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Angelfood Cake Pops

Posted by Maria Emmerich in Uncategorized 11 Apr 2014

Testimony of the Day

PCOS TESTIMONY: Yes, this lifestyle is great for getting pregnant, helping with PCOS and much more! “Hello, I had recently purchased one of your meal-plans, my goal being to get pregnant (I have pco-syndrome) because of my work schedule (anesthesiologist, on-call nights, etc) it was a little tough to completely adhere to the keto-diet. But I managed to cut my carbs to about 50-80 grams/day and I left out all gluten and about 60-70% of my calories were fat-based (good fats) even though i was eating at least 2500 kcal a day (weight loss not being my goal) I lost 5 pounds within a week (I am 5 feet 9 inches and now weigh 130 pounds). I lost my food cravings and feel a nice satiety most of the day, and no more issues with gas or bloating and I am pregnant! Only 3 weeks into changing my diet.

Thank you so much for your advice. sincerely,  Serife from Frankfurt, Germany”

30 Day Accelerated Testimony: “I had lost 50 lbs. and my sister who has battled MS for more than 25 years had significant symptom relief in just 90 days! Amazing!” – Charla

Phone Client Testimony: “Hello Maria! I wanted to let you know that I am still eating the Maria Way! Yesterday I hit a big milestone, I had to buy new pants because the pants that I had in the attic were too small (and they were the pants that I haven’t been able to wear since 2011). In August 2013 I was a size 20 and today I am a size 12! Still a ways to go until I hit my goal of a healthy BMI but on my way. I have been telling everyone I know about you and your work because it has changed my life and my husband’s life! Combined we have lost almost 100 pounds!! Thank you for all you do and for giving us the tools we need to be healthy and happy.” – Shauna

To get fast results, click HERE for easy to follow keto-adapted meals.

Shauna before after

Do you suffer from Hiatal Hernia?

Eating food high in starch (even “complex carbohydrates”) will keep the hernia problematic. This is because starchy foods cause the blood sugar to rise fast and then plummet to under the normal healthy level. The drop of blood sugar causes the production of serotonin to go down and cause depression. The decrease of serotonin causes the production of histamine, which causes the expansion of blood vessels. Over expansion of blood vessels causes liquid in the blood vessels to leak out. When liquid leaks out into sinus area it causes nasal drip. When it drips into the bronchi, it causes asthma. When it drips into the brain, it causes headaches and migraines.

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Another cause of hiatal hernia is a diet high in omega-6 fatty acids and low in rich in omega-3 fatty acids. When that balance is out of whack, inflammation can set in.

Many mineral deficiencies can also cause hiatal hernia. One of which is magnesium, which is possibly the single most important nutrient for managing this because of its multiple effects on the condition. It is extremely powerful in the relaxation of bronchial muscle, resulting in a reduction of bronchospasm and increased airways diameter. Magnesium stimulates the production of AMP and ATP, two important mediators that create relaxation of bronchospasm. Magnesium also reduces the histamine response, which calms inflammation. (make sure to take magnesium glycinate NOT oxide!)

To read more on the healing benefits of a Ketogenic diet, check out my book Keto-Adapted.

Click HERE to get a limited edition of the Hard Cover.

Click HERE to get a soft cover.

Thank you all for your love and support!

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You can switch up the flavors of these cake pops. I used Jay Robb strawberry egg white protein and strawberry extract to make “Strawberry Lemonade Cake Pops.” The different flavors are endless! Some suggestions:

1. Use Jay Robb Chocolate Egg White Protein powder and Kahlua/rum extract; use the custard filling to make “Tiramisu Cake Pops”

2. Use Jay Robb Tropical Dreamsicle Egg White Protein powder and orange extract with vanilla in the cake. Add orange and vanilla extract to the lemon curd to make “Dreamsicle Cake Pops”

3. Use Jay Robb Pina Colada Egg White Protein powder and pineapple extract to the cake. Add pineapple extract to the lemon curd/custard to make “Pina Colada Cake Pops”

