Natural Wound Care at Home: 7 Products You Need for Your Homemade First Aid Kit

When you started living a toxic-free and natural life, you probably changed your diet first. But did you know the health and beauty products we use every day also pose a source of toxicity? When you’re sick or injured, it’s even more important to adhere to your natural lifestyle. When a cut, bruise, scrape, or other minor first aid injury arises, try these products instead:

1. Witch Hazel

Witch hazel has long been known for its oil absorbing properties. For generations, women have been applying witch hazel to reduce inflammation, oiliness and other symptoms of acne. However, witch hazel can also be used to help disinfect wounds. Apply witch hazel to a cut or scrap like you would rubbing alcohol to disinfect and promote healing.

2. Coconut Oil

Some say coconut oil is a superfood—but if you ask me it’s a total miracle food. You might be used to cooking with coconut oil, but it definitely belongs in your natural wound care kit. Coconut oil is naturally antibacterial, antiviral, and antifungal. Because it’s become such a popular product, it’s also widely available. Look for organic, unrefined, and cold-pressed coconut oil. Coconut oil is particularly effective against nail fungus. Simply rub a little into the infected nail twice a day. Coconut oil can also help fade scars from scrapes and other cuts that have already healed.

3. Aloe Vera

Did you accidentally touch a scorching hot pan in the kitchen? Or perhaps spend too much time in the sun? Aloe Vera juice (and gel) is great for soothing burns. You can buy the juice in large bottles and store it in your fridge to maintain freshness and provide a cooling and soothing feeling of relief. Better yet, grow a small aloe vera plant in your kitchen! You can easily cut an aloe vera leaf when you need it and use the gel to soothe painful cuts, burns, and scrapes.

4. Organic Cotton Swabs and Wound Dressings

What you apply topically isn’t the only thing that’s important with natural wound care. The kinds of bandages you use matter too! Always strive for organic cotton swabs, balls, band aids, and other forms of wound dressing. Cotton is one of the most heavily sprayed crops in the United States, and a pesticide or herbicide is the last thing you want touching the delicate skin of a cut or scrape.

5. Arnica

Arnica has a long history in the Medieval period where it was used frequently in Europe and parts of Eurasia for its healing capabilities. It’s a natural anti-inflammatory and can help relieve inflammation when applied externally. Arnica is especially helpful with bruises, swelling, and other painful tenderness from sprains or strains. It’s available in an oil or ointment.

6. Goldenseal

Goldenseal has been widely used in Native American culture for centuries. Native to Canada and parts of the United States, it acts as a microbial when applied to the skin. Goldenseal can be purchased in capsules, which I personally recommend. These capsules can easily be broken and applied directly to open cuts and sores. This is particularly useful when traveling, on a camping/hiking trip, or a diaper bag.

7. Hot Water Bottle/Compress

This last one might seem like a no-brainer, but with all the fancy hot and cold compresses out there it’s easy to get mixed up in the confusion. Avoid chemical cold compresses that you need to break to release a cool effect. These compacts usually aren’t biodegradable and can harm the environment. A reusable cold compress that you store in the freezer is a much better option. There are even some reusable compresses out there that can be used for heat or cold. Do your research and find a product that uses natural resources and doesn’t damage the environment.

Creating your own natural wound care kit doesn’t need to be rocket science. All it takes is doing a little research and figuring out which herbs and products best suit your needs. What’s your go-to natural wound product?

Waking Up to Water — It’s Crucial!

Aside from avoiding your snooze button, it’s time you make water a top priority each morning. While its importance is no secret, sipping water first thing in the morning that can significantly alter your day — for the better! Whether you’re looking to lose weight or simply stay healthy, here are the exact reasons why water is crucial to your morning routine!

It Hydrates Your Cells
After a long night’s rest, it is common to wake up dehydrated. Hydration first thing in the morning is important, because it increases the rate at which new muscle and blood cells are produced. A hydrated body allows for a healthy flow of oxygen, allowing you to stay alert and energized.

It Detoxes the Body
Water, especially lemon water, is a natural detox. Drinking water flushes out toxins and impurities. Not only does this keep you healthy, but it also leads to clear skin. Water purifies the colon too, allowing for the proper absorption of nutrients. While a plain glass of water is great, adding lemon increases the rate of urination in the body, maximizing enzyme function and stimulating the liver for detoxification.

It Aids in Weight Loss
Consider water a wake-up call for your digestive system! Drinking water on an empty stomach in the morning boosts your metabolism heading into the day. In fact, research shows that an increase in water consumption leads to an increase in the rate at which people burn calories as opposed to storing them as fat. Water also fills you up, curbing your appetite. Chances are that starting your day off with a healthy glass of water instead of a sugary latte will help you make smarter choices throughout the rest of your day.

