The Animal-Free Manifesto written as an historical document by Sharon Lee Davies-Tight, The Animal-Free Chef

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Carrot Hotdogs

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AFC Violife Cheese Crisps

AFC Violife Cheese Crisps

Okay, there’s 80 calories per crisp served alone without cracker or bread. Since they’re rich it’s a filling snack to serve at a party. Not many guests would take two unless they think there’s nothing else to come. I made Violife Mozzarella and cheddar, separately. They’re both great. Impressive is more like it. Now I experimented with a cast iron skillet, a non-stick skillet and an aluminum one. Cast iron and non-stick performed well; the aluminum did not. So use cast iron or non-stick. Your family and guests will rave!!

Even if you have two, it’s still only 160 calories for a delicious to talk about treat! They’re more chewy than crispy, which allows you to taste the cheese. Better that way!

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Deconstructed African Grapefruit

Similar to a minneola orange, the pith is thick, not bitter, and spongy textured. The fruit is sweet and luscious. Except for the nubs at both ends, it’s totally edible and enjoyable. Think of all the antioxidants, minerals and vitamins that benefit your entire body with this one total fruit.

Serve as an alternate platter for family, friends and guests, so they have a choice of a raw appetizer. Otherwise set it on the counter for family to nibble on each time they pass the kitchen.

Imported from South Africa.

Serves 1-8

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Every Meal

Every meal

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No More All-You-Can-Eat

Some diet advisors suggest that people fill up on low or essentially no calorie, high fiber foods to help lose weight.

If you stuff yourself with an all-you-can-eat nearly raw broccoli, the fiber is good for sweeping the intestines, but you may still be hungry in an hour or less.

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Compassion, what’s the point?

Compassion doesn’t lead to action. It’s not even necessary for action.

Courage and duty lead to action.

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Cauliflower Crackers – gluten-free

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Chef Sharon’s Animal-Free 150 Calorie Breakfast

Chef Sharon’s Animal-Free 150 Calorie Breakfast, Lunch Or Dinner

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Intermittent fasting/autophagy

YOYO Diet Has Its Benefits

Eat the same, weigh the same, leads to old fat accumulation that never gets recycled. The body only burns what it takes in and needs, then stores the rest. If you’re always eating the same, those fat stores don’t get replenished with fresh fat.

Your fat contains the toxins and all the junk that you consume in one way or the other, that doesn’t get processed, assimilated or eliminated through waste channels.

I personally think it’s better to deplete those fat cells now and then in order to eliminate the debris in the cells that has no purpose except to muck up the works and keep the cells from functioning optimally.

So go ahead, do THE YOYO.


A Japanese cell biologist Yoshinori Ohsumi won the Nobel Prize in Medicine in 2016 for his research on how cells recycle and renew their content, a process called autophagy. (two Greek words: “auto” or self and “phagy” to eat.) After about 17 hours of fasting, these cells start eating the cells that are the ‘debris’ of the body. They clean the house so to speak: dusting, sweeping, vacuuming, washing, waxing, deodorizing. Squeaky clean!!! They especially like ‘brown’ fat cells. The real bad boys, the visceral fat.

Fasting For Fast Fat Loss

For a few years now I thought I’d be happy at 147 pounds, given that I weighed 167 pounds. You know the feeling and the words – ‘all I need to do is lose twenty pounds? But you never get there. And it weighs heavy on you.

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Baked Bean Corn Chowder low fat


Most diners wouldn’t expect soup made from canned products to taste this good. Maybe it’s the combination of walnut and flax oil with the skin and pith of a minneola orange and the San Marzano tomatoes, the herbs and spices and high quality veggies and beans that make it soar, but for sure I would serve this soup to the most discriminating palates with full confidence in their enjoyment!

Makes about 17 cups 

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The Boiled Carrot


Lilly Belle’s New Favorite Animal-Free Meat: THE BOILED CARROTand ours too!!

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Barbecue Green Bean Sun-Dried Tomato Rice


Less water, longer cooking time creates a chewier rice. Cooked with spices, herbs, Italian cut green beans and sun-dried tomatoes. Tossed with a tomato and vinegar based Barbecue Sauce! Served as individual molds, topped with white and black sesame seed, drizzled with sesame oil and topped with fresh basil. An unexpected delight to be sure! Reduced fat!

Makes 8 cups loose pack

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Ponce De Leon. The fountain of youth. Why have I been searching for it, since my teenage days? I wanted to discover the fountain of youth. The real fountain of youth. I can see where someone might think sunshine and warm weather are more conducive to longer life than bitter winters.

But the humidity of swamps and the sandstorms of arid deserts? All are harsh climates. People die of heat stroke and dehydration. Not many die of cold. Cold shocks the system, supposedly good for longevity. Ask the Swedes and Fins about those hot to cold, hot, to cold…saunas. Whew nice, though I don’t know about longevity. It feels like it’s frying my eyeballs.

If feeling good after deprivation is a precursor to longevity, then a shot in the arm which usually leads to death would lead instead to longevity.

Never liked the cold myself, preferring balmy, breezy, hands-down no matter the occasion. Nothing makes me feel more attached to the universe than balmy. Rare though, can’t remember the last time, maybe Florida on one of those night blooming jasmine nights where night turns to day and the stars remain in my eyes, maybe on waking up in North Carolina with a breeze coming through the window brushing past my skin to get up and on the road again.

If I could replicate balmy in a room, I’d pay for it, as long as the air was certified clean – difficult to do with others in the mix with me, or before me. Never thought so much about clean air until in the middle of this pandemic when all around me are potential coronaCOVID spies looking for an easy entry point. Do I carry these suckers with me or what?

A long while back I wrote about the difference in my weight between drinking alcohol and not drinking alcohol – for me it’s beer or wine or hard seltzer now that hard seltzer is all the thing and it suits me better than beer or wine, which only made me bloated with one and sleepy with the other. I went through periods when I drank liquor when out to eat, with the appetizer. Never shots though, maybe once fifty years ago and then a few years back just to prove I could. I’m not a chugger or throw my head back, open my throat and shove a shot down it type of drinker. Never ordered a shot and a beer. I don’t know how people do that, and frankly I don’t want to know.

A lot of non-drinkers are overweight. I think what I discovered way back was that when I abstained from any type of alcohol, I tended to make up the calories that I normally drank with food instead. My calorie intake seems to want to stay put – like the Law of Inertia.

Spirit drinkers of whom I know a few too many actually, are mostly thinner than beer or wine drinkers. They’re not so much into food, until they’re done drinking for the day/night. I always had to eat when I drank, otherwise I’d get weak. That’s just me, and probably why there’s not much weight difference, considering I’m making up the calories I drank with food.

Spirit drinkers however, when they quit drinking gain a lot of weight if they stay non-drinkers. I’ve seen a lot of skinny drinkers where I live and they’re all spirit drinkers. When they quit, they all gain weight. But that’s because they didn’t eat much food while they were drinking. Alcohol was their primary food then, now it’s all food.

