Testimony of the Day
“Hi Maria! I just wanted to show you a quick update after being on your diet for 5 days!! I’ve attached a before and after picture. My itchy, rashy legs have always looked their worse when i’m in a bath or shower; they are always there, but something about the hot water would make them very red and more noticeable than they already were. The “before” picture is how my legs would look while bathing for the last 3 or so years. I was so happy to take a bath tonight and realize they are almost all gone! I just wanted to thank you again for saving my skin!” Malorie
To get started on your path to health and healing, click HERE.
WILD RICE and RICE NOODLES
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.
The initial indicator of almost every illness is inflammation of our cells. Therefore it is critical for us to get a better understanding of what causes inflammation and choose the right foods prevent it from happening!
To read more on why the Asians eat a lot of rice without weight gain and inflammation click HERE.
“HEALTHIFIED” SHRIMP SCAMPI BAKE
1/2 cup butter or macadamia nut oil
1 TBS prepared Dijon-style mustard
1 TBS fresh lemon juice
1 TBS chopped garlic
1 TBS chopped fresh parsley
1 lb medium raw shrimp (shell on increases flavor)
2 bags Miracle Noodles or 1 bag Kelp Noodles
Prepare the Miracle Noodles or Kelp Noodles.
Preheat oven to 450 degrees F (230 degrees C). In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley.
When the butter melts completely, remove from heat. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque. Place baked shrimp and butter sauce over the noodles, peel shrimp and enjoy!
Serve with “Healthified” Protein Garlic Bread. Makes 4 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Scampi (using gluten-free RICE NOODLES) = 512 calories, 24g fat, 25g protein, 45g carbs, 1g fiber (44 effective carbs)
“Healthified” Scampi = 320 calories, 24g fat, 24.1g protein, 1.1g carb, 0g fiber (1.1 effective carbs)
HELPFUL TIP: Someone posted this. If you slow cook the Kelp Noodles they get soft.
I made this tonight. I like the addition of the Dijon. I’ve never added that to my scampi before. It was also the first time I had kelp noodles. I had just purchased them last week and hadn’t decided what to do with them yet so this timing was perfect. My package seemed like a lot so I only used half. I’ll probably add the rest to a salad. These are crisp in texture, like bean sprouts which are cheaper so I may just use them next time. I don’t know if they are all this way but while they were okay, like I said they are too expensive for me to use if they are like bean sprouts when I eat them. I’m glad I tried them and I love sea veggies for the most part like nori and kombu but I’ll stick to my shirataki noodles or use bean sprouts. The sauce was very good though. Thanks!
Update from my first message…I had some beef chunks thawed today and decided to do a slow cooker thing. So since I had the rest of the noodles left over from last night I put them into the bottom of my crock pot then I put the chunks on top and seasoned them with pepper & garlic powder then added a new LC Teriyaki sauce I wanted to try (Trinity Hill Farms) and let it cook on low for about 5 hours. The last hour I also added some chunks of zucchini. When I went to stir it & serve it I couldn’t find the noodles. Then I realized they had almost dissolved and all that remained was very small pieces which were very soft! So I guess they do get soft if you cook them long enough and catch them before they disappear! LOL! My dinner was quite good and the dissolved noodles actually thickened the sauce, so it was a win-win!
Interesting! The kelp noodles do have a little bit of a crunchy texture so this is good to know to soften them up. 🙂
If you find an in-between way to get them soft & still actually have “noodles” maybe you could write about it in the email newsletter. Having the rest of my teriyaki beef tonight.
I think I will update this post after I experiment a little. Thanks! 🙂
What do you think on the whole 25-30 grams of fiber a day?
Do you reccomend that too?
I recommend about the same for women, yes. I have a whole chapter on it in my book. 🙂 http://astore.amazon.com/marisnutran05-20/detail/1451555946
hi maria, I have read pages 31 to 37 of secrets to a healthy metabolism the first edition. in your book you stated that prof Betsy Barrett stated that insoluable fiber has no calories. Since insoluable fiber has no calories it should not affect our insulin in any way right? So therefore we should be able to subtract insoluable fiber for the total carbs?
