Ziplist Recipe Box and Shopping List
Recently you may have noticed a blue “save recipe” button showing up under a recipe on my blog. That button is courtesy of Ziplist, and they offer a free personal recipe box and shopping list that I think many of you will enjoy.
After you create a free account, when you click the “save recipe” button, you have the choice of adding the recipe to your recipe box or to your shopping list. You can then go to your recipe box or shopping list if you wish.
Because you are accessing the recipe box or shopping list from my site, you will remain on my site, but what you added will show up in your recipe box or shopping list wherever you access your account.
If you choose to add a recipe to your recipe box, it will not be added to your shopping list. But if you add a recipe to your shopping list, it will automatically be added to your recipe box.
When adding a recipe to you shopping list, the ingredients in that recipe are automatically added to the list according to the type of ingredient it is like this:
When in your recipe box, you will see a picture of the recipe, details, and ingredients, but you will need to click to the site to see the instructions.
To help you organize your recipes, you can add tags to them, such as the tags at the bottom of this image:
For sites that don’t have a “save recipe” button, you can add the recipe clipper to your bookmarks bar. Then, when you find a recipe you want to save, click on the recipe clipper link and it will automatically find the recipe within that post.
If you decide to give Ziplist a try, you can easily access your recipe box and shopping list from my site by clicking on the links I have added in my orange link bar:
I think Ziplist has some pretty cool features, and I hope some of you will enjoy using it. I like what they have to offer and the fact that it is free.
Let me know what you think of Ziplist.
Face Lifting Scrub and Mask Recipe (Eggs and Yeast)
Read full story on The Green Beauty Guide
Ingredients:
1 free-range organic egg yolk
2 tablespoons organic oatmeal (alternatively, grind 3 tablespoons of steel-rolled oats)
1 teaspoon virgin olive oil
5 drops palmarosa oil (optional)
1 teaspoon brewersâ?? yeast (you can grind tablets of yeast into powder)
Method:
Whisk up the ingredients. This scrub should be very mild, not gritty. You may add a teaspoon of warm water for a smoother consistency.
Scoop up the preparation with your fingers and massage all over the face and neck. Massage in small circular motions for two to three minutes. Leave to stiffen on your face for about 10 minutes. Let it dry out almost completely. I know, it feels awkward but the results are worth it.
Rinse with warm water. Follow with a toner and moisturizer of your choice.
Storage:
This scrub cannot be stored. Please use it on the day of making.
Festive Shimmer: Face and Body Shimmering Oil Recipe
Read full story on The Green Beauty Guide
A few days ago I have been experimenting with a few essential and base oils that I have in abundance in my office that also serves as a lab. This fragrant blend captivated my senses and I was in fact sniffing on my elbow (where I patch tested the blend to make sure it was non-irritating). Feel free to use the blend to revive dry, post-winter skin. It also seems to be excellent as sensual massage oil but in this case skip mineral shimmer.
For shimmering effects, I recommend combining one teaspoon golden shimmer, one teaspoon pink, and one teaspoon bronze (optional, for darker skin tones). You can buy mineral shimmers by teaspoons (they arrive in small paper sachets or sifter jars).
Ingredients
1 oz (30 g) sweet almond oil
1 oz (30 g) apricot kernel oil
1 oz (30 g) grape seed oil
2 drops clary sage essential oil
2 drops mandarin essential oil
2 drops chamomile essential oil
1 drop Ylang Ylang essential oil
1 drop lavender essential oil
2 teaspoons mineral shimmer
Method
Pour the pre-measured amounts of oils into a glass bottle and shake vigorously to blend. You may also add a pinch of mineral shimmer to infuse your skin with a healthy glow.
Application
Apply daily to give your skin a gorgeous glow.
Recipe: Organic Baby Cream with Zinc
Happy Bum Flower Balm Recipe (adapted from The Green Beauty Guide)
Many baby creams contain petrochemicals (mineral oil, paraffin) and lanolin, not to mention synthetic fragrances and botanicals unsuitable for delicate baby skin. Ideally, you should avoid adding any essential oils to baby creams and balms.
