Episode 005: Meet Abby!


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LCHF Family 005: Meet Abby! Released: July 13, 2017 Abby joins the podcast for the first time to share how she started LCHF and the successes she's had. Abby was a slender child until a trip back to the US when she was about 6 years old when extended family took her and her sister out for treats daily for several weeks. They both put on weight on that trip and returned home with serious carb cravings. As her parents, we followed the standard diet advice for overweight children -- portion control, exercise, low-calorie foods. But this just drove her to sneak food when we weren't looking because she was hungry. Any time we had to take her to the doctor for something, her doctor would focus on her weight rather than the issue at hand, but none of them had any advice to offer other than the standard dieting advice of reducing calories, eating low-fat foods, and moving more. It was really frustrating as her parents because nothing we tried was helping her. And, it's one thing to be an overweight parent, but when your kids are overweight you feel worry for them, and frustration that none of the advice is working, and the weight of the judgement of others. Abby didn't join us on NSNG/LCHF until a few months after we started, and then we didn't give her an option. We had finally found something that worked, and we hoped it would work for her, too. In the course of a few months, Abby went from the obese child, barrel look to having a shape again. Over time, she has slipped out of the realm of morbid obesity and is continuing to make progress, all while not being hungry. Her confidence has gone through the roof. She always loved to bake, and now she tinkers around in the kitchen, trying various LCHF recipes and relearning what it means to make healthy foods. As promised, here's the recipe Abby came up with for an LCHF Cheese cracker that tastes like a Cheez-it: Abby's Cheese Cracker

Abby came up with a tasty, quick recipe for a cheese cracker that tastes just like a cheez-it. Give it a try!

  • 1 3/4 Tbsp cream cheese
  • 3/4 cup cheddar cheese, shredded
  • 2 heaping Tbsp almond flour
  • 1 pinch salt
  1. Preheat toaster oven or oven to 250C/475F.

  2. Put the cheeses in a microwave-safe bowl and microwave in 15-second increments until the cheddar is melted.

  3. Add almond flour and pinch of salt to the melted cheese and stir.

  4. Line a baking sheet with parchment paper. Press the cheese dough flat on top of the parchment paper.

  5. Bake for 6 minutes.

  6. Remove the cracker from the oven and poke holes in the dough with a fork. Return to the oven for 3 more minutes.

  7. Remove from oven and let cool. Enjoy plain or with pepperoni and Frank's Red Hot.

Many thanks to Lee Rosevere at Free Music Archive for the music we use in the podcast! Be sure to subscribe to the podcast through your podcatcher of choice so new episodes arrive automatically. For more support, like and follow the community on Facebook, and check out our website! Assume any links in the show notes that go to business sites are affiliate links. Purchasing things you find at those links helps us pay for hosting fees and equipment for the podcast. You can see a list of our partners on the Support the Show page.

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