#low carb

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Just some good cheeses you can get at Also, they have a lot more!

Walked the mall and because I’m fallout geek I picked up their new release while I was there. Brrr, chilly outside. Now it’s on to Adli to get cheese and then lunch.

Insulin Level Check

Woke up to normal routine, lemon water with pink himalayan and bulletproof coffee and checked my blood sugars and they were normal at 102. Bulletproof coffee nor nothing else spiked my insulin levels. I’ve been maintaining normal insulin levels even after my first meal.

Planning on doing another egg fast today, why? I don’t know really, maybe I just like eggs. Will only be consuming eggs and cheese for the next 3 to 5 days (gonna see if I can push 5 days this time) and I’ll keep y'all notified on results, I’m pretty curious myself. Today gonna go do some walking, hit the mall up and check out some clothes as well as stop at aldi for some cheese.

Picked this up at the library yesterday, digging into it today, so far a very good read.

Before my almighty bulletproof coffee every morning

Well Poop

I went from carbs and sugar to a high fat, low carb and moderate protein lifestyle and my body was like wait what the hell!?!?

The first few days on keto my bowel movements were gassy and runny but then it turn into help I’m friggin constipated!!!

What I’ve learned.

The switch from the standard American diet to keto can cause gassy and diarrhea because of the new fats but that eventually goes away.

Constipation

On the standard American diet your body runs on a dirty fuel system of carbs and sugar so there will be a lot of waste, pooping everyday and even sometimes several times a day while on keto it’s a cleaner more efficient fuel system to where your body now begins using all the nutrients you put into your body, less waste to where you’ll think your constipated but you’re not, your just now more healthy.

Starting The Keto Lifestyle

This is the way I did it.

I heard that the keto lifestyle was a great way to reverse diabetes and even cure it. The key to this is CONTINUED LIFESTYLE because if you do reverse your type two diabetes on a keto way of eating but then go back to the standard American diet you will have your diabetes back in no time, keto is a lifestyle, no quick fix or short term diet, sugar is bad, carbs are bad unless they come from whole foods vegetable.

Sugar and Carbs bye bye bye

First thing I did was box up my kitchen with all things not keto or that would be harmful to me, I learned more along the way. Grains and Oats were tossed, bread was tossed, all oils like vegetable oils, canola oils were tossed/thrown away.

I went shopping and bought whole natural foods with no carbs or sugar, sugar free bacon, chicken thighs with the skin, pork sausage, pork chops, cheese, eggs, 80/20 burger meat along with asparagus, cauliflower, spinach, kale, veggies low in carbs. I stayed away from fruits which are high in sugar like bananas, apples etc and just didn’t buy any. I bought a daily vitamin without MALTIDEXTRIN in it along with a magnesium supplement and fish oil supplement and also bought fenugreek for the fiber content.

Keto flu/avoid it.

In the beginning I got what is called the keto flu, all I needed was to stay hydrated and electrolytes.

Food

So, my normal morning meals were gone, no cereals, no oatmeal but now eggs with bacon or eggs with sausage. I began making eggs with spinach.

Lunch would be a burger without the bun/bread or ketchup because it has sugar. Ide throw some cheese or bacon on it and wrap it in lettuce.

Dinner would be chicken thigh with the skin along with some asparagus, a small salad with Bragg’s apple cider vinegar.

I downloaded the carb manager app and would begin tracking my macros, it serves as a guideline of what my needs were for the day.

I began learning that while insulin is raised (it raises when you eat and can take a few hours to go down) you don’t lose weight so I didn’t snack between meals.

I started with an A1C of 6.5 (type 2 diabetes) and after a month on keto it went down to a 6.2 (pre Diabetic ratio).

I began switching things up, I began having a bulletproof coffee for breakfast rather than eating a meal and just dinner and lunch until I just began eating only lunch.

I began learning about good and bad sugar alcohols, good sweeteners and bad. I began avoiding maltidextrin and maltitol as I began seeing it raise insulin, a lot of stevia mixes contain maltidextrin or even dextrose so I stay away from Splenda. Good sweeteners I’ve found were monk fruit, swerve, Truvia.

I track total carbs daily unless they come from vegetables, my usual total carbs daily is 10 or 15 with no sugar consumption.

I don’t cheat on keto or myself, I don’t snack and only eat 100% whole foods.

There are a few times a week that I will do a 36 hour liquid fast which will be tea, coffee, water.

