Is Salt bad for Me?

Is Salt Bad for Me?

I’m talIking about REAL salt – 100 percent natural salt that is extracted from a legitimate natural source and is not bleached or processed.

Think Celtic sea salt, black lava salt or the mother of all salts, Himalayan salt (or ‘white gold’ as it has come to be known – although, yes, it is actually light pink – consisting of sodium chloride plus 82 further minerals in its natural crystalline form).

So why all the confusion?

Because, as usual, when mankind got in the way of nature, things got a little funky, and now no one knows their good salt from their bad. And as a critical component of our well being, it’s time we did.

by Hungry for a Change

Dairy Free Coffee Creamer

Dairy Free Coffee Creamer

1 Can of Full Fat Coconut Cream (I used Trader Joes)
1 Cup of Coconut Milk or Almond Milk (Trader Joes)
1 scoop of Stevia if powder or 5 to 10 drops of liquid Stevia
You can use Flavoring of your choice like Caramel, Vanilla, Coconut, Extracts I left mine plan because I have Hazelnut flavored coffee beans.

Just pour whole can of Coconut Cream with water in the can in bowl add your 1 cup of Coconut Milk or Almond Milk, your sweetener and flavoring of your choice and blend well.  Put in a tightly concealed container and store in refrigerator and use in your coffee or teas.

Zucchini Squash Fries

Zucchini Squash Fries Slice Zucchini in french fry style. Spray with Coconut oil or Pam. Sprinkle with sea salt, onion powder, slap ya mama and black pepper. Spray baking sheet place in pan and bake at 375 Degrees for about 15 to 20 minutes serve with a bunless burger or chicken lettuce wrap.  Very yummy

Low Carb Healthified Vanilla Cinnamon Pancakes

Low Carb Healthified Vanilla Cinnamon Pancakes

3 whole eggs
1 tablespoon of Chia seeds
1/2 scoop of Jay Robb Vanilla Protein Shake
3 ozs of Cream Cheese
1 packet of Stevia (Kal) Brand is my Favorite
1/8 teasp of Sea Salt
1 teaspoon of Cinnamon
1 teaspoon of Vanilla extract
1 teaspoon of Aluminum Free baking powder

I use a Ninja food blender put all ingredients in blender and process until thoroughly mixed with no lumps in batter.

In skillet spray pan with spray oil get nice and hot usually med heat for my stove.....once pan is hot pour about 4 to 5" round of batter.  cook until bubbly on upside of batter then quickly flip and cook until brown on both sides.

I serve mine with home made syrups made from berries or I use Nature Hollow maple syrup.

Very tasty high protein low carb pancakes.

Mock Pay Day Bars

Low Carb Peanut Roll  (Keto)

1 stick of butter
1/2 teasp of Glycerite Stevia

1/2 cup of Truvia

1/4 cup heavy cream

1 scoop vanilla protein powder

1 1/2 cups salted cocktail peanuts
3/4 cup of Natural Peanut butter

Melt butter in a small pot over medium-low heat. Add erythritlol (Truvia), Stevia Glycerite, cream, and protein powder. Combine with a whisk. Allow mixture to reach a simmer to dissolve the sweetener. Remove from heat, add peanuts and peanut butter and stir until peanuts and peanut butter are thoroughly coated. Set aside and allow to cool.

CARAMEL Sauce:
6 tbsp butter
1 cup Truvia or Xlitol

1/2 cup heavy whipping cream..

In clean sauce pan, med high add butter stir until brown spots start forming like freckles, and butter starts to sizzle have your cream and sweetener ready to pour immediately once butter is nice and brown turn off fire...  wearing gloves start adding sweetener and whipping cream quickly sift together and stir until thickens Now pour caramel sauce in the peanut mixture. Mix well let cool 3 or 4 minutes. I shaped mine into 3 long bars because I wanted them to look like a Pay Day. And Place on Parchment paper.  Allow mixture to set in refrigerator for about 2-3 hours, or overnight. Cut each bar into 4 pieces.

