DIY Homemade Swimming Pool Gallery

Looking for an interesting, creative, or economical way to make your own swimming pool? Here are some ideas:

images (36) duckpond tank

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livestock water trough:


4×4 lumber pool:


trash dumpster:

recycled-urban-swimming-pool  2003bleu-2006-5 dawson_louisa_dumpster-pool-2

sea containers (things 18 wheelers and trains haul):

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Wood pallets + IBC liquid container = pretty nice little hot tub:

Wood pallets + large sheet of (painter’s?) plastic = nice big pool:

cardboard pool: 

plywood & 4×4 lumber + tarp pool: 

Bill Murray swimming in a dumpster pool: 

Whatever object you use, you may want to coat it a time or two with a water-proof epoxy, and/or put a tarp in it:

Heavy Duty tarp (better at holding water than cheap blue tarps)

Paint & seal almost anything & turn it into a pool with this:

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You may also want to buy a pump/filter from Walmart, Academy Sports, etc.

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These options may not be more practical or less expensive than traditional pools from the store…but if you or someone you know already has one of these items and some free time on your hands, you could be swimming in no time! 🙂

Grilled Shrimp with Avocado Corn Cocktail



  • 16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
  • 1 tablespoon ancho chile powder
  • 1 1/2 teaspoons garlic salt
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil


1. Rinse the shrimp under cold running water, then blot them dry with paper towels.

2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.

3. Cook the shrimp, following the instructions below for any of the grills, until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch.

4. Spoon the Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days.

Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the marinated shrimp on the hot grill, then close the lid. The shrimp will be done after cooking 1 to 3 minutes.

Place the grill pan on the stove and preheat it to high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the marinated shrimp in the hot grill pan. They will be done after cooking 1 to 3 minutes per side.

Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.

Preheat the grill to high; there’s no need to oil the grate. Place the marinated shrimp on the hot grill. They will be done after cooking 2 to 4 minutes per side.

Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.


•The traditional way to devein shrimp is to make a V-shaped cut that runs the length of the back. The advantage of this method is that the shrimp opens up like a butterfly as it grills. A quicker way to devein is to insert the tine of a fork in the back of a shrimp about 1/4 inch deep to snag the vein, then slowly and gently pull it out.

•For a striking presentation, spoon the salsa into oversize martini glasses and drape the shrimp over the side of the glass.

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Paleo Ice Cream: French Vanilla, Pralines and Cream, Maple Walnut, & more!

ice cream vanilla

French Vanilla Ice cream

Ingredients :

–  3 egg yolks
–  16 ounces of heavy cream or canned coconut milk
–  1/2 a cup of maple syrup, honey or coconut sugar
–  1 teaspoon vanilla

Directions :

–  Combine all the ingredients in a medium saucepan and bring to a low boil while whisking constantly.  You don’t want any lumps
–  Remove from the heat and let cool, then strain into a medium mixing bowl, cover with a lid or plastic wrap, and chill in the fridge for at least 2 hours.
–  Pour the cooked custard into an ice cream maker and run following directions.
–  Put the finished ice cream into a container and store in your freezer.

Once you have your basic ice cream, you can make lots of variations such as :

ice cream praline

Pralines and Cream

While your ice cream is making, saute a cup of chopped pecans in a skillet with a teaspoon of butter.  When they are toasted, remove the nuts, then add 2 tablespoons of butter and 2 tablespoons of your sweetener of choice to the pan and heat a few minutes more to make a caramel sauce. Add back the nuts and mix until well coated, then pour onto a plate and leave to cool. The sauce will thicken slightly. Once your ice cream is made, mix in the nuts and the sauce, put into a container, and store in your freezer.


ice cream mint

Chocolate Mint

Add a few drops of mint extract and a few drops of green food coloring (optional) to the cooked custard base before freezing.  When your ice cream is made, mix in a cup of chopped dark chocolate, put into a container, and store in your freezer. [Jane Grok note: I strongly advise against using any artificial food colorings, as they are all toxic & damaging to humans.]

ice cream choc

Double Chocolate

Add 2 tablespoons of cocoa to the ingredients when you make your custard base.  Follow the directions above.  When your ice cream is made, mix in a cup of chopped dark chocolate, put into a container, and store in your freezer.

ice cream maple

Maple Walnut

 Use maple syrup as your sweetener and add a tablespoon of maple extract to your custard base.  Follow the directions for Pralines and Cream, but use chopped walnuts instead of pecans.

Chocolate Sundae

choc ice cream

One of the best ways to serve your french vanilla ice cream is with chocolate. Melt some dark chocolate in the microwave and pour this over your ice cream.  This will form a hard coating like the kind you get on Dairy Queen dipped cones, but much tastier.

