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Hi! My name is Carolyn, otherwise known as Tippy by my family. Welcome to my blog, I’m so delighted that you are here visiting! Food &
Wellness by Tippy was launched as a result of things that I am passionate about such as
cooking, educating others about natural solutions for physical and emotional wellness, sharing inspirations that I find in everyday living, and the ups and downs of living with arthritis.

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foodandwellnessbytippy

👩🏻‍🏫Certified Essential Oil Specialist
👩🏻‍💼DoTERRA Wellness Advocate
👩🏻‍🍳Healthy Home Cooking
🙋🏻‍♀️Life with Rheumatoid Disease
👩🏻‍💻Blogger

Valentine’s Day dinner meal. Made this delicious

Valentine’s Day dinner meal. Made this delicious gluten-free and dairy-free crispy chicken thighs in a creamy mushroom 🍄 Marsala sauce. I didn’t follow any recipe and created my own version inspired by the classic chicken Marsala dish. This makes 4 servings. Think I will add this dish to my collection of healthy gluten-free home cooking.

I simply threw everything together last minute with the ingredients that I had, I didn’t even write them down during the cooking process. I do know that the main ingredients are bone-on and skin-on chicken thighs, Bella mushrooms, yellow onions, garlic, Marsala cooking wine, chicken broth, parsley (garnish), and plant-based French style winter truffle spread made by @miyokoscreamery that was purchased from @imperfectfoods.

This is good with a side of brown rice, quinoa, or any veggies of your choice.

#healthyhomecookedfood #glutenfreedairyfree #happinessinthekitchen #cookingwitharthritis #deliciousmeetshealthy

Old friends whom I have not seen in more than 3 ye

Old friends whom I have not seen in more than 3 years decided that they wanted to get together with me for lunch. I made healthy winter salad with roasted butternut squash and red beets served with organic greens and shredded carrots. For the appetizer, I made pomegranate salsa made with diced mini cucumbers, red onions, jalapeño, fresh cilantro and tossed with lime dressing consisting of ground cumin, chili powder, kosher salt, a few drops 💧 of dōTERRA lime and cilantro essential oils. Today is about soup and salad course. When friends arrive, I’ll be serving homemade potato gnocchi chicken soup (Olive Garden copycat recipe). Here’s to a new year and more get togethers with friends. Life is short so create new memories together when we can! 🤗🌻

I enjoy making this homemade Asian chicken rice po

I enjoy making this homemade Asian chicken rice porridge anytime of the year, but particularly often during cold winter months. Being Southeast Asian (half Lao and half Vietnamese), we grew up eating this porridge frequently. It’s simple to make with just a few ingredients (Jasmine rice, 2 chicken breasts, chicken broth, and herbs like fresh cilantro and scallions to serve with). You can make a big pot and feed a family of 6-8 people and still have some leftovers. The best part is that it’s inexpensive to make and gluten-free. I love garnishing the porridge with fried shallots and my mom’s homemade chili 🌶️ oil. Oh, it’s very spicy hot. 🥵

This nutritious vegetarian lentil salad is packed

This nutritious vegetarian lentil salad is packed with fiber goodness. Cook lentils with chicken broth for added flavor. Then mix with chopped English cucumber🥒, red onion, sun dried tomatoes packed with olive oil, flat leaf parsley, and garnish with crumbled feta cheese. This salad is great on its own or serve with grilled or roasted chicken, salmon, or shrimp for added protein.

The dressing is made using the olive oil from the sun dried tomatoes jar, white balsamic vinegar, ground smoked paprika, pinch of kosher salt, black pepper, Dijon mustard, dōTERRA lemon 🍋 essential oil and black pepper essential oil.

#cookingwithdōterraessentialoils #healthycookingmadeeasy

I’ve been cooking and eating plant-based meals f

I’ve been cooking and eating plant-based meals for healthy cleanse nutrition. That means no meat products, dairy, gluten, sugar, and alcohol. It’s harder for me to be strictly on a plant-based nutrition, but at least I’m trying it out and have learned different ways of cooking plant-based meals. Hopefully, I’m losing a few pounds along the way! 😂

This pasta dish is so simple to make. Here’s the recipe (makes 6 servings)

