Eat Fat, Lose Fat - A Few Changes Coming

I have been a little absent the last week. I have been busy studying and preparing to do a new diet. If you have read my About Me page you know that I have lost a lot of weight over the last 2 1/2 years. It has been wonderful and has changed my life. Not only do I weigh less, but I am healthier and happier. Before I lost this weight and changed my diet I am certain I was pre-diabetic. I was so unhealthy and toxic. I ate out at least once a day, usually twice. I have come a long way since then. I still have 20-30 lbs to lose and in spite of all the changes I have made to eat healthier, I still have some health issues that haven't completely resolved.  I feel like I am 80% of the way to optimal health and I REALLY want to be at 100%. I still have hormone imbalances and have recently developed a rash on my hands and arms. I believe the rash is connected to a gluten and dairy allergy, but it could just as well be a simple inflammatory reaction as well.

As I started thinking about the different diets, cleanses and fasts I could do, I kept thinking about Eat Fat, Lose Fat. I have had the book for a couple of years, but have never incorporated any of the principles. This book has one of the most comprehensive explanation of good fats and why they are essential for optimal health. It also addresses the failed no fat/low fat diet, and debunks the theory that saturated fats are bad for you.

There are three "diets" in Eat Fat, Lose Fat:

1. Quick and Easy Weight Loss
2. Health Recovery
3. Everyday Gourmet (Maintenance)

It is not only about weight loss, but rebuilding the organs and healing at a cellular level. They call it a "diet" but it is far from the usual calorie restricted, deprivation diets. In Phase 1 of the Quick and Easy Weight Loss program you eat 2500 calories a day and in Phase 2 you eat 2000....no deprivation or starvation there! :) It is a high fat, moderate carb diet using real, traditional foods. The majority of the fats comes from coconut; coconut oil, coconut milk, coconut flakes, etc. Coconut oil in particular has been proven to increase your metabolism and provide satiation. Hence this diet calls for eating coconut oil 20 minutes before each meal. The traditional foods help heal organs, provide essential nutrients and repair the digestive system.

I don't know if this diet will work for me. I know that every body is different and what works for one person may not work for another. Regardless of whether you do the diet outlined in this book, I recommend that you get the book and incorporate as many things are possible into your current lifestyle. I have already started taking the coconut oil before each meal and have noticed that I have been much more satisfied after my meals. In fact, I have to force myself to eat sometimes....and I have already lost a pound in a week.

You will be seeing a change in the recipes I post for the next month of so. I will be posting fewer desserts and more traditional food recipes, probably with a lot of coconut ingredients. I welcome any questions and will keep you updated on how things are progressing in this experiment!

Update 6/8/11: I have found the easiest way to get the coconut oil down before each meal is to add the coconut oil to 1/2 cup warm water and a little squeeze of lemon juice and then stir until the oil is melted. Then I drink it in a couple of gulps, stirring in between. With this method I have no problem's getting the coconut oil down.

Roasted Chile Hamburger with Chipotle Aoili

I  never post twice in one day, but I wanted to get this posted before the weekend. This hamburger is perfect for your holiday weekend. The inspiration came from a local place called Ruth's Diner. My sister ordered the Roasted Chile Hamburger. I sat there and watched as see ate and moaned and groaned about how it was the best burger she has ever had.

Later that night I decided to recreate it. My mom had bought some Udi's Gluten Free Hamburger Buns, so we were set! This really is the best burger I have ever had!

Roasted Chili Hamburger with Chipotle Aoili
Serves 4

You will need:
4 Hamburger Buns (I used Udi's GF Hamburger Buns
1 lb ground beef
1/2 cup sliced roasted red peppers
1 can roasted green chiles
1 small purple onion, slices
1 large tomato, sliced
pickle slices
lettuce
smoked gouda, optional
Chipotle Aoili, recipe follows

1. Prepare the Chipotle Aoili. Divide the ground beef into four patties. Season with salt and pepper. Prepare your favorite way; grill, bake, pan-fry, etc. Meanwhile in a small saucepan heat the green chiles over medium heat. Spread aoili over both sides of the bun. Assemble burgers and enjoy!


