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Saturday, November 19, 2016 10:00:00 AM America/Denver

A perfect snack for the Holidays. How many times do we rush out of the house and spend countless hours running errands and before we know it, our tummy is growling! If you have kids, you know how unfortunate this feeling can be. Also, if you’re like me, you get hungry every 3 hours.

So why not avoid this and have some easy to make granola bars for the road! 

From experience, it greatly helps you avoid falling into the temptation of unhealthy junk fast food in every corner on the road. With the Paleo Granola Bars in your purse, you’ll be set and satisfied to finish your daily tasks with no roadblocks.

The best thing about this snack is how easy it is to make and how rewarding it will feel, especially with all organic natural ingredients. Believe me, it is worth it!!!

It won’t be processed with extra unnecessary ingredients or chemicals and can be ready in as little as 15 minutes. It can be kept fresh preserved in the fridge for up to two weeks. Also, the recipe can always be adjusted to your favorite preferred ingredients! 


3 cups of assorted nuts and seeds { Slivered almonds, Whole almonds, walnuts, sunflower seeds} 

  • 1 cup dried cranberries 
  • 2 cups unsweetened shredded coconut
  • 1/4 cup coconut oil 
  • 1/2 cup Sunflower seed butter 
  • 1/2 reaspoon sea salt 
  • 1/2 cup raw honey 
  • 1/4 teaspoon pure vanilla extract 
  • 1 teaspoon cinnamon 


Pull out a 9X13 Pyrex dish and throw down a layer of parchement. Set aside.

Pour assorted nuts and seeds into a large mixing bowl and combine.

Take 1 cup of assorted nuts out of bowl and add to a cutting board. Use a sharp knife to chop nuts into smaller pieces.

Take remaining 2 cups of assorted nuts and add to a food processor. Pulse until they're chopped much smaller, a variety in sizes of nut pieces will be good for look and feel of the bars.

Add the nuts from the food processor and the cutting board back into the mixing bowl and stir to combine.

Add the dried cranberries to the mixture and stir to combine.

Add the shredded coconut to the bowl and again, stir to combine.

In a small saucepan  add coconut oil, sunflower seed butter, honey, vanilla, salt and cinnamon, maybe add a few more shakes of cinnamon while doing that too. Cook, stirring over medium-low heat until it starts to bubble. Once bubbling, remove from heat.

Pour the liquid mixture over the nut mixture in the mixing bowl and stir to combine. Make sure everything is mixed well.

Pour the nuts and honey mixture into the previously set up dish on the parchment paper and either use a second sheet of parchment paper, slightly wet hands or a spoon to press firmly to pack the ingredients together. Make sure, then double check, that everything is nicely packed together.

Let the mixture sit on the counter and settle for 1-2 hours.

Cover and put in the freezer for 1 hour, or longer.

Using parchment paper makes it super easy to now take the large sheet of granola out of the dish and transfer it onto a cutting board. Use a sharp knife to slice {not saw, otherwise they have a tendency to start to flake apart} the bars into whatever size pieces you'd like your granola bars to be. 


From Our Family to yours, Hope you stay healthy on the go!  



Comments | Posted in News By Neira Gordon


Wednesday, November 2, 2016 9:26:59 AM America/Denver

Throughout our lives, each holiday has a very special smell. Whether it be pine trees, pasta salad on Christmas Eve, ham straight from the oven, fresh fruits, sweets and maybe even champagne. Which scents do you remember the most that bring a smile to your face?

We remember these smells throughout our childhood, adolescence and entire lives. We reminisce with our grandparents, our parents, our friends, spouse, children and overall loved ones. Each smell is a special memory! 

Winter is the beginning of a time for soft blankets, crackling fires, wrapping in cozy hats, scarfs and gloves. We find seasonal joy in singing songs, sharing hot chocolate, wine or a comforting tea with our loved ones.

This is also a time to decorate and make our homes adjust to the changing cold temperatures. With Scentennials Scented Drawer Liners, you can enjoy the best bits of winter in every corner of the house! 

Many of you have been wondering, apart from drawers, where to put our Scented drawer liners?  You can bring our refreshing scents to various places like the closet near the entrance of the house, guest rooms, drawers in the kitchen, drawers in each bathroom, and anywhere that can use the extra smell of love! 

