I found myself in a funk. I was overweight by about 50 pounds, could no longer run up stairs, had trouble leaning over to tie my shoes, was exhausted, was depressed, and had a bad case of brain fog. After floundering around, trying to fix all this with medication, yoyo-dieting, and cheating, I finally decided that perhaps a more healthy … Read more
No-Salt Seasonings
Nothing like going low sodium to suddenly realize just how much one has been depending on salt and salty condiments for flavor đ
That said, it became a fun challenge to figure out how to do it…and the answer is “Bump up the strong flavors.”
Here are my favorite (currently!) no-salt seasonings:
TOMATO-BASED Sun-dried tomatoes, salsa+cilantro, tomato sauce-fennel-bay-saffron, tomato sauce+low-fat … Read more
Low Carb Swaps
When I first started out eating in a low carb style, there were a few things to figure out regarding foods I had frequently eaten that were now off the menu. What to do about desserts? How about pasta, waffles, rice, mashed potatoes…bread? Here are some of the low carb swaps I use.
SUGAR
I use the natural plant-based sweetener, … Read more
Sweeteners and Glycemic Index
“Glycemic index refers to a food’s ability to raise blood sugar to a particular level within a given period of time. Glycemic index applies only to carbohydrate foods because they are the foods that most affect blood sugar levels.” [WebMD.com]
“Glycemic index should not be used in isolation and other nutritional factors â calories, fat, fiber, vitamins, and … Read more
Zero-Carb Sweetener Conversion Charts
MEASUREMENTS IN COOKING
For a much more extensive list, see this page.
1 cup = 16 tablespoons
1/2 cup = 8 tablespoons /or/ 24 teaspoons
1 tablespoon = 3 teaspoons
1 teaspoon = 76 drops
For every cup of sugar a recipe calls for, replace with 1 teaspoon liquid stevia glycerite. Because the substitution amount of stevia has so much … Read more
Core Kitchen Tools
My sweetie and I were talking about core kitchen tools the other evening (yes, we do that sort of thing). Anyway, we were talking about early French cooking and our own early college-days kitchens, whittling down the list to an absolutely necessary, bare bones list. If you could see our kitchen, you’d know how hilarious this concept is…it’s a walking … Read more