Angelfood Cake Pops
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Sift protein powder and natural sweetener together and set aside. In a large clean bowl, whip egg whites with a pinch of salt until foamy (save the yolks for Lemon Curd or Custard). Add cream of tartar and continue to beat until very stiff (you will be able to put bowl upside down and the whites won't fall out). Add your favorite extract flavor. Quickly fold in protein powder mixture. Pour into a greased 10 inch tube pan. Bake at 325 degrees F (175 degrees C) for 30 minutes. It also makes great FRENCH TOAST.
  2. LEMON CURD: Combine natural sweetener, lemon juice, 4 eggs and lemon peel in heavy medium saucepan and whisk to blend; add butter. Whisk constantly over medium heat until mixture thickens and coats back of spoon thickly (do not boil), about 12 minutes. Pour mixture through strainer into medium bowl. Place bowl in larger bowl filled with ice water and whisk occasionally until lemon curd is cooled completely, about 15 minutes. Add extracts if desired. Can be made 1 day ahead.
  3. CUSTARD (If you don't like lemon): Whisk egg yolks, almond milk, and sweetener in medium metal bowl to blend. Slowly mix in the melted oil/butter so the eggs don't cook unevenly. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total (or coats the back of a spoon). Remove mixture from over water. Add extracts if desired. Serve warm or chilled. (If serving chilled, it can be prepared 1-3 days ahead and refrigerated. Re-whisk before serving.
  4. COATING: Place cocoa butter in a double boiler and heat on medium high until fully melted (or microwave safe bowl and heat on high for one minute, check and heat for 30 seconds until melted). Melting cocoa butter takes longer than traditional fats.
  5. Stir in natural sweetener.
  6. Stir in extracts and salt.
  7. TO ASSEMBLE: Crumble cake into large bowl. Add ⅓ cup filling and mix completely. Tip: If you don’t mind getting a little messy, push up your sleeves and use your hands to mix the cake and filling! Be careful not to add too much filling. You want the consistency to be sticky, not soggy.
  8. Roll the mixture into balls and place on cookie sheet.
  9. Dip the ends of the lollipop sticks into the melting chocolate and insert into the balls. stick the handle/pop stick into the chocolate and then into the ball and place in freezer for 5-10 minutes till chilled. Then you bring the pops back out and dip them in the chocolate and then place them in styrofoam to set or can put in freezer/fridge for faster cooling/set.
  10. Chill the pops in the freezer for 15 minutes.
Notes
NUTRITIONAL COMPARISON (per serving)
Traditional Angel Food = 159 calories, 0.7g fat, 5.5g fiber, 35g carbs, 0.2g fiber
"Healthified" Angel Food = 54 calories, 0.7g fat, 11.1g protein, 0.9g carbs, trace fiber (11% fat, 82% protein, 7% carbs)
"Healthified" Angel Food with lemon curd = 146 calories, 10g fat, 13g protein, 1g carbs, trace fiber (61% fat, 36% protein, 3% carbs)

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Nutritious and Delicious in on SALE for only $10.99!

“I just have to say how glad I am that I bought your Nutritious and Delicious book. I’ve already made the fried rice and teriyaki recipes (So happy to have Chinese food back!) and last night I made the zucchini brownies- I will never have regular brownies again! These are the best HANDS DOWN! My friends and family have loved everything I’ve made as well. I feel like I’m slowly but surely recruiting everyone to the keto/low-carb lifestyle. Thanks again!” – Jackie

To get your copy click HERE.

Lots of recipes like low carb, gluten free pizza, German Chocolate Cake/Cupcakes, Molten Lava Cake, cookies and much much more inside this cookbook! Thank you so much for your love and support!

2014_02_14

Supercharge your Metabolism Class!

In this class, I will give you the tools to take charge of your bodies fuel source.  Our body has 2 fuel sources, you can be a sugar-burner or you can be a fat-burner (called nutritional ketosis). Going back and fourth between being a sugar burner and a fat burner will cause low energy and inability to get the results you see me posting about my clients. This isn’t a “diet” it is a lifestyle! And I will show you what foods to eat that will keep you in the ‘fat-burning’ mode while squashing your cravings.  Once adapted you will feel amazing, heal from what ails you (autoimmune, high blood pressure, etc.) and lose weight!

Treats will be served!  I will also have my all new hardcover cookbook for purchase (and sign if you like) along with all my other books.

WHEN: Saturday April 26th from 1-3pm central standard time

WHERE: My home in River Falls, WI (You will get the directions when you pay below) or WEBINAR for the rest of the world!

TITLE: SUPER-CHARGE Your Metabolism

COST: $30

In Person (Sold out)

Webinar CLICK HERE.

maria

To eat is a necessity; to eat ‘healthy’ is an art.

  • Andrea S. April 11, 2014 at 2:37 pm / Reply

    Hi Maria,
    I too have had great relief from PCOS by adhering to the Maria Way. I have also been taking the suggested 1300 mg of Evening Primrose Oil, and was AMAZED at how quickly it leveled out my hormones and allowed my body to have a period. I have struggled to regulate my periods for YEARS….and was always uneasy when the only solution the doctor had was going on birth control, which NEVER regulated my body! So thank you for all you do, you are truly life changing!

    Andrea

    • cemmerich April 11, 2014 at 8:42 pm / Reply

      That is awesome! Thanks!

  • Jackie April 11, 2014 at 2:46 pm / Reply

    Maria, what is the recommended dosage for ALA? I am purchasing the NOW foods brand. Thank you.

  • Belinda April 11, 2014 at 3:33 pm / Reply

    Hi Maria,

    Not sure where on the site I should submit my question unrelated to this post.

    I have been reading a lot about people who are taking food-grade Diatomaceous Earth as a daily supplement. What are your thoughts on this? Is this really safe and beneficial to our bodies?

