Green “Eggs” and “Ham”

Testimony of the Day

Phone Client Testimony: “Almost 60 pounds gone and 50 pounds was in my FACE alone! LOL! Def can see a big change there and the before photo was taken at 10-15 pounds UNDER my highest weight late last summer. Amazing how weight AGES me. Ugh! Inside and out! So glad Im on this journey for better health and never gave up! By summer it will be crackin! LOL!” Jamie

 To start your path to healthy healing click HERE. 

A great testimony about last week’s Keto Life Class: “Dear Maria, thank you for such a wonderful class! I got all the supplements you suggested and for the first time in years I have energy and can sleep. I’m 54 and feel 25! It’s been a full two weeks on the keto diet 8# down plus inches lost! This hasn’t happened in 5 years. I’m not at all craving anything! I’m full, halfway thru my meals. I noticed the difference as soon as I started the supplements. My horrible hot flashes and night sweats have stopped and I’m actually happy again.

I also had been a three-year vegan, clean eating organic, non gmo, all home cooked foods plus chemical free from all make up, cleaners, laundry products, and even our mattress is organic with no relief until I started Keto and your supplements. Thank you so much.” – Patti

 To sign up for the class Patti is referring to click HERE.

You may look at the ingredients for the Dairy-Free Avocado Ranch and wonder what coconut vinegar is. I use coconut vinegar in my recipes for many reasons but mainly because it exceeds all other vinegar in amino acids, vitamins, and mineral content. (see chart).

Green "Eggs" and "Ham"

Maria Emmerich

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Servings 2

Calories

Ingredients

  

0.25x0.5x1x2x3x

• ▢ CREPES
• ▢ 4 eggs
• ▢ 1/4 cup unsweetened almond milk
• ▢ 1 TBS coconut flour
• ▢ 1/4 tsp Redmond Real salt
• ▢ 1/4 cup finely chopped cilantro or herbs of your choice
• ▢ Coconut oil for frying
• ▢ FILLING:
• ▢ 1/4 pound organic ground pork
• ▢ Celtic sea salt and fresh ground pepper
• ▢ DAIRY FREE AVOCADO RANCH: THIS WILL MAKE EXTRA
• ▢ 1 ripe avocado peeled and pitted
• ▢ 1 head garlic roasted and squeezed from the cloves (see below)
• ▢ 1/2 cup bone broth chicken or beef
• ▢ 1/2 cup homemade baconnaise or mayo
• ▢ 2 tablespoons chopped fresh parsley
• ▢ 2 tablespoons chopped fresh dill
• ▢ 1/2 teaspoon fish sauce
• ▢ 1/2 teaspoon coconut vinegar
• ▢ 1/2 teaspoon smoked paprika
• ▢ 1/4 teaspoon onion powder
• ▢ 1/4 teaspoon Redmond Real salt
• ▢ 1/4 teaspoon ground black pepper
• ▢ OPTIONAL GARNISH:
• ▢ 1/4 cup salsa

Instructions

 

• In a blender or food processor combine all the crepe ingredients and mix on high until smooth and batter <g class="gr_ gr_175 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="175" data-gr-id="175">turns</g> green. Let the mixture sit for a few minutes or store in the fridge overnight for easy breakfast (the mixture thickens a little).
• Stir again just before using.
• Heat a large cast iron skillet onto medium high. Have a pot holder close by (the handle gets very hot).
• Pour a few tablespoons of the batter into the <g class="gr_ gr_140 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="140" data-gr-id="140">well greased</g> skillet. With the pot holder on your hand, swirl the dough all around the pan to have a very thin layer of batter that covers the whole pan.
• Cook for 2 minutes or until golden brown and cooked all the way through.
• Remove from skillet onto a plate for serving.
• Saute the ground pork and season with salt and pepper to taste.
• Fill the crepe with sauteed ground pork before rolling up.
• To Make the Avocado Ranch: Pulse the avocado in a food processor until broken up. Add the remaining ingredients and pulse to combine, then puree till smooth. Store in the refrigerator in a sealed container for up to 2 weeks.
• Top each filled crepe with 2 tablespoons of Avocado Ranch and salsa if desired.

Notes

NUTRITIONAL COMPARISON (per serving)
Traditional Crepes = 334 calories, 21.4g fat, 26.9g protein, 17.4g carbs, trace fiber
"Healthified" Crepes (depending on how much oil is absorbed) = 298 calories, 20g fat, 26.9g protein, 3.5g carbs, 2g fiber

(60% fat, 36% protein, 4% carbs)

ROASTED GARLIC

Roasted garlic is something so different than raw garlic.

Craig and I were once eating at a Greek restaurant in St. Paul, MN called Shish. Craig’s kabobs came with a side of the white “mash” which we thought were garlic mashed potatoes. It had the consistency of mashed potatoes and had a smell of garlic. We asked the owner what it was and he said roasted whipped garlic. We tried it and we had to ask again to make sure there wasn’t anything added because it really tasted like mashed potatoes.

Nope, just roasted garlic. So, I came home and started making roasted garlic like mad. It is so tasty!

I also tried making it in my slow cooker and it works perfectly! I do a large batch and store extra in the freezer for meals, side dishes and salad dressings like the Dairy Free Avocado Ranch salad dressing.

To find my easy Roasted Garlic recipe, check out The Art of Healthy Eating Slow Cooker. Thank you all for your love and support!