As most of you know, before I retired, I was an executive chef, and as such was a total snob about taking short cuts in cooking. I have certainly found out in retirement that it's a totally different thing when you don't have prep chefs waiting to do your bidding. LOL! I have been cured.
Carole, one of our most faithful OFL's introduced me to canned chicken during the cold months, because she would make chicken soup with it. I tried her soup, and it certainly was good and so nice to have something finished so quickly! During this awful hot Florida summer, I still have to cook for the Colonel, but for the low carb stuff for me, I take short cuts any time I can get them! Especially those that don't involve using the stove. So here is a semi-recipe for chicken salad. I say semi, because, you can add or subtract as you wish, depending on food preferences.
Lazy Woman's Chicken Salad
1- 6 oz. can of white meat chicken, drained well (if you have a cat, they will thank you for the juice!)
1 or 2 boiled eggs diced
1 snall stalk of celery with leaves finely diced (I really like to use the inner tender stalks for this)
1/4 small red onion finely diced (optional)
1 tablespoon dill relish (if you don't want dill relish, use sugar free sweet relish)
3 to 4 fresh basil leaves chiffonade style ( this is, put the leaves together, roll them up tightly, and slice as thin as you can get them) This is one time that dried basil is really not good.
1 to 2 tablespoons of mayonnaise
1 teaspoon spicy brown mustard
3 tablespoons very finely chopped pecans or nuts of your preference (optional)
Mix all ingredients together well, and refrigerate for an hour or so. Serve on a bed of lettuce and enjoy. I prefer Romaine, but any lettuce will do.
Note: I can see tossing in any leftover veggies into this salad to use them up and add veggies to your daily menu. This is also good with leftover crumbled up bacon.
Note2: If you think canned chicken is expensive, check the food section of your dollar stores. I get a really nice white meat chicken in Dollar General for only a dollar! I usually buy cans and stock them.
Sunday, August 28, 2011
Thai "Rice" Salad with Chicken by Dana Carpender
I just came across this recipe on Dana's blog for a faux rice salad made with cauliflower. It really sounds good enough for company, and also fits the bill for me in that I have to do no stove time in this ungodly hot summer north Florida is having! I think it would also be good with almost any seafood. I have copied and pasted for you rather than link this time.
Thai "Rice" Salad with Chicken
1/2 cauliflower, head
1 cucumber
1 carrot
8 scallions
2 cups cubed cooked chicken
3 tablespoons lime juice
1 tablespoon rice vinegar
1 tablespoon fish sauce (nam pla or nuoc mam)
3 tablespoons soy sauce
2 tablespoons extra light olive oil or other bland oil
2 teaspoons Splenda or Stevia in the Raw, or other sweetener to equal 2 teaspoons of sugar
1/2 teaspoon chili garlic sauce, or to taste
1/2 cup chopped cilantro
salt and pepper -- to taste
Trim the bottom of your cauliflower's stem, and whack off the leaves. Now cut the cauliflower into chunks that will fit in your food processor's chute, and run it through the shredding blade. Dump your cauli-rice into a microwaveable casserole with a lid, or a microwave steamer, add a few tablespoons of water, cover, and nuke on high for 6 minutes.
While that's cooking, cut your cucumber into 1/4" dice (okay, mine were more rectangular than square) and shred your carrot. Slice your scallions, too, including the crisp part of the green. Cube your chicken. All of this stuff can go in a big mixing bowl.
Stir together everything from the lime juice through the chili garlic sauce (you could use Sriracha instead; the garlic doesn't make a big difference here). This is your dressing.
When the microwave beeps, pull out your cauliflower and uncover it, to stop the cooking. Let it cool a bit, stirring now and then to let the steam out. You don't want it to cook your other vegetables -- and especially not your cilantro.
Okay, your cauliflower's cooled enough that it won't result in cooked cucumber. Dump it into the mixing bowl, add the dressing, and stir it all up. Now stir in the cilantro, and taste. Do you think it needs salt and pepper? Add some! You could add more chili garlic or Sriracha if you think it needs it, for that matter, or you could just pass the bottle at the table. Up to you.
Pile on plates or in bowls, and serve!
Thai "Rice" Salad with Chicken
1/2 cauliflower, head
1 cucumber
1 carrot
8 scallions
2 cups cubed cooked chicken
3 tablespoons lime juice
1 tablespoon rice vinegar
1 tablespoon fish sauce (nam pla or nuoc mam)
3 tablespoons soy sauce
2 tablespoons extra light olive oil or other bland oil
2 teaspoons Splenda or Stevia in the Raw, or other sweetener to equal 2 teaspoons of sugar
1/2 teaspoon chili garlic sauce, or to taste
1/2 cup chopped cilantro
salt and pepper -- to taste
Trim the bottom of your cauliflower's stem, and whack off the leaves. Now cut the cauliflower into chunks that will fit in your food processor's chute, and run it through the shredding blade. Dump your cauli-rice into a microwaveable casserole with a lid, or a microwave steamer, add a few tablespoons of water, cover, and nuke on high for 6 minutes.
