Healthy Eating Leads to Healthy Living

Healthy Eating Leads to Healthy Living
Healthy Eating Leads to Healthy Living

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I have always been amazed how our society works when it comes to healthy eating and healthy living.   The old food pyramid, used for decades now (as we subsequently grew by pound upon pound as a society), listed carbohydrates as the foundational principle of a healthy diet.  Eat the bread!  Eat the cereal!  Eat the pasta AND the rice!

So America hunkered down on the carbohydrates, all of them, and lots of them, and gained weight, sometimes… many times… becoming obese.

Alongside all that weight gain, the world became a place with more diabetes,  higher cholesterol, more physical disabilities caused by arthritis, and cancer.

I’m pretty sure all that carb loading on a normal person with a normal lifestyle caused some sluggishness that in turn created even more weight gain, more health problems, and a lesser quality of life.

I mentioned above that I have always been amazed.  What has really amazed me has been the medical response to living a healthy lifestyle.  Did you notice my wording there?  I said the medical RESPONSE.  The medical field responds.  (That is kind of after the fact, if I wasn’t clear there.)

So many times, I see people gain weight and struggle with life, and then when they go to their doctor, the advice is to lose weight.  The doctor generally doesn’t care HOW, so long as it is not a completely crazy weight loss.  Generally, anything will do if weight is lost in any reasonable way at all, and sometimes even unreasonable ways are considered when there are real problems that need quicker results.  Usually though, they don’t care.  It’s up to you to figure it out.

Well sometimes some doctors do care, especially if they like or promote a particular diet such as a low fat diet or a South Beach Diet or a calorie restricting diet, a wheat free diet, Weight Watchers, or maybe even gastric bypass surgery.  Usually though, it’s your game to play at that point.

“Just lose weight”, they usually say, and to their credit at least, many will tell you to find whatever works for you personally.  Doctors usually understand not everyone responses well to one certain kind of diet plan alone.  Bodies are different.  Motivations are different.  Weight needs and desires are different.  So are people and their likes (and dislikes).

But then watch what most doctors do when the weight is not lost and obesity comes into play, along with a concern the weight is causing a possible health concerns or Prediabetes.  What do they tell their now-obese patients?

They say “Eat foods on that are low on the GI Index” (which more or less equates to lower carb intake).

They say “Stop eating the breads… and the cereal… and the rice AND sometimes the pasta”.

They say “Watch your carbs.  Limit your carb intake.  Eat healthy carbs.”

And they say “Forget that stupid food pyramid”.

“Eat healthy!”, they say.

So this is what has perplexed me about our society.  If eating healthy means watching our carb intake, eating foods that do not raise our insulin levels, and eating the right carbs when we are unhealthy, then why isn’t it just as important to watch our carb intake, maintain our insulin levels, and eat the right carbs before we get diabetic to begin with?

Now I am not necessarily advocating a strictly low carb diet, an Atkins diet, a Ketogenic diet, or even a Paleo diet here for all.  As I have already said, people are different.  People have different needs, and people respond differently.  What is more, people will have their likes and dislikes and may stick with one and not something else.

I AM advocating, however, that those who are gaining weight or have gained weight and want to have a better life consider the kind of diet that works for those who are having life problems already by being overweight.  I am advocating you consider the diet doctors give to those who are obese and exhibiting problems, the diet the doctors THEN seen to deem as healthy.  I am advocating the kind of diet medical professionals will  describe, after the fact, as a healthy diet to have a better life.

Basically, I am advocating a lower carb intake that keeps insulin levels in check (does not raise insulin levels which in turn throws off hormones and consequently, in turn, causes weight gain, illnesses, hormonal imbalances, Pre-Diabeties .. and inflammation too by the way).

I am also advocating people who want to lose weight and begin their journey to a better life ahead read up on the advice doctors give their patients AFTER they have become ill, sick, disabled, or diabetic, and that they follow those healthy eating patterns instead of waiting to get worse and then being told about those healthy eating patterns.

It just never made sense to me to have a pyramid of supposedly healthy food choices which has made society fat and then to give overweight, sick people a completely different set of food choices which are supposedly healthy food choices to regain their health after the fact.

