Tuesday, May 31, 2011

More Research on Sleeping

As I have the time, I'm doing more research on sleeping and how to get adequate sleep, as that is definitely a problem with me! I am convinced that little sleep does produce carb cravings. So, here are a couple of articles I've been reading. I found  a lot of things I'm doing to myself to prevent restful sleep. You might too.




Roasted Yellow Squash Courtesy of Ron, the Hospital Chef

Today, I was around visiting my mother at the hospital when her lunch came, and she had roasted yellow squash on her plate. I tasted it and it was delicious! The hospital has now hired a chef to head up the food service there and he is introducing a lot of food you don't normally see on a hospital menu. So, I stopped by and got instructions on how to do it- incredibly simple! I have translated that into a little menu for everyone. Next time I cook some of Marc's fresh from the garden yellow squash, it will be roasted!

Roasted Yellow Squash

1 - 2 pounds of yellow squash washed and cut into 1/2 inch thick slices crosswise
Olive Oil
Salt, Pepper, Basil and Onion Powder
Non-stick cookie sheet

After all squash has been sliced into 1/2 inch thickness (do not slice thinner or it will be mushy,) toss all of it into a bowl along with a sprinkling of salt, pepper, basil,  onion powder and olive oil until every piece is thoroughly coated on both sides. Sprinkle in more oil as needed to coat the pieces. Lay all pieces side by side on the cookie sheet (not over-lapping) and roast in a 350 degree oven till the squash is just fork tender and turning a light brown. Serve. So easy and so delicious!

Monday, May 30, 2011

How Lack of Sleep Affects Weight Loss

I am one of those people who seldom sleeps eight hours in a night. I've been hearing blips here and there about the fact that loss of sleep contributes to obesity. So, I've been doing a little research and found a lot of information and reports from different studies. The following is an article I read this morning. It has convinced me I have to find a way to sleep better!


Sunday, May 29, 2011

Is Skim Milk Making You Fat

If you are like me and used to think the only milk okay to drink is skim milk, then have a read. Of course, being a dedicated low carber, I no longer think this is true, but the article is interesting anyway.


Thursday, May 26, 2011

Chilled Vegetable Soup Courtesy of Sharon

I have to admit that I'm not fond of soup when our temperature here in Florida gets obnoxiously hot. But, Sharon, our long time OFL, invented a really simple soup that can be eaten hot or cold. This sounds like one you could add almost anything you wanted to. I'll definitely try this one! Maybe with a little chiffonade of basil at the end of the initial cooking.

Cold Summer Vegetable Soup

1 can chicken broth
1 zucchini
2 stalks celery
1 red pepper

Cut vegetables into bite-size pieces, put into broth, bring to the boil and cook for 2-3 minutes until vegetables are still crisp (other vegetables can be added, too).

Turn off the flame and chill thoroughly. Serve when quite cold for a refreshing accompaniment to a summer lunch.

Gary Taubes on the Dr. Oz Show

I think I would be "preaching to the choir" if I tried to explain who Dr. Oz is. Suffice to say, he is making a lot of money deceiving people about diets and health on TV and radio. The following are the comments that author Gary Taubes made about his appearance on the Dr. Oz show. It raised my hackles, so to speak! If you haven't seen Gary Taubes' blog, you are missing something! Anyway, this is a start for everyone, until I find the actual video of the show:


Wednesday, May 25, 2011

Pepperoni Frittata Courtesy of Arlene1

I am a major lover of frittatas, because they are so Atkins friendly and so versatile. You can add almost anything to them. Arlene1, our OFL has contributed this original approach to a frittata.

Pepperoni Frittata
1 1/4 c. chopped onions
2-3 T vegetable oil
1 C sliced zucchini
1/2 C small cauliflowerets
5 eggs, beaten
26 slices pepperoni
1/3 C grated Parmesan cheese
In ovenproof skillet, saute onions in oil until tender. Add the zucchini, cauliflower and eggs. Cover and cook over medium heat for 10-15 minutes or until eggs are nearly set.
Arrange pepperoni over eggs, broil 6" from heat for 2 minutes. Sprinkle with Parmesan cheese, broil 1-2 minutes longer or until eggs are completely set and top is lightly browned. Cut into wedges. 6 Servings.

Turkey Cucumber Spread Courtesy of Arlene1

Here is another delicious idea for a spread contributed by Arlene1, our OFL friend. Haven't tried this yet, but I will when I cook that turkey breast I have in my freezer. Always lots of leftovers that could be turned into a spread!

Found a recipe for a delicious almond-turkey cheese spread.

