So, everybody has a “story”… My story is that I have been overweight to some degree since I was 15 years old! I grew up in a Lebanese/Assyrian American family where all of our food was ‘real’ and fresh! My father sold sporting goods for a living and I have one brother who decided that I was going to be his brother, instead of his sister, so he could punt, pass, kick and throw 90mph fastballs at my face. He also wanted to run faster than all the boys in the neighborhood! I ate the same foods and exercised just like the rest of the family, yet, I battled my weight.
Over the years, I had attempted many ‘diets’… I would lose weight, and then promptly gain it back and usually end up even ‘fatter’ than I was before! At one point I decided to eat really clean (I call that organic) and still, nothing was permanent! SOOO frustrating! I called myself the “organic fat girl”. I found out eating less made me gain, and eating better and working out just kept me at the same size!
After my father unexpectedly passed away in August of 2004, I knew I needed to find something more permanent to change my chemistry. I decided to learn more about the pancreas and how foods affect the release of hormone insulin in our bodies. Once I found out how to change the way I put protein, complex carbs and healthy fat into my diet and when to eat them, my life changed. I was able to go from a size 16 to a size 6-8 and I have been able to stay that size for over 9 years. That ‘fat noose’ that was around my neck all my life finally disappeared. I now feel free and empowered to keep my weight off forever! I am now 51 years old and I am not afraid to eat a carb!!
Are you afraid of carbs?
A little recipe to honor my Lebanese heritage with a twist to keep the carbs super low:
- 1 head of cauliflower, chopped into medium size florets
- ¼ cup olive oil
- 2 tsp cumin
- 1 tsp paprika
- ½ tsp sea salt
- 2 tbsp lemon juice
- 3-4 cloves of garlic, minced
Preheat oven to 500 F
In a bowl, toss the cauliflower with 2 tbsp of olive oil, the cumin, paprika and salt.
Lay the cauliflower out on a parchment paper lined baking sheet and cook for 25 to 30 minutes. Remove the cauliflower from the oven and transfer to your food processor. Add 2 tbsp of olive oil, lemon juice and garlic; blend until smooth. Top with a little oil and paprika and serve with your favorite low carb veggies!!
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