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Topics - Doug Varrieur

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General Discussion / Global Moderator Reunion
« on: November 03, 2018, 01:38:59 PM »
Hello everyone....2019 is upon us, how time flies! Umpa and I left the Florida Keys and moved to Sebring FL. Sold the property 1 month before the big one hit. Still doing the snowbird thing and the Smoky Mnts are still beautiful in the fall. Nice chilly day today, about 50 degrees and the leaves are changing. I've had my scope on a nice big bear over the last few weeks and hope to pack him into the freezer before I leave. Tough to beat fresh black bear meat from this part of the country.

I hope all of you are in good health and doing well!

General Discussion / Hello All :)
« on: December 03, 2017, 01:48:26 PM »
Umpa and I have been on a roller coaster for about a year. Elderly parent stuff. Haven't had extra minutes for anybody. Out of the tornado now and can catch a breath  8)

General Discussion / Hello gang
« on: May 13, 2016, 09:30:28 AM »
Hi guys, been a tough couple of months. Mom died, dad landed in the hospital, Umpa and I caught a foreign flu unrecognizable by doctors that kept us down for about 6 weeks followed up by food poisoning.  :-[  Doing much better the past couple of days and are now on the 1600 mile trip to care for Dad at the cape. Should be able to get back on our forum soon.

Thanks to all of you who have held down the fort!

Lunch Recipes / Delicious Low Carb Nordic Gravlox
« on: March 05, 2016, 09:55:14 AM »
Want something wonderful? Of course you do :)

Gravlax is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill. Gravlox is usually served as an appetizer, sliced thinly and accompanied by a capers, cream cheese and diced purple onion on bread of some kind. We enjoy Gravlox on low carb everything bagels (2 grams net carbs) that we buy from

Making Gravlox is easy and fun and requires about 10 minutes prep time and 4 day cure time.

Delicious Low Carb Nordic Gravlox


1 pound thick Salmon filet skin on
1/2 cup sea salt
1 bunch fresh dill weed
1/2 cup vodka
15 drops FAT TO SKINNY Zero Sweetener
Course ground black pepper (optional)


1- Mix the Zero sweetener with the vodka
2- Place the fish in a quart zip lock bag and pour in the sweetened vodka coating all sides.
3- Open the bag and pour the salt all over the flesh side of the fish covering all areas.
4- Place the bunch of dill weed on top of the salt.
5- Press down gently on the bag to remove most air.
6- Place the sealed bag with the fish flesh down in a container and place a weight on top of the fish. A brick works well. I use a round 5 pound barbell weight. Place the fish in the fridge.
7- Turn the fish each day and re-weight.
8- After 4 full days of curing time remove the fish from the bag and pepper well with course ground pepper if desired.
9- Slice the fish very thin and serve on a low carb bagel with cream cheese, capers, purple onion and a bit of the dill weed.
10- Store the fish back into the emptied zip lock in the fridge. The fish will stay fresh for a couple of weeks. BUT if you're like me it will be gone in a few days!  ::)  


Dinner Recipes / Low Carb Oriental Hot Pot....delish!
« on: January 22, 2016, 09:15:45 AM »
Want something different and delish for dinner? This meal will not only fill you up with wonderful ingredients it's also a heck of a lot of fun! You'll need a bit of equipment for this fun meal including a 2 sided pot (if you want 2 broths), a table burner, chop sticks, ladle and tongs. I Each place setting has a couple of dipping dishes for sauces, a raw meat plate for portions and a bowl for eating out of.  

Low Carb Oriental Hot Pot


3 cups chicken broth made from Better Than Bouillon Chicken Base
3 cups beef broth made from Better Than Bouillon beef Base
1/2 package Sichuan Flavor Hot-pot Seasoning (buy from Amazon)
5 diced garlic cloves
1 cup chopped green onions
1 package Shirataki noodles
2-3 cups shredded napa cabbage
4 baby bok choy quartered
handful of green beans
handful of broccoli florets
various thinly sliced meats and fish. (I had duck, pork, chicken and white bass.)
handful of green onions halved
Szechwan Chili Sauce for dipping
Oyster sauce for dipping
Soy sauce for dipping


Lay out all of your food nicely on your table :)

1- Place your split pot on the stove at high heat and pour chicken broth into one side and beef broth into the other side.
2- Place your diced garlic, 1/2 of the chopped green onions and the noodles into the chicken broth side.
3- Place your hot pot seasoning and the other half of the chopped green onions into the beef broth side.
4- Bring the broths to a boil and shut off the stove. Transfer the pot to the table top burner and turn on the heat.

