As you may have read in my last post, I am on a quest to get back on track. So, I've been doing reading for inspiration today when time permits. One thing I found on one of the Atkins forums may be useful to everyone. It was on a thread introduced by someone off track who was just bored with her food. The advice given was to really vary her menu- she was eating the same things every day, every week, every meal- recipe for disaster! Being a former chef, I cannot deal with boring foods at all! I am always trying something new when I can. So, that being said, this is a list of sites for low carb recipes that you might find useful. I haven't looked at them all, so be sure and look at carb counts and don't automatically assume they are right for every phase.
Your Lighter Side:
http://blog.yourlighterside.com/
Yummly:
http://www.yummly.com/
All Recipes:
http://allrecipes.com/recipes/healthy-recipes/low-carb-diet/
Simply Recipes:
http://simplyrecipes.com/recipes/low_carb/
Linda’s Low Carb Recipes:
http://www.genaw.com/lowcarb/
Taste:
http://www.taste.com.au/recipes/collections/low+carb
Candice’s Low Carb Recipe Blog:
http://www.ticklemysweettooth.com/blog/
101 Cookbooks:
http://www.101cookbooks.com/low_carb_recipes/
Sugar Free Low Carb Recipes:
http://www.sugarfreelowcarbrecipes.com/
Food Network:
http://www.foodnetwork.com/search/delegate.do?fnSearchString=George+Stella&fnSearchType=site
Peggy’s Site (Atkins Community Member):
http://buttoni.wordpress.com/
Baylor’s Site (Atkins Community Member):
http://baylorandatkins.wordpress.com/
Cori’s Low Carb Life (Atkins Community Member):
http://corimalloy.wordpress.com/
Tiger Talks: (Atkins Community Member):
http://tigertye.wordpress.com/
Low Carb Luxury Kitchens:
http://www.lowcarbluxury.com/lowcarb-recipes.html
Low Carb Friends:
http://www.lowcarbfriends.com/recipereview/
Atkins Community Members Yahoo Group Recipes:
http://health.groups.yahoo.com/group/Our_Atkins_Recipes/messages
Healthy Indulgences:
http://www.healthyindulgences.net/
Low Carb Forum Recipes:
http://forum.lowcarber.org/forumdisplay.php?f=96
Krys’ Low Carb Made Easy:
http://lowcarbmadeeasy.com/category/recipes/
Deliciously Thin:
http://www.deliciously-thin.com/three-ingredient-recipes.html
A Veggie Venture:
http://aveggieventuresrecipebox.blogspot.com/2005/03/low-carb-vegetable-recipes.html#low_carb_simple_sides
Primal Palate:
http://www.primal-palate.com/p/recipes.html
Elana’s Pantry:
http://www.elanaspantry.com/gluten-free-recipes/
Dessert Stalker:
http://www.dessertstalker.com/
Low Carb Cookworx:
http://lowcarbcookworx.proteinpower.com/episodes/index.php
Wednesday, December 7, 2011
Some Low Carb Thoughts for the Upcoming Holidays via Dana Carpender
Well, folks, I went for my checkup with the doc yesterday, and found out that I've been fooling myself! Blood pressure was okay, don't know about cholesterol (don't care anyway- I would rather take arsenic than a statin drug,) BUT I've gained 8 pounds in the four months since I last saw her! I've been going along thinking that if I mostly did low carb and occasionally had potatoes, rice, bread, etc., it wouldn't matter. Obviously, it did! Soooo... yesterday, I literally had to force myself to go back to Atkins induction totally.
And it was hard! Maybe not as hard as the first time I did Atkins, because I know for sure the rewards of sticking with it, but still hard. On the way home from the doc's office at lunch time, I was doing my usual stinking thinking and thought it wouldn't hurt to just pick up a piece of fried chicken. Screech went the brakes of my mind- I went a mile out of my way to get a Subway salad with oil and vinegar only. I knew I just wouldn't make anything low carb if I went home. The rest of the day was a fight, also- it would've been much easier to make a sandwich last night. But I didn't, and loaded up on protein and fat instead. One of the things that have been happening to me while I've been dabbling with the carbs is that I would wake in the middle of the night HUNGRY! I would get up, fix a piece of toast and be even more starving by breakfast.
