what the heck is going on?

I have to admit to feeling more than a little shaken today. It seem my normal safe life has been tilted today. In the wee hours of the morning we had a 3.o earthquake in the Midcities area (suburbs between Dallas and Fort Worth). Then this afternoon, the small town feel of my little suburb was shattered when two bank employees were shot during and attempted bank robbery! So my question is what the heck is going on. We don't have earthquakes in Texas. I want say they absolutely never happen, but good golly, the ground is supposed to stay still, and when did big city crime him my little hamlet?
I'm not naive enough to think that this is the safest little town in the world, and I know we have crime just like everyone else. But we don't normally have shootings in the middle of the day. In one of the busiest parts of town. We have things like burglaries, vandalism, convenient store and fast food robberies. We have drugs, a few gangs and domestic violence.
We just don't normally have mad men with guns running around shooting people.
All this together has rather rocked my little world. I guess it's not so little or safe anymore. :o(
They had to lock down the nearby schools to make sure the kids were all safe!

Chocolate Peanut Butter Torte

My friend Vikki Ann from over at lowcarbdiets.com forum came up with this recipe. I finally had a chance to give it a try tonight and it was FABULOUOS! I just had to share it with you. If you've ever made a 1 minute muffin this is very similar but very much a dessert.

CHOCOLATE PEANUT BUTTER MICRO TORTE

1 Servingapprox 2 carbs depending on how much and what brand of the toppings you use.
cake:

2 tablespoon of butter or coconut oil

1 egg or 1/4 cup of egg beaters

1/4 cup of flax seed meal

1 teaspoon of vanilla extract

1 teaspoon of baking powder

2 tablespoons of WF chocolate syrup

1-2 teaspoons of water
topping:

1-2 teaspoons of s/f peanut butter

2-4 tablespoons of WF chocolate syrup

Dab of whip cream
In microwave safe small bowl or tall cup works great; melt oil for 15-20 sec in mirco; add the remainder of ingredents mix well, I let mine set for a minute and had to add a teaspoon of water-you want a batter consistency; put plastic wrap over the top and poke a whole in it; micro on high for 1 minute.
You can put it in a bowl or just left it in the cup and spread the peanut butter, chocolate syrup and whip cream.
If you try it hope you enjoy, I am already thinking of variations; nuts, coconut. We are only limited by our imaginations.

** For my version I used cream instead of water. I added a little sweetzfree to make it a little sweeter. I added a tsp. crunchy peanut butter and cut the chocolate syrup to 1 tbsp.

My frosting was 1 oz cream cheese, 1 tsp peanut butter (crunchy) and 1 tsp. chocolate syrup.

Mac&Cheese

Monday is grocery day at my house, however we weren't able to go this week because we had company for a couple of days. So as it turns out come dinner time, we had 3 squash, 1/2 a white onion, and a couple of green peppers. Yeah I know not much in the veggie drawer. We were having pork chops and I was totally dying for some creamy mac&cheese. Only problem is I didn't have any milk or cream either...

I did have a little coconut milk in the fridge, I also had some left over spaghetti squash.... soooooooo

Vikki's Spaghetti Squash Mac&Cheese

• 2 cups spaghetti squash
• 1/2 cup coursely chopped onion
• 5-6 pepperoni slices, diced or a couple slices of crispy bacon
• 4 slices American cheese
• 1/3 cup milk (as I said I only had coconut milk)
• 2 tsp. butter, melted
• 1 lg. egg
• Parm/breadcrumb mix
• salt & pepper

1. Preheat oven to 350
2. I simply but 1 cup of spaghetti squash in a small baking dish.
3. Season with salt and pepper.
4. Spread onion and pepperoni over the squash
5. Layer on 2 slices of cheese
6. Add another layer of spaghetti squash (remember to season)
7. Another layer of cheese
8. Whisk together milk, egg and butter, pour over the squash
9. Top with parm crumb mix
10. Bake at 350 until hot and brown, about 20 minutes.
11. Let cool a few minutes to set up.

It was so good, cheesy and creamy. I got three good sized servings.

Halloween Safety tips

1. When it appears that you have killed the monster, NEVER check to see if it's really dead.

2. Never read a book of demon summoning aloud, even just for kicks.

3. Do not search the basement, especially if the power has gone out.

4. If your children speak to you in Latin or any other language which they should not know, shoot them immediately. It will save you a lot of grief in the long run. However, it will probably take several rounds to kill them, so be prepared. This also applies to kids who speak with somebody else's voice.

