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Food and Wellness by Tippy

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My Journey

I have lived with Rheumatoid Arthritis for 44 years now. I was born in Vientiane, Laos, but grew up in the U.S. and have lived in California for most of my life. I was diagnosed with Juvenile Rheumatoid Arthritis (JRA, the terminology is now known as Juvenile Idiopathic Arthritis according to the Arthritis Foundation) at the young age of 3 years old when my family was still living in Laos, but the medical doctors in our Southeast Asia country did not treat many children with rheumatic disorders since the autoimmune disease was uncommon among young children back in the 1970’s. At that time, treatments were minimal and my parents watched me go through phases of agonizing pain and stiffness, constant inflammation of the joints, bouts of high fever, rheumatic rashes, and fatigue. When my family first arrived to the U.S., our American sponsor family saw that there was something wrong with my physical health as I was thin and appeared to be smaller than my chronological age. Our sponsor immediately connected us to health care services and I underwent numerous exams and treatments for the JRA. My parents were then told that the JRA is of the polyarticular and systemic type, meaning that the disease affected multiple joints and internal organs. They also learned that my condition would be debilitating, chronic, and progressive in nature as it quickly affected my entire body and joints. During my youth, I received conventional and holistic treatments for my JRA that involved both modern medicine and cultural herbal remedies such as herbal concoctions that I had to drink or apply topically, acupuncture, and cupping. My parents did everything and tried anything that was possible to help stabilize the progression of the disease process. I had my first bilateral hip replacements at the age of 17 years old. By the time I was 21 years old, I had bilateral knee replacements and 6 other joint surgeries by age 22 years old. As I got older, my physical body image changed as the severity of the JRA caused multiple joint damages leading to permanent deformities. Now in my almost late 40’s, I continue to struggle with the effects of the
Rheumatoid Arthritis and a secondary diagnosis of Osteoarthritis.

Despite adversity, I have always been an active individual who believes that “life is what you make of it.” During my 20’s, I stayed focused and motivated so that I could accomplish life’s goals and aspirations. I attended college and obtained three college degrees. I received an M.S. degree in Rehabilitation Counseling and a B.A. degree in Social Work from CSU, Fresno. I also received an Associate’s degree from Fresno City College. After college, I pursued a career in the human services field and have worked with the disabilities population for 17+ years. Unfortunately, I had to leave the working environment and medically retired in 2016 due to health issues triggered by flare-ups of the disease.

Life is never dull living with arthritis, no matter what type one has. It’s unpredictable and each day is unique. I may have plans and schedules to follow, but when chronic pain takes over the day, it’s difficult to do anything and all activities are set aside while I rest and take care of the pain. Pain is also a main factor for my irregular sleep pattern because it’s hard to have a restful night’s sleep for more than 5-6 hours per night. I am thankful for discovering alternative natural solutions like doTERRA essential oils and supplements to help with my daily wellness needs in addition to all the prescribed medications that I take. Since life is precious and short, always try to stay positive despite any negativity that is thrown at us. The mind is powerful. What we think about, we bring about!

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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The Latest From Instagram

foodandwellnessbytippy

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

✨Carolyn Tippy✨
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👍
🥂This may be my last food post for 2021. My ann 🥂This may be my last food post for 2021. My annual New Year’s Eve tradition is staying home and making a low carb healthy meal for dinner. I also like to clear out the refrigerator with any leftover veggies to cook with and whatever protein items are in the freezer.

My early dinner this evening is sautéed spicy garlic sesame green beans with sautéed jumbo shrimp. The spicy sesame sauce that I made for the green beans consists of tamari (gluten-free soy sauce), rice vinegar, garlic chili sauce, toasted sesame oil, and apricot preserves. Sliced fresh garlic cloves and scallions create the aromatics for the green beans. I reserved a bit of sauce in the pan and sautéed the shrimp 🍤 for 3-4 minutes. Everything came together in 20 minutes from prep time to cooking time.

Cooking for one doesn’t have to be laborious or boring. What are you cooking up for a New Year’s Eve dinner whether you’re celebrating with family and friends or just staying in alone?

#mynewyearevedinner #cookingforonecanbefun #sauteedgreenbeanswithgarlic #sautéedshrimp🍤 #nutriousfoodideas
Instagram post 18143654911222506 Instagram post 18143654911222506
✨🙋🏻‍♀️ A holiday message from the cr ✨🙋🏻‍♀️ A holiday message from the creator of @foodandwellnessbytippy. ✨

Season’s Greetings To All

🌟May your holidays sparkle with moments of love, laughter, and goodwill.

🌟Thank you very much for following my IG platform and engaging with messages, thoughts, and ideas. Let’s continue to support each other in 2022. May you have a prosperous new year to your business!

Best wishes,

Carolyn 

#holidayseason2021☃️🍸🍾 #hopingforabetter2022 #maypeacebewithyoualways #keepshiningbright☀️
🍁Happy Thanksgiving 2021!🍁 I am grateful fo 🍁Happy Thanksgiving 2021!🍁

I am grateful for all of you who have been following my journey on this social media platform. Wishing you and yours a safe, healthy, and wonderful Thanksgiving holiday. Enjoy this time with loved ones and embrace love and gratitude.🙏🏼

#givethankswithagratefulheart❤️ #celebratetogetherness❤️ #begratefulforwhatyouhave🙏🏼

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Latest on Instagram

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👍
🥂This may be my last food post for 2021. My ann 🥂This may be my last food post for 2021. My annual New Year’s Eve tradition is staying home and making a low carb healthy meal for dinner. I also like to clear out the refrigerator with any leftover veggies to cook with and whatever protein items are in the freezer.

My early dinner this evening is sautéed spicy garlic sesame green beans with sautéed jumbo shrimp. The spicy sesame sauce that I made for the green beans consists of tamari (gluten-free soy sauce), rice vinegar, garlic chili sauce, toasted sesame oil, and apricot preserves. Sliced fresh garlic cloves and scallions create the aromatics for the green beans. I reserved a bit of sauce in the pan and sautéed the shrimp 🍤 for 3-4 minutes. Everything came together in 20 minutes from prep time to cooking time.

Cooking for one doesn’t have to be laborious or boring. What are you cooking up for a New Year’s Eve dinner whether you’re celebrating with family and friends or just staying in alone?

#mynewyearevedinner #cookingforonecanbefun #sauteedgreenbeanswithgarlic #sautéedshrimp🍤 #nutriousfoodideas
Instagram post 18143654911222506 Instagram post 18143654911222506
✨🙋🏻‍♀️ A holiday message from the cr ✨🙋🏻‍♀️ A holiday message from the creator of @foodandwellnessbytippy. ✨

Season’s Greetings To All

🌟May your holidays sparkle with moments of love, laughter, and goodwill.

🌟Thank you very much for following my IG platform and engaging with messages, thoughts, and ideas. Let’s continue to support each other in 2022. May you have a prosperous new year to your business!

Best wishes,

Carolyn 

#holidayseason2021☃️🍸🍾 #hopingforabetter2022 #maypeacebewithyoualways #keepshiningbright☀️
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