• Menu
  • Skip to left header navigation
  • Skip to right header navigation
  • Skip to primary navigation
  • Skip to secondary navigation
  • Skip to main content
  • Skip to primary sidebar

Keeper of the Home retina logo

Naturally inspired living for homemakers

  • About
  • Start Here
  • Blog
  • Resources
  • Contact
  • Search
  • About
  • Start Here
  • Blog
  • Resources
  • Contact
  • Search
  • Homemaking
  • Family
  • Natural Living
  • Homemade & DIY
  • Natural Remedies
  • Real Food
  • Recipes
  • Join Our Community
  • Resources
  • Disclosure
  • Sitemap
  • Homemaking
  • Family
  • Natural Living
  • Homemade & DIY
  • Natural Remedies
  • Real Food
  • Recipes
You are here: Home » Blog » Real Food » Recipes » A Nourished Start: Peanut Butter Smoothies and Baked Oatmeal

A Nourished Start: Peanut Butter Smoothies and Baked Oatmeal

April 17, 2009     Keeper of the Home    45 Comments

Breakfast just might be my favorite meal of the day. I have a real penchant for breakfast foods (waffles, pancakes, fresh fruit and berries, yogurt, sausages, smoothies, hashbrowns, eggs benedict… I could go on, but I’m sure you get the point!).

Lucky for me that eating a wholesome and hearty breakfast is a fantastic way to start the day, and there are so many delicious and nourishing ways to do it!

If you’re looking for some new ways to spice up your morning breakfast routine, make sure that you head on over to The Nourishing Gourmet, for the Nourished Start Breakfast Carnival, full of fantastic ideas for keeping your breakfasts healthy, varied and of course, yummy!

But back to breakfast…

This first recipe is a recent one, that was inspired by Crystal’s mention of peanut butter smoothies in their home. I don’t believe she ever gave the recipe, so I decided to come up with my own. After a bit of trial and error, I’ve finally found one that we all love!

Peanut-butter-smoothie

Print Recipe
5 from 1 vote

Peanut Butter Smoothie Recipe

Course: Beverage
Servings: 2
Author: Keeper of the Home

Ingredients

  • 1 cup milk raw is preferable, and makes it that much more thick and creamy
  • 1/4 cup peanut butter I stick to organic, as peanuts are highly sprayed. Other nut butters would also be delicious!
  • 1 Tbsp carob powder you could substitute cocoa powder if you prefer
  • 1 1/2- 2 Tbsp honey
  • 2 frozen bananas broken into chunks

Instructions

  • Combine all in the order given, and blend until smooth. Enjoy sipping on this indulgent treat!

Notes

Serves 2 (this works for me and my little ones to share, but if it's for the whole family, I double it).

One of the great things about this smoothie for me is that it helps me to get in a good chunk of protein, which I try to eat 80-100 grams of while pregnant, so it’s also a perfect afternoon snack. It also has the double benefit of being a cheer-rousing snack for the rest of the family, and it’s protein base helps to keep mid-afternoon blood sugar levels steady and balanced, resulting in less grumpy children (and mommy!) while dinner is being cooked!

My second recipe, Baked Oatmeal, has actually been posted on my blog before, but I’ve been making and adapting it for a long time since then, and thought it deserved to be posted more purposefully, rather than tacked onto the end of another post.

Though my breakfasts are usually a bit simpler than this (regular oatmeal, eggs and toast, etc .) this is one of our very favorite breakfasts and is so nice to enjoy on a weekend morning or with guests.

Baked (and Soaked) Oatmeal

This is a soaked recipe because oatmeal in particular is high in phytates (which impair digeston and can block mineral absorption) and requires a good soaking period of at least 12 hours but preferrably closer to 24, for better digestion and assimilation. I notice that when I’m in a hurry and don’t soak this for as long as usual, my husband and I feel that it sits a bit heavier and doesn’t digest quite as well, so if you can, plan to soak it in the morning of the day before you’d like to serve it.

