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.




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!!!


Trouble in Paradise…

Maybe you’ve noticed I’ve been MIA for a while. Maybe I could tell you that I’ve been busy (which I have), or maybe I could tell you that I’ve just been less than impressed with the whole LCHF bullshit going on lately. (which I have)

Low carb high fat, in and of itself is not the problem. You can surf the webz and see lots and lots of folks (myself included) who have changed not only their waistlines, but also their overall health. Truth be told, low carb high fat is a godsend for some of us currently (and formerly) morbidly obese individuals when “low fat/no fat hearthealthywholegrains” did not work, backfired even.

The problem my dear readers is not the WOE (way of eating), the problem is all the mixed information, all the keyboard warriors typing louder than others so that their information looks as if it is the only true information out there, and if they type long enough and loud enough, maybe, just maybe, it spreads, like wild fire.

Seriously though, what works for one does not work for all.

It’s so easy to become discouraged after taking the leap of faith that is LCHF and only losing a certain amount of poundage. Without diving in too deep (the sled awaits, we’re snowed in, and I’m running late for general goofiness) how about instead of lamenting over “how little” one has lost, why not think about “Gosh darned it, I lost some freaking weight”.

Seriously, it’s better than gaining.

The problem with wanting to lose more than we are actually losing is that we get sidetracked by all the n=1’s that are out there. What worked for Shirley and Tom might not work for Mary and Fred. “You’re not eating enough fat” says so and so, and while they may be well intention-ed, maybe so and so didn’t have much body fat to begin with and well, upping the fat helped them, so it should help us all, right? Wrong.

(Sorry, I’ve got to type the following out loud) THERE IS A SUCH THING AS TOO MUCH FAT ON A LCHF WAY OF EATING. I don’t give a rat’s ass if you don’t believe me, but seriously, use a little common sense prior to dismissing that sentence. If you are morbidly obese as I was, and you are upping the fat and still not losing, maybe, just maybe, you are over-eating to the point where your body does not have to tap into your fat stores.

I urge you to think before reacting to everything you read on the internet. There are so many people out these days who “KNOWITALL”, and well, really they know how they did it and it worked for them, but they forget that Shirley and Tom and Mary and Fred are unique individuals with different paths to take.

I guess what I am trying to type (as the snow calls my name) is to read every bit of information you can find. If you want the weight gone yesterday, you should have started earlier. It does not happen over night, hell, it took me 3 years to lose 82 pounds, but then again, I’m a type 2 diabetic over 40.

Be real people. Do your homework. If it sounds too good to be true, it probably isn’t. Low carb works, it’s not magic, it takes time. Instead of focusing on a finish line that isn’t there (a never-ending journey) enjoy the ride. Lord knows I’m going to be enjoying the ride down the hill in the snow instead of the backbiting in the “LCHF groups”.

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.

Summer sausage in the wintertime

Summer sausage: is any sausage that can be kept without refrigeration. Summer sausage is usually a mixture of pork and other meat such as beef or venison. Summer sausage can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar.[1][2]

I think that maybe we made one of our most wise of purchases when we bought the meat grinder. It was half off at Academy Sports right after Thanksgiving, so it was well below budget.

Being sausage virgins, we opted for a kit that came with casings, seasonings, and cure. (Academy Sports and Bass Pro shops both carry the kit we used,  Lem Backwoods summer sausage kit, the link is if you would rather shop online during flu season)

While the kit really eased our minds as far as first time sausage making went, I found out later while making breakfast sausage that it’s just as easy to gather spices and such from the pantry, and much more cost efficient. Nevertheless, breakfast sausage is a whole nother ball game and a post for another day.

  • 5 – 6 pound bone in venison shoulder (or 4 pounds boned venison)
  • 1 pound fatty pork (we had a pound of “city bacon” left over from Bubba)
  • 1 packet seasoning from the 10# kit
  • 5 casings

If using a bone in shoulder, remove fat and cut meat off bone, being sure to remove any gristle. (while fat is my friend, the “wild” game taste tends to come from the fat and meat that has not been well drained.)

Date night! Seriously, new New Year's eve tradition. Getting him in the kitchen, priceless!

Date night! Seriously, new New Year’s eve tradition. Getting him in the kitchen, priceless!

Once you have the meat off the bone, cut into chunks, make sure they are not tiny, but also not too big for the grinder chute.

He seriously did all the work, which made me doing all the clean up worth it.

He seriously did all the work, which made me doing all the clean up worth it.

