Category Archives: Food

Low Carb Flu? Get Back into Ketosis.

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Have you recently begun a low-carb diet and are feeling MORE fatigued than usual? Having a few muscle cramps, brain fog, dizziness, or headache? Ready to throw in the towel and chock up this eating plan as another failure? Don’t give up right now! It’s likely what we call “low-carb flu.” It is a state of transition. Your body is adjusting to burning fat instead of carbohydrates, and it will definitely pass. If you lowered your carb intake markedly, you are inducing ketosis. Soon, the opposite will be true, and you’ll be brimming with energy. Really!

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Once you have cleaned your body of sugar and junk foods that had nothing but empty calories, your life will be much more focused, and your body will join your brain in a state of clarity.

But for now, you need help getting through the low-carb flu (no, it’s not a true flu with fever, etc). Try eating more fat since it’s key in this way of eating. Fat is not the enemy as was once preached. Read a few up-to-date nutrition articles from reliable sources. You’ll see that low-carb, higher fat, and low carb eating is what our bodies thrive on. It can be difficult to make the switch after decades of believing the other way. If you fuel your body with fat instead of carbohydrates, it will adjust to burning fat instead of sugars and empty carbs. The energy you’ll experience will be SO worth your living this diet. Think mayo, cheeses, butter, steak, chicken with the skin on (not battered), half and half in your coffee, avocados, nuts, and sauces without sugars but with fat as a base (ex: Hollandaise sauce).

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In addition, be careful how much protein you consume. About 4-6 oz a meal is plenty. Your body might decide to convert protein you are eating into sugars and burn those instead of the fats. Balance is key.

You’ve heard that drinking water is vitally important to feeling your best. It’s even more important when you are on this type of eating plan. However, you flush away electrolytes (potassium, magnesium, sodium) when you drink good amounts of water. So, take a multi-vitamin every day. Also increase your sodium intake. I know, we’re flying in the face of recently-modern medicine but it’s now been researched and is becoming the norm given by health professionals.

 

Another idea if you are in a low-carb flu is to avoid sweeteners. They can cause cravings by their sweet taste.

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One last idea – move! It may be the one thing you do NOT want to do right now but just move a little. Just walk at a slower pace, and encourage yourself to do something besides lay around.

When you’ve eaten, had a drink of water, taken your multivitamin, and followed other actions to combat the low-carb flu, sit back and look forward to energetic days ahead!

Love you guys! Hang in there. It’s only temporary. Remember . . . good-bye sugary junk and hello new, healthy life!

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Carb-Sensitive? Want a Low Carb Diet?

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The above photo shows what many, many health professionals still believe should be a staple of our diets for breakfast, lunch, dinner, even snacks. Have you taken a look at the Food Guide Pyramid lately?

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Please don’t take this guide seriously. I’m living proof that this way of eating is NOT healthful for every adult. Too many carbs. They are telling us that they majority of our eating should contain carbohydrates. After decades of fighting my overweight body (yet using doctor-recommended and professionally recognized “well rounded” diets), I figured out why I didn’t feel well most of the time and why I couldn’t maintain weight loss.

I tried a very low carbohydrate way of eating. I felt 75% better after just the first day!

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I have several low carb eating plans but stayed with Atkins because it was more familiar and because I needed the structure of their Induction phase. I used to think that the more variety I was given, the better I could work the diet. Not so this go round. I went a different route, and it’s working well. After reading much research on carbohydrates, I realized I was likely carb-sensitive. Another phrase that stuck with me was Insulin Resistance.

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What is carb sensitivity? It’s How your body processes sugars and starchesSome of us can down a pint of ice cream and not be affected. Others, like me, can eat a half a cup and stall their weight maintenance. I know, it’s not fair but that’s life. All bodies are not created equally. “Carbohydrate-sensitive people have exaggerated responses to sugars and starches that set the stage for increased appetite, carbohydrate cravings, and very efficient fat storage (Georgia Ede, MD).”

Try a low carb diet and see if it helps you lose unwanted pounds. Fat pounds, not lean muscle. Look up Atkins Diet or the Keto Diet and see if they’re for you. I’m glad I did!

The difference between Atkins and Keto Diets

Good luck on your journey, and enjoy the natural foods you eat.

