Whipped Shea Baby Butt Butter Recipe!

A lot of people have been asking me for my diaper rash cream recipe. This recipe came about because Baby A was getting some bad rashes at one point. We had tried other CD safe diaper creams, and while they helped, they didn't get rid of the rash. 

I found that when I used my shea body butter on Baby A, her rash got a little better, but it needed a boost...and this is how the "Whipped Shea Baby Butt Butter" was born.

This has worked miracles on Baby A's bum, and she rarely ever gets rashes now, not even the little rashes!

I have never had problems with this building up in my cloth diapers either. I use various different kinds of cloth diapers from hemp, bamboo, to microfiber inserts, and even the few pocket diapers I have, haven't had any issues. It may or may not build up on yours, use your own judgement.

I  hope that this will help your baby as much as it has mine!!

Recipe

Ingredients:

1/2 cup Raw Shea Butter

1/2 cup Coconut Oil

1/2 cup olive oil or jojoba oil

1-2 tsp. zinc oxide powder

Optional: Essential oils like lavender or tea tree oil. Note that some babies cannot use essential oils so use with caution, ask your Dr before using essential oils on your baby.

Directions:

• I use a pot and a mason jar instead of a double boiler, either works. Place a small amount of water in the bottom of the pot with the mason jar in the center. I use approx. 2-3 inches of water.
• Bring the stove burner up to medium heat ( I set my burner at a 5-6) 
• Place all the ingredients in the mason jar.
• Make sure to stir occasionally until all the ingredients are melted into liquid.
• Remove the jar from the heat, and pour melted ingredients into a glass mixing bowl.
• Cover the mixing bowl and place in fridge for 1+ hours or freeze for approx. 40 minutes.
• You will want the mixture to harden but still be somewhat soft.
• Use a hand mixer and whip until fluffy.
• Now, you will be adding in your zinc oxide powder ( do not inhale, I wear a mask)
• Mix with the mixer again until all the powder is incorporated.
• Transfer into shallow mason jar and place lid on ( should make 2 of size in picture above)
• Place in fridge for approx. 10 minutes.
• Remove from fridge and store in the nursery for use on baby's bum.

Helpful notes:

• You can add 2-4 drops of essential oil while whipping the butter.
• I use 1 tsp of zinc oxide, but more can be used if baby has a bad rash. I would increase 1/4 tsp at a time until  you find the right balance for your baby. I don't recommend more than 2 tsp. for this recipe.
• Make sure to wash hands and all utensils used to make this thoroughly.
• Keep zinc oxide powder out of reach of children and do not breathe in the particles.
• Keep body butter in a room below 72 degrees fahrenheit. Hot rooms may cause this to liquefy slightly. If this occurs place back in fridge for 10 minutes.
• Where I get my Shea and Zinc: https://www.essentialdepot.com/

I hope that you have found this helpful!

Let me know how it works for you!

Please see my disclaimer page. If you use this recipe you do so of your own free will, I (author) & ReInventing Lolli blog will not be held responsible for any outcomes resulting from you making this or any other recipe on my blog. Use common sense and talk to health care provider and manufacturers whenever necessary. If you have allergies please verify all products are allergen free before using. This recipe contains coconut.

Remember you saw this recipe first here on ReInventing Lolli blog :) If you use one of my recipes, please give me credit, as I work hard to come up with all of my recipes.

Diaper Rash Cream Recipe {CD safe}

We buy and have bought California Baby's wonderful diaper cream. Even though it does not seem to harm our cloth diapers, and works wonderfully...it IS a bit pricey to buy all the time.

Baby A is prone to diaper rash as she absolutely loves spicy food. Even when I was pregnant with Baby A I craved spicy food. Unfortunately, the spicy food and Baby A's bum do not get along. She ends up with a rash after the goes #2.

I decided to come up with a diaper cream (zinc oxide free) that would work for her little bum to keep it from getting bad rashes.

It has not caused problems with our diapers, we have everything from hemp to cotton to bamboo to microfiber. I will say though that I cannot guarantee whether it will or will not work with your cloth diapers. Please check with your cloth diaper manufacturer before use, and use at your own risk.

