Well, I thought I'd better comment here, since I don't want anyone disappointed if they try the MIM's pizza recipe. I got an email from a friend last night (I had previously given her the recipe.) She informed me that the dough was in no way like a real pizza dough, and she was disappointed!
I don't think I conveyed that the dough was the same as the yeast risen dough you would get in a pizza. If I did, I'm sorry. I only said that this pizza solved my craving. When I used to eat the "real" pizza, I was one of those who was mostly interested in the toppings in the first place- the more the better. The dough basically kept the toppings from falling on the floor! That being said, flax meal used in this dough isn't flour- will never taste like flour. But, those of us on low carb (at least the first stages) have given up wheat flour.
Sometime in the future, I will toy with doing a yeast-risen dough with the flax., and report back- I still don't think it will taste like yeast risen flour! Meanwhile, I'm not really trying to make foods I eat now exactly like foods I've given up- I'm only trying to make recipes that are tasty and satisfying!
Thursday, September 30, 2010
Wednesday, September 29, 2010
Belly Fat and Carb Cravings as Related to Cortisol and Stress
As usual, I try to do something constructive during "off" hours, rather than just stare mindlessly at another cooking show. So, I've really been wondering why my size is descreasing, but it seems that my waist is lagging FAR BEHIND!
So, I went to the mighty guru Google and just typed in belly fat, and lo and behold, I found some amazing stuff, after wading through miracle pill twenty-four hour solutions! I'm still researching and am trying to get more organized, but I think I have found my answer- or at least part of it. Seems our body has a hormone called cortisol, which is very necessary and useful in normal amounts. But people with stress secrete more of the hormone, also known as the "flight or fight" hormone. We are supposed to become calm and let our cortisol level return to normal when the stress is over. But, if we don't, we retain excess amount of cortisol and it seems it plays a dirty trick on us- settles around our middle and tells us to eat more carbs!
There are those of us who are in a state of "chronic stress," that is nothing horrible, but some stress all the time and that seems to do the same thing as having a period of horrible stress that we don't relax after. According to what I'm reading, chronic stress can be something as simple as not sleeping well, just daily obligations that you never get relief from, constant pain from some nagging thing, not enough emotional support, etc.
So, now, I'm investigating more, especially how to relieve some of this stress in simple, non-expensive ways. And, of course a little more of the science involved. As soon as some of this is more organized in a coherent way, I'll post it. Meanwhile, this is just a brief look at this situation:
http://stress.about.com/od/stresshealth/a/cortisol.htm
So, I went to the mighty guru Google and just typed in belly fat, and lo and behold, I found some amazing stuff, after wading through miracle pill twenty-four hour solutions! I'm still researching and am trying to get more organized, but I think I have found my answer- or at least part of it. Seems our body has a hormone called cortisol, which is very necessary and useful in normal amounts. But people with stress secrete more of the hormone, also known as the "flight or fight" hormone. We are supposed to become calm and let our cortisol level return to normal when the stress is over. But, if we don't, we retain excess amount of cortisol and it seems it plays a dirty trick on us- settles around our middle and tells us to eat more carbs!
There are those of us who are in a state of "chronic stress," that is nothing horrible, but some stress all the time and that seems to do the same thing as having a period of horrible stress that we don't relax after. According to what I'm reading, chronic stress can be something as simple as not sleeping well, just daily obligations that you never get relief from, constant pain from some nagging thing, not enough emotional support, etc.
So, now, I'm investigating more, especially how to relieve some of this stress in simple, non-expensive ways. And, of course a little more of the science involved. As soon as some of this is more organized in a coherent way, I'll post it. Meanwhile, this is just a brief look at this situation:
http://stress.about.com/od/stresshealth/a/cortisol.htm
MIM's "Pizza"
I think I've watched too much TV lately, and the proof is that I found myself really wanting a Pizza Hut greasy pizza last night. I never did buy that stuff! It always gave me indigestion. I guess I've seen too many commercials for pizza that the food stylists have really worked over! Anyway, last night, I decided to solve that craving- so here it is:
Mim's Pizza
Batter for two MIM's minus cinnamon or sweeteners
1 Tablespoon grated Pecorino Romano cheese
about 5 ounces ground chuck, or any other ground meat your prefer- or none; pepperoni, etc.ohh
1 large tomato cut into large dice
1/2 red onion cut into fine slices- or any other onion you have
1/2 green or red bell pepper diced (not too fine)
6 to 8 white mushrooms sliced
6 to 8 baby portabellas sliced
1 teaspoon dried basil
1/2 teaspoon each dried oregano and Italian seasoning
1/2 teaspoon each garlic and onion powder
1 1/2 teaspoons soy sauce
Mozzarella and Parmesan cheese grated
Make the batter for two MIM's without the cinnamon and sweeteners, stirring in the Pecorino Romano cheese This is the cheese you get like the dried parmesan in the can, although I think the fresh would work as well. You can omit entirely if you don't have it.
