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Hello There!

Hello. I’m not Cindy. I’m Jennifer.

We do have a couple strong mutual interests. First, we married very difficult, rambunctious, charming, men who happen to be brothers. Clearly these men were put on earth specifically to cause us grief under the guise of laughter and mirth. Or vice versa. I’m not totally sure. Second, we both LOVE food. Other than this, we are pretty different.

Our cooking and eating styles are completely different. I cook for 2-6 in the same week and host holidays that may exceed 20 guests. I play with food a lot. I like trying out new recipes and techniques, but only with simple ingredients. You most likely won’t ever see higher end items in my recipes. You will see a lot of budget friendly items. We are a restless, large bunch and so are our meals. The inspiration could come from anywhere in the world, some show we watched, or just experimenting.

While I am always working on my weight and health, I don’t make any significant progress. Willpower is just not my thing. If I work really hard I want to be able to drop a size or a daily medication. So far, I’ve lost close to 20 pounds and am still a size 16 and they have added pills instead of taking them away.

Why low carb then? Because low fat/low sodium didn’t work at all. I gave up egg yolks and salt and sauces and loads of red meat. My cholesterol went UP. TWICE. Low carb makes nice, family friendly meals, picnics, it is interesting and has taken a full inch off my waist and some of the fat out of my face. I would probably do a lot better if I would stick to it, but I adore bread and ice cream, and sitting on my fat, lazy butt binge watching a show stuffing my face with popcorn.

For that reason, I will just be posting recipes without a lot of preamble but feel free to grill me with questions and suggestions.

Here’s hoping I do not bore you all to death!

New Changes!!

Hi Guys its Cindy!

I have asked for assistance with help in keeping up the post of Low Carb Simple, Due to life changes and family illness I have been away for awhile.

My Sister n Law Jennifer will be helping with recipes and advise, shes a wonderful cook and loves to explore with exotic dishes.

She will be bringing Fantastic new Life into our Blog/Website/FaceBook Page

Take care and Happy Low Carbing! (ok not a word but should be!)

 

Cindy 🙂

About

 

 

Me and my Daugter 2005.

In the photo above 10 years ago I felt great, looked good and had no health issues, weight 125. here is my story.

Thank you for stopping by, I’m hoping I can touch some folks with my ideas and recipes. Me, well I’m Cynthia I live in the South East of Georgia were southern food reins supreme.  At 51 years young I discovered I was developing Diabetes and having Menopausal symptoms and  hypertension, extremely tired all the time. One blood test after the other everything was fine except for my ups and downs with my blood sugar. After some brief instructions from the doctor and givin a prescription or two, I was on my way.

After several months of trying to change portion size eating better foods, less fat, salads  omg I felt like a bunny, in fact I was so misarable eating salads I felt sorry for our pet bunny and started changing his food from fresh to mixed with a verity of goodies.

Another trip to the doc. Not much had changed.  I saw a movie about Food healing,getting away from preservatives,I decided to try a style of eating I touched on some years ago. It was called The Belly Fat cure by Jorge Cruise. Since most of my weight was around my midd presenting itself like a large donut I was trying to hide. In this plan you count your sugars and carbs. Simple, not quite. There’s some math and label reading involved. But otherwise a really good concept.

Starting on the Carb/Sugar plan I allowed myself  12 weeks to feel better, look better and have some overall improvement. Around the 4 th week I started really getting into the low carb plan. I didn’t crave  anything. If I did I found a substitute that was low carb. I started studying Atkins,Paleo and all the other Carb cutting sites and services. Getting more and more involved and tiring to figure out why this plan was working and working well. Could I live like this forever,  I came to the conclusion that this was a life changer.

Going into my 8th week I decided to take the world on this trip with me. If your having problems on yo yo diets,can’t find time to cook, don’t know what to cook, I’m going to try to help.

I’ve got a family to cook for and a home I’m remodeling not to mention a house full of pets and a chicken coop. So A busy life for a stay at home mom.

My stats, well starting I was 163 and after 7weeks I’m 148 and have no Menapausal symptoms and a lot more energy, I still take hypertension mess. But intend on speaking to doc about getting off when I’ve reached my 12th week. I’m not a professional doctor or nurse or dietician. This is just my options and recipes that myself and my family love. from breakfast to main course it’s all going to be in here.

I’m going to keep the recipes as Simple as possible, but I do have to warn you, if you don’t cook…we are going to learn. In my recipes everything is from scratch absolutely NO preservatives. Your going to learn real flavor. Please don’t be scarred like I was learning is FUN.

So HUGS to everyone and thanks for stopping by.

Low Carb Frick-A-Dilly Burger

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When I was younger my Mom made Frick-A-Dilly Burgers all the time, it was a way to stretch the Hamburger meat to feed us all. It was amazing how she could stretch a dollar.

This Burger can be eaten alone or as a burger, as a Low Carb Dish I don’t recommend what my Mom would do, load with gravy and treat like Meatloaf someday’s. lol

This is an easy recipe with very few ingredient’s, I’m only making this a two burger recipe just double the ingredient’s for more.

Here is what you will need.

INGREDIENT’S:

1/2 lb ground beef or turkey

1/4 cup peppers any kind will do (green bell,yellow,red,orange).

1/4 cup Onion chopped fine

1/4 cup pork skins any flavor is fine (this is to replace bread crumbs.)

