As I sit down to write this post, it hits me that I have been living a ketogenic lifestyle for a full year this week. What was I doing one year ago? I’ll tell you… I was lying to myself.
Lie #1: I don’t have diabetes. Yes, I did. I wasn’t checking and had moved from prediabetes to full blown Type II.
Lie #2: I eat healthy and work out regularly. Reality: I was a carb-aholic and worked out sporadically.
Lie #3: I am happy. I was as happy as I knew how to be at that time. Now that I am healthy, I know happiness in a different way. I am not constantly worried about my cholesterol and family history of heart disease. I now look forward to growing old with the love of my life and being there to know my grandchildren.
This was me in June 2015. I love this picture and especially the people in it. This was a special day for Elliott and Hudson as they graduated Pre-K.
This is hard to admit. When looking for a picture from a year ago, I noticed something about myself. I hid behind people. I posed a certain way in photos to try and not bring attention to myself or my weight. Maybe people won’t notice me if I pile the kids on my lap. I shouldn’t have been ashamed. I was, for the most part, following the dietary guidelines that were laid out for me; for all of us. The truth is my body cannot tolerate high carbohydrate foods. This was my past.
This is a picture from 2016. We have both lost weight but more importantly, we have changed our overall health. I know that I am living a healthier lifestyle and don’t need to worry as much about my mortality. My dad was in his mid-fifties when we lost him. I don’t know that I will ever eliminate the fear completely but I know that I am doing everything in my power to reduce the risk.
The best part about going keto is the food. You don’t have to give up everything you love, just reformat it. Check out the cupcake recipe below. We will celebrate our healthy lifestyle by enjoying a yummy cupcake!
Onto the dessert of the summer! This cupcake combines all the great produce of summer into a delectable dessert. Some people find coconut flour baked goods to be dry. These are anything but because of the zucchini and blueberries. Top it all off with lemon cream cheese frosting….how could you go wrong?!
- 1 cup unsweetened almond milk
- 1 whole vanilla bean
- 1 cup coconut flour
- 1 tbsp baking powder
- ½ tsp salt
- 7 large eggs, lightly beaten
- ½ cup butter, melted
- 1 tsp vanilla
- 20 drops liquid stevia
- 2 cup zucchini
- 1 cup blueberries
- 8 oz cream cheese
- 4 tbsp butter
- ½ cup heavy cream
- ¼ cup powdered Swerve
- 30 drops liquid stevia
- Zest of 1 lemon
- Juice of 1 lemon
- Preheat the oven to 325F and line a muffin tin with cupcake liners.
- Heat the almond milk in a saucepan over medium heat. Split the whole vanilla bean lengthwise and scrape the seeds out with a sharp knife. Place the seeds and the vanilla bean pod in the warmed almond milk and bring to a simmer. Remove the milk from the heat and let steep for 30 minutes to fully infuse the vanilla flavor into the almond milk. Remove the vanilla bean pod.
- Using a food processor, shred enough zucchini to equal 2 cups. Using a kitchen towel, squeeze out as much water as possible out of the zucchini. Set aside for use later.
- In a medium mixing bowl, whisk together the dry ingredients: coconut flour, sweetener, baking powder and salt.
- With a hand or hand mixer, combine the eggs, melted butter, almond milk, and zucchini. Stir in the vanilla extract and liquid stevia. Slowly add in the dry ingredients, a little at a time until fully incorporated and smooth. Remove the batter from the stand mixer and gently fold in the blueberries.
- Using a 1/4 cup scoop, fill each muffin cup and bake 20-30 minutes or until the tops are set and a toothpick comes out clean. Let the cupcakes cool completely.
- In a medium mixing bowl, combine the room temperature cream cheese and butter, heavy cream, Swerve, stevia, lemon zest, and lemon juice. Mix with a hand mixer until completely combined and smooth, about 10 minutes.
- Once the cupcakes are completely cooled, pipe the frosting on and enjoy!
Calories 179 Fat 14 Protein 4 Carbs 6