 Our scent of the season is Original Vanilla Pearl. 

For some reason, vanilla always reminds us of all the good times in life, from making cakes to Christmas baking, a flavor that is very sweet, warm and pleasant for this time of year. Vanilla scents help us relax and gives a calming effect on the brain and nerves. This makes it a great scent to take in during times of stress or after a long and hard day at work.

It is a delightful smell for the night also because it is aphrodisiac. Since ancient times, studies have proven that it boosts testosterone in men and smells great too, creating the perfect atmosphere for that night of passion!

Another favorite for Winter  Embossed Cedarwood Sage


This beautiful embossed paper is very elegant. Not only does this fragrance go well with the Christmas trees, it goes beautifully where blankets are placed. Sit back and enjoy a cup of hot chocolate in front of the fireplace and take in this rich smell that creates the perfect holiday relaxation around your home.

Which smells do you remember most or what are your favorite memories of the holidays? We’d love for you to share your comments!

Get your home ready for the holidays with Scentennials cheerful smells!

From our family to yours,



0 Comments | Posted in News By Neira Gordon


Sunday, October 30, 2016 4:35:33 PM America/Denver

Halloween is just around the corner, but never fear! Why not make this recipe with your kids, when the ghouls and goblins come knocking, this party-friendly recipe will keep them happy.



2 Eggs

1 Cup water

3 Tablespoons oil

1 box Pumpkin Spice Cupcake Mix

1 Container Simple Mills Organic Vanilla Frosting

1 box of gummy eyeballs

1 decorating gel {you may choose your favorite color}



1. Preheat oven to 350F and line a muffin pan with paper liners.

2.Whisk the eggs, water and oil in a large bowl, add the muffin mix and stir until combined. 

3. Fill each muffin cup about 2/3 full and bake for 23 minutes or until toothpick comes out clean. 

4. Cool in pan for 10 minutes, transfer cupcakes to a cooling rack and cool completely.

5. Place frosting in a large bowl and whisk to soften and frost muffins. 

6. On top of each frosted cupcake, start in the middle and pipe the gel in concentric circles. 

7. Gently drag a toothpick from the center to the outward edge of the cupcake. Continue until you've created a web. 

8. Decorate the top of the icing with gummy eyeballs or any other preference.

9. Let the gel set and enjoy! 

I hope you enjoy making this quick recipe with your kids.  I would love to hear how it turned out.

Happy Halloween from the Scentennials Family! 



Comments | Posted in News By Neira Gordon


Tuesday, October 25, 2016 9:59:27 AM America/Denver



Make eye contact with drivers before crossing the street. While you’re collecting candy, some drivers will be distracted by all of the fun costumes and kids running around. Make sure that drivers see you and your kids before crossing the street.


Decorate the back of the costumes or trick-or-treat bags with reflective tape to keep kids visible in the dark. If you’ve got little ones you can take them from house in a wagon decorated with battery-powered string lights.


Capes are okay, but make sure to keep the length above their heels to prevent tripping.


Kids’ skin can be more sensitive than adults, so when purchasing Halloween makeup, look for makeup made for sensitive skin and double check that everything you buy is non-toxic.


Make sure kids have contact info for parents on them. With the masses of kids out and about (often with duplicate costumes) it can be easy to lose track of your child. You can purchase a custom bracelet or temporary tattoo with your name and phone number, or use a permanent marker to write contact info on the inside tongue of tennis shoes. Do you have any other safety tips for the coming Halloween.

0 Comments | Posted in News By Neira Gordon

Cook up some Huevos Rancheros, my style!

Saturday, October 22, 2016 11:45:00 AM America/Denver

A popular breakfast or brunch entree, Huevos rancheros or “Rancher’s eggs” are sure to hit the spot. Extremely easy to make, so no need to stress! Just make sure to have the ingredients in the fridge. Serve on top of a corn or flour or even Cassava Coconut Tortilla to your enjoyment and you can also get creative adding even more flavor!



Ingredients: Serves 6 

Start with picking a tomato sauce salsa to your preference. Those who have read my previous recipes know, I am not a big fan of salsa but I still like to include it on the side for the others who love it.

