Testimony of the Day
“I have been following Maria closely for a couple of years now. I adapted over time to her grain free/sugar free lifestyle. It definitely didn’t happen over night for me, but within time it became an easy habit. Last August I decided to purchase a package with Maria because I still felt there was a major missing link to my healing. I knew I was eating pretty good, but I was still having a lot of issues: depression, anxiety, major cravings, sleep issues, a few extra pounds, etc. I felt like there was something off with my hormones so that is what led me to purchase the package with Maria. Once I purchased the package Maria sent me a long questionnaire to fill out online. By the next day she had gotten back to me with a detailed list of supplements to be taking. She also recommended some blood work to have done to test for deficiencies, etc. I ordered the supplements that day (warning-not cheap but so worth it!). I also started eating according to the meal plan she sent, which made it so easy.
I am not exaggerating when I say that I felt improvements almost instantly. Within the first week I felt like a new person. I wasn’t completely “cured” but I was well on my way.
It has now been almost 5 months since I contacted Maria. I am off meds for depression, I sleep so much better, and my anxiety is pretty much gone. I feel happier and more at peace now than I have in years. My sleep still continues to improve. For me, that was the thing that took the longest to change. I went from sleeping about 4 hours a night and now I am up to between 7-8 each night. For me that is awesome! I still hope to reach a full 8 hours or more on a consistent basis, and I think I will get there soon.
I would have to say working with Maria is the best money I have ever spent. Mentally and emotionally I am at the best place I have ever been in my life. I am a better wife and mother in so many ways. I didn’t realize how debilitating my anxiety and depression were until I started feeling good. I wake up happy every day now! I could never put a price on that. -Cami”
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Keto Rhubarb Crisp
Dietary fructose is present primarily in sugar, high fructose corn syrup, honey, agave and fruit. Americans most frequently ingest fructose from sucrose (table sugar), which is 50% fructose and 50% glucose bonded together, high fructose corn syrup (HFCS) is about 55% fructose, honey is also 55% fructose. Agave, while ‘natural’ 90% fructose…NOT a health food! I was given this agave to sample and I didn’t even want to donate this fructose laden condiment. People that need food donations don’t deserve to have diseases either!
The average American in 1960 consumed 2 tsp of sugar/day. In 2011 it is over 65 tsp every day!
Fructose consumption accounts for approximately 10.2% of total calories, EMPTY calories I might add. No wonder we have a problem with the rise in cancer, diabetes, liver disease, obesity.
All sugars can be made into triglycerides, a form of body fat; however, once you start the process of fat synthesis from fructose, it’s hard to stop it.
Our liver is like a ‘traffic cop’ that coordinates what we eat including sugars. It turns sugars into energy (if you are active), triglycerides, and cholesterol. Triglycerides are mainly formed in the liver. It is the liver’s job, when it encounters glucose, to decide whether the body needs to store the glucose as glycogen, burn it for energy or turn the glucose into triglycerides. Even if you are an athlete, burning sugar for energy is an inefficient and limiting source of energy. This is why marathon runners “Hit the Wall.” Your liver can only store 60-90 grams of carbs at a time.
Fructose, on the other hand, enters this metabolic pathway downstream, bypassing the ‘traffic cop’ and flooding the metabolic pathway. It basically sneaks into the rock concert without a ticket. This ‘dumping of fructose’ contributes to lots of triglyceride synthesis. So, in the end, fructose gets made into fat VERY easily! This also causes ‘fatty liver disease.’
I am seeing this problem in small children now, not because they are drinking alcohol…they are drinking massive amounts of juice! If you imagine our traditional culture, fruit is a seasonal summer food when we were most active. We didn’t have semi trucks shipping in oranges from other countries to a factory squeezing all the fructose out to form a sweet drink. Eating an orange is fine, but drinking 6 of them in a 8 ounce glass is too hard on our children’s liver. Different types of fruit have different levels of fructose too. Rhubarb is very low in fructose, where tropical fruits like bananas are very high (see the charts on fruits in all of my books).
Here is an interesting fact… Welches 100% grape juice (NO SUGAR ADDED…just grape juice) has more sugar/fructose in 8 ounces than a 12 ounce can of Mountain Dew!
Fructose also has no effect on our hormone Leptin, which tells us to stop eating AND interferes with Ghrelin, which is our hunger hormone. To read more go to HORMONE charts in Secrets to a Healthy Metabolism.
