Happy February! I hope you are all getting through this weird and wacky winter relatively unscathed; it’s been a tough one to say the least. Be kind to yourself and everyone else.
For those of you new to these posts, here’s some background. At the end of June 2016, I took control of my own health through nutrition. After being a type 2 diabetic for a number of years, I was about to be put on yet ANOTHER medication and I was sick and tired of feeling horrible. As it turns out, my body is extremely sensitive to carbohydrates and over the years my insulin resistance skyrocked… and was getting worse. For me, a low to very low carb diet is what I need to follow to get my body working correctly again – without any medications.
Since July 2016, I have been for the most part, exclusively sugar-free, grain-free and starch-free. The majority of my carb intake would be from veggies grown above the ground, and nuts. Basically, I can no longer eat 99% of the recipes on my own blog… and that threw a bit of a wrench into everything as you can imagine. Do I stop blogging? What do I do? Well, I still don’t know, so I keep on writing whenever I think I have something to share.
Instagram is where I thrive these days. I love to share my low carb meals and usually they are pretty darn basic so they don’t require a full blog post. At the end of the month, I have been doing a round up for the blog of the most noteworthy (and occasionally cringe-worthy) low carb Instagrams.
Okkies, still with me? Here are January’s highlights!
Early in January I decided to do an Egg Fast, mainly because I had a lot of eggs in the house and didn’t feel like cooking. I only did it for three days and it really did nothing for me… if you are interested, Google it, but I think eating only one thing for days is kind of weird. I did end the fast with these egg fast snickerdoodle crepes… they were alright, but a little too sweet for me (I used Swerve, a natural sugar substitute which doesn’t raise glucose or insulin levels).
I made two different ‘Crack Slaws’ this month, both delicious. Crack slaw is basically ground beef and cabbage, but you can gussy it up in a number of different ways. I made the Italian-inspired one above and the Indian-inspired one below. Google it and you’ll get a million versions.
I continued to make cauliflower my bitch this month. First I tried to sub it for potatoes in corned beef hash and it was AWESOME. Next, I made homemade cod fish cakes, also subbing mashed potatoes for mashed cauliflower. I will definitely make both again. If cauliflower reaches $7 a head again this winter like it did last year, I’ll cry. These are the fish cakes, which I topped with poached eggs and hollandaise…
Besides the occasional mug cake, I stayed away from too much low carb baking this month. This low carb ‘cornbread’ was the only exception. I halved this recipe (which is also the one I use to make low carb stuffing) and added jalapenos and cheddar. This recipe is good for anything! I plan on making a ‘coffee cake’ of sorts with it very soon, adding some stevia-sweetened chocolate chips and raspberries. Instead of coconut sugar, I again used Swerve (a bit less in the savoury versions).
I made full-on homemade ceasar salad dressing this month and it was one of the best things I’ve ever eaten. I used this recipe from Bon Appetit, but I used entirely olive oil and anchovy paste instead of filets. IT WAS SO GOOD!
There are oodles more photos on Instagram with the #lowcarbmmm hashtag from January, but since most of them are eggs and other basics, I’ll spare you here.
I did make an effort to eat more fish and seafood this month, and will continue to do so. I’m also still buying grass-fed beef from Wild Mountain Farm and continue to search out more local, nutritionally-dense options for me and my family.
Looking for more low carb meal ideas? See my previous ‘Whatcha Eatin’ There, Heather posts:
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