Di is our host for Saturday Swappit again this week and is asking “have you designed your own diet from the successful bits of others you’ve tried? Have you gone back to one that worked, or found one that worked better for you?”
There are lots, and lots, and lots of diets out there and believe me, I’ve tried most of them. I have been on one diet or another since 1968 when I first went on the “grapefruit and rice” diet at the tender age of 12 because I was seriously alarmed at the size of my breasts. The only one I had any luck with was Atkins back in the 1990’s. I lost 85 lbs. kept off 75 of it ever since but I found the diet to be unsustainable as I got older and my diseases got stronger. My personal experience is simply that diets are like opinions, everybody’s got one and they all work, and they all fail, depending on the individual.
That said, I have ultimately just devised my own based on what I’ve learned in the past 50 years of dietary frustration. We follow a modified Anti-inflammatory/controlled carbohydrate diet here at Castle Serenity. Our foray into anti-inflammatory diets started with Dr. Weil back in the days before it became so commercially popular, with a few modifications. We eat less grains, more beans, lots of fish, tofu at least once a week. We also include some chicken and occasional beef. I eat some dairy (yogurt and some low-fat cheeses) for calcium. Oh and spices, lots and lots of spices. I add ginger to lots of stuff and turmeric to everything else. 😉 😉
I’m currently working on a modification I’m calling the LOL diet (Little Old Lady), OK it’s a fancy way of saying I’m trying to practice better portion control. I have found that counting anything, calories, carbs, fats tends to get me into trouble as I can get more than a little OCD about it. So between Superhubs LADA and my wonky vitamin dysregulation, we’re kind of loosey goosey keeping Superhubs to about 180 gross grams carbs per day and I just try to watch my portions and run a little tighter on fats. We use very little in the way of sugars or sweeteners, avoid trans fats like the plague and eat very few processed foods.
That’s about it. Even though Superhubs and I both get a little frustrated with the whole autoimmune dietary issues thing, we are both doing extremely well. SH’s diabetes consultant lauds our work and his numbers are in target range 99+% of the time. My CRP (C-reactive Protein) which is used to measure overall bodily inflammation levels are virtually nil. So to quote my pulmonologist “whatever you’re doing … keep doing it.”
Til next time ~Stay calm and back away from the donut ~JP
Last week I kind of got off the Seasonal Eating Theme due to a holiday-stress-induced philosophizing tangent. *snap out of it JP, Winter is Coming* (pun intended). We got word this past week that Superhubs does indeed have LADA (Latent Autoimmune Diabetes in Adults) or type 1.5 diabetes. What the heck is that? Good question and not a lot of answers. Type 2 diabetes is more of a metabolic disorder where the body cannot properly utilize the insulin that is produced. Type 1.5 is an autoimmune disease where the immune system kills off the beta cells that produce insulin. Both types develop in adulthood and are slower onset than type 1 diabetes. We meet with the endocrinologist next week and will find out then how or if this affects our dietary plan. Superhubs’ primary care doctor has already started him back on insulin and the results are pretty encouraging.
Anywho, back to seasonal/local eating. Last week’s CBA box (Community Based Agriculture) included a local pasture raised chicken which we roasted up for our Thanksgiving feast. It being just the two of us the bird has fed us for a couple of days with plenty of good broth and bits left over for salads and soups this week. Our CBA box this week included:
*Fresh Produce: 1 head of butter lettuce from a local hydroponic garden 1 small head of green cabbage from local farm *Meat/dairy/eggs 1 Yak sirloin steak (yes you read that right Yak like the big hairy cow) 1 dozen extra large eggs from a local farm mixed brown and white 6 oz local dairy cheddar cheese curds *dried goods/spices/teas 1 bag dried apple slices from local farms
The uses are pretty obvious this week. The lettuce goes for salads and taco cups, the cabbage will get fried for a side dish and used in soup. Those beautiful eggs will make wonderful breakfasts and some egg salad for lunch. The cheese curds will adorn my luncheon salads (Superhubs is dairy free). The dried apple slices will be used for snacks and some cooked up with left over raisins from the pantry for a yummy pancake topping.
1 Tablespoon oolong tea (or black if you prefer) 1 Tablespoon raw pumpkin seeds loosely chopped 1 Tablespoon dried cranberries 1 Cinnamon stick broken up into small pieces 2 teaspoons dried ginger, chopped 4-5 whole cloves break them up with your mortar and pestle
Place all in air tight container and shake well to blend. Place about 1 Tablespoon of mixture into a tea infuser, add hot water and let steep for 4-5 minutes. Add milk and honey to taste.
New Moon Tea Blend
1 cup loose tea leaves (I like Lady Grey or English Breakfast)
I can’t think of Halloween without remembering my black cats. I’ve had several. Boo Boo was probably my favorite, so black she was almost red, slitted, creepy yellow eyes. The very thing cat phobias are made of but she was adorable and precious. Anyone who has ever had a cat partner will tell you, nobody owns a cat, especially a black cat.Continue reading “31 days of October Challenge – Black Cats”→
I miss the catchy projects you made like spiced creativity you’ve had enough good stays and last chance getaways don’t stop today’s fun
So for today’s Found Poetry February, I’ve taken a snapshot of my inbox. I picked out a few words, and then strung them together in a little poem. Fun huh!?
creativity catchy projects like you made indian spiced stop when you’ve had enough spring break getaways goods stays last chance today only don’t miss out again fun food challenge free new photos
A little extra spice, because it’s snowy and cold in my little corner of the world.
Cinnamon Spice Cocoa
INGREDIENTS 3/4 teaspoon vanilla extract 4 cups milk (1 qt.) 1/3 cup water hot 1/2 cup sugar Dash salt 1/4 cup HERSHEY’S Cocoa 1/2 teaspoon ground cinnamon DIRECTIONS Mix sugar, cocoa, cinnamon and salt in medium saucepan; stir in water. Bring to boil over medium heat, stirring constantly; boil and stir 2 minutes. Add milk; stir and heat until hot. Do Not Boil. Remove from heat; add vanilla. Beat with whisk until foamy. About six 6-ounce servings. Note: Recipe may be doubled.
OK, so Fandango has a friend over at proscenium who started the Friday Follies who’s looking for “any kind of sign, flyer, ad, etc., that you may see posted or printed or whatever/wherever; that would, might or might not be, intentional or unintentionally, a mistake, or could be interpreted the wrong way, misspelled, be a double entendre, or just outright hilarious.”