Hello everyone, I am throwing A LOT at you right now in this post, but there is so much to share! A recipe for 2 Ingredient “Reeses Cups” , an interview on Know the Cause that I filmed back in February before the shut down (see video above). And, because we all know health is about so much more than food and our physical bodies, I wanted to share a second interview with you from last week (this one a Facebook interview I did with Natalie Wittyngham. In this interview we talk about abuse, seft-esteem, and how if yours is low you will attract people who are NOT good for you. We also talk about cutting “soul ties” (with God’s help) in order to distance ourselves from people who do not deserve our energy. She is an inspiration and I hope you all enjoy it. If you would like to watch this Facebook interview you can click here.
For the interview on Know The Cause click on the video at the top of the page.
For the Facebook Interview on self esteem and cutting soul ties click here
- 1 cup Lily's MILK CHOCOLATE chips
- Salted Almond Butter (if you use peanut butter make sure it's "valencia" peanut butter as they do not normally contain the mycotoxins found in commercial peanut butter.
- You will need tiny cupcake liners for this recipe
- Place tiny cupcake liners in a large Tupperware container. Melt about 1 cup of the chocolate chips on medium to low heat. You want to time this just right and not over melt it as it will go from a liquid to back to a lumpy solid very quickly. As soon as the chocolate is melted, spoon a small amount of chocolate into the cupcake liners. With a different spoon, spoon desired amount of almond butter on top of the chocolate. Place the rest of the chocolate on top of the almond butter and freeze for about 30 minutes to an hour. Keep in the freezer until ready to eat.