Testimony of the Day
“I purchased your 30 day accelerated meal plan package around November and have lost over 35 lbs. (I started cutting out carbs in August by reading your blog) My doctor had warned me about my weight gain so when I saw her in January for routine blood test she was ecstatic about my results, both in my blood numbers and my weight loss. Thank you so very much for all of your shared knowledge! Now, my naturally thin husband and kids are on board…BTW, hubby and 1 son have genetically high cholesterol, looking forward to their blood test results after 6 months on your program! My best friend and her family have purchased your assessment and books and are on their way to great health also! I praise God for you Maria! Thank you!” – Susan
To get the results fast, click HERE for easy to follow keto-adapted meals.
Doesn’t she look great ?! Why not start your journey today? A year from now, you will thank yourself!
WILD RICE
Another question I am frequently asked is about wild rice. Yes, it is gluten-free, but for those with a damaged gut (leaky gut) or a damaged metabolism or anyone who wants to become keto-adapted, it is way too high in carbs. It is disturbing to find that 60% of adults never completely heal from celiac disease despite following a gluten-free diet.[53] It has been found that only 8% of adult patients with celiac disease eating a gluten-free diet reached “normalization,” where their intestines completely 
recovered. However, there is new research that may help people with celiac for good! Researcher Alessio Fasano, M.D. has been on the leading edge of recent autoimmune and celiac disease exploration. In 2011, he published a paper titled “Leaky Gut and Autoimmune Diseases” which presented a new theory that suggests prevention and reversal of autoimmune disease is possible.
Read more about healing autoimmune diseases and celiac in my new book Keto-Adapted.
We all know that sugar is bad, but we mistakenly believe complex carbohydrates are healthy and we need to eat them in abundance. BUT what if I told you that “Complex carbohydrates” and “Whole Grains” are just glucose molecules hooked together in a long chain; the digestive track breaks it down into glucose…also known as sugar. So a “complex carb” diet and a “sugary” diet are pretty much the same thing.
To watch a helpful video on how carbs become sugar, click HERE.
PECAN “RICE:”
3 cups riced Cauliflower
2 TBS butter
1/4 cup finely chopped onion
1/2 cup finely chopped pecans
2 TBS minced parsley
1/4 tsp dried basil
1/4 tsp ground ginger
1/4 tsp fresh ground pepper
1/4 tsp Celtic sea salt
“RICE”: Place the cauliflower heads into a food processor (click HERE to find the one I use), pulse until small pieces of ‘rice.’
In a pan, melt butter and mix in “riced” cauliflower and onions, fry until soft. When cauliflower is done, add pecans, parsley, basil, ginger, pepper and salt. Serve with chicken.
Nutritional Comparison (per cup):
Cauliflower “Rice” = 28 calories, 3 carbs, 1 fiber
White Rice = 242 calories, 53 carbs, 0 fiber
ROASTED CHICKEN:
1 (3 pound) whole chicken, giblets removed
Celtic sea salt and black pepper to taste
1/2 cup chopped onion
1/2 cup butter, divided
1 stalk celery, leaves removed
Additional herbs of your choice
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Place 3 tablespoons butter and the onion in the chicken cavity. Arrange dollops of the remaining butter around the chicken’s exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted butter and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Yum!
I have yet to try “cauliflower rice”…but you sold me when you added pecan to the title :)this recipe sounds so great! Can’t wait to try it 🙂
Thanks Bobbi! Were you the cute girl at the nutrition seminar on Wednesday night?
Love your blog. Pecan rice? I need to try this. Your story is also very inspiring!
http://fullbodytransformation.wordpress.com/
Thanks fullbody;) I love your blog too!
ummmmmm hello dinner this sounds AMAZZZZZING!!!!
I don’t know about being “the cute girl”, but I was at the seminar that Wednesday night 🙂
I know 350 degrees is the traditional temperature for roasting, but if you don’t mind disconnecting your smoke alarm, high heat roasting for chicken and fish better retains the moisture and gives you a perfectly cooked chicken or fish every time. Especially “steak” like fish i.e. salmon, grouper, sea bass, etc. 500 degrees of chicken, 10 minutes per pound and the chicken should be brought to room temp before roasting. Fish is 425 and ten minutes per INCH the fish is at the thickest. Let stand for ten minutes once removed from the oven and enjoy! ref: Barbara Kafka “Roasting” . She is the most noted advocate of the high heat method.