When Hope Becomes Reality – My Balance and Burn Journey
It feels strange to write another update about my experience with Balance and Burn because, at this point, it isn’t just about losing weight anymore.
The original post is still below because I never want to forget how much hope I felt at the loss of 50 pounds. When I hit 75 pounds off I started to really believe that this isn’t another start-and-stop cycle. This IS support my body has been asking for.
Today, I have now lost a little under 100 pounds, and while I’m incredibly grateful for that milestone, the number isn’t what amazes me most. What amazes me is that this has become my new normal.
I’m no longer wondering if it’s going to work.
I’m living it.
I just LOVE Balance and Burn. I love the energy when I take the 3 capsules and I love the packet with allulose in it.
For years, I felt like I was fighting my own body. Every attempt at losing weight meant constant hunger, endless thoughts about food, and feeling like I was relying on willpower every single day. I had tried so many things over the years, and eventually I started believing this was simply how life was going to be.
That isn’t how I feel anymore.
One of the greatest gifts has been the quiet. The constant food chatter that used to occupy my mind has faded into the background. I don’t spend my day thinking about what I can or can’t eat. I don’t feel like I’m battling cravings every waking hour. There’s a freedom in that I never expected.
I have more confidence because I’m no longer wondering if I’ll ever make progress.
Instead of hoping something will work, I’m watching it happen.
Looking back, I realize I wasn’t just carrying extra weight. I was carrying years of discouragement. Every failed attempt added another layer of believing that maybe my body simply couldn’t respond anymore.
This journey has changed that belief.
If you’ve followed along quietly, thank you for encouraging me. If you’re still wondering whether change is possible for you, I hope my experience reminds you that sometimes our bodies simply need the right kind of support.
I can’t promise your journey will look like mine.
But I can tell you this:
Never underestimate what can happen when your body finally starts working with you instead of against you.
Several people have asked what my diet consists of. I follow the same diet as I always do. Because of my lymphedema, I need to be careful to keep carbs under 70. Too many carbs cause excessive lymph fluid. That has helped me in the weight loss but the thing is, I don’t have the food noise.
Everything just feels natural. If I have a snack, I don’t desire the whole bag.
Allulose Meets Vitality: Sweet Recipes with an Oily Twist
Allulose works especially well in recipes where you want a soft, moist texture rather than something crisp. It dissolves beautifully, makes smooth syrups, and caramelizes much more like sugar than stevia or erythritol. Allulose does brown faster, though, so baked goods often need a slightly lower oven temperature.
I like to use a 50/50 blend of allulose and monk fruit.
Especially good with allulose
• Cheesecake and cheesecake fluff
• Pudding, custard, and panna cotta
• Ice cream and frozen yogurt because it helps keep them scoopable
• Lemon curd and fruit sauces
• Caramel sauce
• Sweetened whipped cream
• Coffee syrups and lemonade
• Soft cookies, brownies, muffins, and quick breads
• Jams and refrigerator preserves
• Candied nuts, although they stay softer than sugar-coated nuts
Creamy Lemon Dessert
This is somewhere between lemon cheesecake fluff and pudding.
Ingredients
8 ounces softened cream cheese
½ cup plain Greek yogurt
¼ to ⅓ cup allulose
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
½ teaspoon vanilla
Pinch of salt
Beat everything together until smooth. Chill for at least one hour. Taste before chilling and add a little more allulose if needed because allulose is less sweet than sugar.
Coffee Syrup
Ingredients
1 cup water
1 cup allulose
1 teaspoon vanilla extract
Simmer for about five minutes, cool, and refrigerate. You can add cinnamon vitality essential oil, (I love this one) or whatever flavored extract you like. This is probably one of the easiest ways to use allulose regularly because it dissolves completely and does not leave a gritty texture.
Zero-Carb Vanilla Caramel Ice Cream
Ingredients
2 cups Heavy whipping cream (0g carbs)
1 cup Unsweetened almond milk or water
½ cup Granulated allulose or monk fruit sweetener (substitute to taste)
1 tbsp High-quality pure vanilla extract
A pinch of sea salt
Optional for texture: 1 tbsp vodka or ¼ tsp xanthan gum (prevents the ice cream from freezing rock-solid)
For the Zero-Carb Caramel Drizzle:
½ cup Allulose (allulose caramelizes just like real sugar!)
3 tbsp Butter
¼ cup Heavy cream
½ tsp Vanilla extract & a pinch of coarse sea salt
Instructions
1. Make the Ice Cream Base
In a blender or large bowl, whisk together the heavy cream, unsweetened almond milk (or water), sweetener, vanilla extract, and a pinch of salt until the sweetener is completely dissolved.
If using a traditional ice cream maker: Pour the mixture into your chilled machine and churn according to the manufacturer’s directions (usually 20–25 minutes).
If using a Ninja Creami: Pour the liquid base into the Creami pint, freeze for 24 hours, and spin on the “Ice Cream” or “Lite Ice Cream” function.
2. Whip Up the Zero-Carb Caramel Sauce
Melt the allulose in a small saucepan over medium heat, stirring constantly. It will turn liquid and then slowly turn a beautiful amber color.
Add the butter and stir immediately until completely melted and combined.
Slowly pour in the heavy cream (it will bubble up rapidly, so be careful!). Let it simmer for 1 to 2 minutes on low heat until smooth and slightly thickened.
Remove from heat, stir in the vanilla extract and sea salt, and let it cool completely. It will thicken up significantly as it cools.
3. Assemble and Serve
Scoop your freshly churned ice cream into a glass, drizzle generously with the cooled salted caramel sauce, and enjoy immediately!
Easy Caramel Sauce
Ingredients
½ cup allulose
2 tablespoons water
3 tablespoons butter
⅓ cup heavy cream
½ teaspoon vanilla
Pinch of salt
Directions
Heat the allulose and water in a small saucepan over medium-low heat. Stir until dissolved, then let it simmer until it becomes golden. Allulose can go from golden to burned rather quickly, so keep an eye on it.
Whisk in the butter, followed carefully by the cream. Simmer for another minute or two. Remove from the heat and stir in vanilla and salt. It will thicken somewhat as it cools, although it generally remains softer than traditional caramel.
Chocolate pudding
Ingredients
1½ cups milk or unsweetened almond milk
¼ cup allulose
3 tablespoons cocoa powder
2 tablespoons cornstarch or 1 tablespoon arrowroot
Pinch of salt
1 teaspoon vanilla
1 tablespoon butter
Optional: 1 drop Peppermint or cinnamon Vitality Essential Oil
Whisk everything except the vanilla and butter in a saucepan. Cook over medium heat, whisking continually, until thickened. Remove from the heat and stir in the vanilla and butter. Chill before serving.
Lemon Vitality Cheesecake Cups
Ingredients
8 ounces softened cream cheese
½ cup Greek yogurt or whipped topping
¼ cup allulose or preferred sweetener
1–2 drops Lemon Vitality
Nut Crust
Fresh berries
Directions
Beat the cream cheese, yogurt, sugar, and Lemon Vitality until smooth. Spoon over nut crust in small glasses and top with berries. Chill before serving.
Nut Crust
1 Cup Chopped Nuts (Walnuts & Pecans) Almond flour
1 Tablespoon Butter melted
1 Tablespoon allulose
Mix and spread over the bottom of glasses or small bowls.
We’re chatting about Lime oil this week in our team Fired Up Community, “Coffee Shop Talk.” I’d love for you to pop in and share how you’ve used it — even if it’s just one quick tip or favorite diffuser or roll-on blend.