When less really is more, steak tacos

We were some of the lucky ones during ice-aggedon. Our driveway isn’t a 90° drop off, like many of our neighbors drives. (well, it’s pretty flat out front, past the house it’s like an asphalt slide)

While I didn’t drive the first 13 days, my hot husband was able to get me to the store for emergencies, you know like chocolate. (kidding, maybe) Anyways, maybe it was day 12 when I went with His Hotness to Nashville to see how the roads were coming along, to know if he’d be able to take out the big work truck.

The roads were much better than the roads up these parts, but the work site was a no-go. Anyways, I’ll just claim my 5th amendment rights and not tell you about the amazing authentic Mexican tacos we got just off Charlotte Pike in West Nashville.

Most of my adult life, tacos have been more like the supreme version of Taco Bell, the crunchy, soft is fajitas daggumit (giggle). In those tacos that I will not talk about, I found that really truly, less is more.

Something odd happened that day, he told me he could eat those tacos seven days a week. I was going to hold him to it, they were so freaking easy, but by day three, he was all taco-ed out.

Less is more, gosh I love them, steak tacos, LCHF style


  • 1 pound thinly sliced beef steak, round, flank, square (haha), what ever kind, just not the green kind.
  • 1 tablespoon bacon grease
  • 1/4 teaspoon each: pink salt, onion powder, garlic powder, cumin, oregano.
  • coarse black pepper

Cut steak into strips, against the grain. Heat a skillet (I like stainless, use what you like) over medium high heat, add bacon grease. Add steak. When it is no longer pink, add seasonings. For some odd reason, steak in this day and age loses a lot of water, if it gets watery, heat up the griddle and griddle it dry, crispy on the outside, tender on the inside.

Sorry, this is chicken. With ceviche and steak tacos, do you blame me for not having a chance to get the steak griddle pic? Use your imagination, thanks :)

Sorry, this is chicken. With ceviche and steak tacos, do you blame me for not having a chance to get the steak griddle pic? Use your imagination, thanks 🙂


  • 1/2 red onion, diced
  • 1/2 bunch of cilantro, chopped
  • coarse pink salt and coarse black pepper as you like it
  • 1/2 lime

Put the onion and cilantro in a glass bowl. Toss it around with the salt and pepper, squeeze the lime over the top and mix once more for good measure. Cover with plastic wrap and let sit in the fridge until your tacos are ready. (I don’t always use a glass bowl for cooking, but when I use lime or lemon juice, I always use a glass bowl. You’re welcome)

Because you’ve already made a large batch of the broccoli cheese waffles, tortilla style, pull a few of those bad boys out and heat them up on the griddle.

Did I mention they freeze well? In freezer bags, make sure to put parchment paper squares between each.

Did I mention they freeze well? In freezer bags, make sure to put parchment paper squares between each. (and OMG if the bacon chicken were really #37, does that make these #38? Gonna have to work hard to fill in the blanks, but at least it has me out of my “writer’s block” good deal, really.

Once your waffle tortillas are heated up, top with filling, top with topping. That’s it. You don’t need no cheese (it’s in the tortilla anyways), no sour cream, just a wedge of lime to squeeze on top before that first bite…

Yummy, yummy

Yummy, yummy

Ok, so this is like the third bite out of my second taco... So freaking good.

Ok, so this is like the third bite out of my second taco… So freaking good.

They were really nice with the ceviche and chips last night. So good, that I heated up a couple for a breakfast sammich…

This pic is from the first batch. Bacon, egg, cheese, and mayo. Do I miss my fork lately? Oh hell no!!!

This pic is from the first batch. Bacon, egg, cheese, and mayo. Do I miss my fork lately? Oh hell no!!!


101 things to do with broccoli waffles, ceviche and chips

I’m seriously in love with these things. In case you missed them, broccoli and cheese waffles, from The Primitive Palate are what I’m talking about. Anyways, my friend Brenda and I got to brainstorming and ended up with some tortillas. I ended up typing myself into a tasty corner by calling the chicken bacon tacos #37 of 101 things to do with broccoli cheese waffles.

Anyways, I figure the #1 thing to do is the recipe as written with a waffle iron. I plan on doing just that, once I make my way to Goodwill or find a waffle iron on the cheap.

