Blender Hollandaise

As you guys must know I am a lover of good butter. The best you can attract to yourself. I live in the land of enlightened farmers or small farms or Southern Maine, where I can source raw butter from Maine or New Hampshire farms. Yes, I realize I am blessed, but ask around at health food stores or your like minded foodie friends, you may find enlightened farmers among you.

Years ago I made real Hollandaise sauce, the kind you cook on the stove whisking forever, till your wrist feels like it's going to fall off. If real Hollandaise is what you want, we'll look elsewhere. If it can't be done easily and quickly you won't find it on this blog. So, probably 35-40 years ago I found blender Hollandaise in a who knows, a magazine? I made it a few times and then it went into hibernation while I went vegetarian, vegan, low fat or whatever form I lost my mind. So when I found my mind again, I knew I had to recreate Blender Hollandaise! I figured I'll just make it like mayonnaise, but use butter and lemon. Butter and lemon are the necessary ingredients to the taste of Hollandaise.

-melt 1 cup of the best butter you can find, that is 8 ounces, very low heat, carefully so it doesn't get too hot!

-In the blender place 1 whole egg

-2 Tablespoons fresh squeezed lemon juice


-1 teaspoon salt


-slowly, slowly pour the melted butter while the blender is still going on high speed

There you have it. This Hollandaise will be spoonable onto your favorite veggies or meat. If you have any leftover you can put it in a jar in the fridge for a few days. It will get solid but when you put a spoonful on warm food it will melt nicely!

Try it on: asparagus, cauliflower, broccoli, Brussels sprouts, burgers, steak, fish, shrimp, or anything you want to taste ridiculously amazing!


Low Carb Zero Sugar Pleasure Brownies

There's just something about a brownie, right? So when I saw the Jessica Seinfeld Guilty Pleasure brownie recipe in Parade Magazine, I knew I had to transpose it to low carb as in:


Low Carb Zero Sugar Pleasure Brownies

This brownie recipe is easy and quick, if you gather the ingredients first, it really should only take maybe 40 minutes from thought to finish to eating.

-First break 3/4 cup pecans into small pieces and toast in a dry cast iron skillet for a few minutes.

-Then spread butter or I used bacon fat, whatever you've got on the bottom and sides of an 8 inch square pan, then lay and pat down a piece of parchment paper with enough hanging out two sides so you'll be able to pick up after it bakes.

-Melt 1/2 cup butter in medium saucepan, you'll be using this saucepan to mixup the whole recipe!


-Stir in 1 cup Lily's Chocolate Chips and

1 Tablespoon Dandy Blend then let this sit for 2 minutes

-Whisk in or stir

3/4 cup Truvia or other low carb sweetener


2 large eggs

1 teaspoon vanilla extract

1/4 cup Almond Flour

1/4 cup cacao powder

1/4 teaspoon baking powder and

1/4 teaspoon salt

-Fold in toasted pecans

Scrape batter into prepared pan and spread with spatula. Place on middle shelf in the oven at preheated @ 350 to bake for about 30 minutes, check at 25 by touching the top, it should feel set. Cool in pan on a wire rack, then lift out by the parchment paper ends and cut into 16 squares. I like to cut these squares across so they are like bars. As the brownies cool they will get light and crispy with surprise fudgey bits inside! Yum!


Me enjoying my brownie on the go! 


Even cut in half, these brownies are so, so satisfying! 

Let's Start a Movement

Worldwide Wellness Experiment

My idea is pretty simple and at first it was just my private experiment, but I thought it would be fun if I could encourage many people to try it. It's similar to The idea of writing 5 things  you are grateful for every night before you go to bed.

My idea is to write down in a real journal or notebook 10 good  things that your condition, mine would be type 1 diabetes, have brought to you. Ten good things every day. You can do it for any condition, problem, issue, pain, anything. Please share with your friends this idea and let's see if we can start a movement. You could occasionally notice if you are feeling better or your numbers are better. But don't dwell on it. Then everyday try to add a new "good thing" that you just noticed. You can change them up. If you are having a yucky day only write a few but don't stop.

My first list: (and don't mention the name of your condition

I have a reason to make good food choices.

I keep my body fit.

I have made many new friends all over the world who really "get" me.

I have confidence that I can manage anything.

I know planning and plotting are very beneficial.

I have enjoyed studying nutrition for 45 years.

I have found a way of eating that will benefit many people.

My health is improving everyday.

I am very aware of my body, what effect certain foods have on  it, what certain exercises, attitudes, activities have on my body.

I practice meditation everyday.

I am learning to love myself.

I am learning to appreciate my experience


So, you see I went a little overboard with 12 good things, but some days I might be able to do less. I'll say write an average of ten. And yes I'm going to put my pad down and really write in my notebook. I might even have to buy myself a new notebook. You could carry it around with you so you could write a new "Good Thing" down whenever you get a new idea. By the end of the day look at your list to see if you need to add any more. I'll probably give it at least a month before I take stock on if you've noticed any health improvements.

