March 24, 2014

In a Strange Turn of Events #wheatfree #wheatbelly

I've gone from posting recipes to going Wheat Free.  Yep, that's right.  No wheat.  I don't mean just gluten free, I mean the whole kit and kaboodle.

At the beginning of February, I met a girlfriend for lunch at an Indian restaurant I had never eaten at.  It was delicious!  It was so good, in fact, that I ate more than any person should be allowed to eat.  The next day at work I was still sick.  I actually went home early because I felt so horrible.

I looked in the mirror and decided I needed to do better.  Better for my daughter, better for my sons, and better for me.  What was I teaching my children?  Horrible eating habits that could plague them their entire lives.

So I went back to the gym that weekend, innocently enough, starting to count calories again and exercise.  It was the same ol same ol, hungry all the time, no energy.  My gym was offering a two week detox class, and I figured why not.  It wasn't a liquid detox.  This detox was about clean eating.  No toxins.  No food with labels, and if there was a label, the only ingredient should be the food itself.

So I trudged to the local health food store, which I swore I would never go to, and picked up enough food to last me the first week.  Free range chicken, wild caught salmon, grass fed beef, lots of veggies, and raw nuts.

What happened next was so unexpected, I couldn't believe it.  One week into it, and I felt better than I'd felt in over a decade.  And I am not exaggerating.  My ankle pain was gone, my skin wasn't oily, and I had more energy than ever, and it stayed even throughout the entire day.  And on top of it all, I wasn't hungry!  After 2 weeks on the detox, my body had changed, and I could feel it.  I wanted to keep that going, but at that point, I had started to reintroduce wheat to my diet because I didn't realize that was one of the main culprits.

About two weeks later, I read Wheat Belly.  What an amazing eye opener.  Everything in that book made sense!  It was like a light bulb went off.

I've now been wheat free for over a month, and have done my best to remove all wheat from my diet.

I'm losing weight, WITHOUT COUNTING CALORIES, and I'M NOT HUNGRY!  I didn't even know that was possible.  I'm eating healthy, and feeding my kids health foods.

I've got a lot of weight to lose, but my journey has begun.


July 7, 2013

Pinterest

Too true!

Funny Somewhat Topical Ecard: Pinterest ~ So awesome I can barely pull myself away from my computer to leave work.


John Wayne Casserole with Ground Beef

This recipe sounds absolutely simple and delicious!  Always on the lookout for something quick and easy to do after work.

Again, hat tip to Now You're Cook'in

Photo: 'John Wayne Casserole'
 
Ingredients

2 pounds ground beef, cooked and drained
1 (1.25-ounce) packet taco seasoning
4 ounces sour cream
4 ounces mayonnaise
8 ounces Cheddar cheese, shredded and divided
1 yellow onion, sliced
2 cups biscuit mix ( I would find something else for this to many carbs!!!! )
2 tomatoes, sliced
1 green bell pepper, sliced
1 (4-ounce) can sliced jalapeno peppers

Directions

1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.

2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.

3. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.

4. Saute remaining onions and bell peppers until slightly tender.

5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.
John Wayne Casserole

'John Wayne Casserole'

Ingredients

2 pounds ground beef, cooked and drained
1 (1.25-ounce) packet taco seasoning
4 ounces sour cream
4 ounces mayonnaise
8 ounces Cheddar cheese, shredded and divided
1 yellow onion, sliced
2 cups biscuit mix ( I would find something else for this to many carbs!!!! )
2 tomatoes, sliced
1 green bell pepper, sliced
1 (4-ounce) can sliced jalapeno peppers

Directions

1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.

2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.

3. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.

4. Saute remaining onions and bell peppers until slightly tender.

5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.