The roads are nice and clear now, still cold, but we hit the store. Since the only thing I changed with the waffles was basically the shape last time, well, and my sub for Mrs. Dash, I thought I’d branch out and count using a 50/50 mix of cheddar to mozzarella could at least count as one of the 101, I went ahead and added a bit of oregano to my last batch’s changes.


With the cheddar and some eggs from the back yard, they are more colorful.

With the cheddar and some eggs from the back yard, they are more colorful.

Tossing the cheddar in the mix ended up making them more bendy, they almost looked like round doritos, so I thought “what the heck?”, I made some ceviche anyways, what’s the worst that could happen.


  • 2 fillets tilapia (about 3 oz each)
  • 6 oz calamari
  • 4 oz bay scallops
  • lime juice, about 1/2 cup
  • coarse pink salt and coarse black pepper
  • pico de gallo (chop up some onions, cilantro, and tomatoes, mix well, and add a little lemon juice, heck, add jalepeño if you would like)

Chop fish, calamari, and scallops into somewhat uniform sizes. Mix together in a glass bowl with pink salt and black pepper. Pour lime juice over to cover. Use a little more if needed. Cover with plastic wrap and refrigerate for several hours to overnight. Seafood is done when it is opaque.

Serve onto dishes with a slotted spoon, topped with pico de gallo.

Love ceviche, normally just eat it with a fork. Not again :)

Love ceviche, normally just eat it with a fork. Not again 🙂

I love ceviche, we make it often. Normally May and I eat it with a fork, not tonight though!

Cut tortillas into triangles, and griddle over medium high heat a couple minutes, flipping as needed.

Cut tortillas into triangles, and griddle over medium high heat a couple minutes, flipping as needed.

Remove the chips from the griddle on to a paper towel.

Remove the chips from the griddle on to a paper towel.

At that point, these were great. May thought they were bland. I told her “more for me” (Big sexy doesn’t like ceviche, so he didn’t get any broccoli cheese waffle chips)

Once we got that ceviche plated, she changed her mind about the chips. Half were on her plate. I couldn’t get mad because I was like OMG… best thing I ever ate a-freakinggain!!!

These things stand up to ceviche, imagine the possibilities.

These things stand up to ceviche, imagine the possibilities.

Anyways, because I missed lunch, had too much time on my hands, and really really wanted tacos again… I made some tacos for dinner tonight with the ceviche. It’s getting late, so I’ll just have to give you the recipe and pictures for that one tomorrow.

Shrimp Scampi-esque

Shrimp Scampi yummy yummy, butter, shrimp, garlic, what’s not to love? What could be better than a nice dish of the warm and cozy to fill one’s belly with?

avocado bacon scampi 1

Adding bacon and serving it in a halved avocado of course!

Shrimp Scampi-esque

  • 3 slices thick cut bacon, chopped
  • 1/2 pound of medium peeled and deveined shrimp, thawed
  • 2 cloves garlic, pressed
  • 1 tablespoon dry Vermouth
  • 2 tablespoons grated Parmesan
  • 1/2 lemon
  • salt and pepper to taste
  • 1 ripe avocado

I use a stainless steel skillet. I heat it over medium high heat for a few minutes, until I can feel the heat on my hand from a couple inches away from the bottom. Once it’s hot, I reduce the heat to medium and add in the chopped bacon. I like to stir the bacon around with a stainless steel spatula, breathing in the aromas, and making sure that the nuggets of goodness do not stick…..

avocado bacon scampi 2

Shrimp cooks quickly, so don’t leave it un-attended.

Once the bacon is cooked soft add the thawed shrimp. It is important to not drain the bacon, the bacon juice is used in place of the butter normally found in shrimp scampi. Stir it around and add the pressed garlic. Cook a few minutes until the shrimp turns pink and is no longer translucent.

Add the Vermouth and parmesan, reducing the heat to low while you halve and remove the pit from a ripe avocado. Plate the avocado cut side up on two plates. Squeeze a bit of lemon juice over each half. Top with the shrimp and bacon scampi, add salt and pepper to taste, top with a bit more lemon juice if so desired.

avocado bacon scampi 3

Like with all new to you recipes, if you are Type 2 Diabetic like I am, test prior to, one and two hours after consuming any “new to you” foods.


