Sunday, December 23, 2018

KCP013 - Panceatic Beta Cells And Insulin Resistance

In this episode we will be examining the role of the beta cells of the pancreas and how to reduce and or reverse insulin resistance and glucose toxicity.


Terms: Pancreas, Alpha Cells, Beta Cells, Insulin, Endogenous, and Exogenous.


Recipes Of The Episode: Keto Eggnog, and LCHF Ranch Dressing that only contains only 0.33 grams of net carbohydrates per tablespoon.

Complete show note can be found on my website


The Keto Confidential Voice Line: 469-526-3665

Check out this episode!

Friday, December 14, 2018

KCP012 - Why The American Diabetic Association Is Killing You!

In this episode we will be discussing the American Diabetic Association's (ADA) 'My Plate' and 'Diabetic Exchange or Choices' diets.


Terms Of The Episode: Standard American Diet (SAD Diet), The American Diabetic Association Diet (ADA Diet), and Eating Plans.


Topics Covered: The My Plate Diet, The Diabetic Exchange Diet, the ADA Position on the treatment of diabetes, and How the ADA measures the effectiveness of their treatment methods.


Recipes of the Episode: Deviled Eggs, and my keto version of Chipotle's Honey Vinaigrette salad dressing.

Check out this episode!

Thursday, December 13, 2018

Keto Deviled Eggs

The holiday season is upon us, and we all need some quick and easy keto type snack or party foods so this week I will sharing with you my quick and easy keto version of deviled eggs. Honestly, there is not much you really have to do to make deviled eggs keto. In fact, if you use plain mayonnaise instead of salad dressing such as 'Miracle Whip' brand, then they only other thing you would need to do is to use a dill pickle relish instead of a sweet pickle relish. Like I said pretty “easy-peasy”. So let's get started by making my delicious deviled eggs which not only taste fantastic, but only contain 0.4 grams of carbohydrates per ½ egg serving. To make these deviled eggs you will need:

Deviled Eggs

12 eggs, boiled
¼ to ¾ cup of homemade mayonnaise
2 tablespoons dill pickle relish
2 – 3 drops of liquid sucralose or 2 – 3 teaspoons of powdered keto sweetener
½ teaspoon onion powder
½ teaspoon garlic powder
¼ paprika

Add one cup of water to the bottom of your Instant pot or electric pressure cooker, then place the steamer basket and then one dozen eggs on top of the basket. Cook the eggs on 6 – 7 minutes. Then cover the release valve with a tea towel and release the pressure. Remove the eggs and place them in an large bowl containing ice and water and allow them to cool for 5 – 10 minutes. I use this method because it make perfect eggs every time and they are easy to peel. You can use other methods to cook your eggs, but if you have an electric pressure cooker and try this method, I guarantee you that you will never make boiled eggs any other way.

One you have cooled and peeled your eggs, you want to cut them in half length wise and remove the cooked yolks and place them in a bowl. Once you have removed all the yolks, place the boiled egg whites on a plate or deviled egg container and prepare your filling.

In order to make the filling, you are going to need to take a fork and mash the yolks filling until it takes on a crumbly texture, which is kind of hard to describe, but don't worry, the yolks will become nice and creamy when you add the mayonnaise. Once you have mashed the yolks, add all of the dry ingredients and the dill pickle relish. Once these are incorporated you start by adding the mayonnaise ¼ cup at a time and blend it with your fork or a spoon.

Chef's Note: I recommend that you make your own homemade mayonnaise, but you do not have to. Commercial mayonnaise is usually made with nut or soybean oils which generally contain higher levels of omega 6's which increase inflammation. Even mayo's listed as made with olive or avocado oil list soybean oil as a major ingredient. If you are not concerned about the inflammatory effects of omega 6's, then using a commercial mayo will be fine.

Now, I do not want to say that making deviled eggs is an art form, but the amount of mayonnaise you use will determine the texture of the filling. If you like a creamier filling then you will need to use more. If you like a slightly more dense texture then use less. As for sweetener, this is a matter of personal preference and it is optional. We like over deviled eggs to have a slight sweetness. When I was a child my mother made deviled eggs with Miracle Whip, so to give my deviled eggs that same sweetness, but none of the carbs, I use dill pickle relish with 2 – 3 drop of liquid sucralose. You can however omit the sweetener. To finish up your filling you want to salt and pepper it to taste, again this is a personal preference, but if you want a good starting point then you can use ¼ teaspoon of each.

Once your filling is to your liking, it's time to fill your eggs. In the restaurant we would use a piping bag with a star tip to make them nice and pretty. At home, I take a plastic zip lock type sandwich bag and fill it with a spatula making sure to close the top. Then you cut one corner off the bag and fill the cavity of each half of your egg whites. Sprinkle a little paprika on the top if you so desire for presentation and place them in the fridge until you are ready to serve them.

Nutritional Informational (½ Cup Mayo)
Total Recipe (24 ½ Egg Servings)
1695 Calories, 143 grams of fat, 73 grams of protein, 10 grams of carbohydrates

Per Serving (½ Egg)
70 Calories, 6 grams of fat, 3 grams of protein, 0.4 grams of carbohydrates

Nutritional Informational (¾ Cup Mayo)
Total Recipe (24 ½ Egg Servings)
2069 Calories, 185 grams of fat, 74 grams of protein, 10 grams of carbohydrates

Per Serving (½ Egg)
86 Calories, 7.7 grams of fat, 3 grams of protein, 0.4 grams of carbohydrates

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