Low Carb Diva

September 29, 2011 Day 0

So tomorrow starts a new 30 Day Challenge. It will be the start of month 7 of weight loss. Feeling pretty stressed the past couple of weeks with family issues so I think that may be contributing to my stall right now. At least the weight is staying the same though.

It is ironic how you can indulge on low carb and not gain weight but you will not lose weight either. Maintaining is good but I am not quite ready to do that yet. Right now I would be grateful to just see 160 pound by the end of the year.

I think I need to re-motivate myself to get the weight off and not enjoy any low carb extras such as cheesecake right now. So starting right now I am committed to keeping it basic and focus on the weight loss.

Although I am pretty proud of myself because this is the first Fall that I have not fallen off the wagon and pigged out on junk!

September 26, 2011 Day 3

Yes you heard that right. My husband is sleeping with another woman. A smaller version of me!

September 21, 2011 Day 9

Interesting article about Low Carb. Shows the link between sugar and cancer. It is too bad that fat is still demonized in the media whenever sugar is mentioned. Sugar used to be an occasional treat but now it is accessible for everyday use and is cheaper than buying fresh veggies. Plus it is added to almost every processed food you buy.

We should start a NO Sugar, More Fat Campaign. Eat the Fat Lose the Sugar could be the slogan.

Low carb, high protein diet curbs cancer growth: Could be good prevention

This weekend hubby made the most delicious pumpkin cheesecake I have ever had. It was difficult but I managed to only have one slice everyday.

We decided to use a fresh pie pumpkin from the grocery store but feel free to use canned if you want.

Here's the recipe - I don't have exact measurements on everything as hubby likes to wing it with the ingredients but I will do my best below:

For the Crust:

1/4 - 1/2 cup pecans

1/2 tbsp butter

1/2 tsp vanilla

unsweetened dark chocolate - optional

Stevia - 5-10 drops

Mix ground pecans, melted butter and stevia together. Pat down in the bottom of a pie dish and bake in the oven for about 10 minutes. Let cool while you start work on the filling.

Filling:

1 Pie Pumpkin (cut and steamed until fork tender)
*save the seeds and roast in oven at 275 for 15-20 minutes with a little salt and olive oil for a tasty snack.

8 ounces of heavy cream

2 packages of cream cheese

Pumpkin Pie Spice

1/2 - 1 tsp vanilla

Cinnamon

Stevia 5-10 drops

Whip up the heavy cream until get stiff peaks add a few drops of stevia if you want). Mix the cream cheese and steamed pumpkin together (the warm pumpkin helps make the cream cheese nice and creamy) Add your spices and sweetener to the cream cheese and pumpkin mixture. Mix well. Taste. If need more spices or sweetener add now. Fold in the whipped heavy cream. Taste. If need more spices or sweetener add now.

Pour the filling into the pie crust. Put in fridge to cool. I found that after 24 hours the flavors were even better than waiting a few hours for it to cool in the fridge. After 2 days it was even better! It kind of reminds me of Ben & Jerry's Pumpkin Cheesecake ice cream. Only low carb and with all natural ingredients and no preservatives.

Eat and enjoy!

September 18, 2011 Day 11

So I made butternut squash and did one half with olive oil and salt. The other half had some erythritol and cinnamon. Hubby and I both agreed that the erythritol and cinnamon side was much better then the olive oil and salt.

Butternut squash was easy to make and kind of reminded me of a sweet potato. It's pretty carby so I think I would prefer the sweet potato to the squash. I like my sweet potato with butter and salt! Yummy.

Haven't made the acorn squash yet but I did buy a pie pumpkin this weekend and hubby made low carb pumpkin cheesecake that was so delicious.

I will post more on this delightfully delectable treat Monday or Tuesday so stay tuned.