Rhubarb Twinkies

 TESTIMONY OF THE DAY

Yesterday was day 27 of my ultra low carb (nutritional ketosis) experiment of eating less than 25g of carbohydrates per day and more than 85% of my total calories from saturated fat. All of my health biomarkers have improved so well that my doctor is having a hard time believing the actual numbers. I’m totally pain-free and have cut my medications for the cerebral palsy by more than having the dosage.

I haven’t had a panic or PTSD episode in over a month and it is so nice to have a steady stream of energy throughout the day and not worrying about the insulin spikes. Most of all, I was able to literally sit in my office all afternoon yesterday (it was beautiful weather) and I achieved complete lucid awareness or oneness with reality without the use of caffeine or Modafinil lol. It really is amazing when you are finally on the path to true health because many of us don’t know what true health feels like until we are there. Thank you to Dr. Dominic D’Agostino for his ongoing research on nutritional ketosis and for Maria Wojcik Emmerich for writing her awesome book “Keto-Adapted.” In the near future, I’m going to be buying five e-copies of her book and giving them away on here. Seriously, if you have cerebral palsy, autism or any neurological, or psychological disorder, consider giving the ketogenic lifestyle a try.

Much love,
Jason

 To get started on your path to healing, click HERE. On SALE now!

Click HERE to find Twinkie pan and filling injector on SALE today!

“HEALTHIFIED” TWINKIES
1 ½ cups blanched almond flour (or 1/2 cup coconut flour)

¼ tsp Celtic sea salt

½ tsp baking soda

2 TBS Butter or Coconut Oil

1/3 cup erythritol or Swerve

1 tsp stevia glycerite

3 large eggs (6 eggs and 1/4 cup unsweetened almond milk if using coconut flour)

1 cup pumpkin

1 cup rhubarb, diced

2 tsp cinnamon

1 tsp vanilla extract

In a mixing bowl combine almond flour, baking soda, and salt. Mix butter, sweetener, eggs, pumpkin, rhubarb cinnamon and extract until smooth. Stir wet ingredients into dry. Grease Twinkie pan. Spoon batter into the pan. Bake at 325° for 30-40 minutes. Cool and fill with cream filling.

MASCARPONE CREAM:
4 oz mascarpone or cream cheese
4 TBS unsweetened almond milk
3 TBS erythritol OR a touch of stevia glycerite (to taste)
1/4 tsp vanilla extract
Mix together until smooth (it will thicken overnight). Squirt into Twinkies with injector tool. Makes 8 servings.

NUTRITIONAL COMPARISON (per 72-gram serving size):
Traditional Twinkie = 300 calories, 9g fat, 1g protein, 54g carbs, 0g fiber (54g effective carbs)
“Healthified” Almond Flour Twinkie = 214 calories, 16g fat, 8.9g protein, 8g carbs, 2.3g fiber (5.7g effective carbs)
“Healthified” Coconut Flour Twinkie = 210 calories, 10.8g fat, 9.8g protein, 15.5g carbs, 9g fiber (5.5 effective carbs)