Wednesday, August 5, 2015

Flax Meal Brownies with Xylitol Chips

Brownies are my favorite food. It is rare to meet one that I do not like. I even find that they do not need to be overly sweet to be delicious. I really like brownies sweetened with xylitol. It keeps the carb count low, so I can have them guilt free, even for breakfast! I tried this recipe here (minus the coffee) and added my home made chunks.

Flax Brownies
(THM friendly, S snack)
118 Calories, 11 g fat, 3.1 carbs, 2.3g fiber

3/4 cup flax meal
3/4 cup xylitol (I love this brand)
1/2 tsp soda
1/2 tsp salt
1/2 cup butter
3 oz melted 100 % cacoa
4 eggs
Home made chunks *see below

On low heat, melt the butter and chocolate. In a blender, add all the other ingredients. Pour in the butter and chocolate mix and blend on "batter mode." Pour in a brownie pan, 8X10 or 8X8.  Sprinkle with home made chocolate chunks and bake at 350 for 15-16 min until set.

Home made chocolate chunks

6 oz unsweetened chocolate
1/2 cup powdered xylitol
2 T butter
1 drop peppermint, spearmint, or wild orange essential oils

Melt 6 oz of 100% no sugar added chocolate with 2 T butter and 1/2 cup powdered xylitol or a stevia mix. Pour in on a cookie sheet covered with foil or parchment and freeze until hard. Chop it into chunks. Keep in the fridge or freezer. You can easily make peppermint chips by adding 1 drop peppermint essential oil or for my favorite, add 1 drop orange essential oil before pouring on the pan. Put in the freezer to harden, then break into chunks and store in the fridge or freezer. Great for when you need a chocolate fix!

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Looking for a gluten free cake that is fluffier? Try this one.

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Monday, August 3, 2015

Raspberry Cottage Cheese Whip (THM Friendly)

I have seen a few recipes for this out in the "blogosphere" and thought it sounded disgusting. Mainly  because I had visions of the horrible fruit salad that is customary at American pot luck dinners that includes fruit cocktail, powdered jello and cottage cheese. I have always detested that stuff, so "cottage berry whip" has not been on my priority list to make.

"Its tastes just like ice cream" a lie.  It does not taste anything like ice cream. It tastes like cottage cheese pureed with berries. But add 1/4 tsp of Stevia, and that taste was not bad at all. In fact, "gasp" I liked it! I would eat it again. I liked it that much. Maybe I will even try with strawberries. It is a quick snack, very filling, very low in calories and is a Fuel Pull snack with Trim Healthy Mama, so I can have it when I get a little hungry between meals. No guilt.

My recipe:
1 cup whole milk Cottage Cheese (or ricotta)
1 cup Raspberries
1/4 t powdered Stevia
A really awesome blender
A rubber spatuala,
A bowl,
A spoon,
and a hungry tummy.

Add the food to a blender or food processor and process until smooth.

This serves 2.

If you want to make it an Energy snack, with more carbs, A scoop of Blendfresh Red Fruits and Veggies is awesome and boosts the nutrition a ton. One scoop contains the phyto-nutrients of 12 fruits and veggies.

For fun, try out a drop of lemon, lime, or orange essential oils. It gives it more flavor and a little added sweetness.

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Monday, July 27, 2015

Thai Chicken Coconut Wraps (GF, THM Friendly)

OOOO, this is so good, I just wanna kiss myself sometimes when I come up with amazing flavor compliments. My good friend gave me a couple of Paleo Wraps (affiliate link) to experiment with and I came up with something AMAZING!!  The reviews on these guys suggested pairing them with an Asian taste. Afterall, the coconut flavor is there. Some say it is not strong, but if it is made of coconut meat, coconut water, and coconut oil, it is gonna taste like coconut. People can say it does not, but they would be lying. So, let's work with that coconutty goodness!

Thai Coconut Wraps

(THM Friendly, S Meal: Less than 10 carbs per serving)
2 cooked chicken breasts, chopped
1 carrot thinly grated
1 bunch cilantro
1 cucumber, diced
2-3 green onions, diced
1 oz chopped peanuts
Any other veggies you want to add....go for it! (Broccoli slaw would be awesome in this)
Mix all these ingredients together and chill.

