It’s been about 4 months since I started down this ketogenic path; well…4 weeks & 10 days to be exact. I’ve eaten this way through my birthday, Thanksgiving, Christmas, and New Years. I tell you this not to brag, (by any means) but to let you know I’m still alive…and still sticking with it…and still quite happy with the process. 🙂
I’ve had a LOT of you who have questions regarding this method of eating, and quite a few of you who’ve decided to take the keto plunge yourself. If you haven’t read my first post on WHY I decided to start eating in a ketogenic way, and the method behind the madness read HERE first. It will help give you a proper introduction into this post. I hope that through my past few months of experience, trial & error, & researching, I can give some support, information, and answers to those who might be seeking it.
What I’ve learned thus far in the process…
- I personally, am prone to NOT eat enough fat. As far as my macronutrient percentages, I shoot for 80% fat in my diet. For someone who is used to eating high protein, (and who doesn’t naturally have an affinity for things like cheese…) I find myself still reaching for those lean options. It’s a total mindset change for me to be sure to get fat in first with regards to meal prep. It makes a HUGE difference. It is key to get enough fat. It is THE key.
- It is VERY beneficial to properly test your ketones. Without testing, you don’t have a way to know if you’re eating correctly. I would recommend testing with a blood glucose testing meter like THIS ONE. If your ketones are low, you know you need to switch something up in your diet. There are other methods of ketone testing (breath & urine strips) However, they tend to be less accurate.
- It is FAR better to stick to REAL healthy food options, even though there might be a barrage of “low carb” no calorie, artificially sweetened options. I see a lot of people get really excited about how easy eating Keto is going to be because they see a lot of options for “low carb” treats. Yes, they can be a great OCCASIONAL way to curb the sweet tooth, but the less artificial sweeteners the better. It’s better to just stick to real food, and not try so hard to fit in all the extra “treats.” Those are the foods that tend to lead to what is called “carb creep..” a few carbs here a few there, and before you know it, you’re not in ketosis. Things are called “treats” because they should be a treat…not an every day occurrence. Even things like gum or sugar free candies might surprise you with how the carb count adds up.
- This process has allowed me to decrease my body fat, and lose weight. So, yes…I’ve been eating fat in order to lose fat. As I explained in my first post, despite the fact that I am cutting out carbs to a high degree, it’s necessary to have fuel still. I’m just trading where my fuel source is coming from. Instead of using glucose to fuel my body, i’m using fat. I’m trying to re-train my body to become fat adapted…and it’s working. I won’t give you my exact number of lbs, mainly because it will be different for everyone according to what you have to lose.
- There are SO many different methods of eating this way when you search info on ketogenic eating on the internet. I would highly recommend working with someone who knows what they are doing to make sure you are doing it correctly. It can save time and misspent effort. I offer meal plans to those who are interested.
- Salt replacement is ABSOLUTELY KEY. This is especially true for those who are working out. With cutting out processed foods, salt intake is cut down dramatically. Insulin signals salt retention in the kidneys. When insulin levels aren’t elevated, the body doesn’t retain that salt, it actually excretes it. That being said, your body NEEDS salt to function. So, you must replace it. Drinking broth is a great way to do this. Those who start out eating this way might experience what is called the “keto flu” initially as the body is becoming depleted of it’s glucose stores, and the best way to combat this is through salt replacement.
The questions that I get on a regular basis…
- So..what’s the next step? Are you going to eat like this forever? My answer…I’m honestly still not sure. I’m over 4 months in, and i’m really taking this process a week at a time. Each week I test my ketones, reevaluate what needs to be shifted, and keep moving forward. I’m not where I want to be yet, goal-wise, so I’m still focusing on getting there. However, I’ve been studying a lot on ketogenic carb cycling for the future, and that might be a route I take if I feel like it might be beneficial to me. I guess I don’t fully have an answer there, but in the mean time I’m enjoying the processes I am in. I’m hoping to correct some health issues, and get my body working properly again.
