You may have noticed that many of my recipes lately involve protein powder. I received a few huge canisters of whey protein powder, so I decided to see how well it would work in baked goods! So far, I’ve learned a few tips along the whey (eh? […]
I like to eat fairly low carb (~100 or less total grams/day). This isn’t for weight loss reasons, or because I love hopping on diet bandwagons. I stick to a reasonable amount of carbs (from minimally processed sources, mostly whole foods like fruits, veggies and yogurt) for health reasons. Basically, I’ve been borderline diabetic for as long as I can remember (my mom is too, despite the fact that we’re both arguably pretty lean), and have some autoimmune issues that can be controlled by eating a relatively moderate carbohydrate intake. So, that’s how I do things.
I don’t recommend low carb living to everyone, but if you don’t tolerate carbohydrates well, it’s something to consider.
Anyway, I do like eating a diet that is relatively high in protein. In order to grow and repair cells, protein is completely necessary. Because I eat on the go a lot, I often find myself leaning towards protein bars and other protein-based supplements, but of course, those come with a pretty hefty price tag. So, I started making my own. I’ve been posting them at my low-carb recipe blog (Meat-Free Keto).
If you aren’t a fan of straight up protein bars, I’d strongly recommend trying this recipe for Peanut Butter Cookies. They’re made with whey protein, and are so gosh darn good, I can’t take it.
I’m completely addicted to caffeine, and I know it. So, I’m trying to find a way to consume this little drug more responsibly! Mission accomplished? We’ll see… Below are links with information that I used in this week’s show. Enjoy! http://www.marksdailyapple.com/coffee-tea-caffeine-talk/#axzz3VnQbiX11 http://www.dailyinfographic.com/15-things-you-should-know-about-caffeine-infographic http://en.ilovecoffee.jp/posts/view/110
So, you’ve probably noticed that I tend to only use stevia here, and you’ve probably wondered to yourself, “why would she use a sweetener in baked goods that doesn’t mimic the texture of sugar?” Yeah, I know. Sugar does more than just sweeten: it adds moisture, helps to bind, browns and aids in the texture of baked goods. A lot of artificial sweeteners (like Splenda) do those things, too. Stevia… does not.
So, why am I not sprinkling sucralose and aspartame all over every keto cookie recipe? Well, put simply, because I don’t necessarily think it’s the healthiest choice. Why not? Well, if you want to read the details, you can check out my post on my more nutrition-centric blog, but if you just want a bulleted list, here you go…
- tend to make individuals eat more than sugar-sweetened foods, leading to weight gain
- disrupt your body’s hormones
- have been shown in studies to be neuro-toxins
- kill the good bacteria in your gut, impeding digestion and leading to weight gain
- have been show to be carcinogenic in studies
So, that’s why when baking low carb treats, I’d rather err on the side of working around a texture issue than using artificial sweeteners.
Eye exercises: The first is pretty basic: every few minutes, try blinking your eyes slowly several times, or squeezing them shut to stimulate tear production. This will keep them moist, no need for drops! The second involves eye rolling, and you can put as much […]