FALL IN LOVE WITH JESUS

Today I have roast beef, carrots, and potatoes cooking in the crock-pot.  There’s nothing like anticipating a wonderful, warm home-cooked meal.  It takes several hours to cook on low, but it’s so worth the wait.  The meat is always so tender, and the vegetables are done just right!  I know it’s going to taste so good!  It will be done in its own time and I can’t rush it – and wouldn’t even if I could.

Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. ~Fran Lebowitz

We are to taste and see that the Lord is good!  I love the Lord because He keeps His promises!  If we will put our trust in Him, He will fill our life with blessings!  My cup of blessings overflows!  He gives me so much more than I deserve; but He blesses as He sees fit, not when I read off my laundry list of needs and wants.  God is not a vending machine.

God is not a cosmic bell boy for whom we can press a button to get things done. ~Harry Emerson Fosdick

I have so much to be thankful for.  If I started a list, I doubt it would be completed the same day.  I’d be typing on that list this time tomorrow!  As long as I keep trusting God with my life, He will pour out blessings on my life.  To be blessed is to find favor with God.  Some people think that a blessing is something you wish on someone else, like when a person sneezes and you say, “God Bless You!”  I suppose it is that, but how sad if a person thinks that’s all a blessing is!

According to good ol’ Webster, a blessing is a favor or gift bestowed by God, thereby bringing happiness.  When we place our faith and trust in God, we can expect blessings in our lives!  This is a promise of God – and God cannot lie – and He will not break His promises.

As we place our trust in God, He blesses us and we are happy!  In the bargain, we receive the Father’s joy, love, peace, and wisdom!  Call me crazy, but that doesn’t sound like a bad thing to me!  As a matter of fact, it sounds better than the roast beef, carrots, and potatoes cooking in the crock-pot!  Only two more hours to go!  🙂

 

 

 

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 ROTISSERIE CHICKEN DAY

TL 6-2 NATIONAL ROTISSERIE CHICKEN DAY

EATING CHICKEN

Ugh – liver IS the worst – AMEN to that!  😉

We can hardly imagine a restaurant that does not have rotisserie chicken turning before our eyes!  A rotisserie uses indirect heat in which the chicken is placed next to the heat source.  Elements are either electric or gas-powered, with adjustable infrared heat.  These types of rotisseries are quite functional for cooking rotisserie-style chicken.  It’s perfect for a restaurant that serves so many people every day!

It’s wise in its simplicity really – because any leftover chicken can be used for sandwiches, chicken salad, soup or any number of other dishes.

Here in the states, rotisserie chicken gained popularity in the 2000’s.  Not only did restaurants start offering the dish, but many grocery stores and even Walmart sold them.  Millions of rotisserie-cooked chickens were purchased by consumers in the U.S. last year. 

Protein is a key nutrient that supplies your body with energy and keeps your muscles and cells healthy. Three ounces of rotisserie breast meat supplies 23.8 grams of protein, which is 52 percent of the 46 grams of protein that women need each day and 43 percent of the 56 grams that men require on a daily basis. A rotisserie thigh contains 22.9 grams of protein.  For type 2 diabetics, this is good news!  Just make sure you weigh that piece of chicken so you keep portion control in mind.  😉  And…  in our house the skin is removed – sorry, but that skin is just unnecessary fat.

People who suffer with migraine headaches should be aware that chickens used for rotisserie cooking may be injected with water or a solution of sodium to retain moisture and add flavor.  The water is not bad, but the addition of sodium can trigger migraine headaches.  Some other ingredients may be used to enhance flavor and brown the chicken, such as oleoresin, yeast extract, sodium tripolyphosphate and natural flavorings.  Yeah, some of these additives trigger migraines as well.  Be careful when you’re choosing a chicken.

Since there’s literally no way to tell what has been injected into a rotisserie-cooked chicken, my husband and I decided to buy a Showtime rotisserie for our home.  We put as little or as much seasoning on our chicken as we like.  There’s more than one way to cook a chicken!  It’s just one more way to take control of my surroundings and stay healthy.

https://www.ronco.com/

We usually inject a little water into the chicken and sprinkle some Mrs. Dash seasoning on it before cooking.  The natural juices and no sodium seasoning make the chicken taste amazing – and no ugly migraine side effect – YAY!  So, eat some rotisserie chicken today!  🙂

NATIONAL FIG WEEK

TL NOVEMBER 1-7 IS NATIONAL FIG WEEK

Have you tried any of our fig recipes yet?  Let us know in the comments section below!  The fiber-rich fig is probably the most forgotten fruit in the grocery store!  This week we want to revive interest in figs.  There’s more to the fig than what you find in Fig Newtons – trust me!

The recipe I’m sharing today is one of my favorites.  I know I tell you they are all my favorites, but…  this time I really mean it!  😉

VEAL ROAST WITH FRESH FIGS

INGREDIENTS:

2 Tbs. olive oil

2 1/2 lb. veal roast

1 lb. fresh figs, trimmed and cut in half

1 large onion, thinly sliced

3/4 C. dry white wine (optional)

sea salt and freshly ground black pepper to taste

4 bay leaves

Fresh flat leaf parsley for garnish

DIRECTIONS:

Preheat oven to 375 degrees F.

Heat olive oil in a Dutch oven over medium heat.  When the oil is hot but not smoking, brown the veal on all sides.  Remove veal and add the figs.  Cook until they are golden but not too soft, about 5 minutes.  Remove figs and reserve.  Add onions to the Dutch oven.  Cook, covered, until onions are tender and golden, stirring occasionally so they don’t stick, about 10 minutes.

Return veal roast to the Dutch oven with the onions.  Season it with salt and pepper.  Pour wine over all.  Tuck the bay leaves around the veal, pushing them under the wine, cover, and roast in the oven until the veal is nearly cooked through, about an hour.  Turn halfway through cooking.

Remove veal from Dutch oven.  Add the figs to the veal, pushing them gently down under the cooking juices.  Cover and return to the oven and bake until the veal is cooked through and figs are tender and melting, and additional 15 minutes.

Remove the veal from the oven and transfer the veal to a warmed platter.  Place the pan with the cooking juices over medium heat and bring to a boil.  Boil gently just until the sauce has thickened enough to lightly coat the back of a spoon, 4-5 minutes, making sure that the cooking juices don’t evaporate too much and that the figs and onions don’t stick to the bottom of the pan.

To serve, remove the strings from the veal roast and slice it.  Spoon the figs and onions and the cooking juices over it, garnish the platter with parsley and serve immediately.

It’s a little labor intensive – but so worth it!  Enjoy!!!  🙂