Inspired by Mr. Fitz, trying something new

I don’t quite remember when I stumbled onto Mr. Fitz’s blog, but I so enjoy reading his posts about sausages, dining out across the pond, and his kebab gyros. Since following Mr. Fitz, I’ve been wanting to try my hand at making some gyro myself, but it’s hard to find lamb out here in the boonies, I was happy to read his post yesterday using beef and pork. It gave me hope that maybe I could try it out with what I had on hand, which was beef and venison.

May had set to thaw some deer steaks for Wednesday and after showing her Mr. Fitz’s post, I managed to talk her out of a few while also getting her in the kitchen with me. It’s spring break this week and I really didn’t want her to spend the entire time watching MTV.

Mr. Fitz has his own secret blend of spices, so that was the tough part. Since we’ve never before made gyro kebab, it was google to the rescue. We googled Lebanese spices, then Mediterranean spices, and checked the spice cabinet for what we had on hand. Because my mom gave me all her spices when she last moved, we ended up finding a lot of spices we could use and some like curry (we’ve never tried) to use at a later date.

The spices we used were:

  • garlic
  • minced onion
  • onion powder
  • oregano
  • cumin
  • thyme
  • pepper
  • salt
  • cinnamon
  • coriander
  • parsley
  • cardamom

One tablespoon of garlic and a teaspoon of the others. The smell of the blended spices made our noses tingle. While I put a bit of each kind of meat in the processor, May added a spoon of the spices. We pulsed until it was kinda like “potted meat”. It took several “rounds” since we only had the mini processor, but we giggled and planned our day as we went.

Once all the meat was mixed and squished, we realized that we no longer have a loaf pan. We went with “What’s the worse that could happen?” and simply shaped our meat into a loaf. We also thought about that nice sauce they have at the gyro place in town, tzatziki, and once again used google.


Yeah, it’s raw, but it smelled so good. We put it in the fridge to let the spices mingle and hit the store to find ingredients for our sauce.

A little later in the year, we could have picked mint from the flower garden, but not yesterday. Luckily google netted us some recipes without mint, using dill, and well, we found a jar of dill weed in the pantry.

If you live in a small country town like we do, you may be able to relate to having to go heavy on the “subbing” when it comes to ingredients. Yeah, we could have made the hour and a half round trip to a larger store in Nashville, but the sun was starting to shine and we had a “21 bow salute” for Allison lined up. (What? You’re not a Teen Wolf fan?)

We were pretty lucky to even find Greek yogurt at the market, the only problem was there were 2 choices, blended with fruit or fruit on the bottom. Once again “What’s the worst that could happen?” had us pick the fruit on the bottom. Kathy, the nice lady at the store arranged the bag so that our fruit would stay on the bottom. She couldn’t make English cucumbers magically appear in the produce section, so we went with a plain ole cuke, besides, what’s the worst that could happen?

When we got home, we scooped out the yogurt and May ate the fruit. I halved and hollowed out the cuke, zipped it in the chopper and gave May the tea towel to squish out the juice. We placed the yogurt, cuke bits, dill weed, lemon juice, and some sour cream in the chopper and blended it up. We tasted it and while it didn’t taste exactly like the gyro place, it wasn’t that bad either.

Once we finished making the sauce, it was time to gather eggs. We didn’t really need anymore eggs, but the chickens keep blessing us each day anyways.


Plenty of eggs from Monday and Tuesday, so we made omelets for breakfast. On Wednesday, we only gathered 9, we gave Biscuit an egg for being such a good goofy watch dog, and went back to the kitchen.

The oven was set at 350°, we put the meat in, and hit the driveway for a nice game of basketball, silly girl style. She’s a show off like her dad, so she won, but I ended up having to give her a ticket when she got bored of playing. She in turn gave me a ticket for being “too needy on basketball” when I tried to talk her into another round. With a little time left, we grabbed the long bow and proceeded to honor our hero, Allison.


My dear sweet Gannicus. One of May’s arrows skidded and pert near killed the old guy. He’s pushing 6 years old, but he’s still spry enough to jump out of the way. Oh look we missed an egg!

By the time we got back in the house, it smelled heavenly. We pulled out kebab gyro out of the oven to cool, taste buds all tingly. “How ’bout we go shoot some hoops?” I asked “How ’bout we “Just Dance”” she replied, so we compromised. Four dances and another round of silly girl basketball.

Maybe we lost track of time, my back pocket buzzed and it was Sir Hotsalot on his way home. The gyro wasn’t quite cooled enough, but the fryer was ready for his fries. We deemed it dinner time anyways and well, my slicing skills left a lot to be desired.


