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Hot BEEF Sundae

By Maria EmmerichDecember 1, 2011 beef, cauliflower, gluten free, kids, main dish


By Maria EmmerichDecember 1, 2011beef, cauliflower, gluten free, kids, main dish
 Testimony of the Day from a Type I diabetic.

“Maria, Kathy and I have to let you know what the time with you has done for us. As you know I am a type 1 diabetic and am always looking to improve my eating habits. And like most Americans we are also trying to fight the onslaught of cheap easy food and what it does to us.My goal as a type 1 diabetic was to reduce my insulin intake and to stop taking drugs that doctors feel are necessary for diabetics take just because we are diabetics. In my search for better meals and healthier eating a friend of mine recommended you.

From our very first session I learned I was close. But, the little changes I made were a world of difference. And as continue making changes that are in line with your teaching I continue heal my body.For example, before we changed our food combinations I was taking up to 40 units of insulin a day. The changes started lowering the amount of my daily use of insulin the very first day. I am now down to using between 15 and 20 units a day. That means my body is storing less fat and I am beginning to fuel my body with protein instead of carbs. What is more impressive is that I have never been under 20 units of insulin a day in five years as a diabetic.

I thought the first day was a fluke. But, it is now a norm. And most important I am eating as much if not a little more food each day. I am not starving at all.My wife is not a strict as I am. However, she is making the changes I am making everyday. She is also losing weight and getting closer to her natural body weight. There is little to no effort to make the changes.

The only things that are hard for her to give up totally is wheat bread an a little Diet Dr. Pepper a week. However, she is taking steps every day to change her life over and plans to be completely changed in the next few weeks.Thank you Maria for helping us get on the right path to better health. Marc”

To get started on your path to health click HERE. I’d be honored to help you too!

From the Chapter: Keto-Adapted Diets Help Heal Auto-Immune Disorders

I get a lot of type 1 diabetics that comment or write to me saying that I need to remember to say type 2 diabetes when I write about carbohydrates and my success stories. I understand the differences between type 1 and type 2, but a well-formulated keto-adapted diet does help type 1 also! Type 1 diabetes develops when antibodies destroy the cells in the pancreas that produce and secrete insulin. The body normally produces these antibodies to defend itself from foreign invaders, but sometimes these helpful antibodies turn on the body’s own cells. In the case of type 1 diabetes, the antibodies target the pancreatic cells. Most of the time, these antibodies can be identified through the examination of a blood sample. When antibodies are present in the blood, it means the blood is attacking a foreign substance. When food leaks from the intestines into the bloodstream (because of leaky gut), the blood reacts by attacking the protein found in foods, such as the gluten found in wheat or the casein found in dairy. In this case, we need to lower the autoimmune response as well as count carbohydrates and excess protein. This is why a high-fat, moderate-protein, low-carb and allergen-free diet works for autoimmune disorders. There have been several studies proving an association between type 1 diabetes and celiac disease[51], so when eliminating gluten, carbs, and excess protein, I have some awesome results.

If you are a type 1 diabetic and you start to eat a well-formulated keto-adapted diet, it is extremely important to work closely with your doctor. When clients tell me that their doctor told them, “Don’t worry, eat whatever you want, just make sure you cover your glucose with insulin,” it’s like saying to a firefighter, “Don’t worry, pour as much gasoline as you like on that fire, as long as you cover it with enough water.” It is absolutely dangerous and irrational. In this case, I suggest finding a new doctor who will encourage you to eat a keto-adapted diet while watching your need for insulin.

Click HERE to read more in Keto-Adapted. Thank you all for your love and support! Butcher Box:

As you know I LOVE butcher box!  High quality proteins delivered to my door many times for less than you can get locally!  Here is my un-boxing of my latest delivery!

So just CLICK HERE to get your grass fed meats delivered to your door! I know a lot of you have tried cauliflower mashed “faux”tatoes and thought the taste was good, but the texture wasn’t the same. I’m here to tell you, I found a special trick. I also never really cared for the gritty fake potatoes either until we purchased the Blendtec Blender! We bought it to make pureed baby food and it has been an awesome purchase for so many of my recipes; including making the smoothest “faux”tatoes.

Click HERE to find it on sale for $200 off!

1 TBS cream cheese, softened

Set a stockpot of broth to boil over high heat. Clean and cut cauliflower into small pieces. Cook in beef or chicken broth for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked veggie very dry between several layers of paper towels. In the Blend Tec Blender or food processor, puree the hot veggie with the cream cheese, Parmesan, garlic, and pepper until smooth. Set aside. Makes 4 servings.

Using Potatoes = 156 calories, 4.5g fat, 8g protein, 21 carbs, 2.3g fiber
Using Cauliflower = 88 calories, 4.5g fat, 7.5g protein, 5 carbs, 2g fiber

1 (4 pound) grass fed beef chuck roast
1 cup tomato sauce
1 TBS chili powder

Heat oil in a large Dutch oven over medium-high heat. Place the roast in the pan, and brown on all sides. Reduce heat to medium-low, and pour in the tomato sauce, water, and vinegar. Season with chili powder, salt, pepper, and garlic. Simmer over medium-low heat for 3 hours, or until meat is fork tender. Remove beef, and refrigerate overnight. Reserve sauce, and refrigerate. Slice or shred beef, and place in a large pot on the stove with the sauce. Heat through, and serve alone, or over the “faux”tatoes.

Top with white cheddar cheese and a cherry!

NUTRITIONAL COMPARISON (per serving, with 1/4 pound hot beef)
Traditional Sundae = 701 calories, 41g fat, 39g protein, 40.7g carbs, 1g fiber
“Healthified” Sundae = 535 calories, 28g fat, 38g protein, 9g carbs, 3.8g fiber