It Prevents Sickness
If you’re getting sick often, it could be that you’re not drinking enough water. Water plays a crucial part in maintaining a healthy a lymphatic system. When this system is balanced, your body can properly fight off infection. Studies have also shown that dehydration leads to higher cortisol levels and, in turn, stress and sickness.

5 Affordable Mason Jar Salads Under 500 Calories

Easy Cinnamon French Toast Sticks

Ingredients:

• 8 slices thick-cut Texas toast (See Kelly’s Notes)
• 4 large eggs
• 1 cup heavy cream
• 2 1/2 teaspoons cinnamon
• 1 Tablespoon sugar
• 1 Tablespoon vanilla extract
• Unsalted butter, for cooking
• Maple syrup, for serving

Instructions

• Cut each slice of Texas toast into four sticks. Set aside.
• In a large bowl, whisk together the eggs, heavy cream, cinnamon, sugar and vanilla. Dip each piece of bread in the egg mixture, turning to coat it on all sides so that it’s well-saturated with the custard.
• Shake off any excess and place the coated bread on a large plate or baking dish. Repeat the dipping process with the remaining pieces of bread.
• Heat a large sauté pan over medium heat and add 2 to 3 tablespoons of butter. Once the butter has melted, place several of the coated sticks in a single layer in the pan. (Do not overcrowd the pan.) Cook until golden brown on one side then flip and continue cooking until the sticks are golden brown and slightly crisped on all edges.
• Serve immediately with maple syrup for dipping.

Thermal Glass Igloos Offer Views of the Northern Lights at Finland’s Hotel Kakslauttanen

A romantic night under the stars is one thing, but a crystal clear view of the Northern Lights from your own private igloo is definitely another treat entirely. The Igloo Village of Hotel Kakslauttanen in Finland boasts 20 thermal glass igloos that allow visitors to enjoy incredible views of the Aurora Borealis from the warmth and comfort of their own hut.

Nestled in the wilderness near Finland’s Urho Kekkonen National Park, Hotel Kakslauttanen has one of the Arctic Circle’s best views of the Aurora Borealis. The sparse trees and complete lack of light pollution reveal millions of stars each night, and during the peak winter months the location offers incredible views of the Northern Lights.

Each glass igloo is fitted with thermal glass walls and ceilings, that insulate the interior to keep it warm and cozy at night. The glass also contains a frost preventative, maintaining crystal clear panoramic views even when temperatures outside drop to -22 degrees fahrenheit. Fitted for two people, the igloos are small enough to be efficiently heated without consuming too much energy.

One of the world’s seven natural wonders, Aurora Borealis results from the collision of gaseous particles from the earth’s atmosphere with charged particles released from the sun. The resulting burst of colored light can last from less than a second to nearly two minutes. Though the lights are visible from August to April, the peak viewing time is in the darkness of the winter months.

Although the hotel does not guarantee a view of the Northern Lights, they keep constant watch over the weather conditions and ring a signaling bell for visitors to look to the sky when the phenomenon is visible.

The main hotel also includes the world’s largest smoke sauna complete with its own restaurant, and an ice bar and snow chapel that is built fresh every winter. For the more adventurous, the hotel also offers lodging in a dozen traditional igloos made of ice. These ice houses have an internal temperature of only 21 degrees fahrenheit, so you better pack warm!

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How to make One Pot Pasta

Baked Salmon and Asparagus in Foil

Do you have those days where you don’t mind cooking but more than anything you just don’t want to clean up the mess? I have them all the time, dishes are never ending around here. So, when there’s an easy recipe out there that requires minimal prep and clean up I’m all over it!

This salmon really couldn’t get any easier and the method of cooking it all together in a foil pouch seals in moisture and keeps the flavors intact. It’s also a very versatile recipe, you can use other types of veggies (like zucchini, spinach, tomatoes, bell pepper) and herbs or you could even add in some honey or parmesan. I love how fool proof this recipe is, even if you have minimal experience in the kitchen you can easily make this salmon!

Once you try this you’ll likely turn to this method time and time…and time again. I know I will. Salmon is one of my favorite dinners and this is one of my favorite ways to prepare it.

Enjoy!

