Fat Fast Cookbook: 50 Easy Recipes to Jump Start Your Low Carb Weight Loss (13 page)

Not quite at that 90% ideal fat percentage, these recipes are still high enough to keep you in ketosis. Tasty, too!

1 ounce pecans (¼ cup) will have: 189 Calories; 19g Fat (85.4% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Usable Carbs

20 large olives marinated in 2 teaspoons olive oil will have: 181 Calories; 18g Fat (87.2% calories from fat); 1g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Usable Carbs (You could just buy olives packed in olive oil, you know.)

If you’re feeling wealthy and have a really good gourmet food shop in the neighborhood, 1 ½ ounces pate de foie gras will have: 196 Calories; 19g Fat (86.0% calories from fat); 5g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Usable Carbs

Amy says:
Fat bombs are becoming a popular way to increase fat while keeping carbs low. I’ve tried several recipes, but hadn’t found one that really appealed to me.
So I tweaked and reworked until this little gem was born.

Servings 12

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3 ounces 85% dark chocolate

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8 tablespoons butter

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3 tablespoons coconut oil

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4 tablespoons natural creamy peanut butter

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1 tablespoon heavy whipping cream

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Sugar substitute equal to 6 teaspoons of sugar

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½ cup macadamia nuts

1.
    
Melt chocolate and butter together in microwave. Add in rest of ingredients, except macadamia nuts, and mix until smooth.

2.
    
Add macadamia nuts, stir, and pour into paper baking cups (about 2 to 3 teaspoons per cup).

3.
    
Freeze until solid. Store in freezer.

4.
    
Eat frozen or let them warm up for 5 minutes.

12 servings, each with: 209 Calories; 21g Fat (87.1% calories from fat); 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Usable Carbs

I’ve always loved yogurt with strawberries and nuts! This tastes much the same, but fits the Fat Fast parameters. Good on a hot summer morning.

·
     
1 tablespoon chopped pecans

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⅓ cup sour cream

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French vanilla liquid stevia

·
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1 strawberry

1.
    
If you like, stir the chopped pecans in a small, heavy skillet over medium-low heat for a couple of minutes. This makes them crispier, and I like the flavor. Remove from heat.

2.
    
In a smallish bowl, sweeten the sour cream to taste with the French vanilla liquid stevia—I find 6 to 8 drops about right. (If you’d prefer just a vanilla flavor with no sweetness, add a little vanilla extract instead.) Stir until evenly sweetened.

3.
    
Slice or chop the strawberry. Top the sour cream with
the strawberry and pecans, and eat.

Comfort food!

·
     
3 tablespoons coconut oil

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2 tablespoons chopped onion

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4 tablespoons diced celery

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4 tablespoons shredded carrot

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2 cups chicken broth

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1 teaspoon chicken bouillon concentrate

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1 package tofu shirataki (fettuccine style is best for this)

1.
    
In a medium saucepan over medium-low heat, melt the coconut oil. Add the vegetables and sauté for five minutes or so.

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2.
    
Add the chicken broth and bouillon concentrate and bring to a simmer. Cover, reduce heat to low, and let it simmer for 20 minutes or so, till the veggies are soft.

3.
    
Meanwhile, drain and rinse the shirataki noodles. Put ‘em in a microwaveable bowl and nuke on high for 2 minutes, then drain again. Snip across them a few times with your kitchen shears.

4.
    
When the veggies are soft, add the noodles to the soup. Let it
simmer another minute or so, and eat.

The family will like this, too.

·
     
10 tablespoons pumpkin puree

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8 ounces cream cheese, softened

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1 teaspoon pumpkin pie spice

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15 drops liquid stevia extract

·
     
3 tablespoons heavy cream

1.
    
Easy! Just use an electric mixer to beat everything together till it’s fluffy.