WOW! That tastes AMAZING.... Only one life to live... live it with taste...

 

Heya gang….  I just wanted everyone to know….I’ve been on holiday-vacation-just a break!  I just got back yesterday…and I’m armed to the teeth with awesome recipes…so I’d expect to see those in a couple of days…

 

On the other hand…I guess there’s a couple of folks who didn’t like my last recipe…  I’ll defend it…

Here goes nuttin’ honey…

 

Umm…ya…it’s got fat…lots of fat in it…I think I could have swore I mentioned that…  I also have mentioned in the past that I don’t care about fat…  one person couldn’t have eaten that thing in it’s entirety…  it was simply meant for something “different" to eat….you know kinda like a party favor… (it’s not like we could eat like we could eat before….so if they could eat like that then they’ve already blown their surgery and it wasn’t due to any of my recipes anyway…

Sometimes, I like decadent foods…so there you go…  the last recipe was full of fat…and was it good for you?  Not so much…BUT WAIT, there’s more….  Ummm…  I eat really great foods…like more than 2 cups of FLAX SEEDS per day…  much taste?  Yep the way I fix them…yes…  nutritious? Good for you? Lose weight on it? Oh yes…

I have never suggested going out on a daily basis and going nuts on such foods…so my feelings aren’t hurt by anyone who doesn’t like a different “choice" in foods that I might pick to help liven up our palates.  I know some WLS patients who eat the exact same things all the time and they’re depressed about it….  I hate to hear that they’re locked in a pattern…  they don’t have to be….every thing I offer is low carb and induces ketosis…  I’m the living instrument of my recipes….(I’m skinny..and was overly fat before…)…i fix them for people….i give them my induction diet and they lose weight….period…flat out….and hey..in the end..they’re able to make their own food with a list of high quality choices that doesn’t bore them or their family…..  So sometimes it’s not just about “us" it’s about everyone who eats in our homes, businesses, or church…

No worries…and really no offense to whatever person doesn’t like my stuff….  I wish them a wonderful choice of their own…and if they don’t like any of my choices….then I’m completely open to have them keep their minds and their choices limited for the sake of their own tastes…

 

Keep in mind…I love as many people as I can and before I pick a recipe, there’s something called the fun or the wow factor…  I don’t know about you people….but I like tasting something and saying “wow"…

With love for all of the coolest people out there…

 

T.

I love your recipes.  even the crazy ones....keep it up...Im also going to send u a private message.  

 T.,
Glad you are back! I love your recipes, even the one with all the fat! You keep it interesting!
Thanks,
Karen

LOVE your recipeis to tried too many to count and have LOVED them all.  Please keep sharing!
Denise

Halleluja T :-)

Not to mention - the thing I have never gotten - is just because YOU have posted a recipe doesn't mean I have to make it. So who cares.

Keep ona posting!

Thomas, you got me on the 2 cups of flax seeds a day!! I just love flax seeds and meal. I have some everyday also, mostly added to flax-z stuff or in a pancake type concoction.  How do you have yours??  Terry

Terry, I mix mine in soups, salads, and of course Flax-z-snax....that's a whole cup of my routine! hehe!....so tasty...i'm so lucky I found the stuff....add my cream, my chopped strawberries...my 3 pack of splenda..and I'm in heaven!

plain old flax meal can be mixed into ground beef to make things like meatloaf....or just as a filler...or in nearly any liquid since it's tasteless....easy to hide from the kiddos and hubbys that don't want to eat healthy...

T.

Hi all-
   I'm new to this forum, and must say T, I love your recipes. I'm from a Swedish/Southern family, and to tell ya the truth, I'd rather have the fat and flavor in my 1/4 to 1/2 cup of food! It's not too much, and our bodies do need a level of fat in our diet...but seriously...If I am consuming under 500 cal. per day right now, you can bet that better be darn good tasting calories!

Thanks,
Kathy

Thomas,

I gotta find me some of those flax seeds, but what tha..... do I do with them when I find them?

T, you and your food porn inspire me to new heights everyday!!!!  LOL, I gotta try that last receipe and I reckon most of the fat would get cooked out anyways.

I have been concentrating on cooking seafood lately, I so love seafood, as you well know.  My great excitment at the moment is that one of my staff has gone to Tasmania for two weeks, Tasmania is the fresh produce capital of the world...you gotta trust me here!  Oh, the temptations I could offer you from Tasmania....they are now even producing truffles!!!  Here husband's brother is a crayfisherman so in 2 weeks time she is flying back from Tassie with a whole fresh crayfish for me....I am so excited......talk about a food *******!!!  Caught in the morning, cooked and flown in for me for my dinner in the evening...you have no idea.

T, if you ever come to Australia, I shall personally take you to Tasmania to share the produce experience, there is nothing like Tasmanian produce.....gosh, they won't sell you a potatoe at the fruit market unless they know what you are going to do with it!!!  The have potatoes suitable for baking, boiling, steaming, mashing, you have no idea and the cheese and wine, out of this world and meat, gosh eye fillets and rib fillets, they package the meats with numbers representing the area, so you can choose meat from the best growing areas in the state for the cheapest price...I am so there!

I lived in Tasmania for 7 years and it opened my eyes up to good product.....oh scallops...oh oysters...omg...I so need to visit!

Hugs,

Anne

Well then if they don't like all the fat, don't cook that one.. You make GREAT recipes, and I LOVE to see new things, and as always Thank You for taking the time to help those of us who appreciate it. You give us (me) things to look forward to trying and I can't wait to be able to eat and try more of your recipes.

Hugs,
Jenn