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Fudge Frosting

fudge frosting…
 
1/3 cup coconut oil
1/3 cup coconut milk 
1/2 cup Monk Sweet Plus, powdered in the blender first
1 cup Lily’s Chocolate Chips
1.5 Teaspoon vanilla crème stevia
1 Tablespoon Vanilla
Combine coconut oil, milk and Monk Sweet Plus in a small saucepan.
Bring to a boil over medium high heat and let boil for 1 minute.
1.5 Teaspoon vanilla crème stevia & chocolate chips until smooth and shiny. Add Vanilla. Stir well.
Immediately pour over a 9×13 cake or brownies.
Let cool completely to set.
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Vanilla Yellow Cake

yellow cake

2/3 cup & 1/4 cup sifted Coconut Flour

2 Tablespoons Rumford Aluminum free Baking Powder

3/4 teaspoon salt (Real brand or himalayan)

2 Tablespoons Arrowroot Powder

6 eggs, separated, so you can beat the egg whites

1 cup MonkSweet Plus (or 1 cup Erythritol plus 1 teaspoon clear stevia)

2 cups coconut milk (Pacific brand original unsweetened is my favorite)

1 Tablespoon Vanilla

1 teaspoon Almond Extract

3/4 cup oil

Preheat oven to 350F.

Sift all dry ingedients into a bowl and set aside.

Beat egg whites until they look like meringue and set aside.

Beat the egg yolks, sweeteners, vanilla, and almond extract in a mixing bowl until well blended.  Gradually add milk and dry ingredients, alternating until all are mixed well.

Add oil and mix well.

Finally, mix in the beaten egg whites.

Bake at 350 for 30-35 minutes in a 9×13 or 11×14 depending on how thick you want the cake.  We like cake a little thinner, so typically do the 11×14 pan.  Line the pan with parchment paper if you want to take it out and decorate it.  I almost never do that.  I grease the pan and pour the batter in and we eat the cake straight from the pan.

This cake can also be baked in two nine inch pans for 25-30 minutes.  See the wedding cake photo below.  Not my strong suit but with the help of a dear friend, we actually had homemade, sugar free, grain free, decorated wedding cake for Hannah!  So, it can be done…

If you want to remove it from the pan, cool it ten minutes in the pan and then, dump it out onto a cooling rack. (Be sure you lined the pan with parchment paper to make it easy to remove from the pan.)

This is the cake we used for Hannah’s wedding cake and it got rave reviews, so we have continued to use this recipe several times a year.

wedding cake

 

 

 

 

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New Beginnings, Renewed Promises

Folks, I am soooo excited about the fresh start of a New Year! I woke up at 5 am planning my day and year! I have easy food prepped for today’s Sunday dinner. Yet, I still woke up early.

Do you wake up early and excited to face each new day?

Do the possibilities of the new year excite you?

I love new beginnings!  Every day, week, month, and year are exciting to me!

It was not always so, so why is it this way now?

In 2009 & 2010, I made permanent non-negotiable changes in my life.  I made myself a promise never to turn back or quit.  As a result, I feel better now than I did 10 or even 20 years ago.

I improved my nutrition, kicked out sugar and grains, and added in Young Living Essential Oils and oil infused supplements.  At the same time, I began reading more labels and I changed my household and personal care products to eliminate toxic substances and use clean products that are safe for my family and for the environment.

I am NOT a tree hugger, folks, but a clean environment is a healthy environment and it does matter!  While I don’t worship nature, I very much appreciate the gift the plants are to us from the Creator!

As the new year approaches, I am so thankful for all the many blessings of this past year!

I am thankful for the faithfulness of the LORD Jesus Christ in my life.

I am thankful for the Bible, the Holy Word of God and enjoy reading it from front to back each year.

I am thankful for my family and my church.

I am thankful for healthy foods and household products.

I am thankful for Young Living Essential Oils and all the wonderful products that now fill my home.

I am thankful for chiropractic, massage therapy, manual therapy, and all the healthy modalities I have learned over the past few years.

I am thankful the LORD led me to make changes accompanied with a promise to never give up and never stop moving forward, thus continuing to seek healthy ways to manage my health and wellness.

I love helping people in their health journey.  I love being a mom and grandma, helping my family, and have learned that I can do it all better when I take care of me, too.  In fact, I am better at helping others when I take care of me first, physically and spiritually.

I look forward to 2019 not with resolutions, but with the promise to myself to stay the course!

 

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Counting My Blessings!

On November 20, 2009, I attended a class in Arapaho, Oklahoma, where I learned about Young Living Essential Oils.  I received a Raindrop that day.  Y’all!!! It changed my life!

In July, 2010, we made the decision to eliminate grains and sugar from our table.  November, 2010, was our first sugar free Thanksgiving.  I must admit the pies were rather experimental that first year and we had some texture issues although they tasted great.

Over the past 9 years, we have ditched candles and cleaning products and replaced them with diffusers and the Young Living Thieves line of cleaners.  We switched to YL shampoo, conditioner, toothpaste, mouthwash, skin care, and well, everything Young Living!  It was a gradual process, but we use it all.

We have felt better and our home is cleaner and smells wonderful!  Our young adult children are all members of Young Living and have transitioned their homes, too.  Our grandbabies are oily babies and they are adorable and healthy!

The turkey is in the oven as I type and the pies, which now have good texture and taste good are waiting for the crowd.  This is our 9th sugar free Thanksgiving.  My husband proclaimed my cooking good as he ate a sugar free coconut cream pie last night.

