Do you ever get those temptations to have something sweet, but you just don’t want to make a whole batch of something because you don’t want it sitting in your kitchen screaming your name all week?
Well, I get that way sometimes. HA!
My daughter has been finding all these recipes online recently about something-in-a-mug. One serving of something, and one serving only.
I thought to myself, what an ingenious idea! Let me create some P3 friendly recipes like that!
Once you make this, you can garnish it with almost anything you want, I chose pecans and strawberries, only because they are two of […]
Been working with a few clients lately (as guinea pigs!) to test a true ketogenic diet, which is at least 80% fat.
For some out there, it’s pretty easy to get your fats up to 65-70% – it’s that extra 10-15% that leaves them scratching their head.
If there is one thing I can do, and do well, is to manipulate a menu to meet requirements, no matter what it is.
There is a buzz right now all around the internet about being in nutritional ketosis, and using that as a way to either lose weight, or for some, just simply maintain when […]
When I was growing up, this was ALWAYS in the fridge. It is one of those things you never get tired of. Recently I found out that some type of meringue is a staple for many cultures. Most cultures will have some sort of meringue as a normal after dinner snack. This is no exception. My Mom tells me that it’s from Portugal, but couldn’t find verification of that? HA!
When Googling around to see if gelatin was an OK Phase 3 food, I came across this fascinating article. It’s quite long, so if you want the […]
Some people stay away from making Hollandaise Sauce because it looks to complicated. Who really understands anything about double boilers???
If it ain’t easy, I ain’t gonna do it, plain and simple.
THIS IS EASY! Give it a shot!
Nummy on asparagus. Shown here, I layered it on some quickly pan fried in butter cut up portabella mushrooms, an egg, and some bacon bits. I served it with a chopped salad and it became a great brunch for Sunday morning!
Blender Hollandaise Sauce
5 minutes prep
10 minutes start to finish
3 egg yolks
1/4 tsp Dijon Mustard
1 tbsp lemon juice
1 dash of hot pepper sauce
1/2 cup […]
Just call me renegade. It doesn’t bother me.
One of my clients once said to me: RESULTS DON’T LIE
That is where I am. Sure, I experiment, and then I have clients and Boot Camp members that are willing to experiment, and in the long run I find things that work pretty much across the board. It’s all in the results.
This is one of those things. One of my first clients gave it it’s name, so don’t blame me for this one. It is something I came up with on one of my later P2’s to help me […]
Who doesn’t like deviled eggs?
Did you know that in the south it is almost mandatory to own some sort of deviled egg platter?
Every gathering you go to has some sort of deviled egg concoction. These however leave all the other recipes you have in the dust. These are quite simply put, just awesome.
Just an FYI … do you know why they are called “deviled”?
Evidently the term “deviled” first appeared around 1786 (in print) and it was used to describe a dish that was either fried or boiled and that was highly seasoned. By the 1800’s, “deviled” evolved […]