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 Almond and Flax Seed Chicken Tenders

I love chicken tenders, but I don’t want a lot of carbs and I don’t want it breaded.  I am avoiding wheat because it makes my belly stick out and it is full of carbs.

Here is a South Beach version of chicken tenders.  I made them and they are really good and SUPER easy to make.  Less than 30 minutes.

Don’t forget to get some dipping sauce (low-carb of course).  Mustard-based is a good choice.

There is probably less than 3g of net carbs in this entire batch of chicken that I made!  Almond and flax are good for you too!  Here are my pictures of the finished product.  Recipe follows.

nuggetscloseup nugggetsevencloser

2 boneless, skinless chicken breasts
1-2 T olive oil (enough to generously coat the baking sheet)
1/2 cup almond meal
1 tsp. paprika (not smoked or hot)
1/2 tsp. poultry seasoning
salt and fresh ground black pepper to taste

Turn on the oven to 400F/205C. Brush a baking sheet liberally with olive oil and put the pan in the oven to heat as the oven preheats.

Trim all visible fat and tendons from chicken breasts, then cut each breast into 5 nugget pieces (or more if you have a very large breast.) Use a meal mallet or something heavy to pound the thicker nugget pieces so they’re all the same thickness.

Combine the almond meal, paprika, poultry seasoning, salt, and pepper in a bowl, mixing together well. Dip each nugget piece into the almond meal mixture, pressing on with your fingers so it coats the chicken. Coat all the nuggets before you remove the baking sheet from the oven.

When all nuggets are coated, lay them on the hot baking sheet and cook 8-10 minutes, or until the side touching the pan is lightly browned. Remove pan from oven, turn nuggets, and bake 10-12 minutes more on the second side, until nuggets are lightly browned and cooked through. (Don’t overcook.) Serve hot, with mustard or ranch dipping sauce if desired.

Sick of Grilled Chicken? How About Easy Tandoori Chicken?

I have grilled chicken or turkey every day. I have to have 6 protein-based small meals a day to stay skinny, so sometimes things can get a little bland. There are things you can do to spice things up. I have done GRILLED chicken parmesan and other versions of chicken, but today I did easy Tandoori chicken to throw into a salad for my lunch. This took less than 10 minutes to do.

Chicken Tandoori made easy:

Get chicken breasts, Tandoori mix (I got this one from Target, in their Mediterranean food section) and Fage Greek Yogurt.

As the package instructed, I mixed the Tandoori mix with the yogurt, and covered all of the chicken breasts in it. Then, I llet them marinate in it overnight. But, you don’t have to wait that long. I have marinated for a short time and cooked them too.

So, today, I put them breasts (covered in yogurt and mix) on a pan and pan fried them in Pam. After a few minutes, I turned them over and did the same thing to the other side and POOF–you have Tandoori chicken in no time at all. I cut it up and put it in a salad. The following are some of my pictures in the order of how you do it. I recommend this highly. Tasty and low carb. Tastes really good with Tahini as salad dressing (also at Target). I love Target.