- But, I thought eating fat was bad for your cholesterol…heart…insides…etc. Turns out a LOT of the information that we’ve had through the years telling us to fear fat may be a bit off. The more I study this information, the more I realize that it is the combination of excess calories & sugar (coming from actual sugar as well as carbohydrates) WITH the large amounts of fat that people are eating that are causing most of the problems. I’m eating a low carb, high fat diet, and my health stats are great. In addition to that my weight is decreasing, as well as my body fat.
- Are you still able to go out to eat?? Absolutely. I have simply had to figure out ways to ditch the carb heavy options for other low carb substitutions. For example…I’ll order chicken fettuccine alfredo, but instead of noodles I’ll have them sub broccoli or brussel sprouts. I’ll check w/the location on their salad dressing stats, and if it doesn’t contain sugar i’ll get a cobb or cesar salad. Those who like beef could order a steak w/a side of veggies topped with melted butter. Fajitas are a great options with the meat, cheese, veggies, guacamole, & sour cream…just ditch the tortillas. You get it. I will say that I have found myself cooking at home a lot more because I like to know exactly what is going into what i’m eating. I’ve found a ton of awesome recipes on pinterest, and pinned them on my Ketogenic board HERE.
- What do you eat all the time? My day typically goes like this
- 8 oz heated up chicken broth + 2 tbs heavy cream in the morning (This tides me over until lunch, & helps with the intermittent fasting, which drives the ketones up)
- Lunch: Low carb chocolate protein shake with added fats (heavy cream & MCT oil)
- Snacks: (if hungry, a lot of the time i’m not) string cheese, veggies dipped in low carb ranch, cheese wisps, hard boiled egg, fat bombs, pickles, 1/2 a questbar if i’m really in a pinch.
- Dinner: some combo of a hearty amount of fat + protein … Chicken Alfredo over zoodles, chicken broccoli & cheese bake, green chile chicken soup, cauliflower crust pizza, etc.
- Do I think this way of living is maintainable. I actually do. Does it require some effort, and some mind set changes in some areas…absolutely. However, Once you get into a routine it’s really not that difficult to maintain. HOWEVER…and this is a big however…It’s not something I think you should do for a couple days and then ditch on the weekends. In order for your body to actually enter into nutritional ketosis, you need to eat this way consistently. You need to decide to make it a lifestyle change, and not just a day to day decision.
I’m sure I’ll have more to say on the topic in the future. This is still a learning process for me as well. I’m just happy to share with you as I go along, and hopefully help some along the way as I do! 🙂
I have always been a lover of all things Mexican food…There is just something about the flavors that call to me, I guess. I would say that prior to switching over to a Keto way of eating, I was probably eating some sort of Mexican food like 4-6 times a week, and that might be an underestimation. I realized the other day that I miss those flavors! I have enjoyed the new palate that I’ve been eating these past few months. However, I was in the mood for something Mexican…SO, between that thought process, & the mounds of snow piling up outside my window…I decided to come up with a new soup recipe. I was pumped with how this turned out. (I will also say that I fed this to my friends, and there wasn’t a drop left…so keto or not, I think everyone was on board.) CREAMY GREEN CHILE CHICKEN SOUP
- two 4 oz cans of Hatch’s green chiles (I used mild, but if you like spicy food you could use medium)
- one 12 oz bottle of Victoria Green Taco Sauce (again I used mild here)
- two 12.5 oz cans of Kirkland brand chicken breast (you could use a rotisserie chicken or cook/dice your own chicken if you would rather)
- 8-12 oz chicken broth (depending on how thick you want your soup to be)
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1 1/2 tsp onion powder
- 1/2 tsp salt (more if needed)
- 1/2 tsp ground black pepper
- 12 oz cream cheese
- 2-4 tbs heavy cream (again depending on how thick you want it to be)
Combine all of these ingredients into a crock pot & cook on high for 1-2 hours. All of the ingredients are cooked, so it’s just a matter of everything combining, & the flavor coming together. If you were needing to leave this to cook while you are doing other things, you could put it on low for longer.
