Ingredients ½ pound heavy whipping cream 2½ pounds high-quality* chocolate, divided Extract of choice to taste (mint, cherry, almond, etc.)† Directions Melt 1½ pounds of the chocolate either in a double boiler or a microwave. (If melting in the microwave, heat for 3 minutes at 20–30% power, stir, then repeat until melted. If melting in a double boiler, heat on low and allow the chocolate to melt for 15–20 minutes while mixing. You don’t want to get the chocolate too hot or allow steam from the bottom pot to come out and get into the chocolate, so do not boil the water in the base pot. To make sure that your pots aren’t getting too hot and burning the chocolate, you should be able to touch, but not leave your hand on, the lower pot. You should also be able to touch and comfortably leave your hand on the top pot. It should be just warmer than room temperature.) In a medium pot, heat the heavy whipping cream to a gentle simmer, but do not boil it. Simmer for about 1–2 minutes until a film forms on the top, and it starts to turn a pale yellow. Don’t cook it too long, otherwise it will curdle, but if you don’t cook it long enough, your truffle will mold. Cool the cream slightly. (You can let it sit for a few minutes, or you can add a tablespoon of cold butter to help cool it down, if desired.) Once the cream has cooled to almost room temperature, add the melted chocolate. Mix until smooth. (It might not look right at first, but just keep mixing.) Add flavoring and mix again. Place a long sheet of plastic wrap in a shallow casserole dish. (Your sheet should be about twice as long as the dish and hang over the sides.) Pour the mix into the casserole dish, then wrap the remaining saran wrap over the top of the mixture. Make sure the mixture is fully contained by the plastic wrap. Cool in the fridge for at least 3 hours. Once cooled, cut into small squares, then roll each square into a small bowl. (It helps to put cornstarch on your hands to keep things from sticking. I also like to put cornstarch on a cookie sheet and place the rolled balls on the cookie sheet until they are ready to use.) Melt the remaining pound of chocolate for dipping, using the same process as above. Once your chocolate has melted, let it cool to about 68°F. Otherwise, it will streak. (To know if your chocolate is ready without using a thermometer, pull out a small amount of chocolate with a fork, then let it to drizzle back into the ball. The drizzled bit should remain on top and not melt back in. At this point, your chocolate is ready to use.) Dip each truffle in the chocolate, then place it on a parchment-lined cookie sheet. You can add toppings before the chocolate sets, if you would like. Cool, and the chocolate will harden. Enjoy! Store (unlikely) leftovers in the fridge. *This works with milk or dark chocolate. Be sure to use high-quality chocolate—preferably designed for chocolate making. Use nothing that contains wax.†Depending on the type of extract you use, you may need more or less. A ½ teaspoon is a good starting place, unless you are using a strong, high-quality extract like we did, in which case, we used 4 drops. NUTRITIONAL INFO PER SERVING Calories 130 (70 from fat) Total fat 8g Saturated fat 5g Cholesterol 5mg Sodium 0mg Carbohydrate 16g (2g dietary fiber, 13g sugar) Protein 2g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 tablespoon olive oil 1 sweet potato, peeled and diced 4 cups spinach ¼ teaspoon salt ¼ teaspoon pepper ¼ teaspoon garlic, diced ½ cup leftover Paleo Sweet and Spicy Pulled Pork 1 egg ½ avocado, sliced Directions Heat olive oil in a skillet. Add the sweet potato, then sauté until golden brown and tender—about 5–10 minutes. Add the spinach, salt, pepper, and garlic, then sauté until the spinach is wilted and cooked down. Transfer to a bowl. Add the pork and stir well. Fry the egg in the same skillet. (I recommend sunny side up.) Add egg to the sweet potato. Top with avocado, then enjoy warm! NUTRITIONAL INFO PER SERVING Calories 660 (370 from fat) Total fat 42g Saturated fat 9g Cholesterol 240mg Sodium 1140mg Carbohydrate 46g (12g dietary fiber, 13g