It's Time to Lose the Fear About Fat!
I cannot preach this any louder! 🗣 Please rethink your fat consumption and read these awesome fat facts. The conventional "normal" levels on a lipid test are...well...BS!
P.S. From a Functional Medicine lens, a healthy cholesterol level is anywhere between 180-220 🥰
FAT FEAR (no more)...very important repost from @realfoodology about FAT and losing your fear of consuming high quality fats in personal moderation...
Check it out:👇
- The low fat movement was one of the worst fads humanity has ever participated in.
- Your brain is made up of fat & runs on fat. It needs fat to function at optimal levels!
- Alzheimer’s is on the rise and many experts believe this is a result of fat deprivation and higher consumption of sugar from the 80’s/ 90’s food trend.
- When you take fat from food it makes food bland, so fat free foods was are pumped full of sugar to make up for the taste loss.
- More fat, less sugar for a healthy brain!!
Problems Associated with Reduced Cholesterol:
- 200% increase in cerebrovascular accidents
- 300% increase in liver cancer
- 200% increase in lung disease
- 200% increase in depression and suicides
- 200% increase in addictive behavior
- Reduced cholesterol levels are associated with poor steroid hormone production (e.g. cortisol, estrogen, testosterone, progesterone)
- Studies consistently show higher levels of cholesterol (between 180-220) are very protective for hormone support.
Ok...getting off my soap box now 🤗
Photo cred @kitchenwitchbroth
Upgrade your Breakfast!
Our mouth is already watering from this luscious looking Farmer’s market breakfast made by our lovely acupuncturist @brookie.mackie! She will be at @shopharborside today from 3-8 for community and private acupuncture!
I’ve been trying to upgrade my breakfast lately. Subbing in Japanese sweet potatoes with grass-fed butter for my gluten-free toast habit.
Brooke's Homemade Chocolate Scones
We’re loving these 🍪❤️ grain-free treats from @brookie.mackie **sans refined sugar** so you get all the flavor but without the sugar crash! 😀 👏🏽
. . .
Grain-free Chocolate Chip Cookie Scones ☀️
I call these “cookie scones” because while originally intended as a cookie, they came out with the light, airy crumb of a scone and not as sweet as your usual cookie. With almond flour, eggs, and butter as the main ingredients, these pack a lot of protein and fat for a treat—not just empty carbs. Also, since there’s no refined sugar here, you get to enjoy the flavor and experience of a “sweet”, without the roller coaster effect on your blood sugar. The sweetener here is honey and a scant amount of stevia (very scant as any more can push the flavor into a strange bitter territory). Also, as an option you can add some coarsely chopped dried fruit; I used dried apricots.
🌱Opt for grass-fed butter if possible. Eaten in moderation, a dessert like this that’s high in healthy fats and with a touch of sweetness can nourish the yin of the body—the part that keeps us feeling juicy, grounded, and calm. 💗
Makes approximately 30 cookie scones (I usually double the recipe)
½ cup butter, softened
¼ cup honey (can increase for a sweeter cookie scone)
½ tsp stevia powder
1 tsp vanilla extract
1 egg + 1 egg white (save the other yolk for an omelet)
2½ cups blanched almond flour
½ tsp baking soda
¼ tsp sea salt
1 cup chocolate chips (I use a bar of dark chocolate low in sugar, chopped)
1 cup coarsely chopped dried fruit like apricots, cherries, dates (optional)
1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Mix butter, sweeteners, and vanilla extract together in a large bowl. Mix in eggs until well combined.
3. Stir in almond flour, baking soda and salt and mix well. Gently stir in chocolate chips.
4. Drop heaping tablespoon-sized dough onto baking sheets two inches apart. Bake for 12 to 15 minutes or until lightly browned on top.
5. Enjoy! Preferably not all in one sitting!