Top this with shredded cheese, avocado slices, sour cream, or whatever else you might like!
For those who are trying to keep this meal ketogenic, check the chiles and taco sauce you are using. Some brands sneak some sugar in there. You want yours to only have 1-2 carbs. Enjoy!
- 3-4 cups of broccoli florets
- 3-4 cups of cauliflower florets
- 2 TBS coconut oil
- chicken broth (if needed)
- 1/2-1 TBS basil
- 1/2 -1 tsp garlic salt
- 1/2-1 tsp onion powder
- 1/4-1/2 tsp ground pepper
- 4 oz cream cheese
- 1/4-1/3 cup heavy cream
- 1/4-1/2 cup grated parmesan cheese
- 7-8 oz of cooked chicken (you can use a Costco can of chicken breast if you want to speed things up)
- 2 TBS butter
- 4-6 cups zoodles (1 medium zucchini makes about 1 cup of zoodles)
In a large saucepan, combine broccoli florets, cauliflower florets, & coconut oil. Add to that the basil, garlic salt, onion powder, & ground pepper. Cover & cook until broccoli & cauliflower are cooked through. If you need more moisture, add some chicken broth to the veggies. You really could add any vegetables here, making this dish super versatile. While the broccoli & cauliflower are cooking, cook the zoodles in a separate saucepan. Combine the butter & zoodles over medium heat. Season with some salt and pepper. These don’t take too long to cook, so be sure not to cook them too long. Once they start to become see through, take them off the heat, & they’ll finish cooking while the rest of the dish finishes.
Once the broccoli & cauliflower are almost completely cooked, add in the chicken, cream cheese, heavy cream, & parmesan cheese. Stir together, until combined. Do not over stir, or the veggies will become mush. Taste, and add more of the seasonings if need be.
I’ve had a lot of requests for some healthy holiday gift ideas for both your loved ones AND you! If you are trying to stick to a healthy lifestyle, the holidays are a GREAT time to gear up with everything you need to start the continue your journey!
I have SO many favorites I could list here…It’s hard to even know where to begin. However, Christmas is a great time to get that new pair of Nikes, new tops, some socks (I love Stance & Bombass) a new hat, a sweet jacket, some leggings, (I’ve listed all my favorites HERE) warm gear for those outdoor exercisers, etc…If you are needing the right clothes to get yourself excited about getting active, or to help others get excited. New clothes are an AWESOME Christmas gift.
WORKOUT GEAR: An Apple Watch, Garmin, Heart Rate Monitor, activity tracker, Hydroflask, exercise belt/arm band (to hold a phone or keys), new earbuds, blue tooth speaker, wireless headphones, hiking back pack, camelback, a new gym bag, hair elastics, head bands, gym bag necessities (antibacterial wipes/towel/hand sanitizer/gum/chapstick), workout gloves, etc.
EQUIPMENT: This can range from simple to extensive…jump rope, mat, bosu ball, medicine ball, kettlebell, dumbbells, resistance bands, physioball, exercise DVD’s, a foam roller…treadmill, elliptical, stationary bike, road bike, stairmill (in my dreams)…
SUBSCRIPTIONS/MEMBERSHIPS: Gym membership, personal training sessions, a meal plan, fit camp membership, Spotify subscription, Netflix subscription, fitness magazine subscription, healthy eBooks, a massage, race entries, etc.
HEALTHY TREATS/FOOD/COOKING: Gift certificates to your favorite healthy restaurants or health food stores, nuts, popcorn, protein bars, jerky, cookware, healthy cook books, a small portable/packable cooler or tupperware, to take your healthy meals on the go, a blender, spiralizer, cocomotion, food processor, kitchen aid, other items to help with healthy cooking in the kitchen!