sugar) Protein 29g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 2 cups heavy cream ¼ teaspoon almond extract ¼ cup sugar-free chocolate syrup Pinch of salt Directions Add all of the ingredients into a medium-sized bowl. Use a mixer to blend well. Enjoy! NUTRITIONAL INFO PER SERVING Calories 840 (800 from fat) Total fat 89g Saturated fat 55g Cholesterol 330mg Sodium 360mg Carbohydrate 12g (1g dietary fiber, 7g sugar) Protein 6g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 4 tablespoons butter (ghee for paleo) 2 cloves garlic, minced ¼ red onion, diced into chunks 1 red bell pepper, diced into chunks 4-ounce steak, sliced ½ teaspoon salt ½ teaspoon pepper Directions In a medium pan, over medium heat, cook the butter and the garlic. Once the butter is melted and the garlic is fragrant, add the vegetables. Cook until they are soft and tender and the onions are translucent. Add the steak and cook until about 3 minutes per side, until it is cooked through. Season with salt and pepper. Serve warm. NUTRITIONAL INFO PER SERVING Calories 630 (450 from fat) Total fat 51g Saturated fat 31g Cholesterol 190mg Sodium 1600mg Carbohydrate 15g (4g dietary fiber, 8g sugar) Protein 28g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients Keto Guacamole 4 avocados, halved, seeded, and peeled 2 cloves roasted garlic 1 teaspoon olive oil ¼ cup avocado oil 1 teaspoon onion powder 1 tablespoon fresh lime juice 1 teaspoon salt 1 teaspoon black pepper Salad 2 tablespoons olive oil ½ bell pepper, sliced ½ onion, sliced 2 ounces shrimp, tails removed ½ tablespoon fajita seasoning 2 cups romaine lettuce 1 serving of Keto Guacamole Directions Begin by making the Keto Guacamole. Place the avocados and roasted garlic cloves in a medium-sized bowl. Use a fork to mash them together. Add in the olive oil, avocado oil, onion powder, lime juice, salt, and pepper. Stir until well combined. Set aside. Next, prepare the salad. Heat the olive oil in a skillet on medium heat. Add the bell pepper and onion. Once tender and aromatic, add the shrimp. Cook for an additional 2–3 minutes, or until the shrimp is pink and opaque. Remove from heat, then stir in the fajita seasoning, making sure the coat the shrimp well. To assemble the salad, top the romaine with the guacamole, shrimp, peppers, and onions. *To roast the garlic, slice the top off of a head of garlic, then place it in a large piece of tin foil. Wrap the bottom and sides, leaving the top open. Drizzle the olive oil over the top, then wrap the exposed portion with the remaining tin foil. Place in an oven or toaster oven at 400°F for 30–35 minutes. Once cooled, the garlic will be soft, like butter, and easily squeeze out of the tough shells. NUTRITIONAL INFO PER SERVING Calories 720 (570 from fat) Total fat 64g Saturated fat 9g Cholesterol 70mg Sodium 1710mg Carbohydrate 30g (14g dietary fiber, 10g sugar) Protein 14g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 egg 2 tablespoons cream cheese, softened ⅛ teaspoon salt ⅛ teaspoon pepper 1 cup spinach 2 tablespoons pico 1 avocado, halved, deseeded, peeled, and diced 2 tablespoons olive oil Directions Whip the egg and cream cheese together. Cook the egg in a small frying pan, over medium heat. Sprinkle with salt and pepper. Top the spinach with the egg, pico, avocado, and olive oil. Enjoy immediately. NUTRITIONAL INFO PER SERVING Calories 650 (560 from fat) Total fat 62g Saturated fat 11g Cholesterol 245mg Sodium 350mg Carbohydrate 18g (10g dietary fiber, 3g sugar) Protein 11g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 4 avocados, halved, seeded, and peeled 2 cloves roasted garlic 1 teaspoon olive oil ¼ cup avocado oil 1 teaspoon onion powder 1 tablespoon lime juice 1 teaspoon salt 1 teaspoon black pepper Directions Place the avocados and garlic cloves in a medium-sized bowl. Using a fork mash the them together. Add in the remaining ingredients, then stir until well combined. Serve immediately or store in the fridge in an airtight container. *To roast the garlic, slice the top off of a head of garlic, then place it in a large piece of tin foil. Wrap the