Testimonies of the Day
“Hi, Maria – I just wanted to share a progress update! I’m 3 weeks in. I’m 15 lbs down. I’ve also started working out. Before your plan, I would eat half a Luna bar and down whole 5-hour energy before working out. My energy level would fluctuate wildly during my workout and I would often have to eat these sugar blocks to have enough energy to lift weights after doing cardio. I would come home dragging and starving. Since your plan, I’ve been working out on an empty stomach with just my morning supplements (L-carnitine, magnesium, and L-tyrosine) and my workouts have been great! I have consistent energy all the way through and I’m not even really that hungry for breakfast when I get home – but I do eat! Because my energy is consistent I also feel like I can push and challenge myself more during my workout.
To start on your path to health and healing, click HERE.
1 tsp vanilla
Preheat oven to 350 degrees F. In a large bowl, mix the dry ingredients together. Stir in the wet ingredients into the dry ingredients. Fill greased donut pan circles about 2/3 of the way full with batter. Bake for about 20 minutes, or until a toothpick comes out clean.
Toasted coconut topping: Toast some unsweetened coconut flakes for about 5 minutes at 300 degrees F. Dip each donut in sugar-free pancake syrup and then in the toasted coconut. Serves 8.
Nutritional Info Per 1/2 cup (of flour only):
White Flour = 50 carbs, 2 fiber, 48 effective carbs 248 Calories
Coconut Flour = 40 carbs, 24 fiber, 16 effective carbs, 240 calories
Traditional Cake Donut = 198 calories, 49 carbs, trace fiber, 1g protein
“Healthified” Cake Donut = 182 calories, 5.7 carbs, 3 fiber, 5.2g protein