Feltre Party of FourWe're the Feltre Party of Four. Two kids, two parents, one awesome life.
About Feltre MomWelcome to the blog! I'm a wife, a mother of two boys, an entrepreneur, and a proud Veteran. I founded Feltre Artisan and Feltre Kids. Originally from the suburbs of Philadelphia, I have a passion for cooking, gardening, entertaining, travel, and spending time with my husband and boys.
Author Archives: jfeltre
At the end of a long day, Sea Salt Soaks are an easy and relaxing way to refresh and cleanse your feet. The simple recipe that follows contains just a few easy-to-find ingredients: Sea Salt, Epsom Salt, and Baking Soda, with the addition of refreshing Peppermint Essential Oil.
The recipe that follows will help get your feet clean, refreshed, and ready for sandals and flip flops. This recipe makes enough for 16 foot soaks, so make sure you have an air tight container or Mason jar ready to store the mixture.
To use, simply dissolve 1/4 cup of the Peppermint and Sea Salt Soak in a basin of comfortably hot water, and soak your feet for 15-20 minutes. For an extra beneficial soak, exfoliate your feet with a mixture of 1 tbsp olive oil and 1 tbsp sea salt immediately before soaking.
Spa at Home Recipe: Peppermint and Sea Salt Foot Soak
You will need
- 1 Cup Sea Salt
- 1 Cup Epsom Salt
- 2 Cups Baking Soda
- 10 drops Peppermint Essential Oil or Other Essential Oil (optional)
- Mason Jar for storage
Combine Sea Salt, Epsom Salt, and Baking Soda in a large bowl.
Use a dropper to distribute Peppermint essential oil evenly across the top of the mixture.
Using a fork, mix the essential oil throughout the Salt/Baking Soda mixture.
Store the combined mixture in a Mason Jar or other air tight container.
To use, measure out 1/4 cup of mixture and add to comfortably hot water. Soak feet for 15-20 minutes and pat dry.
Makes enough Peppermint and Sea Salt Soak for 16 foot baths.
Are you ready for spring? Oh boy, I am. Warm weather finally returns this weekend to the North East, and I could NOT be more ready for sunny skies and temperatures in the mid-70’s.
What does the return of beautiful, warm weather mean? For one thing, it’s time to pack away the wool sweaters and bring out the shorts, t-shirts, and tank tops. For another, it’s time to reveal arms and legs that have been covered up since October! If you’re less than happy with the way your skin looks right now, you really need to try dry brushing. It’s the easiest, fastest way to get glowing skin.
What’s ‘dry brushing’, you ask? It is, quite simply, the act of brushing off the top layer of your skin using a stiff bristled brush.
Hmmm…sounds painful, right? It’s not if it’s done properly. Dry brushing is a great way to exfoliate, improve circulation, and achieve an overall ‘glow’ for your skin. Reading up on the proper technique, as well as using the correct type of brush, is the key to success with dry brushing. (more…)
My mother is famous (at least in our family!) for her Banana Bread recipe. Over the years, she has tweaked the recipe to sub out some of the ingredients with healthier options. I’ve further perfected the recipe over the past year or so, with frequent experimentation to try to improve the fiber, protein, or texture. My older son loves Banana Bread, therefore I make Banana Bread frequently!
Here is my Ultimate Banana Bread recipe. I’ve incorporated healthier ingredients, such as Coconut Oil, Coconut Flour, and Chia Seed into my recipe. I’ve found that Banana Bread is better the second day. We store it tightly wrapped in foil in the refrigerator for up to a week, though it rarely makes it that long without being fully consumed!
The Ultimate Banana Bread Recipe
You will need
- 1/2 cup coconut oil, melted
- 1/2 cup coconut palm sugar
- 1/2 cup turbinado sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 4 bananas, very ripe
- 1 1/2 cup flour (All Purpose or Whole Wheat)
- 1/4 cup Almond flour
- 1/4 cup Coconut flour
- 4 tablespoons Chia seed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Optional: 1/2 cup unsweetened applesauce
Preheat oven to 325.
Prepare a 9 x 11 bread pan by spraying with Coconut Oil spray.
In a blender or Vitamix, blend Coconut Oil, Coconut Palm Sugar, and Turbinado Sugar together.
Add eggs and Vanilla extract. Blend.
Add bananas, one at a time. Blend.
Add chia seed. Blend. Pour into a large mixing bowl. Set aside wet mixture.
In a separate mixing bowl, mix all remaining dry ingredients.
Add dry ingredients to wet mixture. Mix only until dry ingredients are thoroughly moistened. Do not overmix.
Optional: Add up to 1/2 cup applesauce to bread mixture if it appears to be too stiff. Start with 1/4 cup applesauce, then add additional if needed. The bread consistency should be pourable, but not too dry.
