Low Carb and Healthy Almond Crackers
I know a lot of you have been wondering if I am still on the low carb diet after having the baby....The answer is yes!
I was so grateful to find that a couple of weeks after having Annah Grace, my daily blood sugar levels went down dramatically...and now they are far out of the diabetic range....I'm not diabetic anymore!
However, I know that I can still become a type 2 diabetic if I continue eating carbs like I used to (especially since it runs in the family), and I have found that I really do not have such a strong need for them anymore, now that I have found so many great tasting alternatives....so I am not going back to my normal diet. I will continue eating low carb and high fat and protein. (James and my kids are also on my diet for the most part).
It is not only to prevent diabetes, but it seems that every day I find new reasons to continue eating this way. One wonderful thing I have noticed is that I am not sick all of the time anymore! When I was eating excessive amounts of carbs (mostly things with refined flours and sugars) without thinking about it, I was getting sick every time I was around someone sick. Almost every month I caught some new flu or cold bug that was going around. It's not like that anymore. I have not been really sick at all since I went low carb, and when I did manage to catch something my family had, I only had a fever for a couple of hours, and after that, it was gone! (The rest of the family was not so fortunate, but they were not so strict on the carbs at the time either). There is good reason for all of this, and it's very simple...eating refined sugars and flours depletes your body of the nutrients it needs to provide you with immunity to sickness. I want the foods that I eat to actually be beneficial in some way to my body.
At first, removing these foods from the diet seems near impossible. If you go to the grocery store, about 90 percent of what you'll see there is carbohydrates from refined flour/sugar...it makes it extremely difficult to remove them from your diet, but it is actually possible with a little hard work and creativity....and so worth it!
After a while, it becomes easier, as you get used to new recipes, etc. I used to think I couldn't enjoy foods without having pasta, bread, potatoes, rice etc. I thought "what else is there??"...but it seemed like my tastes actually changed over time and I find myself disliking the taste of buns on cheeseburgers, pasta for spaghetti or casseroles, etc. There are better tasting and healthier alternatives out there...you just have to be willing to look- and it's really not that much more expensive, to be honest!
Anyway, I didn't mean to write a book about this...just wanted to basically say that yes, I am still low carbing!
I found a recipe a couple of months ago which is very delicious, and very crunchy - a perfect little cracker to eat and dip with....and my husband loves it and has requested it many times!
I found it at Maria's Nutritious and Delicious Journal.
Not only are they great tasting, they are also easy to make (only four ingredients!), and quick (which is what I am always looking for in recipes)!
Here is a picture of my crackers (I used cheddar cheese, where Maria used aged gouda)....they are always gone in a hurry. Here is the recipe.
I was so grateful to find that a couple of weeks after having Annah Grace, my daily blood sugar levels went down dramatically...and now they are far out of the diabetic range....I'm not diabetic anymore!
However, I know that I can still become a type 2 diabetic if I continue eating carbs like I used to (especially since it runs in the family), and I have found that I really do not have such a strong need for them anymore, now that I have found so many great tasting alternatives....so I am not going back to my normal diet. I will continue eating low carb and high fat and protein. (James and my kids are also on my diet for the most part).
It is not only to prevent diabetes, but it seems that every day I find new reasons to continue eating this way. One wonderful thing I have noticed is that I am not sick all of the time anymore! When I was eating excessive amounts of carbs (mostly things with refined flours and sugars) without thinking about it, I was getting sick every time I was around someone sick. Almost every month I caught some new flu or cold bug that was going around. It's not like that anymore. I have not been really sick at all since I went low carb, and when I did manage to catch something my family had, I only had a fever for a couple of hours, and after that, it was gone! (The rest of the family was not so fortunate, but they were not so strict on the carbs at the time either). There is good reason for all of this, and it's very simple...eating refined sugars and flours depletes your body of the nutrients it needs to provide you with immunity to sickness. I want the foods that I eat to actually be beneficial in some way to my body.
At first, removing these foods from the diet seems near impossible. If you go to the grocery store, about 90 percent of what you'll see there is carbohydrates from refined flour/sugar...it makes it extremely difficult to remove them from your diet, but it is actually possible with a little hard work and creativity....and so worth it!
After a while, it becomes easier, as you get used to new recipes, etc. I used to think I couldn't enjoy foods without having pasta, bread, potatoes, rice etc. I thought "what else is there??"...but it seemed like my tastes actually changed over time and I find myself disliking the taste of buns on cheeseburgers, pasta for spaghetti or casseroles, etc. There are better tasting and healthier alternatives out there...you just have to be willing to look- and it's really not that much more expensive, to be honest!
Anyway, I didn't mean to write a book about this...just wanted to basically say that yes, I am still low carbing!
I found a recipe a couple of months ago which is very delicious, and very crunchy - a perfect little cracker to eat and dip with....and my husband loves it and has requested it many times!
I found it at Maria's Nutritious and Delicious Journal.
Not only are they great tasting, they are also easy to make (only four ingredients!), and quick (which is what I am always looking for in recipes)!
Here is a picture of my crackers (I used cheddar cheese, where Maria used aged gouda)....they are always gone in a hurry. Here is the recipe.
Hi Bethany...I am sure you already know this but I was reading about you loving pasta...have you ever tried spaghetti squash...I love it...it is fabo with spaghetti sauce or just butter and garlic...and easy to make..just slice in half horizontally, scoop out seeds, place in baking dish filled with about 1/4" water cut side down and bake ...375-30-40 min...just scrape out the "spaghetti"...yummy and so much better for you...
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Hi Bethany...Do you have a source that you have used to help you with a low carb change? A book or blog?
Thanks! Tania
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Great art is as irrational as great music. It is mad with its own loveliness. ~George Jean Nathan, House of Satan / http://airbrushactioncom/airbrush-getaway-workshops/vegas-february-20-24-2012
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