This is, of course, incredibly rich, and not the sort of thing you want to eat more than a couple of times a year.  But when you really want to indulge, it’s much, much better for you than anything you can buy.


ice cream straw

Basic Fruit Ice cream

3 cups of chopped fresh fruit
3 1/4 cups of heavy cream or 2 – 14 oz cans of coconut milk
1/2 cup of maple syrup, honey or coconut sugar (more or less to taste)
1 teaspoon of vanilla

Put all the ingredients into your blender or processor and process until pureed.  Taste to make sure the sweetness is right, then pour the mixture into your ice cream machine and freeze according to the instructions.

The variations on this are endless.


Peach Melba

Once you have peach ice cream in your freezer,  you are just a few steps away from having a great summer dessert – Peach Melba.  To make this – slice a peach, top with peach ice cream, and then top that with a raspberry puree which you can make by processing a cup of raspberries in your blender.

Coconut Pistachio & Vanilla Ice Cream

– 400 ml(about 1 3/4 cup) coconut milk
– 1 vanilla pod
– 2 egg yolks
– 1-2 tbsp honey
– 1 tbsp colza oil
– a pinch of salt
– 4-5 tbsp or 25 g of pistachio nuts (shelled and unsalted)As in my previous recipes, I reduced the coconut milk to half the volume by simmering it for approximately 1 1/2 hour with the vanilla seeds and the vanilla pod.

Add the salt, honey, egg yolks, colza oil and give it a good whisk. Now you have a fat and smooth mixture that should make a very tasty ice cream! Let the mixture cool in the fridge for a couple of hours.

Chop the pistachios in a mixer and roast them in a dry frying pan. Be careful not to burn them.

Run the ice cream mixture in the ice cream maker and add the pistachios halfway through.

Serve with a bunch of pistachios and enjoy!


Easiest Paleo “Ice Cream”

A 3 ingredient ice cream. You won’t know what hit ya! Anyone can make this and it’s a pretty darn good (and cheap!) switch-a-roo for store bought coconut ice cream or the likes.


  • 3 bananas*
  • 1/2 c coconut milk
  • 1 t vanilla extract


Remove the peels from the bananas and discard. Place the bananas in plastic wrap and stick in the freezer for at least 5 hours. Once they’re hard all the way through, you’re ready to start making the “ice cream.”

Take out your food processor and toss in the frozen bananas, coconut milk and vanilla extract. Blend until everything is smooth. Done!

Either eat immediately or stick it in a covered dish and freeze it. Take the ice cream out of the freezer about 20 minutes before you’re ready to eat. It can get pretty hard in the freezer.

Thanks to:



Chocolate Coconut Ice Cream

Recipe Source: A Couple Cooks (adapted)
What You Need

14-ounce can full-fat coconut milk (refrigerate before using if possible–I didn’t do this and it was fine)
14-ounce can light coconut milk (I actually just used 2 cans of full fat coconut milk and my ice cream was super creamy!)
½ cup honey
⅔ cup cocoa powder
¼ teaspoon cinnamon (I omitted this as I wanted plain chocolate ice cream, but I think I’m definitely going to add it next time!)
Pinch kosher salt

What To Do
  1. In a medium bowl, whisk together 2 cans coconut milk and ½ cup honey. Whisk in ⅓ cup cocoa powder until it is fully integrated (it will take about one minute to mix in). Then mix in the remaining ⅓. Add ¼ teaspoon cinnamon and a pinch of kosher salt.
  2. Freeze the mixture in an ice cream maker (it helps if the mixture is cold before freezing; as noted above, we keep cans of coconut milk in the refrigerator so they are already cold). Or, make it without the machine(Jane’s note: I didn’t chill my mixture before and it was fine–I did mix it in my ice cream maker for about 20 minutes until it was the consistency of soft serve)
  3. You can eat the ice cream right away for a soft serve texture, or freeze it for about 2 hours for a harder texture. (I froze mine for a few hours and it firmed up but retained a really fluffy texture!) Enjoy!

Thanks to:




Slightly Sweet & Salty Frozen Custard also known as “Healthiest Ice Cream EVER”

Ingredients for Frozen Custard

1 medium butternut squash (will need 2 cups cooked)
1/2 T salt
a few tablespoons coconut oil

13.5 oz can full fat coconut milk
2 pastured egg yolks
1 T vanilla
1 t cardamom extract (if you don’t have it, use almond extract)
1 t ground cinnamon