They say alcohol is alcohol but one couldn’t prove it by me. There are differences; even if the alcohol content is equal in beer, wine, spirits, when served in proper ratio, the effects are not.

I’ve read more than a few partial articles on the good effects drinking has on the elder brain. One though is the limit. I don’t know of anyone who drinks one drink every night. Or two if it’s four instead of the traditional six ounces of wine. I don’t know how they came up with that. How ten years ago six ounces of standard wine equalled twelve ounces of standard beer. Now it’s four ounces of wine equals twelve ounces of beer. Somebody threw in other variables to take off two whole ounces. How could they have been so wrong with the calculations? It wasn’t that long ago.

That all being said to catch you up, I’ve gone another four weeks with no alcohol and I feel younger, with more stamina, both physical and mental, than I felt since contracting coronaCOVID virus. The virus took me on a journey I didn’t ask to go on. The fatigue however, when it comes in and it comes in quickly, makes me have to stop doing whatever I’m doing putting me back in that wide awake coma-state again.

I had long COVID too, but didn’t get treated for it. What could they do that I couldn’t do myself? I don’t mind the sudden fatigue so much, since by the time that happens, I’ve usually worked twelve hours non-stop. Up and down, up and down, office, kitchen, housework, over and over. Till I’m done. Spent. Outta gas. But it’s not the normal type tired.

Steve, is in long COVID, still recovering from heart and kidney failure. He’s not supposed to drink with all the meds he takes. In fact, I often noted that his meds make him act like he’s drinking when he’s not, so any addition would be redundant. But to make it easier for him, so that we’re both on the same page, I went alcohol-free along with him. We’re better together when our habits are relatively the same. We’re just that kind of couple.

I do seem to have picked up on some of his eating habits, mostly all the time or working up to it, then doing it, then resting, then starting the eating cycle all over again. But I really think it’s the virus, rather than the example, since his over-eating example never affected me before. And to be fair, he never ate as much or as often as he eats since contracting the original virus over a year ago.

One must wonder if a virus can be altered to make people hungry all the time, or make them eat all the time, because since this virus even the thin people gained weight – across the board. So what’s going on?

The virus affects so many other bodily systems, why not appetite? One can’t measure appetite, except through journalling and scales. Researchers would be quick to point out several other variables that could have caused the weight gain.

Pharmaceuticals however are quick to add that ‘may cause weight gain’ on their prescription leaflets, even though researchers could make the same claim that other variables could have been in play, but it doesn’t stop them from noting the weight gain when taking a particular drug and not giving other possible reasons for it.

If the virus was altered to increase its infectiousness, does that mean increased appetite along with it?

SUPER-CHARGED they call it

Since the virus affects every cell, does that mean every cell gets super-charged?

Even though I read the research, it wasn’t clear that coronavirus was not one of those viruses that was altered to increase contagiousness. It only stated that one entity didn’t do it. It didn’t address all the other entities that do research on viruses. It was sort of like removing body parts on fetuses while still attached to the umbilical cord. Democrats claimed no federally funded programs engaged in that type of procurement of body parts. That did not mean however, that non-federally funded programs did not engage in it. They gave a limited answer that may have been accurate, but it did not address the immoral and horrendous practice of procuring body parts while the fetus was still alive and conscious.

The way that OMICRON virus spread like wildfire around the globe out of Africa suggests that it wasn’t a naturally occurring mutation.

If asked to answer that question regarding OMICRON, the answer most assuredly will be measured, parsed, ambiguous, indignant, all markers that tell you something is amiss and they either don’t have the answer or don’t want to pursue an answer that might be made available to the public and get a lot of people, labs and institutes into trouble. Or, they know the answer and are avoiding giving any more information on it to the public. They did a partial reporting, citing one company/institution that didn’t do it, making one believe that nobody did it, when that last part just wasn’t true. They leave it up to the reader to figure it out.

I’ve never eaten as much as I have since contracting this virus. Now I’m thinking that normal weight reduction measures may not be what it takes to lose the weight I want to lose and keep it off.

Before the virus it was more about motivation. Now it seems to be more about having to have it for survival sake – the food – any kind of food.

So how do I trip-wire that thing, whatever it is that’s making me automatically, as if on cue, eat? Even food I haven’t eaten in decades. More sugar. Boxed cereal? Really? Me? The equivalent of three meals in succession?

When I find that trip-wire you’ll be the first to know.

In the meanwhile, if you know you are over-eating, then try harder to focus on eating more healthy foods.

You probably guessed it if you read my last few posts and then this one: I gained back that six pound loss in six days, but I did keep it off a while, until I got that OMICRON disguised as a cold, from Africa they say. Lots of people in the public housing building where I live died. Shocking! A cold can kill.Yes, I diagnosed myself. I seem to be better at it than most doctors who see me.

  • The good news is I kept it off long enough to fit into that dress for that special event – yey yey.

My increased sugar intake could be the result of eliminating hard seltzer from my beverage selections, along with any other alcohol based drinks. I’m expecting that to ease off. It’s been four weeks which is long enough, so I have to exert some pressure on staying away from sweet stuff. After three days I didn’t have that knee-jerk thought to go out to the local tavern, where I socialize, drink hard seltzer, and eat a platter of Greek green beans.

But I’ve been gaining and losing the same twenty pounds before I turned to sugar. I guess I should consider myself lucky that I only have twenty pounds to lose. I must be doing something right.

I checked my blood sugar after consuming a lot of food including liquids, about twenty minutes later and it was 111. That’s good, especially after eating. Doctors would say it’s too high when compared to averages for the entire world, but much lower and I get weak. It’s normal for me. Treating me like a statistic isn’t accurate enough for my seek-to-know-details mind-set. Saying my blood sugar should be the same as a guy in Pakistan is not relevant. We’re two different people. My range is different than his range.

  • Best of health to the guy in Pakistan; don’t eat too many Chapati and stay clear of the lambs. Camels too. The lambs won’t remember you, but the camels will. ~ just kidding, almost.


Later Gators,


back to fountain of youth:

I believe alcohol ages a person, in a lot of ways, it effects the total organism.

Abstaining from alcohol probably contributes to longevity, and that one or two glasses of wine per day, that researchers claim responsible for longevity, is biased in favor of the alcohol industries.

Nobody ever put on a death certificate as the cause of death – abstained from alcohol.

So, I’m going to include in my pursuit of the fountain of youth, abstention from alcohol as a contributing factor. It doesn’t mean you won’t live to a hundred if you indulge. For me that fountain of youth is about how I feel all the time, not just after a couple or few drinks.

