Is it safe to use Essential Oils While Pregnant?

Is it safe to use Essential Oils While Pregnant?

A great benefit of essential oils is that they are safe and effective throughout every phase of life, including pregnancy. Due to the mild, non-irritating nature of many essential oils, they can be used confidently during this time. An important consideration throughout pregnancy is supporting healthy function of the entire body. Frankincense supports cellular function and, in turn, improves overall health.* I have found Ginger, Peppermint, Lavender, and citrus oils can aid in the relief of pregnancy-related issues such as nausea, emotional imbalance, and other common discomforts.* It’s also important to remember that during pregnancy many women are especially sensitive. Adapting quantity, application methods, or dilution ratios may be necessary to accommodate these heightened sensitivities.
~ Dr. Hill

 For more information about using essential oils during pregnancy including recipes and tips for what to pack in your hospital bag, take my free online course at  www.eo-junkies.thinkific.com
xoxo
nikki
Fit Friday Week 31

Fit Friday Week 31

Week 31

Warm-up and cool down for 5-10 minutes each

 

1 mile run, and then:

Ladder 10 to 1

180 Degree Squat Jumps

Single Leg Reach

Butterfly Sit Ups

Dead Bugs

For a complete list of instructions on how to perform these exercises download the Technique Manual that my friend Alicia graciously put together.

With Love and Simple Solutions,

Spinach Stuffed Portobello Mushrooms

Spinach Stuffed Portobello Mushrooms

Spinach Stuffed Portobello Mushrooms (servings 4)

Ingredients:

 4 Portobello mushroom caps, stems removed, wiped clean

 Olive oil cooking spray

 1 teaspoon kosher salt, divided

 ¼ teaspoon black pepper, divided

 10oz frozen chopped spinach

 2 tablespoons olive oil, divided

 1 small onion, finely chopped (6oz)

 1 tablespoon minced garlic

 ¼ cup grated Parmesan

Directions:

1. Preheat broiler, setting temperature to high. Set oven rack in the middle of the

oven. Line a baking sheet with foil.

2. Spray the mushroom caps with olive oil cooking spray on both sides. Sprinkle

with ½ teaspoon kosher salt and ⅛ teaspoon black pepper. Broil 5 minutes on

each side, or until just tender.

3. Meanwhile, defrost spinach in the microwave according to the directions on the

package (my package said to cut a small slit in the wrapper, place on a

microwave-safe plate and microwave for 4-6 minutes). Place in a colander to

drain. When cool enough to handle, press on the cooked spinach with your hands

and extract as much water as possible out of it. Repeat this until you're sure you

can no longer extract more water.

4. Remove mushrooms from oven. Heat 1 Tbsp. olive oil in a large skillet over

medium heat, about 3 minutes. Add the onion and cook 5-7 minutes, stirring

occasionally, until golden. Add the garlic, spinach, ½ teaspoon kosher salt and ⅛

teaspoon black pepper and cook, stirring to combine everything, 1-2 more

minutes. Remove from heat and allow to cool a few minutes, then mix in the

Parmesan.

5. Evenly distribute the spinach mixture among the mushrooms. Don't press down

on the filling – it's prettier when it's piled high on top of the mushrooms.

6. Place back under the broiler for 2-3 minutes, or until filling is golden.

(Credit: healthyrecipesblogs.com/2014/02/03/stuffed-portobello-

mushrooms/#more-7637)

With Love and Simple Solutions,