Testimony of the Day
Photo Testimony: “I have not been in the 150 range since I ran on the treadmill 5+ days a week at the gym!! Sooo happy!!!
This is only being on Maria’s plan for just a little over a month that I was able to accomplish this. If I can do this in just a little over a month I am confident I can make it to my pre pregnancy range of 125-135 fairly quickly. I am just stunned at how wonderful eating like this has worked and improved my overall well being! Thank you soooooooo much Maria Wojcik Emmerich :)))) Beth K.
To get started on your transformation, click HERE.
In 2009 I ran the Hawaii marathon with some girlfriends. The night before the race, we went out to dinner to “carb load.” Well, I didn’t… but one of my friends asked how I was going to perform well the next day if I don’t eat the rice or any carbs? I was shocked that the man we were staying with mentioned, “I heard people can run marathons with ‘fat-loading’ instead. I just smiled.
Can you guess what my pre-race meal was?
It was my first taste of Tom Kha Gai soup and it was DEVINE! I will never forget the taste. It was a tiny restaurant on a side street, but since we were staying with local Hawaiians, they knew the best places to eat. They mentioned to us that this meal will take a long time because she makes everything to order, but it is the best Thai food you will ever have.
They weren’t lying. It took a long time, but the taste was amazing. I loved that you could watch the woman cooking in the kitchen. I told the woman that I would prefer my soup without any sugar and that was no issue with her (most Thai dishes add some sugar or sweetener). The only problem was they served the leftovers in styrofoam cups! (as you can see Jessica’s dismay on the bottom middle photo:)
The hardest part of the race was the mental aspect of when they tease the full marathon runners by having them run by the 1/2 marathon finish. Your brain starts freaking out that you are only 1/2 way done! The temptation to quit ended up getting the best of my girlfriends, but my stubbornness kept me going. I almost wish I would have signed up for the 1/2 marathon instead… I would have taken 4th place.
I often dream of that first taste of Tom Kha Gai soup filled with coconut milk, lemongrass and eggplant. I don’t know if it was the company I was with or the love that woman put into each dish, but I have yet to have it that taste that good again.
- ¾ cup plus 2 tbs coconut oil (organic butter if not dairy sensitive)
- 4 tbs SKINNYFat MCT oil *needed to create a smooth ice cream
- ½ cup homemade bone broth (OR coconut milk or boxed broth works too)
- 4 whole eggs
- 4 egg yolks
- ½ tsp fish sauce (umami flavor)
- 1 stalk lemongrass
- 1 tsp freshly grated ginger
- 1 tsp fresh cilantro, chopped
- 1 lime, zested
- ½ tsp salt *helps keep ice cream soft
- Drop of stevia glycerite (optional)
- In a blender (I used my blendtec), place the coconut oil, MCT oil, eggs, yolks, broth/coconut milk, fish sauce, lemongrass, ginger, juice of 1 lime plus 1 tsp lime zest, cilantro and salt. Blend until very smooth. Place into ice cream maker and watch the magic happen!
- Turn off ice cream maker. Store in airtight container in the freezer.
Traditional Ice Cream = 360 calories, 26g fat, 6g protein, 27g carbs, 1g fiber
"Healthified" Ice Cream = 290 calories, 30g fat, 4.7g protein, 0.9g carb, 0g fiber
(93% fat, 6% protein, 1% carbs)