Today, I had an amazing experience with using Grapefruit Essential Oil. I actually created a video to tell you about my experience. I hope you’ll watch it and let me know what you think.
After the video, you’ll find a quick summary of what I reveal on the video (in case you’d rather read it than watch), a picture of my lunch that I couldn’t finish, and a recipe for that awesome gluten-free salad.
I hope you’ll join me for the Oil of the Month Club in April. I can’t wait to see what we discover about Clarity next month! Find the link to join at the end of the post.
Video Summary
I had read somewhere that about 20 drops of grapefruit essential oil should be taken daily in order to see weight loss. I have about 60 lbs. to lose, so today at lunch I decided to drink a glass of water with 10 drops of grapefruit oil in it.
I had prepared myself a large (dinner plate sized) southwest chicken salad (see recipe below). This is a fairly standard meal for me. Lately as I have been eliminating gluten, flour, and sugar products from my diet, I have found my self hungrier, not satisfied, and often fighting cravings.
Well, about mid-way through my salad, I looked at it, and I thought, “Hmm. I’m full. I really don’t feel like eating anymore.” And then I silently argued with myself, “No. You really are hungry. You had a normal breakfast; you ought to be hungry! Hey, your stomach was even growling in church. You better finish your lunch. You’re not even half-way through. Half a salad? You usually get seconds! Why aren’t you hungry?”
And then I looked at my glass and it was an A-HA! moment — grapefruit oil!!!! It’s so hard for me to explain. I wasn’t JUST physically full. There was a mental and emotional fullness, too. There was a really distinct sense of “that’s enough.” True satisfaction and satiation. And that’s what made it so easy to simply stop eating.
If you are an emotional eater or struggle with cravings, you know what I’m talking about. It must be something in the grapefruit oil that is deeply satisfying, which is HUGE for me, friends!!!! (Granted, I have made several changes in diet, nutrition, and using EOs in the last 4-6 weeks, so it could be some combination of those—BUT today with the grapefruit oil, I really felt a breakthrough.)
The main reason I even tried grapefruit essential oil is that I am participating in the Oil of the Month Club and grapefruit is our featured oil for March. This club is awesome for becoming acquainted with new oils—many of which I’d probably never pick out on my own. I doubt I’d have tried grapefruit without the prompting of the Club.
Check out the Oil of the Month Club here and sign up for April now!
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Southwest Chicken Salad
Ingredients:
- 1 can black beans, rinsed and drained
- 1/2 c. chopped green pepper
- 1/2 c. chopped red onion
- 1 small tomato, chopped
- juice and zest of one lime
- 1/4 cup red wine vinegar
- 1/4 t. ground cumin
- 1/4 t. chili powder
- 1 clove garlic, chopped
- 1/2 cup chopped cilantro
- 1 c. olive oil
- stevia and cayenne pepper to taste
- salt and pepper to taste
- Romaine lettuce/salad mix
- roasted chicken
- shredded cheese
- sour cream
- avocado slices
Assemble the salad:
Combine beans, onion, pepper, and tomato in a bowl and set aside. In a glass jar or dressing carafe, combine the lime zest and juice, vinegar, cumin, chili powder, garlic, cilantro, stevia, cayenne pepper, and salt and pepper. Add olive oil and shake or whisk vigorously to combine.
Pour dressing over the bean mixture to desired “juiciness.”
Plate salad in the following order: lettuce, bean mixture, shredded chicken, shredded cheese, sour cream, and avocado slices. Drizzle dressing over layered salad as desired.
Serve with tortilla chips or rice chips.
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