Testimony of the Day
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Yorkshire pudding is known as ‘pockets.’ It is a traditional Christmas dish that originated in Yorkshire, England. Yorkshire pudding is usually served with beef.
- 3/4 cup Jay Robb unflavored egg white OR whey protein
- ½ tsp Celtic sea salt
- 3 eggs, separated
- ¾ cup unflavored almond milk
- ½ cup pan drippings from roast prime rib of beef
- (NOTE: if you are vegetarian, use coconut oil to grease pan instead of pan drippings)
- Preheat the oven to 375 degrees F.
- Sift together the protein powder and salt in a bowl.
- In another bowl, beat the egg whites until very stiff. Set aside.
- In a separate bowl, mix together the yolks and almond milk until light and foamy.
- Slowly stir the dry ingredients into the whites just until incorporated.
- Add in the yolk mixture to the white mixture.
- Pour the drippings into medium sized muffin tins (or a 9-inch pie pan).
- Place the pan in oven and get the drippings smoking hot.
- Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15-20 minutes (or 30 minutes for pie pan).
Traditional Pudding = 157 calories, 19.1 carbs, 0.6g fiber, 11g protein, 3.3g fat
"Healthified" Pudding = 103 calories, 6.2g fat, 9.8g protein, 1.8g carbs, 0g fiber
(55% fat, 38% protein, 7% carbs)
Serve with one of my many ketogenic soups which can be found in the Art of Healthy Eating Slow Cooker.
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