The other side of the scale

Weight fat loss tends to get its share of heated conversations on the net. People stand firm with their n=1s because their own experience is what worked for them, and well, sometimes everyone is right.

I’ve typed before about how (believe it or not) there is a such thing as too much fat on a LCHF lifestyle, but I don’t recall if we’ve discussed the other end of the LCHF spectrum too little fat.

If you are old enough to even contemplate changing your way of eating from the SAD (standard American diet), going against the grain {giggles}, thinking about cutting the sweet poison (to a large portion of us creatures known as humans), and opting for a more un-processed approach, you made it through the low fat craze that’s been going on since most of us were in diapers.

If you never fell for the whole “low fat, heart healthy approved” marketing ploys, good for you! You will breeze through LCHF 101 with flare! You’ve been eating butter and bacon your entire life, you, my friend have no need of BPC or fat bombs. Matter of fact if you’re one of those not losing, it’s not for lack of fat, but I digress, we’re discussing the other side today and I will get back to them presently.

What? You eat butter?

What? You eat butter?

The vast majority of us have been taught time and again that it is very very important to keep the fat off our plate. Fat was always at the top of the pyramid, use it sparingly, and when you do use it, only use these here vegetable oils and shortening. Even better is to have your toast dry, with a bit of jelly. (when did they start putting HFCS in jelly?) We cut our fat that was once on our plate, but we’ve increased the fat on our bodies. It would seem that if cutting the fat helped us to get fatter, then maybe, just maybe eating more fat would help us to not produce so much of our own.

Sometimes, the answer is “up the fat”. I know, it’s crazy. What works for Fred or Wilma doesn’t always work for Ben and Jerry, so one must remember that yes, sometimes everyone is right, but just not always at the same time.

Examples are easier, so I’ll just go with it.

We'll use Miss Piggy as the example. (no she's not still dressed up, it's an old pic)

We’ll use Miss Piggy as the example. (no she’s not still dressed up, it’s an old pic)

Miss Piggy started her LCHF way of eating some time ago. At first, she dropped a lot of weight. For the past month or so, she’s not really losing, she’s not really gaining either, she’s hit one of those dreaded things called a weight loss plateau.

Lucky for Miss Piggy, she has the most common problem in her weight loss journey that is easy to fix. See, for years Miss Piggy lived off of heart healthy whole grains for breakfast, lunch, and dinner. She traded her mayo for mustard years ago and always cooks in a non stick pan to avoid fats at all cost. She’s meat free on Mondays because she’s going to save the planet and to her, red meat equals heart attacks.

The LCHF change has been a change most difficult, she’s tired of skinless salmon and salad, but what else can she eat*? She’s doing everything right, chia seed pudding or Faux oatmeal for breakfast, salad with boneless, skinless chicken or skinless salmon for lunch and dinner, sugar free jello as snacks. She’s hardly eating 800 calories a day, so it’s not like she can eat less, or can she?

“Give that girl a BPC STAT!” is giggle evoking, but not the answer, well, it could be the answer, but remember, Miss Piggy is having a hard time with fat as it is. A coconut/butter oil slick in her cup-o-joe might just have her running from LCHF like the freaking plague!

While we can all (most likely, maybe?) agree, Miss Piggy is definitely not eating enough fat or calories (can you even eat a calorie?) food for that matter. She has become one of those low-carbers that are not only skerd to death of carbs, but she is skerd of fat too.

Chocolate fat bombs might do the trick for upping her fat, but she was a big fan of candies way back when, so they might also be that slippery slope that derails her entire journey. (Do you see now how everyone’s situation is different, that we can all be right, we can all be wrong, and well, arguing about it is silly, agreeing to disagree works better, truce, maybe?)

*What else can I eat? she asked. How about just eating food? What if Miss Piggy stopped counting her calories and cut her stress by proxy? Instead of looking at any vegetable other than salad as carbs and just ate broccoli, sauteed in real butter (or any other of the many non-starchy vegetables) because it’s food. If nothing can convince Miss Piggy that bacon is ok as long as you stay away from the biscuits, maybe she can work her way up to chicken thighs at least, to up her fat.

It all boils down to this: There is a such thing as not enough fat, just like there is a such thing as too much fat when eating LCHF. One person’s not enough is another person’s too much. We can all be right and wrong at the same time, but it’s up to the person asking the questions to evaluate the answers and figure out what works best for themselves.

If you, or someone you love is suffering from not losing weight while trying to keep the carbs and the fat low at the same time, here are a few examples that may or may not help you figure out that 1. Fat is not bad, except rancid vegetable oils  and 2. You don’t have to add obscene amounts of coconut oil to your coffee or your cocoa powder.

