Wheat Free Bliss Stuffing

Wheat Free Bliss Stuffing

Ingredients
1/2 a loaf of Bliss bread
1/2 lb sage nitrate free sausage
1/3 cup diced onion
1/2 cup baby portabella mushrooms sliced thin
1/2 cup diced celery
2 cloves of garlic diced
1 1/2 cup chicken bone broth
1/4 cup melted butter
1/4 tbsp dried sage
Salt and pepper to taste

Directions
Cube 1/2 loaf of Bliss bread put in oven at 300* for 10 mins to help dry out. Brown sausage in a pan set a side. Dice onion, celery, garlic and mushrooms put in pan and sauté in fat from sausage.
In a large bowl combine all ingredients toss to make sure bread is coated.
Bake in a glass 13X5 pan at 350° for 30 mins.

Mock Magic Bars

Mock Magic Bars

Crust:
3/4 cup blanched almond flour
1/2 cup unsweetened shredded coconut
1/4 teaspoon sea salt
1teaspoon vanilla
1 teaspoon sweetener equivalent (I used stevia)
1/4 cup browned butter
Preheat oven to 350*. Line an 8×8 metal or glass dish with parchment paper. Combine all ingredients for the crust in a large bowl and press firmly into the prepared pan. Bake for 12 – 15 minutes until golden brown. Remove from oven and cool

Filling:
1 recipe for coconut condensed milk
1 tablespoons sweeter equivalent (I used stevia)
1 tablespoon maple extract
1/2 cup Lily's Chocolate chips
1/2 cup unsweetened shredded coconut
1/2 cup chopped pecans
1/4 cup unsweetened coconut flakes

Mix maple extract into condensed coconut milk.
Place 1/2 of the condensed coconut milk over the crust and spread to the edges. Layer half of the shredded coconut, half of the chocolate chips and half of the pecans on top of the coconut milk and lightly press down on the toppings. Add a second layer with the remaining shredded coconut, chocolate chips and pecans. Pour remaining 1/2 of condensed coconut milk over the top of the layers. Top with flaked coconut. Bake for another 20 minutes. Cool at least 3 hours in the refrigerator before slicing.

Dairy Free Coconut Bliss Truffles

Dairy Free Coconut Bliss Truffles

Condensed "Milk"
1 can of quality coconut milk (full fat)
1 teaspoon stevia

Truffles
1/4 cup shredded coconut (unsweetened)
1 tbs butter
½ tsp coconut extract
5 drops stevia

Condensed milk
Combine the coconut milk and stevia in a saucepan and cook over medium heat until it starts to boil. Lower the heat to low and cook mixture for about 2 hours. After 2 hours the coconut condensed milk should be thick enough so that it does not run off the spoon easily and is reduced to about half.

Truffles
Turn the heat to medium and mix in the butter and coconut stir the mixture frequently until it boils, then cook for another 12 minutes approximately, scrapping the sides of the pan. This time may vary and what you are looking for is a thick consistency. Let it cool and place it in the fridge for about 2+ hours. It is important to cool it before rolling it into balls.
remove from fridge, cover hands with butter and start rolling the mixture into balls. You might need to add more butter to your hands in between a few rolls. Roll each ball in unsweetened coconut.

Kickin Garlic Chicken

Kickin Garlic Chicken

2 Tbsp. Ghee
6-8 chicken thighs, skin on (could use any skin-on chicken pieces)
Salt and freshly-ground black pepper
8 cloves of garlic, separated and peeled, roughly chopped
4 oz full fat cream cheese
1/4 cup dry white wine
2 cup chicken bone broth
1 1/4 tsp. fresh thyme leaves (or about 3/4 tsp. dried leaves)
2 Tbsp. butter

Heat the oven to 400° F with rack in centre of oven. In a oven-safe Dutch oven or big, oven-safe skillet with a lid, heat the ghee over medium high heat. Dry the chicken pieces well by patting them with a paper towel. Sprinkle the chicken pieces with a bit of salt and the pepper. Cook the chicken until well browned, turning regularly, for about 8 minutes in all then remove chicken to a plate.
Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes. Add bone broth and white wine over the garlic and stir until combined. Add cream cheese until dissolved. Return the chicken to the pot, cover, and bake for 25 minutes in the pre-heated 400° oven. (If you pot or skillet doesn’t have a lid, you can tightly cover the top with tin-foil instead.)
Serve spooned over cauliflower mash.