Have a separate fork for each of your meats. Each person serves themselves the raw meats onto their personal meat plate and cooks each piece one buy one in the boiling spicy broth using dipping sauces while eating. Each person drops veggies into the mild chicken broth and boils till done. The veggies mixed with the noodles are then ladled into the bowl with some broth.

I hope you really enjoy this meal!  

Click Here To Share Your Success Story / Meet Heather :)
« on: December 09, 2015, 09:35:37 AM »
Thank you for writing such a wonderful book. The day I found your book I weighed 230 pounds.. JUST 6 MONTHS after reading it and applying the things I've learned, I'm down 60 pounds!! I feel great. Thank you! Your book saved me from my overeating problems. -Heather

General Discussion / Checking in
« on: December 03, 2015, 10:15:56 AM »
Hi all, Umpa and I have been in the woods of Alabama deer hunting and bass fishing for the last few weeks. 2 deer are in the freezer and Umpa is ahead in our annual bass fishing contest with this monster. I shot a nice turkey thanksgiving morning :)

Wishing everyone well!

Lunch Recipes / Low Carb Baked Stuffed Clams
« on: October 13, 2015, 10:54:36 AM »
Umpa and I had a wonderful trip north this year and as usual ate our share of lobsters and clams. Here's a wonderful baked stuffed clam recipe.

LOW CARB Baked Stuffed Clams


12 large Chohogs
1/4 cup chopped onion
1/4 cup chopped celery
3 tablespoons chopped fresh parsley
2 large garlic cloves
1/3rd cup hot pork breakfast sausage (crumbled)
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 cup ground pork rinds
3 tablespoons olive oil
smoked paprika for tops
melted butter for tops


1- Steam clams till they open, place in strainer and let cool.
2- Toss all the veggies and spices (except paprika) into a food processor and fine chop.
3- Heat 2 tablespoons of olive oil over medium heat in a non-stick skillet.
4- Cook the chopped veggies and sausage till sausage is cooked through.
5- Remove the clams from shells and place into food processor, chop into small bits.
6- Add the chopped clams and pork rinds to the cooked veggies and mix well.
7- Oil 6 clam shells with remaining olive oil.
8- Stuff the shells with the mixture and sprinkle paprika on top.
9- Bake in 350 degree oven for 15-20 minutes.
10- Drizzle melted butter over the clams and serve with hot sauce and celery sticks.

Desserts and Sweets / "C" is for COOKIE and LOW CARB BISCOTTI is for ME!!!!
« on: September 10, 2015, 09:57:29 AM »
It's a chilly morning here in the mountains this morning and I woke up wanting a cookie with my coffee. I opened up the FAT TO SKINNY Sugar Free Bakery book to look at the many choices of low carb cookie recipes we've developed. The biscotti recipe on page 275 jumped off the page and screamed "pick me, pick me!!" So I did  8)

These are delicious dunkers that are sure to please everyone in the family!

Low Carb Biscotti


   ¾ cups unsalted butter
   3 eggs
   36 drops FAT TO SKINNY ZERO sweetener
   2 teaspoon anise extract
   2 teaspoons “butter- vanilla” emulsion
   2 cups NOW brand unblanched almond flour (do not pack into cups, loosely pour)
   1 cup soy flour
   1 cup golden flax seed flour
   ¼ teaspoon salt
   2 teaspoons baking powder
   1 teaspoons baking soda
   1 cup chopped walnuts  

