This or That?

I confess. I still look for ways to fudge while low-carbing. I employ requisite effort by carefully reading labels and menu descriptions. Still, there is not always enough transparency in explanations. For instance, I ordered this...

Mushroom Burger

Brimming with crimini mushrooms sautéed in red wine, caramelized onions, lettuce, and mozzarella cheese. Holy mouthwatering, Batman.

I added waffled sweet potato fries. My son, Brock, was the designated eater, meaning that I would have 2 to 3 fries and he would whisk the balance out of my reach. (Brock understands my weakness for potatoes.) The rest seemed innocuous. 

Yet, my first bites were a surprise. Sugar had been added to the sweet potato fries and to the caramelized onions. I have never added sugar to either because I think both are sweet enough. Being sugar-free, my tastebuds did cartwheels. The sweetened onions affected the mushrooms, so I ended up eating only a few — along with the bun-less burger. The "Coke" glass contained unsweetened ice tea.

I was going to get this Cobb Salad and I wish that I had. For a low-carber, this salad really deserves a "Holy Mouth Watering, Batman." 

Cobb Salad

A tower of fresh greens topped with grilled diced chicken, crumbled bleu cheese, bacon, egg, avocado, tomatoes, and black olives. Served with bleu cheese dressing.

I have had ordered this several times. There are no hidden surprises. I devour every morsel and I don't feel hungry for a many hours.

So, what did I learn from this? If I don't want a surprise party, ask questions before ordering.

Surprised by Fries,

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Three Little Nibbles

With Christmas Break and 9 snow days behind me, I am celebrating an icy, but happy return to my normal routine. Gift cards have afforded Barry and I some memorable dates. 

We stopped in at Outback Steakhouse this afternoon. We split their promotional 35 oz. Tomahawk Ribeye, a wood-fire grilled steak topped with roasted garlic butter. It was succulent, savory, and satisfying! Neither of us were hungry for dinner.

We chose the cheesecake as our "special" extra. I had 3 nibbles due to the sugar content and Barry finished it off. 

It is amazing how sugar doesn't control me anymore.

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Better Stevia

Beter Stevia Liquid Sweetener

    

I divorced sugar when I went low-carb. An accidental bite of sugar is now overpowering. Yet, I still crave an occasional treat that is sweet-but-not-sugary. This sounds like a kooky contradiction, but it really isn't.

My memories are bookmarked with delectable desserts. No social gathering was complete without a table where desserts were as decorative as bouquets and crepe paper streamers. There was great anticipation and guests were humming approval. Sweets were a reward, a crescendo!

Well, I am not willing to give up the pomp and indulgence of a sweet treat. It just takes some tweaking. While it is true that no sugar substitute will ever taste exactly like white table sugar, there are some great alternatives.

Better Stevia has become one of my favorite real-food sweeteners. Their website states that "BetterStevia® is the zero-calorie, organic stevia sweetener that's simply better than sugar and other alternative sweeteners." I agree. Although many substitute sweeteners have a bitter or minty aftertaste, I think this natural sweetener mimics sugar the best.

I am currently experimenting with the 3 selections above. Other flavors include: Liquid Coconut, English Toffee, French Vanilla, Lemon Twist, Pomegranate Blueberry, Tropical Fruit, Organic, Original, and Gycerite (alcohol free). These can be purchased directly from Now Foods or on Amazon. Many health stores carry a limited line. A little sugar substitute goes a long way.

Counting my blessings,

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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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The Perpetual Tea Tray and Sugar

Green Pine Needle Cast Iron Teapot
[Click to Enlarge]

I resisted the low-carb lifestyle at first. My love for tea parlors made it hard to imagine high tea without scones, pastries, truffles, and mini sandwiches. I never added sugar to my tea, but carbs were a major component in everything else. I owned a handbook listing the tea establishments in and around California. I wanted to visit them all! I was off to a good start, too, until we moved to Idaho.

Since going low-carb, I no longer miss the sugar. I am content with a steamy pot of tea and a nibble of fruit or dark chocolate. However, I do miss the pomp of parlors—the indulgence and anticipation. So, it is my desire to recreate one of my favorite pastimes into something that is low-carb friendly.

I used to conduct workshops in retail settings. One of my favorite topics was The Perpetual Tea Tray. I challenged my guests to always have a tea tray prepared for the act of tea. Just add water! I then recommended changing the tray's themes to celebrate seasons and special occasions.

Stay tuned for my weekly feature: Tea for Tuesday. I will be expounding on the virtues of tea and teatime!

NOTE: The above photo spotlights some treasures that I have collected over the years. The pine needle cast iron teapot and mug are not only attractive, but they keep the tea warm. The napkin is from April Cornell. The bamboo tea tray was an exceptional deal from Grocery Outlet!

Teatime. Free time. Me time.

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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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