Testimony of the Day
Phone Client Testimony: “Dear Maria,
A year and a half ago I met with a doctor and found out I had a huge list of health issues….
… And several other problems as well. To top off the list, I found out that I was also expecting my fourth baby (my oldest was only three at the time) my body was sick, depleted, and tired. Then I found you!
I purchased your health assessment and meal plans. I followed your guidelines carefully.
With lOVE, JG“
If you want to get started on your after photo, click HERE. Don’t wait another day!
I make a huge batch of these and bring them everywhere. These are perfect for camping trip, days at the park or zoo…you name it! Throw them in your bag and go.When I see parents feeding their children Goldfish Crackers, I want to say, STOP, you are filling them with trans-fats and hurting their brain! Even TIMES MAGAZINE claims Goldfish as one of the top foods NOT to feed your children!
1 1/2 cups finely shredded hard cheese (Gouda or Parmesan works great)
1 1/2 cups almond flour
1/4 tsp Celtic sea salt
3 TBS cold water to hold the dough together
Preheat oven to 350 degrees F. Pulse all the ingredients (except for the water) together in a food processor or blender. Add the cold water to the dough, a bit at a time, until the mixture is holding together well enough to work into a ball or two. Separate into two balls of dough, and place each ball parchment paper, or other non-stick surface, then transfer to a baking sheet. Roll each dough ball out until flat and about 1/8 to 1/4 inch in thickness. Using a pizza cutter or knife, score the dough into squares, OR if you have a Goldfish cookie cutter, that would be cuter:). Bake for 25 minutes, or until crackers are browned. The darker, the crispier. Makes 12 servings.
NUTRITIONAL COMPARISON (per serving):
Store Bought Goldfish = 140 calories, 5g fat, 4g protein, 20 carbs, trace fiber
“Healthified” Goldfish = 141 calories, 11g fat, 6.5g protein, 3.2 carbs, 1.5g fiber
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