Attention all moms! The best deals of the year are here: Black Friday! Get ready to snag incredible deals and discounts on all your favorite essentials. This Black Friday promises to be a shopping extravaganza like no other. So Prepare your wishlists, and get ready to score big on the best deals for moms this holiday season!
For Kids:
Tuttle Twins Black Friday sale on 2 different bundles! I have all their books. My kids love them and they teach important principles in a way kids can understand. Tuttle Twins
Brave books are faith based children's books that are great for elementary school age! 40% off for Black Friday! Brave Books
For Health:
I've had my WAVwatch for a year now and I love it! It really works! I've seen and felt the difference in myself and my family members as we have used this sound therapy watch. I highly recommend it. WAVwatch Use the code ERIKA100 for $100 off one or $500 off 3!
Food Sensitivity tests are so helpful when you are trying to figure out imbalances in the body. I use Check My Body Health which is super simple to use. They email you a code and a form to fill out and you send them a sample of hair, and it doesn't take long to get your results!
Itovi Scanner to keep tabs on your health at home and get personalized Young Living recommendations. iTovi. November 24-25.
If you've heard about the Jumpstart, you will be happy to know there is a deal for the juice! It is several things stacked with each other, so follow the directions carefully to get all the freebies plus the discount! My Red Juice When you order this bundle from today until the 27th, you will receive a free essential oil diffuser. Use the code SHAREYL for 10% off your first order. Do not add to cart. Create a loyalty order. This will unlock free shipping, a free grapefruit essential oil and 10% back in product credit! Such an amazing deal!!! Then message me to let me know you got it and you will get access to the jumpstart program to lose inflammation, weight, and pain, AND gain better sleep, energy, and mood!
For the Kitchen:
Making smoothies can be super easy with these smoothie boxes! Take $40 off your first 2 smoothie boxes. Smoothie Box. Now until November 30th
These beautiful dishes are fantastic and are a great alternative to plastic for your children! Ahimsa
I love my cast iron dutch oven for when I bake sourdough. I have the black one but the red one is on sale today! Dutch Oven
I use my Vitamix blender every day! And there is a fantastic deal on this one! Vitamix
My KitchenAid has been on my counter for over 20 years. I cannot live without it. It was one of the best kitchen investments we ever made! KitchenAid
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Any purchase made is a blessing to my family at no extra cost to you!
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Cranberry-Orange Relish with Ginger
- 12 oz fresh or frozen cranberries
- 1 large orange (zested and juiced)
- 1 tablespoon fresh ginger, grated
- 1/3 cup pure maple syrup (or to taste)
- 2–3 tablespoons water (if needed for consistency)
1. Prepare Ingredients:
- Rinse the cranberries and pick out any soft or damaged ones.
- Zest the orange, then juice it to yield about 1/4 cup of juice.
2. Cook the Relish:
- In a medium saucepan, combine the cranberries, orange juice, orange zest, grated ginger, and maple syrup.
- Heat over medium heat, stirring occasionally, until the cranberries begin to pop and break down (about 8–10 minutes).
3. Adjust Consistency:
- If the mixture is too thick, add 2–3 tablespoons of water to reach your desired consistency.
- Taste and adjust sweetness by adding more maple syrup if needed.
4. Cool and Serve:
- Remove from heat and let cool to room temperature.
- Serve as a side dish, or chill in the fridge for a firmer texture.
Serving Suggestions:
Pair this vibrant relish with roasted veggies, lentil loaves, or as a topping for plant-based burgers or grain bowls. The tartness of the cranberries, the citrusy brightness of orange, and the warmth of ginger make this a festive addition to your table! 🌟
My blogs contain some affiliate links.
Any purchase made is a blessing to my family at no extra cost to you!
Thank you for supporting us!
Wild Rice and Cranberry Pilaf
- 1 cup wild rice
- 2 cups vegetable broth (or water)
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1/2 cup diced apple (optional)
- 2 tablespoons coconut oil
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- Salt and pepper to taste
1. Cook the Wild Rice:
- Rinse the wild rice under cold water.
- In a medium saucepan, bring the vegetable broth (or water) to a boil.
- Add the wild rice, reduce the heat to low, cover, and simmer for 40–45 minutes or until the rice is tender and the liquid is absorbed. Drain any excess liquid if needed.