While that's cooking, cut your cucumber into 1/4" dice (okay, mine were more rectangular than square) and shred your carrot. Slice your scallions, too, including the crisp part of the green. Cube your chicken. All of this stuff can go in a big mixing bowl.
Stir together everything from the lime juice through the chili garlic sauce (you could use Sriracha instead; the garlic doesn't make a big difference here). This is your dressing.
When the microwave beeps, pull out your cauliflower and uncover it, to stop the cooking. Let it cool a bit, stirring now and then to let the steam out. You don't want it to cook your other vegetables -- and especially not your cilantro.
Okay, your cauliflower's cooled enough that it won't result in cooked cucumber. Dump it into the mixing bowl, add the dressing, and stir it all up. Now stir in the cilantro, and taste. Do you think it needs salt and pepper? Add some! You could add more chili garlic or Sriracha if you think it needs it, for that matter, or you could just pass the bottle at the table. Up to you.
Pile on plates or in bowls, and serve!
Review of Chocolate Quest Bars by Dana Carpender
As usual, when i have a little time, I spend it catching up on low carb reading and research. Since Dana Carpender has her new pod cast, her blog is not very hard to catch up on a slow Sunday afternoon. She and her husband have tried the new Quest Chocolate bars, and here is their two-line review.
A Two Line Review of the New Chocolate Quest Bars
Submitted by Dana on Sun, 2011-08-28 11:02 A Two Line Review of the new Chocolate Quest Bars:
Me: "They remind me of Tootsie Rolls."
TNBIM: "Oh, geez, totally!"
Considerably higher protein and lower carb than Tootsie Rolls, of course.
Quest will send you a free sample- just use the link in Dana's review. I did order a free sample, and am still waiting, so I'll update you when I get them.
A Two Line Review of the New Chocolate Quest Bars
Submitted by Dana on Sun, 2011-08-28 11:02 A Two Line Review of the new Chocolate Quest Bars:
Me: "They remind me of Tootsie Rolls."
TNBIM: "Oh, geez, totally!"
Considerably higher protein and lower carb than Tootsie Rolls, of course.
Quest will send you a free sample- just use the link in Dana's review. I did order a free sample, and am still waiting, so I'll update you when I get them.
Monday, August 22, 2011
Becky's Eggplant Spinach Casserole
As all you low carbers know, eggplant is a wonderful, meaty staple in our diets. Becky has created an eggplant casserole that sounds simply scrumptious! My brother, Marc just dropped by more eggplants and peppers from his organic garden, so a try for this one is in the works soon!
Ingredients
• 1 eggplant, sliced into 1/2 inch rounds
• 2 tablespoons olive oil, or as needed
• 1 tablespoon garlic powder, or to taste
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 2 small tomatoes, chopped
• 1 (10 ounce) package fresh spinach leaves
• 1/2 cup ricotta cheese
• 3/4 cup shredded mozzarella cheese, divided
• 3/4 cup grated Parmesan cheese, divided
• 3/4 cup Tomato Sauce (Italian)
• 2 teaspoons Italian seasoning
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
3. Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the pasta sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
4. Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.
Ingredients
• 1 eggplant, sliced into 1/2 inch rounds
• 2 tablespoons olive oil, or as needed
• 1 tablespoon garlic powder, or to taste
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 2 small tomatoes, chopped
• 1 (10 ounce) package fresh spinach leaves
• 1/2 cup ricotta cheese
• 3/4 cup shredded mozzarella cheese, divided
• 3/4 cup grated Parmesan cheese, divided
• 3/4 cup Tomato Sauce (Italian)
• 2 teaspoons Italian seasoning
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
3. Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the pasta sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
4. Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.
Tuesday, August 16, 2011
Vegetable Stock Courtesy of Gabby
Some of our OFL's are interested in making home made vegetable stock. First, let me say vegetable broth is good, but the flavor and richness of stock is much better. When I was an exec. chef, I kept beef, chicken and vegetable stock at the ready all the time for different recipes. Occasionally, I made simple onion stock, a great addition to many recipes, starting with French onion soup!
If you're going to make stock, I recommend making a large pot of it each time. It freezes well in small containers for use at any time. Another thing to remember about vegetable stock, is that there is no hard and fast recipe. What gives any stock its rich hearty flavor is the roasting of the ingredients before cooking it in liquid.
To make a rich vegetable stock, use mostly strong vegetables, rather than very mild ones. So, here is a sample recipe and how to put it together. Be creative and use ingredients you choose. Experiment to find the vegetable mixtures you like.
Vegetable Stock
1 1/2 pounds of yellow or white onions, chopped into quarters (leave peelings on for richer flavor
1 pound of celery with leaves chopped into 2 inch pieces
1 - 2 heads of garlic sliced in half cross-wise with peelings left on
1 pound of carrots cut into 2 inch chunks
5 medium tomatoes cut in half cross-wise with liquid gently squeezed out
About 6 - 8 stalks of green onions cut into 2 inch pieces
About 1 pound of some hearty flavored greens chopped (this can be turnip greens, mustards, kale or whatever you prefer.)
