spiphywarfare

Author: Grok Mole

  • Friday is Weighday

    No matter what, on Fridays we weigh and record it on a wall calendar in the kitchen.  It is something I started when I began my weight loss journey.  I sometimes weigh myself more than once a week, but Friday is a must and has to be written down.  I can quickly see where I stand for the week.  If I didn’t have a loss or had a gain, I could easily see if it was a trend or just an off week.  Now I use it as a tool to maintain, because gaining for me is a slippery slope that can get out of hand quickly!

    This article was first published on January 17, 2014 and was recovered using AI and web.archive.org.

  • Easy Bacon

    I’m always on the look out for easy!  I was quite happy to find this recipe.

    Oven-Baked Bacon

    I find mine turns out better without the foil.

    You can cook up some eggs when the bacon is almost finished cooking. Leftovers are handy for crumbling on salad or making a BLT&Avocado in a low carb wrap or bowl.

    This article was first published on January 16, 2014 and was recovered using AI and web.archive.org.

  • Leftovers. It’s What’s for Lunch.

    Leftovers. It’s What’s for Lunch.

    Leftovers make for quick, easy lunch.

    leftover  bell peppers and onions cooked in butter, melty pepper jack cheese, and sliced steak

    Steak, peppers, Onions, and Cheese

    This article was first published on January 15, 2014 and was recovered using AI and web.archive.org.

  • Roast Challenge Conclusion

    As I was chopping up roast for the one pot sorta cabbage roll, I looked at the roast that was left coupled with the remaining tomato paste and decided to try to make some sorta bbq chopped beef.  That finished off the roast and was the overall favorite madeover.

    bbq chopped beef

    tomato paste, water, apple cider vinegar, onion powder, garlic powder, xylitol, cayenne, chili powder, liquid smoke, salt, pepper, ground oregano, chopped roast

    We ate it with pickles and mustard.

    A $17 roast turned out about 13 adult meals and 3 children’s dinner/lunches. When we ate these meals, that was all that was served so portions were generous.

    I think I showed myself that eating real food does not cost more, does not take much more work, and is quite yummy!

    Also, the roast that keeps on giving yielded 3.75 cups of broth that I popped into the freezer for some sorta future soup start.

    This article was first published on January 14, 2014 and was recovered using AI and web.archive.org.

  • Random Food Log 1/13/14

    Hers

    B- bacon

    L- one pot sorta cabbage roll (roast challenge conclusion coming soon!)

    D- red bell peppers/ yellow bell peppers/ onion cooked in butter, pepper jack cheese, sliced steak in a bowl

    This article was first published on January 13, 2014 and was recovered using AI and web.archive.org.

  • To Wheat or Not to Wheat: The End

    To Wheat or Not to Wheat: The End

    Thirty-six days ago I started an experiment with a sample group of one. Me. On November 26, 2013 I introduced wheat back into my diet to reconcile some basic beliefs with health information.

    Bottom line? My weight this morning was the same as it was the day I started. That coupled with the fact that I sat down and enjoyed homemade biscuits with my kids this morning makes me give freshly ground, organic whole-wheat my personal stamp of approval. If you want to see some of the things I enjoyed, just look for entries with the wheat tag.SW_stamp_of_approval

    Now, what this doesn’t mean is that I’ll be bringing wheat back into my diet on a daily basis. It doesn’t mean donuts and cake are going to be a constant in my house. It simply means that for me, personally, I can enjoy some of those things I’ve missed.  I’ll just be getting them without the chemicals used in turning the hapless wheat berry into the frankenfood you find on the store shelf labeled flour.

    To me it’s just another proof that food, as God intended it, is good for you. Lose the chemicals, the processing, and the profit motive going into your food and a lot more nutrients come out.

    This article was first published on January 13, 2014 and was recovered using AI and web.archive.org.

  • Triple Threat 1

    Training for the triple threat from spiphywarfare on GodTube.

    Do you not know that all the runners in a stadium compete, but only one receives the prize? So run to win. Each competitor must exercise self-control in everything. They do it to receive a perishable crown, but we an imperishable one. 1 Cor. 9:24&25

    Elsewhere on this site I’ve noted that in December 2012, before this change occurred, I was winded after riding my bike about three city blocks. My better half wanted me to make a series of videos on my attempt to complete the Triple Threat so this is the first in a series of short videos to document that journey.

    Why this verse? The key to health, spiritual and physical, is self-control. In all things. All the time.

    This article was first published on January 12, 2014 and was recovered using AI and web.archive.org.

  • Random Food Log 1/11/14

    Breakfast consisted of three pieces of bacon, three fried eggs, a sweet-potato diced with one jalapeño fried and then hidden deliciously below melted cheese and the fried eggs. YUM!

    That breakfast and a handful of raw almonds with a few bites of dark chocolate powered me through the morning and a thirty-three mile bike ride. After the ride I came home and had a smoothie made from banana, kale, carrot, pineapple, and dried plums. Followed up with a small portion of “sorta stroganoff” the better half had thrown together.

    I closed the day with a couple of bowls of the equivalent of chopped BBQ Beef topped with dill pickles and mustard.

    This article was first published on January 12, 2014 and was recovered using AI and web.archive.org.

  • Current Roast Totals, Today’s Plan, and My Laziness

    I am lazy; like super lazy. I do not do anything hard or complicated. Ever.

    I love the version of deconstructed cabbage rolls that Derek and I accidentally made one time. It is yummy, stick-to-your-ribs, comfort food.  I use cauliflower in place of rice, or skip it if I don’t have any in the house. I would never do all the work for real cabbage rolls, but I would throw the lower carb ingredients in a pot. Later today I am going to use roast in place of the ground beef.

    one pot sorta like cabbage rolls

    onion, garlic, bag of cabbage cooked in oil/butter, I don’t have cauliflower so I’m skipping it, chopped roast, tomato paste, water, basil, oregano, garlic powder, salt, and pepper, served with some parmesan

    The beef pot pie made for one adult and two children servings. The sorta stroganoff ended up as three adult meals.  We are up to six adult meals and three children’s meals out of one roast.

    This article was first published on January 11, 2014 and was recovered using AI and web.archive.org.

  • Roast Challenge Continues

    Roast Challenge Continues

    I cooked a roast, and I’m seeing how many meals I can get from it.  So far it has made two adult meals and one child.

    Today I cooked up some madeovers (intentional leftovers made into something else).

    I cubed some for sorta stroganoff and pot pie filling for Derek’s whole wheat pie crust, made from freshly ground flour. (easier to cube/dice after refrigeration)

    sorta stroganoff

    mushrooms and onions cooked in butter and olive oil, cream, sour cream, garlic powder,  Worcestershire sauce, cubed roast, salt, and pepper

    pot pie filling enough for 9″ pie

    carrots, mushrooms, onions cooked in butter, cream, cream cheese, pepper, salt, cubed roast, and frozen peas

    Waiting for crust

    Waiting for crust

    I’m not sure how many meals this will be until we eat them, but I will keep track.

    This article was first published on January 10, 2014 and was recovered using AI and web.archive.org.