Cholesterol Testimony from my client Deb:

“I don’t know if you remember me, but I did your month long consult package last year in May. You convinced me to go off statins and I was getting ready for my son’s wedding. I wanted to let you know I finally got enough courage to go get my blood work done and found a doctor that doesn’t get too worked up about cholesterol.

I want to thank you for your post on the “LDL determination” regarding if it is large and fluffy. I brought that into the doctor and she ordered me a whole extension blood work up. I am thrilled to say I have a large and buoyant pattern!! In addition, the great news since I changed my eating habits, due to you, is I dropped my triglycerides from 199 to 86!! My HDL increased from 46 to 57!!

PS: Just an fyi, my husband has REALLY benefited from your suggestions and my new cooking habits, as his triglycerides dropped to 68 and his C-Reactive Protein was 0.39. Oh yes, he went off his statins as well!! J”

-Deb

We have gotten some amazing feedback on the 30 day meal plan option.

One email said “Holy Moly! That included more tips than I thought it would! I certainly see where I went wrong with my grain free/low carb diet before this!”

But Craig and I are perfectionists, so he helped me add even more detail along with a grocery checklist for each week. Click here to get started on your “after” photo!

CORN TORTILLAS

Deb and I cleaned out her pantry. This detrimental “gluten-free” family staple is no longer lingering in her house!

Ortega White Corn Taco Shells Ingredients: White Corn, Partially Hydrogenated Soybean Oil, Water, White Corn Flour, Salt, Hydrated Lime, Citric Acid

Try this tasty crispy shell idea instead! This was inspired after watching Top Chef! I LOVE that show!

Jicama Crab Tacos

 

6 Thin slices of jicama
2 cups organic leaf lettuce
6 oz. lump crab meat
1 Lime, cut into wedges
Salsa

Slice jicama into very thin slices, using an electric slicer (click HERE to find) or a mandolin slicer. Fold the jicama slices into taco shells; fill with lettuce, crab meat, and salsa. Squirt the lime juice into each jicama shell and enjoy!

NUTRITIONAL COMPARISON (per 2 taco shells)
Traditional Taco Shell = 120 calories, 6g fat, 2g protein, 16g carbs, 2g fiber (14g effective carbs)
Jicama Taco Shell = 12 calories, 0g fat, trace protein, 2.6g carb, 1.5g fiber (1.1g effective carbs)

If you would like to help out a small family, rather than large business, I am happy to announce that you can now get my books as a high quality ebook that works on any platform. This is an ebook format that works on any computer or mobile device. It is a beautiful pdf that has all the full color pages and layouts as the printed books with click-able table of contents and searching capabilities. This is extremely useful when trying to find a recipe. These books are much higher quality than the ebook platforms (kindle, apple). Plus, most of the profits don’t go to Amazon or apple! Just go here to get your copy!

Just Click HERE or select “My Books” above to get your copy now! Thank you all for your love and support!

Jicama Crab Tacos

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

14 Comments

  • Emily says:

    I’m excited to try jicama as taco shells. Since one of your old posts about taco shells I have not bought them. I have tried twice to make your hard taco shells with almond flour but I can’t get them to stay folded while baking(I am not a good baker.) So I end up using them as chips and dipping them in whatever taco filling I made. It delicious but sometimes we just want that shell to pick up and bite into. Next week, i’ll be giving this a try 🙂 Thank you

  • Maria, I made these last night with the jicama chips and dip that you had listed earlier. Both were delicious!!! I didn’t have a slicer so I cut them as thin as I could and we ate them like a torta.

    Thank you for posting!

  • Thanks girls! You are so sweet.

    I appreciate your kind words!

  • K@ says:

    Amazing recipe, I had never thought of using Jicama like that, it’s going to become a household favourite pretty quickly, thanks!!

  • Thanks K!

    I was surprised how well they work too!

  • Emily says:

    So, I tried using the jicama as a taco shell tonight for dinner and it worked perfectly! My daughter(almost 2) and I were the only ones who ate it though because since I didn’t know how well it would work I let my husband and son eat them in shells. Small steps with this whole family diet change. But they worked great so those shells are getting out of my house!

  • Way to go Emily! Start her early so she doesnt ever want the packaged shell!

    Thank you for writing!;)

  • Anonymous says:

    Maria these look awesome. When you post carbs in your recipies are they net carbs?

  • karen says:

    I’m confused, I’ve tried the almond flour and coconut flour tortillas for taco shells and neither come out usuable. I’ve never ate jicama, but googling this root vegetable, how did you find a jicama big enough for a taco shell? I am assuming it’s one slice by looking at your picture. What size diameter is shown in picture?

  • karen says:

    Thanks. That was the recipe I tried both flour versions. I couldn’t get those to cook properly

  • Fernanda says:

    Did you use raw jicama for the shells? And also I havent found a jicama big enough to resemble a regular taco shell. How big was the jicama you used?