Rebalance With Paula

Read this and think about what you read. What are you waiting for?

Did you put on 10 or 15 pounds while at home during COVID-19?

Ready to drop that weight?

Call me and I can coach you on how to change your nutrional lifestyle.

As a Health Coach I work with you and design a plan that works for your body and life style. It’s not a “diet” it’s a change in nutritional habits.
Message me or visit my site and complete a health history.

Human Growth Hormone (HGH) Human Growth Hormone (HGH) is a single-chain peptide hormone produced from the pituitary gland, the master gland in the body.

It’s been 5 years since I published my book.. “Travel and Nutrition ~ How To Make Healthy Choices. “ If you haven’t read it it is available on Amazon.

Happy Thanksgiving to all my clients, followers and family. Please practice safe distance, wearing a mask and washing hands. During this crazy time remember to be thankful.

Here is a sweet healthy recipe for the holidays.

Gluten Free & Keto Cranberry Orange Muffins from https://www.gnom-gnom.com/gluten-free-keto-cranberry-orange-muffins/

These gluten free and keto cranberry orange muffins are truly special, and some of the most aromatic muffins you’ll ever bake. Think of a ridiculously tender and moist sweet-orange crumb, paired with wonderful tangy cranberries. A marriage for the books.
Oh, and if baking with cups rather than grams is your thing, just click on US Customary at the bottom of the ingredients for an instant conversion.
Course Dessert
Cuisine American, Gluten Free, Ketogenic, Paleo
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 muffins
Calories 177 kcal
Ingredients
For the keto orange cranberry muffins
* 64 g almond flour
* 21 g coconut flour
* 1 tablespoon psyllium husk
* 1/2 teaspoon xanthan gum or 2 teaspoons ground flaxseed
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon kosher salt
* 2 eggs yolks & whites divided
* 6 tablespoons Swerve *
* 2 teaspoons orange zest or 1/4-1/2 teaspoon orange extract
* 1 teaspoon vanilla extract
* 1 teaspoon apple cider vinegar
* 57 g organic grass-fed butter melted and cooled slightly
* 2 tablespoons freshly squeezed orange juice or water
* 2 tablespoons water
* 50-100 g fresh cranberries to taste (we go for the larger amount!)
For the orange glaze
* 3 tablespoons Swerve confectioners
* 1 teaspoon water
* 1/2 teaspoon orange zest or orange extract to taste
Instructions
1. Preheat oven to 350°F/180°C. Grease and flour (with coconut flour) a muffin tray.�
2. Beat egg whites until soft peaks form and set aside.�
3. Whisk together in a medium bowl almond flour, coconut flour, psyllium husk, xanthan gum, baking powder, baking soda, and salt. Set aside. �
4. In a large bowl with an electric mixer on medium speed, beat egg yolks with sweetener until pale and fluffy, 1-3 minutes. �
5. Incorporate orange zest (or extract), vanilla extract, vinegar, and melted butter. Add flour mixture slowly, alternating with water (or orange juice) and beating until well incorporated. �
6. Fold egg whites little by little and gently into batter. The dough will be thick initially, but will loosen up as you begin to incorporate the egg whites. Fold in cranberries. �
7. Spoon batter onto the prepared muffin tray.�
8. Bake for 18 to 20 minutes (covering with aluminum foil at minute 13-15), until deep golden and a toothpick inserted comes out clean.�
9. Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack (they will be very tender when warm, so handle gently). They will also collapse slightly as the cranberries weigh them down.
10. �
11. While the cranberry orange muffins are cooling, make the orange glaze by mixing the powdered sweetener with the orange zest (or extract) and water (or orange juice, if you so desire).�
12. Store in an airtight container for up to 3 days, though we're fairly certain they'll be long gone before then.
13. �
Recipe Notes
*Or 3 tablespoons Pyure. Please see section on Sweeteners for more deets and possible substitution.
Please note that nutrition facts below are for the keto cranberry orange muffins with the zest and 2 tablespoons of freshly squeezed orange juice.
Nutrition Facts
Gluten Free & Keto Cranberry Orange Muffins

Amount Per Serving
Calories 177
Calories from Fat 126

Gluten Free & Keto Cranberry Orange Muffins 🍊 Suuuper Tender & Moist (and just 3g net carbs!)

Today is national munchie day. Do yourself a favor and munch on fruits or veggies instead of chips and junk food. You are what you eat 😜

As humans our minds, bodies and souls are interdependent and the food we feed our bodies has a direct effect on how the rest of our composure responds. During this “rare at home time “ think about this and perhaps make some behavioral changes for the better. Think before you eat. Don’t let your source of food be the key to depression, anxiety, weight issues etc. Not sure what I mean contact me. Happy to help during this trying time.

Keep well and safe

Paula

So while we experience a new norm and are confined to our home don’t let the urge to snack all day get you. Keep a normal routine, walk, get some form of exercise even if only 15 minutes. Remember to take care of you. If you need a sweet hear is a low carb vanilla cake. I added the cherries as a special treat using unsweetened version to keep sugars down.

INGREDIENTS

Cake
* 1 cup Erythritol swerve
* 3/4 cup Butter (softened)
* 8 large Egg
* 1/2 cup Unsweetened almond milk
* 1 tbsp Vanilla extract
* 3 cup Blanched almond flour
* 1/2 cup Coconut flour
* 1 1/2 tbsp Gluten-free baking powder
Cream cheese frosting
* 32 oz Cream cheese (softened)
* 1/3 cup Butter (softened)
* 2/3 cup Powdered erythritol (adjust to taste; regular granulated *not* recommended)
* 1 tsp Vanilla extract

INSTRUCTIONS

Cake
1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round springform pan with parchment paper.�
2. In a large bowl, beat together the erythritol and butter, until fluffy.�
3. Beat in the eggs, one at a time, then the almond milk and vanilla extract.
4. Beat in the almond flour, coconut flour, and gluten-free baking powder.
5. Transfer 1/3 of the dough to the lined pan and smooth the top with a spatula. Bake for 18-22 minutes, until the top is lightly golden and spring-y. Repeat with another 1/3 of the dough, then again with the final 1/3 (making 3 layers total).�
Frosting
1. Meanwhile, make the frosting. Beat together the cream cheese, butter, powdered erythritol, and vanilla extract, until smooth.
Assembly
1. Let the cake layers cool separately to room temperature before stacking. Frost between the layers, and all over the top and sides at the end. Top with unsweetened fruit filling,chopped pecans and walnuts as an option.

Nutrition Facts without cherry and nut toppings
Amount per serving. Serving size in recipe notes above.
Calories 324
Fat 31g
Protein 9g
Total Carbs5g
Net Carbs 2g
Fiber 3g
Sugar1 g

Super Bowl Sunday in America. Another reason to eat. Enjoy your parties and make good choices in what you eat. Don’t destroy progress for the “big game”. Remember it doesn’t matter which team wins cause you are a Winner. Stay focused, committed and disciplined. Its a lifestyle not a diet.

Merry Christmas to all my clients and friends of Rebalance With Paula.

It’s the holidays and everywhere you look there is food. The office kitchen, co workers desks, holiday parties etc. Mostly candy and pastries very few offer fresh fruit occasionally there may be some nuts. Don’t get frustrated. Remember “moderation” and plan. If you know you will be attending a function that will most likely not be low carb then plan your meals and allow for the event in your day. Enjoy the holidays don’t be too hard on yourself while keeping your goals in focus. Remember where you started, how certain foods make you feel and you should survive the holidays. BTW .. watch the fancy drinks they are loaded with sugar.

Merry Christmas