About 4 -6 turnip roots cut into quarter chunks
About a pound of parsnips cut into 2 inch chunks.
2 Eggplants cut into chunks with skin left on
Any other vegetables you want to toss in
3 tablespoons dried basil
About 10 springs of thyme
Olive oil
1 - 1/2 gallons of water
Preheat oven to 450 degrees and coat a large cookie sheet generously with olive oil
Spread cut vegetables in an even layer on the cookie sheet and roast in the oven till onions are beginning to caramelize and turn brown. Start with the amount of water to cover the roasted vegetables by about 2 inches. in a large stock pot. Bring to a boil, and then turn down the heat and simmer till the liquid is reduced by half. Strain the water from the vegetables. I do no use salt or pepper in the original stock- this leaves it free for later seasoning in different recipes. I usually freeze my stock in one pint containers.
That's it- no great secret to great stock!
If you're going to make stock, I recommend making a large pot of it each time. It freezes well in small containers for use at any time. Another thing to remember about vegetable stock, is that there is no hard and fast recipe. What gives any stock its rich hearty flavor is the roasting of the ingredients before cooking it in liquid.
To make a rich vegetable stock, use mostly strong vegetables, rather than very mild ones. So, here is a sample recipe and how to put it together. Be creative and use ingredients you choose. Experiment to find the vegetable mixtures you like.
Vegetable Stock
1 1/2 pounds of yellow or white onions, chopped into quarters (leave peelings on for richer flavor
1 pound of celery with leaves chopped into 2 inch pieces
1 - 2 heads of garlic sliced in half cross-wise with peelings left on
1 pound of carrots cut into 2 inch chunks
5 medium tomatoes cut in half cross-wise with liquid gently squeezed out
About 6 - 8 stalks of green onions cut into 2 inch pieces
About 1 pound of some hearty flavored greens chopped (this can be turnip greens, mustards, kale or whatever you prefer.)
About 4 -6 turnip roots cut into quarter chunks
About a pound of parsnips cut into 2 inch chunks.
2 Eggplants cut into chunks with skin left on
Any other vegetables you want to toss in
3 tablespoons dried basil
About 10 springs of thyme
Olive oil
1 - 1/2 gallons of water
Preheat oven to 450 degrees and coat a large cookie sheet generously with olive oil
Spread cut vegetables in an even layer on the cookie sheet and roast in the oven till onions are beginning to caramelize and turn brown. Start with the amount of water to cover the roasted vegetables by about 2 inches. in a large stock pot. Bring to a boil, and then turn down the heat and simmer till the liquid is reduced by half. Strain the water from the vegetables. I do no use salt or pepper in the original stock- this leaves it free for later seasoning in different recipes. I usually freeze my stock in one pint containers.
That's it- no great secret to great stock!
Monday, August 15, 2011
Atkins Friendly Converted Quiche Courtesy of Pat
Pat, who has returned to our group of OFL's has experimented with a quiche recipe and found one her whole family enjoys. Of course she shared with us! This has actually turned into a frittata, which is basically the Italian version of the French quiche. The French use a crust and the Italians don't. Thanks, Pat!
Pat's family eats this with salsa, which is definitely something I would like.
I have written it as a standard recipe using Pat's instructions. So, give this a try and enjoy!
Pat's Quiche.
4 gms carbs and 30 gms protein per serving, which is 1/4 of a pie.
1 Package Jimmy Dean Hot Pork Sausage- crumbled, cooked and drained till cool.
6 - 8 oz. grated swiss cheese
12 eggs
Whipping cream to make 4 cups with the eggs. Pat uses a 4 cup measuring container, puts eggs in and adds cream to make 4 cups.
Butter two pie plates well. Divide grated cheese onto the bottoms of the two pie plates. Sprinkle 1/2 of the cooled sausage onto each plate on top of cheese. Whisk the eggs and cream together well, and pour 1/2 of the mixture onto each pie plate on top of the cheese and sausage.
Bake at 350 for 40 minutes. It is normal for the pies to "sink" after they are removed from the oven. Cool the pies a bit, cut and serve. For dinner we use about 1/4 pie - that is the serving size for the carb/protein content above. These keep well in the refrigerator if you seal them tightly, and make a great Atkins friendly meal anytime.
Optional: Sprinkle an ounce or two of grated cheddar cheese on each pie plate before baking for a nice golden color.
Pat's family eats this with salsa, which is definitely something I would like.
I have written it as a standard recipe using Pat's instructions. So, give this a try and enjoy!
Pat's Quiche.
4 gms carbs and 30 gms protein per serving, which is 1/4 of a pie.
1 Package Jimmy Dean Hot Pork Sausage- crumbled, cooked and drained till cool.
6 - 8 oz. grated swiss cheese
12 eggs
Whipping cream to make 4 cups with the eggs. Pat uses a 4 cup measuring container, puts eggs in and adds cream to make 4 cups.
Butter two pie plates well. Divide grated cheese onto the bottoms of the two pie plates. Sprinkle 1/2 of the cooled sausage onto each plate on top of cheese. Whisk the eggs and cream together well, and pour 1/2 of the mixture onto each pie plate on top of the cheese and sausage.
