Low Carb and Gluten Free Chocolate Chip Pecan Cookies

I was never much of a sweets kinda gal before....but for whatever reason I have the biggest sweet tooth lately and urge to bake.  My sister insists it just comes with the season and I'm gonna go with that logic

I was craving cookies....even weirder because they were NEVER my sweet of choice....but I decided to wing it anyway.  I kind of threw some stuff together and hoped for the best.  I was happy when at least the dough itself was delicious because then even if they didn't bake up well I would still have something to eat that was cookieish

The good news is.....they worked!  A big accomplishment for me because developing baked goods recipes can be so hit or miss and I rarely develop them

The texture was sooooo good.  A little more crumbly than a regular chocolate chip cookie, but not in the sense that it falls apart easily, just soft. I would say they resemble the texture of an oatmeal cookie.  Then they have the chocolatey taste of your chocolate chip cookie of course....and then there's a third layer of awesomeness.....nuttiness!  I added chopped pecans to the recipe because I love them but the pairing of the chopped pecans with using almond flour in the recipe also gives me hints of pecan sandy cookies.  So this one little low carb cookie gem is like a hybrid of an oatmeal, a chocolate chip, and a pecan sandy.....and I will gladly say yes to that!

A think a big part of why these taste so good is because I put molasses in them.  I know what you're thinking.....Say what now?  Molasses is sugar....evil to the low carb diet!  Let me explain.....

In my pre-LC days I baked exclusively with brown sugar.  Even if a recipe called for a combination of white and brown or even just white sugar I ALWAYS substituted with all brown sugar.  I just really love what it does for baked goods.  To me it adds such flavor beyond just "sweet"   Since I always use brown sugar in my chocolate chip cookies I wanted to mimic that in my LC version too. 

I looked it up and there are brown sugar free substitutes you can buy....but I'm cheap and wasn't about to wait to get some.. I needed cookies NOW!  So since brown sugar is just white sugar with molasses added to it and I had a jar of molasses in my cupboard I just threw 1 tablespoon of it into the recipe.  Yes, 1 tablespoon has 16 carbs in it....but once you divide that out over an entire recipe it's not adding much to your carb count at all but it adds TONS of flavor.  Those carbs are worth it in my book 

One other thing to note in this recipe is that I quickly realized a few minutes into baking that they do not spread much on their own.  So after you scoop your dough press down on them lightly or do it after they've been baking for a few minutes but aren't so hot you can't touch them

In this picture you can see I've pressed the ones in the front

Here's the recipe...go make them ASAP!  They were approved by my sugar fiend of a niece...I think that's saying something!


Low Carb and Gluten Free Chocolate Chip Pecan Cookies

1 stick softened butter
1 cup stevia or sugar substitute of choice
1 tb. molasses
2 tsp. vanilla
1 egg
1/4 tsp. salt
1/4 tsp. baking powder
2 1/2 cups almond flour
1 cup. sugar free chocolate chips or  very dark chocolate (the darker it is the lower in carbs) chopped
1/2- 3/4 cup of chopped pecans (optional)


Cream together butter and stevia until fluffy.  Add egg, molasses, and vanilla and mix well.  Mix together dry ingredients and slowly add to wet ingredients until dough forms.  Stir in chocolate chips and nuts.  Refrigerate dough for at least one hour.  Scoop onto parchment lined cookie sheet or use a silpat. Gently push down on the scoops of dough as it does not spread much on its own when baked. Bake at 350 for about 8-10 minutes or until you reach desired doneness

Yield 20 cookies or 40 mini cookies

* I always make my cookies "mini"  using a rounded 1/2 tb. scoop

Low Carb Almond Butter Cookies

I don't know what the deal is lately....I'm not normally much of a sweets kinda gal.  Way before I even started living a low carb lifestyle....It just wasn't my thing.  I rarely craved or even ate sweets.  

That's why it's extra weird that recently I want sweets more than I ever have in my life.  And that's forced me to start experimenting with making my own LC versions which I'm actually having alot of fun doing.  I never thought I would get into LC baking....I thought I would leave that to my sister..but here I am!  