When your baby is teething, you may want to use the cream more frequently, as babies are prone to diaper rash before their new teeth sprout. You can find most of the ingredients online in specialized stores catering to green beauty enthusiast (some ideas: mountainroseherbs.com, ingredientstodiefor.com). Zinc oxide should be nanoparticle-free.
INGREDIENTS:
1/2 cup shea butter (if possible, organic)
1/2 cup coconut butter (if possible, organic)
1 teaspoon zinc oxide
2,000 IU vitamin E
Optional: 1 teaspoon calendula macerated oil (calendula extract in jojoba or sunflower oil)
METHOD:
1. Heat the butter and coconut oil in a shallow pan. Do not boil.
2. Add zinc oxide while the mixture is still liquid. Remove from heat and stir until the mixture starts to cool in about 3 minutes. Add the essential oils after the mixture cools a bit so that their properties don’t disperse in the heat as quickly. Gradually add vitamin E and the colloidal silver. Stir well.
3. Transfer into a glass jar and use as often as necessary when you notice redness in the diaper area.
It’s a Wrap! Recipe Swap
Wraps are the best – portable, healthy and so delicious! 
Collard Green Wrap by Healthy Exposures
Curried Quinoa Wrap by Healthy. Happy. Life
Zucchini Basil Wrap by Rawmazing
5 Spice Lettuce Cups by Melomeals
Vegan Breakfast Wrap by Food Fitness FresAir
Garden Veggie Wrap by This Homemade Life
Eggplant and Hummus Wrap by Veggie 101
Quinoa and Black Bean Lettuce Wraps by Keep Your Diet Real
Spar for the Spurtle Recipe Contest & Giveaway
Spar for the what? The spurtle—a stick used to stir porridge. But that’s not all contestants will be sparring for. How about a trip to Scotland?
The
Three finalists will receive a prize package and be flown to Portland, Oregon, for a live cookoff. The winner will receive the grand prize which includes a trip for two to Scotland representing Bob’s Red Mill in the Golden Spurtle World Porridge Making Championships as well as a $2,500 cash!
Please be sure to
- The recipe must include Bob’s Red Mill Steel Cut Oats.
- You must submit a video demonstration that is less than 3 minutes.
- Recipes can be sweet or savory but must be created from start to finish within 30 minutes.
- Entries must be submitted by July 30th (not July 31st as it states on sparforthespurtle.com)
- You must be a US citizen and have a valid US passport.
- Here is a picture of a previous winning entry by Matt Cox.
Giveaway:
Weird Gym Equipment You Should Be Using [Plus: Sugar Free Chocolate Banana Muffin Recipe]
I’ll post the rest of our bloopers from the Shape.com photoshoot tomorrow! Let’s just say Gym Buddy Megan was in a crazy mood that day…
Gyms can be scary places and not just because of the man with the tank top specifically cut to show his nipples or the lady belting show tunes along with her iPod. There is a lot of strange equipment in gyms and sometimes it can feel easier to just stick with what you know (and what has little stick figure instructions pasted on the side, hello adductor machine!). But if you can put on yourgame face and try out some new stuff you will be well rewarded with a better and more entertaining (at least for the onlookers) workout. This week the Gym Buddies and I are on Shape.com demonstrating 28 low-risk moves to try with equipment you’ve probably seen lying around but weren’t sure what to do with it.
Now, on to the good stuff. And by “good” I mean “looks disgusting but tastes delish” recipe I promised you yesterday. This post marks the first official recipe I’ve ever made up totally by myself! Granted, it’s just a muffin recipe so it’s not like I invented baked Alaska but considering I’m the girl who baked a turd, this was like Cooking Calculus for me.
You may remember me complaining that due to my need to “healthify” every baked good I make, everything I cook turns into banana bread. And not even good banana bread. So when I decided to go low-sugar with my kids, I knew I needed to come up with a real banana bread recipe (which I make in muffin tins because we are too impatient in my house to wait for a loaf pan to cook, duh). The rules were that it had to be 100% whole grain (I know, I’m sorry primal friends!), no added white or brown sugar, no artificial sweeteners or flavors and still be edible. Oh and my kids will only eat muffins if they have chocolate chips in them so it’s pretty much Iron Chef up in here.
