Hey, everybody! It's Heather and this is
What's up Wednesday. Welcome! I hope
everybody's having a happy hump day. I
know that this weekend was crazy, so I
didn't get a lot done and I'm looking
forward to this next weekend to actually
have some time for myself and and to do
the stuff that I didn't get to this last
weekend, which is usually house stuff.
Today, over on the blog, is recipe day and
I had intended to share some of my
favorites, my old favorites and some of
the new favorites that I've just
recently created for sharing with non-
keto and keto friends and family for
get-togethers since Memorial Day's at the end
of the month and that's really kind of
the unofficial kickoff for
summer and everything barbecue and
backyards. But Mother Nature has kind of
presented most of the country, or a good
portion of the country, with some
challenges. I know that I have clients
that woke up to snow again today. They
dealt with it over the weekend. So you
know, you can say well it's the end of
April... but now it's May, so what's Mother
Nature's excuse? I'm not really sure.
And here in Florida it feels like we're
10 feet from the surface of the Sun
and that summer is well into August at
this point. But I know that that's just a
small portion of this. I know that feels
like my entire world is summer and
hot and so I'm looking for some easy
dishes. But I know some of you are still
trying to warm up those bones
and break that chill a little bit, so
today over on the blog, I shared my
newest creation - my Vegetable Beef Soup,
which I had created for my clients and
they got that in their March Meal Plan
and Shopping List. I had such great
feedback from it and I know that it's a
huge favorite in my house. It reminds me
of being a little kid, growing up in
Seattle, lots of rainy days and lots of
Campbell's soup... and vegetable beef was
one of my favorites... and so this is kind
of nostalgic for me and it reminds me of
all of those
moments growing up. And the best part
about it is that there's none of the
sodium, there's none of the crap, it's all
really good stuff and it's super easy to
make and freeze, as well. So for those of
you that that might not eat all of it,
which is not my house - when I make
something it's gone. I don't get
leftovers unless I make huge pots of
stuff. If you're lucky enough to
have some to freeze, be sure to freeze
it. It freezes really well since there's
really no fats in it other than from the
beef. Fats tend to be a
little bit tricky when freezing,
this is not bad at all. And if you have
single-serving size Pirex glass
dishes or even mason jars to freeze them,
that's the best way to do it. Then you
can just pull it out, reheat it, and you
have a couple days worth to go
to. So that's what's over on the blog
today. {Hi, Leslie!} Today I wanted
to kind of talk... since we're talking
about food... there's this craze - and I know
it's all over Central Florida. I have a
couple clients that are... and not just local
but they're from all parts of the
country... that have come to me after this
thing. And I don't know if you guys
know about this or have heard about it, but
there are these fat-burning clinics. Burn
fat. Or sometimes the
chiropractors will have them in their
offices and they're
forty-day programs where you get on and
after the forty days
you'll have lost so many inches and
like 40 pounds on it, which is all
fine and good but, like my clients can
attest, after the 40 days, if they've lost
a significant amount of weight -
or any weight for that matter - they
start to put it on very quickly
afterwards. And so I've had the
opportunity to actually get my hands on
some of these programs and they're all
pretty much the same the 40-day premise,
really focusing on calorie restriction,
eliminating all fats to speak of, and
there really aren't any fats
in there, and it forces the body to kind
of go into starvation mode. The other
thing, too, is they're doing intermittent
fasting... they don't have you eating until
after lunch. So what is that, folks? You
don't eat from dinnertime
until lunchtime the next day?
That's intermiitent fasting, and I talk about
that, but what my clients have found is -
first of all, usually the price
point like twenty-five
hundred to three thousand dollars for
this forty days, you do get some of the
extras - they do some blood work and
and they have some supplements for you
based on what the blood work
says, and they do some body scans and
things like that. So, there's
something to that, but the
big part of it, the big chunk, is the
eating. And they give you this food
journal, which by the way I have one, and
they also give you these meals and
meal plans... sort of... with some recipes
that really are not appealing.
There's nothing that I looked at
that I went, "Wow, that would really make me
excited to eat." Not that eating needs to
be everything but at least you shouldn't
dread eating. And the thing about this is
if you're not learning why the stuff
works or how it's working, after the forty
days when you start to gain weight again -
because you will if you start
incorporating everyday foods back in
you're going to start putting the weight
back on. They have this great
discount where you can come back and for
another $1,500 do it all over again. Well,
that's a lot of fun. If you talk to
anybody that's actually done this, they
can tell you for the most part, yes, their
energy shifted because their body was
forced into the fat-burning mode.
