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recipe developer . podcast co-host . cookbook author . photographer . mental health warrior . online educator

 

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Summer Learning | Renée Jones

My diet was failing.  AGAIN.

My New Year’s Resolution for 2012 was to lose weight, and soon it was Memorial Day weekend, and I’d gained.  In previous years, I’d worked hard to back down from my highest weight ever (more than once), but I’d been stuck in this general range for quite a long time.  This wasn’t a plateau.  I’d just done what I’d always done – I got fed up, I stopped trying, and my weight would ricochet.

Can I ricochet back, please?

Now, I HAD to figure this thing out as my 50th birthday was looming.  For me, the key was dealing with my baggage.  I’d dragged around the nonsense for decades – all the shame and guilt, wounds, and not-so-pleasant memories as well as my skewed perception of all of it – letting that tell me who I was.  That summer, unpacking that baggage and letting go of those beliefs released me to create a healthier relationship with food as well as life.

Every summer since has presented a growth theme – and it has helped me.  Significantly helped me.

Want to play? 

Whether it’s work, personal, family, weight loss, overcoming emotional eating, or another focus, shall we begin with finding YOUR way to drop the remains of who you WERE?  We have to unpack our baggage before we can pack it again for the journey we want to be on.

What baggage do you want to offload?

Is it emotional eating?  If so, what about yourself most drives you to food?

In whatever category of growth, assess what’s true of you vs. no longer true of you.

What old pieces would you like to sift away?

If you chose to let go of one thing, what would most effectively help you?

What would it look like if you were no longer dragging your baggage with you?

It takes time and some practice – you’ve been doing it this way for a long time, so give yourself some grace to stumble as you move forward.  You’ll get there.  Just be kind to yourself.

 

 

 

 

 


 

Renée Jones is a counselor and coach specializing in overcoming emotional eating.  After 40 years on the Diet Yo-Yo, she struggled to find what worked for her while emotional eating sabotaged every attempt.  When she finally overcame that emotional eating to lose her weight, maintenance on a low-fat diet left her tired, hungry, and cranky.  In April of 2015, she found the ketogenic lifestyle and later Carrie Brown’s recipes, which freed her from the Diet Yo-Yo and dark mood swings.

Now she helps others get free of their emotional eating and other baggage so their hearts can heal along with their bodies.  She has a Master’s degree in Counseling with certifications in both traditional and contemporary models as well as Horse-Assisted and relaxation methods. She has an international counseling and coaching practice.

Author of  What’s Really Eating You: Overcome the Triggers of Comfort Eating

 

Connect with Renée!

www.packyourownbag.com

Facebook

Instagram

 

 

 

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    Vic’s Easy Keto Grub : Week 15

    Sunday

    Breakfast was easy to put together and quick, keto basics really:

    • 2 hard-boiled eggs
    • 130g mature cheddar cheese sliced
    • 32g pecan nuts
    • 23g spring onions

    As always 450ml coffee with 2 tbsp double cream completed breakfast.

     

    Monday

    Afternoon folks, lunch before work was made from mainly left over’s from a kebab.

    I made a salad of sorts with:

    • 171g grilled chicken breast
    • 84g spicy lamb kofte, (kofte is ground lamb with spicy herbs moulded around a metal skewer and cooked over a hot flame)
    • 133g fresh avocado
    • 32g radishes
    • 23g grated parmesan cheese
    • 22g spring onions
    • 2 tbsp avocado oil mayo to hold everything together

    I chopped everything and placed in a bowl with the mayo and incorporated the mayo with a fork. I plated up the ingredients and then grated the parmesan over them before dusting with freshly ground black pepper.

     

    Tuesday

    Cream cheese avocado and celery sticks:

    I used 70g celery, two large sticks trimmed and washed for lunch today with 60g avocado.

    I smeared cream cheese (90g) along the celery sticks and into the space the avocado seed left once removed.

    A good shake of Everything but the Bagel seasoning finished the dish.

    Really easy and quick to prepare with ingredients I always have on hand in the pantry and fridge.

    Wednesday

    Wanted something warm today for lunch so scrambled three eggs in 20g butter with a tsp of dried sage and parsley.

    I cut a thick piece of ham 75g off my boiled ham joint and seared it in a hot skillet.

    Peeled and halved (65g) an avocado to add some good fats to the plate to balance with all the protein.

    A quick warm dish that’s easy to prep and all keto.

    Thursday

    Melted 25g salted butter in a shallow frying pan, added a small chopped tandoori onion (onion chopped with a tandoori spice rub added) and allowed to cook thru.

    Added

    • 500g 80/20 ground beef
    • 1 tsp herb pepper
    • 1 tsp dried jalapenos
    • 1 tbsp dried fenugreek leaf
    • half tsp ginger
    • porcini mushroom salt to taste

    Once the ingredients had cooked out I added 100g cream cheese.

    Spicy beef in minutes.

    Added a dollop of avocado oil mayo when served.

    These ingredients made enough for two hearty portions

    Friday

    Quick lunch on the go today between appointments.

