Technical Errors in the Giveaway have been fixed

Thank you for letting me know something was awry. I made you this flax cracker with fresh dill and cream cheese as a mea culpa.

You may proceed as normal. Repeat, Roger. Alpha. Charlie. Ramma lamma. Over.

Giveaway: Sugar-Free Sheila Cookbook!

If there are two things I love in this life, it's food and Sugar-Free Sheila.

To say that Sheila Pike-Pereyra is a dainty, and beautiful giant in a booming low-carbohydrate world is a gross understatement. As an Atkins success story, unlike so many long-term success stories often glossed over due to misconception of the plan itself, or due to the ever-changing environment of both the internet and the general attention of the nation itself, Sugar-Free Sheila’s site is as big now, six years later, as it was when the light first sparked to life.

Her site is motivational, her beauy tips are tried and true, and she has maintained a loss of 5 dress sizes while enjoying healthy, delicious foods and paying it forward to the low-carb community in so many ways. Now she has also graciously offered to help you with your success as well.

While you can't have Sheila herself come to your home (she's mine! Get back!), she has graciously offered one of her amazing (and most popular) cookbooks to give to you: Sheila's Super-Simple Induction-Friendly Dinners.

With a comprehensive list of recipes included for each book (no needing to guess before you buy) both Sheila's Super-Simple Induction-Friendly Dinners and Sheila's Super-Simple Low-Carb Desserts are filled with literally dozens of recipes that will leave you wondering only one thing: Which recipe will I make first?


To win Sheila's Super-Simple Induction-Friendly Dinners (a $15.99 value) simply email me at cleochatra@gmail.com with “Sheila's Cookbook Giveaway” in the subject heading. Please include your mailing address*. Contest deadline is May 30, 2008.

*Your address is only for the purpose of this contest and will be deleted immediately after a name is randomly chosen. This saves me time in tracking you down via email. Don't make me come over there.

You asked, I am answering. (Long, so nap first)

I am was really incredibly surprised, giggly and blushing when I saw that Jimmy Moore gave me immense cred on his blog yesterday (Jamie VanEaton A New Low-Carb Superstar In The Making) (I think he forgot to add...of Oopsies) (*nods knowingly*).

I think it's exciting, but I'm just me, all normal and with bad breath in the morning, so I am a little bit embarrassed about the attention, but appreciate my friends for their support.

This morning (d'oh! Now it is noon) I hope to dispel some concerns I've been receiving from friends concerning the future and what is taking place. The following are some general questions, and are in no way to pick on anyone. I want to make things clear from the start, so there's no confusion.

I think it is very generous that people so care about the image of low-carb and about my well-being that they would be so gentle in criticism and with true concern as they are enthusiastic with the possibilities for the future. I think this is part and parcel what makes the low-carb community something so incredibly special (that's you!).


1. You have gained, lost, gained and are now losing. Are you really someone with credibility?

A writer called into question my regaining, but might not have known that originally I used Atkins as a crash diet in 2004. I've very publicly stated that crash diets don't work, and I was living proof of that. I gained the weight back, and rightfully so. I preached the word to others to not do it. Frankly, I'm just glad to have the chance to start over and do this the right way. I believe, with this, God has blessed me, and now I have readers, friends, and confidantes I never had before. I don't think this is coincidence. I think that in my choices to make the right decisions and to do this for my kids and not for myself, I am also being given a very important and precious gift with the amazing things that have been happening. You don't squander a gift. Maybe I was finally ready to bear this burden. I do know that had I hit my goal in 2004 I would have been a sorry, adult onset anorexic at only 500 calories a day leading people into the same abyss. I would have been that Kimmer, running a crash diet and taking people down with me into the abyss (and no I'm not being melodramatic. My swooning couch is at the cleaners).


2. To some, you might seem a little bit flighty and without direction.

The tough thing about losing weight while blogging (and not lying about it) is that when you are honest (which I am) and you're talking to folks in a very conversational way (which I do) on a blog and on a message board, you're going to let them know what you're doing most steps of the journey (which I do do).

I do that. It is very informal in that way and in those formats. I try to keep this blog very conversational, kind of the Daily Diary of a Chunky Monkey as it were.

