Dr. Atkins Interview

While researching, I stumbled onto an interview that Larry King did with Dr. Atkins in 2003 (just before he passed). I spliced, edited, synched the audio and uploaded it to my channel. I may have missed a commercial break or two but I hope you enjoy it as much as I did (though I REALLY do not like Larry King). This was just before he published “Atkins for Life: The Next Level”. If you listen to him, what he says really hadn’t changed since he published his first book in 1972 (except in 2003 there were many more options for low carb eaters).

 

Product Review: Real Good “The Supreme” Pizza

Real Good Personal Pizza

So, I have been seeing these everywhere (and even have a few friends who have tried these and liked them). I had a rebate coupon and, since I had to go to Walmart (broke my neighbor’s coffee pot while trying to clean it), I bought one. This is what I bought: Real Good “The Supreme” Personal pizza. I have never made a chicken pizza crust so I thought this would be the best way to test it out.

First, at Walmart, the price for this tiny pizza was $5.95. That is quite a bit of money for me to pay for something that can be considered a light lunch (and I was really happy I was going to get a $2 rebate).

Second, I baked this in the oven, on parchment paper (I don’t particularly like the taste of cardboard). This is what happened (it’s not the first time I have made ugly food):

Now, onto the flavor: the sauce. Remember back when frozen pizzas had the worst heartburn-inducing tomato-based sauce? Yeah, that’s what this had. I took one nibble of the melted cheese and knew there was no way for me to eat the entire pizza without paying for it all day.

So, onto the crust (since that was really why I bought this). I cut a bit and took a bite with all the toppings on there. The texture wasn’t bad and it definitely tastes like chicken but between the crust and all the toppings, it was way too salty for me. I then cut another bit off and scraped off the toppings. I don’t want to be rude but that “chicken breast” crust has to be mechanically separated meat. It tastes like a slab of ground, pressed cheap lunch meat (but it obviously is not cheap). It reminded me of the “turkey” in Swanson’s frozen Turkey dinners I had as a kid.

That crust has tainted my views of all their products. Not only will I never buy any of their pizzas again but I will never buy any of their other products.

 

Bear Carnitas

Brenda Nolen

IMG_0406.jpg

Yes, you read that correctly. My son was gifted with some bear meat, so I volunteered to cook it for him (none of us had tried it). My mind usually goes to Mexican when I think of cooking meat and I was really leaning toward carne asada or colorado but I wanted to be able to taste the meat. So, I settled on this simple already-loved recipe.

Here’s the link (for those who do not know, if I post a recipe, I only post the ingredients. You have to visit the link to read their instructions).

http://www.rickbayless.com/recipe/michoacan-style-pork-carnitas/

  • 18 pounds bone-in pork shoulder (skin-on picnic shoulder is a good choice, too), cut into 2-pound chunks
  • 1/2cup fresh lime juice
  • 1/2cup salt
  • About 4 gallons lard or vegetable oil
  • If using vegetable oil: 1pound piece of slab bacon, cut it into 6 or 8 pieces

First: I did not have 18 pounds…

View original post 204 more words

Meeting the Neighbors

Brenda Nolen

We moved on this street almost 15 years ago and, despite speaking to everyone on our street, there was one set of neighbors I had never met. It wasn’t that I was scared. On the contrary, they are the most peaceful neighbors I could hope to have!

So, 2 1/2 weeks post gallbladder surgery, I waited until my husband left for work (so he couldn’t say no or worry about my safety too much), donned my urban camouflage (I did so good looking like a tweaker bum that when I got back my neighbor said he’d almost grabbed his gun when I walked by his house), and headed out.  It turns out that between 7 am and 8 am is a great time to walk our neighborhood! The hookers have already gone home and the tweakers haven’t emerged yet!

Welcome to my neighbors’ house: San Joaquin Catholic Cemetery!

IMG_0335.jpg

IMG_0337.jpg Is this…

View original post 203 more words

Good Post Surgery Monday!

Brenda Nolen

d3a27575ee11361ea54fc1bdfefa8992-running-memes-runners-high

Well, I had my gallbladder removed on Thursday and not only is today hubby’s first day back to work but this is my first morning without feeling the need to take any pain pills! I am pretty sure I was a bit paranoid I wouldn’t wake up with the alarm, since I was bright eyed 2 hours before the alarm went off! I am thinking a nap may be in order later today, since I am not sure how “occupied” I can be if I cannot lift more than 5 pounds.

I have spent the past month or so preparing for this surgery. With fall threatening to become a reality, I wanted to get as much physical labor finished as I could so I wasn’t fighting weather once I was healed. So, would you like a rundown? I am very happy!

We have been living in this house for almost…

View original post 557 more words

How the H*ll Did I Gain 2 Pounds Overnight?

Once I began this journey (and finally figured out what food my body did and didn’t like) one of the most frustrating things was magically gaining 2 pounds overnight. It happened so much that, at one point, I stopped weighing myself every day (choosing to only weigh myself once a week). I became obsessed with my daily weight, weighing (and limiting) my food and increasing my daily activity so I would lose those mysterious pounds again. Even though I have now adopted a broader view of my weight (I weigh every day but my focus is typically how I am doing over the course of the week). I never really looked into the why of it all. This year, with my renewed focus on my health, this is what I decided to do.

I have been tracking all of my food in My Fitness Pal since June. I had been using a different app on my phone but thankfully, someone told me how to work the app on my phone. I am loving it even more than before, especially since it has a UPC scanner! I am even able to scan a store-brand food item (from a local store) and it pulled up all the information on it! The idea of having to input (or rely on someone’s sketchy input) always made me tired. If you haven’t used it, try it! Grab that family pack of steaks and scan it with the app. It’s (almost) a miracle!

So, I have been going about my business, losing or gaining a pound, and usually I could attribute it to some specific food item, until two days ago. I had an especially busy day and hadn’t eaten as much as usual but what I did eat was typical. The next day, I had gained 2 pounds. The first thing I did was go over my food. Nope, that couldn’t do it. What about fluids? Nope, I drank my usual amount. I did notice, however, that my breathing was a bit off and I felt a bit “swollen.” That’s when I remembered all the dang reading I had done for so many years: my weight gain was caused by inflammation.

One of the biggest issues that is typically addressed within the low carb/paleo/gluten-free community of experts is how some carbohydrates (it seems to mostly be grains but we all know every body is different) cause inflammation within the body. It is usually that inflammation that wreaks havoc on our bodies, causing all sorts of illnesses/health issues. So, if you ate great all day but decide to eat that burger on a hamburger bun and gain 2 pounds overnight, it’s not simply the gluten or carbohydrates (or corn syrup) that caused that weight gain. It could be the inflammation caused by one (or all) of those properties of the hamburger bun that did it.