Since that book was written (about 6 years ago) I have seen more science and tons of client results that point to the contrary. That is why in my latest book (Keto-Adapted) I don’t advocate that. 🙂
How many grams of fiber a day do you recommend now? And should that count be based on insoluble fiber?
I just count total carbs and try to keep under 30g a day (or 20g or less for some people).
Yes to both.
thank you so much maria for staying on top of the ever changing science and being our advocate. I appreciate your diligence. you are awesome. thanks again.
I made this last night and it was great! And leftovers tonight were just as wonderful! I had 1.5 lbs of shrimp so I multiplied the recipe by 1.5, but instead of upping the butter, I added 1/4 cup of olive oil, and I also added 1/4 cup of white wine to the sauce. Served over zucchini “spaghetti” and a light sprinkling of Parmesan and my DH and I thought it was amazing!! Maria, thanks for the recipe.
Thank You!
Hi Maria,
I have been following your blog and loving all your great info. on our health and how food effects it. I have maintained a very healthy low carb, no sugar, and processed foods diet for 3 months and have seen and felt so much improvement. However, after becoming pregnant, I have been very nauseous and extrememly tired. I can’t even think about eating meat or any of the foods I used to eat that were healthy. I feel so discouraged about the way I am eating now. I will get sick if I don’t snack throughout the day but meats and nuts for protein just make me gag. I even tried homemade low carb crakers and desserts from your website to eat and I can’t stomach it. Do you have any suggestions on how I can eat better without giving in to pretzels and all the other easy, convinent foods that are really unhealthy but don’t make me gag.
It is a combination of hormones and blood sugar that is causing the nausea. Ginger root is supposed to help. There is a great ginger tea at trader joes otherwise a ginger root supplement will work. Have you tried my protein bread? It is a way to get protein. Otherwise to know more I would have to do a health analysis. Good luck! 🙂
Hi Maria
I just watched your video for making protein bread/buns/bagels and cinnamon bread. 2 questions
1. I have unflavoured egg white protein, which in the ingredients says ‘100% egg albumen. Will this work.
2. I also have frozen liquid egg whites which on the packet states that they are not good for whipping, do you think they will work? Did the carton you used state the same, but they whipped anyway?
I have read your book now and want to follow the protein only day with fasting. On the protein only days, what will the day look like? Can I have something made with almond flour or coconut flour? or the fibre in them will be counted as carbs? I am a bit confused about the supplements to use, I have read both your books, Secrets to a healthy metabolism and Secrets to controlling… and not clear about supplements. Can you please help me with supplements on both fasting and protein days?
Thank you so much for all you help. Much appreciated!
Cheers
Gita:)
Hi,
1) yes,
2) No, mine didn’t say that. I would find some that don’t say that.
No nut flours. Here is an example. 🙂
PURE PROTEIN DAY: Choose one day a week to go back to only protein, such as every week: “Protein Thursdays”
a. Grass fed beef/chicken/eggs/crab
b. Eggs for breakfast
c. Tuna or chicken breast for lunch
d. Hard boiled eggs/crab for snack
e. I love a huge can of crab from Trader Joe’s! So good!
f. Steak for dinner
g. Protein Popovers (eggs and protein powder)
h. Or munch on my Protein Bread (where you whip whites) OR angel food cake
Here is an example of a day…
BREAKFAST:
2 eggs with 2 pieces of Protein bread:http://mariahealth.blogspot.com/2012/01/crab-blt-and-paula-deens-diabetes.html
LUNCH:
Crab BLT with this recipe:http://mariahealth.blogspot.com/2012/01/crab-blt-and-paula-deens-diabetes.html
SNACK: (only if needed)
2 PROTEIN Popovers:http://mariahealth.blogspot.com/2012/03/protein-popovers-and-whey-top-10.html
OR Angel Food Cake:http://mariahealth.blogspot.com/2012/05/strawberry-angel-food-cake.html
DINNER:
6 ounce hamburger patty on a Protein Bun with mustard
Sounds like a tasty day to me!