July 6, 2013

Low Carb Crab Cakes w/Roasted Red Pepper Sauce

Photo: Low Carb Crab Cakes w/Roasted Red Pepper Sauce (GF)Makes 8 three-inch cakesCrab Cake Ingredients:1 cup lump crab meat1 egg, beaten2 tsp dijon mustard1 Tbl fresh lemon juice2 tsp Old Bay seasoning2 Tbl parsley, chopped1.5 Tbl coconut flour2 Tbl coconut oilGently pick through the crab to make sure there are no shells or cartilage in the meat, and add to a small bowl.  In another small bowl, combine the egg, lemon juice, and dijon mustard, mixing until smooth.  In a third bowl, combine the old bay, parsley, and coconut flour, mixing thoroughly.  Gently add the egg mixture to the crab, folding until combined.  Then add the dry ingredients to the crab mixture and gently mix in.  Try not to break up/shred the pieces of crab too much.  Heat the coconut oil over medium heat in a  nonstick saute pan.  Form 8 small cakes and place carefully in the hot oil.  Cook for about 2-3 minutes per side or until golden brown.  Remove from the pan to a plate lined with paper towels.  Sprinkle with kosher salt, squeeze half a fresh lemon over them and serve with Roasted Red Pepper Sauce.Roasted Red Pepper Sauce:Makes 8 servings:1/4 cup roasted red peppers1 Tbl extra virgin olive oil1 tsp fresh lemon juice1/4 cup fresh avocadoBlend all of the ingredients until smooth.  Season with salt and pepper.  Serve.Approx nutrition info per cake:65 calories, 4g fat, .4g net carbs, 6g protein Approx nutrition info per serving of sauce:  30 calories, 3g fat, .7g net carbs, 0g protein
Low Carb Crab Cakes with Roasted Red Pepper Sauce

Low Carb Crab Cakes w/Roasted Red Pepper Sauce (GF)
Recipe Courtesy Now You're Cook'in
Makes 8 three-inch cakes

Crab Cake Ingredients:

1 cup lump crab meat
1 egg, beaten
2 tsp dijon mustard
1 Tbl fresh lemon juice
2 tsp Old Bay seasoning
2 Tbl parsley, chopped
1.5 Tbl coconut flour
2 Tbl coconut oil

Gently pick through the crab to make sure there are no shells or cartilage in the meat, and add to a small bowl. In another small bowl, combine the egg, lemon juice, and dijon mustard, mixing until smooth. In a third bowl, combine the old bay, parsley, and coconut flour, mixing thoroughly. Gently add the egg mixture to the crab, folding until combined. Then add the dry ingredients to the crab mixture and gently mix in. Try not to break up/shred the pieces of crab too much. Heat the coconut oil over medium heat in a nonstick saute pan. Form 8 small cakes and place carefully in the hot oil. Cook for about 2-3 minutes per side or until golden brown. Remove from the pan to a plate lined with paper towels. Sprinkle with kosher salt, squeeze half a fresh lemon over them and serve with Roasted Red Pepper Sauce.

Roasted Red Pepper Sauce:

Makes 8 servings:

1/4 cup roasted red peppers
1 Tbl extra virgin olive oil
1 tsp fresh lemon juice
1/4 cup fresh avocado

Blend all of the ingredients until smooth. Season with salt and pepper. Serve.

Approx nutrition info per cake:
65 calories, 4g fat, .4g net carbs, 6g protein

Approx nutrition info per serving of sauce: 30 calories, 3g fat,
.7g net carbs, 0g protein

June 30, 2013

Baked Macaroni and Cheese


I'm always in search of the perfect Macaroni and Cheese.  This will be my next try.


Photo: Baked Macaroni and Cheese

2 slices bacon
 8 ounces penne pasta
 1 onion, chopped
 1 clove garlic, minced
 3 cups shredded Cheddar cheese
 2 tablespoons butter
 3 tablespoons all-purpose flour
 2 cups milk

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large pot with boiling salted water cook pasta until al dente. Drain.
In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
Baked Macaroni and Cheese
Baked Macaroni and Cheese
Recipe from Now You're Cook'in

2 slices bacon
8 ounces penne pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded Cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large pot with boiling salted water cook pasta until al dente. Drain.
In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.

Kentucky Biscuits

Kentucky Biscuits
Kentucky Biscuits
Kentucky Biscuits
Recipe from Now You're Cook'in

Ingredients
•2 cups flour 
•1 1/2 tsp baking powder 
•1/2 tsp baking soda 
•2 tablespoons sugar 
• dash of salt
•1/2 cup butter
•3/4 cup buttermilk Don't have buttermilk? No prob, just add 1 or 2 Tbls of vinegar to milk.