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Low Carb vs Junk Food Diet

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I’ve made a discovery. I had to choose a path to travel when I approached a fork in the road. Ironic that it’s called a FORK when my diet is what drastically changed. Over the last couple of decades, I made junk food my go-to when I felt stressed, bored, afraid, or whatever other emotion I was dealing with. I was alone a lot in my first marriage and fell to food as a coping mechanism.

You’ve heard this tale before by many others BUT mine hit me square in the face tonight. With hubby number two off at a meeting, I was bored and hungry. Instead of choosing the low carbohydrate foods in my pantry, I turned backward and drove to a taco stand. It sounded so tasty, and it HAD been a month since I’d changed my diet. I deserved one meal I craved, right?

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I crushed the tacos in a bowl and added salsa. I sat down to watch a sit-com  – anticipating the first bite of an old delicious friend, a taco with an actual crunchy shell on it.

Boom! There was the taste. Only it wasn’t what I remembered. It had a stale, kind of burned taste, and the texture of the meat was odd. It was packed together tightly but get this . . . there was almost no taste at all. It WASN’T delicious. It was greasy and bland and not even close to what my mind remembered.

I finished the tacos anyway, secretly hoping each bite would find me enchanted again with my old habit. Nope. So, I ate until I was too full (like I once did) and felt like crap! Within fifteen minutes, I had a headache. I kid you not. MSG? I knew there was no “going back.”

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I had taken a path of clean eating over the last month, and it prevailed. I was both encouraged and disappointed. I didn’t have the old habit I once counted on as my Band-Aid.

Yet, I faced a new path . . . one with a healthier destination.

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I now walk in the light of health and won’t have the old unhealthful habits. I guess that’s one way to quit a habit you hate. It becomes something you detest after a while.

My bare feet take me to a happier and tastier place, and I do enjoy the journey much more than I used to. Soon, there will be no fat, headaches, mood-changing sugars, or any other detriment that I once held so closely.

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I wonder what else 2018 has in store.

Happy February, dear ones ~

Soup-Bowl Cabbage Rolls – Tasty Recipe!

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Prep: 15 minutes   Cook 30 minutes  Makes 4 large servings

Ingredients:

1 lb lean ground beef

1 garlic clove, chopped or minced

1 small head of cabbage, chopped

2 1/2 Cups water

2/3 Cup uncooked long grain white rice

1 Tbsp Worcestershire sauce

1 tsp onion powder

1 tsp dried basil

1/4 tsp cayenne pepper

1 can (28 oz) crushed tomatoes

1/2 tsp salt

In a nonstick Dutch oven, cook beef and garlic over medium heat until meat is no longer pink. Drain. Stir in the next 8 ingredients; bring to a boil. Reduce heat; simmer, covered, until rice is tender (25 minutes). Stir in tomatoes and salt. Heat through.

397 Calories, 9g fat (4 sat fat), 56 mg cholesterol, 707 mg sodium, 51 g carbohydrates, 6 g sugar, 9 g fiber, 30 g protein.

Basic Country Potato Soup

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The picture does NOT do this soup justice. It’s the easiest and tastiest potato soup ever! Basic flavors but FULL of flavor. Served with a loaf of freshly baked sourdough bread. Whole house smelled heavenly. Recipe below:

Ingredients:

2 lbs Russet potatoes, chopped into 1 1/2″ cubes

1/2 C chopped yellow onion

1/2 C chopped celery

1 Can Evaporated Milk (NOT Eagle Brand type but Evaporated Milk)

4 Tbsp butter

3 Tbsp flour

Salt and Pepper

1 box chicken stock

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Combine potatoes, onion, and celery into a large bowl. Add flour to coat. Add salt and pepper – pinches. Let sit for about ten minutes. Meanwhile, melt the butter in a soup pot. Add potato mixture and coat in butter. Add chicken stock and bring to a boil. Add evaporated milk and bring to boil. Simmer on low for 20-30 minutes or until potatoes are done. Stir occasionally. For a thicker soup, use a whisk to break up some of the cooked potatoes and stir into the soup’s juice. Add additional salt and pepper to taste. Serve with topping of bacon pieces and grated cheese if desired. This is my personal favorite potato soup recipe. It’s chunky and has a nice semi-thick base. Serves 4

Quinoa – Do We Really Know What We’re Eating?

