by Donna Reish
I am not a fan of many vegetables….but fresh green beans are another story altogether. I adore them–and I have been known to make them every single week in my Parmesan Roasted Green Beans, Crock Pot Green Beans and “Potatoes,” or this homestyle recipe. I don’t like snapping green beans by myself. Ever since I have been married, snapping beans has been a family affair. My husband and I would put in a movie and snap buckets of green beans from our garden when we were first married. And later I would read aloud to my kids for hours as they snapped beans, peeled potatoes, cleaned fruits, etc. As a matter of fact, just recently, my twenty-year old son came in when I was cleaning veggies and said, “Do you remember when we would all gather around the table with fruits and vegetables and clean and cut all morning long while you read The Chronicles of Narnia series aloud to us? And how we never wanted to stop even when we were done with the produce? I miss those days!” Be still my heart….
(more…)
by Donna Reish
Low carbers, gluten-free folks, Paleo peeps, and real foodies all have their favorite flour and flour combinations when it comes to baking healthier (or lower carb, or gluten-free, or real, etc). Most people who use alternative flours focus on their specific need or preference–whether they want fewer carbs, no grains at all, nothing processed, etc. Two things that are sometimes overlooked in this quest are how “normal tasting” the flour substitute is and the cost of the substitute. I know there are die hard healthy bakers who would never use a grain or never use a flour with over a dozen carbs….but there are others who are trying to navigate these new baking waters (especially those of us seeking lower carb who are not used to the unusual flavors or those who have sticker shock when they start purchasing low carb flour substitutes).
(more…)
by Donna Reish
One of the beauties of creating something low carb that is as versatile as Low Carb Sprouted Crescent Dough (and the recent recipe post, Low Carb Sprouted Dinner Rolls) is being able to make so many formerly-high-carb foods into low carb foods. Once I got onto low carb bread making, dough, biscuits, crackers, Cream Cheese Dessert Base, candy, and so much more, I could look at a recipe that was previously off limits in low carb eating–and transform it into something low to moderate in carbs! Such was the case with our family’s long time favorite, Hot Hamaramas. (I have since found that they are called Hawaiian Sliders, ham and cheese sliders, baked ham sandwiches, and more. I have made these two two decades and always called them Hamaramas from a restaurant in my childhood hometown.)
(more…)
by Donna Reish
Welcome to the third episode/week of The Intermittent Fasting Journal podcast! I hope you like the format of the podcasts/videos. I am trying to pack as much “education” (teacherish!) into each one as I can while still being very experiential/journal-like. I also hope that you will follow my journey/journal even if you have no interest in supplements.
(more…)
by Donna Reish
I explained all about my quest for low carb yeast dough–and how it resulted in a low carb sprouted flour mix that actually works to create yeast dough products at five to seven net carbs per serving–a few months ago. I have had many people write to tell me that they are trying it, and I am excited to have low carbers enjoying yeast baking along with me. That recipe (Low Carb Sprouted “Crescent Roll Dough”) has a lot of options for using the dough. However, people are still asking for specifics about this or that–how to make the exact dinner rolls in the picture or how to make a thin pizza crust or how to create full sized loaves of bread. So I am going to be breaking down the recipe for individual items, starting with the exact dinner rolls in the pictures! (Watch the blog for recipes using these rolls, such as Low Carb Hamaramas (or Hawaiian Ham and Cheese Sliders) and more!)
(more…)
by Donna Reish
Something strange happens around Thanksgiving–or worse yet, at Halloween (!)–for those of us with lifelong weight management struggles. We give up. We throw in the towel (or the scales!). We wave a white flag of surrender (or our white granny panties of surrender!). We start eating during our Thanksgiving cooking prep, and we lose all resolve to lose weight. We even lose all resolve to not GAIN weight. It feels hopeless. We feel hopeless.
The food is going to be flying at us in every direction, so we yield to it. After all, if we can’t beat them, we might as well join them! New Year’s resolutions are just around the corner. We’ll do some drastic diet then and undo the damage. We’ve lost many a pound in January–and we know we can do it another year.
(more…)
by Donna Reish
Welcome to the second episode/week of The Intermittent Fasting Journal podcast! I learned so much in my second week–including that what the experts say about it getting easier and easier as time goes on is true! Yay us! I hope you like the format of the podcasts/videos. I am trying to pack as much “education” (teacherish!) into each one as I can while still being very experiential/journal-like. I also hope that you will follow my journey/journal even if you have no interest in supplements. I purposely do all of the “journey” and the “results” and more in the podcast and tell you at the end that I am going to discuss the supplements that I am using and how they are helping me. This way you can learn even if you don’t want to hear the “commercial’! 🙂 I am so excited about this way of life already! I hope it helps you as well!
(more…)
by Donna Reish
It’s only been a little over a month since I got my amazing, large, wonderful air fry! And I love almost everything I have made it in so far (recipes are in the works!). And I love these Parmesan Green Beans in it if I only want to make a small amount for two.
(more…)
