Spaghetti Pie. Freezer entrée. Two phrases that make me so happy together! First of all, my family loves this spaghetti pie. It’s a little less tedious than lasagna (with the more intricate layer…though I never cook my lasagna noodles anymore!). But it still tastes a lot like lasagna. Secondly, it is a perfect “batch cooking”/mega cooking entrée. It seriously comes together so quickly and freezes so well. It is simple to make several of these!
I recently froze spaghetti sauce with tomatoes from our garden. The recipe I used was fairly simple. (I will share that another time!) However, in an effort to get more flavor out of our tomatoes–and into some of Ray Baby’s low carb fare–I began the sauce with roasted tomatoes rather than just chopped tomatoes.
Everyone is thinking about the holidays now. All that food. All those parties. All those temptations. We can feel the pounds coming on just by perusing Pinterest!
What if you got ahead of the game? What if you went into the holidays losing rather than gaining? What if you got control of your eating before the onslaught of temptations? What if you improved your mood and reactions to stress BEFORE the stress begins? What if you went to those festivities one or two sizes smaller?
One of my longest standing workshops for moms is an audio set called Helps for Homeschooling Moms. It is a three-part series that begins with “Prioritizing” for one hour then “Organizing” for one hour then “Scheduling” for one hour. (As a matter of fact, just yesterday a FB friend posted and tagged me in her old cassette version of this audio set, telling me and my FB friends how much she learned from that set many years ago. What a joy to see that!)
Syrups and Honey
One of the biggest problems with sugar-free baking and cooking is the extra time that it takes. Sure, you can just stick with recipes calling for granulated sugar—and sub in your favorite sugar-free one (See my Sugar-Free Substitutes post!) and be a happy sugar-free-family. However, after a while, you will likely find yourself wishing that you could make those bars with that “Eagle Brand” stuff drizzled all over them or those candies with caramel centers or those milk chocolate peanut butter cups.
Where would you like me to send your free Sugar-Free Solutions guide and recipe book?
The best place to start in cooking and baking more healthfully is to find substitutions for the sweeteners you commonly use. Using a sweetener that you enjoy (and that works well in the type of recipe you are making) is key to changing from sugar (or other high-glycemic sweeteners) to a low-sugar/no-sugar lifestyle.
Everywhere you turn people are selling systems. Systems to organize. Systems for daily accountable. Systems for running a home business. Systems for kitchen efficiency. Why is this so? It is because systems work! They make you better at everything you do—more efficient, more thorough, more effective, more productive.
This is good news for me—I love efficiency, thoroughness, effectiveness, and productivity! And, thus, I love systems.
Plexus Ambassadors everywhere were gathered around their computers for what Plexus was affectionately calling “The Big Reveal.” Little tidbits had been circulating that this was going to be just that—big. That seasoned Ambassadors had been brought to tears over this reveal when they were told of it earlier. Guesses were being made. And yet none of us could have known just how big this reveal was truly going to be—for none of us could have imagined Plexus Slim, our favorite weight-management, body-balancing, fat-fighting, amazing pink drink, getting any better. And yet—it was revealed that it was. And I’m writing today to tell you that it is!
Learning to follow through on your Dailies will probably be the most important thing you will do to increase your productivity training. We have a tendency to think that if we don’t get to our “long list,” we won’t accomplish much. This just isn’t true. What we do every day is what really makes us productive. The dailies!
Likewise, we have a tendency to think that we have to make multiple changes at one time in our lives in order to really have an impact. Another non-truth!
Freezer cooking. Crock pots. Semi-homemade. Instant pot. Microwaves. Casseroles. One dish skillets. All of these phrases describe ways by which people everywhere are trying to be more efficient in the kitchen. Time is at a premium for families everywhere. Cooking at all, much less taking the time to cook truly healthful, real food meals, is hard to do. I did a podcast a while back (before I was even cooking so low carb/sugar-free/low grain) detailing five ways I have found to be more efficient in the kitchen. These tips are useful for all types of cooks.
When I was homeschooling seven kids for thirty-two years, I would often tell my kids, “Every day can’t be special.” Oh, I loved making things special for my kids—but I also wanted them to love (and maybe even crave) “normal.” Just be able to do the stuff day in and day out. Do those things that made them successful students and kids. And so it is with eating more healthfully and eating for weight management. Every day can’t be special. And one of the worst sabotages in weight management is assigning “special” to every day—and indulging way too much in foods and/or amounts that will not help us meet our health and weight goals.
I have been creating Facebook Live videos on organization and productivity for parents and entrepreneurs. I love organization! And I love being productive! I want to introduce each one to you on the blog (one per week) for those who not only love healthy cooking and weight management but also love efficiency in their home, homeschool, and business! So…here’s the first one for you! I will give you a rough outline of the contents to help you follow along….and to glance at to see if it is a topic that pertains to you. Blessings to you as you seek to “feel great and live well”—and organize and produce! 🙂
Since I published my two low carb flour mixes, I have gotten questions concerning when to use each one, etc. So until I get the dozens of recipes up that go with each mix, I thought I would write a general post about the mixes, direct you to some recipes using them, etc. So this post will detail more about my Very Low Carb Flour Mix and my Sprouted Low Carb Flour Mix!
First of all, check out the handy chart that shows carb counts in each of my flour mixes as well as other low carb (and non low carb) flours.
In my four years of low carb baking and cooking, I have tried them all. Some have turned out great. And some not so great. Baking with low carb “flours” can be challenging. They just don’t act like the flours we are used to baking with. They don’t taste like them either! So what do you do with almond flour, coconut flour, flax, oat fiber, and more? Which low carb flours are truly low and which are not? What about incorporating other flours together to make a more acceptable-to-family flour mix or flour blends?