THE Premier Low-Carb store .. .. AND Meeting Place

Monday, August 22, 2011

MEAT AND EGG FAST PLATTER (GF)

Double Click photo to see a bigger image. 

Many low-carbers have reported great success with a meat and egg fast.  Typically the fast only lasts 2 or 3 days but it is enough to jump start weight loss and get one into ketosis.  At the same time after about 3 days carb cravings should be minimal, if not gone.  One's appetite goes through the floor - meaning it really reduces substantially and that equals weight loss.  After the fast, go right into induction for two weeks and then onto OWL.  Unless you have a huge problem with too much insulin, OWL is actually beneficial for most to keep on losing at a steady rate.  Some people need the carbs - like stoking a furnace - in this case, the metabolism.  Also keep in mind if you do suffer from insomnia, increasing the carbs a bit will help with that.  Going very low-carb can interfere with sleep with some sensitive individuals.

Here is a side benefit.  You can beat the yeasty beasties if you suspect Candida.  Cutting carbs drastically helps with that.  Take a good probiotic and if you like start eating yogurt after the 3 days, or if you prefer have it as your one carby item each day (4 g carbs per cup plain yogurt).  It does not seem to be a problem for me.  If you have yeast, do not have regular mayonnaise - make your own with lemon juice instead of vinegar.  I will post the recipe shortly.

Stuffed Eggs - Find the Recipe Here.


ITALIAN ROAST PORK
Pork tenderloin makes the best dinner.  You can pair it with just about anything for a fabulous meal.  I love sliced, roasted pork – even cold.

3 lbs pork tenderloin (1.4 kg)
Seasoning salt, to taste
Italian Dressing Marinade:
1/cup olive oil (75 mL)
1/cup white vinegar (60 mL)
1 tbsp water (15 mL)
1 tsp crushed garlic (5 mL)
3/tsp onion salt (3 mL)
1/2 tsp No Salt (2 mL)
1/2 tsp Italian herb seasoning (2 mL)
1/tsp dried thyme (1 mL)
1/tsp dried parsley (1 mL)

In small bowl, combine olive oil, white vinegar, water, garlic, onion salt, No Salt, Italian herb seasoning, thyme and parsley. 

Cut pork tenderloin into chunks.  In large dish place tenderloin and pour Italian Dressing Marinade overall.  Turn pork in marinade to coat well.  Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350°F (180°C).  Put pieces of pork in roasting pan in one layer.  Baste pork with half marinade. Sprinkle lightly with seasoning salt. Roast 15 minutes.  Turn pork over and brush with remaining marinade and again sprinkle lightly with seasoning salt.  Roast pork another 20 minutes.  Transfer to chopping board and cut chunks into thin strips before serving.

Yield:   8 servings
1 serving
300.1 calories
38.3 g protein
15.0 g fat
0.6 g carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!