Hi Maria
Thank you so much. Sure is a delicious day, I could do this every day of the week. On another post I had asked you about subtitute for Jay Robb whey protein as I live in Australia. Since then I have sourced Vitacost who ship protein powders to Australia (Amazon don’t ship any food items), and I’m excited as I have just received my first order. Perfect timing!
Thank You once again, I really appreciate your help and advice.
You are an angel in disguise:)
Gita
Awesome! Thank you for the kind words. 🙂
Hi Maria
Tried my first batch of protein bread. Not perfect, but not bad, came out a bit chewy. I had watched your video and everything was right till I added the protein powder and cream cheese, & the egg whites collapsed. So I whipped them again, I think that’s why the texture is a bit chewy. I’m going to revisit the video, & see where I went rong. Tonight I’ll try the angel food cake.
Thanks again.
Cheers
Gita
Someone posted these tips on the protein bread. “I found that mixing the softened cream cheese to the whey powder helps with incorporation. Also add a spoonful of beaten egg white to the cream cheese/whey mixture to lighten it up then add the egg whites to the cream cheese. If you add it the other way, the heavier mix will deflate the egg whites faster. I hope this helps!” Maybe that will help. 🙂
Hi Gita
I’m in Australia too and buy my protein powder here (you can get isolate or concentrate), I get it from Boomers and it’s from NZ grass fed cows. I’m not sure if the price is better than Vitacost or not. But I thought I’d mention it as it’s hard to source some of the ingredients locally. Cheerio!
Maria, thanks for the tip you posted below (your website always teaches me new things!!) about folding a bit of the egg white into the protein/cream cheese. I whip my egg yolks with the cream cheese before adding to the egg whites. I have to bake loads of bread. That’s one thing with this great way of eating though, it keeps me busy in the kitchen… It’s definitely not lazy eating 😉
Hi, this recipe looks awesome! I’ve never heard of Kelp Noodles. Are they similar in texture and taste to those Miracle Noodles that everyone is raving about? I’ve included a link as to what I’m talking about. Thanks!!
http://www.amazon.com/Miracle-Noodle-Shirataki-7-Ounce-Packages/dp/B004CLCEDE
Miracle noodles are softer in texture. Kelp have a more crunchy al dente type texture, but if you like them softer they can be cooked to soften them some too. 🙂
Maria, I think this is one of my favorite dinners! We make it probably once per week, did it with zucchini noodles tonight, it was awesome!
Diana
Thank you Diana! 🙂
Made this tonight with the macadamia nut oil vs butter since I’m in my first 30 days/dairy-free.
2 words…SUPER YUM!
Thank you!
Is there an option for making this without the shrimp. I am allergic to shellfish, but am doing the 30 day meal plan. Thanks!
Yes, you could do grilled salmon or maybe grilled chicken legs (with skin on). 🙂
Hi,
I am at the very beginning of my 30 days advanced. Can I sub cabbage noodles (like you talk about in the grocery store video) for miracle/kelp noodles?
Thanks so much!
Yes, but keep them in moderation in the beginning. 🙂
oh this is so yummy! I had it with cauliflower rice, though in retrospect I wish I had it with Miracle Noodles. This is just so savory and delicious – and comforting in the first few weeks while dairy is out. The macadamia nut oil is rich and nutty and so delicious.
Thanks!
Just wanted to say since I haven’t seen this in the comments. If you put your kelp noodles in a bowl or better yet a large zip Loc bag, and then an acid, (lemon or lime juice, rice or Apple cider vinegar) and then suck the air out of the bag and seal it. Let it sit for 15-30 minutes first, then drain and rinse unless you want that acidic taste, when you add your heated sauce or just hear the noodles slightly such as add to a hot soup, your noodles will be nice and soft. Works like a charm every time.