Instructions
1.Mix dry ingredients.

2.Cut in butter, add milk and knead into soft dough. Do not over knead!

3.Pat into a ungreased 6x6 pan. I use a pie pan myself so you can use whatever.

4.Cut into serving size portions before you cook.

5.Bake at 400' for 15 to 20 minutes or until done and golden brown

All of the Awesome Recipes on Facebook I Can't Do Anything With

I don't know if you are as frustrated as I am, but I've seen some amazing recipes on facebook that I would love to save all in one place so I can try them at a later time. When people are posting recipes so that they can be shared, it is ridiculous that we can't actually share them.  So I'm going to start posting the recipes that I can credit the original poster, of course.

All items will be pinnable, and of course you'll be able to find them on my own Pinterest page as well!

Enjoy!

Rotel Chicken Mexican Casserole

Photo: Rotel Chicken Mexican Casserole3 split fryer breasts cooked and cubed 1 bag of tortilla chips crushed1 can of Rotel1 can Cream of Chicken soup1 small can of chopped green chiles1 lb of Velvetta or American CheeseDirections:Cook and dice your chicken. Mix together your Rotel, Soup, Green Chiles, and cubed Cheese. Heat this mixture in a microwave till melted and then add your chicken. In a casserole pan layer 1/2 your chips and 1/2 your cheese mixture. Repeat these layers and top with a few crushed chips. Bake at 350degrees until hot and bubbly. Its DELICIOUS!!!! Note: I prefer this casserole with American Cheese. You can buy a chunk of this cheese at your local deli.
Rotel Chicken Mexican Casserole

Rotel Chicken Mexican Casserole
This recipe is from Farmhouse Favorites

3 split fryer breasts cooked and cubed 
1 bag of tortilla chips crushed
1 can of Rotel
1 can Cream of Chicken soup
1 small can of chopped green chiles
1 lb of Velvetta or American Cheese

Directions:
Cook and dice your chicken. Mix together your Rotel, Soup, Green Chiles, and cubed Cheese. Heat this mixture in a microwave till melted and then add your chicken. In a casserole pan layer 1/2 your chips and 1/2 your cheese mixture. Repeat these layers and top with a few crushed chips. Bake at 350degrees until hot and bubbly. Its DELICIOUS!!!!

Note: I prefer this casserole with American Cheese. You can buy a chunk of this cheese at your local deli.

August 23, 2012

Annie starts kindergarten today.

Today is Annie's first day of kindergarten. She's my fourth and final (and only girl), so this is pretty bittersweet for me. She got dressed all on her own.  She put on her favorite dress, cute little knee high socks, and I curled her hair. She put on her little dangly earrings shaped in cups of milk (I put on the ones shaped like bacon strip with googly eyes, you know, cuz bacon) and then finally her Minnie mouse pink backpack.

She looked absolutely adorable if I do say so myself. 

So we leave for school and I told her I was taking her to daycare school and then they would take her to her new elementary school on their bus.  The plan was for me to meet her at her new school. I wanted her to know where the bus would drop her off and pick her up after school. 

She looked right at me and told me she didn't want me to meet her there! Excuse me what? She said she was a big girl now, going to a big girl school and she'd be fine. She then said Ryan, her 9 year old brother, would be there if she needed anything!

I told her ok, but of course I'm waiting here in the parking lot for her right now.

She's growing up way too fast!

August 14, 2012

Math is Hard and I'm Still Fluffy

Saw this coupon on Groupon from Cherry Creek Medical Weight Loss that I almost purchased.  It was for B-12 injections (and weight loss, but that's a whole other story).  Anyhoo, the price actually looked pretty good, but darned me, I always want to read everything but the heading.  It's amazing what you find in the details.


So in the "About this Deal" section, they actually write that people using supplements can run the 40 yard dash in only 20 yards.  Seems to me, doesn't matter how fast or slow you run, the distance must remain the same.

I don't know if this was supposed to be tongue-in-cheek or not, but I'm now pretty sure I do not want these people coming anywhere near my body with needles.