My husband and I began a KETO lifestyle this year (yes….I finally talked him into jumping in with me as I have been doing it alone since 2014) Eggs are a large part of our diet. We keep a bowl of hard-boiled eggs in the fridge so they can easily be snagged for a snack, popped into a lunch pail or sliced with bacon for a breakfast at home on a day off. However, the more we were eating them the more we were going crazy trying to peel the shells off. That crazy membrane sticks like gorilla glue! Continue reading
CEREAL? you say.
You can’t have cereal on a ketogenic diet! All those carbs!
Oh but you can….as long as you are willing to think and taste outside the box!
Before KETO, my favorite breakfast cereal was Honey Bunches of Oats with Almonds. I loved the crunchiness of the Almonds and the balls of oats…..I could have done without the flakes. So this KETO Cereal really has everything that I love about cereal anyway!
KETO BREAKFAST CEREAL
- 1/3 cup unsweetened Coconut Flakes
- 1 Tbsp of butter
- 1/8 cup slivered Almonds
- 1/2 pack Truvia (optional)
Melt butter in pan, stir in coconut and almonds, stir constantly until browned. Allow to cool. Stir in Truvia (optional)
The nutritional information INCLUDES the milk. You can use 2 TBSP HWC, cut with 3 TBSP water (which makes a much more milk like liquid) or…you can use 1/4 cup almond or coconut milk.
That’s right, I said 2 carbs per slice!
Insane right? And it doesn’t have that weird aftertaste that you normally get from a low carb bread based with almond or coconut flour or flax…
I’m not sure where the original recipe came from, but there are tons of versions of it floating around on Pinterest. I cannot take credit for this bread, but I did tweak it to fit my taste. Here is my twist on the recipe.
- 12 oz. cream cheese
- 4 tbsp butter
- 1.2/3 cup unflavored whey protein powder
- 4 eggs
- 1/4 EVOO
- 1/4 heavy whipping cream
- 1 tsp xantham gum
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 packet Truvia
Preheat oven to 325*
Melt butter and cream cheese in a small bowl in the microwave for 1-2 min until butter is melted and cream cheese is softened.
In a mixing bowl, beat the eggs and cream of tartar until lots of bubbles form, then beat in the cream cheese, butter, EVOO and HWC. In a separate bowl combine all of the remaining ingredients, mix well, add a little at a time to the wet ingredients, stirring in by hand with a spoon. Mix gently JUST until combined. (don’t overmix). Pour batter into a greased loaf pan. (I used a stoneware loaf pan). Bake for 50 min. Cool completely before turning the loaf out. Slice into 14 slices. Refrigerate unused bread for up to 5 days.
Check with your local Humane Society or Animal Shelter to see if they may be in need of some cat beds. These are great donations! They also make great gifts for animal loving friends! Not to mention you can make some for your own fur babies!
This pattern works up quickly and feels cushy without a huge amount of yarn.
For the cat bed shown I used two strands of yarn simultaneously. One strand of Bernat Baby Blanket Big Ball Yarn in Peach Ombre and one strand of Red Heart Super Saver Yarn in Baby Pink. The size hook used is an N/10.00mm. Stitches used are Chain, DC, and SC (BLO), SS ✏️Note: I have also made this bed using 3 or4 strands of Red Heart Super Saver simultaneously, in the event you don’t have any chunky or chenile type yarn to use.
See the instructions below.
This bed is machine washable on the delicate cycle. If you have a large mesh laundry bag, it will prevent the yarn from getting caught on anything else in the washer. Lay flat to dry OR hang outside on a clothes line in the sun to help remove any residual pet odors. Tip: I add a cup of apple cider vinegar to the wash cycle to also aid in pet odor removal.
Using both yarn strands simultaneously, create a slip knot, chain 4. SS to the first chain to form a ring.