BEAUTY PRODUCTS: Body wash, perfume, lotion, body scrub, face masks, hair products, dry shampoo (a fitness gal’s best friend), hair elastics, nail polish, lip gloss, chapstick, gift certificates for a pedicure/manicure, etc.
Hopefully these suggestions can help you to find some great healthy holiday gifts, for your loved ones AND for your own list! xoxoxo
There are few things worse than clothing malfunctions when you are working out. It takes away from the ability to work hard. If you’re too busy worrying about if your pants are see through, or how you are going to keep them up with one hand whist trying to squat…the workout is going to start to suffer. SO, what’s a hard working girl to do? Well, start by ditching the crappy leggings, & find something that works for you! Here are some of my favorite suggestions, & why I love them…The list goes from left to right in this photo, and I’ve linked the details for ya!
- Lululemon speed tights Price point: $108 – I love these because they fit like a dream. Lulu’s prices are always on the higher end, BUT it’s with good reason. Their quality is awesome. They have a 5 year warranty, & awesome customer service. These have side pockets if you like to keep your phone on you while you are running/lifting/hiking. They change up the prints all the time, and usually have some fun patterns to choose from.
- Athleta Electra Sonar 7/8 Tight Price point: $89 – My sister gave me these darling tights for my B-day & I LOVE them. They rise a little higher in the waist, and they STAY IN PLACE. This print isn’t available anymore, but I linked the closest possible option. While Athleta’s prices are also a little higher, their quality is great. Their fabric washes well, & is flattering.
- Old Navy Go Dry High Rise Compression Tights Price Point:$15-30 These are an awesome option for a much lower price. The quality isn’t as high with these leggings as far as wash & wear over time. However, I am super impressed with them. You can’t beat the price, & I LOVE the way they fit. The high rise waistline is awesome. I also have THESE mid rise compression leggings, & I LOVE them.
- Zella Live in Leggings Price Point: $52 These leggings are my JAM. I actually don’t wear them to workout in all the time. I’ll wear them to hike in occasionally. But, the reason for that is because I like to wear them every other second of the day. These are my go-to black, standard, wear every second of the day, awesome quality leggings. They are from Nordstrom. I can’t say enough good things about them. They wash well. They wear well. They are the best amount of thickness. They are flattering. They are THE best. If you don’t have them. You need them. They always go on sale during the anniversary sale, FYI!
- Nike Power Epic Lux Price Point: $108 full price (This is full price on Nike.com, BUT they go on sale!) These tights are AWESOME. They are a good amount of thickness, and I LOVE the waistband on these pants. They come in high rise as well. Nike also has another similar pant that has an elastic waistband that I DO NOT like. I feel like it cuts you off, right where you don’t want it…or me at least. These tights stay in place, and if you check a Nike outlet, or any other sporting goods store that carries Nike products, you will likely find them on sale!
- GapFit Blackout Technology gFast Space Dye high rise leggings Price Point:$30-65 I LOVE these leggings so much. Apparently Oprah does too. Turns out they were on her favorite things list. They are so comfortable. The quality is great. The high rise waist fits comfortably, and if you can’t get them on sale…you should wait for a hot second. Gap almost always is offering some sort of 30-40% off deal, which makes them a steal. They are thick enough to where they aren’t see through, but not so thick that they are suffocating. Plus the pattern is so unique. I Love them!
- Lululemon All The Right Places Tights Price Point: $128 Another pricer pant, BUT they are named adequately. They are flattering on EVERYONE. Not only that, they are specifically lined and vented for those who workout. What does that mean? Well, the seat of the pant is lined with a thicker material so you won’t be seeing through them when you are squatting/burpeeing/bending…etc. Other parts are vented to keep you cooler while sweating. GENIUS. If you are wanting to invest in a GOOD, high quality pair to wear all the time. These are your guys right here. They also have side pockets…which obviously…we all love.
