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!

 

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

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

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.

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

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

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

Simon’s Easter Dinner

This is one of those emails I get where the whole thing sounds so good together that this time I refuse to break them up into separate recipes.  So, here are some of the dishes that will be served at Simon’s house today:

Steamed Artichokes with Garlic Butter or with the following Aioli or Vinaigrette recipe

Ingredients
4 large artichokes (about 2½ pounds.)
Kosher salt and freshly ground black pepper
1 lemon, halved
½ cup (1 stick) unsalted butter, melted
1 garlic clove, finely grated

Lemon Garlic Aioli

Ingredients:
1 garlic clove, minced
Juice of 2 lemons
Zest of 1 lemon
2 egg yolks
1 1/2 cups canola oil
Salt and freshly ground pepper, to taste


Creamy Champagne Vinaigrette

1/2 cup creme fraiche
1/4 cup extra-virgin olive oil
2 tablespoons champagne vinegar
2 tablespoons honey (Sweetener of choice)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Asparagus with Parmesan Butter

Ingredients
1 pound asparagus, ends trimmed
3 tablespoons butter, room temperature
1/2 cup (packed) grated Parmesan cheese (about 2 1/2 ounces)
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 large garlic clove, chopped
1 1/2 teaspoons fresh lemon juice

Snow Peas with Toasted Almonds

Ingredients
1 tablespoon unsalted butter
1/4 cup sliced almonds
1/2 pound snow peas, trimmed
2 teaspoons minced shallot
1 teaspoon fresh lemon juice

Leg of Lamb with Garlic and Rosemary

Ingredients
1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

The Steak Breakdown: Your ultimate guide to cuts of beef

I’m not sure about you but there have been times when I either question the butcher’s sanity (for a price per pound for a cut of meat that used to be considered “poor people” food … the kinds we grew up on, like round stead which I recently saw for MORE PER POUND than Tri Tip) or you sit there, with your jaw dangling, trying to figure out if you should buy this cut or that cut and what the heck will you do with it once you get home. This page will help.

As I might have said before (I think it a lot, so never know what may have passed from brain to keyboard), I appreciate when people type/speak plainly. This article is one of those where the author shows humor while being informative and I appreciate it. “BRISKET Where it is: The lower breast, known on the human as the under-boob.”

http://www.thrillist.com/eat/nation/ultimate-steak-guide-how-to-cook-a-steak#/

Roasted Asparagus & Red Onion Quesadillas

This one I originally saved so I could post the sauce recipe BUT after reading the recipe, I don’t see why you couldn’t roast the asparagus and onions, then use those as a filling for an omelet (topped with the sauce).

http://www.epicurious.com/recipes/food/views/roasted-asparagus-and-red-onion-quesadillas-10216

Quesadillas
1 pound asparagus, trimmed
3 tablespoons olive oil
1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings
eight 6- to 7-inch flour tortillas
1/2 pound pepper Jack cheese, coarsely shredded
1/4 cup finely chopped fresh coriander

Cumin Lime Cream
1/2 cup sour cream
1 teaspoon ground cumin
1 teaspoon fresh lime juice

Dublin Bay Prawn Cocktail and More

This recipe says it serves 20 … what a lie! lol BUT, upon looking at the link, you need to check out the rest of the recipes there. They are either naturally low carb or could easily be modified.

http://www.irishcultureandcustoms.com/2Kitch/Starters.html#DublinPrawnCocktail

4-5 lbs cooked, deveined medium or large shrimp
I head of top-quality lettuce, chopped and shredded
8 tablespoons real mayonnaise
8 tablespoons whipped cream
1/2 teaspoon Worcestershire Sauce
2 teaspoons grated fresh horseradish
Salt and pepper to taste
Chopped parsley

Trio of Stuffed Eggs – Uovo Sode Imbotitte

http://www.recipelink.com/msgbrd/board_3/2012/NOV/12880.html

TUNA-AND-CAPER-STUFFED EGGS (Level 1 Friendly)

3 bard-boiled eggs, peeled and halved (see tip below)
1 (3 ounce) can tuna packed in water, drained
3 tablespoons mayonnaise
2 teaspoons plus 1 teaspoon drained capers
1 teaspoon chopped fresh Italian parsley
1/4 teaspoon freshly ground black pepper
1/2 teaspoon anchovy paste (optional)

