On The Keto Diet and My Triglycerides Are Crazy Low

Blueberry Zucchini Cake with Lemon Frosting

My Triglycerides are lower than they have ever been. 

Really, I'm not joking. 

I felt a little like a time bomb waiting to happen. 

How did I do this wonderful thing? 

By eating a Ketogenic Diet. 

It's Low Carb with a twist. 

And I love it!!

Of all of the Low Carb, Keto recipes that I have made 

this is really the best. Or close to the best. 

Sometimes you just need a little something sweet without breaking the bank. 

The carb bank that is. Everyone that tasted it loved it. 

You can go to Carolyn's web pages for more wonderful recipes. 

You won't be sorry. It's Here. 

And no you can't see or taste the zuchinni. 

I used a 9x13 inch baking pan and it worked great. 

I added a little extra lemon and zest because 

I love lemon. 

Blueberry Zucchini Cake with Lemon Frosting

Yield: 1 9-inch cake

Serving Size: 1/16th of cake

The best low carb cake of the summer! Zucchini, blueberries and lemon come together in a heavenly gluten-free, grain-free dessert. Inspired by I Am Baker

Ingredients

Cake:
• 3 cups shredded zucchini
• 1/4 tsp salt
• 3 cups almond flour
• 1/3 cup unflavoured whey protein powder (Low Carb)
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1/2 cup Swerve Sweetener
• 1/2 tsp liquid stevia or Sucralose drops (my personal favorite) 
• 3 large eggs, room temperature
• 1 tbsp lemon zest
• 1/2 tsp vanilla extract
• 1 cup blueberries, fresh or frozen
Lemon Frosting:
• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1 1/4 cup powdered Swerve Sweetener
• 2 tbsp freshly grated lemon zest
• 3 to 4 tbsp freshly squeezed lemon juice
Garnish:
• 1/2 cup fresh blueberries

Instructions

Cake:
1. Place zucchini in a sieve and sprinkle with salt. Toss to combine. Let drain 1 hour and then press on zucchini to release as much moisture as possible.
2. Preheat oven to 325F and grease 2 (two) 9-inch round cake pans very well. You can use 8 inch pans as well but your cake will need to bake a little longer. And if your pans are not very non-stick, you may want to line them with parchment paper and grease the parchment.
3. In a medium bowl, combine the almond flour, whey protein, baking powder and salt.
4. In a large bowl, beat butter with sweetener(s) until well combined. Beat in eggs, lemon zest, zucchini and vanilla extract. Beat in almond flour mixture until well combined. (If your batter is quite dry, add 1/4 cup to 1/2 cup unsweetened almond milk until it is a thick but spreadable batter).
5. Gently fold in blueberries. Divide batter between prepared pans and spread evenly to the edges. Bake 35 to 45 minutes, until golden brown around the edges and set on the top. Remove and let cool 10 minutes in pan, then transfer to a wire rack to cool completely.
Frosting:
6. In a large bowl, beat cream cheese and butter together until smooth. Beat in sweetener until well combined, then beat in lemon zest.
7. Beat in 3 tbsp lemon juice. Add remaining tbsp if frosting is too thick.
8. Place first cake layer on a serving platter and spread the top with half of the frosting. Add second cake layer and spread with remaining frosting. Top with fresh blueberries.

Notes

Serves 16. Each serving has 9.73 g of carbs and 3.11 g of fiber. Total NET CARBS = 6.62 g.

Food energy: 310kcal Total fat: 26.35g Calories from fat: 237 Cholesterol: 81mg Carbohydrate: 9.73g Total dietary fiber: 3.11g Protein: 8.50g

Love, Grammy T.

A New Start No Matter How Old you Are

I am still enthralled by the Keto Diet that I have been studying about. There is a very touching video by Kristie, a lady that changed the way she eats and the way she looks. It is about her journey of being very chubby all her life and now at 45 she is finally wearing the clothes she has always wanted to wear. Her story is here and you should watch it if you also struggle with being heavy or just not feeling good. 

Kristie asked a lady that she went to church with to pray for her in her struggles with weight loss. She just couldn't do the things she wanted with her family being as heavy as she was. This lady not only said that she would pray for her but she also brought her the book that had changed her life. Now Kristie dedicates her life sharing how she now cooks for herself and for her family in her YouTube videos called "Cooking Keto with Kristie"

I have been eating this way for awhile now and I do have more energy and I am loosing weight also. There are so many names for eating this way and so many YouTube videos showing you how to cook this way that you can't go wrong trying it. 

We are all getting older all of the time and it isn't fun being old and tired and in pain. This way of eating helps to eliminate the tired and the pain part, the getting old part is just the way it is but we may as well make it as good as possible, not by taking pills etc. but by eating the way we should to feel better.  

I hope this post will give you the information that you need to make a new start no matter how old you are. 

Love, Grammy T.

Diet Cauliflower Tattie Mash

Cauliflower Tattie Mash

When we were in Ireland Tommy Tynan our bus driver/guide called mashed potatoes Tatties. In fact the Haggis we had in Scotland tasted delish on those tatties. Well I've been craving mashed potatoes but decided to do Cauliflower Tattie Mash instead. 

I had some left over taco meat so replaced Haggis with that and then I made my "Tatties".

Here is the recipe:

• 2 - bags of frozen cauliflower cooked until very tender in the microwave for about 6 minutes each bag.
• 4 Tbls. butter
• 4 tbls. grated cheese, I use Parmesan, Dubliner (in honor of Tommy) or sharp Cheddar. 
• 3 Tbls. of homemade ranch dressing that is made with heavy whipping cream and mayo.
• Pepper to taste, it already has lots of salt from the other ingredients but that is up to you.

Dump all of the above in your food processor and whip. Dump in a bowl and top with a big pat of butter. Walaaa you have it. 

So yummy, so filling and you are getting your veggies in the evening which helps with a good nights sleep. 

Enjoy. :) 

Love, Grammy T.