Okay, let's start the conversation with, who is going to do a veggy garden this year?  Hopefully, this is the year that I can retire.  My hubby retired this past January and trying to get the house inside ready to sell.  Big job.

But, once I retire we are going to start a very big garden at our primitive cabin site.  Can't wait to get the tracker tilling a large plot.  So many ideas - can't wait.  We made out a draft list of veggies - need to purchase off web and be prepared.  Still have a few more months to go - probably end of May - last freeze day is around end of May I believe in Wisconsin.  I am getting very anxious.  Planting beets, kale, collard greens, cauliflower, our own pickles vertical gardening, peppers, tomatoes, beans so we can dill them in August and ken wants to plant potatoes, sweet potatoes and so much more. 

What are your plans guys....?  Let's keep this post alive!

I was watching my husband, who is overweight, grazing on sunday.  so, i went into the kitchen and found our almonds and brought them over - AND, of course, he started snacking on them.  What i noticed is that after snacking on a handful he didn't seem to get up and go back into the kitchen to find another snack.  he seemed to be okay.....sneekie, i know, but someone has to take the initiative.   

Has anyone watched the Series - My 600 Pound Life?  These people get the gastric bypass...do a lot of sugar dumping....get frustrated at the new lifestyle which is actually eliminating the sugar and when able, begin to exercise, then quit.  The doctor on the show seems to be somewhat strict and says that about 5% of the people actually are successful.  It's even more sad when the spouses are not very supportive.

The doctor tells them to loose about 30 pounds one month prior to their next visit.  So, some do lose the 30 pounds.  Then he will consider them for the bypass.  Isn't it funny that they have shown themselves that they can lose the weight but still go through the bypass.

There is a segment on FTS forum that I believe stated that you actually loose so many years of life by getting this dangerous procedure done. 

This one lady would drink carbonated soda, even though she was told that it would be painful, it would stretch her stomach, and prohibit weight loss.  Even though she would go through a certain amount of pain, she said It wouldn't last long and that she was giving herself a reward, as she had just gone though an exercise training session.

So, my question is, is this the reason why these folks put the weight all back on.....they get used to the pain, the vomiting, and struggle through it and essentially have a painful workaround to get fat again?

This gal was eating tuna and avocado - I was so proud of her, as that is what I will have for lunch.  But, her husband was verbally abusive and she had to plow her way though a lot of emotional barriers around him.  He likes fat woman, so her losing the weight wasn't on his agenda for her. 

Thought I would pass along one of my thoughts for the day.

I saw a show on a lady somewhere in the LA, CAlif area growing micro greens.  A very big production, in fact.  She sold them to the local  high end restaurants - the chefs love her.  I plan on doing this on a smaller scale just for myself.  What would 'you' use for micro greens.  Here are some of my thoughts...radishes, cilantro, watercress... please add - I am trying to make a list for myself and can't think of what else to use. 

Another question is when you are growing these micro greens, say for example the radishes,  once you have cut off the top, do they keep on growing?  I tend to think that for vegetables they quit growing more micro green tops.  I think with young herbs they would quit growing, too, as I thought herbs had to get more established prior to cutting.  So, it's a one time cut and that's it?

Umpa, from what I have read of CO Q-10, it sounds like everyone should be taking.  What is your take on this supplement.

Okay, so by now I figure I really like to make my own soups and once cooked I take my submerging blender and blend away.  This past weekend went to an Asian Market and bought the following:

Bok Choy (the smaller ones - I heard they were sweeter than the larger ones)
poopake mushrooms
Ubo (sweet veggy)
Kabucha (Squash)
Daikon
Fresh Ginger Root
Chicken Feet (I like making my own chicken stock and I hear the tendons in the feet make for a richer chicken stock)

So, I add the chicken feet to water and let it cook for about forever.
Once done, I throw away the feet (although my Asian friend says she has a certain way to cook them and loves them...so next time I may just keep the feet and ask her for the recipe which I will share with you guys).
Once the chicken stock is done add the ingredients listed above - cube the veggies, slice the ginger and just throw in the poopakes.

Also add the following right now:
celery diced
garlic - about 3 or four cloves
red peppers diced, red hot pepper flakes,
salt/pepper to taste
lime juice, as much as you like.

Let these cook until the veggies are soft
Turn off the heat and let cool
Once cooled, submerge your blender and blend away

Serve with garnish of avocado, or heavy cream or whatever your little heart desires.

I often, and this is where it turns away from being vegetarian, cook in water some chicken breasts and then cut cubes into the soup.

I may also sprinkle ground golden flaxseed over the soup.

I hope this sounds appetizing - It sure is good! - I'm eating some right now for lunch.   

Here is what I am having for lunch today.  New idea form me.  Cook a whole chicken in water cause I love freezing the broth for my husband's jumbalaya.  Then shred chicken and mix mayo; crushed flax seed; blanched almonds; plain sunflower seeds and sea salt to taste and mix. (add as little or as much of the above as you like).    Slice up tomatoes; raw zucinni (I used yellow); raw mushrooms.  now layer.  Lay down the sliced tomatoe.  Ontop of the tomatoe place the zucinni slice, then the sliced mushroom; then on top of that the chicken concoction and then I add a black olive on top of it all.  Sprinkle a little sea salt on top, if you like.  So cool and refreshing for lunch.  Don't know the net carb count, but as you can see, all good stuff.  ENJOY!

I tasted this Green Curry soup and it was delish.  Here is the recipe:

Green Curry Paste
1 can Coconut Milk (some recipes call for 1/2 can - your choice - cuts down on carbs this way - just add additional water)
Your choice of meat
Basil
Bamboo & mushroom (instead of bamboo shoots which I think are high in sugar, I would probably replace with shallots, green onion, some ginger root - along at the end with a sprinkle of lime juice)
Thai egg plant
Fresh Thai chilli (blended)
some recipes call for 1/2 tspn of xanthum gun to thicken - your choice
Salt to taste

Stir green curry paste in hot oil (just tiny bit of oil) when it smells then put meat in.  Wait until the meat is almost cooked.


Add coconut milk and half a bowl of water (or more if you don't want thick broth) (One can of coconut milk I checked = 450 calories, 50 grams fat; saturated fat is 43g; 6 total carbs and zero fiber)

When it comes to a boil, add eggplant, bamboo and mushroom (add chilli pepper if you like)

Add salt to taste

Lastly, put basil in right before you turn off burner.  No need to cook all veggies for so long otherwise when you reheat the next time it will be too mushy.

This is a wonderful tasting meal.  Should probably get 4 servings.  In a similar receipt on the web this boiled down to per serving 8 grams of carbs; 3 dietary fiber - 5 total net carbs if you don't use the sugar.  Using my alternative suggestions.