Victory Belt Inc. | FREE RECIPES: Want to give ketogenic eating a try? Get started with these recipes from The 30-Day Ketogenic Cleanse
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FREE RECIPES: Want to give ketogenic eating a try? Get started with these recipes from The 30-Day Ketogenic Cleanse

ketogenic-chai

12 Aug FREE RECIPES: Want to give ketogenic eating a try? Get started with these recipes from The 30-Day Ketogenic Cleanse

You know something billed as a high-fat diet is bound to create some buzz—even if it doesn’t exactly mean eating Ho-Hos for breakfast. But as more and more celebs sign on (think Megan Fox, Adriana Lima, and Kim Kardashian), it’s hard to ignore: The ketogenic diet is having a moment.
At its core, the nearly-100-year-old approach to eating is a celebration of healthy fats (from fish to coconuts). Under the ketogenic diet, you’re supposed to get a whopping 80 percent of your calories from fats, 15 from protein, and only 5 from carbs—a ratio which science has shown to be effective when it comes to weight loss. And yes, that means lots of avocados.

SOURCE: Print recipes here


Sugar-Free Keto Chai
A cup of hot tea can be healing and good for your gut, but after Emmerich noticed that many loose teas have added sugar, she crafted the recipe for this homemade chai. The nut milk gives it a creamy texture and the cardamom adds an anti-inflammatory kick.
Ingredients:
8 whole cloves
7 cardamom pods
2 cinnamon sticks
1 1/2 tsp black peppercorns
1, 2-inch piece fresh ginger, sliced into thin rounds
5 cups cold water
5 bags black tea
2 cups unsweetened nut milk
2 Tbsp Swerve confectioners sweetener
1 Tbsp coconut oil per cup of tea
1. Place the spices and ginger in a medium saucepan. Toast on low heat while lightly crushing the spices with the back of a spoon.
2. Add the water and bring to a boil. Once boiling, cover the pan, lower the heat, and simmer for five to ten minutes, depending on how strong you want the chai flavor. Remove from the heat.
3. Place the teabags in the saucepan and steep for four minutes. Remove the teabags and add the nut milk and sweetener. Stir, taste, and add more sweetener if desired.
4. Bring the chai to a simmer over medium heat, then strain it into a teapot. Just before serving, place a tablespoon of coconut oil in each teacup, pour the hot tea over it, and whisk to blend the coconut oil into the tea. Store extra tea in an airtight container in the fridge for up to one week.

Bone Broth Fat Bombs
These jiggly little fat bombs are perfect for on-the-go energy, Emmerich says—kind of like a savory Jell-O. Or, throw one into any stew or soup that calls for bone broth to give a thicker texture and amp up the flavor. (Note: you’ll need a silicone mold with 12 cavities.)
Ingredients
1 Tbsp grass-fed powdered gelatin
2 cups bone broth, any type, warmed
1. Sprinkle the gelatin over the broth and whisk to combine.
2. Place the silicone mold on a rimmed sheet pan for easy transport. Pour the broth into the mold. Place in the fridge or freezer until the gelatin is fully set, about two hours. To release the fat bombs from the mold, gently push on the mold to pop them out.
3. Store in an airtight container in the fridge for up to five days or in the freezer for several months.
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