Serves 12: only 2 NET carbs in each piece

Flourless Chocolate Cake

Flourless Chocolate Cake

Ingredients:
1-15 oz. can unseasoned black
beans, drained and rinsed
5 large eggs
1 T pure vanilla extract
1/2 t sea salt
6 T extra virgin coconut oil
3/4 c Sweet-n-Natural or (Truvia) To order Sweet-n-Natural go to www.physicianspreference.com
1/3 c honey (optional) or 1/2 teasp of Stevia Glycerite
6 T unsweetened cocoa powder
1 t aluminum-free baking powder
1/2 t baking soda


Instructions:
1. Preheat oven to 325 degrees.
2. Grease a 9-inch cake pan with
coconut oil. Dust cocoa all
over the inside of the pan,
tapping to evenly distribute.
Cut a round of parchment
paper, line the bottom of the
pan, and coat the parchment
paper lightly with coconut oil.
3. Place beans, 3 eggs, vanilla
and salt into blender. Blend
on high until beans are
completely liquefied.
No lumps!
4. Whisk together cocoa powder,
baking soda, and baking
powder.
5. Beat coconut oil with Sweet-n-
Natural until light and fluffy.
Add Honey(optional) or Stevia Glycerite (Optional to keep low Carb)
6. Add remaining two eggs,
beating for a minute after
each addition.
7. Pour bean batter into egg
mixture and mix.
8. Stir in cocoa powder and beat
the batter on high for one
minute, until smooth. Scrape
batter into pan and smooth
the top. Grip pan firmly by
the edges and tap it on the
counter a few times to pop
any air bubbles.
9. Bake for 40-45 minutes.
Cake is done when the top is
rounded and firm to the touch.
10. After 10 minutes, turn out
cake from pan, and flip over
again on to a cooling rack. Let
cool until cake reaches room
temperature, and then cover.
11. To make sure cake does not
taste like beans, allow cake sit
overnight or at least 8 hours.
12. Top with healthy chocolate
buttercream frosting. Sprinkle with Pecans or Walnuts on tope of Frosting.

Buttercream Frosting
1/2 c unsalted butter, softened
1/4 c plus 1 T Sweet-n-Natural (or Truvia)
5 T unsweetened cocoa powder
2 T half and half
1 t pure vanilla extract
1/2 t sea salt
Pure stevia extract, to taste
Few dashes of cinnamon, to taste
Optional addition for a glossy finish:
1 egg yolk
Instructions:
1. Cream the butter in a small bowl until fluffy.
2. Powder Sweet-n-Natural in a coffee grinder or Magic Bullet
1-2 minutes, until extremely fine in texture (reminiscent of
powdered sugar).
3. Let sweetener settle in grinder before opening the top.
4. Stir powdered sweetener into butter with a spatula, then
beat until smooth.
5. Slowly blend in the cocoa powder, vanilla, and sea salt.
6. Beat in the half and half and egg yolk, if using.
7. Add stevia, starting with 1/16 teaspoon. You’ll probably use
less than 1/4 teaspoon. Adjust sweetness to your liking.
Include a few dashes of cinnamon for taste.
8. Frost your beautiful healthy chocolate cake. Serve & enjoy!

LOW CARB Southern Biscuits

Low Carb Biscuits

1 1/2 cups almond flour

1/4 teaspoon salt

1 tablespoon baking powder

1/2 teasp of baking soda

2 eggs

1/3 cup sour cream

4 tablespoons melted butter

1 teasp of Braggs Apple Cidar Vinegar

1/3 cup shredded cheddar cheese (optional)

1/2 teaspoon garlic powder (optional)

Preheat oven to 400 degrees. Spray a pan with non-stick cooking spray. (These spread out too much and puff up too little on a cookie sheet. Use a pan with 12 wells.) Mix all dry ingredients. Add wet ingredients and combine thoroughly. Drop about 2 heaping tablespoons in each well. Bake 10-12 minutes, until golden brown.

NET carbs 2 per biscuit