OLIVE-AND-MASCARPONE-STUFFED EGGS

3 bard-boiled eggs, peeled and halved
3 tablespoons mascarpone cheese
3 tablespoons mayonnaise
1 teaspoon chopped fresh Italian parsley
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
6 to 8 green or Kalamata olives, pitted and chopped, plus 6 slices

TRUFFLED MUSHROOM-STUFFED EGGS

1 tablespoon olive oil
1/2 cup sliced white button, cremini, or shiitake mushrooms
1 tablespoon chopped fresh Italian parsley
1 clove garlic, minced
Pinch red pepper flakes
3 bard-boiled eggs, peeled and halved
3 tablespoons mascarpone cheese
3 tablespoons mayonnaise
1/4 teaspoon truffle oil
1/4 teaspoon salt
1/4 teaspoon freshly
Ground black pepper

Broiled Cod with Lemon & Thyme

http://www.seriouseats.com/recipes/2010/03/broiled-cod-with-lemon-and-thyme-recipe.html

Ingredients
4 fillets pollack, cod, or other white fish
1/2 cup mayonnaise
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon minced shallots
1 1/2 teaspoons anchovy paste, or 2 fillets, minced
2 teaspoons chopped fresh thyme leaves

Atkins “Noodles”

Atkins “Noodles”

2 eggs at room temperature, separated
1/4 teaspoon Krazy Salt (or seasoned salt)
3 Tablespoons butter

Melt butter in a cookie sheet that has sides.
Beat whites with salt until stiff.
Beat yolks with a fork and fold them into the whites.
Spread egg mixture on the cookie sheet and bake at 350 degrees F for 10 minutes, or until slightly browned. When cool, slice into strips and use in soups.

Total Grams: 1.2
Grams per serving: .6

From the Dr. Atkins’ Diet Revolution (1972)

Mustard Sauce

Mustard Sauce

Makes 1 cup (16 Tablespoons)

3 Tablespoons onion, chopped
1 Tablespoon butter
8 Tablespoons Dijon mustard
1/4 cup heavy cream
1/2 teaspoon Worcestershire Sauce
1/2 Tablespoon chopped chives

Saute onions in butter until soft.
Stir in mustard and cream until well heated (do not boil).
Blend in Worcestershire Sauce.
Sprinkle with chives.
Serve hot.

Total Grams: 7.0
Grams Per Tablespoon .4

From the Dr. Atkins’ Diet Revolution (1972)

Scrambled Eggs with Spicy Ham

I am adding the 7 day menu from the Dr. Atkins’ Diet Revolution (1972) book to the About 1972 Atkins page. In doing so, there are dishes listed that I have not posted to my blog (until today). Get ready for some posting craziness! 🙂

Scrambled Eggs with Spicy Ham

Serves 2

4 thin slices boiled ham
Mustard sauce
2 Tablespoons butter
4 eggs
Salt
Pepper
1 Tablespoon heavy cream

Cut ham in half to make squares.
Spread with Mustard Sauce.
Melt butter in skillet.
Beat eggs with cream, salt, and pepper and scramble in the butter until lightly cooked.
Spoon out some scrambled egg in center of each square, roll up, fasten with toothpicks, and serve hot.

Total Grams 4.0
Grams Per Serving 2.0

From the Dr. Atkins’ Diet Revolution (1972)

Smoked Salmon with Shrimp and Horseradish Cream

http://www.foodireland.com/recipes/smoked-salmon-with-shrimp-and-horseradish-cream/

Ingredients

1 tbsp crème fraîche
1 tsp horseradish sauce
4 slices smoked salmon
10 large cooked shrimp, peeled but tails left on

For the salad
juice 1 lime, finely grated zest of ½
1 tsp clear honey (sugar substitute or leave it out)
½ tsp finely grated fresh root ginger
2 tbsp light rapeseed oil (any light tasting oil)
2 handfuls small leaf salad

Garlic Roasted Venison Backstrap Wrapped in Bacon Skin

Yesterday was a bad day for me on Facebook. I was craving everything in sight! So, right now I’m going to share with you three of the recipes I discovered. This first one is the safest, since it is truly low carb and (possibly) paleo if you find the right bacon.

http://www.realtree.com/timber-2-table/garlic-roasted-venison-backstrap-wrapped-in-bacon-skin

Ingredients

1 full venison backstrap, trimmed and cleaned

1 sheet of bacon skin from homemade bacon. If you have never made your own bacon, try it. Mass produced bacon pales in comparison.