Bake at 350 for 40 minutes. It is normal for the pies to "sink" after they are removed from the oven. Cool the pies a bit, cut and serve. For dinner we use about 1/4 pie - that is the serving size for the carb/protein content above. These keep well in the refrigerator if you seal them tightly, and make a great Atkins friendly meal anytime.
Optional: Sprinkle an ounce or two of grated cheddar cheese on each pie plate before baking for a nice golden color.
Friday, August 12, 2011
Silver Sneakers Info Courtesy of Pat
I am so happy that Pat came back to Atkins and joined the OFL's a couple of days ago! She has already contributed to our wealth of knowledge! Pat has joined Silver Sneakers, and I know others in our group have joined. So, today, Pat gave us a rundown of the program and how it is free to many people. So, if you're fortunate enough to be in an area where this is offered, check it out! I am going to copy and paste what Pat had to say here, so you can see for yourself.
I've discovered a few things while I was away from the internet. You all may have discussed this before, but I thought I'd share with you in case you haven't. My health insurance (BCBS) offers a free health club membership under Silver Sneakers. I got online on their website and found that a health club within a few blocks of our house was a member and joined for free. No initial charge, no monthly fees. And they offer all sorts of exercise classes for those of us with limited range of movement or other difficulties as well as a swimming pool and aqua exercises, weights, all the aerobic machines. Best of all, when I go in the mornings, almost everyone there is my age or older and all in about the same shape. I talked my mom into joining - her medicare supplement is under Humana - and her insurance covered her membership, too, so it isn't just a BCBS thing. If you haven't checked it out and want a nice free way to exercise, check out Silver Sneakers.
I've discovered a few things while I was away from the internet. You all may have discussed this before, but I thought I'd share with you in case you haven't. My health insurance (BCBS) offers a free health club membership under Silver Sneakers. I got online on their website and found that a health club within a few blocks of our house was a member and joined for free. No initial charge, no monthly fees. And they offer all sorts of exercise classes for those of us with limited range of movement or other difficulties as well as a swimming pool and aqua exercises, weights, all the aerobic machines. Best of all, when I go in the mornings, almost everyone there is my age or older and all in about the same shape. I talked my mom into joining - her medicare supplement is under Humana - and her insurance covered her membership, too, so it isn't just a BCBS thing. If you haven't checked it out and want a nice free way to exercise, check out Silver Sneakers.
Tuesday, August 9, 2011
Once More With Feeling about Gout and Atkins!
Okay, dear readers, once more the ugly face of gout has come up with the DH of one of our readers. I have read tons of info on this subject, and most dieticians and some doctors would have you believe that Atkins causes gout or at the very least exacerbates it. Once more, this is just not so! I cannot possibly quote all of the content of my research so I am listing it here for you to reference (at the bottom of this post.)
A couple of facts stand out with gout- gout and obesity go hand in hand, sugar and gout go hand in hand, and gout attacks are more likely to happen with dehydration. I have copied and pasted a fairly short article for you to read on water consumption and gout. We already know that water is vital for out WOE, but it is even more vital for the gout sufferer for the kidneys to flush out the build-up of uric acid crystals. So, have a read here and then read the references listed.
One of the most common triggers for gout attacks is dehydration. As the body loses water, the concentration of uric acid rises in the blood. Once this reaches a critical point, uric acid crystals will form. You can easily prevent this by including water as your home remedy for gout.
Treat water as a medicine. Take a regular dose – sip from your glass or bottle regularly rather than guzzling a large volume each hour. You’re not likely to overdose – you have to drink over a gallon an hour to risk adverse effects. You do need to take care that there are no impurities in the water. If your supply is not clean opt for bottled or properly filtered water.
Water is best taken pure, but milk, juices etc are also effective. Most fluids can be included as part of your water intake, including the water content of food. Some drinks contain caffeine or other diuretics, however the amount of caffeine in normal cups of tea and coffee is not significant [1]. In fact, coffee has shown to have a beneficial effect on gout for many people.
Alcohol, particularly spirits and fortified wines, can have a diuretic effect, and so you must strive to drink plenty of water after you have taken alcohol.
Also check the other natural gout remedies in this section. For the latest discoveries in non-pharmaceutical gout treatments, see the Gout Home Remedy Research pages.
2011 Update: There is emerging evidence that orange juice may rank higher in gout natural remedies than water.
In Dana Carpender's low carb blog: Hold the Toast!- http://holdthetoast.com/node/388
From why-low-carb-diets-work.com:
http://www.why-low-carb-diets-work.com/diets-for-gout.html
On this site, follow other links for more info. As usual, Americans are being duped by so-called experts and the pharmaceutical industry!
A couple of facts stand out with gout- gout and obesity go hand in hand, sugar and gout go hand in hand, and gout attacks are more likely to happen with dehydration. I have copied and pasted a fairly short article for you to read on water consumption and gout. We already know that water is vital for out WOE, but it is even more vital for the gout sufferer for the kidneys to flush out the build-up of uric acid crystals. So, have a read here and then read the references listed.