I’m thinking maybe a slicer for Mother’s Day, and next time we’re chilling our gyro properly.

Hot Stuff had his on a sandwich, May and I had ours on a salad.


Guess what? No Feta at the market, no problem, we had mozzarella in the fridge.

So, it wasn’t the same as the gyro place in town, but it was tasty, and really, it was our first try. We’ve decided to try it again soon, only next time, we’re getting an earlier start, so that we can chill it properly before slicing.

We learned a few things while trying something new. 1. the worst didn’t happen. 2. substitutions are great, but we’re going to have plain Greek yogurt for next time. 3. we really enjoyed trying something new and are looking forward to the next time! 4. the spice mix we had left over made for some tasty grilled venison steaks!!

Thank you Mr. Fitz for allowing us a look into your kitchen and inspiring us.

Low carb stuffed bell peppers

As you may be able to tell from many of my posts, I’ve got the most fabulous granddaughters in the world. (yes my opinion is biased, so I won’t argue if you too have the most fabulous granddaughters) Diamond, the middle one loves to draw, give her a grocery list note pad and it will soon become personalized stationary.


She is currently a princess, but on any given day she would like to be an “arter” (artist). She did this last year when she was 4. She leaves me a little room for my lists, but I like this one so much, I did not use it for a list.

I figured by now I would have already given you my recipe for stuffed bell peppers, but looking back, I have not, so here it is, easy, peasy.


  • 3 large bell peppers
  • 1/4 head of cauliflower (I had a 1/4 head in the freezer that needed using, you can also use fresh, or about 8 oz of bagged frozen, thawed)
  • a couple ounces of chopped colorful peppers
  • 1 can of diced tomatoes (I used Italian this time because I had some on hand, if you like spicy, use rotel or the diced tomatoes with green chilies)
  • 1 T oregano
  • 1t garlic powder
  • 1t minced onion (dehydrated)
  • salt and pepper to taste

Step 1: in a food processor, pulse cauliflower until it is similar to rice


After “ricing” the cauliflower, place it in a bowl with seasonings, chopped colorful peppers, minced onion, mix well.

Step 2: rinse out the processor bowl and pulse the canned tomatoes until pureed. Add half of the pureed tomatoes to the cauliflower mixture.

Step 3: glove up and mix in 1 pound of ground beef.

Step 4: Slice in half vertically the bell peppers and place cut side up into an oven safe cooking dish.

Step 5: stuff the peppers.


His hotness doesn’t like peppers, so I just fixed him a couple mounds of “stuffing”

Step 6: Place in a 350° oven. Cook for 45 minutes and then remove from oven.


This is the little past halfway mark

Step 7: Spoon remaining tomato puree over the tops


Now they are ready to go back in the oven

Step 8: place the peppers back in the oven for 20 more minutes. If you like your peppers on the softer side, cook for 30 more minutes instead.


I like mine softer, so these cooked for about an hour and a half total time.

After all the yumming over the smells coming from the oven, May reminded me that dad doesn’t like them, and proceeded to tell me that she doesn’t like them either. I did what any other sane wife/mother would do and thanked my lucky stars, more for me, easy lunch for the week, right? And then proceeded to patty them up some hamburgers for the grill.


The cauliflower looks a lot like rice, rice has no taste in peppers, nor does cauliflower. These are a perfect “introductory” food to the low carb naysayers.


Good, but not clam chowda

There are a few things that just can’t be “low carbed”. No matter how we go about it potato soup and clam chowder just can’t be low carbed. Before you point me to one of the many fauxtato soup recipes, please know that no matter how you spice it, a turnip is still a turnip and well, cauliflower is not a potato either. As good as “replacements” may be, they are still just “substitutions for the real thing”. (and yeah, radishes, that’s old news, tried it, and well, they are not potatoes either)

That being said, I had a jar of clam juice, a can of baby clams, some bacon, and a turnip. I didn’t expect clam chowder, so I was satisfied with “not clam chowda” because it was pretty good.

Ingredients: 1 jar  clam juice, 1 can baby clams, 2 thick slices bacon, 1 t minced dehydrated onions, 1 medium turnip, cubed, 1/2 c heavy whipping cream, salt, pepper and garlic powder, and turmeric to taste. (if you don’t like turmeric, don’t use it)


Chop bacon and fry it up in a medium sauce pan. Add cubed turnips and seasonings. Add clam juice and a little water if need be to cover. Bring to a boil, reduce to simmer for about 10 minutes.


