Cheese muffins

I found a recepie in one of the LCHF-groups at Facebook and got inspired and made this!

Ingredients:

2 eggs
1 cup cream
1 cup creme fraiche
1 tbsp almond flour
0.5 tablespoon of coconut flour
0.5 teaspoon baking powder
about 1-2 cups grated cheese
3 tablespoons melted butter
Salt, pepper and I added dried thyme and chiliflakes.
Whisk everything, except the cheese, wich you add directly into the muffin mold.
Pour the mixture over the grated cheese into the muffin mold.
Bake at 200 degrees until the muffins have browned - about 20-30 minutes.

When I made these so I came up with ideas that you can fill them with some other goodies, such as chopped olives, pieces of ham, small pieces of smoked salmon or similar. Things that give more character to the muffin. They were good, both hot and cold and if you make many, you can heat them up quickly in the oven at 100 degrees C, before serving them, such as at a party.
Works very well as breakfast and evening snack. Or why not as something you bring with you in your bag if you are out shopping, or to a picnic?
There is no Physillium husk or lots of firbrer in it, so if you are GBP-operated, the stomach wont swell in  the same way as with recipes containing Physillium husk for example.
Highly recommended!
Thanks Anna Haeggman!

I tried everything!

How often do you hear people say that they have tried EVERYTHING to lose weight?
That comment comes out of everyone's mouth, but I think especially of all those who weigh more than 100 kg and are thinking about the option to do gastric surgery. They see no other options, because they have already tried everything.
I had those thought that day when  I phoned the hospital,  to ask how I would do to get to a gastric bypass surgery. I felt that there were no options left for me. 
There were no suggestions for alternative either, for that matter.
But how honest are we when we say that we tried everything?
What does "everything" mean?

When I started to read about Dr. Atkins diet, in 2005, I learned something new - I had never tried to cut down on carbohydrates.

When I did, I experienced exactly the same feeling as I do now when I eat according to LCHF - I feel good, I am not hungry all the time, I don't  have any sugar - and foodcravings and going steady, slowly down in weight. I have't gained one single kilogram since I started to cut down on carbohyrdates in three years.

My motivation is the key to manage and it's just the motivation that many lack, or as some call - the will.

In my support group on Facebook (Gastric surgery - the only option?) and elsewhere, I have read several times about people who want surgery because they already have tried everything, even LCHF, and it did not work. They did not lose weight, they got a stomach ache, the pain became worse etc.

My question remains: How long time did you try it? Did you really follow the "rules"?

Did you realise that you injured the inside of your body badly through yo-yo dieting, abusing food, hormone disruption or got intoxicated by all additives in the food you eat/ate wich made your body to not respond until you get balance, when you eat better and first of all when the body actually tells you how you feel? 

When I got my diagnos carpal tunnel syndrome in my hands, I really didn't wanted to do the surgery and through my fear I got motivated to stay consistent to LCHF. The journey didn't become what I thought from the beginnin. I could have just stayed to my personal life according to LCHF and not either started to blog about it or tried to start my own coaching activity to help others. But that is not me - I want to and have to inform and help others, that's in my heart, soul and nature.

You are in the doctors room and you say that you want to do a Gastric Bypass because you have tried "everything"...

The doctor put your name on a waitinglist and you get instructed to loose as much weight as possible until the surgery because it is very risky to anesthetize an overweight person. 

You go hom, filled with energy and motivation, because you really want to do this surgery. You start to diet or even fast, starving yourself because you are af'raid that you wont get the surgery unless you don't loose weight. 

HORRIBLE! 

You rather die, wont you?

You want, just like everyone else, live a normal life, in a normal body with normal weight...

I don't want to stop living according LCHF because I don't want to operate my hands.

YOU dont want to try LCHF because you WANT to operate your stomach.

I dont want to stop living according LCHF because there is no other options - I tried everything else - even the surgery! 

YOU don't want to try LCHF because according to you LCHF is something new wich will give you an heart attack, high cholestorol and kill you. 

I don't want to stop living accoriding LCHF because I don't want to be a sugaraddict. Yeah, you can actually eat a big bag of Cheese Doodles, even as gastric bypass-operated. 

I eat LCHF-pizza and are full all day.

YOU eat a regual pizza and craves for icecream after eating it.