1 package cream cheese, softened (3 ounces)
1/4 cup sour cream
1/2 tsp Worcestershire sauce
1/4 tsp garlic powder
1/2 pound deli turkey, finely chopped
1 cup shredded cheddar cheese
1/2 cup slivered almonds, chopped
Mix cream cheese, sour cream, Worcestershire sauce and garlic powder until combined. Stir in the turkey, cheddar cheese and almonds. Refrigerate. Makes 1 1/2 cups.
Calories: 207
Fat grams: 16
Net Carbs: 6
Protein: 12

I served this in cucumber boats and cut them up into small chunks. Delicious!!

Garlic Mashed Potatoes Courtesy of Karen

For those of you low carbers who miss the comfort of mashed potatoes, here is a good recipe given to us by our OFL friend Karen.

"Mock" Garlic Mashed Potatoes

Recipe courtesy George Stella...Show: Low Carb and Lovin' It
Episode: Low Carb Comfort Foods

Prep Time: 15 min...Cook Time: 6 min...Level: Easy Serves: 4 servings

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.

Dill Dip Courtesy of Becky

For those of you who really like something delicious to dip your veggies in, this is the ticket! This one contributed by Becky, another OFL. I actually tried it and put it on green beans and it was great!

Dill Dip Ingredients:

2 tablespoons heavy cream
½ cup sour cream
1 tablespoon lemon juice
¾ cup fresh dill weed
1½ tablespoons Dijon mustard
½ cup mayonnaise


1. In a small bowl, whisk together mayonnaise, sour cream, dill, mustard, cream and lemon juice.
2. Stir in salt and pepper to taste. Cover and refrigerate for at least 30 minutes.

Baked Spaghetti Squah, Courtesy of Sharon

If you are looking for something different to do with vegetables, Sharon, a long time OFL, has contributed this recipe for baked spaghetti squash. I don't know why, but I almost never this of this versatile vegetable, but there is a lot you can do with it!

Spaghetti Squash, Tomato and Basil Casserole


1 microwaved spaghetti squash
2 Roma tomatoes
8-10 fresh basil leaves
2 large cloves garlic
4 Tbsp butter
6 Tbsp grated cheddar cheese
6 Tbsp grated mozzarella
Salt and pepper to taste
Butter spray

1. Take one spaghetti squash, cut off the ends, stab it 15-20 times with a sharp chef's knife, put it in the microwave (on a microwaveable plate) for 10 minutes, turn it over and put it back for another 5-8 minutes or until the peel is soft. Turn off the microwave and leave the spaghetti squash in it for five minutes.

2. Meanwhile, cut the Roma tomatoes into tiny cubes with a small sharp knife (I got about 100 cubes per tomato); chop the basil leaves rather coarsely; cut up the garlic cloves really finely or put them through a press; and put all that into a large mixing bowl.

3. Take the spaghetti squash out of the oven; scoop out and discard seeds; scoop pulp into mixing bowl on top of tomato-basil mixture.

4. Cut butter into about 20 pieces; add butter and cheeses* to spaghetti squash; mix everything very thoroughly and add salt and pepper to taste.
If you make this in a lasagne dish, which I did not, reserve 1 Tbsp of each cheese to put on top.

5. Butter-spray a 3-quart Pyrex with a cover, or a lasagne dish. Put the mixture in, cover (if you are using a covered dish) and bake for about 30 minutes at 375 degrees. (I did not use a lasagne dish; I assume it would cook faster, but I have no idea of how much faster.)

6. Stand back and watch the stampede!

Note: A friend has suggested stirring in 1-2 Tbsp of almond flour before baking, because it is just a bit juicy when served. I like it juicy and have not tried with the almond flour.

Chocolate MIM's Courtesy of Carole

For those of you craving something sweet and delicious, onoe of our most faithful OFL's, Carole has contributed this recipe. I have tried it and it is truly delicious!

1/4 cup flax meal
1 tsp baking powder
2 pkts splenda
1 Tbsp. Hersheys cocoa unsweetened

mix together with fork

add 1 egg
1 Tbsp olive oil

beat well with fork.

add 1 Tbsp chopped walnuts
Put in microwave for 1.5 minutes, cut in half, add dollup whipped cream and enjoy!

For mine, I toss in a few chopped pecans, because I have them free in my freezer from our trees.  Carole has also added that if you add in just a little water to make the batter less stiff, it is most the consistency of cake.

Refuting Bad Science, Facts about the Low Carb Life

As many who read this blog know, of late I've had a hard time keeping it current, so I will try and update a few things today. Lately on the Old Fat Lady forum on the Atkins site, there have been ladies struggling with advice from "health" professionals about what they should be eating. So, I'm posting a few things you can watch and listen to that are worth your time.

