Creamy Potato Soup

Every year for the past several years we receive a gift card from a very dear friend who lives in Florida. Last year we drove to the restaurant to find that it had closed (CARRABBAS Italian Restuarant). Luckily, it was the type of gift card that worked at an affiliated restaurant OUTBACK STEAKHOUSE. This year, we received another gift card, but with COVID, my husband is still apprehensive about going and sitting inside, so we decided to order take out. The nearest restaurant is about a 30 minute drive. I placed the order over the phone – my husband left the house just as I was ordering so that it would be hot when he got it home.

I usually order the grass fed beef burger, but they no longer had it on the menu, so the only thing on the menu I was interested in was the potato soup. I ordered a porterhouse steak for my husband, a hamburger for my son, and Mac n Cheese for my daughter. Well, he came home with the order. After going through all the food and making sure everything was there, it was apparent they forgot to add the potato soup to the bag.

Ever since then, I kept thinking about potato soup. When I arrived home from an errand today, my Misfits box was on my front steps. I was very excited when I opened the box because there were russet potatoes in the box. Oh boy! I immediately peeled them, cut them, gather the other ingredients that were in the book I received with my cooking blender. Yes, this blender puree’s and cooks the soup all in one.

Things you will need: Potato, onion, garlic, carrot, celery, vegetable stock. Blender.

If you don’t have this blender, then you can throw everything in a dutch over and cook until the potatoes are cooked (fork goes through easily). Once everything is cooked, you can place everything in a blender – be careful because it is hot. You may need to cool it down before putting the top on the blender and blending. The heat from the liquid will cause the blender to explode its contents. ‘

If using this special blender, cut the potato into pieces, pour the water and 2 tsp vegetable base into blender, toss in the potato, garlic, carrot, celery stalk. Put the top on the blender, turn dial to soup, it will cook in 30 minutes. Serve with thyme! You can add pepper if you would like


1 russet potato, peeled, cut into 1 inch size pieces

2 1/2 cups water

2 tsp vegetable base

4 tablespoons of butter or vegan butter

1 medium onion (cut in quarters)

2 garlic cloves peeled and cut in half (whole if you are using the special blender)

1 carrot peeled and cut into Inch size pieces (cut in half if you are using the special blender)

1 celery stalk cut into pieces (cut in half if you are using the special blender)

(you can add cheddar cheese, bacon or broccoli to this soup too!)

Vanilla Banana Crepes with Cinnamon Apple Pieces

While on a business call, this recipe came up. Since I have some TLS Vanilla on hand, it was the perfect start to a well developed recipe. Most of the time someone comes up with a recipe and you have to go to the market to buy all the ingredients. Well for me, this wasn’t the case. If you don’t have the TLS Vanilla and/or Pumpkin mix, you can go here to find it.

What you need: non stick pan or crepe pan, baking spatula, spatula for cooking, coconut oil, apple, cinnamon, swerve sugar (if KETO), TLS vanilla powder, egg, banana, plate for serving. You can line the crepes with parchment paper so they don’t stick to each other.


TLS Vanilla powder

1 egg

1 medium banana

What I found with this is you can mix it all with a hand mixer or spatula.


Mash the banana with the 2 scoops of TLS vanilla powder. Beat the egg in a cup – add it to the mashed banana and powder.

If you have a non stick pan, you can coat it with a little coconut oil – it may separate, but that is okay. I have a crepe pan I use, only because I find it easier to flip the crepes.

Once the pan is hot enough (you want it hot enough to cook quick, but not enough to burn the batter), pour a scoop of the batter on the pan and move the pan around in a circular motion so the batter will spread to the edges. If it doesn’t do it by itself, take the back of a spoon and spread it around yourself. Once the crepe starts to bubble, it is time to flip. You can use a spatula for this process so you don’t break the crepe.

Pizza: figs, fig jam, arugula, prosciutto, and goat cheese over cauliflower crust (YUMMINESS!!)

