January 28, 2012

Good morning all - YEA - the weekend!

I was checking out yesterday at Publix with my fruit and veggies and the woman at the register noticed I had two containers of Klondike ice cream bars. She commented about those being her weakness and I told her I used to be addicted to those as well. Then she noticed the packages said NO SUGAR ADDED and she REALLY wanted to talk. I told her these were for my grand babies (whom I am helping to break the sugar addiction in) as I had been over a year with no sugar or starch. She started shaking her head and wanted "true confessions" right there in the line. She said, she too, had come off sugar for several months - never craved it - never thought about it. THEN......someone talked her into trying the cherry lemonade at McDonalds and she said a door was opened. The next day.... a candy bar. With a sad, droopy face she then said, "I had NO idea what I was doing. I now crave sugar all the time, I feel bad when I eat it and feel worse that I have eaten it." I nodded and told her that sugar is so addictive. And, remember, sugar is EVERYWHERE. Products are doused with it SO WE WILL HAVE TO SATISFY THAT CRAVING. YIKES! She said, "I gotta start over. I gotta do this. I feel so bad when I eat sweets." I really tried to encourage her. She smiled with a certain determination as I left.

The moral of the story - DON'T! Once you rid your body of sugar and processed foods, and you are content to make "yummies" with almond flour and xylitol, have spaghetti squash as your pasta, eat fruit that satisfies your cravings AND ALLOW YOUR BODY TO GET HEALTHY, why open that door? Just a thought today. :)

Keep living life to the fullest. Each day is a gift. PK

Here are two recipes I thought you might enjoy.

Phase 2:
Turkey Taco Lettuce Wraps
For a lighter alternative to taco shells you can enjoy these lettuce taco wraps. Add your favorite toppings like low fat cheddar, light sour cream, chives, tomatoes or whatever you like on your tacos. Making your own taco seasoning is a healthier alternative to buying packaged taco seasoning, and uses less sodium, no sugar, no preservatives and no msg. It also saves you money if you are on a budget. If you prefer to use the package seasoning, simply replace it with the spices listed here.

Turkey Taco Lettuce Wraps
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 taco wraps • Old Points: 3 pts • Points+: 4 pts
Calories: 134.1 • Fat: 1.7 g • Carb: 9.7 g • Fiber: 2.4 g • Protein: 21.3 g • Sugar: 4.3

Ingredients:

1.3 lbs 99% lean ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion, minced
2 tbsp bell pepper, minced
3/4 cup water
4 oz can tomato sauce
8 large lettuce leaves from Iceberg lettuce

Directions:
Brown turkey in a large skillet. When no longer pink add dry seasoning and mix well. Add onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.

Wash and dry the lettuce. Place meat in the center of leaf and top with tomatoes, cheese and salsa or whatever you prefer.


Phase 4:
Baked Eggs in Turkey Cups



Ingredients
6 ounces very thinly sliced deli turkey
3/4 cup salsa (click here for recipe) or grilled vegetables
18 large egg whites or 2 1/4 cups liquid egg white or egg substitute (see note below)
2 tablespoons chopped fresh cilantro
2 tablespoons grated low-fat Cheddar cheese
Directions
If Using fresh eggs: Separate 18 whites into a medium mixing bowl Add 1/2 teaspoon salt and whisk lightly. Transfer to a liquid measuring cup. Let stand while you prepare the rest of the ingredients.
Preheat the oven to 400ºF. Lightly coat each cup of a standard-sized nonstick muffin pan with olive oil cooking spray.
Line each muffin cup with 1/2 ounce of the turkey. There will probably be a little excess extending from the top of each cup. Spoon 1 tablespoon of the salsa or grilled vegetables into each cup.
Measure 3 tablespoons of the egg whites or egg substitute into each muffin cup. (After the first "muffin," you can pour the whites from the liquid measuring cup to the same level as the fist muffin cup, rather than measuring 3 tablespoons each time.)
Place the muffin pan in the oven and bake for 10 to 12 minutes, or until the eggs are puffed and the center is set. Carefully remove the baked eggs from the pan and place 2 egg cups on each serving plate. Garnish with the cilantro and cheese.
Per Serving:
70 calories; 12 g protein; 2 g carbohydrates (1 g sugars); 1 g fat (0 g saturated fat); 20 mg cholesterol; 1 g fiber; 220 mg sodium.