First of all is the Fathead movie about bad science. There is a staggering amount of bad science out there. Interestingly, a lot of so-called clinical studies about carbs, etc. are either funded by cereal companies or the pharmaceutical industry. And a lot of these studies are just downright fraudulent! So, take time and listen to these experts, who are just interested in your good health and good science.

This is Tom Naughton's speech from the recent low carb cruise:


Next is Dana Carpender's speech from the low carb cruise. This address will take you to her low carb blog. Scroll down the page and you will find her speech in two parts. She is funny and informative. Also take time to browse through her blog- there is a ton of good information here.


This contributed  by Kat, one of our OFL's:


Tuesday, May 17, 2011

Dreamfields Pasta- "Again"

For those of you who regularly read this blog, you know there are two posts already on this pasta and it's low carb properties. Well, I just read Dana Carpender's blog and she found a new article on "research" done on the pasta and it's properties. I have to qualify this, though- I'm not impressed with the study- it was not a double blind study and there were far two few participants and two short a testing period. For me, I don't use it all that often, but when I do, I cook it exactly as the box says, and I have never had a weight gain with it. I certainly never use it more than once a week or every ten days or so.

So, have a look at this article for yourselves, and bear in mind- just because it's in print, doesn't make it so:


Tuesday, May 10, 2011

Dana Carpender's Speech on the Low Fat Cruise

I'm still trying to catch up on reading, and now that my favorite low carb guru, Dana Carpender is back from the week long low carb cruise, her husband has posted her presentation on the blog. This is in two parts and really good listening! Just go to the address below and have a listen. While you're there there's another interesting post about liposuction, in case you've been considering that.


MR. Peanut Bread Courtesy of Valorie

Hi, everyone. As usual, I am having a hard time keeping up with life with the condition of my mother. But the one thing I ALWAYS do is read posts on our OFL's forum. Yesterday Valorie posted a recipe for peanut butter bread. I was amazed! I had no idea you could actually make bread from peanut butter. So here it is. If you are at the point that you are adding a few carbs, I think this might be well worth it for the occasional sandwich craving.

Mr. Peanut Bread

1 cup natural-style peanut butter, smooth
3 eggs
1 tablespoon vinegar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons artificial sweetener (optional)

Blend peanut butter and eggs until very smooth. Add in remaining ingredients. Pour into a sprayed loaf pan and smooth the top. Bake at 350 degrees for 30-40 minutes. Let cool before slicing. I got 12 slices out of it.

I doubled the recipe using one cup natural peanut butter and one cup almond butter. It made a huge loaf and I am loving how well it goes with different things. I just had a cheese, mayo and sugar free ketchup sandwich and it was great. I may add caraway next time I make it, it has the texture of a soft rye and the caraway will really make it nice I think.

It is a little higher in carbs than I am used to, 5.5 net carbs, but so worth it !!

Sunday, May 1, 2011

New Blog I've Been Reading- Great Info

One of my favorite low carb bloggers is Jimmy Moore and I do try and catch up on what he's doing every few days. Today, I squeezed in a few minutes to read and went to Jimmy's "Livin' La Vida Low Carb." He is gone from today till May 7th on the annual low carb cruise, but he left his readers a long list of low carb blogs to keep us occupied (those of us not fortunate enough to go on the cruise.) This particular one is written by a former vegan and vegetarian. The first two posts on the page tell about this blogger's transformation from a vegetarian to a low carb carnivore. It is fascinating with all sorts of information about why we need to be eating meat, fat and low carb veggies. Other posts from him and his partner are also worth taking the time to read! So go and have a look!


Pan Seared Shrimp Courtesy of Susi

Good morning everyone,

I am plodding along, trying to snatch a moment here and there to get stuff posted for you here. There is still a load to come!

Susi, one of our OFL's from deep south Texas, posted this recipe for pan seared shrimp. It sounds delicious and incredibly easy for busy people! This will definitely be something I try really soon, as I can always get fresh shrimp. But, I think frozen would do just as well.

Pan Seared Shrimp
1 pound of shrimp- the amount doesn’t really matter- peeled and deveined, and washed
salt, pepper, splenda
2 T. Olive Oil or any kind of oil
Warm oil in a large skillet. I use medium heat on this. Add the shrimp, laying in one layer. Sprinkle them with a little salt and pepper and one package of Splenda. Cook one minute- take them off of the heat- turn them over, return to heat and cook till they are done. There should be a little brown on the bottom of the skillet. They shouldn’t have to cook more than 2 more minutes. They are just delicious like this- and perfect for us lowcarbers!