Sharing Family Secrets With My Daughters

As I look at all the messages, life lessons, and traditions that I have shared with my children, perhaps one of the most important has been the key to healthy living. My parents were pretty naive about food. The biggest imprint they left on me was to try anything and everything and to clean my plate.

So that got me to thinking about the messages that I send my daughters about food. To be honest I never really shared with them the knowledge I gained from the nutrition courses that were completed as part of my undergraduate education or the many diets that their mother and I had been on over the years as we both yo-yo’d up and down.

But the entire picture had never been as clear as it is to me now or as simple. Yes there is a lot of explanations about what I eat and what I don’t eat, in this blog and on my ever evolving food plan. The simple message I share with my daughters, the secret Sawyer Family tradition to looking great and feeling young as you age is:

“Eat Beans, Meat, and Vegetables Six Days a Week and on the Seventh Day eat whatever you want. On top of that MOVE, I do Yoga!”

That is the entire family secret to a healthy life and longevity. It is brief and to the point. There is no counting calories, though I do pay attention to calories. The is no measuring the quantity of what you eat, you simply eat a series of no-carb, a slow-carb or low carb days, following cheat day. Which series your going to follow depends on how much weight you want to achieve and how often you have been on the stage you are on. You should never go on the no carb stage of the diet for more than three weeks at a time.

But to keep the message simple I always start and end with the same old time tested and true advice from the annals of Sawyer Family legend.

We can be skinny, we can be vibrant, we can be healthy if we “eat our beans meat and vegetables”.

Want to loose 35 pounds? Eat this!

Seared Pork Roast, served on top Madras Lentils by Tasty Bite at Costco. Just warm, plate, and lay your pork tenderloins on top.

Just a quick inspiration from tonight’s dinner. Bill seared a pork tenderloin after coating it with Montreal Steak Seasoning. He then placed it in the oven for 20 minutes at 350 degrees. Accompanied by steamed broccoli, this meal is tasty and healthy. We had a glass of Pinot Noir. The perfect Slow Carb dinner.

I had a bad week food wise last week and the details are difficult to write about, but this weeks success are what failures are all about! It seems that even when I was not following the plan perfectly last week, I only ate one bad meal or item per day, so I did not allow my food binges to go on and on all day long. It was just a meal here, a snack there. I am sure I am underestimating. But the confessional is shaping up to be a pretty intense post.

One thing I have noticed about yoga is that creates a desire to eat better foods. Your body naturally begins to want more space to do the poses. So you also start eating smaller portions.

BONUS TIP!!

Once you get the diet down, start reducing your portions. There are no portions on this food plan, but we all tend to over eat. We even tend to over eat the good foods. So next meal leave two or three bites behind and work yourself up to 25% of the entire dinner. Once there you can start putting less on your plate.

 

Guacamole Stuffed Deviled Eggs: A Healthy Snack Recipe For ‘Slow Carb’ Dieters

Guacamole Deviled Eggs with Sliced Tomatoes.

Finding healthy snacks can be a problem for people following the slow carb diet plan. My version of deviled eggs keeps you on the plan with an indulgent deviled egg platter. Generally I dip celery into a low sugar salsa. Tonight I thought I would spice things up a little with a guacamole stuffed deviled egg. I served it with a sliced tomatoes.

This snack was made from ingredients bought in bulk at Costco. I have found that this diet can be prepared successfully and affordably by shopping at Costco. In fact next week we will do a shopping trip to Costco to buy food for the ‘Slow Carb Diet’.

Here is a step by step photo guide to Guacamole Stuffed Deviled Eggs!

To make this recipe quick and easy I use Coscto Salsa, Wholly Guacamole (has not added sugar or oils), and organic eggs.

Start with 6 eggs in a pan with the stove on medium high. Add 1 teaspoon of baking soda to make for easier peeling of the egg. Bring water to a boil for 10 to 12 minutes.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Let the eggs boil for 10 to 12 minutes once the water begins to boil.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Take the eggs to the sink and let them cool down by pouring off the water, running cold water. Then add a bunch of ice to the pan and let them site for 30 to 40 minutes in ice water.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

It is important to add the baking soda so that you change the PH level of the egg shell. You also need to boil the eggs thoroughly. You can see my first batch did not work so well.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Eggs peel so much better when they are boiled correctly with baking soda.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Freshly Peeled Eggs!

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Cut eggs in half with a sharp knife.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Lightly pinch eggs and yolk pops out.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Combine with a fork the yolks, a half cup of Wholly Guacamole, and a half cup of salsa. Add garlic powder and salt to taste, if needed.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Mix it all up and take a taste to make sure your flavor profile is correct. Feel free to some heat!

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Fill eggs with Guacamole, serve with sliced tomatoes.

 

Burrito Bowl On a Plate for Dinner

Cooking low-carb, high protein dinners and lunches is simple. I eat this probably for three or four meals a week. The preparation is simple and so are the ingredients.

I start with six boneless, skin-less chicken breast. I prefer free-range, organic chickens. I leave the meat juice they come packed in the pan so they have plenty of moisture. I do just a little salt, pepper, and Mrs. Dash Original on both sides and pop them in the oven covered with foil till they are done. I cook at 350 degrees and check after about 30 minutes. I prepare 6 at a time so I can store the rest for use throughout the week at various meals. Here is the finished chicken!

Cooking enough for 4 or 4 meals

While the chicken was cooking I cut up one large yellow bell pepper and a half of an onion. I used garlic powder, Mrs. Dash Chipoltle, and pepper and gently stir fried them in Canola oil (very little). Here they are cooking.

I love the sweetness of yellow peppers.

From there I open and strain a can of Rotel Diced Tomatoes and Green Chilies and a can of Ranch Style Pinto Beans and Jalapeno Peppers. Make sure the beans are rinsed to prevent gas. Your body will adapt to beans as you eat them more, but I never skip my Beano with my beans.

Canned foods make dieting easy!

Here the strained beans are cooking on low heat. They look wonderful and smell divine!

From can to pot, easy and fast!

Next I assemble the plate. on a pile of romaine. I include fresh guacamole and a low sugar or no sugar salsa. Here is the final tasty plate full of food!

A heaping plate of healthy eating!

So that was dinner tonight. There was no fuss and no need for a recipe, just a simple throw together meal. I took the left overs and put them in the refrigerator to assemble for meals over the next few days.

You will see from the Flash Diet page that I ‘Eat and Repeat’ a lot of my meals throughout the week. I find that makes my life easier.

Hope this inspires you to make better choices for a better life.

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