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Baked Salmon and Asparagus in Foil

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 4 servings

Ingredients

• 4 (6 oz) skinless salmon fillets
• 1 lb asparagus, tough ends trimmed
• 2 1/2 Tbsp olive oil
• 2 cloves garlic, minced
• Salt and freshly ground black pepper
• 1 lemon thinly sliced
• Fresh dill sprigs, or chopped fresh thyme, rosemary or parsley

Directions

• Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil. In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper. Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. Layer fillets over asparagus. Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste. Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
• Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 - 30 minutes. Unwrap and serve warm.

ONE POT ZUCCHINI MUSHROOM PASTA

Ever since I made that one pot pasta several weeks back, I’ve been on the hunt for more recipes like this – easy, effortless and sure to be a hit with the entire family. And this zucchini mushroom pasta is exactly that.

There is absolute no pre-cooking or sauteeing of any kind here. Simply throw everything into the pot, including the uncooked pasta and that is it.

The water will be completely soaked by the pasta and once the noodles are cooked through, you can toss in a little bit of heavy cream (or milk, if you’re watching your calories) for a thin, creamy pasta sauce. Easy peasy.

And don’t be too shocked when everyone just raves about how amazing this pasta is. Jason said this was the best pasta he’s ever had! I obviously didn’t tell him how easy it was. Hey, he did the dishes so it’s an even trade, right?

One Pot Zucchini Mushroom Pasta

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Yield 6 servings

An incredibly creamy, hearty pasta dish that you can make in just 20 minutes. Even the pasta gets cooked right in the pot!

Ingredients

• 1 pound spaghetti
• 1 pound cremini mushrooms, thinly sliced
• 2 zucchini, thinly sliced and quartered
• 2/3 cup peas
• 2 cloves garlic, thinly sliced
• 2 sprigs thyme
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup grated Parmesan
• 1/4 cup heavy cream

Instructions

• In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
• Serve immediately.

Kale Nutrition Facts

Baked Lemon Salmon with Creamy Dill Sauce

I can still remember the first time I started to like salmon. I always hated it as a kid and things did change one day. My grandparents lived with us for a few years when I was little and my grandpa was a big fisherman. So, of course he had to do the dream fisherman vacation and go to Alaska on a fishing trip. Let’s just say his fishing trip was successful and he brought home at least a years supply of salmon. I was never excited when I’d hear it was salmon for dinner, until one day my grandma breaded it and deep fried it into these little chicken nugget type salmon bites. That was when I first started liking salmon. Wonder why :)? Now salmon is one of my favorite foods. I don’t make it as often as I’d like because my husband doesn’t like salmon – so it creates a challenge for me. I have to make the salmon especially good and extra flavorful so he’ll like it. It can’t taste all fishy or he’d totally snub it. This salmon recipe was a big success with my family. My husband loved it as did my 5 year old, and I even got my super picky 3 year old to eat it. My daughter kept asking for more of the sauce. I love adding a sauce to salmon because it just gives something more and adds a little pizazz. The flavor of this sauce is similar to a Greek tzatziki sauce yet it’s a little creamier thanks to the small amount of mayonnaise (and it’s less chunkier of course since there’s no cucumber, like you find in a traditional tzatziki sauce). You’ll love all the vibrant flavors of this salmon with it’s abundance of fresh herb and citrus. If you are going to spend the money for a slightly higher priced dinner you better make it good right? This super simple salmon recipe definitely should not disappoint! Enjoy! Also, if you love salmon be sure to check out my favorite salmon recipe EVER, click here for the recipe. This one is a very close second but I think the other will forever be my favorite salmon.

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Baked Lemon Salmon with Creamy Dill Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 4 servings

Ingredients

• 4 6-oz salmon fillets
• 2 Tbsp extra virgin olive oil
• 1 1/2 tsp lemon zest
• 2 Tbsp fresh lemon juice
• Salt and freshly ground black pepper
Creamy Dill Sauce
• 1/3 cup fat free plain Greek Yogurt
• 3 Tbsp mayonnaise (full fat)
• 1 clove garlic, finely minced
• 1 Tbsp chopped fresh dill
• 2 - 3 tsp milk
• 1/2 tsp honey
• Salt and freshly ground black pepper

Directions

• Preheat oven to 400 degrees. In a bowl, whisk together olive oil, lemon zest and lemon juice. Grease a 13 by 9-inch baking dish and place salmon fillets in baking dish. Season tops of salmon with salt and pepper then rotate to opposite side. Drizzle tops evenly with lemon mixture and gently rub over salmon, then season tops with salt and pepper. Let rest at room temperature 10 minutes, then bake in preheated oven 12 - 16 minutes, or until salmon has cooked through (cook time will vary based on thickness of fillets and how well done you liked them). Serve warm topped with Creamy Dill Sauce.
• For the sauce:
• In a bowl, mix together Greek yogurt, mayonnaise, garlic, dill, honey, and enough milk to reach desired consistency. Season with salt and pepper to taste. Store in refrigerator, allow to rest at room temperature 20 minutes before serving (just so it's not ice cold over warm salmon).
• 
  