Now, some might say this a sign of weakness. I can see the viewpoint if I was to use this style in a column, but I don't see this as a weakness on this blog. I'll explain why. Much of America is ME. Fat and happy. We try, we wonder, we opine along the way. We eat out. We want pizza. We're all a bunch of borgtwins. I opine verbally, and in so doing, show anyone that they can achieve success even with those doubts, desires to be comfortable, and lack of time. Sure, along the way, there was a month-long rough patch, but who doesn't have those? I truly feel that my honesty is another thing which makes folks say, "WOW! I see she has trouble too. She's not a perfect schmerfect high and mighty. She's like me."

To me, the humility along with the success and the honesty is what makes this blog (not the column) what it is (along with the tremendous people who have supported me in the endeavor to 'keep it real').


3. 'Keeping it real' is one thing, but come on. This is a national column we're talking about.

Quite true! Some might be concerned that my extremely conversational style of my personal blog (this one) will bleed over to the 'professional' column and tarnish the view of low-carbers as folks who joke about nipples and declare that scales have foreign accents.

I understand the concern; after all, the Examiner column is still too new for anyone to anticipate what will be there. The column is informational, with humor thrown in. It is mostly pure resource. What does a body eat on induction? What ratios are people shooting for? What are the plans available to low-carbers, gluten-intolerant, etc? What restaurants cater to low-carbers? What recipes can help people in their quest for fitness?


4. Can we count on you to be a good example of what low-carb living can do?

As most of you know, I have lost 70 pounds healthfully since January and am going to do my best to healthfully hit goal next year (2009).

The recipes, the cooking, the exercise, the accountability through writing and providing information and paying it forward are all signs (to me, and of my maturity in this lifestyle) that I am doing this for the last time. My kids are also depending on me, and, to me, that's very important.

Now, many folks lose the weight and then write the book, the column, etc. They're not under scrutiny because they're there. I have the dubious distinction of being a work in progress and have been alerted on more than one occasion that all eyes are on me. To be honest, at first I was surprised. I didn't think people were even reading. Then it finally hit me that there are A LOT of people reading. I had a real wake-up moment. I also didn't realize some people were emulating me. That was the second shocking epiphany. I'm unassuming and feel pretty average, so to think that anyone might be really paying attention is incredibly humbling. This has been very surreal, and I've been quickly adapting and changing as a result.

I have Kimkins folks watching me to see whether or not Atkins works as well while being safer and more tasty. Some are crossing over because some are saying I'm the anti-Kimmer. Now I'm trying not to let those folks down either, and am appreciative that they are paying me that compliment.

I am under a lot of watchful eyes these days, something I wasn't under in the early days of my blogging and posting. I'm evolving and adapting in a positive way as a result.


5. You changed plans on us in April. This makes you seem a little bit flaky.

On to another point: A friend sees potential weakness in my plan-changing from Atkins to Dr. Thompson. I can see that to an extent, but have we all always followed Atkins (or any none plan)? Maybe, but the chances are, you followed Sugar Busters for awhile. Or you tried the South Beach Diet. Or Weight Watchers. I followed Glycemic Load for awhile. It's what people do occasionally. We try other things.

I think, if anything, trying a new plan gives us a point of reference. You're no less credible for having gone to one plan and come back. My two-week Thompson trial was really no different. As soon as I realized it wasn't for me, I immediately switched back because I wasn't going to waste any more time with something that wasn't strict enough for me when I needed a rigid plan.

I feel blessed because I was able to explain a new, healthy, viable way of eating. It might have seemed flaky, but we're all allowed one flake... if it's low-carb. Again, I think this also lends to the realism of life. We all try something else occasionally. To me, honest dialog helps others to have that similar dialog with themselves as well. "Is this working for me?" "Am I tweaking this plan for me?" "Am I being honest on this plan?"

The change was a life lesson for me, and I'd like to think I have helped others have this same self-survey. Those road checks along the way should be performed, regardless of plan. It is too easy to become complacent and even start to bathe in low-carb salad dressings.

And, as I'm not discussing my day to day anywhere but here with you, the column remains free from discussing diurnal changes in weight fluctuations with scales that speak like Quebecoise and have hairy nipples.


6. Your style is fine, but it is too informal and ADD for a column.

It is true that some see my personality on this blog and on the boards as too flighty, and others see it as entertaining, informative and empowering. It really is perspective (and no one person's is right or wrong), but I knew that at some point I'd have to stop playing around and start giving information and producing some viable, concrete aid to people in the form of success and information.