I am stronger and healthier now than I was in my 40s!  God has blessed our efforts to clean up our “temple” and our home.

I am thankful for my relationship with Christ!

I am thankful for my family and our overall great health.

I am thankful for my church family.

I am thankful for every single person in my Young Living team.

I am thankful for each of you who read my blog.

I am thankful for beautiful weather today.

I am thankful for the Godly heritage and history of our nation.

I am thankful we are still free and can have this day to ponder all of the LORD’s blessings!

Happy Thanksgiving!

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Coconut Flour Pizza Crust

Coconut Flour Pizza Crust

4 cups whole milk grated Mozarella or two cups each mozarella and cheddar
4 eggs
1 tsp organic onion powder
1 tsp organic oregano
1 tsp organic basil
1/2 tsp organic garlic
1/2 tsp sea salt
1 teaspoon baking soda
4 T flax meal or pecan meal
4 T coconut flour
Preheat oven to 425.
Mix all ingredients in a bowl until well combined.
Line a cookie tray with parchment paper and spread the cheese mixture on the paper as thinly as possible.  I cover it with wax paper and roll it out.  Discard the wax paper.
Reduce heat to 400 and bake on the top rack for about 15 minutes, or until the crust is starting to look golden in places.
Remove from the oven and add desired toppings.
Bake for a few minutes, just to melt cheese on top.

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Chocolate Fudge Frosting

9 ounce package of  Lily’s Dark Chocolate Chips, Stevia Sweetened  

4 heaping Tablespoons coconut oil, pure expeller

Melt in double boiler, then, add these and mix with a whisk.  
1 cup Coconut milk, full fat or Dairy cream
2 teaspoons vanilla
2 teaspoons vanilla creme’ stevia
1/2 cup powdered Erythritol or Birch Xylitol
Remove from the heat when smooth.  It is a thinnish liquid… Poor over the cooled cake… Even better over chilled or frozen cake… It sets up within a few minutes and looks like a butter cream frosting.  It is amazing!  We served this over the chocolate cake made with coconut flour at Hannah’s wedding reception and it was quite a hit!  

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Six Years and Yes, Still Counting!

Six years ago today was the first day of being sugar free.  On that day, six years ago, I went back on the yeast fungal diet, which meant no grains, no sugars and no starchy or fungal foods.  I had done it before, but this time it was different.  Instead of a temporary “diet” until I felt better, I was convicted this time that I needed to make this change a lifestyle and not a “diet”.  To quote Jim Rohn, “what a grand and glorious day” it is when we are “fed up” with the status quo and make a decision to change our lives!

This time I did not change my diet, instead I embraced a totally new way to eat.  I am committed to being sugar free and grain free, but also chemical free.  I don’t want chemicals in my food, my water, my skin care, my hair care, my cleaning products, etc.

I have become an avid label reader!  There are forms of sugar and grains in food products of every sort, even in health food stores.  Folks, organic poison is still poison and organic sugar is still sugar, even when it is called by one of its many code names like “organic evaporated cane juice”.  Don’t be fooled.  Learn the many names of sugar and of artificial sweeteners and avoid them.

Better yet, just make your own food from single ingredient items.  In other words, shop for produce, meat, eggs, and dairy and don’t buy anything that has an ingredient list.  Investigate those dairy items, as even those can be full of chemicals or have funny additives.

The foundation for my way of eating is found at http://www.knowthecause.com.  I have an advantage now over the times in years past when I temporarily made the switch.  Now, I have an abundance of alternatives for grains, like coconut flour and almond flour, which are the two I use the most.  Now, I have sources for recipes like never before, like WHEAT BELLY, Paleo sites and so many more people who are seeking a grain free, sugar free lifestyle.

While I am grain and sugar free, one of the key factors that influence my health, both physically and mentally is the fact that I avoid all products claiming to be low or no fat.  I eat FULL fat foods.  I have found that using real butter and coconut oil keep me feeling more satisfied.    So many people have been deceived and believe that they need to be low carb and low fat.

Just to clarify, I EAT full fat foods and all the veggies and fruit I want.  The only veggies I totally avoid are potatoes and mushrooms, which are starch and fungus.  Those are foods like grains and sugar that feed the inflammation, so I avoid them.

As you can see from the recipes on this blog, I enjoy many wonderful foods and special dishes without grains and sugar.

I tried to make this change a half a dozen times from 1993 forward.  I did not succeed the other times because I felt like a deprived martyr.  What made the difference this time?  This time, I was convicted and committed to make a permanent change.  I deliberately sought for healthy foods.  I deliberately converted our family favorites to healthier versions.  I was determined to be healthy AND find happy foods for special occasions.

Are you sick and tired of being sick and tired?  Are you ready for a permanent change to a healthy lifestyle?  My family, friends and I have paved the way.  We are compiling the helps for you.  You are NOT stuck.  Your health and wellness CAN change and for the better.

Most people who have tasted my cooking and baking love our food and have a hard time believing they are grain and sugar free.

I invite you on this journey with me.  I invite you to give God the glory with every bite you eat and with every beverage you drink.  I invite you to honor the LORD God with your body, soul and spirit.

“For you were bought at a price; therefore glorify God in your body[a]and in your spirit, which are God’s.” 1 Corinthians 6:20

Today is day 1,828!  To God be the glory!Ladonna before after

 

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