Hi, friends! Confession: I’ve never in my life tried a sugar scrub. I know. I know. You’re shocked. I came across this recipe using Young Living’s Peppermint oil and I knew I had to try it because 1) it looked fun and 2) it looked like it would take me less than 2 minutes to make. That’s my kind of recipe. So, I whipped up this scrub and I’m in love. My skin get super dry in the winter and this scrub left my skin feeling super soft and moisturized. Did I mention it’s easy to make?
1 c. granulated white sugar
2 tbsp sweet almond oil (I ended up doubling this)
4-6 drops of Peppermint essential oil
Food coloring, optional (despite what you see in the picture above, I opted to NOT add the food coloring because I wanted this to be an all-natural product)
Put your sugar in a bowl and slowly add your almond oil, stirring as you add it in. You want this mixture to be slightly wet and clumpy–mine was too dry so I added 2 more tablespoons of almond oil. Then add in your essential oil, mixing again. Transfer to an airtight container. That’s it!
Our family has always been a meat-loving family but we like to branch out from our “usual” from time to time and try new things. I came across this recipe for Garlic Butter Shrimp & Quinoa and it became a quick hit for all members of our family. This recipe comes together quickly which you know I love.
- 1 tbsp olive oil
- 1/2 c finely chopped onion (I won’t lie, I’ve been known just to use the dried minced onion here)
- 5 tsp minced garlic, divided
- 2 c uncooked quinoa
- 1 tsp chili powder, divided
- 4 c chicken broth
- 6 tbsp butter, divided
- 1 lb raw shrimp (another shortcut here- I typically use cooked shrimp–the recipe calls for you to leave the tail on but I always take it off)
- salt and pepper, to taste
Heat the oil in a large nonstick pot over medium-high heat. Add the onion and saute until softened, about 5 minutes. Add 2 tsp of the garlic and saute for 1 minute, stirring constantly. Add the uncooked quinoa and 1/2 tsp chili powder. Sprinkle with salt and pepper. Saute for another minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done, it will be soft throughout. Fluff with a fork.
While the quinoa is cooking, heat 1 tbsp butter in a large skillet over medium-high heat. When the pan is hot and the butter is melted, add the shrimp and sprinkle with the remaining 1/2 tsp chili powder directly in the pan. Season with salt and pepper and saute until golden brown on the outside. Just at the end of the saute add 1 tsp garlic and swirl around the pan until the garlic is very fragrant.
Melt the remaining 5 tbsp butter and 2 tsp garlic to make a sauce for drizzling.
Serve the quinoa and shrimp together in one dish. Drizzle butter mixture over the shrimp and quinoa. Serve immediately.
Happy Monday, friends!