In addition, this diaper cream contains essential oils. Some babies may or may not do well with essential oils. Please talk to your health care provider before using essential oils on your baby's bum.

All that aside, here is a recipe that works fantastically for Baby A's diaper rash. It makes a pretty large batch!

Lolli's Coconut Lavender Diaper Cream 

What you will need:

8 oz cup

Lid for cup

Spoon or Stirring Stick

Coconut Oil

100% Pure Lavender Essential Oil

100% Pure Tea Tree Oil

100% Aloe Vera Gel ( not juice)

How to make it:

1. Put 6 oz. of semi solid coconut oil into container
*if it is easier you could also lightly melt the coconut oil to mix, then resolidify, but doing it this way is just quicker and easier for me.

2. Add in 2 oz of aloe vera gel

3. Add in 2-3 drops of lavender and 2-3 drops of tea tree. Adjust essential oils for child's sensitivity. As little as 1 drop will work for some kids. Omit and just use coconut aloe mixture if your child is really sensitive.

4. Mix all ingredients together thoroughly!! 

5. Place lid on container

6. Keep in a room that is approx. 70, more than that it will melt and cooler tham 65 it will become completely solid. I keep it in Baby A's room and it is just fine.

I hope this recipe helps your child as much as it has helped mine!

Be Happy Healthy & Strong,

Lolli

Please see my disclaimer page. If you use this recipe you do so of your own free will, I (author) & ReInventing Lolli blog will not be held responsible for any outcomes resulting from you making this or any other recipe on my blog. Use common sense and talk to health care provider and manufacturers whenever necessary. If gluten free please verify all products are gluten free before using/consuming.

Re-Invented Recipe: Mildly Spicy Hummus with Hemp Hearts

Ok, so anyone on my facebook page knows that I promised a yummy hummus recipe! Let's face it, who wants to eat hummus with vague ingredient labels that costs well over $4 a container! We used to do that all the time, but not anymore....and you don't have to either!

Try this recipe and see if you still want that store bought stuff!

Mildly Spicy Hummus

Ingredients:

1 1/2 cups of garbanzo beans pre-soaked 

OR

1 can of garbanzo beans rinsed

2 tablespoons of hemp hearts

1 tablespoon organic extra virgin olive oil

1/4 cup lemon juice 

pinch of sea salt (1/4 tsp)

2 tablespoons tahini

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder ( optional)

Cayenne pepper or hot sauce (to taste)

1/4 cup filtered/spring water

In a food processor blend the hemp hearts and tahini together with the olive oil.

Add in the garbanzo beans, blend for 1 min.

Add in the remaining ingredients except water. Blend until smooth.

Add in the water and blend 1 more time for 30 sec to 1 min.

Using a spatula, remove the hummus from food processor and place in a container. Serve with carrots, celery, or non-GMO blue corn chips!

A little side note:

I used freshly squeezed lemon juice from my juicer. I also used hot sauce instead of cayenne pepper as I haven't bought more recently. The hot sauce I used was Frank's Red Hot Original because it does not contain a lot of added ingredients. If you are looking for a starting measurement, try 1 tablespoon of hot sauce or 1/2 teaspoon of cayenne, do a taste test once blended to see if you need more.
Make it to your taste buds liking!

I also used Manitoba Harvest Hemp Hearts, but any good quality hemp seeds should do. I have also made this with Nutiva.

If you want a plain hummus. omit the hot sauce/cayenne, and add maybe a little more lemon ( not a lot, like an extra tablespoon or so).

We make this hummus at least twice a week. It is delicious.

My friend Stacy had originally taught me how to make a basic hummus, then you all know how I am, I have to go and change things and add my little twist. But I wanted to give her a shout out and a thank you for teaching me....

Have you made your own hummus?

This hummus is less expensive than store bought and tastes wayyyyy better! It is so easy too!

Baby A eats it up so fast that there isn't always enough for Hubby and I!

Be Happy Healthy & Strong,

Lolli

***

See my disclaimer page. Make all recipes at your own risk. Do not copy or use my recipe for profit, you do not have permission to do so. If you post my recipe on your blog/site/book please give me credit by linking back to this post. I spent many hours in the kitchen coming up with this recipe on my own. You saw it on Re-Inventing Lolli blog first.