Print Recipe
No ratings yet

Baked Oatmeal

Course: Breakfast
Author: Ann Timm

Ingredients

  • 6 cups rolled oats
  • 1 cup melted butter or coconut oil I usually do a bit less than this- sometimes as low as 3/4 cup, though I definitely wouldn't go any lower than that
  • 3/4 cups honey you could also use 1-1/2 cups of rapadura or sucanat
  • 2 cups cultured milk product either buttermilk, kefir or yogurt watered down. I usually do this step 1/2 kefir and 1/2 water, which works well and saves money!
  • 4 beaten eggs
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon

Instructions

The day before:

  • In a large pan, like a 9 x 13 corning ware or something similar, add the first four ingredients. Mix well, so that everything is moist. Cover with a clean kitchen towel, and leave it to sit on the counter until the next morning.

The next morning:

  • Preheat the oven to 350 F, and then add to the pan the last four ingredients. Sometimes it's a bit difficult to mix the oats, if it's been chilly during the night. On really cold days, I've had to pop the pan back into the oven for a minute while it's preheating, just to soften the butter or coconut oil enough to be able to stir it better.This is also the time that you could add any fun additions that your family would enjoy. Some that we have tried are grated or diced apples (with extra cinnamon), and raisins. Both were really nice, and I'm sure you can think of many other ways to fancy this dish up, although it is just wonderful on it's own.
  • When everything is well mixed, smooth it out a bit, and put it in the oven for 40-45 minutes, until lightly browned and crisp on top.

(When I make this on Sunday mornings, I go mix everything and get the oven going immediately when I wake up, before the kids are up. Once it’s in the oven with the timer set, I run back to take a shower and get dressed, and get the kids up. By the time we’re ready to eat breakfast, our baked oatmeal is ready to be eaten!)

We like to pour either raw milk or cream over our bowlfuls, and even if I haven’t added raisins while cooking, they’re often grabbed from the pantry and added in anyways. 🙂 Mmmm… I think I might have to make this tomorrow!

What are your favorite things to eat for breakfast?

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

Share this post:

Share on TwitterShare on FacebookShare on LinkedInShare on Reddit

Category: Real Food, Recipes

Sign Up For Our Newsletter

Get our latest posts, right to your inbox.

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

{No spam, ever.}

You May Also Like

  • Classic Baked Oatmeal (with options for soaking, dairy free, and gluten free) 2
    Classic Baked Oatmeal (with options for soaking, dairy free, and gluten free)
  • Chocolate Peanut Butter Chia Pudding Recipe
    Chocolate Peanut Butter Chia Pudding
  • Eating From the Pantry and Freezer Challenge: Week 2
    Eating From the Pantry and Freezer Challenge: Week 2
  • 25 Oatmeal Recipes Perfect for Back-to-School Breakfasts 2
    25 Oatmeal Recipes Perfect for Back-to-School Breakfasts
  • Perfect Peanut Butter Granola Bars
    Perfect Peanut Butter Granola Bars
  • Pear and Ginger Slow Cooker Oatmeal
    Pear and Ginger Slow Cooker Oatmeal
Previous Post: « Getting Things Done (Or At Least, Attempting To Do So!)
Next Post: Cooking With Littles »

Reader Interactions

Comments

  1. ~M

    April 17, 2009 at 4:00 PM

    Great smoothie recipe. I used So Delicious Coconut Milk (this kind is meant for drinking; it’s not the canned kind), almond butter, carob, agave, and a ripe, refrigerated banana (didn’t have one in the freezer). It’s a little too sweet so I’ll use less agave next time, but it is absolutely delicious! I know my nut butter-banana-chocolate-lovin’ husband will love a version using cacoa. Thanks!

    Reply
  2. Jessica

    April 17, 2009 at 4:45 PM

    Hmmm, thoughts on peanuts during pregnancy?

    Reply
  3. Carey Simpson (Alberta)

    April 17, 2009 at 4:52 PM

    MMMMMM I love PB and this shake sounds delicious, I will try this tomorrow! Thanx for the recipe:)

    Reply
  4. Alison

    April 17, 2009 at 5:05 PM

    WOW! I love the peanut butter smoothie idea!! I’m actually really pumped to try that tomorrow. How wonderful! I’m probably more excited than I can express on here…haha. Thanks for posting this!! 🙂 As a part of the carnival I posted a recipe for dutch breakfast bread. You should check it out!