Faux apple coffee cake

Faux apple coffee cake

1 teaspoon ground cinnamon
1 cup Swerve
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups almond flour
1 3/4 teaspoons baking powder
1/2 cup faux apple cider
1 cup faux apples

Instructions

Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan.
Beat swerve and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract and stir until incorporated. Combine almond flour and baking powder together in another bowl; stir into creamed butter mixture. Mix faux apple cider into batter until smooth. Pour half the batter into the prepared loaf pan. Next the faux apples.
Lightly pat/push apple mixture into batter. Pour the remaining batter over apple layer... Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes. Mine took about 35. If you notice it getting too brown on the top, cover it loosely with tin foil and continue baking until the inside is done.

If you want a crunchy topping. Brown 1/3 cup butter, take off stove add 1/3 cup Swerve and 1 teaspoon cinnamon. Spread on coffee cake 5 mins before taking out of oven.
Enjoy 

Mock Apple Cider

6 oz water
Juice of 1/2 organic lemon
1 tbsp raw apple cider vinegar
1 tbsp cinnamon
1 packet organic stevia

Tastes like the real deal Yum!!!

Blissful Chili

1 package of nitrate/sugar free bacon
1 lb grassfed ground beef
1/2 lb uncured breakfast sausage (hot or mild) I like spicey so I went for hot
1/2 cup pure tomato sauce (just tomatoes)
4 cups beef bone broth (I've done with chicken also)
1/4 cup diced yellow onion
3 cloves garlic diced
1 organic diced green pepper
1 lb diced zucchini
1 Tbsp chili powder
1 Tsp Chipotle powder
1 Tsp cacao powder
1/2 Tsp cumin

Fry your bacon, set bacon aside (don't strain your bacon fats). Brown beef and sausage. Add vegetables and stir. Add liquids, then add spices. Crumble bacon and stir. I let mine simmer for 3 hours on low heat. The longer it cooks more flavor it gets.

"Nestle Crunch" Fat Bombs

Oh yes, they taste like a nestle crunch bar! You can thank me later ;)

1/2 C. organic Coconut oil
1/2 C. grass fed butter or ghee
2 tbsp baking cocoa
dash of Himalayan pink salt, or sea salt.
1/4 tsp coffee extract
1/4 C. lightly crushed plain pork rinds.
10-15 drops of Stevia, or sweetener of your choice.

In a small pan over low heat melt butter (or ghee) and coconut oil. Once melted add salt and, cocoa.
take off heat and stir in sweetener and coffee extract.
Here is the hard part. put in refrigerator for about 10 mins. make sure it's cool to the touch, or your pork rinds will absorb the fat not giving you a crunch.
Add lightly crushed pork rinds and stir. 
Pour in molds and freeze till set.
Store in freezer.

Wheat Free Bliss Faux Apples

Hands down, the best!!! I fool all my non-Wheat Belly family with this recipe! From this recipe I have made Faux applesauce, fried apple turnovers, apple pie, apple crumble, apple coffee cake. I have several batches in the freezer for when I get the urge. It's great to use all the organic zucchini that I've been blessed with this year.
I hope you enjoy it as much as I do!

