Testimony of the Day

“Several years ago, I felt like I was dying. I was plagued by numerous symptoms, i.e. always cold, no sleep, racing and out of rhythm heart, depression, hair falling out and always sick with something. My doctor took the usual tests and told me that my thyroid was normal and handed me a referral to a psychologist. I was so discouraged, but found a Osteopath that ordered a ton of blood work. It turned out that I have Hashimotos, an immune dysfunction where your thyroid hormones are destroyed by your own immune system. I was on several medications, then a naturopath I visited told me if I would get off of gluten I could kiss the meds goodbye.

I initially just got of wheat, but through the help of Maria Emmerich, I have gone totally grain free and sugar free. Currently, I don’t need any medications, which is awesome because the am super sensitive to prescription; there is always a price to pay. Hope this helps someone out there!”

If you too want to get off your thyroid medication, click HERE for a consult. With the right diet and supplement plan, you can feel like a new person!

butterfinger blizzard

CUISINART IMMERSION BLENDER

I can’t believe I went this long without an immersion blender! I’m not a ‘gadget person’ like my husband is. I like simplicity and I’m not a fan of clutter so when Craig asked if I wanted an Immersion Blender I politely said “No thank you.”

But I have to tell you, when this Cuisinart Immersion Blender showed up I was immediately hooked! It is so easy to use and I can’t believe the power behind this little tool!

Today it is OVER 1/2 off! Click HERE for the sale! Makes a great gift!

It makes recipes so much easier! I love to use it for making pureed soups, homemade mayo, sauces, salad dressings as well as shakes.

Some of my favorite ways to use this blender is:

My Tomato Gorgonzola Bisque 

Cauliflower Soup 

Cream of Mushroom Soup

Baked “Potato” Soup

Delicious Ham and “Potato” Soup

Chilled “Corn” Soup

My homemade Alfredo Saucebutterfinger blizzard

Orange Julius (see this book)butterfinger blizzard

Creme de Mint Shakebutterfinger blizzard

 low carb blizzard

Best Facebook Post of the Day!

“Dairy Queen I’ve missed you for the last 5 months;( . But when this arrived today , I said whoo hoo! Bring on the healthified chocolate/almond butter sugar free ice cream treats for the summer! No more missing the frozen tasty treats that I love so much!

Thanks Maria for letting us know the ice cream maker was on sale! I would spend more on blizzards and larger pants this summer then what this little beauty cost me! 50% off this awesome little kitchen toy! Happy DANCE!” -Lori

Click HERE to get the ice cream maker on sale. When mine broke (because of over-use) they sent me a NEW one for FREE! Love Cuisinart! 

low carb blizzard

Ingredients in DQ Cookie Dough Blizzard: Chocolate Chip Cookie Dough: Unenriched Wheat Flour, Sugar, Margarine (Palm Oil, Water, Soybean Oil, Mono- and Diglycerides, Artificial Flavor[Milk], Colored with Annatto, Calcium Disodium EDTA added as a preservative, Vitamin A Palmitate added), Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin [Emulsifier], Vanilla), Powdered Sugar (Sugar, Corn Starch), Butter (Cream, Salt), Pasteurized Eggs, Brown Sugar, Corn Starch, Natural and Artificial Flavor, Salt. Dairy Queen Vanilla Soft Serve: Milkfat and nonfat milk, sugar, corn syrup, whey, mono and diglycerides, artificial flavor, guar gum, polysorbate 80, carrageenan, and vitamin A palmitate. Fudge: High Fructose Corn Syrup, Sweetened Condensed Skim Milk (Skim Milk, Sugar, Corn Syrup), Partially Hydrogenated Coconut Oil, Water, Fructose, Cocoa processed with Alkali, Cocoa, Sodium Alginate (Algin, Dextrin, Sodium Phosphate), Salt, Mono & Diglycerides (Vegetable), Potassium Sorbate (a preservative), Soy Lecithin, Disodium Phosphate, Artificial & Natural Flavors.

“HEATHIFIED” BLIZZARD
1 cup “healthified” vanilla ice cream (recipe follows)
1/4 cup unsweetened almond milk
Handful of “healthified” cookie dough (recipe follows)

Place the ice cream and the almond milk in a blender. Mix until smooth (add more ice cream or almond milk depending on your desired consistency). Place into a cute ice cream cup and place a handful of cookie dough pieces into the Blizzard. Enjoy!

NUTRITIONAL COMPARISON (per 319g serving):
DQ Small Blizzard = 720 calories, 28g fat, 12g protein, 105g carbs, 0g fiber (105 effective carb)
“Healthified” Blizzard = 490 calories, 21g fat, 13g protein, 9g carbs, 5g fiber (4 effective carbs)

VANILLA ICE CREAM:
5 egg yolks
1 cup Swerve (*keeps ice cream soft)
1 tsp stevia glycerite
1 cup heavy whipping cream
1 cup unsweetened almond milk
1 tsp Celtic sea salt (keeps ice cream soft)

low carb blizzard
In a medium saucepan place the egg yolks and sweeteners in to mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the whipping cream. Place the saucepan onto medium heat on the stove and cook, stirring constantly (I used my hand mixer, see photo). Stir until thickened into a custard. Remove from heat and stir in the almond milk and salt. Let cool completely (I cooled in the refrigerator overnight…it was hard to wait!). Place into your ice cream machine (click HERE to find the one I love AND it is 1/2 off the original price!!!) and watch the magic happen within 45 minutes or according to your ice cream maker’s directions. Freeze until set for vanilla ice cream.