Best Home Remedies For Gout: Water
Of all home remedies for gout, water is the cheapest, and often the most effective.
Maintaining adequate hydration helps reduce uric acid concentration, which helps prevent gout attacks. Drinking lots of water also helps most other gout treatments – medical or alternative.
The kidneys play a vital role in gout management. Drinking plenty of water helps the kidneys flush uric acid from the body. Even if you take allopurinol to inhibit uric acid production, you still need water. It helps the kidneys get rid of the by-products of allopurinol. All medical or home remedies for gout that reduce uric acid will work better if you drink plenty of water. One of the most common triggers for gout attacks is dehydration. As the body loses water, the concentration of uric acid rises in the blood. Once this reaches a critical point, uric acid crystals will form. You can easily prevent this by including water as your home remedy for gout.
Water as a Home Remedy for Gout
To use water as a home remedy for gout you need to drink at least 12 8-ounce glasses per day (5 UK pints, or almost 3 liters). This can take some getting used to, but if you persevere for a week or two, you soon get used to it. I try to drink about 25% more than that, and only seem to get gout attacks when I lose the water drinking habit. You need to increase this during hot weather or exercise.Treat water as a medicine. Take a regular dose – sip from your glass or bottle regularly rather than guzzling a large volume each hour. You’re not likely to overdose – you have to drink over a gallon an hour to risk adverse effects. You do need to take care that there are no impurities in the water. If your supply is not clean opt for bottled or properly filtered water.
Water is best taken pure, but milk, juices etc are also effective. Most fluids can be included as part of your water intake, including the water content of food. Some drinks contain caffeine or other diuretics, however the amount of caffeine in normal cups of tea and coffee is not significant [1]. In fact, coffee has shown to have a beneficial effect on gout for many people.
Alcohol, particularly spirits and fortified wines, can have a diuretic effect, and so you must strive to drink plenty of water after you have taken alcohol.
Home Remedies For Gout: Next Steps
Now that you can see how good water is for gout, it’s time to assess your fluid intake.Also check the other natural gout remedies in this section. For the latest discoveries in non-pharmaceutical gout treatments, see the Gout Home Remedy Research pages.
2011 Update: There is emerging evidence that orange juice may rank higher in gout natural remedies than water.
Home Remedies For Gout References
- Caffeine ingestion and fluid balance: a review. Maughan RJ, Griffin J. J Hum Nutr Diet. 2003 Dec;16(6):411-20.
From the abstract:
The aim of this review is to evaluate the available literature concerning the effect of caffeine ingestion on fluid balance and to formulate targeted and evidence-based advice on caffeinated beverages in the context of optimum hydration. [...] no support for the suggestion that consumption of caffeine-containing beverages as part of a normal lifestyle leads to fluid loss in excess of the volume ingested or is associated with poor hydration status. Therefore, there would appear to be no clear basis for refraining from caffeine containing drinks in situations where fluid balance might be compromised.
In Dana Carpender's low carb blog: Hold the Toast!- http://holdthetoast.com/node/388
From why-low-carb-diets-work.com:
http://www.why-low-carb-diets-work.com/diets-for-gout.html
On this site, follow other links for more info. As usual, Americans are being duped by so-called experts and the pharmaceutical industry!
Egyptian Mummies and Heart Disease
As usual, dear friends, I am trying to catch up on research and reading, and impart things to you I find meaningful. As you know, while Jimmy Moore is on vacation with his wife Christine, he has left us with a list of blogs to read, almost all low carb and/or paleo. I might add, I am so thrilled that this blog of the OFL's has landed on Jimmy's "to read" list again! I never dreamed that would happen! I feel so honored!
Today, after hospital duty with my mother, I napped to get my mush brain going and then began to read. I found some really interesting blog posts that are worth reading. The first is about the fact that a large percentage of Egyptian mummies have been found to have atheroschlerosis, ie. heart disease. Well, once again current nutritionists and researchers have fudged on the truth and decided that it must be genetic. As Jimmy says, pardon me while I bang my head on my desk! Once more, these "researchers" have found a catch all. Come on guys- by the time the Egyptians were mummifying their dead, they were no longer low carb hunter/gatherers! They ate grains and all those things we low carbers avoid, with resultant better health. Sigh...
Anyway read this article and several more on the same web page. It's well written and worth your time to once more be reinforced with your low carb lifestyle!
http://low-carblifestylethetheorypractice.blogspot.com/
Today, after hospital duty with my mother, I napped to get my mush brain going and then began to read. I found some really interesting blog posts that are worth reading. The first is about the fact that a large percentage of Egyptian mummies have been found to have atheroschlerosis, ie. heart disease. Well, once again current nutritionists and researchers have fudged on the truth and decided that it must be genetic. As Jimmy says, pardon me while I bang my head on my desk! Once more, these "researchers" have found a catch all. Come on guys- by the time the Egyptians were mummifying their dead, they were no longer low carb hunter/gatherers! They ate grains and all those things we low carbers avoid, with resultant better health. Sigh...