Or, if you ate fantastic all day, yet still gained that weight, what happened? After thinking everything over and going through my activities of the day, I figured out my weight gain was due to allergies. I had decided to tear apart the front room because it is that time of year when mice are wanting to come inside and I one had boldly walked through the house into that room. I vacuumed everything, rearranging what I could to make it easier for me to move things to clean (storing my son’s items in this tiny house is a bit of a challenge). Two of the things I am still allergic to are dust mites (check) and mice (check).

If I had been lifting heavy things (like lugging buckets of river rocks from one side of the yard to the other) or actual weight training, I could have gained water weight due to my muscles retaining extra water. The point of this post is, unless you truly ate garbage the day before you “magically” gained weight, it could be any number of things that caused that temporary weight gain. There is no need to beat yourself up, starve yourself, or overdose on water. 9 times out of 10, that weight will be “magically’ gone in a day or two, so just breathe. You are doing great!

 

Doctor Day! My Results Are In!

After 10 years, I am still med free and can officially say I no longer have type 2 diabetes!

A few months back, I went into the doctor weighing 207 with an A1C of 6.9 (normal is 5.6 and below). Keep in mind, I hadn’t been to the doctor in over 5 years and had been eating just about anything I wanted. His instructions were to lose 20 pounds and fix my diet.

So, I pretty much gave up all carbs during the day and ate whatever I wanted for dinner (but stopped eating almost all sweets of any kind, including sugar-free). The first thing I noticed was my desire for food began to lessen. I am now at the point where I may eat a meal and a half to two meals per day. I am just not hungry during the day but I eat something so I don’t get ravenous (and start shoveling any food into my mouth).

Today was my follow-up visit and I managed to lose 17 of the 20 pounds and brought my A1C down to 5.8! Do you see that? I am .2 above normal! It was so funny: he was reading through my blood test results, “kidney function is good, liver function is good, no diabetes … ” and I yelled, “WHAT?” (I think I scared him a little). The rest of the results were perfect. This time, his instructions were to keep doing what I am doing and mostly focus on my weight (I will mostly focus on what I put in my mouth and maybe incorporate some actual exercise if it ever cools off here in Central California).

There is one issue that it turns out I have had since I was 18: gallbladder. I had a CT scan in July and there was a gallstone. He asked about pain, I described the intermittent pain I get, and we came to the conclusion that I have had a messed up gallbladder for 30 years. I have gone to multiple doctors over the years for the pain but they all said there was nothing wrong (even went to the Emergency Room out at County about 15 years ago and after doing no tests, the doctor told me my pain was an ulcer). So, I am waiting for a referral to a surgeon. If I can get this taken care of, I will be even more unstoppable! 🙂

New To Me Book Resource

So, I don’t really do a lot of searching for places to buy books online but today a friend mentioned a website she buys from all the time. I did a quick search and they have the 1972 Dr. Atkins book for a little over $3!

https://www.thriftbooks.com/

Hello!

I’m sure you are wondering who I am, since it has been SO LONG since I posted anything! 🙂 I wanted to let you know I am still around and am currently working on this blog. I added a Contact page (https://atkinsjourney.wordpress.com/contact/) so you can actually send me questions (or make suggestions) AND a basic FAQ (https://atkinsjourney.wordpress.com/faq/) page! I am also changing/adding to/improving my About Me page (https://atkinsjourney.wordpress.com/about/), since it was cold, dull and I hadn’t really read it since I threw it up here.

I was told that, due to my theme, links are not very noticeable, so I will be changing them all to show the URL (so you know it’s a link and not just slightly darker words on the page).

In addition to these changes, I will be posting an update sometime around September 5th. I finally broke down and saw a new doctor (it’s been 5+ years since I left my last doctor’s office in tears and swore I would never walk through his door again). It has been roughly two months since my initial visit and I go in for the follow-up on September 5th. No matter what the results are, I will let you know (just went in for my pre-appointment blood work yesterday).

OH! And my husband is 2 years cancer free! That’s it for now. I hope you are having a wonderful week and remember: my lazy rear-end is most active on Facebook. Here’s the direct link to my page there: https://www.facebook.com/myatkinsjourney/.

It’s Not About The Number On The Scale

This woman’s story it the perfect example for everyone to NOT rely solely on how much you weigh. It isn’t just about your measurements or your clothing size, either. It is a combination of everything, including just how good you feel!

https://some.ly/FRNy7zC

Grilled Turkey Breast and Mushroom Skewers

http://cooking.nytimes.com/recipes/3497-grilled-turkey-breast-with-chive-butter

Grilled Turkey Breast With Chive Butter, from Pierre Franey

Yield 4 servings

Ingredients
4 turkey breast steaks, about 1 1/2 pounds
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons chopped fresh sage or 2 teaspoons dried
4 tablespoons butter
1 tablespoon lemon juice
¼ teaspoon ground cumin
1 teaspoon Worcestershire sauce
4 tablespoons finely chopped chives

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-mushroom-skewers.html

Grilled Mushroom Skewers, from Food Network Kitchens

Yield: 4 servings

Ingredients

4 tablespoons unsalted butter
3 cloves garlic, minced
1 1/2 tablespoons soy sauce
36 cremini mushrooms with 2-inch caps, tough stem ends trimmed (about 1 1/2 pounds)
2 teaspoons fresh thyme leaves, chopped
Kosher salt

A Polish Meal

http://www.bonappetit.com/recipe/kielbasa-with-onions-and-poblanos

Kielbasa with Onions & Poblanos, from The Bon Appetit Test Kitchen

Servings: 4–6

Ingredients
1 large onion, cut into 1/2-inch slices
2 poblano chiles or green bell peppers, seeded, cut into 1/2-inch strips
2 tablespoons extra-virgin olive oil
Kosher salt, freshly ground pepper
1 1/2 pounds kielbasa sausages, cut on a diagonal into 4-inch pieces, halved lengthwise
Mustard, sauerkraut, and crusty bread

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.outernetweb.com/recipes/grandma/poultry/chickenliverkebabs.html

Chicken Liver Kebabs – Szaszlyk z Kurzych Watrobek, from Grandma’s Old World Polish Recipes

20 chicken livers
2 cups milk
Sliced bacon, enough for 20 1-inch squares
Sliced small onions, enough for 20 thin slices

Spice Mix:

1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon nutmeg
1/4 teaspoon garlic powder or garlic salt (optional, though wouldn’t be for me)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.polishmeals.com/2013/07/213/

Coleslaw – Surówka z Białej Kapusty, from PolishMeals.Com

-1 lb white Cabbage (half medium one)
-Carrot
-Onion
-Garlic clove
-1 tbsp Olive
-1 tsp Dijon Mustard
-2 tbsp Mayo
-2 tbsp Sour Cream (or natural Yogurt)
-1 tbsp Lemon Juice
-Salt & Pepper

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.polskafoods.com/content/cucumber-salad-recipe-mizeria

Cucumber Salad – Mizeria, from PolskaFoods.Com

3 medium cucumbers, pealed and sliced
1/2 teaspoon salt
1 chopped red onion
Juice of 1 lemon
1/2 cup sour cream (or Greek Yogurt)
1 tbsp chopped fresh dill
LOTS of freshly ground black pepper
(sure, you can add sugar, but try using an authentic Polish recipe with no sugar, its healthier too!)

