I have been reluctant to share pieces of my journey on the road to educating myself and trying to improve my health. I was previously diagnosed with insulin resistance as a complication of a possible autoimmune concern. My body did not secrete enough insulin to rid my blood of glucose, especially after a sugar binge. I lived for a period of time eating all the wrong things, which left me feeling tired and weak. Upon learning from my endocrinologist that I had elevated cholesterol, systemic inflammation and a myriad of other concerns, I decided I had to make some changes. Fast forward a few years of working out consistently to improve my cells sensitivity to insulin and improving my diet and continuing to educate myself I feel better than ever! We truly are what we eat. So make it count!!!! #insulinresistance#health#wellness#fitness#nutrition#inflammation#exercise#cleanitup#prediabetes#makeachange#feelingreat#makeitcount#youarewhatyoueat#weightlifting#weightlossjourney
My 1st time making this chicken with garlic parmesan mushroom sauce over cauliflower rice! Sooooo good!!!! I'll post the recipe in my #kitchenkures Facebook group!! Link in bio.
My firstborn is home this weekend, and we’re celebrating her 23rd Birthday. She’s not keto, but she loved this keto cheesecake. *
No fail easy keto cheesecake:
1 cup almond flour
1 cup chopped pecans or walnuts
6 T melted butter
1/2 cup sweetener (I use Swerve) * Mix all ingredients and press into the bottom of a lined 10 inch springform pan. Bake at 375 degrees for around 10 minutes or until edges brown. Remove from oven and let cool.
For cheesecake filling:
5 - 8 oz blocks of cream cheese 1 cup sour cream
1 Tbsp lemon juice
1 tsp vanilla extract
1.5 cups sweetener (I use Swerve confectioners)
Mix all ingredients in a stand mixer until smooth and fluffy. Pour filling into springform pan. Wrap bottom of pan in foil to protect from water bath. Place springform pan into roasting pan, filling roasting pan with water up to halfway up the side of the pan. Bake at 325 degrees for 1.5 hours. Remove and let cool, then refrigerate for several hours or overnight.
For strawberry topping:
Chop strawberries (or other berries) and mix with Swerve to taste, and place in a covered container in the refrigerator while the cheesecake is in the fridge.