My daughter pulled my frozen cauliflower pizza out of the freezer today and asked me if she could make it. I continued to suggest she use the fig spread, arugula, prosciutto and goat cheese we had in the fridge. I love that she is venturing into trying new things on her own. She said, “Mom, shouldn’t I cook the pizza first before I put the spread on – this way it won’t be too soggy.” Girl, was I thrilled!! As I continued to smell the aromas coming from the kitchen, I smiled. I was so proud of her – she made a master piece. She cooked the crust just right – it wasn’t soggy at all! She cooked the prosciutto on the stove – lightly cooked to bring out the salty flavor (not crispy). Then spread the fig jam over the crust, dropped a mound of arugula, topped it off with the prosciutto, and dollops of goat cheese, which melted over the hot crust. Once this was done, a drizzle of a balsamic fig vinegar – superb! The arugula slightly wilted just in time to take a bite!

The picture was taken about a month ago – this was the pizza I made with figs I roasted. I used the reserve to make the fig jam (which is what she used today).

Figuring Things Out – Breakfast Decisions

Have you ever looked at your weight, your lifestyle changes (“diets”), or what you’re eating on a daily basis. There are days when I feel I need carbs, carbs, and more carbs after a long stressful day. There are other days I feel satisfied with a salad and some protein for dinner. What’s the secret? Is there a secret?

To start the day, I usually have a glass of water. I always feel dehydrated after a good night sleep. I contemplate what it is I feel like having for breakfast since I am not one to schedule my meals on the weekends. Weekdays, I usually have a couple of options, but weekends, I like to be free to choose what and when. Today was a no-brainer. I immediately thought, “toast and almond butter with my No Buzz Buzz decaf coffee.” I bought a loaf of Sprouted Power bread about a week ago, and am only half way through the loaf!!!! I guess that’s a good thing, especially when each piece has 18 grams of carbs – 4 grams dietary fiber (14 grams carbs all together), and only 1 gram of sugar (Yay!).

Then, I thought, I have a craving for PB&J toast. Oh, no, no, no, no. Well, I’ve tried the less sugar fruit spreads (don’t like them – too watery). The Concord grape jam is my go to choice. However, it has too much sugar. I thought for a moment while taking a bite from the toast I had spread with a tablespoon of almond butter. Then my mind started racing, “Apples, Bananas!” No, No, No – still too much sugar. Then it dawned on me. “Why not sprinkle a little Swerve and some cinnamon on top!!” This was it – it was all I needed to get me through this morning – deciding on a “right choice.” I’m going to put this on my list of breakfast options.

List of breakfast options – What!! Yes, add it to a list you can keep on the refrigerator. Who has time to open their phone in the morning, look up the app and scroll through breakfast items. Again, some days I just want an option to choose.

Tell me about your options in the morning. I’d love to hear them.

Bar Pan

When I was first introduced to Pampered Chef in 2012, this was one of the first things I purchased. Back then it was a rectangle, not the shape it is today. I went through two of them between 2012 and now. I used them so much, with high temperature (higher than recommended) causing the corners to break off. Low and behold, since it was under warranty, Pampered Chef sent me another one free of charge. When you purchase from PC, make sure you look at the warranty years. All I kept saying was, “what if I bought a similar pan from a department store.” I wouldn’t have gotten a warranty with it. Most manufacturer warranties are 90 days, if nothing at all.

I love that PC added the the little lip on the front. When I use the bake setting in my Air Fryer, It fits perfectly, and keeps food nice and crisp. I can an individual pizza on it and the bottom stays nice and crisp too. Best thing I ever bought!

Home for the Holidays!

It’s Christmas Day now! Last night we enjoyed a lovely seven fish family dinner today. Traditionally, we go over my brother and sister-in-laws, but this year with COVID we stayed home. These days, we are still be extra careful, especially since transmissions have risen, even amongst families. We ate really early today since my daughter had to work, so I was up very early. Once dinner was prepared and finished, I sat down, fell asleep, and woke up three hours later. Oh My!