    Reply
  5. Mab

    April 17, 2009 at 5:21 PM

    I love homemade granola with almond or hazelnut milk. Oatmeal is fabulous. Green smoothie with toast. Quiche and friatta stuffed with vegetables. Miso soup. Waffles with a locally made raspberry syrup [that is not too sweet]. Fried eggs and sauteed spinach on toast. French toast with preserves [though not very often as it is so filling]. And my most favorite is avocado spread on toast and sprinkled with Spike or all purpose seasoning [with no salt].

    Reply
  6. Mab

    April 17, 2009 at 5:22 PM

    Have you tried sunflower butter?- we all love it.

    Reply
  7. Jessica

    April 17, 2009 at 5:41 PM

    I am pretty new to a lot of this but would buttermilk from the store work for the baked oatmeal or would it go bad? I guess I am a little scared of leaving dairy out over night.

    Reply
  8. Stephanie @ Keeper of the Home

    April 17, 2009 at 6:05 PM

    Jessica, the only negative thing I’ve heard about peanuts in pregnancy is that it might be a good idea to avoid them, in order to avoid serious peanut allergies in your child. However, I would personally only worry about this if you have a family history of severe allergies, especially to nuts, or if you already have had a child with a peanut or other severe allergy. As well, this is still pretty speculative that it even works to avoid peanuts in order to avoid allergies. I only eat organic peanuts, but I have no problem consuming them while pregnant.

    Mab, yes, I’ve tried sunflower butter (and it’s very yummy!), but never in a smoothie. Although, I do often toss sunflower seeds into my smoothies sometimes, when I don’t have dairy as the base. It makes a fast “nut/seed milk” of sorts.

    Jessica, as long as the store buttermilk has actual bacterial culture in it (which is should- I haven’t seen one yet that doesn’t, although there are some store yogurts that I would definitely would not use for this purpose as they’re made with thickeners rather than bacterial culture), then it’s fine. I would never leave regular milk out, but any cultured milk will be okay.

    And I was really worried about leaving dairy overnight at first, too. 🙂 I totally understand where you’re coming from! I’ve been doing it now for several years, with no issues whatsoever, if that helps set your mind at ease any!

    Reply
  9. Gigi

    April 17, 2009 at 6:42 PM

    Do you think this would work with Steel Cut Oats? It seems like enough soaking/cooking time, although obviously the texture would be different.

    Reply
  10. Stephanie @ Keeper of the Home

    April 17, 2009 at 7:31 PM

    Gigi, good question. I’ve tried making it with steel cut oats, and it’s only so-so. You would need to add more liquid, and definitely increase the cooking time (if my memory serves me, it’s closer to an hour?). Also, you would want to decrease the cups of oats, because 6 cups of steel cut oats is a whole lot of oat!!! 🙂 It doesn’t rise nicely and have the same sort of puffed up, crispy texture to it that it gets with the rolled oats. So even though steel cut is generally my oat of choice, I always makes this with rolled instead.

    Reply
  11. The Cottage Comtesse @ River Rock Cottage

    April 17, 2009 at 8:17 PM

    I am excited to try your PB smoothie recipe. Do you ever freeze your bananas for this to make it thicker? I love to eat yogurt with granola and bananas. I’ve thought about adding PB to this like they do at Jamba Juice.

    What is the texture like on the baked oatmeal? You mentioned the top was crispy, but is the inside mushy or spongy like regular oatmeal?

    Reply
  12. Stephanie @ Keeper of the Home

    April 17, 2009 at 8:29 PM

    Cottage Comtesse, the bananas are always, always, always frozen. 🙂 We rarely even use bananas fresh in our house, but prefer them frozen!

    The baked oatmeal is NOT mushy like regular oatmeal! This was the first oatmeal that I made for our family that I actually enjoyed eating as well (I never liked oatmeal as a child, so although I made it for my kids, I used to make something else for myself, even though I have now grown to like and even love eating regular oatmeal).

    But the baked oatmeal is almost a bit cake-ish in texture. Because of the baking powder and the eggs, it puffs up a bit and has a lighter texture than regular oatmeal, and it really isn’t mushy at all. If you’re not really into oatmeal usually, then I would definitely give this a try!

    Reply
  13. alexis

    April 18, 2009 at 7:28 AM

    I make this smoothie too! My 4 year old loves it, and it’s a good way to get protien if you’re pregnant. I make it exactly the same way as you do, using cocoa powder. What exactly is carob powder? I’ve never heard of that before.

