Tag Archives: atkins

Lemon Coconut Creamed Spinach

Ignore all other recipes for this one. No flavor has erupted me into mindmouthbliss as this coconut creamed red spinach leaves bursted through with lemon ever has.

I even created a new word for it. These are the sounds of the taste. Flisseneeun with an accompanying moan of blissgasms. Think these sounds when you taste the creamed leaves and know truth.

Slowly yet within awarity I’ve been slipping away from cow products. Since I believe grass fed is not a corruption of animal, and I found a farm to get meat directly from, this is not an environmental construct. I enjoy the vegan community immensely and find then to be loving Earth dwellers instead of the cavern freaks I’d boxed them into. They do fight for something and thus we assume they have boxing gloves on at all times, but what I see is mostly a love for all things veggies. They truly love their food and have a connection to it.

I was going to make a creamed spinach recipe with cream cheese and red heirloom spinach, but as I took out the cream cheese I realized I didn’t want it. I wanted a vegan recipe that still dwelled out delicious mouthgasms.

Not just for the vegans either. My body signaled desires for the coconut and I try to listen to those desires.

In The Raw

There was my freshly made coconut cream (high powered blend of coconut flakes or minutes of food processing). I gently warmed the spinach in lemon oil and then creamed it with the coconut. Oh mouthing bliss this is better than any cream cheese variety I’ve ever had. The coconut creamed just melts right over the leaves yet maintains a coconut texture. It melts and molds more than cream cheese, as though they are meant to be within each other.

The Bliss Mouth Moment:

Coconut cream and spinach melt so well together there is no longer separation but instead a full burst of two flavors. The lemon bursts them together so three flavors make one. I suggest having nothing before or after this the first time your mouth learns it. My mouth felt like creamed fresh bliss even an hour after, as did the friend’s I put it inside of.

Mindgasm Moments:

   3 Cups Red Heirloom Spinach (Trader Joe’s has this, or use regular spinach)

   3 Tablespoons Lemon Olive OIl (Trader Joe’s also has this, but I’ll make a recipe for it soon)

   If you do not have lemon olive oil use the juice of half a lemon and two teaspoons of lemon zest

   1/4 Cup Coconut Butter

To Create Mindbliss:

   1.   Consume a raw leaf and raw coconut with corgi in the background to let your mouth know all layers of flavor.

RawBliss

   2.   Gently warm olive oil in a pan, about ten seconds, and add spinach.

   3.   Let spinach gently wilt but don’t allow any oil popping to occur

   4.   Spoon in coconut butter and let melt

    5.   Immediately consume

Coconut Creamed Spinach

Advertisements

Chocolate Lemon Whipping Cream

When first beginning my low carb journey I feared the fats.

My brain was told low fat was the healthy choice and I should eat veggies low in calories with sides of fries I would dip into loaded potatoes. Sometimes I would put those bites on crackers. Carb loaded carbs I crunched into my soul.

I never enjoyed milk.

People kept pouring milk into my body, but it was never accepted into the tasty foods category of my nutrient centers. Milk went straight down the rejection digestion hole. It tasted like flavored water with some texture swirled in. Ick. I ate cereal dry except for frosted flakes.  Those would get milk poured on their tops and then I’d eat the flakes out, pour another crunchy sweet bowl, eat the flakes again, and then drink the finally delicious flavored milk. Chocolate could also work to make it nommy. Basically, I enjoyed the flavors put into the milk and then the texture enough to enjoy milk. Chocolate raspberry milk anyone?

Don’t worry. I’ll make a healthy swirl of that mind deliciousgasm soon.

My parents tended to get the low fat foods because they were told it was the healthy way to raise wee children. All I liked was cottage cheese in the low fat regard, or some yogurts with berries mixed in. I needed flavors to get trapped within.

What the low fat tycoons do is suck out the fat from foods and add sugar.

