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Topics - sansucre

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16
General Discussion / I love this board!
« on: May 11, 2011, 01:19:11 PM »
I was brainwashed for so many years believing the low-fat diet garbage. I never had a weight problem until my mid-forties when I hit menopause. I gained 60 pounds, ended up with type II diabetes and was miserable. I tried Weight Watchers and all the popular "diets" and never dropped more than 3-5 pounds.

A year ago my father passed away and due to stress my blood sugar was out of control. I freaked out and read a book on diabetes and started low carb - not to lose weight; but to get my blood sugar down. To my surprise, I dropped 23 pounds fairly fast. I moved out of state, long story, and had a really stressful year. Although I didn't stick to low carb perfectly during the past year, I did NOT gain that 23 pounds back. Well, I am pulling my life back together to start over in the state I live in now and again, blood sugar out of control. I found this site and it's helping me tremendously. I bought Doug's book and downloaded the cookbooks. I have lost 7 pounds in the past two weeks and I figure I have at least 30 more pounds to go.

One thing I really appreciate about this site is the recipes for vegetables. When I eat low carb it's SO easy to just eat meat and cheese and forget the veggies but veggies bring my blood sugar down. The side dish recipes here sound really good and it's what I need to make sure I get them into my diet every day. I am really feeling motivated and hope to get the type II diabetes under control along with going back to my normal weight.

Thanks everyone!

17
Sides and Snacks / Palm Heart Recipe
« on: May 09, 2011, 04:03:16 PM »
This recipe is one of my favorites. The palm hearts have a natural tang to them. I love this as a side dish with a medium-rare filet mignon.

Take a can of palm hearts (can be found next to artichoke hearts in grocery store), open it and pour the liquid into a saucepan. Chop the palm hearts into bite sized pieces and add to liquid in saucepan. Heat them up. While heating them, make this sauce to pour over the heated palm hearts:

I don't measure this; I just eyeball it and make it to taste:

Mayonnaise
Sour cream
Lemon juice
Curry powder

You don't need a lot of this for the palm hearts. I use it sparingly and mix it up so that the palm hearts are just lightly coated. A chef in a French restaurant used to make this for me. After they closed that restaurant down I had to figure out how to make it myself. This is the closest I could get to the way that chef's version used to taste like.

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