with vegetables. I decided to  try it without egg  and see how it would come out. The results were fantastic and even tastier than with egg, although both versions are wonderful. The key is to use a good amount of cooking fat such as grass-fed butter, ghee, coconut oil or olive oil. Also I had only been experimenting on non stick, but I am getting used to using cast iron for these which is much better.

**The batter can be made and kept in the fridge for about 5 days, just shake with the lid on prior to use, you can use the batter cold.

These buckwheat flat-breads can be used in place of tortillas, pita bread, and other flat bread or wrap and can be thinned with water out and used as crepes. See the end of this post for ideas that I have made using this batter recipe.


  • 2 C filtered water or raw milk or non dairy milk
  • 2 Tbs acid medium such as lemon juice, apple cider vinegar, or homemade whey
  • 2 Tbs grass-fed butter, ghee, EV olive oil or EV coconut oil
  • 1 ¼ C buckwheat groats (raw, light green color) or buckwheat flour (not the black one)
  • 1/2 tsp. unrefined salt
  • Additionally, you will need butter, ghee or coconut oil to grease pan

Instructions to make the batter:

  1. Wash buckwheat groats well, skip if using flour.
  2. Blend all the ingredients in a blender and leave on the counter to soak for 24 hours.
  3. The liquid will begin to separate, just shake well before using.

Making Sourdough Buckwheat Batter






Instructions to make the flat-bread:

(This one is a 6 inch pan, you can use smaller or bigger, but you will have to get used to it)

  1. Heat a pan on med-low and add cooking fat – about 1 tsp., make sure the pan is well coated.
  2. Scoop out batter or pour it straight to the pan, enough to just cover the bottom, move the pan around if you need to make sure it is well coated with batter.
  3. When the top becomes dry and edges start to lift off the sides (see pic below), it is ready to flip (this can take about 2-4 minutes depending on the pan and heat you are using)
  4. Once you flip it, cook it on that side for about 1 minute or until its similar in dryness to the other side.
  5. You may need to cook again on either side, you will know when it’s done when you don’t see stick batter anymore.

NOTE: These are NOT supposed to be dry, they are moist and flexible, so when I say dry, it’s like when your making a pancake and you flip it once one side is dry.

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Ideas on what to do with these:

Pizza On Buckwheat Flat Bread

After I make a thick crepe with soaked buckwheat batter, I simply topped with pizza sauce (homemade),  mozzarella cheese and pepperoni. They were a great treat for the kids.


Soaked Buckwheat TortillasBuckwheat Tacos With Shredded Beef


After making soaked buckwheat tortillas, we made shredded beef tacos. I cooked a chuck  roast only seasoning with salt in the oven at 300 degrees for 4 hours, then shredded with a fork. We made homemade salsa with cilantro, tomato, green onion, lemon and little salt and olive oil. We also made homemade guacamole using avocado, garlic, salt and lemon. With everything on hand, we assembled our tacos, they were incredible!!!


Middle Eastern Chicken and Rice – maqlooba

 Chicken and Rice_maqlooba

In the Middle East, there is a traditional way of making maqlooba which means flipped over, loosely translated. It’s basically meat, vegetables and rice cooked separately, then layered in one pot topped with broth and cooked. Then it is allowed to cool, then flipped onto a serving tray and some people top with nuts and/or raisins.

Depending on which region of the Middle East the maqlooba has originated from, the ingredients can vary. This dish is very similar to kabsa, the main difference I see is that maqlooba is flipped and kabsa is layered after it’s cooked (correct me if I’m wrong).

I usually make this dish with eggplant, cauliflower, onion and tomato (in the summer, I’ll probably post that when the time comes). Since it is winter and I am using what I have available to me in my area (and on hand), I am only using carrot as the vegetable and a side of parsley salad which is basically tabouli with no tomato or burgul/bulgar. I have also chosen to top it with nut I have on hand; almond slivers, cashew and pistachio. In the winter a steaming side of broth should be served as well J.

The flavor here comes from the broth, so it’s important to make your own at home, you can use this recipe here. You don’t have to make the whole chicken, just choice cuts with the bone on for this recipe.


  • 4 C boiled chicken (I use the meat from making chicken broth)
  • 2 C basmati or jasmine rice, washed well and drained
  • 4 C homemade chicken broth
  • 1 large carrot, peeled and diced

*2 Cups optional nuts for topping; almond, pistachio, cashew, walnuts PLUS 1 Tbs. butter for toasting


  1. Get a pot that is about 8 inches in diameter.
  2. First layer the cooked chicken evenly in the bottom of the pot.
  3. Then layer the vegetables evenly on top.
  4. Next, sprinkle the rice evenly and carefully pour the chicken broth all over the rice.
  5. Bring to a boil and then cover and simmer on low for about 15 minutes or until the rice has absorbed all the liquid, add more liquid of needed. (Depending on which rice you use, you may need a little more broth and a little more time.)
  6. When it’s done, remove the lid and let it sit on the counter for 20 minutes, then you’re ready to flip it.
  7. To flip the pot, you will need to get a round serving dish or tray with a large lip (I use my glass Pyrex round pan).
  8. Place the serving dish over the top of the pot and quickly turn it over so now the pot is upside-down on the serving dish. Leave this for about 15 minutes or longer to set.
  9. Then, slowly lift the pot off.
  10. You can top with toasted nuts if you’d like.

Serve with a side of broth and a sour salad such as parsley salad, simple salad, or plain yogurt.