5. When you have the benefit of numbers, NEVER pair off and go alone.

6. As a general rule, don't solve puzzles that open portals to Hell.

7. Never stand in, on, or above a grave, tomb, or crypt. This would apply to any other house of the dead as well.

8. If you're searching for something which caused a loud noise and find out that it's just the cat, GET THE HECK OUT!

9. If appliances start operating by themselves, do not check for short circuits, just get out.

10. Do not take ANYTHING from the dead.

11. If you find a town which looks deserted, there's probably a good reason for it. Don't stop and look round.

12. Don't fool with recombinant DNA technology unless you're absolutely sure you know what you're doing.

13. If you're running from the monster, expect to trip or fall down at least twice, more if you are of the female persuasion. Also note that, despite the fact that you are running and the monster is merely shambling along, it's still moving fast enough to catch up with you.

14. If your companions suddenly begin to exhibit uncharacteristic behavior such as hissing, fascination for blood, glowing eyes, increasing hairiness, and so on, kill them off them immediately. You'll thank yourself later.

15. Stay away from certain geographical locations, some of which are listed here: Amityville, Elm Street, Transylvania, Nilbog (you're already in trouble if you recognize this one), anywhere in Texas where chainsaws are sold, the Bermuda Triangle, or any small town in Maine. Also, California and Ohio are good spots to avoid this and every other time of year. I mean, the answer's in the question.

16. If your car runs out of gas at night on a lonely road, do not go to the nearby deserted-looking house to phone for help. If you think that it is strange you ran out of gas because you thought you had most of a tank, shoot yourself instead. You are going to die anyway and most likely be eaten.

17. Beware of strangers bearing strange tools. For example: chainsaws, nail guns, hedge trimmers, electric carving knives, combines, lawnmowers, butane torches, soldering irons, band saws or any devices made from deceased companions.

18. If you find that your house is built upon a cemetery, now is the time to move in with the in-laws. (It's a toss-up. We know.) This also applies to houses that had previous inhabitants who went mad, committed suicide, died in some horrible fashion, OR had inhabitants who performed satanic practices in your house.

19. (And perhaps the most important..) Always get out as soon as the scary music starts playing.

Holiday Saver

With Halloween just around the corner, so begins the countdown to the holiday season. There will be parties and gatherings. Food of every sort to be had in abundance. In other words, this is the hardest time of the year for anyone trying to lose weight. Well meaning friends and family will tempt you with all manner of tasty delights with the assurance that just a bite won't hurt you. Well believe me it can hurt you. One bite can easily lead to a second and third. Indulging in just a few simple high carbs foods can completely de-rail you. I speak form experience. One simple dessert can send you spiraling into non stop cravings and loss of control. Saying you will do better tomorrow doesn't always work this time of year when sugar filled treats are freely handed out like Tums at a chili cook off. Your best defense is to keep delicious, decadent low carb treats on hand, so you never feel the least deprived.
Where to find such tempting treats? Ahhh, I have the answer for you right here. Jennifer Eloff has saved the holidays for all of us. She's written a cookbook filled with the most decadent, mouthwatering, luscious desserts you've ever seen. There is chocolate candy, cakes, pies, and cookies sure please even the most finicky of eaters. Most of which your high carb friends will never guess are low carb delights.
How can you get your hands on a copy of this wondrous holiday saving cookbook? It's simple just click right here.
Can you imagine your delight as you walk into your next holiday gathering carrying this delicious cake,

knowing full well you can indulge guilt free?
Or how bout platter full of these yummy little pieces of heaven?

The best part is every dessert in this treasure trove of yummy deliciousness is less than 10 grams of carbs per serving with most being 6 or less. Tell me that is Fantabulous! Now thanks to Jennifer you can make your cake and eat it too… that is if all you non-low carb friends and family don't eat it all first!
It is my opinion that no low carber should tempt the holidays without first being armed with a copy of "Splendid Low-Carb Desserts". So what are you waiting for, get over there and take a look at this and all the other wonderful cookbooks Jennifer has to offer, I promise you will not be disappointed!

Fried Pie

I've made these several times. They are simple to make and you can use anything you like for filling. My first go was peach but I made pumpkin last night. So so good.

Fried Pie

• 1 low carb tortilla for each pie, I use the small tortillas 5 net carbs
• 1-2 tbsp of filling of choice ( this is pumpkin and pecan)
• splenda
• oil

Generously brush one side of tortilla with oil, I used coconut this

time, but I've used melted butter too.

