Dealing with Skeptics and Carb Lovers

 Posted by on June 1, 2016  Add comments  Tagged with:
Jun 012016
 

This week, I promised to record a week of eating at our house, so I’ve been writing down my meals to post next week. I also wanted to address some of your questions, and talk a bit about handling carb lovers in your household.

Q: This is very interesting, thank you for sharing. I’d love to hear more about where you order your butter from! We’re big (real) butter eaters and your CA source sounds divine!

A: Several people have asked about this. I purchase my butter by the case from Rumiano Dairy, and I order it through Azure Standard, which is a food cooperative based in Oregon. To order from them, you must join an existing drop point, or start your own. I order about every 3 months, and I must drive 20 minutes to help unload the truck, but it’s totally worth it for the great deals on real butter and organic produce. You can find more information here.

Q: What book has the sweet potato pancake recipe? The link seems to not be working. Thanks!

A: The sweet potato pancake recipe comes from Practical Paleo (you must have AdBlock disabled in your browser to see product links on this page).

This is one of the first books I read about the Paleo lifestyle, and though I don’t agree with or adhere to all of its tenets, I DO agree with the whole foods diet it promotes. This book has many recipes that I’ve tried and liked.

Q: Hi Heather, I’m so curious how the tria hair removal laser works!

A: To put it bluntly, it stings like hell, but you get used to it after awhile. You pull your skin taught, press the laser against it, and it zaps the unwanted hair. After about 6-8 uses, the hair falls out and usually ceases to grow back. If it does return, it generally comes in lighter and more fine. I successfully eliminated 90% of my chin hair problem, but I still have 3 stubborn hairs that insist on coming back, and I have to pluck them over and over. I must caution you that if your hair is very light, this product will likely not work for you. The hair must be pigmented in order for the laser to target it.

Q: What is a typical breakfast for you. I can’t eat eggs as for some reason they really upset my stomach.

I do eat eggs often, but I get sick of them, so I alternate breakfasts. I really like smoothies made with frozen raspberries, protein powder, and almond milk. I also make a grain-free chocolate granola that I sprinkle on plain Greek yogurt.

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This is a modification of this recipe, which I made as written and didn’t particularly like. The base recipe is good, but the seeds ruined the flavor for me, so I omitted them. I’m also not a walnut fan, so I subbed pecans instead, and I’m allergic to stevia so I subbed xylitol. Now it’s one of my favorite go-to breakfasts, so I always keep a big batch in the freezer.

My version of grain-free, low carb chocolate granola
2 ounces extra virgin coconut oil, melted
2 tablespoons unsweetened cocoa powder
2 tablespoons xylitol, powdered (I use a coffee grinder for this)
1 (14-ounce) package shredded coconut
4 ounces EACH sliced almonds and chopped pecans

Melt the coconut oil, and stir in the cocoa powder and xylitol until dissolved. In a large bowl, mix all the dry ingredients together. Pour the oil mixture over top, and toss to coat well. Bake at 350 degrees for 20-30 minutes, stirring at least once. Watch carefully so that it doesn’t burn!

Q: How do you work your new eating with the kids? Do you fix the extra carbs for them but then just not eat those? I always keep home made cookies on hand for the kids. Have you changed what you offer to them?

A: I do not restrict the carb intake of my children, as they’re active and growing, and all are at healthy weights (Daniel is not a big eater, and is even slightly underweight). However, I don’t feed my kids a steady diet of junk. I shop once every two weeks, and they’re allowed two treats per week. Generally, they choose a package of cookies (they love Aldi’s “thin mint” style cookies), and a salty snack of some kind. This is all they get, and they know to pace themselves because once it’s gone, it’s gone. The rest of the time they must eat healthy snacks. Here are some things they like:

Snap-pea crisps (dried, lightly salted snap peas. We all prefer these to chips)
BabyBel cheese
Apples or bananas with peanut butter
Strawberries dipped in Nutella (I really keep an eye on the Nutella, because they have a tendency to go crazy)
Sugar-free Jello
Yogurt

I bake cookies and other homemade treats very rarely now, and my reason is simple – they’re far too tempting for me. It’s quite easy for me to resist packaged cookies because frankly they aren’t that good, but…well, not to sound boastful, but I’m very good at baking. TOO good. I cannot resist my own baking, so I just don’t do it. It’s sad, yes, but necessary.

At meals, I do occasionally make more carb-heavy sides for my kids, but only with certain dishes. For example, they love spaghetti and meatballs, so they eat spaghetti, and I eat french-cut green beans with meatballs instead (I actually prefer this now anyway). When we have Asian dishes, I make a side of rice or Chinese noodles for them, but I stick with vegetables. If we have hamburgers or hot dogs on the grill, they have theirs on buns, and I have mine either bunless, open-faced on half of a sandwich thin, or in the case of hot dogs, wrapped in a flax wrap from the freezer. Most of the time I make two low-carb vegetable sides, and they must choose one or the other (or both, though this almost never happens). If they hate both sides, they always have the option of raw carrots, but they must have a vegetable of some kind at dinner. My husband much prefers to eat low carb, so he will happily eat whatever I serve him with no complaints.

The key to success on a low carb diet, especially if you must live amongst carb lovers, is to never be caught unprepared. It will make you feel sad and deprived if your whole family gets to have ice cream after dinner, and you are left eating your sad sugar-free Jello. So the key is to always have the makings of a decadent low-carb dessert that you love on hand! I have two favorites – low carb lemon cheesecake, and sugar-free chocolate cheesecake mousse. I’ll share both of these recipes in my next post!

I would also like to address dealing with people who are skeptical about your low carb, high fat diet. You’ll hear all kinds of baloney – believe me, I’ve heard it all. People will tell you that fat will make you fat, or that your cholesterol will skyrocket, or that you NEED lots of carbs to survive! My suggestion for you, at least until you start seeing results, is to say nothing. You may notice that I did not mention my diet or weight loss efforts here until now…after I lost 30 pounds. We live in an age where everyone feels that they must share everything with everybody, but your diet is no one’s business, and you do not need to apologize for it. After the weight melts off, and your health markers all improve drastically, if someone says, “You can’t eat a high-fat diet, you’ll get fat! You’ll clog your arteries, you’ll have a heart attack!” feel free to use my standard reply:

“Well, I’m the healthiest I’ve been in a decade, so I guess I’m okay with my choices.”

They will then zip their lips. Guaranteed.

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