Grilled Tuna and Soft-Shell Crabs

http://www.epicurious.com/recipes/food/views/grilled-tuna-with-herbed-aioli-108291

Grilled Tuna with Herbed Aïoli, from Bon Appetit, July 2003

YIELD: Makes 4 servings

Ingredients
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons dried tarragon
2 large garlic cloves, finely chopped
1/3 cup mayonnaise

4 7-ounce tuna steaks (each about 1 inch thick)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.foodandwine.com/recipes/grilled-soft-shell-crabs-with-tartar-sauce

Grilled Soft-Shell Crabs with Tartar Sauce, from Steven Raichlen, BBQ USA

SERVINGS: 4

If you want to make sandwiches, then you could try one of the various low carb roll recipes out there but why detract from the flavor of the crab and this fantastic tartar sauce?

TARTAR SAUCE
1 cup mayonnaise
1 tablespoon drained capers, finely chopped
1 tablespoon snipped chives
1 tablespoon finely chopped cornichons
1 tablespoon minced pickled jalapeños
1 tablespoon fresh lemon juice
1 tablespoon finely chopped tarragon
2 teaspoons Dijon mustard
1 teaspoon seafood seasoning, such as Old Bay
Salt and freshly ground pepper

CRAB SANDWICHES
Vegetable oil, for the grill
1 stick (4 ounces) unsalted butter
2 garlic cloves, minced
2 small shallots, minced
1 teaspoon seafood seasoning, such as Old Bay
4 rolls, split
12 cleaned soft-shell crabs
Salt and freshly ground pepper

Seafood Salads

Let’s see how many of the hundreds of recipes I have stored I can post today! A reminder to those new here: When I post a recipe, I post the ingredients and the link (plus any pictures of the dish I can find). I figure this will give you an idea of whether you even want to make the dish or not. For the instructions, you must click on the links.

http://www.athoughtforfood.net/blog/grilled-bluefish-salad/

Grilled Bluefish (alone):
Serves 4 for dinner

Grilled Bluefish Salad:
Approximately 8-10 people for lunch

Ingredients

For the grilled bluefish
2 – 1 lb bluefish fillets, bones removed
4 tablespoons olive oil
Coarse ground black pepper
2 garlic cloves, sliced
1 tablespoon minced ginger
Curry powder
1 lemon, sliced into thin rounds, seeds removed
Soy sauce

For the salad
1 tablespoon mayonnaise
1/4 cup chopped cucumber
1 large carrot, peeled and chopped
1/2 shallot, minced
1 teaspoon minced flat-leaf parsley
2 grilled lemon slices, minced

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.fishwatch.gov/eating-seafood/recipes?width=720&inline=true#seafood-panzanella-salad

Seafood Panzanella Salad, from Jim Weaver

8 littleneck clams, rinsed of sand
4 large sea scallops, muscle removed
3 ounces calamari (squid) rings
3 ounces monkfish, skinned and cut into bite-size pieces
1/2 cup large diced tomato
1/2 cup julienned cucumber
1/4 fennel bulb, julienned; reserve a few fronds for garnish
4 basil leaves chiffonade; plus a couple of whole leaves for garnish
1 scallion cut lengthwise into thin slices; reserve the green top for garnish
1/2 cup extra virgin olive oil
2 garlic cloves, sliced
1/2 teaspoon sea salt
Black pepper to taste
1 cup water
1 large baguette Maybe serve with sliced cucumber?

“But You Will Look Like A Man!”

Brenda Nolen

Rachel McLish - The first woman I saw with muscles who still looked feminine. Rachel McLish – The first woman I saw with muscles who still looked feminine.

I do not hear this nearly as much as I did when I first looked into lifting weights. I hope it has something to do with people being more enlightened but I’m pretty sure they just don’t want to be accused of gay bashing (or whatever). There are too many people out there who are either trolls who relish in stirring up controversy or the “eternally offended” who actively search for something to protest. Either way, I am tired of them all. And, since I am a female, I am allowed to say a bunch of stuff that will probably be considered sexist (or whichever -ist you may choose to embrace today).

The book I am writing is how embracing 9 virtues will make me a whole, well-rounded human being. While I have the 9 virtues…

View original post 533 more words

Dr. Atkins’ Steak and Barbecue Sauce (and copies of the Original book)

One quick note about getting copies of Dr. Atkins’ original book: I noticed, when updating my Amazon store (look over there) there are a lot more copies of the book available. I have listed the 1972, 1980, 1984, and 1990 publishing dates. I think up until the 1990 version, they are roughly the same.

Judith, this is the closest thing I could find to a barbecue sauce recipe from my books.

Steak Sauce
11 Tablespoons

1/2 cup Hunt’s Tomato Puree (sauce)
1/4 cup water
5 teaspoons distilled vinegar
1/4 teaspoon orange extract
1/8 teaspoon salt
1 small clove garlic, crushed
1 teaspoon grated onion
1/2 teaspoon Maggi Seasoning
20 drops of Tabasco sauce

Blend and refrigerate until serving time.

WAIT! I found it (I think). It was included in a Barbecued Spareribs recipe!

Dr. Atkins Barbecue Sauce

1/4 cup chopped onions
1 Tablespoon bacon drippings
1/4 teaspoon garlic powder
1/2 cup water
1/8 cup lemon juice
2 Tablespoons tarragon vinegar
1 Tablespoon Lee & Perrins Worcestershire Sauce
3 Tablespoons brown Sugar Twin
1 cup Hunt’s tomato juice
3 Tablespoons of soy sauce (how funny, the note says this can be purchased in a health food store)
1/4 teaspoon paprika
1 Tablespoon Gold Seal cocktail sherry (optional)

Saute the onion in bacon drippings until brown, add garlic powder and cook 1 minute. Add remaining ingredients and simmer for 25 minutes.