    • 40g babybel cheese
    • 30g mixed olives
    • 30g dry roasted salted almonds
    • 2 pickled jalapeno peppers

    Everything at home on hand and easy to prepare.

    Saturday

    Breakfast this morning

    • Two soft boiled eggs with nice runny yolks
    • 1 fresh avocado deseeded, peeled and halved
    • 30g salted macadamia nuts

    Simply keto


     

    So who is this bloke, I hear you ask, taking space on Carrie Brown’s chunk of worldwide web Real Estate?

    Well I am Vic Fleming and I have been following a ketogenic lifestyle since Oct, 2016. In that time I have reversed type 2 diabetes and lost 150lbs+ to regain some control over my health.

    I have done this by revamping my whole way of eating and my approach to food and I hope to show that keto meal times don’t have to be stressful or complicated. I am not an expert or a trained culinary professional. I am just a regular guy who got sick of being told by his medical professionals that the rest of his life would be one that would be reliant on diabetes medications for survival.

    Basic meals and meal prep are how I have been able to stick with keto and kick diabetes. I am now drug free and so much healthier. I am still a work in progress, and I will be for the rest of my life, I just wish I started this keto experiment many years ago.

     

     

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      Bottled up between you and success | Renée Jones

      Freshly laid sod looks so healthy.

      Until it doesn’t.  My sister-in-law moved into a new house, and her “instant lawn” looked really great. Then soon, one patch wasn’t doing so well. We stood over it talking through all the things she’d tried.  They should have worked.  There was nothing more we could do but start with a new chunk of sod.

      When my husband walked over the patch, we heard this crunch. Huh?

      Under the sod was a flattened plastic bottle. The landscapers dropped it and then laid the sod, rolled it, flattened it just as they should, but they didn’t bother to pick up debris. This section had been pressed down like all the others, but it could not connect to the ground.

      Making Connections

      We know how to connect to a nutrition plan. We buy programs, pills, and potions – even healthy food plans. Perhaps, we even weed out from our kitchen all the trigger foods and replace them with nutritionally dense foods.

      Yet there still may be something between us and that plan, something we leave casually under the surface that we either cannot or will not get rid of. What is it for you?

      Is it a specific food or drink we will not deny ourselves?
      Is it a guilty pleasure we use to soothe ourselves?
      Is it a “weedy” thought we just can’t eradicate?
      Is it a portion size or a food that we’re a little sensitive to that we refuse to extract?
      Is it a situation of which we will not take control, avoid, or otherwise manage?

      Bottled Up Barrier

      Something has been rolled and flattened under your surface, and you may not even know it’s there until someone steps on it.  Maybe it’s something you’ve chosen, maybe you got stuck with it, maybe someone didn’t care enough to get you started well. Whatever the case,  something is between you and your source of life or life quality.

      You reason that you’re protecting yourself, guarding against being trapped or overtaken. However, that “protection” is keeping you from what you need to survive, thrive, and be whom you were meant to be.   The removal may be a little painful, but there’s life in exchange.

       

       

       

       

       


       

      Renée Jones is a counselor and coach specializing in overcoming emotional eating.  After 40 years on the Diet Yo-Yo, she struggled to find what worked for her while emotional eating sabotaged every attempt.  When she finally overcame that emotional eating to lose her weight, maintenance on a low-fat diet left her tired, hungry, and cranky.  In April of 2015, she found the ketogenic lifestyle and later Carrie Brown’s recipes, which freed her from the Diet Yo-Yo and dark mood swings.

      Now she helps others get free of their emotional eating and other baggage so their hearts can heal along with their bodies.  She has a Master’s degree in Counseling with certifications in both traditional and contemporary models as well as Horse-Assisted and relaxation methods. She has an international counseling and coaching practice.

      Author of  What’s Really Eating You: Overcome the Triggers of Comfort Eating

       

      Connect with Renée!

      www.packyourownbag.com

      Facebook

      Instagram

       

       

       

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        Vic’s Easy Keto Grub : Week 14

        Sunday

        Made a Tandoori chicken rap for dinner tonight.

        I used a 200g chicken breast brushed with a small amount of avocado oil and rubbed in a Tandoori spice mix. Oven baked the chicken for 25 minutes.

        I let the chicken cool before wrapping it in 40g smoked Polish cheese (2 slices) and 51g mortadella bologna (3 slices).

        When I make tandoor chicken I often cook a number of chicken breasts at the same time and freeze the ones not used for another day.

        Tandoori spice rub:

        Monday

        Really easy keto breakfast this morning:

        4 medium sized hard-boiled eggs chopped with 30g salted butter and 65g mature cheddar cheese added.

        Quick, easy and delicious. This can be made with mayo and refrigerated for use later, but I like the hot eggs to melt the butter and make the cheese stick a little. Always add a good grind of sea salt (Use code: carriebrown for 15% discount!) and black pepper.

        Tuesday

        Had some garlic sausage so cut nine discs (75g) to make some breakfast bites.