  • Carrot Hotdogs
    Carrot Hotdogs
  • AFC Violife Cheese Crisps
    AFC Violife Cheese Crisps
  • Deconstructed African Grapefruit
    Deconstructed African Grapefruit

The Foods You Choose May Be Genetically Determined

The Foods You Choose May Be Genetically Determined

My father-in-law had heart disease. He died at sixty-three of heart related issues. He once said to me, ‘I quit drinking and smoking and gained fifty pounds. He also ate a half a pound of bacon every day. He did not eat fast food – was not a burger guy. He liked bagels, pastries, chicken and dumplings, sausage and bacon. Lots of meats; was not big on cheeses. He was a general practice doctor of medicine. 

Someone said it was genetic, his heart disease. I do not know how anyone would know that, since his father and brother died early in life in the Cleveland Clinic fire, while the other son (my father-in-law) was in medical school. Even so, he did not appear to present with problems until he gained all that weight.

Subsequently, two of my brothers-in-law died of heart related issues, one at home in a sudden heart event, who was being treated for heart-related issues and the other bled out while still in recovery from a successful heart valve replacement (his second).

My mother-in-law was not thin my any means, she probably ate meat with every meal, but also lots of fruits and vegetables. She drank alcohol and smoked. She had heart-related issues, for which she was treated, yet lived to be ninety-seven.

How does one know if a condition is genetic? In my father’s-in-law day, the medical field did not have the diagnostic tools and range of treatments that doctors have today. 

Given all that exists now at the disposal of medical personnel, how does one under treatment have a sudden heart event and how does one bleed out at the groin after a successful valve replacement surgery while still in the recovery room? In 2011 and 2018, at 70 and 74 years old, and otherwise healthy?

Regardless, it does appear that there is a familial link, since my husband Steve who started out with atrial fibrillation and hypertension ended up with a full blown heart and kidney failure when he contracted coronaCOVID virus, for which he is now in long term treatment.

Steve eats a lot. Steve’s Dad ate a lot. His two brothers who died, not so much in the amount department, but the German influence on fat, meat and sweets cannot be denied. We both often remarked, that given the amount Steve eats, he should be a lot bigger than he is. Since COVID however, the battle with the weight has exacerbated, for both of us, but primarily Steve, since he is the one with the heart issues.

We all exercised, especially Steve and I, walking miles everyday, outside, or inside working, we both had extraordinarily strong legs, which should have helped in the heart high-risk category for Steve. Maybe it did, maybe had it not been for all those many years of long distance walking, he also would have died by now at seventy-five.

Not that long ago in an article on fat people, the issue of why fat seems to run in families came up. Many who studied it at the time theorized that there had to be a genetic component. ‘Come on, I saw the obese daughter in my office and wondered how this happened, until I saw the obese mother in the waiting room. Later I saw pictures of an obese father and obese siblings./  

Other researchers theorized that maybe it was not genetic, but learned behavior (nature vs nurture again pops up). The mother and father eat a lot, so the kids eat a lot, the mother and father become obese, so do the kids. 

So it was the food choices that were learned, maybe from culture, maybe from one or more grandparents, maybe even more from modern day availability of fast food and snacks wherever one goes. No more three meals a day, like in the old days. Even when back in those days, people trying to lose weight, focused on what they ate between meals. Back then I often heard people claim all they had to do was quit the snacks between meals and they would be okay.

That of course was before fast food joints became all the rage, turning meals into snacks, and snacks into meals, so one was not snacking between meals, they were ‘mealing’ between meals. Snack became the new word for meal. When someone says, let’s stop for a snack, they do not mean chips and dip or cookies and milk or a candy bar.

Ever notice the size of appetizers on any menu, whether in high-middle-low end eating establishments? Appetizers are now the size of a meal and the same price if you leave off the sides. Appetizers are supposed to whet your appetite for the main meal, not be the meal before the meal.

Sellers mess it all up trying to game your stomach and brain to eat more and buy more.

In pre-fast food days a sandwich, a burger, a hot dog were considered a meal, not a between meal snack. In post-fast food days people are ‘mealing’ whenever they eat throughout the day.

Still, how is it that in many other families one parent is fat and one parent skinny? Do copycat behaviors not occur between spouses, like they do from parent to child? Or peer to peer? What controlling factors operate in the family where all members are fat, compared to the family where half of them are fat and the other half skinny? Or one parent fat, one parent skinny and all kids skinny? Does gender play a role? ‘She is just like her father, or just like her mother – in mannerism usually is what they mean. Is eating stylized by genetics? Is eating a mannerism?

Another researcher suggested that genetics may have nothing to do with it. Mothers and fathers determine what type of food and the amount the children will eat, end of story. Fat parents, fat kids. 

What about skinny parents, fat kids? Then somebody else is raising those kids haha.

Are genetics more powerful than culture? Does culture over time through repetition become expressed through genetics?

My take is this:

It is simpler than nature or nurture. Genetic or learned. Or both.

Each individual is genetically programmed to select certain foods over other foods depending on the composition of those foods.

Start with poisonous vs non-poisonous: 

Group all the non-poisonous food together. Not all people will like the look, taste, smell, chew, feel on the mouth (tongue, gums, teeth, lips, cheeks, palate, throat), after taste etc. of all non-poisonous foods.

Next go to the basic food categories from which we may be predisposed to eat or not eat: 

  • fats, proteins, carbohydrates (complex and simple).

Next go to animal vs animal-free:

  • Animal: flesh/tissue, blood, organ, bone, milk, glands/eggs aka any part of the animal
  • Animal-free: vegetable, grain, fruit, nut/legume

√ From which food categories do you most often select to eat for any given meal or snack?

√ What are the likes and dislikes of your immediate family. If adopted, how are your food choices similar or different from your non-biological parents and siblings?

If I eat a lot of oranges does that mean my body is deficient in what those oranges have to offer in terms of nutrients? Does my body need energy, a simple sugar high, a vitamin C and folate infusion, flavonoids, potassium, calcium, or does my body need a feel good refreshing experience that oranges or orange juice provide?

People claiming to have a sweet tooth may be genetically programmed to select those foods when hungry.

People with long cultural histories of eating fatty meats, may select those over carbohydrates given the choice. Still others want the whole party at once. Fats only? Protein only? Carbohydrates only? All three in varying amounts?

As a child I recall that after eating animal meat, I wanted something sweet and vice versa. Or something sweet after something savory. Something savory after something sweet. Or something fatty after something sweet or along with it. Was that my system trying to balance nature for me? Do we have a balancing mechanism that includes animal meat? Or was it protein and fat I craved, and the animal was the only option (in those days) to satisfy it? I was a kid. What did I know about food, except what I liked, and that my mother and father ate it, served it and expected us to eat it, so it must be okay.

In my view it was not so much what Mom and Dad ate, as it was what I chose to eat out of what they had to offer. Families usually do give choices, no matter how poor. Looking back it seems that the working poor fed their children better than the middle class. More food was made from scratch, more attention given to health. But that could be argued.

