First let me just say, I never thought I would have ever, in a million years , given up Bread and Sugar. But I did and it didn't kill me!
If in the history of the world, anyone else loved bread more than me, well I doubt it.
I started on this journey in August of 2015. I did a months worth of research. I watched videos for weeks. From doctors to nutritionists and just average people who had made this change and how they were succeeding at losing lots of weight and fixing hormone issues to so much more.
My main reasons for this switch were to fix my hormones. Weight loss was a close second and third was to see if all of that would lead to more energy and the ability to have a baby.
You see, we tried for about ten years after we got married. We saw doctors, did hormone therapies, and injections, and Ultrasounds. But because of my hormones, and all of my Endocrine mysteries. It would not happen for us.
Now I have some hope again. I have been having my periods monthly for the first time in my life. Although that doesn't mean that I am ovulating(Yet)! It does mean that I am having a positive effect on my hormones.
I have not been to the doctor in almost a year, so no tests have been done to see how I have changed with blood work, but I will as soon as I can.
I feel amazing. I have more energy, and my concentration has improved. I am not so scattered as I used to be. My thoughts are more coherent and I am able to get things done. I used to start a project and leave it unfinished. My moods are better. and My body just feels right.
I know this won't work for everyone. I get that. I feel that you have to do your own research and make your own decisions. I just knew that I had to change to actually make a change occur in my body.
So far I have lost 37 Lbs. About 5 inches off of my waist.
You should see me cinch up my pants in the morning. I mean I never used to wear belts, and now I have to. :)
My shoes fit better, I have lost that bloated feeling. I am more regular... I have lost most all of my cravings and the biggest thing....
I am not Hypoglycemic anymore.
I can go many hours without eating now.
My blood sugar doesn't drop dramatically anymore.
I used to get major Migraines and Hangry when I didn't eat.
I would wake up starving every day. I would snack late at night.
Now this is what my day tends to look like....
6 - 7 AM:Wake up - Have a Bulletproof Chai
(Chai tea with a tsp. coconut oil,
few drops of liquid stevia and 3 Tbsp. of cream ,blended)
 |
| Bacon, eggs with mushrooms and fresh parsley, half an avocado and sauteed swiss chard with melted cheddar cheese. |
11 AM ish - Breakfast/Brunch/Lunch
whatever I feel like having.
If I want breakfast it is usually : (2 eggs scrambled with a few veggies; squash, mushrooms,asparagus and cheese. Sauteed greens(chard,spinach or turnip greens) 2 pieces Bacon or Sausage and a half of an avocado.
Or I might have Keto muffins or pancakes with berries and cream.
If I feel like lunch I may have A large salad with a protein like chicken salad, tuna salad, salmon salad, egg salad or meat and cheese diced. lots of veggies and nuts and seeds.
7 or 8 PM - Some type of dinner, could be a Keto casserole, or a burger wrapped in lettuce. Or a large dinner type salad (like taco if I had Breakfast for lunch.) Chicken thigh stir-fry with broccoli and mushrooms and a baked sweet potato. Or if I am not too hungry I might just have an apple with either almond butter or Cheese and nuts. I sometimes have a piece of 72% to 90% Dark chocolate with nut butter late at night when I am watching a movie as a treat!
I never feel deprived, I eat till I am full, I am rarely hungry and I don't suffer from cravings anymore.
I even have snack and travel foods all figured out.
I make baggies of nuts and seeds, O'Coconut chia and hemp bars
and I found these great Grass fed, sustainable meat bars made by Epic.
I buy most of my bulk packaged foods on Thrive Market.
(when you sign up through my link you'll get 15% off and and when you become a Paying member I will earn $25 in Thrive Cash for my future orders. Win Win!)
If you are interested in the recipes I use please check out our Pinterest Page Here.
Sometimes I will make these elaborate deserts, just because.
That takes me to the Keto Cheesecake I promised you...
Looks good right? It tastes good too....I promise!
This is how a High fat Low carb diet has all the rest beat, hands down. This one piece is 1 tenth of this whole cheesecake:
That's right, One serving. It's a lot! The carbs break down to about 7 Net Carbs per slice, with the berries it's about 10 Net carbs. Berries are a very low carb fruit. So I don't skimp on them. If you want you can add a dollop of whipped cream or coconut cream to make it even more decadent.
Time for the breakdown......
This is the crust recipe I used.
Cheesecake Crust
- 1/2 cup Pecans Chopped fine(not meal, I like the chunks)
- 1 cup Almond Flour(I used blanched)
- 3/4 cup shredded coconut(unsweetened)
- 1/3 cup Cold Butter(cut into small chunks to cut into the dough easier)
- 1/3 cup Erythritol Granules
- 1/2 tsp Stevia liquid drops
- 2 large Egg Yolks
Directions for the crust:
- 1. Preheat your oven to 350F.
- 2. Grease or line your (pan/s of choice) with butter or parchment paper.
- 3. In a medium bowl combine all your dry ingredients.
- 4. Cut in with a pastry knife, your cold cubed butter, until it is well blended(coarse crumbly texture).
- 5. now add egg yolks and incorporate well, kneading the dough until it is well combined.
- 6. Place dough into your pan/pans of choice and spread evenly on the bottom and up the sides about half way up.
- 7. Bake until lightly golden(time will depend on pan type. I used a springform pan so I baked mine for about 35 to 40 min) Cupcake pans should take about 7 to 10 min. etc...
- 8. remove from oven and let cool while you assemble the filling.
INGREDIENTS for the
Cheesecake filling
- 3 - 8 oz. packages of cream cheese
- 3/4 cup of Erythritol(or your sweetener of choice)
- 1/2 tsp of Liquid Stevia
- 1 Tbsp. vanilla bean paste(or Pure Vanilla Extract)
- ⅓ cup sour cream
- 4 eggs
- 1 c. Cream
Directions for the Cheesecake Filling
- Beat cream cheese until fluffy, about 3 minutes. Combine with sweetener, sour cream and vanilla extract, mixing for about 3 minutes.
- Gently add eggs one at a time. beating until thick and creamy, about one minute after each egg.Then the cream for a minute more.
- Place cooled crust on a baking sheet. Pour in the filling. Place in middle of oven, so move a rack if you have too. Pour boiling water into an oven safe dish and place on a lower rack in the oven.(this will help to keep your cheesecake from developing cracks or fissures while baking.
- Bake for 50-55 minutes or until puffy and lightly brown around the edges. (Check it starting at 40 min to see if you need to cover it lightly with foil, so it doesn't over brown)
- It should still jiggle a little in the middle when it is done. But be firm around the edges.
- Let cool for about 1-2 hours on wire rack. Cover, chill for at least 4 hours but over night is best.
I highly recommend that you try this recipe at least once. It doesn't taste sugar free, I don't get an after taste at all. With the additions of berries and whipped cream, how can you go wrong?
Truth be told...I ate two pieces today :)
I don't regret it at all!!!!
Love, Victoria
Peace.Love.Joy
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