Another client’s testimony on cholesterol and blood sugar… I just LOVE getting these!
Working with Maria was the BEST thing I have done! It was worth every dime I spent …. and I am ever so grateful for her! When I began working with Maria, it was 4-5 months after I had a heart attack. My weight during that time was 182 lbs on my 5-foot 6-inch frame. I had type 2 diabetes and also an A1c that was 8.3 (way out of the normal range.) Total Cholesterol 257, Triglycerides 158, LDL 183, HDL 42.
On the insisting of my daughter, I signed up to work with Maria. I followed her plan and her recipes and supplements she suggested for me. I was amazed at how accurate her suggestions were later after consulting an Integrative Cardiologist, who has continued to help with the recovery of my heart function. Following Maria’s advice was the best step I have had in the turn around of my health.
Within 3 months of her plan, my weight had dropped to 163, and I astounded my doctors not only with weight loss but my blood work too. My A1c dropped down to 6.4, then 5.5 on the next reading. Cholesterol levels were lowered, my blood sugar readings were lower…and I felt better than I had in years!
After a few months of her plan, my Cholesterol Total was 166, Triglycerides 75, LDL 96, and HDL 55. Today, now 1 year and 7 months later after starting with Maria, I am now down to 153 lbs (Triglycerides dropped to 54!) and continue to feel great! My A1c and cholesterol levels are all within normal range and I truly owe my gratitude to Maria for all her hard work. Not to mention, her recipes are delicious too!! THANK YOU MARIA!!!
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Coconut flour conversion
Here is a chart to help when converting to coconut flour from other flours.
“HEALTHIFIED” CHAI DONUTS
1 cup Swerve (or erythritol and 1 tsp stevia glycerite)
2 TBS coconut oil or butter
1 cup water steeped in 4 chai tea bags
3/4 cup coconut flour
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
1/2 tsp Celtic sea salt
1 cup coconut oil
1 cup confectioner’s Swerve
1 tsp vanilla extract (or other extracts)
Preheat the oven to 350 degrees F. In a large bowl, combine the eggs, sweetener, and oil. Steep 4 tea bags in 1 cup water for 5 minutes or until the water is saturated with chai goodness. Cool the tea, then slowly pour into the egg mixture (if you pour too fast and the water is too hot, it will cook the eggs). In a separate bowl, combine the coconut flour, baking powder, cinnamon, and salt. Mix the wet ingredients into the dry. Add the vanilla and stir until well combined. Pour the mixture into greased Twinkie/donut/muffin/mini bread pans and bake for 12-30 minutes (this will depend on what ‘vessel’ you use). Donut, Twinkie, and muffins will take 12-15 minutes. Mini bread pans will take 25-30 minutes. To check doneness, insert a clean toothpick into the center and when you remove the toothpick when it comes out clean, it is baked through. Remove from the oven and let cool in pans for 10 minutes.
Meanwhile, melt coconut oil with sweetener and extract. Drizzle or dunk the baked goods into the glaze. Enjoy! Makes 16 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Twinkie/Donut = 311 calories, 15g fat, 3g protein, 43.4g carbs, 0.9g fiber (42.3 effective carbs)
“Healthified” Twinkie/Donut = 176 calories, 16.5g fat, 3.6g protein, 3.7g carbs, 2.2g fiber (1.5 effective carbs)