Monday, January 25, 2010

Join my Facebook fan page!

Yeah, I know it sounds really egotistical, but I now have a Facebook fan page.

I have several friend requests per month from people who like my columns/blogs, but I try to keep my personal Facebook profile for people I know personally. However, if you're a reader/fan of my columns/blogs, I would still love to interact with you on Facebook even if I don't know you personally!

Have a column idea? Have a news release you'd like me to post or follow up on? Check out the fan page for contact info.

Click here for the Facebook fan page.

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Week #136: Gained +1.5 lb for a total of -102 lb

Well, I deserved this! Got back into eating nuts last week and -- as usual -- it's difficult to control myself and I gained weight. I need to stay away -- except for almonds, which seem to not affect me much. When I get into cashews, macadamia nuts, etc., game's over.

Other than that, had a pretty good week. Water on the weekends continues to be a struggle! It's easy to get the water intake when I'm at work, but at home it's sometimes not on my mind.

I posted my first recipe video. Click here to take a look. It's a basic recipe for low-carb almond cookies. Very easy! Just make sure you don't eat them all at once! :)

Keep up the great work, everyone! If I can do it, so can you!

No excuses!

Recipe: Low-carb, sugar-free, gluten-free almond cookies

This is a recipe for almond cookies that are low-carb, sugar-free and gluten-free. Before you begin, pre-heat your oven to 300F. You'll need:

- 2 cups almond flour (i.e. ground almonds)
- 1/2 cup Splenda (or equivalent liquid Splenda)
- 1 stick (1/2 cup) butter
- 1/2 tsp salt (omit if you used salted butter)
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract

Combine all ingredients. Form dough into walnut-sized balls and place onto greased cookie sheet. Bake for 5 minutes. Press down lightly with fork. (Optional: You may also place an almond in the middle of the cookie.) Return to oven and bake for another 15 minutes. Let cool and enjoy! 30 carbs for entire batch - less if you use liquid Splenda (i.e. Sweetzfree).

You can buy Sweetzfree here:

Original recipe credit: (very slow server)

I messed up the ending a bit, but this took so long to do that I'll just chalk it up to experience and make sure the next video's ending isn't chopped off!