Saturday Brunch

2018 chicken brunch plate

This could be considered a nice ketogenic brunch if I had chosen some type of berry (maybe raspberries or blackberries) instead of apples. Apples are rather high in carbs.

Today was a lazy Saturday morning, with a delayed breakfast until around noon.  I wanted something healthy, but simple and quick to make. I had extra chicken breast left from our “Chicken, Bacon and Cheese evening meal” so I decided to do something with that. The chicken breast was already pounded into about 1/4 inch and seasoned with salt and pepper, so a quick saute’ would be perfect.

Two things about  sautéing that chef Todd has drilled into us during our cooking classes:

  1.  The pan has to be hot (put a drop of water in it and if it sizzles it is hot enough).
  2. The fat (coconut oil, olive oil, etc.) you put in has to get hot. Heat to just before smoking. Olive oil goes from perfectly smooth to having striated lines.

Cook chicken in this type pan for 3-5 minutes or to about 75% done on one side, turn and cook the other side which may take 2 or 3 minutes more. Remove the chicken from pan and set aside.

2018 chicken sauted            2018 chicken sauteed 2

I had some baby arugula in the refrigerator that needed to be used, so I added a little olive oil to the pan, scraping the fond from the bottom (this is good flavoring). I cooked the arugula 2 or three minutes until it was wilted good, then added 6 eggs, salt and pepper and scrambled. I have really grown fond of freshly ground pepper. I used to think that pepper was pepper, but now I can really taste the difference between ground pepper and freshly ground pepper.

2018 ch and arugula     2018 chi,arugula,eggs        2018 chicken brunch plate

This was a very tasty meal—-SIMPLE and very healthy.

I hope you try it! If you do let me know how you liked it! If you think others would

like it, please click the share button!

Episode 6–A Personal Triumph Over Early Onset Alzheimer’s

I hope many of you got to see some of the 14 episodes that I mentioned in the last post “Awakening from Alzheimer’s” before they went off at 12:00 midnight last night.  All of the episodes were great, but Episode 6 explained why Alzheimer’s is often called type 3 diabetes. They were saying the brain runs on glucose, and in alzheimer’s patients there is an insulin deficiency/insulin resistance in the brain.  Glucose needs insulin to get into cells of the body.  In the brain insulin releases these glucose transporters that help glucose get in the brain.  If you can’t get glucose into brain cells, the cells die.

Excessive sugar in the diet is the problem.  In the eaarly 1800’s a person might have eaten 6 lbs. of sugar a year, but today with the average American diet, we eat over 130 lbs. a year.  If your brain is not processing glucose well, coconut oil and MCT oil will help your brain produce an alternative fuel, ketones.

I could go on and on with the science details that I learned from these webinars because I find them so interesting, but suffice it to say our diets, along with lifestyle changes, are  main criteria in overall health, and now they are finding out especially in neurological disorders. Sad to say, most medical doctors have very little training in nutrition.