Remember you saw these recipes first here on ReInventing Lolli blog :) If you use one of my recipes, please give me credit, as I work hard to come up with all of my recipes.

Always check labels for gluten free/ allergen free status before using any ingredients.

Be careful when handling sharp objects, never leave children in kitchen unsupervised.

Easy Coconut Oil Chocolates { Make Great Easter Candy!}

You don't need to spend money on expensive chocolates full of sugar and fillers when you get a sweet tooth....

You can have the yummy taste without the price or junk.

Here is the recipe that we use in our home when making ourselves or Baby A a sweet treat. 

Enjoy!! 

GF/CF/Refined sugar free 

Easy Coconut Oil Chocolates

Ingredients:

1/2 cup organic coconut oil

3-4 tablespoons of cocoa powder 

( depends on how chocolately you want your chocolate, I always use 4)

2 tablespoons organic honey or  pure maple syrup 

( again play with the measurements, I use these exact ones, but some people like their chocolate sweeter & others like their chocolate bitter)

1 dash cinnamon (optional)

1 teaspoon Pure Vanilla Extract (optional)

Directions:

Melt the coconut oil on a low heat. Some people use the microwave, I use a small pan on the stove. I don't suggest the use of microwaves.

Remove from heat once melted.

Stir in the honey ( or maple syrup).

Using a fork or whisk mix in the cocoa powder.

Lastly add in your dash of cinnamon and vanilla extract. 

Mix again.

Pour into an ice cube tray or chocolate mold.

Place in freezer for a approximately 1 hour. 

When serving, eat immediately, put all leftovers back in freezer.

I hope that you enjoy this recipe!

Keep reading my blog for more recipes and other healthy living content.

If you like what you read, please subscribe to me, like me on facebook, and vote for me on the fence! 

Subscribe to my email updates to never miss a post!

Be Happy Healthy & Strong,

Lolli

*picture to be added later

See my disclaimer page. Make all recipes at your own risk. Do not copy or use my recipe for profit, you do not have permission to do so. If you post my recipe on your blog/site/book please give me credit by linking back to this post. I spent many hours in the kitchen coming up with this recipe on my own. You saw it on Re-Inventing Lolli blog first.

Remember you saw these recipes first here on ReInventing Lolli blog :) If you use one of my recipes, please give me credit, as I work hard to come up with all of my recipes.

Always check labels for gluten free/ allergen free status before using any ingredients.

Please use caution when cooking to not burn yourself and when chopping to not cut yourself. Do not let children handle sharp objects or the stove.

Spaghetti Sauce Recipe You Won't Believe!! (Coming Soon)

Please be sure to stop by my blog next week for a spaghetti sauce that will impress!

The best part is it has some secret ingredients you would never guess, it's very allergy friendly, and it's easy!!

Here is a sneak peek from my cell phone....

Looks good right?

You don't want to miss this!!

Be Happy Healthy & Strong,

Lolli

Spicy Kale Chips [Recipe]!

Before I became healthy I used to love to eat potato chips...or really any  chips that I could get a hold of.

Now I wouldn't go near them, wouldn't even dream of it.

There is a healthier way!

You've gotta try these.

Ingredients:

Organic Baby Kale (1 bunch or 1/3 of a container)

Cayenne Pepper

Extra Virgin Olive Oil

Preheat the oven to 325 degrees.

Make sure that your kale has been washed and is dry.

Place your kale in a bowl.

(Optional: you can rip off the stems if you like, but I leave them on)

Drizzle with 1 tsp. olive oil.

Sprinkle cayenne ( or red) pepper to taste.

(Optional: If you do not like spicy you can substitute sea salt in place of the pepper)

Spray your baking sheet with olive oil or nonstick spray.

Lay the kale on the sheet evenly, doesn't have to be perfect, just do your best.

Bake for 17-20 min.

If you preheated, try 17 min. If you forgot to turn the oven on, go closer to 20 min.

Take the kale off the baking sheet with a spatula and place in a bowl to cool. 

