I have made this one multiple times now at home, and everyone likes it as much if not more than the original from Pizza Ranch. It is the same crust I use on most of my low carb pizza, and like any good pizza, you can hold it with one hand. One crucial bit of knowledge is to let the crust cool on the parchment paper for 5-10 minutes at least, so it doesn’t stick and remains firm.
Into your food processor bowl, add cream cheese, mozzarella cheese, cream, eggs, Parmesan cheese, italian seasoning, and garlic powder. Process until smooth or 45 seconds.
Place parchment paper on 14" pizza pan and spray with nonstick cooking spray. Pour mixture onto the parchment paper and spread out to a large even circle.
Bake for 15 minutes until golden brown. Remove from oven, set aside, and let cool for 10 minutes.
Into a small sauce pan, add butter and heat until melted. Add Parmesan cheese and cream, and continue to stir until well combined. Add garlic powder and black pepper, stir. Add water until reaching the desired consistency to spread across the pizza crust. Spread sauce with a spatula on the pizza crust to the edge.
In a large frying pan, cook the bacon and chicken breasts until fully cooked. Chop both into small pieces. Layer on top of the crust. Sprinkle the shredded cheese on top. Drizzle ranch dressing lightly on top of the cheese. Cook for 15 minutes until beginning to golden brown.
I just wanted to say thanks to the response to my “Life Update” post. I knew I was not alone in my struggles, and others had points in their life like I did where life/injuries/work got in the way of best intentions. I am getting serious about the weight loss, and while it is still not dropping as fast as I would wish it to be, I am down 6 pounds. Of course, one wishes it would be a repeat of the 18 pounds I lost the first time. It is not likely to have happened that way.
While I am not likely to post many updates on my way down, it is a bit like watching paint dry from outsiders’ perspective. I will however likely post a few new recipes here or on Facebook as I have been preparing a few new ones — Italian, Indian, Thai, and a few old favorites. Here is my plan:
Log my food and workouts everyday on MyFitnessPal (http://www.myfitnesspal.com/food/diary/bowulf ) as accurately as possible. There are times when eating out that perfection is not possible, but it is my goal to be as accurate as possible.
Right now, my goal is simply 20-25g net carbs and focusing on getting vegetables in everyday. If I need to speed up the weight loss or get frustrated with how slow it is, I will go back to Induction, which will mean giving up things like peanut butter, almond flour or whey protein powders.
I have also given up all sodas sweetened with aspartame, which has been tough. I was pretty well addicted to caffeine, and as for sodas sweetened with sucralose or other desserts, they are an occasional items not even daily item. I have significantly increased my water intake from essentially 0 oz to 60-80 oz per day. This one has probably the toughest one due to habit, and there have been times where I have been simply angry because I wanted to go to QT for a Diet Coke post-workout or on my way home. If one was to lose simply on amount on will power to say no, this one should have earned me 5 pounds.
Continue working out nearly every day with the main focus on cardio currently. I will try to run at least twice a week. I ran a 5k at the gym today, and my goal is be able to do that in less than 30 minutes by June. (I used to be able to do it in 24 minutes.)
First, I want to thank everyone for their support over the years I was making videos on YouTube. Your support inspired me to do better videos and brighten my diet with new foods. I felt the encouragement every time I released a new video, ran a new marathon, or ran an Atkins boot camp. I was able to be published in multiple cookbooks, write for a low carb magazine Carbsmart, speak on multiple low carb podcasts, and more importantly become friends with many low carbers and watch many of your own weight loss journeys. It is for these friends that I wanted to write this missive to let you know how I am doing and where I have been.
I know my final video had big plans for more videos being released, but a couple changes happened at my job. The specifics aren’t necessary, but the short answers I am often working evening hours and doing more travel than ever before. Combine this change with the recognition, I have 3 teenage children in high school. My life has gotten busier, and things have had to be prioritized. For example, I had to reduce my involvement in the fire department, my marathon training has nearly stopped, and of course the low carb videos have stopped. The evidence was pretty clear to all involved I was doing too much.
