A COMMENTARY FROM THE HEART

TL A COMMENTARY FROM THE HEART (23)

There is no wisdom, no insight, no plan that can succeed against the LORD.  – Proverbs 21:30

God has impressed on me to ask everyone to pray for the President elect and pray for America.  I know most of us have been doing that for a very long time, but when God gives me a job to do…  I do it.

prayGod does not care which side of the political fence you sit on – and neither do I.  We need to unite and pray as God’s children – it’s as simple as that.

On January 20th, the President elect will become the President.  He has so much work to do in his first 100 days – I certainly do not envy his position.  Let’s come together and pray for God to give him the courage, strength, humility to lean on Him, and especially wisdom to do the right thing for Americans everywhere!

Give me wisdom and knowledge, that I may lead this people, for who is able to govern this great people of yours?  – 2 Chronicles 1:1

So that they may offer sacrifices pleasing to the God of heaven and pray for the well-being of the king and his sons.  – Ezra 6:10

For the one in authority is God’s servant for your good.  But if you do wrong, be afraid, for rulers do not bear the sword for no reason.  They are God’s servants, agents of wrath to bring punishment on the wrongdoer.  – Romans 13:4

Also, seek the peace and prosperity of the city to which I have carried you into exile.  Pray to the Lord for it, because if it prospers, you too will prosper.  – Jeremiah 29:7

In the Lord’s hand the king’s heart is a stream of water that he channels toward all who please him.  – Proverbs 21:1

 

Our Heavenly Father,

We humbly bow before You to ask Your blessings on our President elect, Donald Trump.  We pray that you would endow him with Your wisdom and knowledge as he makes decisions that will affect Americans everywhere.  May he execute justice for everyone equally.  We pray that You would build a hedge and surround him with angels at all times.  Keep him healthy and safe please.  Help him to stay focused and energized from above.  May he stay encouraged and positive about the direction America heads from now on.  Please help him to pursue peace and prosperity for Americans as he has promised to do.  Above all, we pray for Your perfect will to be done in our country, Lord.  May we be a blessing to You every day as we are showered with blessings every day.

We ask all of this in the precious name of Christ Jesus our Lord,

Amen.

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During this administration, it’s my hope and prayer that our country will turn back to God and understand that it’s HE who will make America truly great.  May He guide and direct our new President and keep him as only He can.  🙂

 

 

NATIONAL BITTERSWEET CHOCOLATE WITH ALMONDS DAY

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Bittersweet chocolate is chocolate liquor to which sugar, cocoa butter and vanilla have been added.  It has less sugar and more liquor than semisweet chocolate.  Recent studies have revealed health benefits from eating small quantities of bittersweet chocolate. Almonds have health benefits as well.
 So of course for this day I have a low-carb recipe for you! sacher-cake-1194524
LOW-CARB SUGAR-FREE CHOCOLATE HEAVEN CAKE
Ingredients:
10.5 oz. dark 70-75% chocolate
6 oz. butter
2 tsp. vanilla extract
6 eggs
6 Tbs. heavy cream
4 tsp. granulated Splenda
Instructions:
Melt chocolate & butter together over low heat in saucepan.  Remove from heat and allow to cool slightly before adding vanilla extract.  In another bowl, beat eggs, cream and Splenda together for 3-4 minutes with a stick blender or hand whisk.  It will be frothy and remain runny.  Slowly add egg mix to chocolate mix in the saucepan, stirring constantly.  As you add more egg mix, the chocolate and butter will thicken to the consistency of custard.
Grease an 8″ round spring form pan with butter and line the loose bottom with parchment paper.  Push paper through the outer ring to seal and stop the cake batter from leaking.  Bake at 350 degrees for 20-30 minutes or until knife inserted in center comes out clean.
Garnish with slivered almonds, if desired.
The greater percentage of cocoa you use, the less sugar there is – but if you try to use anything higher than 75% it gets very bitter.  Most of the time I use 70% because it seems to be easier to find.  I get it at my local Walmart. 3b00db48ffe0a619
Feel free to put as much whipped topping on your cake as you want.  There are no carbs in Reddi Whip (my favorite).  Of course, I put it on my cake and immediately shoot a little in my mouth when nobody’s watching!  Just because I’m adult doesn’t mean I have to act like one.
I don’t know of any businesses with freebies today.  It’d sure be nice if our local nut shop would give some bittersweet chocolate and / or almonds away today.  Eating low-carb can get a little expensive.  That’s why I got so excited when I found 70% cacao bars at Walmart.  Score!!! 
Have a blessed day – and enjoy your cake!  🙂

NATIONAL NUT DAY

tl-10-22-national-nut-daya-circle-of-nutsfriendsI think we can agree that some friends are a bit on the nutty side…  and they do come in all shapes and sizes.  I think we also agree that it’s perfectly okay!  😉

The nuts we want to focus on are the edible kind…  of course.  Nuts are low or no carbohydrates, so are very healthy for diabetics.  They are chock full of nutrients and healthy fats.  My favorite nuts are cashews, and I eat a few handfuls every day.  Our little nuthouse here in Wichita, The Nifty Nuthouse, has such delicious cashews, but at $9.00 a pound, I have to pace myself for sure.

