Cook once a week, Eat once a day

She · May 28, 2012

VJG1977 said:
She said:

Have you ever looked at Wheat Belly?<div> </div>

Click to expand...

<div> </div><div><span style="font-size:12.0pt;mso-bidi-font-size:10.0pt; font-family:Verdana;mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: "Times New Roman";background:white;mso-ansi-language:EN-US;mso-fareast-language: EN-US;mso-bidi-language:AR-SA">Thanks for the suggestion.  I read a lot of the Wheat Belly Blog.  Since I am eating low carb now, I have already cut out all wheat. </div>

<div>You should join us at FB, just look for Wheat belly. I learned so much from them. I have no more heartburn IBS and other stomach aches. My joints.... amazing I can bend down now with out my knees cracking LOL Oh lets not forget the energy. </div>

VJG1977 · May 28, 2012

She said:
Is the molasses necessary? Maybe a substitute? I think that would raise my sugar a little too much.        You should join us at FB, just look for Wheat belly.

<div> </div><div>The molasses is a substitute for brown sugar.  It is only 2 Tbs with 16 oz of tomato paste so a little ketchup on a burger adds very few carbs.  If you are worried about the molasses leave it out or cut it in half.  Was there a link to FB?  I'm not sure what site you are refering to.</div>

yesican · May 29, 2012

VJG, I like your recipes and have tried several of them.  It actually makes it much easier for the work week.  Helps me to stay away from unwanted carbs.  Keep those tried and true recipes coming....Thanks. Rae

Sunny1 · May 29, 2012

VJG, I love your weekly cooking plan. I switched to ultra low carb in February.  My blood sugar and blood pressure have come down to normal and I've lost almost 20 pounds without really trying. Haven't had the cholesterol tested, but the Duke University and Israeli studies on low carb diets show that cholesterol usually normalizes after 6 months -- although there is an initial spike the first couple of months.

VJG1977 · Jun 3, 2012

Thank you all for your kind words.  IÃ¢Â€Â™m glad you have enjoyed these recipes.  Even for those that have no plans to change their diet, cooking most of your main dishes on one day can be a real time saver during the week.  You can also prep some ingredients for dishes cooked later in the week.  Clean, slice, dice, and chop veggies: assemble a casserole and cook on a later date.  You can brown some ground beef or grill some chicken breast to add to a meal. Today I cooked a pound of bacon and sausage patties.  Some of the sausage I crumbled up for omelets.  I also baked a ham and fried a cabbage. I also diced a couple of onions to keep in the refrigerator.  I plan on having omelets and scrambled eggs a lot this week.  Another good breakfast is to make a Mock Danish that I found the recipe for on line.  I've seen it on so many low carb forums; I donÃ¢Â€Â™t know who to give the credit to. Mock Danish 2 oz cream cheese 2 lg eggs beaten (most recipes call for one) 1 pkt Splenda Ã‚Â½ tsp Vanilla extract Soften cream cheese in microwave safe bowl.  Stir in rest of ingredients and cook on high 2 minutes.  I like the texture better if I stir every 20 seconds but most recipes do not.  I top mine with sugar free maple syrup and serve with bacon or sausage.  If the meat is precooked you can do the whole meal in 3 to 4 minute.

VJG1977 · Jun 5, 2012

Stove Top Egg Custard 6 eggs 2 Cups Heavy Whipping Cream Ã‚Â½ Cup Sugar Cinnamon Nutmeg Ã‚Â½ tsp Vanilla Extract  For those that do not have an oven, IÃ¢Â€Â™ve been trying to cook this on a burner.  In saucepan scald cream; bring just to the point tiny bubbles form.  In a bowl; whisk eggs, sugar, vanilla, a couple shakes cinnamon and nutmeg.  While whisking eggs, drizzle in a little of the hot cream.  Gradually add the cream while whisking the eggs. Pour mixture back into saucepan; continue to stir while cooking over low heat.  When mixture coats back of spoon remove from heat. Custard will thicken in refrigerator.  IÃ¢Â€Â™ve tried this 4 times and it came out different each time.  Cooked too slowly / not long enough and it was like thick soup.  Cooked too fast and it was like scrambled eggs.  Every time it still tasted good just the texture was not like baked custard. I like the ratio of 3 eggs to 1 cup of cream but you can use fewer eggs or use anything from skim milk to heavy cream. Low carb version use Splenda.  This is good hot or cold.

