Daisy’s latest extraordinary man, Darryl, talks about why you need to give movement the same priority as diet and how combining the two is the best way to reach your goals.
Darryl Edwards is a former investment banking technologist turned movement coach and author. He is the founder of the Primal Play Method and a physical activity, health and play researcher.
The Primal Play Method fuses evolutionary biology with the science of physical activity and play psychology.
His work has featured on documentaries, TV, radio, podcasts and international press.
Darryl is author of the best-selling book “Animal Moves” and has released a range of fun fitness cards for adults, juniors, infants, office workers and fitness professionals called the Animal Moves Decks.
He regularly presents as a keynote speaker at events worldwide. His April 2019 TED talk “Why working out isn’t working out“—has now been viewed over 700,000 times.
Darryl resides in London, England and publishes about playful living at PrimalPlay.com.
Daisy’s latest extraordinary woman, Dr Leslyn Keith, talks about her work and research on lymphedema and why Keto is the best way of eating to optimise lymphatic health.
Leslyn Keith, OTD, CLT-LANA, has a Clinical Doctorate in Occupational Therapy with an emphasis on lymphedema and obesity.
Dr. Keith has started four lymphedema therapy programs in California including two in private practice. In addition to treating lymphedema and other lymphatic disorders, she currently researches, consults, and lectures on lymphedema, lipedema, and obesity nationally.
She is Director of Research and Board President for The Lipedema Project and an instructor for Klose Training and Consulting, an organization that trains therapists to treat lymphatic and fat disorders.
Daisy’s latest extraordinary woman, Maria, talks about life in Wisconsin with her husband and their two boys and how they all love and thrive eating keto.
Maria Emmerich is a nutritionist who specializes in the ketogenic diet and exercise physiology.
She struggled with her health and weight throughout childhood which lead her to become such a passionate nutrition expert. “My goal is to help transform people’s lives and start living again!” Maria specializes in brain neurotransmitters and how food can increase mental wellness. Her expertise has sent her around the World speaking about ketogenic diets.
She spends the majority of her time with clients around the World via Skype with amazing results. She specializes in helping autoimmune disorders, diabetes (Type 1 and Type 2), heart disease, cholesterol issues, alopecia, hashimoto’s, cancer, epilepsy, seizures, depression and anxiety. You would be amazed at the amount of people get off medication with her guidance.
She is also an International Best Selling author of several books including “Quick and Easy Ketogenic Cooking” and “The 30 Day Ketogenic Cleanse“. She also authored 10 other books including several cookbooks and 3 nutritional guide books including the best-selling book “Keto.” Some of her readers include, Halle Berry, Valerie Bertinelli and Al Roker.
Daisy’s latest extraordinary woman, Catherine, talks about her experience with lipedema as well as the fantastic work she does increasing awareness of the disease.
Catherine Seo, PhD is Founder & Director of Lipedema Simplified and Executive Director of The Lipedema Project, course director for MasterClass: Beyond Lipedema and a professor of psychology.
She produced and directed the documentary, The Disease They Call FAT, and was one of the co-authors of the book, Lipedema-The Disease They Call FAT: An Overview for Clinicians.
Catherine’s research focuses on empowering women who experience the distortions of body image and the role of nutrition for treating lipedema. She holds a doctorate in Psychology with a concentration in Media.
She has lipedema, lymphedema, and has struggled with obesity. Catherine brings knowledge, compassion, and humor to living with a chronic condition.
Daisy’s latest extraordinary women, Jill and Chris, talk about how their shared love for exercise and the community they have built for women over 50 – Becoming Elli. They also have a podcast called Fit, Strong Women Over 50.
Jill McCauslin and Chris Brown both hit their fifties, lost weight, became fit, and discovered that running and lifting weights can be a lot of fun. They got fit in their fifties and plan to stay fit and get strong well into their sixties and beyond.
Jill and Chris decided to create an online community called Becoming Elli, dedicated to becoming and staying fit by gaining strength and having fun at the same time. They want to investigate different ideas about fitness, food, and general health.
Their friendship became a great way to have a buddy for running and discussing nutrition and comparing gym workouts. One day they were discussing their future plans and discovered that they both wanted to start a blog/podcast/community for women like themselves and from that conversation, Becoming Elli was born.
Becoming Elli is dedicated to women becoming strong and fit in the second half of life.
They are “becoming”, because it is a never-ending process of getting and staying fit and strong. You’ve probably never heard of Elli before, but she is the Norse Goddess of Aging who surprised everyone when she was challenged to a wrestling match with Thor… and WON.
Jill and Chris named their community “Becoming Elli” because they know that there is a whole group of women over 50, who are working together to become and stay fit and strong.
That’s about the extent of their knowledge of Elli and nobody seems to be making a super-hero movie about her. But they are inspired by Elli and think we can become like her: surprisingly strong as we age.
Daisy’s latest extraordinary woman, Amy, talks about how some people struggle with overeating on keto as well as her latest book – The Stall Slayer.
