FarmerJeannine's Journal, 01 Apr 18

Love muffins and smoothies for breakfast!! :) 

What a lovely post again! Last Sunday's post about your weekly food preparation is what had impressed me about you. This week's is just as appetizing & motivating. About Spirulina, I know what you mean that it is not awful tasting but it takes getting used-to. I had a couple of cookbooks about sprirulina where they put it in all the dishes like guacamole, or casseroles, desserts too. Of course spirulina is a superfood & I should start taking it again after at least 1 year without, but I wouldn't recommend having all your food taste like it (giggle)...that would be a sure way to eat less! I have to figure out where I can include it in my food, since I don't do smoothies recently. I checked the recipe you recommended for cauliflower cheese sticks. That will be a great way to use my first pkg of riced cauliflower. I had never heard of packaged rice cauliflower before I saw it on Keto Karma's Instagram recently; I have never eaten riced cauliflower yet. It turns out my friendly local green grocer make their own for sale. You did not de-keto-ize the recipe because you did not add any carbs. It is a misunderstanding that keto people are supposed to eat a very large percentage of fat; that is the case only for athletes and people on maintenance after weight loss. If possible, people who need to lose weight can eat less fat and let their body burn the fat already "on board" as Dr.Eric Westman says. It is a matter of eating just enough fat to feel satiated, no more. To come back to de-keto-izing the recipe, I would suggest you try using real rice next time. For people who eat high-carb there is no reason to substitute cauliflower for rice, which is a very healthy food. There are billions of healthy Asian people whose main staple is rice. Your creative matzo ball soup sounds very interesting, I am sure I would love it. My own cooking creative juices are back, inspired first by Kelly140's nice pictures on FatSecret and now by your delightful posts and by other posters for sure, like Horseshu1 who recently tried riced rutabaga as a substitute for riced cauliflower in her stuffed cabbage rolls. I used to love cooking, especially for large groups of people, but I live on my own for the last 27 years and I do like simple food, which I rotate on a 4-day basis because of food intolerances, so that gives me a varied Way of Eating. Since being inspired by Fat Secret members, I find myself cooking things I learned to do when I joined Weight Watchers at the age of 17, some 47 years ago, such as poaching fish or open-faced grilled sandwiches (without the bread nowadays). Thank you for your friendship and for inspiring me so much. I agree that this food-as-medicine is very tasty! 

I guess I hadn't realized that spirulina is supposed to be a "superfood" - I just wanted a way to tell the doc not to worry about my omega 3'a - every year at my check up, he asks if I'm taking fish oil, I tell him no, I'm a vegetarian, and he says, "Well, you SHOULD!" Then I read that fish get THEIR omegas from seaweed (even the carnivores, indirectly through the food chain) and decided to give the spirulina a try - of course, it may very well turn out that I have to eat a pound of the stuff to get the benefits, but a tablespoon a day is all I can manage at the moment. I can't quite see putting it in a dessert... :? Thank you for the info on keto diets - from some of the pictures I've seen here, I thought it was all about the butter, cream, cheese, whole eggs, all the other yummy stuff I can't have! :) I'm actually using the cauliflower bread as a vegetable side with another FS recipe, by tlcfortigers - Brown Rice and Garbanzo Beans - it is a fantastic and delicious way to prepare cauliflower, but don't expect it to taste like bread... but you probably realize that! Enjoy those creative juices!  

:-)