Losing Weight Means Stepping Out of Your Comfort Zone–COOKING!

On Saturday, I went shopping and bought supplies so that I have decent things to eat next week, things which are low-carb, but delish.

Why?  Because I love myself and I love my family.

Cooking is love made visible Thoughts and Images along the Way

I bought organic chicken breasts from Trader Joes and made chicken tenders–enough for the whole week (4 ounces a day).  I used the recipe that was on my blog and added hemp seed to it (found it at Costco, actually and it is low-carb, high protein).  https://skinny-rules.com/2013/08/27/low-carb-almond-and-flax-seed-chicken-tenders/

I never cooked.  I spent the first 30 something years of my life only baking.  Baking is fun and smells good.  Baking is easy.

I have stepped outside of the comfort zone that made me fat and ill–and I am forcing myself to learn.  I have started with easy recipes and if I need help, I ask for it.  It isn’t hard.  The first few times is hard, but what isn’t at first?  Having children or a job is hard–did that stop you?  Are you conditioned by your family to go out to eat?


Low-carb chicken tenders, made from almond meal, flax-seed meal, hemp and Organic chicken is WAY healthier than getting some Who-Knows-What-It-Is-Made-Of and high sodium bread encrusted so-called chicken from a fast food place or a restaurant.  I know so many people, especially parents who don’t take the time to learn to do these things at home for the love of themselves or their children.  Saying you “love” and showing that you “love”–are two different things.

Cooking this is so easy–dipping the pieces in the meal and coating them, placing them on tin foil, baking for 10 minutes, turn them, and 10 more minutes and then you can heat them up over the week because you can make a batch of them.  And you then know what you are putting into your or your kid’s body.  How much love can you have for yourself or your child if you are putting nothing but antibioticed non-organic chicken, encrusted with Frankenwheat and carbs in their mouths?

I just did a batch and they are cooling.  They taste good and it wasn’t hard.

Step outside of the box, and start cooking basics like this one.  I will put up more easy recipes from time to time, or Google them.  When was the last time  you ever even tried to turn on your oven and cooked fresh foods that didn’t come already done or out of a box?  Or the last time you cooked at all because you bring in (unhealthy) food all of the time?

Could this be part of the reason someone in your home might have medical or weight issues?  Think about cooking with love, for love.  (And save money too!)



Low Carb Chicken Tenders

In Arizona, my husband and I, stopped by a store called, “My Fit Foods,” and we had choices of correctly portioned pre-prepared breakfasts, lunches and dinners. They were already prepared for the day and ready for the microwave there or to bring home to eat. We ate our meals there. One meal that was tasty were the Chicken Nuggets. However, they were not deep-fried in bread crumbs. They were cooked in almond meal and flax seed. They were delicious.

So, I looked up the recipe. Sure enough, Dr. Hyman, who wrote the Blood Sugar Solution, has a great recipe. I look forward to creating this soon.

Dr. Mark Hyman’s Almond-Flax Crusted Chicken


Lower your blood sugar and fight diabetes and obesity with this comfort-food recipe from Dr. Mark Hyman’s book, The Blood Sugar Solution Cookbook. The nutty crust keeps the chicken moist and tender, and using almond meal lowers the glycemic load and adds flavor, fiber and protein to keep you satisfied. Bonus: Each chicken breast is just 350 calories!

Also, what is great is that the fiber is the same amount of grams as the carbs, so the met carbs are almost nil or nothing. One tablespoon of the almond butter is only 3G of carbs and that is for all of the chicken, so it is less than 1g of carb, per breast. Of this was made with bread crumbs, the carb count would be at least 14g of carbs and the wheat would spike your glycemic load or index count. Not good for maintaining diabetes, weight control, hunger issues, and mood. On the other hand, the almond meal and flax seed is great for the glycemic index.


Serves 4

4 (5-oz) boneless, skinless chicken breasts
3 tbsp ground flaxseed
1/2 cup almond meal
1 tbsp extra-virgin olive oil
1 tbsp almond butter
1 tbsp finely chopped yellow onion
1 tsp lemon juice
1 tsp sea salt
Pinch of cayenne pepper
1/4 tsp paprika
1 tsp chopped fresh parsley
1 tsp chopped fresh thyme


Preheat the oven to 350°F. Lightly oil a baking sheet and set it aside.

Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them with a kitchen mallet until the pieces are approximately 1/2-inch thick.

Pour the flax and almond meal into a small bowl and stir until evenly mixed.

In another small bowl, combine all of the remaining ingredients. Add the chicken breasts to this mixture and toss them until coated. (If time allows, marinate the chicken in the mixture for 10 to 15 minutes to further enhance flavor.)

Remove the chicken from the marinade and transfer them to the baking sheet. Sprinkle half of the almond/flax crust over the tops of the chicken breasts and gently press the crust into each piece until evenly coated. Carefully turn the chicken over and repeat the process with the remaining almond and flax mixture.

Put the baking sheet into the oven on the top rack and bake until the juices run clear, 20 to 30 minutes. Any leftover chicken can be refrigerated for up to 3 days.

And here is one other easy version that is very paleo…and a bit spicy (you can leave out the coriander and cumin, if you like).

Paleo Chicken Tenders


1 lb chicken tenders (or skinless chicken breast, cut into strips)
1 egg, beaten
½ cup Almond Meal
½ tsp Salt
¾ tsp Paprika
¼ tsp Ground Coriander Seed
¼ tsp Ground Cumin Seed

1. Preheat oven to 425F. Line a large baking sheet with parchment paper.
2. Combine almond meal with spices on a plate or shallow dish. Place beaten egg in a separate shallow dish.
3. Dry chicken with paper towel. Dip in egg then dip in almond meal mixture, coating all sides. Place on baking sheet. Repeat until all chicken tenders are coated.
4. Bake for 16-18 minutes, turning once in the middle of baking, until completely cooked (interior temperature should read 180F).