Realgood Pizza Co.

Realgood Pizza Co.

The popularity of low-carb, ketogenic products is gaining momentum! As entrepreneurs creatively bring their ideas to market, we have a wonderland of options. In Idaho, we often wait impatiently for the latest trends to arrive. For instance, I finally located Moon Cheese, Whisps, Bai, and Zevia at Starbucks, Costco, and Albertsons. Having just recently heard of  Realgood Pizza Co. products, I was surprised to see it—so soon—at our local Fred Meyer.

Unlike Fat Head Pizza, Realgood Pizza's crust is made with chicken breast and parmesan cheese. In addition, their gluten-free and grain-free pizza has 25 g of protein and just 4 g of carbohydrates!

Here is how Realgood Pizza keeps their product so CLEAN.

The secret is our proprietary, all natural parmesan Chicken Crust. We use antibiotic free, hormone free chicken, and all natural parmesan cheese—creating a taste experience you'll have to try to believe. By using clean natural ingredients, instead of refined sugars and empty carbs, you can finally feel good after eating delicious pizza.

Our Nampa Fred Meyer store carries just the Personal 5" pizzas. I selected the Breakfast Sausage Pizza and Uncured Pepperoni Pizza. These pizzas can be microwaved or baked in a conventional oven. Fred Meyer sells them for $7.99 each, which is pricey. No doubt, the premium ingredients raise the price. I can buy them in bulk via their website, but freezer space is a problem for me. Even so, I am hoping to find them cheaper through another source.

I definitely enjoy these protein packed pizzas! They are flavorful and filling.

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Fat Sat | Tasty Tidbits

In the spirit of keeping low-carb fresh and surprising, I am always searching out interesting products. If you miss bread or are hungering for a sweet treat, try these guilt-free products.

Mikey's Original English Muffins

There are some dreadful-bread-full counterfeits out there. Mikey's baked goods are a cut above. Their products are certified paleo; gluten, grain, dairy, and soy free; and they contain no GMO's. Think of their muffins, pizza crust, and sliced bread as a blank canvas for whatever you can imagine. Visit them HERE.

SkinnyMe Belgian Chocolate Truffles

Going sugar-free changed my relationship with chocolate, not my love for it. SkinnyMe confections are deliciously zero-sugar and low-carb. Utilizing stevia and erythritol, I can have my chocolate and eat it, too!

There will never be a real-food substitute that tastes just like white table sugar. SkinnyMe comes pretty darn close. Visit them HERE.

Cheers,

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Roasted Cauliflower with Tahini Sauce

Credit: Todd Coleman | Saveur Magazine

I was craving tahini, so I borrowed a post from my previous blog, eye-dyllic. I wrote this piece in February of 2013 and included a recipe from Saveur—my favorite culinary magazine. I was not low-carbing then, yet I have always been attracted to low-carb dishes. The conflict was that my diet also included a large amount of carbohydrates.

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Wherever I find myself, I quickly seek out the nearest Mediterranean and Middle Eastern restaurants. Typically, I am greeted with the familiar fare and no surprises. I am generally not disappointed, but there is one dish that is often excluded.

While living in Long Beach, CA, I frequented a Middle Eastern restaurant that inhabited an old adobe-style Taco Bell. It was there that I discovered Roasted Cauliflower with Tahini Sauce! This particular dish was refreshing, unusual, satisfying, and obviously healthy! I have not had it anywhere since, so I decided to make it myself! 

Saveur magazine to the rescue! They feature a recipe with ingredients that match my taste experience. If you like Middle Eastern food, this should please you.

ROASTED CAULIFLOWER WITH TAHINI SAUCE

Serves 4—6

INGREDIENTS

• 1/4 cup extra-virgin olive oil
• 4 tsp. ground cumin
• 2 heads cauliflower, cored and cut into 1 1/2'' florets
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup tahini (a vegan sesame seed paste)
• 3 cloves garlic, smashed and minced into a paste
• Juice of 1 lemon

INSTRUCTIONS

1. Heat oven to 500°. Toss together oil, cumin, cauliflower, and salt and pepper in a large bowl. Transfer to 2 rimmed baking sheets; spread out evenly. Bake, rotating pans from top to bottom and front to back, until cauliflower is browned and tender, 25-30 minutes.
2. Meanwhile, combine tahini, garlic, lemon juice, and 1/2 cup water in a small bowl and season with salt. Serve cauliflower hot or at room temperature with tahini sauce.

