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The only thing I'm not really excited about in The Fat Fast Cookbook is it's use of tofu noodles... no interest in the tofu noodles, so the mac & cheese, fettuccini alfredo, etc, are out for me, but the rest of the stuff looks interesting and I'd be willing to try it. Not feeling it was a waste of $4.99, so that's a good thing. Still have to read the literature though. I have only gone through the recipes.
[QUOTE=jenn26point2;1103620]The only thing I'm not really excited about in The Fat Fast Cookbook is it's use of tofu noodles... no interest in the tofu noodles, so the mac & cheese, fettuccini alfredo, etc, are out for me, but the rest of the stuff looks interesting and I'd be willing to try it. Not feeling it was a waste of $4.99, so that's a good thing. Still have to read the literature though. I have only gone through the recipes.[/QUOTE]
If you follow the contributors blogs, all of the literature is what you've read on their websites. I was a bit bummed with the recipes, since a lot of it was really stuff I've already been making, the mac & cheese, stuffed mushrooms, coffee/tea w/heavy cream and such. I use to love the noodles, I've been eating them for about 2 years and making everything I would have normally made with regular pasta with the noodles and did great. The bite they have (somewhat of a rubbery aldente texture) was a bit odd at first, but I got use to it. But a few weeks ago, I was making a tuna casserole, and it just sort of turned my stomach when I was rinsing and cooking the noodles. It was weird, but now I'm turned off of them. I hope to eat them again, but I don't feel like I'm missing out on too much right now.
I like fatbombs... I have a can of macadamia nuts and portioned out pine nuts at arms reach all the time... I buy heavy cream by the half gallon and 5 dozen eggs at a time at Costco. I make GRAVY like crazy for small portions of meat... a tuna casserole type mix that doesn't include the noddles but I get the exactl flavor and all sorts of crazyness!
The recipes and info in there is good for sure, I would say more so for anyone not use to LCHF eating or the Fat Fast. I go through phases of needing variety and phases of being perfectly fine eating a serving of macadamia nuts for a few meals and coffee/tea with cream. Also... since I live in two cities, I am only feeding myself throughout the week, so I know this is an advantage I have, I don't have to feed a family full time. That can be particularly stressful for some.
I'm currently on day 2 of FF, I'm going to do a FF for 3-4 each week for the next few weeks and do the normal LCHF the other days and see what happens. It's my only little experiment. :)
[QUOTE=epicuriousbynature;1103575]... it depends on what your idea of healthy is ...[/QUOTE]
I used this same line during The Great Bacon Grease Episode of 2012. (Our Girl Scout troop cooked up 3 pounds of bacon, and I begged for the grease to take home. One lady was surprised, because she thought I ate 'so healthy'. Probably because I mention vegetables! And cooking from scratch.) Now we get a good chuckle out of our different 'healthy' styles. While both of us, I am certain, are inwardly grimacing at the other's food. :)
[QUOTE=Sabine;1103640]I used this same line during The Great Bacon Grease Episode of 2012. (Our Girl Scout troop cooked up 3 pounds of bacon, and I begged for the grease to take home. One lady was surprised, because she thought I ate 'so healthy'. Probably because I mention vegetables! And cooking from scratch.) Now we get a good chuckle out of our different 'healthy' styles. While both of us, I am certain, are inwardly grimacing at the other's food. :)[/QUOTE]
LOL!!! That's great!! I get that a lot... I get ugliness about being thin and doing low carb... Ummm, yeah, that's why I'm thin! HA!
And boy, I'd love to have a can of grease from 3lbs of bacon!!!!!!!!! I hope you got to take it home! :D
[QUOTE=Rosemary 231;1102107]Thank you, I've done this 3 times in my adult life, once a gastric bypass, once a type of portion control and now Primal. Primal has been the easiest by far and a way of life I could easily live with. Trying to reach 120 (I'm pretty sure I'm medium boned) because I have so much loose skin. I figure if there is any residual fat left in the skin in won't be inclined to tighten up as well. That is also why I take 1TBL of unflavored gelatin twice a day, for the collagen. That packs in around 7 grams of protein each TBL. but if it helps the saggy, loose skin I'll just have to work around the extra protein.[/QUOTE]
I haven't considered the fact that last time I was 135 my heaviest weight to that point had been 155. NOW, my heaviest was 216 - so taking into consideration the extra skin that needs to tighten - maybe you are closer to the correct goal weight than I am. I will assess things when I get there I guess. If I still look saggy and flabby at 135 I will definitely continue to work towards lean and mean! I am 52 though - so tight skin is not likely to happen! I'll be happy with looking good in tight jeans! :) I rarely wear anything shorter than capris so I'm not even working toward having nice summer shorts legs! and if I don't look good in a one peice bathing suit - I really don't care! :) Maybe I should look into the gelatin thing too!
I fry up 24 oz of bacon at a minimum weekly for our weekday breakfasts. I store ever last drop of it, but most of it gets used for making the rest of our breakfast (hashbrowns for DH and added to eggs for both). I have a peanut butter jar, a ghee jar, and a coconut oil jar full in my fridge right now... I'm trying to use up the grease in the pb jar so I can get rid of the yucky plastic thing and stick with glass. I don't cook with bacon grease much anymore though... not sure why.
What do you use your grease for? Specific recipes would be of great interest.
[QUOTE=jenn26point2;1103620]The only thing I'm not really excited about in The Fat Fast Cookbook is it's use of tofu noodles... no interest in the tofu noodles, so the mac & cheese, fettuccini alfredo, etc, are out for me, but the rest of the stuff looks interesting and I'd be willing to try it. Not feeling it was a waste of $4.99, so that's a good thing. Still have to read the literature though. I have only gone through the recipes.[/QUOTE]
I understand the noodles also come non-tofu. I been looking around here just to find the noodles, tofu or not. I may have to go to an Asian market.
[QUOTE=Rosemary 231;1103670]I understand the noodles also come without tofu. I been looking around here just to find the noodles, tofu or not. I may have to go to an Asian market.[/QUOTE]
Probably your best bet. They have all the good stuff, and usually better price on coconut oil.
My most constant things to use bacon grease for is cooking my eggs in it, and making my greens gratin( I cook the onions and stems in it until they are soft). Oh, and frying boiled cauliflower in! Mmm, so good. And frying mushrooms. And zucchini 'sticks'. And...is there anything it is NOT good for?
Nom nom nom!!! I too make a weeks worth of bacon every weekend. I have a wide mouth mason jar I use for the grease. I grew up in the restaurant industry, so I've always cooked it in the oven and poured the grease off the corner of the pan. I usually cook up 2-4 pans worth at a time. If anyone cares, it's nice to only cook your bacon about 3/4 of the way when storing it and finish it off per recipe or meal, that way it always tastes fresh. I also keep my sausage grease to cook in too!
I don't think I have any specific recipes, but I like to add a dollop in as one of the fats whenever I make gravy! I make LCHF gravy all the time and a little added bacon fat is a good thing in my book.