A foodie Opera Singer's GLUTEN-FREE, chemical-free recipes for a healthy life. Emphasis on pastured meat, raw natural dairy, natural fats, natural sugars, organic foods and EASY recipes. This blog was once low-carb, now I use natural sugars with low-carb sugar substitute options. I hope to re-vamp the site sometime in 2014.
OK, I have a confession! I have been completely off my low-carb diet since I was six
months pregnant. And, I really
have no excuse since my little boy is now almost a year old. I have stayed true
to no gluten, but have been eating a lot of brown rice tortillas (they are my
nemesis), gluten-free bread, and high sugar milk chocolate. So, as you can imagine, the weight gain
has been noticeable. Well, not
anymore. For the past week, I have
been back on the low-carb train.
What’s the secret to staying true to your low-carb diet
plan? I’d like to know what your
little tricks are, please post! I’ll tell you mine. One is to be prepared!!! Especially if you are busy-busy, like I am. I’m juggling a few careers- singing
opera, teaching singing, church cantor, cookbook writer, blogger, Mommy! So, there’s often not a lot of time for
me to make something to eat. One
thing I do is cook extra dinner.
Then I throw my leftover meats and veggies in a pie tin and into the
oven to heat up (I hate microwaves) for lunch. Also, I make sure there are plenty of high protein and fat
snacks to satisfy me when I don’t have time for a meal and am hungry! This is
essential. That is where the cheat
can begin… and often snowball after you eat potato chips or chocolate and then
your insulin begins to dance up and down, causing you to gain belly fat and
feel disgusting. So, I pack my
fridge with nut butters, pre-made snacks like celery & peanut butter,
cheeses, olives, full fat yogurt, and in the cabinet there are more nuts. And, I try to bake myself a low carb
treat as often as possible. I make
nut butter bread.
And, now, I make fat bombs. Ohhhh yes. It’s
as good as it sounds. Little chocolate truffles full of good for you fats to keep the munchies away! It's important to eat lots of fat and protein on a low-carb diet. Don't be afraid of good fats, your brain needs them! Your brain is 65% FAT! Now, I
didn’t make up the concept… the original concept came from Wifezilla's Way. But I was inspired, and made a stab at
some dairy free ones for you dear dairy free followers, and they were
delicious! They taste like
truffles. They are a perfect
snack! And, you can make up your
own, and do any number of substitutions.
Please post your versions! I am interested!
I’ll keep you posted on my weight loss… so far it’s been
a half a week and my sugar-bloat is down quite a bit. Thank you, fat bombs!
My other secret to staying on my low-carb diet, which I
did with much success for over 3 years before pregnancy, is
self-forgiveness. Love yourself
the way you are, right this minute.
So you aren’t rail thin.. who cares? There’s more of you to love. Learn to accept yourself the way you
are and then when you make a mistake, you say… oops, I made a mistake, oh well.
I’ll start over right this minute.
Don’t let self judgement snowball into feeling bad about yourself and consuming too many
foods that are not good for you!!!
If anyone ever gives you flack for your weight, tell them how that makes
you feel and if they cannot stop, cut them out of your life or if that is not
possible, learn to say to yourself, that is their problem, not yours!!! You will be amazed how this technique
works to help you have a better, healthier life!!!
***NOTE: If you use liquid stevia, it can make the chocolate
mixture curdle if added after mixed.
So if you are not using the same kind I used- NuNaturals brand vanilla
stevia (probably regular stevia would work), then I would suggest that you use
either half as much and then add powdered if you have to adjust the taste
later, or just used powdered.
***Also, it's possible your mixture won't stay a beautiful smooth consistency. If that happens, so what. They still taste good when they are done! They just may separate, making a white band around the edges from the coconut oil.
CAVEAT: Don't eat these before bed, they give you a lot of energy! UPDATE: I lost that pudge that was bothering me. :) yay, fat bombs!
¼ cup cocoa powder
6 Tablespoons canned coconut milk – Native Forest brand has no BPA in the lining, FYI 2 Tablespoons Virgin Coconut Oil
3 - 6 Tablespoons nut butter: I like to use 3 Tbls coconut butter, and the rest almond or peanut butter
1 Tablespoon finely chopped nuts, I used pecans here in
Stevia to taste, I used 20 drops of NuNaturals liquid
vanilla stevia or 1/4 teaspoon NuNaturals powdered** see note above
½ cup coconut flakes, toasted under a broiler while watching
carefully, about 30 seconds
a wire whisk or hand beater
Combine cocoa powder, coconut milk, and stevia in a small
saucepan and stir. The cocoa will
not mix in. Heat over medium-low heat, stirring constantly with a rubber spatula,
until smooth. Remove from heat and add the nut butter. Whisk or beat on low speed together
until combined. Whisk in coconut oil.
Stir in nuts, and most of the coconut flakes. Reserve some for topping. Spoon into 5 cupcake papers evenly
and top with remaining coconut. Arrange on a plate and place in freezer until hardened. Then, transfer to refrigerator. Eat straight from refrigerator, they
will melt at room temperature. Makes
5; 3g effective carbs each, and 18.8g good-for-you fat if you use
peanut butter and pecans, slightly less if you sub walnuts for pecans. If you
use cashew butter & pecans/walnuts, 4.25 ECC/4.15 ECC respectively.