The column is the column, and not this blog. If you've read my Denver blog, you'll see that's slightly more formal, as opposed to me picking my toe lint here. I have a different style, tone and discussion topic for every resource. When Parents Canada comes out with their Back to School Issue in late summer, you'll see that style emerging as well.

All are very different, but hopefully informative in their own way and with their own merits.


7. Anything else, as you're talking to yourself now?

I saw half of you yawn and possibly snack. The rest of you are playing Sudoku.

Keep the faith in me, keep me in your prayers, and know that I'm going to do right by you.

This is how I am paying it forward. I'm a mom. I'm a fat girl, and I'm America. And, shoot. I'm getting healthier in the process by following a healthful way of life in a positive way that others actually can emulate. It's a win-win.

Yes, based on this blog (which is purely conversational and fun) and my posts on boards (which is just dialog back and forth) while it might seem I need to reign it in, I already have been, in spades, and where it matters. The column is a column, and is my 'be serious and help people spot'. I treat it differently than this blog. Both will be informative and hopefully interesting to read, but I in no way confuse the two.

So subscribe to both and let's send a message!

I know when it's time to git r done. Long story short: I'm good to go.

BTW, there's a guy who's a weight loss examiner I adore in Denver who is using Weight Watchers. I plan to convert him with my future amazing losses and pictures of food. :D Bwahahaha! I'm coming for you, Bill!


(Sorry this is so long!)

To all of you with concerns, skepticism and trepidations, please know I appreciate so much that you care, both about me and the low-carb community: about me, enough to want me to succeed in both health and success on behalf of all of us, and about the low-carb community that you would ask that the gift of being in this position is one not squandered but steadfast and informational--and, above all, positive.


Doing well helps to a point. Being well helps to a point. But doing for others is the point of what I do and why I do it.

Carl's Jr Low-Carb Breakfast Bowl-- I bought. I ate. I blogged.

There is more food in there than there appears to be.

At 900 calories and 3 net carbs (5 total, 2 fiber), this is enough food for two meals. Of course, I was hongry and ate the entire thing. *dabbing my mouth daintily with the sleeve of my shirt*

This delectable concoction consists of a sausage patty, bacon, swiss cheddar cheese and an omelet loaded with vegetables and cheddar. Oh, and more sodium than you can shake the plastic fork at (2050 mg, so be wary if you are sodium-sensitive).

The meal was only $2.99, a great deal for something that filling and quick. Sure, you don't want to make a habit out of eating in restaurants, especially when most companies think that catering to gluten-free lifestyles means leaving out the 'glutes' (ah, those venerable little adipose cheeks), but when you find a business listening to the consumers, it is all right to occasionally partake.

The menu in my location does not show the item on the reader board, so be sure to ask for the "Low-Carb Breakfast Bowl".

Want to thank Carl's Jr for hitting the cutting edge of low-carbohydrate, diabetic, gluten-free lifestyles? Write them and tell them thank you.

And maybe, just maybe, the next time you're out and need some breakfast before 10:30 am, put a little bowl in your soul.

Pastroopsi Hero Sandwich

If I haven't already sung the praised of spicy chipotle mayonnaise then allow me to utter a few things:

Mmm
Oh YEAH
Woohoo!

This sandwich uses oopsies I made into the shape of hoagie rolls for sandwich lovin'.

I am a firm believe that you start with fat and end with fat, so put spicy mayonnaise on both rolls. I topped with pastrami, cheese, purple onion, green pepper and romaine. I threw some fresh, chopped chives on top and garnished a few cherry tomatoes on the side because they're so-- well-- red (as opposed to well-read, because we all know cherry tomatoes don't read, but they can do sudoku).

News, News and More News than you can shake a Newsy Stick at

I teased you yesterday and told you I had some exciting news, and sure as spaghetti squash, I have some.


News #1: And Then There was Cauliflower...

Thanks to your support and help in getting the word out (you guys went to bat for me and I thank you), I was a finalist in the contest at Yourhub.com.

To be more specific, we're talking over 5,000 views in March alone, and over 6,000 to date.