Anyway read this article and several more on the same web page. It's well written and worth your time to once more be reinforced with your low carb lifestyle!
http://low-carblifestylethetheorypractice.blogspot.com/
Friday, August 5, 2011
Atkins Friendly Stuffed Banana Peppers Courtesy of Gabby
Around this part of the world (north Florida,) banana peppers are growing in profusion this time of year! My brother Marc has a lot in his garden he shares and his boss brought the Colonel a sack of them this last week. So being a retired chef who used to create recipes all the time for my restaurant, I decided that I needed to do something "cheffy" with banana peppers. Of course, they are delicious in salads or just sauteed in olive oil with onions, but something different is always nice! That being said, here is my recipe for stuffed banana peppers.
Stuffed Banana Peppers
About 10 long sweet banana peppers that have turned red (I like them at least six inches long, and if they are red, they have a sweeter flavor. Green can also be used. For that matter, shorter ones can be used, but they are more labor intensive, since they are skinnier and harder to stuff.)
about 1/2 pound ground sausage, crumbled
1/4 medium onion, finely diced
2 medium banana peppers, cleaned and finely diced
about three baby portabella mushrooms, finely diced
1 MIM made without sweetener or spice- you will probably not use a whole one, but it's too hard to make part of one
Atkins friendly marinara sauce, or sugar free marinara sauce in the jar (read the labels!)
Grated mozzarella cheese
1/2 teaspoon dried basil
1/4 teaspoon garlic powder or 1 small clove of garlic finely minced
Wash the banana peppers, and leaving the stems on, cut a slit down the middle lengthwise to within 1/2 inch of the tip (except for the two you diced for the stuffing.) When I do this, I lay the pepper down and see which side is best for it to lay flat in a baking pan. Gently work the slit a little bit open with your fingers and use a small paring knife to get seeds and most of the veins out. Do this carefully without breaking open the pepper. Wash the inside to remove remaining seeds.
Saute, sausage, onions, peppers and mushrooms in a saute pan just till the crumbled sausage is done, but not crispy and the onions are translucent. Place these in a bowl with about three heaping tablespoons of marinara sauce and the herbs. Begin crumbling the MIM, little bits at a time to give the stuffing a medium firm consistency when mixed with the marinara sauce. You will have to "eyeball" this process, since you may have to add a bit of marinara for moisture or a bit more MIM to firm it up. You want the stuffing to have a medium moisture content, not dry and not dripping wet. In a flat baking pan, spread about 3/4 inch of marinara sauce. Take each pepper and gently stuff it till a little stuffing sticks out of the top. I use my fingers to make sure the stuffing goes into the cavity of the pepper well. Cover the stuffing on top of each pepper with grated mozzarella cheese and gently lay the pepper in the marinara sauce. When all are done, bake in a 350 degree oven for about 45 minutes to one hour uncovered. Cheese should be melted and the peppers soft when tested with a sharp point of a paring knife. Serve with a little bit of the marinara sauce under each pepper.
NOTE: almost any meat could be used for this, or for that matter, shrimp or there seafood. I sent this recipe to my cousin in the UK, and he said he would do it with ground (minced, as they say it) lamb. Get creative! I even think a few ground nuts tossed in would be nice.
Stuffed Banana Peppers
About 10 long sweet banana peppers that have turned red (I like them at least six inches long, and if they are red, they have a sweeter flavor. Green can also be used. For that matter, shorter ones can be used, but they are more labor intensive, since they are skinnier and harder to stuff.)
about 1/2 pound ground sausage, crumbled
1/4 medium onion, finely diced
2 medium banana peppers, cleaned and finely diced
about three baby portabella mushrooms, finely diced
1 MIM made without sweetener or spice- you will probably not use a whole one, but it's too hard to make part of one
Atkins friendly marinara sauce, or sugar free marinara sauce in the jar (read the labels!)
Grated mozzarella cheese
1/2 teaspoon dried basil
1/4 teaspoon garlic powder or 1 small clove of garlic finely minced
Wash the banana peppers, and leaving the stems on, cut a slit down the middle lengthwise to within 1/2 inch of the tip (except for the two you diced for the stuffing.) When I do this, I lay the pepper down and see which side is best for it to lay flat in a baking pan. Gently work the slit a little bit open with your fingers and use a small paring knife to get seeds and most of the veins out. Do this carefully without breaking open the pepper. Wash the inside to remove remaining seeds.
Saute, sausage, onions, peppers and mushrooms in a saute pan just till the crumbled sausage is done, but not crispy and the onions are translucent. Place these in a bowl with about three heaping tablespoons of marinara sauce and the herbs. Begin crumbling the MIM, little bits at a time to give the stuffing a medium firm consistency when mixed with the marinara sauce. You will have to "eyeball" this process, since you may have to add a bit of marinara for moisture or a bit more MIM to firm it up. You want the stuffing to have a medium moisture content, not dry and not dripping wet. In a flat baking pan, spread about 3/4 inch of marinara sauce. Take each pepper and gently stuff it till a little stuffing sticks out of the top. I use my fingers to make sure the stuffing goes into the cavity of the pepper well. Cover the stuffing on top of each pepper with grated mozzarella cheese and gently lay the pepper in the marinara sauce. When all are done, bake in a 350 degree oven for about 45 minutes to one hour uncovered. Cheese should be melted and the peppers soft when tested with a sharp point of a paring knife. Serve with a little bit of the marinara sauce under each pepper.