Ingredients:
16 oz Gluten-free Linguine Pasta
16 oz Jar Roasted Red Peppers
1 Small Yellow Onion, sliced
6 Cloves Garlic
2-3 Tbsp Extra-Virgin Olive Oil
1 Cup Oats Milk
1/3 Cup Nutritional Yeast
1 1/2 Tbsp Corn Starch( for thickening)
1 Tsp Kosher Salt
1 Tsp Dry Basil
1 Tsp Chili Flakes
1/2 Tsp Smoked Paprika
1/4 Tsp Ground White Pepper
2 Drops 💧💧dōTERRA Basil Essential Oil
1 💧dōTERRA Pink Pepper Essential Ōil
2 Tbsp Chopped Fresh Parsley (garnish)

Directions:
1. Preheat oven to 400 degrees and roast the sliced yellow onions and garlic cloves with 1 tbsp extra-virgin olive oil in aluminum foil for 18-20 minutes.
2. Meanwhile, cook the pasta according to package instructions until el dente. Once done, drain and set aside.
3. When the roasted onions and garlic are done, let cool slightly before adding to a blender along with the jarred roasted red peppers with the liquid. Add the oats milk and corn starch. Blend until smooth.
4. Transfer the red pepper sauce to a sauce pan and cook over medium heat. Then stir in 2 tbsp extra-virgin olive oil, nutritional yeast, salt, dry basil, chili flakes, smoked paprika, ground white pepper, dōTERRA basil and pink pepper essential oils. Stir until combined and heated through for about 8-10 minutes.
5. Add the cooked linguine to the red pepper sauce and toss until combined. Continue cooking for 2 minutes until the sauce has thickened. Turn off the heat and garnish the pasta with chopped parsley. You can substitute parsley with chopped fresh basil if available.
Enjoy!

#veganglutenfreepastarecipe #cookingwithdōterraessentialoils #roastedgarlicredpeppersauce #glutenfreelinguine #foodandwellnessblogger #dairyfreepastasauce #cleaneatingforhealth #antiinflammatorycooking

When the weather is cold outside and you’re feel

When the weather is cold outside and you’re feeling like eating something hot and comforting, it’s always good to have noodle soup 🍜.

I love making homemade ramen noodles and found a good gluten-free ramen noodles on Amazon. The noodles are dried and you have to cook it in hot water, then drain and add to your favorite homemade broth as a hot soup or toss with a sauce for savory noodles.

I made miso ginger broth from scratch and added frozen Asian style fish meatballs stuffed with roe (fish eggs). Once the broth is cooked and fish meatballs are soft, I added the broth to a bowl with cooked ramen noodles. Garnished the noodle soup with shredded Napa cabbage, cilantro leaves, fried garlic, and toasted black sesame seeds. The result is a yummy bowl of homemade ramen noodle soup.

As a home cook, I love making a variety of cuisines whether it’s American dishes, Asian, Mediterranean, or Italian. The most recent cuisine that I’ve learned to cook is Moroccan food. I’m loving the bold and rich spices of Moroccan dishes! 😋

#homemaderamenbroth #homemaderamensoup #glutenfreeramennoodles #homecookingmadeasy #homecookwithapassion #foodandwellnessblogger #healthyhomecooking👍

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Latest on Instagram

Valentine’s Day dinner meal. Made this delicious

Valentine’s Day dinner meal. Made this delicious gluten-free and dairy-free crispy chicken thighs in a creamy mushroom 🍄 Marsala sauce. I didn’t follow any recipe and created my own version inspired by the classic chicken Marsala dish. This makes 4 servings. Think I will add this dish to my collection of healthy gluten-free home cooking.

I simply threw everything together last minute with the ingredients that I had, I didn’t even write them down during the cooking process. I do know that the main ingredients are bone-on and skin-on chicken thighs, Bella mushrooms, yellow onions, garlic, Marsala cooking wine, chicken broth, parsley (garnish), and plant-based French style winter truffle spread made by @miyokoscreamery that was purchased from @imperfectfoods.

This is good with a side of brown rice, quinoa, or any veggies of your choice.