I won $100 smackers (if it had been for pure page hits, I would have won all of the moolah, but it was a drawing for anyone over a certain amount. I know we would have taken the gold, baby!). I am going to pay it forward with the money to you guys (hey--you made it possible and I don't forget my friends) in different ways, and will tell you how I plan to do this:


News #2. I'm Giving you Some Cool Stuff.

That's right. I'm not sure how often I'll be able to give you some goodness, but I'm going to try and make it a semi-regular event. You guys are worth it.

It won't be weird things like Pamprin or all of the Splenda crap in my cupboards, either.

A giveaway is coming up this week, so stay tuned!


News #3. I would like to thank the academy...

Meet the new National Low-Carb Examiner of Examiner.com.

Sweeter than Stevia and without the bitter aftertaste, someone you know and maybe even (dare I say it) like (in a totally socially acceptable way) has made it into the national spotlight where I can continue to pay it forward to you, to myself and to others who haven't yet heard the low-carb word.

A former editor of mine invited me to come aboard (now he's all editor-y again), and after a background check to make sure I'm not creepy or eating people (seriously) (I try not to eat people. They're too chewy), I am now on the bankroll (so to speak).

Does that rock my support socks? Oh yes. Oh yes it does.

I am not sure where that leaves this blog yet. Maybe I transfer everything there, or maybe I keep things serious over there and we keep cutting up here. It really depends on the amount of leeway they grant me over that direction.

One thing is for certain: these are going to be interesting times.


Now for an admission of guilt:

I've been off-plan for a week or two, sampling my way through foods I wasn't even craving.

But, Dude, I am totally responsible and claim fully my choices: I blame it all on Aspartame and Splenda withdrawals. (Oh, what? And you never lick stuff and blame inanimate substances?)

My mind has finally revisited my ticked-off body and they had words (at least one tersely-worded manifesto). I'm back on plan where I will stay for the rest of the year. Might as well shoot for the moon and see how many chins I can drop by New Year's Eve.

That said, are you in with me?

Onward we move into summer, with new recipes, way to keep cool, and healthier living; and with that, thanks for the bodaciously delicious support to the most intelligent, cheeky and tasty folks on the internet.

(That's you)

Let's git r done.

Help Fix the Food Pyramid!

FDA Food Pyramid

From Active Low Carber Forums and Richard Feinman, PhD.

From Dr Feinman:

As you probably know, the U.S. Department of Agriculture (USDA) shapes the contents of the food pyramid. They are currently in the process of developing plans for the 2010 Food Pyramid. The first step in this process is selecting experts for the relevant committee. This panel should reasonably include scientists or nutritionists who have experience with diets low in carbohydrates and, understand their impact on health.

I have worked on important research in the field of lipid metabolism and carbohydrate restricted diet with Dr. Jeff Volek (University of Connecticut) and I think Dr. Volek is the best candidate but, if you like, you can suggest other researchers with similar points of view (e.g. Eric Westman, Robert Lustig or me).

Following is a sample template letter to the USDA (Carole.Davis~cnpp.usda.gov). I urge you to customize with your own personal story, (Be sure to cc: NMS info~nmsociety.org and your Congressional Represenative and Senators). The dead line for nominations is May 23 so please take the time to do this now.

Your personal stories about the results of lowering carbohydrates in your diet will send a powerful message to Congress and to the USDA about what the composition of the USDA advisory committee should be.

I appreciate your efforts in ensuring that the truth in science be made available to the public.

Best regards,

Richard Feinman, Ph.D.
Professor of Biochemistry, State University of New York – Downstate
Board Member, Nutrition & Metabolism Society


=============== sample letter ============

[Your name]
[Your street address]
[Your city, state, and zip code]

May 19, 2008

Carole Davis Carole.Davis~cnpp.usda.gov Nutrition Promotion Staff Director Co-Executive Secretary of the Dietary Guidelines Advisory Committee Center for Nutrition Policy and Promotion U.S. Department of Agriculture 3101 Park Center Drive, Room 1034 Alexandria, Virginia 22302

Dear Ms. Davis:

I am writing you about the recent announcement about the establishment of the Dietary Guidelines Advisory Committee for the 2010 Food Pyramid. I understand that the selection process is currently underway to determine what voices will be part of the discussion about the framework for the American diet. Some aspects of the current food pyramid are not a reflection of the needs that most Americans like myself have in order to maintain health. I encourage you to ensure that researchers who have performed extensive studies on the benefits of adjusting variables in the diet, like Dr. Feinman


be included on the panel.
I have many reasons for wanting to make sure that the panel includes experts on the science behind different kinds of diets, such as diets low in carbohydrates.

