Favorite NON-TOXIC Sunscreens.


Although I should probably be wearing SPF every day of the year, it’s this particular time of year that I’m even more aware of the sunshine and its effect on my skin (and my boys’ skin!) So when it comes to choosing sunscreen, I take some time to consider the ingredients. Why? Because our skin is the largest organ in our body and anything we apply to our skin is immediately absorbed into our bloodstream. Conventional sunscreen is loaded with ingredients that are less than reputable. Did you know that the FDA is calling for sunscreen reform after discovering the way that traditional sunscreens penetrate the skin and potentially cause endocrine disruption and other harm? There are two surefire safe ingredients when it comes to sunscreen (titanium dioxide and zinc oxide), so those are the ones that I hone in on when I purchase!

If you’re confused about which ingredients to look out for, have no fear! I’m here to break down what I’ve learned (but please, know that this is just my research and my discovery - please do your own research, friends! I’m linking to everything in this post so please feel free to check all my sources!)

Okay, there are 2 types of sunscreen on the market- chemical and mineral. Because of the sneaky toxic ingredients that are in chemical sunscreen, I avoid those all together and look for mineral sunscreen.

Active Ingredients

First up, when checking out your sunscreen, make sure to look at the Active Ingredients. On the label, under “active ingredients”, look for:

  • Titanium Dioxide

  • Zinc oxide

Conventional chemical sunscreens will use chemicals such as the following:

  • Oxybenzone: detected in nearly every American and found in mother’s milk; this chemical acts like estrogen in the body, alters sperm production in animals and is associated with endometriosis in women.

  • Octinoxate: also detected in mother’s milk, this chemical has hormone-like activity and is associated with reproductive system, thyroid and behavioral alterations in animals.

  • Homosalate: disrupts estrogen, androgen and progesterone.

  • Octocrylene: relatively high rates of skin allergy

Inactive Ingredients

After looking at the “active ingredients” I also look at the “inactive ingredients” to make sure they are free of harmful chemicals, too. This is where things can often get dicey. You don’t have to be an ingredient guru to make an informed decision here (seriously).


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Grossed out yet? Me too. But there’s no cause for alarm because I have found SO many great sunscreens that perform well without all the nasty toxic ingredients listed above. I’ve tried a LOT more than what is listed here, but these are the few that made it in the top running.

My Sunscreen Picks

Runner Ups

  • Bare Republic
    You have to check the individual types of sunscreen to make sure the ingredients are as clean as you would like. I like to use the Think Dirty app and the EWG as a resource for this. They also have some wild colors and metallic options which I think would be fun to try, but they aren’t so clean, ingredient-wise.

  • Coola
    Same as the Bare Republic - some of the products are cleaner than others.

  • REN Clean Screen SPF Mineral SPF 30
    Contains fragrance but otherwise has good ingredients.

That’s all I’ve got for you friends! I hope this guide is helpful as you navigate the sunscreen game! Keep in mind that this is simply my own research - PLEASE do your own research and trust your gut instinct when it comes to decisions for yourself and your family! Even though we are more than halfway through summer (say it ain’t so!), we will all be enjoying warm weather (and sun exposure) until basically November down here where I live in Georgia. So our sunscreen isn’t going to get retired for a good long while! Happy summer-ing to you! xx

Turmeric Oat Milk Latte.

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I’ve been hearing about the benefits of golden milk beverages for a long time. But they always sounded kind of strange to me. I assumed they tasted like dirt but people were just drinking them anyways, because of the added health benefits. When doTERRA launched the new Turmeric essential oil last month, I thought, “Okay, now it’s time to test out a recipe.” After some tweaking and product testing (aka me and Stevie drinking a LOT of variations), I finally landed on this recipe and I LOVE it. It’s so warm and sweet and herbal - perfect for cozying up at night with a good movie!

Why a turmeric latte? Because turmeric is SO good when taken internally. It bolsters the immune system, reduces inflammation, supports healthy circulation, aids in metabolism and is commonly known as a nervous system booster. AND it adds a powerful flavor when used in the kitchen! So yeah, turmeric, you da best.

And why oat milk? Truthfully, I discovered this was a thing when we were in Santa Barbara this past summer. I couldn’t believe how good it tasted in a latte, and it was a lot easier on my stomach. Since having my babies, milk has bothered me more and more, so I try to avoid it. Don’t feel bad for me - I’ve got my oat milk these days ;)


- 1 drop doTERRA Turmeric essential oil
- 1 drop doTERRA Ginger essential oil
- 1 drop doTERRA Cinnamon essential oil
- 1 drop doTERRA Clove essential oil
- 1 drop doTERRA Black Pepper essential oil
- 1 cup oat milk (I’ve been using this Pacifica kind)
- 1 tsp. Moon Juice Beauty Dust
- 1 tbsp. maple syrup

1. Combine all the essential oils in a latte mug.
2. Add maple syrup.
3. Steam oat milk in a milk frother (I use this one that came with my Citiz Nespresso).
4. Add in the steamed milk and Beauty Dust, then stir to combine.