4 T PB Fit (defatted peanut butter powder)
4 T Soy Sauce (low sodium is best, use Liquid Aminos for GF)
2 T Water
2 T coconut vinegar (or whichever you have on hand)
2 T Oil  (liquid coconut oil is great)
Juice of one lime
1/2 t ginger
1/2 t garlic powder
2 T xylitol (powdered is best here)
1/2 t of Glucomannan Powder  (affiliate link) This is optional, but thicker sauce is better for this.

Add all sauce ingredients to a blender and blend until smooth. Wait one min, Then blend again. As this sauce sits, it will thicken slightly and be a great sauce for a chicken salad.
Mix up as much sauce as you want on the salad, add a handful of peanuts and serve in coconut wraps or lettuce leaves.
Based on 7 servings, with Paleo Wraps: 240 calories, 13.2 g fat, 9.5 Carbohydrates

***Time saving tip! Make up a whole batch and keep in the fridge all week to make a quick lunch.

Now, for the rest of the family....

They do not have need to shed any pounds and most could use a few extra around the middle. So, I turned half of the recipe into a Thai Noodle bowl for them.

Boil up a pot of noodles...any kind you like, then toss with the chicken, carrots, onions, cilantro, peanuts and sauce and you have a huge, huge leg up on Ramen!  Garnish with extra lime and peanuts.

I admit, I was a bit envious of them!! This was a huge winner! I hope you enjoy!

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Wednesday, July 15, 2015

How to Make Vapo-Rub

It is interesting to me that people always seem to blame the cold weather for cold and flu season. My grandmother loved to preach,

                       "If you go out in the cold with wet hair, you will catch your death!"

We tried it. Again and again.  All it did for us in the snowy Utah winters was result in chunks of frozen hair by the time we got to school. Frozen boogers too...something that doesn't happen often in Oklahoma.

My theory on why we hear of more sickness this time of year is because it is the most sugar filled time of the year. It starts in October and goes to Christmas. Halloween candy to Thanksgiving pie and on to the Christmas chocolates. The ones shaped like bells, with Peanut Butter inside. I love those...  Add to that pound cake and Christmas cookies and hot cocoa and you have an immunity issue just waiting to happen. Plus, who really feels like eating veggies in December. Not me! We learned a valuable lesson from our Elf today. Eating sugar lowers immunity and makes you susceptible to all kinds of nasty buggers. Come essential oils to the rescue! (Oh, and don't forget the veggies).

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Eucalyptus or a respiratory blend.  I think every mom of little ones should have a bottle. I remember the frustration of having a little one and there was nothing to do for them. Not the case anymore. Put a little (as in one drop) on your own neck and snuggle baby close. Amazing relief!  Or run in a diffuser. One drop can also be diluted in 1 T of carrier oil and put on chest. I love this wonderful salve created by my friend Carrie.  Already diluted to be suitable for babies and children, but powerful enough for me as well!

Carrie's All Natural Vapo-Rub
20 drops eucalyptus
10 drops rosemary
10 drops peppermint
10 drops lavender
10 drops lemon
2 cups coconut oil (or other carrier oil)
3 T Organic beeswax (less for a lotion like consistency)
Gently heat the coconut oil and beeswax until just melted.
Add the essential oils and mix well. Pour into containers to cool.
Lather up feet and chest as needed. Great for colds and allergies.

I created my own sinus salts as well after a neighbor let me smell some she bought at a craft fair. They are simple and wonderfully effective.

Janine's Snot Salts
2 cups Epsom Salts
20 drops eucalyptus
20 drops peppermint
10 drops wintergreen or spearmint

Put all ingredients in a bag and shake until well incorporated. Keep in an airtight container when not in use. Open bag and inhale or add a few tablespoons to bath or humidifier.
Or, if you can fit, climb right in the bag.
Other essential oils to promote healthy respiratory function:


Take a drop of any and put in the palm of the hand. Then rub the hands together and cup over the nose and breathe. Repeat every 15 min as necessary. Sometimes I like to mix two together. Anything mixed with lime is amazing!

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*Disclaimer: None of these remedies have been endorsed by the FDA. The suggestions are not meant to diagnose, treat or cure. Always use your own best judgment and the advice of a trusted medical advisor.