A Year Today – Cancer and Life

It has been a year today since my husband’s surgery to remove a polyp that turned into a cancer diagnosis. It has been one heck of a roller coaster ride. I spend my days alone, while he is at work, yet when he was in the hospital I was like a little child, lonely and weepy, eating everything I could get my hands on, drowning my sorrows in food. It was awful!

Then, when he got home, it was time to play “What can he eat?” It has taken a year for him to be able to eat the fattier cuts of meat without pain or it running right through him. With that year of food uncertainty, I let myself go. It didn’t click how bad it was until I stepped on the scale and it lied to me, telling me I was 201 pounds. I tried it three more times before I realized it was correct. June 3, 2015 (15 days before his surgery) I weighed 176. That was the last time I weighed myself until this month.

I am happy to say that not only is he STILL cancer free but he has decided to begin exercising to build up his strength! So, while we slowly figure out how low carb/keto he can go, I am taking it slow. Very low/possibly keto during the day, then a normal dinner together (which is much better now that there are no children in the house again). And this is my current favorite exercise (which I have already posted on my Facebook page, so sorry about the duplicate):

Kettle Bell Swings

I actually read about them in the “4 Hour Body” by Tim Ferris. I knew what a kettlebell looked like. Heck, I even carried one into the house when my son was moving but I had never looked into exercising with it. So, I stole it from him (well, borrowed it). I began lowering my carbs and exercising March 29th. Day one, I managed to do 20 kettlebell swings. That was it for the week. I was wobbly and sore. The next week, I did 26 swings. This week, I have done 30 on Monday and 48 today. Since March 29th, I have lost a whopping 2 pounds according to the scale but I have lost 10 inches all over my body!!!! My goal is to work up to 3 times per week with as many as I can do while still keeping good form. I can truly feel this all over my body (in a good way) so this is the exercise I am having hubby do. Thanks to the work he currently does, it won’t be too long until we will have to purchase a heavier kettlebell (since his first day he did 50, which was Wednesday … I need to write that down).

This exercise has not aggravated my carpal tunnel (which decided to flare a bit, thanks to writing a book) or a gem of a gangleon cyst that formed at the base of my right middle finger (no, I didn’t get it from overuse) OR my still-slightly-tweaky shoulder. I am hoping to take almost-before pictures tomorrow (kinda hard when I am alone). Not sure if I will post those or hold onto them to include with “progress” pictures.

I do have an entire folder of recipes to go through and share here (313 at last count) but if you want to see anything more immediate, please join me on Facebook. It’s so much easier to share there (https://www.facebook.com/myatkinsjourney/).

Keto “Apple” Cheesecake Danish

Not sure about the squash but everything else … when you just need a little something. OH! Maybe a few blueberries instead!

The Primitive Palate

KetoAppleCheesecakeDanish

I’ve had a lot of readers tell me they wanted a recipe for a oopsie-roll danish, so here we are! Fluffy oopsie batter, creamy cheese cake filling, toasted pecans and baked cinnamon yellow squash!

Wait…WHAT?

Yep, you read correctly. Yellow squash. In fact, you could use zucchini as well!

A  neighbor of mine was giving away of a bag of fresh, home-grown squash today! How could I pass that up? I have actually been wanting to try this recipe for some time now, I just didn’t know exactly how I wanted to make it. One cup of summer squash has about 3 carbs…compared to apples at 13 carbs per cup!

DSC_0838DSC_0836

I am so in love with this recipe! What a great way to sneak in veggies to a dessert! You really can’t even tell that it’s not apple!

I played around with adding whey protein to the oopsie…

View original post 47 more words

The “After” Myth

Can Anybody Hear Me?

DURING

After.

It’s here.

In my first post, Before, 3 years ago, I said “I’m not to After yet, but I’m closer to After than to Before.”

I now weigh 117 – 120 pounds (depending on the day), and standing at 5-foot 6-inches, that measurement means that After is very, very here. But, before you congratulate me, dear readers…if I have any…and dear friends and family who I know follow this blog… I have to come clean with you: I don’t feel like I’m at After. I’m terrified of being at After. And, I don’t like that After is here.

After5 2

The tagline of my blog is “uncovering myself one pound at a time.” For most of this blog, I’ve spoken strongly about how my relationship with food and myself was what caused my weight struggles. I stand by that. The thing is, the symptoms have resolved faster than I’ve been able to…

View original post 542 more words

2015. So Far

This year has taught me a lot and it’s not even over yet. I have learned that, despite being alone for 8 hours per day, 5 days per week, I do not like being without my husband. I learned that, no matter how long I was physically away from my family, we still truly love each other and can have a wonderful experience through a very dark time. I have also learned that I can eat whatever I want as long as I accept that my body will hate me for it.

In May of this year, my mom was diagnosed with liver cancer. Stress, worry, and the fact that we are a 15 hour drive from my family felt like too much to bear. While my brain kept trying to figure out some magical way to manifest the money to make the trip, I went through bouts of hardly eating anything the entire day to eating everything in sight. Thankfully, my blood sugars did not react adversely to these binges.

A month later, after a colonoscopy, my husband was in an operating room, which was supposed to be a pretty routine surgery (removal of a polyp) but in the course of the surgery, they found carcenoid tumors. He was in the hospital for 4 days and I sat here, crying and binge eating anything I could get my hands on (while extremely thankful we had no sweets in the house). Between June 1st and August 1st, my mom was going through chemotherapy and surgeries while my husband was undergoing surgery, and tests that even the lab technicians had to look up, since they are done so rarely. Around August 1st, my husband got the “all-clear” (his tumors are non=aggressive and they saw no signs of more) but he will have to go in at regular intervals to make sure no more appear.

Unfortunately, my mom was not so lucky. They were finally able to shrink the tumor enough to do surgery and discovered it had not only damaged her liver too much but had spread. On August 18, 2015, one more beautiful star was added to the heavens. She was a beautiful woman who, despite the trials she dealt with throughout her life, always had a smile on her face and love in her heart. Due to our distance, it had been too many years since we had seen each other. With normal life events getting in the way it becomes so easy to say, “I’ll visit next year” (which was our original plan). My husband had not had the chance to meet her and now he will only in the stories we share with him. We drove down there for her memorial service (non-stop, which I really do not recommend if you are not accustomed to driving that distance without sleeping) and I saw not only my immediate family but some of my family from Mexico who I had not seen in 33 years. It is amazing how, despite that many years apart, it was like we had never been separated. We laughed, cried, hugged, and loved together. It truly was beautiful, despite the sadness of our reason for reuniting.

