Since I was trying to conceive in 2014, I started learning about eating healthy fats. As I went through pregnancy and became a new breastfeeding mom, my diet shifted more and more to higher fat, lower carbohydrate. I have enjoyed having more stable blood sugar and an easier time maintaining my typical weight, which is 130 lb on a 5’7″ frame. This gives me a thin, athletic build with just a touch of curves. Then, in trying to restore my cycles to conceive a second child in combination with nutritional research for Noah, I started to eat even higher fat and lower carbohydrate. I eat mostly grain free and focus on protein and fat in the morning and midday. If I have carbohydrates, it is a serving in the evening to support my adrenals and circadian rhythms.
This has led to several batches of Bulletproof ice cream, Bulletproof coffee, veggies cooked in grass-fed butter, and egg and avocado breakfasts. Recently, I have noticed that I can make it 4-5 hours without needing or wanting a snack or having that ‘hangry’ feeling. It has been wonderful. Last Wednesday, I was working hard to get the final stages of a huge project for Willow Tree Family Center done because I am working on launching a nutrition program with them. I was working on recipes, food photography, and finalizing blog posts for both their site and mine. Plus, Wednesday is my day off with my son, and he is my priority. I treasure those Wednesdays with him, especially since I was mainly using those days to take him to appointments in the early months.
That day, I had gotten up early to do my “Miracle Morning” that consists typically of a 30 minute run, reading my affirmations, looking at my vision board, listening to an audio book, and writing (usually work stuff, 3 things I am grateful for, and to dos for the day). So, I had made some extra coffee, sat out on our deck after the run, drank 2 cups of Bulletproof coffee, and had an omelette with greens and avocado. I was full and busy while immersed in playing with Noah and having fun cooking, writing and taking pictures. The next thing I knew it was 1 pm, and I felt only a little hungry. I wanted to curb my hunger and keep going since Noah was napping at the time. So, I grabbed the coconut milk hot chocolate I had made for a photo. I had mixed about half a bar of chocolate with a 1/4-1/2 can of coconut milk. I sipped on that for a bit until the cup was gone. I felt energized and completely satisfied. My ideas were flowing, and I was powering through a ton of work. I knew I was totally running on fat. I remembered hearing Dave Asprey make a comment once that he wouldn’t have protein at lunch when he had a presentation in the afternoon to keep his mental focus and prevent brain fog. I now understood the feeling of running on fat through the day and that even having protein, which can go through the process of gluconeogenesis, will cause a dip in blood sugar. then dinner came, and I was somewhat hungry but didn’t want to stuff myself. I had asparagus, a scoop of sweet potato, and a piece of chicken. We went swimming as a family, put the kids to bed, and I finished the last photos I needed. One of these included a photo of Bulletproof ice cream as a custard. I made the custard, divided the batch into two picture worthy bowls, took my pictures, and slowly devoured one of the bowls. Directly after eating the custard, my head starting tingling, I felt insanely happy and energized, and I felt high. It was something I have never felt from food. I also noted that on the scale the next morning, I had lost over 2 lb of weight/bloat.
My only conclusion was that I assumed my body is getting better at being in a fat burning start when eating healthy fats. These healthy fats are helping to balance my hormones and give my body the tools to perform all the processes it needs, especially since I am breastfeeding. By consuming healthy fats, this in turn reduces inflammation.