Wednesday, October 1, 2008

Underground Wellness: The Missing Links of Health and Weight Loss

Low-carb recipe: TVP "oatmeal"

If you're following a low-carb diet or are diabetic and trying to stabilize your blood sugar, textured vegetable protein (TVP) makes a great alternative to oatmeal while giving the same level of satisfaction and "feeling" of eating the "real thing".

I tried this the other day and am hooked! I love it! This stuff fills you up and keeps you happy until lunchtime. I made mine in the crockpot and takes only two hours until it's ready to eat! (And it filled the house with a wonderful aroma, too!)

This makes a batch of about six reasonable servings. TVP is sold in the organics section of most supermarkets, in health food stores and at bulk stores.

The original recipe is posted here at Laura Dolson's excellent low-carb website.

  • 2 cups TVP granules
  • 1 quart (946 ml) unsweetened soy milk (can use coconut milk or other milk - I used unsweetened almond milk)
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1.5 tbsp vanilla (or adjust the above seasonings to your taste - my next batch is being made with pumpkin pie spice... yummmmmmmm!)
  • Sweetener to taste (or you can sweeten each individual bowl to your liking)
  • Optional: Whisk in eggs. 4 eggs makes it more like rice pudding (I didn't do this)

Mix all ingredients in crockpot, large saucepan/Dutch oven, or large covered casserole dish (be careful about this - when Laura Dolson tested it in the oven, it overflowed).

Cooking times

Crockpot/Slow Cooker: It will be cooked in about two hours on high or four hours on low, but you can let it go longer and it won't hurt it. (I cooked mine for two hours on low and it was 100% ready.)

Oven: About one hour at 350F.

Stovetop: Bring to boil, then simmer for 30-45 minutes, stirring occasionally - you should know by looking when it's done.

Carb count

Assuming unsweetened soy milk and liquid sweeteners (zero carbs), the entire recipe has about 36 net carbs and makes about 6-10 bowls of "oatmeal", depending upon the size.

(Click on the photo for a larger version.)

Monday, September 29, 2008

Week #67: Down -1 lb for a total of -108 lb

Another new record this morning! -108 lb and counting!

This week has been a real challenge. It's been absolutely crazy. Between work, volunteer work, blogging and "life in general", it's just shown me how important (nay... essential!) it is to plan ahead.

Every weekend, I make sure that I prepare food ahead for the week. Even if it's having cold cuts, cold chicken and salad in the refrigerator, it's better to have this stuff on hand rather than come home to nothing that's easily prepared after a long day at work. That's a recipe for dietary disaster.

PLANNING has made this more successful than I'd ever hoped... and it's definitely allowing me to stay on track. After all, when you plan - you have NO EXCUSES!

If you have a big freezer, USE IT. If you don't have one, BUY ONE. Even a small one. Every weekend, I prepare batches of chili and other goodies and freeze them to ensure that I have low-carb meals on hand. It takes little/no effort to throw something in the microwave and heat it up!

Plan ahead. Be diligent about it. Don't let anyone throw you off track! Do it! Do it for yourself!

If I can do it, so can you!

Have a great low-carb week and don't let anyone throw you off track. Take charge. Inform yourself. Don't let naysayers who know NOTHING about low-carbing talk you out of heating healthy while they chow down on sugar, bread, potatoes and all that other stuff that has turned us into a society full of overweight and unhealthy people.

No excuses!

A shout-out to Jimmy Moore!

Many thanks to my American blogging buddy Jimmy Moore who mentioned my recent Hump Day column on low-carbing! It was a really nice surprise to be mentioned!

Jimmy's low-carb success story has inspired me greatly and I urge you all to check out his Livin' La Vida Low-Carb website for more information!

Click here to read the entry where he mentioned Hump Day. Take the opportunity to look through his immensely resourceful and informative website while you're there.

Thanks again, Jimmy!