Tuesday, April 25, 2017


"Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. It is our light, not our darkness that most frightens us... Your playing small does not serve the world. There is nothing enlightened about shrinking so that other people won't feel insecure around you. We are all meant to shine, as children do... It's not just in some of us; it's in everyone. And as we let our own light shine, we unconsciously give other people permission to do the same. As we are liberated from our own fear, our presence automatically liberates others."
-Mariann Williamson-

Sunday, January 8, 2017


JANUARY SPECIALS | Happy 2017, Scent Chefs! We're welcoming in this beautiful new year with a few special product promotions!

Warmer of the Month: Stargaze
This mesmerizing beauty is so popular that it already has a 2-5 month waiting list! Reach out to reserve yours this month and it will be delivered as soon as it is in stock! This gorgeous gem is worth the wait, I assure you.

Scent of the Month: Black Currant Bubbly
Champagne bubbles stir black currant, sweet orange, and vanilla sugar.

Bring Back My Bar: 25 Retired Favorites
We've brought back 25 retired favorites for a limited time and until supplies last!  Featured scents include: 
Autumn Stroll, Bananarama, Black Ruby, Cashmere, Cherry Almond Pie, Cherry Vanilla, Coffee Tree, Cranberry Bread, Flutter, French Kiss, Gingersnap, Grape Granita, Hemingway, Huckleberry Sage, Inner Peace, Lavender Vanilla, Luxe Vanilla, My Home, Ocean, Sangria, Tingelo, Vanilla Walnut, Watermelon Patch, Wild Black Cherry, Zen Garden

Host Bonus!
Host a qualifying party ($200+) to earn FREE product AND DOUBLE half priced items plus FREE SHIPPING!

New Product
 Meet Sweetie Pie, our newest and sweetest limited edition Scentsy Buddy. She comes with a scent pak of your choice and has magnetic hands to hold her flower!

Ready to shop?
You can order online by shopping my party link at https://scentcheffing.scentsy.us/?partyId=320280422 and please be sure to select "SHOP MY HAPPY 2017 PARTY!" at checkout!

Wednesday, July 20, 2016


We're so excited to announce the launch of TreeflowerYoga.com!
It's still a work in progress (but isn't everything?) but now we have a place fully dedicated to embracing yoga.  You're welcome to drop by and/or drop in for a class any time.  No experience necessary AND we provide all the props so you can show up in your comfies and enjoy!

Sunday, May 15, 2016


UPCYCLE YOUR LEFTOVERS | Wondering what to do with that pint of white rice that comes with your Chinese Food?  How about making a tasty stir-fried meal out of it?  If your family is like our family, your heart sinks when you miss the lunch special cutoff time and end up having to order fried rice separately to compliment your delicious dish. This usually means leaving that pint of free white rice to the side until you can dump it into your leftover sauce and *maybe* eat it later if nothing better is in your fridge. No more! We have come up with a better solution!

Easy Recipe: Coat a frying pan in Veggie Oil and turn your stovetop burner to low heat. Dump 1 bag of frozen mixed veggies (california blend is my favorite: broccoli, cauliflower, carrots) into the oil and stir until veggies are coated, then cover (we use a glass lid) and stir occasionally until defrosted and beginning to cook. Turn off the heat when veggies become soft and place half your veggies into a #kitchenninja or food processor of your choice. Chop for maybe 2-4 seconds or until you have fairly tiny veggie chunks. Repeat with the second half, including any sauce and veggie leftovers from your meal (we include the mushrooms, peas, and celery that no one likes otherwise). Dump the pint of white rice into the frying pan and pour roughly half a jar of Kikkoman Stir Fry Sauce over it. Cook on low heat and stir until all rice is coated, then add the tiny veggies and continue to stir until mixed. You may want to level it all off, let one side cook, then flip it or you may prefer a continuous stir. Either way, cook to your perceived level of perfection.

Yield: 1 Quart

You can split this into two separate bowls (1pt each) and top each with a sunnyside up egg for maximum flavorful enjoyment.

What do you do with your leftover white rice? Tell us in the comments!

Friday, May 13, 2016


ESSENTIAL EXPLORATION | Introducing: a citrus lover's dream of a diffuser recipe... 4 drops of Grapefruit Essential Oil and 3 drops each of Lemon and Lime Essential Oils in 100mL of water. The intention was to introduce a zesty, uplifting aroma to motivate motion and productivity in the afternoon and this is indeed a happy scent combination!

What are you diffusing to keep energy up?

Tuesday, May 10, 2016


TEA JOURNAL | Raspberry Herbal Iced Tea from Harney & Sons.  This blend of Raspberry Leaves, Hibiscus, Rosehips, Apple, Orange & Lemon Peel, Red Poppies, Spearmint and Peppermint with some added raspberry flavoring offers the taste buds a similar experience of tangy tartness to drinking cranberry juice cocktail but without the harshness of cranberry compliments of the sweetening elements which round out the flavor.

Sunday, May 8, 2016


UPCYCLE YOUR LEFTOVERS | Meeting up with friends in Park Slope, Brooklyn means grabbing Pink Lemonade Frozen Margaritas and enormous burritos from Rachel's Taqueria.  A favorite of ours is the Red Hook Special Burrito which is a meal enough for two filled with mesquite grilled skirt steak, black beans, and homestyle pico and then topped with chile verde pork and tons of melted cheese.  I have taken to ordering my own, eating roughly half and taking home my trophy of leftovers.  Leftovers mean an easy lunch OR an upcycled dinner.  I present to you: Mexitalian Lasagna.

Half a burrito turned into taco filling within seconds of turning on my kitchen ninja food processor and with the addition of sharp cheddar cheese and a bit of plain tomato sauce I had my lasagna stuffing. 4 lasagna noodles broken in half and cooked served as the perfect framework for a tri-layered half lasagna and we topped it all off with sharp cheddar to bake for 18 minutes on 425F. We then stacked each of our plates three pieces high and had an incredible upcycled dinner for two!

How do you upcycle your leftovers?