There were four kids in my family and we all grew up with different likes and dislikes, that were not necessarily the likes and dislikes of Mom and Dad. We were given an assortment of many foods over the years, we individually selected the ones we liked best to continue eating when we became adults. 

Tastes also change. You hear the expression, ‘an acquired taste’ for a particular food. My mother for example liked Limburger cheese, one of the smelliest cheeses on the planet; even now in post-middle age I could not get that cheese past my nose into my mouth.

I did not like anything that smelled like an animal. Now that I cook animal-free for a world who loves the taste of animal, I find myself replicating those flavors and textures to satisfy the prominent flesh and blood addiction around the globe in all cultures.

Does that mean because so many people eat the flesh and blood, that they then crave it, and perhaps they crave it because they are genetically programmed to seek it out? 

Maybe during prehistoric times. Maybe in times of survival. We do not know for sure; none of us were there. Does that mean because we did not drop the habit when it was no longer needed, that our DNA cannot change for future? 

Can we change our own DNA through abstinence? Individually? As a group?

I believe that change already happened and I am proof of that change. One person in one family.

Did it happen randomly? 

My mother never served just meat. If we wanted seconds on meat, we had to have seconds on vegetables. She ate more plant than animal. My father never went back for seconds of anything.

Nobody in my family nor Steves including all the kids, and their kids eats an animal-free diet, except me. Not even close.

I believe the seeds of change were present in my ancestors and came together in me. I believe that there are multitudes of people like me who struggle with the morality of eating an animal diet in this modern world, as well as the deleterious effects an animal diet has on one’s health and on the health of those they love.

Others struggle with eating animal-free throughout the withdrawal process and beyond. When I struggled during the early days it was most always peer and family pressured, sometimes the more subtle the stronger the pull to deviate from what I knew instinctively and intuitively to be the right way to live. Dining out was the most difficult. Even now, there are not that many animal-free choices on an animal-based menu.

So yes, our choices do have a lot to do with what is available. My solution was to develop my own animal-free recipes, then share them with the world. This was before the internet and social media and free web hosting companies became part of our social culture.

Over time eating animal-free became second nature. My only nature really.

I used to care more about what was for dessert than what was for supper. Maybe because the animal was not as obvious in the desserts as it was on the sandwich, or for breakfast or the main meal.

My favorite meat was ham, because it didn’t smell like animal. No fish for me, smell again, even when fresh. Eventually I liked shrimp, mussels, lobster and crab (rarely). The butter and lemon it was dipped in yes. I am big on sauces. No eggs, same there, the sulphur that others like I do not. No bacon, only due to the texture, crispy is not a chew I prefer. Too salty. I was not big on salt either. My mother was. She always had a salt shaker at the table. One of my brothers does the same. I never salted my corn-on-the-cob. The salt ate away at the inside of my lips. I used to wonder if that happened to everybody else who ate salted corn-on-the-cob.

My mother did not force us to eat what we did not like. Her only requirement was that we taste it. If not liked, fine.

Genetics in my view helps to shape our food choices along with what is offered, through culture and availability.

The amount we eat may be structurally determined. Steve eats a huge amount. How could one person fit that much into a stomach? My sister used to do the same. My mother remarked once, at the amount she piles on the plate and eats it all. She wasn’t fat though.

People have different size internal organs. Once after a surgery to have ovarian cysts removed, that my mother also had when she was about my same age, the surgeon remarked to my mother that I had a bladder the size of a small child – no wonder I pee so often.

Maybe the people who eat the most at one time simply have larger stomachs than those who do not or cannot due to a smaller size stomach. People often reference the stretching of the stomach, but not the initial size of it.

Eventually, I trained myself away from the sweets. Since being infected with coronaCOVID, I slipped back to old ways, as if the virus was smart enough to undo progress I made long ago. That would require brain manipulation and possibly DNA. Nothing on the news has brought those discussions to my attention.

Understanding why something happens does not have to be complicated or contain hidden answers that people come to explain away as mysterious, rather than keep looking for what often is right in front of them.

When searching for an answer stop trying to make it fit into a huge maze-like network that no one understands. 

Interjecting another unknown variable will not produce solid answers.

Look for the simple answer first, then branch out. By simple I do not mean silly or non-sensical. Brainstorming is good as long as it is not accepted as fact the first go around.

Make your day good, if you cannot, then detach and glide through it,

Later Gators,


  • Carrot Hotdogs
  • AFC Violife Cheese Crisps
  • Deconstructed African Grapefruit


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Animal-Free Fluff Mayo


I grew up on Miracle Whip. My mother was one of the first ones to convert from mayonnaise to Miracle Whip then kept on with it. Mayonnaise was okay when eating out, but it didn’t have that fresh zing to it. Lately I’ve become discouraged by the calorie and fat counts in plant-based vegan mayonnaise – I like a lot of mayo when I do use it, that’s the reason. If I only used a teaspoon at a time it wouldn’t matter, but then who can taste and feel such a small amount?

Even though I developed several animal-free recipes over the years I decided to make the ultimate, the shining star of all MAYOS. And just so nobody can take me to court over the use of the name mayo, I named it after the county of Mayo in western Ireland. Hey, I’m a big part Irish; I think can do that.

If I can’t, then I’ll have to negotiate and anyone who knows me – only the governments of the world read me – I don’t get circulated much – knows I don’t negotiate. I’m not sports oriented and negotiations are too much like sport. They’ll be okay with it. Did you know they have an International airport? Quiet, private vacation spots, not a lot of people sounds just right for me!

  • County Mayo is on the west coast of Ireland. Its scenery ranges from verdant to desertlike, with rocky cliffs at the Atlantic coast. Clew Bay is dotted with small, steep-sided islands, including Clare Island. At the eastern end of the bay, Westport town is known for its Georgian architecture and Westport House, a mansion with dungeons. Nearby is Croagh Patrick, a mountain linked to St. Patrick. ― Google

The FLUFF part is aptly named after Marshmallow Fluff, when as a child the only time I would eat a peanut butter and jelly sandwich was if it had Marshmallow Fluff on it and no peanut butter or jelly.

This is better than any of the mayos I made previously, though each of those were great in their own right, plus it’s better than any store bought plant or vegan mayo including Miracle Whip and Hellman’s.

IT’S JUST UP THERE – IN THE CLOUDS – NOBODY CAN REACH IT – it’s that good – all facets. Perfect texture; when you mix it in a salad, the salad doesn’t turn all oily. And it came to me in a dream (Just kidding, I was wide awake when I dreamed this up – I’m not giving some ghost refusing to identify itself credit for this one. There’s something about walking into the kitchen, that makes my brain automatically go into development mode.)

Don’t forget the fenugreek, and use powdered okay? Don’t crush your own, it will insert hard bits that we don’t want.