After simmering for 10 minutes as directed in previous photo, add the can of baby clams, juice and all. Add the heavy whipping cream and cook over medium-low heat for about 10 more minutes.


Pour into a bowl and eat. It’s too thin to really be chowder, but it’s a nice soup for a chilly evening. Enjoy.

This recipe makes enough for a couple of nice sized bowls. I did not count the calories or the “macros” and could care less about the “ratios”. Keep it simple, just eat real food, read the labels on canned goods and opt for the cans with the shortest ingredient list with the least amount of additives.

Because I can never type it too often, If you are a type 2 diabetic like me, be sure to test prior to, one and two hours after when eating new to you foods or recipes.

These potatoes are good, did you try them?

Since Michael is not diabetic, I sometimes make him a side of potatoes to go with what ever protein and veggies that I cook at dinner time. A couple of years ago while trying to wean him off potatoes (purely selfish reason, they were tempting to me), I found that he doesn’t like mashed cauliflower or mashed turnips. I eventually gave up trying to persuade him and hadn’t really thought about it in a long time.

While I’ve been enjoying “A Dance With Dragons”, I have nearly finished it. Just yesterday I got to the part where Cersei has just confessed her sins and was “rewarded” with a larger cell and a dinner of roasted capon and “neeps swimming in butter”. As a big fan of butter, I tend to be intrigued by anything swimming in the lovely melty goodness that is real butter, so I googled neeps and found turnips, game on.

I had set to thaw a pork shoulder roast, one of the few remaining that came from the bacon seeds we grew, and thought to myself that if I leave the peelings on the potatoes I could tell them from the turnips, besides, how much starch could they leach?

Before picking up May from school, I stopped at the store for some celery, carrots, onions, and the turnips. By the time I finished washing and peeling, I realized I had forgotten to grab a potato from the bin. Looking at the clock and then outside, I thought about how washing and cutting a couple of potatoes would seriously cut into the amount of daylight left and my practice time, so oops, no potatoes.

The cut carrots, celery, onions, and turnips were already in the foil lined pan, with a bit of butter, salted and peppered. I quickly seared the roast on both sides and plopped it on top, carefully pouring the drippings over it and the veggies, then closing up the foil, popped it in a 400° oven, and reduced the temperature to 350°.

With less than an hour of sunlight left, I grabbed my chopsticks, a target, my crossbow, and my pull cord. I shot my three bolts, retrieved them, and shot them again. Since Sir Hotness told me that I couldn’t use the deck railing as a prop forever, I practiced prop-less. Another thing he has been teaching me is to “follow the bolt”, which means I look for the hole in the target and see where I’ve hit, as I hit it. I did just that with each shot, and prior to retrieving again, I counted up six holes and Biscuit and I set off down the yard.

Time to time, a bolt goes through the hay bales and is poking up out of the yard, but most of the time, the bolts are poking out of the hay and I pull them through. On the way down the yard, I figured I had sunlight enough for a couple more practice rounds, before I found out I had a problem.

Only two bolts were sticking out of the hay bales, so I walked around behind them, but there was no third bolt. “Oh my goodness, I’ve lost a bolt” I thought as I started walking around, looking at the ground, then at the chickens, none had squawked, so I seriously doubted that one was running around with my bolt sticking out. I scanned the trees, low, because there was no way it would have come out of the hay and launched itself higher.

I went back up to the deck with my two bolts, wondering how I would tell His Hotness that I lost an arrow, a little nervous, not that he’d get mad, but that I’d have to do more retrieving and less shooting next practice. I used my scope to scour the yard, nada. By this time, darkness had all but fallen, and I told Biscuit, just one more quick search.

This time I brushed my feet side to side and low and behold a little poky, the back inch of the bolt was the only thing sticking out of the dirt, it had gone pert near underground, no wonder we couldn’t find it. I dug it up and gathered my stuff.

Dinner had really started smelling good by the time I came inside. Shortly thereafter, his hotness got home and asked what was for dinner. I told him roast with veggies and cabbage. Then I told him about the lost arrow that was now found. Over dinner I asked about his day, it was good, and he asked about the rest of mine.