[insert your own personal story – 1 or 2 paragraphs – about the results you have achieved by lowering the carbohydrates in your diet. Write about how these results have made you feel. What health effects have you seen?]

Facts about the science of low-carb diets are important to the discussion about the new food pyramid. I urge you to make sure the Dietary Guidelines Advisory Committee includes scientists who are well-informed about these issues.

Sincerely,

[Your name]
Cc: www.NMSociety.org (your senator here) (your congress person here)

Exciting News Coming Tomorrow

Exciting might be relative but it explains why I've been curiously lame and slow at responding to comments. I look forward to sharing the news with you in the morning.

That and I'm almost, alllmost finished homeschooling (we're working through the Works Cited page now). For those who don't know, I was an English major in college, so things like works cited lists rock my socks. I love this stuff. My son? Notsomuch.

If you've left a comment, I have been reading, and appreciate you taking the time to comment and help educate me and pass along information to others as well. You are the sexiest ever.

I have a great giveaway for you as well (hello? Least I can do for you awesome people who put up with me lately and my crazy schedule) this week! Stay tuned for that as well.

So two exciting things to say thanks to you, and to hopefully continue to pay it forward to low-carbers and friends everywhere!

Oh, and another thing I meant to mention and didn't yet. So three things!

Three! Ah ah ah! (Said in Count Voice from Sesame Street).

You've Seen it Here First, Folks

That's right.

From the woman who brought you flan that looks like a crappy buttermilk biscuit and donuts fabricated completely of cream cheese and eggs, I bring you,

Pizza in a cone... one... one.... one....

Get yours today!

Billy was struggling in school. Hungry and dejected during geography tests, Mom swung by with some healthy goodness.

"Here Billy! Try this! It's the new Pizza cone!" *glisten glisten*

Billy said, "Gee willickers, mom! This is tasty and nutritious! I think I can do this now!"

Camera cuts to teacher handing back Billy's paper with an A, halo glowing around thick, black fonty goodness.

"Golly, Billy! It sure looks like you know your Constantinople from your Cairo!"

"It's all because of Pizza in a Cone!" *thrusts out hand with delicious new product*


So, remember, kids!

If you want to do well in school, grow chest hair, and have kids like you, you have to have


Pizza in a Cone... one... one...one...


To keep you on keel, have this conical meal!

2008 Cleo's Weird Unlimited


It helps to post the recipe, doesn't it? (Quiet over there)

The cone:

1/2 zucchini, shredded (about 8" long)
1 eggs
1 cup shredded cheese (makes about 5 cones)

Preheat oven to 450 degrees F .

Mix ingredients. Make 4 8" circles on a greased cookie sheet (if there is extra dough left over, set this aside). Bake circles for 12 minutes. Let cool for 20 minutes, until patties are solid enough to lift carefully with a spatula. Flip and bake until they start to brown, or 5 minutes more.

Wrap around a conical shape (I used a stapled paper plate wrapped with parchment). Let cool on a cooling rack over night.

Filling:

shredded mozzarella cheese
2 Tbsp pizza sauce
chopped pepperoni, green pepper, onion

1 cup ricotta cheese
2 Tbsp Pizza sauce
4 black olives

Preheat oven to 350 degrees.

In a glass baking dish, press out any remaining zucchini dough.

Top with sauce, vegetable toppings and cheese. Bake for 15-20 minutes, or until cheese is brown and bubbly. Let cool slightly.

In a bowl, combine Ricotta cheese with 2 Tbsp pizza sauce. Let rest.

To assemble cones:

In bottom of cone, drop a black olive.
Top with cooled pizza casserole to about half way. Scoop 1/4 of the ricotta/sauce mix on top, smooth-side up. Top with black olive.

Optional: Offer basil pesto, pine nuts and additional sauce for 'toppings'

Nutritional information per cone:
Calories: 250
Carbohydrates: 5 g
Fiber: .25 g
Net Carbohydrates: 4.75 g
Protein: 18 g
Fat: 21 g

Stevia! Woohoo! and boogers! I could have saved even more...