 Wheat Free Bliss Faux Apples

2 tablespoons ghee or unsalted butter
3 tablespoons bacon drippings
1 cup peeled zucchini, seeds removed and cut into coins and then crescent
sweetener to taste (I use stevia about 14 drops)
1/4 teaspoon maple extract (make sure to check ingredient list for hidden wheat/sugar)
1/8 teaspoon vanilla extract (make sure to check ingredient list for hidden wheat/sugar)
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
 1/2 teaspoon grated nutmeg
Pinch of Himalayan pink salt
Pinch of chipotle pepper (to taste)
1 1/2 teaspoon raw apple cider vinegar
1/4 teaspoon apple extract, if you don't have use extra raw apple cider vinegar

Instructions

Melt the butter into the bacon drippings.

Add the zucchini and saute until it is crisp tender, and a little browned. This helps keep the "apple" crunch.

Add the remaining ingredients and simmer until liquid is reduced and nearly gone.

Stir very often.

Taste and adjust sweetness/seasoning.

2 servings, Carbs: 3.6,  Net Carbs: 2.3, Fat: 24.5  Take that apples! Who needs you anymore!!!

Carrot Cake Cheesecake

 Carrot Cake Cheesecake


Ingredients
2 c. Blanched Almond Flour
1/2 c. powered sweetener or stevia equivalent
1 tsp.Baking Powder (homemade)
1 tsp. Baking Soda
1/4 tsp. Celtic Sea Salt
1 1/2 tsp. Cinnamon
1/4 tsp. Ground Ginger
1/4 tsp ground cloves
1/8 tsp. Ground Nutmeg
1 1/2 tsp. Vanilla Extract
2 Tbsp.  Organic Coconut Oil, Melted
2 Large Organic Eggs
1/4 c.  Native Forest Organic Coconut Milk
1/4 c. Finely Shredded & Chopped Organic Carrots
1/4 c. Pecans, Chopped

Directions

In medium mixing bowl, sift together dry ingredients.
In small mixing bowl, with electric mixer on medium beat together vanilla, eggs and coconut milk for 30 seconds.
Add wet to dry and while beating together drizzle in coconut oil. Beat for about 1 minute.
With large spoon fold in chopped pecan and carrots.
Line small spring for pan, and spray with non-stick spray.
Make a crust leaving about 2/3 of the way full. spread even though out the pan.

Cheesecake

2 (8 oz) packages of cream cheese
  2eggs
1/4 cup sour cream
1 egg
1/4 cup powered sweetener or stevia equivalent
1 vanilla bean or 1 tsp vanilla extract
A dash of ground cloves, nutmeg, & cinnamon


Mix all together till smooth. pour over carrot cake base. Put in oven at 350 for 40-50 mins. Till the top is browned, and not jiggly.

Let cool and add "frosting" for curb appeal.
1/4 C sour cream
2 tsp stevia.

Cool well before serving.

So Nummy Bacon Jam

Who loves bacon???? ME!!! You can enjoy this with a spoon, with my Super Simple Wheat Free Bliss Bread, or- as grilled brie and bacon jam sandwich Nummy!!!!

 
1/2 lb bacon, fried or oven baked
5 medium tomatoes steamed and peeled
1/2 yellow onion, diced
1/4 equivalent sugar substitute (I used NuNaturals liquid stevia 14 drops)
1 tbsp cider vinegar
1 tsp salt
1 tsp Liquid Smoke
1/4 tsp black pepper

Boil water and core and X slice the fresh tomatoes at the bottom (helps to peal easier). Place in water for 2 minutes. Ice bath them. Meanwhile.
Fry or oven bake the bacon. Let it rest and cool
Peal tomatoes, and dice. 
Over a low flame, saute the onion until just soft.
Stir in the bacon, tomatoes, sugar substitute, vinegar, liquid smoke, salt and pepper. Let the skillet simmer until the mixture is thickened.

  keep refrigerated. May be frozen (but you'll eat it before it gets there!).

Pixie Dust

This is my all time favorite rub! Took me several attempts to get the right flavors. It's so magical my daughter named it "Pixie Dust"! We use it on chicken and pork. It does a happy dance in your mouth!!! Nummy!!!!