- Lululemon High Rise Wunder Under Crop Full on Luon 21″ Price Point: $88 – I realize the length of these might be different on everyone, but I love the length! They are longer than a capri, but not all the way down to the ankle. The high rise is fantastic, & they are super flattering. Lulu frequently comes out with a variety of colors & prints in these which a lot of time will eventually go on sale if you can catch your size. Just check the “we made too much,” section. They also make these in a full pant, which is awesome.
- Athleta Chaturunga Tight Price Point: $29-89 These are one of Athleta’s basic tights. They come in high rise, mid rise, capris, full tights, w/pockets…and in a ton of different prints. They are fantastic. I LOVE the striped capris. They are darling on every body type. They are high quality, they wash well, & they stay in place. All things that matter big time to me!
There are SO many different types of tights out there I know it can be a little overwhelming, trying to find something that works for your body type, but hopefully this can point you in the right direction!
Well. As promised…I’ve finally collected some of my thoughts on this process I’ve been going through. I hope it answers some of your questions. Chances are it will raise some new ones for some of you, which I hope to be able to answer. Here goes nothing. 😉
I’ve taken my time writing this post for a variety of reasons. One, I wanted to be sure I had a firm grasp on the process that I’ve been going through for the past 9 weeks. Two, I wanted to understand the science behind it. I hate fad diets. In fact, I actually HATE the word, “diet.” I believe in lifestyle changes; in sustainability. If a crazy attempt at weight loss isn’t sustainable. I won’t endorse it. End of story. Lastly, I wanted to wait and see how my body responded to this process before I gave you the full rundown. I can tell you honestly, I feel like this lifestyle might be the answer to many problems, weight loss issues, & overall health concerns for a lot of you. I’m still in the thick of it, no question, but I want to share at least this first part of my journey.
Let’s fast forward to about ten weeks ago. I made an appointment to see my doctor, which is unusual in and of itself. I rarely go to the doctor. I have been lucky to stay healthy enough that I haven’t had to go in often. However, I was about at my tipping point. Having been in the health and fitness field for over ten years, I feel like I’ve been forced to get to know my body very well. It has always been stubborn. I’ve never been one of those people who could eat whatever they wanted, & “get away with it.” While some might not believe it, I’m actually naturally drawn to healthy foods. I have always really loved fruits and vegetables. I was the weird kid that asked my mom if I could bring cut up veggies, & salads in my packed lunch. Don’t get me wrong, I LOVE all sorts of sugary junk food too…I have a sweet tooth like you wouldn’t believe, but for the most part, a lot of my favorite foods are naturally healthy ones. I have also been through ups and downs with my weight, and in coming to know my body I have found what feels comfortable for me…at my height, and with my build.
SO, back to 10 weeks ago…prior to my making my appointment I’d seen some drastic changes in my body over the past year. Things that had changed for me…my weight increased, my body fat increased, I was feeling exhausted, I wasn’t sleeping well, I felt like I was extremely snacky, and I had some weird dizzy/almost blacking out spells. A lot of it I brushed under the rug because…I get up early…being tired is kind of part of that. Not sleeping well tends to run in my family…etc It’s easy to try and push those types of things away. However, the weight gain I was not ok with. I workout pretty hard as it is, and I was eating very clean. The fact of the matter is that my caloric intake hadn’t increased, my sugar intake hadn’t increased, and my exercise hadn’t decreased. Scientifically, the math just wasn’t adding up. In fact, I started to add in MORE exercise and tracked & restricted my calories more, desperately trying to make my body do what it SHOULD have been doing. Turns out I’m in the fitness industry, and there is a lot of pressure on me to look a certain way. Like I said, I knew my body was stubborn prior, but this was different. Not only were things not responding positively, they were responding negatively. Which might makes sense as to why I was at a bit of tipping point…
I had done a lot of research on what the problem could be, and decided that I should at least get my blood work done to eliminate some possibilities. So, it was to the doctor I went. I had a full check up…blood work and everything. The results came back to show that all my hormone levels were normal. No signs of thyroid issues. However, my blood glucose levels were abnormally high. My doctor went on the tell me that my results were showing that I had somehow become insulin resistant, and that he wanted me to go and work with a specific dietician who he thought could help me reverse this issue.
