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I still write. Books and a new KETO blog!

February 19, 2018

So I accidentally discovered ketogenic eating when I was looking to mitigate some very scary episodes of reactive hyperglycemia that started in January 2017, two years to the MONTH after my gastric bypass surgery. It’s a side effect I wasn’t aware of that happens 2-3 years post surgery…a side effect that happens if you do not change your WOE (way of eating). I was sleeping away entire weekends, getting dizzy, feeling faint, and scared out of my wits. So I started dabbling with ketogenic eating, which is basically clean eating, low net carbs (which means I get to eat a ton of high fiber, mostly green veggies and a few berries), a TON of healthy fats and oils (all cooking oils are NOT created equal), and moderate amounts of protein. And then I’d still gorge on sugar as food addicts will do. So back and forth and back and forth. But what happened when I got more serious during the summer of 2017 is that I started sleeping less. I was waking on my own. I was GETTING OUT OF BED, which doesn’t always happen when you have depression. Fast forward, and I am completely off 3 out of 4 meds for brain fog, depression, fatigue, and anxiety. I am happy and active most days. Enthusiastic. With far fewer mood swings and agitation. The ketogenic WOE saved my bacon. And yes, bacon is a yes, nitrite free, of course. So if you’d like to see what I eat and hear more of my story, check out the new blog. Cheers and love and peace and hope, my friends!


Is It A Dip Or Soup?

October 30, 2017

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They said eat low fat. They said buy these no-fat food concoctions. They added sugar to make it palatable. And look what happened! We are fatter than ever. We’re getting cancer and diabetes younger than ever. We are depressed and anxious. They. Were. Wrong. Eat the fat. Feed your brain. I have nothing to sell you but the chance to feel better! Full fat, full flavor, satiating brain-nourishing ketogenic yum coming right up!

Fa-la-la…ketogenic cooking is fun, experimental, and the possibilities are endless. So I started with your typical spinach dip ingredients: sour cream, parmesan cheese, cream cheese (all full fat, dontcha know), garlic, artichokes, mushrooms, pepper, and of course a mountain of spinach. Decided to get fancy and add some buttered, roasted pecans as well as turmeric. Turned out I didn’t care for the flavor as much, so on Day 2, I pulled out a box of bone broth, and added about half the batch of dip. Voila…so delicious. What started as a dip became a comforting, cozy ketolicious soup!

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It May Look Low Fat, But Butter, Baby!

October 18, 2017

Sure, it may look like a couple eggs surrounded by nothing but rabbit food, and you’re thinking: I’d be hungry in 8 minutes. But look closer! That is full fat sour cream atop those eggs. That broccoli mix and those pecans were cooked in grass-fed butter. And the leafy greens are drizzled with a balsamic herb dressing made from olive oil, NOT canola or soybean oil. Check that label. Eat the fat! Satiate your belly and feed that brain. Ketogenic eating is saving my bacon!

Ketogenic Meal: One Spice. One Pan.

October 13, 2017

20171013_2002411057112573.jpgOne thing I love about the ketogenic diet, in addition to eating gobs of bonafide buttah, is how simple it can be. And once you rid your taste buds of all the processed crap, the flavor of simple foods comes alive. For this scrumptious high fat-moderate protein- low carb ketogenic masterpiece, I dropped a blob of grass-fed butter into a hot pan, laid in the sea-salted steak for a minute or so on each side and set it on my plate. “Oh, look!” I said to my audience (the household pets). “I shan’t let that pan of salty, buttery steak juice go to waste, so in went the shrooms. Stir, smell, and slip and slide that buttery fungus onto your plate. And because no one wants overcooked spinach, a handful of leaves and delightful grape tomatoes can be tossed into the same pan still…even after the stove is off. And I did not have to rebutter or salt a thing. This one spice, one pan ketogenic masterpiece was brought to you by my love of a full belly and my loathing of washing dishes. Eat the fat!

Ketogenic Nutella!

October 8, 2017

Eating keto doesn’t mean you never get sweet treats. But once your body is fat-adapted because you’ve kicked out sugar, you won’t crave sweet stuff much and if you were to go back to your favorite sugary treat, it might make you sick, or taste so gross that you don’t know how you could have ever eaten it! If I hadn’t experienced this myself, I would think I was full of hot air.

So onto the nutella. I rarely measure stuff so you can experiment to satisfy your own palate. So on with the ingrediants, which I heated in microwave and stirred and heated and stirred, going slowly to make sure to not burn the chocolate…

Peanut butter, 70% dark chocolate, grass-fed butter, crushed almonds, keto-friendly sweetener, vanilla, sea salt. The almonds were the last to go in, and the strawberries on the left were dipped prior to that. Notice the smoother texture. Chill and insert into mouth. Keto…Eat The Fat!

Ketogenic Cookies

October 7, 2017

Eat the fat! The healthy oils from nuts, grass-fed butter, and say so long to massive carbs!

Use your favorite chocolate chip cookie recipe, but use almond flour instead, and a sweetener like xylitol (do NOT let your dogs eat this) or stevia instead of sugar. Roast pecans in butter if you fancy that! Use sea salt for extra micronutrients. And dark chocolate. Voila! Eat the fat and enjoy!

Watch Ken Burn’s Vietnam Documentary. Then read about refugees in post-war Laos. Chapter 1: Escaping The Tiger

September 15, 2017

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$3.99 on Amazon ~Vientiane, Laos April 1982

Vonlai’s father roused him in the middle of a moonless night.

“What? Stop it,” Vonlai mumbled.

“Shhh. Wake up,” Pah said, pulling Vonlai’s elbow. “We’re crossing tonight.”

Vonlai wobbled on weary legs. Pah strapped a bag of beef jerky and sticky rice around Vonlai’s shoulders. A shudder shot down his neck and his mind snapped awake.

Vonlai’s older sister, Dalah, was awake too, teetering as she sat upright on the mattress, grumbling at their mother. Meh pulled Dalah’s hair back, twisted two strands, and tied them into a knot.

“Ouch, Meh!” Dalah pulled her hair to readjust it. “It’s crooked.”

“Who will see you?” Vonlai asked.

Meh snapped her fingers to quiet them and grunted her disapproval. “Surely you don’t expect to be admired, girl? Now clear your mind and dress.” Meh’s voice cracked. “Without another word.”

Vonlai steadied his tired body against the wall. He wouldn’t add to Meh’s worry by complaining.

Pah looked out the window, his hand on the doorknob. “Walk like a tiger hunting a meal. Understand?”

Vonlai’s breath wavered as he nodded. He wanted to dive under his bed-covering, even though the night air was sticky and plenty warm. He held nothing but a pair of worn flip flops hooked through his fingers and a day’s worth of food—he needed to hold on to his nerve. Maybe his parents would see he was more grown up than other twelve-year-olds.

Pah turned the handle and walked out as confidently as if he were headed to the market. Meh stood in the doorway, knees locked. Vonlai pulled her hand. They all followed Pah out and slipped into the night. Most border patrol guards were teenagers accustomed to farming during daylight hours. They were likely to doze off under a black sky.

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