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Tips and Tricks to Staying Lean for the Holiday Season


Staying Lean This Holiday

Has this holiday season snuck up on you? We can't believe we have to make the choice between pumpkin spice cold brews and potato everything. Or at least I should be ;)


By all means enjoy yourself. We just want to prepare you for the smart ways to indulge in the seasonal sweetness while watching your waistline. So,here are a few tips and tricks to help keep you healthy and loving that holiday party.


Before your next Holiday Bash try these tips:

Step 1: Eat a meal right before the get together that has plenty of protein and good fat to reduce your cravings. ie: wild salmon salad with avocado, and dressing.

Step 2: Choose sugar free spritzers or low calorie drinks with lime or lemon instead of alcohol or sugary cocktails.

Step 3: Choose appetizers high in protein and low in carbohydrates such as hummus, sliced meats, cheeses, deviled eggs.

Step 4: Choose just one of your favorite processed sweets/pastries/pies/cakes, and fill the rest of the small plate with nature's candy: fruit.



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Low Carb Lemon Poundcake

Ingredients

5 eggs - at room temperature

3/4 cup sugar free crystal sweetener monk fruit, erythritol or xylitol (150g)

1/2 cup melted coconut oil or melted butter (120 ml)

2 cups almond flour (220 g)

1/4 cup coconut flour (35 g)

1 tablespoon baking powder

1/4 cup lemon juice (60 ml)

1/2 tablespoon lemon zest


Lemon Glazing:

1 cup powdered erythritol

2 tablespoon lemon juice


INSTRUCTIONS

1. Preheat oven to 180C (350F). Line a loaf pan 9 inches x 5 inches with a piece of parchment paper. Slightly oil the paper to make sure the pound cake don't stick to the pan. Set aside.

2. In a medium mixing bowl, whisk together eggs, sugar free crystal sweetener, melted coconut oil (or butter) and lemon juice. Make sure that your coconut oil is not burning hot or it will 'cook' the eggs and create lumps. All your ingredients must be roughly at same temperature, think room temperature especially the eggs and lemon juice. Cold ingredients, just out of the fridge will solidify the coconut oil creating oil lumps. Otherwise use melted butter to prevent this to happens. Set aside.

3. In a different large mixing bowl, whisk together the almond flour, coconut flour and baking powder. Stir to evenly combine the flours.

4. Pour the liquid ingredients onto the dry ingredients. Stir all the ingredients together with a baking spoon until it forms a consistent cake batter with no lumps. Combine for at least 2 minutes to make sure the coconut flour fiber absorb the moisture.

5. Transfer the cake batter onto the loaf pan. Make sure you are using the same loaf pan size or it will impact your baking time.

6. Place the loaf pan in the center of your oven and bake at 180C (350F), fan-forced mode if you can for 15 minutes. After 15 minutes decrease temperature to 160C (320F) and cover the loaf pan with a loose piece foil. This will avoid the top to burn and the middle to bake slowly. Keep baking for 45- 60 minutes in total, or until a toothpick inserted in the center of the pound cake comes out with little to no crumbs on it.

7. Cool for 10 minutes in the loaf pan, then lift out the pound cake from the pan using the parchment paper. Transfer to a cooling rack to cool completely. It is a thick cake and it usually takes 3 hours to fully cool.

8. Be patient and add the lemon glazing on the cake when it reach room temperature, not before!


Lemon Glazing:

1. To make the lemon glazing, whisk together the sugar free powdered erythritol with lemon juice until no lumps remain. If needed add more lemon juice to get a thinner glazing or more powdered sweetener to get a thicker glazing.

2. Drizzle consistency over the cooled pound cake. You can place the cake few minutes in the freezer to set the glazing if too runny.

3. Slice before serving to keep the cake moist.Enjoy as a breakfast, tea time, plain or with sugar free chia seed jam.

4. Store your cake in the pantry on a cake box for up to 3 or 4 days. Slice before serving to keep the cake moist. Enjoy as a breakfast, tea time, plain or with sugar free chia seed jam.


Nutrition Facts:

AMOUNT PER SERVING (1 SLICE)

CALORIES 174 CALORIES (FROM FAT 98)

FAT 10.9g

CARBOHYDRATES 5.1g

FIBER 1.2G

SUGAR 1.1G

PROTEIN 4.4g




Hope you have a fabulous holiday season! With lots of yummy healthy treats and family!


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Happy Holidays!


Corinne CuraVida and Lucinda Mallory


www.naturalwomensnutrition.com

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