Once in a while I get a craving for Chinese food, and my favorite recipe is for, you guessed it…  Cashew Chicken.  Here’s my simple recipe:

CASHEW CHICKEN (Makes 5 servings – 10 carbs each)

INGREDIENTS:

4 boneless skinless chicken breasts, cubed
1 Tbsp coconut oil
1 Tbsp sesame oil
1 Tbsp Teriyaki Sauce
1 Tbsp Oyster Sauce
1/4 cup Reduced Sodium Soy Sauce
1 Tbsp Rice Wine Vinegar
1 garlic clove, minced
1 tsp grated ginger
1/2 tsp red pepper flakes
1 tsp sesame seeds
3/4 cup cashew pieces
salt and pepper
INSTRUCTIONS:
Heat a large pan on medium heat and add the coconut oil.
Season your cubed chicken with a little salt and pepper…don’t over do it on the salt because the soy has enough salt in it.
Add the chicken to the pan and brown on both sides, about 10 to 12 minutes.
Remove the chicken from the pan, and place on a plate lined with a paper towel to drain some of the grease off.
In the same pan, add the sesame oil and saute the garlic clove and ginger for 1 minute.
Stir in the Teriyaki, Oyster, Soy Sauce, Rice Wine Vinegar and red pepper flakes.
Once the sauce has come to a boil, add the chicken and stir to combine. Cook about another 5 to 6 minutes.
Add the chicken to a serving bowl and garnish with green onion and sesame seeds.
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So today, give that nutty friend in your circle a phone call or send a note…  and celebrate the edible kind with this wonderful recipe.  🙂

NATIONAL KALE DAY

tl-10-5-national-kale-dayKale is the perfect companion for bacon and cheese as part of a healthy low-carb salad.  Anytime a vegetable is cooked, it takes some of the nutrients out of it, but I prefer kale a little wilted so I fry it up with my bacon to make it taste better.images-46Kale chips are pretty good.  They do provide that crunch that chips used to.  Are there really health benefits to eating kale?  Does it really give you a boost of energy like people claim?  My research tells me the answer to both questions is YES.

Since a low-carb diet allows many foods that have low or no fiber content, kale helps with a need for fiber, much like other types of lettuce and spinach.  It also contains an antioxidant called alpha-lipoic acid, which lowers glucose levels, increases insulin sensitivity and prevents oxidative stress-induced changes in patients with diabetes!  My ears perked up when I read that!  It also decreases peripheral neuropathy and/or autonomic neuropathy in diabetics!  This is good news for diabetics!!!

My theory is, if you can put enough stuff that actually tastes good (bacon, cheese, salad dressing) with the kale in your salad – it really sort of masks it enough that you can eat it without choking it down.  I’m being honest.  Have you tried to eat a piece of raw kale with nothing on it?  I rest my case.

I don’t juice because juicing is not the best choice for diabetics.  We need to keep the fiber intact rather than squeezing the juice from the fruit or vegetable.  The sugar content is found in the juice – and why would I want to ditch the fiber and keep the sugar?  That doesn’t make sense in my brain.kale

Kale is a super veggie, with more vitamins and minerals than spinach.  If you are lacking energy and seem to be dragging along, maybe you should try a salad with kale.  Use plenty of dressing – not a sweet dressing, but a blue cheese or ranch type dressing.  Read the labels before using – I prefer blue cheese but once in a while I use ranch.

Leafy greens such as romaine lettuce, kale, collards, Swiss chard, and spinach are the most nutrient-dense of all foods.  – Joel Fuhrman

My kale salad is not as “fancy” as most recipes you’ll find because I don’t eat dried cranberries or pour sweet vinaigrettes over it, but for what it is, I think it’s good.

Kale Salad

INGREDIENTS:

6-7 cups chopped fresh kale leaves

1 Tbs. Extra Virgin Olive Oil

6-8 slices cooked bacon, chopped

1/2 cup crumbled blue cheese

1/2 cup toasted chopped pecans

INSTRUCTIONS:

Basically, just mix this all together, tossing with your hands.

Add your blue cheese dressing and you’re good to go!

