I have been eating more than usually low carb/high fat lately. For almost 3 weeks actually, with only 2 carbier* meals during that entire time. I'm down 13#. Golly - wasn't expecting THAT! Thought I'd take off 20# or so, but now I'm not so sure, as just with the 13# I'm dealing with increasing saggy flab and I hate that so much, it is the whole reason I choose not to lose any more weight than I already have.

But if I eat the way I feel the best, I automatically lose. Whether I want to or not. Since my Nissen Fundoplication 2 years ago, I tend to lose weight more easily. I lost 40# in the 7 months following that surgery and I was eating more carbs during that time as well; I've been gaining/losing by a few pounds ever since, depending on how in balance my macronutrients are. The lower the carbs/higher the fat, the more I lose - and the better I feel, of course...but I'd rather be at a higher weight than bumping my tummy skin with my knees when I walk!

Anyway, not sure how this will all turn out, maybe I'll keep the weight loss going (keeping the fat content this high is NOT EASY but it means my weight goes down easily) until I can't stand the flab anymore. Or maybe I'll change my mind again...all I know is that we are eating so well these last few weeks - like royalty! And it's all low carb/high fat, delicious, cheap, and easy!

* to me, a "carbier" meal means one that either has one carby food in it, or has more carbs than I would usually eat in a meal. Carbier doesn't mean going crazy and eating every carby food in sight. I usually do have 1 carbier meal every week.
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This was our breakfast/lunch today. And it was DELICIOUS! My 3YO grandson had his with ranch dressing; he eats EVERYTHING with ranch dressing! As you can see, it is very cheesy. But this is a teaser. I plan to do a post showing how it was done the next time I make it. So you'll have to wait until then...sorry!

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This was our supper tonight. Meatloaf, baby corn, and mashed "taters" with lots of cheese and butter.

The meat loaf was just ground beef with finely chopped onion, crushed porkies (pork rinds), an egg, some of my ketchup, and seasoned salt. 

The baby corn (just 10gN for the whole can!) always tastes just a tiny bit pickled to me. So tonight I rinsed it, added just a drop of EZSweetz to about 1/4c of melted butter with some salt, and simmered it in that. It helped.

The "taters" are from a box. Once or twice a month we have them as a guilty treat. They're probably awful for us, but we're not paleo eaters, just low carbers, so we do indulge. There are 17gN per serving; doesn't matter - they're great! You could, of course, sub fauxtatoes with cauliflower, as I usually do.

Between these 2 meals I've been full all day. No snacks, no need for anything else except coffee, tea, and water.

Is it so awful that I love my own cooking so very much???

 
 
I've looked at so many ketchup recipes online but frankly, for someone like me who wants "cheap and easy" my eyes just glaze over. I am not a ketchup connoisseur by any stretch of the imagination; I just like to slather something on my burgers or dip my steak into. (If you ARE a connoisseur, by all means feel free to stop here, before your sensibilities are offended!)

Early in the spring we scored a dozen bottles of Heinz low carb ketchup at an Amish store really cheap. I'm sure I blogged about it, as I did keep track of all of my food purchases throughout Jan-June of this year...anyway, they were well under a buck if I remember correctly. Anyway, last week we ran out, so I had to buy more. But in the meantime apparently Heinz shrunk the bottle AND raised the price! So I'm not buying anymore. Period.

And that leads us to tonight. With steaks in the broiler I didn't have time to mess around with long ingredient lists and lenthy instructions. So (which I usually do anyway) I just went to work...

As I've stated before, I don't measure. I just DO. So these measurements are approximate. You can just put them all in a bottle or jar, and shake or mix it all together. (NOTE: this will be thinner than regular ketchup; that doesn't bother me at all but if you want to thicken it up, let me know how you do it ok?)

1 sm. can (8 oz) tomato sauce
2T Worchestershire sauce
1/4t sea salt
1/4t garlic powder
1/2t onion powder
2 drop EZSweetz (liquid sucralose, equal to 4tsp sugar)
1 drop stevia glycerite
2 tsp. apple cider vinegar

That's it. Seriously. That's IT!

My husband was also pleasantly surprised, and delighted. I hope you will be too!