Pixie Dust

1 tablespoon fresh coarse ground black pepper
1 tablespoon smoked paprika
1/2 teaspoon powdered stevia
1 1/2 teaspoons Himalayan pink salt or smoked sea salt
1 teaspoon dry mustard

1 teaspoon ground chipotle powder

 1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder

Mix together and store in a air tight container. Rub on your meats! They will thank you!!!

FauxZucch Salad

 FauxZucch Salad

4 medium sized zucchini peeled and cut into four sections. Slice each section in half.

2 tbsp coconut oil or ghee

1 green onion diced

1 slice shallot diced

1 large pickle chip diced

3 tbsp pickle juice

3 tbsp yellow mustard
3 hard boiled eggs diced

1/4 cup mayo 

 Coat slices of zucchini in oil and grill about 2 mins. Place on paper towels to help the juices drain. Wait to cool
Dice zucchini sections and let cool in the fridge about 20 mins.

Combine the rest of the ingredients and coat zucchini.

Put in the refrigerator for at least 3 hours. The longer the better.

Super Simple Wheat Free Bliss Bread

 Super Simple Wheat Free Bliss Bread

1 ½ cup + 2 tablespoons Almond Flour
 4 Tbsp. real butter (make sure it's cool) 
3 tsp. plus 2 tsp divided, baking powder 
2 tsp. Xanthan Gum (heaping, not level) 
1/4 tsp. sea salt (omit if using salted butter)
 4 whole eggs
3 tsp. apple cider vinegar 
Preheat oven to 400.

 Spray small loaf pan w/ nonstick or grease very well. Combine the almond flour, (salt), baking powder, xanthan gum. Mix reallllly well or the xanthan gum will gel in the last process. 
 Using a fork (or I used my food processor), cut butter into the almond flour mixture.
 Put in the refrigerator for 15 mins, the longer the better. 
 In a separate bowl, mix the eggs together. You want them fluffy, with foam on top. 
Add the other part of 2 tsp. baking powder add the vinegar and incorporate (it should fizz). Add the whisked eggs to the almond flour mixture. 
Mix well (but lightly). Pour mixture into the greased pan well. 
 Bake at 400 degree oven for 18-25 minutes. It will get golden brown on top. Touch it if its firm, it’s done.

I make my own baking powder. Works great in LCHF "bread".
1 teaspoon baking soda
2 teaspoons cream of tartar
Mix the baking soda and cream of tartar together until well combined. Use immediately.

Bullet Proof Coffee Flourless Mocha Torte

I was getting ready for Easter dinner, I had a brain storm. Volla! I turned my loved Bullet Proof Coffee into a flourless torte! It's filled with wonderful fats, very tasty and filling! Enjoy =)

1/4 cup coconut oil
1/4 cup grass fed butter
1  Lilly's 3 oz dark chocolate bar (or any other you prefer)
1/4 cup strong brewed coffee
1 cup sweetner (I used swerve)
1 tsp Stevia (you can taste test if you think this is too much. The sugar filled torte has a whopping 3 cups of sugar.)
pinch of sea salt
1 tbs vanilla extract
6 large eggs

Preheat oven to 350. Greese a 8 inch pan with cocnut oil.
In a sauce pan, place the butter in until browned (the taste is amazing!) watch carefully. Once it's brown add the coconut oil until melted. Add chocolate bar until melted, sweeteners, and add the pinch of sea salt. Take off heat add strong brewed coffee and vanilla extract. Stir...
Let it cool to room temp.
Once cool add eggs one at a time and mix until fluffy.
Bake for 35-40 mins.

I made a mocha frosting to go on top.

Mocha Frosting
1 stick grass fed butter (softened)
2 tbs Stevia
2 tsp strong brewed chilled coffee
1/2 bar of Lilly's milk chocolate (melted and cooled)

Beat butter, and Stevia. Slowly add the chocolate, then coffee. Cool in the fridge, and hand whip before frosting your cake.

Chocolate Clouds

When you make them the night before, they are chewier the next day, which is just how we like them. Hope you enjoy!!!