I've seen alot of sugar free recipes for peanut butter cookies out there...all very similar.  I tweaked it a bit and subbed almond butter.  Here's what I came up with

Low Carb Almond Butter Cookies 

1 cup Almond butter (I used crunchy)

1 cup Stevia (or sweetener of choice)

1 Egg

2 tsp. Vanilla

1/4 tsp. Salt

2 TB. Coconut flour

Blend all ingredients together in mixer.  Form into walnut sized balls and place on a parchment lined baking sheet. Use a fork to flatten the balls in a criss cross pattern.  Bake at 350 for 9 minutes  Yield 12 cookies

They aren't super sweet....but I like that.  you could add more sweetener if you like.  But they come out nice and chewy....just how I like my cookies.

Enjoy!

Low Carb Corned Beef Hash

Corned beef tends to be forgotten about 11 months out of the year....and then is in high demand in March for St. Patty's day.  I'm on a mission to get people to eat it year round.  Not really.....but I do highly suggest it.

There's just something about it that's so delicious.  It's greasy....it's salty....basically everything you love about a french fry but without the carbs, bloat, and guilt afterwards.

You could buy it and just go straight to making the hash but I suggest buying a bunch and cooking it for a dinner with your cabbage fixings one night and using the leftovers to make this delicious hash.  My low carb version uses my usual potato substitute:cauliflower. I promise it's so good you won't mind the sub at all.  

My husband is usually the one who makes this dish but with him working 60 hour work weeks lately I had to fend for myself.  I tried my best to replicate what he does and it came out pretty good.....but his is still better.  Maybe that's because when he makes it I'm usually still laying around in bed watching Netflix.....that could be why. Food usually tastes better that way.

Don't let the use of the dijon mustard in this recipe scare you.  It doesn't scream MUSTARD!!!  It mostly just gives it a nice sort of spiciness...it's delish!

Low Carb Corned Beef Hash

1 lb. Corned beef diced into small cubes

1 small head cauliflower chopped up to similar size of the beef  (looking for equal  ratio of corned beef to cauliflower, just eyeball it if using a larger head)

1 small onion diced

2 cloves of garlic minced

1/2 c. Dijon mustard

2 sprigs of rosemary minced

Salt and Pepper to taste

Begin by browning the corned beef in a cast iron skillet (any pan will do but cast iron is the best)  Allow some of the fat to render off and then scoop out the meat with a slotted spoon and set aside, leaving the fat in the pan.  Add you cauliflower to the pan and allow to cook through.  Try not to stir it too much to let the cauliflower caramelize.  Add your onion and garlic and allow them to soften and slightly caramelize as well.  Stir in the dijon  mustard and rosemary and allow the flavors to cook together for a few minutes.  Season with salt and pepper to taste

Serve as is or with a fried egg on top.  I like mine with a runny yolk.  Not a good picture....I had already started eating

Low Carb Pumpkin Spice Coffee Creamer

It is upon us......Fall is here (except for the fact that it's still 99 degrees outside)  But I actually think they should change the name from Fall to Pumpkin Season...because really that's what it's all about

Pumpkin Pop Tarts, pumpkin donuts, pumpkin pie, pumpkin soup, pumpkin ravioli, and of course.....pumpkin coffee

I first got the idea to make my own pumpkin spice creamer when my sister sent me a pin on Pinterest for a Paleo version of the creamer.  I would give credit but the pin had no source and the recipe was just written in the description.  But being Paleo it had honey in it....not my thing.  So I took the basic idea and tweaked it to be low carb.  I also put a lot more pumpkin in mine than the original recipe called for

Low Carb Pumpkin Spice Coffee Creamer

1 can Pumpkin puree

1 can coconut milk

4 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

1/8 tsp. clove

50 drops of Sweet Drops

Combine all the ingredients together in a blender. The mixture will be thick.  Keep refrigerated in a jar.  After it is refrigerated it will be even thicker but don't let that worry you, it will melt right into your hot coffee just fine