Enjoy!

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5 Tips to Make Low-Carb Tick!

Sadly, my mom has Type 2 Diabetes and macular degeneration. This was the impetus for my switching to a low-carb lifestyle. What's written in the genes could become own my reality; and being overweight exacerbates a predisposition. In sports the offensive team is in control of the ball. I intend to stay on the offensive.

I have adapted keto, low-carb habits. This appears to be working. My goal is to keep my carbs low enough to ensure that my liver produces ketones for energy. This places me in a state of ketosis.

I have yet to invest in ketone measurement tools. This is mostly due to the expense. Fortunately, I have no major health issues that require consistent monitoring, but I recognize the value of stats.

• Acetoacetate (Ketones in Urine): These are test strips that work until one becomes fat adapted. 
• Beta-Hydroxybutyrate (Ketone in the Blood): Blood testing is considered the gold standard of ketone measurement.
• Acetone (Ketones in Breath): I would rather do this than draw blood. Soon, I will be purchasing a Ketonix Ketone Breath Analyzer. 

For now, I pay close attention to my body. I am continuously tweaking the balance of my nutritional intake. Keep in mind that everyone is different. It was once believed that a low-carb diet is a one-size-fits-all. This is simply not true. 

HERE IS WHAT I WATCH FOR . . .

If I experience bloating . . .

. . . I review my meals to see if there were hidden ingredients—such as sugar, grains, and starches.

If I am gaining weight or weight loss is stalled . . .

. . . I evaluate my carb and protein intake. Am I including too many high carb vegetables? Is my meat consumption excessive?

I love potatoes, but they hit the bell in carb counts. Still, as a rare treat, I indulge in a small batch of French cut potatoes cooked in duck fat or I Spiralize™ root vegetables. In small doses, this is reasonable. If I lose my brakes, my body scolds me.

I was on the Dr. Atkins diet in 1973, which encouraged liberal meat consumption. The consensus now is that too much protein causes gluconeogenesis. This process turns proteins into glucose (simple sugar) and prevents ketosis. I avoid lean meats and include plenty of fatty meat, often adding butter.

When I have eaten low-carb meals and still feel hungry . . .

. . . I increase my fat intake. Fat causes satiety.

If any of the above is occurring . . .

. . . I engage in intermittent fasting. I generally eat within an 8-hour window and fast for the remaining 16-hours. This gives my body a chance to heal and recharge. Fasting for longer periods is not only beneficial, but satiation makes it a breeze.

When I can go for hours without hunger . . .

. . . this is usually a good sign that my carb, protein, and fat intake levels are working. I experienced this today. I contently fasted for hours. Usually, I will be rewarded when I weigh myself in the morning.

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Fat Sat | Noshing

In my last Fat Sat (Fat Saturday) post, I praised the virtues of Grocery Outlet, which included their NOSH merchandise. So, today I went low-carb NOSHing on a budget . . . and look what I found! 

All of these products are low in carbs and without additives, hormones, growth stimulants, and preservatives.

• 1 14 oz. bag of Mac's Chicharrones
• 2 18-oz. packs of Nature Raised Farms Uncured Bacon
• 2 8-oz Butterball Turkey Breakfast Sausage Patties
• 2 12-oz. packages of Park's Finest Slow Smoked Hickory Beef Franks
• 2 6-oz. packages of Pocino Natural Italian Dry Salami

9 items: 1 snack and 9 meat

Total: $27.48

Savings: $21.62

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Fat Sat | Grocery Outlet

Fat Sat will be a weekly Everlovin' Low-Carb feature. The post title is short for Fat Saturday and will feature LCHF (low-carb-high-fat) news, tips, and inspiration.

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I now have a Grocery Outlet in my neighborhood. Being unfamiliar with the store, I immediately pictured heavily processed food. I was curious though, so I attended the Grocery Outlet Grand Opening. I was delighted to discover their NOSH merchandise (natural-organic-specialty-healthy), which includes many low-carb essentials.

I found plenty of products labeled gluten free, but nothing specifically identified as low-carb. Gluten free products usually replace the culprits with other carbs, so I read a lot of Nutrition Facts. I ended up scoring some quality goods at serious savings!

The only drawback of any outlet is the limited availability of products. Yet, I have seen many favorites reappear.

Here are some of the low-carb items that I have picked up at Grocery Outlet...

