Garden of Eden | Relax & Restore

Relax & Restore
Whole Food
Magnesium

My low-carb lifestyle is currently in an adjustment phase. My weight loss has slowed down and...uh...elimination has been a bit irregular or constipated. Truthfully, I had been experimenting with just how many carbs I can introduce without interfering with ketosis. I soon recognized that some hidden sugar had snuck in and that even small amounts of potatoes were culprits. I gave myself permission to experiment again later. For now, it is back to bone broth, low carb veggies, moderate meat, and luscious fats.

It is well known that most Americans are not getting enough magnesium. Dr. David Perlmutter, M.D., a brain health specialist, nutritionist, neurologist, and expert in the human microbiome, recommends this powdered supplement for anti-stress, calm, and regularity. Here is what Amazon has to say...

About the Product

• Supports relaxation and restores optimal magnesium levels while providing a better night's sleep
• Fizzy drink before bedtime-great-tasting orange dreamsicle flavor (Note: Check out their other flavors)
• Whole food magnesium made using usa-grown organic peas—well tolerated-no gastric side effects
• Non-gmo project verified, vegan certified, nsf gluten free certified, dairy free, soy free, sugar free, kosher
• 50 Servings per container

Product Description 

Dr. Formulated whole food magnesium Relax & Restore powder is a delicious, fizzy drink to help calm and relax you so you can get a better night’s sleep, while restoring your body’s optimal magnesium levels.

If you are like most Americans, your dietary consumption of magnesium is less than ideal. Recent statistics reveal that close to 75% of Americans are consuming less than the recommended daily allowance of magnesium. Magnesium ranks among the most important trace elements in the human diet as it plays a central role in facilitating the function of over 300 critical enzymes. These are enzymes that have important tasks in facilitating our day-to-day metabolic functions as well as manufacturing DNA and proteins and even managing how our cells are able to power themselves from the food sources we provide. 

So it’s no wonder that low magnesium levels are correlated with so many health-related issues. Signs of magnesium deficiency involve all the body’s major systems and include: Irritability, Anxiety, Lethargy, Fatigue, Memory problems, Anorexia, Loss of Appetite, Seizures, Muscle Weakness, Muscle cramps, Tremors, Vertigo, Difficulty swallowing, Irregular or rapid heartbeat. 

So if you’re feeling tired, having problems sleeping or dealing with stress in your life, it’s time to Relax & Restore!

I am getting better sleep and I am smiling.

You can obtain this product at your local health food store or you can order it from Amazon.

Movin' and groovin',

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61 Ways to Leave Your Sugar

SUGAR BLUES
Back in the 80s, my hypoglycemic friend directed me to Sugar Blues, an exposé written by William Dufty in 1975. I received an eyeopening education, although I was only half listening. Of course I sympathized with my friend, but I naively believed that sugar was not an issue with me.

WARNING SIGNS
I now acknowledge the sugarcoated consequences. I have not been diagnosed with a sugar related disease, but I see the warning signs. For example, a major indicator of pre-diabetes or type 2 diabetes (hypoglycemia) is the waist-to-hip ratio, meaning that the waist outmeasures the hips. My waist has been winning for years! Accumulated weight in the midsection causes the fat cells to collectively behave like a tumor. A tumor wants to grow and it feeds itself on sugar. Factor in the sugar induced inflammation; premature aging; damage to eyes, skin, and organs . . . and "Houston, we have a problem."

HIDE-AND-SEEK
It was hard to imagine not missing sugar. After a year of being sugar free, it is now difficult imagine ever wanting it again! Yet, buyer beware. Sugar is a con artist. Our food and pharmaceutical industries are counting on Americans remaining addicted to it. With 61 names for sugar, it is no wonder that it feels like a game of hide-and-seek.