The above recipe is what fit my taste....but tweak it to how you want it.  I LOVE cinnamon so I always go heavy on that. Keep in mind though that you do want to make it a little strong so that a relatively little amount of it will flavor your coffee sufficiently.  I also didn't make mine super sweet but you could add more Sweet Drops (or other sweetener of choice)  I figured I could add Stevia to the cup of coffee if I need to

Orange Creamsicle Jello

I first made a similar version to this jello when I was doing my Low Carb 5 Day Fat Fast.  In that version I just made sugar free jello with cream cheese in it and then topping with fresh whipped cream to get lots of healthy fats in a low carb dose

I ended up liking it so much that even after my fast was over I needed to make more.  This time I stepped it up just a tad more by substituting the cold water in the jello for orange creme flavored sparkling water

All you do is whisk in a block of cream cheese to the boiling water with the gelatin (it's easier if the cream cheese is softened already) until it's nice and creamy.  Then add the cold sparkling water and pour it into a pan to set like normal

It's kind of cool because even though  you mix the cream cheese in well it will always rise to the top when it cools so you get 2 layers of jello. Regular and creamy.  You can see in the picture below.  Top with whipped cream and you have a delicious dessert or snack

Low Carb Cinnamon Ice Cream Sandwich

A few posts back I talked about how I FINALLY got my paws on some Quest bars and made some mini chocolate chip cookie ice cream sandwiches.  In that post I talked about how I wanted to experiment with different flavors and methods

Well I did.  This time I used a cinnamon roll flavored bar and cut it into quarters instead of 8ths.  I also decided to try microwaving them as opposed to baking them like last time.  

I cooked 2 pieces at a time by placing them on a piece of  parchment sprayed with a little nonstick spray and cooked them for about 30-40 seconds until the puffed up...but not too long or they get chewy

I filled them with a little Carb Smart vanilla ice cream.  It made the perfect size ice cream sandwich, one for me and one for the boy...all out of one bar!

 To be honest I don't like the bars right out of the package.  I really wanted to....but I don't. 

It's amazing how heating these bars totally transforms them into something else....it's like eating a real cookie!  Give it a try!

Guacamole with Cottage Cheese

I have a deep love and appreciation for avocados.  I probably should considering I have one tattooed on my arm.  Because if I didn't love them....I guess that would make my tattoo silly now wouldn't it?

Let's just cross our fingers I never develop an allergy to them....cuz that would just be unfortunate

I'll take an avocado anyway I can get.  In a wrap or sandwich, chunked up in salsa, in deliciously fresh ceviche, eating it straight with a spoon and some salt, and of course everybody's favorite....guacamole!

 Guacamole is pretty much good no matter what.....but I'm going to go all Emeril on you and kick it up a notch! 

 

And that means adding cottage cheese to it.  Yes....you heard right....cottage cheese!  Don't go turning up your noise too quickly now.  It's CRAZY good!

The very first time I ever had it was at my sisters house when I was babysitting my (now 14 year old) niece.  She was probably 2 at the time so that would make me like...11.  Holy guacamole that was a long time ago!!  

I remember it all so vividly it's actually kind of odd.  As she was leaving she told me  to help myself to whatever food was in the house and that she had just made a small bowl of guacamole if I wanted some.  Well....apparently I wanted some. At the time I wasn't even entirely sure what was in it but I couldn't stop shoveling it into my mouth.  

I was doing that stupid thing where you're super addicted to it but are trying to convince yourself you won't eat that much.   I would eat a few chip fulls, recover it with the plastic wrap, put back in the fridge and go back to play with my niece.

Not even 5 minutes would go by before I was back in the kitchen for more....repeating the process.  After a few rounds of this I stopped wasting precious time and began scooping it straight from fridge.

Before I knew it I had almost devoured the entire bowl myself.  I was ridden with guilt and shame.  Sure anytime you do an kind of "sitting" whether it be baby, house, or pet, they always tell you to help yourself to whatever you want.  But your not actually supposed to eat it ALLLLL.  I was struck with panic and did the worst thing ever.  In an effort to not technically have eaten the bowl I left a few small spoonfuls in the bowl.  

