My husband John and I developed this recipe while we were having sugar cravings on the first few days of our RESTART® Program sugar detox! These are called Fat Balls, and they really help with the cravings. Some people like to just take a spoonful of coconut oil, but we found a way to do this that is much more tasty!
Pop Quiz: What do excess body fat, heart burn, heart disease, constipation, eczema, insomnia, and depression have in common? Answer: They are all “common” health woes today that were anything but “normal” through most of our evolutionary history. And they are all caused―or at least worsened―by poor food and lifestyle choices. The good news is that our genes are not our fate and we can change our health by changing how we eat and live.
Epic bars are kind of like jerky, made of ground meat mixed with spices and fruit, and they’re a super convenient protein-and-fat snack when you’re on the go.
In the spirit of creating my own convenience, I decided to create these homemade low sugar protein bars that taste (in my humble opinion) even better than Epic bars. These are made with beef, but you could also probably do venison or bison. They are both keto and paleo friendly, and they’re excellent for anyone who eats low carb.
Many people live in fear of one day developing heart disease, an autoimmune disease, cancer, Type II diabetes, or Alzheimer’s, assuming all the while that one’s chances for developing such a condition are purely a matter of bad luck and bad genetics. They assume their only option is to cross their fingers, hope they don’t get sick, and rely on health insurance if/when a dreaded diagnosis comes. The good news is that this genetic-determinism model is wrong (or at least incomplete). The truth is that we can influence which genes get turned on or off by changing how you eat, sleep, and move.
This is my version of the creamy tahini and lemon “Goddess” dressing that Annie’s made famous. Hat tip to my friend, Kat, who made her own version that was so delicious that I just had to replicate it!
We looooove kale chips in the Fotheringham household: they’re delicious, nutritious, and satisfying, and they provide a bit of salty, crunchy goodness in our lives without us having to resort to less healthy alternatives (I’m looking at you, soybean oil laden tortilla chips…). Plus, they provide a painless way for veggie-phobes and picky eaters to get more greens into their diet. The problem? They are ridiculously expensive when you buy them premade at the store (not to mention the ecological implications associated with the packaging, desiccant packs, etc.). Fortunately, they are super easy to make at home!