61 Ways to Leave Your Sugar

Agave nectar

Barbados sugar

Barley malt

Barley malt syrup

Beet sugar

Brown sugar

Buttered syrup

Cane juice

Cane juice crystals

Cane sugar

Caramel

Carob syrup

Castor sugar

Coconut palm sugar

Coconut sugar

Confectioner's sugar

Corn sweetener

Corn syrup

Corn syrup solids

Date sugar

Dehydrated cane juice

Demerara sugar

Dextrin

Dextrose

Evaporated cane juice

Free-flowing brown sugars

Fructose

Fruit juice

Fruit juice concentrate

Glucose

Glucose solids

Golden sugar

Golden syrup

Grape sugar

HFCS (High-Fructose Corn Syrup)

Honey

Icing sugar

Invert sugar

Malt syrup

Maltodextrin

Maltol

Maltose

Mannose

Maple syrup

Molasses

Muscovado

Palm sugar

Panocha

Powdered sugar

Raw sugar

Refiner's syrup

Rice syrup

Saccharose

Sorghum Syrup

Sucrose

Sugar (granulated)

Sweet Sorghum

Syrup

Treacle

Turbinado sugar

Yellow sugar

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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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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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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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Bacon Onion Rings with Simple Sriracha Dip

French fries may be high in carbs, but I do not regard them as taboo. I save them for special treats — especially sweet potatoes fried in duck fat.

Onion rings require more caution. Traditional recipes contain wheat and gluten. Low-carb versions use coconut flour, almond flour, or crushed pork rinds in place of bread crumbs.

Enter Bacon Onion Rings with Simple Sriracha Sauce! Raw bacon is wrapped like a wreath around onion hoops. Thick-cut bacon yields rings that are more like a meal. Standard bacon (1/16 of an inch) creates rings that are light and crispy. Partnered with the dip, this appetizer is a novelty!

NOTE: Trader Joe's Sriracha Sauce contains 1 gram of sugar per teaspoon. The carbs will mount quickly, so I mix it with avocado oil mayonnaise for a healthy low-carb dip!

BACON ONION RINGS WITH SRIRACHA DIP

INGREDIENTS

THE RINGS

• Several large onions. (You will only be using the outer rings, so estimate how many bacon onion rings you would like to make.) 
• Thick or thinly sliced bacon without nitrites/nitrates—preferably sugar-free. (Thin slices will require about 1½ slices per ring; thick slices about 2½.)

THE DIP

• Trader Joe's Sriracha Sauce
• Avocado oil mayonnaise
• Dried marjoram, parsley, or chives.

DIRECTIONS

1. Preheat the oven to 275˚.
2. Cut the ends off of the onion(s) and then slice the onion(s) in half across the equator.
3. Slice each of those halves in half, cutting in the same direction. The rings need to be about ½ inch tall.
4. Separate the rings by 2's. I use 4-6 outside rings, depending on the onion's size, reserving the rest of the onions for something else.
5. Wrap each of the double rings with bacon. The bacon will cling to itself. Tuck the ends underneath the rings.
6. Using a rimmed baking sheet lined with foil, you can place the rings directly on the foil or use a greased rack. Both ways work for me.
7. Place rings in the oven and bake for 60-90 minutes. Thick bacon will require the full 90 minutes —  maybe less for thin bacon. 
8. For crispier rings, place them under broiler for a few minutes at the end of cooking. Stay with them to prevent burning.
9. The Sriracha Dip is a blend of avocado oil mayonnaise and sriracha sauce. The ration is 3 parts mayonnaise to 1 part sriracha sauce. Make as much as you need. Add a dried herb for more gusto.

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"Fasting is not about starving oneself."

The Complete Guide to Fasting: 

Heal Your Body Through Intermittent, 

Alternate-Day, and Extended Fasting

Podcaster Jimmy Moore and I have never met. I hope we will one day. We have only shared a few tweets; yet I feel like he is a good friend.

I first heard Jimmy's podcast—The Livin’ La Vida Low-Carb Show—over a year ago. His story is amazing! Having once weighed over 400 pounds, he successfully cut out the carbage, trimmed down, and is now able to control his diabetes.

Jimmy is a playful, insightful, and knowledgeable crusader for low-carb and ketogenic lifestyles. His message has changed countless lives and earned him international recognition. He has authored several books and is ready to publish another: The Complete Guide to Fasting. (Available through Amazon on October 18th, 2016.)

Formerly, just hearing the word "fasting" made me cringe. I equated it with deprivation. I was certain that starving and fasting meant the same thing! 

Happily, low-carb-high-fat (LCHF) meals are so satiating, I am naturally not hungry for hours. In reality, I am already experiencing a form of fasting!

