Stuffed Eggs recipe here!
Many low-carbers have reported great success with a meat and egg fast. Typically, the fast only lasts 2 or 3 days but it is enough to jump start weight loss and get one into ketosis. At the same time after about 3 days carb cravings should be minimal, if not gone. One's appetite goes through the floor - meaning it really reduces substantially and that equals weight loss. After the fast, go right into induction for two weeks and then onto OWL. Unless you have a huge problem with too much insulin, OWL is actually beneficial for most to keep on losing at a steady rate. Some people need the carbs - like stoking a furnace - in this case, the metabolism. Also keep in mind if you do suffer from insomnia, increasing the carbs a bit will help with that. Going very low-carb can interfere with sleep with some sensitive individuals.
Here is a side benefit. You can beat the yeasty beasties if you suspect Candida. Cutting carbs drastically helps with that. Take a good probiotic and if you like start eating yogurt after the 3 days, or if you prefer have it as your one carby item each day (4 g carbs per cup plain yogurt). It does not seem to be a problem for me. If you have yeast, do not have regular mayonnaise - make your own with lemon juice instead of vinegar. I will post the recipe shortly.
Stuffed Eggs - Find the Recipe Here.
ITALIAN ROAST PORK
Pork tenderloin makes the best
dinner. You can pair it with just about
anything for a fabulous meal. I love
sliced, roasted pork – even cold.
3
lbs pork tenderloin (1.4 kg)
Seasoning
salt, to taste
Italian Dressing Marinade:
1/3 cup olive oil (75 mL)
1/4 cup white vinegar (60 mL)
1
tbsp water (15 mL)
1
tsp crushed garlic (5 mL)
3/4 tsp onion salt (3 mL)
1/2
tsp No Salt (2 mL)
1/2
tsp Italian herb seasoning (2 mL)
1/4 tsp dried thyme (1 mL)
1/4 tsp dried parsley (1 mL)
In
small bowl, combine olive oil, white vinegar, water, garlic, onion salt, No
Salt, Italian herb seasoning, thyme and parsley.
Cut
pork tenderloin into chunks. In large
dish place tenderloin and pour Italian Dressing Marinade overall. Turn pork in marinade to coat well. Cover with plastic wrap and refrigerate
overnight.
Preheat
oven to 350°F (180°C). Put pieces of
pork in roasting pan in one layer. Baste
pork with half marinade. Sprinkle lightly with seasoning salt. Roast 15
minutes. Turn pork over and brush with
remaining marinade and again sprinkle lightly with seasoning salt. Roast pork another 20 minutes. Transfer to chopping board and cut chunks
into thin strips before serving.
Yield: 8 servings
1
serving
300.1
calories
38.3
g protein
15.0
g fat
0 g fiber
0.6
g carbs