Hey dudes! As most of you know from my various previous posts, I am a huge proponent of a living a low carbohydrate lifestyle. Sugar? Right up there next to Skeletor on my list of greatest villains. It’s responsible for overloading your liver, creating inflammation (a marker for most diseases), sending your metabolism into a tailspin (hello, insulin resistance and diabetes), making us fat, skyrocketing our cholesterol, and about a zillion other really, really sucky bodily hazards. But there’s one thing that often gets overlooked when people discuss eating a largely reduced amount of carbohydrates… if not carbs, then what ARE you eating? I, personally, try to fill up on a good variety of healthy fats. Low Carb High Fat, or LCHF, is the model. Yes, I eat a moderate share of protein too, but what many people don’t realize is that eating too much protein can potentially result in gluconeogenesis- a process by which eating TOO MUCH protein causes some of the amino acids to turn into glucose (sugar). Whoops. Wasn’t that the point of eating low carb? To avoid sugar? Yep! So bring on the fats! Fat got a bad rap back in 1953, when Dr. Ancel Keys demonized fat in his “Seven Countries Study” and attributed the cause of atherosclerosis and heart disease to saturated fat. You can read a bit more about this here. (Side note- the story of Dr. Keys, his study, and the suspected corporate and government propaganda circling it are fascinating… even for the gal that roles her eyes at conspiracy theorists on the reg. Check it out for yourself!) I could write all day about what fats are PHAT (in combination with a low carb diet, duh) but here’s a quick snapshot:
- Keep us satiated longer
- Reduced triglycerides
- Reduced abdominal/visceral fat (the kind that suffocates our organs)
- Sustained energy
- Weight loss
- Increased HDL (the good cholesterol)
- Reduced blood sugar
I’ll stop there : ) I consume fat in a number of different ways each day (starting with my Bulletproof coffee!), and one of my go to snacks is a “fat bomb”… basically just a round concoction of fatty goodness. My fav recipe these days is Coconut Almond and it is truly melt in your mouth ahhhmazing!
Here’s the recipe. I made this up myself and sometimes play around with the proportions or wing it, but it is basically really hard to eff up… so have fun with it! I freeze mine in an old mini whoopie pie cake tin, so the size of each winds up being about the same as the bottom of a red solo cup- best analogy I could come up with ; ) I then split my “circles” in half and enjoy half as a morning snack and the other later, in the afternoon. You could easily make single servings with a mini muffin tin. Also, I only tend to fill 4 of those circles in the tin each time, but you could easily double the recipe and make more. Just keep them in the freezer.
-UNSWEETENED shredded coconut (soooo important to make sure the bag says unsweetened!)
-unrefined coconut oil
-UNSWEETENED ORGANIC almond butter
-stevia (please try to find stevia that does not contain dextrose- usually the liquid form is okay!)
-Melt 4 tbs. of coconut oil in a bowl until liquefied.
-Using a food processor, or heavy duty blender, blend 6 tbs of shredded coconut and 3 tbs of shredded almonds. Do this until it is finely blended.
-Pour blended coconut and almonds into coconut oil.
-Add 1 tsp. of almond butter, 1 tsp. of stevia and stir.
-Fill circular tin spaces with mixture and freeze until solid (approximately 35 minutes)