I endeavor to restrict my eating to an 8-hour window. I reserve the remaining 16 hours for digestion, healing, repair, and recharging. My bathroom scale loves it and so do I!

HERE IS WHAT AMAZON SAYS ABOUT JIMMY'S NEW BOOK...

Thousands of books have been written about the latest and greatest diets that will help people lose weight and improve health. But a key element in any successful nutritional health program is a tried-and-true method that most people haven’t thought about—yet it could be revolutionary for taking health to the next level. This ancient secret is fasting. 

Fasting is not about starving oneself. When done right, it’s an incredibly effective therapeutic approach that produces amazing results regardless of diet plan. In fact, Toronto-based nephrologist Dr. Jason Fung has used a variety of fasting protocols with more than 1,000 patients, with fantastic success. In The Complete Guide to Fasting, he has teamed up with international bestselling author and veteran health podcaster Jimmy Moore to explain what fasting is really about, why it’s so important, and how to fast in a way that improves health. Together, they make fasting as a therapeutic approach both practical and easy to understand. 

The Complete Guide to Fasting explains:

• why fasting is actually good for health
• who can benefit from fasting (and who won’t)
• the history of fasting
• the various ways to fast: intermittent, alternate-day, and extended fasting
• what to expect when starting to fast
• how to track progress while fasting
• the weight loss effects of fasting
• how to ward off potential negative effects from fasting 

The book also provides tools to help readers get started and get through their fasts, including a 7-Day Kick-Start Fasting Plan and healing liquid recipes.

NOTE: I will be reserving my copy at Amazon and you can, too! Just click HERE.

I listen to all of his podcasts on Overcast, although they are available in iTunes as well. Click HERE to listen to Episode 1153: Jimmy Moore – 2016 Low-Carb Cruise Lecture. He discusses the differences between Low-Carb, Paleo, and Primal diets.

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Hot Garlic Sauce | Mojo criollo para viandas y carnes

Most sauces, marinades, and dressings are naturally low-carb as long as they are sugarless and grainless. Of course, cooking from scratch gives us complete control over carbs. Think of sauces, marinades, and dressings as wardrobe and accessories. (That is, after all, the real reason I enjoyed my childhood Barbie.) Any dish can undergo a dramatic quick-change with little fuss.

Chef George Geary wrote a cookbook called 500 Best Sauces, Salad Dressings, Marinades & More. Seriously! We could eat chicken breasts for 16 months straight and never duplicate a flavor profile!

Here is a versatile Cuban sauce. It is borrowed from In a Cuban Kitchen by Alex Garcia, published in September of 2004. Although carbs are central in Cuban cuisine, I have not met a carb that cannot be tweaked. Garcia's dishes are irresistible and use the freshest ingredients!

HOT GARLIC SAUCE | MOJO CRIOLLO PARA VIANDAS Y CARNES

From: In a Cuban Kitchen

By: Alex Garcia

• 1/4 cup olive oil
• 1 medium white onion, chopped fine
• 6 garlic cloves, chopped
• 1/2 bunch fresh parsley, stems removed and chopped fine
• 1/2 bunch fresh cilantro, stems removed and chopped fine
• Juice of 3 limes
• 1/2 teaspoon salt

1. Heat the olive oil in a medium saucepan. Add the onion and garlic and cook until fragrant.
2. Remove from the heat and let sit for 2 minutes. Add the parsley, cilantro, lime juice and salt.
3. Serve hot over vegetables or meat dishes.

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Curry Cauli-Rice Salad

A well-stocked fridge, freezer, and pantry can spark some amazing dishes! Since I hate to be wasteful, I frequently improvise with what I have. This can sometimes sacrifice color, but never flavor. 

Hint: Do not hesitate to tweak leftovers if you feel that the original can still be enhanced. Some of our favorite meals were toyed with before I was satisfied.

CURRY CAULI-RICE SALAD

• 2 packages of Trader Joe's frozen Organic Riced Cauliflower (yields 6 cups)
• 2 heaping tablespoons of Chosen Foods Avocado Oil Mayo
• 1 tablespoon of natural stone ground mustard
• 2 nitrite/nitrate free hot dog weiners, sliced
• ½ of a large onion, diced
• 1½ cups of mixed small red and yellow tomatoes, sliced in halves or quarters depending on size
• 1 heaping tablespoon of curry (I used Muchi curry)
• Italian seasoning to taste and a little for garnish
• Maldon salt to taste (I rub it between my fingers while sprinkling)

1. Follow the directions on the riced cauliflower to defrost in the microwave.
2. Allow the riced cauliflower to cool. 
3. Add the remainder of the ingredients. Stir well and refrigerate to allow flavors to marry.