Ingredients: 
 

1/2 cup egg whites (room temperature)

1/2 cup confectioners sweetener (I used Swerve)

1 tsp vanilla extract

2 tbsp unsweetened cocoa powder

1 dark chocolate bar broke up into tiny chunks

Directions:

Heat oven to 300°F. Cover cookie sheet with parchment paper or nonstick silicone mat.

Using a mixer, beat the egg whites in large bowl at high speed until soft peaks form. Gradually add sweetener a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sweetener is dissolved and the mixture is glossy.

Sift cocoa onto egg white mixture; gently fold until combined.

Fold in chocolate chips. Drop mixture by heaping tablespoons onto cookie sheet. Makes 30 to 32 cookies.

Bake 34 to 40 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.

Coconut Milk Ranch Dressing

 
1/3 cup coconut milk (canned)
1 teaspoon apple cider vinegar 
1 cup mayonaise 
2 cloves garlic (pressed or finely minced) 
2 Tablespoons chopped Italian parsley 
 3 Tablespoons minced green onions 
1 teaspoon white wine vinegar (or white vinegar) 
freshly ground pepper to taste

Canolli Loaf Cake

2 sticks of unsalted butter, SOFTENED
3/4  cups sugar substitute  (I used Swerve)
20 drops of stevia
3/4 teaspoon salt
2 teaspoons vanilla
2/3 cup cocoa powder
4 large eggs
1/3 cup coconut flour
3/4 cup coconut milk (canned) well stirred


Beat butter and sweetener. Add salt, vanilla. Add 4 eggs. Add dry ingredients and coconut milk just to combine. Pour into greased 9×5 and bake at 350 for 70 mins. Cool, turn out and cool completely. I froze to speed this up.

Filling 


2 cups ricotta cheese

1/3 cup confectioners’ Swerve

1 tsp. vanilla

3/4 cup Dark chocolate bar broke up in tiny pieces.

Mix cheese, sweetener and vanilla till fluffy, fold in chocolate bar.

Slice your loaf cake in 3 sections, and frost with the filling. Oh YUM!!!! 

 

8 tablespoons butter, SOFTENED

1 1/2 cups sugar

3/4 teaspoon salt

2 teaspoons vanilla

1/4 teaspoon baking powder

2/3 cup cocoa powder

3 large eggs

1 1/4 cups flour

3/4 cup milk

- See more at: http://hugsandcookiesxoxo.com/2012/08/chocolate-loaf-cake-stuffed-with.html#sthash.H29yFsSU.dpuf

8 tablespoons butter, SOFTENED

1 1/2 cups sugar

3/4 teaspoon salt

2 teaspoons vanilla

1/4 teaspoon baking powder

2/3 cup cocoa powder

3 large eggs

1 1/4 cups flour

3/4 cup milk

- See more at: http://hugsandcookiesxoxo.com/2012/08/chocolate-loaf-cake-stuffed-with.html#sthash.H29yFsSU.dpuf

8 tablespoons butter, SOFTENED

1 1/2 cups sugar

3/4 teaspoon salt

2 teaspoons vanilla

1/4 teaspoon baking powder

2/3 cup cocoa powder

3 large eggs

1 1/4 cups flour

3/4 cup milk

- See more at: http://hugsandcookiesxoxo.com/2012/08/chocolate-loaf-cake-stuffed-with.html#sthash.H29yFsSU.dpuf

8 tablespoons butter, SOFTENED

1 1/2 cups sugar

3/4 teaspoon salt

2 teaspoons vanilla

1/4 teaspoon baking powder

2/3 cup cocoa powder

3 large eggs

1 1/4 cups flour

3/4 cup milk

- See more at: http://hugsandcookiesxoxo.com/2012/08/chocolate-loaf-cake-stuffed-with.html#sthash.H29yFsSU.dpuf

8 tablespoons butter, SOFTENED

1 1/2 cups sugar

3/4 teaspoon salt

2 teaspoons vanilla

1/4 teaspoon baking powder

2/3 cup cocoa powder

3 large eggs

1 1/4 cups flour

3/4 cup milk

- See more at: http://hugsandcookiesxoxo.com/2012/08/chocolate-loaf-cake-stuffed-with.html#sthash.H29yFsSU.dpuf

Crock Pot Pork Green Chile Stew

Dinner tonight! I serve this over cauliflower 'rice'. I love coming home from work to the aroma of dinner already cooked. Enjoy!

