Counting, Carbs, Calories and Cookies

I’ve been receiving a lot of messages and emails lately asking what I count. Do I count carbs? Do I count calories? Do I analyse my macronutrient intake? Do I count the number of water drops that hit my shoulders in my morning shower? Well, maybe not the last one. But to me it’s all the same.

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I DO NOT COUNT. Not those things anyway. I know that statement may offend some people in this lifestyle but I simply don’t have the time or patience to count all day.

To me counting carbs is almost like thinking of it as a daily carb allowance you get to spend. To see how close to the edge of the ‘sweetville cliffs’ you can get without falling over.

So how have I successfully lost weight without ‘counting’?

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I have educated myself on what foods I can eat… I eat them when I am hungry and I eat until I am full. I’m not trying to trick myself into eating less cake, lollies, chocolates, bread, pasta etc. I just don’t eat them. My food process of thinking goes like this.

FAT: I want lots of good fats. These fuel my body and make me feel satiated. Every meal I enjoy includes a good portion of healthy fats. Be it butter, coconut oil, eggs yolks, bacon grease etc.

PROTEIN: Moderate protein helps my cells rebuild and muscles stay strong. I eat a good amount of Grassfed beef, chicken, pork thought my week.

CARBS: The only real carbs I put in my body come from vegetables, some berries, nuts… Things like that. I enjoy them in moderation as a side to a dish not as the hero. I never go looking for carbs in the form of sugars, high fructose fruit & veg, breads, pasta, chips etc.

I have found that by choosing my food this way I don’t need to ‘count’. Be smart with what you eat and be accountable with your progress. If your weight loss stalls think about your week and where you may have possibly had a few too many carbs. Then adjust next weeks intake accordingly.

It’s that simple. This is a lifestyle, not a diet. The only things I want to count now is KGs lost, pant sizes dropped, days out and about playing with my boys instead of vegging on the couch in a ‘carb coma’, the extra hours in my day now that I am no longer fatigued.

This is a lifestyle. Go out and LIVE!

Think smart about your food but don’t obsess about counting if it’s a stress to you. If like the caped character above you ‘Love To Count’ then go for it…. 1 Carbohydrate, 2 Carbohydrates, Mwuh ah ah ah.

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Eggs A La Derek + Hollandaise Recipe

Move over Benedict & Florentine here’s a new take on breakfast that will send your tastebuds into orbit and leave you satiated long into the day.

Eggs A La Derek will keep you craving free and full of energy!

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I start by frying a few pieces of streaky bacon til golden and crispy. Set that aside and fry a slice of leftover meatloaf in the bacon fat (always good to have slices of leftover meatloaf in the freezer). Then poach an egg or two, mash an avocado and you’re nearly there.

The last ingredient in Eggs A La Derek is some FRESH homemade Hollandaise Sauce.

Don’t be scared… It’s sooooo simple and only takes about 5-10mins to whip up.

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Here’s how…

First get the kettle on to boil. Then melt 125gm of grassfed butter in the microwave. Next in a heat proof bowl that will snugly fit over the top of a saucepan place 4 organic egg yolks and 1 tablespoon of white vinegar.

Whisk the egg yolks and vinegar vigorously until they double in volume and thicken slightly.

Pour some boiling water into a saucepan over a low heat (you only want a very gentle simmer) and place the bowl on top. Be sure the water doesn’t come into direct contact with the bowl.

Keep whisking now and slowly drizzle in the melted butter. Be sure not to stop or let the egg mix get too hot… You don’t want scrambled eggs.

Continue whisking until all the butter is incorporated and the sauce has come together and thickened up. Add a touch of salt and cayenne pepper.

Voilà, Hollandaise Sauce! Remove from heat and set aside somewhere warm until ready to plate up.

My assembly goes like this… Meatloaf Slice, Bacon, Avocado, Poached Egg, Hollandaise.

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Try this recipe once and you’ll be hooked! Telaine from Sweet Nothings LCHF can’t get enough of it!

LCHF Couple Lost Over 230lbs

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As my blog followers know, at the start of the year I began my LCHF journey and 8 weeks later my partner joined the lifestyle too. Eight months on we have lost more between us than we each now weigh!!! Just over 105kgs lost (231.5lbs or 16.5 stone).

To say this has changed out lives is an understatement. Every day offers more now that our bodies and health are able to make the most out of each opportunity life presents.

I remember days where walking from the car to a seat at the park to look at the ocean was an effort. Now we bike ride to the beach and walk/jog a few KMs no trouble at all… While still being able to talk (not puffing for breath).