Antioxidants are natural defenses against oxidative stress and may reverse or protect against advanced liver damage. To read more on what are the best antioxidant supplements, check the Supplement Chapter in Secrets to a Healthy Metabolism , which discusses when and how much to take.
“Healthified” Rhubarb Crisp
3/4 cup Swerve
1 (8 oz) package cream cheese
1/2 tsp vanilla extract
1/4 tsp Celtic sea salt
3 cups chopped fresh rhubarb (or raspberries)
1/3 cup Swerve
1/3 cup crushed almonds/pecans/walnuts
1/4 cup almond flour
1/4 cup vanilla whey protein (or egg white protein)
1 tsp ground cinnamon
1/4 cup butter or coconut oil, softened
Preheat oven to 325 degrees F. Beat sweetener, cream cheese, and eggs in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into casserole dish. Bake for 15 minutes. Meanwhile, combine 1/3 cup sweetener, 1/3 cup crushed nuts, almond flour, whey and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Sprinkle topping mixture evenly over pie. Return to oven and bake until filling is set and crust and topping are golden brown, about 15 minutes. Makes 12 servings.
NUTRITIONAL COMPARISON (per serving):
Traditional Crisp = 327 calories, 25g fat, 2g protein, 65.7g carbs, 2g fiber (63.7g effective carbs!)
“Healthified” Crisp = 286 calories, 25g fat, 10g protein, 6.9g carbs, 3.5g fiber (3.4g effective carbs)
NUTRITIONAL COMPARISON (per cup)
Rhubarb = 26 calories, 5.5g carbs, 2.2g fiber (1.3 grams of fructose)
Banana = 200 calories, 51g carbs, 6g fiber (28 grams of fructose!!!)
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Is this something that you can make ahead and freeze for later? I am going to try it today as the rhubarb needs to be used!!
I think this would freeze pretty well, yes. 🙂
I’m not a fan of rhubarb. What other fruit would work? This looks like it could fill my need for something sweet.
I prefer rhubarb due to its low sugar content. Have you ever tried it in a crisp like this? People that don’t like it have tried this and liked it. If not, you could try some Jicama and make it into more of an “Apple” crisp. 🙂
maria, my husband loves rhubarb. it is hard to get in florida. just 2 weeks and boom it is out of the produce section. do you think that frozen rhubarb would work or that it would make the topping soggy cuz of the water in the frozen rhubarb. my husband loves crunchy foods. I used to make apple crisp with butter flour and sugar. but now I will substitute the sugar. and use the almond flour. what do you think about that sogginess from frozen? thanks so much
Frozen should work. 😉
When you adapted this recipe to make the Pumpkin crisp, how much pumpkin do you use, the same amount as the rhubarb? Thanks!
I just used one can of pumpkin puree. 🙂
Could you make the topping without the protein powder? I haven’t had any success with it and am tired of wasting other ingredients.
It acts as a bit of a binder, but it should still work without it. 🙂
I made this last night and it was amazing. I never would have thought to use cream cheese but it works so well for this. I love rhubarb so much and haven’t had much since giving up sugar. Turns out it works really well with these natural sweeteners that you recommended. I topped my bowl with chopped pecans, a dollop of greek yogurt and a shake of cinnamon. It was delicious! Thank you for this recipe, I look forward to trying it with raspberries as well.
Thank you Kerry! 🙂
I found some lovely rhubarb today at the market. I made this when I got home and just pulled it out of the oven. It sure smells delish. Can’t wait for dessert tonight!
This looks fabulous!! Any ideas of a way to make it dairy free??
Not sure. Maybe a little coconut cream in place of cream cheese? 🙂
Just made this and holy cow is it GREAT! It was rediculously easy to make and I got to use my rhubarb from the farmers market – yay!
Thanks Maria and Craig!
Oh my word ladies…I put out that I was looking for rhubarb and many hands went up. A friend called yesterday and said…Would you like rhubarb???? Cannot wait to try this recipe today!!!! So put out the word and it is amazing what others have they may want to gift us with!!! Be blessed and happy cooking. Thanks Maria for all your great recipes.
I finally found some rhubarb and will try this out tonight! Can’t wait.
What size casserole dish should I use?
I think it was about an 8 inch baking dish (or 9 inch pan like shown). 🙂
What can I use instead of nut flour?
I’m not sure. Sorry