The Protein-Sparing Modified Fast Method

Since my husband passed in February 2018, the world has been anything but ordinary. And without the rhythm I was accustomed to, things began to feel disconnected.

As you can imagine, my low-carb lifestyle took a hit as well. Emotions play a significant role in how our bodies function, especially if one's body is battle-weary.

I met author Maria Emmerich many years ago at a Boise book signing. I have featured many of her books on Everlovin' Low Carb. On a solid foundation of low-carb and keto, Maria consistently offers inspiration for managing the ruts we get stuck in.

PSMF, or a Protein-Sparing Modified Fast, is another tool to keep our bodies on course. I have experienced how too much healthy fat on a low-carb diet can slow progress. According to the back cover of The Protein-Sparing Modified Fast Method, PSMF provides "enough protein to sustain lean mass while keeping fat and carb intake low so that weight loss can be achieved. It's an incredibly effective way to break a stall. It also improves insulin resistance, making your body more efficient at utilizing the energy you take in."

So, here we are, three days past Thanksgiving, and I'm grabbing my survival tools. I test-drove this PSMF plan, and my weight immediately began to drop! With recipes such as Salmon Jerky, Broiled Shrimp with Cilantro Lime Sauce, Protein Sparing Bread, Baked Pork Tenderloins, and Chocolate Breakfast Pudding, boredom is not an option.

Maria's book can be purchased HERE.

Smiles,

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The Carnivore Cookbook

Remember how iconic—or should I say "eye-conic"—the appearance of 2020 promised to be? As a Christian, I thought my widowhood was positioned for an overhaul. You know, more direction and purpose, greater insights into my future. Well, my eyes were opened alright, but not in the way I expected. God made me take a good look at this topsy-turvy world, not just skimming through the pages but seeing fine print. I'm not going to dig into that here but know that I will never be the same.

I had loads of sedentary and solitary time. I went through people-person withdrawal. I survived the shut-down, furlough, starting a new job, and catching the Big "C" while wearing a mask. Recreation was nonexistent as I sadly watched my favorite hangouts close permanently.

That "new job" ended up being a disappointment. Hence, I am currently searching for another paid adventure and, this time, it isn't happening so fast.

My low-carb/keto lifestyle may have taken a long walk on a short dock, but with my youngest son's May wedding, I'm grabbing hold of a life preserver.

Originally, my success of low-carb/keto lasted for 3 years with a gradual weight loss of 41 pounds. After my husband's passing, stress-induced cortisol waged war. Regrettably, I began to falter. This time, I plan to use my palm to gauge portions, and intermittent fasting will be a powerful tool. Although I love what healthy fats lend to a meal, I will cut back so my body will concentrate on my fat reserves.

This brings me to The Carnivore Cookbook by Maria and Craig Emmerich. There is much controversy regarding meat-eating, especially from those who choose a vegan diet. I've always struggled with a non-meat viewpoint because humans are a part of the food chain. I have stated that I'll stop eating meat once the animal kingdom removes me from their menu. And, the Bible makes it clear that God condoned the use of animal protein.

Many Native American tribes in Idaho ate berries, nuts, seeds, roots, and grazing animals. Meat contains the nutrients of the vegetation the animal consumes, which transfers to our own health and being.

Maria does a fine job addressing the opposition by discussing blood sugar spikes and other myths about meat. She also identifies unhealthy chemicals in specific plants. As with all of Maria's books, reference materials are diagramed clearly.

Let's take a look at some of the scrumptious fare offered in this book!

• Fried Goat Cheese Ravioli (prosciutto replaces the pasta)
• Meat Lollipops
• Breakfast Pie
• Salmon French Eggs
• Bacon Cheeseburger Scrambled Eggs
• Beef Pemmican
• Chicken Confit
• Sous Vide Pork Chop
• Creamy Parmesan Beef Tips
• Grilled Lamb Kofta
• Easy Carnivore Hollandaise Sauce (and several other sauces)
• Breakfast Kebabs
• Carnivore Mozzarella Sticks
• Meatballs (made without breadcrumbs)

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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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