Amy Berger, MS, CNS, is a U.S. Air Force veteran and Certified Nutrition Specialist who specializes in low-carbohydrate and ketogenic diets. Her motto is “Keto Without the Crazy”™, clearing up the confusion and making keto straightforward and simple to follow.
She blogs at TuitNutrition.com, where she writes about weight loss, metabolism, diabetes, thyroid function, and more. She has presented internationally on these topics and is the author of The Alzheimer’s Antidote: Using a Low-Carb, High-Fat Diet to Fight Alzheimer’s Disease, Memory Loss, and Cognitive Decline.
Daisy’s latest extraordinary woman, Amy, talks about her long and futile struggle with weight loss that finally led to success with keto via the Intuitive Eating and Health at Every Size movement.
Amy Eiges is a health coach and reformed chronic dieter who is passionate about helping others recover from the diet-binge-gain-shame cycle she struggled with for years.
Since discovering a ketogenic and low-carb lifestyle, she has lost over 180 pounds and has both reversed pre-diabetes and resolved lifelong depression.
“When I was just starting out, facing 200 pounds to lose seemed insurmountable, and the idea I would ever be where I am now was unfathomable. Know this: I am no different than anyone else reading this. I am not exceptional, I just finally got the right advice, put one foot in front of the other and didn’t look back. I know now that it can be done, but after battling this war for 40 years I had lost hope that it was really, truly possible. I am living proof that it is.”
Daisy’s latest extraordinary woman, Megan, chats about her own experience with fasting and keto as well as that of the many people she helps with The Fasting Method program. She also talks about her new bestselling book Life in the Fasting Lane.
Megan Ramos is a clinical educator and co-founder of The Fasting Method along with Dr. Jason Fung. She’s an expert on therapeutic fasting and low carbohydrate diets, having guided more than 14,000 people worldwide.
She is the co-author of the New York Times Bestseller Life in the Fasting Lane.
Megan was diagnosed with non-alcoholic fatty liver disease (NALFD) at age 12, polycystic ovarian syndrome (PCOS) at age 14, and type 2 diabetes (DMII) at age 27. She reversed these metabolic conditions and achieved an 86-pound weight loss by incorporating intermittent fasting with a low-carb diet, and is now passionate about helping others do the same
Megan lives in Toronto, Canada. She is a director of the nonprofit organization Public Health Collaboration Canada (PHC Canada) and works on the editorial board of the Journal of Insulin Resistance.
Daisy’s latest extraordinary men, Matt and Jon, return for Part 2 to chat about keto and their skincare products business NaturesJAM.
Matt Murray
Matt is 48 and lives in Delaware, which on the East Coast of the US. He has been married for 20 years and has 3 teenage daughters, a dog and a cat.
Matt started keto four years ago after being diagnosed with T2 Diabetes and metabolic syndrome. Through diet and other lifestyle changes Matt was able to return his health and weight to normal. Matt recently started a skin care company called Nature’s JAM with his friend Jon Slaughter that makes all natural, small batch skin care products.
Jon Slaughter
Jon Slaughter lives in a town on the mid-Atlantic seaboard of the United States near the Chesapeake Bay.
Jon stumbled upon the paleo diet while looking online for a recipe for a party. After following a paleo diet for over a year, he learned about the ketogenic way of eating from a friend who had been diagnosed with T2 diabetes. A proponent of natural remedies, Jon’s philosophy is “Do what you can first” instead of immediately going down the path of pharmaceuticals.
Jon loves to cook and create delicious recipes that are simple. He has shared his keto experience and recipes with family, friends, and anyone else who wants more information. He likes creating simple recipes that anyone can make because he believes living a ketogenic lifestyle will make for a happier planet one person at a time.
Jon’s other hobbies include hiking, kayaking, and homesteading. He keeps a brood of hens as a source for fresh eggs, landscapes with edible and medicinal plants, makes medicinal tinctures and herbal tea blends, and makes his own personal care products such as face cream and hand salve.
Jon partnered with his best friend, Matt, to turn his hobby of making natural skin care products into a business. Together they launched nature’s JAMTM making handmade, all natural skin care products in small batches. “When someone uses one of our products, I not only want them to love how it makes their skin look and feel, I want the aroma to lift the person up and make them feel good.”
The book was Your Personal Paleo Diet: Feel and look great by eating the foods that are ideal for your body by Chris Kresser.
You can find Matt’s riff on FatHead pizza on the Ketogenic Forums – here.
This is Jon’s as he sent it to me.
It’s actually a recipe I found for bagels, but I use it for pizza crust, rolls (hamburger/sandwich, dinner, and hotdog), and bread sticks (using a garlic-herb cream cheese makes them especially tasty).
2 cups shredded mozzarella
2 oz (57g) cream cheese
1.5 cups almond flour
2 Tablespoons baking powder
2 eggs – beaten.
I like to get the three components (cheeses – dry ingredients – eggs) all prepped before I start the process.