Thank you to Julie R Thomson of Huffington Post for a fantastic yet simple article. See below. I will past it here in case the link becomes inactive. Have fun reading. I did!

 http://www.huffingtonpost.com/2015/06/19/what-is-quinoa_n_7612836.html

Bolivia Quinoa Dispute

Second only to maybe kale, quinoa is the health food star of our time. The Food and Agriculture Organization named 2013 the International Year of Quinoa, after all. This tiny grain-like food is full of good-for-you nutrition and tastes great in just about anything: salads, omelettes and even cakes.

We’re willing to bet you’ve eaten a good deal of the stuff, but do you know what it really is? It’s okay if you don’t, because not many of us do. Today’s the day we change that with a few fun facts and photos that tell us about where quinoa comes from.

Here are 8 important things everyone should know about quinoa:

1. First, it’s pronounced KEEN-wah. Let’s just all get that straight.

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2. The part of the quinoa plant that we eat is the seed — it’s not a grain. It grows from a plant in the goosefoot family, which also produces edibles such as chard and spinach. So although we treat it like a grain, it is not in fact a grain.

A quinoa field in Cotimbora, Oruro, Boli

3. It’s a complete protein — meaning it contains all nine of the essential amino acidswhich cannot be made by the body and therefore must come from food. Quinoa is also naturally gluten-free, so it’s perfect for healthy eaters. Bonus: This is great news for vegetarians looking to up their protein intake.

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4. Cooked quinoa looks like it has a little curly “string” coming out of it. This is not something that should gross you out — it’s just the seed’s germ.

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5. There are hundreds of varieties of quinoa out there. The white, red and black are the most widely cultivated.

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6. While we’re just getting hip to this healthy seed, quinoa has long been a staple ingredient, dating back to pre-Columbian civilizations in the Andes of Peru and Bolivia.

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7. Quinoa is one of the few crops that not only survives but thrives in harsh, unpredictable climates. After all, it originated in the Bolivian Altiplano, known to have over 200 frost days and severe droughts. While many countries are jumping on the quinoa train trying to ramp up production — including the U.S. and Canada — results have yet to be as good as Bolivia or Peru’s quinoa.

8. Bolivia and Peru are at odds about quinoa farming practices. Bolivia used to dominate quinoa exports, but recently Peru has been climbing the scales. Bolivian farmers are unhappy about the way Peruvian farmers are ramping up production, using factory farming practices and heavy amounts of pesticides while driving down the price of the crop.

Enjoy! Now Google some yummy quinoa recipes! 😉

 

 

A Climate Tax on Red Meat? One Country is Trying To Do It!

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http://www.onegreenplanet.org/news/a-climate-tax-on-red-meat-one-country-is-trying-to-do-it/

This is a re-blog of a very information-filled article on http://www.onegreenplanet.org. Please take a read. Link above is to the original article. 

While countries around the world have started setting up regulations for major companies contributing to greenhouse emissions and in turn, climate change, this week, the Danish government voted to take a different approach. Instead of trying to tackle the monumental climate change crisis solely by collaborating with major industry players, the Danish Council of Ethics, an independent body that advises parliament, ministers and other public authorities on ethical issues, has proposed a “climate tax” on products with the greatest negative impact on the environment, namely meat.

As we saw last month when the Netherlands recommended a lower meat intake, the Danish Agriculture and Food Council is not happy about this proposal. More surprisingly, not every politician in Parliament is gung-ho about the idea either, with one going as far as to say, ”Maybe [the tax] would get beef consumption to fall in Denmark, but it wouldn’t do much of anything for the world’s CO2 emissions.”

We, respectfully, disagree. And considering 14 of the 16 members of the council support the tax, we’d say we are not alone. Animal agriculture is responsible for 18 percent of allgreenhouse gas emissions, more than the total exhaust from all forms of transportation worldwide. So, to remark that the world’s CO2 emissions would not be changed at all from less meat consumption is not only ridiculous, it’s downright irresponsible.

As proponents of the tax stated, the Danish people are, of course, responsible for making climate-friendly choices on their own. However, after six months of deliberation the Council felt it was imperative to push people in the right direction. They hope to extend this tax on other products with a negative impact, but felt that starting with meat would be the smartest move considering its immensely destructive environmental impact.

