Fat Free February: Zero sugar Keto protein power bread for weight loss

Hi guys! After finishing my No Junk January weight loss challenge, let's keep going with Fat Free February! Not fat free as in zero fat; if the keto diet has taught me anything about weight loss, it's that eating "good fat" MUFA, PUFA and even some saturated fats in meat, avocados and coconut oil, burns stored fat (white adipose tissue). The trick is balancing fiber, protein and fats. So, here's a keto diet recipe for zero added sugar (and no sugar substitutes either) keto protein power bread. 

Part of how I lost 100 pounds, without gastric bypass was to satisfy that craving for sweets with revamped diet versions of favorite recipes. And I looove sweet breads. Not intestines, but literally sweet dessert bread, like banana bread. This keto protein bread combines high fiber metabolism boost, with natural fruit sweeteners, date goodness and nut and seed fat blast. 

Keto protein bread for weight loss

Ingredients:

Two cups almond flour

1/2 tsp Himalayan salt

2 tsp baking soda

1 cup crushed mixed nuts (this is by way of being a leftover use up recipe for stale nuts)

2 T chia seeds

chopped Medjool or other dates

6 T milled flaxseed (sub for eggs)

2 ripe mashed bananas

1 c. homemade sugarfree applesauce (basically just stewed milled apples)

1 c. Greek yogurt

dash of vanilla

Mix first seven dry ingredients and blend last 4 moist ingredients separately, then mixed together. Fold in 1 cup berries (blueberries, strawberries, raspberries, cranberries or blackberries). Taste batter and if not salty enough, add a little more salt. Turn into two bread pans coated with cooking spray. Bake at 325 degrees for 55 minutes or so. I eat this for breakfast. 

Did I mention this zero sugar keto bread is heart healthy, for Valentine's Day? Stay tuned to this blog on how I lost 100 pounds, for more calorie restricting diet recipes. Here's to Fat Free February weight loss! 

Fat-blasting fill-you-up vegan minestrone tomato soup recipe

I don't know about you, but I like to eat. Which is great except that I'm trying to lose weight and maintain weight loss.  And I have to agree with Kelly Osborne who says that she hates "diet food." That's because what we think of as diet food either tastes terrible, doesn't fill you up or both. My workaround is to create yummy, low calorie, diet versions of regular recipes. I demand a lot of my food--it must be satisfying, tasty, healthy, low sodium, low sugar, lowfat, fiber and carb balanced, high protein and ketogenic. I also require foods to be economical and use up leftovers if possible. Here's my tweaked version of

Fat-blasting Minestrone Tomato Soup

1 pound fresh peeled tomatoes, preferably tomatoes on the vine or beefsteak
1 diced yellow and/or orange pepper
1 small sliced zucchini
1 cup frozen edamame, hulled and/or 1 can fava beans
1 bunch sliced scallions or chopped vidala onion
2 ribs celery, sliced
Better-Than-Bouillon Chicken stock (or other MSG-free broth)
Spike salt-free seasoning (or Mrs. Dash or Costco Kirkland's brand)
water
non-stick pan spray

Optional:
mashed avocado
flaxseed
TVP (textured vegetable protein)
30-calorie almond or flax milk

Slice onions and celery and saute in coated pan. Season with salt-free seasoning. Add frozen edamame, peppers, zucchini, peeled diced tomatoes and broth and water. Add canned fava beans (optional). For thicker soup or stew and to increase fiber and protein, add milled flaxseed, TVP or avocado. For creamier soup, add almond or flax milk.

Stay tuned to this blog for more food swap recipes