  • cook whole chickens, eat some of that skin. (hell no, it’s not the chicken skin that makes KFC un-healthy, it’s the crap attached to the skin and having macaroni and cheese as a vegetable option…)
  • Toss out your teflon. Invest in an iron skillet or stainless steel. Why? Because stuff sticks without a little butter or bacon lube. You will be forced to saute your veggies in some yummy butter or bacon grease.
  • Bypass the skinless salmon, opt for wild caught, skin on. Melt some butter in that new iron skillet and sear that skin like a boss. There is seriously nothing better than a nice fat piece of salmon that has been cooked til the skin is crispy.
  • Eat a ribeye. Seriously. Sirloin is ok for Stroganoff over shirataki noodles, but if you’re going to have a steak, you might as well enjoy it, and how could you not enjoy the marbled juicy goodness that is ribeye?
  • Plant your chia seeds. (I’m still puzzled as to why folks started eating them in the first place) Ok, that one is up to you. If you like them, keep them, just not for breakfast. Eggs were made for breakfast, end of story.

 

 

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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

Filling:

  • 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 🙂

Topping: 

  • 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.

Ceviche

  • 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.

Instant gratification

Here it is, January 9, 2015 (yeah, I backspaced the 4, the 5 is so new and all), five days into getting my head on straight and I’ll be damned if my size eights still do not fit! {pouty sniffles}

Granted I have lost three whole pounds and lord knows I’ll surely find them, but it hasn’t really been all bad. I actually misplaced a couple of pounds Monday morning, which reminds me of finding them Tuesday morning. I don’t even want to talk about Wednesday and Thursday because I didn’t even check in with that old hag the scale.

It’s got to be that I’m not doing it right, I picked the wrong diet, which isn’t really a diet anyways, I call it meleo (combo of primal, paleo, without carb loading and crossfit (giggles) what works for my diabetes and me). It didn’t even make the cut, but it’s great uncle “Paleo” did and came in dead last. {Don’t wag that finger at me, I know, I know, I shoulda done #13, Slimfast (howling laughter at this point, seriously, bottle of chems or whole foods, yep, chems it shoulda been)}

Maybe I should have re-started Atkins, you know, hit the new and exciting Atkins 40, for when you just want to lose a little, but if you checked out the linky-do, Atkins is on the last page too, #32 to Paleo’s #34.

To be completely honest, I’m not even doing anything aside from what I was doing prior to hunting season and really, really, losing three pounds in five days of doing absolutely nothing is pretty spectacular, maybe downright scandalous. What exactly is that absolutely nothing? No sugar, no starches, simple. Leafy greens, meat, cheese, eggs, fish, even slightly higher carb veggies like Brussels sprouts.

Since I proved to myself what I already knew (you just can’t out exercise a bad diet), I’m not even counting my general goofiness like toting firewood as exercise, so without my general goofiness, I’m pretty much sloth-like. (general goofiness takes up most of my time, so I’m not sloth-like often)

I’m not doing anything silly like putting an entire stick of butter into my 32oz coffee, or just eating sticks of butter talking about my deep ketosis. Ketosis-smosis and all that, you won’t see any snap chats or instagrams of my pissedonketostix for a few reasons, #1 I don’t pee on sticks, that’s what potties are made for. #2 I don’t have snapchat which leads to #3 nor do I have instagram.

I am doing what I found to be most helpful when I lost the weight in the first place, right prior to thinking I was ten foot tall and bullet proof…

Dr. Jack Kruse’s Leptin Rx combined with Mark Sisson’s When Hunger Ensues Naturally. Anyways, both of these were big helps back in 2011 and 2012 when I was discovering my path to controlling my diabetes and losing weight. As far as combining them goes, on the days I wake up hungry, I eat within 30 minutes of rising, high protein breakfast, (I never stopped following the sleep well part), wait 4-5 hours (or longer) between meals. The couple days I’ve awoken without a thought of food, I’m IFing and eating when hunger ensues naturally.

Anyways, I was just thinking that with all the technology, things should be going quicker. My eights pert near falling off me by day five, but no, I’m human just like everyone else. Sometimes we just have to think “yeah, I want it now, but it’s going to take time.” Maybe I’m trying to tell any of you sweet folks out there in Readerville that no matter which diet you chose, what eating plan you adapt, that no big change after 5 days is no big deal. Weight loss is not a transporter from fat to flat in an instant, it’s a series of fits and starts, ups and downs that ultimately lead to getting into shape. The key though is not a “diet”, a “pill”, or a “superfood”, the key is to find what works for each of us as individuals and sticking to it.