Again, I used what I had. I plan on adding red and green bell peppers along with some fresh herbs next time. The mayo and mustard dressing makes a wonderful base, not to mention the healthful benefits of avocado oil.

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3 Ways to Menace Mosquitos

Mosquitos and fleas have loved me since I was little. No summer was complete without a series of welts begging to be itched. Yet, for the first time ever, I have not suffered one mosquito bite this season!

So, we slather ourselves with diethyltoluamide and the DEET is done. Not so quick! DEET has side effects. Manufacturers warn against using it under clothing due to possible irritation. Other repercussions include coma, seizures, and slurred speech, largely because the product has been ingested or applied for 3 or more consecutive days. Our skin absorbs everything.

We call our wounds mosquito bites, but this is not accurate. The female sticks a part of her mouth—called the proboscis—into our skin. She then injects her saliva into our bloodstream. The proteins in her saliva keep our blood from clotting as she dines. The itching, redness, and swelling are actually caused by these proteins.

I recently attended a progressive dinner in the mountains. At dusk, I was seated on a log bench next to a pond. Mosquitos appeared like party crashers. Women were swatting. Insect repellent upstaged the night air. Surprisingly, the mosquitos were ignoring me and I was not wearing protection.

The bites were so bad during my first summer in Idaho, that I wrote the following militant poem.

Memo to Mosquitos

Listen up mosquitos! I declare WAR!

Your assaults leave me itching, scratching, and sore!

Regardless of mission, whether hungry or bored;

I refuse to be your adored smorgasbord.

You dine without invite, with little decline;

And tip me with welts needing calamine.

Be advised. Be aware. Remember this day!

I'm closing down your all-day buffet!

Say good-bye to this flesh for which you are smitten,

For "Vengeance is mine," says the Bitten!

—Karen June Miller | July 2011

I have been low-carbing for almost a year. My diet no longer includes grains, sugars, high carb fruits and vegetables. Did my body chemistry change?

Sure enough, after research, I discovered that other low-carbers have made the same discovery! When we lower our carbohydrate intake, there is not enough glucose to burn for energy. We switch from being a sugar-burner to a fat-burner. Fats are broken down for energy. This results in a buildup of acids known as ketones, which act as a natural mosquito repellent.

It never dawned on me that low-carbing would make me impervious to mosquitos! Perhaps my Memo to Mosquitos was prophetic.

Click HERE to read another low-carber's mosquito experience.

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6 Tips for Meaningful Meals

MEANINGLESS

I have been guilty of fast-food frenzies and driving-while-eating. Anticipation was far more exciting than the food ever was! I finally hit the brakes when I recognized that mealtime had become meaningless and rushed.

I then pursued more natural, organic choices that included whole grains and my unwillingness to dismiss sugar. It was a start, but not the remedy.

LOW-CARB TO THE RESCUE!

While low-carbing is restoring my health, energy, and common sense, I still have a challenge with timing. My family is too busy to coordinate a set dinnertime. Since eating later slows down my weight loss, I dine alone . . . a lot!

Solo meals, however, do not have to be mundane. Replace the "M" with an "F" and you have FUN-dane! Every meal should be celebrated and here are 6 ways to accomplish that.

SATISFY THE SENSES

Keep it visual...

Add personal touches such as favorite linens, place settings, or a small floral centerpiece. Use herbs for garnish. Employ simple food styling. Example: I used a tonal camera filter on this photo to emphasize the crosshatch slice on the sausage.

Relish aroma...

Make sure your spices are fresh and potent. Taste-testing is essential, but aroma should be a discernible precursor to the meal.

Flirt with flavor...

Allow the 5 basic tastes (umami, sweetness, sourness, bitterness, and saltiness) to throw a tastebud party! Do not forget FAT—the low-carber's best friend. Fat adds flavor.

Remove distraction...