I’d like to challenge anyone that has been struggling with their health/weight not to wait to make a New Years resolution but to commit to change today. Once you get started you’ll be amazed how easy it is and how quick you WILL SEE RESULTS!

Viva La Fat 😉

Check out my partners Facebook page at Sweet Nothings LCHF to read more of her journey.
For those who read my post last week and are wondering how I went this week… 2.4kgs lost this week.

Char Grilled Mexican ‘Stir-Fry’

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Last night I whipped up a very simple and delicious dish that is packed with flavour. I call it my Char Grilled Mexican ‘Stir-fry’.

I started by preparing my veg, cutting to size and drizzling with olive oil. Yellow and Green Capsicum, Spanish Onion, Tomatoe and Sugar Loaf Cabbage.

When cutting the onion and cabbage I was sure to keep the stalk end intact and cut length wise to prevent the wedges falling apart on the grill.

I then char grilled the veg on a HOT BBQ until smokey, blackened and just tender. Around 6-8mins a side.

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Next the rump steak was seasoned with salt, black pepper, smoked paprika, garlic powder, Mexican chilli powder, ground cumin and ground coriander then seared on the BBQ for 3 mins a side and allowed to rest while I chopped the veg into ‘stir-fry’ lengths.

Finally I added the chopped veg, meat juices and thinly sliced beef to a hot pan and tossed all together with ground cumin and coriander, smoked paprika, chilli powder, garlic, salt and pepper, juice of one lime and a little more olive oil. All the seasonings can be adjusted to taste.

I wasn’t sure how grilled cabbage would go but I’ve gotta say it was AMAZING!!! So sweet and smoky. I can’t wait to grill loads more cabbage on the barbie this summer.

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Happy International Bacon Day!

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The last week I’ve allowed myself to eat pretty much anything I felt like. No rules just ‘enjoying’ various foods.

I use the word ‘enjoying’ lightly as most of the time the post carb eating experience left me feeling bloated, lethargic and generally yuck.

One week on and I’ve gained just over 2kgs now weighing in at 105.4kg.

From today onwards I’m back into the LCHF swing and will post another weigh-in in one week to show the effects of good food choices vs bad.

What better day to recommit to eating well and looking after ourselves than on International Bacon Day 🙂

This morning it’s scrambled eggs with butter and smokey bacon.

Check back in one week to see how effective this lifestyle really is (accountability is king) and in the mean time… ENJOY some Bacon 😉

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A Classic Bloke Meal

I don’t know about the rest of the world but in Australia a classic ‘bloke’ meal is Chicken Parmigiana (aka Parmi) and is regularly served in pubs across our great nation.

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Tonight I arrived home to an LCHF Chicken Parmi and baked veg meal. The organic chicken breast had been flattened, egg washed, and then ‘breaded’ in a mix of almond meal, coconut flour, mixed herbs, cinnamon, cayenne pepper, smoked paprika, garlic powder and salt and pepper. The schnitzels were then pan fried in oil before being topped with a rich tomato sauce, crispy streaky bacon and grated cheese. Finished in a hot oven these low carb Parmies were to die for! Served with roasted onion & pumpkin, grilled capsicum, baked cauliflower and broccoli in a honey butter glaze I am definitely a fan of this dish!

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Pretty Please with a Raspberry on Top

My recipe for LCHF Lemon and Raspberry Cheesecake is soooo simple to whip up and is bound to satisfy your cravings for a sweet treat.

Preheat oven to 180°C.

For the base combine:
• 1 cup almond meal
• 1/3 cup desiccated coconut
• 2 tablespoons Xylitol
• 2 tablespoons coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 100gms melted Grassfed butter

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Stir well then press into a greased spring form cake tin. Bake for 8-10mins until golden. Then set aside to cool.

Increase oven to 250°C.

For the filling beat together until fluffy:
• 250gms softened cream cheese
• 1/3 cup full fat sour cream
• 3 organic eggs
• Juice and zest of 2 lemons
• 1/2 cup Xylitol

Pour this filling over the cooked base and then scatter in 200gms of fresh raspberries. With a spoon gently persuade the raspberries to sink into the cheesecake filling.

Place the cheesecake into the oven and IMMEDIATELY turn the oven down to 100°C. This temperature drop allows even cooking over the next 60mins and gives the cheesecake the beautiful texture you’re after.

Once the cheesecake has baked place in the refrigerator for at least an hour (even better next day).

Serve with fresh whipped vanilla cream and more raspberries.

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Have your steak and eat it too!