True story. I know....shameful.  I can only imagine what was going through their head when they found that near empty bowl in their fridge. 

Fast forward....now I am an adult and can buy and make this for myself whenever I want.  AND I can eat the whole bowl and not feel bad.  I should probably make my dear seester a bowl sometime to make up for my transgressions over 12 years ago.  I'll put it on my to do list.  Let's just hope I can make it to her house before repeating the past

Enough about my gluttonous childhood...now for the recipe

Actually file this one as another NON recipe

Just make your guacamole the way you like it.  Mine includes jalepeno, garlic, chopped tomato, lemon, red onion, salt, and LOADS of lemon juice

Then add some cottage cheese.  I like the full fat large curd kind....but that's just me

Seriously....you gotta try it!  It's a great party food just in time for football season.   Not only does it add some protein to your snacking but it also stretches your guacamole further for a crowd.  Win and win!

And since I watch my carbs I like to eat mine on chicharonnes....Or pork rinds in English ;)

Low Carb Chocolate Chip Ice Cream Sandwiches

So I don't know about you....but I LOOOOVE Instagram!

Not only is it cool to follow your friends and family, but through the power of hashtags  you can see all sorts of cool stuff that relate to your interests

I love to browse through the lowcarb hashtags and learn from fellow low carbers.  It has opened my eyes to all sorts of knowledge, tips, tricks, recipes, and products.  One thing I kept seeing over and over were Quest bars.  People rave about them and I had been dying to give them a try.

If you don't know what Quest bars are, they're protein bars that are low in carbs, gluten free, and sweetened with erythritol. A much better alternative to other LC bars that use sugar alcohols....which can wreak havoc on your digestive system.  No bueno!

So I finally got my butt over to GNC to buy some

I had seen numerous posts of people baking the bars into cookies....so I had to get in on that action

I took a Chocolate Chip Cookie dough bar........

Microwaved it for about 10 seconds to soften it a bit and cut it into 8 equal parts.

I rolled them into balls and flattened them out a little bit and baked on parchment paper for 5 minutes at 350

If you stopped right here you will have some awesome guilt free cookies

But I wanted to take it a step further. I used Breyer's Carb Smart ice cream to make them into mini ice cream sandwiches

I ended up with 4 mini ones, but you could of course make one big one or even 2.  You will just have to adjust the baking time on the cookies accordingly

They make for a delicious little treat!  I can't wait to experiment with more of these bars

 

Ceviche Inspired Creamy Shrimp Salad

I looooooove ceviche.  It's like shrimpy delicious crack....I could eat it all day every day if I could.  The only downside is that it can be a bit time consuming and I'm pretty impatient

I was craving it but didn't want to put in the work or wait for the shrimp to "cook" in the lemon juice...which can take a while.  The solution to my laziness and impatience was to take all the flavors from my original ceviche recipe  but turn it into more of a shrimp salad.

Here's whatcha need:

Shrimp, cucumber, red onion, sweet bell pepper (not green), cilantro, lemon, avocado, mayo, and salt

I bought already cooked shrimp...that's what makes it this so much easier than the traditional recipe.  Take the tails off and chop them into bite sized pieces.  Then add your chopped onion, cucumber (seeded) bell pepper, cilantro, and avocado

Then squeeze in your lemons. I like ALOT of lemon.  And then for the "salad" portion of this I add mayo.....but just a little bit.

Season to taste with a little salt and it's ready to go.  All the flavors of ceviche but done in a fraction of the time

I ate it as lettuce wraps with Sriracha....AKA sauce of the gods in my world

Yummy

Ceviche Inspired Shrimp Salad

1 1/2 lbs. Cooked shrimp, chopped
1 cucumber seeded and chopped
1/2 large red onion finely chopped
1 sweet bell pepper (red, yellow, or orange) seeded and chopped
1 bunch cilantro chopped
5 avocados diced
Juice of 2-3 lemons
1/4 C. mayo
Salt

Combine all the ingredients and chill.  Eat on a tostada like ceviche, as lettuce wraps, or on bread like a traditional shrimp salad

Easy Low Carb Lunch- Grilled Hot Dog Wrap

I think most everyone would agree that eating healthy is the hardest when you're in a hurry, overly hungry, or just plain tired.

