Secret Recipe Club – Chocolate Coconut Sugar Scrub

by angelaskitchen on February 9, 2014

Chocolate Coconut Sugar Scrub

It is time again for Secret Recipe Club reveal day!  Woo-hoo!  What is the Secret Recipe Club?  It’s a lot like Secret Santa, but with recipes.  Each month you are assigned a blog.  After selecting a recipe from that bloggers repertoire, you make and post it on reveal day.  It is a great way to find fun recipes and blogs.  I like how it gets me to actually sit down and go through another person’s blog.  Blogs are a lot of work and take time to put together.  Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer.  Fun stuff!

Chocolate Coconut Sugar Scrub2

My assignment this month was Ellie’s blog, The Bitchin’ Kitchin’. Have you seen her blog? No? Well, go on over… I’ll wait…

See? Beautiful! Love her pics and the recipes are WAAAAAAAY to fun to try to pick just one. We’re talking Chicken Enchilada CupsSriracha HummusChai-Spiced SconesBrownie Batter PancakesCarrot Ginger SoupProsciutto Wrapped ApplesKale FrittataBaked Sweet Potato Chips and Pumpkin Pecan Cranberry Muffins, and that is just the tip of the deliciousness you will find on Ellie’s blog. Swoon!

With Valentine’s Day right around the corner, however, and having to lovely daughters who have a deep passion for all things chocolate, I thought homemade Chocolate Coconut Sugar Scrub was the perfect recipe to try. We like to try different homemade lotions, scrubs and masks made from natural ingredients. A scrub made with things I already have at home, has natural ingredients in it AND smells like chocolate? Yes, please! So, girls, try to look surprised on Valentine’s Day. M’kay?

5.0 from 1 reviews

Chocolate Coconut Sugar Scrub
Recipe type: DIY, Sugar Scrub
Serves: makes about 1½ cups

  • 1 cup loosely packed brown sugar (I used dark)
  • ½ cup coconut oil (in solid form, yet still soft)
  • ⅓ cup almond oil
  • 2 tablespoons unsweetened cocoa powder
  • a few drops coconut extract or essential oil
  • a few drops vanilla extract
  • a few drops almond extract

  1. Place all ingredients into a bowl and mix until smooth. Place into an air tight container, such as a canning jar. Seal.
  2. To use: Once or twice a week, being careful not to slip, rub scrub all over skin in shower, especially rough areas. Wash scrub off afterwards. Avoid face, however a small amount can be used on dry lips to moisturize and exfoliate. Can be stored at room temperature .


Menu Monday – January 13, 2014

by angelaskitchen on January 13, 2014

Gluten Free Menu Swap-Persimmon

Heather at Celiac Family will be hosting the Gluten Free Menu Swap this week.  “Persimmon” is the theme this week.  Honestly, we don’t eat a lot of persimmons around here.  Not sure why, they just don’t come up on my radar that often.  So, I can’t wait to see some ideas others in the roundup have.  I think a persimmon syrup or jam might be fun to explore…  I also saw this vibrant Winter Harvest Fruit Salad that we’ll be trying this week.  What is your favorite way to eat persimmons?   I would love to hear your ideas!  I need some inspiration from you.  :)


Freezer cooking plan for the week:  Slow Cooker Orange Chicken with Winter Squash and Sweet Potatoes and Balsamic and Sun Dried Tomato Burgers with Caramelized Onions will both be making their way into my freezer this week.

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The week’s breakfast options:   Harvest Breakfast Hash and Apple Pie French Toast Casserole.

The week’s lunch options:  Turkey and avocado or roast beef with fresh spinach or baby kale sandwiches made on Gluten Free Swedish “Rye” Bread, veggies and fruit.


gluten free dairy free gingerbread waffles

Pork and Apple Curry

Gluten Free Dairy Free Slow Cooker Orange Chicken with Winter Squash & Sweet PotatoesBalsamic & Sun Dried Tomato Burgers with Caramelized Onions


Printable grocery list for this week’s dinners.


Monday:  Gingerbread Pumpkin Waffles, bacon, and Winter Harvest Fruit Salad (yum!)


Tuesday:  Pork Apple Curry over Cauliflower “Rice”


Wednesday:   Slow Cooker Orange Chicken with Winter Squash and Sweet Potatoes served with a mixed greens salad topped with Italian Dressing

For the freezer:   Make a double batch of Slow Cooker Orange Chicken with Winter Squash and Sweet Potatoes, one batch for dinner and one for the freezer.  While putting ingredients for one batch in slow cooker, put the ingredients for a second into a gallon sized freezer bag.  Mix ingredients around, remove as much air as possible, seal, label and freeze.


Thursday:  Shrimp Pad Thai with Broccoli

For the freezer:   Make a double batch of Balsamic and Sun Dried Tomato Burgers with Caramelized Onions.  While eating dinner, allow second batch to freeze on a baking sheet.  When dinner is finished, package in freezer safe container, removing as much air as possible, seal, label and freeze.


Screen Shot 2014-01-02 at 9.24.03 PM

These burgers pack in the flavor!  Tangy sun dried tomatoes, balsamic vinegar and caramelized onions combine in a burger your family will rave about.  I found the original [click to continue…]


Menu Monday – December 23, 2013

by angelaskitchen on December 23, 2013

Time again for another Menu Plan Monday!  Thank goodness for menu planning.  With this busy holiday season, having a plan means never having to wonder what is for dinner.  So much less stressful for for the mamma!  :)

Gluten Free Menu Swap-Entertaining

Heather is hosting the Gluten Free Menu Swap over at Celiac Family this week.  The theme is “Entertaining.”   The big entertaining I do for the season is a cookie decorating party.  Basically we make a bunch of cutouts and frosting, put out my crazy sprinkle stash, then people drop by throughout the day to frost-till-they-drop.  It is totally fun!  I love watching the creative ideas that the kiddos come up when cookie decorating.  I like to have Taco Chili and Chicken Wild Rice Soup in a couple of slow cookers in case people are here over lunch and/or supper.  Cookie decorating with our friends is one of the things my kids look forward to every year!  I’ll do a full post on hosting a cookie party this weekend, if you are interested.  It is really quite simple and a lot of fun.

Cookie decorating party aftermath...

Freezer cooking this week:  No freezer cooking this week.  I will be using things from the freezer this week to fill out my meals this week and next week as needed.  Time for mom to relax with the family!  :)

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The week’s breakfast options:  I have been experimenting with some high-potein breakfast options (with and without eggs), so will keep experimenting with these.
The week’s lunch options:  Leftovers, deviled eggs or whatever we feel like picking up.  Kids choice!


Monday:  Slow Cooker Island Pork Roast (from the freezer) with salad


Tuesday:   Christmas Eve!  Herbed Roast Beef, Swedish Potato Pudding, Lingonberry Sauce, Fresh Spinach Salad, Cranberry Relish, Rice Pudding, and Cut-Out Cookies.  We will also have gluten free Lefse and gluten free Swedish “Rye” Bread at the meal.


Wednesday:  Christmas!  Caramel Pecan French Toast Casserole with Homemade Turkey Sausage and fruit


Thursday:  Leftovers


Friday:  Thai Thighs (from the freezer) over quinoa with salad


This is being shared at Menu Plan Monday at Organized Junkie.

For some AMAZING desserts for the holiday season check out the Supergrain Dessert E-Book from Attune Foods.