I have been following the Atkins Diet for 2 months now. When I started I weighed in at 134lbs and today I broke through to 118lbs! That is a total loss of 16lbs in just 2 short months. I am thrilled to say the least. I am also 2 pounds lighter then when I got pregnant with my first daughter! But I did not start Atkins for the weight loss. I started Atkins because I had a severe Candida reaction which was not pleasant at all. For Candida I am also taking Oil of Oregano. For the most part, I don’t notice the Candida symptoms anymore. They are still there but they are diminishing. I may have to stop eating cheeses and only eat fermented dairy. Dairy has lactose in it which is a sugar and Candida loves sugars.

Other benefits of this diet are the huge improvement in my digestion. This is partly due to the Candida dying off and also because of the drastically reducing fruit intake. You see fruit digests really fast and fats digest slower. So when eaten they get mixed together and the sugars from the food start to ferment causing gas and bloating. I find this especially true when eating nuts and fruit probably because of the fiber in the nuts is slow to digest.

Eating less is also a huge benefit of the Atkins diet. I am surprised when I do groceries that my cart is only half full when every week it used to be filled to the brim! This must be due to stabilizing of the blood sugars. I also love fats. Our bodies need healthy fats. Fats are satisfying and they digest slower. This reduces the amount of food you need to feel full. If I feel a slight urge to cheat I go straight for the fridge and grab an avocado. This stops the cravings! I love it.

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The zucchini’s in my garden are growing like crazy. We ended up planting more than what we normally eat. So now I am trying to use them and eat them up before they grow to be dinosaur size. This morning breakfast was …

Quick Zucchini Fry

1 Zucchini
1 Tomato
2 tblsp butter
1 tblsp onion dehydrated flakes
1/2 tsp garlic powder
3/4 tsp paprika
1/4 tsp chili powder
1 cup shredded mozzarela cheese

Salt and pepper to taste

Melt butter in frying pan. Slice up zucchini and tomato and add to frying pan. Add onion flakes, garlic, paprika, chili powder. Cook until zucchini is soft. About 5-10 minutes. Add salt and pepper to taste. Serve on a plate and top with cheese.
612 Calories, 43grams Fat, 24 grams Carb, 36 gram Protein

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I was surfing the web the other day and stumbled upon a recipe that called for lavender in it. I was intrigued. I never knew that you could use lavender in food. Lavender scents are used in soaps, shampoos and cosmetics, but in food?? Well I have a lavender bush in my yard that I have done nothing with. It was planted five years or so ago and I am ashamed to admit that I have not even used it as potpourri.

Excited I went out to my garden and harvested some of it. I went into my kitchen and I experimented with some spice combination’s and came up with this awesome concoction! This recipe will become a summer staple.

Sugar-Free Lavender Mint Lemonade

1 tblsp fresh Lavender with stems
2 whole cloves

Heat up one cup of water and brew lavender and cloves as tea. Steep for half hour until cool.

Juice of 1  1/2 lemons
4-5 sprigs of mint leaves
1 liter of water

Strain tea. Add lemon juice, mint and water to the tea and stir.

Fill glasses with ice, garnish each glass with a wedge of lemon, extra lavender and mint.

Beautiful and tasty.

Your comments below are always welcome!

To your health and wellness,

Catherine

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