We made it through another week of the #NoSpendChallenge.
I hadn’t grocery shopped since mid December, so we had to buy food items Saturday, but that is allowed on the challenge.
This challenge has really been “challenging”, and I’m glad we are doing it, BUT! I will be glad when it’s over. 😂
#LifeOnOurMountain #debtfreejourney #debtfreecommunity #budget #budgeting
We had little visitors just outside our windows today.
Watching them graze was so very nice, and they spent a good long while grazing before moving on.
The poor things couldn’t enjoy any peace; they were constantly on the lookout for their safety…if only they knew I’d keep them safe if they stayed in our yard.
I’ve transitioned over into using more natural products in my home for a few years, but admittedly, I have not always been consistent with it when it comes to personal care.
I use my homemade soap daily, but, I see personal & beauty products in the stores and become a big ole pushover for what they claim to do, the nice smell and pretty packaging.
Can you relate?
This year, I am trying my best to resist all these chemical laden products and use natural products that I can make myself.
Today, I’m sharing a natural peppermint toothpaste that you’re sure to find surprisingly refreshing and will make you say, “ahhhh!”
2 tablespoons of unrefined coconut oil
1 tablespoon of baking soda
5 drops of peppermint essential oil
1. Mix all ingredients in a small bowl until the mixture is creamy.
2. Use a pea size amount on your toothbrush to clean teeth.
3. Store at room temperature in a covered glass container.
Chicken Pot Pie
4 boneless chicken breasts, cubed
1 1/2 cups chicken broth
2 large carrots, diced
2 celery stalks, diced
1 large potato, diced
1 onion, diced
1/2 cup frozen corn (optional)
2 tsp poultry seasoning
1 tsp salt
1 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
Add after cooked in instant pot:
1 can condensed chicken soup
1/2 cup frozen peas
Add all ingredients except condensed chicken soup & peas to instant pot.
Cook on manual high pressure for 10 minutes.
Naturally release pressure for 10 minutes.
Mix in soup & peas after removing lid.
*you can add a cornstarch slurry (or arrowroot, xantham gum, potato starch) to thicken up your mixture if desired. (1 tbsp cornstarch to 2 tbsp cold water, mix well and add to pot pie filling)
Spread mixture evenly into a pie pan lined with uncooked store bought pie pastry.
Add second pie pastry over the top, tucking in excess pie crust into pan.
Then, using a fork, poke vent holes in top of pie crust.
*I used a convection oven but for a regular oven, I’d bake at 425 for about 20 minutes or until golden brown. Be sure to keep an eye on it and if the edges start to brown before the inner part of the pie, add some tin foil around the edges to prevent burning.