When you make a life changing decision wich will affect the rest of your life, then you also have to be able to become looked at all through your mind, get criticized and questioned 100%. You should be able to say that you tried everything - not jus what you think is everything.  

If you can starve yourself to get surgery you would be able to eat yourself less heavy to avoid it. 

The biggest fear should be, that the doctor says: - NOW you have to loose weight or else we have to cut inside of you and THAT is NOT fun! You will suffer for the rest of your life more than you ever could imagine.

You think it is hard to be big and heavy but just imagine all the diseases, injuries and problems you will get if you do a Gastric bypass-surgery, then we can talk about hard life! 

Unfortunately, there is no doctor's who says that but it should and until that happens you will hear it from me and everybody else who live more or less in hell because we put our bodies on the surgery table with just one wich - to get a normal life in a normal weight and instead got a sick life and had to continue the struggle against the weight. 

I wonder how many billions the manufacturers make of just to produce B12-vitamines? 

You have to eat that every day for the rest of your life as a gastric bypass-operated. 

I wonder how many billions they make for selling minerals- and vitamines to all gastric bypass-operated wich suffers from chronic malnutrition?

How much does the government safe on all sick leaves, re-surgeries, hospital visits wich all theese gastric-bypass-operated people are doing?

For WHOM do we really do this bariatric surgery?

When we, as food addictited and sugar addicted people feels lite we never get any form of support - then we amputate our stomach, when the problem really is in the head. 

Why not lobotomy?

Yeah, why not? The surgents want to "cut off" the thing wich is not working on the human body so if they realise that it is in the head our food addiction sits, then the thought is not so far away, really. 

Is that enough for you as motivation to NOT amputate your stomach? 

Mediterranean Inspired Meatloaf

Minced meat is a fantastic type of food wich you can do a lot of different disches of.
A meat  loaf is always a good choice but instead of doing it the swedish way, I got inspired to make it a little bit different this time:


I begin with the minced meat:
I put the minced meat in a bowl, in which I also put in the finely chopped onion and garlic (much), salt, black - and white pepper (freshly grounded), eggs, a teaspoon of Physillium Husk and a dash of cream. "I mash" it with my hands, it works best.
Then I cut peppers, olives, feta cheese and mushrooms into small pieces. (not minced).
Moulds minced meat in a greased baking dish (butter, of course) and make a "cave" in the middle where I put the filling and then molds the minced meat together, so it covers the filling.
Adds a few pats of butter on top and salt, pepper and spice it a bit with dried herbs. (If you have it)

Put into the oven at 200 degrees Celisus and cook it until the meat juice is clear from colours. You can add some aluminium-foil on the top so the  meatloaf not burnes while it cooks al through the meat.
To this I serve cauliflower mash:

Boil Caluliflower and mash it with a potatoe-masher, put some butter, blackpepper, salt, nutmeg and a tablespoon of Creme Fraiche or Philadelphia cheese in to it.

What do you do with the left overs?
I barely throw any food and got a small piece of meatloaf left...what do to with it?
Well!
A toast!
I just sliced it, put it on a oven plate, added some sliced tomatoe, leeks and cheese on the top and put in the oven for 10 minutes. Better than pizza!

Fish gratin/pudding

I like fish, especially white fish. I don't like salmon and tuna so much, but eat it in various forms anyway.
I had Cod and spinach in the freezer and took out two packages of Cod and one bag of spinach.
One of my friends at Facebook tipped me about her own fish puddning and I noted that there was cottage cheese in it, plus asparagus and Hollandaiesås.
I chosed base my food on what I had at home but went down to the store and found leeks for special price and also some smoked salmon in thin slices that ended up in the basket.
In my friends recipe, the fish is already cooked but mine was raw, so I cutted it to small pieces, shredded the leek and parboiled the frozen spinach for a few minutes and let it drain in a colander and also I pressed out as much liquid I could before I used it in my pudding.

So I made this!
  * Added butter in to a baking dish.
*  I mixed 3 deciliters of creme fraiche, 4 eggs (I made a BIG batch), 3 deciliters of cottage cheese, about 4 cups grated cheese and about 1 cup cream when it became a bit "dry" with only sour cream. I whipped all together + salt, pepper and a little bit of nutmeg.
* Cut the fish into small pieces, shredd the leek and mix this along with the blanched spinach in a bowl with the wet ingredients.
* Poured it to the baking dish and "spread out", put sliced ​​tomatoes on top and added some pats of butter and a little salt and pepper on top.
* Into the oven to 200 degrees C - my gratin was big so I baked it for over an hour! Stick in the middle with a baking needle and see if it is ready, is the best way to do it.