At this point I will be honest. I was one hundred percent skeptical. I have studied a LOT about food and dietary intake. While I’m not a registered dietitian. I have put a lot of time into learning about how the food we eat affects us. I was actually quite curious as to what this dietician might have to say that I hadn’t heard before. Turns out I had a fastball coming at me.
I sat down and learned that I wasn’t alone in my current state. It’s actually thought that about half of the United States is insulin resistant, due in LARGE part to our common diet. The program that was introduced to me was completely based around controlling my insulin levels, similar to the ketogenic diet, the goal was to retrain my body to become insulin sensitive again…and in doing so to re-train it to utilize fat as the main source of energy.
I instantly began studying the topic. What I was hearing made sense. However, for me, making any health or lifestyle change has to be backed by reason and understanding…and for the record, “So and so just lost 10 lbs in 5 days,” is not what I’d call a reason. I need to know the science.
So… here is a snippet of what I learned..Insulin resistance means the body has stopped responding to the hormone insulin. Insulin’s role in the body is that of storage of glucose and fat. It also helps our cells function as they should. If there is too much insulin in the body (commonly a result of the food we eat) the body starts to become insulin resistant. Insulin resistance very likely means inefficiency in how the cells of the body are working & excess fat storage. Sugars & carbohydrates are the foods that will spike insulin.
Let me try & break it down simply…We eat food. The food that we eat raises our blood sugar to a certain extent (depending on the sugar/carbohydrate content) The pancreas responds to raised blood sugar by releasing insulin. Insulin tells the muscle, liver, & fat cells to take up the blood sugar and remove it from the blood. If this process happens excessively, the muscle and the fat cells stop listening to the pancreas…and all gets sent to fat storage. This is insulin resistance. The longer this goes on, the “louder” the pancreas tries to get the point across…releasing more & more insulin. This makes the body extremely inefficient. Anytime the blood sugar is raised, the pancreas will give an exaggerated insulin response. Elevated insulin levels stop the body from utilizing fat as a fuel. IN SHORT: insulin keeps fat in the fat cells, where they are NOT utilized as fuel. This isn’t good…in fact it is the gateway to a HANDFUL of other chronic & deadly diseases, but that is another post for another day.
So, I was told, that in order to reverse this spiking, I needed to maintain a consistent diet of foods that don’t increase insulin levels, (namely fats). This was to the be the start of reversing my insulin resistance issues.
What did this look like for me?
Well…this is where the curveball came at me. I was told that I needed to base my diet primarily around fat. I needed to focus on eating in a low carbohydrate, high fat way. In doing so, I would stop my body from eliciting an insulin response. This would put my body in a state of ketosis.
Many people stress at hearing that word because they confuse it with ketoacidosis. Nutritional based ketosis is controlling the body’s insulin response, resulting in a the generation of fatty acids, known as ketones. This means the body is in a state of burning fat. Diabetic & alcoholic ketoacidosis is a metabolic state of toxicity. It occurs when the body fails to regulate ketone production and those ketones become out of control. The blood becomes acidic, and can be deadly. A nutritional state of ketosis will not default into ketoacidosis because the body has regulatory feedback loops that will prevent it from doing so.
When eating in a nutritional, ketogenic way, ketones are measured. A high amount of ketones denotes a low amount of insulin. this is what is desired with this process. So, is eating this way safe & healthy? Yes.
