I currently work at a coffee roasting company as one of their cooks. It’s an interesting job and I get to make delicious food such as
However, I also have dyspraxia. Dyspraxia, otherwise known as, DCD, Developmental Coordination Disorder affects between 2-10% of the population. It is under diagnosed in the United States and can affect a persons motor skills, ability to sequence and hand-eye coordination, etc.
Living with dyspraxia can present all sorts of challenges in day to day living. What may seem like a simple task to someone without dyspraxia, may seem like a mountain of a task to someone with dyspraxia.
For instance, when cooking I get easily tired and get easily frustrated. Often because of this, it’s hard to motivate myself.
When I cook, I have this tendency to want to do everything at once. I have difficulty knowing what comes first or even how to keep things in the correct sequence.
Another thing I struggle with is grip and cutting. Even something as simple as just holding the whisk when I whisk eggs isn’t easy for me. I struggle with the hand coordination that is required to whisk eggs. Luckily one of my coworkers taught me a little hack to help me whisk the eggs.
The best advice I can give you on working in the kitchen and cooking with dyspraxia is to practice and take your time. It helps to know your weakness and to find constructive ways to deal with them.
For instance, what helps me is when I have recipes to follow exactly, and timers. Without timers, I’d forget all time. I will also scribble notes down to myself all the time to remind myself to get tasks done or if I’m out of an ingredient.
What you will need:
Brownie mix(I used Annie’s organic brownie mix).
It called for two eggs.
1 tablespoon of water
1 stick of butter
But, follow whatever your box says.
Add 2 drops of Youngliving’s Spearmint Vitality.
The box said to preheat the oven to 350 F so that’s the temperature that was used.
Let them bake for 15-20 minutes.
Once you’ve checked them and made sure they’re done, let them cool a bit.
And you are ready to eat! 😋
To get your spearmint Vitality from Young Living click Here and use Distributor ID:11577392
Tomorrow is Easter! Can you believe it’s almost here? man time really flies….
If you are looking for that last minute recipe this is a great one. I tried this yesterday and the potatoes came out delicious! This is great if you are cooking at your home or bringing a dish to that Easter dinner you were invited to.
What you will need:
-4-6 Medium Yukon Potatoes
– 2 tablespoons of butter
– 2 tablespoons olive oil
– 1 small red onion, chopped
-2 cloves of garlic, minced
– 2 drops of Rosemary oil vitality
– 1/2 Cup of milk
Salt and pepper to taste
1. Place the potatoes in a pot with enough salted water to cover them.
2. Cook for 30 minutes or until tender, then drain.
3. Add butter to the potatoes and set aside.
4. Add oil, garlic and onions together in a skillet and cook until tender.
5. Mash potatoes with onion mixture, milk, Rosemary Vitalit, and salt and pepper to taste.
To get your Rosemary Vitality click here and be sure to enter in the distributor ID: 11577392
Happy Easter guys!❤️
We all crave desserts. Sometimes we go on Pinterest and pin these delicious recipes that we want to make but sometimes never get around to.
this recipe is courtesy of Young Living Essential Oils. for more ingredients and products from them click here and plug in my ID code: 11577392
For the Cinnamon-Apple Filling:
3 apples, peeled, cored, and sliced.
3 drops Young Living Lemon Vitality.
Juice of 1 Lemon
2 tablespoons Granulated Sugar
2-3 drops Cinnamon Bark Vitality
Pinch of salt
For the Crumble Topping:
2/3 Cup All Purpose Flour
2/3 Cup Brown Sugar
2/3 Cup Oats
Pinch of Salt
1 Stick(4 ounces unsalted butter)
For Vanilla Wolfberry Caramel Sauce
2/3 Cup Sugar
1/4 Cup Water
1 Tablespoon Butter
1/2 Cup Heavy Cream or half-and half
1 teaspoon vanilla extract
1/2 Cup Young Living dried wolfberries
Pre-heat the oven to 350 degrees F.
To make the Apple Filling:
In a small bowl, toss the apple slices with the Lemon Vitality, lemon juice, sugar, cinnamon, and salt, and set aside.
To make the Crumble Topping:
In another small bowl, mix the flour, brown sugar, oats, and salt with a fork until uniform.
In a baking dish, melt the butter in the microwave until about half melts. About 10-15 seconds on high.
Pour the butter into the flour mixture and mix with a fork.
Leaving the excess butter in the baking dish, arrange the apple slices in the dish.
Top with the flour-oat mixture.
Bake until the apples are cooked through and the topping is golden.
About 45 minutes.
To make the Vanilla-Wolfberry Caramel Sauce:
In a medium sized sauce pan, mix the water and sugar and bring to a boil over medium/high heat.
Allow the mixture to boil, without stirring, but you may need to swirl the pan to avoid burning or sticking.
Boil until the sugar mixture is a light golden brown for about 7 minutes.
Remove the pan from the heat and stirring vigorously while adding butter and cream.
The mixture will bubble.
Add the wolfberries and stir to incorporate.
Return the pan to the heat and bring the mixture to a boil and then remove from the heat and allow to cool for a few minutes. Stir in the vanilla extract and strain the sauce before drizzling over the crumble.