bottom and sides, leaving the top open. Drizzle olive oil over the top, then wrap the exposed portion with the remaining tin foil. Place in an oven or toaster oven at 400°F for 30–35 minutes. Once cooled, the garlic will be soft, like butter, and easily squeeze out of the tough shells. NUTRITIONAL INFO PER SERVING Calories 370 (320 from fat) Total fat 36g Saturated fat 4.5g Cholesterol 0mg Sodium 590mg Carbohydrate 13g (10g dietary fiber, 1g sugar) Protein 3g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 cup heavy whipping cream 1 cup spinach ½ cup strawberries, sliced (fresh or frozen) Directions Blend all ingredients together until smooth. Drink up! NUTRITIONAL INFO PER SERVING Calories 860 (800 from fat) Total fat 89g Saturated fat 55g Cholesterol 330mg Sodium 115mg Carbohydrate 14g (2g dietary fiber, 11g sugar) Protein 6g If you’ve never heard of keto, it’s essentially a low-carb, low-protein, high-fat diet. It puts your body in a state of ketosis, where you produce ketones (from fat) to give you energy, instead of blood sugar or glucose. Basically, the diet tries to mimic being in a fasted state without actually fasting, by eating mainly fats and a few carbs. The idea is that if your body becomes “fat-adapted” and runs off of fat (or ketones) so you can avoid low and high blood sugar levels, burn body fat faster and more easily, and even improve your athletic performance. While you have a limited amount of stored glucose, your fat stores are abundant, however, there is inconclusive research on these hypothesized benefits and many of the studies have small sample sizes, high dropout rates, mixed results, or know very little about the long-term effects. The ketogenic diet closely resembles the Atkins diet, and has gathered a following of firm believers. Some love the idea of losing weight while eating bacon and butter, whereas others like the idea of improving athletic endurance. Whatever peaks your curiosity with Keto, make sure that you are planning and tracking. The hardest thing with this diet is trying to get the nutrients you need while maintaining the appropriate fat to carbohydrate/protein ratio. A clinical keto diet is a 3:1 or 4:1 fat to carbohydrate/protein ratio. Many mistakenly think this is based on calories, but it’s actually food grams. So for a 3:1 ratio, 75% of food grams should come from fat, which translates to 87% of calories from fat. A 4:1 ratio would equate to 90% calories from fat. This means that getting in nutrients is hard and has to be well-planned. The little carbohydrates and protein that you are consuming must be high-quality and pack in the most micronutrients. This Keto Strawberry Spinach Smoothie allows us to get in some of the micronutrients that we often missed while on the keto diet and it still offers you 89 grams of fat per serving. Spinach is packed with micronutrients and low in calories, offering our bodies vitamins and minerals such as magnesium, potassium, folate, iron, vitamin K, and others. Strawberries are a great source of vitamin C, magnesium, folate, potassium, and are rich in antioxidants. Antioxidants help protect your cells from harmful free radicals that can accumulate in the body and may reduce your risk of chronic diseases. This smoothie isn’t particularly sweet, but it grows on you as you sip away. It is a little easier on the stomach than other, high-fat dishes. If you are following a keto diet, this is a great breakfast or snack option! WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 2 cups heavy whipping cream ⅓ ounce sugar-free Jell-O* Directions In a medium-sized bowl, whisk together both ingredients until well combined. Divide among 6 (5½-ounce) containers. Place in fridge for at least 20 minutes to set. *We used fruity Jell-O, as well as pudding mixes, to create everything from Peaches ‘n Cream cups to Chocolate Cheesecake cups. Mix it up and have fun! NUTRITIONAL INFO PER SERVING Calories 280 (270 from fat) Total fat 30g Saturated fat 18g Cholesterol 110mg Sodium 75mg Carbohydrate 2g (0g dietary fiber, 2g sugar) Protein 2g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.