Brand NEW Holiday Cookbook is now available!
If you like Hibachi as much as I do, you probably like the sauce they serve with it. I don't know why this weird combo of ingredients tastes so good, but it does. It is fast to whip up and it will keep a couple of weeks in the fridge. You can make this vegan just by using vegan mayo- I have a recipe here on the blog.
This makes a good salad dressing, dip for veggies, or, if you make a fried rice with quinoa or black rice in p3, slap some of this in it and your mouth will be very happy!
Yum Yum SaucePhase 3
2-4 T is a standard portion
1 cup Mayo- I use my Perfect Mayo
2 T sugar free ketchup
1 T xylitol or stevia/monk fruit equivalent
1/2 T paprika
2 tsp vinegar
2 tsp garlic powder
1-4 T water
Scrape into a glass jar with a lid and label it. Keep refrigerated.
A lot of people who follow the FMD plan are habitual dieters. How many of you have been on Weight Watchers, or Adkins, or keto or low calorie or one of the many other diets out there? I have been on a few.
All of us have been told for decades that calories in and calories out equals weight loss and it if you don't do it that way, you are doing it wrong. That leads to feelings of failure when we have a bad day and need a non diet food treat to make us feel better. That feeling is horrible and it is wrong.
FMD does not count calories and makes it easy to just simply eat good food at the right times to heal your body and help your body get rid of fat.
But what happens when we make a mistake on FMD? What happens when we can't eat what we are supposed to for a meal because maybe there was an emergency we had to attend to? Or maybe we simply ran out of time to get to the store? Maybe our kid's soccer game ran over and now there just is NOT time to cook a healthy meal? Those feelings of failure come creeping in. Those negative feeling also tend to make us want to eat not-so-healthy foods to combat the crappy way we feel. You know, eat your feelings. We have all been there.
Some people want to start over when they make a mistake. Go back to square one, which means waiting until Monday to do this all over and try to get through the week...again. You know what happens then? Our brains say "it's only Thursday- you got 3 whole days to eat whatever you want, so go for it!! PIZZA NIGHT!" And then you have SO many opportunities to make poor food choices before Monday.
What if you did not start over? What if you just kept going? That is what Haylie says in her book, The Fast Metabolism Diet Plan. Just keep going. Don't stress.
This is a post from social media that has been shared many times and it resonated with me:
How is everyone doing out there? I thought I would come in and ask. I worry about my people in this really weird time in history. People all over the world are facing challenges- these challenges seem to change day to day or week to week. Do you feel like this year has flown by? I do. Maybe it is the monotony of each day being the same? Maybe it is because we cannot go anywhere or do our normal summer things. We planned to get pool passes and spend the hot days at the pool, which is very close to our house and super convenient. That did not work out. Hopefully next year.
No trips to the beach, or back home to Ohio to see my mom and other family. I feel like we are in limbo still.
The holiday season is coming up - I will be putting up the holiday decorations NEXT MONTH! That seems crazy to me, since I still feel like it is May (despite today's chilly weather!)
Is everyone still safe and eating good food? Food seems to be the only thing I can partly control right now and some days, even that is all sorts of wacky. I try hard to make healthy meals and I am about 50% successful about 50% of the days. I feel like I am in a never ending search for comfort and food used to be it but now, it isn't and I have to work hard to find comfort. Sometimes it is just funny cat videos on YouTube. My husband gets tired of me saying, "watch this!" as I shove my phone in his face. Sometimes it is painting a bird or flower or even a doodle, or it is petting my dog, Baker, the goofy Golden, or looking outside the window at the birds and butterflies as they still flit around my garden.
Today, as I look for jobs and pay bills and watch my bank account dwindle... I am trying hard to think only of the positive things in the world. My son is healthy and happy. He is oblivious to the dire money situation. My husband is enjoying the sports that are back on TV- him too, I keep in the dark about my feelings of being scared. Jobs are hard to find here. I have a room full of art and I want desperately to make more- but it is hard when it does not sell and I have to store it all. Luckily, watercolor is easier to store than stretched canvases are. Much less room needed for paper. I hang a lot of my art up all through my house. I wish I could share it with others. It makes me happy when something I have created makes others happy- you all should know this, right? I have been sharing my recipes with you for a few years now and I love doing that.
Speaking of recipes- I need to go write new ones for my patrons. I almost forgot it is October 1st!!
Please stay safe, try to eat healthy and do the best you can in this crazy world.
If anyone wants to look at some of my art, to make you smile, or brighten your day, you can see some of it here: www.etsy.com/shop/The ArtfulMoose
1 butternut squash, halved and seeds scooped
3 T extra-virgin olive oil, plus more for drizzling
Coarse sea salt
1 large head garlic, halved crosswise
Juice of 1/2 lemon
3 T tahini
1 tsp turmeric
Cayenne pepper, to taste
Preheat oven to 400 degrees. Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet, if you do not want any char on it. I do mine cut side up.
Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly.
Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45-60 minutes.
When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic. Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne.
Store dip in an airtight container up to five days.