So tomorrow is my first vein surgery procedure. I have two this week. Kinda a little scared but it has to be done before the human garbage take away our insurance.
I don’t know how I’ll feel for a while after it’s done so last night I made up a bunch of safe eats to keep in the freezer.
Also don’t know if I’ll have much to blog about for a couple weeks or so. So it might be longer than usual before I update. I just won’t know til after the procedures.
I’ll still be keeping in touch on Instagram though if you’re interested. JATGAHB
Yeah.
I took the day off for Easter. Ate that whole box of creme eggs. Not one bit sorry. 🙂
Made this cherry rum cake like I made for Christmas because it’s the fam’s new fav and was requested as our Easter treat. Thank you so much, gfjules for making flour the whole fam eats like it’s completely normal. 🙂
So we did brisket, beans, potato salad for our Easter meal.
Y’all I cooked that brisket in the pressure cooker and it was unreal.
It was a super fatty 5 pound cut.
I put 1 cup of beef broth in the bottom of pressure cooker. Added the well seasoned and rested (about 12 hours) brisket plus a chopped onion.
Pressured on high for 110 minutes.
Let depressure naturally and then let rest overnight in the cooking pot / juices.
Sliced and reheated. Everybody loved this.
My plate plus a big ol Sonic root beer. 🙂
Totally felt like this…for a few hours. Then all the sugar / carb pains kicked in and I’m 100% ready to get right back on plan. Today the day off was worth it. We’ll see how it feels tomorrow though. 😉
That’s all for today. Hope y’all are having a great Easter weekend and I’ll see you soon-ish. 🙂
I’m kinda liking the whole Instagram thing now. Thank you to those of you who are checking me out there…where you may have already seen some of this stuff. 🙂
Since we last met…I took a road trip with the fam. Bluebonnets and lunch…loaded fajitas. No tortillas of course.
Just kidding. I don’t workout so that’s just my face in general when a good song comes on. 🙂
Cheesy cauli mash over left over roast and green beans.
Love this. 🙂
New before and current pic.
So…I tried to make some chocolate cream eggs. (This is the only one that survived and even it broke into a big ‘ol mess the second I bit into it.)
Do y’all love Cadbury Cream Eggs as much as I do? I was in second grade when we got those perfect nuggets of delish in our little town and I’ve had an Easter love affair with them ever since. Mama B was the room mother of my class that year. Ok every year but specifically that year. When Easter was over and all the candy went on clearance she bought up all the little boxes of cream eggs and then when we had our end of year picnic she gave them out to the whole class as our treat. My classmates thought she was the coolest. Which of course she is. And to this day she still gets me a box of cream eggs every single year. 🙂
Anyway…they’re my absolute fav Easter candy. I’m happy to say that this year I haven’t had one at all so far. I will be taking the day off for Easter and will devour a box of the real eggs but I saw this mock low carb version and decided to give it a try.
I’m just gonna jump right in today. When we last met I was waiting to see a Dr. about my ultrasound results. I’m going to have to have some vein surgery on my clot leg. I don’t have a date for it yet…waiting on insurance to approve it. I’m kind of scared but it’ll be considered out patient even though sedation is involved.
I don’t know though. I don’t know how I feel about it. I thought because my blog posting has slowed down since it’s taking awhile to get enough to post about that maybe just doing an Instagram pic every day or few days might be better. Can’t say I love it though. I’m probably more of a sit down and pour it all out into one long post kind of girl. We’ll see though.
I just truly cannot believe how proud some people are of being willfully and purposely unintelligent.
Went out today for a little retail therapy. 🙂 Wings and a caeser at the outlet mall.
Used this recipe to make some sugar free caramel. Mine is a little lighter in color than hers because I didn’t use as much molasses or coconut sugar as she did. It still turned out super delish. 🙂
I don’t know if it’s because I’m worried about my vein stuff or what but I’ve really been struggling with the whole keto thing for about the last 10 days or so. I haven’t fallen face first into a vat of chocolate…yet…but for the first time since I started back in September it feels hard. Until now it really was easy. I had a will of steel but right now that’s just not happening.
To help stay on track I made some sugar free chocolate and caramel. I’d actually experimented with SF chocolate several times before but they all ended in kitchen disaster. This was perfect. I used the ratios from the candy bar recipe in this book. The book is paleo though and I needed mine to be more keto so I used:
65g cup cocoa butter
14g cocoa powder
20g erythritol / splenda blend
1 tbsp dry milk
big pinch of vanilla powder
1/2 tsp sunflower lecithin
I melted the cocoa butter in the microwave on 1/2 power til melted
While it was melting I put all the dry ingredients in the Vita mix and powdered them.
Then whisked dry into butter.
Poured into molds.
The taste was great but it was a little too liquid-y. It set up fine but you can see in the molding pic how thin it was. The original recipe calls for 2 tbsp coconut butter. I didn’t have any because I really can’t stand the taste of it but I think it’s probably needed for thickness so next time I’ll add it and see.
Overall I was very happy with it and it was perfect for me. I like some of the commercial sugar free chocolates I’ve tried but they all have at least one ingredient that doesn’t agree with my digestive system.
Erythritol does nothing bad or gross to me so it’s perfect for this chocolate.
It does need to be powdered though to keep it from recrystallizing as it cools.