A meal is a short journey. Turn off the TV. Put the book, project, and smart phone aside. Have a prepared and relaxing playlist ready to listen to. Avoid anything causing stress—like politics!

Focus on the food...

When is the last time you chewed slowly and thoughtfully? Try putting the fork down between bites (not as easy as it sounds). Pretend you are a food critic and identify all that you are tasting. 

Understand satiety...

Okinawans practice hara hachi bu which means “eat until you are eight parts (out of ten) full” (Wikipedia) or 80% full. This requires stopping the meal before the stomach has stretched to make room for it. Satiety does not occur because your stomach is full. It has more to do with the brain reacting to the chemicals in your food, which takes about 20 minutes to kick in. The chemicals then rise and stay elevated for 3 to 5 hours before hunger is experienced again. 

The beauty of a low-carb lifestyle is that satiety is easily achieved when meals find a balance between low-carb vegetables, moderate meat, and plenty of high quality fats.

NOTES

1. The Smoked Andouille Chicken Sausage is precooked and nitrate/nitrite free. After slicing it, I microwaved it for 45 seconds. (It will naturally open up when heated.) I nested the sausage in a salad comprised of cucumber, tomato, and feta cheese—with Pomegranate Vinegar drizzled on top. 
2. The sausage and the vinegar were purchased from Trader Joe's. I also find sausage deals (Aidelle's) at Grocery Outlet. Of course those are hit and miss.
3. Check out Still Tasty for spice shelf-life information.

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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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Waxing Poetic

Smiles,

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Getting Spicy | Sumac

My husband, Barry, enjoys cooking low-carb breakfasts! He has customers who fill his empty cartons with fresh eggs from their own chickens! We are happy recipients! Yet, Barry does have a bad habit of not telling me when he has used the last of something. Today, I had butter melting in a pan only to discover that we were out the eggs!  

Accepting that my fried eggs and cream cheese would have to wait, I shifted gears. (I'm well-practiced!) The butter was sizzling, so I grabbed what we had: celery, a yellow bell pepper, onions, and natural beer bratwurst. 

I used Sumac—from Trader Joe's The Spice Route—to season my pan-fried dish. Sumac is often sprinkled on top of hummus. Its tart flavor makes it an excellent replacement for lemon. With a little Maldon salt and some chopsticks, I had a sumptuous feast!

Smiles,

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Quick Kick Salad!

Summers are not always as leisurely as I would like. I curate at a museum in an old gold rush town; my husband delivers frozen foods to customers in Idaho's Treasure Valley and Boise National Forest; and our youngest son is busy with high school football, summer camps, and a cute girlfriend. Much of the time, I just want simple. 

Trader Joe's Cruciferous Crunch collection can be embellished in a myriad of ways. Featuring kale, Brussels sprouts, broccoli, green and red cabbage, it is awaiting whatever whim I come home with.

One of our favorite preparations is Quick Kick Salad! It is low-carb, delicious, and filling.

QUICK KICK SALAD

Note: Adjust the ingredients to your personal taste.

Ingredients:

• 2 heaping tablespoons of mayonnaise
• 1 heaping teaspoon of stone ground mustard
• 1 heaping teaspoon of muchi curry (in the bulk section of a natural grocery store)
• flaky Maldon salt and pepper to taste

Instructions:

Mix the mayonnaise, mustard, curry, salt, and pepper together in a separate bowl. This ensures that the dressing is distributed evenly. Taste it first and then blend it with the Cruciferous Crunch in a larger bowl. 

Eat it right away or allow the flavors to marry in the refrigerator.

Kickingly Yours,

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Playing With My Food

Once I have begun a culinary adventure, I ask myself this question: "Where else can my tastebuds go?" Ethnic cuisine is important to me, so I need to find ways to enjoy it on a low-carb lifestyle. 

Trader Joe's carries this exotic spice set called The Spice Route. It consists of Ras El Hanout, Sumac, Zhoug, and Pilpelchuma. I am familiar with sumac—used in Middle Eastern cooking—but the others are new to me. I often buy spices before I know what to do with them, and then I research their history and use. Such is the case now.

In my next few posts, I will be focusing on one individual spice and suggesting ways to incorporate it into cooking.  If any of you have suggestions or tips, please feel free to share them in the comment section.

