Author Archives: Beyond Possibilities

About Beyond Possibilities

I learned about Energy Healing through my personal counseling, mentoring, coaching sessions and I use those techniques to support my healing from physical, emotional, and sexual abuse. I also use them to support the feelings for sadness, despair, and fear. In 2011 my sister introduced me to Essential Oils to support my knees after surgery. From there I started learning more about the benefits of using them to support my emotional well being as well as my physical well being. In October of 2012 I became a doTerra Wellness Adovate. In 2014 I became Certified as an AromaDance Instructor and Certified in AromaTouch Technique. In January of 2018 I became Certified Essential Oil Coach. In May of 2020 I completed my doTerra Oil Specialist Certification and my Emotion Code Practitioner Certification.

Recovery Bites

Refueling your body with nutrient-packed ingredients is important. This No-Bake Energy Bites are full of feel-good ingredients and are easy to make and are a family favorite!

8 cups Rolled Oats
4 scopes doTERRA Protein powder
2 cups Peanut Butter
3/4 cups Choffy Grinds (saved after brewing)
2 cups brewed Choffy
1/2 cup honey

Combined oats, protein powder, peanut butter, and Choffy Grinds.

In a sauce pan, warm up brewed Choffy and honey.

Combined hot Choffy with oat mixture.

Use 1 inch cookie scoop to scope bites onto a cookie sheet covered with parchment paper. Allow to set up for 30 – 60 minutes. Store in an airtight container in the refrigerator.

Protein Recovery Bites

Ginger Beef and Broccoli (Gluten Free)

Our family loves adding our favorite flavors together to improve traditional recipes. This was a big hit and as an added bonus it is gluten-free.

Ingredients

2 T Olive Oil
2 T Minced Ginger
1 T Minced Garlic
1 Cup Diced Onions

Directions

Sautee ingredients in a wok or large skillet.


Ingredients

1 T Sugar
1 tsp Salt
3 T Cornstarch
3 Cups Water

Directions

Mix together dry ingredients. Add in water and mix well.

Add to wok .

Ingredients

3-4 Cups Bitesize Broccoli
3-4 Cups Bitesize Prepared TriTip or Steak

Directions

Add broccoli and tritip to wok and simmer for 5 minutes until broccoli is cooked.


Gluten Free Lemon Squares

Lemon Squares are a family favorite. These are amazing whether you are gluten free or not.

Ingredients

1 1/2 cups Butter (softened)
1 1/2 cups Powder Sugar
1 1/2 cups Cornstarch
1 1/2 cups Gluten Free Flour

Directions

Preheat oven to 350 degrees. Line 9×13 pan with parchment paper.

With a fork or pastry cutter combined all ingredients into crumbles.

Press crumbles into the lined pan.

Bake for 10 minutes

Ingredients

1 1/2 cups Sugars
1/2 cup Powder Sugar
1/2 cup Cornstarch
1 1/2 tsp Baking Powder

3/4 cup Lemon Juice
25 drops doTERRA Lemon Essential Oil
6 Eggs

Directions

Combined dry ingredients into a glass or metal bowl.

Beat wet ingredients into a glass or metal bowl.

Combined together wet ingredients into the dry ingredients.

Pour over crust and bake for 20 minutes.

Glaze Ingredients

4 T Butter
4 T Heavy Whipping Cream
1 T Vanilla or 20 drops doTERRA Lemon Essential Oil
2 1/2 cups Powdered Sugar

Directions

Melt butter. Stir in whipping cream and flavoring. Stir in powdered sugar 1/2 cup at a time.

Pour glaze over hot squares after removing from the oven.

Allow to cool completely before cutting into squares.

Can be served at room temperature or chilled.

Apple Cinnamon Protein Bran Muffins

Apple Cinnamon Protein Bran Muffins

These tasty muffins are pack with nutrients that support energy and digestion.

Ingredients

1 ¼ cups Buttermilk
1 1/4 cups All Bran cereal
1 1/4 cups Oat or Wheat flour
1 scoop doTERRA Vanilla Protein Powder
1/4 tsp Salt
2 T Raw Honey
1 T Baking Powder
1 tsp Ground Cinnamon
1 drop Cinnamon Bark Essential Oil (Optional)
1 large Egg
1/2 Applesauce

Directions

Preheat oven to 400 degrees and grease a muffin tin. In a medium bowl combine cereal and buttermilk and let sit for 2-3 minutes until cereal is softened.