I am still reeling from the emotional roller coaster of this year. I have gone from 176 pounds up to 186 (possibly closer to 190 but I stopped stepping on the scale for a while) and now, am back down to 176 pounds. My body has been extremely angry with me this entire time. As I binged, my lower legs would bloat so bad it hurt to walk. I had extreme intestinal issues and my kidneys actually hurt (all this without blood sugar spikes). When I stopped eating, my blood sugars would eventually dip to dangerous levels, with me becoming so exhausted that it took all my energy to eat anything. Thankfully, those days were rare. I’ve come back from Arizona a little sick. I keep telling everyone I’m just allergic to California but I’m pretty sure it’s the massive amount of smoke in the air. You could see it as a light brown layer all across the valley as you were heading out of the mountains. The first night home, I had to use my inhaler for the first time in about 6 months but thankfully, none of my extraordinary allergies have returned. I am on the mend but the emotional toll this year has taken has me still quite exhausted. I think it’s time for lunch (Del Real Chicken Asado, shredded cheese, sour cream and jalapenos). Thank you all for being here. 🙂

Grilled Flank Steak “Pastrami” – Pastrami-Spiced Beef Flank Steak

Richard Blais’ Beer-Steamed Clams

http://www.rachaelrayshow.com/recipe/17395_Richard_Blais_Beer_Steamed_Clams/

Richard Blais’ Beer-Steamed Clams

INGREDIENTS
4 cloves garlic, sliced
1 tablespoon grated ginger
24 little neck clams
1/2 bottle Amstel light
A drip of maggi (liquid MSG)
3 tablespoons small diced soppresata (optional)
1/4 cup cold butter, cubed
A baby handful chopped cilantro
2 tablespoon sliced scallions
Juice of 1/2 lime

Sausage-and-Pepper Skewers

http://www.foodnetwork.com/recipes/food-network-kitchens/sausage-and-pepper-skewers-recipe.html

Sausage-and-Pepper Skewers

Ingredients

1 cup couscous
2 bell peppers (red and yellow), cut into chunks
1 (12-ounce) package chicken sausage (preferably garlic-flavored), cut into 1-inch pieces
1 large red onion, cut into chunks
1 cup cherry tomatoes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup fresh parsley
1/4 cup fresh cilantro
4 scallions, roughly chopped
1 tablespoon white wine vinegar

Marinated Grilled Calamari

http://www.myrecipes.com/recipe/marinated-grilled-calamari

Marinated Grilled Calamari

Ingredients

2 pounds cleaned calamari (squid), tubes and tentacles separated but whole
1 tablespoon minced garlic
1 1/2 teaspoons red chile flakes
1/4 cup chopped flat-leaf parsley
2/3 cup extra-virgin olive oil, divided
1/4 cup fresh lemon juice, divided
1 teaspoon sea salt, divided
1/2 loaf crusty bread such as ciabatta, cut in half horizontally

Grilled Lamb Meatballs

Leave out the bulgar. If you are worried about the lamb not holding together, either use more meat (my choice) or add a little almond flour.

http://www.epicurious.com/recipes/food/views/grilled-lamb-meatballs-350175

Grilled Lamb Meatballs

Ingredients

1 pound ground lamb
2 heaping tablespoons dry bulgur, soaked in 1 cup water until soft (about 30 minutes), then drained
2 garlic cloves, minced
1 small onion, grated and drained
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 egg
1 teaspoon ground cumin
1 teaspoon ground paprika (optional)
2 tablespoons chopped parsley
2 tablespoons chopped cilantro (optional)
2 tablespoons olive oil

White Asparagus with Black Forest Ham

http://germanfoods.org/recipes/white-asparagus-with-black-forest-ham/

White Asparagus with Black Forest Ham

Ingredients:

1 lb fresh white asparagus

1 large ripe avocado

1/2 cup Basic Oil and Vinegar Dressing (see recipe below)

4 ripe round or plum tomatoes, skinned

4 large fresh Basil leaves, shredded

8 wafer-thin slices German imported Black Forest ham

1 tablespoon chopped fresh chives

sea salt and freshly ground pepper

Basic Oil and Vinegar Salad Dressing:

Ingredients:

4 ounces rapeseed or vegetable oil

4 ounces olive oil

4 ounces German white wine or German apple

vinegar or half of each

1/2 teaspoon sea salt

1 teaspoon German mustard

1 teaspoon German honey (optional)

1/4 teaspoon freshly ground pepper

Badische Schaeufele (Pork Shoulders)

http://germanfoods.org/recipes/badische-schauefele-pork-shoulders/

Badische Schaeufele (Pork Shoulders)

Ingredients:

1 ¾ lb smoked pork shoulder
1 medium yellow onion
6 cloves
2 bay leaves
2 garlic cloves
6 juniper berries (crushed)
2 1/8 cups dry red wine
6 1/3 cups cold water
2 lemon slices
1 lb carrots, leeks, and celery
1 tbsp white peppercorns

Baked Lasagnette with Shrimp, Swiss Chard, and Ricotta

Why mess up a fantastic dish by adding pasta to it? Look at these ingredients. You don’t need the pasta (or pasta substitute) at all! Just leave it out and have a fantastic lunch or dinner!

http://www.cliffordawright.com/caw/recipes/display/bycategory.php/recipe_id/457/id/27/

Baked Lasagnette with Shrimp, Swiss Chard, and Ricotta

3/4 pound lasagnette
1 3/4 pound Swiss chard, heavy stems removed, washed, cut into strips
5 1/2 tablespoons extra-virgin olive oil
4 large garlic cloves, finely chopped
6 tablespoons finely chopped fresh parsley
Salt and freshly ground black pepper to taste
1 1/2 pounds jumbo shrimp, shelled
3/4 pound fresh ricotta cheese

Forelle mit Sauerampfersosse (Trout in Sorrel Sauce)

http://www.saveur.com/article/recipes/forelle-mit-sauerampfersosse-trout-in-sorrel-sauce

Forelle mit Sauerampfersosse (Trout in Sorrel Sauce)

Ingredients
3 tbsp. unsalted butter
2 (1-lb.) trout, cleaned
Kosher salt and freshly ground black pepper, to taste
1 cup dry white wine
2 cups minced sorrel, or another tender herb such as savory or parsley
¼ cup heavy cream
¼ cup minced parsley

Grill-Roasted Rainbow Trout with Cilantro-Horseradish Aioli and Zucchini Mash

http://www.rickbayless.com/recipe/grill-roasted-rainbow-trout-with-cilantro-horseradish-aioli-and-zucchini-mash/