2. Sauté Aromatics:
- In a large skillet, heat coconut oil over medium heat.
- Add the onion, garlic, and celery. Cook for 5–7 minutes until softened and fragrant.
3. Combine Ingredients:
- Stir in the cranberries, pecans, thyme, and diced apple (if using) to the skillet.
- Add the cooked wild rice to the mixture and toss to combine.
4. Season and Garnish:
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
5. Serve Warm:
- Transfer to a serving dish and enjoy as a festive side or a hearty, plant-based main dish.
This pilaf combines nutty, chewy textures with sweet and savory notes, making it perfect for the holidays or any cozy dinner! 🌾✨
My blogs contain some affiliate links.
Any purchase made is a blessing to my family at no extra cost to you!
Thank you for supporting us!
Plant-Based Mushroom Gravy
- 2 tablespoons olive oil or vegan butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 8 oz mushrooms (cremini, button, or shiitake), finely chopped
- 2 tablespoons whole grain flour (einkorn or emmer farro are my favorites and you will need to grind** them yourself)
- 2 cups vegetable broth
- 1 tablespoon coconut aminos
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon black pepper
- Sea Salt to taste
1. Sauté Aromatics:
- Heat olive oil or vegan butter in a medium skillet over medium heat.
- Add the onion and garlic and cook for 3–4 minutes until softened and fragrant.
2. Cook the Mushrooms:
- Add the mushrooms to the skillet and sauté for 5–7 minutes until they release their moisture and begin to brown.
3. Make the Roux:
- Sprinkle the flour over the mushrooms and stir to coat evenly.
- Cook for 1–2 minutes to remove the raw flour taste.
4. Add Liquid:
- Slowly pour in the vegetable broth while stirring to avoid lumps.
- Stir in the coconut aminos, thyme, and black pepper.
5. Simmer:
- Reduce heat to low and let the gravy simmer for 8–10 minutes, stirring occasionally, until thickened.
- Blend half the gravy with an immersion blender or in a blender for a smoother texture, or leave it chunky for a rustic feel.
6. Finish and Serve:
- Taste and adjust seasoning with salt, pepper, or more coconut aminos if needed.
7. Enjoy:
- Serve warm over mashed cauliflower, roasted veggies, baked potatoes, or your favorite plant-based dishes.
This savory, umami-rich gravy will elevate any meal, adding a comforting touch to plant-based creations! 🍄✨
**I have a kitchenaid and the grain mill attachment and I love it.
My mom loves her Kitchen Mill.
My blogs contain some affiliate links.
Any purchase made is a blessing to my family at no extra cost to you!
Thank you for supporting us!
Cauliflower Mashed “Potatoes”
- 1 large head of cauliflower, cut into florets
- 3–4 cloves roasted garlic (or 1 teaspoon minced garlic sautéed in olive oil)
- 1/4 cup unsweetened almond milk (or other plant-based milk)
- 2 tablespoons olive oil or vegan butter
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional garnish: chopped fresh chives, a drizzle of olive oil, or smoked paprika
1. Cook the Cauliflower:
- Bring a large pot of water to a boil.
- Add cauliflower florets and boil for 10–12 minutes, or until fork-tender. Alternatively, steam the cauliflower for 12–15 minutes.
2. Prepare for Mashing:
- Drain the cooked cauliflower and pat it dry with a clean kitchen towel to remove excess moisture.
3. Blend or Mash:
- Add the cauliflower, roasted garlic, almond milk, olive oil (or vegan butter), salt, and pepper to a food processor or blender.
- Blend until smooth and creamy. For a chunkier texture, mash the cauliflower by hand with a potato masher.
4. Adjust Seasoning:
- Taste and adjust the salt, pepper, or almond milk for desired flavor and consistency.
5. Serve:
- Transfer the cauliflower mash to a serving bowl.
- Garnish with fresh chives, a drizzle of olive oil, or a sprinkle of smoked paprika, if desired.
This creamy, flavorful alternative is perfect as a side dish for any meal and pairs beautifully with roasted veggies or plant-based proteins! 🥦✨
My blogs contain some affiliate links.
Any purchase made is a blessing to my family at no extra cost to you!
Thank you for supporting us!