“HEALTHIFIED” CHOCOLATE CHIP COOKIE DOUGH
3/4 cup blanched almond flour
1/4 cup coconut flour
1/2 tsp aluminum free baking powder
1/2 cup butter or coconut oil
3/4 cup erythritol (or Swerve)
1 tsp stevia glycerite
1 tsp Celtic sea salt
1 ChocoPerfection Bar (chopped)

In a medium bowl, cream the butter, erythritol and stevia. Cream for a few minutes until very fluffy. In a separate bowl mix together the almond flour, coconut flour, baking powder, and salt. Slowly add in the dry ingredients to the wet and mix until smooth. Add in chocolate. With your hands, roll into little balls and freeze. Once frozen add into the milk shake. Makes 5 servings. OPTION: Bake some dough at 325 degrees F for 20 minutes to make a few ice cream sandwiches!

low carb blizzard

GREAT Testimony

“Good Morning Maria! I am now off of Nexium, Cholestryamine and Sulcrafate, I am no longer aspirating at night, I have minimal burning now.  My diarrhea (that I have experienced for years) has subsided and I am no longer having severe stomach pain.  Even with me going off track for a week and now suffering an injury over this last week and a half, the decision to sign up for your services was one of the best decisions I could have made.  I am so thankful to my husband believing in me and supporting my decision.  And I am so thankful for finding you.” -Meta

To get on your path to health and healing, click HERE. 

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 12 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Dairy Free Ketogenic Cooking" and "Keto.". Click here for Keto.: http://amzn.to/2EfrECi Click here for Easy Dairy Free Ketogenic Cooking: http://amzn.to/2ClSqLc

45 Comments

  • Clever Cook says:

    This is very relevant to me as my dr (nutritional medicine) has put me on iodine supps to help my hypothyroidism. Would a combination of these supps work or would they b better used separately? Are there some that work better together than others? Thanks for a great post.

  • SWOON! Such perfect timing…I’ve been itching for some DQ. And ice cream. And cookie dough. Either of those things separately are amazing!

    I don’t have easy access to ChocoPerfection bars. Gonna give this a try with homemade chocolate instead. Happy day!

  • ashley mae says:

    Can I replace almond meal ? For more coconut or psyllium? I dont.currently have almind flour ajd.really want to make these now!!! 🙂

    • You could try an additional 1/4 cup coconut flour and more liquid (like another 1/4 cup butter). They are directly replaceable, coconut flour absorbs a lot more moisture than almond. 🙂

  • This is very interesting – I was diagnosed with Hashimoto’s disease in March. Endocrinologists put me on Levothroid but haven’t seen anything happening with my body. I exercise 5-6 days a week and eat well but (always slip now and again) I will be asking for a progesterone and estrogen test…. That may explain some of the very slow, if non-existent, results… Thanks for the information!!!

  • Karen Fay says:

    I realize how the adrenal and thyroid connected. However, I no longer have a thyroid because mine became too hard with scar tissue and was removed 10 years ago. Do you have resources as to how I proceed from here? Presently, all I take is Synthroid.

  • Anonymous says:

    This post was very eye opening. I have never heard of Adrenal disease before but it seems to match up with all my symptoms. I had a traumatic/stressful event (and it is ongoing) in 2009. I felt sluggish, I gained some weight, and I noticed my hair was falling out more so than normal. I went to get tested for low thyroid, and as you mentioned my doctor and results said it was normal. I eat healthy (most of the time) and workout 3x/week but it has been really tough to see any results. I am 5ft 2in and a 5lb gain can look like 10lb on someone of my stature. I was wondering if I could possibly have this adrenal-thyroid connection and if I should try some of the supplements you’ve suggested…

  • Whitvia says:

    I have hashimotos too. Maria do you have any special recommendations for hashi?

  • Anonymous says:

    Why no sweet potatoes?

  • Anonymous says:

    …just wondering if you had intended vanilla to be a part of the ice cream recipe? Looking for your quantity…

    Thanks!

