Okay…so I know it’s been a while but I had sick kids which makes like for myself pretty much impossible. Well, my fasciablaster came a little over a week ago. I don’t have a lot of time to do it everyday so I have decided to do only one or two full body blasts a week. Many say that less blasting and more healing time in between gives better results. We will see. I must say that the customer service and support through the official Facebook group is incredible! Ashley Black goes out of her way to answer questions, does live video feeds and will evaluate your cellulite aka fascia for FREE! How cool! She sent my back my evaluation in about 3 days and I am a gummy bear and beyond bound. I HAVE LOTS OF WORK TO DO! Once I start seeing some results I will post pics but I’m not that brave yet! One word of caution…The bruising is INSANE! I look like I was in an MMA fight. But I love that I am healing all of that fascia that has caused me pain and immobility for so many
I love chili. It is one of my favorite comfort foods, especially on rainy cold days or when fall begins but being keto I find myself avoiding it due to the carbs in the beans. However I missed it, so I whipped up a beanless chili recipe that even my entire family LOVED! As I have mentioned before, I like to make things as simple as possible and that is why I adore my Instant Pot. Using it for this recipe gives it all the flavor you would get cooking it all day in a slow cooker but in only 25 minutes!
Delicious Instant Pot Low Carb Beanless Chili
- 2 lbs ground beef
- 1 tsp of minced garlic
- 1 bag of frozen seasonal vegetables blend or 1/4 cup diced onions
- 1 10 oz can of Rotel (any heat level you prefer, I use mild since my babies eat our food)
- 28 oz can of crushed tomatoes
- 1/4 cup balsamic vinegar
- 1 tbsp Worcester sauce
- 2 tbsp chili powder
- 1 tsp of sea salt
- 1/4 tsp cayenne (optional)
- 1 tsp cumin
- 1/2 tsp allspice
- 2 drops of liquid stevia (optional)
NOTE: I sometimes forget or don’t think to plan dinner until the last-minute and since I have a freezer full of meats and nothing defrosted, I sometimes have to use my Instant Pot to defrost the ground beef first. If this is you, Place the trivet in the liner and put the frozen ground beef on the trivet. Pour 1 cup of water into the liner. Close and set on Manual, High for 15 minutes. Quick pressure release and pull out the trivet with the meat. I like this because the coagulated blood falls into the bottom and doesn’t mix with your food, which always grosses me out. Dump the water and rinse your liner and you are ready to start!
Directions: Set IP (Instant Pot) to saute and place ground beef and all ingredients EXCEPT the crushed tomatoes and Rotel into your pot. Brown meat, spices and veggies together making sure that all ingredients are mixed well. You really are doing this just to make sure the spices are all evenly mixed into the meat, so you do not need to fully brown your meat. Once everything is mixed together add your tomatoes. Place the cover and set to Manual, High for 25 minutes. That’s it! You can top it with cheese and sour cream if you aren’t dairy free!
So, I have made the leap of faith and purchased the fasciablaster! I researched and researched and it seems amazing! The before and afters are seriously incredible and they aren’t photoshopped or I’m sure they would be hiding the bruising in those pictures as well. Ouch! To be honest the bruising is a good sign of blood flow and healing. I can’t wait for it to come, although it will be 1-3 weeks before shipping. Sad sauce! We have had our third and last baby and I am ready to start healing and taking care of my body. I’m also hoping to use it not only for fat breakdown and cellulite removal but also to help with my gnarly stretch marks, mom apron (you know what I’m talking about mamas!), back pain and headaches as well. My husband has terrible plantar fasciitis and so I will be working on his feet to see if it can alleviate some of his pain too! If I am brave enough I will be taking before and after photos during this journey. With the incorporation of a keto way of eating, exercise and the fasciablaster, I am hoping to get to a place where I may actually feel comfortable in my own skin, for the first time in my life. I will do another post when it comes!
Dairy Free and Sugar Free Avocado Ice Cream
- 15 oz can of full fat coconut milk
- 1/2 cup Swerve confectioners sweetener
- 2 ripe avocados
- 1/4 cup coffee
- 1 tsp vanilla extract
- 1/2 cup cocoa powder
- 1/3 cup melted sugar free chocolate chips
- 1 tsp ground cinnamon
- 1 tsp vegetable glycerine
- 1/3 cup unsweetened almond milk
- small sprinkle of sugar free chocolate chips as topping (optional)
Please note that I am a lazy lady…with 3 kids I tend to want to mix and go. I absolutely love my Ninja Blender and Cuisinart Ice Cream maker. For this recipe, I just threw all of the ingredients into the Ninja and blended until smooth and then poured it into the ice cream maker for 25 minutes. I then topped with some chocolate chips!
To be honest I don’t know why I am doing this. I guess I am looking at this as my own private diary (that the world can read!) for my crazy ramblings about life, the good the bad and the ugly. A place I can vent, learn and record my journey on. I have been changing my eating style for about 6 months now and have learned so much. As of right now I am eating a ketogenic diet and have lost 30 lbs. I feel better and more importantly I am learning so much more about my body and what it needs. I love studying nutrition and holistic medicine via google university but in the future hope to go to school to learn holistic nutrition because it is fascinating! Anyway, if there is anyone out there that is reading this, welcome! I look forward to sharing things I learn, crazy rants and recipes I make or try!