Put the mozzarella in a good sized microwave safe bowl along with the cream cheese (I cut it into smaller chunks instead of one big one).
In a smaller bowl, whisk together the almond flour and baking powder.
In a third bowl, beat the eggs.
Microwave the cheese for 2 minutes. Stir until it’s all mixed together.
Add the dry ingredients and fold into the cheese with your hands (the cheese may still be hot, so careful).
Once the dry ingredients are combined in, knead the dough to get it well blended and consistent distribution of almond flour.
Now time to add the eggs and knead them in (this is where the dough gets sticky). Once the eggs are combined, I use a spatula to form a ball and put that on a sheet of plastic wrap. I form a skin around the dough ball with the plastic wrap and then refrigerate for at least an hour to make the dough easier to work with).
Once you take it out, divide according to what you’re making. divide by 6 for bagels, and hamburger/hotdog rolls, 8 for dinner rolls, and it depends on the pizza size for the division (1 long sheet pan pizza or 2 9″ round pizzas). The shape of the dough isn’t going to change, so if you want rolls wide enough for your burger, you have to shape it that way.
I use the same temp for everything though. 425 degrees F (218 C). 10-15 minutes is about how long it takes. Basically, I go by sight. When the tops looks slightly browned and delicious.
Daisy’s latest extraordinary men, Matt and Jon, chat about their keto, how it has helped them improve their health, their friendship and their mutual love of cooking.
Matt Murray
Matt is 48 and lives in Delaware, which on the East Coast of the US. He has been married for 20 years and has 3 teenage daughters, a dog and a cat.
Matt started keto four years ago after being diagnosed with T2 Diabetes and metabolic syndrome. Through diet and other lifestyle changes Matt was able to return his health and weight to normal. Matt recently started a skin care company called Nature’s JAM with his friend Jon Slaughter that makes all natural, small batch skin care products.
Jon Slaughter
Jon Slaughter lives in a town on the mid-Atlantic seaboard of the United States near the Chesapeake Bay.
Jon stumbled upon the paleo diet while looking online for a recipe for a party. After following a paleo diet for over a year, he learned about the ketogenic way of eating from a friend who had been diagnosed with T2 diabetes. A proponent of natural remedies, Jon’s philosophy is “Do what you can first” instead of immediately going down the path of pharmaceuticals.
Jon loves to cook and create delicious recipes that are simple. He has shared his keto experience and recipes with family, friends, and anyone else who wants more information. He likes creating simple recipes that anyone can make because he believes living a ketogenic lifestyle will make for a happier planet one person at a time.
Jon’s other hobbies include hiking, kayaking, and homesteading. He keeps a brood of hens as a source for fresh eggs, landscapes with edible and medicinal plants, makes medicinal tinctures and herbal tea blends, and makes his own personal care products such as face cream and hand salve.
Jon partnered with his best friend, Matt, to turn his hobby of making natural skin care products into a business. Together they launched nature’s JAMTM making handmade, all natural skin care products in small batches. “When someone uses one of our products, I not only want them to love how it makes their skin look and feel, I want the aroma to lift the person up and make them feel good.”
The book was Your Personal Paleo Diet: Feel and look great by eating the foods that are ideal for your body by Chris Kresser.
You can find Matt’s riff on FatHead pizza on the Ketogenic Forums – here.
This is Jon’s as he sent it to me.
It’s actually a recipe I found for bagels, but I use it for pizza crust, rolls (hamburger/sandwich, dinner, and hotdog), and bread sticks (using a garlic-herb cream cheese makes them especially tasty).
2 cups shredded mozzarella
2 oz (57g) cream cheese
1.5 cups almond flour
2 Tablespoons baking powder
2 eggs – beaten.
I like to get the three components (cheeses – dry ingredients – eggs) all prepped before I start the process.
Put the mozzarella in a good sized microwave safe bowl along with the cream cheese (I cut it into smaller chunks instead of one big one).
In a smaller bowl, whisk together the almond flour and baking powder.
In a third bowl, beat the eggs.
Microwave the cheese for 2 minutes. Stir until it’s all mixed together.
Add the dry ingredients and fold into the cheese with your hands (the cheese may still be hot, so careful).
Once the dry ingredients are combined in, knead the dough to get it well blended and consistent distribution of almond flour.
Now time to add the eggs and knead them in (this is where the dough gets sticky). Once the eggs are combined, I use a spatula to form a ball and put that on a sheet of plastic wrap. I form a skin around the dough ball with the plastic wrap and then refrigerate for at least an hour to make the dough easier to work with).
Once you take it out, divide according to what you’re making. divide by 6 for bagels, and hamburger/hotdog rolls, 8 for dinner rolls, and it depends on the pizza size for the division (1 long sheet pan pizza or 2 9″ round pizzas). The shape of the dough isn’t going to change, so if you want rolls wide enough for your burger, you have to shape it that way.
I use the same temp for everything though. 425 degrees F (218 C). 10-15 minutes is about how long it takes. Basically, I go by sight. When the tops looks slightly browned and delicious.