8 garlic cloves, peeled and slightly smashed

3 tablespoons Allegro Marinade (I had never heard of this so I found us the link to it)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried rosemary

Kosher salt

Fresh-cracked black pepper

6 feet of butcher’s twine, cut in half

Strong, Fluid, Pain-Free Movement

I’m still having issues with my shoulder. I do basic stretches ever day and my range of motion has improved a lot. The pain, well, that comes and goes. It usually comes the worst when I’ve slept wrong, though it’s not even remotely as bad as it was in the beginning of this saga (when I could not lift my arm without using my other hand to assist).

So, here is an article with various movements to help with troublesome areas. Some of the shoulder exercises I had not seen before, so I thought I would share this article with all of you. It helps me having him demonstrate the movements on video!

http://www.fitocracy.com/knowledge/strong-fluid-and-pain-free-movement/

Ham & Horseradish Stuffed Eggs

I’m pretty sure something is wrong with me. I have actually been craving horseradish! So, imagine my surprise when this recipe shows up in my in box!

http://www.epicurious.com/recipes/food/views/Ham-and-Horseradish-Stuffed-Eggs-10205

Ham & Horseradish Stuffed Eggs

Ingredients

6 hard-cooked large eggs
3 tablespoons mayonnaise
1/2 cup minced cooked ham (about 3 ounces)
teaspoon coarse-grained mustard
1 1/2 teaspoons drained bottled horseradish, or to taste
1/2 teaspoon fresh lemon juice
cayenne to taste

Low Carb Celeriac, Bacon & Parmesan Rosti

Now, if I remember the next time I go to the store (bought a Veggeti about a month ago but keep forgetting to buy zucchini), I will try celeriac one more time but with this recipe. The first (and only other) time I tried celeriac I did not like it, though I love celery. I am one of those who prefers the bits with the leaves still on but this, raw, tasted like someone took those leaves and compressed them into a firm celery concentrate.

http://www.ibreatheimhungry.com/2015/02/low-carb-celeriac-bacon-parmesan-rosti.html

Ingredients

2 Tbsp chopped bacon, raw
1 Tbsp butter
2 tsp olive oil
1 cup shredded raw Celeriac
1 tsp chopped fresh parsley
2 Tbsp grated Parmesan cheese
½ tsp kosher salt
⅛ tsp ground black pepper
¼ tsp garlic powder

Steamed Whole Fish with Ginger, Scallions, and Soy

http://www.epicurious.com/recipes/food/views/steamed-whole-fish-with-ginger-scallions-and-soy-51115200

Ingredients

1 (1 1/2-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
Kosher salt and freshly ground black pepper
2 by 1/2-inch piece fresh ginger, peeled and finely julienned
1/4 cup light soy sauce
1 tablespoon rice wine
1 scallion, white and light green parts only, julienned
4 cilantro sprigs
1/2 cup canola oil

Diabetic Cookery – Published 1917

Well, a link to this cookbook was posted today and, since I’m a nut for old cookbooks, I had to check it out.  What surprised me is the fact that this cookbook seems to support a low carbohydrate lifestyle! Look what I found!  Someone who has cooked from this book! http://asweetlife.org/feature/resurrecting-a-diabetic-cookbook-from-1917/

https://openlibrary.org/books/OL7095821M/Diabetic_cookery

It supports the use of “diabetic flours” (one of which is almond flour) in bread making and it lists free foods (those you can eat to your heart’s content) as mostly meats and low carbohydrate veggies.

Unfortunately, some of the items needed may not be available any longer.

Aleurnat Flour: Made from aleurone, a protein found in protein granules of maturing seeds and tubers. If there is someone smarter than me who can figure out if this is available for purchase anywhere, please share!

The following is from New and Nonofficial Drugs …: Containing Descriptions of the Articles which Stand Accepted by the Council on Pharmacy and Chemistry of the American Medical Association (Google eBook)

I have barely skimmed through it but I’m excited!  I hope we can find some of the alternatives used then.