    Reply
  14. zsera

    April 18, 2009 at 12:16 PM

    That PB smoothie sounds pretty yummy!

    I love to have omlettes for bfast!

    Reply
  15. Jennifer C.

    April 18, 2009 at 12:17 PM

    MMMmmm. Thanks for the smoothie recipe. Crystal talks about those smoothies a lot and I always wondered where the recipe was?! (it wasn’t there!) I’m going to try this. Also, what is the difference between cocoa pwdr and carob powder? Is carob powder gluten free, do you know?

    Reply
  16. Mary Ellen

    April 18, 2009 at 12:55 PM

    I think I’m going to try the baked oatmeal recipe for Sunday breakfast! We normally have soaked oatmeal during the week for breakfast, but I’ve never tried a baked recipe before. We also love green smoothies for breakfast (using the Nourishing Gourmet’s recipe for coconut milk tonic)!

    Reply
  17. carey

    April 19, 2009 at 9:11 PM

    would homemade yogurt work in the baked oatmeal? would i just water it down like you do with the kefir? (i’m just beginning to partake in this ‘healthy, natural’ eating and cooking stuff, and don’t even know what kefir actually is).

    Reply
  18. Stephanie @ Keeper of the Home

    April 19, 2009 at 9:37 PM

    Yes, Carey, you could definitely use yogurt instead of kefir. Kefir is basically a more liquid, drinkable version of yogurt, made using different bacterial cultures. But it’s pretty much the same idea. 🙂 Don’t worry- I didn’t know what it was for a loooong time either!

    Reply
  19. Gabrielle

    April 21, 2009 at 6:35 PM

    I tried the peanut butter smoothie and it was delicious! Thanks for the recipe!

    Reply
  20. 1ofeach

    April 22, 2009 at 7:01 AM

    Oh, my! I made smoothings (loving chocolate and peanut butter as I do!) and it was DELICIOUS! I bought more bananas to freeze so I can make it more often. Thank you so much!

    I’m not a big oatmeal fan, but love how cheap and easy it is. I’ll have to try the baked oatmeal recipe.

    Thank you, Stephanie!

    Reply
  21. Sarah

    April 23, 2009 at 12:25 PM

    I tried your smoothie recipe earlier this week and WOW! I love it. So far my daughter and I have split 2 of them as after lunch treats this week and I treated myself to one (all alone!) while she was napping this afternoon. Yummy!

    Reply
  22. Stephanie @ Keeper of the Home

    April 23, 2009 at 12:41 PM

    That’s what my husband says, Sarah, “Wow”! He wants me to make these ones all the time, and quite frankly, so do I! 🙂 I wish I had stumbled upon this idea years ago!

    Reply
  23. Aimee

    May 4, 2009 at 9:37 AM

    oh. my. goodness. am sipping the dregs of my peanut butter smoothie and it is unbelievably delicious. My new pregnancy treat 🙂

    Reply
  24. Leanne

    July 28, 2009 at 8:47 AM

    I just baked some oatmeal, and enjoyed every bite! I usually eat oatmeal because it’s “good for you”. Now I have a keeper recipe that I’ll actually look forward to! Thank you very much.

    Reply
  25. Muriel Truax

    December 2, 2009 at 9:33 AM

    The baked oatmeal recipe is wonderful! I think it will become a staple in my breakfast fare. I also used the recipe as a base to make oatmeal cookies, I’m especially pleased because none of my oatmeal cookies have ever turned out so well :). To make them I cut the baked oatmeal recipe down by 2/3ds and did everything the same except: The day before used water instead of a milk product and added 1/4 c. agave nectar to balance out the honey so that the cookies were sweet but not too sweet, the day they were baked I added 1/3 tsp. stevia, and baked them on cookie sheets at 350 degrees for 30 minutes. Scrumptious!!

    Reply
  26. Katrina

    July 3, 2010 at 2:45 PM

    Tried the smoothie recipe this morning and it was so tasty! The husband approved with an, “I want some more!” after he finished drinking his! Thanks for the recipe!
    .-= Katrina´s last blog ..Recent Deals =-.

