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MINUS 80 LBS. AND COUNTING – THANK YOU SOUTH BEACH & PALEO

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I never thought for one minute that I would ever get back down to the weight I am today. Since the beginning of last year, I have lost 80 lbs. Fifty lbs. of that has been since October 23rd, 2012. Without my wife being involved and taking charge of this new healthier lifestyle, I would never be where I am today. I attribute the weight loss to a few different things, but mainly to what I have been eating. It was a simple plan I had in mind. And I wanted to keep it simple. Keep it tasting good. Keep it different and exciting and still look forward to each and every meal.

I won’t bore you with the details, I promise. I’ll just state the facts because if I can loose the weight, you can too. I started on October 23rd, 2012 with the first phase of the South Beach Diet. I strictly adhered to Phase 1 for the 2 weeks required. After that, I introduced several whole and natural foods into my diet. These foods included meat, fruit, vegetables, and a variety of nuts. I paid attention to avoiding dairy, grains, processed sugar, and fats. Shortly after the 4th week I realized I had adopted the Paleo Diet to my new lifestyle without even knowing a thing about it.

The concept behind the Paleo Diet is simple. Let’s eat what our Cave Man and Cave Woman ancestors ate. NON-PROCESSED FOODS! At this point in my healthier lifestyle, I realized I may have created a brand new diet (South Beach meets Paleo). It is so amazing that by cutting out most grains, processed sugar, and most fats, I am never hungry (I do on occasion still have some food items with grains, very low sugar or fat in them). The cravings for desserts and sweets are gone. I eat until I’m full, and at that point, I am always satisfied both physically and mentally. Oh, and I must mention that I haven’t had heartburn since October 23rd, 2012. How nice is that?

I’ve created several recipes using the concept of my new diet, or should I say lifestyle? Below is a very delicious recipe that is easy to make.

Also, if anyone is interested, I highly recommend this PALEO RECIPE COOKBOOK SET Click Here!. You get the recipe book plus 4 additional bonus recipe books including Quick and Simple Meals, 8 Week Meal Plan, Deserts, and an Herb and Spice Guide. I have reviewed several that are on the market, and this one is by far the best. Also, it is a great deal.

GARLIC & HERB BACON PORK LOIN

GARLIC & HERB BACON PORK LOIN

 

 

 

GARLIC & HERB BACON PORK LOIN

 Ingredients

Preheat oven to 300 degrees F. Place pork roast in roasting pan and rub with olive oil. Lay the bacon slices over the pork roast being sure to completely cover. Combine the chicken stock, TVG Garlic & Herb Gourmet Sauce, basil leaves, and sage leaves. Pour mixture over roast and place the onions around the sides of the roast. Cover and bake for 1 hour 30 minutes. Remove the cover from the roasting pan and bake for an additional 30 minutes. When done, the bacon should appear to be browned. Slice and serve with gravy from the pan.

Again, if anyone is interested, I highly recommend this PALEO RECIPE COOKBOOK SET Click Here! You get the recipe book plus 4 additional bonus recipe books including Quick and Simple Meals, 8 Week Meal Plan, Deserts, and an Herb and Spice Guide. I have reviewed several that are on the market, and this one is by far the best. Also, it is a great deal.

 

SAUCES FOR SOLDIERS – PROJECT WATER WELL

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The Not-For-Profit Sauces For Soldiers Program needs a bit of help.  Please read their Project Water Well Campaign. Burning Asphalt Sauces has worked hard at supporting the program from their own pockets and from sales of their cookbook. This is a major obstacle that could effect the funding of the program and end it. The Project Water Well Campaign can be found at www.Indiegogo.com or you can make donations to donations@SaucesForSoldiers through Paypal. Please share. Thank you…with Gratitude!

Sauces For Soldiers promotion with Burning Asphalt Sauces

GOVERNMENT BAILS OUT THE TWINKIE

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No Government Twinkie Bailout!

Now that I have your attention, with the initiatives that our government makes, this wouldn’t surprise me. The iconic Twinkie, a golden sponge cake snack filled with indescribable crème (of course you know what it is), may disappear from our lives in the near future. At 150 calories per Twinkie and approximately 40 ingredients (some I can’t even pronounce), this may not be such a bad thing. We Americans lead the world in obesity. Need a say more? Yes I do need to say more. I LOVE Twinkies! 

Invented by a Continental Baking Company plant manager in 1930 (the start of the “Great Depression”), James Dewar was concerned that several processing machines that were used for their Little Short Cake Fingers (filled with fresh strawberries) sat idle way too long. You see, these machines were only used during strawberry season, about a six week time span. After much thought, Dewar figured that if he could come up with a different type of filling, the shortcake machines could be used year round. A banana crème filling was created and injected into the shortcakes. The iconic snack was born. 

While Dewar and a friend were driving by a billboard for Twinkle Toes Shoes, his friend suggested he name the new snack Twinkle Fingers. Shortened to Twinkies, the name stuck. During World War II the crème was recreated as a vanilla filling due to a banana shortage. 

Back to the government bailout. Hostess, the owner of the Twinkie brand, filed for Chapter 11 bankruptcy recently (for the second time). The company blames rapid acquisitions of bakeries, high debt, and labor costs for their financial situation. Being in the food industry, I think I know the real reason. Most of the ingredients used to make Twinkies have risen in cost by 18% this past year. Not too bad considering our economy. However, what I think really caused their demise is the cost increase of their “Top-Secret No One Knows The Name Of It But It Gets Me Addicted To Twinkies” Chemical ingredient. If this chemical falls in the same category as high level chemicals, it has experienced a 450% increase in cost in 2011. This would have definitely forced the company in dire straights. Only Twinkie The Kid really knows. Hey Washington! Before you go Bailout the Twinkie, think about us 99%’ers. Did you hear that Washington!

CREAMY CAULIFLOWER (& BROCCOLI) SOUP – Deliciously Creamy!

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CREAMY CAULIFLOWER (& BROCCOLI) SOUP

Creamy Cauliflower (& Broccoli) SoupWith the extremely cold temperatures that most of us are experiencing, this is the perfect dish, or should I say bowl, to warm your soul. It is another one of my favorites that my wife makes. I swear there is some secret ingredient in this! But she swears it’s just love.

 

 

 

Ingredients:

  • 1 med. Cauliflower (cut florets)
  • (1 bunch of Broccoli)
  • ¼ cup Butter
  • 1 small Onion (chopped)
  • 2 tbl Flour
  • 3 Chicken Bullion Cubes (or 2 Tbl Chicken Base) dissolved in reserve liquids
  • 2 cups Half & Half
  • ½ tsp salt
  • 1 cup Shredded Cheddar Cheese (or 1-1/2 cup cubed Velveeta)
  • (2 small Potatoes optional) 

Bring Cauliflower & Broccoli to a boil in 3 cups of water until tender (about 15 minutes). Drain liquid. Reserve. Dissolve Chicken Bullion in reserved liquid. Add water to bring back up to 3 cups if necessary.  

In stock pot, melt butter and stir in onion until soft. Add flour and stir. Gradually add liquids, Half & Half, salt & pepper. Add cauliflower & broccoli (optional potatoes). Bring to a boil and turn down to simmer (20 minutes). Remove from heat. Stir in cheese. Serve hot and enjoy!

Hello and Welcome!

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Thank you for visiting. I want to introduce Cooking On The Hill by saying this is “The End.” The end of my Blog-free life and the beginning of a new chapter. We will explore everything food. With your help, there will be many more chapters to come.