🌸Row 1: Chain 2, 9 DC into the ring. SS to the Chain 2. (9)
🌸Row 2: Chain 2, 2 DC in each or the previous row stitches around. SS to the Chain 2 (18)
🌸Row 3: Chain 2, *1 DC into next stitch, 2 DC into next stitch Repeat from * around the row. SS to the Chain 2 (27)
🌸Row 4: Chain 2, *1 DC into next stitch, 1 DC into the next stitch, 2 DC into next stitch. Repeat from* around the row. SS to the Chain 2 (36)
🌸Row 5: Chain 2, *1 DC into next stitch, 1 DC into the next stitch, 1 DC into the next stitch, 2 DC into next stitch. Repeat from * around the row. SS to the Chain 2 (45)
🌸Row 6: Chain 2, *1 DC into next stitch, 1 DC into the next stitch, 1 DC into the next stitch, 1 DC into the next stitch, 2 DC into next stitch. Repeat from * around the row. SS to the Chain 2 (54)
🌸Row 7: Chain 2, *1 DC into next stitch, 1 DC into the next stitch, 1 DC into the next stitch, 1 DC into the next stitch, 1 DC into the next stitch, 2 DC into next stitch. Repeat from * around the row. SS to the Chain 2 (63)
🌸Row 8: Turn your work. Chain 1, work 1 SC into the BLO of each of the previous rows stitches. (This creates a “base” for the bottom of the bed, and a separation from the sides) SS to the Chain 1. (63)
🌸Rows 9: Chain 2, DC into each of the SC from the previous row. SS to the Chain 2.
🌸Rows 10-14: Chain 2, DC into each of the DC from the previous row. SS to the Chain 2. Tie off, weave in your ends.
Roll down the tall sides to create a softer thicker side wall for your kitty bed.
When it comes to treating our pups, we know they deserve the very best in treats!
What’s better then homemade?
What am I talking about? Your pup already loves you….unconditionally. That’s an even better reason to treat them to something homemade and all natural!
1 cup carrots
1 cup applesauce
2 tbsp. cinnamon
1 cup Steel Cut Oats
1 cup almond flour
First chop the steel cut oats in a food processor. They don’t need to be too fine, just not huge pieces like they normally are. Empty the oats into a mixing bowl, then chop the carrots in the food processor. Add to the oats. Add the remaining ingredients and mix until it forms a dough ball. You may need to add a bit more flour until the dough is the right consistency to roll out. Divide into two balls.
Roll out one of the balls onto a floured surface and cut out the biscuits with a cookie cutter. If you don’t have a cookie cutter you can use a pizza cutter to make strips out of the dough. Transfer your biscuits to a cookie sheet lined with parchment paper. Bake for 20-25 minutes.
Refrigerate the other ball for up to 5 days so you can make some more biscuits later in the week OR freeze for up to 2 months.
Comfort food. What could be better? While I try to eat a lot of low carb/carb free/keto foods, my family does not choose that lifestyle, so some of the foods I prepare are carb filled, buttery, cheesy, sweet and most importantly, “comfortable”.
My son Jake is home from college for Winter Break and he is all about homemade, filled with love, made in mom’s kitchen style cooking. After spending the last few months cooking for himself for the first time ever, he was really in need of a break from ramen noodles chicken nuggets and spaghetti. Mom’s kitchen has been buzzing since his visit began…Mac and cheese, bacon cheeseburger sliders, Hungarian goulash, scallops, steak, pancakes, all of his favorites!
This morning I made him some fresh, bakery style, Blueberry Muffins. This is a simple recipe and can be whipped up in under 30 minutes.
- Stick of butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 eggs
- 1/2 cup sour cream
- 1 tsp lemon extract
- 1/4 cup milk (I use coconut milk)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups white flour (sometimes I use 1 cup white flour and 1 cup wheat flour)
- Pint of fresh blueberries (make sure they are washed and have no stems)
- 2 tbsp cold butter
- 2 tbsp flour
- 1/2 tsp cinnamon
- 1 tsp powdered sugar
- All ingredients into a small bowl then cut it repeatedly until it forms small pieces
- Preheat oven to 425*
- In a mixing bowl, beat together the 2 sugars and butter with a hand mixer.
- Add the eggs one at a time
- Add the sour cream, lemon extract and milk a little at a time.
- Add the salt, baking soda and baking powder.
- Add the flour 1/2 cup at a time.
- Blend well until batter is smooth, scraping sides of the bowl with a rubber spatula to ensure all the flour is incorporated.
- Fold in the blueberries gently with the rubber spatula.
- Spoon the mixture into the muffin tin. I once used a high quality silicone muffin pan and it was excellent! But it wasn’t mine and I don’t own one (yet). So I used a regular muffin tin and paper liners. Fill the liners to the top, then sprinkle with the crumble topping.
- Bake for 5 min, then lower oven temp to 350* and bake another 20 minutes.
- Allow to cool for 5 min, then loose the muffin tops from the top of the pan. Cool the rest of the way.