Voila! Look at you, you golden milk drinker!


This is a great late-night drink to enjoy before bedtime. It’s a creamier and frothier and just puts you in the right coziness headspace that you need to fall into a deep, deep sleep. I can’t believe how much I love this drink!

p.s. - Believe it or not, these photos were all shot on my iphone and edited in VSCO because my SLR camera has been acting up. Trying to figure out what I’m going to do about that!

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Sources: Latte Mugs, Appetizer Platter, Serving Tray (similar), Coasters (similar)

5 Ways to Get Your Child to Eat Anything!

Today I'm thrilled to have my dear friend Tricia here to share all about feeding your kiddo! As a pediatric speech pathologist (plus mother of two and a good ol' fashioned overachiever), Trish has a ton of experience educating parents on how to expand their kids' palates to eat anything. Since we are now feeding solid foods to Daxton and I am no expert in this area, I thought it would be fun to have her share a few tips with us mamas today!

Although I'm a pediatric speech-language pathologist and parent educator, I spend most of my time at home with my two beautiful girls. Much of our day is spent preparing and enjoying food in the kitchen together. I wanted to share my tips for successfully introducing foods to your infant and helping your child form a diverse palette for all things healthy! Mealtime with small children can be enjoyable and non-stressful.

1. Start early.
Research shows that a child's palate for likes and dislikes is largely formed by 9 months, so it's best to start earlier with feeding and introduce a WIDE variety of healthy foods. Just little tastes here and there beginning around 5-6 months will increase your child's life-long willingness to consume WHATEVER YOU PUT IN FRONT OF THEM. Isn't that the goal?

2. Start with vegetables and fruits.
No one needs encouragement to like bread. That seems to be an innate desire. Vegetables and fruits are more nutritionally dense and flavorful, so they will give your child more vitamins and minerals in addition to cultivating their palate. If you begin the feeding process with more flavorful foods, then it's easier to incorporate more varied (and bland) items in later.

3. Make your food at home.
Packaged baby food is overcooked and lower in nutrition and flavor. Citric acid and lemon juice are frequently added to preserve the foods and can cause upset stomachs or increased diaper rash. Many people feel overwhelmed at the idea of making two separate meals for themselves and their baby, and my advice is EVERYONE EATS THE SAME THING! Don't make different food for your child, just blend or mash what you have cooked for yourself. Consider steamed or roasted veggies or even raw fruits or veggies blended into a smoothie. (I recommend using spices but limiting salt as you prepare dishes for you and your child. Salt is necessary for our bodies in healthful amounts, but you don't want your child needing lots of salt to enjoy a meal, so it's best to train their palate with spices but limited salt.)

4. Present a familiar food with a non-familiar food.
Trying something new is often overwhelming for little ones, so I reduce stress around the table by pairing a familiar food item with a novel food. Children often require about 10-15 introductions to a new food before they like it, so don't stop trying if things don't go well the first few times. When a child licks or takes a small bite of something, they are still increasing their familiarity with different foods and flavors.

5. Give choices.
Infants and toddlers are always wanting new ways to express their independence, and making choices affords them the opportunity to be powerful! Make a few types of vegetables and then rotate them through meals during the week by offering options between two. Young children can express their opinion through pointing, so separate the items on different plates and hold them out for your child to select. Our job as parents is to provide healthy options and allow the child to feel powerful by choosing from the wonderful foods available.

As a speech-language pathologist and parent educator, I train families to make meaningful connections with their children during routine interactions. As parents communicate and interact intentionally, their child thrives in all areas of development- language, play, social skills, positive behavior, and feeding. If you are struggling with stressful mealtimes and picky eaters, I'm happy to connect with you. Visit my website for more info!

Many thanks for joining and sharing in this space, Tricia! You guys feel free to ask questions in the comments and make sure to give her some love on Instagram @thespicknall4!

My Whole30 Diary. Part 3.

This is it! Week three of my Whole30 experience! You can read about why I'm doing Whole30 here.

Day 15.
Breakfast: Egg scramble. Coffee. Half a grapefruit.
Lunch: Salad with Greek toppings. Sliced apple.
Dinner: Leftover pulled beef with green onion and homemade ranch dressing. Coconut cauliflower rice.

The cauliflower rice left much to be desired. It was NOT GOOD. On the hunt for a better recipe.

I am a little bit sick of my Greek salads everyday. But I've got all the ingredients so it's easiest (and most budget-friendly!) to just keep making them.