Vivid-Dawn · Jun 6, 2012

I usually cook twice a week. On Sundays I cook a meal like lasagna, stroganoff, enchiladas, mac/cheese & burger, or some other noodle/meat thingy in the slow cooker. Thursday nights I make some sort of dessert or treat for the weekend. Each time I cook makes approximately 2 or 3 days worth of servings of that one thing. Then I supplement the main thing with a few "sides". Breakfast is usually toast and eggs, which isn't too hard to cook every day. Lunch is sandwiches. I'm hoping I can figure out a way to keep my slow cooker when I move into a camping trailer... I love that thing! Probably need electrical hookups, as I doubt a battery or generator will be enough to keep a pot hot for 4+ hours. Due to unique health issues, I have to eat a minimum of 1800 calories a day if I want to maintain my 80 lbs. If I wanted to gain weight (which I can never seem to do!), I would need 2500+. There's no way I can get all that in one meal! Even 3 meals of 500 calories sometimes seems to be a challenge (or at least not without loading up on saturated fats and sugars)

VJG1977 · Jun 10, 2012

One afternoon last week I made this mashed cauliflower dish to go with the baked ham from last weekend.<h1>Mock Garlic Mashed Potatoes</h1> Ingredients 1 medium head cauliflower 1 oz soften cream cheese 1/2 teaspoon minced garlic 1 can chicken broth 2 tablespoons unsalted butter Cream or milk as needed Directions Clean and cut cauliflower into small pieces. Bring a stockpot of chicken broth  & and enough water to cover to boil over high heat. Add cauliflower and cook for about 5 minutes or until well done (easily pierced by fork).  Drain well and return to stockpot and warm enough to dry the cauliflower some, do not brown.  Add remaining ingredients and mash, the amount of cream will vary depending on how wet the cauliflower is and how firm you like it to end up.  I use a hand potato masher; you could use a stick blender or food processor.  You can garnish with sliced green onion or chopped chives.  Today I cooked 3 pounds of the Oriental Beef (recipe posted 4/15/12) and hard-boiled a dozen eggs to make deviled eggs.  I am working toward eating a more Paleo diet, cutting down on cheese and adding back cabbage and cauliflower.  IÃ¢Â€Â™m keeping a close eye on my blood sugar.

Vivid-Dawn said:
 I'm hoping I can figure out a way to keep my slow cooker when I move into a camping trailer... I love that thing! Probably need electrical hookups, as I doubt a battery or generator will be enough to keep a pot hot for 4+ hours.

You might do a Google search for Heat-retention cooking, retained-heat cooking, fireless cooking, hay box cooking, or wonder box cooking.  The basics of retained-heat cooking are simple. In hay box cooking, food is brought to a boil, simmered for a few minutes depending on the particle size, covered then put into the hay box to continue cooking. Since the insulated cooker prevents most of the heat in the food from escaping, no added heat is needed to complete the cooking.  The insulated box will also keep the food hot till served.

Vivid-Dawn said:
 Due to unique health issues, I have to eat a minimum of 1800 calories a day if I want to maintain my 80 lbs. If I wanted to gain weight (which I can never seem to do!), I would need 2500+. There's no way I can get all that in one meal! Even 3 meals of 500 calories sometimes seems to be a challenge (or at least not without loading up on saturated fats and sugars)

When I joined the army at 18 years old, I weighed 110 lbs. I was 5 lbs under the minimum weight for my height.  The doctor at my physical lied on the form to let me in.  To gain weight I tried to drink a milkshake every day.  In 18 months through basic and advanced training I managed to gain about 10 lbs.  There was no noted medical condition just a fast metabolism and I did a lot of running back then.  After training I went to Sinop, Turkey for a year.  This was a small base of around 400 people on the edge of the Black Sea.  If I was not at work, I was on call.  I got in the habit of eating 4 meals a day.  At midnight chow you had a choice of breakfast or dinner.  Four meals a day did the trick; I gained another 20 lbs in 12 months.

