I workout four days a week, Sun, Mon, Thurs, and Fri. Monday I saw the MS Social Worker and today and now tomorrow, I’ve had to cancel due to the snow storm were having. It is a slow storm over the course of two days, but this city is huge, 512 square miles or 825 square kilometers. Huge. It takes them a while to clean up after storms. It makes me nervous to miss exercise sessions. It is motivating me to take the time to sit down and make jewelry. Its been awhile. That does feel good to do. Jewelry making is an old friend of mine going back 25 plus years. Things could be worse, I could be working right now trying to get to my job. Which will be a concern, hopefully, next year.
I’ve been experimenting with recipes and store bought level III adaptive snacks. Sometimes, you just need something, chewy or salty and crunchy. I’ve tried beet chips, which are good. I learned how to make Kale chips and almond flour biscuits. All hits.
Crunchy Dried Beets
The beets are dried, thin, crunchy and naturally sweet. The bag I bought’s only ingredient are dried beets. Nothing else added. That’s important, look at the ingredients always for fillers or oils we can’t have. What I especially like is that they are high in Potassium. I didn’t realize beets were high in Potassium till I read it on the bag. Potassium is helpful for me on level III, whereas that’s one of the elements that can take a hit in Ketosis. This is the brand I bought in Canada at Costco:
These chips are sturdy enough to be good dipping chips. Dips I use are olive pate, Tahini sauce, salsa or guacamole.
Salty Kale Chips
Baked Kale chips. Helpful, whereas I can use kale as either my vegetable portion of greens or sulpher as they fall under either category. I found this recipe online:
This has an excellent tutorial to make the perfect crunchy chip. The spices are good, though I could cut down a bit on some ingredients. Play with it till you get it where you like it.
Chewy Almond Flour Biscuits
This is a recipe I found for almond flour biscuits. I make good homemade biscuits. If that is what you’re expecting, these don’t fit that bill, however as something, new and different. They are very good. More like a soft chewy cookie, they have a nice texture and make a good base recipe that could go in the direction of cookies or flavored biscuits. I no longer have the website I found this recipe from, I apologize to the creator of them, I am going to reprint:
Almond Flour Biscuits
- 2 cups Almond Flour
- 2 tsp Gluten-free baking powder
- 1/2 tsp Sea Salt
- 2 Large Eggs (beaten) or 1 tbsp flax or chia seed mixed with 3 tbsp water for each egg
- 1/3 cup Ghee or Coconut oil (measured solid, then melted)
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper (I didn’t have any, so light greased with coconut oil, worked fine).
- Mix dry ingredients together in a large bowl. Stir in wet ingredients.
- Scoop tablespoonfuls of the dough onto the lined baking sheet (a cookie scoop is the fastest way). Form into rounded biscuit shapes (flatten slightly with your fingers).
- Bake for about 15 minutes, until firm and golden. Cool on the baking sheet.
I played with these already and attempted a Keto friendly cookie. I added 2 tbsp Cacao, stevia to taste (optional), and 1 tsp vanilla. They were okay. I would add more Cacao, maybe 1/4 cup. I really need to play with that more, liquid will be needed or fats increased. Play, play, play.
Everything I learn is another tool in my arsenal, giving me more options and increasing my success.