Once they are cool:

Eat or transfer to a baggy to enjoy later on!

These are Baby A's favorite snack. Hubby and I like them too!

Have you made kale chips before?

Did you like them?

What type of seasoning do you use on your kale?

I would love to hear from you!

Be Happy Healthy and Strong,

Lolli

Please read my disclaimer tab.

Shared this post in "Linking up with Nomday Monday".

Easy, Healthy, Gluten free Pumpkin Pie!

What is Thanksgiving without pumpkin pie, right?

Well, after looking at several recipes online, it was discouraging to see so many with a ton of questionable, unhealthy ingredients & loads of sugar!

So I decided that I was going to make a healthy pumpkin pie with no gluten, dairy, or refined sugar.

Pie Filling Ingredients:

2 eggs

1 (15 oz) can of pure pumpkin 

6 packets of stevia

2/3 cup organic honey

3 1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

1/2 tsp salt

1 capful gluten free vanilla

1 can coconut milk ( full fat, organic)( I used Thai Kitchen)

Preheat oven to 400.

Beat eggs lightly, then add all remaining ingredients including pumpkin. Mix thoroughly.

Add coconut milk & blend lightly until mixed in.

Pour into unbaked pie crust. Bake for 55 min or until done.

Pie Crust Ingredients:

1 cup of Brown Rice flour

1/2 cup of Garabanzo/Fava Bean Flour 

( I used Bob's Red Mill for both my flours)

** Pretty much any gluten free flours would work, I just like how the flavor turned out with this mix!

1 packet stevia

1/2 tsp  sea salt

1/2 cup earth balance

Mix together all ingredients except the earth balance ( in food processor)

Add in earth balance and pulse until it is lump looking.

Add in 1/3 cup water and mix until it becomes a dough.

Remove the dough and roll out into pie pan.

Coconut "Whipped Topping":

Leave one can of coconut milk in the fridge for several hours.

Drain out the excess liquid.

In a chilled bowl add the coconut ( thick part), 1 capful of gluten free vanilla, and 1 packet of stevia. 

Whip until resembles whipped topping.

ENJOY!

Be Happy Healthy and Strong,

Lolli

Warning: Whipped topping contains coconut, do not make if you are allergic to coconut.

See my disclaimer page. Make all recipes at your own risk. Do not copy or use my recipe for profit, you do not have permission to do so. If you post my recipe on your blog/site/book please give me credit by linking back to this post. I spent many hours in the kitchen coming up with this recipe on my own. You saw it on Re-Inventing Lolli blog first.

Remember you saw these recipes first here on ReInventing Lolli blog :) If you use one of my recipes, please give me credit, as I work hard to come up with all of my recipes.

Always check labels for gluten free status before using any ingredients.

GF/DF Frozen Peanut Butter Pie with Chocolate Crust!

Who isn't a fan of an ice cream pie?

Truth is though, if you have food allergies or are avoiding sugar, it can be hard to find a dessert that satisfies the taste buds.

Look no further, I have a tasty recipe!

Lolli's Decadent  Frozen Peanut Butter Pie with Chocolate Crust! 

Gluten free.

Dairy free. 

Refined Sugar free.

No oven needed.

You will need: 

 blender with ice cube setting 

OR 

food processor

and

pie pan

Crust:

1 cup garbanzo fava flour (Bob's Red Mill) 

3 tablespoons cocoa powder

1 packet of Stevia 

1/4 cup liquid coconut oil

Blend all of the dry ingredients.

Pour coconut oil into bowl with dry ingredients.

Lightly mix in circular motion with a spoon until the flour mixture has blended into coconut oil.

Place in pie pant and flatten.

Freeze for at least 15 minutes.

Pie Filling:

4 bananas ( frozen in chunks) 

3 (or more depending on your peanut butter craving) tablespoons of  an all natural peanut butter (I used Krema Natural)

1 teaspoon of vanilla extract

1 tablespoon honey

1/4 cup almond milk

Place bananas in blender, blend until smooth, add in peanut butter, honey, vanilla, and almond milk. Blend until smooth.