Grinding the sausage was faster than we figured. It would probably be a good idea that once you have your venison in chunks to go ahead and start soaking your casings. The soaking procedure varies with the type of casing you use, refer to your directions for optimal results.

Use the coarse blade on the grinder and get to work.

Use the coarse blade on the grinder and get to work.

Push it down with the pusher downer thing, do not use your fingers... safety and all

Push it down with the pusher downer thing, do not use your fingers… safety and all

Mix seasoning and cure packet with water per directions in kit and mix with ground meat. Because I am a control freak, it is at this time we re-ground the entire batch to make sure it was mixed well.

I must apologize in advance for the lack of stuffing pictures. Turns out that stuffing and tying the sausages takes at least four hands.

I did take a pic of the stuffed casings after un-gloving and washing my hands.

I did take a pic of the stuffed casings after un-gloving and washing my hands.

Once your sausages are cased and tied, put them in the fridge for 24 hours to cure. Because we didn’t want to wait and we had a bit of ground meat leftover, we rolled some up uncased and baked in the oven.

Uncased summer sausage. It looked like mini meatloaf, but tasted like summer sausage, go figure.

Uncased summer sausage. It looked like mini meatloaf, but tasted like summer sausage, go figure.

There are directions in the kit and on the Lem site for either baking or smoking. We decided to do both. We baked them for half the time and finished them in the smoker, making sure that the internal temperature was 165°.

Upon removing them from the smoker/oven immerse them in ice water to stop the cooking.

The finished product, straight out of the ice water.

The finished product, straight out of the ice water.

The summer sausage turned out really nice. It goes quickly in these parts, so next time I think we’ll do a whole ten pounds.




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).


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





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.


Cabbage and cookies


Yummy yummy for their tummies~!

We had the pleasure of having our three granddaughters stay with us over the weekend, so busy started Thursday prior, with making cookies.

The first batch was kinda dry, so I made another batch. They are kinda cakey, so if you like crispy cookies, these are not the ones for you.

  • 1/4 c coconut flour
  • 3/4 c almond meal
  • 3/4 c splenda
  • 1/8 t xanthan gum (I don’t know if it helped to make them more cakey, next time I will omit it)
  • 1/4 t baking powder

In a small bowl, combine the above dry ingredients, set aside.

  • 1/2 stick of butter, melted
  • 4 medium eggs (These were from young hens, large eggs should be fine too)
  • 1/2 c coconut milk

In a medium to large bowl, whisk together the wet ingredients. Then whisk in the dry ingredients. Wait a few minutes to let the coconut flour soak up all the liquid.

  • Stir in 1/2 cup of dark chocolate chips. (I do not use “sugar free” chocolate chips because I have a problem with maltitol. If you have no problem using “sugar free”, feel free to do so)

Use a cookie scoop to place them on a parchment paper lined pan. (Edit: Sorry, I forgot to tell you to mash them down with a fork like peanut butter cookies. Oops, my bad.)Bake in a 375° oven for 22 minutes. Check, and bake for 2 additional minutes if needed (my total cooking time was 24 minutes). I was able to get 30 cookies out of this batch. If like me, cookies (even these kind) make you want more cookies and you don’t have anyone to share them with, half the recipe. They keep well in the freezer. The grandbabies loved them.

As for the cabbage, I always use Mark Sisson’s recipe from MDA for sauerkraut, only I normally just use cabbage. This time, I used carrots also.


Good golly this is good stuff!!

Anyways, yesterday was about day 6 fermenting and good golly it was good. I had some with some corned beef, cabbage, nips, neeps, and creamed spinach.

st patty dinner

Sir hots a lot had chicken wings instead. Doesn’t know what he was missing.

As always, when trying any new to you recipes, test prior to, one and two hours after consuming to see how they effect your blood sugar.

Slim-down Saturday

Weight loss is so easy. Everyone knows that one must only eat less and exercise more in order to lose, right? (it’s what the experts say anyways)

What they don’t say is eat less what? Less meat? Less fat? Up the hearthealthywholegrains!

Maybe you’ve traded in your biscuits and gravy for whole wheat toast, “not butter” spread, and some jam. Maybe along with that you’ve tossed the yolks, and traded your bacon for a banana or a serving of whole grain cereal, cutting more fat, cutting more protein, but you’re using fat free skim milk, and by George you’re gonna lose weight this time.

You’ve got good intentions to work that treadmill like a beast, but you’re tired, the energy is non-existent. Maybe your metabolism is slow because you’re no longer that spring chicken you were in high school.