Grill-Roasted Rainbow Trout with Cilantro-Horseradish Aioli and Zucchini Mash

Ingredients

Rainbow Trout
1 cup hickory chips soaked in 1 cup wine for 30 minutes
8 rainbow trout, preferably butterflied (8 ounces each)
Salt
Black pepper, preferably fresh ground
4 green onions, cut into 2-inch pieces
1/2 fennel bulb, cored and sliced 1/4-inch thick
2 large tomatoes, each cut into eight pieces
1 jalapeno, halved and thinly sliced
1 lemon, sliced in rounds, 1/2–inch thick
1 cup white wine

Zucchini Mash
5 medium (2 1/2 pounds total) Mexican calabacitas (AKA tatume) or small zucchini
3 large garlic cloves, peeled
1 teaspoon coarse sea salt
2 tablespoons olive or vegetable oil

Cilantro-Horseradish Aioli
2 teaspoons (loosely packed) chopped fresh cilantro (thick stems cut off), plus extra cilantro leaves for garnish
1 egg yolk
2 teaspoons prepared horseradish
1 tablespoon fresh lime juice
1/2 cup good-quality olive oil

Chillied Peanuts and Pumpkin Seeds

http://www.rickbayless.com/recipe/chillied-peanuts-and-pumpkin-seeds/

Chillied Peanuts and Pumpkin Seeds

Ingredients

2 cups roasted peanuts (preferably without salt)
2 tablespoons fresh lime juice
2 teaspoons ancho (or guajillo) chile powder (available from national companies like McCormick, Mexican groceries and internet sites), plus a little arbol chile powder if you like it spicy
Salt
1 cup pepitas seeds (pumpkinseeds) hulled

Barbazza con Sagrantino & Salvia

http://www.italianfoodforever.com/2013/07/barbazza-con-sagrantino-salvia/

Barbazza con Sagrantino & Salvia

Ingredients:

1 Tablespoon Olive Oil
20 Strips Pancetta
3/4 Cup Dry Red Wine
10 Large Fresh Sage Leaves

Brasato in Bianco

http://www.italianfoodforever.com/2008/10/brasato-in-bianco/

Brasato in Bianco

Ingredients:

2 to 2 1/2 Pounds Meat Of Choice Cut Into Bite Sized Pieces ~ See Note Above (I used A Veal Steak Cut Into 2 Inch Pieces, And A Slab Of Pork Ribs With The Ribs Cut Individually)
1 Carrot, Peeled And Diced
1 Celery Stalk, Diced
1 Small Onion, Peeled And Diced
3 Cloves Garlic, Peeled And Minced
1/4 Cup Olive Oil
1 1/2 Cups Dry White Wine
2 Cups Hot Homemade Chicken Broth (Plus Additional If Needed)
2 Tablespoons Chopped Fresh Basil
2 Tablespoons Chopped Fresh Parsley
2 Tablespoons Chopped Fresh Thyme
Sea Salt
Cracked Black Pepper
To Serve:
Chopped Fresh Parsley

Get Keto Quick … I Mean Get Rich Quick Schemes

I just received a message from someone on Facebook about a fantastic line of products that will get you into a state of ketosis in 3 hours.  From the little I read, you drink two of their drinks (two separate products), eat their “special treat”, then subsidize the rest of your calories with meat and veg.

O.k.?  Well, if any of you have read any of my blog (at all), you can receive the same results in just a little more time for the one time low, low price of … FOOD!  No gimmicks, no special drinks, no special bars to buy.  Just buy some meat and there you go!

I will not tell you the name of the product (or the name of the person who sent me the message) but just do me a favor, everyone.  Remember these words: There are no quick fixes for better health.  It doesn’t matter which eating plan you decide to embrace.  It took us quite a while to ravage our bodies.  For me, it took 42 years to put my body into shut-down mode but it only took 12 months to recover (see that?  Not another 42 years or even 42 months … only 12).

If you truly feel the need to embrace some quick fix fad, go ahead.  I will still be here when you get back, posting recipes and occasionally being a human and posting words I type.

Tuna Tataki

http://www.wolfgangpuck.com/recipes/appetizers/Tuna-Tataki-or-Sashimi-with-Ginger-Soy-Lime-Vinaigrette

Tuna Tataki

Ingredients

1/2 cup minced ginger
1/4 cup sesame seeds
1 tablespoon cracked black pepper
1/2 pound very fresh, sushi-grade ahi tuna
Kosher salt
3 tablespoons peanut oil, for searing
1 tablespoon lime juice
1 medium-size, ripe avocado, peeled, pitted, quartered and sliced
2 cups mixed greens
12 thin slices red onion
1 medium tomato, peeled, seeded, and diced
Ginger Sauce, recipe follows

Ginger Sauce:
1 small shallot, minced
1/2 teaspoon finely grated fresh ginger
Freshly ground black pepper
1/3 cup soy sauce
1/3 cup lime juice
1/3 cup olive oil

Grilled Pork Chops with Garlic Lime Sauce

http://www.epicurious.com/recipes/food/views/grilled-pork-chops-with-garlic-lime-sauce-238938

Grilled Pork Chops with Garlic Lime Sauce

Ingredients

1/4 cup fresh lime juice
1 garlic clove, minced
1/4 teaspoon dried hot red-pepper flakes
1/3 cup olive oil
2 tablespoons chopped fresh cilantro
6 (1/2-inch-thick) boneless pork chops

Casserole-Roasted Rabbit with Herbs

http://www.foodandwine.com/recipes/casserole-roasted-rabbit-with-herbs

Casserole-Roasted Rabbit with Herbs

Two 3 1/2 -pound rabbits
4 thyme sprigs
2 marjoram sprigs
2 rosemary sprigs
2 sage sprigs
2 bay leaves
5 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
4 garlic cloves, thinly sliced
1/2 cup dry white wine
2 tablespoons water

Roasted Guinea Hens with Whole-Grain Mustard and Herbs

Roasted Guinea Hens with Whole-Grain Mustard and Herbs

Ingredients
8 garlic cloves, each halved lengthwise and germ removed if green
1 lb fingerling potatoes or small boiling potatoes
1 bay leaf (not California)
3/4 stick (6 tablespoons) unsalted butter, softened
2 1/2 tablespoons whole-grain mustard
1 tablespoon chopped fresh chives
2 (2 1/2-lb) guinea hens or 2 (2 1/2- to 3-lb) free-range chickens
4 large sprigs fresh thyme, leaves and stems separated
4 sprigs fresh tarragon, leaves and stems separated
4 sprigs fresh flat-leaf parsley, leaves and stems separated
2 tablespoons extra-virgin olive oil
6 medium shallots (1/2 lb), lobes separated if necessary
1/2 cup low-sodium chicken broth