She · Jun 12, 2012

I still am doing the wheat belly plan. Except for once a week where I go off and Im working on that. We do eat veggies as its a source of carbs. More like 60/30/10 Fat/protein/carbs. I don't agree with the post who says we dont get our minerals from the way we eat. Or maybe he said because they way you eat(VJG977). I believe every body is different that some people can eat X and some can't. I can't have dairy so Im missing out? My body says it won't tolerate it so I listen to it. I'm wheat intolerance and I'm sure there are plenty of other people who are too. 

Vivid-Dawn · Jun 12, 2012

Shakes do help, and I really should drink more. Those nutritional supplements like Ensure and Boost I actually like, and are much more convenient but they cost so much - and insurance won't pay for it, since I don't need them for survival (aka - in a feeding tube).

Gyrobob · Jun 14, 2012

She said:
I still am doing the wheat belly plan. Except for once a week where I go off and Im working on that. We do eat veggies as its a source of carbs. More like 60/30/10 Fat/protein/carbs. I don't agree with the post who says we dont get our minerals from the way we eat. Or maybe he said because they way you eat(VJG977). I believe every body is different that some people can eat X and some can't. I can't have dairy so Im missing out? My body says it won't tolerate it so I listen to it. I'm wheat intolerance and I'm sure there are plenty of other people who are too. 

She,.. I discovered Wheat Belly last October.  At the time I felt 75.  I was 64.  Now I feel 45.  The list of improvements associated with that is too long to list here, but just not eating any more wheat or grains or sugar has made such a difference in how I feel, I am literally sickened with just the thought of eating any of that. I like your comment about being able to bend down with a load placed on the knees.  I experienced that very thing.  Now I can do deep knee bends with silent painless knees,... a feat I have not been able to do for 20 years. After reading through the posts in this thread, I remember seeing something about there being no cure for diabetes.  Not true.  It is not uncommon for diabetics these days to have to stop taking their meds within weeks of not eating any wheat/grains/sugar/high-carb.  I lost some weight, but the largest life-changing event for me was, after 50 years of several thumping headaches every week,..... NO  MORE HEADACHES!!!!!!!  I am a different person because of that. I'm in danger here of writing a novel, so I'll stop.  I joined this bunch as a way to get back into RVing before I buy another one,.. but this cooking thread is quite interesting.

Gyrobob · Jun 14, 2012

Vivid-Dawn said:
Shakes do help, and I really should drink more. Those nutritional supplements like Ensure and Boost I actually like, and are much more convenient but they cost so much - and insurance won't pay for it, since I don't need them for survival (aka - in a feeding tube).

Those shakes are fairly carbish, methinks.

VJG1977 · Jun 20, 2012

This past Sunday I made my chicken salad (posted 4/22/12) and hard-boiled a dozen eggs for deviled eggs. I changed my chicken salad recipe a little. I added a little Splenda and a lot of crushed red pepper flakes. I also used some diced sugar free bread and butter pickles that I found. For Fathers day I made my pork rind pancakes. I found the recipe on many sites, often called Mock French toast.

Pork Rind Pancakes
1 1/2 oz. pork rinds finely crushed
2 eggs
1/4 cup heavy cream
2 T. Splenda
1/2 t. cinnamon
1/2 t. vanilla

Put the pork rinds in a Ziploc bag and discard any hard pieces. Crush with a mallet or rolling pin until finely crushed. I use a small food processor. In a bowl, beat the eggs and cream well, stir in rest of ingredients and let stand for 5-10 minutes until it thickens. Heat a little butter and oil in a large nonstick skillet. Spoon in the batter: making 4 medium size pancakes. Cook until nicely browned on bottom; flip and cook the other side until brown. Serve with sugar free syrup and bacon if desired.

She · Jun 20, 2012

Never thought of that one before. I have to try the pancake thing. 

VJG1977 · Jun 26, 2012

<a name="OLE_LINK1"></a>Easy Low Carb Chicken Fried Rice   Ingredients: 2 cups grated cauliflower (rice size)
1 eggs 1 tablespoon olive oil 1 small onion, chopped 2 cloves garlic, chopped 3 green onion, sliced 1/4 cup diced carrots 1 small can chicken breast 1/4 cup soy sauce Directions: Assemble all the ingredients before you start, as this dish comes together very quickly. Whisk the eggs in a small bowl. Heat a non-stick skillet or wok over medium-high heat. Scramble the egg lightly but do not over cook it. Remove from pan and set aside. Pour in the olive oil and heat over high heat. Add the onion, white parts of the green onion, carrots and garlic to the pan and stir-fry for a minute or two. Next add the cauliflower and stir, heating the mixture thoroughly, add the cooked eggs, chicken, green parts of the green onion and the soy sauce, stirring for another few minutes. Season to taste: salt, pepper, red pepper flakes This makes 2 servings fo me.