Well, I had enough energy to challenge myself to bake two loaf breads and set up for a Facebook Live video First, I’ll talk about our Christmas Eve dinner, baking loaves and then our Christmas Day dinner. What was on the Christmas Eve menu:

Seven Fishes: This is a tradition in my husband’s family.

For the seven fishes I put together, muscles dijonnaise, scallops wrapped in bacon, shrimp, lobster, squid, haddock, and salmon. We also had Turner’s favorite stuffed clams and oysters Rockefeller. I made a red sauce for the lobster pieces, salted the salmon, steamed the muscles, baked the scallops wrapped in bacon, served shrimp cocktail with homemade dipping sauce, fried calamari, and baked haddock. A little something for everyone. My daughter and I can’t eat shellfish since we are allergic, so the lobster and the shrimp were for my husband. I didn’t realize until today that my younger son likes lobster. My husband doesn’t like salmon, so the more for me, my son, and my daughter. My daughter thinks she’s allergic to anything that has a shell because she had a bad reaction to clam chowder when she was little, so she a little apprehensive to eating the stuffed clams, oyster’s Rockefeller. The only one who eats the muscles are me, so I have them for Christmas Eve and Christmas Day. This isn’t something my brother and sister-in-law usually have, so it was a treat for me to cook what we all enjoy. I cooked the angle hair pasta ahead of time, and also simmered cream with basil for the pasta. We started with a caesar salad and went from there. Dessert was simple and easy (fresh strawberries, kiwis, and small vanilla cupcakes. I bought some lemon bars from one of my favorite stores (Trader Joe’s). Anything here, that shows a link will have a recipe.

Seven Fish Platter (muscles, salmon, squid scallops and bacon, haddock, shrimp, lobster). (Stuffed clams and Oysters Rockefeller)

After my long needed nap, I ran a Facebook Live session and talked about The Lavender Farm in Harwich, Cape Cod, Massachusetts. I use this lavender, hibiscus mix to make lavender hibiscus lemonade. The recipe is right on the package. The first time I made it, it was really strong, so I diluted it a little more than the package says. The second time I used my judgement and my own taste to make it the way I wanted. I also added sliced orange pieces to make it festive looking. It’s also a great addition to a white wine or seltzer water with an extra slice of lemon, lime or orange. Then, I baked a cranberry walnut bread I haven’t made in years, and my daughter came in just in time to help me with the banana bread recipe.

The cranberry bread recipe I lost. It was in a metal container I brought over from our apartment to our house in 1993. When we had our kitchen remodeled, I put some boxes down in the basement and completely forgot where the container was. I found it recently, and was so excited because it has recipes from when I was first on my own and collected over the years. The bread recipe was from the Boston Globe Magazine – this dates back a while! It was listed under Home For The Holidays. The back of the receipt page talks about tea parties they used to have at the Harborview Lounge in the Boston Harbor Hotel every Sunday afternoon in the month of December. The recipe is worn, has food stains all over it, and it ripped on one side. It also has listed “Martha Starke’s family recipe). Maybe she was the real Martha Stewart of those days. I wonder if she is still alive. I tried to Google it, to no avail, nothing was listed.

If you’ve gotten to the bottom of this post and haven’t seen any links to the recipes, I am still working on them. Thank you for visiting. If you have subscribed, you will get a notification when the recipe is posted.

Chewy Molasses Cookies

This recipe came from a Good Housekeeping cookbook I bought when I was first living on my own. It was alike a cooking encyclopedia. It has anything and everything from soup to nuts. Well, these cookies call for shortening and granulated sugar. I swapped the granulated sugar for confectioners sugar (same amount), and butter instead of shortening (same amount). The difference between the two swaps was the texture and the look of the cookies. After setting the cookies on the cookie sheets, I put them in the freezer for about 5 minutes, then baked them for 8 minutes. The images shows the cookies with the confectioner’s sugar.

  • 2 cups all purpose flour
  • 1/2 cup confectioners sugar
  • 1/2 cup butter (softened)
  • 1/2 cup dark molasses
  • 1 egg
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cold water.