Pour into pie pan on top of crust ( you may have extra mixture depending on how big the bananas are & how much peanut butter you use). Enjoy the extra as ice cream.

Place pie in freezer for 4-6 hours.

When ready to consume, take out 10 minutes prior to serving to thaw enough to cut.

Enjoy immediately. 

When serving you can top the pie with a chocolate syrup found here.

I hope you like the peanut butter pie as much as we did!

Please adjust the peanut butter and chocolate amounts to suit your own personal taste! This is a very forgiving recipe!

Be Happy Healthy & Strong,

Lolli

I worked really hard to come up with this recipe from scratch. Please give ReInventing Lolli credit if you use this recipe, if you repost, please ask permission. Remember you saw GF/DF Frozen Peanut Butter Pie with Chocolate Crust first on ReInventing Lolli!

Disclaimer here.

GF/DF/SF/VEGAN Peanut Butter Ice Cream with Chocolate Topping!

Do you crave ice cream, yet wish it were healthy?

Now you can have the best of both worlds. 

This is mine & my Hubby's favorite snack.

The crackle coat in the middle of hardening.

We hope you enjoy it as much as we do! 

Ingredients:

1 1/2 tblspns Natural Peanut Butter ( ours contains only peanuts!!)

2 tblspns Almond Milk or water ( this is for mixability)

2 frozen bananas

* Break bananas into chunks ( throw away peel), put in freezer safe container and freeze for 6 hours or longer. *

Directions:

1. Put water/ almond milk into food processor ( or blender that has ice cube setting).

2. Add bananas.

3. Add peanut butter. 

4. Place lid on blender/ food processor and blend or process until smooth.

It will get chunky, then smaller chunks, then fluff out into ice cream.

Topping:

There are 2 topping options.

1. Crackle Coat: Mix 1 tblspn coconut oil, 1 tblspn honey, and 1 1/2 tblspns pure cocoa powder. Mix until liquid. Pour on top of ice cream, instant crackled chocolate coat. Magic!! 

2. Chocolate Syrup: Mix 1 tblspn honey & 1 tblspn cocoa powder until it turns into a syrup ( it gets lumpy before it thins out, so keep mixing). 

If you are a VEGAN who doesn't eat honey, then use Agave Nectar instead. Adjust measurements accordingly.  If you want more or less syrup adjust accordingly. 

To make plain ice cream, just mix the water/almond mix with the bananas. That's it!! 

I hope you enjoy! 

As always if you have gluten/dairy or other allergies, please read the labels on the back of every ingredient used. This recipe contains nuts so do not make if you have a nut allergy.

In addition, please be safe in the kitchen and use care when handling sharp objects.

I worked really hard to come up with this recipe from scratch. Please give ReInventing Lolli credit if you use this recipe, if you repost, please ask permission. Remember you saw GF/DF/SF/VEGAN Peanut Butter Ice Cream with Chocolate Topping first on ReInventing Lolli!

Be Happy Healthy & Strong,

Lolli

Berry Smoothie!

1 Banana

2 big handfuls of spinach

4-5 oz. of non dairy milk (almond milk, rice milk, coconut milk, breast milk)
1 scoop of brown rice protein powder

Dash Cinnamon

1 1/2 cups blueberries
1 tsp honey

1/2 cup (approx.) Northland Raspberry Pomegranate Goji juice

1 non dairy blueberry yogurt (like So Delicious or Silk)

1 tsp. organic coconut oil
Optional: 1 tsp. spirulina

Blend it all together until smooth.

Refrigerate.

Enjoy.

Hubby and I made this last night and it was delicious!!

♥

Lolli

Superbowl Snack: Buffalo Wings, Healthier & Gluten Free!

Buffalo Wings

Ingredients:
Boneless Skinless Chicken Tenderloins (16-20)
1 cup Hot Sauce
(I'm using Frank's Red Hot)
2/3 cup GF/DF margarine
(like Earth Balance)

Directions:

In a large crock pot combine hot sauce & melted margarine.
Add wings & gently mix.
Place in fridge overnight OR skip this step and go straight to cooking.
Cook in crock pot low 8-10 hours or high 6-8 hours.

