Getting a “head start” on Keto- with “Ruled Me” 30 day plan – Wednesday Weekly Recipe Post

I GOTTA SHARE people, I just HAVE to 😉

MealPlanArticleCover

I’m SO energised this week~!! from not just eating REALLY well, but also from all the reading, networking, researching, creating recipe modifications, knowledge sharing, the new forum groups I’m a part of, and just the plain ole’ the “keto fascination” that many people are experiencing right now.

A new found “friend” told me, that the Ketogenics way of eating ( I HATE the word “diet” lol) BUT, it is now “trending, being the 6th most popular /researched/ “new” eating plan IN THE WORLD right now. I have a feeling that after more people watch “Cereal Killers”, and more people in social media keep sharing recipes, blogs, and these really informational/supportive forums keep popping up everywhere, that the “Ketogenics diet” will end up in the top 3. Eventually, when all the sheeple, decide to take a more proactive stance in their personal nutritional health and choices into their OWN hands we will be less of a minority. I look forward to those days.

I can’t say ENOUGH about an amazing young man, that I “met” online while on my continuing quest/obsession for more and more knowledge on this impressive eating plan ( or WOE = “Way of Eating”). Craig who started the website “Ruled Me” has an impressive story of his own.

The reason I mention he, and his website- I am on a woman’s forum about Ketogenic diet, and over 100 participants all started Craig’s 30 day plan on Monday, and all are there supporting one another, sharing the ups/downs/concerns/achievements to go strong and accomplish this goal until the end of 2014.

THAT is dedication! and also inspiring, and motivating!.. that is ONE HUNDRED WOMEN, from all over the world, who all “met” on a spin off of another forum, after a great gal just put it out there.. “Hey ladies, I’m starting the 30 day “Ruled Me” eating plan starting on Monday, to take us through the holidays, who’s in?.  The charge is US$5.00, Craig calls it a “donation”. I GLADLY paid my US$5.00 because the information I received in the 5 .PDFs is on point! Craig breaks it down “Barney style” for those of us who have more of a challenge grasping the full science of things. PLUS, THE RECIPES, and meal plans..all the way down to a shopping list for your essentials.. YAH.. THAT in itself, makes it pretty much a “no brainer” with absolutely zero stress for all, your meals for the next 30 days are simply PLANNED out, and super easy to do..

I HIGHLY recommend, and FULLY support this “30 day WOE plan,..so much, that I WANT TO SHARE THIS WITH EVERYONE.. not that I, personally have a huge following (as of yet), but it is something WORTH sharing.. and the best part?….the guy who wrote the plan?, CRAIG,- WOW.. what a GREAT guy!  He will answer ANY question you have..and address concerns, uncertainty, or just if you want to say hi, he sincerely appreciates it ! He will help you out with ANYTHING Keto related. He is an incredible plethora of hands on knowledge, and a REAL, down to earth, super smart, sincere guy..

He VOLUNTEERED to simply be “on call” for our little group of 100 women whom have started their new nutritional journey during the most CHALLENGING time of the year (for most).. I’m just really impressed, and simply wanted to share.  I have been making amazing delicious foods, from the “Ruled Me” website, and it goes to show that this man can COOK!, AND photograph..;-) It is inspiring, so much that I am on the quest to be able to modify most ANY food to “Keto Ize ” it 😉  Anyway take a look if you want some GREAT information.. Knowledge is power..share the knowledge!

The link for this awesome plan, is found below..Let me know how you fare ! 😉

http://www.ruled.me/30-day-ketogenic-diet-plan/

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“The Keto Way” – Wednesday Weekly Recipe Post

What a great collage of culinary KETO-FABULOUSNESS!..

just a SAMPLING of the things I prepared for us in the past couple of days..

PicMonkey Collage
I AM IN LOVE.. ❤ truly IN LOVE <3!!   with this Way Of Eating (WOE)..

SCIENCE doesn’t lie, and nor does my camera..there is no photoshopping of ANY of these pictures, this is BEAUTIFUL..why? because these are pictures of REAL foods, Colourful foods, WHOLE foods, Nutritional foods, Organic Foods, Range/Grass Foods, BASIC foods, NON Processed, Modified Foods.. SIMPLE..

I have SO MUCH information spinning in my head ALL DAY long ! i have literally become OBSESSED with knowing more , and more… as I continue to delve into the science of this plan.. I am BLOWN away by HOW WRONG we have had it for most of our LIVES ! Especially in our Western cultures.

I am also DEEPLY APPALLED with the amount of Medical “professionals” who DON’T HAVE THE KNOWLEDGE, and they DISAGREE with people seeking better health for themselves!!..In this journey..I have learned ONE really important thing..IT IS TIME for US, TO EDUCATE OURSELVES, people!.. EVERYTHING we have been “taught” and “fed” for most of our lives..IS ALL LIES!! ..