Crock Pot Pork Green Chile Stew

Ingredients:

• 2 lbs boneless pork loin roast
• salt and pepper to taste
• ghee
• 3/4 cup diced onion
• 2 cans (4.25 oz each) whole green chiles, sliced into thick rounds (or fresh)
• 2 tbsp chopped jalapeno, or more to taste
• 10 oz can diced tomatoes and green chilies (check for sugar)
• 1/2 cup chicken bone broth
• 1 tbsp cumin
• 1/2 tsp garlic powder
• salt and fresh ground black pepper, to taste

Directions:

Cut pork into 2-inch pieces. Season with salt and pepper.

Heat a large non-stick skillet on high heat; when hot coat the pan with ghee and brown the pork over medium heat on all sides, about 3 - 4 minutes total. Stir to cook 60 seconds.

Add browned pork to the crock pot, along with the remaining ingredients.

Cook on LOW for 8 hours or HIGH for 4 hours (if using a Dutch oven, cook on low heat for 3-4 hours). When done, adjust season, salt and pepper to taste if needed.

Makes about 6 cups.

Serving Size: 3/4 cup (This does not include the cauliflower rice)
Calories: 253 • Fat: 9 g • Carbs: 4.5 g • Fiber: 0.5 g • Protein: 33 g

Shrimp Salad on Cucumber Slices

Ingredients:
3/4 lb cooked shrimp, peeled (weight after peeled)
2 celery stalks, chopped
1 tbsp red onion, chopped
3 tbsp mayonnaise
salt and fresh ground pepper
30 thin slices cucumber (about 1 large)
chopped chives for garnish

Directions:
Combine shrimp, celery, onion, mayonnaise, and season to taste with salt and pepper. Arrange cucumbers on a platter, top each slice with a heaping tablespoon of shrimp salad. Top with chopped chives for garnish.

Naked Bruschetta Burger

This week I am dairy free! I'm supporting a friend, and seeing how it affects me. Last night was cheese fest dinner. I made this, and it was delicious!!!!

Ingredients:
1/4 cup chopped red onion
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (sugar free option if you can find)
kosher salt and fresh cracked pepper to taste
3 medium vine ripe tomatoes
2 small cloves garlic, minced
2 tbsp fresh basil leaves, chopped
3 oz mozzarella full fat, diced

For the zucchini burgers:
1.25 lbs grass fed ground beef
1 small zucchini, grated (1 cup, or 5 oz)
1 clove garlic, grated
1 tbsp red onion, grated
salt and fresh pepper
coconut oil

For serving:
2 medium tomatoes, sliced into 10 thin slices
4 loose cups baby arugula

Combine the red onion, olive oil, balsamic, salt and pepper in a large bowl. Set aside a few minutes while you chop the tomatoes, then place in the bowl. Add the garlic, basil and additional salt and pepper, to taste and mix well and set aside. Toss in the cheese when ready to serve.

Squeeze the excess moisture from the zucchini in a paper towel. In a large bowl, combine the ground beef, shredded zucchini, garlic, onion, salt and pepper. Form into 5 equal sized patties about 5 oz each, forming them as flat as possible.

Heat a large skillet on medium-high heat. When hot, add a bit of coconut oil. Add the burgers to the pan and reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4 minutes, careful not to burn.

To serve, arrange 3 slices of tomatoes on each dish, then place 1 cup arugula on top in the center, then top with the burger and finish with the bruschetta (don't forget to add the cheese), serve right away.

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Keto-adapted Vs. In Ketosis, 
 
What's the difference between being "in ketosis" and being "keto-adapted"???

