Fat Fast Cookbook: 50 Easy Recipes to Jump Start Your Low Carb Weight Loss by Dana Carpender, Amy Dungan, Rebecca Latham Read Free Book Online Page B

can coconut milk
     
·       1 teaspoon yogurt starter
     
Instructions
     
1.      Let a can of coconut milk sit in the fridge overnight, without disturbing it. Then open it, taking off the whole lid. You will find that the fatty part of the coconut milk—the coconut cream—has risen to the top. Scoop this off into a snap-top container. You can discard the watery part, or give it to the dog, water a plant, whatever.
     
2.      Let the coconut cream soften at room temperature. Now whisk in a teaspoon of yogurt starter—or, for that matter, of yogurt; you can buy coconut yogurt at health food stores if you have to be really, strictly dairy-free. I have also pulled apart a probiotic capsule and used the contents as a starter, with good results. Just get some nice acidophilus and/or bifidus bacteria in there. Whisk the whole thing up thoroughly.
     
3.      Put on the lid, and put your coconut cream in a warm place. A yogurt maker is ideal, if you have one. I line a mixing bowl with an old heating pad set on low, and settle the container down in it, then drape a tea towel across the top to hold in the heat. You could also put your container over a floor heat register, with a mixing bowl inverted over it to hold in the heat. Anyway, let your coconut cream incubate for 12 hours or so—I let mine sit overnight.
     
    You may find your cultured coconut cream looks kind of gray and uninspiring when it’s done incubating. Refrigerate it for a day, and you will find it becomes much more appetizing. I used this coconut sour cream in many recipes while writing 500 Paleo Recipes , and it worked just like dairy sour cream, though of course it has a coconut flavor. It’s also slightly sweeter than dairy sour cream. Still, you can substitute it one-for-one in any recipe in this book that calls for sour cream.
     
    Unfortunately, I don’t have nutrition stats on this; I don’t know how to calculate for the watery part that’s discarded. I would count it the same as dairy sour cream, and call it near enoughyog near e for government work.
     

    The good news is that the fat in coconut cream is more ketogenic than the fat in dairy sour cream.

 

Recipes Under 80% Fat
     

    We have here a few recipes that come in at just under the 80% fat mark, but were too good to leave out. Be sure to balance them with something from the 90% fat or above range.

 

Fat Fast Asian Noodles
     

     
    Super-satisfying! This is like sesame noodles, and you can make it right in the bowl.
     
Ingredients
     
·       1 packet traditional shirataki noodles or tofu shirataki noodles
     
·       1 tablespoon coconut oil
     
·       1 tablespoon natural peanut butter
     
·       1 tablespoon chicken broth
     
·       ½ teaspoon dark sesame oil
     
·       ½ teaspoon grated ginger root
     
·       1 drop liquid sucralose or liquid stevia extract
     
·       1 clove garlic
     
·       1 teaspoon soy sauce
     
·       1 scallion
     
Instructions
     
1.      Dump the shirataki into a strainer in the sink, rinse, and drain well.
     
2.      Put in a microwaveable bowl, and nuke for two minutes.

3.      Drain again, and nuke for another minute or two.
     
4.      Drain one more time.
     
5.      Snip across the noodles a few times with your kitchen shears.
     
6.      Now measure everything except the scallion into the bowl.
     
7.      Stir till it all blends into a sauce.
     
8.      Slice the scallion on top, and eat.
     
Nutritional Information
     

    Per Serving: 285 Calories; 24g Fat (74.9% calories from fat); 6g Protein; 12g Carbohydrate; 5g Dietary Fiber; 7g Usable Carbs

 

Lime Cheesecake Minis
     
    Amy says: Cheesecake as a Fat Fast meal? Yes please. When I made these for my family, they didn’t last long. You might want to make a double batch if you don’t live alone.
     
Ingredients
     
·       8 ounces cream cheese, softened
     
·