First updated picture @ 20lbs

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On the way out the door for a Valentine’s Brunch with my Romance Writer’s group. 20 lbs gone… I’m liking how I’m lookin’! You can see the previous pictures on the Picture page. Click the Tabby ^^^ up top called Pictures. 

20 lbs GONE!

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As of Valentine’s day (that’s Christmas to Valentine’s so far on the diet) I hit the 20lb loss mark!

Day 3 – Busy Week

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My calories were high, but we did have a slight Valentine’s celebration. NY Steak and prawns (made at home) The steak put me over my calorie limit, but the scale was DOWN this morning, so I guess I’m doing well!

I had an IP mango pre-made drink and an Ostrim stick for breakfast. Leftover egg fu yung for lunch. A packet of Syntrex Nectar pink grapefruit for an afternoon snack, and then steak, prawns, rutabaga mash and spinach for dinner. Topping it all off with a pre-made chocolate IP drink for dessert. Little over 1100 calories for the day, which is the most I’ve had since going on IP. No problem. My carbs for the day were actually on the low end!

Best IP Alternative Pancakes

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I like these because they are NOT a restricted food like actual IP pancakes.

I take a package of Nashua HealthSmart plain pancake mix, and a package of Nashua HealthSmart plain oatmeal mix, and put them together in a small bowl.

I add flavoring. My fav is cinnamon (lots of it) and vanilla. I think I’m going to try vanilla and lemon next time.

Then I add one whole egg (makes it fluffier and ups the protein. You could just use the white if you’re worried about the yolk) and just enough water to make a nice thick batter.

This makes two nice-sized pancakes (one for now, one for tomorrow)

Using the HealthSmart, each patty is only 130 calories 18 protein and 5 net carbs. And it keeps me totally full till lunch without the need of a snack.

This is the only food I eat with a Walden Farm product. I LOVE the pancake syrup. Warm up a little bit and dip.

Day One & Two – busy week

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I went into this week a little freaked because I’ll be “away from home” a lot, and the things I’m doing might include restaurants. I’m fine if it’s just me, or me and fam, but with other people, I dunno…feels weird.

Day one went well. Didn’t get in all three IP food packs, but got in 2, and stayed under 1000 calories and kept my carbs down.

Nashua HealthSmart pancake for breakfast and 1/2 Nectar cappaccino. Lunch was a grilled chicken Subway salad with lots of spinach, pickles, cucumbers and some banana peppers. A snack of a small, 3oz burger patty (from a little out of the way burger shack) and then grilled chicken breast for dinner. I had a Nectar strawberry mousse drink for my evening snack.

Today… same breakfast. Lunch at home…I’ll make the IP Omelet egg fu yung. Probably skip an afternoon snack because I’ll eat lunch late. And an A&W uncle burger patty for dinner, along with 2 of their small side salads. (No dressing) And I’m taking a WonderSlim pudding/shake for an evening snack, because I’ll be out late tonight.

So far so good!

Stuffed Peppers

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Tonight was stuffed peppers.

I usually make them Italian flavored, other times they take like plain ol’ Sloppy Joe, but tonight they were Mexican, because that’s what the kiddo requested.

They take a little while to prepare, but the end result is well worth it, in my opinion, and they’re SUPER healthy! You get your meat and your veggies all at once in a tasty treat.

I know that cooked white onions aren’t “allowed” on IP, but I used to put them in EVERYTHING, and this is the first time in 6 weeks I’ve broken that rule and used one. I just couldn’t bring myself to make this recipe with just onion powder, and I don’t think green onions would give it that just right flavor. So, my bad.