This morning, I literally forced myself to make an omelet with ham, and I have just spent a few minutes planning out the rest of my food day. I CANNOT let this weight creep go on!! So, in the interest of doing this right, I began going back and reading different articles from my favorite low carb gurus. No matter what religion you are, you probably have a holiday coming up soon, and each one has its food traditions- much of which are high carb. So, I again read Dana Carpender's transcript of her pod cast before Thanksgiving. It deals with low carb alternatives and what to do about food pushers. I know we all have at least one food pusher in the family- "here, have some of this- it won't hurt you." Well, YES IT WILL! I think everyone can benefit from reading Dana's comments on Thanksgiving and applying them to the upcoming holidays. So, take a little time and read:
http://danaslowcarbforlife.com/419/31-thanksgiving-pep-talk-dare-say-no-thanks-recipes-more/
And it was hard! Maybe not as hard as the first time I did Atkins, because I know for sure the rewards of sticking with it, but still hard. On the way home from the doc's office at lunch time, I was doing my usual stinking thinking and thought it wouldn't hurt to just pick up a piece of fried chicken. Screech went the brakes of my mind- I went a mile out of my way to get a Subway salad with oil and vinegar only. I knew I just wouldn't make anything low carb if I went home. The rest of the day was a fight, also- it would've been much easier to make a sandwich last night. But I didn't, and loaded up on protein and fat instead. One of the things that have been happening to me while I've been dabbling with the carbs is that I would wake in the middle of the night HUNGRY! I would get up, fix a piece of toast and be even more starving by breakfast.
This morning, I literally forced myself to make an omelet with ham, and I have just spent a few minutes planning out the rest of my food day. I CANNOT let this weight creep go on!! So, in the interest of doing this right, I began going back and reading different articles from my favorite low carb gurus. No matter what religion you are, you probably have a holiday coming up soon, and each one has its food traditions- much of which are high carb. So, I again read Dana Carpender's transcript of her pod cast before Thanksgiving. It deals with low carb alternatives and what to do about food pushers. I know we all have at least one food pusher in the family- "here, have some of this- it won't hurt you." Well, YES IT WILL! I think everyone can benefit from reading Dana's comments on Thanksgiving and applying them to the upcoming holidays. So, take a little time and read:
http://danaslowcarbforlife.com/419/31-thanksgiving-pep-talk-dare-say-no-thanks-recipes-more/
Tuesday, December 6, 2011
Surprising News about Vitamin D Deficiency Courtesy of Dr. Ben Kim
As most of you regulars know, I read Dr. Ben Kim's newsletter and it often contains really valuable information at times. I don't subscribe to his diet views, but other things are very useful. Today, I read about Vitamin D and what deficiency of it will really do to us. I never knew! And also how to get enough of it. Surprisingly, we all need some exposure to sunlight for optimal amounts of it. So, have a read at what he has to say:
http://www.drbenkim.com/vitamin-d-facts.htm
http://www.drbenkim.com/vitamin-d-facts.htm
Sunday, December 4, 2011
An Irirsh Blessing Courtesy of Sharon.
Our dear and faithful OFL, Sharon sent this Thanksgiving week, and as you know, I'm just now catching up on the blog. This is enjoyable reading even if it is a legend!
His name was Fleming, and he was a poor Scottish farmer. One day, while trying to make a living for his family, he heard a cry for help coming from a nearby bog. He dropped his tools
and ran to the bog.
I don't know if this is true, and I'm fairly sure it's a legend... but the Italians say si non e' vero, e' ben trovato. Which means, if it's not true, it's a clever invention.
Hugs,
Sharon
His name was Fleming, and he was a poor Scottish farmer. One day, while trying to make a living for his family, he heard a cry for help coming from a nearby bog. He dropped his tools
and ran to the bog.
There, mired to his waist in black muck, was a terrified boy, screaming and struggling to free himself. Farmer Fleming saved the lad from what could have been a slow and terrifying death.
The next day, a fancy carriage pulled up to the Scotsman's sparse surroundings. An elegantly dressed nobleman stepped out and introduced himself as the father of the boy Farmer Fleming had saved.
'I want to repay you,' said the nobleman. 'You saved my son's life.'
'No, I can't accept payment for what I did,' the Scottish farmer replied waving off the offer. At that moment, the farmer's own son came to the door of the family hovel.
'Is that your son?' the nobleman asked.
'Yes,' the farmer replied proudly.
'I'll make you a deal. Let me provide him with the level of education my own son will enjoy If the lad is anything like his father, he'll no doubt grow to be a man we both will be proud of.' And that he did.
Farmer Fleming's son attended the very best schools and in time, graduated fromSt. Mary's Hospital Medical School in London, and went on to become known throughout the world as the noted Sir Alexander Fleming, the discoverer of Penicillin.