    Reply
  27. Katie ~ Simple Organic

    August 11, 2010 at 3:17 PM

    Mmmmm, after reading all the comments, I really want to try the smoothie! I am making the baked oatmeal right now and am wondering how the leftovers need to be stored – refrigerated or is it ok to keep it out? I want to take it on a road trip. Thanks, Stephanie! 🙂

    Reply
    • Stephanie @ Keeper of the Home

      August 11, 2010 at 10:29 PM

      @Katie ~ Simple Organic, I don’t see why you couldn’t keep it out the way that you do with any baked good that includes eggs. It would go bad after a while, but it should be fine at first! Have a great road trip, Katie! 🙂

      Reply
  28. Rebekah

    August 20, 2010 at 5:55 AM

    Good oatmeal! We love baked oatmeal and I was looking for a way to do it with soaked oats. I will up the salt next time.

    Reply
  29. Kristin

    September 3, 2010 at 5:02 AM

    I’ve been wanting to try a good NT baked oatmeal in attempt to get my two picky boys to eat oatmeal. (Partly because oatmeal is so inexpensive!)

    I’m pleased to say that both of them liked it! It was delicious and is definately going to be part of my weekly breakfast menu! I did halve the recipe and baked it in a 9″ square pan because I knew the 9 X 13 would make faaaar too much for us to eat. Even now I have a half pan of oatmeal left! I suppose it might freeze well…

    I know microwaves are not healthy, but I admit to allowing frozen muffins or pancakes to be microwaved for 15 seconds in the morning when I need a quick breakfast. (always served with good NT fat and eggs or bacon, of course, and raw milk to drink), but leaving the muffins out to thaw overnight would work too. When I make waffles I always make enough to freeze some, and reheat in the toaster (just like the boxed ones in the store).

    If you haven’t seen it, I heartily reccommend a ‘no knead’ bread recipe (like the 5 mins artisan bread). I make my husband a fresh english muffin or egg sandwich every morning with that recipe, in addition to sandwich bread and pizza. We have toast a lot for breakfast.

    Reply
  30. Katie ~ Simple Organic

    September 9, 2010 at 11:30 AM

    Finally made the smoothie……yum!!! Definitely a new favorite. Thanks, Stephanie!

    Reply
  31. Carrie

    November 19, 2010 at 8:20 AM

    I just found your website last week. I made this smoothie for breakfast this morning with some spinach added to it. It was great, just like a PB and chocolate milkshake. I will be making thagain (with more spinach since we were about out). Thanks for the great recipe.

    Reply
    • Stephanie @ Keeper of the Home

      November 19, 2010 at 9:33 AM

      @Carrie, You’re welcome, glad you enjoyed it! I’ve never added spinach to it but it’s good to know that it still tasted good.

      Reply
  32. Allie

    April 19, 2011 at 12:43 AM

    After reading your post today, I realized this smoothie (our family’s absolute favorite treat) may be a good solution to getting us to take our daily supplements-superfoods. What do you think about adding the FCLO & BO Chocolate Cream flavor to this smoothie? Would it taste okay? :/

    Reply
  33. Katie H

    May 12, 2011 at 6:36 AM

    I love this baked oatmeal recipe and have been making it for a couple years now. My youngest, though, is allergic to milk (protein not lactose) and can’t have butter, buttermilk, etc… Have you (or anyone you know) tried this with soy products? My intention was to sub soy margarine for the butter and soymilk +lemon juice (sub listed in cookbooks for buttermilk though with soy instead of cow milk).

    Any thoughts?

    Thanks in advance 🙂

    Reply
    • Stephanie @ Keeper of the Home

      May 12, 2011 at 9:49 AM

      @Katie H, I have never substituted soy and don’t personally use soy products (other than fermented ones in moderation, like Tamari sauce or a bit of tofu).

      But, for dairy free I use coconut oil to replace the butter, and then either coconut milk (sometimes I make it into kefir) or almond milk, with lemon juice added.

      Reply
      • Katie H

        May 13, 2011 at 5:57 AM

        @Stephanie @ Keeper of the Home,

        Thanks for the help! I’m glad to know the lemon juice thing works 🙂

        Reply
  34. AmandaonMaui

    August 16, 2011 at 1:27 PM

    My boyfriend requested chocolate peanut butter smoothies for his breakfast this morning (it’s his birthday), so I whipped these up. While the amount of honey made it a bit too sweet for me (I’ll reduce the amount next time), he really enjoyed them. I also added in some ground flaxseed to boost the nutrition.

