Ghee Whiz!

4th & Heart
"Chocti Chocolate Ghee Spread, Coffee Guarana"

I used to hide jars of Nutella in my home like it was an essential emergency kit. When I needed a chocolate fix, this spread was my go-to. (My mom used to hide chocolate, too. I was a sleuth at finding her stash.) I eventually shared my treasured Nutella with my appreciative daughter, Briana.

One of the hardest things about becoming ketogenic was limiting my Nutella intake to occasional teaspoons-full. Nutella has 11 grams of carbs per tablespoon, and palm oil makes a significant contribution to that beautiful silky texture. Sadly, in the ketogenic community, palm oil is not considered a healthy fat.

Speaking of healthy fats, ghee has become a favorite fat component in my diet, and 4th & Heart is a prime resource! They share the following on their website:

Ghee is a healthier, more versatile, great tasting better butter. To make our line of Fourth & Heart ghee butters, we source the best milk from grass-fed, pasture-raised cows in New Zealand to make the purest, most delicious ghee possible. In addition to Original unflavored ghee, we offer a variety of mouthwatering flavors, including Original, California Garlic, Himalayan Pink Salt, and Madagascar Vanilla Bean. Sauté, sear, spread, and enjoy.

Not only have they added Turmeric to their flavors, but they now carry Chocti! Sweetened with date syrup and utilizing ghee as a healthier fat, Chocti is fulfilling longings. It is smooth and satisfying. The total carbs per tablespoon are 10 grams but with a better-for-you vibe. 4th & Heart shares this:

“Chocti” comes from the Sanskrit word shakti, meaning change and empowerment. Chocti honors those roots by empowering choice and facilitating change by offering a healthier alternative to ordinary, everyday chocolate spreads. Carefully crafted from cacao, dates, and our Madagascar vanilla bean.

"Chocti Chocolate Ghee Spread, Coffee Guarana" is the flavor I am presently enjoying. The date syrup adds a unique taste. Of course "coffee" is a no-brainer. The ghee satisfies me, so I seldom want more than a tablespoon's worth.

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Hodgepodge

Trees are beginning to disrobe here in Idaho. Since winter creeps in reasonably fast, I celebrate with the first signs.

It's not National Sneak Some Zucchini Into Your Neighbor’s Porch Day (celebrated on August 8th), but I am enjoying the efforts of generous gardeners. I baked chicken thighs and roasted zucchini halves covered with Pork Panko Breadcrumbs (crushed pork rinds). I season them first with whatever catches my fancy and then add some melted butter to achieve the texture and color I prefer. This is also a tasty addition to fish! Of course, we can crush our own; however, I love the convenience.

Although I am still embattled by a sedentary lifestyle due to my new job in a cubicle, I continue to persevere with low carb choices. To counter, I joined a gym! I have 2 visits under my spandex waistband. To celebrate, I gave myself a bit of TLC last Saturday: French Press Coffee with heavy whipping cream.

Autumnally yours,

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What's on my mind?

Merry Christmas!

CURE FOR INDECISION

Christmas is 9 days away. We are leaving for La Pine, Oregon on Christmas Day, so I am unsure of how much decorating I want to do. I needed inspiration. So, I poured a large mug of French press coffee, added some raw cream, a few drops of Cinnamon Vanilla stevia, and VOILA!

FRESH BATCH OF BONE BROTH

I just finished a slow cooker batch of beef bone broth. First, I poured the finished broth through a mesh strainer to remove bones and seasoning. The broth was then refrigerated in order to easily remove the top layer of fat. Soon the broth will be stored in mason jars and the fat will be used in my cooking. My weight loss is so much more successful when bone broth is included.

LIBERATED LUNCH

Whether you eat lunch at home or pack it for work, I have a resource that offers 50 ideas that will make your midday more exciting. Check it out at LOWCARB LAB.

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A Low-Carb Lifestyle Should Never Be Boring!

I hear people say, "I'm bored with low-carbing." Have you ever said that? I certainly have. When I was a 15-year-old on a low-carb diet, I ate ground beef patties, salads with ranch dressing, cottage cheese, cheddar cheese, tuna salad, and pork rinds until I was ready to spit! My mom was not going to buy steaks and lamb chops just for me, although I would not have argued. I got bored, so I stopped.

Now, at 58 years old, I have  low-carb cookbooks, apps, podcasts, and a recipe file all on my iPhone. My Everlovin' Low-Carb board on Pinterest expands daily. How did I manage in 1973 with only the recipes from Dr. Atkins' Diet Revolution?

With all of these resources, it would seem impossible to be bored. Yet, if we are lazy or uninspired, we become repetitive and unoriginal. Our meals need to be fresh and sometimes surprising. I may not always follow a recipe, but I make sure that I have a variety of food items—in my fridge and pantry—to remain imaginative.

SWEET AND SIMPLE COFFEE

1. Make coffee (we like French Press) and pour into a 6-8 ounce coffee cup.
2. Add a pat of butter (optional) and 2-3 tablespoons of whole cream.
3. Include 4-5 drops of Dark Chocolate Better Stevia Liquid Sweetener.
4. Stir or use an immersion stick. Blend together and sprinkle with cocoa powder!

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