The final cooking class is tonight for Fueled Strength Meals. We actually get to prepare our meals tonight. Chef Tim is opening his kitchen up and we can cook whatever we want using the low carb high healthy fat concepts he's been teaching us the last three weeks.
Week number 1's class was jammed packed with information. After the class last Wednesday I took a few days off for Fall Break. Traveling creates a unique set of problems when you're trying to eat out and still eat healthy and watch your carbs.
Week #2 class was all about making sauces.We learned how to make alfredo, pesto, marinara, and how to combine those sauces together to create delicious new and exciting flavor combinations. We also learned how to make home made mayo, soups, salsa, and compound butters.
Last Week we were taught about sauces and how to make them. The "5 Mother Sauces" upon which healthy cooking is based include: Cream based, Brown based, Tomato based,fish stock and Beloute or thickened chicken stock.
I'm happy to report that I'm down 18 pounds since the first of October. That includes almost 4 inches off the middle and one belt notch. Happiest about the belt notch actually!! I survived Thanksgiving eating Phyllis' home made dressing and mashed potatoes.
I’ve been trying to do some reading on these long winter nights. In Jimmy Moore’s book Cholesterol Clarity he talks about the old way of thinking and the new way of thinking about Cholesterol and the numbers we see.