The whole premise is to get your body
into fat-burning mode. That's how you
lose inches, that's how the weight comes
off, because you're forcing your body to
use your fat stores. You can do that
without these serious calorie
restrictions. I do it all the time. My
clients do it all the time. There
is no calorie counting when you are full
and satiated, which by the way fats do
that for you and we need that... we need
that for our brains. We need fats to burn.
Our bodies were meant to be fat
burners. We became glucose burners over
time. That's happened since basically
we've added
all of these sugars and processed foods
into our diets over the last hundred
years. And also 24-hour food marts and
whatnot. You've got food available
all the time. But a hundred years ago,
even back in the 1910s and 20s, people
didn't have access to food 24 hours a
day. So, when you were done with dinner,
you were done. Suppertime was it and
you weren't going back into the
kitchen for more and you didn't need to
eat again until breakfast. Our bodies were
meant to go longer and we were meant to
burn fat.
Well, like I said, these fat burning
clinics, they get you in there, they put
you on these serious calorie restricted
diets, they don't give you the fats which
make people happy. That's the
flavor. That's what keeps you satiated.
That's what staves off the
hunger. When you are on a low-fat diet,
a high protein diet, you may experience
things like diarrhea, headaches,
insatiable hunger, nausea... and that doesn't
go away until you eat fat again. It's
kind of, I don't know, it seems to go
against a lot of the things that would
make sense, at least the things that I've
experienced and my clients have experienced
with having fats in their diet. But,
the upside is, you force your body
into fat-burning mode. That's awesome.
That's what we do. That's what
the ketogenic lifestyle is about.
That's what intermittent fasting does,
it forces your body to use those fat
stores. If you're not feeding your body
every 8 to 12 hours, you're giving your
body time to burn through any glucose
that you've had during that day and it
then goes to those pockets, like on
your stomach and your hips and your arms
and you know everywhere else that you're
trying to lose. And you're trying to work
out and you can't get to it... because the
body wants to hold on to it. But one
thing that really has become apparent
over my three years of doing this myself and
working with other clients and also all
of the research that I do, pretty much on
a daily basis, is that it takes time for
your body to not only become a fat
burner but really become fat-adapted,
meaning that it takes more than 40 days
for the body to
not only go after the fat, but to want to
continue to go after the fat. So after
the forty days, if you're doing this, and
you then deviate a little bit, the body
then goes, "Oh, yay! Glucose! Yeah, we love
glucose. That's what we're going to use!"
And then the fat burning process stops.
It takes time. It takes time for the body
to really truly become a fat burner. It
will be a fat burner for short periods
of time but it will then revert back to
the easiest thing, which is glucose. So it
takes time. It takes a lot longer than
forty days. It takes longer than sixty
days. It takes longer than 90 days. It
takes being consistent and then when you
do deviate a little bit, it doesn't throw
you all out of whack.
You're easily back into fat-burning mode.
And you can tell... I just read a fantastic
article. This is really more for people
maybe in the medical field, like
medical students or family members that
might be around that medical field,
talking about the fat burning process
and how you can easily slip in and out
of it once you really become that - back
to what we were supposed to be, which is
fat burners anyway! You know this is
not really rocket science. If you
look around and talk to people that have
done these really expensive programs, a
good portion of them - 75% or more - have
gained some or most of the weight back
unless they go back to the beginning and
start the process all over again and
it's extremely expensive, you don't
really learn anything about your body.
The whole key is to
not have to have somebody help you for
the rest of your life. You should be
able to learn and take that and go and
do that for the rest of your life. But
how do you know what's going on if
you're just following what somebody said
and the minute you deviate, it's back to
square one again? It's learning about the
things that work for your body. It's
learning about what it needs to be a fat
burner. A true fat burner can go 3 to 6
hours to 12 hours to 16 hours between
meals.
