Contrary to conventional wisdom, researchers have lately discovered that fat doesn’t make you fat. In fact, your body actually requires healthy, natural fats for proper hormone production and metabolism. It’s the quick-release carbohydrates in sugars and grains that the body coverts to fat stores.
That’s why the ketogenic diet has caught fire. (In a nutshell—and nut fats are in—eating keto means getting 60–70% of daily calories from fat, 15–30% from protein, and 5–10% from carbohydrates). The goal is to get your body to burn fat instead of glucose for energy.
The main problem with drastically cutting those naughty sugars and grains is nagging carb cravings. So whether you’re strictly eating keto or just cutting back on carbs for weight control, satisfying fat bombs and shakes can be a diet saver. Flavoring them with essential oils just ups the overall body benefits.
Fat Bomb Basics
Healthy fat foundation: such as coconut oil, cacao butter, ghee, or avocado oil. Also heavy whipping cream, milk, butter, and cream cheese, if you consume dairy products.
2 Tbsp. (31 g) almond butter (peanut butter works but may overwhelm essential oil flavoring)
2 Tbsp. (15 g) cacao or cocoa powder
1 Tbsp. chia and/or ground flax seeds
1/2 tsp. (1 g) stevia powder
1 cup (150 g) ice cubes (or a little cold water)—or more for desired consistency
2 drops peppermint, cinnamon, or orange essential oil
Place all ingredients in a blender or BlenderBottle®, and blend or shake until smooth.
Substitute 1/2 cup (85 g) berries for nut butter—strawberries, raspberries, blackberries, or blueberries
Use 2 drops orange essential oil
*Strictly speaking, raw cacao powder is cold-pressed from unroasted cocoa beans, while cocoa powder is cacao that has been roasted at high temperatures. Raw cacao possesses over 3 times the antioxidant capacity of processed cocoa.
**Many grocery chains carry Guittard 63% cacao very dark chocolate chips (6 g sugar per 15 g by weight). Health food stores may carry sugar-free very dark chocolate chips.
It’s time to get the grill fired up! Try out this marinade recipe with lime essential oil. It’s full of flavor from the honey and lime, with just the right amount of spice from the black pepper and cayenne pepper. Continue reading →
If you love carrot cake, you will love this recipe! This amazing recipe has been handed down and loved by several generations of carrot cake aficionados but has now been updated to include the benefits of therapeutic-grade essential oils in a way that brings a household favorite to a whole new level of goodness.
Fun fact: Did you know that the ground cinnamon carried in most American grocery stores is actually ground cassia?
Happy St. Patrick’s Day! We found a really simple recipe for Inside-Out Peppermint Patties on Pinterest and decided to try it out for ourselves. The Peppermint Patties were a snap to put together and so delicious! We swapped peppermint essential oil for the peppermint extract called for in the original recipe and added a little green food coloring to make them festive for St. Patrick’s Day! They were a hit around the office, and we are sure you will enjoy them too!
Using a mixer, gradually add the powdered sugar to the cream cheese. Beat well until incorporated.
Add peppermint essential oil, and combine well.
Roll dough into teaspoon-size balls and place on baking sheet(s) lined with wax paper or parchment. Create a small “bowl” or indention in each ball using a 1/4 teaspoon or your finger. Cover with plastic wrap and let firm up in the refrigerator for a few hours.
When peppermints have firmed, melt chocolate according to package directions (microwave is fine). Fill a piping bag or freezer bag with the corner snipped with the melted chocolate. Fill each mini peppermint bowl/indention with chocolate and let cool.
Refrigerate in an airtight container until ready to serve.
Recipe Source: Amy Johnson | She Wears Many Hats (http://shewearsmanyhats.com/2011/12/chocolate-peppermints/)