Years afterward, the same nobleman's son who was saved from the bog was stricken with pneumonia.
What saved his life this time? Penicillin.The name of the nobleman? Lord Randolph Churchill .. His son's name?
Sir Winston Churchill.
The next day, a fancy carriage pulled up to the Scotsman's sparse surroundings. An elegantly dressed nobleman stepped out and introduced himself as the father of the boy Farmer Fleming had saved.
'I want to repay you,' said the nobleman. 'You saved my son's life.'
'No, I can't accept payment for what I did,' the Scottish farmer replied waving off the offer. At that moment, the farmer's own son came to the door of the family hovel.
'Is that your son?' the nobleman asked.
'Yes,' the farmer replied proudly.
'I'll make you a deal. Let me provide him with the level of education my own son will enjoy If the lad is anything like his father, he'll no doubt grow to be a man we both will be proud of.' And that he did.
Farmer Fleming's son attended the very best schools and in time, graduated fromSt. Mary's Hospital Medical School in London, and went on to become known throughout the world as the noted Sir Alexander Fleming, the discoverer of Penicillin.
Years afterward, the same nobleman's son who was saved from the bog was stricken with pneumonia.
What saved his life this time? Penicillin.The name of the nobleman? Lord Randolph Churchill .. His son's name?
Sir Winston Churchill.
Someone once said: What goes around comes around..
Work like you don't need the money.
Love like you've never been hurt.
Dance like nobody's watching.
Sing like nobody's listening..
Work like you don't need the money.
Love like you've never been hurt.
Dance like nobody's watching.
Sing like nobody's listening..
Live like it's Heaven on Earth.
It's National Friendship Week Send this to everyone you consider A FRIEND.
Pass this on, and brighten some ones day.
AN IRISH FRIENDSHIP WISH:
I hope it works...
May there always be work for your hands to do;
May your purse always hold a coin or two;
May the sun always shine on your windowpane;
May a rainbow be certain to follow each rain;
May the hand of a friend always be near you;
May God fill your heart with gladness to cheer you.
and may you be in heaven a half hour before the devil knows you're dead.
OK, this is what you have to do.... Send this to all of your friends.
But - you HAVE to send this within 1 hour from when you open it!
Now......Make A wish!! I hope you made your wish!
It's National Friendship Week Send this to everyone you consider A FRIEND.
Pass this on, and brighten some ones day.
AN IRISH FRIENDSHIP WISH:
I hope it works...
May there always be work for your hands to do;
May your purse always hold a coin or two;
May the sun always shine on your windowpane;
May a rainbow be certain to follow each rain;
May the hand of a friend always be near you;
May God fill your heart with gladness to cheer you.
and may you be in heaven a half hour before the devil knows you're dead.
OK, this is what you have to do.... Send this to all of your friends.
But - you HAVE to send this within 1 hour from when you open it!
Now......Make A wish!! I hope you made your wish!
Low Carb Vegetable Recipes
Once again, Elaine has done us a BIG favor. She found this site with numerous low carb veggie recipes! If you are like me, I get bored with the same old thing. It will take you quite a while to get bored if you work your way through all these!
http://aveggieventuresrecipebox.blogspot.com/2005/03/low-carb-vegetable-recipes.html
http://aveggieventuresrecipebox.blogspot.com/2005/03/low-carb-vegetable-recipes.html
Low Carb Pumpkin Cheesecake Courtesy of Elaine
Elaine, one of our OFL's, posted this link for a low carb pumpkin cheesecake. Sounds really good! For those of you who are new to reading this blog, there is also a low carb pumpkin custard on here. I just went ahead and copied and pasted the recipe for you.
1) Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
2) Beat cream cheese until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won't be able to incorporate it as well later, so keep scraping.
3) Add spices and sweetener. Beat again, scrape again.
4) Add pumpkin and vanilla. Beat well, scrape.
5) Add 3 eggs. Beat well (about a minute), scrape.
6) Add the other 2 eggs and cream and beat another minute. Pour mixture into pan over crust.
7) Place pan in a baking pan and pour boiling water around the sides, about halfway up. Lower the oven temperature to 325 F. and bake for for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155 F, remove from oven.
8) Remove sides from pan. Let the cheesecake cool to room temperature, or up to 3 hours. Cover and chill, ideally for another 3 to 4 hours.
Nutritional Information for full fat cream cheese, at 16 servings: Each serving has 4 grams effective carbohydrate plus 2 grams fiber, 5 grams protein, and 285 calories.