Turn tortilla over on a foil covered baking pan.

Place filling in center of tortilla.

Fold up the both ends, then roll like you would a burrito.

Sprinkle or roll in splenda

450 until brown and crispy.

Let cool before enjoying!

Other fillings I've tried are peach, chayote apple, blackberry and cream cheese.

Squash Seeds

Fall is here and all the winter squash are hitting the produce stands and grocery stores. I found this lovely spaghetti squash at mine.
Spaghetti squash like a pumpkin give you double the pleasure. First there is the meat of the of the squash and then there is the seeds.

The first step is the hardest, Cutting the squash in half so you can roast it. Take your time and be careful.

Once cut use a large spoon to remove the seeds and the gunk from the

center of the squash. Now it's time to liberate the seeds. I find that you can sort of squeeze them out. Throw the gunk out and wash the seeds.

Lay them out paper toweling to dry.

Next lay them out on a cookie sheet and drizzle with oil, I used sesame

Season, here I used onion powder,cumin salt and pepper

Toss to coat and toast in a 350* oven for about 10-15 minutes.

Store in a zippy bag or bowl with a tight fitting lid. Eat like you would pumpkin or sunflower seeds. Yummo!

feeling better finally

After about 2 1/2 week of this nasty cold/allergy/crude, I'm finally feeling better. I've been back in the kitchen working on Chicken recipes as you can tell if you've looked at my other blog.
I've neglected this blog terrible but I just haven't felt like sharing much. Forgive me for that.

So where am I right now? Afraid to even look at the scales. Everyone in this house has been sick for weeks so we've relied way to much on take out, not a good thing at all. My sleep pattern is all off again, grrrrr I hate this so mom and I have not been keep up with our exercise. Basically everything has been on hold.
But I've managed to get in a few good recipes during the last few days. I made a yummy chicken soup, prefect for warming up the bod and the spirit. A fabulous Chicken Potpie and Chicken Tetrazinni using Spaghetti squash. I made pumpkin flax seed that's not too pumpkiny but oh so yummy.
What's next? I don't know but I've got left over pumpkin in the fridge so maybe some pumpkin soup? Pudding? maybe even a cheese cake.
Also, I want to do a review of Jennifer Eloff's Splindid Low-Carb Desserts cookbook very soon. This is definitely a cookbook you're going to want before you start planning your holidays.

So I've got lots I want to get done in the next few days, so come on back and see what's going on and don't forget to check out my recipe blog
Have a wonderful week!

low carb Fried "Apples"

One of my favorite things at Cracker Barrel is their fried apples. Of course with all that sugar there is no way I can have them any more and still keep my blood glucose levels low and steady, the whole idea behind low carb eating.
But if you're like me and you miss fried apples or apple and cinnamon for that matter, don't despair, there is a solution.
Simply pick up a couple of chayote squash the next time your at the grocery store. I've heard jicama will work too, but I've not tried it. I'm sure everyone has their own version of fried apples, this one is simply mine. But I kid you not, if you can tell the difference than you have a much much more sensitive palette than I.

Low carb Fried "apples"

• 2 chayote squash, peeled and chopped
• 2 tbsp. butter
• 1-2 tsp. cinnamon ( start with one and add more if needed)
• 3 tbsp. erythitol
• 1/2 tsp. stevia plus
• 1-2 tbsp. Apple Cider Vinegar
• a dash each, cloves, ginger, cayenne pepper and salt
  

1. Melt butter in a small skillet over medium heat.
2. Add chayote and saute' until nearly tender.
3. Sprinkle with salt and add spices and sweeteners.
4. Once sweeteners have dissolved they will begin to thicken, add ACV and let simmer on low until chayote are tender and sauce has thickened.

Serve warm with dinner or over low carb ice cream. This could also be used to make an Mock apple pie, crisp or added to flax bread for an apple cinnamon bread. We totally enjoyed it as a side dish with roast and cabbage.

Chicky Wrap.

Last night I made Tuscan Chicken Soup and I had left over pre-cooked chicken. So today for lunch I

made me this delicious Chicken wrap and some cole slaw.