In a medium bowl combine cereal and buttermilk and let sit for 2-3 minutes until cereal is softened.


Stir egg and applesauce into milk and cereal mixture. (And optional Cinnamon Bark Essential OIl)

Fold wet ingredients into dry ingredients until combined.

Scoop into 12 regular muffin cups or 24 mini muffin cups.

Bake for 12-18 minutes depending on size of the cup and a toothpick inserted in the center comes out clean.

Serve warm or cold. Warp individually to store. Store chilled up to 2 weeks.

Monkey Recovery Muffins

Monkey Recovery Muffins

Monkey Muffins are full of superfoods that support the body in recovery from physical work/exercise. That are also flavorful and make a great breakfast or snack.

How do the ingredients support the body?*

Bananas contains vitamin B6, fiber, potassium, magnesium, vitamin C and manganese.

Choffy contains theobromine, anandamide, antioxidants, and epicatechin.

Coconut Oil contains healthy fats.

Honey contains antioxidants, minerals, enzymes that have many potential health benefits. 

Oats contains fiber, phosphorus, thiamine, magnesium and zinc

Ingredients

4 Bananas
1 Cup Whipped Choffy
1/2 Cup Coconut Oil
3/4 Cup Raw Honey
1 1/2 tsp Vanilla
3/4 tsp Baking Soda
3/4 tsp Baking Powder
1/2 tsp Salt
1 1/2 Cup Oat Flour
2 Cups Quick Oats

Directions

Preheat oven to 375 degrees. And line muffin tins with liners.
Make Oat flour by grinding oats in blender approximately 1 1/2 cup to make 1 cup.

Smash bananas.
Make whipped Choffy by blending 3/4 cup Choffy grinds with 1/4 cup brewed Choffy until it is the texture of mousse. Add in to the blender Honey, Coconut Oil, and blend until smooth.

Mix in bananas. Stir in the remaining ingredients.

Bake for 30-35 minutes. Remove from pan and let cool for at least 10 minutes before serving. These also freeze well.

Resources

The Nutrition Source Bananas https://www.hsph.harvard.edu/nutritionsource/food-features/bananas/

Health Benefits of Cacao https://choffy.com/health-benefits-cacao-health-benefits/

The Nutrition Source Coconut Oil https://www.hsph.harvard.edu/nutritionsource/food-features/coconut-oil/

Honey and Health: A Review of Recent Clinical Research https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5424551/

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Choffy Tiramisu

This is a recipe I created back in 2012 when I was a Choffy Distributor. I love Choffy but I am not a fan of coffee or alcohol so this is the perfect replacement for me and my family. For my daughter that is gluten free we substitute gluten free graham crackers for the Lady fingers and do it in a mini bread pan for her.

Ingredients

  • 3-4 cups of strongly brewed Choffy**
  • 1/2 ounces rum extra (to your liking) or 1/4 cup Butter Rum Syrup
  • 3 egg yolks
  • 1 ¾  cup whipping cream, divided
  • ½ cup sugar
  • 2 cups mascarpone cheese
  • 36 to 42 Italian-style hard ladyfinger biscuits
  • Optional 2-4 tablespoons Choffy Grinds Powder
  • Optional Chocolate Curls or Grated Chocolate

Directions

Combine the Choffy and run extract in a bowl or shallow baking dish and set aside.

Bring a small saucepan with 2 inches of water to a boil over high heat. In a small heatproof bowl that will fit on top of the saucepan, or in a double boiler, combine the egg yolks and 1/2 cup of the whipping cream. Place over the hot water and whisk continuously until the mixture is 160 degrees F and coats the back of a spoon, 5 to 6 minutes. Remove from the heat and whisk for 3 to 4 minutes to cool. Set aside to cool completely, approximately 10 to 15 minutes.

In a stand mixer fitted with a whisk attachment, add the remaining whipping cream, prepared yolk mixture, and sugar and beat until soft peaks form, 3 to 5 minutes. Add the mascarpone and combine well.