    Thanksfor all you do.

    • cemmerich April 11, 2014 at 8:45 pm / Reply

      I don’t use it myself but it sounds like an ok option. :)

      • Belinda April 11, 2014 at 10:02 pm / Reply

        Ok, thanks for responding to my question. :-)

  • Wenchypoo April 11, 2014 at 4:33 pm / Reply

    make sure to take magnesium glycinate NOT oxide!

    What about orotate? It seems to be the best absorbed, but it is hellaciously expensive.

    • cemmerich April 11, 2014 at 8:47 pm / Reply

      That is good too, but as you said, glycinate is much more affordable.

  • Jodi April 11, 2014 at 4:33 pm / Reply

    Oh how i love this blog! Cakepops!!!

    • cemmerich April 11, 2014 at 8:47 pm / Reply

      Thanks!

  • Christie April 11, 2014 at 8:32 pm / Reply

    I can’t wait to try this after the 30 day accelerated diet is finished, or if I don’t repeat it. I started it Monday and today is Friday, I’ve lost 7 lbs! WOOT WOOT! And feel great!

    • cemmerich April 11, 2014 at 8:48 pm / Reply

      Awesome! :)

  • Linda @ Fit Fed and Happy April 11, 2014 at 9:23 pm / Reply

    Can I replace cream of tartar with xanthum gum? Also, can I use whey protein powder?

    • cemmerich April 12, 2014 at 1:29 pm / Reply

      Yes, both should work. I would just omit the cream of tartar if you don’t have it.

  • Stacy W. April 12, 2014 at 12:13 am / Reply

    Where can I find the extracts that you use? I can only find lemon, vanilla, almond and mint. Also can you give me an idea where I would find citric acid to make healthified jello?

  • Amanda April 12, 2014 at 1:34 am / Reply

    Hey Maria, I can’t believe my new progress since becoming Keto-adapted. I realized yesterday how much progress I made in only 18 days. Mainly all the new muscle!! :)) when I feel like enough has changed from my last update I’ll send you a new after picture.
    P.S. it is funny when certain trainers encourage sugar breaks during a very difficult workout and I plow through with ease.

    • cemmerich April 12, 2014 at 1:34 pm / Reply

      Awesome! Way to go! :)

  • Kristin April 14, 2014 at 3:51 am / Reply

    Maria, I stumbled upon your website a year ago, and have been reading your blogs and trying your recipes, and just falling in love with the Mariaway over the course of the last year. I would like to get some consulting from you, but our budget is such that I don’t have money to make a mistake and purchase the wrong consulting package. Is there a way I can contact you to be steered toward the right package to purchase ?

    • cemmerich April 15, 2014 at 2:22 pm / Reply

      Sure, just use the contact above in the menu. Thanks! :)

      • Kristin April 17, 2014 at 1:49 am / Reply

        I’m sorry, but where is the contact information? I keep looking and can’t find it.

  • Nina April 16, 2014 at 3:28 am / Reply

    Hi Maria, I’m new to your site, I actually just ran into it a few days ago..but I can say I’m already hooked! And plan on trying out some baking recipes soon.

    My question is, I see you use a lot of almond flour in your baking recipes, which is what I have been using lately as well but I read this post about almond flour on another blog, healthbent.com. I’ll attach the link:
    http://www.health-bent.com/blog/book-release-day-why-we-didnt-use-almond-flour

    What do you think about this? Do you agree?

    • cemmerich April 16, 2014 at 9:19 pm / Reply

      The omega-6 issues isn’t really an issue for me. I use these types of treats as treats. An occasional think, not everyday. We need a balance of omega 6 and 3 in our diet. Gla is omega 6 that helps with hormonal balance and dry skin. Oxidizing oils is a problem with any oil when you heat above its smoke point. This is also why I don’t cook too high of temperatures with almond flour. It becomes rancid (smoke point) at 430 degrees F. I cook below that.

      • Nina April 17, 2014 at 2:11 am / Reply

        Thanks! That makes sense..

  • Tina April 18, 2014 at 7:45 pm / Reply

    Maria- I have a question on your recipes and about your incredible books: why do you stress the use of the green pack of Just Like Sugar over the blue pack in baking. Is it the color only ( clear versus opaque) or some baking property that is different that I should know about? I am not usue how I will get a reply back? – can you email me as I supplied my email in the field. This has always been a curiosity of mine in reading your books.

    • cemmerich April 18, 2014 at 9:11 pm / Reply

      I actually don’t find a difference in the different kinds. I prefer Swerve in general though (0g carbs, vs. JLS carbs, all fiber but still add up).

  • Laura E May 15, 2014 at 3:25 pm / Reply

    Hi Maria will this recipe work with a cake pop maker? Thank you!

    • cemmerich May 15, 2014 at 8:53 pm / Reply

      I think it should.

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