Getting Spicy,

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My Story | Removing the Carbage

Like many of you, I have battled the bulge for most of my life. It was an obstacle course. Yet, ironically, my journey dropped me off right where I started.

I was a chubby toddler. It was considered “cute” in the 50s and 60s. I lost most of the baby fat in elementary school, although I was never slim. My personal struggle with weight arrived with puberty. 

At 5 feet, 6½ inches tall, I typically felt obese, especially when comparing myself to peers. Yet, my highest teen weight remained below 145. I laugh now that I have been 90 pounds heavier.

In the summer of 1973, I was a 15-year-old preparing for high school. My wrestling match with weight had pinned me down. When my mom purchased “Dr. Atkins' Diet Revolution” (published by Bantam in 1972), I felt like she had tossed me a life preserver.

Carbohydrates had been my friend longer than I knew what a carbohydrate was. Carbs were my go-to food, but my indulgence was not without guilt. I reasoned that binge-and-purge was my own invention. I developed an unhealthy relationship with food and I rarely ate 1 serving of anything.

I favored the “P” words: pastry, pasta, and potatoes. I loved buttered white bread and plates piled with pasta. I sought out bakeries featuring scones, croissants, and anything chocolate. I had a little tea with my sugar; kept a perpetual stash of watermelon hard candies in my school locker; and I knew where Mom hid the good stuff.

The Dr. Atkins’ program worked amazingly well! (I majored more on the protein aspect and not the fat.) I trimmed down in time to turn heads at the high school, although I soon surrendered to social eating. I had become bored with ground beef patties, hot dog wieners, tuna, egg salad, cheddar cheese, and iceberg lettuce. In a family of 5, steaks were not often on the grocery list.

My biggest weight gain occurred with my first pregnancy in 1987. Fish made me ill, yet I had no issues with carbs. I often craved a capacious bowl of mashed potatoes pooled with butter. My weight soared to 180, dropped while nursing my daughter, and then climbed back to my top pregnancy weight. 

I will not burden you with the names of diets, but I have spent the last 4 decades experimenting with most trending weight loss systems. Despite practicing food-combining, cutting the fat, and emulating the French and Greeks, I just kept adding pounds. I actually woke up to the exact same weight for 1 year, no matter how carefully I had eaten!

My husband frequently observed me preparing organic and natural meals that Whole Foods would have applauded. The nagging question was, “How could we go wrong with brown rice, whole grain breads, and pasta?”

In 2015, a friend told me she had gone gluten free. I knew I was not celiac, but I was experiencing considerable bloating when I ate grain products. I eliminated gluten and felt better. I lost only 10 pounds. Then, in August of that year, I discovered Jimmy Moore’s “The Livin’ La Vida Low-Carb Show” via podcast. I had an AHA moment!

Eliminating gluten had begun to clear out the usual suspects, but I needed to acknowledge that low-carbing was the only thing that had ever worked for me! So, I returned to my point of departure, only the landscape had changed dramatically. 

My first foray into low-carbing was in a world without internet. Now the resources are almost overwhelming! There is no shortage of support! I have adapted to a LCHF (Low-Carb-High-Fat) plan which includes moderate meat, healthy high fats, and low carb vegetables. I am keeping my carbs closer to a Keto diet, although I have not invested in the equipment to monitor ketone readings. And, as of this posting, I have lost 37 pounds!

I enjoy creative cooking and that includes my passion for ethnic cuisine. I have made some sacrifices—but not with flavor. Fat is now my friend! And butter is back, baby!

"CARBE" DIEM!

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Betty Botter

Butter and I go way back! I enjoyed it long before I was a low-carber. (I detested its plastic imposter.) I never want to how many slices of white bread I lavished with this fatty goodness! 

Well, as a young teen, I was babysitting. The kids were taking a nap, so I memorized this tongue twister. The ingredients of my batter have changed, but the butter is better than ever!

Betty Botter bought some butter;

“But,” said she, “this butter’s bitter!

If I put it in my batter,

It will make my batter bitter;

But a bit of better butter

Will but make my batter better.”

So she bought a bit of butter,

Better than her bitter butter,

Put it in the bitter batter,

Made her bitter batter better.

So ’twas better Betty Botter

Bought a bit of better butter.

Ya "butter" believe it!

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