For each 1/2 pepper (cheese topping not included): 123 calories, 11 protein, 3 fat, 8 net carbs and 6 sugars


  • 1-20 oz pkg Jenny-O 97%fat free ground turkey (or any brand, this is just what I had on hand)
  • 1 whole onion, chopped
  • 1/3 cup chopped celery
  • 1/3 cup chopped green pepper
  • 1 Tbls minced garlic
  • 10 oz grated cauliflower (for “rice” filling)
  • 2 tsp Worcestershire sauce
  • 1/2 tsp paprika
  • salt/pepper to taste
  • 1 – 6 oz can tomato paste
  • 3/4 cup water
  • 1 Tblsp vinegar (white or cider)
  • 1 tsp brown sugar (I use Ideal Brown xylitol baking brown sugar) – the sugar brings out the sweetness and more tomato flavor. Even regular Splenda or Stevia will work.
  • 1/3 tsp dry mustard
  • Dried herb seasoning of your choice. Italian (oregano, basil) Mexican (Cumin, chili powder, cayenne) No extra seasoning will give you a hearty, homey Sloppy Joe flavor.
  • 6 peppers. I use large red, yellow, orange peppers, but green will work too. For some reason, green peppers cooked give me indigestion. You get the stronger pepper flavor from the little bit you mix in with the meat.

Brown turkey, onions, celery, green pepper, garlic. After the veggies are soft and the turkey is browned, add the shredded cauliflower. This is when I add in the Worcestershire, paprika, salt/pepper, vinegar and sugar. Stir, then cover and let simmer on low about 5 min till the cauliflower softens slightly. Then add the water and tomato paste and stir up real well. Turn off heat and cover. Let set on the warm burner while you prepare pepper shells.

Some people just cut off the tops and stuff the peppers that way, but I find those messy to eat, so I cut them lengthwise and clean out the seeds, removing the stem. Boil a large pot of water, and drop in the pepper halves and let them boil about 5 min to soften slightly. You don’t want them mushy, but not crunchy either. Either way you cut them, you need to do the boiling step.

I cook these on a big baking sheet covered in parchment paper. (I use parchment paper for everything!)

Lay out the pepper halves and fill with turkey/tomato stuff. You can really stuff them and make them rather mounded. It makes a pretty big batch of stuffing.

For the family, I lay a slice of sharp cheddar cheese over the stuffing on each of the halves. For me, about a tsp of feta to stay in my IP protocol. Place in pre-heated 400 degree oven for about 8 min until the cheese melts (feta doesn’t really melt, but 8 min is long enough to make sure everything is heated through).

Creamy French Salad Dressing

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I can’t stand Walden Farms products. To me they taste like melted plastic, with an even worse aftertaste. There’ve only been 2 that are ‘acceptable’ to my palate. The bacon ranch, to which I add a lot of vinegar, and the French, to which I add Mt. Olive sugar free sweet relish, vinegar and pepper, and turn it into a passable Thousand Island. Once I choked these down, I refuse to buy any more of them. They’re a waste of money to me, because I so compeltely dislike the flavors. So, I am experimenting with other dressings. This one is a favorite of mine, and I keep a container in the fridge now.

Low Carb Creamy French Dressing

¼ cup fat free mayo

¼ cup low carb ketchup

1/8-1/4 cup vinegar (white or cider)

2 Tblsp splenda

¼ cup grated onion (this much makes it VERY onion-y…I suggest using onion powder instead)

¼ tsp sea salt (optional)

1/8 tsp black pepper

Mix together and refrigerate.

To get the oil I need for IP, I omit the oil from the dressing (originally it calls for ¼ cup) and I put 1 tsp right on my salad.

Makes about 8 servings.

10 cal per serving, 2 carb, 0 fiber, 1 sugar.

Chinese eating out doesn’t work!

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As you might be able to tell from my recent posts, I LOVE Chinese food. Well, yesterday the kiddo and I were in the city, and it was lunch time, and I’d forgotten my “condiment bag” at home.

My condiment bag consists of no-carb salad dressing, Heinz low-carb ketchup, homemade low-carb BBQ sauce, and a little container of salad topping.

Anyway, since I didn’t have the items I need to enjoy a salad or burger out, kiddo wanted Chinese. So, okay…let’s try it. We went to a buffet we’ve never been to before, because we were in the city, instead of our own town.

*sigh* is all I can say.

