In my last blog, I told you about this journey I’ve been on to heal my gut and therefore, heal my body! This is a delicate, embarrassing subject to talk about, but so many people are suffering! Hopefully opening up about it will help a lot of people.
If you have some of these symptoms:
- Bloating
- Gas
- Irregular bowel movements
- Rolling stomach
- Fast food transit
- Thinning hair
- Very dry skin
…then you may be like me and have a leaky gut, too. It can be caused by many things. Mine seems to have been caused by a lifetime of food allergies and stress, but yours could be your diet, antibiotics, and many other circumstances.
I’ve healed mine through food, supplements, sleep and exercise. Everyone today is desperate to know WHAT to eat since there are SO many mixed messages. But then again, everyone is different so what works for some may not work for others. Without telling you WHAT to eat, most importantly, everyone would benefit by getting processed carbs out of your life. Those packaged products made out of flour, chemicals, oils and sugar are creating a nation of unhealthy people addicted to MORE and feeling worse than ever! However, we don’t want to be told we can’t have food groups either! That just makes us want them more. But if we ever get a taste of how it feels when we feed our bodies the healthy, whole foods it needs, we will not want to eat the foods that make us feel otherwise. This is my favorite challenge – to take a dish or recipe that is not healthy and use the research I’ve learned to make the dish healthier, yet as delicious as its unhealthy version.
We may do ok during the week being good, staying away from tempting unhealthy treats, but when the weekend or a holiday comes, we go into celebrating mode and we just naturally want something special. Enter this red, white, and blue Lemon Blueberry Keto Pie. It is a lot like last week’s pie, the Keto Kiwi Key Lime Pie, but the changes are so delicious! Enjoy!
COMING SOON: Sloppy Joes and Southern Fauxtato Salad… YUM!
KETO LEMON BLUEBERRY PIE
Crust:
1 cup almond flour
¼ cup softened butter or coconut oil
2 tablespoons monk fruit or Swerve sweetener
¼ teaspoon salt
Preheat oven to 350. Mix ingredients with a fork and press into pie plate. Bake for 10 minutes. Remove from oven and let cool. While pie crust is baking, make blueberry topping.
Blueberry Topping:
In small saucepan, add 1 ½ cups blueberries (may use fresh or frozen), ¼ cup monk fruit or Swerve granular sweetener, juice of one lemon, dash of salt. Let come to a boil till blueberries break down. Mix 1 tablespoon unflavored gelatin with a little water to dissolve and stir into blueberry mixture while boiling. Stir to dissolve. Take off stove and let cool. Mixture will be loose until completely cool but if it gets too cool, you will need to heat a little to loosen.
Cream Cheese Filling
1 8-ounce package cream cheese, softened
2/3 cup Swerve confectioner sugar
Juice of 1 lemon (zest it first)
dash of salt
2/3 cup heavy cream
Zest of 1 lemon
In mixing bowl, blend cream cheese with electric mixer till creamy. Add juice, sugar and salt and beat till blended and creamy. Add heavy cream and mix till thickened, nice and stiff. Add zest and stir with a spoon (adding zest to the mixture with electric beaters will cause the zest to cling to the beaters). Spoon into cooled pie shell. Top with blueberry sauce in a design with strawberries if desired. Enjoy!