TESTIMONY OF THE DAY
If you need a little encouragement to start the year off right, please read this testimony from a client who travels about 3 weeks out of the month, has a wife and a toddler and still finds time to prepare meals. He lost 35.5 pounds in 45 days just by changing a few things.
Many of those that have posted have struck a chord with my situation before starting with you. The “dark” side of my story was intentionally left out because I’m not at my goal yet. For now, I just keep myself focused on results and not how or why–especially since it’s difficult to exist in the “what if I didn’t have a friend that helped me?”
It is humbling to see how much trust you place in your clients and how much hope and faith they have in you! There were some posters that touched on similar concerns to mine, so I wanted to clarify in the hope that others may see how working with you can simplify, not complicate; can be cheap not expensive.
1. I did NOT cook for most of my progression. I suck at cooking. I had to ask my wife how to hard boil eggs. Seriously. So MY weight loss was not dependent on baking or cooking skills. Your recipes impacted my enjoyment and spare time, but my weight loss was not dependent on a magic recipe. And I built up to them. With that said, I can see how some people would see immediate benefit from substituting your healthified stuff. But for someone that is on the road, eats out or just can’t cook–don’t worry. Maria’s plan works incredibly well in that reality that so many of us live in.
2. When my son and I cook, it’s often easy stuff like fried eggs or my new hard-boiled egg recipe (egg + boiling water). I thought I’d be late to work, but it literally takes 15 minutes start to finish. Okay, sometimes longer if we decide to sing. My waffle maker was $50. Made that back in one skipped trip to Sunday buffet. Your pancakes are like $2.50 and were breakfast for 3 days.
3. My progress and your plan for me was 100% INDEPENDENT of source of food. Eggs were eggs. Chicken was chicken. I did NOT need to find cage-free, organic DHA ratio’d eggs from Chickens that did yoga every morning.
4. I took the past 1.5 to 2 months to learn WHILE doing. You have now recommended 4-5 books that I read while exercising. And youtubes and postings. But if I waited to learn, I’d still be where I was. Maybe even more depressed. I imagine a lot of people are like how I am in many many ways but chose not to be with this. I would read to find fault or problems. To blame an industry or a food. I came to realize that even if all of that is true, so what? It’s not about them, it’s about me.
5. I did not try to change anyone but me. We had meals where son, wife and me all ate different things. So what? Is that ideal–no. But who cares? You know what–son started asking for what “papa” was eating. Salsa (Pace) over ketchup. Then mustard over salsa. Then eggs over toast. Now mustard on eggs. And mustard on waffles. Eventually that’s where the baking and recipes helped…and that was key for me.
6. Your plan SAVED me money. I saved on snack foods not because I chose to not eat them–but because I did not need to snack. I have a $8 bag of almonds in my pantry that I bought 2 months ago–and am only now down to the bottom. I used to spend $15/day on snacks throughout the day.
7. It was far easier for me to use your system of basic meal first, then build. I didn’t focus on what I couldn’t eat–just on what I could. I built a meal only from known things–especially helpful when on the road. “When in doubt, leave it out.” I was stunned that I would get full and satisfied throughout the day so I didn’t even feel like I missed anything.
8. Here’s a true story–I started to pass on airline meals. I’ve had two flight attendants tell me “Good for you” in a very sincere way. One explained how she fasts while flying. This WILL happen to anyone that does your plan–you will find camaraderie in the oddest places.
9. I have an ego and associated my willingness to try any local food with business success and whatever. That was totally in my head. There are just as many, if not more, people that I work with that have endeared themselves to me because I opted to jog along the oceanside rather than eat a local potato.
10. Mentally, it was important for me to paint a picture quickly. After a couple days of seeing the mental shift and energy level, I tried consciously to act as though I was already there. What you helped me focus on was things like sleep, stress and reading. I was therefore making decisions from a positive place and not out of victim, sufferer, tired/cranky, etc..
Anyway, Maria thanks for all your help and I’m looking forward to my own home stretch to my goal. Looking forward to trying even more of the recipes with my son who’s already asking me for your chocolate donuts! ‘Papa, Nutritious AND Delicious!’ He’s one smart low-carb cookie!”
Click HERE to start your journey to a keto-adapted diet!
100 GRAND Candy Bar
1 cup xylitol
6 TBS organic butter
1/2 cup heavy whipping cream
Chocolate Crisp Layer:
2 TBS grass fed butter or coconut oil
1 oz unsweetened baking chocolate
10 TBS heavy cream
1/4 cup Swerve (or equivalent)
1 tsp stevia glycerite
1/4 cup vanilla whey protein (or egg white)
1 1/2 cups Chocolate Whey Crisps
Caramel Layer: Before you begin, make sure you have everything ready to go – the cream and the butter next to the pan, ready to put in. If you don’t work fast, the xylitol will burn. You may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water. Heat xylitol on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As it begins to melt, stir vigorously with a whisk or wooden spoon. As soon as it comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the xylitol crystals have melted (the liquid should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks.