Day 16.
Breakfast: Frittata. Coffee. Half a grapefruit.
Lunch: Salad with Greek toppings.
Snack: Cherry Larabar.
Dinner: Stir fry with onions, green, yellow and red peppers, chicken sausage and red potatoes.

Oh my. This dinner was THE JAM. Who would have known that such an easy dinner would be so delicious? Definitely putting this one on my list to make again. In like two days. Because seriously, I've been slaving away in the kitchen for weeks and this dinner meal was much simpler and quicker than usual. Praise report.

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Day 17.
Breakfast: Frittata made with last night's leftover onions, peppers, sausage and potatoes. Coffee. Grapefruit.
Snack: Apple with almond butter.
Lunch: Chicken salad with Greek toppings.
Dinner: Baked chicken with homemade pesto and kale chips.


I thought I was getting on board with the Whole30 today. Then I got a hankering for toast that ailed my soul and left me wanting. And wanting. And WANTING.

Day 18.
Breakfast: Frittata with onions, mushrooms, spinach and chicken sausage.
Lunch: I honestly can't remember. But I'll bet it was salad!

For our date night out, Stevie and I split the perfect order: The skinny dip bison burger from Ted's Montana Grill with no bun, and a side of mustard, avocado and tomato. Oh, and a sweet potato with literally nothing on it. It still tasted like pie though. And the Big Sky salad with salmon and bacon, hard boiled egg, tomato, avocado and red wine vinegar.

I just want to say it. We should have eaten out so much sooner. I had prepared every single meal from scratch for 18 days in a row, and I was so burned out. I didn't think we could eat out anywhere, but after talking to a few Whole30 veterans (who shared their Ted's orders), I felt confident we could make it happen. And it was the best night I've had in, I don't know, 18 nights! It just felt SO GOOD to not have to clean up the kitchen.

Plus, we got coffee and tea at Starbucks afterwards, walked around, browsed the William-Sonoma clearance sale and Stevie secretly bought me the waffle maker I've been wanting for months! We were walking out of the store and the lady slyly slipped a bag into his hand, along with his credit card. He was like, "It was the last one left in your color." That man. Such a good man. My whole kitchen is red (well, all my appliances are red), so it wouldn't have been a big deal to get a normal one, but he made sure I got that red waffle maker :)

It's technically a gift for Everett, since he begs for waffles every morning. We are letting him open it for Valentines Day. Unless we cave and he opens it sooner.

Basically? Best date ever. Also? Cheapest date ever. No dessert and no alcohol? I was amazed at our bill. Take that, sugar and booze! (Don't worry, I still miss those things)

Day 19.
Breakfast: Frittata. Hot Tea.
Lunch: Chicken salad with random vegetables.
Dinner: Mexican taco salad with ground beef, spinach, salsa, guacamole and homemade ranch dressing.

Again, this was a GOOD dinner. A surprising one. I love making traditional taco salads, so I figured this would suck in comparison, but alas, I judged too quickly. The addition of the ranch dressing added just the right kick and it was one of those meals where we both went back for seconds.

Day 20.
Breakfast: We hosted brunch at our house with some friends. We made them "normal" food (including biscuits, quiche, and fruit salad), and for ourselves, we made a frittata (I know, you're shocked) with mushrooms, onions, and chicken sausage. Coffee and juice all around.
Lunch: Breakfast was kind of for lunch, you know?
Snack: Apples.
Dinner: Crockpot pulled beef with green onions and homemade ranch dressing.

Day 21.
Breakfast: Quick egg scramble. Fruit to go.
Lunch: Tuna salad on top of a spinach salad. Assorted veggies.
Dinner: Leftover crockpot pulled beef. Because it's SO GOOD. I kind of wish it was a bottomless crockpot.

Overall Recap:
There is no more anger. There is just a general sullenness about how much work it is for me to prepare healthy meals every 3-4 hours.

I still get tired from time to time, but I do feel a sustained amount of energy during times where I would usually crash.

I am able to wake up quickly, completely clear-minded, without that foggy, grogginess. I guess that could be attributed to this Whole30 gig.

I can tell a difference in my physical body that I haven't been eating sugar or drinking alcohol, because my clothes are fitting more loosely. This makes me realize that there is no quick fix to actually losing weight and getting toned - it's just a matter of doing the work. I have no idea if I've actually lost weight though, because I haven't weighed myself. That wasn't my #1 goal in doing this, either. It's just a perk.

Unfortunately, seeing my skin clear up was one of my top goals, and I don't feel like I've seen major improvement in that department. I'll keep hoping.

Am I glad I'm doing this? Yes. I am gratefully annoyed.

Anyone doing Whole30 want to chime in? How's it going for you?

P.S. Part 1 and Part 2 of my Whole30 diary, in case you're interested!