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Thursday, July 2, 2015

Blueberry Cupcakes: Gluten Free, Sugar Free, Guilt Free

A friend of mine posted this little cake recipe on Facebook the other day and added an open invitation to come eat with her.  Well, since she lives a mile away, I took her up on it. I really can not believe I was the only one! More for me! She made a wonderful mistake, and used raspberries instead of strawberries which was just delightful! I think it would be good with any fruit. Today, I chose blueberries because I happen to have a lot of them. I also fortified them up with the addition of Blendfresh Purple Fruits and Veggies, but that is certainly optional!  I baked them in the oven as it has become kind of against my food religion to kill my perfectly good food in a it is broken and has been for over a year. So, use silicone, ramekins, muffin tins or whatever you please and enjoy a guilt free treat!

Blueberry and Cream Cupcakes

6 T butter
6 T powdered xylitol (use a spice grinder or blender to powder this coarse sweetener)
3 Eggs
3/4 cup pureed blueberries (or any berry or mix of your choice)
1 1/2 tsp vanilla
3 T coconut flour
1 scoop Purple Blendfresh (optional)
3/4 cup almond flour
1 1/2 tsp baking powder

Cream the butter, xylitol, egg and vanilla until light and fluffy. Then add the remaining ingredients and stir until combined. Spoon into 12 muffin cups. Bake at 350 for 12-15 min or until set. Allow to cool completely. Eat as muffins or for a fun dessert, add the Blueberries and Cream Frosting below.

Blueberries and Cream Frosting

1/2 cup blueberries (or any berry or mix of your choice)
1 tsp vanilla
1 cup heavy whipping cream
1/2 scoop of Purple Blendfresh (optional)
Stevia to taste

Add all of the ingredients to a blender or magic bullet and process until the cream is whipped, thick and purple. Pipe it on or just dump the cream over the cake. Or forget the cake and pipe it directly into your mouth. 

My son asked if they are really cupcakes or just muffins with frosting on them. Who cares? If it is covered in cream you can call it anything you want!

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Monday, June 29, 2015

Apple Pie Smoothie (THM Friendly-E)

When I was a kid, we were not allowed much junk food in the house. That is something I really appreciate now, but back then, it was just SAD. As a result of my deprivation, I would walk into town to a little grocery stored called Frank's Food Town and buy up every Hostess pie I could afford. Lemon, cherry, apple, I loved them all! I have not had one in years and years, but can still remember how they tasted. Forbidden and delicious and just a tiny bit rebellious all rolled up in a ball of preservatives, sugar, and artificial flavors. My own children do not have a Frank's Food Town in their lives, so they have never tasted this sweet rebellion. Or if they have, then like my mother before me, I do not need to know about it.

In my desire to keep having dessert for breakfast, here is my latest dessert smoothie creation. It is not the same as a hostess fruit pie, to be sure, but what it will do is add fun to your taste buds while nourishing every cell of your body. Can your Hostess do that?

Apple Pie Smoothie:
(THM plan Friendly, Energy Smoothie)

1 apple cored and quartered
1 cup unsweetened cashew milk
1/3 cup whole organic oats
1 tsp cinnamon
1 scoop vanilla protein powder
1 scoop Blendfresh Greens
1 tsp vanilla paste
1 cup ice (more if you like it thicker)

Add all ingredients to your blender. I like Blendtec blenders to get it really, really smooth! Blend for 45 seconds and enjoy.

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Wednesday, May 27, 2015

Gluten Free Chocolate Muffins

I love a good muffin, but once you add flour, sugar and chocolate chips, we might as well just admit we are having cake for breakfast. And though a muffin smoothie is fun, sometimes, I just need the comfort of a warm, delicious muffin. Here is a recipe that I created that means I am doing something good for my family, and even the pickiest of kids will never know they are eating VEGGIES!

Gluten free, refined sugar, and dairy free. Flavor full, Chocolate muffins!

4 eggs
1 shredded zucchini
1/3 cup honey
2/3 cup cane sugar or xylitol
1/4 cup cocoa powder
3 cups almond flour
2 scoops Green Blendfresh
1 tsp salt
1 tsp soda
1 tsp baking powder

Place all the items in a blender and mix until creamy.

Grease the muffin tins or silicone muffin cups. There is no oil in this recipe, so they need a little help coming out! Fill the muffins 2/3 full and bake at 325 for 25-35 min until a toothpick inserted comes out clean.

Allow muffins to cool thoroughly before popping them out. Enjoy a healthy breakfast that is low in sugar, high in protein and filled with nutrition packed green veggies. Kid tested and approved! This partners well with my Mango Madness Smoothie!

Learn more about Blendfresh and Blendtec here! Find more Blendfresh Recipes here. Send an email for a free sample to Include your name, address, phone number and we will send it off to you.

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