Place 1 layer of the ladyfingers in a 9 by 13-inch pan; most pans this size fit them in 6 rows of 3. Then, dip both sides of the ladyfingers quickly into the Choffy mixture and place back into the pan. Spread half of the mascarpone mixture over the cookies. . Repeat with another layer. Optional sprinkle with half of the Choffy powder and or chocolate. Cover tightly with plastic wrap and refrigerate for 6 to 12 hours.

To serve cut with a sharp thin knife into squares.

*Options for making Choffy Grind Powder

1- Completely dry the brewed grinds on the fruit roll tray of a food dehydrator. Grind into fine powder using a Mortar and Pestal. (My favorite way)

2- Completely dry the brewed grinds on the fruit roll tray of a food dehydrator. Grind into fine powder using spice grinder.

3- Grind wet grinds in a food processor and then dehydrate.

**To strongly brew Choffy add 1 ½ cups Choffy to 32 oz Boiling Water brewed in the 48oz French Press for 30 minutes. Our favorite is to blend IC French Roast, Volta and Ecuador French Roast together.

Keto Peanut Butter Cookies

Keto Peanut Butter Cookies

These low carb, gluten free cookies are a nice treat.

Ingredients

4 Eggs
1/2 C Truvia Cane Sugar Blend
2 C Fresh Ground Peanut Butter
1 C Peanut Flour

Direction

Beat eggs with Truvia. Stir in peanut butter and peanut flour.

Roll into 30 – 1 1/2 inch balls. Slightly smash by crisscross with a fork.

Bake at 325 degrees for 10-12 minutes. Cool on cookie sheet for 10 minutes.

Keto Peanut Butter Cookies

Nutrition Information

Full BatchPer Cookie (30 ct)
Calories3956132
Protein187 g6.23 g
Total Carbs201 g6.7 g
Fiber41 g1.33 g
Sugar69 g2.3 g
Fat276 g9.2 g
Saturated Fat40 g1.33 g
Sodium508 mg17 mg

Lemon Sour Cream Pie

This is a family favorite for Thanksgiving and other special occasions.

Sour Cream Layer Ingredients

3/4 C Sugar
3 T Cornstarch
1/4 tsp Salt
2 Eggs Beaten
1 1/2 coup Sour Cream
2 T Lemon Juice

Sour Cream Layer Directions

In a double boiler; blend sugar, cornstarch & salt. In a small bowl combine eggs, sour cream, & lemon juice. Set over hot, not boiling water, stir frequently until thick. Pour into pre-baked pie crust.

Lemon Layer Ingredients

1 1/2 C Sugar
1/3 C Cornstarch
1 1/2 C Water
2 Eggs Beaten
1/2 C Lemon Juice
20 drops Lemon Essential Oil
4 T Butter

Lemon Layer Directions

Combine sugar and cornstarch in medium saucepan. Stir in water gradually. Cook and stir on medium heat until mixture thickens. Add 1/3 of mixture to the eggs. Mix well and return to saucepan. Cook for 2 minutes. Stir in lemon juice and butter. Spoon over sour cream layer.

Refrigerate for 2 or more hours before server.

Double Chocolate Zucchini Bread

Double Fudge Zucchini Bread

I took a family favorite from of my Grandma Martin and made a few modifications. It also works well for Gluten Free.

Ingredients

3 Eggs
1 cup Brown Sugar
1 cup Sugar
1 1/4 cup Grapeseed or Avocado Oil
2 cup Grated Zucchini
1 T Vanilla
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Salt
1/2 cup Cocoa Powder
2 cup Flour (Gluten Free option 1 cup Namaste Gluten Flour 1 cup Grandpa’s Kitchen Flour Blend
12 oz Mini Chocolate Chips

Directions

Preheat oven to 375.

Beat eggs until they are thick and lemony. Add sugars and oil. Beat well; a zucchini and vanilla. Mix in dry ingredients. Fold in chocolate chips. Pour into greased loaf pans or Bundt pan.

Bake for 50 to 60 minutes. Cool in pan for 10-15 minutes before removing.

Serve warm or cold. If desired, drizzle with melted chocolate or frost with cream cheese frosting.