Makes 96 cookies

Cookie Directions

1.   Preheat oven to 350.  
2.   In a large bowl, cream the butter and ZERO.
3.   Add eggs one at a time.
4.   Add the anise and “butter-vanilla” emulsion.
5.   In a separate bowl, mix together the flours, baking powder, baking soda and salt, mix well.
6.   Add the flour mixture to the egg mixture along with the chopped walnuts.
7.   Divide the dough into 6 parts. (Can do 4 if you don’t want minis but full size).
8.   Roll each piece into a log about 15 inches long.
9.   Place logs onto a greased cookie sheet.
10.   Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle.
11.   Bake for 25 to 30 minutes or until golden brown.
12.   Cut the loaves into diagonal slices 1/2 inch wide.
13.   Place the slices onto the cookie sheets and return to the oven.
14.   Toast on one side then turn them over to do the other side, this will take about 7 to 10 minutes until crunchy.
15.   Cool completely on wire racks.

  TIP- Do not store in fridge, store in plastic ware at room temperature. If desired dip the ends in melted sugar free chocolate before serving. Only dip the cookies you are serving or they lose their crunch

I love what tomato sauce (gravy in my home:) does to meats. Pork, beef, poultry all take on a different flavor when cooked in tomato gravy. Today I made braised chicken thighs in a wonderful homemade gravy. It's sitting in the pot now and the smell across the kitchen and throughout the house is mesmerizing!

Easy Sexy Thighs Low Carb Italian Chicken in Homemade Gravy


12 medium ripe tomatoes
1 tablespoon red pepper flakes
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons of salt
2 teaspoons black pepper
2 tablespoons Italian seasoning
1/2 cup olive oil
2 tablespoons fresh chopped basil
2 tablespoons fresh chopped Italian parsley
4 skinned chicken thighs
additional salt and pepper as needed


1- Cut all the core ends off the tomatoes and quarter.
2- Place the tomato quarters into a blender and process till smooth.
3- Pour the processed tomatoes and all the spices except the fresh basil and parsley into a large sauce pot.
4- Add 1/4 cup of olive oil to the mix and bring to a rolling boil, boil till gravy reduces and thickens.
5- Salt and pepper the thighs, sprinkle Italian seasoning over them and braise well in a non stick skillet over medium high heat using the other 1/4 cup of olive oil.
6- When the thighs are well browned pour everything in the skillet into the gravy and bring back to a boil.
7- Add the fresh chopped herbs and stir.
8- Reduce heat and simmer 30 minutes stirring to avoid sticking.
9- Shut off heat and leave covered on stove for 30 minutes.



Lunch Recipes / Delish Fish! Easy Low Carb Fish Chowder
« on: August 28, 2015, 09:33:34 AM »
Savory, creamy, satisfying.........those words sound delicious don't they! That's because they are :) This recipe goes together very quickly and will please every member in your family.

Easy Low Carb Fish Chowder


1 pound white flesh mild fish chopped into 1 inch cubes
1 medium turnip peeled and diced (about 1 cup)
1 medium onion diced (about 1 cup)
3/4 cup finely sliced green cabbage
1/2 cup fine sliced celery
1/4 cup diced orange bell pepper
2 tablespoons "better than bouillon" chicken bouillon.
1 tablespoon smoked paprika (be sure to use "smoked" paprika)
1 jar Bertolli Alfredo Sauce
1/2 cup Sherry wine
3 cups water
2 teaspoons salt
2 teaspoons black pepper
additional salt and pepper as needed
Melted butter to drizzle on top of each serving


1- Bring the water to a boil in a stock pot over high heat
2- Reduce heat to medium and add the bouillon
3- While whisking sprinkle the paprika into the water, whisk well to incorporate the bouillon and spice
4- Add all the rest of the ingredients except the fish, butter, wine and Alfredo sauce.
5- Increase heat and boil uncovered until the turnip is very soft.
6- Add the Alfredo sauce and wine to the pot and mix check the consistency of the soup for thickness. If the soup isn't thick enough for you continue to "gently" boil to evaporate addition liquid. If the soup is too thick for you add a bit of water.
7- When the soup is at the consistency you desire add the fish and gently boil for another 10 minutes.
8- Ladle portions into bowls and drizzle melted butter over the top.