Cooking time varies for different slow cookers & depending on the number of chicken pieces. Make sure food is cooked & verify all ingredients are allergy free before consuming.

Enjoy!!

♥
Lolli

Superbowl Snack : Loaded Nachos! Healthier & Gluten Free!

Want to enjoy your food?

Want to celebrate your team without all the sludge & fat creeping in on your waistline?

Check out this recipe:

LOADED NACHOS

1 bag gluten free tortilla chips

1 can black beans

1 lb. lean ground turkey

2 cups shredded dairy free cheddar cheese alternative

 (I'm using Daiya)

1 can sliced black olives

1 cup shredded lettuce

 ( I'm using spinach)

1/2 cup salsa 

1/2  dairy free sour cream

(I'm using Tofutti)

Taco Seasoning to taste

Hot Sauce to taste

Sliced Jalapenos to taste (optional)

1/2 cup guacamole (optional)

1. Heat oven to 350 degrees

2. Combine black beans, browned turkey, 1/2 salsa and taco seasoning. Set aside.

3. Layer chips on oven safe pan. 

4. Layer meat mixture on chips

5. Layer on "cheese" and olives

6. Heat until "cheese" is melted.

7. Remove from oven and transfer to plate.

8. Layer on remaining ingredients.

ENJOY!
As always, be safe in the kitchen and verify the gluten free/dairy free status of all ingredients before consuming.

♥

Lolli

Cinnamon Protein Bread Recipe! (Video)

I saw this video for Cinnamon Protein Bread! It looks delicious!

We could all use a little sweet treat without the junk!

My personal substitutions would be:

Gluten Free Oats
Jarrow Formulas Brown Rice Protein Concentrate instead of whey
Vanilla Almond Milk instead of plain to make up for lack of flavor in protein




I can't wait to try this recipe!

As always be safe in the kitchen, and if you have food allergies, verify that the ingredients are free of any allergens before consuming.

Enjoy!

Happy Friday!

♥


Lolli

Salad Dressing Recipe! (2)

Italian Dressing


Ingredients:

1 garlic clove, minced

1 Tbs. fresh basil, chopped

1 tsp. fresh oregano, chopped

1 Tbs. yellow onion, minced

Salt & Pepper ( to taste)

2 Tbs. Lemon Juice

1/4 cup Red Wine Vinegar

1 cup Extra Virgin Olive Oil

Mix together.

Enjoy on a tasty salad :) 

Be Happy Healthy & Strong,

Lolli

See my disclaimer page. Make all recipes at your own risk. Do not copy or use my recipe for profit, you do not have permission to do so. If you post my recipe on your blog/site/book please give me credit by linking back to this post. I spent many hours in the kitchen coming up with this recipe on my own. You saw it on Re-Inventing Lolli blog first.

Remember you saw these recipes first here on ReInventing Lolli blog :) If you use one of my recipes, please give me credit, as I work hard to come up with all of my recipes.

Always check labels for gluten free/ allergen free status before using any ingredients.

Be careful when handling sharp objects, never leave children in kitchen unsupervised.

Salad Dressing Recipe! (1)

Many times the salad dressings in the grocery store have a lot of additives and unreadable ingredients.

So, at the request of one of my readers , I am posting a series of salad dressing recipes!

Enjoy.

Easy Balsamic Vinegarette

Ingredients:

1/2 cup extra virgin olive oil

1/2 cup balsamic vinegar

1 clove crushed garlic

Pinch of salt

Pinch of black pepper

Mix ingredients together, and pour over salad!


Be Happy Healthy & Strong,
Lolli

See my disclaimer page. Make all recipes at your own risk. Do not copy or use my recipe for profit, you do not have permission to do so. If you post my recipe on your blog/site/book please give me credit by linking back to this post. I spent many hours in the kitchen coming up with this recipe on my own. You saw it on Re-Inventing Lolli blog first.

Remember you saw these recipes first here on ReInventing Lolli blog :) If you use one of my recipes, please give me credit, as I work hard to come up with all of my recipes.

Always check labels for gluten free/ allergen free status before using any ingredients.