Use cooking spray in the bottom of a 9 x 14 baking pan (or whatever you have). Spread the MIM mixture on it, making it a little thinner in the center- bake at 350 degrees till just done- my psychotic oven only took about twelve minutes- but I never know what temp it is at any given time! I made mine a little crusty at the edges. Set aside in the pan to dry and rest.
In a non-stick pan, crumble and saute the meat until brown. Remove and drain on paper towels. Add all veggies except the tomatoes and saute' till just tender. Add tomatoes and herbs, along with salt and pepper to taste and simmer gently till a little of the tomato juice is cooked out. You don't want it watery to put on your pizza. I set the sauce aside in the pan then to cool a bit before putting on the MIM crust, the object here being that a cooler sauce will not seep down in the crust and make it soggy. Spread this onto the MIM crust, and then crumble the ground chuck on the top. Cover with grated mozzarella and parmesan. Return to the 350 oven and just bake till the cheese is beginning to get bubbly and brown. Cool slightly and cut into squares and serve. Serves at least two hearty eaters. For me 1/4 is enough with a salad.
As usual, this recipe lends itself to endless variations, depending on what you like. I just used what I had in the house. The crust was near enough to pizza crust and ridiculously easy to make! God bless whoever created the MIM! It made a nice meal with a salad and ended that ridiculous Pizza Hut craving!
Mim's Pizza
Batter for two MIM's minus cinnamon or sweeteners
1 Tablespoon grated Pecorino Romano cheese
about 5 ounces ground chuck, or any other ground meat your prefer- or none; pepperoni, etc.ohh
1 large tomato cut into large dice
1/2 red onion cut into fine slices- or any other onion you have
1/2 green or red bell pepper diced (not too fine)
6 to 8 white mushrooms sliced
6 to 8 baby portabellas sliced
1 teaspoon dried basil
1/2 teaspoon each dried oregano and Italian seasoning
1/2 teaspoon each garlic and onion powder
1 1/2 teaspoons soy sauce
Mozzarella and Parmesan cheese grated
Make the batter for two MIM's without the cinnamon and sweeteners, stirring in the Pecorino Romano cheese This is the cheese you get like the dried parmesan in the can, although I think the fresh would work as well. You can omit entirely if you don't have it.
Use cooking spray in the bottom of a 9 x 14 baking pan (or whatever you have). Spread the MIM mixture on it, making it a little thinner in the center- bake at 350 degrees till just done- my psychotic oven only took about twelve minutes- but I never know what temp it is at any given time! I made mine a little crusty at the edges. Set aside in the pan to dry and rest.
In a non-stick pan, crumble and saute the meat until brown. Remove and drain on paper towels. Add all veggies except the tomatoes and saute' till just tender. Add tomatoes and herbs, along with salt and pepper to taste and simmer gently till a little of the tomato juice is cooked out. You don't want it watery to put on your pizza. I set the sauce aside in the pan then to cool a bit before putting on the MIM crust, the object here being that a cooler sauce will not seep down in the crust and make it soggy. Spread this onto the MIM crust, and then crumble the ground chuck on the top. Cover with grated mozzarella and parmesan. Return to the 350 oven and just bake till the cheese is beginning to get bubbly and brown. Cool slightly and cut into squares and serve. Serves at least two hearty eaters. For me 1/4 is enough with a salad.
As usual, this recipe lends itself to endless variations, depending on what you like. I just used what I had in the house. The crust was near enough to pizza crust and ridiculously easy to make! God bless whoever created the MIM! It made a nice meal with a salad and ended that ridiculous Pizza Hut craving!
Tuesday, September 28, 2010
Meatza Pizza Courtesy of Doreen
Wow, all the OFL's are active today! I'm barely keeping up with posts for everyone on here. Anyway, this is the recipe that Doreen uses for meatza pizza. Like the last recipe, this looks so versatile that you could put just about anything on it- as much or as little. But, it would be an excellent way to get those veggies carbs up!
Meatza Pizza
Here is the meatza recipe (of sorts, I kind of improvise alot)
Meatza Pizza
•About 1¼ to 2 lbs. hamburger - (up to half can be Italian sausage)
•1 teaspoon salt
•½ teaspoon pepper
•1 ½ teaspoons garlic powder
•2 teaspoons oregano and Italian spice
•Sugar free spaghetti sauce or pizza sauce
•Cheese,mozza, grated
•Pizza toppings such as mushrooms, green or red pepper, onions, pepperoni, salami, etc.