Sides and Snacks / Christo's BEST Low Carb Greek Dressing EVER!
« on: August 23, 2015, 03:25:29 PM »
When I was growing up in the town of Whitman the most famous Greek restaurant in New England was a mere 10 miles away in the town of Brockton. Christo's was sought after by people all over the area as well as nationwide. When ever I would go back east as an adult I would go to the eatery and buy a case of 24 bottles. The dressing came in pint size glass bottles with a white plastic screw cap, no label, no ingredient list. The recipe was and still is a secret that died with the inventor, ......maybe  ::) ::)

Christo's was opened in 1964 by Christos Tsaganis, a greek immigrant who was dubbed the "Greek Salad King" by former Gov. Michael Dukakis. Tsaganis, a legendary restaurateur and philanthropist, died February 5th 2013 at age 87.  :'(  

Here's the story of the eatery-

Losing this dressing has got to be a major blow to all those lovers of Tsaganis's legendary concoction. I for one can't live without those succelent savory flavors that only his dressing delivered. For me all the commercial Greek dressings are just to loaded with vinegar, not to mention a lack of YUM! So, to that end a replacement is in order. This is the closest recipe I've ever tasted to the magic that Christo mixed up. I hope you enjoy this dressing as much as I do!

Christo's BEST Low Carb Greek Dressing EVER!


    1 cup good quality extra virgin olive oil
    2 large garlic cloves finely diced
    1 tablespoon chopped fresh parsley
    1 tablespoon chopped fresh basil
    1 1/2 teaspoon sea salt
    1 teaspoon freshly ground black pepper
    1/2 teaspoon onion powder
    1 tablespoon dried oregano leaves
    2 drops FAT TO SKINNY Zero Sweetener
    1 teaspoon chopped fresh spearmint or peppermint
    Juice of one large lime or lemon
    2 tablespoons red wine vinegar
    2 tablespoons water
    1 teaspoon whole grain Dijon mustard


1- Place all of the ingredients except the olive oil into a blender.
2- Blend all the ingredients except the oil on low speed in a blender 2 minutes. Stop the blender and using a rubber spatula wipe     down the sides of the blender, return it to low speed and very, very slowly add the olive oil.
3- Once all the oil has been added shut off the blender and pour the dressing into a glass bottle with a tight top.
4- Leave on counter and serve at room temperature.

Serve with Greek Salad and lots of Feta Cheese!

Lunch Recipes / Bunless Gourmet Smoked Gouda Cheeseburger Plate
« on: August 21, 2015, 04:30:21 PM »
Over time I've learned that bread of which I ate a train full in my former fat life is wayyy overrated. We have developed many low carb bread recipes which are very good but I still find myself not missing breads. Wraps in Romaine or occasional Low Carb tortillas do the job for me very well. In this recipe I chose neither, instead I concentrated on the ingredients only and it was delicious.

I was able to get my hands on a pinnaple tomato which are a really delish heirloom varity, yellow with red center. Very mild, tomatoeee and sweet.

Give this plate a try and enjoy!

Bunless Gourmet Smoked Gouda Cheeseburger Plate


Bed of your favorite salad greens
Slices of your favorite tomatoes and onions (I used Pineapple tomato and Vidalia onion)
Drizzled over with your fav dressing. ( I used Marzetti Ranch )
A burger cooked just the way you like it. ( I used ground venison mixed with Canadian steak seasoning and cooked rare)
Covered with your fav melted cheese. ( I used shredded smoked Gouda during the last 60 seconds of cooking )

Put it all together like the above picture and have a GREAT lunch  8)

Dinner Recipes / Old Fashioned North Carolina Pulled Pork
« on: August 21, 2015, 08:58:12 AM »
It's the weekend YAY!!!!!!!!!! Time for a good old fashion North Carolina Pulled Pork  8) You'll want to put this together on Friday so it can marinade overnight then roast it starting Saturday morning for a Saturday dinner and great Sunday left overs. Enjoy!