    Reply
  35. Mary Jo

    October 5, 2011 at 12:42 PM

    This is exactly how I make my soaked baked oatmeal, though I usually only use 1 cup of Sucanat. I’ve slowly weaned us down. 🙂 I think my favorite way to have it is with apples (I add 3 for a 9×13 pan). Yum!

    We LOVE your PB smoothie recipe. I think I’ve made it almost a couple times each week since I found it on your site several months ago. It’s so, so, so, SO good! 🙂

    Reply
  36. Rebecca

    November 23, 2011 at 9:40 AM

    This is the first time my daughter was willing to eat oatmeal in years (outside of a cookie). Thank you for the recipe. I will admit I cheated using brown sugar (ran out of honey) and quick cooking oats (they where the only ones bj’s had) but it still came out great. I can’t wait to get better ingredients and try it but in the mean time I have a batch set for tomorrow since she begged me to make it again. 🙂

    Reply
  37. Rosie M.

    April 11, 2012 at 5:57 AM

    Hello,

    Im very intreasted in doing the oatmeal bake but concerned about leaving soak overnight on the counter instead of the fridge. Im worried that it would go bad since it will have buttermilk.

    Thanks:)

    Reply
    • Stephanie @ Keeper of the Home

      April 11, 2012 at 11:02 AM

      I totally understand that concern because I used to feel the same way. But cultured dairy products, like kefir, yogurt or buttermilk can be left out and will not make you sick. I’ve done it more times than I can count, and we’ve never had an issue with it! This is actually a traditional practice that goes way back in many, many cultures around the world, for making grains more digestible.

      Reply
  38. Ashley

    September 6, 2012 at 8:18 AM

    Have you ever tried adding raw eggs to the peanut butter smoothie? I’m trying to eat more eggs, but I am not a fan of eggs. I have heard that adding eggs to smoothies is an excellent and nutritional choice. Just wondering if you have tried it in this recipe? Thanks!

    Reply
    • Stephanie @ Keeper of the Home

      September 6, 2012 at 10:53 AM

      I haven’t tried it in this particular smoothie, but we often add raw eggs to our fruit smoothies. It adds a nice, rich, creaminess, and yes, it’s excellent nutritionally.

      Reply
  39. Mich

    April 1, 2019 at 7:59 AM

    Would you please repost the PB smoothie recipe? It went missing. Thanks!

    Reply

Leave a Reply Cancel reply

You have to agree to the comment policy.
Recipe Rating




Primary Sidebar

Sign Up Now

Get our latest posts, right to your inbox.

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

{No spam, ever.}

Popular Posts

How to Make Your Own Natural Makeup #DIYFriday (with Video) 11

How to Make Your Own Natural Makeup (with Video)

How to Make Your Own Natural Makeup (with Video)
12 Simple Homemade Spice Mixes 9

12 Simple Homemade Spice Mixes

12 Simple Homemade Spice Mixes
Dry feet are no fun! When skin on your feet becomes dry, it often causes itchiness, cracking, and even bleeding. But, never fear, this luxurious lotion will keep your feet soft and supple all winter. The oils and butters in this DIY foot lotion are highly moisturizing and nourishing to the skin. It's designed for the feet, but can be used on dry, cracked elbows and knees.

DIY All-Natural Lotion to Cure Dry Feet

DIY All-Natural Lotion to Cure Dry Feet
10 Truths You Need to Hear When You Feel Like a Failure as a Mom 3

10 Truths You Need to Hear When You Feel Like a Failure as a Mom

10 Truths You Need to Hear When You Feel Like a Failure as a Mom
10 Questions for Expectant Moms to Ask BEFORE the Third Trimester 2

10 Questions for Expectant Moms to Ask BEFORE the Third Trimester

10 Questions for Expectant Moms to Ask BEFORE the Third Trimester
The Ultimate Guide to Homemade All-Natural Cleaning Recipes 10

The Ultimate Guide to Homemade All-Natural Cleaning Recipes

The Ultimate Guide to Homemade All-Natural Cleaning Recipes
  • Join Our Community
  • Resources
  • Disclosure
  • Sitemap

Site Footer

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2022 Keeper of the Home · All Rights Reserved · Privacy · Sitemap · Powered by Spears Marketing