It's easy to stick to it when you have all the time in the world and endless amounts of energy to cook a healthy feast...but sometimes life happens and it just doesn't work out that way.

I have two things working against me right now.  Number one being that it's so damn hot outside ( I live in AZ) the very thought of turning on my oven makes me melt....so I'm sticking to either cold or things that cook quickly on the stove  to avoid heating up the house as little as possible.

Problem number two being that work has been a big pain in the ass lately.  The days are so stressful and so long (combined with the heat of working in a kitchen) that I have been coming home completely beat almost every night of the week.

One day last week I woke up in my bed still holding a cup of water.  I had no idea how long I had been asleep....but I must have been mid drink when I knocked out...but hey....at least I didn't spill.   Another night I woke up with a wet bath towel wrapped around my head, wearing a tshirt, with my underwear laying next to me naked from the waist down  (sorry for the images)  Apparently taking a shower really took it out of me and I couldn't even finishing clothing myself before I passed out in a puddle of my own drool.   Bottom line here....I'm feeling tired and lazy as hell lately.

Going off my eating isn't an option though....I'm determined to not let this drag me down and fatten me up.  That's why low carb tortillas have been my savior lately.  I particularly like this Extreme Wellness brand

They make great cold wraps, quesadillas, and don't forget the breakfast burritos.  But right now my latest obsession is these grilled hot dog wraps.  I can't get enough of them

Here's what you do

Start by taking 2 hot dogs and slicing them down the middle, but not all the way through...like how you would butterfly chicken.  This isn't absolutely necessary but I like to get as much of the hot dog crispy as possible.  Of course cooking the dog in butter doesn't hurt either.  What's a low carb meal without a little butter?

Quick note on the hot dogs themselves...I'm really digging these right now

I wouldn't necessarily say they taste like bacon....but they're good! And only 1g carb per weenie.  Don't quote me...but I think Hebrew Nationals are also 1 carb, they're my other favorite.  I suggest staying away from hot dogs like Ballpark brand....those suckers have 4g carbs each! I never was a fan of them anyway...too bologna like.  Bleh!  Uggh....and don't even get me started on BarS  hot dogs....

After your hot dogs are crispy and heated through, put them on your tortilla with some cheese

Fold it up like a burrito and grill it in butter on all sides until brown and crispy....kinda like a grilled stuffed burrito from Taco Bell....sorta

The result is utter deliciousness!

It gives me my corn dog fix.  I LOOOOVE corn dogs and this of course doesn't have the corny taste, but the crispy buttery tortilla is a good stand in.  And the cheese doesn't hurt either

Come to think of it.....maybe it's more hot pocketish?  Either way it's good eatin

 
Add this to your LC repertoire and you'll be less likely to cheat when you're in a hurry

5 Day Fat Fast- Nutritional Ketosis

If you don't feel like listening to me ramble about my weight and are just here for straight to the point Fat Fast Information, feel free to skip to where it says "Nutritional Ketosis" in bold

So here's the deal with me and my weight.  Right now I'm far from the fattest I've ever been....but I'm not the lowest I've ever been either.  Even though I live a low carb lifestyle, I've managed to put on a few LBs.  Mostly because of far too many cheat meals and not cracking down hard enough between those cheats to take it all off.

It all started in November.  For our 1 year anniversary we went on vacation and I went hog wild....which I think is totally allowed. It is vacation after all.  Then I came back and decided it was no big deal for me to keep eating bad since Thanksgiving was right around the corner. That is a DANGEROUS state of mind to get into. Especially considering I have the body type that puts it on fast and easy but loses it slow and hard.  I so envy those who don't gain as quickly as I do.

