Tag Archives: recipe roundup

Making your own lip balm

20140225_165359I go through a TON of lip balm in the winter.  As we discussed in the lotion post, it’s so dry here that from September to May i’m constantly slathered up from head to toe trying to keep from drying out.  In my mission to create a healthier home, I decided that something that is frequently used and goes near my mouth should probably be near the top of the list.

I found this great recipe for lip balm:


Just like last time with the oil wash, I’m going to tell you what changes I made, and what products helped me.  Just like before, I don’t get paid for telling you these things, I’m just trying to point you down the right path.

The basic idea is that you need to melt some things down, without overheating them, and without exposing them to water.  You can put an inch of water in a pan, and then put a sturdy glass container (like a wide mouth mason jar) in the pan and heat your ingredients in there.  That process is identical to the lotion recipe.  For the oil I used apricot oil this time, as I was making some of them for someone with coconut allergies.  For wax, I used organic beeswax pastilles.  I got the pastilles versus a bar because I don’t wanna have to grate them, it just saves me time.  I did add in some shea butter.  For both lotions and lip balms, your basic ratios are 1 part beeswax, 2 parts oil.  You can add in butters (like shea butter or cocoa butter) and you don’t have to adjust your beeswax/oil ratio.  If you like it a little more sloppy, have more oil.  You like a firm lotion or lip balm, add a little more beeswax.

When I made my lip balm, I got these cute little balm containers.  You can get empty tube-style if you prefer, or you can throw it in old altoid tins for all I care.  These just worked for me.  I made several different scents/flavors using essential oils: I made a couple with lemongrass, a couple with ginger lemon (GREAT for cycle-related nausea), a couple with lime/tangerine/lemon (citrus), and lots unscented.  It’s easier to get it in the containers with droppers.  They’re gonna be impossible to clean out, so if you go that route, get disposable.  If you don’t want to be throwing away that much, use a narrow spoon and clean it well afterwards.

Labeling the lip balms is optional, but it can help identify them in 3 months when you suddenly can’t remember what you made.  Or if you’re handing them out to people.  We use this label printer, but you don’t need anything fancy like that.

At the end of the day, you may be wondering about price.  When I made it with coconut oil I did the calculations, and each lip balm came in under 70 cents a piece.  That’s WAY cheaper than buying anything remotely comparable in the store.  And you get to control the consistency, the scent and flavor, and whether you want to spend a little more for organic components.


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Recipe Round-up: Braised Coconut Spinach with Chickpeas and Lemon


Photograph by Blake Royer, thepauperedchef.com


Here’s another great vegetarian and vegan dish that is secretly LCHF.  Skip the rice and you’ve got a yummy meal!


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Recipe Round-up: Cheese taco shells

I’m fine with just using pork rinds or digging into taco meat (or lentil tacos!) with a fork, but Superhusband was needing something a little more like the real deal.  I heard rumblings about microwaving cheese in a circle and letting it cool in the shape of a taco shell, to basically make the equivalent of the hard corn taco shells, without, you know, corn.  This seemed a little like a weird “too good to be true” hack, but after the success of the Fathead pizza, it was worth a try.

I microwaved a slice of provolone cheese (you can use shredded, though, as the recipe states), and after dabbing away any grease that had pooled off, I let it rest around a round container of garlic powder.  It’s not the prettiest setup, but it worked.  By the way, the grease dabbing isn’t because i’m afraid of grease (obviously, I promote fats!), it was just a mess.  When the shell cooled, it was time for Superhusband to eat.

He’s a picky eater, so I was waiting to see what his reaction was.  His official response was: “Can you make some more?”  I’ll take that as a score!  They are a teensy bit chewier than a “real” taco shell, but it’s really tasty.  We’ll be doing this again.

It's not really a sexy picture, I can't really spice of a picture of microwaved cheese. Sorry.

It’s not really a sexy picture, I can’t really spice of a picture of microwaved cheese. Sorry.


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Recipe Round-up: Zucchini Pasta with Sausage and Roasted Garlic Sauce

I’m always looking for a good excuse to use my spiralizer.  Really, who needs an excuse?  Zucchini pasta is so fantastic!    If you’re dairy-free, this recipe will work for you.  Homemade yogurt, like we’ve mentioned before here, would also work great.  It’s also GAPS, Paleo, and SCD friendly.





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Day 2: Creamy Vegetable Thai Red Coconut Curry

One of the most important things to do when you have to make a dietary switch is to not make it too complicated on yourself.  If you find yourself allergic or intolerant of nuts, you don’t need to go crazy finding nut substitutes.  If you are diagnosed celiac, you don’t need to go crazy finding wheat substitutes.  Just because I’m not eating meat, doesn’t mean I need to eat meat substitutes.  There’s a lot of veggie burgers that are loaded with junk, and I’m not willing to eat junk when I can easily eat the same delicious meals that I enjoy eating every day minus the meat.

