#19 Gord Hunter – Lost 75 lbs in 6 Months on Keto…

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#19 Gord Hunter – Lost 75 lbs in 6 Months on Keto…

 

…but the change on the inside was even greater.

In May of 2017, Gord Hunter saw a photo of himself from a golf match, and didn’t even recognize himself. He found the ketogenic diet and got started on a life changing journey.

Gord’s wife Amy and 2 children also adopted the keto diet, making it a true family affair.

Fast forward to December 2017, and Gord is down 75 pounds, thanks to the keto lifestyle.  This has been an emotional journey, as he helped his parents improve their health on Keto.

Gord read the book, You Were Born Rich, 30 times in the last few years. So, he decided to become a coach to share his vision. Combine this training with the health benefits of keto, and you are talking truly life changing.

“I truly love the man I’m becoming. I feel a sense of gratitude all the time and I believe that is why I get so emotional telling my story. Life is supposed to be an adventure, a game meant to be played. I am so grateful that through keto, I was able to get off the bench and start playing again.” ~Gord Hunter

Find Gord on Facebook.

Favorite Quote

“God’s gift to us is more talent

and ability than we’ll ever hope

to use in our lifetime.

Our gift to God is to develop

as much of that  talent and ability

as we can in this lifetime.”

– Steve Bow

Favorite Recipe

Cheesy Chicken Fritters

  • 3 large (or 1½ lbs) chicken breasts
  • 2 large eggs
  • ⅓ cup mayonnaise
  • ⅓ cup Almond Flour
  • 4 oz (or 1⅓ cups shredded) mozzarella cheese and extra old cheddar
  • 1½ Tbsp chopped fresh dill
  • ½ tsp salt and ⅛ tsp black pepper, or to taste
  • Coconut Oil

 

Instructions

  1. Using a sharp knife, dice chicken into ⅓” thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
  2. Into the mixing bowl, add remaining batter ingredients: 2 eggs, ⅓ cup mayonnaise, ⅓ cup flour, 1⅓ cups shredded mozzarella, 1½ Tbsp dill, ½ tsp salt and ⅛ tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
  3. Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. I used a trigger release ice cream scoop for even portioning). Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 minutes on the first side, then flip and saute 3 minutes on the second side or until outsides are golden brown and chicken is fully cooked through*

 

 

 

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