It’s all about the FLUFF. At first use, one might think that the fluff was going to dissipate, but not so. It holds up. It can be briefly microwaved and used as a warm sauce. Microwave it too much and it thickens too much.

Spread it on a sandwich in place of traditional animal or plant mayos. Use it in potato, pasta and tofu salads. Dips, yes! Top a hot dog or burger – with or without the bun.

One Tablespoon ANIMAL-FREE FLUFF MAYO contains 8 calories and .30gm fat. Hellman’s Vegan Spread contains 7o calories and 8 gm fat per Tablespoon in comparison. Two Tablespoons is only 16 calories compared to 140 calories of Hellman’s.

It spreads great, sets on top of the bread instead of soaking into it. A plus, so you know it’s there!

Now, the only plant milk I tried with this FLUFF MAYO was EDENSOY UNSWEETENED SOYMILK. I’ll be trying others. It can be bought online @amazon or

Makes approx. 6 cups

Continue reading “Animal-Free Fluff Mayo”

I want to be in that place…

I’ve always been interested in my body – not only image, but how it worked.

I wasn’t born, or blessed some may say, with the body I wanted.

You don’t have to be athletic or well-balanced or have a high tolerance for extreme exercise to want to do what’s best, given what you have to work with, that contributes to better health and feeling of well-being.

I never could have skate-boarded or water-skied or snow skied. Even bowling wasn’t easy – that hand-eye coordination and mixed dominance in the brain tricked me up every time. Me knitting is like watching an impaired person, crocheting was certainly not my game. Mother tried to teach me, but no way Jose.

When young I could run, but then those tachycardia issues developed and the breathiness. I loved the water, but no one expected to see me on anybody’s swim team, though I had beautiful form some would say. I was forced to join a neighborhood softball team and it was an embarrassment. My mother fought for something for the girls and I had to at least show up and try.

I tried golf and couldn’t hit the ball; who cares where it goes as long as I could hit it. Not going to happen. The others thought I was pretending not to be able to hit it. I wasn’t. I gave it a hundred percent of wishing and hoping.

I need some food, just writing about all those fun for most everybody else athletic exercise activities in which I could not participate and have fun made me hungry. One has to get on the board at least. That wasn’t going to happen.

Arnold Schwarzenegger once said that he visualizes everything the night before that he wants to do the next day in the gym. It works he said.

Hey, I could dance, but not for long. And I have to go with my own movements, since because of that mixed dominance thing I get my right and left mixed up, so nothing flows as it should. No dance contests for me.

People who can do all these physical activities and do them reasonably well, don’t know how lucky they are.

No one would believe that I was buying MUSCLE & FITNESS magazine since the late seventies. No one would believe that I read Arnold Schwarzenegger’s book while walking around a bookstore in Massachusetts. Read the whole book, that’s how small it was and the print was large, but that’s how interested I was in muscles. To this day, anytime his name is in the news, I pay attention. I recall the one thing he admitted to in the book was treating girls, everybody called women, girls back then, like sex toys or something like that. He also talked about vomiting after extreme exercise.

I have dystonia, a neurological condition that effects certain skeletal muscles by irregularly contracting them, pulling parts of the body affected into abnormal positions – controlled by the basil ganglia of the brain. The same region that causes Parkinson’s disease. Some say it’s the opposite of Parkinson’s.

That condition emerged after an accident on an amusement slide where I went airborne and came down hard on my spine, then up again, then down again till I swirled at the bottom, struggling to get up with a small child in my arms. I remember at trial, the defense claimed I should have put my arms out to protect myself, thereby not taking necessary steps to prevent injury. Of course I lost, not being a born-in-Oregon person.

I was an active kid. No one would say I was challenged as a child or even as a young adult; I just wasn’t athletic. Tall, skinny, lanky isn’t a handicap. I was quick – at everything, and precise.

I remember trying to back up on my ice skates and just couldn’t figure it out. Kids would show me how they do it, mothers of my friends showed me, but didn’t tell me the process. Maybe it’s one of those things that you either innately know how to do or you don’t. No amount of teaching or showing will change that. No one’s going to be able to teach me how to hit a golf ball.

I wasn’t good at factory work either. I tried it though, with every intention of doing well. Nanny Kay can do it, so can I. Not so.

I’ll tell you though, all the failures were not for lack of trying. I tried everything, put my all into it.

I’m chuckling out loud now watching myself as I write on a fat-free chef site about exercise. What could I possibly know that everybody else wouldn’t simply laugh at or that they already know?

Nothing. Everybody knows more about exercise than I do. Even though it has always been a part of my life, front and center for huge sweeps of my life, I couldn’t follow and stick to any exercise program that I ever read about or watched on a video that anybody else promoted. I guess that makes me a DIY person.

My specialty is staying active. I can’t sit for long. It’s in my DNA that ‘not being able to sit still long’ thing. Even sitting in the short term, something on me is moving.

I have a treadmill in my room. I have a rowing machine. Well, half a rowing machine. I injured myself low to the floor, thinking I was Cory Everson of body building fame. I got creative with it, just because I was feeling so good, but the next day and for six months later every time I looked at that rower I cursed it in my mind.

I almost threw it away, the whole of it, when I decided to break it up and remove the long seat bar and the seat. What’s left is the head. Now that I can work with and hopefully not injure myself. I either stand to use it or sit on the desk chair or the side of the bed to use it. Haven’t been injured since the last time. Good for me.

I have two cords, red and green different resistances, in the closet hanging over the clothes rack which is a perfect place, since the rack is super-secure. I don’t do long distance; I get up close. Working in a small space on my total trunk. I don’t spread anything out. Lanky, which I am, is not well-suited for that.

I’ve got three poles of varying height, which could get me into trouble if I don’t treat them just right. They’re my spotters. That super tall one I’m not sure about.

I have two 5 pound dumb bells and two 10 pound dumb bells.

I already know how to do yoga, been doing it all my life. I’m not very good at holding positions for very long though. It’s that need to move thing I have. I learned over the years that simply stretching without being so mechanical is most beneficial for me.

Breathing is important and I can hold my breath too long and end up dead. So all that training before sleep for all those years might help if I was ever water-boarded, but all it did was expand my lungs, the relaxing part when in extreme positions is not really my thing, although I do it well.

I was hypnotized once or a few times to quit smoking (different people, different times) back in the early eighties. With this one guy, I went back – satisfaction guaranteed – and said it didn’t work. He said yes it did, you were hypnotized, you had all the requirements, galvanic skin response, pulse, respiration. I said, well that may be true and I’m not doubting that I got into a state, but it didn’t do as you promised, make me not smoke. You were hypnotized, he said. I said, perhaps I could have been, had you not gotten up and tip-toed to lock the door. Yeah, yeah, he said he did that so nobody would come in. I’m thinking I was the only one there, who’s going to come in? He didn’t even have a receptionist. So I did get into what some might call a hypnotic state, like I said, I do it every night before sleep, but I was very alert in my state-ready position to pounce if I had to. First thing, when I got back to the car was light up.