  • 6 tomatillos, husked - Optional 
  • ½ White Onion cubed
  • 2 Garlic cloves (minced)
  • ½ cup Lime Juice
  • ½ cup Cilantro
  • ½ Avocado
  • 1 hefty pinch of salt
  • 1 pound or so of breakfast sausage to your preference

 For the Cauliflower Puree: 

  • 1 head cauliflower, chopped into florets
  • ½ teaspoon garlic powder
  • ½ teaspoon fine sea salt

 For the Tortillas:     

  • 2 Cassava Coconut Tortillas {You may choose corn or flour}  
  • Coconut oil spray
  • 1 pinch of salt
  • 6 eggs depending on number of guests
  • ½ Avocado, sliced
  • 2 red jalapenos, sliced to your preference
  • handful of cilantro, chopped
  • freshly cracked black pepper
  • 1 side of black beans to your preference


Begin by boiling water in a pot and adding tomatillos for 3-5 minutes, remove and leave to cool off to later peel.

Peel the tomatillos and blend in high speed along with the lemon juice, avocado, cilantro and salt puree smooth and combine. Taste to see if any extra salt or lime needs. Set aside.

Set on table for those who will love it specifically.

Steam the cauliflower until fork-tender, about 15 minutes. Transfer the steamed cauliflower to a blender or food processor and puree until smooth. It should resemble mashed potatoes. Add the garlic powder and salt and puree once more. Set aside.

 Heat up pan medium temperature with coconut oil spray and cook for about 1 minutes. Add garlic and continue cooking for another 1-2 minutes. Add onions and cut sausage in cubes, stir or toss around for a little and after taste to add salt and black pepper to your liking.

If you prefer the black beans as well, warm them up in a pan and add some garlic, pinch of salt and leave for another 5 minutes uncovered.

 Cook eggs over low heat. The secret to getting the eggs perfect is to keep low heat and cover for at least 2 minutes. Cooking them low and slow will make sure that the white cooks through while keeping the yolks runny.

Place the tortillas on a baking sheet to bake for 4-6 minutes to your preference.

Once the tortillas are warm and crispy, spread some cauliflower puree on top of each along with a scoop full of el guiso, tomatillo salsa, black beans, an egg, red jalapenos, cilantro, pepper, and a couple slices of avocado.

Serve immediately and enjoy! It’s delicious!

Don’t forget to share your comments if you experimented cooking my style and follow us on Facebook for special discounts and promotions! 

 Bon appetite!

0 Comments | Posted in News By Neira Gordon

Tying the knot in 2017? Give your guests the perfect memory!

Friday, October 21, 2016 11:10:00 AM America/Denver

Give the thanks to your wedding guests they’ll never forget, with Scentennials custom scented drawer liners! A recent newly wedded client of ours recently gave the gift of our scents to her family and they could not have been more thrilled. Check out some of the recap photographs from the magical event!

After all, they will take the time to make it to your wedding, probably got you a wedding present, and maybe they were even there for your bridal shower to give you even more love. So why not return the favor and give them something special to take home and adore? Don’t settle for an ordinary keychain or bubbles with your wedding day stamp.

 For today’s bride, Scentennials offers almost every color option in the rainbow with multiple delightful scents to choose from! We even have options with labels or no labels. 



With many wedding themes in mind to choose from including heart weddings, beach weddings, butterfly weddings, Calla lily weddings, Las Vegas weddings and more. We accommodate the familiar colors and shapes of the seasons that are also represented with summer, fall and winter theme favors.

 Wedding guest gifts can be placed directly on your reception tables as decorations that guests can take home as wedding giveaways at the end of the evening. Wedding favors can also be placed in personalized wedding guest gift bags or favor bags that are custom printed with a design or monogram along with the bride and groom's names, wedding date and a special thank you message. If you’re looking to offer your guests something personal and memorable, consider a few of these wedding ideas above. Each is inspiration in itself.


Don’t forget to share your comments, and follow us on Facebook for special discounts and promotions!


0 Comments | Posted in News By Neira Gordon

EASY – A Summer Mediterranean Orzo Pasta Salad: The Perfect Summer Plate

Thursday, June 30, 2016 8:50:00 AM America/Denver

This recipe was given to me by one of my dearest friends, Nancy. Believe me when I say that this is one of the easiest recipes to make. It is ideal for a night with many guest, and perfect for my vegetarian friends. This salad pairs well with everything, it is fresh, tangy and there are a lot fun ingredients!