He’s not a big fan of roasts, so when he said “this is good”, I smiled. I noticed he had eaten veggies too, and he must have sensed me scanning his plate. “These potatoes are really good too, did you taste them?” he asked and I said “Actually, they aren’t potatoes, they are neeps.” and proceeded to tell him about Cercei’s neeps swimming in butter and how this dinner was a tribute to King Robert Baratheon, but I used one of Bubba’s sisters roasts instead of wild boar, and somewhere along the way told him that he knew the neeps as turnips. (Normally by that point he is finished eating, especially if said food is something he normally doesn’t like, but he finished eating, turnips and all)

May also enjoyed the dinner, though after cleaning her plate she said she didn’t. Teenagers. She also told me she needed regular sausage balls for the band’s Christmas party, so I made them the regular way that I make them without flour or bisquick. (my recipe is here: https://mydiabetesandme.wordpress.com/2013/08/28/low-carb-sausage-balls/ ) We are out of sausage from our pig, so I bought some mild sausage. She tried one and decided they were “regular” and was pleased.

I ate a few pieces of carrot with my dinner. I didn’t get all weirded out, but they were so sweet. I do not remember roasted carrots being so sweet. (My taste buds have changed) I didn’t have enough strips to do postprandial testing, but my fasting this morning was 98.

I didn’t get my strips yesterday. I exercised patience by hitting the bags, the weights, and replenishing the firewood in the basement, to keep from calling the pharmacy every hour with my inquiry. If I don’t hear from them by this afternoon, I am going to call, if nothing again today, I’m just going to buy a generic meter that comes with a few strips. I really should have a back up meter anyways.


Oysters Knockefeller

Getting such a good deal on the turkeys the other day, I couldn’t help but pick up a pound of fresh as I can find them in northern middle Tennessee, bucket of oysters.

I don’t fry them up in panko anymore. Yeah, I know “diabetics can eat what ever they want”, it’s true, there is really nothing off limits, but I choose to eat to my meter and maybe skip the whole complications part that comes from spikey spikes.

A wonderful thing happened when I opened that bucket. “Ewwweee Gross!!! I’m not eating those” said May. Yes, nicest thing she had said all day, more for me, yippee.

There is a warning on the bucket about how consuming raw seafood can be a hazard, to do so would be at one’s own risk, consult your doctor before eating raw seafood. Yeah, I read that after consuming the one I had on a spoon, a couple drops of lemon juice and hot sauce…

Raw, grilled, fried, stewed, it doesn’t matter with oysters, they’re always good. One thing I had never tried were Oysters Rockefeller. In finding some recipes on the net, looking at the recipe, I figured it’d just be safer for me to do a knock-off version. Besides, I didn’t have the shells, I don’t do panko anymore, and Pernod, what the heck is Pernod? (ok, I googled Pernod, and I know what it is now, but ain’t nobody got time to run to Nashville to find it)

The plan was to knock them all, but my ramekin collection has dwindled down to three. Instead, I ate one raw, knocked six, and stewed up the remaining four.

Oysters Knockefeller

  • 6 raw oysters (as fresh as you can get them)
  • 4 strips thick cut bacon, chopped and fried, liquid fat reserved
  • 3 oz chopped frozen spinach, thawed
  • 1 t minced dried onion
  • 1/2 t garlic powder
  • 1 shot lime twisted gin
  • 3 ramekins if you don’t have the shells
  • grated Parmesan cheese

After frying up the chopped bacon, remove the bits to drain with a slotted spoon (or what ever you want to remove them with). Turn the heat up to medium and add the spinach to the reserved bacon fat. Add minced onions and garlic, stirring well. Add the shot of gin, turn the heat up a bit, and cook for a few minutes. Remove from heat. Preheat oven to 350°.

Place two raw oysters in each ramekin. Top with a dollop of sauteed spinach. Top spinach with some of the chopped bacon, and sprinkle with Parmesan. Place ramekins on a tray or in a dish so that they don’t tip over. Place in preheated oven for 15 minutes.


Heaven in a bowl…

There were four remaining oysters. I deglazed the spinach pan with a bit of water, and added the last four nuggets of wonderful. Added some pepper, a bit of salt, a few dashes of Worcestershire sauce, and some heavy whipping cream. Turned the temp up to medium and stewed those guys up.

It was a feast fit for a Khaleesi. The best thing about it was that His Hotness and Princess “I ain’t gonna eat that”, didn’t even want a taste. They were pretty happy with their chili dogs.