Preparation:
Mix the meat, salt and spices together(save some of the Italian spice for later), and spread the meat out on a baking sheet with sides (such as a jelly roll pan). I cover my pan with tinfoil to make clean up easier. You want the meat spread thin, but without holes. Sometimes I make it in a sort of oblong with rounded corners. I sprinkle more spice on top before baking. Bake in a 375° F. oven for about 10 minutes or until done. Pour off the grease regularly. When done cover the meat with sugar-free pizza sauce or spaghetti sauce (in most places the spaghetti sauce is much easier to find, and works great). Cover with your choice of pizza toppings - we like the hot pepperoni and lots of veggies and the grated cheese. Bake again until cheese is melted and browned. Before serving I slice fresh tomatoes and put them on top then sprinkle with a little parmessan cheese.
Meatza Pizza
Here is the meatza recipe (of sorts, I kind of improvise alot)
Meatza Pizza
•About 1¼ to 2 lbs. hamburger - (up to half can be Italian sausage)
•1 teaspoon salt
•½ teaspoon pepper
•1 ½ teaspoons garlic powder
•2 teaspoons oregano and Italian spice
•Sugar free spaghetti sauce or pizza sauce
•Cheese,mozza, grated
•Pizza toppings such as mushrooms, green or red pepper, onions, pepperoni, salami, etc.
Preparation:
Mix the meat, salt and spices together(save some of the Italian spice for later), and spread the meat out on a baking sheet with sides (such as a jelly roll pan). I cover my pan with tinfoil to make clean up easier. You want the meat spread thin, but without holes. Sometimes I make it in a sort of oblong with rounded corners. I sprinkle more spice on top before baking. Bake in a 375° F. oven for about 10 minutes or until done. Pour off the grease regularly. When done cover the meat with sugar-free pizza sauce or spaghetti sauce (in most places the spaghetti sauce is much easier to find, and works great). Cover with your choice of pizza toppings - we like the hot pepperoni and lots of veggies and the grated cheese. Bake again until cheese is melted and browned. Before serving I slice fresh tomatoes and put them on top then sprinkle with a little parmessan cheese.
Chicken and Zucchini Stir Fry Courtesy of Pat
Pat, one of our newest members of the OFL's is going great guns on Phase I of Atkins, and has already developed a new recipe! This is totally Atkins friendly and suitable for all phases.
When I was a chef in an Italian restaurant I used a lot of zucchini, and the amazing thing about this particular vegetable is just how versatile it is, depending on the ingredients combined with it! Those of you who think you don't like veggies, try this one- the tomatoes turn the zucchini into something delectable! Also, if you like more herbs or peppers or anything else with this, it is easily turned into your own favorite. Thanks Pat!
Chicken and Zucchini Stir-Fry
Here is my new recipe - I don't usually measure anything. The ingredients are for one person, but last night, I made it for seven and it came out just as well. For those who haven't tried or aren't wild about zuchini, this recipe seems to do wonders for the stuff. We used up 4 zuchinis from our garden last night - they are bigger than store bought, but not the big hunkers you get if you miss picking one!
Ingredients:
1-2 slices of bacon
1/2 large chicken breast - cut into bite-sized pieces
1 heaping cup zuchini pieces (peeled)
1 green onion - cut into 1/4 in pieces (green and white parts)
1/4 cup shredded medium cheddar cheese (1 oz)
8-10 cherry tomatoes-cut in half
garlic salt
poultry seasoning (about 1/4 tsp)
Salt and Pepper to taste- late in cooking time
Directions:
For just myself, I use a non-stick fry pan. For the whole family, I used a large deep stir fry pan.
Cut the bacon into 1/4 inch slices. Stir fry until done. Remove to paper towels to drain. Pour off fat. In whatever fat remains in the pan, cook the chicken. I usually cook the chicken first then cut it into bite-sized pieces but you could cut it up then cook it. When the chicken is almost done, add the zuchini pieces (peel the zuchini, cut into quarters lengthwise, then slice into about 1/4 pieces). Continue to stir fry until zuchini has softened (about 2 minutes for a single serving).
Sprinkle with garlic salt and poultry seasoning, stirring to mix well. I use very little salt - probably 1/4 tsp. Add the bacon pieces, tomato, and green onions, cooking only enough to heat the tomatoes thoroughly.
Serve - covering each portion with cheese.
It looks pretty until everyone mixes in their cheese! :)
I hope everyone who tries it enjoys it! I'm off to the store to try Gabby's recipe for Beef Stock. Have a great day!