Whoa…that’s a lot of sciency talk…I just want to try and give the background explanation as to why this process made sense to me. I wanted you to understand why I felt like this was a process I wanted to pursue.
Now on to what you really want to know? How is going..
I’m happy to say that I have really enjoyed eating the way that I am, and it’s been a very positive experience for me. The first couple weeks were definitely an adjustment. It’s common for people to feel what is considered a “keto flu,” lethargic/tired/low energy/etc…which I did. It makes sense. You are basically starving the body of carbohydrates for a few days, which it is NOT used to. I had to allow for time for my body to make the shift to relying on fat stores for fuel.
I had to re-set my habits. I had to build my meals around fat. This was a change for me, mostly because I’m not a lover of high fat foods like cheese & butter that many people are MORE THAN HAPPY to eat. However, I’m adapting…and I’ve come up with some BOMB recipes.
My energy levels have returned, which means my body is working toward utilizing fat as fuel. I have become more of an intuitive eater, and less of a snacker. This actually is the most insane part to me. I never thought that this would be the case. Fat is a satiating food. So, eating mostly fat, means that I don’t feel hungry as often. I feel satisfied when I eat. In turn, I’m learning to listen to my body more. The people I have been working with challenged me to stop tracking my food, and to listen to my body. (From someone who could give you a record of my tracked macronutrients for the past…i don’t know…10 years…this seemed unbelievable.) I have actually let go of my journaling…it’s been so incredibly freeing. I don’t feel bloated like I used to on occasion. I am sleeping better…and I’ve dropped weight and body fat, which THRILLS me. I’m starting to feel like myself again, and I almost didn’t believe that was possible.
I’m still in this process, still learning, and still working to be where I want to be. However, I will absolutely say that I’m loving the path I’ve gone down so far. I’m excited to continue to learn more, and I hope that this will be something that I can utilize to help my clients, readers, & followers in the future! xoxoxo Megs
As I started this process of ketogenic eating, I knew that I was heading into the holidays. I knew that it would be a change to not have the option to be able to eat all the sweets. I usually am good at moderation, but I knew that sugar wasn’t an option regardless…SO I was so excited to find that there were some alternative options to the normal holiday goodies I usually enjoy. It actually became kind of fun to decide WHAT exactly I was going to make to go with my family’s Thanksgiving meal. I finally decided I was going to attempt to make something chocolate, and for whatever reason…a thick, creamy, chocolate silk pie just sounded perfect. I found a recipe on Ruled.me and adapted it to my liking. I’m not going to like…I was PLEASANTLY surprised with how this turned out. My family even liked it. 😉 PLUS, it’s gluten free for those of you who need it to be.
Ingredients for the crust:
- 1 1/2 cups almond flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/3 cup swerve (or your choice granulated stevia/erythritol sugar substitute)
- 3 Tbs butter
- 1 medium egg
- 1 1/2 tsp vanilla
- butter for greasing the pan
Ingredients for the filling:
- 16 oz full fat cream cheese @ room temp
- 4 Tbs full fat sour cream
- 4 Tbs butter
- 1 Tbs vanilla
- 1/2 cup swerve (or your choice of granulated stevia/erythritol sugar substitute)
- 1/2 cup cocoa powder
- 1 cup heavy whipping cream
- 3-4 tsp powdered swerve (or your choice stevia drops/sweetener for whipped cream)
- 2 tsp vanilla for whipped cream
First you will need to make your crust. Preheat your oven to 375. Prep a 9 inch pie dish by greasing it. In a bowl, combine dry ingredients FOR CRUST. mix together. Soften butter, & add to dry ingredients. Mix it in w/a whisk or a fork until combined. It will be crumbly. Add to this mixture the egg & vanilla. Stir with fork until this dough becomes a firm ball. Work dough into pie crust. If the dough is sticking to your fingers, wet them with water slightly. Poke crust several times with fork to prevent bubbling, and cook for about 10 mins. Remove from oven, and cover edges with tin foil to avoid them burning, return it to the oven to cook for about 6-8 more minutes, or until the crust appears to be golden brown. Set the crust out to cool completely. **As a side note, this crust was delicious. I actually don’t even usually like pie crust, & I’d use this again as a base for a dessert**
For the filling, place cream cheese, sour cream, butter, vanilla, swerve, & cocoa powder in a bowl. Mix together until the filling is fluffy. In a separate bowl, mix together whipping cream until it thickens and forms peaks. Add to the cream the 3-4 tsp swerve, & 2 tsp vanilla. Continue to beat until the cream forms stiff peaks.