Pumpkin cheesecake can make a nice change from pumpkin pie. This version is richly spiced. The crust is thicker than the regular low-carb cheesecake, but if you want a thinner crust, the other one can be used. If you want a cheesecake that isn't as rich, you can use lower fat cream cheese, though I haven't specifically tested it with more than 1 package of the cream cheese being low fat.
Ingredients:
- Crust:
- 1 ½ cups almond meal
- ½ teaspoon each of ginger and cinnamon
- 4 Tablespoons melted butter
- 4 Tablespoons sugar substitute
- Filling:
- 3 8 oz packages cream cheese at room temperature
- 2 ½ teaspoons cinnamon
- 1 teaspoon nutmeg
- ¾ teaspoon ginger
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- ½ teaspoon salt
- 1 ½ cups sugar substitute, or to taste - I like Sweetzfree (see below)
- 1 can (about 15 oz) pumpkin
- 1 Tablespoon vanilla
- 5 eggs, preferably room temperature
- ½ cup heavy cream
Preparation:
Heat oven to 375 F. Prepare springform pan: I like to put a piece of parchment paper over the bottom of the pan -- no need to cut it to size, just snap it into place when you put the tighten the sides. Wrap the bottom and sides of the pan in heavy-duty foil. You'll be baking the cheesecake with the springform pan set in a baking pan half-full of boiling water, so you want to protect from leaks.1) Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
2) Beat cream cheese until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won't be able to incorporate it as well later, so keep scraping.
3) Add spices and sweetener. Beat again, scrape again.
4) Add pumpkin and vanilla. Beat well, scrape.
5) Add 3 eggs. Beat well (about a minute), scrape.
6) Add the other 2 eggs and cream and beat another minute. Pour mixture into pan over crust.
7) Place pan in a baking pan and pour boiling water around the sides, about halfway up. Lower the oven temperature to 325 F. and bake for for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155 F, remove from oven.
8) Remove sides from pan. Let the cheesecake cool to room temperature, or up to 3 hours. Cover and chill, ideally for another 3 to 4 hours.
Nutritional Information for full fat cream cheese, at 16 servings: Each serving has 4 grams effective carbohydrate plus 2 grams fiber, 5 grams protein, and 285 calories.
Chicken Chips Courtesy of Dana Carpender
I read about these in Dana's blog quite some time ago, and to be frank, the sound of them just didn't turn me on, so I never posted it here and never tried them. There is a new post in her blog with how to make them again. I got to thinking about it, and if you eat pork rinds, you are eating pig skin deep dried to a crunch. I never hesitate to eat chicken skin that is roasted, so I think I'll try these.
It seems like every time Dana mentions "Chicken Chips" in any blog entry or post on Facebook, someone will ask, "What are chicken chips???" (The other common question is about fat-fasting. We'll get to that shortly.) So we decided to give Chicken Chips a page of their own, with an easy link that can be quickly used pretty much anywhere.
Ingredients:
Chicken skin
Salt
1) Preheat the oven to 375^F.
2) Take any and all chicken skin you have on hand -- chunks of chicken fat will work, too -- and spread them out as flat as you can on the broiler rack.
3) Bake for 10 to 15 minutes, or until the skin gets brown and crunchy (thicker pieces take longer than thinner ones). Sprinkly with salt and eat like chips -- these are not to be believed!
Yield: This will totally depend on how much chicken skin you bake, but here's the info that really matters: There's no carbohydrates in here at all!
(From Dana's best-selling 500 Low-Carb Recipes: 500 Recipes from Snacks to Dessert, That the Whole Family Will Love , page 244.)
Chicken Chips
It seems like every time Dana mentions "Chicken Chips" in any blog entry or post on Facebook, someone will ask, "What are chicken chips???" (The other common question is about fat-fasting. We'll get to that shortly.) So we decided to give Chicken Chips a page of their own, with an easy link that can be quickly used pretty much anywhere.Ingredients:
Chicken skin
Salt
1) Preheat the oven to 375^F.
2) Take any and all chicken skin you have on hand -- chunks of chicken fat will work, too -- and spread them out as flat as you can on the broiler rack.
3) Bake for 10 to 15 minutes, or until the skin gets brown and crunchy (thicker pieces take longer than thinner ones). Sprinkly with salt and eat like chips -- these are not to be believed!
Yield: This will totally depend on how much chicken skin you bake, but here's the info that really matters: There's no carbohydrates in here at all!
(From Dana's best-selling 500 Low-Carb Recipes: 500 Recipes from Snacks to Dessert, That the Whole Family Will Love , page 244.)
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