Hurricane Prep!

We are preparing here in Florida for the history-making Hurricane Irma.

No single Hurricane Prep list was doing it for me... 

I put together a 2 page "To DO" plus "Tips" for hurricane preparedness compiled from a few hours researching different lists and tips... please use it if it's helpful to you as well... it prints as 2 regular sized pages.

Be safe!

Click here for the 2 page Hurricane List & Tips document.

My top suggestions for hurricane food are-- OF COURSE-- all 365 products:

Emily's Vegan Chocolate Chip Oatmeal Cookies

Ingredients:

In one bowl, mix:
1 stick Earth Balance vegan butter (soy free), melted
1/2 cup brown sugar
1/4 cup almond milk
1 tsp vanilla extract
1/2 cup 365 brand unsweetened applesauce


In another bowl, mix:
1 cup flour
2 tsp cinnamon
1/2  tsp baking soda
pinch of salt

Directions:
Combine the two bowls and mix thoroughly
Add in
3/4 cups 365 brand chocolate chunks, mix
then
3 cups 365 brand rolled oats, mix well
Scoop in 2 tbsp scoops onto a cookie sheet/stone
Bake 14 minutes
Cool

Makes about 30 cookies
Freeze up to 1 month

Perfect for quick breakfast

Natural Bug Spray/Balm with Lemon Eucalyptus

I have been seeing LOTS of posts about Lemon Eucalyptus Oil as a natural bug repellent lately.

YAY!

Here are the recipes I use for natural Bug Spray-- and Bug Balm.  The spray is based in water/witch hazel and the balm is beeswax/coconut oil based.

I did a bit of a mashup of different recipes I found online.

Check out my Instagram to see videos of me making both recipes.


Spray:
2 oz distilled water
1 oz Witch hazel (real stuff, not the $1 bottle)
30 drops Lemon Eucalyptus oil
10 drops tea tree oil
Mix! Pour into spray bottle.


Bug Balm Repellent

1 tbsp coconut oil
1 tbsp beeswax
Melt those two…
Then add…
5 drops each:
Lemon eucalyptus oil
Lavender oil
Citronella oil


Pour into small glass jar and allow to cool for 2 hours

Stuffed Sweet Potatoes

I got this recipe from Epicurious-- find the original here.

I modified it to the below for my family.

Makes 8 servings (you can easily cut in half for less people)

INGREDIENTS

1. • 4 medium sweet potatoes 
   • 2 tablespoons avocado oil (or any oil)
   • 1/2 teaspoon cayenne pepper
   • 1 teaspoon ground cumin, divided
   • 1/2 cup red onion, coarsely chopped
   • 2 garlic cloves, finely chopped
   • 2 cans black beans, rinsed, drained
   • 1.5 cups water + 1 veggie boullion cube or just 1.5 cups veggie broth
   • 2 ripe avocados, mashed
   • 3 tablespoons chopped cilantro, divided (optional)
   • Juice of 1 lime
   • 2 cups baby spinach, chopped
   • 1 cup feta cheese
   • Tortilla chips (optional; for serving)

PREPARATION

1. 1. Preheat oven to 400°F. Cut potatoes in half lengthwise. Brush with avocado oil, roast for 60 min
   2. Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2–3 minutes. Add beans, broth, spices, and cook until liquid is reduced and beans soften, about 10 minutes.
   3. Meanwhile, mash avocado and lime juice, add salt to taste 
   4. Using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top evenly with  avocado mixture, feta, cilantro (optional) and spinach.
   5. 
      

Cabbage Crunch Jr.

Whole Foods has this item on the salad bar I LOVE.
It's called Cabbage Crunch.
It is delicious.
Sometimes they don't have it, so I took a stab at replicating it.  It is almost as good.




1 head green organic cabbage, shredded
1/4 cup apple cider vinegar (Bragg's)
1/8 cup black sesame seeds
1 cup sliced almonds
1/8 cup avocado oil
Real Salt to taste

Mix it all in a  bowl and refrigerate!

Good for 5-7 days-- this picture is on day 6 and still tasted great.

Homemade Granola Bars #2

You may have seen the other homemade granola bars I make on this post.
These are a little easier to make (less steps, maybe 1-2 less ingredients)...

Ingredients:
4 cups 365 brand rolled oats
1/4 cup chopped almonds (from bulk at Whole Foods)
1/4 cup chopped salty peanuts

1/4 cup 365 brand light brown sugar

1/2 cup organic applesauce, unsweetened
1 cup 365 brand peanut butter (natural is key)
1/4 cup 365 brand honey
1/2 cup 365 brand mini chocolate chips

Mix first 4 ingredients in large bowl

Add other ingredients and mix very very well

Spread onto bar pan and pack down--- put a sheet of parchment paper over the mixture and really spread it out and pack in down tight (slap it!)

Chill

Cut in to 4 rows of 7 and store in refrigerator up to 1 week (probably fine longer than this but may not taste as good)
Enjoy!

Taking for lunch?

Put in a  container (not ziploc) and throw an ice pack into the lunch bag

Peanut Butter Cups

Ingredients:
365 brand creamy peanut butter
365 brand dark chocolate chunks


In a 12-count muffin pan, line with paper muffin wrappers

Melt half a bag of the chocolate
Spoon one spoonful into each paper cup and spread out (thin layer)
Freeze 10 mins
Now spread out 1 spoonful on peanut butter in each (on top)
Freeze 20 minutes
Now another layer of chocolate
Freeze
Keep in freezer up to a week-- enjoy!

Half a bag of chocolate chunks should make these 12 cups