First, make the delicious dressing in advance and keep it in the fridge if you don’t have time to make it after. From scratch combine olive oil, lemon juice, garlic, salt, oregano, and pepper in a jar and shake. 







Serves 6








1 cup uncooked orzo [rice-shaped pasta; about 8 ounces]

2 cups bagged prewashed baby spinach, sliced

3 tablespoons chopped pitted kalamata olives

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Crushed red pepper

1/4 teaspoon salt

3/4 cup [3 ounces] feta cheese, crumbled and divided

1 to 3 Clove garlic, minced – as taste

1 Can roasted red peppers [sliced or chopped]

1/2 Cup Pine Nuts [Toasted]

2 Cups Boiled Asparagus, chopped

3 fresh Basil spring, sliced

Dressing: 1 envelope of zesty Italian. [back intructions] 


Cook the orzo according to the package directions. Drain; rinse with cold water. Boil the asparagus and cook until tender, about 5 minutes. Drain and transfer to the mixing bowl as well; with all the other ingredients. As you can see, there are so many “other ingredients” that you can barely see the poor orzo, but trust me…it’s there!

Tips: The Orzo grows when it cooks. So just be sure to gauge how much orzo you have relative to the other ingredients, and adjust according to your taste.

Pour over the dressing, making sure it’s all combined. It’s always nice to pop it in the fridge for an hour, just to let all the flavors meld.

When you serve it, throw a little more feta and Pine nuts on top, once you take one bite of it you’ll know what I’m talking about. SO yummy!!

 I am not the biggest fan of using Sauce, I like tasting the natural flavors of my meals. If requested I can add different sauce-salsas to my recipes. I always keep some at hand in case my family is craving for some!

Share your thoughts or any questions on this delicious recipe! 




0 Comments | Posted in News By Neira Gordon


Tuesday, June 28, 2016 6:41:45 PM America/Denver

We have just returned from a succesful Gift Show at the Dallas Market Center. A big thank you out all of our loyal customers and new ones that have joined us!

Meeting new people is by far my favorite part about attending Wholesale Shows. It brings me great joy when my clients tell me how much they love Scentennials or how excited they are about a new product we have introduced. Wholesale events are also a great time to meet, discuss, and exchange new ideas for our products. 


I have always enjoyed seeing Scentennials 2oz Linen Splash diplayed on the front counter of Gift Stores.

It is a great way for customers to notice our Linen Splash when it is placed at the front register before checking out. Anyone that has our 2oz Linen Splash can tell you how unique and simple it is to carry in your purse on a daily basis, or on vacation because you never know what you can encounter! Scentennials 2oz Lavender Linen Splash has been enjoyed by many. A simple spray over the bed linens and pillow case and you’ll be sleeping like a baby. The idea of placing Scentennials 2oz Linen Splash at the register has attracted many new fans to our products. 


As the proud owner of Scentennials Products I feel the most satisfaction knowing that I have provided a good service for my clients. I feel I am a lucky woman and am very happy to have provided the good service for those that believe in us.

0 Comments | Posted in News By Neira Gordon

Mushroom Omelet Delight!

Monday, June 13, 2016 9:52:02 PM America/Denver

I create my own combinations; it’s a simple breakfast or lunch dish that is easy to cook for Father’s day! Omelets are so tasty!



Why not create the perfect Omelet for your loved one. You are the only one that knows his favorite ingredients and how he likes his eggs done! Start the morning out right with this delicious Omelet that it sure to keep his energy going until lunch time.


Don’t forget to get cozy in your favorite spot in the house and pair it with a fun smoothie. Protein, fruits, and vegetables can’t go wrong!


Ingredients: Serves 1

3 eggs whites (my preference of free-range organic eggs)

1 egg

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 clove garlic – minced – as taste

1/2  teaspoon coconut oil

1/2 cup sliced fresh mushrooms

2 Sliced diced Turkey breast or Ham

2 green onions, sliced  

 1/2 cup diced fresh tomato 


Beat egg and egg whites in a small bowl. Mix in salt and black pepper.


 Heat coconut oil in a large skillet,  make sure the skillet is NON-Stick,  over medium; cook and stir garlic for  20 seconds add mushrooms, green  onions, turkey and tomatoes, until    tender, about 4-5 minutes and remove  from the skillet.  