FAT is not the killer..
CARBS and SUGAR are.

I know this video is only available for free one more day.. but it’s worth a watch.
60 minutes of this information, could literally change your life..or at least inspire you to..

it’s called “CEREAL KILLERS” here is the link –http://vimeo.com/94976653

It came out a bit after I started getting into Keto, BUT wow, it just was one more PRO in what I’m studying, and convinced me even more that I am on the right track about health and nutrition..

The awesome foods I get to prepare and eat are just the added benefit 😉

This culinary goddess, is FAST becoming the KetoGoddess…

….HAPPY THANKSGIVING AMERICA….. ❤

Black Pudding, Spinach, Mushroom Fritatta – Wednesday Weekly Recipe post

Black Pudding, Spinach & Mushroom Fritatta

” !!!??? Black Pudding???, (??WTF??)  I thought it was Salami  ”  cori

THIS, was a first for me. The husband brought home this lovely looking package of meat, which I initially thought was salami.. upon further review, I read that it was “black pudding” (!?wtf!?) ..Sooo..STRAIGHT to Google I went,. Initially, I was grossed out…I realized what it was, eeek…umm yah,  a mixture with pigs, (or ox blood), (!!!???!!!) whaaaaat??!!  ugh-I have to admit, at first I shuddered, but then realizing, that I would be THE WORST hypocrite of all time, had I not at least TRIED it, ( re: “trying’ means preparing, AND eating ).. So, I DID,  😉 and quite frankly, I am GLAD I did 😉 it was actually REALLY good, I will actually visit this delicacy again in the future….. However, for the faint of heart, I won’t EVER judge you, ( and please don’t judge me..lol) SO, that being said,  feel free to modify if need be, the fritatta is pretty easy going. You may substitute any ground sausage, or beef, or simply leave it vegetarian 😉  Bon Appetit!

blkfrt

 

The Stuff you need :

  • 3-4 TBS extra virgin olive oil
  • 2 portions black pudding
  • 2 small (red or gold) shallots diced finely
  • 6 nice sized mushrooms sliced, and halved
  • Hearty handful of fresh baby spinach
  • Salt and pepper to taste
  • 6 eggs
  • Handful of shredded mozzerella
  • Small bunch fresh parsley, chopped

What to do with the Stuff:

  • Melt the butter in a frying pan
  • Remove the skin from the black pudding and crumble into the hot butter
  • Add Shallots, and saute’ until well blended, and pudding browns
  • Add mushrooms, and saute’ in with mixture until just soft
  • Add Spinach, continue cooking until it starts to wilt
  • Break the eggs into a small bowl and whisk with a splash of milk
  • Roughly chop the parsley & stir into the eggs and pour into pan
  • Lift sides and start to cook bottom, lifting, and letting the bottom cook well
  • Cook over low heat till the bottom has formed a golden bottom
  • under broiler
  • The center will probably still be very moist
  • Heat an overhead grill
  • Lift the pan from the heat and slip it under the grill
  • Top pan with shredded mozzerella, watch closely until eggs have set, cheese has melted, and the top is lightly browned
  • Cut into wedges and serve.

 

Hearty Breakfast Skillets – Saturday Weekly Recipe post

Stellar Hearty Breakfast Skillets

bkfstskil

 

The Stuff you need: (4 Skillets)

  • 2 pounds potatoes, cooked & cubed
  • 1/2 pound bacon cooked, and cut into pieces
  • 1 green bell pepper, sliced
  • 1 red  bell pepper, sliced
  • 1 onion, thinly sliced/halves
  • 2 cups sliced mushrooms
  • salt, pepper, garlic powder, ground parmesan cheese, & chili powder to taste
  • 4 cups shredded Pepper Jack (or monterey jack) cheese
  • 8 eggs

What to do with the Stuff

  • Cook potatoes (can use bacon pan/grease) on medium heat until well browned
  • Flip potatoes occasionally to prevent sticking
  • Stir in green pepper, red pepper, onion, and mushrooms
  • Cook until vegetables are tender
  • Add cooked bacon, season with salt and pepper, garlic & chili powder and parmesan cheese
  • Cover with shredded cheese and turn mixture until cheese is melted
  • Keep on low heat while cooking eggs to each persons liking
  • Place portions of potato mixture in individual serving dishes, and top each with 2 eggs

Mexican Chorizo & Eggs (Chorizo con Huevos) Wednesday Weekly recipe

Mexican Chorizo & Eggs (Chorizo con Huevos)

chorizo con huevos

The Stuff you need;

