Eat Smart Carbohydrates

Eat SmartNo one likes to analyze their food. It’s like counting calories or counting chickens before they hatch, or, like counting sheep, it puts you to sleep. You need to eat smart by knowing your low carb veggies that you like to nosh on before you eat them.

Net carbs* should be around 20 – 30 per day; find the ones you love and eat your veggies!!  Continue reading

Want to Eat Smart? Then do it smart.

Fresh-Meat-and-VegSo it’s back to the Basics

  • Eat: Meat, fish, eggs, vegetables growing above ground and natural fats (like butter).
  • Avoid: Sugar and starchy foods (like bread, pasta, rice, beans and potatoes).

The smart part is to eat when you’re hungry and only until you are satisfied. It’s that simple.

You do not have to avoid the fat that comes with the foods noted below.
You do not have to limit quantities deliberately.

You must stop eating when you feel full – if you eat mindfully you will know when this happens.  Don’t “clean your plate”,  be prepared to save it for later or to throw it out.

For hunger check how you feel: Is it hunger, thirst or something else?

Continue reading

10 Low Net Carb Snacks

donutsIf you’re like me, you want to eat less carb-laden snacks. Yeah, I know you like them!! All those cakes, pies, sandwiches on fresh bread, don’t deny it, but every so often you should take a look at some low-carb options. They are more filling in the long run and depending on what they are, better for you. Remember fat is filling and is your friend …so onward. Continue reading

Not Kimchee but Prevents Scurvy

jar of cabbage

Cabbage, the vegetable that started it all.

Most of us have a kind of love hate relationship with it. I don’t really like it raw, but cooking it makes it very tasty.

So I had this large jar, and even now I can’t remember why I bought it, and when I got to talking with some of my classmates at my tae kwon do dojang, invariably the topic of food and kimchee came up. Then I remembered this big jar I had and thought that maybe I could make a toned down version of kimchee. Although I love kimchee it doesn’t always love me with that hot chili powder.

The biggest difference of course is the cultural details around the whole kimchee process as well as the heat, so my version has some nicely roasted jalapeños just to give it a bit of a kick and make it a little less hot. I also added carrots, which is what has given the cabbage in my photo a very pink colour. It looks kind of like pickled ginger, without the ginger (although maybe I’ll try adding more of that next time).

I started this about two weeks ago, and for my first attempt it isn’t too bad.  I’ve had some now and haven’t died yet but next time I’m going to use less salt.

So my recipe and method was similar to the one from Mark’s Daily Apple.

I used a very large cabbage , 2  – 3 roasted and peeled jalapeños, 3 -4 cloves of garlic, carrots, a bit of ginger and chili pepper, then the 1 1/2 Tbsp of sea salt. I didn’t have to use any distilled water although you should have some around just in case.

I kept aside a few clean outer leaves of the cabbage before coarsely shredding the whole head and the carrots. Then like Mark’s method I used my hands and muscle power to breakdown the cabbage to make brine from the moisture in the cabbage. I had to work in batches to keep it under control until it was soft enough for me to be able to add everything else.

After I packed it into the jar, I used the leaves that I had set aside, on put on top of the cabbage. I had to put some ceramic cups under the lid to leverage the lid down into the top leaves which kept everything submerged. I placed the jar on a plate, just in case there were any spills, and put it in my pantry under the back stairs.  I nearly forget it a few times (and wouldn’t that have been fun :0 )  So when I remembered I just checked  to make sure the water level wasn’t dropping.

It said to refrigerate it to slow down the fermentation which I have done. So now I need to eat it as fast as I can, cause the hubby won’t eat it (but I might sneak some into the odd dish over the next couple of weeks.)  And the scurvy part, well it’s been said that James Cook always took some sauerkraut on his sea voyages to prevent scurvy and  now you can too, without the sea voyage part!


Well, kimchee of course:

Chinese cabbage, daikon radish or ed radishes, carrots, onions and/or leeks,ginger, seaweed, dried chili powder, hondashi japanese fish broth powder and a very different process.