Tag: healthy

Attempting to Lose 39 Pounds In 59 days. Day 35 Update. The Good and The What The…?

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The Numbers at Day 35

Body Fat Percentage. 25.5% > 18.1%

Body Fat Pounds. 52.5 lbs > 34.0 lbs

Skeletal Muscle Mass. 87.5 lbs > 88.4 lbs

Total Weight. 204.4 lbs > 186.7 lbs

I am definitely behind the pace to reach 165 lbs in 56 days, but I am still going to give it my best effort. I am sorta shocked by gaining muscle mass. As I said in the video, I wanted to limit the loss as much as I could by doing what I could to naturally increase HGH, Testosterone, and Ketone levels endogenously. As well as exogenous ketone supplementation. Apparently its working 🙂

Upper Body HIIT At Home

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As with any exercise, be sure to modify to your current ability to fit your needs. Consult your doctor before beginning any new routine. What I do, may not be the best for you to do. We can all start somewhere.

Complete 1 to 4 rounds (Repeat the video for additional rounds). Each round takes under 5 minutes. Got 10 minutes? Do 2 rounds and make it a great start to your day!

Beef Stew Slow Cooker / Crock Pot

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Macros Breakdown:

Ingredients:

Servings: 4

Soup Recipes

Calories 292

Fat (g) 17g

Protein (g) 25g

Net Carbs (g) 5g

1 pounds beef stew meat, (cut into bite-sized pieces) 1 tsp Salt (more if desired)
1 tsp pepper
1 cup yellow onion, finely chopped

2 celery stalks, chopped roughly 3 cloves of garlic, minced
2 Tbsp tomato paste
32 oz beef broth

2 Tablespoons liquid aminos or soy sauce 2 Tbsp Butter or Ghee
8 oz radishes ,quartered
6 oz shredded cabbage

1 tablespoon dried parsley 1 teaspoon oregano
2 bay leaves

Optional: 1 1⁄2 tsp xanthan gum to thicken (sprinkle in at the last 20 mins and stir well)

Directions:

1. Combine beef, celery, carrots, onion, radishes, salt, pepper, garlic, parsley, oregano, liquid aminos, beef broth, butter, and tomato paste in the crock pot. Cook on LOW for 10 hours or on HIGH for 6-7 hours. You can also make this on the stove top on medium high heat letting it sit covered for 25 mins.

Beef and Liver Meatballs

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If you are trying to get more organ meat in your diet, but haven’t acquired the taste for it. This great tasting recipe is for you! Something in the ingredients (maybe the cinnamon?) hides the liver taste almost completely. Even my kids loved them!

  • 1 lb Ground Beef
  • 1/4 lb Beef Liver finely chopped
  • 2 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp ground cinnamon
  • 1 tsp Black Pepper
  • 1/2 tsp Salt
  • Optional: 1/2 cup Diced Onions
  • 1/2 cup of RAO’s marinara (or your favorite low sugar/carb sauce)

Process

  1. Preheat the oven to bake at 350.
  2. In a medium sized mixing bowl, combine ground beef and beef liver.
  3. Season with smoked paprika, garlic powder, cinnamon, black pepper, and salt. Continue to mix with hands until meat is equally seasoned.
  4. Mix in the diced onion.
  5. Form meat mixture into balls, slightly larger than an ounce.
  6. Place in a baking dish and bake meat balls for 25 minutes.

a Better Pizza!

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QYTE0937a Better Pizza instructions.

Ingredients:     2 cups shredded Mozzarella

1 tsp. garlic powder

1 Tbsp. Italian seasoning

1 tsp. onion powder

½ cup Almond flour

¼ to ½ cup low sugar pizza sauce

Keto topping: Any full fat shredded cheese, pepperoni, sausage, green peppers…. Almost any vegetable, meat, or fish!

 

Directions:       Preheat oven to 375 (preheat baking stone if you have one! Parchment paper works on a baking sheet as well.)

The Crust: In a microwaveable bowl, mix 2 cups shredded cheese and seasoning together. Microwave for 90 to 120 seconds or until the cheese melts and starts to curl at the edge of the bowl. With a spoon, knead the cheese. Use a spoon to pull it away from the sides and bottom. Slowly mix in the almond flour, kneading in a little at a time. Once all the flour is kneaded into the melted cheese, you will be able to roll it thin into the shape of the pizza you want. It is easiest to roll it in 1 direction until the width desired is reached. Then roll the other direction to make it round.  Bake at 375 for 5 to 7 minutes. You will see it start to change colors or get a little darker or slightly brown.

Toppings: Remove the crust from oven and top with sauce, and toppings. Bake again for 5 to 10 minutes, or until topping cheese is melted to your liking. Remove and let cool for 5 to 10 min. The Crust cheese will become crispier and easier to eat by hand. I like to cut it into small squares. My kids love it!

 

Protected: My experience with Rapid Fat Loss while using Therapeutic (exogenous) Ketones.

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