The results? 4-star reviews from all the little picky people in my house! I don’t think that has ever happened before unless it was funfetti birthday cake with slick-50 icing. Check it:
Um, I have no idea why this pic of Megan appears a second time but I can’t make it go away! Ah well, she’s cute times two.
Here’s the whole recipe (with optional variations)
My No Added Sugar Chocolate Banana Muffin Baking Experiment
by Charlotte
1/2 c butter
1/4 c honey (you can probably omit if you want to get rid of all added sweeteners)
2 eggs
1 c unsweetened applesauce
1 1/2 c mashed bananas, about 3 (anyone else have the Wiggles stuck in their head now?)
2 c whole wheat flour (or oat flour or whatever)
1 Tbsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 oz chopped unsweetened Baker’s chocolate
Cream together wet ingredients. Add dry ones. Mix. Bake at 350 until done.
Variation 1: Omit honey and add 1-2 scoops vanilla protein powder for protein muffins
Variation 2: “Frost” with cream cheese whipped with 1 tbsp honey (adds more sugar obviously, but better than real frosting!)
Do you have a fave sugar-free/low-sugar recipe for me? PLEASE SHARE! E-mail it to me, link to your blog in the comments, copy and paste the whole thing in a comment… whatevs! Also, have you seen My Drunk Kitchen yet? This will be the best 5 minutes of your day, promise! Thanks Lindsey for the tip! I did not burn my boob making these muffins. (Warning for language)
“Weird” Gym Equipment You Should Be Using [Plus: Sugar Free Chocolate Banana Muffin Recipe]
I’ll post the rest of our bloopers from the Shape.com photoshoot tomorrow! Let’s just say Gym Buddy Megan was in a crazy mood that day…
Gyms can be scary places and not just because of the man with the tank top specifically cut to show his nipples or the lady belting show tunes along with her iPod. There is a lot of strange equipment in gyms and sometimes it can feel easier to just stick with what you know (and what has little stick figure instructions pasted on the side, hello adductor machine!). But if you can put on yourgame face and try out some new stuff you will be well rewarded with a better and more entertaining (at least for the onlookers) workout. This week the Gym Buddies and I are on Shape.com demonstrating 28 low-risk moves to try with equipment you’ve probably seen lying around but weren’t sure what to do with it.
Now, on to the good stuff. And by “good” I mean “looks disgusting but tastes delish” recipe I promised you yesterday. This post marks the first official recipe I’ve ever made up totally by myself! Granted, it’s just a muffin recipe so it’s not like I invented baked Alaska but considering I’m the girl who baked a turd, this was like Cooking Calculus for me.
You may remember me complaining that due to my need to “healthify” every baked good I make, everything I cook turns into banana bread. And not even good banana bread. So when I decided to go low-sugar with my kids, I knew I needed to come up with a real banana bread recipe (which I make in muffin tins because we are too impatient in my house to wait for a loaf pan to cook, duh). The rules were that it had to be 100% whole grain (I know, I’m sorry primal friends!), no added white or brown sugar, no artificial sweeteners or flavors and still be edible. Oh and my kids will only eat muffins if they have chocolate chips in them so it’s pretty much Iron Chef up in here.
The results? 4-star reviews from all the little picky people in my house! I don’t think that has ever happened before unless it was funfetti birthday cake with slick-50 icing. Check it:
Um, I have no idea why this pic of Megan appears a second time but I can’t make it go away! Ah well, she’s cute times two.
Here’s the whole recipe (with optional variations)
My No Added Sugar Chocolate Banana Muffin Baking Experiment
by Charlotte
1/2 c butter
1/4 c honey (you can probably omit if you want to get rid of all added sweeteners)
2 eggs
1 c unsweetened applesauce
1 1/2 c mashed bananas, about 3 (anyone else have the Wiggles stuck in their head now?)
2 c whole wheat flour (or oat flour or whatever)
1 Tbsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 oz chopped unsweetened Baker’s chocolate
Cream together wet ingredients. Add dry ones. Mix. Bake at 350 until done.
Variation 1: Omit honey and add 1-2 scoops vanilla protein powder for protein muffins
Variation 2: “Frost” with cream cheese whipped with 1 tbsp honey (adds more sugar obviously, but better than real frosting!)