They can workout on an empty stomach and
not have to carb-load and their energy
levels stay good. That's how you can
tell you're truly fat adapted and
becoming a fat burner, when you can
easily have whatever you're
breaking your fast with... like today I had
leftover grilled veggies, which were
awesome, some rotisserie chicken, lots of
olive oil on top of that, over an avocado -
it was amazing. I had that with my fatted
up coffee and that was about 11
o'clock, so that was a 17 hour fast for
me. It's almost 3:10 my time, Eastern
Standard Time, it's been 4 hours, over 4
hours, and I'm no closer to being hungry
than I was when I finished my meal four
hours ago. This will push me through
right until dinner. That's what it feels
like to be fat adapted and not be tired
and not have that afternoon crash and
not feel like if I don't get something
quick I'm going to faint,
my blood sugar's gonna crash. There's no
blood sugar spikes because
you're using fat to fuel you through the
day. There's so much more to it but
really what I wanted to kind of get out
there is that I'm getting people that
are coming to me from all over the country
saying, "I just got off this program or I'm
thinking about doing this program... What's
the difference?" Well, the difference is, I
can teach you all the things that you
need to know to be able to do this for
yourself, for way less than 2,500 or
3,000 dollars, and get something
that you really understand and
can feel, and start making the
connections with your body and what it
feels like to be able to get through the
day without being hungry as soon as you
eat. To not have those glucose
spikes, to keep your blood sugar
levels even throughout the day, and
"hangry" isn't a thing. You don't
get hungry and angry because you're
satiated, you got those fats to fill you
up, you're not calorie counting, you're
not on these crazy steak-and-tomato
only-for-dinner diets.
That's insane, people. It's
unnecessary. It's not just insane,
it's unnecessary.
There are so many better ways to do it and
it starts with the food. It starts with
eating really good, clean foods that fuel
your body. Eating strategically. Eating
things that will fill you up so that you
don't have to worry about, "Well, what can
I snack on? How am I going to go
out and run all these errands and what
if I get caught out there for four hours
and I don't have purse nuts, what then?"
Well, chances are, you probably don't need the purse
nuts if you're fueling up
before you go, eating strategically,
eating things that are going to fuel
your body throughout the day, then
that's not even an issue anymore.
I want you to know there are options.
And, by the way, the options are going to
be even bigger soon, from me, my offerings.
But, in the meantime, I'm going to put it
out there. In June, June 1st,
all of my prices are going up: my
coaching packages are going up. I'm doing
a lot of one-on-one coaching right now
and I only have so much time to do that
so between now and June 1st, my prices
are going to stay the same. But as of
June 1st, they will be going up. They will
be doubling... actually more than
doubling. So the $199 goes to $399 and the $349
goes to $749, so it's quite a big jump. And,
by the way, if you sign up between now
and June 1st, I'm going to send you a
copy, a paperback copy, of my Ketogenic
Solutions, my how to get started in this
keto world with a personal note from me.
And what I would love for you to do is...
you know, books? Remember books?Remember
what a book felt like? It's kind of
awesome to go through and you can highlight
things for when you can go back later on and
you can throw it in your purse or in your
backpack or your back pocket, if you have
big pockets, you can totally do that, but
it's an actual copy of a book that you
can reference and look at at any time
during your journey. So that's my offer
to you. I really hope you take advantage
of this offer because I'd hate for you
to miss out. Bathing suit
season is coming. Here, it's already
started. What can I say? So, us Floridians are
behind the eight ball, if you haven't
started yet. I posted a
picture, I posted a collage, yesterday
of kind of the transformations that I've
undergone since I started this whole
journey three years ago and the
side-by-sides are really telling.
Physically, you can see those changes but
what you can't see is everything that
happened along that
journey, which is... the health; the
overall mental wellness; the peacefulness
of not feeling like I'm struggling to
try and figure out how the hell this
body works and what's going to work on
it. I have that figured out. And that
gives me a peace of mind that you can't
buy for twenty five hundred bucks, you
can't buy it for ten thousand dollars
there's no amount of money in the world
that compares to what peace of mind,
through figuring this stuff out, will
bring you.
I can't say enough about it, my
client can't say enough about it, and I
have a feeling that you're probably
right there on the edge waiting to
figure this out for yourself, so head
over to It Starts With The Food dot com. On
the blog, you've got the
vegetable beef recipe - so easy.
If you make it, tell me! Tell me about how
great it was! Tell me what kind of
memories it brought up for you.
Also, go over to the Work With Me Page.
If you haven't signed up for a free
Discovery Call with me, what are you
waiting for? You can talk to me for
thirty minutes to see if maybe I might
be able to help you figure out how your
body works and what we can do to bring
health and wellness and overall
well-being back into your life or into
your life for the first time, if that's the
case. So, that's it for today. Quite a lot.
Take it all in. If you've got some of
these programs in your area that I
talked about, go check them out just for
yourself, just for your own
thoughts and well-being, you can
start to understand what I'm talking
out. The extremes that people are
going to, not only financially, but
putting their bodies through physically.
There's a better way. I have it. Till
next Wednesday, take care!
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