Primal workouts this weekend. who needs a gym? Spent my mornings yesterday and today raking out 1 to 2 feet thick redwood needle buildup from underneath 3 large trees. And ivy. Damn ivy. Cutting and pulling that out so it doesn’t choke off the trees. Result: continuous cardio work (breathing heavy), buckets of sweat (aka clearing the toxins) and a great squats plus arms plus back work out. About an hour and a half is all I can handle so far per session.
Quick and yummy LCHF take-to-work breakfast
This week I’ve been making the Diet Doctor’s summer breakfast to bring to work. The recipe from his site is below.
My twist is to use a toaster oven cookie sheet, cover it in foil an then place a handful mix of raw sesame seeds, raw pumpkin seeds, raw crumbled pecans, raw slivered almonds, and hazelnuts and coat them in a spoonful of coconut oil and broil for about five minutes. I also found dried blueberries from Trader Joes that transport better than fresh. These are little sugar bombs of flavor and will add up in carbs so I use just a few. The base is the same as his recipe - a half and half mixture of heavy cream and Faye total yogurt (the full fat version).
LCHF-breakfast in the summer
Here is my usual summer breakfast.
The foundation is high-fat “Turkish yoghurt” (10% fat). It can be eaten as it is, but I prefer to add in some heavy whipping cream (40% fat). The extra fat is a nice bonus, the main reason is simply to make the consistency a bit looser, not quite as firm as the turkish yoghurt tends to be.
Yoghurt + cream
The magical ingredient
Here is my new breakfast müsli, since a month back or so. It’s a mix of different kinds of nuts and seeds and coconut flakes. The ingredients can be bought separately in the store and mixed like in the picture above:
- Coconut flakes
- Sunflower seeds
- Pumpkin seeds
Some blueberries finishes it up. Of course, blueberries are not strict LCHF. But in limited amounts it’s not much sugar (a few grams). It’s OK not to add them, but adding blueberries makes it taste even better. It can be worth it if you are not too sugar sensitive.
It’s possible to vary the breakfast with different berries, like raspberries or strawberries.
To finish the breakfast up add some coffee, of course with heavy whipping cream in it. Eating this luxurious, satisfying and nutritious breakfast makes it easy to go without any more food until a late lunch… or maybe even until dinner.
25 of the best and most creative low carb and gluten free cauliflower recipes available from top food bloggers. Try them and see for yourself!
Gluten free tips from a list found at:
Hidden sources of gluten:
• Baking powder
• Cheese (especially reduced-fat varieties, anything “veined” where cheese mold might have been grown on bread, or shredded/crumbled cheese which may contain flour to prevent clumping)
—> controversial if blue cheese has gluten remaining. Personally I don’t have a reaction to blue cheese. Yay!
• Chili powder
• Chewing gum
• Coffees (flavored)
• Corn tortillas (may contain wheat flour)
—> Most taco chips do have flour! Makes them more crunchy I guess.
• Curry powder (may contain flour to prevent clumping)
• Ground spices
• Gravy sauces/mixes
• Ice cream/frozen yogurt
• Low-fat or reduced-fat dairy products
—> ick - why go low fat anyway?? just eat real fat!
• Imitation seafood
• Margarine/butter spreads
—> again ick!!
• Nondairy creamers
—> you wouldn’t use that anyway right?
• Nuts - dry-roasted
—> hmm didn’t know this one. back to roasting nuts myself then.
• Potato and tortilla chips (flavored)
• Salad dressing/mayonnaise
—> only safe to make it yourself!
• Seasoning mixes
• Sour cream (reduced-fat varieties)
—> ditto ditto ditto - just eat real fat
• Soy sauce
—-> use gluten free Tamari instead
• Tea (flavored/instant)
• Vanilla extract and other flavorings
—-> again like blue cheese, controversial if vanilla extract is a problem
• White pepper (may be bulked with flour)
• Yogurt (reduced fat/flavored varieties)
So the gist is.. to be gluten free, additive free, make it yourself, be cautious of any dry foods like spices and salts that can be bulked up with flour, and for crying out loud!! just eat real fat, none of that sweetened low fat chemical soup garbage.
I’m gluten intolerant. I always wondered. I’m absolutely sure now.
I’ve had IBS-C for my entire life and have tossed around lots of ideas of what foods might be my trigger. After being mostly low carb now for over a year, which means no bread, breading, fast food, etc., I now know INSTANTLY when I’ve been exposed to gluten. One piece of bread, just a small little morsel, and my nose plugs up and gets runny as if I had an instant head cold. I believe that inflammation and mucous reaction is across my entire GI tract which is why I feel so uncomfortable for the next couple of days. If I have more than a little bite, my gut will seize up on me. I believe it is because it is inflamed and the walls are squeezing in whatever is in there. That is pretty much the same event that occurs when a person has a stomach flu. Inflammation shuts down the tract from moving anything through.