Please share this idea, get your friends excited. Let's start a Good Things movement !

And keep in touch, let me know how you are doing.

Locavore Low Carb High Fat

Locavore Low Carb High Fat Way of Living

I've pretty much convinced myself after 6 years of eating Lchf that this is the best way to eat for me. Hopefully I've presented that information in my blog and many who read my blog "get it" and are agreeing with my point of view.

Lchf has proven itself as one of the fastest growing diet trends in the world. Doctors and diet gurus the world over are placing their patients and clients on this diet to better their health. And individuals have, in droves, begun following the Lchf bandwagon, happily. I just searched on Amazon and, if it's any indication of trends, there are more new Lchf  books available than any other diet trend.

So I'm here to encourage you readers, by explaining my point of view, to add one more letter to the acronym: LLCHF.

Locavore Low Carb High Fat.

About 98% of the foods in my life originate from local, organic farms. Why?

I'm certainly not the first to promote this idea. One of the first was Michael Pollen in Omnivore's Dilemma. I first read this book during the gas crisis of 2008-09 and I became convinced saving small family farms was worth my effort. So after reading this book, and many more, and seeing the movie, Food Inc., I became what has been termed Locavore. I have to admit, I love being a member of an elite group. But is it?

Some of my peeps are offended by the word elite, like what gives you the right to pay more for your food and live better lives than most?

But most important in my mind is "Are You Better Off," or are you healthier?

There's not much info out there about the health benefits of eating  Lchf  using local foods or even if local foods make you healthier. I can only use myself as an example.

I've been following the "latest" diet trends for — ask my kids —about 35-40 years. And for the most part I didn't stay with them too long. At the age of 22 I started reading books on health, hoping to find the answer to healing the diagnosis of type 1 diabetes from 6 years earlier. I was convinced that there was a way to heal any condition, using natural means. I was obsessed, well slightly. I also was raising children for the next many years. I read every diet book out there.

Fast forward nearly 35 years to 2010 and I became a Locavore. I found farmers markets, farmers, shopping in small markets selling food from local farms. And I found a new, fun hobby of sourcing all my food from local farms, and staying out of big-chain grocery stores. It's easy and fun if you try. is a great resource in finding farms in your local area where you can buy grassfed meats, raw dairy, and vegetables.

Now, what effect has this change had on my health?

For the past 40 years I have eaten all natural foods, no preservatives or additives in my food, no packaged food at all, unless I could buy it at a health food store. That's how I raised my kids. They learned to read by reading labels, sugar, wheat flour were first sight words and if the label had any chemical name they knew to put it back on the shelf.

But 6 years ago, I did a complete turn around. Eat only food from local farms. That's it. Of course, there are a few exceptions. Tea, maca, shredded coconut, walnuts, Brazil nuts, coconut oil... Do you notice something? No ingredient list. One word ingredient.


No joint pain

Better sleep

Better blood sugar balance

Less required insulin


Higher energy level

Very sensitive to insulin

Recommendation — the use of locally sourced bacon fat, lard and butter enhances my LLCHF way of life. And drinking at least 3 quarts of locally sourced spring water brings me health and happiness.  is a wonderful resource for finding a natural spring near you.

By the time I finished writing this blog my spell check recognized LLCHF ! Progress!

                                                       Locavore Low Carb High Fat Lunch

                                                   Locavore Low Carb High Fat Lunch

Getting Off the Roller Coaster!

I've been asked by several type 1 diabetics, "Why eat LCHF?" or more directly, "Why eat so limited?" or "That seems so hard!"

So I am writing this blog to answer those questions and concerns.

Why eat LCHF?

     Way back in 1996, I was pretty sick, even though a diabetologist told me I was fine because my A1C was 6.5. I had 2 frozen shoulders and 2 frozen hips. My whole body was stiff, I was only 38, but I felt old, and I simply could not play with my kids. If you are young as you read this and 38 sounds old, it's not, not old enough for a healthy person to feel as old as I did. I asked the doctor what to do. She recommended I see a surgeon. Well, no thanks! I think this was when I became sure that I didn't trust modern medicine beyond a shadow of a doubt.

I looked around for answers until a friend, also a type 1, sent me an article, via snail mail, about frozen shoulder and diabetes by Dr. Richard Bernstein. He explained that frozen joints were a complication from high blood sugars experienced when someone has type 1 or 2 diabetes. So that was my answer, uncontrolled blood sugars was the cause of my stiff joints. And did I mention I was also dragging myself around, feeling pooped all the time? Dr. Bernstein had a set of cassette tapes explaining how a type 1 diabetic could learn to control their blood sugars. I ordered the cassette tapes that day! I listened in rapt attention and started his program the next day. He promised a book coming soon, which I bought as soon as it came out. 

