Wednesday, March 11, 2015

Dieting is easy...

Someone posted this and I thought it was funny and so true!

Well I've been on this low carb diet since the beginning of  October  and it's really movin' slooow.
 I've really been strict with it and keeping in the guidelines of eating no "white carbs". White flour, rice or potatoes are not permitted because they are so processed that they have little or no nutritional value. Basically I've been eating lean meats, fish and chicken, vegetables, (except the starchy ones like corn and peas) low-fat dairy, peanuts and peanut butter and limited beans. And lots and lots and lots) of salad!
I've only lost twelve pounds.
But I'm grateful that I've lost four inches off my hips and tummy area! My pants are a lot looser and no more stomach rumblings which I believe, is caused by starches like bread and sweets.
I walk two miles a day, either out of the house or using my indoor aerobic walking video with Leslie Sansone.
This is excellent and you can also find it on you*tube. 
I'm finding that being retired and no longer going at that really fast pace I was used to
has made it more difficult to keep the pounds off.
I'm not giving up!

Tuesday, January 20, 2015

Low Carb Bacon - Cheddar Cauliflower Soup (phase 2 )

I've been on the South beach diet for over three months now and even though I've only lost twelve pounds, I know that I've lost inches. My clothes are getting baggy and the tummy bulge is goin' down.
I have lost three inches off my hips... but mainly, I'm learning a whole new way of eating.....
I came across this recipe that's really tasty and I would normally not used white flour but it's only two tablespoons as a thickener in the whole recipe that serves eight. 

Low Carb Bacon- Cheddar Cauliflower Soup
 serves: 8
8 slices center-cut bacon, chopped (half used for garnish)
1/2 small onion, chopped OR 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tablespoons water
2 Tablespoons flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)

Clocking in at 265 calories, with 7 grams of carbs and 15 grams of protein per serving


Saturday, December 20, 2014



This is an easy and light dessert recipe for summer or holiday get-togethers:


1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers

In a large bowl, beat the cream cheese, butter and vanilla until fluffy.
Gradually add sugars; beat just until combined. Stir in chocolate chips.
Cover and refrigerate for 2 hours.

Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.

Just before serving, roll cheese ball in pecans. Serve with regular graham crackers or chocolate grahams, vanilla wafers & macaroons.

Yield: 1 cheese ball (about 2 cups).
16 servings.

Thursday, November 27, 2014

Up side down turkey...


I'm hearing all this talk about roasting your Thanksgiving turkey up side keeps the breast meat from drying out because the juice is running DOWN to the breast...
Several years ago, when my husband and I were making one of our first holiday turkeys, we realized that we put it in the roaster, breast down, and felt so embarrassed when we took it out of the oven. What a lucky mistake!
 That bird was so juicy that we've been doing it that way ever since. lol... The new recipes say to cook it this way for the first two - thirds of the roasting time then flip it over so that the breast can brown. Can you imagine trying to flip a hot 20 pound bird surrounded by hot juices?
 I'm thinking that could be a disaster.
Have a happy, blessed Thanksgiving