Sorry for digressing so much, must be the Fenugreek I’ve been wrestling. Too little, too much? I’ll figure it out.

Been taking 1/4 teaspoon of Creatine powder in my coffee each morning along with 1/4 t. Fenugreek powder. It’s too early to tell anything about it. Something I learned was it takes a while for effects of supplements to effect the body in any significant way. It takes time. Sure I can lose 6 pounds in 6 days, but I can’t do that every six days. It doesn’t work that way. I like results. Everybody does, sooner rather than later, caught on as a phrase because everybody identified with it.

I figure I’m working up to something, like a dance I do before painting, cooking or writing.

We finally decided to go the caffeine-free route, doing now and then half caffeine/half espresso, probably on week-ends. Neither of us, especially me, likes regimentation, but I’m beginning to lean that way. One night a week animal-free burger night. Sundays are for brunch. One day a week pasta and red sauce. We both need more routine in our lives, especially now with age and COVID out to get us. Everyday, some sort of regimented exercise. I can’t go to bed without it. If I do, then I have to exercise in bed – leg lifts 100 in every direction usually quiets the nerves in my body, which remnants of the coronavirus seem intent on sparking to keep me awake.

At almost 73 years old I still take no prescribed medication. I must be doing something right I often tell myself. That knowledge, however, doesn’t make me slack off of me.

I want to be in that place…where I can’t slouch even if I want to. No it’s not a straight jacket. It’s a muscular jacket.

Way back in the early eighties again I read a piece in one of the muscle magazines about a then 50 year old woman, who told her body building story. Now decades later what I recall of it and did recall from time to time throughout the years is her saying she couldn’t slouch if she wanted to.

I’m on board with that. That’s my goal as far as body building goes. Don’t laugh, I know, I know, Lanky Sharon Lee doing the body kick to sit like a stick. No kicking, remember no injuries.

I’ll get there, sooner rather than later. I’m all set up for it.

Be good to yourself,

Later gators,


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Are you or anyone you know growing or gaining weight faster than normal?

Are you or anyone you know growing faster than normal? Gaining weight faster than normal and not being able to lose it?

If you want to solve the world’s obesity problem, stop feeding the world growth hormones injected into the flesh and blood that humans eat.

Add to that all the drugs, vaccines, hormones, antiviral, antibacterial drugs that ranchers pump into the flesh and blood you consume.

Continue reading “Are you or anyone you know growing or gaining weight faster than normal?”

Fat-Free Is A Misnomer

Fat-free is really a misnomer.

If it’s food, if it can be eaten, it has fat in it. Fat of some kind in some proportion, no matter how small, it’s there.

So, fat-free in the area of food doesn’t exist.

Even carrots contain fat. Plain ol’ carrots. Just try to peel a 50 gallon drum of them and see the fat accumulating on your hands.

There’s fat in fruit, not much, but it’s still there.

Essentially fat-free is what I’m going for. Then almost fat-free, when I need perhaps a tablespoon per 4 servings to emulsify the ingredients (to make stuff blend together).

I’m going back and forth between fat-free and not fat-free. Or fat-free and fatty. That’s my life and my choice.

It may make more sense to stay at a more even pace by doing low fat all the time. That doesn’t fit me. I want to indulge sometimes without going crazy.

I’m not ever going to sit down and eat a pound of butter or drink a cup of olive oil. But I do want some nut butter sometimes. And I do want some rich sauces and the occasional rich dessert.

So I prefer to be strict and then not strict. We’ll see if I can continue that up and down, varying amounts of fat and still lose the weight I need and want to lose – yoyo style.

The YOYO diet, besides being animal-free is pretty much my style of eating.

Using that foundation I’ll experiment with different methods until I get comfortable with my process and discover more of what works for me, not simply what I like.

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The Washing Machine Effect

Ever wash your own clothes, either at home in a machine or at the laundromat? What happens when you overload the machine? Your clothes don’t get as clean, because they’re packed in too tightly not allowing for the freedom of movement required for the water and detergent to reach every fiber.

Many fat people are malnourished, believe it or not. They stuff their guts so full that the enzymes needed to digest the food, cannot possibly work as efficiently as when a smaller portion is put in the stomach, allowing not only for better digestion, but greater utilization of the vitamins, minerals, proteins, fats and carbohydrates.

When you over-pack your stomach you produce the same effect as when you pack too many clothes into your washing machine.

Ever see a tracker trailer going uphill with a full load compared to a lighter load? A truck with a full load will crawl up the hill, stressing the engine, and then speed down it by the sheer weight of it. A lighter load climbs and descends the hill with greater ease, proving that the more weight you carry around, the more difficult it’s going to be to move and the greater stress it puts on all your body parts.

The straw that broke the camels back. People overloading a camel with bundles and boxes of goods for sale; it’s based on the same principle. Overload anything and it won’t operate efficiently. There’s a law of nature somewhere in there that humans seem to resist. One more chicken leg, or piece of pie or milkshake or box of canned goods won’t harm. But it does.

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Are OMICRON rates soaring in senior housing? Public housing?

Our senior residence building is awash in COVID. It happened suddenly and proliferated exponentially. I doubt if anyone is reporting it any more.

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Scales And Mirrors Part 11 ©



A belated Happy New Year to you all. Weighed in at a whopping 197 this AM when I finally found the courage to step on the scale I’ve been avoiding for three months. See what happens when you’re not vigilant? It just creeps up on you. So, what happened????!!! I spent two months making a ghetto apartment habitable after being evicted after being turned down by better housing because of the eviction. Seems my attorney worked for somebody else. Two days after we thought we won, an eviction notice showed up on our door and our big time lawyer quit, with a big gotcha.

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Agar Diet Results Are In And They May Surprise You


Continue reading “Agar Diet Results Are In And They May Surprise You”

POM Ginger Ale Beets

Hot or chilled these beets are designed to impress! There’s no need to say they’re low fat, low calorie – who cares when they taste so good?

Makes 3-1/2 cups

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Jade Rice Asparagus Soup

FAT-FREE CHEF PRIME CONTENT™ NEW. Dedicated To The Advancement Of All Animals™


Sometimes simple and easy meets perfection standards!This is one of those times!The soup and the Jade rice are fat-free; the pan-fried veggie dogs and drizzle of extra virgin olive oil if you so choose, contribute a low-fat factor!!

Makes 6-1/2 cups

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Pickled Orange Rind

The last time I made orange rind strips I did so for drying purposes. When dried I packed them up, stored them at room temperature and saved them for future use. They were good and, in a liquid, reconstituted to a nice chew.

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The challenge I gave myself was to create a delicious, satisfying, exciting, new yet familiar, holiday meal.

