My name is Sharon Munroe. And I’m 43 years young! I’d like to share a personal story that I know will resonate with you… I was always one of the cool girls in school. I was captain of the cheerleading squad and was homecoming queen my senior year. What’s more, I was one of those ‘skinny’ girls you love to hate. I was able to eat anything I wanted and still kept to a size 2. Heck, I didn’t even have to workout to keep my firm and toned body shape. I used to chalk up my slimming figure to genetics. After college, I married my high school sweetheart, Tyler. We backpacked through Europe for a year and then settled in St Louis with full-time jobs. About 3 years into our marriage, I gave birth to our first born child – a wonderful boy named Aiden. And that’s when everything went downhill. I was no longer skinny. I had gained 60 pounds while pregnant with Aiden. And no matter what I did after giving birth, I had not been able to get back to my pre-pregnancy weight. As time went on, the busier
Keto is the short form of ketogenic, which refers to a low-carb and high-fat diet. It has a myriad of benefits and health advantages if used properly, and many people are continuing to appreciate the food. One of the best-known benefits of the diet is weight loss in addition to others such as prevention against diabetes, epilepsy, cancer and several other diseases. The ketogenic diet bares some similarity to the Atkins and low-carb diets since, in all of them, there is little to no carbohydrate intake. In such diets, the consumption of carbohydrates is switched to fats which causes your body to go into a metabolic state known as ketosis. At this metabolic stage, you burn fats easily for energy, and the body also turns fats into ketones, useful for the supply of energy within the brain. 1. Tuna Salad This salad is easy and fast to make. It’s my go-to keto salad when I’m in a hurry. If you have them available, add lime and red onion to the salad to improve the taste. You can also use ses
These decadent, cheesy twists are full of yummy pesto flavor. Mozzarella meets bright herbs with the satisfying, golden bread-like crust. Bite into these for a quick keto snack or a perfect side dish with dinner. Or serve up as a platter of keto appetizers at your next cocktail party. Ingredients ½ cup almond flour ¼ cup coconut flour ½ tsp salt 1 tsp baking powder 1 egg, beaten 2 oz. butter 6½ oz. shredded cheese, preferably mozzarella ¼ cup green pesto 1 egg, beaten, for brushing the top Instructions Preheat the oven to 350°F (175°C). Mix all dry ingredients in a bowl. Add the egg and combine. Melt the butter and the cheese together in a pot on low heat. Stir until the batter is smooth. Slowly add the butter-cheese batter to the dry mixture bowl and mix together into a firm dough. Place the dough on parchment paper at is the size of a rectangular cookie sheet. Use a rolling pin and make a rectangle, about 1/5-inch (5 mm) thick. Spread pesto on top and cut into 1-inch (2.
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