Ginger Jeffries met with Keto diet experts, Victoria Field and Josh Field, who introduced audiences to the Keto diet and different Keto recipes.

Josh Field started his career in the U.S. Coast Guard where he served as a special operations diver and the director of health and wellness for two units: a search and rescue station in Rochester, New York and the Maritime Safety and Security Team in San Diego, California. Following his seven years of service, Josh co-founded three successful fitness-based businesses in both Oregon and California. His extensive work in fitness and nutrition later lead him to business development and product formulation projects with Quest Nutrition, one of the most impactful and fastest-growing food companies in the world. Josh now leads operations for Legendary Foods, a start-up that was born from one simple concept – make incredibly delicious nut butters without compromising metabolic health by adding sugar. In just two years on the market, Legendary Foods has developed a reputation as one of the most innovative brands in the low carb – ketogenic space.

Victoria Field is the program director of Epigenix Foundation, a 501(c)(3) non-profit organization that was started by the co-founder of Quest Nutrition. The non-profit’s mission is centered on understanding the epigenetic impact of metabolic interventions on human and canine disease and performance. Victoria has more than 15 years of experience in the fitness and nutrition industry, and has developed ketogenic protocols for both Epigenix and KetoPet while spearheading cancer-focused pilot studies in partnership with oncologists and world-renowned institutions including Cedars-Sinai Medical Center. Since 2016, she’s helped more than 100 cancer patients and nearly 500 canines with a ketogenic approach to disease management. Victoria is passionate about educating people about the ketogenic diet, and in an effort to do so she co-founded Metabolic Health Initiative, an organization that hosts a large annual event called Metabolic Health Summit (MHS) in Los Angeles, California. MHS has a mission to revolutionize science and medicine by refocusing attention on the importance of nutrition and metabolism in treating disease, extending life, and improving human performance.

Victoria started her career as an NBC affiliate TV news and health anchor and reporter, while running an international online training and nutrition business that benefited fitness beginners to pro-level athletes. Victoria is also a former professional athlete in the International Federation of Bodybuilding and Fitness.

 

RECIPES

Cheesecake with Pecan Crust

Crust:

2 cups chopped or halved salted pecans

1 cup almond flour blanched

1 cup Legendary Foods Pecan Pie nut butter

3 tbs butter or ghee

2 eggs

Mix together and press out into a spring form pan or baking dish.

Batter:

2 – 8 oz containers cream cheese

1 – 4oz container mascarpone cheese

1 – 8 oz container ricotta cheese

2 whole eggs

2 yolks

1 tbs Tahitian vanilla extract

2 tsp sea salt

1 tsp pure Sucralose (not Splenda)or, 2/3 cup Truvia brand sweetener

*optional: Add 1/2 cup Legendary Foods Pecan Pie nut butter swirled on top.

Bake at 350 for 40-45 min

Optional Topping:

1/2 cup mascarpone cheese

1/2 cup creme fraîche (European sour cream)

Add sweetener to your desired sweetness level. Mix together well and once cheesecake is cooled top. Chill and serve!!!

 

Apple Pecan Cinnamon Bread w/ Apple Cinnamon Cream Cheese spread 

Ingredients:

  • 12 egg whites, whipped
  • 4 yolks
  • 8 Apple rings, medium sized, chopped
  • 1/2 cream cheese
  • 3 tsp Cinnamon
  • 2 tbs baking powder
  • 2 tsp lemon or lime juice
  • 1 cup Legendary Foods Apple pie nut butter
  • 5 cups blanched almond flour
  • 1 tbs Vanilla extract or Tahitian vanilla
  • 1/2 teaspoon pure Sucralose, (not Splenda) or, 2/3 cup Truvia. Add more if desired sweetness isn’t strong enough for you.

Whip egg whites till peaks form… SLOWLY add all ingredients except almond flour by FOLDING THEM IN with a spatula… scoop and fold… scoop and fold… then add almond flour slowly. You do not want to deflate the egg whites. Be gentle.

Spray a baking pan with coconut oil or ghee, butter or, olive oil and bake for 35 minutes at 350 degrees.