Heat oven to 400 degrees. Line cookie sheet with parchment paper. Combine dry ingredients with wet ingredients all in the same bowl, mixing well. Once everything is mixed, using an ice cream scoop, scoop dough into 1 inch balls. Dip balls into confectioner sugar and place onto cookie sheet 12 at a time. Place in freezer for 5 minutes, then bake at 350 degrees for 8 minutes.

Family Pizza Night


Pizza Night fixings (using one cup serving bowls, gather onions, peppers, mushrooms, olives, cheese, sausage, pepperoni (or any other fixing your hear desires).

2 servings if you have a 12″ cast iron skillet

4 SERVINGS with small serving cast iron skillets

12 oz. store-bought pizza dough (divided 4 oz. each), room temperature (You may need more depending on the size of your family).

5 Tbsp. extra-virgin olive oil, divided (1Tbsp., 1Tbsp., 2Tbsp, 1Tbsp. – see below)

8oz. sweet Italian sausage, casings removed

Kosher salt

⅓ cup prepared marinara

¾ cup coarsely grated low-moisture mozzarella (more if you like cheesy)

3 garlic cloves, very thinly sliced

Crushed red pepper flakes and torn basil leaves (for serving) (optional)

Dried herbs can be used in place of fresh (oregano, basil, pepper, etc).


Step 1

Place a rack in top-most position of oven; preheat to 475°. Place dough on a work surface; drizzle with 1 Tbsp. oil, turning to coat. Stretch out to a 6″ round and cover loosely with plastic wrap (larger if using larger skillet). Run over dough with pizza dough docker (or tings on fork).

Step 2

Heat 1 Tbsp. oil in a large cast-iron skillet over medium. Cook sausage ahead of time, breaking up into small pieces with a wooden spoon, until browned in spots and cooked though, 5–8 minutes. Transfer sausage to a small bowl.

Step 3

Roll dough to designed width for skillet.  Remove skillet from heat and carefully lay dough inside (use a wooden spoon to spread dough to the outer edges of the pan (may be hot). Season with salt, then spread marinara over entire surface of dough. Top with mozzarella, then any other fixings you want. Drizzle with another 2 Tbsp. oil. Peek underneath the crust—the bottom should be golden brown and crisp from residual heat in the skillet. If it’s not, set over medium-low heat on stove and cook until crust is golden brown, about 3 minutes.

Step 4

Transfer skillet to oven and bake pizza on top rack until crust is golden brown around the edges and cheese is browned in spots and bubbling all over, 8-10 minutes. (May take less time or more time depending on the calibration of your stove).  Let cool 2 minutes, then top with red pepper flakes and basil. Sprinkle with more salt and drizzle with remaining 1 Tbsp. oil.

There are so many other alternatives to making pizza. Reach out to me and I’ll let you know. For instance, I use a pizza stone for bigger pizzas, along with my cast iron (especially if I am cooking more than one pie in my convection oven).


It’s been a hellish of a week on DETOX! When I started the regimen, I thought, “Great, I have a three day weekend to start and then I’ll finish really strong during the week. when I get back to my regular routine at school.” Boy was a wrong. Afterthought: How to make the best of a DETOX when working and eating with others who aren’t on the program. Health first, clean refrigerator and cabinets, organize daily meal plan, go shopping, prepare for meals, cook meals, stay committed! Make it work! What I would change.

Health, Mind and Body First – Most programs first, tell you to consult a doctor. Well, my yearly physical was cleared, so that wasn’t an issue. The next thing was clearing out the fridge and making sure I had everything I needed for the week in order to commit to this thing (DETOX). It wasn’t easy because mostly everything in “my drawer” in the fridge is cheese. No cheese for a week, or maybe longer, Oh My! Although most programs tell you to get rid of a lot of things in the cabinets, I didn’t really clean out the cabinets. Since there are three other people in the house that cook other types of foods they like to eat, I couldn’t really do that to them. Being mindful of others in this case is really important. Afterthought: Not everyone needs to do what I need to do when it comes to a lifestyle change, and I shouldn’t expect them to. We don’t all eat the same types of foods, so why would that be necessary and/or right.

