Ingredients
- 1/2 large head of cauliflower riced
- 2.5 cups paleo flour blend
- 1/4 cup homemade macadamia nut milk
- 5 pastured eggs
- 1 tsp sea salt
- 1 tsp baking soda
Procedure
- Preheat oven to 325F
- Rice cauliflower and transfer to a nylon nut milk bag to strain. Squeeze out ALL the excess water. Transfer to a large mixing bowl.
- Add the paleo flour blend, salt, and baking soda. Stir to combine.
- Add the macadamia nut milk and eggs. Add more macadamia nut milk if needed.
- Form into 6 buns and place on a parchment paper lined baking tray.
- Bake for 25-30 min or until golden.
Nutrition Tip
A low-carbohydrate diet is a dietary approach that emphasizes the reduction of carbohydrate intake and an increased consumption of protein and healthy fats. There are several potential benefits associated with a low-carbohydrate diet. Some of the benefits include:
Weight loss: One of the most well-known benefits of a low-carbohydrate diet is weight loss. By reducing carbohydrate intake, the body is forced to burn stored fat for energy, leading to weight loss.
Improved blood sugar control: A low-carbohydrate diet can help improve blood sugar control. By reducing carbohydrate intake, the body requires less insulin to process glucose, which can help stabilize blood sugar levels.
Reduced inflammation: A low-carbohydrate diet may help reduce inflammation in the body, which has been linked to a range of chronic diseases, including heart disease, diabetes, and cancer.
Improved heart health: Low-carbohydrate diets have been shown to improve several markers of heart health, including blood pressure, triglyceride levels, and cardiovascular risk markers.
Increased satiety: Foods high in healthy fats and protein are more satiating than carbohydrates, which can help individuals feel full and satisfied for longer periods of time.
Better cognitive function: Studies show that low-carbohydrate diets may improve cognitive function, and improve cognitive longevity.
Better digestive health: A low-carbohydrate diet may help improve digestive health by reducing symptoms of irritable bowel syndrome (IBS), improving gut microbiome diversity, and reducing inflammation in the gut.
Justine Stenger received her degree from the University of Alberta in Nutrition and Physical education. She proceeded to pursue a Holistic Nutrition/Therapeutic Chef certification from Bauman College. Justine has completed her Functional Medicine training through the Institute for Functional Medicine and is a Certified Functional Medicine Health Coach, certified through the Institute for Functional Medicine. Justine is a trained Bredesen (RECODE) practitioner and specializes in cell membrane medicine, and works primarily with patients who suffer with neurological conditions, mast cell activation syndrome, Lyme disease, and autoimmune disease.
Justine has worked beside Dr. Bruce Hoffman for the past 10 years and has supported hundreds of Dr Hoffman’s chronic, complex illness patients nutritionally.
Credentials:
University Of Alberta – Nutrition & Physical Education , IFM – Functional Medicine Trained, IFM -Bredesen Practitioner, The dr.Com -Certified Gluten Practitioner, Bauman College – Holistic Nutrition & Certified Therapeutic Chef, Institute For Functional Medicine – Certified Health Coach