  • Anonymous says:

    wow – thank you so much for this explanation! I am currently working with a naturopath who has been adjusting my thyroid meds, has put me on cortisol supplements (Isocort) and a progestorone cream. She recommended the saliva hormone test when I started seeing her as I had been on thyroid medicine for a few years and they weren’t doing much for me. I was relieved to finally get an explanation for why I am always so exhausted and why I can’t lose weight! I’m hoping this plan is going to help me. She did explain what was going on but seeing it all written here is really helpful! PLus this ‘bizzard’ looks delish. 🙂 I only recently found your blog and cookbooks and really enjoy your recipes and appreciate the good information! Thanks again, Mary
    Mary

  • Anonymous says:

    Hi Maria
    Once again a very informative blog post. I was diagnosed with hypothyrodism four years back and this is a very useful.
    In the cookie dough recipe you have baking powder as one of the ingredients. Do we add this only if baking and not for freezing?
    Thanks
    Gita

  • Dr. Mark says:

    It’s interesting how the organs of the body are all interconnected. This is why it’s difficult for medicine to find the cause of many diseases. When it comes down to it, there is always a reason for the body changing it’s function. It is rarely a malfunction. It usually is adapting either to a deficiency or something toxic.

  • Susan Pelter says:

    I make the chocolate chip cookies all the time, they are fantastic — and the dough is DELICIOUS so will be great in this recipe! However, I find that the cookies are super-salty if I use the full teaspoon of salt. I use 1/2 tsp and they rise fine and taste just right. Maybe my salt brand is different — I use the Himalayan pink??? Anyway, thanks for all the yummy recipes. I have all your cookbooks –including the kids one (btw I have no children!) –and can’t wait for the new savory one 😉

    • Thanks so much for your support! The Savory book is going to be amazing! I am so proud of it. Different salts can have a stronger flavor so cutting back like you did is the thing to do. 🙂

  • Anonymous says:

    Do you think substituting coconut milk for the heavy whipping cream would work? I need to keep it dairy free. Thanks for your amazing website!!! I just discovered it and can’t wait to try some of the recipes!

  • Anonymous says:

    I’m allergic to stevia/truvia. Can i use splenda instead on ur recipes? They all sound yummy!

  • Rosalee says:

    I made this last week and it was delicious! Such a great recipe 🙂

    The stevia glycerite is essential. I used to try and make ice cream with just truvia, but it always froze solid. This was the first time my ice cream had the perfect texture thanks so much!

    However, I plan to make the chocolate chip cookie dough with butter instead of coconut oil next time, because the coconut flavour in my oil was too strong for the subtle cookie dough flavour and the texture when frozen wasn’t my favourite. I can’t wait to make a second batch of this recipe!

  • Anonymous says:

    Love lurking on your blog! the Pizza recipe I got form here is a big hit. ad a few questions about the ice cream.

    I am hooked on the idea of making an amazing low carb ice cream however I want to incorporate the sugar free splenda based syrups into them to vary the flavors. Do you have any ideas how much syrup I could add to this to add flavor without ruining the consistency or getting to sweet?

    this is the last batch I made up and it was very sweet but it was not bad but very sweet!
    2c Heavy Cream (13.2 carbs)
    1c Liquid Stevia, Davinci, Atkins, or Torani Sugar Free Syrup (0 carbs)
    2c (sugar equivalent sweetener, 1/2t liquid Stevia is 0 carbs 😉
    2T Vegetable Glycerine (0 carbs)
    3T Lecithin Granules (1.5 carbs) [or 3 egg yokes for a custard mix]
    1/4t Xanthan Gum (0 carbs)
    1/8t Salt (0 carbs)

    P.S. the stevia glycerite, I have sweetdrops (stevia) and glycerine, is there any sort of sub for that or is it something totally different?

  • Melinda says:

    Hi Maria…making the vanilla ice cream and there is no vanilla listed in the ingredients. Is this an error? Thanks!

  • Jaclyn says:

    I have ‘In The Raw’ Stevia powder on hand. Can this be used in place of Swerve? Is Stevia an ok sweetener to use in ice cream?
    I also have ‘Just Like Sugar Baking’ so I used that rather than Swerve and needed 1.75 cups to equal 1 cup sugar sweetness. This was ok but drained much of my expensive 16oz bag and gave a strong artificial sweetener taste that my husband cannot stand.
    Also, I have NOW brand ‘Better Stevia Liquid Sweetener’ Organic. What is the difference between this and Stevia Glycerite?
    Can I have just one go-to sweetener and not have to buy multiple, pricey powders and liquids? My uses are ice cream and breads mostly. Thanks!

  • Francine says:

    I have Hashimoto’s also and have a terrible time losing weight. Would a keto diet be beneficial to me?

  • Mari Fenili says:

    I was diagnosed with hypothyroidism about 16 years ago and recently was diagnosed with hashimotos Until a couple of weeks ago, I was taking a kelp supplement every day for iodine for the past year because I no longer use iodized salt. I have recently been reading that too much iodine from supplements, such as kelp, is bad for people with hashimotos, as it makes their symptoms worse. When I told my endocrinologist that I was taking kelp for extra iodine, he said it was fine. I did, however have to explain why I was taking kelp to him because I don’t think he’s ever heard of it for iodine supplementation, so I’m not sure how much help he really is. So I guess what I’m trying to say in the most long-winded way possible is that I’m totally confused on the whole kelp thing…..should I be taking it, or not?

  • Is there something else I could do instead of using the ice cream machine? Can I still eat it if I freeze it?