NOTE: almost any meat could be used for this, or for that matter, shrimp or there seafood. I sent this recipe to my cousin in the UK, and he said he would do it with ground (minced, as they say it) lamb. Get creative! I even think a few ground nuts tossed in would be nice.
A Sad Day for Jimmy and Christine Moore!
I cannot let another day go by without mentioning Jimmy and Christine Moore! For those of you who don't know who Jimmy is, you are missing a rare treat. Jimmy's story is truly inspirational and he now devotes his life to helping others on this low carb journey. He has a blog- Livin' La Vida Low Carb, as well as others, and he also does pod casts a couple of times a week with many figures from the low carb world. Jimmy is my favorite low carb guru for sure, as well as an inspiration in the way life should be lived. If you don't know Jimmy's story, go to:
http://livinlavidalowcarb.com/blog/about-2
I strongly urge you to check out Jimmy's blog and listen to his pod casts. Some are on posts on this blog- I try to reference those that I think would be especially meaningful to Atkins people.
If you know Jimmy, you know that he and his wife Christine have been trying to have a baby for sixteen years. IVF failed, and recently they tried embryo adoption and Christine got pregnant. Check out the video of that happy moment on his blog. Sadly, this past week, Christine lost their baby. There is even a video of Jimmy and Christine talking about living through this grief with God's help, and also thanking readers for their support and love. I don't know how they did that! They are special people!
So, let's all pray for Jimmy and Christine and keep supporting this wonderful work he is doing!
http://livinlavidalowcarb.com/blog/about-2
I strongly urge you to check out Jimmy's blog and listen to his pod casts. Some are on posts on this blog- I try to reference those that I think would be especially meaningful to Atkins people.
If you know Jimmy, you know that he and his wife Christine have been trying to have a baby for sixteen years. IVF failed, and recently they tried embryo adoption and Christine got pregnant. Check out the video of that happy moment on his blog. Sadly, this past week, Christine lost their baby. There is even a video of Jimmy and Christine talking about living through this grief with God's help, and also thanking readers for their support and love. I don't know how they did that! They are special people!
So, let's all pray for Jimmy and Christine and keep supporting this wonderful work he is doing!
Answer to Question- Is Coconut Oil Safe for the Obese on Atkins"
Good morning. I apologize for not getting to the comments section until this morning. My life does have a way of getting in the way of things.
A reader asked the question- "Will obese people have the chance to eat these candies? Is oil from coconut safe for the overweight?" This question was asked in reference to Sharon's Coconut Oil Candies.
Well, dear reader, if you are on the Atkins way of life, you must know that this is a diet of HIGH fat, moderate protein and low carbohydrates. Unfortunately, the "health" and pharmaceutical industries have been brain-washing the American public about the horrors of FAT for many yesrs! I beg of you to go and read the entire wealth of information about this way of eating that is available for free on the Atkins site! I personally have been eating this way since April of 2010 and have gradually increased my fats over time with the result of increased weight loss, better numbers at the doc's office and a general feeling of well-being!
Doreen, one of our OFL's and our resident researcher has done some wonderful research on the benefits of coconut oil If you haven't read this post, please do so. Well worth your time! Go to:
http://atkinsfriendly-gabby.blogspot.com/search?q=Health+benefits+of+coconut+oil
So, bottom line is enjoy this candy and add things that are legal as you like! I put pecans in mine for a little crunch. Sharon even bought candy molds for hers. Makes a pretty, indulgent treat!
A reader asked the question- "Will obese people have the chance to eat these candies? Is oil from coconut safe for the overweight?" This question was asked in reference to Sharon's Coconut Oil Candies.
Well, dear reader, if you are on the Atkins way of life, you must know that this is a diet of HIGH fat, moderate protein and low carbohydrates. Unfortunately, the "health" and pharmaceutical industries have been brain-washing the American public about the horrors of FAT for many yesrs! I beg of you to go and read the entire wealth of information about this way of eating that is available for free on the Atkins site! I personally have been eating this way since April of 2010 and have gradually increased my fats over time with the result of increased weight loss, better numbers at the doc's office and a general feeling of well-being!
Doreen, one of our OFL's and our resident researcher has done some wonderful research on the benefits of coconut oil If you haven't read this post, please do so. Well worth your time! Go to:
http://atkinsfriendly-gabby.blogspot.com/search?q=Health+benefits+of+coconut+oil
So, bottom line is enjoy this candy and add things that are legal as you like! I put pecans in mine for a little crunch. Sharon even bought candy molds for hers. Makes a pretty, indulgent treat!