7 Dietary Restrictions


Well, I did it. And you can do it too! Here it is!


Habits Don’t Have To Die Hard

I used to have a sweet tooth as a kid and into adulthood. When I finally conquered that habit, I just never went back to it.

It’s kind of like going animal-free. At some point you don’t look back. You could put me in a hotel room with a refrigerator filled with all kinds of animal meat dishes and I wouldn’t touch them.

I wouldn’t even toy with the idea. My interest in eating animals disappeared over time. It’s like the fat. The more I eat, the more I want. The less I eat, the less I want. That’s why manufacturers put the animal in everything – even salads and now desserts. The egg and the milk wasn’t enough. Now they’ve got to have the flesh in there too.

Advertisers know, based on scientific studies, that people’s interests wane and habits loosen their grip over time if people aren’t continuously re-exposed to keep that familiarity ever-present with whatever it is that they want you to do. Buy their product is their main interest and whether you do or don’t directly affects their bottom line. So they pay attention to studies that predict behavior. So then they can change yours by the advertisement techniques they use.

It’s like moving away from home and being homesick for a while, then it’s okay to live on your own finding the path in life that suits you, rather than simply following in the footsteps of your family. You lose the familiarity that kept you tethered, which allows you to branch out in your own direction.

Switching from EATING ANIMALS to ANIMAL-FREE is much the same process.

How do I know? I know myself and having the benefit of looking back over a long life, the picture of the process becomes even more clear.

There’s a period of adjustment between going from the old to the new. That’s life. Quitting anything has that adjustment period that follows which many call withdrawal – that varies among individuals. Whether the cessation of any activity is sudden or gradual, losing the familiarity factor is what makes us not want it any more. We branched beyond it and saw other things of interest and value to replace it.


Later Gators,



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The Truth About Ketogenic Diet And Diabetes

By Cyrus Khambatta, PhD, and Robby Barbaro, MPH 

Editor’s Note: Mastering DiabetesCyrus Khambatta and Robby Barbaro’s groundbreaking book on reversing insulin resistance, debuted on February 18. In this abridged excerpt, the authors take a hard look at the ketogenic diet for diabetes treatment.

If you are living with diabetes, you may have been told to eat a low-carbohydrate diet to control your blood glucose or you may have been told to eat a very low-carbohydrate diet, otherwise known as a ketogenic diet. Regardless of which form of low-carbohydrate diet you may have come across, understanding the pros and cons of low-carbohydrate and ketogenic nutrition for people with diabetes will give you the information you need to choose what’s right for you.





A ketogenic diet involves eating between 30 to 50 grams of carbohydrates per day in order to achieve a metabolic state known as ketosis, in which your muscles and liver derive the bulk of their energy from fatty acids and amino acids instead of from glucose found in carbohydrates. To do so, those adopting ketogenic diets are told to get 70 to 90 percent of their calories from fat—from meat, eggs, sausages, heavy cream, cheeses, fish, nuts, butter, oils, seeds, non-starchy vegetables, avocados, coconuts, and small amounts of berries, while avoiding almost all fruits, starchy vegetables, breads, pastas, legumes, milk, and yogurt.


Many people around the world who eat a ketogenic diet are able to lose weight, achieve a flat-line blood glucose profile, greatly reduce or eliminate their need for oral medication and insulin, and reduce their total cholesterol. So why aren’t we recommending this diet ourselves? Because despite these advantages, there are four very important points to take into consideration:

  • Evidence-based research conducted in large numbers of people over long periods of time consistently demonstrates that eating more animal products increases your risk for premature death, no matter what short-term benefits may unfold in the process. Similar large-scale research demonstrates that eating more whole plant foods reduces your risk for premature death.
  • The short-term benefits associated with a ketogenic diet can also easily be achieved using a low-fat plant-based whole-food diet, as seen in research dating back to the 1920s.
  • Low-fat plant-based whole-food nutrition is the only approach shown to reverse heart disease (the leading cause of death of people living with all forms of diabetes), whereas diets high in saturated fat and cholesterol have been shown to promote heart disease.
  • There are many examples of long-lived societies around the world who eat plant-based diets, and zero examples of long-lived societies who eat a low-carbohydrate or ketogenic diet with a high intake of animal products.

While the ketogenic diet may seem like a logical approach to reducing blood glucose fluctuations, it is based on the outdated and incorrect carbohydrate-centric model of diabetes, which points a finger at carbohydrates as the cause of insulin resistance and type 2 diabetes, even though overwhelming evidence shows that low-carbohydrate, high-fat diets are actually the cause of insulin resistance and type 2 diabetes. 


Many doctors today are quick to recommend a ketogenic diet to patients with type 2 diabetes based predominantly on short-term studies, such as a 2005 study in which scientists from Temple University followed 10 obese patients living with type 2 diabetes for two weeks and observed a 0.5 percent reduced A1c (a measure of average blood glucose) and a 75 percent increase in insulin sensitivity. 

Indeed, based on the short-term evidence, a ketogenic diet is a very effective tool at promoting short-term improvements in body weight, blood glucose, A1c, and triglyceride levels. In the long term, however, a ketogenic diet is unlikely to provide the same results, and it’s more likely to pose risks, as is the general class of low-carbohydrate diets. In large-scale studies performed over long periods of time, the evidence-based literature consistently shows that low-carbohydrate diets worsen long-term health, increase the risk for many chronic diseases, increase the risk for infectious diseases, and increase mortality.

Take, for example, the 2014 study in which researchers from Loma Linda University summarized the results of three separate Adventist health studies (covering more than 100,000 people): In comparison with their meat-eating counterparts, lacto-ovo-vegetarians were 38 to 61 percent less likely to develop diabetes, and vegans were 47 to 78 percent less likely to develop diabetes. They concluded that vegetarian and vegan diets offer significant protection against death from cancer, heart disease, and diabetes, and that those who chose to eat more meat and dairy products in the long term significantly increased their risk for death.

In a 2016 study, researchers from Massachusetts General Hospital and Harvard Medical School analyzed data of more than 130,000 participants from the Nurses’ Health Study and Health Professionals Follow-Up Study. They found that for those who were already living with diabetes, eating more animal protein raised the risk of all-cause mortality, whereas eating more plant protein reduced that risk. 

Most mainstream diabetes recommendations encourage eating more animal protein as a means of losing weight and “stabilizing blood glucose,” but large-scale research shows exactly the opposite.

A more recent paper showcasing the effect of a ketogenic diet in 262 people living with type 2 diabetes demonstrated that only 14 percent of patients were able to maintain a ketogenic diet over a 2-year period. In addition, after 2 years patients had an elevated fasting glucose, elevated fasting insulin, elevated A1c, elevated total cholesterol, and elevated LDL cholesterol, despite significant reductions in their use of oral medications and insulin. 