Just why don’t we all eat the right way from the beginning?  Limit those carbs just a little bit.  Eat foods lower on the Glycemic Index.  Furthermore, eat to consciously to maintain our insulin levels to keep our entire system in line as god intended it to be.

All in all, let’s find and follow those healthy eating patterns to keep those extra pounds off (or take them off) to being with – before we hear the dreaded words we really don’t want to hear from our doctor!

Changing to that healing diet before we get sick may just save a lot of grief in the long run.

Better is a dry morsel with quiet than a house full of feasting with strife.  – Proverbs 17:1 

Low Carb Recipes For A Traditional Thanksgiving Dinner

Low Carb Recipes for a Traditional Thanksgiving Dinner

Low Carb Recipes for a Traditional Thanksgiving DinnerMany enjoy low carb weight loss or maintain their weight eating a low carb diet, and they don’t want to lose their battle of the bulge during the holidays.

To help you with your  weight watching goals, we are including some low carb diet recipes you can make for the entire family this upcoming holiday season, beginning with Thanksgiving dinner.

These are traditional but easy low carb recipes for Thanksgiving that can make your holiday dinner a little less stressful.  You can make it even easier on yourself by making a couple of the items the day before.

And we all know that when it comes to losing weight during the holidays, it always helps to keep life a little easier and to keep our stress levels down!

That said, here are some low carb recipes for a traditional low carb Thanksgiving dinner menu that will help you lose weight instead of being the pudgy pumpkin.

How to Roast a Turkey


  • 1 Turkey, thawed in refrigerator
  • Juice from 1/2 of a lemon
  • Salt and Pepper to taste
  • Olive oil for rubbing
  • 1/2 yellow onion, peeled and chopped
  • 1 bunch celery, full stems including tops, chopped
  • 2 carrots
  • 1 Tablespoon dried parsley
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme


  1. Thaw turkey in refrigerator (approximately 5 hours for every pound).
  2. When ready to prepare, remove neck and giblets, and rinse turkey and turkey (including cavity) with water.  Pat dry with a paper towel or napkin.
  3. Rub the lemon juice into the cavity; then rub cavity with some salt and pepper.
  4. Preheat oven to 325 degrees.
  5. While oven is heating, mix onion, celery, carrots, parsley, rosemary, and thyme, and stuff into turkey’s cavity.
  6. Rub the outside (skin) generously with olive oil.  Then sprinkle with salt and pepper.
  7. Place the turkey breast down on a rack in a cooking pan.
  8. Cover loosely with aluminum foil.
  9. Bake in oven at 325 degrees for approximately 4 – 4 1/2 hours (for a 8 to 12 pound turkey), 5 – 5 1/2 hours (for a 12 – 16 pound turkey), 6 hours (for a 16 to 20 pound turkey).
  10. Remove aluminum foil the last half hour of baking to brown.
  11. For best results, allow the bird to rest for 30 minutes outside the oven and before slicing and serving to allow juices to absorb fully throughout.

Low Carb Loaded Mashed Potatoes


  • 5 cups frozen cauliflower, cooked in microwave until tender (follow directions on package)
  • 2 cups regular or low fat sour cream
  • 1 1/2 cups shredded cheddar cheese
  • 6 scallions (green onions), finely chopped
  • 8 – 12 crumbled, cooked bacon
  • Salt and pepper to taste


  1. Chop cooked cauliflower into pieces.
  2. In a separate bowl, mix 1/2 of the onions, 1/2 of the cheese, 1/2 of the bacon, and salt and pepper to taste.
  3. Stir in the cauliflower, and beat with a mixer. 
  4. Pour into a baking dish prepared with cooking spray. 
  5. Top with the rest of the shredded cheese, and top with the rest of the crumbled bacon.
  6. Bake in 350 degree oven for 20 minutes.
  7. When done, sprinkle the rest of the scallions (green onions) on top.  
  8. Serve immediately.

Serves 6 or can easily be doubled or tripled with success if cooking for a crown on Thanksgiving Day.

Note:  While you don’t need gravy for this dish, you can always offer some turkey gravy for those who really can’t do without such an extra.  This dish is best as is though, without any gravy on top.