After Turkey day it's only a few weeks until my birthday, then Christmas, then The Boys' birthday, and finally New Years.  So basically I went on a 2 month binge and ate copious amounts of grilled cheeses on sourdough in that time.  The result....a 10 pound fluffier me. That put me at a whopping 144 pounds

As soon as I manage to take some off,  I cheat for a day...which quickly turns to 3 days...which turns into gaining back that weight plus a little more.  Then I lose it all again and the cycle starts all over. 

As of Tuesday July 3rd, I was 137 pounds.  That morning we left on a mini trip to my husbands college town for a concert and a walk down memory lane.  Of course memory lane includes stops at all of his college eats which of course are never healthy....but oh so delicious

Like a half watermelon half pina colada Eegee

And Sonoran hot dogs and streets tacos

I had fun, but came back feeling fat and "over it" I was ready to detox the carbs and crap out of my system.  Those 3 days brought me up to 142....a 5lb gain.  Crazy right??  My body goes completely wacko when I eat the SAD diet.  I know that those 5 lbs weren't straight fat...in fact I'm sure more was bloat than actual fat because within 2 days I had gotten myself down to 140.

 But I still felt like I was in need of a good kick start...I wanted to hit the reset button and get myself into a deep ketosis.  This meant trying something new...a 5 Day Fat Fast

Nutritional Ketosis

If you've never heard of it I'll do a quick and very simplified run down.  Basically when you are on LC you almost never count calories.  I NEVER have in the time I have been on it and that's what I love about it.  I counted calories in the past and sure I lost weight....alot.  But I was a freakin lunatic.  I have never been so obsessed with food as the time I counted calories. It consumed my every thought and put me in a really messed up state of mind.

That is the difference with a Fat Fast, or Nutrional Ketosis.  It's the one and only time in LC that you restrict calories.  For 3-5 days (I did the full 5) you eat 1,000 calories per day.  The catch is though that you are aiming for 90% of your calories to come from fat.  Sounds easy?  Not quite.  Not that it's hard but it definitely takes some tweaking and getting used to.  Any little bit of protein or carb can really bring down your percentage.

That is why I HIGHLY suggest using a program such as My Fitness Pal to enter in all your foods.  It will calculate all this for you which makes things sooooo much easier!  I also suggest having a sort of meal plan in mind and entering it into your system the day before. That way you can adjust and tweak things to get as close to the 90% as possible.  Like I said, just a tad more protein (like a mere 1 slice of bacon for example) can bring you down a whole percentage.  If you waited to enter things until after you already ate them you may not reach your goal by the end of the day. Entering it ahead of time you will see this and know that you need to take away that extra piece of bacon.

The original Dr. Atkins guidelines suggest eating (5) 200 calorie "meals" per day.  That wasn't quite feasible with my job so I added my snack to my lunch at work so one meal was actually 300 calories....do what works for you.  But for the sake of the basics I will be writing it in my menu as a snack

Alright....so let's get started!

Day 1 I weighed in at 140.0...completely even.  Weird huh?

Day 1 Menu

Breakfast: Fat Fast Coffe (coffe with 1tb coconut oil and 1 tb Kerry Gold) 232 Calories

Lunch: 100 Calorie Wholly guacamole pack with 3 slices of bacon 220 Calories

Snack:  1 oz Macadamia Nuts 200 Calories

Dinner: 2 oz cream cheese with 1 stalk celery  204 calories

Snack: 1 cup chicken broth with 2 tb heavy cream 110 calories

This brought me to a grand total of 966 calories and 88% fat percentage for the day.  Not too shabby for a newbie

This was the hardest day by far....but still wasn't as hard as I thought it would be.  This was the only day of the 5 that I was off of work so that combined with it being day one anyway I was a little more fixated on the lack of food than any other day.  I just suggest keeping busy.  I also highly recommend the broth with the cream  Broth not only balances out your electrolytes and helps cure headaches, but it was WAY more delicious than I expected. Kinda like drinking the juice of a creamy chicken Ramen package...yum!  It was a nice little night cap