Pour into a 9 x 11 bread pan.
Bake at 325 for about 55 minutes until a toothpick or skewer inserted into center of bread comes out mostly clean. If needed, bake for 5 to 10 minutes more, checking frequently for doneness. Bread should still be moist. Do not overbake.
Remove pan from oven. Set aside for about 5 minutes, then tip the pan on its side. Cool for at least one hour before removing from pan.
Wrap tightly in foil and store in refrigerator. Can be eaten immediately, or wait until the next day for the best flavor!
It’s a couple days past Halloween, and I gotta say – – I’m sick of having all this candy laying around the house. I have very little willpower when confronted with a Reese’s Peanut Butter Cup. Even less when it’s a ‘fun size’ Milky Way. Every time I walk by the various Halloween candy containers in our kitchen, it’s hard for me not to dip my hand in and pull something out.
One problem we have is that we had far fewer ‘trick or treaters’ this year versus years’ past. The other problem is that because of that fact, the neighbors were extremely generous when my children went trick or treating in our neighborhood. While we were equally generous with the candy by the time the highschoolers were coming around later in the evening, we were still left with the equivalent of one Costco sized bag of candy, plus two huge buckets from my kid’s trick or treating. It was fun for a few days, but now it’s time to do something about all the extra candy!
If you find your family with an excess of Halloween candy, here are some tips with how to manage the leftovers.
Tip 1: Pare down the collection.
We’re a couple days into November. The Halloween decorations are packed away, and now it’s time to move on! It’s fun for the kids to have this huge collection of candy for a couple days. Sometimes they pour it out on the floor, stare at the colorful packages, sort it. They put it back in the bucket without ever eating a single piece. To their credit, they have been great about sticking to our two-pieces-a-day rule. But it’s obvious that some of the candy won’t get eaten – – the Now and Laters, the Laffy Taffy, the Sweet Tarts. Tonight we’re going to go through the collection and have them take out everything they don’t like. Our goal is to get down to about 25% of what they currently have left.
Tip 2: Donate it!
A great way to teach children about charity is to encourage them to donate their leftover treats to one of the many charitable organizations that accept candy. One of the most popular options is to send the candy to our troops via Operation Shoebox, which runs a candy donation drive. Heat resistant candy (i.e. Sweet Tarts, Smarties, Twizzlers – – anything not chocolate) is preferred. Having been the recipient of one of the Operation Shoebox packages while deployed during my time in the U.S. Navy, I can tell you that these donations are very much appreciated by our troops and sailors, especially during the Holidays. My kids are extremely excited that their unwanted candy will be going to a soldier or sailor!
Tip 3: Hide it!
Once you have pared down the candy collection to an acceptable level, ask your kids to hide the remainder from you. I’m like a bloodhound when it comes to chocolate, so this helps me break the cycle of eating candy every time I walk by their buckets. This strategy only works if your kids understand that by hiding their candy, they can’t eat it whenever they want. But then again, when the candy is gone, it’s gone, so if they do eat it all in one sitting, it’s not the worst thing in the world. Given the small amount of candy remaining after we pare down and donate, I expect the remainder of the candy won’t last more through this coming weekend – – and that is a good thing!
Hopefully these tips will help your family manage the excess Halloween candy that may be leftover from the past weekend!
I started making smoothies for breakfast back when my first son was born six years ago. It was really the only way I could eat breakfast at all with a colicky newborn, and over time it became a habit because of its ease, portability and the fact I could pack a lot of satisfaction and nutrition into the first meal of the day. Since then, it is really the only way I want to start my weekday. Weekends I crave eggs and bacon, but weekday mornings I find that I only want a smoothie. Throwing a bunch of vegetables, a little fruit, a little healthy fat, and some protein in a blender is the easiest way for me to start the day off with as much nutrition as I can get in a glass.
Over the years, my taste in smoothies has changed from being primarily fruit based to being more veggie based most days. With that change I have also found that I want less sweetness. The below recipe for my Superfoods Smoothie is my go-to recipe; it includes my favorite superfoods including spinach, coconut oil, chia seeds, cocoa powder, cinnamon, and bananas. The only other addition I make somedays is to include frozen blueberries for another superfood boost and a little extra sweetness.
Seven Superfoods Smoothie
You will need
- 2 handfuls of organic spinach (about 2 cups)
- 1 banana, sliced
- 1 tbsp chia seed
- 1/2 cup nonfat Greek yogurt, plain
- 1/2 tbsp cocoa powder
- 1 tsp coconut oil
- 1/2 tsp cinnamon
- pinch sea salt
- 1 1/2 cup unsweetened almond milk
- ice (about 1/2 to 1 cup)
- optional: stevia or other sweetener, to taste
Add all ingredients to blender.
Blend until smooth.