Low carb works.

I try to eat healthy, but  if you sit a basket of fried pickles or butter brickle ice cream in front of me, you can bet I am going to eat it. I could eat every fried food in sight, drink gallons of whole milk and have candy bars for dinner every night and still not gain the weight I should. I don’t really know if my metabolism just hasn’t slowed down enough to make a difference in my body yet, but I just don’t absorb it. I cannot afford to lose weight honestly. I’m technically considered underweight by every doctor who has ever seen me so I was a little nervous about cooking without a lot of pasta (I love pasta), rice, and bread. I mean, they were 3 of our normal staples every night. Easy, quick, and yummy.

My husband, Greg, wanted to try Keto after our brother-in-law, a very healthy man on the eyes, had to have emergency open heart surgery after what everyone thought would be a simple routine stint procedure. It was scary.

So I had to Google keto/low carb, and he started in the middle of October. Surprisingly, there are a lot of really good recipes out there that make it easy for Greg to eat low carb (he’s been very disciplined about it too–no cheating) and Reagan and I to eat good food too. My favorite is sausage and veggies (recipe below). I am slightly obsessed with it and would eat it every night if I wouldn’t get sick of it. It’s that good.

And also, in the meantime, I’m over here stuffing my face full of mini Snickers and blueberry Poptarts trying to reach 2,800 calories a day–to gain 1 to 2 lbs per week.

Sausage and Veggies

2 Polish sausages, cut into one inch sections

1 yellow pepper, 1 red pepper, 1 green pepper, cut into chunks

1 head of broccoli, cut into small sections

1 zucchini, sliced into 1/2 inch discs

1/4 cup olive oil

1 tsp Seasonings of your choice (We use garlic salt, lemon, and pepper)

Pre-heat oven to 350 degrees. Cut all the vegetables and sausage links and place in a big bowl. Mix the oil and seasonings and drizzle over the vegetables and sausage. Stir to coat as much as you can. Spread everything onto a baking sheet and bake for 25-30 minutes. I usually let ours cook until some of the juices from the veggies soak the bottom, and the broccoli starts to look roasted.

What I love most about this is that you can add your favorite vegetables and take ones out that you don’t like. My sister uses shrimp instead of sausage. It’s so versatile, and it is so filling.

granola obsession.

I have been on a Pinterest kick. And a health kick. And a we-could-totally-make-this-better kick.

And on almost all three, I am right.
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If I had known how easy it was to make granola, I would have started long ago, before the recipes flooded my Pinterest yummy board. I tend to eat mine in a bowl with almond milk (also something that is new to me, and totally delicious). Or on top of my plain vanilla greek yogurt. Even with the weight gain challenge still happening for me (I don’t think that will ever change), I want to be healthy about it. I don’t want to overindulge on salts and fats and bad things.  Okay, wait, yes I want to, but I won’t. There is a difference.

This is the basic recipe I go from for each batch, with some tweaks to fruits/nuts, depending on my mood that day. If you all have other recipes, send them my way. I am always up for a change. Go for it!

INGREDIENTS

  • 3 cups old-fashioned oats
  • 1 cup coarsely chopped pecans
  • 1/2 cup unsweetened shredded coconut (I usually leave this out)
  • 3 tablespoons (packed) brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon (generous) salt
  • 1/3 cup honey
  • 2 tablespoons vegetable oil
  • 1 cup assorted dried fruit

PREP

  • Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit. DO AHEAD Can be made 1 week ahead. Store airtight.