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Tippy’s Home Cooking

I think it’s essential that I share with my readers and followers that prior to 2016, I wasn’t cautious about what I ate. Throughout my childhood, my mom cooked and served us delicious and healthy meals consisting of Vietnamese, Lao, and Thai cuisines. I have always been a flexible person when it comes to food as I don’t have major food allergies, other than being lactose-intolerant. If you know anything about Southeast Asian cuisine, you would know that we consume an abundance of fresh vegetables, fruits, herbs, and spices. Since my mom is Vietnamese, she made us noodle soups like pho, egg noodles, wontons, and her specialty homemade chicken noodle soup. Seafood, poultry, and meat are either steamed, baked, broiled, or braised. I knew that these cooking techniques are healthier than the typical fried food in Chinese cuisine. Just thinking about my young adulthood during my 20’s and 30’s, I cooked and ate a lot of processed food consisting of carbohydrates, refined sugars, unhealthy fats, and tons of gluten foods. Life for me back then was attending college full-time, working, and volunteering so my schedules were packed. As we all know, busy people don’t have much time to spend cooking in the kitchen and dining out, take-out or delivered meals are so convenient. When I was a college student living on a limited budget, I would stock up on bulk processed food like Spam, Top Ramen noodles, cup of noodles, frozen meals, and lots of sweet pastries. Yup, that was my nutritional habit!

doTERRA Cooking Oils-min

When I was working full-time, I didn’t have much time to eat or that my lunchtime was spent in meetings. I pretty much neglected self-care by depriving my body of nutritious food. It was dinner time at home that I could have a decent meal. After I left my former job due to medical retirement, I knew that I needed to take better care of my body and start eating more fresh whole food. During the middle part of 2016, I slowly cut down on gluten products, processed food, and desserts. I made a commitment to stay on this path to healthy cooking and by the end of 2017; I reduced consumption of gluten foods by 80% and reduced consumption of red meats. As I started cooking more at home using fresh whole foods, I found my creativity in the kitchen and developed my own anti-inflammatory recipes. By 2018, I was using more doTERRA essential oils to enhance the flavors of various recipes. Now, I share my love of home cooking with family and friends! I also enjoy entertaining, but don’t do it as often due to arthritis pain and the physical stress on my joints when I cook for a larger group.

Oil Supplement Facts-min

Disclaimer

I need to point out that I am a self-taught home cook who has never been to culinary school or have a background in nutrition or food science. What I share with you on my blog website are my personal recipes inspired by my love of various cuisines. I’ve done a lot of research and reading about what foods to avoid and what are better for the body when living with arthritis. Some recipes will have doTERRA essential oils as ingredients to enhance culinary flavors and should be used with caution. I can only speak for doTERRA essential oils since most herb oils are 100% safe for internal consumption. Before using any essential oils internally, it’s advised that you carefully read instructions and if there are no supplemental facts on the bottle, you should not use internally. Examples of supplemental facts are shown in the illustration.

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

✨Carolyn Tippy✨
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👍
🥂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

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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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