Serve with a cup of coffee or. peppermint tea and a kiss on the forehead! Oh wait! That’s just me….you can serve it however you see fit! 💖
I might be addicted to creating crochet patterns. I just love sitting down with a ball of yarn, a hook and no idea what will come out at the end!
Right now, these hats are all the rage! I’ve made a few myself for holiday gifts and I wanted to try a few different designs so my friends weren’t all getting the same thing…it’s all about customization!
This version of the messy bun or Ponytail Hat is my favorite! I really love how it turned out! It feels substantial and warm even though the yarn is a lighter weight (medium weight).
If you make this hat please share a photo of your finished work, I’d really like to see how they all come out!
Simple & Sweet Ponytail Hat Pattern
I used Bernat Satin Yarn in Sea Shell and Grey Mist Heather. I used a size H/5.00 mm hook. You will need a hairband that will create the top foundation of this hat. It took approximately3 hours to complete this project.
Attach your yarn with a slip stitch to the hair band.
Chain 17. SC into the 2nd chain from the hook and all other chains up the row. (16 SC) *SC into the hair band. Do not chain, turn your work, SC into the BLO back down the row (16 BLO SC) chain 1, turn, SC into the BLO back up the row (16 BLO SC) Repeat from * until you have completed 76 rows. Tie off leaving a long 12″ or so, tail. Using a plastic yarn needle, connect the two ends by overlapping, lining up, and sewing by hand ensuring the pattern looks consistent. Tie off again and weave in the end.
Now attach the gray to the end of the first original chain 17 row. Chain 2, SC into the end of all 76 rows. (76 SC) Join with a SL ST. Chain 3 (counts as a D.C.), 2 DC into the same stitch as the Chain 3. *Chain 1, skip the next 3 stitches, 3 DC into the 4th stitch. Repeat from * until a SL ST connects you to the original Chain 3, then add two more slip stitches to get your hook over to the first chain 1 space.
⭐️Chain 3, 2 DC into that space, Chain 1, 3 DC into the next space. Repeat from* all the way around the hat. SL ST to the Chain 3. SL ST 2 more times to get your hook over to the big chain 1 space. Repeat from ⭐️ for one additional row. Tie off and weave in the grey end.
Attach your sea shell yarn back onto the grey yarn at the tie off spot with a SL ST. *Chain 2. SC into each stitch around the hat. SL ST to the Chain 2. Repeat from * for 3 additional rows.
⭐️Chain 3. *FPDC in the next 2 stitches. BPDC in the next 2 stitches. Repeat from * around the rest of the hat. SL ST to the Chain 3. Repeat from ⭐️ for 2 additional rows, making sure that you lineup the FPDC and BPDC to ensure the ribbing looks consistent and even. Tie off and weave the end and in.
Congratulations! You have a simple and sweet ponytail hat. ENJOY!
ps. I want to thank my friend Emily for modeling the hat for me, she’s a lovely girl and makes my hat look even prettier than it already was! Thank you, Emily!
One of my favorite holiday traditions each year is making Cinnamon Ornaments! They are fast and easy to make and they smell absolutely delicious! I make new ones every year but I find that they keep for several years so be prepared to pack them up at the end of the season! The recipe is not an original, its just what I have used for many, many years to make these fabulous holiday decorations.
Decorating ideas include: string several on a ribbon to make a pretty fireplace garland, box up a dozen in pretty tissue paper for a lovely and inexpensive gift, dangle them from ribbons to hang on the tree and in other areas you want to decorate.
I always get compliments on these, they are easy and fun to make with your kids or by yourself as a grown up craft. Have FUN making your own batch!
Cinnamon Cut Outs
- 1/4 cup applesauce
- 1 cup Ground Cinnamon
- 1/2 cup white school glue
- Cookie cutters
- Drinking straw
- Colorful ribbon
- Preheat oven to 200°F. Mix applesauce and cinnamon in small bowl until a smooth ball of dough is formed. (You may need use your hands to incorporate all of the cinnamon.) Using about 1/4 of the dough at a time, roll dough to 1/4-inch to 1/3-inch thickness between two sheets of plastic wrap. Peel off top sheet of plastic wrap. Cut dough into desired shapes with 2- to 3-inch cookie cutters. Make a hole at top of the ornament with a drinking straw or skewer. Place ornaments on baking sheet.
