ANCESTRAL JUNKIE

A movement designed to join ancestral health with modern culture

Keto

Ancestral Junkie Recommended Podcast Episode: Mark Sisson on Bulletproof Radio

Body, Keto, Paleo, PodcastsHolly SteinComment

This is an amazing episode for anyone interested in a low carb, keto diet and metabolic flexibility.  Whether you are new to the lifestyle or having been following it for years, it will sure to be on of your favorites!  Click below to listen.

Pumpkin Spice Cheesecake Fat Bombs

Body, Fat Bombs, Keto, Recipes, Sweet ToothHolly SteinComment

Get into ketosis in less than 60 minutes!

O.M.Geezy.  These fat bombs definitely rival our famous Peanut Butter Chocolate Chip Cheesecake Fat Bombs.  They are SO rich and SO perfect for fall.

Ingredients:

  • Fat Bombs:
  • (1) 8 oz. package organic cream cheese, softened
  • 2 tbls grassfed butter, softened
  • 3 tbls sweetemer (Xylitol, Swerve or Stevia)*
  • 3 tbls organic pumpkin puree
  • 1/2 tsp organic vanilla extract
  • 1/2-1 tsp pumpkin pie spice**
  • ----- 
  • Caramel Topping:
  • 3 tbs grassfed butter
  • 3 tbs organic grassfed heavy cream
  • 1 tbs sweetener (Xylitol, Swerve or Stevia) - you could honestly omit or decrease this!  It's so sweet!
  • 1/8 tsp organic vanilla
  • 1/2 tsp organic molasses

Directions:

  1. Use a hand mixer to combine all of the fat bomb ingredients in a bowl (cream cheese, butter, sweetener, pumpkin, vanilla and spice).  Mix until everything is well combined
  2. Form into balls, or scoop in a silicone mold (the one I have shown below).  Put in the freezer for a few hours until firm.
  3. In a small sauce pan, combine all caramel topping ingredients.  Heat until bubbling and then turn off to let cool and thicken up.
  4. After fat bombs are firmed up, drizzle with caramel topping.
  5. Store fat bombs in the freezer.  I like to pull them out about 15-20 minutes before I enjoy them to let them soften up a little bit.

Shopping Guide:

*This makes a decently tart bomb, but I find the sweetness of the caramel topping works!

**Made of 5 tsp cinnamon, 2 tsp ginger, 1 tsp clove, 1/4 tsp nutmeg 

Lemon Coconut Snack Bites

Body, Fat Bombs, Keto, Paleo, Sweet Tooth, Weston Price and NT, RecipesHolly SteinComment

I have to admit that doing keto and Whole 30 at the same time is challenging.  It's really eliminating the dairy that makes it tough for me...however I KNOW that I feel better when I lay off most dairy (aside from butter).  These lemon coconut bites are a great high fat/low carb snack that are also Whole 30 approved!  I modified a recipe I found from Happy Healthy Mama.

Ingredients:

  • 2 cups raw cashews
  • 1/2 cup shredded, unsweetened coconut
  • Juice from 1 medium lemon
  • 2 tbls coconut oil

Directions:

  1. Put cashews in the food processor until they are pulsed into crumbs
  2. Add the rest of the ingredients and process until combined
  3. Form into balls (I usually get about 16-20 based on how big I make them)
  4. Store in the fridge

That's it!  Seriously, so fast and easy..and delicious too!