The low fat movement would have never survived if they just sucked out the fat because it tastes horrid. They added sugar and addicted America. Woo. If you do not believe such words try going off of sugar for a week and feel the withdrawals.

Your body craves fat as a nutrient source. To get control back of your body and mind this has to be accepted.

Once your body knows fats it will mouthbliss out on them. The body knows what it needs, but if you keep putting odd things in it will adapt. The human body is incredible like that. You will crave what you’ve been putting inside yourself because that is what your body knows.

Time to retrain your mind and body into blissing food connections.

Here. I even made a song for you about it. I promise no viruses. I’m just taking you to Soundcloud.

Heavily Creamed Lemon Treat Ingredients

The Recipe of Blissgasming Cream:

I drank heavy cream straight for a while before wanting to bliss it up. The fat became incredible to my body and mind to where it soaked me in mouthgasms at the slightest creamy touch. Eventually I wanted to lace it with more drenched soaking moments. I squeezed in lemon juice and shaved some dark chocolate on top. I did this for weeks and one time I added too much lemon juice and decided to mouthbliss it into me anyways.

Oh my. It hardened into creamed fluff. I know that sounds contradicting but that is how incredible this treat is.

It is blissschaos being held.

Mouthblisses Needed:

     3/4 Cup Heavy Cream (organic or if you’re lucky grassfed. Supernatural is my favored brand for all things cow cream)

    Half the Squeezed Juices of  a Lemon. Get this thing to avoid seeds.

    90% Chocolates Bar, about a tablespoon but up to your desires.

To Create Mindbliss:

   1.  Squeeze the Lemon’s Juice into the Cream

   2.  Let sit for a Minute for the Lemon to Soak and harden the Cream

  3.  Shave or Chop Chocolate and Dress

  4.  Feel with Taste the Mouthgasms.

Heavily Creamed Lemon Treat

Tiger Fig Chia Seed Jam

Tiger Fig Chia Seed Jam

IMG_20150817_173900

I was blissing out at Trader Joe’s when I found Tiger Figs.

I figured them to be high carb fruitscraggles, but they’re surprisingly low in carbs. 5.61 net carbs per fig. I immediately popped one in my mouth hole upon returning home. Mindgasming bliss. These figs are a taste I’ve never known. My life story could have three pages written just on this flavor and mind capturement.

After eating three my compulsion to eat more was capturing and I had to think of a way to spread the tiger figs out. They also needed some preserving because a couple were already softening. Jam seemed a worthy solution.

I knew Craig had posted a low carb jam recipe before and a quick Google search pulled it up. He made a strawberry chia seed jam and said you could substitute any fruit. How blissing easy.

No lying bias, this is the best jam I’ve ever had. Make it and mindgasm then mouthgasm.

Figs are mind bursting in anti-oxidants and brain juices. These livened me within and I’m sure they’ll do the same with you. Make sure to nom one raw.

In raw form these fruits really mindburst while as a jam there are sweetly warm tones your mouth can’t go living without.

IMG_20150817_145233.jpg

Tiger Fig Chia Seed Jam Ingredients:

8 oz (about two cups) Tiger Figs

1/4 cup Erythitrol, powdered (or choice of sweetener)

2 T Chia Seeds

1/4 Cup Water

To Create:

   1. Chop the tiger figs into small shapes. The larger the shapes the more chunky the jam will be. If you fear the chunks make smaller or maybe blend. Add these to a saucepan.

Tiger Figs

   2. Grind your sugar in a spice grinder until fluffy then coat the figs.

Powdered Figs   3. Mix the powdered sugar and figs together and turn the heat to medium. Let sit for about three minutes for figs to release their juices.

Heat the Figs   4. Mash the figs with a fork and let the mixture come to a boil.