- Bake 2 1/2 hours. Cool ornaments on a wire rack. (Or, to dry ornaments at room temperature, carefully place them on the wire rack. Let stand 1 to 2 days or until thoroughly dry, turning occasionally.)
- Insert ribbon through holes and tie to hang. Decorate with opaque paint markers, found in arts and crafts stores, if desired.
This recipe is the original from the McCormick Spice website. I have altered it slightly by adding white school glue, the glue just helps the ornaments with a little extra sticking power.
These ornaments are NOT EDIBLE.
Like I’ve said before….I am a self-admitted BREAD JUNKIE. I love bread. I like it toasted with butter, I like it grilled with cheese and bacon, I like it slathered with peanut butter and jelly. French toast, cinnamon toast, pizza toast. Panini, club sandwich, toasted with tuna, chicken salad. Egg sandwiches, finger sandwiches, BLT. Fluffernutter, ham & cheese, open faced turkey & gravy. Patty melt, Monte Cristo, Po’ Boy. Rueben, Sliders, & Dipped (in soup. au jus, sausage gravy)
So when I went low carb in July, giving up bread was the most difficult part.
Earlier this month I posted about my desperate search for the perfect bread recipe. The reason for THIS post….is that I may have FOUND IT!
Check it out low-carb, banting, LCHF, Paleo friends. A delicious bread with under 2 carbs per slice! It grills, toasts and spreads very well. It tastes as close to regular bread as it gets and it looks like white bread. Definitely worth a try!
1 teaspoon baking powder
- Preheat oven to 350* (or use one of the Village Bakery machines)
- Add eggs to food processor and process until VERY fluffy ( about 1-2 min)
- add bacon grease and melted butter to eggs, mix until well combined
- Add remaining ingredients, mix until it is a very thick milkshake consistency.
- Scrape into a buttered loaf pan.
- Bake for 40 minutes, make sure it passes the toothpick test.
- Allow to cool before slicing into 16 slices
*Store in fridge for up to a week.
You can change almost any container and flower bunch into a pretty and elegant table arrangement.
Today I used a small pumpkin I’d been decorating my fall front porch with, and picked up a bunch of flowers at the market for $14.00.
1. Gather everything you will need. Flowers, vase/glass, tape (i generally use green floral tape but in a pinch you can use masking tape as I did in this photo) scissors, pumpkin (small)
2. Trace the glass or vase you’ll be using for the flowers on the top of the pumpkin with a pen.
3. Pierce the circle you traced all the way around, until you can lift it.
4. Remove the lid of the pumpkin (set aside), then trim the edges of the pumpkin until the vase/glass fits inside the opening.
5. Use the tape to make a grid over the top of the glass.
6. Insert the vase/glass into the pumpkin. Fill with water.
7. Add flowers. Try not to group flowers that are the same, it looks more balanced to spread out and separate the blooms.
Other tips: My flower bunch that I bought came wrapped in a pretty piece of fabric which I added between the pumpkin and the glass. Also, I cleaned the pulp from the pumpkin top and used it by attaching it to the body of the pumpkin with a wooden skewer.
Total time: 15 minutes
It’s SEPTEMBER and Autumn is closing in! You know what THAT means….right?
It means PUMPKIN SPICE SEASON! That’s right….I said it….”Pumpkin Spice Season”. Pumpkin Spice actually has its own season these days, and it is blissful. No doubt about it. Here is what is NOT so blissful. Continue reading
Lemon. It brings so many thoughts and words to my mind. Crisp, Tart, Cool, Fresh, Flavorful, Sweet, Fruity, Citrus, Pretty, Juicy, Zing. These are just a handful of the adjectives to describe “Lemon”. But, there really are NO words to describe lemon in baking…no words for the flavor explosion that lemon gives you when you pop it into your mouth. Instead of looking for words to describe it, you just sit back and enjoy it! Having said that, I present…Sugar-Free Coconut Lemon Cake in a Cup.
I say ALMOST sugar-free because I’ve used Truvia Brown Sugar Blend which has molasses in it, making the sugar and carb count slightly increase. You can save (1) ONE carb by ditching the Truvia, increasing the Xylitol to 1/2 cup and adding
1 tsp. Black Strap Molasses and 1/2 tsp maple extract. It’s only one carb less, but that’s at least //SOMETHING! I use the Truvia out of convenience. Do whatever works for you.