On this, the 20th day of Diabetes Awareness Month, I’d like to tell you that while it is true, a diabetic can eat what ever they want, sometimes we have to just roll with our needs and eat to our meter. I’ve learned that even though I can eat what everyone else eats, it doesn’t make me a weirdo to eat something different. It also makes me feel special when I can make something special for me, especially if the peanut gallery is in the corner saying “yuck yuck”.

Moving on to #Fitness30 a.k.a. Move Every Day November.

November 19, 2013

  • exercise via necessity (feeding the fire)
  • general goofiness, including, but not limited to a hot lunch date with my hot husband followed by a shopping trip, feeding the chickens, and a dog race followed by a howling competition. (Biscuit won both, but I was close, in second place)
  • 12 squats, the twelfth one was a curtsey squat as I handed His Hotness a glass of tea and asked “Would you like anything else, Ser?” (Maybe I got a little too into my book during my couple hours quiet time lol)


I know my whole workout looks a bit weak this morning, I didn’t hit the weight or the bags, I didn’t do an hour of cardio or take a spinning class. I did move all day long though. What I am trying to say is this, any movement is better than sitting still. The more we move, the more we are able to move. The more we are able to move, the more we like it and end up moving more. (We means Me in this situation, feel free to try it out yourself though and let me know how it works)

Today is looking like another nice day, leftover Oysters Knockefeller to break my fast, the sun is shining, chances are I’ll get in a girly workout instead of general goofiness today, well, after I tackle the housework I missed yesterday because of the general goofiness.

Don’t fear the pizza…

I can’t get that old song by BOC outta my head. Last night, while embarking on my first hour of television on this fine new week, I thought how nice a slice of pie would go with “The Walking Dead”, so I grabbed a half a slice. Out of the kindness of my heart, I offered to share, but they were scared. “No, no thank you, no way, no how”. I replied in song “Don’t fear the pizza” to the tune of “Don’t Fear The Reaper”, ok so I can’t really carry a tune, but to my ears it was pretty fabulous*.

*fabulous, new word for at least today because the teen says I say “awesome” entirely too much.

“Wait a minute, I thought you don’t do grains and things like pizza”, I think to myself as I type about pizza this morning, while thinking about grabbing the last couple slices out of the fridge and breaking my fast. It’s ok, there were no grains or any other things that are spiky to me involved in the making of this pizza.

Previously I told you about Your Lighter Side’s pizza crust, here is a link to their recipe: http://yourlighterside.com/2012/02/easy-pizza-crust/ I will tell you right up front that the parchment paper is the most important ingredient. The first couple pies I neglected to get parchment paper, they stuck, my fault. The last few times, I’ve not skimped, I’ve got it, and well, it makes all the difference in the world when you can hold a slice like everyone else.

Having the grandbabies this weekend made our Saturday dinner even better. Lovely and Diamond made the regular pies for themselves, Pepaw, Faith, and May’s BFF. They did a darned good job and only ate half the pepperonis during their prep.


After the make up party, it was time to cook dinner. They both love to help, they listen to directions and even clean up their messes. To my children: that is the reason I do not have to hollar or “get on to” them, they are angels, you guys were angels also, but the really evil kind 😉

For obvious reasons, I do not eat regular pizza. Regular pizza is filled with things I can’t mix with my blood sugar like sugar and starches. Other people may not have a problem with sugar and starches, but they make my diabetes happy, so happy that it gets this big megalomaniac idea that it’s going to take over my world, and well, been there, done that, no thank you!

While Your Lighter Side’s pizza crust is made with chicken, I used hickory smoked pulled pork Saturday night.

crust ingredients:

  • 1 pound hickory smoked pulled pork. (or use the original recipe from the link above)
  • 4 oz mozzarella (weighed, not measured worked better)
  • 2 eggs
  • enough parchment paper to line your pan of choice, and yes, this ingredient is very important, cooking spray does not cut it and really who wants to spray rapeseed oil on the bottom of their pie anyways?

In a food processor, process the pork and cheese (pulse) until it looks similar to the following pic.


pulse, pulse, pulse, pulse, the amount of pulses depends on your food processor.

Glove up, crack in two eggs, and knead that meat dough. Seriously it feels like dough.


Dump it onto the pan. This is a half sheet pan, it’s big, the crust is enough for a couple of round pies or one big rectangle, your choice.