Balsamic Glazed Salmon

It is an established fact in our household that if I didn’t cook, we would return to Ben’s bachelor diet of frozen pizzas and microwavable taco packets. Until that second dinner, I never would have suspected that, beneath the stash of frozen pot pies and instant noodles lay a man capable of cooking a meal that has become one of my absolute favorite dinners and is beautiful too.

Instead of going out on Valentine’s Day, every year Ben pours me a glass of wine and cooks me a special dinner. Because I love it so much (and raved incessantly when he first made it), Balsamic Glazed Salmon has become our tradition. One year, he attempted to switch it up and printed me a menu with two salmon options. I stuck with the balsamic glazed, but here’s the original Instagram shot for posterity.

I could go on and on about just how easy and fabulous this Balsamic Glazed Salmon is, but I think that message would be best delivered by the chef himself.

Without further ado, I present the man across the table, sports analogy-enthusiast, and Balsamic Glazed Salmon Master, my sweet husband Ben.

Being married to a food blogger gives a man a unique relationship with his spouse’s line of work. I’ve selflessly swallowed my share of recipe fails, spent many Saturday mornings holding wooden spoons for photos, and am only allowed to eat the “ugly cookies” from the first batch (or so she thinks).

I’m also incredibly fortunate to have a partner who is constantly coming up with new, creative dishes for us to enjoy…and who makes sure I (despite kicking and screaming) eat my Brussels sprouts.

Because Erin does 99.98% of the cooking (thanks, cereal, for that 0.02%), I aim to repay my colossal debt on special occasions.  What better way to humble your man pride on Valentine’s Day than by sporting an apron and attempting to own that stove like Calvin Johnson owns the deep ball. Men, with a recipe like Balsamic Glazed Salmon you are guaranteed to score high relationship points without the fear of pulling a butt fumble.

Seriously, this recipe is the secret to impressing the ladies. Why?  Because, ladies, this Balsamic Glazed Salmon is so gourmet it’s even out of Emeril Lagasse’s league.  (Sssshh! Guys, trust me: (a) there’s no need to wikipedia Emeril Lagasse and (b) making Balsamic Glazed Salmon is actually easier than T.J. Oshie scoring in a shootout).

Here’s what you need to make Balsamic Glazed Salmon: two pans; something to stir the ingredients in said pans (Erin tells me it’s called a “whisk”, but I’m pretty sure she made that up); and a confident attitude. This salmon is nearly impossible to mess up, but it looks and tastes like a fancy restaurant entrée. Present it with professional flare, then watch your date swoon. All you need to do now is make sure not to chew with your mouth open nor slurp your wine, and you can congratulate yourself on a perfectly executed date night dinner. Score!

For dessert, I’m grateful that boxed brownies come with such clear instructions (and that Erin loves them almost as much as I do).

More easy, yet impressive dinner recipes for date night (or any night):

Garlic Shrimp Pasta

Creamy Lemon Chicken Pasta

Caprese Chicken Pasta

Creamy Barley Risotto

Pecan Crusted Chicken with Strawberries and Goat Cheese

An easy recipe for perfect balsamic glazed salmon that's ready in only 20 minutes. Looks impressive, tastes delicious, and is so simple to make!

Balsamic Glazed Salmon

YIELD: Serves 2

 

PREP TIME: 2 minutes

 

COOK TIME: 18 minutes

 

TOTAL TIME: 20 minutes

Ingredients:

• 2 (5 ounce) salmon fillets
• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 3 tablespoons balsamic vinegar
• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Chopped fresh parsley, for garnish

Directions:

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, then coat with non-stick cooking spray.
2. In a small skillet, heat the olive oil over medium. Add the garlic and cook until fragrant and beginning to brown, about 2 minutes, watching carefully so that it does not burn. Add the balsamic vinegar, honey, mustard, salt and pepper. Whisk and simmer until the mixture thickens, about 4 minutes.
3. Place salmon skin-side down on the prepared baking sheet. Brush liberally with the glaze. Bake for 5 minutes, brush again with the glaze, then bake 5 to 10 additional minutes, until the fish flakes easily with a fork and is cooked through. Sprinkle with chopped parsley and serve. Bask in applause from your Valentine.