This caramel sauce is delectable in coffee, over my chocolate chip orange sherbet or (hopefully) over the Coconut Lemon Cake in a cup that is cooling in the kitchen right now! I’ll let you know how that tastes after I try it! I’m about to go have it RIGHT NOW!
Call me narcissistic, but hey….when you make up a recipe that tastes THIS GOOD, you kind of want to name it after yourself! So…thats EXACTLY what I did!
Despite the obvious name dropping, bragging on myself, and the shameless “tooting my own horn”, the fact is, this is a pretty darn good recipe and it tastes like sheer and utter heaven. Totally delightful and an absolute “JOY” to eat! (did you see what I did there? hehehe)
But enough being overly proud of myself. Let’s get to the recipe!
You can EASILY whip up a container of your own homemade Macadamia Nut Butter. In all honesty, nothing could be simpler…..truly!
Here is my recipe:
Macadamia Nut Butter
Ingredients: One container of macadamia nuts 1/2 tsp salt, 1 tsp xylitol
Directions: Dump the ingredients into the food processor. Turn it on for 2 minutes. Scoop it into a container. VOILA! You have Macadamia Nut Butter! Spread on toast, Make a MB&J sandwich, or replace peanut butter in nearly any recipe. Cookies, cakes, frosting, anything really.
Now I know your probably exhausted from all the hard work that went into making this MNB! Haha, the truth is, it’s more difficult to clean up the food processor than it is to make this dish! 🙂
Macadamia Nut Butter, a heavenly little treat with a bold taste!
I think I must have an addiction. I’m addicted to finding and/or creating the perfect bread. One that tastes so good that I want to make grilled cheese and peanut butter and jelly on it. After YEARS and YEARS of being a white wonder bread kind of girl, the fact is, all I really want is: white wonder bread.
LCHF/Banting leaves no room for white wonder bread and its 26 carbs per serving. A substitute MUST be found! Continue reading
Crackers are fantastic aren’t they? Topped with cheese, veggies, meats, and dips.
I can’t tell you how many triscuits (20 carbs/9 crackers) ritz (10 carbs/5 crackers) or wheat thins (22 carbs/16 crackers) I’ve consumed in my lifetime. I am a cracker loving girl after all!
So THIS recipe….this has been my banting miracle! And the best part is, they couldn’t be any simpler or any more versatile! Start off with the base recipe and add different ingredients and spices to make different taste combinations! I’ve added a few flavor combinations at the end of the basic recipe, but you can obviously try any combination you like. If you have an idea for a tasty combo please reply and share! Continue reading
So you’ve given up sugar, but you still have a craving for a little sweetness sometimes. This whipped cream hits that sweet spot! Enjoy it as a topping on my banting donuts, add it to your coffee, freeze spoonfuls for a chilled treat, spread on pumpkin bread, or snack on a spoonful as is! Do be careful with artificial sweeteners though, they mimic sugar to the chemicals in your brain, and your brain THINKS it has had sugar. Too much artificial sweetener can make you start sugar detox all over again from the beginning. Just remember, everything in MODERATION! 🙂
Homemade Sugar Free Chocolate Whipped Cream (and Regular Whipped Cream)
1 cup heavy whipping cream (in a 2 cup glass measuring cup or a wide mouthed Ball jar)
2 Tbsp. Xylitol
1/2 Tsp. Vanilla Extract
2 Tsp. Hersheys Cocoa Powder*
Using an electric mixer, simply mix on high until the cream gets really thick.
Refrigerate. Serve and Enjoy!
One of the things I miss most while banting is crispy, salty snacks, like potato chips.
So when a friend told me about me about Pepperoni Chips, I got super excited!
With zero carbs and 20 grams of fat, its LCHF friendly, and I love pepperoni on pizza, so i HAD to give it a whirl. What I found was completely thrilling! Making these pepperoni chips was easier than opening the wrapper of a processed food snack. And the taste? WHOA!
So here goes with the simple directions.
Lay a paper towel in the microwave. Spread the pepperoni on the paper towel. Don’t overlap them. Cover them with a second paper towel. Microwave for 30 seconds. Give them a minute to cool and toss them into a bowl. Eat and enjoy!