Grilled Lemon-Parsley Veal Chops

http://www.epicurious.com/recipes/food/views/grilled-lemon-parsley-veal-chops-108450

Grilled Lemon-Parsley Veal Chops

Veal

1/2 cup olive oil
6 tablespoons fresh lemon juice
1/3 cup chopped fresh Italian parsley
3 garlic cloves, crushed
1 tablespoon minced fresh rosemary
6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick

Topping

3 tablespoons chopped fresh Italian parsley
1 tablespoon grated lemon peel
1 1/2 teaspoons minced fresh rosemary
1 teaspoon minced garlic

Skagenrore

Who needs bread?  A bowl and fork will do (or, I guess you could serve this with lettuce)!

https://arcticgrub.wordpress.com/2013/06/21/sankthansaften-norways-summer-solstice/

SKAGENRØRE

1 lbs cooked shrimp (small)

1/2 pound crayfish (or crab)

1 1/2 cups sour cream

3 tbsp mayonnaise

2 tbsp Dijon mustard

juice of 1 lemon

3 tbsp chives, chopped fine

3 tbsp dill, chopped fine

1/2 small red onion, diced fine

2 eggs, hard boiled and chopped

salt and pepper to taste

Grilled Stuffed Jalapeños

http://www.myrecipes.com/recipe/grilled-stuffed-jalapenos

Grilled Stuffed Jalapeños

2 center-cut bacon slices
4 ounces cream cheese, softened (about 1/2 cup)
4 ounces fat-free cream cheese, softened (about 1/2 cup)
1 ounce extra-sharp cheddar cheese, shredded (about 1/4 cup)
1/4 cup minced green onions
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt
1 small garlic clove, minced
14 jalapeño peppers, halved lengthwise and seeded
Cooking spray
2 tablespoons chopped fresh cilantro
2 tablespoons chopped seeded tomato

Trout Filets with Hot Buttered Champagne Sauce

index

http://gildedfork.com/trout-filets-with-hot-buttered-champagne-sauce/

Be sure to leave out any sugar (not sure why they would call for sugar in the vegetables).

Trout Filets with Hot Buttered Champagne Sauce

Ingredients

For the Champagne sauce:
4 shallots, minced
1/3 cup white wine vinegar
1/3 cup Champagne
1 cup unsalted chilled butter, cut in pieces
Kosher salt and white pepper to taste

For the vegetables:
2 tablespoons olive oil, divided
3 tablespoons butter
2 cups fresh, cleaned vegetables (broccoli, carrots, baby potatoes, etc.), chopped
½ cup Champagne
1 tablespoon fresh thyme leaves
1 teaspoon sugar

For the fish:
1 pound trout or salmon filets
Freshly ground pepper and salt to taste

Garlic-Chile Grilled Turkey Thighs

http://www.epicurious.com/recipes/food/views/garlic-chile-grilled-turkey-thighs-369380

For those who are new, when I find a recipe I want to share with you, I post the link and list of ingredients.  I ask that you go to the original web page for the instructions.

Garlic-Chile Grilled Turkey Thighs

2 1/2 to 3 pounds turkey thighs with skin and bones
4 large garlic cloves
Salt
1 tablespoon chili powder
1 teaspoon ground cumin
3 tablespoons olive oil

Adding Fats Into Your Diet

A MyFitnessPal friend just adopted a ketogenic way of eating.  A few tips that just popped out of my head and through the keyboard that I thought I should share with all of you: how to incorporate more fat into your diet without scooping out spoonsful and eating it like ice cream.

Yes, I did that in the beginning.  I was desperate to get all the fats into my diet that I needed to.  For those who don’t know, the basic way it works with the ketogenic approach is you replace all the carbohydrate calories you normally eat with fat calories.  In the beginning, when you are just starting out, that is a lot of fat!  That’s why you see so many people (and I did this for almost the entire year I was strict keto) drinking Bullet Proof Coffee (if you google that, you might not see what I drank.  I just added a tablespoon each of butter and coconut oil to my coffee and just stirred it in … much better together than either butter or coconut oil by themselves). Or they eat fat bombs. Really. I tried one recipe and it was just cold fat with something (I think it was peanut butter) meant to make you forget you are eating a chunk of fat but it failed.

The problem with doing drinking my bullet proof coffee every day was those nights when we would indulge in a fantastically fatty rib eye steak, I would go over on my fats (a lot).  So, I slowly began skipping my bullet proof coffee days and consuming more fats with my meals.  Eventually, it got to a point I did not need my bullet proof coffee.

So, what were these fantastic tips I gave my friend?  The first tip: Starting now, buy fattier meats.  Through so many years of being told to eat less fatty meats, we had switched from 80% ground beef to 90%, bought chicken breast instead of other cuts, and purchase pork loin instead of the fat-rich cuts that didn’t require sauces to make them edible.  Now, we buy the 80% ground beef.  We buy chicken thighs instead of breast.  Did you know that most of the wonderfully smelling chicken that is grilled outside of Mexican markets is de-boned, skinned chicken thighs?  That’s why it is always so juicy and WONDERFUL!  We buy pork chops, the fattier the better and when we want steak, it is either rib eye steaks (with that glorious marbling) or tri-tip roasts.  I’ve also (as I’ve written about before) begun branching out with pork butt roasts and even some beef roasts, leaving as much of the fat as I can.  Don’t forget fish: any form of salmon has more fats but have you checked out canned fish like smoked herring or sardines?

The second tip (which I don’t think I told her): Track your fat!  When I input my meals into MyFitnessPal, I would almost always forget to track the fats I used in cooking.  On the days when I remembered, I would almost end up over my allotted fat amounts.

So, there you have it.  Two tips to ensure your intake of fats is mostly from whole foods instead of a spoon.  OH!  I almost forgot.  If you want to order fats in bulk (instead of paying outrageous prices for tiny containers at the store and do not mind if they are not organic), go here (this is not an affiliate link, I just really like them): http://naturaloils.com/shop/Default.htm

Have a great Thursday!

Brenda

Baked Parmesan Mushrooms

So, while I was at the store, I saw a huge vegetable bag of mushrooms on sale (and they have a few days until they turn completely brown and gross).  What I wanted was a recipe that I could just throw into the oven and be done with it.  I think I found it.  See, my husband is currently on a restricted diet and while he was away, I cooked for myself.  Well, I have two (out of the three in the package) cooked pork chops that I need to do something with.  I’m going to slice the pork chops thinly, and toss them in with the mushrooms here.  For anyone new to my blog, I post the link to the recipe and the ingredients.  You have to go to the web site to see the instructions.