Day 2

Breakfast: Fast Fast coffee 232 calories

Lunch:2 oz cream cheese with 2 stalks of celery (I upped the celery to 2 so it would take me longer to eat my lunch at work and I would appear more "normal" and get less questions from people...it worked) with Tony's creole seasoning on top 210 Calories

Snack: 1 oz. Macadamia nuts 200 calories

Dinner: 4 slices bacon and 1 package of Wholly guacamole 260 calories

Snack: 1 cup chicken broth with 2 tb heavy cream 110 calories

1,012 calories and 87% fat....I can do better than that

Day 3

Breakfast: Fat Fast coffee 232 calories

Lunch: Fat Fast jello (recipe at end of post) with 3 tablespoons of heavy cream whipped 209 calories

 

Snack: 1 oz Macadamia nuts 200 calories

Dinner: 3 slices bacon with 2 eggs yolks (no whites) cooked in some of the bacon grease 228 calories 

This really is only 3 slices of bacon, but I cut them in half before cooking.  Something about having to pick up 6 slices as opposed to 3 really tricks you into thinking you're eating more 

 Snack: 1 cup chicken broth with 2 tb heavy cream 110 calories

980 calories and 89% fat

Day 4

Breakfast: Fat Fast coffee 232 calories
Lunch: 2 oz cream cheese, 2 stalk celery, Tony's creoloe seasoning 210 calories
Snack: 1 oz macadamia nuts 200 calories
Dinner: Fat Fast jello and 3 tb heavy cream whipped 209 calories
Snack: 1 cup chicken broth and 2 tb heavy cream 110 calories

961 calories and 92% fat.  Yeeeee-Haaa!  Pretty darn good!!

Day 5

Breakfast: Fat Fast coffee 232 calories

Lunch:Fat Fast jello and 3 tb heavy cream whipped 209 calories

Snack: 1 oz Macadamia nuts 200 calories

Dinner: 3 slices bacon and 2 egg yolks cooked in bacon grease 228 calories

Snack: 1 cup chicken broth and 2 tb heavy cream 110 calories

980 calories and 89% fat

So that completes my 5 day menu.  It's not as bad as you may think...don't be scared!  

Now for the results....

Saturday morning when I woke up I weighed in at 136.0....an even number yet again.  That means I lost 4lbs in 5 days....not bad at all!

I ended this experiment feeling great.  I was in a deep ketosis and my stomach had that internal "flat" feeling  (it sure as hell isn't totally flat on the outside lol) from not having any junk left in it at all.  It was the perfect detox for a low carber.  I think I will use this after vacations or special occasions where bad eating goes past a day or so.  It is a good reset and gets rid of all your bad cravings.  It's so funny because while I was doing this I wasn't craving bad food in the least.  I just kept thinking...man I could go for a salad and scrambled eggs right about now!  It really makes you appreciate your regular low carb fare.

On a sort of TMI note...I do think I would have weighed in less, but I was a little backed up if ya know what I mean ;)  I already suffer from that in general and if you think about it the week really lacked my normal ruffage.  I'm sure I had another pound or 2 of shit in me lol

I hope this helps you embark on your Fat Fast....do it!!! 


UPDATE: I have had a few people ask me how much weight I gained the following week after returning back to my regular low carb diet.  The answer to that is none.  In fact, I lost .5 pound that week.  So while I didn't lose as much weight as I've read some people have doing a fat fast (I lost 4lbs, I've read others who have lost 6 or 8lbs for example) I didn't gain any back immediately either.  Most (from what I have seen) lost say 6 but gained 2 the following week for a true loss of 4.  I lost the 4 and didn't gain....so I will take it.


Fat Fast Jello Recipe

1 package sugar free jello of choice
1 cup hot water
2 oz cream cheese
1 cup cold water

Boil 1 cup water and add the gelatin and cream cheese.  Whisk until everything is melted.  Add 1 cup cold water.  Pour in pan and let set up in fridge.   Makes 4 servings at 59 calories each