A morning well spent is a morning having GENUINE conversations with new friends and women who are moms just like me, wanting to make a life change.
Haven't sold a thing but building relationships like these are priceless.
I'm just listening to their story, teaching, educating, and laying the path for them to start their new life.
Are you #teamsweet or #teamsavory when it comes to biscuits?! I'm sure you guys all know which side I stand on, right?! And if you don't you must be new around here, hello!!! 😘😘.
Well even if we aren't on the same side, we can still be friends!! I created a #biscuitrecipe for both sweet and savory for all my #lupinflour friends out there. If you don't have lupin flour you can buy some from netrition.com, or search for an all almond flour biscuit, there are many out there!.
So a couple quick notes - I had egg yolks to use up, so that''s what I did. Would 3 whole eggs work instead? Probably, but that will add a little too much liquid. So if you do that, just increase the amount of the dry ingredients a little. Also, you need to pick one side or the other, sweet or savory. While these bake up fine as a neutral/plain biscuit, I find the flavor of the lupin a little too overpowering/beany. It really needs either savory/salty or sweetness to balance that out.
BASIC lupin flour biscuit recipe, makes 6
2/3 cup lupin flour (54g)
1/2 cup almond flour (44g)
1 tsp baking powder
2 TBSP oat fiber
2 large eggs + 2 yolks
1/4 cup melted coconut oil
SAVORY - I added in 1/3 tsp redmond's real salt, 1/3 tsp garlic powder and 1oz shredded cheddar.
SWEET - I added in 1.25 TBSP @lakantosweetener golden sugar, nothing else.
Preheat over to 350°. Mix all of the dry ingredients together in a large bowl. In a different bowl mix the eggs and coconut oil.
Add wet ingredients into the dry ingredients, and stir until just fully combined.
Divide dough into 6 portions, then gently shape into round biscuits with your hands and place on parchment lined baking sheet. I made mine roughly 2" round 3/4-1" thick.
Bake for 10-12 minutes, until biscuits are set and bottoms are lightly darkened.
Macros for the BASIC base recipe are on the 3rd slide.
The differences between these 2 pictures are about 3 months, 13lbs of fat, and a tan😂😂😂 The first picture was 9 months into my journey, 35lbs gone forever. Yes I was still following my meal plan (with lots of restrictions), yes I was working out everyday, but I wasn't able to push past that no matter how hard I tried. I had this stubborn FAT in crazy places that wouldn't budge.
Losing weight and losing fat is completely different and I proved that to myself.
Second picture I only worked out about a month and a half, 3 days a week(baby C got diagnosed and life got crazy), and I still got to eat so many yummy foods. Energy to keep up with my 3 crazies all day and no more daily naps. Increased muscle, crazy mental clarity and focus, happier momma and anxiety 100% gone (instead of 50% gone). Plus so much more.
I've gained so much from ketones and I'm so grateful to the ladies who brought them to my attention and changed my world world😍 *cough cough* Cynthia Soto Mannie Watkins Shannon Hansen Whitney Miller♡ $10 off coupons AND 3 additional free packets today only! Get in my inbox👊& link in bio alwaysssss
STOP WHAT YOU'RE DOING.
If you miss pita chips or like those Quest protein chips, you NEED to try these. EASIEST and BEST tasting homemade keto chips ive ever made, and it only takes 4 ingredients and not even 5 minutes to get in the oven.
So I was cruising @mariaemmerich's blog, she's my keto hero. She's has a great wealth of knowledge about #allthingsketo and was actually the one that made me feel like "I can do this, I need to at least try!". My first keto cookbook was one of hers, which is what ultimately showed me that this "diet" wouldn't suck and I need to at least give it a chance. 1.5yrs later, i'm still here! Thanks Maria! ❤.
Anyways, these chips!!!! They are sturdy, so crunchy, so crispy, bake up in less than 15 minutes, flavoring combos are endless, and so tasty!! Use them for nachos, dips, snacking on plain, SO GOOD.
I did 2 batches, and included the macros for both. Macros are for the ENTIRE PLATE you see here! The HIGHER protein ones, include lupin flour. After trying both my version (with lupin) and Maria's original version (all almond flour), I would have to say I prefer the ones with lupin flour for these 2 reasons. 1) i need the higher protein to fit my macros, and 2) the mouthfeel isn't as dry. I mean, they are both dry, but the all almond flour one has me reaching for water almost after each one.
Now, they both TASTE almost identical, so really, if you don't have lupin flour it's not a problem!! But if you do, that's my preference and all I did was sub in lupin flour for 1/2 of the almond flour called for. And I used Isopure whey protein isolate.
To find the recipe go to ➡️mariamindbodyhealth.com and search for "healthified tortilla chips". But again, these taste way more like pita chips to me, which is great, because those were my favorite before keto!.
Keto Buffalo Cauliflower with Cabbage and Roquefort : Inspired by an appetizer at Emory’s on Silver Lake Lakeside Bistro & Bar that tosses their version in panko, and is delicious right down to the bed of shredded cabbage that soaks up the sauce! I wanted to recreate this dish to be Keto approved.
Cauliflower on a bed of cabbage with a little ranch dressing (trust me) and while dish is normally topped with gorgonzola, I swapped for roquefort, since it’s what I had👍🏻 Both fantastic!
Recipe used for preparation @wholesomeyumblog https://www.wholesomeyum.com/recipes/baked-healthy-buffalo-cauliflower-bites-wings-recipe/
I was trying to think of what I could make with some random things in the fridge that needed to be used up. An open can of black soy beans, grape tomatoes, spaghetti sauce, ground beef... and then I was like, CHILI MAC! Mind you, before keto I've only ever had chili mac like, twice, in my life 😅. But that's what Google is for so I looked up a recipe quick, just as a guide. My cooking style can best be described as "throws things in a pot. Hopes for the best".
So anyways, that's what I did and it came out pretty tasty!! 425 calories and only 4-5NC for this giant bowl of food, which I couldn't even finish!! That's rare for me, cause #iliketoeat . This is what I did, feel free to "wing it", just like I did.
1 bag of @miraclenoodle rice, or ziti
3-4oz ground beef (I used 4oz of 90%)
Couple cloves of garlic, pressed
A little diced onion or onion powder
1/3 cup @edenfoods black soy beans
Chili type spices, like - cumin, garlic powder, chili powder, pepper
1/3 cup spaghetti sauce, I used @organicobello
1oz cheddar cheese
4 grape tomatoes, quartered
In a pot add your ground beef, garlic, tomatoes, soy beans and diced onion (if using). Allow that to cook for a few minutes.
Meanwhile, rinse your rice or noodles under cold water. Strain as much water as you can out of it, then add it right into the pot.
Allow everything to continue cooking until most of the water/moisture is gone. Season with a good amount of salt, then some chili powder, onion powder, garlic powder, cumin - all to taste.
Lastly, add in the spaghetti sauce and taste again. Adjust seasonings as needed. Dish up and top with cheese.