Mash out evenly, thinly onto pan. Take a fork and poke some small holes, it will bubble up like regular yeast crust if you don’t.

Once it’s mashed and forked, it’s ready to be crustified. Place it into a preheated 400° oven for about 12 minutes. Remove and add your toppings of choice.

The things that made them fear my pizza:

  • sliced sauteed Brussels sprouts
  • sliced multi color and green peppers
  • red onions
  • anchovies
  • bacon
  • mozzarella cheese
  • cheddar cheese
  • sun dried tomato alfredo sauce (aldi’s 21 carbs per jar, I used a half jar, 8 slices, I ate 2, so close to 3 carbs of sauce per slice, the other stuff I don’t really worry about)

Maybe it was just the Brussels sprouts and anchovies that scared them? Anyways, they were only on half the pie and May enjoyed some slices from the other half.


I like Alfredo sauce because it has less carbs and less added sugar than conventional pizza sauce. If you don’t like it, don’t use it, use what you use and just enjoy the pie!


Add all your fabulous toppings, we thought about that fresh pineapple, but well, we’re gonna wait and do that on a ham crust 🙂

Once your pie is topped with what ever you chose to top it with, it is ready for baking. Place it in a 400° oven for about 12 minutes total. I started it on the bottom shelf, six minutes later, I rotated all the pies and placed it on the top for the last six minutes.


The finished pie


Seriously, this is the best pizza I ever ate, but then again, I am a big fan of Brussels sprouts and anchovies…

While this protein, fat, and veggie packed pizza did not make my diabetes happy, it did make my postprandials and the following morning’s fasting glucose happy, and well, I’m happy when they’re happy!

Like always, be sure to test prior to, one hour after and two hours after to see how “new to you” recipes affect your blood glucose.

Parting is such sweet sorrow, the last pack of bacon…


Ends and pieces, saved the best for last maybe?

I wish I could have seen the expression on my face when I opened the freezer to discover we were out of bacon. Sure, I can go to the store and buy bacon, but it won’t be the same. I have to admit that raising some bacon up from bacon seeds has left me spoiled. After a little hide and seek I did manage to find a pack of bacon ends.

I didn’t want the bacon ends to go out with a fizzle, so I decided to play Iron Chef Greenbrier and just fly by the seat of my pants.


It’s easier to chop from a semi frozen state.

After chopping the bacon, I fried it. I enjoyed a few chunks of goodness as I thought about what to do next. The plan was to make meatloaf, so I had ground beef thawed. Our gardening neighbor had just brought a boatload of banana peppers over, so I figured what the heck? Bacon cheeseburger banana peppers sounded like a good idea.

1 pound ground beef, 1 cup sharp cheddar shredded, 2 handfuls of cooked bacon chunks, black pepper, glove up, squish around, set aside.


Half a bunch of peppers longways (I should have counted, start with 10, you can half more later) and remove seeds and membranes. Grab a hunk of meat mix and stuff in the cavity. Bake in a 375° oven for 25-30 minutes. I mixed some mayo, sour cream, and horse radish for topping mine, the family used ketchup and mustard.


These were a pretty good send off for the last of the bacon. I didn’t get any points for presentation, but they made up for it in tasty goodness…

I had a few to break my fast today, 30 seconds in the microwave and breakfast was served.

I left a couple fistfuls of bacon and all the drippings* in the skillet, chopped up some cabbage and tossed it in. (*home grown bacon is less fatty than store bought bacon, my all the drippings was about 2 Tablespoons from the entire pound)


I used a small head of cabbage, cored, and chopped.

Add a pan full of cabbage over medium heat, wilt it down, add a bit more. Once you have it all wilted, add a little fresh cracked black pepper, turn it down to low, and put a top on it. The condensation will keep it moist. Let it cook for about 20 minutes.


Ok, it’s not real perdy either, but fried cabbage is good stuff.

Looking back, I think the last of the bacon had a pretty good send off. I’ve still got some peppers and cabbage left, so I’m not in full blown lack of bacon depression, yet. < that was a joke.

The plan for tomorrow is to pick up a new book. I had such a hard time putting City of Bones down, that I’ve got to get City of Ashes. I’ll probably pick up some bacon while we’re out. Michael is off, so maybe he will drive and I can take more pictures of eye candy, see, I’ve forgotten about bacon already…


Last weekday he had off, he drove as I drooled….