Serving size = 28 pepperoni chips
Autumn is almost here, and that means one thing in the Clark household….PUMPKIN SPICE SEASON! But how can I enjoy the pumpkin season as a Banter? I’m creative in the kitchen…right? This is a challenge I can handle…right? Absolutely I said! So I slaved in the kitchen for HOURS to come up with the PERFECT PUMPKIN SPICE bread. (ok, truth is, it took under 10 minutes to prepare and I got the recipe right on the first try)
It’s delicious plain or toasted with a little butter, or better still, as french toast!
No matter how you decide to eat it, I sincerely hope you ENJOY IT!
Joy’s Perfect Pumpkin Spice Bread-Low Carb
10 ounce, Canned Pumpkin Puree
1/2 cup Almond Flour
1 scoop Whey Protein-Vanilla
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Vanilla extract
1 tsp. Cinnamon
1/2 tsp. Ground Ginger
1/4 tsp. Cloves
1/2 tsp. Nutmeg
1 tbsp. Xylitol
Combine all of the ingredients in mixing bowl and blend together with a whisk.
Grease your loaf pan with butter, and fill it with the batter.
Bake for 35 minutes or until it passes the toothpick test.
Cool completely. Slice into 12 equal slices. One serving = 2 slices
Chia seeds: amazing tiny little powerhouses that do wondrous things for your body, On top of being full of Omega 3’s and offering benefits for people with diabetes and high blood pressure, they give a feeling of fullness that lasts a long time.
So…I present you with a tasty and delicious way to incorporate them into YOUR diet.
Cinnamon Chia Porridge
1/4 cup Chia Seeds
10 oz. Almond Milk or Coconut Milk
2 oz. Heavy Cream
1 Tbsp. Cinnamon
1 1/2 Tsp. Xylitol or Stevia
Mix all of the ingredients in a small bowl, cover and refridgerate for 8 hours.
Serve a scoop of the porridge over a 1/4 cup of Plain Greek Yogurt. Top with your choice of berries, shredded coconut or seeds/nuts
Remember packing peanut butter and banana sandwiches in your lunch box when you were a kid in school? They were always so delicious! This recipe invokes the spirit of that sandwich with the added twist of it being a muffin! It’s also flourless and low carb (8 carbs per muffin)
This particular batch was baked up tonight and packed for my boys to take with them on the boys only, last hurrah of the summer, road trip they are embarking on in the morning. I know they will love having a snack on hand when there is no place to stop and hunger comes a-knockin.
2 Tbsp. Peanut Butter
2 Medium Banana Mashed
¼ Cup Oatmeal (Uncooked)
1 Scoop Vanilla Protein Powder
1 Tsp. Baking Powder
1 Tsp. Baking Soda
1/4 cup Peanut Butter Chips
Topping: Dried Banana pieces, crushed peanuts and/or additional oatmeal.
How to make them:
Preheat oven to 350 degrees.
Mix all of the ingredients in a mixing bowl.
Fill each muffin tin almost all of the way full, until you are out of batter.
Top each uncooked muffin with your choice of topping.
Place tray in the center rack of the oven and allow to cook for 12-15 min or until toothpick comes out clean.
The tops of the muffins should be golden brown when they are about done.
If you are banting, you probably haven’t had anything sweet or decadent in some time. Especially if you are a very strict banter like me.
So when you have a craving for say, a donut…you are in trouble.
A bavarian creme donut from Dunkin Donuts, as heavenly as it may be, has 41 net carbs. I dont know about you but 25 carbs is my daily allowance. I cant even afford to LOOK at that donut.
Enter….the SOLUTION! Continue reading
I finally delved into the Henna Hair Color Method that I have been talking about and researching forever.
I’m pretty sure the reason it took me so long is because I was, well….terrified I would screw my hair up somehow. I mean…I DID just cut 8 inches off to get rid of chemical damage after all, and I didn’t want to take a chance of damaging my finally HEALTHY hair!
A couple weeks ago I decided to go shampoo FREE aka “NO-POO” after learning that my favorite shampoo (Wen) was actually full of chemicals.
I came across some disturbing info about Wen while looking at hair ideas on Pinterest one night. I did some research and soon learned that Wen doesn’t list all of the ingredients on the label, they only list the “KEY INGREDIENTS”. They also refuse to give a full list of ingredients if you ask for one. (I asked for one and was told that they “do not have any information to provide to the public in respinse to this request”) I was disheartened.
So, I did MORE research, and checked out a lot of information about the natural “NO SHAMPOO” method that is bringing smiles and healthy locks to women everywhere. I decided that I HAD to try it, naturally! lol
The first few days were the worst. Continue reading