Click on the picture and it opens in a bigger size.

My old winterjacket

A copule of years ago I found a really nice, big winterjacket wich I have worn since until I started to loose weight. Already the first winter 2010 the jacket started to be to big. The cold wind sneaked in under the jacket and I tried to wrapp it closer to me and thought it was time to find a new jacket in a more suitable size...
All last winter I was looking for that "perfect" jacket! There was one "have-to-have"-demand on that new jacket: A hood on it, because I refuse to wear beanies and also white and warm!
If I found one it was to expencive or the wrong size, so I froze a lot last winter. Happy it wasn't that cold also.
Well, I got lucky just a week ago!
I didn't even look for a jacket when I found it.
It is not white but all the other demands was satisfied: a hood, warm and a good price.
What to do with the old one?
I really hate to throw good things away and I don't know anyone who can wear it! Not even my biggest son (the younger one) can have it.
I took it out and forced him to try it on and yeah, it was to big.
My older son wich is the smaller in size took it and started to play with it, pretending that he lost weight, pulling it out from his body to show how much bigger the jacket was.
I told him that, that is the wrong way to do it because it is not just the belly who gets smaller, it is all arond.
I took the jacket of him and put it on myself and really...it is sooo big!
My son came up with an idea...

Watch and laugh! We did!

Strange hairdoo...

What's behind?

Surprise!

PUT ME DOWN! 

I am laughing so hard, I can't breath!

Well, we are a bit crazy in this family but it is really fun to be also! I can also feel proud of my self and my smaller size even though my kids can lift me, wich never happend before. They call me "little mum" nowadays.

Tunafishcurry and Cabbage Hash

In the late '80s, I was served a pasta sauce that was made ​​with tuna, crayfishtails and curry. It became one of my favorites over the years. So ... then I make a LCHF- adaptation to this sauce:

Fry one chopped onion, garlic and curry in oil, butter or Ghee.
Add  thin, shredded cabbage and cook it together with the onions and curry.
Add tuna (in water, not in oil = bad oil)
Add creme fraiche or cream.

Let it on simmer on low temperature until the cabbage is soft. (depends on how thin you shred cabbage)
When the dish is ready add the crayfishtails or shrimps in the dish. Don't let it cook after because then the crayfish/shrimps become like rubber.

I had no crayfish or shrimps at home today, so I topped with some chives.
Chopped fresh tomatoes are also good.

Another way of making food is to cook "all-in-one" as a Hash - in Sweden we call it Pytt i panna, wich bacically means you fry meat left overs with potatoes and onion.
Well, in at the LCHF-planet, we don't eat potatoes and cabbagage is the most handy vegetable I know.
This is a version of Cabbage hash:


Shred the smoked pork and bacon, cabbage and onions.
Fry the bacon cripsy, add the smoked pork or other smoked meat, cabbage and onion. Add black pepper, but no salt, the meat is salty so it is enough. Dinner ready in 20 minutes!
Use your own imagnination and add the things you like to eat. The smoked pork can be replaced with sausages, smoked fish or what ever you like.
Be aware of that sausages also contains lots of additives and sugar - try to find one with high level of meat and not so much additives. Not easy but you might be lucky!

Sour Cream / Creme Fraiche

I use a lot of Creme Fraiche in my cooking and have translated it to "Sour Cream" wich is not exactly the same thing. In Europe, I think everyone knows what it is but I am not sure.
When I found the foodblog for making Ghee I found a lot of good recepies and one is about making your own Creme Fraiche (click on the word "foodblog" and u get the recepie from the blog).
In Sweden the Creme Fraiche contains 34% of fat but real cream contains 40% - according to LCHF, the higher level of fat it is in a dairy product or any food product, the better it is.

I will try to make my own!
Then I know what I get and hopefully I can make it fatter than the one in the stores.
The taste would be nicer too, I hope.
Not hard to do even if you think 8 hours is a long time.
But just put it in water, in to the own on 50 degrees over night and it is done in the morning when u wake up!
How hard can it be?