Albeit the largest reason, busyness is not the only reason though. I would be lying if that was the only case. For the first time in the 10 years, I experienced a serious regain. If I was simply a blogger, it would not matter and I could continue to blog and perhaps ignore the regain while keeping my readers in the dark. However a video maker doesn’t have that freedom, and even looking at the comments of my last video, people are questioning a 260 pound man (6’4″) as “hellaciously fat” making videos. (ignoring the fact I was still 160 pounds down). I am even heavier now, and while not happy with it, my focus on family and job did succeed in those being successful.
I do feel unworthy (edited: better word not credible) or ill-suited at the moment to make videos or even comment much about low carbing. I still absolutely follow the low carb diet with only a handful of days on a Christmas cruise where I was less than low carb. However, the question of the regain is there. Why did it happen? Was it stress related as Lord knows I have prayed about that enough times? Was it hidden carbs? Was it taking long liberties away from exercising? Is my metabolism screwed up for years of low carbing or set wrong due to years of marathon running? Is it because I hit the 4-0 birthday? The answer is probably more complex than I know, and really the only solution is to lose the weight again to figure out what will work this time.
I have tried and attempted multiple different items with little success besides stemming the increasing tide of weight gains to periods of stagnation. I have tried journaling, lower carb, monitoring blood sugar, doing another Atkins boot camp, increasing my workouts to every single day, and even ran and paced a couple half and full marathons. The long term trajectory of my weight has been upwards. It has been frustrating to say the least. I would have loved a simple answer — drop 5g net carbs or run another mile — but it has not been so.
In the past 2.5 years of working for Microsoft, I have made my life and happiness more than simply about my weight though. I have enjoyed my life, and I do consider myself as blessed as ever. I do however know that I can’t remain this weight long term without health conditions returning – like the sleep apnea, the high blood pressure, lack of energy, etc. I have seen hints of what is to come (or return), and it is concerning.
While I am still working out, I am no longer able to run for miles or even a mile at speeds more than a slog. (conjunction of “slow jog”) I now run for 5 minutes and walk a minute. Being considerably over my marathon weight has definitely made running not a lot of fun, and workouts are something I have to do instead of something I wanted to do. Since November of last year, I have been working out consistently even winning a contest with my daughter Tasha for most days worked out. These are not going out in the middle of winter at -5F and running 4 miles workouts though. Motivation has been external than largely internal. I am still competitive to want to win a contest, but dude, are the workouts a drag! Fake it until you make it hasn’t worked so far.
Where does that leave me? My life is still extremely good. I hate the extra weight I put on, and I know it can’t stay. My family of course remains my first priority and as an extension my job – being the main provider for them. I remain focused to continue to keep working out and putting the minutes in. I don’t have my answers yet, but like I said, I wanted to let you know where I am at right now.
Western or French salad dressing was one of my favorites growing up as a kid. My grandma used to put this dressing on everything including fried spam, which I swear I had almost every day one summer. The regular version is essentially just oil, high fructose corn syrup, and red food coloring, so I wanted to make a low carb, Induction Friendly alternative to it. The hot sauce in this recipe really gives a kick to it at the end, and the optional xanthan gum helps it to stick to the salad veggies.
Atkins Diet Recipe: Low Carb Mock Danish (IF)
This is my first recipe redo video where I remake an old recipe I have posted previously with new recording equipment and possibly better ingredients. I remade my first recipe I ever posted to Youtube — Low Carb Mock Danish (http://www.youtube.com/watch?v=YQ4LE2Bn-2k). I originally made the video with a laptop and webcam taped to a shelf in my kitchen. It frankly got embarrassing to send people to the original.
This snack or dessert is what got me originally through my Induction period of Atkins. It is a quick easy recipe and also a great way to get flax (and hence fiber) into your diet. It may not be the prettiest of all my recipes, but what it may lack in beauty, it more than makes up for in flavor. The little bits of cream cheese and the glaze on top completes the package.