What are you waiting for?

Tis the season. The season to over-shop, over-spend, over-indulge in the spirit or is it the “spirits”?, and over-consume all things “comfort”.

Sometimes I catch myself wondering why certain foods are labeled as “comfort”. Maybe it’s the comfort while eating, because after a big ole plate of “comfort”, a slice or scoop or bowl of “comfort”, I never much felt “comfortable” afterwards. Tired, lethargic, irritable, moody even, but most definitely not comfort.

With this time of over-everything, we  realize come January that there is a price to be paid in over-everything. Be it that credit card we got to make Christmas happen, the serious hang-over from a week of excess, or maybe those clothes are a bit more snug than last winter, heck maybe more so than last week when we tried them on.

We see it every year come resolution time. Resolutions to stop bad habits, to lose weight, to improve health markers, save money, spend less, the list is as long as the number of us human beings are different in what we perceive as needed changes in our lives.

Sometimes folks talk about how they’ve been meaning to do this or that, since it’s resolution time, the meaning is over, they’ve decided that it will happen, it’s a resolution after all. Don’t get me wrong, resolutions are great, we get all gung-ho the month of January, half of February, revived during Lent, and pepped back up for bikini season…

Not everyone loses their way with a new year’s resolution. Sometimes we actually attain our goals set and accomplish change. Sometimes though, we find ourselves re-hashing resolutions past, excusing away why we weren’t successful, making a new and improved plan for success.

Here we are, a couple of short days away from the biggest comfort food event of the year, Thanksgiving, followed by the best deals and biggest shopping days, which ironically includes Thanksgiving for some retail giants… and I wonder, what are we waiting for?

Why wait until January, a whole month away? Why not start right freaking now? I’m not saying make a major dietary change just two days before the annual gorge-fest, maybe just make a plan to be a little more thankful and a little less comfort food minded? Maybe instead of leaving the table for a grand Thanksgiving day sale, stick around, watch a football game (football games have the greatest commercials btw…), hang with the fams, reflect what we’re thankful for and how maybe we can be more mindful year round of things we should be thankful for?

I know, I know, it’s no fun to think about resolutions in November, but it’s really not any fun in January either, sitting at the computer in our newly tightened clothes, thinking “good gracious, I’ve got my resolution right here” or looking at the cobwebs in our billfolds thinking maybe there is something to that 52 week money challenge. (word of advice, if you do the 52 week challenge, don’t wait until January to start, start now, with a dollar, be ready to have your cash flow in November, not January, spend the cash on Christmas instead of using it to pay interest in January, duh!)

 

 

 

Sushi and Nori, with Ham, oh my!

If you are of the belief that it still isn’t sushi without the nori, well then, call it by another name. The nori could care less what you call it as long as you’re not just letting it sit in the pantry.

The last time I typed about sushi, I think it was the freaking amazing blt sushi. Lately though, May has been on a ham and cheese kick. Her bento box normally contains a couple sliced rolls, a cheese stick, strawberries, and a bottle of water.

Let's call this one Sammich Sushi lol

Let’s call this one Sammich Sushi lol

If you’ve never rolled sushi (with or without rice), hit up youtube for some videos or just check out the directions on the back of the nori pack. Sushi mats are fairly inexpensive at ethnic stores.

Sammich Sushi

  • 1 sheet nori
  • 2 slices sandwich type, deli style, what have you ham (turkey, chicken, and roast beef also taste quite nice)
  • 1 t mayo
  • 1 slice American cheese (or Swiss, pepper jack, you get my drift)
  • 2 leaves Romaine lettuce
  • a little thinly sliced red onion

Place nori shiny side down onto your sushi mat. Spread mayo from 1/4″ up from the bottom to 1″ down from the top (the area you would normally use rice). If you are using pre-packaged sliced baked ham, place slices vertically side by side on nori, over the area you spread the mayo. If you are using circular or whatevs shaped slices, just cover the mayo with it. Fold cheese in half and place half on each slice of ham, towards the bottom, just above the bare area of nori. Next place lettuce on cheese and onion slices onto lettuce. Roll it up.

When you get to the end, dampen the bare nori with a little water. Finish rolling and wrap in plastic wrap. Let it sit for about 30 minutes to overnight (I do overnight for the lunch box, easier to slice when it’s soft).

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I cannot tell a lie. The other night whilst making May’s sushi, I made myself a little snack, YUM!

