Testimony of the Day
“Hi Maria, I wanted to send you a note and tell you thank you. I recently had a second baby (January) and was talking with a friend about buying the Wheat Belly book a year ago and never reading it. She and I shared similar food journeys and the transformation for her to this lifestyle was life changing. So with her encouragement I read the book during my son’s first month.. I decided to give this lifestyle a try on April 1st, 13, for 30 days. No sugar/no gluten… I must be crazy, but for 30 days I can do anything. But the transition to this way of living was fairly seamless for a self proclaimed food addict. I have always been a heavy person, dieted my whole life…but the urges to binge and cravings would always win over. Not this time. I couldn’t believe the way the body reacts once you take away those things. My desire to binge is completely gone! I was a secret eater…wait till the hubby went to bed, then hit the pantry, eat a entire bag of chips, etc. Also, a trip to the grocery store, whether I had ate or not was usually an entire trip of salivation. But once I made this change, none of that happens anymore. It’s liberating.
I found you through that same friend (Joy Chrest), and have been ever so thankful. Your recipes have kept this the easiest way of life. More work? sure. But for better health, I’ll take it. I will say I am not as disciplined as you….yet. But I’m light years ahead of where I was just 4.5 short months ago. I’ve done low carb before…but with your help…I can do low carb and not feel like I have to eat bacon 24/7. From your pancakes, to your lemon bars, I’m amazed at the fact, not only are they good…but they are low carb! I made a pan of brownies and some magic cookie bars around July 4th. They stayed in my freezer for weeks. NOTHING stayed around here that long before, let alone anything made in an 8×8 pan! It was eye opening to find out that indeed I WAS the biggest snacker around our house. The things that hang around here now, never would’ve lasted had I continued eating my ‘old’ way. I am working on converting my family. They do not complain about the healthified meals I make, but I need to fully convert my pantry. And since I’m the one that grocery shops, it’s up to me!
So in total I’m down 25 lbs (50 since delivery) and over 20 inches,. I can just feel the change in my body, so I had to do a comparison today and that’s what I wanted to share with you! The before is when I was pregnant, as it’s the only time I’d be in front of a camera. An excuse to be fatter so to speak. But now, I don’t mind pictures at all. Because I’m finally liking what I’m seeing! THANK YOU THANK YOU. I’m so grateful for all the ideas out there of other people living this, it makes it so much easier. I’m also grateful for the acre garden I planted this year, keeping our dinners filled with the ‘good stuff’! Now on to chickens!
Keep doing what your doing. For people who don’t believe or say it’s to hard, take it from someone who has let food rule her life..all her life. It works…you can get over the cravings and addiction…and you will feel amazing!
P.S. I have been waiting 37 years for someone to tell me to put butter on everything AND lose weight! WOO HOO!”
We have gotten some amazing feedback on the 30 day meal plan option. One email said “Holy Moly! That included more tips than I thought it would! I certainly see where I went wrong with my grain free/low carb diet before this!”
But Craig and I are perfectionists, so he helped me add even more detail along with a grocery checklist for each week. Click here to get started on your “after” photo!
St. Patrick’s Day is coming! This recipe is a perfect dish to prepare for that night. Cabbage contains vitamin C and folic acid. Cabbage protects against stress, infection and heart disease, as well as many types of cancers, according to the American Association for Cancer Research. To avoid gas after eating cabbage, add a few fennel, caraway or cumin seeds before cooking. Cabbage is also a good source of blood-sugar-stabilizing fiber, and the raw juice of cabbage is a known cure for stomach ulcers.
This dish can easily be made in a crockpot for an easy dinner when you get home or you can bake it in the oven. It tastes WAY better than it looks:)
1 large head of cabbage
12 ounces cooked corned beef
4 ounces cream cheese
1/2 cup beef broth
4 ounces freshly shredded swiss cheese
1/2 cup chopped onion
Prepare a crockpot by lightly greasing the outside OR preheat oven to 350 degrees F (175 degrees C). Slice the head of cabbage into long noodle-like strips. Boil the cabbage “noodles” for 5 minutes, drain well. Combine “noodles”, corned beef, cheese, cream cheese, broth and onion. Pour into the crockpot or a 2 quart casserole dish. Let cook on low in the crockpot for 6 hours or bake at 350 degrees F (175 degrees C) for 45 minutes. Makes 5 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Casserole = 561 calories, 58.3g carbs, 2.7g fiber
“Healthified” Casserole = 401 calories, 4.3 carbs, 2.2g fiber
Option: Use Miracle Noodles (click HERE to find)
Wondering why your recipe calls for cooked corned beef – does that mean we should use deli or can we still buy it from the butcher & cook it raw?
I made mine like this: (but you could buy a pre-pickled corned beef and cook it in a crockpot).
2 TBS ground peppercorns
2 TBS ground mustard seeds
2 TBS ground coriander seeds
2 TBS red-pepper flakes
2 TBS allspice
1 TBS cinnamon
2-4 bay leaves, crumbled
2 TBS whole cloves
1 TBS ground ginger
OPTIONAL STEP: For the brine
1 gallon water
2 cups Celtic Sea Salt
2 TBS Truvia (or erythritol)
3 garlic cloves, minced
2 TBS pickling spice (above)
One 5-pound beef brisket
1 large onion, diced
3 large turnips, cleaned and cubed
2 stalks celery, chopped
1 head cabbage, chopped
2 TBS pickling spice (above)
1 medium head cabbage, cut into 6 wedges
Make the pickling spice
Combine the spices mixing well. Store in a tightly sealed plastic container or glass jar.
OPTIONAL STEP: Make the brine
Combine the water, salt, sweetener, salt, garlic, and pickling spices in a pot large enough to hold the brisket comfortably. Bring to a simmer, stirring until the salt is dissolved. Remove the pot from the heat and allow to cool to room temperature, then refrigerate the brine until it’s completely chilled. Place the brisket in the brine and weight it down with a plate to keep it submerged. Refrigerate for 5 days. Remove the brisket from the brine and rinse it thoroughly under cool running water.
Cook the beef
Place celery, turnips and onion in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours. Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
Slice brisket across the grain, serve with vegetables and mustard. Pass extra cooking liquid at the table.
im is sitting in the oven. sure hope it looks as good as yours.
oops! should say “mine” not “im”.
OH! You are in for a treat! It tastes WAY better than it looks!:)
im making this for for the second time today. i love this!
Thanks Kapu! You are awesome!
Did you take the picture down? It’s just cabbage at the top. I’m totally making this!
Hi, sorry, this is an older recipe before I was good at taking photos. 🙂