Chipotle Aoili
8 TB mayonnaise
4 garlic cloves, very finely minced
2 TB fresh lime juice
1 TB chopped cilantro
1/2 -3/4 tsp chipotle flakes
1/2 tsp cumin powder
salt and pepper to taste

1. Combine all ingredients and whisk until well combined. Set aside.

*This recipe is linked to Fresh Bites Friday and Allergy Friendly Friday.

Gingerbread Pudding - GF, DF

The other day I made a loaf of bread from Bob's Red Mill Wonderful GF Bread mix. I think I must have let it rise too long, it was huge! and misshapen. I made these tea sandwiches with it, so I had to cut off not only the crust, but a lot of the bread to make them square. I didn't want to waste all those scraps, so I saved them and made bread pudding last night
.

I don't know what got into me, but I made Gingerbread Pudding or Ginger Bread Pudding....or Gingerbread Bread Pudding. Ha! I am not quite sure how to title it. I know gingerbread is usually a holiday dessert, but it sounded good for some reason. :)

Gingerbread Pudding - Gluten and Dairy Free
Makes 1 - 8x8 pan

5 cups 1" cubed bread, best if left out to dry for 3-4 hours
2 cups coconut milk (about 1 1/4 cans)
2 whole eggs
5 egg yolks (Save the whites, I have a recipe coming soon using those!)
1 cup coconut palm sugar
1/4 cup molasses
3 tsp dried ginger
2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp black pepper
pinch of salt

1. Preheat oven to 350 degrees. Place the bread in a 8 x 8 pan. In a medium bowl whisk the remaining ingredients until well combined. Pour over the bread and let sit for 10 minutes, pressing on the bread occasionally to help it soak up the custard.

2. Place the pan inside a larger one. Place on the middle rack of the oven. Fill the larger pan with 1" water. Tent the larger pan with aluminum foil with a few holes poked it it. Bake for 40-45 minutes or until the custard has set. Remove from the oven and cool slightly. Serve warm with whipped coconut cream, if desired. Most bread puddings are also good cold.

Radish Mint Tea Sandwiches - GF

When I found out that this month's Go Ahead Honey It's Gluten Free event was Garden Tea Parties I knew right away that I wanted to share this tea sandwich. It is not my recipe, and I do not know where the recipe originated, but I had to share it nonetheless.

I know it sounds strange. Radish and Mint Sandwiches?!? Let me tell you; you have never tasted anything so truly addictive. The refreshing mint and crisp radish, with just a little bite, and a fresh lemon mayonnaise.....oh man! I promise you cannot stop at just one.

Radish Mint Tea Sandwiches
Make 24 tea sandwiches

1 cup mayonnaise
1 TB freshly grated lemon zest
2 teaspoons coarse-grained mustard
2 teaspoons fresh lemon juice, or to taste

24 very thin slices gluten free bread (I made Bob's Red Mill bread mix, cut them into 1/2" slices and then rolled them to about 1/4" so the bread was a little more compacted)

1 cup mint leaves (from about 1 large bunch)
16 radishes, trimmed and sliced paper thin (a mandolin come in handy here)

1. In a small bowl stir together mayonnaise, zest, mustard, lemon juice, and salt and pepper to taste. Set aside.

2. Spread bread generously with lemon mayonnaise. Top half of slices with a layer of mint and top mint with overlapping rows of radish. Top radish with remaining bread and press together gently (pictured open-faced for aesthetics purposes).

3. Trim crusts and cut sandwiches in half diagonally. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

Darkly Decadent Chocolate Pudding

I LOVE pudding! It has been quite awhile since the last time I had any, so I decided it was time to change that. This pudding is thick and rich and decadent....and only for the dark chocolate lover.

This recipe is gluten, egg and dairy free....and you would never know it!

*This recipe is linked to Slightly Indulgent Tuesday, Real Food Wednesday, Gluten Free Wednesdays, Pennywise Platter Thursday and Real Food Weekly. Go check out the other yummy recipes!

