Cholesterol Testimony from my client Deb:
"I don’t know if you remember me, but I did your month long consult package last year in May. You convinced me to go off statins and I was getting ready for my son’s wedding. I wanted to let you know I finally got enough courage to go get my blood work done and found a doctor that doesn’t get too worked up about cholesterol.
I want to thank you for your post on the “LDL determination” regarding if it is large and fluffy. I brought that into the doctor and she ordered me a whole extension blood work up. I am thrilled to say I have a large and buoyant pattern!! In addition, the great news since I changed my eating habits, due to you, is I dropped my triglycerides from 199 to 86!! My HDL increased from 46 to 57!!
PS: Just an fyi, my husband has REALLY benefited from your suggestions and my new cooking habits, as his triglycerides dropped to 68 and his C-Reactive Protein was 0.39. Oh yes, he went off his statins as well!! J"
-Deb
Deb and I cleaned out her pantry. This detrimental "gluten-free" family staple is no longer lingering in her house!
Ortega White Corn Taco Shells Ingredients: White Corn, Partially Hydrogenated Soybean Oil, Water, White Corn Flour, Salt, Hydrated Lime, Citric Acid
Try this tasty crispy shell idea instead! This was inspired after watching Top Chef! I LOVE that show!
6 Thin slices of jicama
2 cups organic leaf lettuce
6 oz. lump crab meat
1 Lime, cut into wedges
Salsa
Slice jicama into very thin slices, using an electric slicer (click HERE to find) or a mandolin slicer. Fold the jicama slices into taco shells; fill with lettuce, crab meat, and salsa. Squirt the lime juice into each jicama shell and enjoy!
NUTRITIONAL COMPARISON (per 2 taco shells)
Traditional Taco Shell = 120 calories, 6g fat, 2g protein, 16g carbs, 2g fiber (14g effective carbs)
Jicama Taco Shell = 12 calories, 0g fat, trace protein, 2.6g carb, 1.5g fiber (1.1g effective carbs)
"I don’t know if you remember me, but I did your month long consult package last year in May. You convinced me to go off statins and I was getting ready for my son’s wedding. I wanted to let you know I finally got enough courage to go get my blood work done and found a doctor that doesn’t get too worked up about cholesterol.
I want to thank you for your post on the “LDL determination” regarding if it is large and fluffy. I brought that into the doctor and she ordered me a whole extension blood work up. I am thrilled to say I have a large and buoyant pattern!! In addition, the great news since I changed my eating habits, due to you, is I dropped my triglycerides from 199 to 86!! My HDL increased from 46 to 57!!
PS: Just an fyi, my husband has REALLY benefited from your suggestions and my new cooking habits, as his triglycerides dropped to 68 and his C-Reactive Protein was 0.39. Oh yes, he went off his statins as well!! J"
-Deb
Deb and I cleaned out her pantry. This detrimental "gluten-free" family staple is no longer lingering in her house!
Ortega White Corn Taco Shells Ingredients: White Corn, Partially Hydrogenated Soybean Oil, Water, White Corn Flour, Salt, Hydrated Lime, Citric Acid
Try this tasty crispy shell idea instead! This was inspired after watching Top Chef! I LOVE that show!
6 Thin slices of jicama
2 cups organic leaf lettuce
6 oz. lump crab meat
1 Lime, cut into wedges
Salsa
Slice jicama into very thin slices, using an electric slicer (click HERE to find) or a mandolin slicer. Fold the jicama slices into taco shells; fill with lettuce, crab meat, and salsa. Squirt the lime juice into each jicama shell and enjoy!
NUTRITIONAL COMPARISON (per 2 taco shells)
Traditional Taco Shell = 120 calories, 6g fat, 2g protein, 16g carbs, 2g fiber (14g effective carbs)
Jicama Taco Shell = 12 calories, 0g fat, trace protein, 2.6g carb, 1.5g fiber (1.1g effective carbs)
I'm excited to try jicama as taco shells. Since one of your old posts about taco shells I have not bought them. I have tried twice to make your hard taco shells with almond flour but I can't get them to stay folded while baking(I am not a good baker.) So I end up using them as chips and dipping them in whatever taco filling I made. It delicious but sometimes we just want that shell to pick up and bite into. Next week, i'll be giving this a try :) Thank you
ReplyDeleteMaria, I made these last night with the jicama chips and dip that you had listed earlier. Both were delicious!!! I didn't have a slicer so I cut them as thin as I could and we ate them like a torta.
ReplyDeleteThank you for posting!
Thanks girls! You are so sweet.
ReplyDeleteI appreciate your kind words!
Amazing recipe, I had never thought of using Jicama like that, it's going to become a household favourite pretty quickly, thanks!!
ReplyDeleteThanks K!
ReplyDeleteI was surprised how well they work too!
So, I tried using the jicama as a taco shell tonight for dinner and it worked perfectly! My daughter(almost 2) and I were the only ones who ate it though because since I didn't know how well it would work I let my husband and son eat them in shells. Small steps with this whole family diet change. But they worked great so those shells are getting out of my house!
ReplyDeleteWay to go Emily! Start her early so she doesnt ever want the packaged shell!
ReplyDeleteThank you for writing!;)
Maria these look awesome. When you post carbs in your recipies are they net carbs?
ReplyDeleteIn this case, no. You can just subtract the fiber from the carbs to get net. So in this case 0.5g net carbs. :)
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