Grain-Free Salmon Patties

I don’t see why you couldn’t do this with tuna or some other stronger flavored fish.

http://gnowfglins.com/2014/05/23/grain-free-salmon-patties-with-lemon-sour-cream/

8 eggs
2 to 4 tablespoons coconut flour (or 1 cup bread crumbs or 1/2 cup sprouted brown rice flour or other flour)
1/4 to 1/2 teaspoon sea salt
1/8 teaspoon black pepper
1 to 2 teaspoons dried dill
1/4 to 1/2 red or yellow onion, diced finely
(4) 7.5-ounce cans Vital Choice Wild Red Alaskan Sockeye Salmon (water packed), drained
butter

The Brutally Honest 6 Reasons You Are Still Overfat

See, this guy … this is what I like to see. He is the kind of guy who doesn’t look for a politically correct or sensitive way to say things. He just says it. The meme he includes in the post pretty much sums up his way of thinking:

You really should read this post!

http://strengthcoachtaylor.ca/uncategorized/the-brutally-honest-6-reasons-you-are-still-overfat/

My You Tube Recipe Playlist

Today was a good day to sit and look through You Tube videos.  I know I’ve been pretty slack when it comes to adding recipe videos to my playlist (too many of the recipes I find do not automatically come with videos).  So, I added a few.  Take a look:

Now, not all of these are specifically low carb/keto (just like the recipes I post here) but naturally lend themselves to our lifestyle.  I posted a lot from one specific You Tube channel, despite the fact that in his descriptions he either just points to his blog post of the recipe (which is o.k.) or (I hate this) posts the link to his home page, which means we have to go to his site and do a search for the recipe.  Having said that, they are great recipes and you can either get the gist of the recipe from the video or he states within the video how much of what ingredients he uses.

I will try to add more over the coming days, so please subscribe to my You Tube channel.  One of my goals for this year is to actually get a video camera, so hopefully I will be able to make somewhat decent videos for my channels (not awful hand-held cell phone videos).

Fish Tacos

Now, I’m not telling you to go out and buy some low carb tortillas.  Look at the ingredients … do you really NEED tortillas?  Put that in a bowl and chow down!  Yum!

http://www.epicurious.com/recipes/food/views/Fish-Tacos-352976

Ingredients
    1/2 red onion, thinly sliced
    About 1 1/2 cups red wine vinegar
    1/4 cup olive oil
    1 1/2 teaspoons ancho chile powder
    1 1/2 teaspoons dried oregano
    1/2 teaspoon ground cumin
    1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
    1 jalapeño, stemmed and chopped
    1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
    Salt
    8 fresh corn tortillas
    Mexican crema, homemade or store-bought
    Fresh Tomato Salsa
    2 limes, cut into quarters

50 Fat Torching Tricks for 2015

Most of the time, I don’t like lists like this but since this one was from Bodybuilding.com, I thought I would give it a read.  I like it!  Obviously, there are some tips that don’t apply to those going low carb but too many of the others can help, especially if you have been low carbing for a while and/or exercising for a while.  We all can use a little variety in everything we do.  It keeps our journey fresh.

My favorite is #15: Add Some Caffeine but there really are too many great tips on here to list the ones I like (I will tell you this: I HATE green tea!  I’ve tried multiple times to like it but no matter how I prepare it, I can’t stand it.  So that one is definitely out for me).  There’s one tip that I think needs to be expanded on: #6: Start Your Day Off With A Balanced, Larger Breakfast. I really think this depends on you and your body. There are days when I’m fine with just my coffee until lunch time and others when I’m ravenous as soon as my feet touch the floor in the morning (these are the mornings when I’m thankful for the bacon I already cooked the day before or the salami all sliced up and waiting to be devoured).

http://www.bodybuilding.com/fun/50-fat-torching-tricks-fire-up-your-fat-loss.html

Lazio, Italy Region Recipes – Rustico Cooking

Since I am unable to link to the individual recipes (all the recipes are on a single page), I will include the basics here and you get to scroll to find them (these three are toward the bottom of the page):

http://www.rusticocooking.com/lazio.htm

Costolette d’Agnello all’Aglio e Rosmarino: Grilled Baby Lamb Chops with Garlic and Rosemary