Low Carb Green Bean Casserole Dish


  • 2 (15 ounce) cans green beans, drained, rinsed, and drained again
  • 2 Tablespoons butter
  • 1 (4 ounce) can mushroom stems and pieces, drained
  • 1/2 yellow onion, peeled and diced
  • 2 stalks celery, sliced thinly
  • 1/2 cup heavy cream
  • 1/4 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder


  1. Pour green beans into a large bowl.
  2. Melt butter in a frying pan, and cook mushrooms, onion, and celery until onions and celery are tender.  Add to green beans.
  3. In a small bowl, combine cream and mayonnaise.  Add to green beans and vegetable mixture.
  4. Add cheese, salt, pepper, and garlic power into large bowl, and stir gently to combine.
  5. Pour into prepared 9 / 13 inch baking dish.
  6. Cover with foil, and bake at 350 degrees for 30 minutes.  Uncover the last 5 minutes.   

Makes 6 servings and can be multiplied for extended family gatherings.

Sugar Free Cranberry Salad


  • 1 Large Package Sugar-free Cranberry or Raspberry Jello
  • 1 cup walnuts, chopped
  • 2 cups fresh cranberries
  • 1 medium apple


  1. Prepare the Jello as indicated on the package, and set aside on the counter while completing the other steps here.
  2. Cup walnuts into fine pieces.  Put into the serving bowl you’re going to use.
  3. Chop cranberries in a food processor or chop by hand if you don’t have a processor, and add to walnuts.
  4. Peel and core the apple, and chop in the food processor.  Then add to walnut cranberry mixture.
  5. Pour mixed jello into fruit and nut mixture, and place in the refrigerator to chilled completely.  Remove when ready to serve.

Makes 10 – 12 servings.

Note:  This is a great dish to make the night before!

ALSO:  The cranberry salad recipe here is a nice compliment to the main course and sides.  The red color shows nicely beside the turkey and with the green bean casserole, and it is simple enough to be used as a salad instead of a dessert.

If you would rather have a cranberry dessert recipe, check out Linda’s Low Carb Recipes website which has a great low carb cranberry fluff salad recipe.


Low Carb Pumpkin Pie Recipe

Low carb dinner recipes for Thanksgiving wouldn’t be complete without some pumpkin pie!

Low Carb Pumpkin Pie Recipe

Ingredients for pie crust:

  •  1 cup almond flour
  • 1/4 cup Splenda
  • 4 Tablespoons butter, melted

Ingredients for pie filling:

  • 1 can pumpkin (not pie filling)
  • 1/2 cup Splenda
  • 4 Tablespoons sugar free maple syrup
  • 2 eggs
  • 3/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/2 teaspoon allspice

Directions for pie crust:

  1. Mix melted butter with almond flour and Splenda.
  2. Press firmly into a 8 inch pie pan, covering bottom and sides, and refrigerate until firm.

Directions for pie filling:

  1. Preheat oven to 325 degrees.
  2. In a large bowl, mix all ingredients in the order given, and blend.
  3. Pour mixture into pie crust in 325 degree oven for 45 to 55 minutes or until pumpkin mixture is baked through.
  4. Refrigerate until ready to use.

Makes 8 servings.

Recipe note:  You must refrigerate this pie, so you might as well make it the day before and pull it out when you’re ready for it.

Add some sugar free whipped cream if you like when serving.

If you want something a little different, you might also be interested in our low calorie, low carb pumpkin pie protein shake recipe.

Low Carb Drinks and Beverages

Low carb drinks such as unsweetened tea with or without a sugar substitute, diet sodas, flavored sparkling water, or even lemonade flavored Crystal Light work well with this low carb Thanksgiving dinner plan.

Some good hot, low carb beverages for this meal would be pumpkin spice coffee, sugar free hot chocolate, or sugar free apple cider.

You can find sugar free apple cider cups for Keurig coffee makers.  Even Walmart carries sugar free spiced apple cider packets these days.  Both types are really nice when you’re interested in a hot, spicy drink with few to almost no carbs at all.

Here’s to a great Thanksgiving dinner and continued weight loss during the upcoming holiday season!