wipe it without chemicals :: DIY baby wipes

Becoming a mom has challenged me in so many ways.

Long before welcoming our first incredible child into the world I chose to take control of my health and it has been an exciting and ongoing transformation.

In the last six years I went back to school to become a Registered Holistic Nutritionist which helped me clean up my eating and lifestyle choices. I chose to move more, started yoga and did my best to detox my world through food, friends, and environment.

My self care regiment continues to evolve and is now much more simplified and green too. I love experimenting with new products and I truly care a lot about what I put on my skin, just as much as what food I put into my body.

Our skin is the largest organ we have and I want you to consider for a moment how many products you are exposed to on a daily basis. I’m sure for most women it’s toothpaste, deodorant, shampoo, conditioner, hair products, face care products, perfume, household cleaners….the list goes on and on and on.

Pretty gross when you start to read labels and do some research. Environmental Working Groups Skin Deep database is a great resource if you want to check out your products. 

As a mama, I care a lot about what my children are exposed to also.

Making baby wipes wasn’t something I pursued until my daughter had a bad case of diaper rash this past spring. She typically only had a bit of a rash when she was teething but this was the rash that wouldn’t die.

I put on my Dr. Mom cap and in addition to eliminating some foods I thought might be contributing to the rash, I wondered if the baby wipes were making it worse and not let her sweet little buns heal.

I have been making my own wipes ever since. The best part is that I can use much of what I have in my kitchen to make an effective and natural alternative to some nasty store bought ones.

I promise it isn’t hard and I feel a lot better now knowing that my little people’s most precious little body parts aren’t being unnecessarily exposed to a laundry list of chemicals.

I know we all have our own battles to choose, and if homemade wipes isn’t one you are willing to take on at this point. No stress. I just want you to see how easy it is and should that day arrive you will now know how to make your own.

This would also make a great baby gift to any expectant mama’s!

Here is how it is done.

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Materials: 

  • Paper towel roll {I have tried a few different brands but Bounty seems to be the best one every time. I buy them in bulk at Costco but feel free to try brands and see what works for you}
  • Sharp knife
  • Measuring cup
  • 1.5 cups pure filtered water
  • 2 TBSP coconut oil
  • 1 TSP. castile soap {Dr. Bronner’s is my fav} OR glycerin soap would work too
  • 20 drops of essential oils. {I use Young Living essential oils and play around with a few different oils. I personally love lemon and lavender for it’s antibacterial and skin soothing benefits. Just make sure you are using a high quality therapeutic grade essential oil}
  • An old baby wipes container

 Method:

  1. Using a sharp knife, cut your roll of paper towels in half and remove the cardboard.
  2. Add 2 TBSP of coconut oil, and 1 TSP of castile soap to 1.5 cups of warm water. Stir and allow the coconut oil to melt.
  3. Wait a few minutes until the water mixture comes to room temperature and add about 20 drops of your essential oils. Stir well.
  4. Place your paper towels in the old diaper wipe container. Carefully pour the mixture over the paper towels and close the container. The mixture will be absorbed and then you are good to go!

It’s that easy.

What are your favourite baby friendly DIY products? I will be sharing more family-friendly-do-it-yoself products as I continue to experiment in my own kitchen but please share what is working for you! 

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2 month update + bite size summer quiche

Hello to you!

It’s been awhile, I know.

I have had a lot less screen time {which has been a wonderful detox} and lots of family time as we continue to adjust to life as a family of four and have some summer fun.

Life is good over here and our little man is now almost 10 weeks old.

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Check out that smirk!

Here he is as my fabulous little workout partner in our new home gym which I am so thankful for.

Sloane turned two last week.

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We had a fun little farm themed party {you can check out some of my DIY decor here} with our family. Here she is cruisin’ around with big cousin Alexa.


A little update on mama-hood.

I can’t eat green vegetables while breastfeeding this little man. What the heck?!?

Truthfully,  it’s throwing my summer eating for a bit of a loop.

After some rough days and screaming fits of discomfort I started isolating certain foods and I have discovered that Roman’s little tummy can’t seem to handle greens. That means no salads. Considering this accounts at least one meal a day for me in the summer….I’m a little lost but doing my best to focus on healthy protein, fats, whole grains and other colourful fruits and veggies.

Other than that he is growing a lot faster than I recall with Sloane, telling lots of great stories and his smile {avec 2 dimples} melts my heart on a daily basis.


We were thrilled to have Grandpa Bell over for breakfast a couple of weekends ago. Celebrating four generations of men with some good food and great conversation was incredibly special.

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One of the dishes on the menu was mini mushroom and fennel quiche.

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The best part about offering this up for your guests is that you can make it in advance and serve cold if you want. And let’s be serious, everybody loves bite size food.

Here is what I did but as always, feel free to play around with other seasonal ingredients that you have in your kitchen too!


Ingredients:

  • 8 eggs
  • 1/2 cup almond milk
  • Handful of mushrooms
  • Handful of kale
  • 1/2 bulb of fennel
  • Shallot
  • Ricotta {goat cheese or sheep’s feta would be excellent too}
  • Parsley
  • Sea salt + black pepper

Method:

  • Preheat oven to 375.
  • Wash and thinly chop veggies {shallot, mushrooms, fennel + kale} then lightly sautee with some coconut oil.
  • In a bowl lightly beat the eggs with almond milk then mix in your sautéed veggies, some fresh chopped parsley, sea salt and black pepper.
  • Grease muffin tin with coconut oil.
  • Drop a few chunks of cheese into the muffin tin then spoon in your mixture. I filled it about half way so that they are a perfect bite size.
  • Place in the oven for about 15-20 minutes or until the egg mixture has set. I broiled them for about 3 minutes to brown the top a bit too.

Again, you could even make these the day before and store in the fridge and serve cold to impress your friends or, these would also make a perfect quick and easy weekday breakfast, snack or lunch!


I am soooooo looking forward to date night this weekend with the hubs. Life with two babes is busy and awesome but I can’t wait for some alone time with my man.

Hope you have a great weekend too!

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