Mary Beth Johnson is a wife and mum to four schooners, as she’s dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.

I make pies for very special occasions, but I can get down to a fruit crumble anytime. It makes the house smell like a Southern Living magazine home and you literally cannot mess it up. I once forgot an entire ingredient, mixed it in halfway through baking and it was still amazing! The summer is especially wonderful for these kinds of desserts with fresh fruit is at its’ peak and bursting out of farmer’s markets and grocery stores. However, you can make this interchangeable with whatever is in season throughout the year and whatever your preferences are. We are proud of our peaches here in the south, so I typically mix that with blueberries and it is to-die for! To make this patriotic for the Fourth of July, you could try cherries or strawberries with blueberries and I bet it would be perfect.

One other note, quinoa flakes can be difficult to find but they should be stocked at your local Whole Foods or Sprouts and are located in the breakfast aisle. These keep this dish gluten-free, which is so nice for all of my friends with dietary restrictions!


“Crumble is a nostalgic crowd-pleaser. You can sub in any fruit you like, and you don’t have to say that it’s flourless and sugarless – no one can ever tell.”

4 cups fruit (peeled and sliced stone fruit, berries, whatever)

4 tablespoons maple syrup, divided

1 tablespoon lemon juice + a couple drops of YL lemon essential oil

1/2 cup almond meal

1/2 cup quinoa flakes (such as Ancient Harvest)

A pinch of fine sea salt

1/2 teaspoon ground cinnamon

2 tablespoons extra-virgin olive oil

Heat oven to 400°. In a shallow baking dish, combine fruit, 2 tbsp syrup and juice. In a bowl, mix almond meal, quinoa flakes, salt and cinnamon. To almond meal mixture, add oil and remaining 2 tbsp syrup; mix until just combined. Crumble almond meal mixture over fruit; bake until top is browned and fruit is bubbling, 20 to 25 minutes.

Source: It’s All Good: Delicious, Easy Recipes That Will Make You Look and Feel Great by Gwyneth Paltrow and Julia Turshen, via SELF

 Any suggestions made on this blog are very specific to Young Living essential oils and should not be used with oils from another source. Statements made on this website about Young Living Essential Oils have not been evaluated by the FDA. These products and information are not intended to diagnose, treat, cure or prevent any disease. Anyone suffering from disease or injury should consult with a physician. If you are currently on medication, please DO NOT STOP. This is just how I make & do things. you must make informed decisions for yourself and your own family. 

“We are starting our journey with Essential Oils and have done our own research on the purity of oils.  I am confident in using oils in our recipes because we only use Young Living.  They are  beyond organic and never use pesticides, herbicides or any harmful chemicals. Their soil has never been exposed to them as well.  I don’t suggest ever using any other oil for ingestion because I don’t know of their purity. “


June 24, 2015


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