Darkly Decadent Chocolate Pudding
Serves 4-6

2 1/2 cups milk/dairy alternative (I used almond milk)
1/4 cup arrowroot powder
1/2 cup unsweetened cacao powder
1 cup coconut palm sugar
1/2 tsp salt
1 TB vanilla extract

1. In a medium saucepan whisk together the milk, arrowroot, cacao powder, palm sugar and salt.

2. Place on a burner over medium heat. Bring to a slight boil. Cook, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon.

3. Remove from heat and stir in the vanilla extract. Pour into individual bowls and cover with plastic wrap. Serve warm or refrigerate for 2-3 hours. Garnish with fresh raspberries, if desired.

Savory Spinach, Mushroom and Bacon Crepes - GF

This post took me awhile to get written because I have been distracted by all the beautiful birds outside my window. They must be migrating because in the last two days we have seen some amazing birds that we don't normally see.

By now you know I made a lot of crepe shells the other day. :) I decided I better make a savory recipe to use up the last of them. I have had too many sweet treats lately. The challenge was making a gluten and dairy free sauce. I think I succeeded beautifully. The tarragon and thyme in the sauce adds just the perfect flavor!

Savory Spinach, Mushroom and Bacon Crepes

8 Crepe Shells (I used THIS gluten and dairy free recipe)

Filling

8 slices of  bacon, chopped

1 medium onion, chopped (about 1 cup)

4 garlic cloves, finely minced

5 oz fresh spinach

8 oz mushrooms, cleaned and sliced

Cream Sauce
2 TB butter or non-hydrogenated alternative
2 cups chicken broth
1 cup milk/dairy alternative (if desired, you can use more to thin the sauce)
1/2 tsp tarragon
1/2 tsp thyme
sea salt and ground black pepper, to taste
4 TB arrowroot powder or cornstarch powder

1. In a large skillet cook the bacon until just crisp. Remove the bacon from the pan, leaving the drippings. Set the bacon aside. Add the onions and saute until translucent, about 5 minutes. Add the garlic and saute an additional minute. Add the spinach and mushrooms and cook until tender. Lower heat to medium-low.

2. Meanwhile prepare the sauce. In a skillet over medium heat, melt the butter. Add the broth, milk and spices. Whisk in the arrowroot and simmer until the sauce thickens. Taste and adjust seasonings to taste. Add half of the sauce to the vegetables and stir to combine. Return the rest of the sauce to the burner. Turn off the heat.

3. Lay a crepe shell on a plate. Spread 1/4 cup filling on one side of the crepe (not in the middle). Fold that side over, rolling the crepe. Drizzle some of the reserved sauce over the top and serve immediately.

Strawberry Ginger Rhubarb Crisp - GF

I know, I know. You have been seeing strawberry and rhubarb recipes all over the place. There is a reason for that. Strawberry + Rhubard = Yumminess. :) I did want to throw a little twist in there to make my recipe different, so I added some ginger. Perfection!

*This recipe is linked to Real Food Weekly, Simple Lives Thursday, Full Plate Thursday, Allergy Friendly Friday and Seasonal Sunday. Check out the awesome recipes others have shared.


Gluten Free Strawberry Ginger Rhubarb Crisp

2 cups strawberries, stemmed and cut into 1" pieces
1 cup rhubarb, cut half lengthwise, and then into 1" pieces
2 TB turbanado or coconut palm sugar
2 TB chia seeds + 2 TB water (optional)
2 tsp fresh lemon juice
2 tsp fresh grated ginger

For the Topping:

1 cup pecan and walnuts, chopped
1 cup old-fashioned rolled oats (GF certified if needed)
1/2 cup coconut flour (almond, quinoa or oat flour would also work)
1/2 cup unsweetened shredded coconut
1/2 cup turbanado or coconut palm sugar
1/2 cup melted butter or coconut oil
1/2 tsp sea salt

1. Preheat oven to 350 degrees. In a medium bowl combine all the ingredients for the fruit filling. Toss until well combined. Place a greased 8 x 8 dish.

2. In a medium bowl combine the topping ingredients and stir until well combined. Spread over the fruit filling. Bake for 25-30 minutes until the fruit is tender and the top is brown. Serve warm with ice cream or whipped cream.