1/4 cup olive oil

Garlic Salt

Pepper

NOTE: I’m going to fry these burgers on the stove but these are GREAT on the grill, just make sure you spray the grill with Pam,non-stick spray.

LETS COOK!

Prepare your ingredient’s

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Add Burger meat and all ingredient’s except Egg. Mix with fork well.

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Add Egg to middle and fork and fold , mix well.

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Next separate and pad out your patties, add more salt and pepper to top.

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Add oil to pan and heat on medium high. Add burgers when oil is heated.

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  Leave it alone let it cook about 3-5 min each side. Don’t rush it will start to crumble!!

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Take out of Pan and set on paper towels for a min.

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Is it Done??

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Sure is, my Orange peppers looks like carrot, its not…lol.

Ok you can plate these a few way but in going to show you two.

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OR……

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Don’t forget the Top!!!

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YUM! You guys play with this, you can add Low Carb ingredient’s of all kinds, Spice it up! My mom use to add tomato sauce and chili powder , very tasty. But watch that Carb #’s.

Take care Guys see you soon…..HUGS!

Low Carb Crock Pot Chicken Fajita Soup

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I hope everyone had a Wonderful Holiday! I know my family and I did. 2016 will be a wonderful year I just know it!

Last year this time I had know idea about Low Carb High Fat living and all the Health Benefits that can be achieved. 

                             Low Carb Crock Pot Chicken Fajita Soup

 

Its getting chilly hear in the South this is a fantastic recipe to warm your soul, I found the original recipe on Peace, Love and Low Carb I tweaked alittle for my family’s taste. But I would like to thank Peace-Love and Low Carb for this recipe. 🙂

 

 

Ingredients

1 Crock Pot family Size (If you don’t have a Crock you can make on Stove top).

1 pack skinless Chicken Breast about 1 to 1 1/2 lbs 

2 Cups Chicken Stock lower sodium

1 Cup beef Stock lower sodium

14.5 can organic diced tomatoes 

2 Cups sliced Mushrooms

2 Cloves of chopped diced Garlic. (I had to use my backup minced, I was actually out of fresh 😦 oh no!)

1 Onion diced

1 Green Bell Pepper Chopped Diced

1 Orange Pepper Chopped Diced

1 Red Bell Pepper chopped Diced

4 Heaping Tablespoons of Fajita or Taco Seasoning

1 Tablespoon Garlic Salt

1 Tablespoon Fresh Ground Pepper

Salt to taste. If needed.

 

Lets Cook!

 

 

First lets Wash and Trim our Chicken Breast. Set Crock pot on 6 hr. low setting. Lets get our Vegis. washed and Diced. Place Chicken Breast in Crock pot and Cover with Diced Tomatoes.

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Now lets add the remaining ingredients.

 

20151029_112441 Chicken Broth and Garlic Salt and Ground Back Pepper stir in Broth for full flavor.

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20151029_114323  Onions

 

20151029_112648 Garlic

 

20151029_112541      20151029_114936 Mix Fajita Spice into Beef Broth and Add to Crock.

 

20151029_114746 Mushrooms

 

Your Crock pot should look like This :

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Put lid on and cook for about 5 hrs. then REMOVE chicken and Shred. Works better for me Removing Chicken but if you want you can do it in Crock.

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Return to Crock and Cook for an Additional Hour. 

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Serve with Pepper jack cheese and Cheddar…YUM!

I Really Hope You Guys Enjoy This Wonderful Heart Warming Dish. 

 

sun

 

Once again I would Love to thank : peaceloveandlowcarb.com

 

The Famous Low Carb Revolution Rolls/Cheddar Cheese with Garlic

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I Finally tried the Famous Revolution Rolls. But I had to try these with a little extra punch. So I tried adding some Garlic and Cheddar Cheese and I must say for my first time cooking these Famous Rolls they turned out really good 🙂

I hope you guys enjoy these, here is what you will need for a 6 Roll batch.

4 Eggs (divided)
1/8 teaspoon Cream of Tartar
1 Tablespoon Substitute Sugar 
3 ounces Cream Cheese
pinch of salt

My Extra Ingredients

1/4 teaspoon garlic Powder

1/2 Cup Shredded Cheese (I used Cheddar)

1 Tablespoon Unsalted Butter for top after cooking, Melted (Optional)

Okee Dokee Lets Get Cooking!!!

Pre Heat oven to 300 degree

Line a cookie sheet with Parchment paper

Separate your eggs. 

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Add Cream of Tarter to Whites and whip until peeks start to appear.

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Set aside for a minute and work on the yolks, Add your Softened Cream Cheese and blend well.

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Next Add your Sugar Substitute and Salt. Mix well with a Spoon. If you like at this point you can add the Extra Ingredients and mix well with a large spoon.

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Mixed well now add to your Whites (Meringue)

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Now here comes the tricky part, you must FOLD into Meringue the Yolk mixture very carefully until well incorporated. Do Not Let your Meringue fall, be careful 🙂

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Next place on Cookie Sheet and Bake at 300 Degree for about 30 minutes.

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Walla!! Completed, Now these could be used as a Hamburger Bun, Dinner Roll or side Roll for a plate of Eggplant Lasagna Yummmm. Hope You Guys Enjoy 🙂

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