Maybe weight loss is just too hard and you’re just too old, too big, or too depressed because “common knowledge” and “conventional wisdom” just isn’t working for you.

If you’ve been cutting the protein and the fat for any number of years, still not losing, still tired, hungry all the time, unable to work that treadmill like a beast, maybe, just maybe it’s time to make a change.

Maybe all this stuff you’ve cut out of your life, the yolks, the meat, the full fat dairy, are things your body needs, essential nutrients. Maybe you clicked that little clicky-do and read about the essential nutrients, finding that there are essential fatty acids, amino acids, vitamins, and minerals. Maybe you also saw:


No carbohydrate is an essential nutrient in humans.[4] Carbohydrates can be synthesized from amino acids and glycerol which is obtained from fats, by de novo synthesis (in this case by gluconeogenesis).”

Lots of folks tell me “I can’t live without bread”, well, science says “you can”.

Lots of people believe that a low carb diet (diet as in the things you eat, not a “get slim quick” scheme) is just bacon, bullet-proof coffee, and fat bombs.

Lots of people believe that low carb just doesn’t work, not because they’ve tried it for any length of time, but because it’s just so “un-healthy”, it will kill them and no one but the medical examiner weighs a corpse anyways.

If you have it in your head (like many folks do) that low carb is not for you, maybe it’s time to re-think the whole weight loss situation.

Maybe it’s time to buy into the fact that “You can’t out exercise a bad diet”. What’s it cost? Where can I buy it?

The cost is time and patience. You buy it at the Farmer’s Market, the grocery store, heck, you can even buy it at Micky D’s if you know how to order.

It’s simple. Take a couple of weeks of bun-less burgers with salad instead of fries, breakfasts of bacon (I don’t care if you eat turkey bacon, even turkey bacon is better than a pop tart) and eggs, maybe dinner of chicken with green beans and cauliflower.

Drop the pasta, the bread, the rice, and taters, come back and let me know what happened during your two week dance on the dark side. Let me know if “low carb” is bad because you’re still not losing any weight or if it’s bad because you just miss the stuff you’re no longer eating. (if it’s the latter reason, there is seriously no food that tastes as good as feeling good feels btw)

Maybe by now you’re wondering “why does she care if I get healthy?” I’ll tell you why I care, I spent 40 years out of shape, out of breath, and running on borrowed time. I spent 40 years eating the way of the pyramid, my plate, what have you, only to find myself hypertensive, type 2 diabetic, and morbidly obese. I know what it feels like to be labeled “fat and lazy” because of all that “common knowledge” and “conventional wisdom”.

I also know what it feels like to regain my health, get control over my diabetes, and lose some weight without fairy dust, snake oil, or replacing 2 meals daily with cake shakes. (Just Eat Real Food)

It doesn’t happen over night, we can’t just slim-down in one Saturday alone. Believe it or not, it takes hard work and dedication. It takes saying “no thank you” when faced with a bag of chips or a big fat yeast roll.

It takes putting your health before your taste buds.


Broccoli instead of pasta? Sauce made from tomatoes, onions, peppers, oregano, garlic, and meatballs made without bread crumbs, the horrors!








5 Easy Steps To Losing Weight Effortlessly and a Bonus Bit o’ Common Sense

Step 1: Stop dieting.

Step 2: Stop counting calories.

Step 3: Shop the outskirts of the store eg. produce section, seafood, meat, dairy (eggs & cheese) sections.


Real, whole ingredients. Great source of protein and fat, the kind of breakfast that gives you energy and keeps you sated.

Step 4: Read the ingredients if you must buy canned, boxed, or bagged food. If you have to google any ingredients or use more than one hand to count them, don’t buy it.

Step 5: Cook your meals using fresh whole ingredients like leafy green vegetables, squashes, meats or seafoods, using things like real butter instead of chemical cocktails.


Sir Hots a lot eating cabbage from my cutting board, no hot pockets in this house.


Bonus bit o’ common sense:

We’ve been playing this eat less, exercise more, lowfat/nofat/hearthealthywholegrains game since I was a tot. Diabesity is up, not just adults, but our children, proving to me that it is true, you can’t out exercise a bad diet.

Think about it.


It’s not that all of us morbidly obese are “non-compliant”, it’s more like weight loss is not a one size fits all. If you’re tired of being sick and tired, forget about the hype, just eat real food. Stop fearing the dietary fat from natural sources and well, your body just stops storing fat by proxy.