Daily Meal Plans – Next, it was about planning meals. Well, since there are three other people in the house, I wasn’t just panning for myself. My daughter is trying plant based (my son already did a while back, but it became unhealthy (in a way) for him – a story for another time). They are very independent when it comes to their meal planning, so that helps a lot. My daughter cooks a lot of her own food. My son usually hops on the our band wagon, and eats what he likes of what we cook. My husband is the same. He will eat whatever I cook. He’ll cook his vegetable, if it’s not the same as mine. He doesn’t like all the vegetables I like (Swiss chard, kale, cauliflower, zucchini, etc.). Green beans are something we both like, so I cook those a lot, even though it can get boring after a while. So meal planning can be a little more difficult on a lifestyle change. How to make it work. Afterthought: I think that a DETOX is great for single people, maybe even couples who are on the same page with their regimen. I don’t think everyone has to be on the same regimen, but it does help. So, meal planning 101 – keep it simple.

DETOX calls for a lot of little meals (Breakfast, morning snack, lunch, afternoon snack, dinner, evening snack).

Daily meal plans continued… DETOX regimen. Breakfast (vegetable protein, fruit). Morning Snack (fruit). DETOX regimen. Lunch (vegetables). Midday snack (vegetables). DETOX regimen. Dinner (vegetables, protein). Evening snack (vegetables). Afterthought: You really have to love vegetables! Be creative, but keep it simple. I set up my meal plans so I could at least make a few things ahead of time. Trying to keep it simple, I tried to meal plan the same things my family would eat, just not with starches and dairy. The vegetables were the hardest since they don’t eat the same. These meals were double duty.

Breakfast: using coconut oil to coat the pan, saute spinach with spices (garlic salt, thyme, salt and pepper), wilt and crack an egg on top, spread out the yolk, then flip. using coconut oil to coat the pan, saute peppers, onions, crack and egg over and then flip. I tried to have hard boiled egg, avocado, and tomato one morning, but the avocado I bought wasn’t ripe enough. Hopefully it will be ripe enough by the end of. the week.

Snacks: fruit cups: strawberries, blueberries, raspberries, blackberries. Pears, apples, kiwi, and bananas. I found that I needed to eat the fruit cups at the beginning of the week (berries don’t last more than three days). Most coffee shops and groceries have pre-made fruit cups.

Lunch: Back to salads. Luckily, I had my vinegar vegetables of carrots, cauliflower, cabbage, celery, and peppers pre-made. I try different lettuces (romaine, arugula, spinach, green leaf). Mix it up! I also add a few olives, oil and vinegar with lemon and herbs for dressing.

Dinner: Always a hearty vegetable (Swiss chard, broccoli rabe, baby broccoli, broccoli florets, cauliflower). These were the main veggies. Chicken soup, chicken thighs, chicken wings, filet, salmon, scallops, turkey naked tacos.

Grocery Shopping: When grocery shopping (never go when you are hungry, or when you are shopping for other people who eat bread, pasta, chips, etc.). I think this was the hardest part. Even though I don’t eat a lot of bread, chips, or pasta during the week, it looked enticing. I also found I shopped for more than what I needed for the week. Afterthought: Once I brought everting home I realized I could do two shopping trips during the week – this way things wouldn’t go bad (mainly fruit and vegetables). I find there are some vegetables that don’t last 7 days in the fridge (spinach and some lettuces).

Preparing the meals. Breakfast was prepared before work. The morning regimen I found to be the most difficult at first, but it kept getting easier during the week. Harder on the weekend, since I like to sleep in and catch up on my sleep from the week. I wake up around 5:30, 5:45, and sometimes 6:00 before work since I only drive 10 minutes to work. I have to preset my clock for the same time every day if I wanted this to work. One day I fell back asleep and woke up way beyond my regular time, but I still had enough time to follow the same regimen. Lunch I would make the night before. I bought these great containers from the store that measure two cups and also carry salads nicely. I have a lot of other containers in the house, but wanted to use containers that will always fit my lunch box, at the same time measure the food I was intaking. Dinners were easy as long as I took the meat and/or or fish out of the freezer the day before and thawed it. Salmon with guacamole, chicken soup with carrots, celery and onions, sausage with broccoli robe, filet with baby broccoli, saute chicken over salad.