I was at Vitamin Cottage today (contrary to popular misconception, it is neither a cottage, nor is made from vitamins) because I wanted to score some righteous natural sweetener.

I have been staring at my stevia plants for a few days now and want some sweet!

Many organic stores in your area will sell stevia. It's also nice to support your local hippie hut and marvel at all of the various types of organic broths on the shelves.

I asked a nice lady about stevia, and she directed me to a tall kiosk filled with various forms of Stevia. Harps and angels sang (OK, so they sounded like Enya) and I saw before me literally a couple dozen ways stevia is packaged and sold.

I bought the cool stuff pictured above and plan to go back for more pretties, especially since now I know stevia kicks the total cottage cheesy butt of righteousness.

And, catch this action. I got the stuff far cheaper in the local specialty store than I would have online (and I didn't pay shipping). *pumps fist in the air*

Cost:

Stevia SweetLeaf Packets, 100 $ 10.75 (versus $12.99 online)
Stevia SweetLeaf Liquid Stevia, Vanilla Creme $11.89 (versus $13.98 online)

I paid a grand total of $24.46 with local tax at Vitamin Cottage.

Online I would have paid $26.97 plus $12.99 S&H (I twist your nostrils not).

Oh my Goth! I know!

Netrition.com thumbwrestles Hippies

While you were making tea, not war, I was doing a price comparison and realize I should have checked out netrition.com too.

Their Sweetleaf liquid is 2 bucks cheaper than what I spent today ($9.99). Now, granted, S&H is still $4.95, but that is a good deal, when you figure in the lower product costs.

I couldn't find the Sweetleaf Packets at netrition to compare them, but they sell "Now" brand, which is half of the price of the Sweetleaf brand. If you know why this is, please let me know. I am thinking if they're comparable in product, you could save some serious cashola, and I will proclaim you too good-looking for 13 states and 7 provinces.


Taste test for the Packets

I'm drinking some stevia powder in my tea and this stuff rocks. HARD. One small packet of this stuff has successfully sweetened 2 huge iced tea glasses (20 ounces each) of cold iced tea.

I am psyched to start playing with this stuff in the kitchen in recipes.

Pizza in a Cup-- with a Special Purpose

All class, baby. Pizza in a cup.


Have you thought to yourself today, "My Gosh (watch that language, buster!) it's been too long since I've had myself a cup of pizza" ?

Unless you're Steve Martin, the answer is probably nnnnoooooo.

Pizza in a cup is easy to make, and is essentially anything you want it to be, from schloop in a dixie cup to something baked in a mug, to a ramekin. It's almost like making a small lasagna minus the noodles, when you think about it. A casserole of the most high kitschy.

For those out there hankering for a mug o mozzarella, wifezilla is challenging folks to celebrate the Jerkinator with a cup o pizza challenge. The winner gets some cool fridge magnets.

Wifezilla initially promised she'd do her Tom Cruise impression as the original prize, but then reneged stating that the black turtleneck wasn't Trekkie enough. She then proceeded to say "Nanoo Nanoo" and threw a turnip at my head after braiding her hair into a rat tail and talking like Mal from "Firefly."

(Is that enough geek? Because I could geek more. I have barely touched the science fiction iceberg my friends. I haven't even mentioned Andromeda, Babylon 5, Farscape or Battlestar Galactica-- D'oh! You tricked me, vile readers! I will get you with my photon torpedoes!)

So show wifezilla your stuff and make me work for those fridge magnets.


Ramekin o Pizzatini

1-cup ramekin
1/4 cup pizza sauce
chopped chunky mushrooms, green pepper, purple onion, pepperoni
slice of Provolone

Preheat oven to 350 degrees F.

Turn ramekin upside down. With a knife, carefully trace the shape of the ramekin onto the cheese to make a circle (if your ramekin is too large, cut two half-circles which will cover the opening). Chop leftover cheese and set aside.

In ramekin, mix sauce, vegetables, pepperoni and chopped remaining cheese. Toss.

Top with cheese.

Place in a 350 degree oven for 10-15 minutes, or until cheese is melted and beginning to brown.

Remove from oven and top with chives.

You could go for cute and make a face on top for the kids using black olives.