5. Let boil for about five minutes with occasional stirs. The mixture will thicken.

Jammed

6. Add chia seeds and water to jam then stir for 1-2 minutes.

7. Remove from heat and let cool 15 minutes. The jam is then ready to serve or store.

Tig Fig Chia Jam

Nutrition: Wields 2 Cups of Jam. Serving Size: 1 Tbsp

Total Carb: 3.25 Net Carbs: 2.625 Total Fat: 0 Protein: 2g

Nutrients: High in Iron, Magnesium, Copper, Vitamin B6 and Calcium

How to: Travel like a Healthy Human

I‘ve now been on a real food low carb eating lifestyle for two years now (mostly). My body and mind now know what it feels like to cheat and react with sickening stomach quakes or mental ick fields of muddled connections. I’m on these lifestyles to combat mental illnesses that I’ve struggled with ever since I was twelve and downed three energy drinks laced with sour patch kids every day. When that high no longer got me going I dipped sugar cubes into icing.

Maybe I’m preset to get those illnesses or maybe they’re from those mind altering chemicals.

I had the energy drinks/various sugar highs when my brain was developing, and maybe it developed with them to the point it glitched. The ADHD, OCD, anxiety, and suicidal thoughts all leave when I go at least three days without cheating, and I continue to not connect to those mental disorders as long as I don’t cheat.

I mostly stick to my diet when on vacation through my traveling fat bombs or just by finding my own foods.

At a cafe I got an omelette and my twin got french toast with peanut butter bacon and bananas.

vy0apj8

Yesterday I cheated because there were caramels coated in chocolate with salt dredgings.

I love those things. Despite my mind saying those things will hurt my body didn’t listen. My mind gave in to just one. Then two and then three. Then I drank some Kahlua white russian with a side of wine.

This pain seared right behind my ears. This used to happen all the time before I went on keto/paleo and if I don’t cheat it goes away. I’ve linked it to being too much sugar and especially too much wine. My twin, Abbey, still deals with the pain, in the same spot, on occasion.

My OCD tinkered last night and I could not stop arranging the cars in our Magic game to line up with the tiles on the table. I couldn’t untrap those connections. I could not connect away/think of anything else but making the lines on the cards line up with the other lines. Consuming consumption. I was even aware of what was happening and was unable to control it.

This morning I was still pretty trapped and had to find a way to release that entrapment of connections.

I have an identical twin that still struggles with all of these things and continues to eat grains and processed foods. Grr.

This morning I just wanted to feel sane and in control again. I resorted to an offbeat of my dandelion greens salad. 

For Uplifting Mind Tingles
For Uplifting Mind Tingles

For the Salad:

Dandelion Greens

Lemon

Cucumber (optional)

Salt

Pepper

Very Dark Chocolate

Directions:

Turn into salad. Yes eat the peel and pulp, ultimate mind tingles.

Another item that really helps prevent cheating is a liquid carrier. This bottle is my bliss.

I go on no physical ventures without this dripping beauty wetting my sprog and body. Ever since I drank from the crisp inner wells the desire has never left and never has that taste faltered no matter what goes in it.

S'Well

 I generally do water with extracts (guide to come) or tea or coffee. All without sugar.

Random Professional Human Tips:

  1. Carry around a bottle of oil (coconut, various). If coconut pour add to coffee, others add to salads or whatever your mind body desires.
  2. Bring mind food for road trips: kale, spinach, chard, green things.
  3. Drink a ton of water.
  4. Bring extracts.
  5. Bring tobacco if you like it.
  6. Learn drinks you can have at any bar. I do a gin and soda water with lime.

Rutabaga Chips

That crunch. That munch. That mind shattering tingle of mouth satisfaction. 

Final Rutabaga

Chips are a serious business and to give them up just to be on a “diet” is like giving up the cross to be a Christian. It simply makes no sense.

What one must do when learning to digest keto or paleo is truly think about what a bag of chips holds. What is it that makes you desire them so badly? How could something you get mouth wet for and desire so ravenously make you so fat?

Do this with all “bad foods” that you want to cheat with. Take a moment to slow down and analyze what it is your body wants. Are you just hungry and need to eat? Do you just need a crunch? Are you craving the salt on the chips because you’re electrolyte deficient?

