Quite a few weeks ago I announced that I had been on a hi-protein diet and excused myself for not posting anything new on F&L. I prepared a little before and after “photo-shoot” for you.. Total weight loss at the time of the “after photo” was about 28 pounds and the scale is still moving closer to what I would call “normal” weight for me. The pictures are proof. (sorry for the quality of the after shot, I took it with my phone, standing infront of a mirror.)
I hope this will encourage any of you who have been overweight for years and gave up on trying to lose those gnarly extra pounds. The truth is I had gained nearly 40 pounds in the last 15 years. Leave me a comment… ask me a question… I’ll tell my diet secrets, really no secrets at all, no gimmicks, nothing to buy.
I’m not advertising some product. Just doin’ some good ol’ fashioned dieting and exercise.
How do you feel about dieting? Leave a comment and thenTake my poll.
My last post was a recipe for Venison Chorizo. So, I got a request for breakfast sausage as an option for all those less than prime cuts of venison and other meats in the freezer. Here’s the recipe I use.
1 tablespoons rosemary
1 tablespoon fennel
1 tablespoon salt (to taste)
2 tablespoons black pepper (fresh peppercorns if possible)
Mexican Chorizo Sausage is a wonderful thing! The flavors of chili, oregano and garlic, a hint of acidity that compliments your breakfast eggs and it’s so versatile too. I’ve used chorizo with shrimp, chicken, potatoes and eggs. I’ve served it for breakfast, lunch and dinner and it never disappoints. As you know my freezer is stoked with wild game, some of which isn’t cut out for BBQ or stew. When you bring home the deer it’s not all prime cuts, you know. So what do you do with that round steak that really isn’t so fun to chew on? I make sausage. In this case, Chorizo Sausage. So this morning I got busy and turned some out using the following recipe. We enjoyed it fried up in the pan and scrambled some eggs into it. I sauteed some mushrooms and bell peppers on the side and served it with flour tortillas and hot tea topped off the morning.
1 lb ground venison (any lean ground meat will do)
Mix all ingredients in a food processor to bring the meat into a finer grind (not too fine) and allow all the spices to blend well. Marinate overnight in the refrigerator. There are so many uses for Chorizo and easy recipes too! Like Shrimp and Chorizo in terra cotta on the BBQ for an appetizer, or Chorizo and egg burritos for breakfast. Use the sausage in your tacos instead of ground beef, YUM! Leave me a comment and tell me how you like your Chorizo?
Ecclesiastes 3:13 and also that every man should eat and drink and enjoy the good of all his labor—it is the gift of God.
I’ve been going low carb that last few weeks with my husband and it’s been interesting, to say the least. After about 2 weeks I started to “run out” of standard meal options so I started to get creative. The other day I cooked up some catfish with some homemade low carb tartar sauce and my husband loved it so much he suggested I add the recipe to my blog.
So, it’s up to you… are you interested in some low carb recipes? Take the poll and let your voice be heard!
Daniel 1:12-15 Daniel said to the guard, “Please give us this test for ten days: Don’t give us anything but vegetables to eat and water to drink. After ten days compare how we look with how the other young men look who eat the king’s food. See for yourself and then decide how you want to treat us, your servants.”
So the guard agreed to test them for ten days. After ten days they looked healthier and better fed than all the young men who ate the king’s food.