I felt a sense of immediate determination. Within a few months of beginning the Bernstein program as stated in his book, Diabetes Solution, I felt energetic, and all my joints were totally normal. For the first time since I was diagnosed (1971), I felt amazing! 

The explanation went something like this: 

Eat no food that raises blood sugar, so you can take less insulin, and take insulin timed carefully to match the food you eat which keeps your blood sugars in a constant state of normalcy. Then, expect normal blood sugar readings and completely normal A1c. That means your blood sugar will seldom go in the low ranges and seldom go in the higher ranges, and you will be off the roller-coaster!!! Dr. Bernstein's book was written back in 1997 but has still not been accepted by the American Diabetes Association, primarily because he disagrees with their recommendations of a high carb diet. The Bernstein diet continues to offer all diabetics a plan to prevent and heal all complications caused by blood sugar problems. Dr. Bernstein was and is still ahead of his time. He was an early proponent of LCHF.

 Why high fat?

     Dr. Bernstein's book, Diabetes Solution, said very little about fat, and even the later editions from 2008 still say very little. But, if asked, he might say that the amount of fat is irrelevant. Your choice.

      After reading newer books on how to achieve the best health, I am convinced that the right kinds of fats are important for improving health for anyone. One of those books that I am reading right now is Maria Emmerich's Keto-Adapted. She explains that consuming certain fats, incorporated into the ketogenic diet, are the best strategies for more than just achieving your ideal weight, although many start there with the diet. The high fat ketogenic diet is also beneficial for all autoimmune compromised individuals, including type 1 diabetics. Tremendous benefits have been demonstrated in type 2 diabetics, as well. Her book is filled with testimonials from many people who were dealing with autoimmune conditions, interspersed between her just scientific enough explanations of how this all works. So, yes I am recommending her book, again: Keto-Adapted. 

Here are some of the important points I gleaned from her book:

😄 the fat supplies the additional calories lost from leaving out the carbs;

😍 Saturated fat supplies the essential fatty acids that feed the brain, joints, and immune system;

😛 These "good fats" keep you satiated, so there will be very little if any cravings for carbs. That is the difference I see in my Bernstein days from 1996-2003 -- even though my health was improved dramatically, my cravings were uncontrollable. Now, with the emphasis on saturated fats like coconut oil, bacon fat, bacon, lard, raw butter and plenty of it, I experience absolutely no cravings. I have never, ever felt this satisfied, before or since my diagnosis. 

How can you limit your diet so much? 

Most people would say! "I want to have fun and eat a normal diet." As I said, all the fat enables feelings of satiety and keeps me happy. And while I get to eat so many of the foods I love, I really don't miss anything. As a diabetic, I wasn't eating sweets anyway. I haven't eaten grains for the last 18 years, so I don't miss bread. When I see paleo and low carb recipes for bread, they just look foreign to me. Even a low carb bread would be too high in carbs for me. I manage my blood sugars and insulin on 15 grams of carbs a day. And I'm counting the carbs in eggs and vegetables like lettuce and kale. But with all the fat, I don't miss the carbs, really!

I eat such delicious food like fried eggs, and bacon, vegetables sautéed in bacon fat, eggplant fries, grassfed burgers, and raw butter. Plus, I make an adventure out of locating and purchasing my food, tracking down local farmers to find amazingly beautiful seasonal vegetables, going to the farms or Farmers Markets to buy the best grass fed meats and raw local butter. To keep the cost down, I often buy less expensive cuts, like ground beef and short ribs, which I slow cook in water for a long time. This has the added benefit of making a nourishing bone broth which I consume daily. Since I buy no packaged food or drinks and very rarely go to restaurants, our food costs are lower than most!

Beautiful, raw butter fro, grass fed Jersey cows

Beautiful, raw butter fro, grass fed Jersey cows

fewer of these lows...

fewer of these lows...

And more like this!

And more like this!

What is LCHF and Why all the Excitement?

The letters, LCHF, stand for "low carb high fat." I had been eating this way for a while before I ever saw the letters. This diet has become increasingly popular, I spite of the limitations.

I had been on lots of fad diets in my life, always searching for the best diet to help me live a happy, healthy, longer life with type 1 diabetes. Actually to tell you the truth, I believed for many years that diet In general would play a role in healing this so called "dis-ease." Yes, I still believe in healing, getting better, improving, "getting off of insulin". All that. 

 At this point my main focus is being the healthiest I can be, and since insulin is a drug that we really don't know what "they" put in it, how it's made, are the additives safe for long term use????  The way I see it is be on the diet that allows you to take the least amount of this foreign substance as possible.