Fold a few spoonfulls of the whipped cream into the cream cheese mixture and mix GENTLY, allowing the air bubbles to remain in the cream. This helps the pie to maintain a thicker consistency. Continue this process until all of the cream is folded in, and the mixture is mixed through. Scoop this filling into the pie, and smooth the top out. Cover completely, and allow this pie to chill in the fridge for a few hours. I made mine the night before, and it was PERFECT for dinner the next day. Top with whipped cream, and enjoy…very happily. For those who want to know, if you slice the pie into 10 slices…each slice has about (7 net carbs.)
While I may be particular on a lot of things with regards to my workouts, there is one thing that I am EXTREMELY picky about…what I’m wearing. If my clothes are bothering me while I workout, I can’t workout at my full capacity. It drives me crazy. That being said, what I wear matters. A lot.
The amazing people over at Crane & Lion were nice enough to put together an outfit for me to try out. Let me first say that I’m a harsh critic. For example; I have about 30 pairs of the EXACT same style of shorts because I like how they fit. I know I can trust them. I don’t even have to think about how they are going to fit while i’m working out. I tried out this outfit that was sent to me
…& I’m sold. I loved every single piece that I tried.
The three items that are pictured here are: the keyhole sports bra in Cloud Blue
the shorty short in black
the pima textured long sleeve tee in Peacoat I loved each piece for different reasons. The sports bra was comfortable, supportive, & very cute. I loved the color. The structure was awesome. The shorty shorts were PERFECTION. The length was spot on. The shirring on the side of the shorts is SO cute. They didn’t move. At. All. No riding, no sliding, no movement. This is KEY in shorts. The long sleeve pima tee is the softest fabric ever. It’s going to be my new hiking tee for SURE. I’m obsessed. It’s light, comfortable, but still has some structure. LOVE. To sum it up, I’m a big fan. I highly suggest you check out Crane & Lion. You will not be disappointed.
The crockpot can be one of the best tools for busy people trying to eat healthy. It require very little effort to dump some ingredients into a crockpot, & let it do the work for you while you are running around all day. We had this super easy, and very delicious, healthy ranch chicken this past Sunday for dinner. It was a hit!
CROCKPOT HEALTHY RANCH CHICKEN : (serves 6)
- 4-6 boneless, skinless chicken breasts
- 1 dry ranch dressing packet
- 1 can of Healthy Choice cream of chicken soup
- 8 oz of neufchâtel cream cheese
- 1/2 cup chicken broth
- 1 dash paprika
- 1/8 tsp dried oregano
- 1/4 tsp parsley flakes
In a large crock pot, combine 4-6 chicken breasts with one dry ranch dressing packet. Cook on low for 4 hours, or until chicken is cooked through & falls apart.
Add in 1 can of Healthy Choice, Cream of Chicken soup, 8 OZ of neufchâtel cream cheese, 1/2 cup of chicken broth, 1 dash paprika, 1/8 tsp dried oregano, & 1/4 tsp parsley flakes. Cook for another 20-30 minutes until all ingredients combine.
Serve over brown rice or quinoa. We paired ours with some oven roasted veggies, & it made for the perfect meal!
NUTRITION BREAKDOWN: (for 1 serving) 25 g protein/12 g fat/6 g carbohydrates