Getting There

I started keto on October 20, 2018 with the intent of reversing my type two diabetes and listed January as a goal month - I’m getting there! Yesterday I began cutting my diabetic medication in half of what I was taking (1000mg Metformin so now 500mg). I’m making some awesome improvements on my Keto lifestyle with only 7 weeks in, weight loss in check and diabetes drifting away.

Went to the mall again today and got some lab work done, going to jump on the stationary bike for awhile!

Keeping it in the back pocket…I took a stroll in the mall today and racked up a few miles, I’ve done this before but my phone didn’t track it cause it was in my front pocket, didn’t know until then that it’s best to track steps with it in your back pocket.

I usually wake up around 6 am and stay hydrated until noon/eat and be done by 12:30 and asleep by 10:30 and repeat the following days. I started off with three meals a day and then two and now one. This image is basic intermittent fasting simplified.

Got a new air fryer today! Adli’s had these marked down from $50 to $25 so it was a steal! First thing made in it was hot wings with the slap ya mama spice, they were kicking!

Pre Diabetic

I started keto October 20th 2018 as a diabetic with an A1C of 6.5 and have had labs done last week and learned that my A1C went down to a 6.2. My lab paper work came in today and it says that with all my lab results including cholesterol is perfect and am now listed as pre diabetic, OMG I’m literally on top of the moon - Keto has been saving my life!!!! My next labs will be done in March, I’m sooooo looking forward to those results then. I learned about Keto a few years ago but did nothing, I wish I did but am now living the bacon and butter dream!

Took a stroll at the mall today, going to be doing a two day liquid fast and looking forward to Friday to where I plan to make keto cauliflower Mac and cheese for the first time!

Went for a walk at the mall, it wasn’t busy at first but then began picking up.

Fantastic Flipping News

When I started this Keto lifestyle on October 20th, 2018 my A1C was 6.5 and now with little over a month into it it I just got a call from my nurse telling me my A1C is now 6.2!!!!! My next labs will be in 4 months to where I believe I will be Diabetes free!!!!!

Last night’s dinner, keto turkey meatloaf with cauliflower mashed with cheese and bacon!

Made these vegan fajita bites as we had company over. I also made vegan sliders and apple pie samosa

Made these vegan fajita bites as we had company over. I also made vegan sliders and apple pie samosas but didn’t get the chance to snap a picture (I will be sure to next time so I can jot down the recipe as it was all very improvised )
It was al last minute so I had to rustle up canapés from what we had around to house

Ingredients
1 old el'paso fajita kit (or equivalent)
2 bell peppers (I used a red and a yellow)
1 onion
Minced garlic ( I used 2 of the frozen blocks)
Vegan ‘chicken’ ( 300g. Vegan quorn fillets work well)
Vegan cheese
Spring roll wrappers ( wonton, dumpling cases would work fine too. They are in the frozen section. I got mine in Asda. If you get the large spring roll cases just cut into 4)

Method.
If using frozen quorn fillets microwave as instructed on the packet for 2 minutes cut into strips about the size of your pinky finger and set a side.

Dice onion and add to a lightly greased pan along with the garlic and sweat down until translucent.

While the onions cook down chop the peppers about the same size as the 'chicken’

Add the chicken and peppers into the pan and give a gentle mix careful not to break the pieces. Add the seasoning from the kit and cook while gently mixing ( I found a spatula the best for this)

Just before it is completely cooked add ½ -¾ of the salsa and again mix then turn of the heat and leave to cool.

Whilst the fajita mix cools cut the cheese into sticks about the size of the chicken and about a £1 in thickness.

If required cut the spring roll wrappers into 4

One the mix of cool place 1 pice of chicken, some of the peppers and a piece of cheese on top of one of the squares on the side closest to you. Wrap as you would a spring roll or burrito. Seal with a little water and repeat.
(Optional) spritz with a little spray oil.
Bake at about 190’ for 10-20 minutes or until crispy.
Serve with salsa and guacamole


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Cast-Iron Roast Chicken with Crispy Potatoes and Watercress SaladServings: 4STUFFChicken:1 3½–4-poun

Cast-Iron Roast Chicken with Crispy Potatoes and Watercress Salad

Servings: 4

STUFF
Chicken:
1 3½–4-pound whole chicken
Kosher salt
1½ pounds russet potatoes, scrubbed, thinly sliced crosswise
2 tablespoons unsalted butter, melted
1 tablespoon thyme leaves
2 tablespoons olive oil, divided
Freshly ground black pepper

Salad:
2 tablespoons Dijon mustard
1 tablespoon best-quality red wine vinegar
½ small garlic clove, finely grated
Kosher salt, freshly ground pepper
¼ cup olive oil
2 small bunches watercress, tough stems trimmed (about 10 cups)

STEPS
Chicken:
Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.

Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°.

Meanwhile, toss potatoes, butter, thyme, and 1 Tbsp. oil in a large bowl to coat; season with salt and pepper.

Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange potatoes around. Roast until potatoes are golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.

Transfer chicken to a cutting board and carve. Serve with potatoes.

Salad:
Whisk mustard, vinegar, and garlic in a medium bowl; season with salt and pepper, then gradually stream in oil, whisking constantly. Whisk until dressing is emulsified and thick.

Add watercress to dressing, season with more salt and pepper, and gently toss until watercress is evenly coated (you want to be careful not to bruise or wilt greens when tossing, so use a light hand). Pile salad lightly onto plates.


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Tuna Melt Stuffed Bell Peppers

Source

Recipe

Dry Pot Cauliflower (干锅菜花)Chinese dry pot cauliflower features crispy cauliflower bites stir fried w

Dry Pot Cauliflower (干锅菜花)

Chinese dry pot cauliflower features crispy cauliflower bites stir fried with bacon and chili peppers in an aromatic savory sauce.

Recipe =>https://omnivorescookbook.com/dry-pot-cauliflower/


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Authentic Mapo Tofu (麻婆豆腐)An easy mapo tofu recipe that creates the authentic taste of China and fea

Authentic Mapo Tofu (麻婆豆腐)

An easy mapo tofu recipe that creates the authentic taste of China and features tofu cooked in a rich, spicy, and savory sauce that is full of aroma.

Recipe =>https://omnivorescookbook.com/authentic-mapo-tofu/


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Chinese Garlic Green BeansThis quick and easy Chinese garlic green beans recipe uses a few ingredien

Chinese Garlic Green Beans

This quick and easy Chinese garlic green beans recipe uses a few ingredients to achieve maximum flavor and a perfect texture!

Recipe => https://omnivorescookbook.com/chinese-garlic-green-beans/


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Chinese Beef and Broccoli (牛肉炒西兰花)This beef and broccoli is a popular Chinese take-out meal but it&r

Chinese Beef and Broccoli (牛肉炒西兰花)

This beef and broccoli is a popular Chinese take-out meal but it’s easy enough to make at home.

Recipe =>https://omnivorescookbook.com/chinese-beef-and-broccoli/


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Pork Lettuce Wrap (San Choy Bow)San Choy Bow, or pork lettuce wrap, features tender pork and crisp v

Pork Lettuce Wrap (San Choy Bow)

San Choy Bow, or pork lettuce wrap, features tender pork and crisp vegetables brought together by a scrumptious brown sauce over lettuce leaves.

Recipe =>https://omnivorescookbook.com/san-choy-bow/


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Cantonese Lotus Root Stir Fry (荷塘小炒, He Tang Xiao Chao)Stir fried lotus root, carrot, snow peas and

Cantonese Lotus Root Stir Fry (荷塘小炒, He Tang Xiao Chao)

Stir fried lotus root, carrot, snow peas and wood ear mushrooms are tossed in a light savory sauce with a lot of garlic and ginger.

Recipe => https://omnivorescookbook.com/lotus-root-stir-fry/


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Spicy Squid Stir Fry (爆炒鱿鱼)Spicy squid stir fry featuring tender juicy squid stir fried with onion a

Spicy Squid Stir Fry (爆炒鱿鱼)

Spicy squid stir fry featuring tender juicy squid stir fried with onion and peppers in a super rich savory spicy sauce that’s loaded with aromatics.

Recipe =>https://omnivorescookbook.com/spicy-squid-stir-fry/


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Easy Steamed Tofu (蒸豆腐)Silky tender tofu is steamed then drizzled with a fragrant aromatic oil and a

Easy Steamed Tofu (蒸豆腐)

Silky tender tofu is steamed then drizzled with a fragrant aromatic oil and a rich sauce that is savory and sweet.

Recipe =>https://omnivorescookbook.com/steamed-tofu/


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