Baked Parmesan Mushrooms http://damndelicious.net/2014/03/26/baked-parmesan-mushrooms/

Ingredients

1 1/2 pounds cremini mushrooms, thinly sliced (Brenda’s note: I’ll probably not be slicing, just making them smaller, like cut into quarters)
3 tablespoons olive oil
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
3 cloves garlic, minced
2 teaspoons dried thyme
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste

I Have An Amazon Store!

I know I’m a bit slow.  I’ve been sitting here coding a website, getting feeds going, cleaning up my three blogs, and I just (last month) found out about Amazon stores!  lol  Yeah, I was on someone else’s blog and clicked on their store.

And voila!  Everything that they like was listed right there for all to see!  So, I made one up with the books, items, and foods I’ve either reviewed (and liked) or eat on a regular basis.  I know for a fact that I have forgotten a lot of things, so I will be adding to it as I remember.

Here it is: http://astore.amazon.com/atkinsketojourney-20

You can also access it from the top menu and the side bar (to the left).

OH!  And they have copies of the original Dr. Atkins’ Diet Revolution AND his Dr. Atkins’ Diet Cook Book (many of the recipes I have shared here).

One more note: I will be adding guar gum to my cooking ingredients since my husband was recently diagnosed with gluten intolerance (not sure yet if it’s celiac disease or not), so I’m trying to bake him some good gluten-free replacements.

With that already being in the house, I may try some of the recipes that call for it and see if that really made a difference and let you guys know.

Sausage al Pesto Putanesca

Buttoni's Low-Carb Recipes

Sausage al Pesto Putanesca Sausage al Pesto Putanesca

I love to make dishes like this in the summertime because they are so fast, easy and don’t heat up the kitchen for long.  I’m in Texas and our summers can be mercilessly hot.  This dinner last night came together in about 15-20 minutes total and was extremely tasty.  This recipe is suitable for all phases of Atkins!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I…

View original post 276 more words

Quick Update

As I’ve said before, I flew off the rails once I discovered my fish/seafood allergy was gone. Well, life (my subconscious, the gods) have a funny way of throwing me back on the rails. As I’ve noted before, my husband has had health issues that coincided with not only my type 2 diabetes diagnosis but my first go at Atkins. It was the “New Atkins New You” version, though which version does not really matter. HE did not eat low carb and when I look back, I think I shoved even more carbs in their diet (my son was still with us then) because I did not want them to feel deprived (like I did at the time, having not only given up sugar and carbs but all seafood too, which we lived on at the time). Well, 5 years later, we have a bit of a diagnosis (we’ll know more in a week or two) but the initial diagnosis for my husband’s ill health is gluten intolerance (or allergy). They did biopsies Monday for celiac disease. Well, having almost no gluten free foods in the house, I’ve gone lower carb. lol In two weeks (this is how much I was eating before), I’ve lost 5 pounds. I can feel that most of that was water but the better part of this story is I have begun to exercise again!

One morning last week, I walked into the back yard, looked up at the beautiful blue sky, smiled and stretched, then realized my shoulder didn’t hurt! I’ve been working on my shoulder this entire time, paying attention to how it’s positioned when I did anything (from sitting here at my computer to cleaning the house). I just didn’t realize how good a job I had done on it until that morning. So, I moved my barbell out of the garage, hauled some of my weight plates into the back yard, and now am working out in the fresh air (early enough in the morning so I don’t burn myself on the sun-baked metal).

So, I have begun tracking my workouts on Fitocracy AND am tracking my food on MyFitnessPal (the good, the bad, and the ugly … why not track everything so I can see it all), have updated my stats and posted a new picture from last month (being girly in the apron I sewed, at 181 pounds). I’m not rushing into dropping my carbs too low because at this point I think my head would explode. I need to find foods for my husband. It’s truly amazing how many foods out there contain wheat that really shouldn’t (Knorr Chicken bouillon granules and Kikkoman Soy sauce, just to name a couple of the most surprising ones). I’ll be experimenting with various gluten-free mixes to find things that will satisfy him, so we will be eating those together. I’ll also be trying out some of the more complicated recipes I’ve posted (I was a boring eater, pretty much eating the exact same things week after week).

Crispy Skin Slow Roasted Pork Shoulder

So, when we went shopping yesterday, we spied Pork Shoulder Picnic roasts on sale for .99 cents per pound. I’ve never cooked one and knew that Google would once again come to the rescue. I found this and I knew this would be my cooking method because look at that crispy goodness. I’ll just be using my standard seasoning (Pappy’s).


http://www.ruled.me/crispy-skin-slow-roasted-pork-shoulder/

The Preparation

8 lbs. Pork Shoulder
3 1/2 tbsp. Salt
2 tsp. Oregano
1 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder

Savory Seafood Stew: Zuppa di Pesce

For this one, leave out the beans. The carrots are there for flavor. If you really do not want to add those, you could use some carrot seeds or carrot tops (I’ve always dried them and used them in soups).

Ingredients

FOR THE SOUP BASE:
2 quarts water
1 (35-ounce) can Italian plum tomatoes with liquid (preferably San Marzano)
1 1/2 cups dry white wine
2 small leeks, white parts only, trimmed, cleaned and cut into 3-inch lengths (about 2 cups)
2 medium carrots, trimmed and sliced thick
1 large onion, sliced thick

10 sprigs fresh thyme
Zest of 1/2 lemon, removed in wide strips with a vegetable peeler
1/2 teaspoon loosely packed saffron threads
1/4 cup extra virgin olive oil
Kosher salt, to taste

TO PREPARE THE SOUP:
1/4 cup extra-virgin olive oil
1 large onion, sliced thin
2 small leeks, white parts only, trimmed, cleaned and sliced 1/2-inch (about 2 cups)
8 cloves garlic
4 medium calamari, cleaned, with tentacles left whole, bodies cut crosswise into 1/2-inch rings (about 1 1/4 pounds)
18 medium sea scallops (about 1/2 pound)
8 ounces fresh firm-textured fish fillets, such as salmon, snapper or swordfish, skin removed and cut into 1-inch pieces

2 cups Braised Cannellini Beans, recipe follows
24 mussels, preferably cultivated, cleaned
12 large shrimp, peeled and deveined (about 1/2 pound)
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh Italian or flat-leaf parsley, for garnish
Crusty Italian bread, optional