Staying committed: Remember when I talked about the willpower. Well, I did really well this week. However, it wasn’t until Thursday that all things started to turn corners. In my job as a teacher, I found it really hard to stay on the regimen at school, especially since I would need to take a series of vegetable tablets thirty minutes to a forty-five minutes before each big meal. At work, setting my alarm helped, but I could’t always get away if I were in the middle of teaching a class, Even drinking water fell short by the end of the week. At times, I became so busy, I forgot to drink water during the day. I still have two more days. I will come back to let you know how much I lost.

Obstacles and Temptations!Monday was a holiday. Like I said, I started on a Sunday. I wish I had started on Saturday. It’s one of those things – MINDSET – you have to be ready. Saturday was hard because I was doing a lot of errands, I hadn’t gone grocery shopping, I knew I had a long weekend, so I postponed it for one day. I think that makes all the difference some times. Now, I had to get through the week and include Saturday in the 7-Day DETOX. Tuesday, back and school and one of the Instructional Assistance comes into the room with a box of donuts. They sure did look enticing, however I didn’t go for them. I keep to my regimen. The hardest part was sitting down to have a snack at 9:45 (that’s when the kiddo’s have their snack). However, trying to get read for Math shortened my snack break (half snack eaten). Then, remembering to set my alarm for 11:00 so I could take my 2 tablets thirty to forty-five minutes before my lunch. Well, the alarm went off, and I couldn’t get to the tablets and water, so I took them a little later. Then that prolonged the time to eat my lunch and I had to rush to eat my lunch before the next class. Oh BOY! This is getting harder. Wednesday/Thursday was a little easier. I think because I learned from what I couldn’t do on Tuesday. Everything went well this day until I got home that night. A friend gave me an eggplant. I love eggplant, but only two ways. Baba ghanoush style and eggplant Parmesan. Well, the DETOX calls for no cheese and/or tahini, but I didn’t want something to go bad that was perfectly good, and given to me. So I put it to the test. I used panic bread crumbs, almond milk, and an egg to coat. I used parmesan cheese to layer. I shared it with my husband and three other co-workers. It was really good – I did try to scrape most of the batter off when I ate it, but figured the amount I was eating wasn’t going to alter too much for the week. That was Thursday lunch. I ended up taking my daughter out for her birthday and had a sirloin with spinach for dinner.

Friday was the hardest. No will power. After a very long week at school (although stress levels weren’t that high, I felt the need for carbs). This is where it gets tough. My body feels like it needs more than just vegetables and fruit. So, how do you go from eating all the healthy stuff all week and come to craving other things. Is it really mind over matter? It is about MINDSET? Do we need to add an element of survival to our regimen? Should we have a coach who can help us and talk us through the tough times? It was hard. A free meal from parents who took the time and spent the money to make us happy on Friday made it hard to resist. I was tired from dinner out the night before, and didn’t pre-make my salad. I slept later on Friday morning; later than I normally do, so did’t have time to make it in the morning. I still made my egg with spinach though. For lunch we had catered sandwiches with chips and pasta salad. Well, I only ate the vegetables in the past salad, but had to have the chicken salad and chips. Was this going to derail the entire process of DETOX?

Saturday/Sunday: I am back on tomorrow and Sunday, so I’ll see by Monday what my weight is and continue the regimen next week. The best part of this though, is I don’t have to carry on the same morning regimen the first seven days involved.

Let me know your thoughts about DETOX?

Here we go again! Lifestyle change! I’m excited!