The fewer the carbs, the less insulin you have to take, good. But are there any other reasons I want to be on this diet?  

Way back in 1996, when I first heard Dr. Bernstein on those primitive cassette tapes, he explained why this diet and life style was so important for all diabetics, but particularly type 1's. If you eat very low carb, 30 grams of carbs or less, the less insulin you have to inject, the safer your life will be. When you go low, you won't go dangerously low, because if there are any miscalculations they will be very slight. Dr. Bernstein took a nearly 500 page book, Diabetes Solution, to explain this. So that's my quick summary of the idea. Less insulin=less danger, basically. I highly recommend Dr. Bernstein's book.

But since 1996 when I first started Dr. Bernstein's low carb approach, there has been a lot more research and experiences of people following similar protocols with quite amazing benefits. 

Healing arthritis, hypoglycemia, acne, many autoimmune conditions, fibromyalgia, Lyme disease, Crohn's disease, irritable bowel syndrome, Alzheimer's disease and obesity are among the conditions I've heard helped by this diet.  

There have also been several books written on the ketogenic diet, basically that's what the LCHF diet is called scientifically. The ketogenic diet was first implemented for type 1 diabetics before the discovery of insulin and also for children with epilepsy then and now, still. Children put on an extremely low carb/high-fat diet at John Hopkins hospital, would become seizure free. The book I find interesting on this diet is The Art and Science of Low Carb Performance, where doctors, Voltek and Phinney, describe how the low carb diet improves endurance and athletic performance across the board.

To me, it starts to sound like this LCHF diet is good for everybody! 

Since I began the LCHF diet 5 years ago in about 1 month, specifically January 1, 2010 what has healed for me? Osteo-arthritis in my knuckles, pain in many of my joints such as knees, hips etc. improvement in moods, better sleep, better more balanced blood sugar numbers, less insulin needed, increase in happiness.

In my translation the LCHF diet is percentage-wise, 75-85 % fats, like coconut oil, lard, raw grass fed butter, duck fat, lard, bacon fat, 15% protein from free range eggs, grass fed meats, fish and 5% carbs from local farm vegetables, light ones like kale, broccoli, Brussels sprouts, lettuce ect. In other words, no grains, no fruit, unless no more than a handful of local berries per day, no potatoes, sweet potatoes or winter squash. Is this possible you ask?

ln my world it is not only possible but necessary. I am the healthiest I have ever been.  I am on 1/3 the amount of insulin I used to be on before the diet and my blood sugars are almost always in normal range, meaning normal for a normal person without diabetes.

Here's a list of my day's food

Oh first, my personal rules for creating health:

1. I eat some form of fermented foods every day, kimchi, sauerkraut, kefir

2. I never eat any processed food. If I eat anything out of a package, it has one ingredient like powdered colostrum, maca, Brazil nuts, coconut

3. I eat as close to 100% local farm food, within 100 miles of my home

4. All the meat I eat is humanly raised on pasture eating their natural diet

5. If I eat fish it is wild caught

6. I use only stevia as my sweetener and make sure it has only stevia, no added ingredients like malto dextrin or magnesium stearate. 

Note: these are my rules, mine only. I live in Maine, one of the easiest places to eat food from local farms. Interestingly a state with one of the shortest growing seasons. It takes effort, knowing local farmers, driving to farms and nearby farmers markets. And I admit I am a fanatic, most people aren't willing to go this far, but I will say my health has increased dramatically since I started eating LOCAVORE- style 5 years ago. 

My daily intake, food log:

Breakfast: 2 fried eggs and 2 pieces of bacon. I fry the eggs in bacon fat.

Lunch:  this is the meal that changes every day and this is my dinner or the largest meal of the day, example 4 ounce grass fed burger, sautéed veggies like kale and onions, or broiled Brussels sprouts, whatever is in season from a farm. Use coconut oil or saved bacon fat.

Supper: if you decide to follow my diet you could just repeat the same idea as the lunch or my delicious snack supper. 1.5 ounce of raw grass fed butter, mixed with 2 teaspoons of Surthrival colostrum, 1/2 teaspoon maca (a Peruvian radish that balances hormones), 1/2 teaspoon Dandy Blend (a powdered dandelion beverage with a coffee flavor, low carb) and Mucuna (a superfood that is a predopamine which means it is really good for your brain and memory and useful in the treatment of Parkinson's disease) and powdered stevia to taste, Now brand or Kal brand.  Mix it all up and eat with a tiny spoon. I also eat 4 Brazil nuts and 2cups of herb tea.

This is my personal story and it is what works for me. What works for you?


Here's a picture of me on my porch


A lunch of baked chicken, coleslaw and Brussels sprouts and garlic, sautéed in bacon fat


my delicious breakfast


snack supper of 4 Brazil nuts and my butter mash-up