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Asian Goulash

My dad had a tradition of making Matheny Goulash—named for our family. I clearly recall the aroma and anticipation. He used whatever he found in the pantry and fridge, and created a simmering pot of goodness! Rice, beef, and tomatoes were staples in the meal, but no 2 goulashes were the same.

I am not eating rice these days, but riced cauliflower provides a perfect base for anything! This dish has a decidedly Asian flavor! I used only what I had on hand. All measurements are approximate because I cooked instinctively. I also used my Pampered Chef Food Chopper to achieve texture.

ASIAN GOULASH

INGREDIENTS

• 1 tablespoon of butter
• 1 pound of ground beef—not lean
• ½ cup chopped onion
• ½ cup chopped raw zucchini
• ½ cup chopped red bell pepper
• 1 clove of garlic, finely chopped
• 1-2 tablespoons of grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1 package (about 3 cups) of Trader Joe's Organic Riced Cauliflower—thawed
• Coconut aminos
• Salt and pepper to taste

INSTRUCTIONS

1. Heat the butter up in a wok and add the ground beef. Add salt and pepper. Cook just until the pink disappears.
2. Add the onion, zucchini, red bell pepper, garlic, and fresh ginger. Allow the small pieces to become tender.
3. Stir in the toasted sesame oil.
4. Introduce the cauliflower. Drizzle an ample amount of coconut aminos over the top of the goulash and stir.
5. Cook long enough for the flavors to marry.

Serves 4

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Kebab-bab-babbing along...

Here in Idaho, the weather is windy, dry, and hot. Besides wishing that I could return to sunsuits, I am on a serious, and I mean SERIOUS, kebab kick! I cannot get enough! I even daydream about my next set of skewered sumptuousness! Even though our old barbecue is falling apart, Barry is not deterred! He creates something new and then babies those kebabs over just the right amount of heat.

We have had strip steak, chicken breasts, and shrimp thus far. (Pork sirloin is on the menu for this weekend.) The vegetables vary, but we never seem to omit the cherry tomatoes because they pop with flavor. I love the way juicy, crispy, savory, and sweet marry over the flames. And we must not forget the freshly chopped herbs sprinkled on top.

As I go kebab-bab-babbing along, please take a moment to share your favorite kebab combinations. 

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Miracle Noodles | Shirataki

I hope to never forfeit the adventurous side of food. This is one reason why I am more focused on the culinary experience than the actual stats. I am fortunate that I can make this choice. Cutting out the carbage does involve making adjustments to traditional recipes, but nothing is beyond the help of real-food substitutions.

I have mentioned before that my favorite "P" words were pastry, pasta, and potatoes. I eat a smidgeon of potatoes and bypass pastry and pasta, but I am hardly suffering. There are so many alternatives.

For instance, I have added Miracle Noodles to the menu. Also known as Shirataki, they remind me of "cellophane" or "glass" noodles, but without the starch derived from casaba, mung beans, and potatoes. Regrettably, starch is a major carb. In contrast, Miracle Noodles are gluten, calorie, and soy free, and they are perfect for a low-carb diet. 

Wikipedia shares this:
Shirataki (白滝, often written with the hiragana しらたき) are thin, translucent, gelatinous traditional Japanese noodles made from the konjac yam (devil's tongue yam or elephant yam). The word "shirataki" means "white waterfall", describing the appearance of these noodles.

Admittedly, the texture is more fibrous on the tongue, but the noodles absorb sauces beautifully! There is far more variety on their website; however a few of their products can be found in the refrigerated section of Whole Foods. Click HERE for recipes.

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Why do it if I don't have to?

[NOTE: This post first appeared on my blog, eye-dyllic, in January of 2015. It was an important step toward embracing my low-carb lifestyle.]

I am fortunate to not be celiac or gluten intolerant. Some friends—suffering from celiac disease—have legitimately questioned why I would eat gluten free when I don't have to. Well, having lost weight by cutting out gluten, I reintroduced small amounts of wheat products during Christmas of 2014. I gained weight faster than a chicken lays eggs! I immediately experienced major bloating, discomfort, and sluggishness. My body put me on alert. 

I am definitely gluten sensitive. As long as I don't replace gluten with unnecessary carbs, I enjoy greater health, energy, and sharpness. Plus, eating whole, organic, and locally sourced food is quite satisfying.

I have ridden the diet roller coaster. It had its ups and downs and when I got off, my weight mostly went up! I want to eat real food. I just need to listen to what my body is telling me.

X-glutton for gluten,

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