Estimated nutrition facts based on 16 bites:

  • Fat - 9.5 grams
  • Protein - 2.6 grams
  • Net Carbs - 4.25 grams
  • Sugar - 0.62 grams

Pumpkin Spice Latte - Keto/Whole 30/Paleo

Keto, Paleo, Recipes, Whole 30, Sweet Tooth, BodyHolly SteinComment

I admit I used to be a serious PSL drinker...and every time October rolls around I tell myself I'm going to create my own version of the Starbucks drink.  I never did, until now.  I actually went out and bought a Starbucks pumpkin spice latte to refresh myself what it actually tasted like.  My initial reaction was $4.45!?!?? FOUR DOLLARS AND FORTY FIVE CENTS!? What an exorbitant amount of money.  Then I tasted it.  Holy cow was it SWEET.  Way too sweet for my liking these days. If you follow the Ancestral Junkie philosophy of nutrition, you would think it's too sweet too.  If you are new to the high fat/low carb life, rest assured this new PSL tastes pretty damn good for almost no sugar and carbs....and I promise after a few sips you won't even miss the original version.

Ingredients:

  • 1 TBLS grassfed butter
  • 4 TBLS organic, full fat coconut milk*
  • 1/2 TSP organic vanilla extract (Use vanilla bean powder if Whole 30) - to be honest, sometimes I just go for the vanilla extract even if I'm doing Whole 30. Shhh. Don't tell anyone.
  • 1/4-1/2 TSP pumpkin pie spice**
  • 1/2 TBLS organic pumpkin puree (If you don't want to go buy a whole can just for this, you could live without it)
  • 1-2 TSP of sweetener (Xylitol, Stevia or Swerve); 2 tsp was plenty for me!*** (OMIT THE SWEETENER IF YOU ARE WHOLE 30)
  • Organic coffee brewed to your preference (I make 16 oz thermos full with 1.5-2 tbls ground coffee)

Ingredients:

  1. Brew coffee.  I'm partial to my french press
  2. While coffee is brewing, add the rest of the ingredient into a large mason jar.
  3. When coffee is done, pour into the jar and blend with an immersion blender.
  4. If you're doing dairy, option to top with some homemade whipped cream and sprinkled cinnamon

*For a creamier version use grass-fed heavy whipping cream if you are not Whole 30/Paleo

**Made of 5 tsp cinnamon, 2 tsp ginger, 1 tsp clove, 1/4 tsp nutmeg 

***1 packet = 1 tsp; also, I prefer xylitol :) 

 

21 Simple Ketogenic Diet Hacks

Keto, BodyHolly Stein

Activate Your Natural Fat-Burning State In Minutes and "Switch On" Your Brain With Therapeutic Ketones.  Here's How!

Ketogenic Catastrophe: Avoid The Ketogenic Diet Mistakes

Keto, BodyHolly Stein

Activate Your Natural Fat-Burning State In Minutes and "Switch On" Your Brain With Therapeutic Ketones.  Here's How!

Peanut Butter Cup Fat Bombs

Recipes, Keto, Sweet Tooth, BodyHolly Stein

Get Into Ketosis And Start Burning Fat! Here's How!

Who doesn't love Reese's peanut butter cups?  Now you can enjoy them guilt free!  The trick to making these taste like the good old fashioned Reese's is some butter...and lucky for us, butter is a keto staple!

Ingredients:

Directions:

  1. Melt the chocolate in a double boiler.  Sometimes the chocolate starts to weird and a little chunky.  I find that adding coconut oil brings it back to life.  Do NOT add water...that just makes things worse.
  2. Spoon a layer of chocolate into the cupcake liners and spread around so it covers the liner.  If using a silicone mold, just add a layer of chocolate.
  3. Refrigerate for 5-10 minutes.  
  4. While refrigerating, mix the peanut butter and butter.
  5. When the chocolate is solid in the molds, scoop some peanut butter into the cupcake liners/silicone mold.  
  6. Refrigerate for another 10-15 minutes
  7. Finally, add another layer of chocolate shimmy the cupcake tin/silicone mold to get it to spread evenly.
  8. Pop in the refrigerator for another 10 minutes and voila!  Your very own homemade, keto Reese's peanut butter cups!

 

APPROXIMATE NUTRITION FACTS: (Assuming you used all the ingredients above in totality)

  • Fat - 6.5 Grams
  • Protein - 1.85 Grams
  • Sugar - 0.14 Grams
  • Net Carbs - 2 Grams