products: top essential oils for travel

essential oils, lifestyle, travel
Summer is nearly here and you might have a trip in the works. I would love to take ALL of our oils but sometimes there is only room for the favs. Below are my favorite essential oils to take along for those stressful plane rides, long road trips or even just being away from the house for a few days.



I find Thieves to be a good friend (the ‘ol pat on the back) to the immune system- helpful in boosting it up and for sanitation. I simply put some drops in my hand, rub together, cup around my nose + mouth and breathe in. I also use it for a quick hand sanitizer (in that emergency situation that you have to use an airplane toilet or rest stop…)



I definitely do not go too far from home without this oil. No one likes to feel yucky… tummy aches, constipation, indigestion – you know the not so fun parts of travel sometimes.

DiGize is a unique blend that combines tarragon, ginger, peppermint, juniper, fennel, lemongrass, anise, and patchouli essential oils. I use this at meal times and as a dietary supplement in water when traveling abroad – add 2 drops DiGize and 1 drop peppermint to large water bottle for a vitalizing beverage.



I use this for… pretty much everything. Un-welcomed things like headaches, tummy troubles, flare ups or just feeling a bit groggy. Some studies show that inhaling peppermint can bring 25% more oxygen to the brain! Welcomed news when you are traveling 35,000 ft. in the clouds and feeling dehydrated.

I bring peppermint for the same reason I pack DiGize, to soothe digestion if needed. Peppermint is great for inhaling, dabbing on the temples or dropping on the tongue. I even rub it over my stomach if I have indigestion because no matter how well you try to eat while traveling or on vacation, sometimes you just need a lil TLC.  I also like to take a few sniffs of peppermint on the airplane to get the stale-airplane smell from taking over and a way to calm my stomach and get rid of those take off jitters.



One of my best tips for travel is to stay hydrated! I like to drink a water bottle of some lukewarm water (don’t judge me, cold water is just… cold), a drop of lemon, drop of grapefruit and add a few fresh mint leaves. Staying well hydrated can help immensely with warding off jet lag.



Lavender is known as the ‘Swiss Army Knife’ of essential oils. Therefore, I bring it everywhere because I just can’t take them all. I find Lavender to be a great skin soother. I blend with some coconut oil and lather my face, to alleviate that Grimm Reaper-raisin face-feeling you get after being on an airplane.


CAR: These oils are also great to have for your accommodation (or car ride). Take a wet washcloth, drop a few drops of oil and lay the scented wash cloth over the room (or car) vent to scent and clean the air. Such a treat.

PLANES: Here are the TSA regulations for carrying liquids on board…you are allowed to carry as many 5 or 15ml bottles that will fit in a 1 quart plastic bag.

  • 90 ml = 3 ounces
  • Six 15 ml bottles = 90 ml = 3 ounces
  • Eighteen 5 ml bottles = 90 ml = 3 ounces

If you have more than you would like to carry on, you can pack as many oils as you want to in luggage that you’ll be checking in with the airline. *Be sure to pack them in sealed bags with a few paper towels in case of leakage. 

I hope you find this helpful for your next trip and can give you an idea of what may come in handy for you. If you have any questions about Young Living oils or are interested in placing an order you can email me directly at or leave a comment here. I would love to hear which oils and travel tips you have as well.


Traveling mercies, friends.


lemon + coconut cake

dessert, recipes, treats

[This recipe has been edited since it was originally posted. I appreciate your feedback about my initial recommendation of coconut flour. I have reworked a few ingredients and hope this variation proves to be more successful for you as it requires less coconut flour! Keep the feedback coming y’all]

Grain-free and sugar-free baking can be intimidating, crumbly and expensive. But it can also be easy, delicious, affordable and make a restrictive diet fun again. Yep, I love fun that you can eat.

When it comes to basic GF/DF/SF/Paleo baking, we do not have to reinvent the wheel. Thanks to all the wonderful blogs, cookbook authors, Pinterest and friends with Celiac and Hashimoto’s, or individuals following the auto-immune protocol, it is easier than ever to modify and experiment with any recipe imaginable.

I first made a version of this cake at the beginning of the year and what a difference a few months make in learning how to make vegan, grain-free, naturally-sweetened baked goods all that you want them to be. Patience wins again!

I started my ‘cake experiment’ with a very basic vanilla pound cake recipe from Elana’s Pantry.  I have used this recipe as a base to experiment with banana bread, blueberry morning loaf, cinnamon raisin pumpkin loaf and chunky zucchini bread. I am really excited about this batch of lemon cake because it is super moist, dense yet light, not too sweet, and this case, deliciously lemony! I have to omit eggs from baking and find that banana, applesauce and arrowroot flour bind nicely. This cake is good naked and can also be topped a layer of coconut creme.

1/2 cup coconut flour
1/4 cup arrowroot flour (can sub tapioca or almond flour)
2 ripe bananas
1 teaspoon salt
1 teaspoon baking soda
3/4 coconut milk (or dairy alternative of your choice)
1/2 cup (4 ounces) unsweetened applesauce
1 tsp vanilla extract
lemon juice from 2 lemons
zest of 2 lemons

Heartbeet Kitchen’s | Ingredients for whipped coconut cream 

1/2 can very cold full fat coconut milk (refrigerated overnight)

2 tablespoons honey or maple syrup (omit for AIP)

½ cup unsweetened toasted coconut flakes



  1. Preheat the oven to 350F / 175C
  2. Coat a 9″ loaf pan with light layer of coconut oil and set aside.
  3. In a large mixing bowl, combine all dry ingredients: flours, salt, and baking soda.
  4. In a mixer or a small processor, combine the bananas, milk, applesauce, vanilla + lemon juice
  5. Pour the wet mixture into the dry and stir to combine. Add lemon zest.  Then pour the batter into the prepared loaf pan and smooth the top into an even layer.
  6. Top with sliced almonds, omit for AIP. 
  7. Bake for 30 minutes until the top is golden brown, then tent with foil and bake for another 30-35 minutes until a toothpick or knife comes out clean.
  8. Cool in the pan for 20 minutes, then remove from the pan and cool completely on a wire rack before topping with coconut cream and serving your people!



Coconut cream:

  1. Open the refrigerated coconut milk, being careful to keep it level. Scoop out all the hard cream that has come to the surface, until you hit the liquid. Leave the liquid in the can, do not add.
  2. Put the coconut cream in a large bowl or the bowl of a stand mixer. Using a mixer or handheld mixer on high speed – whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks.
  3. Stir in the honey and frost cake. Best stored in refrigerator, then let it come to room temperature before serving.



  • Store leftovers in an airtight container at room temperature for up to 3 days
  • I recommend Meyer lemons if you can find them
  • I recommend using a food processor to blend the batter nice and smooth, like an eggy consistency
  • Try letting the cake sit for a bit before eating – the texture improves a bit and the middle should firm up

Enjoy! x