  • 16 rib lamb chops, Frenched
  • 4 garlic cloves, minced
  • 1/2 teaspoon cracked black pepper
  • 4 rosemary sprigs, leaves only, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1 lemon, cut into wedges

Pollo Arrosto con Arancia ed Uvetta: Roasted Chicken with Oranges and Currants

  • 1 roasting chicken, rinsed and blotted dry (about 4 pounds), cut through the backbone and flattened
  • juice and grated zest of 1 lemon
  • juice and grated zest of 1 orange
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup dry white wine
  • 4 garlic cloves, minced
  • 1 rosemary sprig
  • 1/4 to 1/2 teaspoon chili flakes
  • 1/4 cup currants
  • 1 and 1/2 teaspoons salt

Peperonata alla Romana: Slow-Cooked Peppers and Onions with Anchovies and Garlic

  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, chopped
  • 2 anchovy fillets, drained and chopped
  • 1/4 teaspoon chili flakes (optional)
  • 1 red pepper, cut into 1-inch cubes
  • 1 yellow pepper, cut into 1-inch cubes
  • 1 orange pepper, cut into 1-inch cubes
  • 1 purple onion, cut into 1-inch cubes
  • 6 plum tomatoes, peeled, seeded and cut into 1-inch cubes
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 16 basil leaves, torn

Skewers for a Party

Follow the link for an article and recipes for Garlic Shrimp Brochettes, Red Chile Pork Brochettes, Coconut Curry Chicken Skewers!

http://www.nytimes.com/2014/08/20/dining/skewers-for-a-party.html?ref=dining&_r=0

 

Hungarian Chopped Salad

Out of all the recipes I have posted, this is the one that made my stomach growl.

http://www.foodandwine.com/recipes/hungarian-chopped-salad

1/2 pound paprika salami (see Note), dry chorizo or Calabrese salami, halved lengthwise and thinly sliced crosswise
1/2 pound Havarti cheese, cut into 1/2-inch dice
2 cups white mushrooms, sliced 1/4 inch thick
2 Persian cucumbers, sliced 1/4 inch thick
2 medium tomatoes, cut into 1/2-inch dice, or 1 1/2 cups halved cherry tomatoes
2 Hungarian wax peppers, thinly sliced
4 scallions, white and light green parts only, chopped
1/2 small red onion, finely diced
2 tablespoons red wine vinegar
2 tablespoons finely chopped cilantro
1 tablespoon sweet Hungarian paprika
1 teaspoon brown sugar
1 garlic clove, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Hungarian Fisherman’s Soup – Halaszle

Wow …  a fish soup that does NOT call for potato!

http://www.womenontheirway.com/wyndham-wisdom/fish-soup-recipe/

2 lb bones and heads of freshwater fish
2 medium onions, peeled and thinly sliced
Kosher salt
1 carp (or pike or other freshwater fish), about 2 lb, cleaned and cut crosswise into 2-inch slices
2 Tbsp best-quality Hungarian hot paprika
4 Tbsp best-quality Hungarian sweet paprika
2 cherry peppers, seeded and sliced
¼ lb small, skinny egg noodles
1  large clove garlic, peeled

Secrets From Your Personal Trainer – Give It a Year to Lose Weight

This really is the secret to long-term success: give yourself time.  If you don’t see immediate progress, give it more time.  Some people (like I have mentioned before) see tons of weight come off immediately (or at least it seems that way) while others have bodies that are more stubborn than some.  See, my initial frustration at my lack of weight loss was why it was so easy for me to quit back in 2010.  Once I changed my focus from weight loss to better health, I developed the patience to persevere.  So, read this article for a bit of a true reality check.  🙂

http://exercise.about.com/od/gettingweightlossresults/fl/Secrets-From-Your-Personal-Trainer-What-We-Wish-We-Could-Say.htm

It takes more than a few tries to get through these stressful interruptions while still exercising, still eating right and still taking care of yourself. You’ve got years, decades, maybe even a lifetime of ingrained habits to contend with. Think about how long you’ve been:

Cleaning your plate
Stress or emotional eating
Sleeping until the last possible moment, rather than getting up and exercising
Stopping for fast food on the way home because you’re too tired and too hungry to make dinner
Eating out because you don’t have anything to make for a healthy dinner
Not even knowing how to make healthy dinners
Sitting for hours a day, leaving you with a stiff, achy body that feels too much pain or discomfort to exercise
Dealing with fatigue or lack of energy with caffeine or energy drinks rather than physical movement

Hungarian Stuffed Eggs – Töltött Tojás

I know … you can only have so many deviled eggs but this recipe has ham and sour cream in it!