Have you seen My Drunk Kitchen yet? This will be the best 5 minutes of your day, promise!
My Recipe Box
One of my favorite things to do is browse online recipe libraries and blogs to find amazing recipes to create! I have decided to share those recipes with all of you… hopefully you will find a few new favorites.
I have tried to group them by category or ingredient or theme… although some are random but equally just as great. If you have a recipe to share, please send me an email or leave a comment below!
Greens – kale, collard greens, beet greens
![cupcake3_thumb[5]](http://lh6.ggpht.com/_xnK7HWJMdFs/TaCncFPFcNI/AAAAAAAAG4I/gSeYix6zntg/s1600-h/cupcake3_thumb%5B5%5D%5B3%5D.jpg "cupcake3_thumb[5]")
![lentilkalepotatosoup_thumb[2]](http://lh5.ggpht.com/_xnK7HWJMdFs/TaCneItIdyI/AAAAAAAAG4g/n-41X7Q5QAY/s1600-h/lentilkalepotatosoup_thumb%5B2%5D%5B3%5D.jpg "lentilkalepotatosoup_thumb[2]")
![ohsheglowsscone_thumb[2]](http://lh4.ggpht.com/_xnK7HWJMdFs/TaCnenTNUII/AAAAAAAAG4o/MNaTuEFWq7M/s1600-h/ohsheglowsscone_thumb%5B2%5D%5B3%5D.jpg "ohsheglowsscone_thumb[2]")
Adopt a Gluten Free Blogger: Lynn’s Recipe Adventures
![lra_button125[1]](http://glutenfreehomemaker.com/wp-content/uploads/2011/03/lra_button1251.gif "lra_button125[1]")
If you don’t know Lynn, I would like to introduce you to her. Lynn started blogging at Lynn’s Kitchen Adventures over three years ago. She has a slew of great recipes there, but not all of them are gluten free.
In the fall of 2009 Lynn learned that she was gluten intolerant. Soon after she found out that one of her children cannot have nuts and peanuts. As a result, she started a new section of her blog called Lynn’s Recipe Adventures where she blogs about gluten and nut free adventures.
I find both of her sites to be useful because now that Lynn is gluten free, many of the recipes she currently posts on her regular blog are naturally gluten free or she gives a gluten free option. Lynn is a great cook and is full of useful cooking information.
For this adoption I tried a couple of recipes. The first was her cinnamon pancakes. I needed to make these dairy free so I substituted almond milk for the buttermilk, cutting it back by 1/2 cup because I knew it was thinner. The batter still turned out too thin and I ended up mixing in more sorghum, then more potato starch and baking soda.
In the end it wasn’t much thicker, but I cooked all the batter anyway. Many of the pancakes ran together, but the batter got thicker towards the end. The above picture shows some of the thicker ones which turned out pretty normal looking.
I was afraid my family would be disappointed in these thin, sometimes square pancakes, but I was wrong. They loved them! Lynn’s recipe includes melted butter (I used a substitute), maple syrup, and lots of cinnamon. I think those ingredients can make anything taste good.
If you can eat buttermilk, definitely give her recipe a try. If not, I recommend starting out with about half the amount of liquid and going from there. Next time I might try using cultured coconut milk which is thicker and more like buttermilk.
The second recipe of Lynn’s that I tried is her pineapple upside down cake. The recipe does not contain milk so I only needed to use a substitute for the butter. Otherwise I followed it exactly and used a cast iron skillet.
It turned out terrific, and I knew that if Lynn’s family ate it in one evening, mine definitely would. It’s not a large cake, and it goes quickly, so you might want to make two. Everyone in my family enjoyed it.
Adopt a Gluten Free Blogger is an event that was started by Sea at Book of Yum. It is often hosted at her blog, but sometimes in other places. You can always find out where the event is happening at her Adopt a GF Blogger page. Sea will be posting a round up of all the adoption posts from March. You can be on the lookout for that at her site.
Adopt a Gluten Free Blogger: Lynn’s Recipe Adventures originally appeared on The Gluten-Free Homemaker on March 29, 2011.