I just wanted to take a minute and give a big KUDOS to my
boss co-worker (she hates when I use that word, “boss”), she has been following The Lyne-Genet Plan and has lost 15 pounds in a month!!! Way to go Gina!!! Although I have not read the book, I have heard a lot about it from her. Basically the concept is no two people are alike – true! – so why should every one follow the same diet plan? It talks about how certain foods, even healthy foods, can cause inflammation in your body causing you to gain weight. Calories mean nothing and there is no such thing a “healthy” food. All that matters is how your body digests the food.
You perform a series of food “tests” where you follow a specific meal plan and introduce different types of food such as grains, proteins, dairy, fats, etc. The next day you see how your body reacts, if there is a weight gain and rise in body temperature, you were reactive to that food and should probably eliminate it for the time being. This plan goes on for 20 – 30 days testing different foods to see how your body reacts. The concept is really interesting and it’s working because Gina has been losing weight and feeling great! It makes sense because I know I am reactive to certain healthy foods but we seem to tell ourselves over and over to eat it because it’s good for you! Well, it may be having the opposite effect on you. You can read more about The Plan and get the book here.
Onto the recipe…I tried her recipe for carrot crackers but added a few things to them. While on their own they were tasty, I wanted to kick it up a bit by adding some spices. There are only a few ingredients and it’s gluten free, low carb and low in fat!
Makes 24 crackers
2 cups grated carrots
1/4 cup flax seeds
1/2 cup chia seeds
1 tsp garlic powder
1/4 tsp sea salt
1 Tbsp sesame seeds
1-2 tbsp flour of choice (suggested almond or coconut)
Place all ingredients, except the flour and sesame seeds into a food processor or blender and blend for 1 minute. Stir in the sesame seeds. Let the carrot mixture sit for 45 minutes so the chia and flaxseeds can help bind into a “dough”.Preheat your oven to 225F. Take the carrot dough and roll into a ball. Using your flour of choice, lightly coat the ball with flour so the rolling pin does not stick to the carrot mix. Roll out the dough until it’s 1/8″ thick.Use a round cookie cutter to make the crackers, place on a baking sheet and bake for 50 minutes. Flip over and bake for another 50 minutes. For chewy crackers, remove from oven and let cool. For crisp crackers, keep in oven for an additional 4 hours with heat turned off.
These taste great with your favourite dip or hummus!
Nutritional Info per cracker
34 Calories, 3g Carbs, 2g Fat, 1g Protein, 30mg Sodium, 0.4g Sugar