Hungarian Stuffed Eggs – Töltött Tojás, from the Culinary Arts Institute Cooking Magic Series: Hungarian Cookbook

Yield:  6 Servings

Ingredients
6 Hard-cooked eggs
⅓ cup  cooked ham; finely chopped
¾ teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon pepper
3½ tablespoon thick sour cream
1 tablespoon butter; melted
Paprika

Cut each egg in half length-wise. Remove yolks to a bowl and mash them with a fork. Mix in minced ham, mustard, salt and pepper. stir in the sour cream. fill the whites with the yolk mixture. Serve hot or cold.

To heat, arrange eggs filled side up in a baking dish. Brush the eggs with the melted butter and sprinkle them with paprika. Place in a 375 oven for 5 min to warm through. Serve with forks or cut into halves and use toothpicks inserted into each section.

Variations:

Anchovy stuffed eggs: Sub 3 to 6 anchovy fillets for the ham and omit the salt.

Mushroom stuffed eggs: Omit the ham and decrease the sour cream to 2½ tb. Finely chop a ¼ lb of cleaned mushrooms and cook slowly in a small skillet in a little butter until browned and tender. add to the egg yolk mixture and proceed.

Colombian-Style Roasted Pork Leg – Pernil Asado Colombiano

They had me at beer!  lol  I no longer drink a full beer but do love to cook with (and occasionally steal a sip of) good beer.

http://www.mycolombianrecipes.com/pernil-asado-colombiano-colombian-style-roasted-pork-leg

Ingredients

    1 (10 to 12 pounds) bone-in pork leg
    8 scallions, chopped
    1 red bell pepper, diced
    1 large white onion, diced
    10 garlic cloves, crushed
    3 tablespoons of ground cumin
    2 tablespoon of white vinegar
    Salt and pepper, to your taste
    6 cups of dark beer
    1 tablespoons of ground achiote

Avocado & Tomato Salad – Ensalada de Aguacate y Tomate

http://www.mycolombianrecipes.com/tomato-and-avocado-salad-ensalada-de

Ingredients

4-6 SERVINGS

    SALAD
    2 large ripe tomatoes, sliced ¼ -inch tick
    ½ small red onion, thinly sliced
    1 English cucumber, sliced crosswise
    2 small avocados, diced
    DRESSING
    2 limes
    3 tablespoons white vinegar
    1 tablespoon olive oil
    ¼ teaspoon salt
    ¼ teaspoon ground pepper
    2 tablespoons fresh chopped cilantro

Stourhead’s Mushroom Soup

To make this induction/level 1 friendly, leave out the sherry.

http://www.nationaltrust.org.uk/article-1356399933508/

Ingredients

50g (2oz) butter
1 tablespoon olive oil
1 large onion, peeled and chopped
3 garlic cloves, peeled and chopped
1 potato, peeled and diced
600g (11⁄4lb) mushrooms, chopped
1 litre (13⁄4 pints) vegetable stock
1 small glass medium or cream sherry
Grated zest and juice of 1 lemon
Salt to taste
Crème fraîche, to serve

Smoked Mackerel Pate with Griddled Toast & Cress Salad

No, do not eat the griddled toast.  🙂  I love these pate/spread recipes (do a search and I’m sure I’ve share quite a few here).  Maybe I love these recipes so much because I grew up eating Underwood deviled ham, chicken, liver, liverwurst, etc.  Although back then I did either eat them with crackers or bread, it was not rare for me to just eat it with a fork.  Yum!

http://www.jamieoliver.com/recipes/fish-recipes/smoked-mackerel-pate-with-griddled-toast-and-cress-salad/

Ingredients
    400 g smoked mackerel, from sustainable sources, ask your fishmonger
    200 g low-fat cream cheese (AND, why would you use low-fat?)
    3 lemons
    1 small bunch fresh flat-leaf parsley, leaves picked
    2 small punnets cress, snipped
    2 sticks celery, finely sliced, plus some of the celery leaves
    extra virgin olive oil
    6 slices bread

Grilled Mushrooms with Pélardon Goat’s Cheese

Ingredients (for 4 people)

12 large heads of Paris mushrooms
1 shallot
25ml dry white wine (Costière de Nîmes)
4 – 5 soft Pélous or other goat’s cheeses
salt, pepper and thyme
2 – 3 soup spoons olive oil
black tapenade (olive paste)

Brasucade of Mussels, Thau-Style

It doesn’t get much simpler than this!

