Taco Dip and Chicken Chips
TESTIMONY OF THE DAY
If you need a little encouragement to start the year off right, please read this testimony from a client who travels about 3 weeks out of the month, has a wife and a toddler and still finds time to prepare meals. He lost 35.5 pounds in 45 days just by changing a few things.
Many of those that have posted have struck a chord with my situation before starting with you. The “dark” side of my story was intentionally left out because I’m not at my goal yet. For now, I just keep myself focused on results and not how or why–especially since it’s difficult to exist in the “what if I didn’t have a friend that helped me?”
It is humbling to see how much trust you place in your clients and how much hope and faith they have in you! There were some posters that touched on similar concerns to mine, so I wanted to clarify in the hope that others may see how working with you can simplify, not complicate; can be cheap not expensive.
1. I did NOT cook for most of my progression. I suck at cooking. I had to ask my wife how to hard boil eggs. Seriously. So MY weight loss was not dependent on baking or cooking skills. Your recipes impacted my enjoyment and spare time, but my weight loss was not dependent on a magic recipe. And I built up to them. With that said, I can see how some people would see immediate benefit from substituting your healthified stuff. But for someone that is on the road, eats out or just can’t cook–don’t worry. Maria’s plan works incredibly well in that reality that so many of us live in.
2. When my son and I cook, it’s often easy stuff like fried eggs or my new hard-boiled egg recipe (egg + boiling water). I thought I’d be late to work, but it literally takes 15 minutes start to finish. Okay, sometimes longer if we decide to sing. My waffle maker was $50. Made that back in one skipped trip to Sunday buffet. Your pancakes are like $2.50 and were breakfast for 3 days.
3. My progress and your plan for me was 100% INDEPENDENT of source of food. Eggs were eggs. Chicken was chicken. I did NOT need to find cage-free, organic DHA ratio’d eggs from Chickens that did yoga every morning.
4. I took the past 1.5 to 2 months to learn WHILE doing. You have now recommended 4-5 books that I read while exercising. And youtubes and postings. But if I waited to learn, I’d still be where I was. Maybe even more depressed. I imagine a lot of people are like how I am in many many ways but chose not to be with this. I would read to find fault or problems. To blame an industry or a food. I came to realize that even if all of that is true, so what? It’s not about them, it’s about me.
5. I did not try to change anyone but me. We had meals where son, wife and me all ate different things. So what? Is that ideal–no. But who cares? You know what–son started asking for what “papa” was eating. Salsa (Pace) over ketchup. Then mustard over salsa. Then eggs over toast. Now mustard on eggs. And mustard on waffles. Eventually that’s where the baking and recipes helped…and that was key for me.
6. Your plan SAVED me money. I saved on snack foods not because I chose to not eat them–but because I did not need to snack. I have a $8 bag of almonds in my pantry that I bought 2 months ago–and am only now down to the bottom. I used to spend $15/day on snacks throughout the day.
7. It was far easier for me to use your system of basic meal first, then build. I didn’t focus on what I couldn’t eat–just on what I could. I built a meal only from known things–especially helpful when on the road. “When in doubt, leave it out.” I was stunned that I would get full and satisfied throughout the day so I didn’t even feel like I missed anything.
8. Here’s a true story–I started to pass on airline meals. I’ve had two flight attendants tell me “Good for you” in a very sincere way. One explained how she fasts while flying. This WILL happen to anyone that does your plan–you will find camaraderie in the oddest places.
9. I have an ego and associated my willingness to try any local food with business success and whatever. That was totally in my head. There are just as many, if not more, people that I work with that have endeared themselves to me because I opted to jog along the oceanside rather than eat a local potato.
10. Mentally, it was important for me to paint a picture quickly. After a couple days of seeing the mental shift and energy level, I tried consciously to act as though I was already there. What you helped me focus on was things like sleep, stress and reading. I was therefore making decisions from a positive place and not out of victim, sufferer, tired/cranky, etc..
Anyway, Maria thanks for all your help and I’m looking forward to my own home stretch to my goal. Looking forward to trying even more of the recipes with my son who’s already asking me for your chocolate donuts! ‘Papa, Nutritious AND Delicious!’ He’s one smart low-carb cookie!”
Consuming MSG triples the amount of insulin the pancreas creates…excess insulin = obesity.MSG (an excitotoxin) causes damage to the neurons in your brain and has links to Parkinson’s disease, Alzheimer’s, Huntington’s disease and many others.
Children are very susceptible to this type of effect on their sensitive and growing brains. Excitotoxins excite the neurons in the brain too much. They become exhausted and die. Neurotoxins are also a main cause of seizures . The damage may not be seen until many years later. When this happens, our neurotransmitters responsible for focus, mood, and memory have a hard time finding and recognizing their receptors due to the inflammation of the membranes on the brain cells caused by the consumption of MSG.
Brain levels of the neurotransmitter dopamine (important for mood and focus) are lowered by 95% when you ingest excitotoxins. BUT what is even more disturbing, is that when you switch to eating 100% free of processed food, our brain remains unable to produce normal amounts of dopamine in the hippocampus (the part of the brain most responsible for consolidating memory). This is one reason for the high rates of ADHD and depression. To read more on Brain Chemicals, check out my book: Secrets to Controlling Your Weight Cravings and Mood
TACO DIP AND JICAMA and Chicken CHIPS
1 large jicama, sliced into chips
1 (8 oz) package cream cheese, softened
1 (16 oz) container sour cream
1/4 head red leaf lettuce, shredded
1 cup freshly shredded WHITE Cheddar cheese
2 cups chopped tomatoes/healthy salsa
1 green bell pepper, chopped
OPTIONAL: 1 (2.25 oz) can black olives, drained
In a large mixing bowl, combine cream cheese and sour cream. Spread this mixture in a large, round serving dish. Top the mixture with lettuce, cheese, salsa/tomatoes, bell pepper and olives. Serve with Jicama chips or chicken chips!
Jicama Chips: Peel the jicama. Slice into 1/8 inch slices, then quarter the jicama into chip shapes. Enjoy! Makes 12 servings.
NUTRITIONAL COMPARISON (per 6 chips)
Tortilla Chips = 150 calories, 18 carbs, 1g fiber, 2g protein, 8g fat
Jicama Chips = 30 calories, 6 carbs, 4g fiber, 1g protein, 0g fat
1/4 lb chicken skin (I removed the skin from chicken thighs and saved the thighs for Rosemary Chicken)
1 tsp Celtic sea salt
To make the chicken “chips,” sprinkle the cleaned chicken skin with salt and place the strips in the bottom of the largest crockpot you have (you want the skin to touch the heat). Turn on high for 2 hours. Check every 30 minutes to make sure they aren’t sticking to the bottom. The “chips” are done when they are a beautiful golden brown and crispy.
Makes 10 servings.