My kids open the cupboard and grab nuts or some cereal I made. Otherwise they open the fridge for cheese, deli meat, veggies or some fruit. Granted at first we all were opening the pantry and looking for that box of crackers or some cookies, or going to the turn table to find a canned soup or spaghettio's. It's what we have done all of our lives. But it's like anything, change is not easy but once you do it it becomes second nature. I'm so glad I'm not raising my kids to just open a box or a can to get their food. Stop, pick up one of those boxes and read the ingredients. Seriously, you couldn't pronounce them all could you? You probably were or am just like I once was and would say "oh, well there could be worse stuff". That's where we are wrong. This whole lifestyle change is one of education. I challenge you to take the time to read up on those ingredients and what they are doing to your and your family's bodies. You will be disgusted that you have just bought into what is put on our grocery shelves. If it says "natural" it's good for you right? Every day, I read from friends and complete strangers how this dietary change is transforming people's lives and health issues are gone! It's not coincidence. It only makes sense. Stop putting the yuck in, and your body is going to change. We were not created to eat the foods that scientists have created.
I get that this blog post is blunt and sounds easier said than done. Maybe it's because I have been doing it for months but once you fully detox your body and your kitchen it just gets a whole lot easier. I was talking to my bestie tonight who has also been following for months and she too said that her desire to bake has really gone downhill. She just flat out enjoys the whole foods she is eating and doesn't crave or need those things anymore.
Don't kill yourself in the kitchen trying to make things that taste exactly the way the crap you once ate did. Do however, savor and enjoy the wide variety of food you can enjoy and instead of dreading cooking in your kitchen embrace it! When you first get started I completely understand your want and desire to keep a "normal" way of eating for you and your family. Go for it but please don't let the cost of baking the deserts and breads or the possible rejection from your kids be the reason you throw in the towel.
Just recently I was laughed at for how I lost all my weight and then told "Well that sounds totally complicated and not enjoyable". Instead of being defensive I gave a brief explanation of what I have done and that is it. I'm completely convinced that my friends that are hitting their heads against the wall with counting calories, doing a new diet every few months and gaining and putting back on the same 15-20 lbs will finally say enough is enough and be set free like I have been.
I love the food my family eats, I love the way my body feels. I never knew that God designed our bodies to feel this amazing. I thank Him for that.
So let me encourage you that this way of life does get easier. Also, don't get me wrong that I do love to make new recipes and it's super fun to try them. Sooo, here is one my friend Nichole and I made together over the weekend. Super Yummy!
Recipe found at:
Chocolate Bundt Cake with Stout Caramel Sauce – Low Carb
A low carb, dark chocolate bundt cake drizzled with a rich sugar-free stout caramel sauce. Perfect for any celebration.
- 2 cups almond flour
- ¾ cup cocoa powder
- ¼ cup whey protein powder, unflavoured
- 1 tbsp instant coffee
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup butter, softened
- ¾ cup Swerve Sweetener or granulated erythritol
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup almond milk
- 1 cup gluten free stout beer
- ½ cup powdered Swerve Sweetener or powdered erythritol
- ½ cup xylitol
- ½ cup whipping cream
- 2 tbsp butter
- ½ tsp vanilla extract
- ¼ tsp plus 1/8 tsp xanthan gum (an odd amount but it's the best way to write it)
- For the cake, preheat oven to 325F and grease a large bundt pan.
- In a medium bowl, whisk together almond flour, cocoa powder, whey protein powder, instant coffee, baking powder, baking soda and salt.
- In a large bowl, beat butter and erythritol until well combined. Beat in eggs and vanilla extract.
- Beat in half of the almond flour mixture, then the almond milk and then the remaining almond flour mixture.
- Spread batter in prepared pan and bake 40 minutes, or until a tester inserted in the center comes out clean.
- For the caramel sauce, place stout in a heavy saucepan over medium heat. Bring to a boil and continue to cook for 7 minutes, to reduce.
- Stir in powdered erythritol and xylitol, and continue to boil until mixture thickens and becomes slightly syrupy, about 7 minutes. Mixture will smoke.
- Remove from heat and add whipping cream and butter. Mixture will bubble vigorously.
- Stir in vanilla extract, then sprinkle with xanthan gum and whisk quickly to combine.
- Let cool half an hour, then pour over cake. Alternatively, drizzle over pieces of cake before serving.
- *Caramel sauce will begin to crystallize a bit when exposed to the air. Store in an airtight container and give it a few seconds in the microwave to warm just before serving.
Serves 12. Each serving of cake has 7.5 g of carbs and 4 g of fiber. Total NET CARBS for the cake = 3.5 g. Each serving of caramel sauce has 4.6 g of carbs. Total NET CARB count for the whole dessert is 8.1 g.