  1. Roast your butternut squash, using the coconut oil and salt. Usually we use the Elana method; however, for this recipe – to increase the caramelization of the natural sugars of the squash – we recommend cubing your squash into 1″ pieces, lathering it in coconut oil, tossing with salt and roasting it at high heat until soft, brown, bubbly and delicious.
  2. Scoop from inside skin if you didn’t separate the flesh already. Then, let your roasted squash cool. Listen. Patience, young grasshopper. We actually let ours cool overnight – but it will be ready when the squash meat is cold. It will stick to your ice cream maker and ruin the whole batch if you try to put warm anything in there!
  3. Combine 2 packed cups of the now cold roasted squash (should have some moisture) and the remaining ingredients until smooth (we suggest a food processor to get it super smooth, but use whatever you have).
  4. Put the mixture in an ice cream maker and watch for it to stiffen – ours took about 7 minutes.
  5. Freeze ice cream to firm up, 3-5 hours is usually ideal. If it stays in longer, simply let it sit at room temperature for about 15 minutes prior to serving to “soften” it up.
  6. Top with Sweet & Salty Sugarless Snack Mix (below). This is really kind of a must – skip the almonds if you can’t do nuts – but you have to have the salty crunch to fully appreciate the creamy ice cream.

Sweet & Salty Sugarless Snack Mix
this recipe is inspired by one of our favorite recipes of all time, Caramelized Coconut Chips by The Clothes Make the Girl as featured in Well Fed


1/4 C coconut chips
1/4 C almond slivers
1 t salt
1 t ground cinnamon
1/2 t ground nutmeg (fresh preferred)


1. Combine coconut chips and almonds in a pan (clean stainless steel preferred) over medium high heat, stirring often, until the fragrance of the nuts and coconut come out and a light brown color develops.

2. Toss in a bowl with remaining ingredients.

3. Serve on top of ice cream or snack on it obsessively. Store in an air tight container for a LONG time, although best served fresh.

Thanks to:

Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker Cuisinart ICE-21 Frozen Yogurt, Ice Cream and Sorbet Maker, Redccoorgmilk

Tosca’s Keep-It-Tight Tilapia


YIELD: 4 servings
COOKING TIME: 10 minutes

Satisfy your taste buds and set your metabolism on fire with this delicious recipe! Cayenne, ginger and mustard are three ingredients that help you burn fat just by eating them!


• ¼ cup / 60 ml extra virgin olive oil
• 3 cloves garlic, minced or pressed
• 1 tsp / 5 ml paprika
• 1 tsp / 5 ml ginger
• 1 tsp / 5 ml fresh ground black pepper
• 1 tsp / 5 ml dried mustard
• 1 tsp / 5 ml oregano
• 1 tsp / 5 ml chili powder
• 1 pinch cayenne pepper
• 4 tilapia filets, thawed


  1. Preheat oven to 400ºF/ 205ºC. Line your baking sheet with parchment paper.
  2. In a medium-sized bowl combine olive oil, garlic and seasonings.
  3. Dip each filet into the seasoning and place it on the baking sheet.
  4. Pour any remaining seasoning over the filets on the sheet and place the baking sheet in the oven.
  5. Bake for 10 minutes.

Nutritional Value per Filet:

Calories: 183.25

Calories from Fat: 78.5
Total Fat: 9 g
Saturated Fat: 1.7 g
Total Carbs: 2.6 g
Fiber: 1 g
Protein: 23 g
Sodium: 153 mg
Cholesterol: 57 mg Sugar: 0.2 g

Thanks to:


Delicious Healthy Fruit Popsicles



  • 3 cups watermelon puree (seedless if possible)
  • 1/2 cup fresh blueberries
  • 1/2 cup chopped fresh strawberries
  • 1 kiwi, peeled and sliced
  • 1 peach or nectarine, diced small
  • handful fresh cherries, pitted and chopped


  • Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.
  • Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.
  • When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each one out.



Thanks to:

Banana Coconut Cream Pie with Paleo Chocolate Sauce

Raw Banana Coconut Cream Put with Raw Paleo Chocolate Sauce

…Diary-free, gluten-free, grain-free, cane sugar-free

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-3/4 cup seeded and chopped Medjool dates
-3/4 cup pecans
-1/2 teaspoon vanilla extract

How To:
1. Add the dates, pecans, and vanilla to a food processor and blend for 1 minute. Mixture should be thoroughly incorporated.
2. Line the bottom of a 8 inch spring-form pan with nonstick paper (such as wax or parchment) and press the date mixture evenly around the bottom. Or you can skip the paper…it’s entirely up to you.
3. Place the crust in the fridge while making the banana cream pie mixture.

Raw Coconut Banana Cream Filling

-2 cups raw cashews soaked for 6 – 8 hours (no less than 6)
-8 ounces of ripe bananas (2 medium, please weigh for accuracy)
-1/3 cup melted coconut oil*
-1/3 cup honey
-1 tablespoon vanilla

How To:
1. In a blender (or food processor, I use my Vitamix to get an extra creamy texture) add the drained cashews, banana, honey, and vanilla. Start to blend on low, then increase the speed to high, using your tamper as needed.
2. With the blender running, drizzle in the coconut oil. I blend until the mixture is creamy (no detectable grit or chunks).
3. Poor the mixture onto the refrigerated crust. Place back in fridge for about an hour to set up before you top with the coconut whipped cream.