The point of a keto diet is to be in ketosis - what this means is that your body is breaking down fat at such a rate that there are ketones in your bloodstream. This happens after fasting, or with a low carb diet. It's a normal metabolic state. If you've ever had steak and veg...gies for supper and then had eggs for breakfast (or skipped it all together), you've been in ketosis.

It's also important to note that your body burns whatever fuel is available - glucose, FFA (free fatty acids), ketones, alcohol. Whatever there is more of is what it burns more (which is why alcohol "pauses" ketosis, your body will burn up the alcohol first).

Ketostix will measure excess ketones that are in your urine. However they are not the be all and end all of being in ketosis. If you are using all your ketones for energy, or if you're getting rid of the excess through sweat or saliva, ketostix may be negative.

One of the goals of the keto diet is being "keto adapted". This means that your body is primed for functioning with very little glucose. Different enzymes are involved for breaking down fat than breaking down glucose. When you first enter ketosis, you are using fat for energy, but at first it's in limited amounts because you don't have as many fat-converting enzymes. These get built up over time. This is what causes the tiredness at the beginning of the diet. Once the enzymes are in place, your cells change the way they get energy. It's really amazing all the changes that have to happen internally for keto-adaptation to happen. It's like you can't just put diesel into a regular car engine and expect everything to work smoothly.

Once you are keto-adapted (which can take a few weeks to a month depending on the person), fat/ketones becomes the preferred fuel. Hormone levels are changed, glycogen (glucose stored in muscles and liver) is lowered, you carry less excess water. You're able to function well - lots of energy, you can exercise, lift, build up endurance etc.

When you're keto adapted and get an "overdose" of carbs (more than your body needs at the time) different things happen. First, glycogen gets replenished, which causes water retention. Secondly, insulin rises, which can affect other hormone levels as well. While your body processes the carbs, you are not burning ketones. Once the glucose is dealt with, you will go back into ketosis. When you're keto adapted, this doesn't take long because you already have the enzymes and are "primed" to use fat for energy.

When you're starting keto, the more often you have sugar, the longer it takes to become keto adapted. When you are keto adapted, sugar will will still take precedence over fat for fuel (because excess blood sugar is fatal and so your body needs to handle the sugar first).

If your goal is weight loss, excess glucose is counter productive. There is no "need" for a carb up, even with endurance sports, but some people find the boost helpful depending on their goals

The BEST Pork Shoulder you’ll ever eat!

**Please remember to get organic when ever possible, and check ingredient labels for hidden gluten, grain and sugars**

5-6 lb Pasture pork shoulder
1 head of garlic (peeled and minced)
1 bunch of fresh oregano or 1 dried packet (wash and chop)
2 bunches of fresh parsley (wash and chop -make sure you wash well, or your roast will be gritty!)
1 cup of white ...wine vinegar
2 tbs cumin
2 tbs sea salt
4 tbs of dried cilantro or- a hand full of fresh (wash and chop)
¼ of a small onion
Pepper to taste

Put all ingredients in a food processor and liquefy

Wash and pat dry pork shoulder then prick it repeatedly with a knife.

Rub pork with liquefied seasoning, work it into the holes.

Cover and refrigerate for at least 24 hours.

Remove from frig and uncover, position roast skin side up and cook in oven at 250* basting every ½ hour, for 4 hours. Cook for 5 hours total, cook at 300* last hour.

The crust that forms on the roast is to dye for!

I love to make this on the weekends, or on the days I know I’ll be home early from work.

Enjoy!!!!

At my visit to the co op today, I met a local grass fed dairy farmer. I bought so much cheese . So what does one do with much cheese??? Make...
Smoked pimento cheese!

12 oz of smoked cheddar cheese (use a block of cheese) shredded
1/2 cup of mayonnaise (I make my own, check labels)
Pimentos- how ever many you'd like
3 drops of stevia
1 tbs apple cider vinegar
1/2 tbs black pepper


Mix well, serve cold

Love this on cucumbers