2,5 kg Mediterranean mussels (4 kg for a main dish)
25 cl olive oil
Thyme, rosemary, bay leaf
1 clove of garlic, crushed
Pepper

Boules de Picolat – Beef and Sausage Meatballs in Sauce from Roussillon

Just don’t dredge in flour before browning the meatballs.

1 pound ground beef
1 pound sausage meat (see Note)
4 large garlic cloves, very finely chopped
2 ½ tablespoons very finely chopped parsley leaves
1 tablespoon very finely chopped fresh tarragon or basil leaves
Cinnamon to taste
1 large egg, beaten
Salt and freshly ground black pepper to taste
Flour for dredging
½ cup extra-virgin olive oil
1 pound fresh or canned tomatoes, peeled, seeded, and finely chopped
1 large shallot, finely chopped
Pinch of cayenne pepper
1 cup chopped pimiento-stuffed green Spanish olives
¼ cup chopped raw or cooked ham
1 cup veal (see the variation in the beef broth recipe) or chicken broth

Spinach and Mushroom Smothered Chicken

I had never heard of rotisserie chicken seasoning before, so I found a recipe to make it at home (included at the bottom), just leave out the brown sugar.

Ingredients

3 cups fresh baby spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved

Rotisserie Chicken Rub

http://www.food.com/recipe/rotisserie-chicken-rub-484807

3/4 cup kosher salt (I use Sea Salt)
1/4 cup paprika (I use Smoked Paprika)
1/4 cup onion powder
1/4 cup garlic powder
1/4 cup italian seasoning
1/4 cup brown sugar
2 tablespoons dried thyme
2 tablespoons dry mustard
2 tablespoons cayenne pepper
2 tablespoons black pepper

Cooking With the Locals – Going Wild for American Shrimp

If you love shrimp like I do, this article has some fantastic recipes (all low carb)! How can you go wrong with Southern Shrimp Scampi, Spiced Salt-Baked Shrimp, Adapted from Adam Evans, The Optimist, Atlanta, and Pan-Roasted Shrimp With Mezcal, Tomatoes and Arbol Chiles,Adapted from Whitney Otawka, Cinco y Diez, Athens, Ga.

http://www.nytimes.com/2014/08/06/dining/going-wild-for-american-shrimp.html?ref=dining&_r=0

How Your Body Responds To Exercise – The Oatmeal

I have wasted … I mean thoroughly enjoyed this man’s comic strips! http://theoatmeal.com/

Maw-Maw’s Slaw

You know what I miss the most from KFC? The coleslaw! I know I submitted a sugar free coleslaw recipe a while back but it just wasn’t the same. Well, here’s one that is completely different!

http://www.foodnetwork.com/recipes/emeril-lagasse/maw-maws-slaw-recipe4.html

Ingredients

1/2 pound white cabbage, shredded (about 2 cups)
1/2 pound red cabbage, shredded (about 2 cups)
1/2 pound assorted greens, such as mustard greens, collards, or spinach, trimmed, washed, and shredded (about 2 cups)
1 cup thinly sliced red onions
1 cup chopped green onions, green parts only
1/2 cup chopped parsley
1 cup homemade mayonnaise, or store bought
1/2 cup Creole or whole grain mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
2 teaspoons sugar (sugar substitute of your choice)

Garlic-Roasted Pork Shoulder

Ingredients
1 head garlic, cloves peeled
2 tablespoons plus 1 teaspoon kosher salt, divided
1 1/2 tablespoons dried oregano
2 tablespoons distilled white vinegar
2 tablespoons fresh lemon juice
1 (7- to 7 1/2-pound) bone-in pork shoulder with skin

Accompaniment: lime wedges