Fri, 26 August 2016
Community group pastor, life coach, and low-carb ketogenic blogger Hilda Solares and low-carb, high-fat, ketogenic diet biohacker, fitness enthusiast, and author Martina Johannsson join our hosts Jimmy Moore and Jenna The Paleo PA today in Episode 197 of "Low-Carb Conversations With Jimmy Moore, Jenna The Paleo PA & Friends!"
It's another fun-filled Friday for you here on this listener-supported podcast dedicated to highlighting the latest health headlines with educated opinions from people in the low-carb, Paleo, primal, real food community. Do you like what you hear on this weekly podcast? Help keep us on the air by CLICKING HERE to make a donation of any amount to help us towards that goal. THANK YOU FOR YOUR SUPPORT!
Is Keto Safe During Pregnancy? Nutritionists Don't Recommend It
In today's episode, our hosts Jimmy Moore and Jenna Lightfoot (aka Jenna The Paleo PA) are joined by a community group pastor, life coach, and low-carb ketogenic blogger named Hilda Solares from FitToServeGroup.com and low-carb, high-fat, ketogenic diet biohacker, fitness enthusiast, and author named Martina Johannsson on Instagram. Listen in at the beginning as Jimmy and Jenna briefly catch up on what's been happening in their lives.
Avocado bun takes burger market by storm
Listen in as Jimmy, Jenna, Hilda, and Martina share their thoughts about whether your friends are making you fat, research into whether the sugar high with kids really exists, whether ketosis is wise or not during pregnancy, why the UN wants to tax meat to make it too expensive to buy, how extra body fat on your body actually protects you, whether keto is the next Paleo, why going vegan isn't necessarily the most sustainable diet, and the new trend of an avocado bun for burgers. Plus, don't miss Hilda's Low-Carb LCHF Cream Cheese Pound Cake recipe and Martina's Delicious Lemon Fat Bombs recipe at the end of the show. So pull up a chair, grab a cup of coffee, and let's talk!
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LINKS MENTIONED IN EPISODE 197
Martina's Delicious Lemon Fat Bombs
8-9 oz of coconut butter
Warm the coconut butter and the coconut oil in a pan. Don’t boil, just heat it up a bit until it turns liquid. Pour it in a blender together with the zested lemon, lemon juice and the sweetener and blend until smooth. Pour into silicon molds and refrigerate until solid. This will take about an hour. Enjoy!