The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.– Ann Wigmore
As a food addict and emotional eater, I can attest to this statement. The junk food I would binge on was my medicine. It healed my heart, it healed my tears, every sugary or cheesy or grease filled bite was mending me … but also killing me. I didn’t have diabetes or high cholesterol, apparently, I have good genes but I was still obese (still am). That alone puts me at higher risk of developing those issues and others. I have lost 50 pounds since changing our eating habits but that is just a drop in the bucket … I need to lose at least 200 pounds more. I will, in time.
Switching to healthier eating is hard at first, the cravings get stronger before they get better. Once you make it through the first couple weeks and come out the other side the first thing you notice is energy. Weird that when we cut out all the processed sugar how much better the body feels. I have more energy, I have better mood stability and I have far less body aches and pains. I sleep better, not just longer periods of time but deeper more restful sleep. The dark circles under my eyes disappeared, my skin tone became brighter, my joints hurt less.
I drink lots of water, I still have my coffee and tea … but I don’t drink much juice, can’t have any of the typical energy drinks and of course, can’t drink soda. I have a great friend, Erica, who lives the keto lifestyle and she introduced me to a fabulous product she sales. I started adding one of the drink mixes to my daily routine, they are high caffeine and help me get that extra boost in energy but also they put you into ketosis (even if you aren’t keto) for a few hours which helps burn some extra fat.
I try really hard to eat a healthy and balanced diet every day, which helps keeps those cravings low. I will try my best to include at least one recipe with each blog … so here today’s yummy choices.
Maple – Balsalmic Salmon:
- 4 – 6oz. salmon fillets
- 2 Tbs Chives
- 2 TBS fresh mined Dill
- 2 Tbs Balsamic Vinegar
- 1/4 cup pure maple syrup
Heat cooking fat of choice (I used grass fed butter) over med-high heat.
Salt and pepper the fillets and set in pan skin side down. Cook for 2-3 minutes with the lid off, then lower heat to medium and pop the lid on for 5-6 minutes.
Add the maple syrup and vinegar to the pan, continually baste over the fillets for the last 3 minutes of cooking.
Keto Zucchini Fries:
- 2 zucchinis (I use zucchini and summer squash).
- 2 eggs
- 1/3 cup grated Parmesan cheese (I used full-fat grass fed.)
- 1/4 cup almond flour
- 1/3 tsp paprika
- 1/3 tsp oregano
- 1/3 tsp garlic powder
- sea salt and pepper
Preheat oven to 425 degrees.
Cut each Zucchini into 16 – sticks
Beat the eggs in a bowl … (I used a zip-lock for easier coating.)
In another bowl mix the flour and seasonings (I used a zip-lock for this as well.)
Dip zucchini in the egg batter then the flour mixture. Lay flat on a parchment lined baking sheet and bake for 18-20 minutes.
I hope you give one or both of these recipe’s a try … also if you want to know more about keystones head over to Erica’s website and give it a look, you won’t be disappointed in the results.