Be careful when handling sharp objects, never leave children in kitchen unsupervised.

Gluten Free Meatloaf (Slow Cooker)

A family favorite in our house is meatloaf.

If you like using your slow cooker, then this meatloaf recipe is for you!

This is a gluten free dairy free slow cooker recipe. 

To make egg free simply omit the egg.

Ingredients:

1 egg

2 lbs ground turkey

1 green bell pepper chopped

1 small onion chopped

1 tblsp Worcestershire sauce

1/2 cup natural/organic ketchup

1 cup cooked brown rice

Salt, pepper, and italian seasoning to your own taste.
*I use a pinch of salt, pinch of pepper, tblsp of italian seasoning.*

Instructions:

Mix all ingredients in a bowl.

Place in small slow cooker.

Top with tblsp of ketchup.

Cook on HIGH 4-6 hours or until done.

Serve with a smile!

❤

 Lolli

( When cooking gluten free be careful to read labels & make sure the products you are using are truly gluten free. In addition always make sure food is cooked through & be careful with knives & hot surfaces. Always cook with caution.)

Eat Out This Thanksgiving or Cook Leaner.

I saw this post today, and loved the list of reasons to eat out this Thanksgiving http://thestir.cafemom.com/food_party/128576/20_awesome_reasons_to_go.

Then I got to thinking of my own reasons of why I think eating out this Thanksgiving would be a good idea for some.

The problem with Thanksgiving for those who are health conscious is the exorbitant amount of calories, fat, and LEFTOVERS! In some households you could be eating leftovers from Thanksgiving for weeks. So instead of packing on the calories for one meal, some people end up packing on the unhealthy celebration calories for ....days to weeks. No good.

However, if one eats out and orders a meal, then enjoys that meal at a restaurant, there are no leftovers in the fridge staring them in the face for a while. In addition, it's a lot harder to way overstuff yourself on one plate, than it is to overstuff yourself on a whole spread of Thanksgiving dinner & dessert, where you keep going back for more.

Normally I am not a fan of eating out, but I feel that for special occasions it can be good in some ways. Not to mention it saves on having to wash dishes.

I also think that there can be a better, healthier way to eat at home this Thanksgiving.

Some things that I think would help:

• If going to a friend or family member's home for Thanksgiving, bring a healthy side dish (salad, fruit, etc)
• When baking dessert, substitute Stevia or honey instead of regular sugar.
• Skip dishes with heavy creams and lots of cheeses.
• Try this recipe for stuffing this year: http://glutenfreecooking.about.com/od/sidedishes/r/Meliss-A-Savory-Gluten-Free-Grain-Free-Stuffing-Recipe.htm Even if you aren't gluten free, I think that a grain free stuffing could help everyone's waistlines this year.
• Try using Olive Oil or Coconut Oil to baste your turkey this year (skip the butter!)
• Follow the 80/20 rule- 80% of your plate should be vegetables & 20% protein (turkey).
• Have the pumpkin pie, but keep it to one slice. Go easy on the whipped cream! (or better yet skip it!)...if you are gluten free (like me) make your own gluten free pumpkin pie :)  http://glutenfreegirl.com/who-needs-gluten-when-there-is-pumpkin-pie-like-this/ (I personally would substitute the sugar)
• Keep body refreshed and calories lower by drinking lots of water and skipping the sugary sodas & holiday drinks.

These are just a few ideas for enjoying the holiday while keeping your body healthy.

Do you have any healthy holiday tips to share?

A reminder: Thanksgiving is about giving thanks :) Don't forget to be thankful for the food you have to eat. Not everyone is as fortunate to have so many food choices available.

♥

Lolli

*These are all personal opinions of the blogger from personal life experience and is not intended as advice of any kind.*

Recipes That Caught My Eye!

Happy Monday Friends!

I hope that all of my readers have an amazing week!

Since Monday is a good day to make grocery lists, I thought I would share some links to some recipes I want to try!