When I was a chef in an Italian restaurant I used a lot of zucchini, and the amazing thing about this particular vegetable is just how versatile it is, depending on the ingredients combined with it! Those of you who think you don't like veggies, try this one- the tomatoes turn the zucchini into something delectable! Also, if you like more herbs or peppers or anything else with this, it is easily turned into your own favorite. Thanks Pat!
Chicken and Zucchini Stir-Fry
Here is my new recipe - I don't usually measure anything. The ingredients are for one person, but last night, I made it for seven and it came out just as well. For those who haven't tried or aren't wild about zuchini, this recipe seems to do wonders for the stuff. We used up 4 zuchinis from our garden last night - they are bigger than store bought, but not the big hunkers you get if you miss picking one!
Ingredients:
1-2 slices of bacon
1/2 large chicken breast - cut into bite-sized pieces
1 heaping cup zuchini pieces (peeled)
1 green onion - cut into 1/4 in pieces (green and white parts)
1/4 cup shredded medium cheddar cheese (1 oz)
8-10 cherry tomatoes-cut in half
garlic salt
poultry seasoning (about 1/4 tsp)
Salt and Pepper to taste- late in cooking time
Directions:
For just myself, I use a non-stick fry pan. For the whole family, I used a large deep stir fry pan.
Cut the bacon into 1/4 inch slices. Stir fry until done. Remove to paper towels to drain. Pour off fat. In whatever fat remains in the pan, cook the chicken. I usually cook the chicken first then cut it into bite-sized pieces but you could cut it up then cook it. When the chicken is almost done, add the zuchini pieces (peel the zuchini, cut into quarters lengthwise, then slice into about 1/4 pieces). Continue to stir fry until zuchini has softened (about 2 minutes for a single serving).
Sprinkle with garlic salt and poultry seasoning, stirring to mix well. I use very little salt - probably 1/4 tsp. Add the bacon pieces, tomato, and green onions, cooking only enough to heat the tomatoes thoroughly.
Serve - covering each portion with cheese.
It looks pretty until everyone mixes in their cheese! :)
I hope everyone who tries it enjoys it! I'm off to the store to try Gabby's recipe for Beef Stock. Have a great day!
Dr. Ornish- "Let's Not Eat Anything That Had a Mother!" HUH??
Have a listen to this CNN video with Dr. Ornish, the medical director of the Huffington Post about Bill Clinton's weight loss. These docs will have much to answer for one day!
And when we all finish watching this, in unison, let's clap our hands over our ears and shout loudly, "WE CAN'T HEAR YOU!!"
http://www.cnn.com/video/#/video/politics/2010/09/24/tsr.blitzer.clinton.doctors.cnn?iref=allsearch
And when we all finish watching this, in unison, let's clap our hands over our ears and shout loudly, "WE CAN'T HEAR YOU!!"
http://www.cnn.com/video/#/video/politics/2010/09/24/tsr.blitzer.clinton.doctors.cnn?iref=allsearch
Dr. Micahel Eades- "Mad as Hell"
Good morning- as you all know, I'm pretty reactionary, but after reading and reading, I feel I have the right! Just read this article by Dr. Michael Eades re: low carb life and the total ignorance of the greatest majority of the medical community. He is an excellent, intelligent writer and also well worth the read.
I have basically tired of talking to my doc and others of the benefits of low carb lifestyle. It's like they all clap their hands over their ears and say loudly, "I can't HEAR you!" This makes me mad as hell too, Mike! Even though I am living proof of what low carb has done for me, and what the pharmaceutical companies via my doctor were doing to me with statins. Soooo. I continue to do research, and my next doc visit I will go armed with a paper portfolio of articles about the low carb and also about statins, and how horrible they truly are! Will she read it? I don't know, but if she continues to tell me to consider statins and the ADA diet, maybe I should clap my hands over MY ears and say, "I CAN'T HEAR YOU!"
Take a little time and have a read:
http://www.proteinpower.com/drmike/statins/the-pitiful-state-of-medical-ignorance/#comment-245897
I have basically tired of talking to my doc and others of the benefits of low carb lifestyle. It's like they all clap their hands over their ears and say loudly, "I can't HEAR you!" This makes me mad as hell too, Mike! Even though I am living proof of what low carb has done for me, and what the pharmaceutical companies via my doctor were doing to me with statins. Soooo. I continue to do research, and my next doc visit I will go armed with a paper portfolio of articles about the low carb and also about statins, and how horrible they truly are! Will she read it? I don't know, but if she continues to tell me to consider statins and the ADA diet, maybe I should clap my hands over MY ears and say, "I CAN'T HEAR YOU!"
Take a little time and have a read:
http://www.proteinpower.com/drmike/statins/the-pitiful-state-of-medical-ignorance/#comment-245897
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