Sugar Is Killing Us

I saw this posted over at Ditch The Carbs this morning. It goes along with my post Death Wish
from back in May.

It's a cute video but this really needs to be taken seriously.


Do yourselves a favor and stop eating boxed and bagged foods. If you don't, you need to come to grips with the fact that you are killing yourself. Slowly, but surely.

More Alternative Methods To The Rescue

I'm simultaneously annoyed, frustrated, and thrilled at finding a new way to clean my face.

For 30 years (or more) I've had blackheads and acne issues. My pores are excruciatingly large and therefore prone to filling with junk and causing me to break out. I've always had combination skin, dry around the cheeks and oily across my forehead and around my nose. As a teenager, I usually used an astringent to clear up the oil but it never did anything for the blackheads.

Recently, I ditched all of my other moisturizers for coconut oil, including my face lotion which I usually only used right after a shower.  The coconut oil has been great. It's been moisturizing and kind of evening out my skin, I've noticed my skin hasn't been nearly as oily in general. But again, it does nothing for the blackheads and that's what's been driving me the most crazy for the longest time.

Well, thank God for the internet once again because a new search on how to deal with this problem, naturally of course, has brought me this:

The Oil Cleansing Method

Sounds crazy, right? Well, I was halfway there by using coconut oil, it just needed a little bit of tweaking.

Wellness Mama has done it again, I find all kinds of great info on her site. She describes using a mixture of oils to clean your face with by rubbing it in, letting it sit, and then gently steaming and cleaning the oil off with a wet wash cloth.

I've only been doing this for two days and I can see major improvement in the reduction of blackheads!!!

I was so close, if I had been putting the coconut oil on before my showers, I might have seen a difference, or maybe it really needed to be a combination of oils. Right now, I'm using a half and half mix of olive and avocado oil since that's all I had on hand. I may just stick with that since the improvement has been so great.

This post doesn't have much to do with diet or fitness, which are my usual topics but I just had to talk about this. Also, since I've switched to #lchf, my weight has stabilized and I don't have as much to share. It's working.

Hopefully this will help someone else before they spend 30+ years annoyed by their skin. I couldn't be happier!

Probably The BEST #lchf Recipe Yet

OMG!!!

Honestly, I don't think I'm overreacting just because I've had nothing to eat all day. I didn't even feel hungry at 7:30 pm when I started cooking. That is waaay late for me, but I was busy today. Getting Shit. Done.

I'm typically a recipe gal. I don't do well without the boundaries and guidelines a recipe provides but that is typically just a starting place for me. My real strength lies in doctoring recipes. I always cook them to the letter as much as I can the first time but then once I have a baseline, I like to critique and evaluate them for ways to make them better.

This is more of a mashup than a recipe edit.

I found this great recipe at Damn Delicious and it is fabulous on it's own. I think it's really cute how she says "this is just one of those dishes to make on your “cheat day". LOL.  Little does she know, she's made a perfect #lchf #keto recipe that pretty much anyone doing #lchf or #keto could eat every day of the year.

Garlic Butter Shrimp


Ingredients:

  •     8 tablespoons (1 stick) unsalted butter, divided
  •     1 1/2 pounds medium shrimp, peeled and deveined
  •     Kosher salt and freshly ground black pepper, to taste
  •     5 cloves garlic, minced
  •     1/4 cup chicken stock
  •     Juice of 1 lemon, or more, to taste
  •     2 tablespoons chopped fresh parsley leaves

Directions:

  •     Melt 2 tablespoons butter in a large skillet over medium high heat.
  •     Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  •     Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
  •     Stir in shrimp and gently toss to combine.
Now, this is fabulous on it's own but add it to another #lchf recipe I've recently found and it's a match made in heaven!

Butter Fried Green Cabbage

Ingredients:

  • 1½ lbs shredded green cabbage
  • 3½ oz. butter
  • salt and pepper

Directions:

  •         Melt butter in a frying pan.
  •         Sauté the shredded cabbage on medium heat for at least 15 minutes or until the cabbage reaches desired color and consistency. (I go for fairly singed)
  •         Lower the heat a little towards the end. Stir regularly. Season with salt and pepper to taste.

So much buttery goodness!!!

Seriously, do yourself a favor and try it.  It may just be your new favorite thing! This is definitely going in my weekly rotation!

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