Consider a Quarterly, Three Week, Low-Carb Fast

**NOTE**  A weeks worth of menus with recipes are found below!

What's all this about a low carb fast. Typically a 'fast' is a way to cleanse, rest, heal your body and a low carb fast is no different. What we are trying to accomplish is to remove sugar and high glycemic carbs from your diet to give your body a rest from the on slot of all that insulin rushing through your body which makes your body turn insulin resistant just to survive.



When a fellow blogger suggested this proposition I was very curious. As a Type 2 diabetic I do not like taking pills and getting the side effects from them. I wondered..........was it possible to reduce the carbs enough to stabilize my blood sugars? What I found out was amazing.

First I want to say that I am not a Physician and what I have to say in this article should not be construed as me taking the place of your Physician. Please see your Dr before making any dietary changes.

I discovered several things about this type of fast. First of all, after several days on the diet I did see a huge change for the better in my blood sugar control. It was amazing. I haven't made it through a complete 21 day fast but I'm going to do some additional research and go for it.

It is important to remember that while weight loss might be a great side effect of this fast, it is not the goal. The goal of this fast is to cleanse, heal and rest your body systems. Great care should be used when beginning this fast, during the fast and in ending the fast. If you are diabetic remember to watch your blood sugars carefully.

Some Things I've Learned

Budget Saving Menus

Saving money in your budget doesn't only mean cutting back but it mostly means being good stewards of the resources that God has provided.  That's why when I begin to plan the next week or two of meals I take a look first at what I have on hand.

Sometimes planned meals just don't work out and I have to do a quick substitution so I often have a few things purchased that I didn't use.  Menu plan below.

As I go through this post please remember that we grow all our own grass-fed, free-range meats and our freezers are generally full of anything we might need.

This week I have some things in the frig (or will have after Christmas Day) that need to be used up:

Beef Cauliflower Casserole

1/2 head medium cauliflower
1/2 lemon
1 pound grass-fed ground beef
1 onion, chopped
1 tablespoon Ketchup
1/4 cup hot water
1 bell pepper, chopped
1 large tomato, chopped
salt and pepper
1 cup Parmesan Cheese

1. Cut cauliflower into bite-sized florets.  Put in pot with half lemon.  Cover with water and boil until florets are tender, but not mushy (15 min usually works).  Drain and reserve.
2. Place gound beef in skillet with a little oilve oil and the onion and pepper.  Stir and cook until meat looses it's pink color.  Add tomato.
3. Mix the Ketchup with the hot water.  Pour into skillet, cover and cook for 10 min.
4. Add salt and black pepper.  Corr for additional 10 minutes.
5. Prehet oven to 350 degrees.
6. Place cauliflower into baking dish when they are still hot.  Toss with 1/2 cup grated parmesan cheese.  Allow cheese to melt into cauliflower.
7. Ladle ground beef mixture over cauliflower.  Bake 20 minutes.
8. Cover with remaining cheese and bake an additional 5 minutes.