Weekly Weigh-In: My Pity Party Is Over!

oct-1-weight

My 3 month sabbatical from stepping on the scale is over. Thanks to a lot of self-pity and too many sugary desserts, I’m up 10 pounds. Time to kick my LCHF way of eating into high gear.

Sometime during the last few months I made the decision to cut myself some slack and not worry about stepping on the scale. Since I was dealing with my cancer diagnosis, giving up on the idea of getting pregnant, surgery, radiation treatment and recovery, the last thing I needed to focus on was stepping on the scale every week.

Of course that meant I probably wasn’t as diligent with my diet as I should have been. Oh, sure, I always cooked low carb, high fat foods. But we ate out a lot and I wasn’t my diligent self. And more often than not I’d order desserts — something I never do.

I fell into the old habit of rewarding myself with food.

But I wasn’t really rewarding myself. I was feeling sorry for my lot in life. I justified those tasty sweets with the idea that it was “OK to live a little … I have cancer, after all.”

Ugh!

I really felt the wrath of my bad eating decisions. And I don’t mean the 10 pounds I put on. Read More


Book Review: The Ketogenic Cookbook

My new cookbook. The recipes taste amazing. This to this book, I'm even more inspired to get into my kitchen and start experimenting!

My new cookbook. The recipes taste amazing. This to this book, I’m even more inspired to get into my kitchen and start experimenting!

Since going ketogenic, I’ve struggled with getting more healthy fat into my diet. Yes, I love butter. But I’d like to think I’m a little more creative in the kitchen than just adding a tablespoon of butter on top of my steak. That’s why The Ketogenic Cookbook is a godsend!

The recipes are high in fat, easily allowing me to hit my daily goal of consuming 75-80% of my calories in healthy fat. The recipes look amazingly delicious. And like my Julia Child’s cookbook, it inspires me to get into the kitchen and play with ingredients.

I’m working my way through the book, busily making lots of sauces and dressings in the book’s “Condiments, Dressings, Broth and Other Basics” section. The tomato sauce and yellow marinara sauce recipe were more than worth the price. This week I’m testing out the “compound butter” recipe using beef tallow and duck fat! Read More