• http://realsustenance.com/pumpkin-cheesecake-or-pie-free-of-glutendairysoycorneggsnutssugar-and-grains-paleo-vegan/

• http://www.thewholegang.org/2011/10/whole-grain-penne-rigate-pasta-with-chicken-and-pancetta-tomato-sauce-recipe/

• http://www.thesensitivepantry.com/the-sensitive-pantry/2011/5/22/deep-dark-chocolate-muffins.html

• http://glutenfreegoddess.blogspot.com/2007/12/get-your-hummus-onits-party-time.html

( I have been wanting to make my own hummus for a while now, so I added this to my  "to-try" list!)

What recipes have you been meaning to try? Do you have a "go-to" recipe site?

With the holidays around the corner, lots of moms are getting there aprons out and ovens ready! Are you armed with some tasty recipes for holiday treats?


❤
Lolli

GF/DF Pomegranate Beef Recipe (Slow Cooker)

A while ago I decided I wanted to change things up with our menu, so I asked my hubby for meal ideas....

and he came back to me with this recipe!
 Let me say, it's my new favorite!

The inspiration for this meal, came from here. 

*Note: The original recipe contained golden raisins which are treated with sulfur dioxide. I substituted with regular raisins, and it turned out great.*

Ingredients:

1 tblsp extra virgin olive oil

1 yellow onion, sliced 
1/4 tsp ground cinnamon
1 tsp Herbs de Provence

1 tsp dried minced garlic

1/2 teaspoon sea salt 
2 1/2 to 3 lbs beef roast 
1 can (14 oz)  unseasoned crushed tomatoes 
1 cup 100% pomegranate juice 
1/4 cup balsamic vinegar
2 tblsps pure maple syrup 
1/2 cup raisins

Directions:
I used a large slow cooker. Put onions and olive oil into the slow cooker. Place beef in bottom of slow cooker.  Rub all the seasonings into the beef. Then add the can of crushed tomatoes, pomegranate juice, syrup, and balsamic vinegar.Throw the raisins in last on top.

Cover and cook on High for 6-8 hours.

Serve over a bed of brown rice.

This turned out amazing! The house smelled so delicious! It was so tasty I forgot to take a picture of it on my plate for you all! Hubby and I devoured it. I loved how easy this was and will definitely make this again. 
It does make a lot of sauce! I am thinking we will try shredding the meat in the crockpot next time to soak up a little more of the sauce.

I hope you like this recipe as much as we did!

❤

Lolli

* As with all gluten free dairy free recipes, please be sure to read labels carefully. Companies can change ingredients from time to time, so be careful when selecting your ingredients. When cooking, please be careful not to burn yourself, and use caution when handling sharp objects. Make this recipe at your own risk. Use common sense.*

GF Catalina Apricot Chicken Recipe

Slow Cooker Catalina Apricot Chicken
(Gluten Free/ Dairy Free)


This recipe is a HUGE hit in our house!!  I hope you like it as much as we do. It tastes great right out of the slow cooker & also tastes awesome as leftovers!

Servings: 8 approx.

Ingredients:

1 (13 oz) jar of gluten free Apricot Preserves

1 (16 oz) bottle of gluten free catalina/zesty catalina) dressing

1 1/2 tblsps. of chopped dried onion

4 small chicken breast halves

1 can chunk pineapple, drained well (optional)

(What I used)

Directions:

1. Mix the onions, preserves, pineapple, and catalina dressing in a large bowl.

2. Place 2 chicken breast pieces on the bottom of the slow cooker.

3. Cut the other 2 chicken breast pieces into cubes, and place them in slow cooker.

4. Pour the entire bowl of the catalina apricot mixture over the chicken in the slow cooker.

5. Place lid on slow cooker & set to cook on HIGH for 6-8 hours.

6. If you use pineapple, take the lid off for the last hour of cooking to thicken the sauce.
7. Whether you use pineapple or not, use forks to shred the 2 whole chicken breasts, approx. an hour before meal is done.

8. Serve over brown rice.

Doesn't it look yummy?!

Enjoy!!

♥

Lolli

* As with all gluten free dairy free recipes, please be sure to read labels carefully. Companies can change ingredients from time to time, so be careful when selecting your ingredients. When cooking, please be careful not to burn yourself, and use caution when handling sharp objects. Make this recipe at your own risk. Use common sense.*