  • Olive oil (or bacon fat)
  • 1 small onion, diced (red, white or yellow onions)
  • 1 medium jalapeno` seeded and diced (use gloves!)
  • 1/2 lb (4-6 links) Mexican chorizo sausage, removed from casing
  • 5 to 6 eggs
  • Salt, pepper for seasoning
  • GARNISHES: optional…
  • Tortillas – (warmed for serving)
  • diced cilantro
  • sliced avocado
  • diced tomatoes
  • shredded cheddar or pepper jack cheese
  • What to do with the Stuff: 
  • Heat 2 TBS olive oil or bacon fat in large skillet over medium heat
  • Add the chopped onions, and jalapenos, and saute`until softened
  • Move onions & jalapenos to the side of the pan
  • Add ground up bits of chorizo
  • Use a wooden spatula to break up the pieces of sausage
  • Stir until the sausage is cooked through, though not necessarily browned
  • If you are not using lean chorizo, drain the excess fat from the pan before proceeding
  • If you are not using lean chorizo, you may want to cook the chorizo first, draining the excess fat, then remove to a plate while you cook the onions in the remaining fat. We usually cook with lean chorizo, so excess fat isn’t an issue
  • Crack the eggs one at a time, into the pan
  • Break the yolks and stir the eggs into the sausage
  • Add a light sprinkling of salt and pepper
  • Stir constantly until the eggs begin to set
  • Remove from heat

Serve immediately with a side of warmed corn tortillas and garnishes listed above.

Bon Appetite!

 

Meat stuffed Potatoes – 2 different meals (Saturday weekly recipe post)

Meat stuffed Potatoes

recipesat

Makes 6 half potatoes

The Stuff you need:

  • 3 large potatoes
  • olive oil
  • 1 lb ground beef
  • 6 medium mushrooms diced
  • 4-6 cloves
  • 1 sm onion, chopped
  • 1 large carrot shredded and chopped
  • can of peas
  • salt and pepper
  • splash worcesterschire
  • insides of baked potatoes
  • 2 TB butter, softened (may substitute veggie stock, or oil)

What to do with the Stuff:

  • Preheat oven to 400 degrees
  • With a fork, pierce a few times on both sides
  • Rub each potato with olive oil, lightly salt entire potato
  • Place potatoes in oven on middle rack
  • Bake 45 minutes to an hour, or until tender, turn potatoes over ½ way through baking
  • Baking them this way ensures that the skins are crispy, so they won’t tear when stuffed
  • After potatoes are done remove from oven, set aside to cool
  • Reduce oven temperature to 350 degrees
  • In a large skillet, brown ground beef, garlic, carrots and chopped onion on medium heat, breaking ground beef apart into small chunks
  • Add mushrooms, and peas to cooked ground beef, salt and pepper & worcesterschire to the mixture
  • Cook mixture until mushrooms are tender
  • While the ground beef mixture simmers, slice each potato lengthwise
  • If possible, try to cut the potatoes so that each half has a flat side so they won’t tip over when stuffed.
  • Carefully spoon out the white of the potatoes and place in a mixing bowl
  • Don’t scrape out all of the white, leave a little so that the skins aren’t flimsy
  • Place the skins in a 9.5 x 13.5-inch baking pan and set aside
  • Add the butter to the potatoes and “mash” with fork should be kind of chunky as opposed to smooth
  • Add your potato mixture into the ground beef skillet
  • Fill each potato skin to the rim with the ground beef mixture
  • Bake uncovered for 20-25 minutes

Serve with a side steamed veggie of your choice.
For the BEST leftovers,  have an awesome breakfast the next day by heating and putting an over medium egg (or 2) on top of heated potato
AWESOME!!

“Huevos en y canasta” – (Eggs in a basket) – Wednesday weekly recipe post ;-)

Huevos en y canasta-  “Eggs in a basket”

huevos en y canasta

Stuff you need:

olive oil to grease muffin tins
6 slices multi grain, or whole-wheat sandwich bread
6 slices bacon
6 large eggs
salt, pepper, crushed red pepper flakes (to taste)
cheddar/jack/pepper jack shredded cheese- (optional)

What to do with the stuff

Preheat oven to 375 degrees
Lightly butter 6 standard muffin tins
Flatten bread slices slightly, and cut into 6 large rounds
Press 1 piece, into each muffin cup- overlapping slightly, making sure bread comes up to edge of cup
Cook bacon until almost crisp, cut in half ( Note: It will continue to cook in the oven)
Lay 2 1/2  pieces of bacon into each bread cup
Sprinkle shredded cheese of choice (optional)
Crack an egg into each muffin cup
Season with salt and pepper, and red pepper flakes
Bake until egg whites are just set, 12- 20 minutes
12 minutes is partial runny yolk- 20 minutes is a fully cooked yolk
Run a small knife around cups to loosen toasts
Serve immediately 😉