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.

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!! {GF/CF/NIGHTSHADE FREE}

This sauce is incredibly easy to make. 

It is gluten free/ dairy free/casein free/refined sugar free/nightshade free/tomato free....

and 100% delicious.

Baby A's favorite meals include pasta sauces, and I was nervous that I would not be able to cook food she liked when I had to go nightshade free! However, I had no need to worry because she devoured this immediately.

Ingredients:

Ground Turkey ( optional, we make meat sauce at our house)

Organic Carrots ( 30 oz, approx. 1 bag)

Whole Beets ( 1 can)

Red Onion 

1 tblspn Organic Extra Virgin Olive Oil

Fresh Mushrooms ( optional)

Black Olives ( optional)

Italian Seasoning ( to taste)

Black Pepper  ( to taste)

(We also use Cayenne pepper, it is a night shade though, however it is the only one that doesn't affect me, most likely due to the capsaicin)

Oregano ( to taste)

Turmeric ( to taste)

Garlic powder (to taste)

To make the basic sauce which can be used on pizza and other pasta dishes, here is what you do:

1. Chop and steam your carrots.

2. Place carrots and entire can of beets undrained into food processor ( if using fresh beets, please steam & add 1/4 cup water).

3. Pour in 1 tablespoon of organic extra virgin olive oil, and add in your seasonings to taste.

4. Puree the ingredients until they turn into a tomato like sauce.

If you are making the entire spaghetti sauce recipe on here, then you will set aside sauce for now.

1. Brown your ground turkey ( and red onions if using) and drain.

2. Add basic sauce to pan with the turkey. 

3. Add in black olives & mushrooms.

4. Cook until the mushrooms are soft or until the pasta sauce is done to your particular liking. I tend to cook the sauce on a low heat with the lid on for most of the time, and toward the end I take off the lid. Stir frequently. This should take approx. 30 min.

If you are only using the basic sauce, you can apply directly to pizza, or you can cook basic sauce for 30 min and put on your favorite gluten free noodles!

It's that easy!

I hope you like it as much as we do!

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.

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.

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".

Baby A's Birthday Cake with a surprise.{Recipe}

Birthday cake doesn't have to be unhealthy. It doesn't have to taste bad if it is healthy. Birthday cake can be delicious and healthy.

This is why I made this birthday cake for Baby A's 1st birthday. It was delicious, fluffy, moist, and chocolate-y.

I have seen a lot of different black bean cakes online, but this is what I chose to make for Baby A.

You must give it a try! 

This is the first practice cake I made. It turned out perfect!

This is Baby A's actual birthday cake that was frozen and transported across several states and defrosted the day of the party. It turned out great! 

We really enjoyed this cake. 

For the birthday cake I used the Wilton Giant Cupcake Pan. This recipe size is based on that. ( Cut recipe in half for a single layer cake).

This cake is Gluten free, Casein free,Dairy free, Flourless, refined Sugar free.
Warning: Recipe does contain eggs & coconuts.

Makes 1 giant birthday cupcake.

Black Bean Birthday Cake with Chocolate Avocado Frosting.

Ingredients:

2 cans of low sodium (or sodium free) black beans
10 medium/large eggs
2 tablespoons of gluten free vanilla extract
12 tablespoons of coconut oil
1 cup organic honey
6 packets of stevia in the raw
12 tablespoons of cocoa powder ( unsweetened)
1 teaspoon baking soda
1 teaspoon gluten free baking powder ( I used Clabbergirl)
1/2 teaspoon sea salt

Directions:

Preheat the oven to 325 degrees.

In a small bowl mix together the baking soda, baking powder, cocoa powder, and stevia. Set aside.

Rinse and drain your 2 cans of black beans.  Place beans, 6 eggs,  vanilla, and sea salt in the food processor. Blend in food processor until smooth ( no lumps).

In a large bowl, using a hand mixer, beat the honey and coconut oil together. Add in the remaining 4 eggs, 1 at a time, mixing for 1 minute after each egg.

Once all eggs are added and mixed in, pour your bean mixture from the food processor, into your honey & coconut oil mixture.  Then add in the dry ingredient mixture ( cocoa powder and baking powder mixture), and blend with your mixer until smooth.

Grease your pan with olive oil spray, and then pour the cake batter into the pan.

Bake for 45 minutes or until done.

Let cool for approximately 20 minutes.


While the cake is baking you can mix up your avocado frosting.

Ingredients:

1 ripe avocado
1 1/2 tablespoons organic honey
3 1/2 tablespoons cocoa powder
1 packet stevia
1 teaspoon gluten free vanilla extract
1 tablespoon coconut oil

Place all ingredients in a bowl.
Blend with hand mixer until there are no lumps.

Place in fridge for 20 min.

You need to make sure to use a really ripe avocado for this recipe. In addition, get the frosting out of the fridge 10 minutes before icing the cake so it is not too hard.
You may need to double to frosting recipe if you like a lot of frosting on your cake.

Enjoy your cake with out the guilt!

Be Happy Healthy & Strong,

Lolli

Please do not copy this recipe, I have worked hard on it. Thank you. If you would like to post this recipe please email me for written permission. 

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.