Coconut Whipped Cream Topping

-1 can of full fat COLD coconut milk* (this brand is SCD legal & BPA free, this one is another choice for BPA free)
-2 tablespoons honey
-1 teaspoon vanilla extract

How To:
1. Into a bowl, scoop out all of the full fat coconut cream from can (leaving the coconut water that remains at the bottom of the can).
2. To the coconut cream, add in the honey and vanilla, and blend by hand or with a hand mixer until well incorporated. It’s okay if you have tiny specks of coconut fat in the mixture.
3. Pour the whipped coconut cream on the top of the banana cream and smooth around.

Final directions for the pie:
1. After you top with the coconut whipped cream, top with ground pecans.
2. Place the pie in the freezer and allow to set for 2 – 4 hours. When ready to serve, remove from freezer and place in fridge at least an hour before to thaw.
3. When ready to serve, remove the spring form, cut and serve.
4. Drizzle with chocolate sauce.

Raw Paleo Chocolate Sauce

-2 tablespoons coconut oil
-2 tablespoons honey*
-1 tablespoon + 1 teaspoon raw cacao
-1/2 teaspoon vanilla

How To:
1. Place all the above ingredients into a 1 cup glass Pyrex.
2. Place the glass Pyrex into a pan of very hot water and mix around until everything is melted. Do not heat over 110 degrees.

*To keep the coconut oil raw, measure out the 1/3 cup in a 1 cup glass Pyrex and put into some hot water. Mix constantly until melted, then immediately remove from water. Do not let the oil heat over 110 degree. I melt the chocolate the same way. It only takes about 45 seconds for it all to melt and the temp gets to about 93 degrees. Perfect raw chocolate sauce baby!!
*I suggest keeping several cans of coconut milk in the coldest part of your fridge, always. Then you have some on hand when you need it. When making whipped “cream”out of coconut milk, it’s best to have the coconut milk in there for at least 5 days.

Thanks to:


How-to: Whipped Cream from Coconut Milk


Step 1: Buy a can of full fat coconut milk. (JaneGrok note: please read the label when buying coconut milk/cream. Some brands, like Goya, have alot of trash ingredients. Buy organic, if possible)
Step 2: Place it in the fridge overnight.
Step 3: Open the can without shaking it or turning upside down.
Step 4: Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl. You will be left with about 1/2 cup of white syrup-y looking translucent liquid. Leave this in the can.
Step 5: Add 2-3 Tbsp of powdered confectioners sugar to the white stuff. Optional: add cinnamon, vanilla bean – any small amount of flavor you’d like. (JaneGrok note: I, personally, would omit this entire step)
Step 6: Grab a hand beater (simple mixers work just as well as expensive ones)
Step 7: Whip the coconut milk froth until creamy. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible.
Step 8: Serve! You can spoon on top of ice cream, for cream pies, into coffee latte mugs, or eat with a spoon

Thanks to:


Paleo Celery Seed Salad Dressing


Paleo Celery Seed Salad Dressing

Prep time: 10 mins — Cook time: 0 mins — Servings: 4

– 1/2 cup extra virgin olive oil
– 2 Tbsp. balsamic vinegar
– 1 tsp. apple cider vinegar
– 1/2 small onion, peeled and quartered
– 1 Tbsp. raw honey
– 1/4 tsp. celery seed
– Dash garlic powder
– Sea salt (to taste)
– Ground black pepper (to taste)

– Measuring spoons
– Measuring cups
– Food processor or blender

1. Combine all ingredients in food processor or blender and blend until smooth. Add sea salt and ground black pepper to taste.
2. Store in the refrigerator until ready to serve.

Thanks to:

Move like a caveman

Run, crawl, squat, climb, jump, swing, lift, carry, chase, swim….

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Remedy for gray hair & baldness


Onion juice

Research has found that grey hair is primarily caused by a buildup of hydrogen peroxide at the root of hair follicles and that this is due in great part to a reduction in the natural antioxidant compound catalase. In addition to helping cleanse the scalp and follicles, onion juice also promotes the production of catalase. Catalase prevents grey hair as well as promotes thicker hair follicles. It is also shown to work for the skin condition vitiligo.

How-to: Divide your hair into four sections, then apply the onion juice on your scalp not on your hair. Massage gently and leave it on for 15 minutes till 1 hour, then rinse you hair well. Apply it daily and after 2 weeks ( at least) you may see great results. Shampoo afterwards to help remove the onion odor.

Some helpful links with more information on gray hair & baldness remedies:

Pure Inspiration

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