 

 

 

 

The last time we talked

Is it talking? I dunno, maybe the last time I typed sounds better? I was a wee bit perturbed at the choice of cuisine served to a certain pre-diabetic while hanging out in the ER for just shy of twenty-four hours. I was under the impression that the “patient” had been waging her own war on her “pre-d”, attempting to discourage full blown D2, and well, I’m not up to wasting precious key strokes on such nonsense as is that whole story…

On another note, my hot husband’s cousin Kerry (and his wife who just happens to be a Shannon also) have been rocking low carb since February with nothing but outfreakingstanding results. (Kerry is a T2) They have been successful because they not only asked questions, but they also applied themselves. I am so happy for both of them.

I didn’t really intend on disappearing as long as I did. I just needed a little time off and the more time I took, the harder it was to come back. It helped that sometime early on I got a new phone and did not download the wordpress or facebook apps. It is amazing what one can get done with only pandora on their phone (lol).

Something I’ve been working on is my strawberry gutter. Maybe I told you about how a couple of my strawberry plants lived through the winter, in the wagon, parked in the garage. For Mother’s day, I got the best gift ever, a gutter. As if that wasn’t super enough, Michael hung it from the deck, and it was all ready for my strawberries.

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The strawberries were doing so well, they made more plants.

this is a baby strawberry plant.

this is a baby strawberry plant.

While some of the runners ran down the gutter, most did not. At first, I arranged pots on the railing and attempted to force the runners over the tops, with limited success. One day while sitting on the deck, enjoying a nice icy beverage I realized that doing the same thing over and over again did not make it work any better. A change was needed and my strawberry experiment began.

Not only did I need to get dirt under my baby plants, I also needed a full proof (or is it fool proof? giggles) plan for keeping my pots on the railing. As I pondered my problem over another frozen dirty apple martini (I said icy beverage…) the solution was staring me in the face. Under, not over, besides, what’s the worst that could happen, right?

yeah, I've got my brilliant moments...

yeah, I’ve got my brilliant moments… A little dirt, push the runner up through the drain holes, a little more dirt, nice, right?

I decided that the worst indeed was that it wouldn’t work, but the odds musta been in my favor because it worked like a charm.

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The runners don’t just make awesome new plants, they also keep the pots from blowing away. win/win

 

It’s been a couple weeks since the experiment began and I’ve actually had to give away a couple pots of strawberry plants. Not only are the freshly potted plants thriving, they are holding their own against the wind, birds and occasional showers we’ve been getting.

While I didn’t really intend on talking about diabetes/weight loss/healthy anything today, typing to you about the problem with the strawberries kinda makes me think about diabetes/weight loss/healthy anything.

It’s like this. We are either healthy or we’re not. If we are not, continuing to ponder how to go about changing that is a good idea. Continuing to ponder while not attempting any change, well, not so much. The main thing to remember is that (like with my strawberries) continuing to do the same thing over and over, just in case one can get different results is a big fat waste of time. In order to attain change, one must first attempt to change. The first attempt is not easy, change is hard, but change is worth it.

On that note, I’ve got some calamari, tilapia, jalepeños, and lime juice that are just aching to become ceviche.

 

 

A Damned Shame…

Once upon a time in this land of the free, home of the brave, there was food. Real food, cooked from ingredients. Things like chips were for parties or picnics, not an everyday thing, they were truly “junk food”, not “sides” or “vegetable choices”.

Let’s not dwell on the past though, the present (back then’s future) is now a technological wonderland. We do everything online, we order dinner (pizza), we submit job applications, we pay our bills. (well, I use “we” loosely, not everyone is internet dependent) Maybe it’s not the internet’s fault that we’ve become lazy, we don’t cook, we don’t go outside and play “kick the can” because it’s so much more fun to sit in an air conditioned room playing “candy crush”.

Someone I love very much was hospitalized last week, spent 18 hours in the ER at a prestigious hospital in Nashville. One would think that a hospital would no doubt have the most healthy of choices when it comes to feeding patients. I would like to say I was shocked at the lunch served to this pre-diabetic patient, but not much shocks me anymore.

Turkey on whole grain bread, fruit cup of peaches, and a bag of “baked” chips. I must tell you that my blood sugar really wanted to get all jacked up just seeing the meal, but my focus at the time was on my loved one. Postprandial blood glucose reading for her was 162. Let me remind you she is “pre-diabetic”, not full blown Type 2, when they offered her a shot of insulin that she promptly refused.

When did “a shot of insulin” become the first choice in treatment of a pre-diabetic or even a type 2? From reading about my own type 2 diabetes, it’s not so much a lack of insulin, rather a “resistance”, it doesn’t make sense to me to shoot insulin when I’ve got plenty, my body just wasn’t using it right, but then again there are many things in this world that no longer make sense to me.