Monday, August 1, 2011
Coconut LIme Mousse- Atkins Friendly
It's amazing how talking about the Atkins WOE eventually quirks people's curiosity and they start investigating. I have been talking off and on about the benefits, both weight and health wise, to a friend of mine for about two years. Today, she emailed me this recipe she obviously found on the Atkins site for Coconut Lime Mousse. Being an avid lime lover, I will definitely try this one, especially since it looks so easy!
COCONUT-LIME MOUSSE
Atkins, Phases 2, 3, 4
Ingredients:
2 oz. cream cheese
4 packets Stevia
1/4 cup fresh lime juice
1 tsp. vanilla extract
1 cup heavy whipping cream
Directions:
1. Using an electric mixer, beat together 2 oz soft cream cheese and 4 packets of sweetener until smooth.
2. Slowly add 1/4 cup lime juice, beating until creamy.
3. Beat in 1 tsp coconut extract (use instead of vanilla if available for more coconut flavor) and 1 cup heavy cream until fluffy.
4. Place in four bowls, sprinkle with unsweetened coconut flakes (optional, don't forget to add in extra NC carbs) and refrigerate until serving.
Net Carbs: 4.6 grams
Fiber: 0.0 grams
Protein: 2.0 grams
Fat: 27.0 grams
Calories: 266
Makes: 4 servings
OFL Gallery I
Well, it's day three since I got the bright idea to establish an Old Fat Ladies photo gallery. I still think it's a bright idea and I'm assuming that because it was the weekend, I have only gotten one photo submission. Valorie sent a picture she put together of her and her adorable grandson Nolan, so I'm starting this gallery, and will also look for my own pictures to put up. So, the rest of you, give us yourselves, scenery, pets, family, whatever!
Well, since I got the bright idea of a photo gallery, Valorie has been my only taker! Sniff! So, I guess I am forced to post a couple of my pictures. I was waiting till later, but... Come on guys...
The first is my mother with Elisabeth at her last recital for her students in 2008- she is with Elisabeth, who was always her star pupil. The second is Elisabeth, just goofing around. Hard to believe my mother was organizing and running a recital for 40 students in 2008 at the age of 88!
I have finally found one picture of myself. It is an old one taken when DH was alive, and before I had teeth fixed and when I had lost only twenty pounds. Suffice it to say, I don't really look like this now, but family members still recognize me! LOL!
Well, we are making progress on our gallery! Finally! The next three pictures are of our long time member of the OFL's-, Carole. The first is Carole with her BF on the left and her friends from Holland on the right. This was her birthday.
Next is Carole's first grandson at his wedding.
And the third picture is our sweet Carole holding her great-grandson!
Sharon is now back from the west coast and is sharing, too. The first picture is sweet little Eliana after her first haircut. Eliana is Sharon's granddaughter.
The next picture is Sharon on her CD cover. If you newbies aren't familiar with Sharon's music, you are missing a rare and beautiful treat!
The happy day finally arrived for Sharon and her partner and she has shared two pictures with us. Hopefully, there will be more to come!!
We have a new addition to our gallery! Sue in Texas has shared herself and her two precious grandgirls that she avidly sews for! It's so nice to put a face with this friendly member of OFL's!
Sue has now shared some more of her family- the family pooches. We all know they are as much a part of the family as the humans. I'll let Sue describe them to you.
Here are the family dogs. Bailey is our 12 year old love. Ruger is my son's Belgium lab who now has diabetes and is blind. He's the best tempered dog ever and has lost from 110 lb to about 90 lb. Josie is my DIL's rescue dog. Looks and temperment much like Bailey except Josie has brown on her. We still get them mixed up when they're all together.
Thanks Sue!
Finally, another one of our dear long time OFL's has signed in to the gallery! Doreen, our resident researcher has sent pictures of her house in winter and in summer. As you probably know, if you are an OFL, Doreen lives in the great northland of Canada and has kept us in suspense at times with the miseries of winter there. So, take a look at the change in seasons, and we will wait with baited breath for some pictures of Doreen!
At last! We now have pictures of Doreen and some of her family!
This first one is of Doreen's MIL, Ethel, who was "only" 93 at the time it was taken.
This next picture is of Doreen! Really nice picture!
And finally, Doreen, the Farmer we've heard so much about, Myles and her two nieces.
Here's a gorgeous flower arrangement for fall courtesy of Susi. This one makes me think of Thanksgiving and pumpkins!
Finally, another one of our dear long time OFL's has signed in to the gallery! Doreen, our resident researcher has sent pictures of her house in winter and in summer. As you probably know, if you are an OFL, Doreen lives in the great northland of Canada and has kept us in suspense at times with the miseries of winter there. So, take a look at the change in seasons, and we will wait with baited breath for some pictures of Doreen!
At last! We now have pictures of Doreen and some of her family!
This first one is of Doreen's MIL, Ethel, who was "only" 93 at the time it was taken.
Here's a gorgeous flower arrangement for fall courtesy of Susi. This one makes me think of Thanksgiving and pumpkins!
Panda, one of our newer OFL's sent us a picture of before and after she started Atkins. This is after she has lost 30 pounds so far! I can really tell the difference! Keep going, Panda!
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