If a ketogenic diet was the only way to improve your metabolic health in the short term, then the benefits would certainly outweigh the prospect of no improvements at all. However, practically all “diets” work in the short term, because diets prompt you to pay attention to the quality of the food that you’re eating, how much you’re eating, when you’re eating, and how you feel between meals. The difference between dietary approaches becomes much more apparent over the course of time, and those that create long-term sustainable habits and provide lasting metabolic fitness will always beat out those that are unsustainable as well as those that negatively impact your long-term metabolic health.

And this is exactly why we strongly caution you against adopting a ketogenic diet without understanding that the short-term metabolic improvements can easily trick you into believing that it is a smart long-term option, when the evidence-based research demonstrates that people who reduce their intake of carbohydrate-rich foods and substitute more fat-and more protein-rich foods from animal sources are at a greater risk for chronic disease and premature death.

Now for the good news: Unlike ketogenic diets that haven’t been studied in depth for long periods of time, almost a hundred years of evidence-based research has demonstrated that a low-fat plant-based whole-food diet is an excellent option for simultaneously maximizing your overall metabolic health, reversing insulin resistance, and dropping your chronic disease risk.

Adapted from MASTERING DIABETES by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2020, Cyrus Khambatta and Robby Barbaro.

UP NEXT: WELLNESS Catching up with Weight-Loss Warrior Chef AJ


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Do You Or Someone In Your Family Have Diabetes?

Diabetes and Diet: Here’s What You Need to Know

Around 34 million Americans—roughly 1 in 10—have some form of diabetes, and another 88 million have prediabetes. Read on for an overview of how diabetes works; how type 1 differs from type 2; common symptoms; and how you can prevent, manage, or (in the case of type 2 diabetes) even reverse it.

  • By Courtney Davison, Last Updated: Nov 11, 2021


If you have diabetes, you may have been told at some point to eat a low-carb, high-fat diet, such as the ketogenic diet. While these diets can help normalize blood sugar levels in the short term, they fail to address the underlying cause of type 2 diabetes: insulin resistance. 

This is why people on high-fat diets might experience high blood glucose immediately after eating fruit, whole grains, or other carb-rich foods. “From a biological perspective, this makes perfect sense, because the more fat you eat, the less tolerant of carbohydrates your muscles and liver become,” explain Khambatta and Barbaro in their book Mastering Diabetes. But “fruit is not to blame for elevated blood glucose; it’s the high-fat foods you ate before eating fruit that makes it difficult for your muscles and liver to metabolize glucose effectively.”In the long term, high-fat, low-carb diets also increase the risk of heart disease and premature death from all causes.

WELLNESS The Truth about the Ketogenic Diet and Diabetes


If you’ve already been diagnosed with prediabetes or type 2 diabetes, you can likely improve your outcomes by eating more whole plant foods and avoiding animal products and highly processed foods.

For inspiration, check out these first-person testimonials from people who reversed type 2 diabetes after adopting a whole-food, plant-based diet….


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Turkey Noodle Hot Salsa


Talk about a unique way to use Tofurky Oven-Roasted Deli Slices! Make noodles out of them, right out of the box. Mix them with salsa and cheese, herbs and spices, heat till warm, then serve as a dip or spread!

Hot here means temperature not Scofield Scale heat.

Makes 5 cups

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Lipid Lowering Soup fat-free


I scared Steve with the soup when he got up and I told him to go see it. ‘Nice color, he said. ‘Stir it, I said. ‘Nice. ‘Maybe I’ll thicken it a bit, I said. All of a sudden he started laughing and grabbed his chest bending over, then said, ‘Oh my God, I didn’t know what that was, then remembered that sachet thing – ‘that thing you talked about – the sachet thing. He took a deep breath and let it out like he just went through something. ‘Bouquet garni, I said as he continued to laugh.

So sachet it is. STEVE’S SACHET SOUP. Lipid Lowering. I’ve got my title – actually two of them!

What’s a lipid?

‘Cholesterol is a type of blood fat, and blood fats are known as lipids. Cholesterol and other lipids are carried in the blood attached to proteins, forming tiny spheres, or “parcels” known as lipoproteins.

Steve needs to lower his lipids. Although not horrible, he eats about 4 pounds of nuts a week, plus he puts oil and margarine on everything. People who have been in heart failure and had stents inserted need to get their lipid panel numbers lower than those who don’t have heart disease, according to his doctor.’

Makes 23 cups

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What exactly is intuitive eating?

What exactly is intuitive eating?

“Intuitive eating is a simple idea. It means that you make peace with all types of food. Unlike traditional diets that restrict or ban certain foods, intuitive eating requires you to stop looking at food as “good” or “bad.” Instead, you listen to your body and eat what feels right for you. Mar 5, 2021

What Is Intuitive Eating? – WebMD”

Comment from Sharon: Whoever came up with this intuitive eating scam is so far off the mark of doing what’s right for your body, and the environment, which happens to include all the animals on the planet who intuitive eaters dream to consume.

So back up and back down. Wrong is wrong intuitively speaking or not. If you’ve been eating animals all your life, then your body has become addicted to the flesh and blood. So of course intuitively your body will tell you to eat what it craves. Intuitive eating feeds your addictions.

Your mind seeks to please to keep your alert mechanism in check, even though it knows what you consume is hurting you; it figures not giving you what you want will hurt you more through the added stress of withdrawal from what you’ve been consuming all your life as normal and good for you.

So, tell your mind/body what you want, based on the science and your early experiences with food. If you’re addicted to anything, withholding that which you crave will not make you intuitively feel better.

If you’re addicted and you think listening to your body will force you to make the correct decisions, you’re wrong; it won’t.

Listen to how you felt as a child before the massive deluge of eating all the wrong things hit you like a tsunami. Take yourself back to a better time, then research and be willing to feel the discomfort of withdrawing from those foods which hurt not help your body.

That’s the real intuition talking. The intuition of addiction is a broken intuition. Look elsewhere to heal your intuition.

Later Gators –

just had to get on this one


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Thousand Island Fruit Salad

Thousand Island Fruit Salad – reduced fat

People use dressings, sauces and condiments on just about everything they eat. So that’s an area we can work on in lowering the fat and caloric content of what we put on our food. Nobody would suspect that there is a fat-reduced creamy sauce enveloping the fresh fruits and rind matchsticks in this delectable salad!

Makes 7-8 cups

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Take Your Medicine Rice – Ultimate Seed Explosion



The perfect non-sticky rice. Dry is good. Lots of nutrients. Just what the rice doctor ordered. Serve as is, or with sauteed veggies. Your choice!

Makes 12 cups

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My Hummus Mayo

MY Hummus Mayo

A thick, rich, creamy hummus mayo. The density requires less on a sandwich, thus saves calories. Save even more calories plus fat by adding beans. Super creamy makes the palate difference in this hummus turned into mayo!

Makes 2 cups

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