Five hours after this meal of whole grain turkey sandwich, fruit cup of peaches, and baked chips, her blood glucose reading was 81. The nurse said “It’s dropped an awful lot, you might want to eat something to bring it back up.”.

REALLY???? As a type 2, I pointed out to the nurse that 81 is really a good number, asked my loved one “Are you hungry?” she said “no”, and I was promptly asked if I worked in the medical field. I told him “no, I don’t work in the medical field, but I’m a type 2 diabetic, diagnosed in 2007”. “What’s your A1c?” he asked “5.4” I replied. “Well, you’re not diabetic, 7.0 is good diabetic control.”

I wanted to tell him that I’ve been through all the hoopla of higher A1c (s), lived with my prescriptions and often still elevated blood sugars while following dietary advice to eat whole grains instead of white, but he didn’t have time to listen, brushed me off because I must be some sort of loon who knows nothing (Jon Snow) because I do not work in the medical field…

It’s been close to 14 years since I’ve been hospitalized, the birth of our youngest, and as recent as back then, chips were not on the menu. What has happened that made “chips” a healthy alternative to say a salad, a serving of green beans, or even broccoli for goodness sake? Has hospital food service gotten so lazy that they seriously order chips and fruit cups to be part of the regular menu, even for pre- or full blown diabetics?

Don’t get me wrong, people can eat what they want to eat. If you want to eat a bag of chips with a bag of cookies and a 44 ounce soda, call it a meal, that’s your business. In a hospital though, the patient really has no choice in the matter.

It’s a damned shame that places like hospitals serve patients “junk food” and call it the “heart healthy meal”. Is it not bad enough that the “sack lunch” alternative in school is an “uncrustable” pb&j with chips, an apple, and no fat sugar enriched chocolate milk? (Don’t get me wrong, the apple is fine, it’s the rest of the crap that makes me bat poo crazy…)

One more thought before I get dressed and head to Nashville on this beautiful sunny day to sit in a waiting room… Low fat, no fat, hearthealthy labels, think about them and ask yourself as a whole, are we more healthy now than we were back in the day when we just threw together some ingredients and cooked real whole food? Are the minutes here and there saved by choosing a bag of this or can of that, really worth the time we can potentially lose in the end?

I was asked a question by this loved one over the weekend, “Aren’t you glad you lost all that weight and got healthy? You don’t have to worry about strokes and such.” My reply was “I’ve learned that the number one cause of death is just being born. Losing weight and fighting my diabetes does not make me immortal, it just makes me feel better. One day, I will die, until then though, I’m going to live as much as I can and just not worry about death.”

 

 

 

 

 

 

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.

 

More fabulousness going on in 2014

We interrupt our regularly scheduled diabetic/weight loss/general goofiness post in order to mark a few things off my bucket list…

Wednesday was absolutely fabulous. We had to go off the grid {I crack myself up}, seriously, my phone was so out of area. Hot Stuff and his friend took me to see the hidey hole thingy, otherwise known as a “blind“. (The blind his friend and his friend’s uncle built is not like those little pics in the link. It is made with real forest parts.)

On the way to the blind we saw a couple of turkeys. We had to scrunch down and go around a long way. Now I know where we are going to be on Saturday. On the way back from the blind we saw a whole posse of turkeys.

After we got home, Hot Stuff put a couple of broadheads on a couple of bolts and we practiced. I practiced with the mouth calls for a little bit. I’m pretty darned awesome with the mouth calls, well, if we were hunting hyena! (it looks like I’ll be using the push/pull box caller thinger)

The week could have ended on Wednesday and it would have still been fabulous, but today ended up even better. Since we already had our hunting/fishing licenses, and he had the day off, he fixed up a couple of fishing poles and a tackle box. Then we went fishing. It was cool.

He said the “no talking/noise rule” is a myth. Then when I started talking to the birds at the pond he said I’d scare the fish off. (So I dance-casted.) It was fun, I practiced setting the line (how was I supposed to know you gotta wait for a nibbler to set it?) . I don’t think I’ve been fishing since I was 12. Today I got a nibbler, but he got away.

This afternoon we had to get the other part of the licenses. It’s crazy, but even though a turkey is tiny compared to a bear or a deer, they are big game. I got my archery, and he got his big gun permit.

Tomorrow is the big day, so I made some peanut butter brownies. I’d give you the recipe but they are really really dense, not quite sweet enough, about good enough to take out in the woods in case you get lost, you know, survival food.