Place 2 TBS of caramel in each slot of an ice cube tray (lined with foil or plastic wrap so you can remove it easily) and freeze.
Chocolate Crisp Layer: Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don’t burn the chocolate!), add in the cream, sweetener and whey protein. Stir until smooth and thick. Then add the whey crisps.
Remove the caramels from the ice cube trays (twist the tray as if you had ice cubes in it). Dip each caramel into the chocolate to coat completely and then place on waxed paper. Cool until firm in the refrigerator, 1 to 2 hours. Makes 16 mini candy bars.
NUTRITIONAL COMPARISON (per 1 mini candy bar)
Nestle 100 Grand = 180 calories, 29 carbs, 0 fiber, 1 g protein
“Healthified” 100 Grand = 165 calories, 3.6 effective carbs, 0 fiber, 6.3 g protein
Maria another great post.
How many grams of carbs do you think a woman of our age and exercise level needs?
I would aim for 30-60 grams throughout a whole day. Everyone has different storage ability, but the average is 30-60 grams (in liver).
If nothing else, I would do 45 minutes of strength training (heavy weights) every other day to stave off sarcopenia (where you lose 1 percent of your muscle per year). I have TONS of exercise information in my book: Secrets to a Healthy Metabolism.
I hope that helps!
30-60g is way too low, that damn near ketosis. Where did that recommendation come from?
I believe it’s somewhere in the low 100s to support optimal brain functioning (supposing you aren’t doing a keto diet)
Individuals with Alzheimer’s disease have brains that are low in cholesterol and other fats compared to individuals without this disease. Also, those who run low cholesterol levels are found to be at increased risk of dementia.
What this got to do with carbohydrate, though? Carbohydrates raised blood sugar levels, and sugar (either in the form of glucose or fructose) can damage tissues through the formation of ‘advanced glycation end-products’ (AGEs). AGE damage can affect LDL cholesterol, and impair its uptake into the brain.
Individuals with type 2 diabetes (who tend to run raised blood sugar levels) have a 2- to 5-fold enhanced risk of Alzheimer’s disease. It’s been suggested that the fundamental problem here is impaired cholesterol availability by the brain.
1. our brains need cholesterol
2. a high-carbohydrate diet is likely to stop our braining getting enough cholesterol
Their brains no longer can use glucose for energy and must use an additional source; ketones are a healthy alternative for these patients.
I hope that helps!
With Alzheimer’s disease, certain brain cells may have difficulty utilizing glucose (made from the carbohydrates we eat), the brain’s principal source of energy. Without fuel, these precious neurons may begin to die. There is an alternative energy source for brain cells—fats known as ketones. If deprived of carbohydrates, the body produces ketones naturally.
But this is the hard way to do it—who wants to cut carbohydrates out of the diet completely? Another way to produce ketones is by consuming oils that have medium-chain triglycerides. When MCT oil is digested, the liver converts it into ketones. In the first few weeks of life, ketones provide about 25 percent of the energy newborn babies need to survive.
The general public does not have Alzheimers, and what constitutes a high carbohydrate diet? Certainly not ~150g.
Yes, the body can use several forms of energy, and they don’t have to be independent of one another.
Despite a lack of convincing research, I’m a fan of MCTs…thought I’m struggling to see the relevance of the new born comment.
Rodzilla – I think this video would help you.
Thanks for your interest.
Sent you an E-mail.
Hmmm, I never found your email…
I get a ton everyday. Could you try to resend it?
Have a great day!;)
Really good article, it opend my eyes, many thanks!
I don’t know what I’m doing wrong with this recipe. I have tried to make this twice and the xylitol never boils for me. It will melt and then start smoking. I absolutely loved this article, and would like to make the recipe, but I can’t seem to get it right. Any suggestions?
Missy- making caramel is tricky. Are you stirring constantly?
I am. I’ve made Caramel before and never had a problem. I don’t know if it’s because I was using a nonstick pan or not. I had the heat on medium and as soon as I put the xylitol in the pan, I stirred it with a wooden spoon. I have no idea where I went wrong.
Maria, to make the caramel can you use something other than xylitol? We use swerve in our house. Would that work?
The Whey Crisps are no longer being manufactured. Do you know of anything else that would work in this recipe? My husband is finally on board but he is asking for candy. These are his favorite so I wanted to make them for him. Any suggestions?
Try some crushed up macadamias. 🙂