It’s funny how times change with new evidence. One minute you’re not supposed to have too many eggs and then it’s okay you can. Then they say don’t eat red meat then it’s okay.
Personally I believe that animals were put on this earth as a source of food – so if it was bad for you surely it would have been made poisonous…my opinions only of course! It must be the South African in me…..a vegetarian South African…… you must be having a laugh! (actually I am sure there are some I just don’t know any personally).
There’s been new research done on High Fat/High Protein diets. After all a large percentage of your brain is actually fat – yes you heard me… FAT. Not all Fats are bad – obviously the famous Omegas from oily fish is good – but animal fat is also becoming regarded as a good fat. (after all how many bushmen do you know that died of a heart attack? Have you seen how those people that live in the Amazon climb trees in their 70′s??) There’s no heart disease there – all their food comes from the earth in it’s natural form.
I am very fond of Zuzana Light’s workouts and she had this recipe which I thought was delicious. I’ve been following her for a few years now and funny enough she’s also been looking into High Fat/High Protein diets. This recipe has very little carbs in it and it goes to show that you can actually have some healthy yummy food like muffins. Maybe I should give this recipe to the cafe in the gym where I teach for after my sessions
ENJOY! and thanks to Zuzana for this recipe
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup coconut milk
- 1/2 cup sour cream
- 1/2 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 2 table spoons melted grass fed organic butter
- 5 tblsp Truvia or Agave nectar
- 1/2 cup frozen blueberries
- Preheat oven to 350°F.
- Take a 12 piece muffin pan and place cupcake papers in each individual muffin hole.
- In a medium size bowl mix the almond flour with the rest of the dry ingredient.
- Beat the eggs lightly and pour them into a separate bowl.
- Mix in the sour cream, heavy cream, and melted butter until smooth.
- I suggest to use a handheld mixer with a whisker, just because it’s so easy and saves you a lot of time and effort.
- Pour the egg mixture into the bowl with dry ingredients and use the handheld mixer to make a smooth batter.
- Fold half the amount of blueberries into the batter and start distributing the mixture evenly into the muffin cups.
- This batter will not rise a lot in the oven so you can fill almost the entire paper cup.
- Take the remaining amount of blueberries and place some on top of each muffin evenly.
- Bake for about 20 minutes or until golden.
- Let it cool down, and then serve with grass fed butter. So yummy!
- Makes 12 servings
- 180 calories per serving
- 7,5g Carbohydrates
- 17g Fat
- 4.1g Protein
- 4.9g Dietary Fiber