VJG1977 · Jul 1, 2012

Chicken and Cabbage Soup 2 quarts chicken broth1 large can chicken breast1 medium head cabbage shredded1 cup celery sliced1 can green beans1 medium onion thin sliced6 green onions sliced1 tablespoon minced garlic1 teaspoon salt1 teaspoon black pepper  I use low glycemic index veggies but you can add any veggies that you like/have on hand and season with any spices/herbs that you prefer.   In large stockpot combine all the ingredients and bring to a boil. Reduce heat and let the soup simmer for 1 hour.  Keep an eye on liquid level and add water to keep veggies covered.   I fasted last week and cooked this to come off the fast.  I started with just the broth and cabbage.  I ate some of that, then added the rest of the ingredients and cooked for later.

Guest · Jul 16, 2012

I am going to make a statement that might not meet with others ideas and understandings. This will directly conflict with conventional wisdom.  You do not need Carbohydrates. This is a false statement. Your body will adapt and adjust. You will not die if you don't eat them. The American Indians used to live off Pemmikin as did the explorers and gold miners in the PNW. The Eskimos pretty much survived on an all meat diet. You can do a search for Adventures in Diet By Vilhjalmur Stefansson. This is a VERY old article that talks about this very thing.

She · Jul 16, 2012

Audoni said:
I am going to make a statement that might not meet with others ideas and understandings. This will directly conflict with conventional wisdom.  You do not need Carbohydrates. This is a false statement. Your body will adapt and adjust. You will not die if you don't eat them. The American Indians used to live off Pemmikin as did the explorers and gold miners in the PNW. The Eskimos pretty much survived on an all meat diet. You can do a search for Adventures in Diet By Vilhjalmur Stefansson. This is a VERY old article that talks about this very thing.

I knew that. Yeah I just get carbs from the other foods I eat. I eat no grains at all. Flax seeds and chia seeds sometimes but thats it.

Guest · Jul 17, 2012

I think it's interesting how often I find "conventional wisdom" to be wrong. And in this since, proven wrong about 75 years ago and yet we still follow this stuff fueled by lobby groups.  Have you ever looked at the nutritional differences in grass fed beef vs standard beef bought at the store? It is extremely shocking for many. Though the same people seems to easily see that wild salmon is better for you than farmed hahaha. Very interesting indeed...

VJG1977 · Jul 21, 2012

I have come to the conclusion that most healthy, active adults can survive (maintain health) on just about any diet.  There is a web site that has links to over 500 diets.  Every diet that I looked at had advocates that professed to follow that diet with favorable results.  The only thing they all had in common was reduced calories.  Even if they said not to count calories, individual forum post showed that successful dieters ended up not over eating. These diets ranged from meat & eggs only to strict vegan and all points between.  I really get a laugh from those diets that say they are not a diet but a way of eating for life.  I guess they never looked up the definition of the word “diet”.  With this said, I also believe that many individuals can best maintain health by following a diet tailored to their unique health needs.  This may be: gluten free, wheat free, low carb, very low carb or any other restriction or food elimination.   It has been so hot lately that I have tried not to use the oven.  I’ve been cooking stovetop only. Stovetop Meatloaf I modify the Lipton Onion Soup Mix Meat Loaf and form meat into patties to fry in skillet. 1 envelope soup mix2 lbs ground beef2 eggs½ cup ketchupOptional: grated or diced onion, carrots, celery… Combine all ingredients in large bowl.  Form into 6 patties and fry or grill.  Top with teaspoon of topping when served. Topping½ cup ketchup½ cup dark brown sugar In small saucepan mix ½ cup ketchup and ½ cup dark brown sugar. Heat on low to combine. <span style="font-size: 10.0pt; mso-bidi-font-size: 12.0pt; font-family: Arial; mso-fareast-font-family: 'Times New Roman'; background: white; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">Optional: Low carb version use sugar free ketchup, 2 Tbs. Molasses.

Cook once a week, Eat once a day

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