Your body knows what it needs, unless it’s scarred by sugar addiction that is curable but initially controls you. Your mouth will crave foods it knows. If your body only knows chips for its salt intake, or for getting full desires, it will think of the chips and put you in autodrive to get them.

Whip your mindbody into shape and redirect those cravings into whatever you/random Internet people think is good for you.

Redirect your mind into bacon, and butter, and eggs, and rutabaga chips.

Now I’m an odd little human and like variety in chips. Some I want crispy and chip like while other sliced moments need to be thicker cut and full of flavor. For this round of chip desires I cut some thin and many thick. The thick were not crunchy but they were more savorful and I enjoyed them much more. If you want that crunch though make sure to keep that knife in line.

Raw Rutabaga Slices Ready to be Chipped
Raw Rutabaga Slices Ready to be Chipped

Ingredients:

Rutabaga

1.5 Tablespoons olive oil (Go for quality, you can Google the oil to see if it is actually ‘good’ for you)

A pan

A sheet of foil, or not (I didn’t bother with it)

An oven that can reach 350 degrees

Salt

What to Do:

   1) Slice rutabaga into thin moments (and some thick if you desire variety)

   2) Eat one slice raw so your mouthbrain can learn rutabaga (come on, it’s scared)

   3) Put future chips in a bowl with oil and get the oil all over the rutabaga slices

   4) Sprinkle with salt as you would a cupcake

   5) Lay across foil in one layer

   6) Bake at 350 for 25 minutes flipping every ten minutes and going for longer if needed

If you have thicker cut ones bake them a bit longer after removing chip like ones Rutabaga Chips Whole Rutabaga: (Limit for Keto) Macros: Loaded with Vitamin C and Potassium Total Carb: 33g, Net Carb: 25g, Protein: 4.2 g, Fat: .6g

Almond Butter Leek

Minirant: Skip if You just Desire Food 😉

Yesterday I was all silly and peeved at someone calling paleo a diet and not a lifestyle. I let bubbles of rage in past moments turn to boiling and let it all spew out. I didn’t even catch enough to make tea with.

Some days it is hard to calm down and realize food isn’t everything. Wow it was even hard to type those words out. Yet, food is just food. It should never have been changed from how beautiful and loved it was. It has turned to a demon and angel to people and I really wish it could just be food again.

When you fight for something you wind up getting hurt. Right now there is a war on food and it causes a lot of pain for people. I see people who are obese or have IBS or have mental disorders and see how much of it can be from a bad relationship with food. People have eating disorders due to not only society but due to the addiction they face from sugar and bad foods. I’m not just speculating on that one either. I go and ask them all the time. So many people actually want to figure out what is happening to them and how they can fix it.

 

The Taste

So back to the recipe. I was frustrated and needed bitter. Bitter foods give me the most mental uplifts. Then I wanted chaos in tiny form so I poured almond butter into the leak. Oh. My. Noms. Remember celery and peanut butter? Yeah this is better. This is the charred aged version of your childhood. Consume with whiskey or wine.

 

Almond Butter Leek:

Almond Butter Leak

Ingredients:

2 Leeks

Enough almond butter to fill the slits with (I used Trader Joe’s Raw Almond Butter, so melty and mindgasming)

Butter or oil, enough to coat the leeks with

Directions:

1)Cut the leeks down their center but not all the way through.

2) Turn your cast iron to medium low heat and place the leeks in.

3) Slather in either oil or butter. Try both at some point as they lend different flavor profiles.

4) Cook out the bitterness for about fifteen minutes and then take a bite to see if they’re ready. I like some bitter to remain. Turn the heat to high and char both sides.

5) Remove from cast iron.

6) Take a fork or spoon or some almond butter carrying utensil and pour the butter into the open leak

7) Consume by peeling off back leaf first and working your way. If it gets to bitter then return to cast iron and heat out the bitter again.