 

🙂

 

 

 

 

 

 

 

 

 

 

 

VEGAN BAKING DAY

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The awesome foods that do not raise blood glucose include:

☆ Eggs,
☆ avocado,
☆ Fatty nuts (walnuts pecans sunflower seeds almonds etc.),
☆ Dark green leafy veggies, i.e., “greens” ( mustard, kale, spinach, turnip greens), also lettuces
☆ Low carb crunchy veggies e.g., cucumber, celery, cabbage, bok choy, celery cabbage, green bell pepper,
☆ Any lean meat or
☆ fish,
☆ cheese (depending on the type this will give you protein & a smidge of fat or a whole bunch)
Greek yogurt, plain (be careful one cup will give you about 15 grams of carbohydrate and at least two to three servings in that 1 cup ),

and of course,
☆ herbs, spices etc… lots of flavor to our foods without adding tons and tons of carbohydrates or salts, provided you use straight season and not the seasoning salts {those are really just plain old table salt that’s been introduced do a minimum of herbs… you can make your own for far less money and far less salt}.

dessert-haiku

Just because you say VEGAN, it does not necessarily mean that you’re home free as far as baking goes.  Vegan can be low-carb, but it is not necessarily, so be careful.  This recipe does use a cup of all-purpose flour and a cup of non-dairy yogurt, but everything else looks “legal” for low-carbers.  Notice that is LOW CARB and not NO CARB.

Vegan Cherry Almond Coffee Cake

Makes 1, 9×13″ sheet cake

Ingredients:

1 ¼ cup sugar-free cherry jam
1 ¼ cup slivered almonds
1 cup all-purpose flour
1 cup whole wheat flour
¼ teaspoon salt
1 teaspoon baking powder

1 cup vegan butter, softened
1 cup non-dairy yogurt
1 cup Splenda
4 ½ Tablespoons arrowroot or tapioca flour
2 teaspoons vanilla extract
1 teaspoon almond extract

Instructions:

1) Grease your baking dish

Preheat your oven to 350F (177C). Lightly grease a 9 x 13 inch baking dish with vegetable oil or cooking spray.

2) Prepare the cherry almond topping

In a medium bowl, mix together sugar-free cherry jam, almonds and set aside.

3) Whisk together the dry ingredients

In a large bowl, whisk together the all purpose flour, whole wheat flour, salt, baking powder and set aside.

4) Build the batter

In a large bowl, cream the soft Vegan Butter until light and fluffy. Gradually beat in the non-dairy yogurt, then beat in the Splenda, followed by beating in the arrowroot or tapioca flour. Stir in the vanilla and almond extract. By hand, fold in the flour mixture, mixing just until incorporated. Spread half of the batter into the baking dish then top with half of the cherry almond topping. Spread the other half of the batter into the baking dish, followed by the other half of the cherry almond topping.

5) Bake the vegan coffee cake to perfection

Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Wait until cake is completely cooled if you’re going to remove it from the baking dish.

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So…  maybe we can have our cake and eat it too.  🙂

A COMMENTARY FROM THE HEART

TL A COMMENTARY FROM THE HEART (17)With regular exercise and a low-carbohydrate diet, I’ve lost 15 pounds already!  Believe it or not, that’s the side effect of this new lifestyle.  The best news is that I’m off of nighttime insulin and my dose of Metformin has been cut in half!  My next appointment is in October, so by then I will know if this is a lifestyle I can sustain, or one that is unsustainable.  But I can honestly say I’ve had no problem saying no to pasta, bread, potatoes, rice or beans (except green beans).

Folks have asked me what specific foods I eat.  So today, I want to give you a list of “go-to” low-carb foods that will reduce your blood sugar, help you lose weight and lower blood pressure and cholesterol.

I don’t know how you can eat fat and not raise your cholesterol…  I don’t know – but I’m sure glad you can!