Add the eggs in the same skillet, as the egg start to set, drag with a fork towards the middle of the pan, filling any gaps with the raw egg mix. 20 - 30 seconds. 

Add the mushrooms, green onions, turkey and tomatoes in the middle of the tortilla.

Carefully lift with a spatula form one side and place it on top of the other half. Reduce the heat and cover for 1 minute, serve immediately. 

Note: You could choose a meat like ham if you’d like, and add spinach or other vegetables to your taste. 

Bon Appetit! 

0 Comments | Posted in News By Neira Gordon


Sunday, June 12, 2016 6:42:50 PM America/Denver

Why not try out the Paleo Diet?

A couple of months ago my personal trainer Wendy introduced me to the Paleo diet. She provided me with an easy to follow schedule to succeed with the Paleo diet. It was a success to say the least, it was the perfect diet for my type of lifestyle while working a full time job, training, and running. I am following the 70/20 rule, with no calorie or points counting, and by not eliminating the foods that I like. I have a big appetite, my stomach rumbles every 3 hours and following the Paleo diet has eliminated this problem. I also have indigestion with occasional bloating, and that has completely gone away as well. We all know how uncomfortable that can be! 

The Paleo Diet: It’s a plan that’s supposedly based on how our ancestors ate. Every meal is based around three components: protein, produce, and healthy fat.

The Basics

Eat: Meat, fish, eggs, vegetables, fruits, nuts, seeds, herbs, spices, healthy fats and oils.

Avoid: Processed foods, sugar soft drinks, grains, most dairy products, legumes, artificial sweeteners, vegetable oils, margarine and trans fats.

Here some tips for having a successful Paleo meal with your non-paleo family 

  • Take it slowly 
  • Transition to fruit for dessert.
  • Paleo-ize one meal at a time
  • Plan ahead.
  • Make a meal that your family can eat with some variations: Don’t cook 2 meals at a time. You’ll get tired, frustrated and build walls between the paleo and non-paleo sections of the family. And remember. Granted, your family won’t be eating pizza anytime soon but tell them that they can make it themselves or eat it outside the home if it’s that important. In the beginning, let them eat chicken casserole with a puff pastry biscuit. You just eat the casserole. Gradually as you work through the transition, drop the biscuit.
  • Start with breakfast for a few days.


  • It's unprocessed.
  • It reduces bloat.  
  • It's high in fruits and vegetables.
  • It's high in healthy fats.
  • It's filling. 

So, I got this recipe idea from How Sweet it is. This recipe is one of my family favorites. I make it every two weeks and in the morning before going on my morning run. I’ll have a slice along with my morning coffee.




 Ingredients: Serves: 4-6 



3 medium bananas (you want them brown and spotty)

1.5 cups pecans and walnut 

1 cup almond meal/flour

2 tablespoons walnut oil

2 eggs, whisked

1 tablespoon raw honey

1 teaspoon baking soda

1 teaspoon vanilla extract1 teaspoon baking powder

½ teaspoon cinnamon

pinch of salt



Preheat oven to 375 degrees.

Pull out your food processor. Add your pecans and walnut to the food processor to grind down. Once your get a fine pecans and walnut meal, add your walnut oil while your food processor is still on until you get a cashew butter.

Then peel your bananas, roughly break them up, and add to your food processor with your pecans and walnut. Turn your food processor on and let combine for a minute or so until you have a soupy paste.

Now in a large bowl, whisk your eggs, then add your pecans and walnut/banana mixture along with almond meal/flour, baking soda and powder, honey, vanilla extract, cinnamon, and salt. Mix to combine until you get a batter.

Grease a bread pan with some coconut oil. I used a loaf pan that was 9.3x5.2 inches. You could use smaller for taller loaf of bread, just may cook differently.

Pour batter into your greased loaf pan. Place in oven and bake for 25-30 minutes or until bread is cooked through and the top of your loaf has a bit of a "crisp" to it.

Let cool completely before slicing.

Top off with slice bananas, maple syrup or honey, and a touch of cinnamon. YUMMY!!!!

Additional Substitutions:No Pecans or Walnut? Replace with cashews. 

Hope you will enjoy making this recipe as much as me. 

I will start to share my delicious breakfast recipes once or twice a week. 


1 Comments | Posted in News By Neira Gordon
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