I ate one chicken thigh that was fried (no sauce) after removing every bit of fried skin. I had some broth from the won ton soup with green onions. I had this lettuce wrap thing, but only ate half, because I couldn’t identify the veggies in it, and I think it was a root veggie, and I didn’t know which one. And I had about 2 oz of the bbq pork. I know that bbq pork is made with sugary sauce marinade, but I was hungry and this place had no salad bar to speak of. I also know from making it at home it’s the least of the horribly carb-drenched sauces. They had some carrot sticks and cut up tomatoes – neither of these acceptable.

So, I ate enough to sate my hunger, but now know not to attempt this again. Trying to stay OP at a Chinese restaurant is close to impossible, and I’m not sure ordering off a menu would help much, since they put sugar in EVERYTHING.

Fun things to drink

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So, before going on IP, I was a diet soda drinker. I liked them all. My favorite since it appeared on the market is Pepsi Max, but I like root beer, Dr. Pepper, Mt. Dew, and Sunkist orange.

On IP they don’t want you having carbonated drinks, and no aspartame. There goes everything I like! I’ve done my research on this and come to learn that for the normal person, it won’t hurt your diet if you drink them. IP is based on Acid/Alkaline balance, and drinking carbonated drinks, especially the dark-colored ones, sets your body to acid. Well, okay. I’m trying my best to be good, and though I haven’t strayed yet, I’ll probably have my Pepsi Max now and then when I get the craving.

As for the aspartame, I actually believe what I’m reading in one respect. I think it screws with my diabetic body and tricks it into believing it’s actually getting sugar, therefore I get a glucose spike. I know it should be avoided.

So, what to drink besides water???

Well, I did find these nifty little bottles of Kool-Aid drink mix. MIO came out with the squeeze bottles a couple of years ago, but I don’t like their flavors. The Kool-Aid drinks taste exactly like real Kool-Aid. There is also a few flavors in the Wal-Mart brand. I’ve only tried one. The kiddo likes it a lot, though I’m not a fan. They’re made with Sucralose, which is allowed on the diet. And you sure don’t need much of this stuff because it’s powerful! Yummy. genericBut I limit myself to one “treat” a day. I don’t mind drinking water at all, and have always consumed large amounts, so that was no hardship. But even though I consumed nearly what I am supposed to drink on IP, I also had at least one soda a day, and often a couple cups of Crystal Light. I understand Crystal Light has some sucralose products, but I’ve only found a couple flavors in the squeezies. And even the sucralose my diabetic body doesn’t care for too much. (one a day only for me)

steazBut I found, in Low Carb Grocery, these drinks by Steaz. I’ve only tried the one flavor, and it’s fantastic. I just don’t think I’ll care for the other ones. You can buy them from (I just placed an order for a 12 pk because it was cheaper than buying them one at at time at Low Carb Grocery.) They’re my new weekly “treat”.

Last night was so good…More Chinese!

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So, last night’s dinner of the fried rice and egg fu yung was so good, I had to do it again.

Tonight, however, I made a beef/ginger sauce and stir fried some yummy veggies and beef and pork cubes to go with the cauliflower rice.stir fry

In the picture, there is freshly chopped pineapple on the meat. I did not eat this plate, it was my daughters. It just looked a little prettier with the fruit for the picture. I kept my plate totally IP friendly.

Beef/Ginger Sauce recipe:

1 can (12-14 oz) low sodium/fat free beef broth (I just buy the store brand)
1/4 cup or so soy sauce
1/4 cup white vinegar
1/4 cup Spleanda
1/2-1 tsp (depending on your preference) fresh ground ginger (I buy the little squeezie tubes from the produce dept because I don’t use it often)
1 heaping tsp Thick It Up carb-free thickener

Put everything in a small saucepan on low heat, whisk it all up, and let it warm slowly to just under a boil. Whisk it every now and then while making your other food.

The stir fried veggies were just chopped up broccoli, baby bok choy, mushrooms, zucchini, a couple of garlic cloves. Put them in a big fry pan with about 2 Tbls olive oil and stir until just a little tender.

I fried the meat in a separate pan so it didn’t overcook with the veggies. Just a couple cloves of fresh garlic with cubed sirloin beef and sirloin pork.


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