Chicken Wrap

• Pre cooked chicken
• onion
• red pepper
• green pepper
• mushrooms
• spinach
• baby swiss cheese ( I used 2 slices which was just at 1 oz.)
• 1 tbsp. butter
• Mayo
• 1/2 Joseph's Lavash Bread

Melt the butter in a small skillet, add onions, pepper and mushrooms. Saute until everything is tender crisp. Add spinach and chicken let simmer a few minutes. Meanwhile, spread mayo on Lavash bread. Place two slices of baby swiss on top of the mayo. When the spinach has wilted and the chicken is hot, spoon on to the lavash bread. Roll up and serve with a cup of simple soup, cole slaw or your favorite veggie sticks for a fabulous filling lunch!

I added a little salt, pepper and powdered garlic to mine just after the spinach went in. But you can easily season how ever you like.

The great thing about this wrap is I could have made it with left over roast, ham, bbq chicken, or whatever I had in my fridge. I got plenty of veggies and a nice warm sandwich to boat. I love Joseph's Lavash bread and I can get it in front of the deli counter at Wal-mart or Netrition.

Progress is made in baby steps

If there is one thing that living a low carb lifestyle has taught me, it's that progress comes in baby steps. If you get in too big a hurry to loose the weight, then your going to end up doing something wrong, cutting back to far back on carbs, not getting enough veggies, or maybe just not being consistent enough for your body to keep up. But if you take it slow, let your body do things on it's own time, then slowly the weight will come off. You will settle in to a place where it all comes natural, where your happy with what you’re eating, you lose your hunger and cravings. A low carb way of eating will just be the way you happen to eat, not a diet to loose weight.

I’m settling into my new plan and things like keeping my journal are slowly becoming second nature. My decision to eliminate veggies from my counts has been a good one for both mom and myself. When you only count the foods that are not meat, veggies or fats, it makes keeping track much quicker and easier. And since Mom has lost 10 lbs and cut her day time insulin from 70 units to 20, and her night time insulin from 70 to 45 and I have lost 11 lbs, all in just 17 days, I’d say it was working very well for us. On top of the weight loss and remarkable improvement in mom’s diabetes, we just plain feel better; we’ve stopped picking up take out or going out and started cooking for every meal. Something we had gotten into the bad habit of doing. I’m able to go to the grocery store for the first time in over 5 years. We exercise every morning for at least 15 -30 minutes. We laugh, tease and in general we all feel much happier and healthier.

I know that the weight loss will slow down. I’m prepared for that and completely ok with it. This is a lifestyle not a race to see who gets to the end first. My body will let go of the fat on it’s own time, so I’m just going to relax and enjoy the ride to a new healthier, slimmer me.

As the bible so eloquently states;

To Every Thing There is a Season - Ecclesiastes 3. 1-8

To every thing there is a season, and a time to every purpose under the
heaven:

A time to be born, and a time to die;

a time to plant, and a time to pluck up that which is planted;

A time to kill, and a time to heal;

a time to break down, and a time to build up;

A time to weep, and a time to laugh;

a time to mourn, and a time to dance;

A time to cast away stones, and a time to gather stones together;

a time to embrace, and a time to refrain from embracing;

A time to get, and a time to lose;

a time to keep, and a time to cast away;

A time to rend, and a time to sew;

a time to keep silence, and a time to speak;

A time to love, and a time to hate;

a time of war, and a time of peace.

I intend to Let God and my body take care of the rest.

Busy Bee

Well this week I've been busily cooking away. Our local Tom Thumb had chuck roasts on sale this week. So I made a bee line and bought two gorgeous roasts and had several more ground into hamburger. While I was there I was able to score a huge jicama, a beautiful eggplant, and chayote squash.

Once home the ground meat needed to be worked up. I ended up with 3 packages of taco meat, 2 packages of stuffed pepper meat, 2 pizza kits, and 2 packages of lunch sized burgers. Not to bad for $20.

Tuesday we cooked a big pot of cabbage ( a whole head), squash ( yellow and zucchini) sauteed in butter with onions, Eggplant Alfredo and Jicama with lemon ginger sauce. So the week of side dishes is taken care of. I took a bowl of baked beans out of the freezer for Cindy.

I made Lemon blueberry flaxbread yesterday, along with roast beef stir-fry for dinner. I "riced" shirataki noodles and cooked them right in with the veggies and meat. It was just too good. I ended up eating too much, thankfully it was really low in carbs, but still over eating isn't a good thing.
I've been keeping up with my daily exercises and the trips to the store. Man am I sore, but it's a good sore, and the bonus is I lost 3 more pounds this week... Yeah!!!!