Also, if you decide to do filled candies like I tried to do with the caramel…let the first bit of chocolate you put in the mold firm up before you add the caramel. If you don’t the caramel will sink down to the bottom and you will end up with ugly looking candies like the pic above. They taste great. They’re just not pretty to look at.
🙂
On that note 😉 I’ll leave you for today. Have a great week and I’ll see you soon. 🙂
I’ve been trying to get some health stuff taken care of before those @ssholes in congress / those of you who put them there condemn those of us with preexisting conditions to certain death. 🙁
(Thanks for the bumper sticker, democrats.org. As always…love y’all but no not putting anything political (or anything other than the Aggie sticker) on the car. I will however share it here. 🙂 )
🙁
Two weeks ago I had to have a bunch of blood work and x-rays. Then last week I had to have both legs scanned for possible clots.
They gave me these lovely disposable plastic shorts to wear. Look how baggy they were. 🙂
I’ve always had some circulation issues from the previous clots but it’s gotten really bad over the last year or so and they were looking to see exactly what’s going on. I won’t know results til next week when the dr gets back from spring break. (If there had been any bad clots they would have let me know immediately…so now it’s just waiting to find out what if anything else they found.)
Then Mama B got pneumonia 🙁 (She’s doing much much better today) 🙂 Poor thing was sick on her birthday. 🙁 Happy b-day, best Mom to ever walk the face of the earth. 🙂
I LOVE this lime mineral water from Whole Foods. I add a few drops of liquid splenda and it’s like a milder Sprite.
I got my blood work back and some great news…my iron is up. 🙂 The whole reason I started eating keto though was to get my inflammation down and those results were still awful. 🙁 But I’m ecstatic about the iron. Y’all know how I’ve struggled with it for years. I’d tried everything to get it up and now 6 months of eating this way and it’s finally within range. 🙂 I’m feeling it too. I’ve got energy I haven’t had in ages.
Other eating news…I’m back on dairy (cheese / butter / cream) and so super happy. 🙂 I take a digestive enzyme if I have more than a slice of cheese and it’s working great. I missed it a lot. It helps make eating like this easier and I’m all about staying on track right now.
So…last Monday was 6 months of no grains or sugar (I also had 3 1/2 months of no dairy mixed in there too).6 months, y’all. I’m so proud of myself for sticking with this as long as I have…and for continuing to stick with it. 🙂
I was at the dr the next day and…I’ve officially lost 50.2 pounds…with clothes on. 😉
I also happened to go shopping after the dr.
Left pic: before. Other two pics: last Tuesday.
I’ve been checking the clearance racks for any cheap left over spring-y / summer stuff since I’m still losing and don’t want to waste money on stuff that will only last a month or 2.
I saw this halter jumper and thought it was a halter dress. I didn’t want to get completely undressed so I just put it on over my leggings and then realized it wasn’t a dress. By summer it will be perfect. 🙂
So, yeah I’m still going strong with this. I did recently get back to strict 25 carbs or less 5 days a week. 50 grams or less 2 days.
For about 5 weeks I’d been doing more Paleo style eating and even though it was all safe food and I continued to lose weight the higher carbs were making me hungry all.the.time. A couple days back on strict keto and that went away.
Ok that’s all for now. Y’all have a great week and I’ll see you soon. 🙂
I meant for this post to go up on Valentine’s Day but somehow scheduled it for March 14th instead.
So happy belated V-Day. 🙂
Hope it was everything…every single one of you…wanted it to be. 🙂
I’ve been busy working on my business which picked up hugely 😉 this month.
Still eating super boring so I don’t have much to share on that front.
Over the weekend we met Sister B for lunch and I did have some delish dry rub ribs but forgot to take pics.
I’m also busy with the resistance project. So proud of the work we’re doing. 🙂
Ok, y’all if you’ve got a high power blender you’ve got to try this.
I had this recipe on hold for months because I was completely skeptical. But it really does work.
I wasn’t willing to commit to a larger amount of cashews than this so I just made a small loaf pan and used these measurements:
5 oz cashew nuts soaked in cold water for about an hour
1/4 cup plus 1 tbsp cold water
1 egg
1/2 tsp baking powder
1/4 tsp salt
1/4 cup tapioca flour
Soak cashews for an hour. Drain and rinse. Add nuts and water to high power blender and blend on high until completely smooth. I had to use the tamper with mine to help get it going. I blended for probably about 2 1/2 – 3 minutes on 10.
Once it’s completely smooth…and I do mean completely…add everything else and blend on high for about a minute.
Pour / spread in pan and bake at 325* for about 35 minutes. Cover with foil if it’s browning too quickly. Then kick the temp up to 375* and cook 5 – 10 additional minutes uncovered til golden brown.
This was soft and bendy and delish. It didn’t taste like nuts at all. That’s just cooked down strawberries with a few drops of liquid splenda as a mock strawberry jelly. My first PB&J in ages. 🙂
When I try this as a regular size loaf I’m going to triple the recipe. I’m still kind of scared of trying a big loaf though because that’s a lot of nuts wasted if for some reason structurally is not strong enough to hold up to the weight of the amount of nuts needed to fill that large of a pan without sinking.
🙂
Progress pic…
Taken last week.
Ok that’s all for now. Y’all have a great long weekend and I’ll see you soon. 🙂
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