Old Fashioned North Carolina Pulled Pork


1 6 to 8 Pound Pork Shoulder
1 Tbsp Chile Pepper
1 Tbsp Cumin
1 Tbsp Oregano
1 Tbsp Garlic Powder
1 tsp Celery Salt
1 tsp Coriander
1 tsp Onion Powder
1 tsp Salt
1/2 tsp Pepper
1 Tbsp Spicy Brown Mustard
8 drops FAT TO SKINNY Zero Sweetener
1 Tbsp Olive Oil


1- Mix together all the dry and wet ingredients to form a marinade.
2- Score the fat side of the pig shoulder with a sharp knife and rub the marinade thoroughly covering the entire piece of meat. Reserve one tbsp of the marinade if desired for meat juice instruction below.
3- Place the meat into either a zip lock bag or into a baking dish covered with plastic wrap.
4- Set in the fridge for 12 hours or overnight.
5- Heat the oven to 250 degrees and let the shoulder slow cook until it reaches an internal temperature of 190 degrees. Baste hourly once juices start to emerge from the roast.
6- Once the pork is finished, pull it from the oven and tent it with aluminum foil for about 15 minutes to rest.
7- Shred the pork with a fork or your fingers.

Reserve the juices and place in a container in the fridge. Once the fat separates, skim it off and place the remaining juices into a small pan on medium heat. Add in the reserved marinade. Pour juice over shredded pork for added juiciness and flavor.

You can serve this wonderful pork many ways. Plate it up on top of caulimash with pan fried cabbage, sprinkle the meat over a garden salad, use romaine lettuce leaves as wraps and make pulled pork taco's (be sure to top with sweet pickled onions! recipe below)

Sweet Pickled Onions


    4 cups of thinly sliced Vidalia or other sweet onion
    1-1/2 cups of apple cider or white vinegar
    48 drops FAT TO SKINNY Zero Sweetener
    1 teaspoon of hot pepper sauce
    1 teaspoon of Worcestershire sauce
    1 teaspoon of mustard seed
    1 teaspoon of celery seed
    2 teaspoons of dry mustard
    1/4 teaspoon of garlic powder
    1/2 teaspoon of kosher salt, or to taste
    1/4 to 1/2 teaspoon of freshly ground black pepper, or to taste
    1/2 teaspoon of dill weed


1- Halve onions and slice very thin, about 1/8 inch thick.
2- Place into a bowl and cover with ice water; let rest for 30 minutes. Drain and pack the onions into a clean quart sized Mason jar.
3- Whisk the remaining ingredients together completely incorporated.
4- Top onions with the dressing and refrigerate a minimum of 24 hours, or up to 3 or 4 days if possible, before using, as the flavor only improves as they sit.
5- Keep refrigerated for about 4 months. Use as an appetizer, on salads, wraps, hamburgers, roasts or hotdogs, serve over, greens or chop and add to a wide variety of recipes.

Dinner Recipes / Pork Chops Marsala
« on: August 14, 2015, 10:01:59 AM »
I have some friends coming over for dinner tonight and this is what I'm plating up :)

Pork Chops Marsala


2 one inch thick pork chops
½ cup marsala cooking wine
1 cup whole mushrooms
½ cup sliced yellow onion
1 tablespoon butter
1 tablespoon olive oil

salt & pepper to taste

Preheat 1 tablespoon of olive oil in a skillet over med/hi heat. While the pan is heating, marinate one cup of whole mushrooms in ¼ cup of Marsala cooking wine. Salt and pepper both sides of two 1-inch thick pork chops. Place chops in skillet and brown one side.  Flip the chops over and wait 60 seconds, then pour in the mushrooms and ½ cup of thinly sliced yellow onion. Cover pan and reduce heat to
Cook for 15 minutes. Remove chops and vegetables from pan, leaving the remaining liquid in pan. Plate the chops topped with vegetables and set aside. Raise heat to med/hi and add one tablespoon of butter and ¼ cup Marsala cooking wine to pan. Reduce liquid to creamy texture and drizzle over plated chops.

Serve with caulimash.

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