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!”
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1/4 cup butter or coconut oil
1/2 cup Swerve (or erythritol and 1 tsp stevia glycerite)
1 cup blanched almond flour
3/4 cup vanilla whey/egg white protein
1/2 tsp Celtic sea salt
1/2 tsp baking soda
1/2 tsp cinnamon
In a large bowl cream the butter and sweetener together until very smooth.
Then add the egg and mix until well combined. Sift the baking soda, cinnamon, salt and whey into the almond flour, then slowly add the almond flour mixture into the butter mixture. Mix until well combined. Form into a tight ball and cool in the fridge to chill.
Preheat oven to 325 degrees F. Place the dough onto a non-stick surface (I used parchment paper), then top it with another piece of non-stick surface (again, I used parchment paper) roll the dough out into about 1/4 inch high. Cut the dough with Christmas cookie cutters, and place onto a baking sheet.
Bake the cookies for 7 minutes, or until light brown. Then turn off the oven and leave the cookies in for an additional 10 minutes, this will create a crispier cookie. Set the cookies out to cool and top with your favorite frosting! Makes 2 dozen cutouts.
For an icing recipe go HERE.
NUTRITIONAL COMPARISON (for 2 cookies):
Traditional Cookie Cutouts = 161 calories, 24.4 carbs, 0.6g fiber
“Healthified” Cookie Cutouts = 101 calories, 2.1 carbs, 1g fiber
These look great Maria! What is the best way to store/ keep them fresh?
I keep mine in the freezer and take one out as I desire;)
These look yummy!
Where do you purchase items like the almond flour?
You can find almond flour at the grocery store, but I buy mine at http://www.honeyvillegrain.com
Can you use the egg protein instead of the whey?
Yep, egg white should work just fine…but I’m not totally sure.
They taste great! My kids weren’t sure at first, but they are eating them and asking for more so I guess they’re a hit! Thanks for the recipe!
Thank you Teresa! Way to make your family healthier!!!
Just made shamrocks last night! Such fun rolling them out with my preschooler knowing they are better than my old sugar cookie receipe.
For Sat night fun my daughter and I made these!! She is 2 years old. She loved pushing the cookie cuters into the dough and putting them on the pan…. lot of fun for both of us… I loved them… She kinda did…. We just started eating the “Healthified” way and she is not sure about all the new taste and textures… Hoping over the next few months she will ajust..any tips? lol….
Fun! I have a whole book with tons of tips and recipes for kids right here. Thanks! http://astore.amazon.com/marisnutran05-20/detail/147758935X
Yes I have the book.. Its wonderful!! Its a must have when you have kids, or you are a kid yourself!!!! Just wondering if you had some tricks or games or something to trick them into eating the foods they will not eat…lol.. She likes somethings but not others..or I am sure in time it will grow on her..Thank you so much for all you do!! 🙂
Awesome! Thanks for the support! I have some of the quick tips in there about how to get kids to eat healthy foods. I think in general it helps a lot if the food looks like the old version (twinkies, etc) and then it is really all about the parents attitude about it. I find so many parents that make something and then give it to their kids saying “I don’t know if you are going to like this..” They set them up to be on guard about it instead of just letting their taste buds do the judging. Good Luck! 🙂
what frosting do you use?
I used this one. 🙂
This came out incredible. I made the batch as your recipe stated but I altered the flavors.
One batch I added 1 tsp dried crushed lavender flowers, 1tsp lemon extract, 1/2 tsp vanilla powder and lemon zest with about 1/4 tsp of powdered coriander.
The glaze is powdered swerve, just enough lemon juice to make a paste, lemon zest and pinch of lavender flowers.
It came out with a nice hint of lavender and the lemon mixed in the glaze gave it a very tangy citrus-y flavor, reminding me of lemon drops. I will most defiantly make this again.
To the second batch. I added 1t Rosewater, 1/2 t vanilla, orange zest, 1tsp crushed dried rose petals, and alittle more than 1/4 tsp of powdered cardamom. The Glaze is powdered swerve with a couple capfuls of rosewater to make the paste and a squeeze of orange, less than 1t, mixed with orange zest and dried rose petals.
I wanted to eat these with my pinky up and had them with green apple chammomile tea. Very delicate cookie that was crispy and full of flavor. I cant believe how good they came out and will definately keep this as a go too cookie recipe, Thank you thank you thank you Maria!
Thanks Michelle! You are the best! 🙂
Yum! What do you use for coloring for the frosting??
I use these. 🙂
Hey, Maria! Thanks for the recipe. I love all your recipes, really! 🙂
Is there a way I could make these with coconut flour? Or an alternative recipe I could try? I try to bake with as few nuts as possible and don’t have any almond flour. Boo. :/
You can use this chart to help you convert to coconut flour. 🙂
what can I substitute for the whey in your recipes if we can’t afford the Jay Robb whey? adoption= tight budget
Quick Question: Can the dough be frozen? Thinking of making the dough ahead of time and bringing it on a 3hr flight….trying to plan on eating healthy while on vacation with our family.
Yes, it can. 😉
How about using grass fed beef protein powder instead of whey or egg? 🙂