Atkins Diet Recipe: Low Carb Faux Mac N’ Cheese (IF)
I announced a change in my YouTube channel in this video. I am now planning to release two videos a week if possible (not traveling) — one new recipe video and one other video (redone old recipe on new equipment, product review, educational video, or just simply a vlog or commentary). I have a backlog of new recipe ideas that should last until April or May. Let me know what you think in the comments.
One of the biggest problems for new low carbers is what to pair with their main dish, Often times, they’ll end up defaulting to lettuce salads or simply vegetables with butter.By having a rough chop of the cauliflower, the intention is to have the texture of macaroni in this dish and a great flavor from the cheese sauce. My kids love this recipe a lot, and often I have to make a double batch if I want to have any.
In my quest to find a good Atkins or low carb frozen food, I have stumbled across one of the new ones called Mexican-Style Chicken and Vegetables. This one features an enchilada type sauce covering chicken, cheese, and vegetables (primarily onions and peppers). This one is very similar to my Enchilada Chicken Paillard recipe, which can be found here:
Review: The flavor of this one was really good. I like spicy and this one had a moderate amount of spice to it, but not so much to turn off my family, who might not have a cast iron stomach. It could use a dollop of sour cream, which would also boost its Fat content (roughly 50% of the Calories). The chicken pieces are large and numerous. The 2 questionable ingredients are near the end of the list, and the only other knock is I wanted more when I was done.
One of the things I am often asked for is more Induction Friendly sides that the whole family can enjoy. This one is particularly one of my wife’s favorites. I think the dill really adds to the flavor of the recipe, and it can paired with about anything. Let me know what you think of it..
Creamy Cucumber Salad Recipe (IF)
1 cup mayonnaise
1/4 cup Splenda or liquid equivalent
2 tbsp distilled white vinegar
1 teaspoon dried dill weed
1/2 teaspoon seasoned salt
4 medium cucumbers, peeled and sliced
I had high hopes for one of my favorite low carb meals, Swedish Meatballs. I had already done a low carb recipe video on them (http://www.youtube.com/watch?v=ToOjiAYoj84), and with the meal essentially being beef/pork meatballs with beef gravy over top of them, it should have been an easy meal to reproduce commercially. What we were given though were meatballs with textured vegetable protein to reduce the cost and huge mushrooms, a vegetable (er fungus) I am not a huge fan. From an appearance POV, it was also pretty boring with a gray on gray palate. Save your money, but a better meal like the chicken broccoli alfredo if you want the convenience of a frozen meal.
I have decided to update my audio gear for recording YT videos. I have been using a wired lavalier microphone (Audio Technica ATR-3350) for roughly a year now, and the 20+ foot cable was huge pain. The audio quality was good from the microphone, but the cord was constantly getting knotted up and tangled. The first 5 minutes of filming a video was usually spent untangling the knots and putting on the wind screen. I have been looking for a wireless alternative for awhile now, and I finally figured if I was going to resume making videos that I wanted a more hassle-free clip-on microphone.
I ended up purchasing two microphones. The primary one I purchased was Audio Technica ATR-288W wireless TwinMic microphone. It will allow me to roam the kitchen without feeling like I had a tail. I can also put cord tangles in the past. The results from the first video were pretty good with a minimal amount of hiss. I think as I am cooking that the normal kitchen noise will cover any minimal hiss or interference. The second microphone is the highly-rated Blue Yeti stand microphone. It is the replacement for the Blue Snowball mic that many podcasters and YT videographers used.
I bought this second microphone specifically for videos that I do while seated or perhaps future interactive videos, similar to my label reading game show series of videos. Good sound is critical for any video and relying on camera audio was not going to cut it. My decision was made even easier as I got a good discount on both mics. They were both refurbished models, so let me know what you think about the audio quality.