CALORIES IN AND CALORIES OUT IS A BIG FAT LIE AND WASTE OF TIME. The hormonal response in our body when we eat carbs/protein/fat is totally different. I am reading an interesting book of studies and this one really stood out!
1000 calories at 90% fat = 0.9 lbs lost/day
1000 calories of 90% protein = 0.6 lbs/day
1000 calories of 90% carbs = weight GAIN of .24 lbs/day
Protein creates a 'thermic effect of food,' which means that when we consume protein some calories are 'lost' as heat. And healthy fats; such as coconut oil increases thermogenesis, which increases metabolism and produces energy. The medium chain fats in coconut oil goes directly to the liver and are immediately converted to energy, we call these KETONES. It also increases metabolism because it is easily absorbed and produces organelles in our cells. So my suggestion is to cut the carbs and sugar wherever possible and up the healthy fats!
Making low sugar ice cream is tricky. If you use erythritol or ZSweet for a sweetener, it hardens to a ROCK! BUT if you use Chicory Root (AKA "Just Like Sugar": click HERE to find), it stays nice and creamy! Another trick is to always add a pinch of salt to the mixture.
BUTTER PECAN ICE CREAM:
1/3 cup chopped pecans
1 TBS coconut oil or butter
5 egg yolks
1 cup Swerve (or Just Like Sugar)
1 tsp stevia glycerite
1 cup heavy whipping cream
1 cup unsweetnened vanilla almond milk
1 tsp Celtic sea salt
In a small skillet over medium heat, saute pecans in coconut oil or butter until lightly browned, stirring frequently. Set aside.
In a medium saucepan place the egg yolks and sweeteners in to mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the whipping cream. Place the saucepan onto medium heat on the stove and cook, stirring constantly (I used my hand mixer, see photo). Stir until thickened into a custard. Remove from heat and stir in the almond milk and salt. Let cool completely (I cooled overnight...it was hard to wait!).
Place into your ice cream machine (click HERE to find the one I love AND it is 1/2 off the original price!!!) and watch the magic happen within 45 or according to your ice cream maker's directions, towards the end drop in the pecan pieces. Freeze until set. Makes 5 servings.
NUTRITIONAL COMPARISON (per 1/2 cup serving)
Ben & Jerry's Ice Cream = 230 calories, 23 carbs, 0 fiber, 4 g protein
"Healthified" Ice Cream = 137 calories, 1.3 carbs, 0 fiber, 3.4 g protein
VARIATION: Smoosh inbetween my Pecan Sandie Cookies! YUM!!! Click HERE to find the recipe.
1000 calories at 90% fat = 0.9 lbs lost/day
1000 calories of 90% protein = 0.6 lbs/day
1000 calories of 90% carbs = weight GAIN of .24 lbs/day
Protein creates a 'thermic effect of food,' which means that when we consume protein some calories are 'lost' as heat. And healthy fats; such as coconut oil increases thermogenesis, which increases metabolism and produces energy. The medium chain fats in coconut oil goes directly to the liver and are immediately converted to energy, we call these KETONES. It also increases metabolism because it is easily absorbed and produces organelles in our cells. So my suggestion is to cut the carbs and sugar wherever possible and up the healthy fats!
Making low sugar ice cream is tricky. If you use erythritol or ZSweet for a sweetener, it hardens to a ROCK! BUT if you use Chicory Root (AKA "Just Like Sugar": click HERE to find), it stays nice and creamy! Another trick is to always add a pinch of salt to the mixture.
BUTTER PECAN ICE CREAM:
1/3 cup chopped pecans
1 TBS coconut oil or butter
5 egg yolks
1 cup Swerve (or Just Like Sugar)
1 tsp stevia glycerite
1 cup heavy whipping cream
1 cup unsweetnened vanilla almond milk
1 tsp Celtic sea salt
In a small skillet over medium heat, saute pecans in coconut oil or butter until lightly browned, stirring frequently. Set aside.
In a medium saucepan place the egg yolks and sweeteners in to mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the whipping cream. Place the saucepan onto medium heat on the stove and cook, stirring constantly (I used my hand mixer, see photo). Stir until thickened into a custard. Remove from heat and stir in the almond milk and salt. Let cool completely (I cooled overnight...it was hard to wait!).
Place into your ice cream machine (click HERE to find the one I love AND it is 1/2 off the original price!!!) and watch the magic happen within 45 or according to your ice cream maker's directions, towards the end drop in the pecan pieces. Freeze until set. Makes 5 servings.
NUTRITIONAL COMPARISON (per 1/2 cup serving)
Ben & Jerry's Ice Cream = 230 calories, 23 carbs, 0 fiber, 4 g protein
"Healthified" Ice Cream = 137 calories, 1.3 carbs, 0 fiber, 3.4 g protein
VARIATION: Smoosh inbetween my Pecan Sandie Cookies! YUM!!! Click HERE to find the recipe.