For breakfast, I ate some delicious deviled eggs that I made a couple days ago.  I had this big mess making them and they were probably the ugliest looking deviled eggs, but the still tasted great.

Lunch was a recipe that someone posted on facebook a few days ago.  It was an amazing looking coconut curry.  Coconut milk (from the can, not those refrigerated cartons) is high on fat and can be the base of a great LCHF meal.  I switched out the sweet potato in the recipe and put in zucchini instead.  I also took out the red bell pepper because those don’t sit well in my tummy.  My grocery store didn’t have snow peas so I just used sugar snap peas.  I think I put about 2 tbsp of coconut oil into the recipe.

I did make one mistake when making the recipe… I added in cilantro.  It IS in the recipe, but I don’t like cilantro.  If you don’t like something in a recipe, don’t add it.  The rest of it was delicious!  I inputted my alterations into a calculator and it is 14% carbs, 81% fat, well within LCHF guidelines.  And it’s vegan, so this is a great dish to serve when you have guests with dietary restrictions.



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Recipe Round-up: Slow cooker veggie stock

I’ll let you in on a secret: sometimes, I add vegetable stock to my chicken soup, because it adds a depth of flavor that meat alone can’t bring.  It is also a great thing to have on hand when vegetarian friends come over.  Homemade vegetable stock is so cool because you don’t need to buy vegetables especially for it.  You know when you’re spiralizing a zucchini, and there’s some zucchini shreds and core left over?  Throw those in a baggie in the freezer.  Got half an onion left over from a recipe that you know you’re not going to use up?  Throw that into that baggie.  Slowly but surely, that veggie leftover baggie is gonna fill up.  When I make chicken stock, there is always more carrots and celery than I end up needing, so those always go into a baggie.  Sometimes they go towards the next batch of chicken stock, but sometimes they go towards a batch of veggie stock.  Tonight, since it’s Vegetarian Challenge Month, I obviously went with the veggie stock.  I also had half a red onion and some scallions left over from making a fathead pizza, I threw in a bay leaf, some dried shiitake mushrooms, and some peppercorns.  When I wake up in the morning, there’s gonna be magic in that crock.



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Recipe Round-up: Fathead Pizza

“Where is the pizza cutter?” is a phrase you have not heard in this house in a looong time.  After way too many tries at some very sad crust substitutes, Superhusband and I have been pretty content at just getting delivery pizza and removing the toppings to eat.  I’ve heard rumblings in the low carb world about this mythical Fathead Pizza and I had to try it.  Word was that it was just as crispy as thin crust pizza, not floppy, not soggy, not sad, very filling, and very easy to make.  Lofty expectations!

Folks… I can confirm all of the above rumors.  It is. AMAZING.  I recommend making it as soon as possible.  You may have to dig a bit to find your pizza cutter, but it is well worth it.


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Recipe Round-up: Sunflower seed buns

(Nearly) everybody who has ever cut out grains has done a desperate internet search for “DEAR GOD SOME SORT OF BREAD THING THAT ISN’T CARBY” or something to that effect.  Thankfully our friends at LCHF Malta came up with these delicious and beautiful sunflower seed bun.  The recipe is in Celsius, so remember to do the conversions, ‘Merica.



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Recipe Round-up: making your own ghee

Folks, it’s been hectic around here.  Work is crazy, there was a death in the family, and Christmas is coming.  I apologize for the lack of posts.  I meant to create my own post about making ghee, but instead I’ll just link to a pretty awesome one.  Ghee is so easy to make!  Even if you are lactose sensitive, you can probably still have ghee.  If you don’t know what ghee is, it is butter that has been cooked with the butter solids and then strained.  The resulting product has a high smoke point and no lactose.  It is also shelf stable and doesn’t require refrigeration.  If you’re looking for a last-minute Christmas idea to make people, consider making ghee in mason jars and wrapping it in bows.


Ghee done

Ghee done (Photo credit: ljguitar)

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Recipe Round-up: Caesar dressing



Bottled dressing is loaded with sugar and random thickeners and other crap that isn’t good for your body.  Making salad dressing is so simple, so delicious, and you’ll know exactly that is in your

dressing.  Tonight Superhusband wanted spinach salad for dinner, and I knew exactly what dressing I wanted to make… Caesar dressing!  I skipped the anchovies, but otherwise I stuck to the dressing part of the recipe.

After I mixed the dressing (super simple), I added spinach and some chicken for a fantastic chicken caesar spinach salad.  The dressing stays in your fridge for a week, so don’t be nervous if your house isn’t going to use it all in one sitting.

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