#healthyhomecookedfood #glutenfreedairyfree #happinessinthekitchen #cookingwitharthritis #deliciousmeetshealthy

Old friends whom I have not seen in more than 3 ye

Old friends whom I have not seen in more than 3 years decided that they wanted to get together with me for lunch. I made healthy winter salad with roasted butternut squash and red beets served with organic greens and shredded carrots. For the appetizer, I made pomegranate salsa made with diced mini cucumbers, red onions, jalapeño, fresh cilantro and tossed with lime dressing consisting of ground cumin, chili powder, kosher salt, a few drops 💧 of dōTERRA lime and cilantro essential oils. Today is about soup and salad course. When friends arrive, I’ll be serving homemade potato gnocchi chicken soup (Olive Garden copycat recipe). Here’s to a new year and more get togethers with friends. Life is short so create new memories together when we can! 🤗🌻

I enjoy making this homemade Asian chicken rice po

I enjoy making this homemade Asian chicken rice porridge anytime of the year, but particularly often during cold winter months. Being Southeast Asian (half Lao and half Vietnamese), we grew up eating this porridge frequently. It’s simple to make with just a few ingredients (Jasmine rice, 2 chicken breasts, chicken broth, and herbs like fresh cilantro and scallions to serve with). You can make a big pot and feed a family of 6-8 people and still have some leftovers. The best part is that it’s inexpensive to make and gluten-free. I love garnishing the porridge with fried shallots and my mom’s homemade chili 🌶️ oil. Oh, it’s very spicy hot. 🥵

This nutritious vegetarian lentil salad is packed

This nutritious vegetarian lentil salad is packed with fiber goodness. Cook lentils with chicken broth for added flavor. Then mix with chopped English cucumber🥒, red onion, sun dried tomatoes packed with olive oil, flat leaf parsley, and garnish with crumbled feta cheese. This salad is great on its own or serve with grilled or roasted chicken, salmon, or shrimp for added protein.

The dressing is made using the olive oil from the sun dried tomatoes jar, white balsamic vinegar, ground smoked paprika, pinch of kosher salt, black pepper, Dijon mustard, dōTERRA lemon 🍋 essential oil and black pepper essential oil.

#cookingwithdōterraessentialoils #healthycookingmadeeasy

I’ve been cooking and eating plant-based meals f

I’ve been cooking and eating plant-based meals for healthy cleanse nutrition. That means no meat products, dairy, gluten, sugar, and alcohol. It’s harder for me to be strictly on a plant-based nutrition, but at least I’m trying it out and have learned different ways of cooking plant-based meals. Hopefully, I’m losing a few pounds along the way! 😂

This pasta dish is so simple to make. Here’s the recipe (makes 6 servings)

Ingredients:
16 oz Gluten-free Linguine Pasta
16 oz Jar Roasted Red Peppers
1 Small Yellow Onion, sliced
6 Cloves Garlic
2-3 Tbsp Extra-Virgin Olive Oil
1 Cup Oats Milk
1/3 Cup Nutritional Yeast
1 1/2 Tbsp Corn Starch( for thickening)
1 Tsp Kosher Salt
1 Tsp Dry Basil
1 Tsp Chili Flakes
1/2 Tsp Smoked Paprika
1/4 Tsp Ground White Pepper
2 Drops 💧💧dōTERRA Basil Essential Oil
1 💧dōTERRA Pink Pepper Essential Ōil
2 Tbsp Chopped Fresh Parsley (garnish)

Directions:
1. Preheat oven to 400 degrees and roast the sliced yellow onions and garlic cloves with 1 tbsp extra-virgin olive oil in aluminum foil for 18-20 minutes.
2. Meanwhile, cook the pasta according to package instructions until el dente. Once done, drain and set aside.
3. When the roasted onions and garlic are done, let cool slightly before adding to a blender along with the jarred roasted red peppers with the liquid. Add the oats milk and corn starch. Blend until smooth.
4. Transfer the red pepper sauce to a sauce pan and cook over medium heat. Then stir in 2 tbsp extra-virgin olive oil, nutritional yeast, salt, dry basil, chili flakes, smoked paprika, ground white pepper, dōTERRA basil and pink pepper essential oils. Stir until combined and heated through for about 8-10 minutes.
5. Add the cooked linguine to the red pepper sauce and toss until combined. Continue cooking for 2 minutes until the sauce has thickened. Turn off the heat and garnish the pasta with chopped parsley. You can substitute parsley with chopped fresh basil if available.
Enjoy!

#veganglutenfreepastarecipe #cookingwithdōterraessentialoils #roastedgarlicredpeppersauce #glutenfreelinguine #foodandwellnessblogger #dairyfreepastasauce #cleaneatingforhealth #antiinflammatorycooking

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