This recipe reminds us of an apple crisp, with less fructose. The only organ in your body that can take up fructose is your liver. The first thing that eating fructose does is causing an increase in uric acid. Fructose inhibits nitric oxide, which would otherwise reduce our blood pressure. This is why fructose is famous for causing hypertension (high blood pressure).
Fructose also initiates what’s known as lipogenesis, excess fat production. And the third thing that fructose does in the liver is it initiates an enzyme that inhibits our insulin receptors. That means your insulin levels all over your body have to rise...causing a whole slew of problems, including weight gain.
Between 1970 and 2003 our average consumption of fructose increased from less than half a pound per year to 56 pounds per year. We were never designed to take in so much fructose. Even some natural sweeteners have lots of fructose. From 90 to 97 percent of the sugar in agave nectar is fructose. Up to half of the sugar in some varieties of honey is fructose. To read more, check out the book: GOOD CALORIES, BAD CALORIES.
So is an "apple" the devil...no, but here is a way to lower the fructose overall.
Nutritional Comparison per cup:
Apple = 95 calories, 21 carbs, 4 fiber
Zucchini = 20 calories, 4 carbs, 1 fiber
TIP: Boil the zucchini slices in 1 cup of apple tea for 10 minutes! The zucchini soaks up the apple flavor and you would never notice the difference!
8 cups cubed peeled zucchini
1/4 cup lemon juice
1/4 cup Swerve (or 1/4 cup erythritol and 1 tsp stevia glycerite)
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup Swerve (or 3/4 cup erythritol and 1 tsp stevia glycerite)
1 cup chopped pecans (or other nut)
1/2 cup almond flour
1/2 cup Jay Robb vanilla whey or egg white protein
2/3 cup cold butter
In a bowl, combine the zucchini, lemon juice, sweetener, cinnamon and nutmeg; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
For topping, combine sweetener, pecans almond flour and protein powder in a bowl; cut in butter until crumbly. Sprinkle over the zucchini mixture. Bake at 325 degrees F for 45-50 minutes or until bubbly and the zucchini is tender. Makes 8 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Apple Crisp = 525 calories, 67 carbs, 2.3 fiber
"Healthified" Crisp = 363 calories, 15 carbs, 7.2 fiber!
|Serve with Apple Ice Cream|