  1. EGGS have no carbohydrates and are among the healthiest and most nutritious foods on the planet.  I make frittatas and omelets of all kinds.  Don’t get stuck in an “egg rut” because that rut will keep you from being successful.  Experiment with eggs and don’t be afraid to try new things.
  2. MEATS of all kinds have no carbohydrates.  How about a Spanish omelet?  Ah…  now you’re putting the puzzle together, right?  People used to feel guilty for eating a 3-egg omelet.  Don’t be afraid of eating too many eggs.  I can’t eat a 3-egg omelet in one sitting, to be honest, but I do make it and eat half of it, then the other half for lunch.  We also have a favorite restaurant that makes a New York omelet with Applewood Smoked Bacon and real Swiss Cheese!  Oh it tastes so good.  The only thing I have to do is pick cottage cheese for the side dish.  I can do that.
  3. FISH AND SEAFOOD has no carbohydrates and are actually packed with healthy oils.  I keep cans of tuna in my pantry all the time.  I know not everyone likes canned tuna, but I like to make tuna salad with some mayo and sweet relish (made with Splenda).  You can’t use regular sweet relish because it has sugar and carbs in it.
  4. VEGETABLES that are green and leafy qualify as legal, with the majority of the carbs in them consisting of fiber.  Fiber is a friend.  I like to fix a salad once in a while with either a spring mix or iceberg lettuce.  I top it with sliced black olives and shredded cheddar.  Even though there is a lot of fat in Ranch dressing, it is low in carbs – so I use it.  It’s my understanding that Blue Cheese dressing is also low in carbs, which makes sense because it is cheese.  One vegetable to avoid would be corn.  Another is peas.  Raw vegetables are more healthy than cooked and generally lower in carbs.
  5. CHEESE of all kinds is low-carb or no carb.  As I said, I’m not sure why foods like cheese can be eaten without raising bad cholesterol – and actually lowers it – but it can be and I’m so glad.  Since I don’t eat hamburgers on a bun anymore, I melt cheese over a hamburger patty and eat it that way.  I seriously do not miss bread at all.  I’ve eaten this way since April – and it’s the first time a diet has not felt like a sacrifice of any kind.
  6. FRUITS & BERRIES need to be restricted, but I was so very happy to learn that my favorite fruit, the apricot, is only 4 carbs per piece!  I nearly did the happy dance when I learned that.  Also, a 1/2 cup of strawberries is only 6 carbs.  Most fruits and fruit juices are double-digit carbs, but these two are perfectly fine to eat.  I also put a little Reddi-Whip on top – it doesn’t have any carbs either.  I allow myself a cup of low-sugar orange juice in the morning.  It’s still 12 carbs, but I’m careful the rest of the day.
  7. NUTS & SEEDS make a great snack.  They are filling and satisfying in-between meals.  Some say that almonds are better than the others, but I think any nut is pretty healthy.  I never thought I’d be eating macadamia nuts without the cookie and white chocolate…  but they are quite tasty by themselves.
  8. HEAVY CREAM & WHIPPED TOPPING is low carb.  It’s high in dairy fat, but it’s fine to use it in your coffee or in a recipe.  I like to put Reddi-Whip on my sugar-free Jell-O then mix it up.
  9. FATS & OILS are acceptable on a low-carb, real food-based diet.  You can use real butter, extra-virgin olive oil, coconut oil and even good ol’ fashioned lard.  I know, it’s not easy to believe that eating like this could lower cholesterol and cause weight loss!
  10. BEVERAGES that are legal include the basics – water, diet soda, coffee, tea, club soda.  Fruit juices are not low-carb even though there are some low-sugar fruit juices on the market.  Most of them are double-digit carbs.
  11. DARK CHOCOLATE with a 70-85% cocoa content is lower in sugar, therefore, lower in carbs.  I think anything more strong than 70% is bitter, so I don’t eat it.  Once in a while, a girl’s just gotta have a piece of dark chocolate!  This is also good information to have when considering a recipe with chocolate in it.

I hope this helps.  You’ll note that there are no cereals or grains on this list and there’s a good reason for that…  they are too high in carbohydrates!  The goal is to keep your blood glucose happy and a bowl of cereal or toast or a bagel won’t do that.  Yes, you have to tweak some things – and you may get a strange look from the waitress at your favorite restaurant the first time you order cottage cheese with your omelet, but do it anyway.  I’m not just saying this, but I never really cared for fried potatoes or hash browns with my eggs anyway.  They certainly were not worth losing my health over…  ya know?

I may be older…  but I’m still just as stubborn as ever and I’m sure not DONE yet.  God has helped me get this far and He’s not going to stop helping me now.  I’ve failed Him so many times, but He will never fail me!  Have a blessed day!  🙂

NATIONAL BLUEBERRIES MONTH

TL JULY IS NATIONAL BLUEBERRIES MONTHThere’s nothing better than ice cream on a hot summer day.  Most of us won’t indulge because of the high fat and sugar content, although thankfully there are some low-carb options available with lower sugar.  I’ve not seen one that is blueberry ice cream, but I found a sugar-free recipe that is fairly easy to make, and guess what?  It’s made with…  you guessed it – blueberries!BLUEBERRY ICE CREAMINGREDIENTS:

3 C. blueberries, fresh or frozen

6 eggs

1/4 tsp. Stevia extract, pure

1/2 tsp. vanilla

1/2 c. xylitol, powdered

2 c. heavy cream

1 c whole milk

INSTRUCTIONS:

If you have granulated xylitol, run it through a food processor to make it into a powder.  If you’re using frozen blueberries, put them in a colander and run warm water over them so they will be mostly thawed.  Beat the eggs, xylitol and Stevia together until well combined.  Place all ingredients in a blender or food processor and mix for a few seconds, just until the blueberries are a little broken up.  Pour cream mixture into an ice cream maker and run according to manufacturer’s suggestions.

Eat immediately and enjoy!