How many times have you had a lifestyle change? Should the question be, how many diets have you been on? Like I said in a previous post, I don’t believe in the word “diet”. For me, it’s about living a healthier lifestyle. With a new position at work, and a new daily schedule, I can see where I need to focus when it comes to meal planning. At home, it’s about balancing all the newness and deciding what I need to prioritize for things to fall betting in place. It’s also about acquiring the proper kitchen tools in order to balance meal planning.

We get so caught up in our daily lives, it’s hard. to focus on what’s good for us and what’s not so good for us. I definitely know I am an emotional eater. When I get stressed, I tend to sit and eat. Yes, sitting and eating is a good thing to do at 5:00, 6:00 or even 7:00 at night. However, sitting and eating on the couch at 9:00, 10:00, and even 11:00 (yes, even. 11:00) at night is not a good thing, especially when we’re supposed to be getting a full nights sleep. Well, some people will say, “I work a third shift, so what does that mean for me?” “I work a second shift, so what does that mean for me?”. I totally understand; I’ve been there (yes, working all hours of the day, afternoon and evening, working two or three jobs. We’ve all been somewhere in our lives where we haven’t had the time to eat more healthy. I even go to the extent of blaming it on what I have to feed my children and/or my husband. I sometimes feel guilty if what I’m eating they don’t like, so they have to sort of “fend for themselves”. How many of you have been in that predicament?

Well, my last two lifestyle changes were with Forks & Knives and KETO. Although I did really great with both, it was a lot of planning because the KETO plan lets you eat everything except grains and pasta specifically. My husband is Italian, so the pasta wasn’t the issue, it was the extra 40 minutes to boil the water, sauté, and flavor. Forks & Knives was legumes and rice. Well, my husband doesn’t like legumes at all, so again, it was determining what else we would be having with our meal to satisfy him. Two totally different approaches. For me it’s all about compromise and adjusting for both of us, and/or all of us (the entire family – especially with adult kids still in the household). We all have different lifestyles. That’s why it’s important for me to not only think about myself, but to think about those around me too.

Timing is everything!! Isn’t that what most say. Well, time in the kitchen is sacred, but not for hours at a time. At least not when you have to work more than one job or long hours. Don’t get me wrong, I love cooking. It can can be therapy for me (just like washing the dishes). I really have to be in the mood. Also, I’m fortunate that my husband picks up some of the cooking nights, especially if I’m working late. He also empties and fills the dishwasher. This give me the opportunity to have a clean kitchen to cook in and have everything accessible to cook with.

Back to Forks & Knives and KETO. I lost weight with both, but found I had to exercise more with the Forks & Knives regime. I really did enjoy the KETO, mainly because I could eat fats and cheeses. Cheese is one of my favorite things!!

Well, now I’m on another regime (lifestyle change). I’m not going to tell you the name of it until I know it’s going to work. I am going to post my daily regime and meals on my page, so you can see what’s in store if you decide you want to hop on the bandwagon later on. I still have to think about my meal plans. I feel this is the more difficult part of changing your lifestyle, more than anything else. Like anything else with me, it’s mind over matter. I also hope that this will allow you to follow the regime (when you decide to hop on the bandwagon), so it will be easier for you to decide what to eat and when, or be able to come up with your own ideas. Isn’t that what it’s all about.

Why am I telling you this? I think it’s more, me having to convince myself that change is good and this time I’d like it to work. Not that it didn’t work the other times, there just became a point where it got easier to start eating what everyone else was eating because it was easier than having to worry about what it was I was going to cook for the week (I’m mainly talking about take out – pizza, pasta, rice bowls, etc.). I was even at one point ordering a pasta meal and just eating the broccoli and chicken. Then I got to the point where I would have just two bites of pasta, and that became more an more. I call that the source of mind over matter that doesn’t really succeed. This is something I’m still grasping, even after all these years. What is the alternative when you don’t have willpower?

I think we get into a specific mode with our eating habits. Either we condition ourselves to eat the same old/same old, or change it up so we don’t get board. Why is this so difficult? What do you do?

Write to me!!