        I added a little cream cheese to each disc (45g) in all and then garnished with a sliced of sour dill pickle (23g) and radish (11g).

        Stuff that I have in the fridge and lada and are really easy to put together and take no time at all to prepare, almost like finger food at a party.

        Finished with a shake of Everything but the Bagel seasoning.

        Wednesday

        Every now and then I get the craving for something crisp so I made these parmesan crisps. They are very basic and easy to make.

        I grated 250g hard parmesan cheese and placed about 10g into eat space of my non-stick muffin tins.

        I added a sprinkle of dried jalapeno to each cheese portion.

        I placed the muffin tins in a preheated oven at 200c / 390f. It took a very short time for the cheese to melt and as it began to take on a little colour around the edges I removed from the oven and allowed to cool.

        I added some black pepper to the crisps. They really hit the spot.

        The ones I did not eat I stored in a plastic container and they lasted for about a week.

        Thursday

        A while back I became unhappy with my choices of breakfast sausage patties sold commercially so I picked up a cheap meat grinder from Ebay and started to put my own together.

        I normally use belly pork to make the patties as it has a high fat content and tastes great. I grind about 1½lbs of belly pork and I add 2 tbsp dried sage, 2 tsp white pepper and ½ tsp sea salt (Use code: carriebrown for 15% discount!).

        I also added about 30g parmesan also to the mixture.

        I roll the mixture in to golf ball sized spheres and then flatten them with the palm of my hand.

        Once the batch is complete I freeze and can pull out as and when I need them for a meal.

        Friday

        Hungry this morning so I had gammon and cheese fold overs.

        5 slices (102g) smoked Polish cheese, 5 thick slices of gammon ham (150g), smeared the gammon with avocado mayo (1.5 tbsp) and dijon mustard (1 tsp).

        Gammon is a term used for thick cut ham normally associated with breakfast coming from the pig’s loin area.

        These fold overs are easy to put together and I normally have everything in the house (you can use any type of cooked meat (beef, mortadella, turkey etc).

        Saturday

        Basic keto lunch today, more like a snack:

        • 74g mature cheddar cheese
        • 70g salted macadamia nuts
        • 36g baby plum tomatoes.

        450ml coffee with 2 tbsp double cream.

        2 minutes to prepare and great keto food.


         

        So who is this bloke, I hear you ask, taking space on Carrie Brown’s chunk of worldwide web Real Estate?

        Well I am Vic Fleming and I have been following a ketogenic lifestyle since Oct, 2016. In that time I have reversed type 2 diabetes and lost 150lbs+ to regain some control over my health.

        I have done this by revamping my whole way of eating and my approach to food and I hope to show that keto meal times don’t have to be stressful or complicated. I am not an expert or a trained culinary professional. I am just a regular guy who got sick of being told by his medical professionals that the rest of his life would be one that would be reliant on diabetes medications for survival.

        Basic meals and meal prep are how I have been able to stick with keto and kick diabetes. I am now drug free and so much healthier. I am still a work in progress, and I will be for the rest of my life, I just wish I started this keto experiment many years ago.

         

         

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          Eggplant Home Fries | Yogi Parker

          Yogi Parker – KETO Trucker Extraordinaire – who I had the absolute pleasure of having dinner with while he was delivering a huge old truck load of goodies to Connecticut in the Fall of 2018 – has so much cooking-in-a-truck goodness to share that we’ve teamed up to bring his recipes right to your device of choice!

          Whether you’re living in a truck, a tiny home, or a regular house, you can benefit from these amazing, innovative recipes! Yogi’s pictures are proof that all of this gourmet goodness happened IN A TRUCK!

          Please enjoy Yogi’s unabridged, unedited recipes in all their glory! You can join Yogi and I in the Keto Kitchen Facebook Group, or over on Patreon. Come hang!

          So, I was stuck at a terminal for a couple days for a class and physical, and decided to get out of the truck and increase my elbow room for some cooking.  I love one skillet dishes for their convenience , but sometimes you just gotta have a multi course meal.

          I broke out my propane camp stove as well as an additional single burner butane stove to get this stuff done.  I don’t normally want to submit anything I have not made at at least a few times, but everything came out pretty well.
          Eggplant Home Fries

          WHAT YOU NEED

          WHAT YOU DO

          1. Eggplant has a lot of water in it and can get mushy when cooked.  We don’t want this, so we gotta get rid of some water in order for the eggplant to maintain a firmer texture when cooked.  After you slice up the eggplant, toss it liberally with some coarse salt, then place the eggplant in a colander suspended in a mixing bowl.  Allow the eggplant to sit for about an hour and the salt will pull out a lot of the moisture in the eggplant.
          2. Place a skillet over medium high heat, add in oil and butter or bacon grease.
          3. Allow the oil to get hot, then add onion, bell pepper and eggplant.
          4. Stir fry until onions start to become translucent, add in garlic, coconut aminos and garlic and continue to stir fry for about a minute.
          5. Serve and enjoy!

          Also on the plate:

           

           

           

           

           

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