When we look at how the meat industry and government have worked together in the past, this Danish approach makes total sense, in fact the US could learn a thing or two from Denmark. After all, the animal agriculture industry and the US government have been in cahoots for years now, we can’t expect them to lead the change. Look at government subsidies for example. Despite the fact that meat consumption has come down by a thirdsince the 1970s,  the US government hands out $38.4 billion a year to ensure that people have an easy time entering the industry, and that production continues to grow. Nice work,lobbyists. The worse part about this system is that these hand-outs aren’t coming from the pockets of government officials. If only! The government actually takes tax dollars from its citizens to pay off the very industry that is destroying the planet. If you’re trying to figure out how that makes sense, we’ll save you the time, it doesn’t.

While we can’t deny that the US government has begun to make strides in addressing climate change, the destruction will become unmanageable if we continue at this snail’s pace. Although this new Danish tax hasn’t been set into motion yet, the US government should definitely consider implementing a similar law. After all, the first way we should be fighting climate change is with our forks, a connection our government needs to make, and soon.

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Weight Watchers-Friendly Websites

Hello! Welcome to the blog today! I thought I’d list a few points-friendly websites for my Weight Watchers friends and those who just want good taste with fewer calories.

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1. http://www.emilybites.com/

2. http://www.skinnytaste.com/

3. http://www.cookinglight.com/

4. http://www.thegraciouspantry.com/

5. http://www.dedmed.com

 

I hope you enjoy reading through these. I got some great ideas for meals and snacks. There is a lentil soup recipe I want to try on the dedmed.com site. 😉

7 Quotes of Encouragement

Reblogged from lossesaregood.com

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I’m exhausted from working all day! My feet hurt, and I am hungry.

No, I won’t go the “easy” route. I didn’t pick up a burger on the way home. I’m having tuna with a side of chopped cucumber, some sliced tomato, and crunchy red apple. It sounds tasty, AND I won’t beat myself up about eating something high calorie in a moment of fatigue.

So, I hope you are also hanging in there on those days you find yourself tired and hungry. Stay the course. You can do it, too!

 

7 encouraging quotes below:

“We can’t be afraid of change. You may feel very secure in the pond that you are in, but if you never venture out of it, you will never know that there is such a thing as an ocean, a sea. Holding onto something that is good for you now, may be the very reason why you don’t have something better.” ― C. JoyBell C.

 

“Our chief want is someone who will inspire us to be what we know we could be.” ― Ralph Waldo Emerson

 

“It’s just that in the Deep South, women learn at a young age that when the world is falling apart around you, it’s time to take down the drapes and make a new dress.” ― Karen Marie Moning, Faefever

 

“You can’t expect victory when you behave as though you’re already defeated.”  -Lea Milford

 

“Come friends, it’s not too late to seek a newer world.” ― Alfred Tennyson

 

“Treat a man as he is and he will remain as he is. Treat a man as he can and should be and he will become as he can and should be.” ― Stephen R. Covey, The 7 Habits of Highly Effective People: Powerful Lessons in Personal Change

“The greatest act of faith some days is to simply get up and face another day.” ― Amy Gatliff

 

Is Weight Watchers the Plan For You?

ww3 This is a Weight Watchers-friendly salad. See it here: http://pinterest.com/pin/230176230928088557/

I am following the Weight Watchers Points Plus Program and love its versatility. A point is figured by the amount of calories, fat, protein, fiber, and carb in a food. There is an online Weight Watchers app for your smartphone that offers you a points calculator when you are on the go or in your own kitchen. Don’t have a smartphone? Weight Watchers also sells Points Calculators on their website. http://weightwatchers.com

The best news? Fruits and non-starchy vegetables are zero points! You’ll never have to be hungry on this plan.

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I don’t go to meetings but am a member of Weight Watchers (WW) Online. I keep track of my foods and exercise on their site. They’ve got delicious recipes and informative message boards. You just weight yourself once a week on the same day and then record it online. Easy.

Here is a review of the Weight Watchers program from the WebMD website:  http://www.webmd.com/diet/features/weight-watchers-diet

You’ll have plenty of resources and support with this plan. I’m here to work it, too! Don’t forget that my new video log http://lossesaregood.com will be my official weight loss journey! Day 1 onward!  Please join me, and comment often!

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