Always Hungry? Not anymore

I've been gaining about 10 pounds a decade so now at 50+ years old, I'm 20-30 pounds overweight. And I love to cook and eat! My total cholesterol has also gradually creeped-up and I have side effects from the various statins after taking them for 6 months. I saw my cardiologist, who is fantastic. She gave me the option of trying new injectable statins - or trying a diet her other patients have had success with lowering their cholesterol.

I'm someone who craves fat. I know people who crave bread. This program would probably be harder for them. The food is fabulous so far.

I'm on day 4 of the initial two week start to 'reprogram' my metabolism. I've also lost 4 pounds, but I think that may have more to do with no wine and associated calories the past three nights. I'm a wino and have missed cooking and eating dinner with a glass or two or three of wine. It has been a small price to pay for losing weight and still eating fabulous meals.

 

So far, one of my favorite recipes and meals is the Shepard's Pie with a Cauliflower/white bean topping. I love it better than with a potato topping. For those of you who are purists - or Irish - this isn't your traditional pie. Dr. Ludwig suggests making individual portions and freezing. Since I didn't have 6 small ramekin baking dishes (the recipe is six servings), I made it in a 9x12 pan, chilled overnight in the fridge in glass jars, and froze. 

He also suggests taking dinner to lunch to munch the next day. He's a very smart guy too. Here's what you'll need to make it the way I did (I followed his recipe; my way):

• 1 small to medium head of cauliflower (I bought at my farmers market but bought everything else at my Trader Joe's)
• 1 large onions (I used two small sweet red onions)
• 3 cloves garlic
• 1 medium fennel bulb including stocks, washed and sliced (I threw out frilly 'leaves')
• 1 teaspoon olive oil for browning ground beef
• 2 Tablespoons butter for cauliflower/white bean topping
• 8 ounces button or cremona mushrooms (I was able to find organic ones at Traders)
• 1 pound 90% lean beef (recipe calls for 1 1/2 pounds but I didn't want to buy two and divide. I bought the grass fed beef that's 90% lean at Traders)
• 1 1/4 teaspoons salt (I use Omnivore brand. They're based out of SF and flavor is fabulous)
• 1/4 teaspoon ground black pepper
• 6 ounces canned, organic tomato paste (I used Trader Joe's brand. If you don't have a TJ's, Safeway now offers great organic selection)
• 1/2 cup filtered water 
• Dash of cayenne pepper (I use Simply Organic brand. You may see it in little green boxes in the spice section of your local grocery store)
• 1 can (1 3/4 cups) cooked organic cannelloni or other white beans, drained and rinsed in a colander

Preheat oven to 375 degrees.

Place washed cauliflower, cut into large pieces in a pot and add water to just cover it. Boil on high heat and then reduce to medium heat, cooking until it is easy to pierce with a fork. About 10-15 minutes.

In a large, cast iron skillet (if you have one), add ground beef, olive oil, chopped onion, fennel and garlic. Stir periodically and once it is almost all cooked brown, add sliced mushrooms, water, tomatoes paste, and cayenne. Continue to brown until mushrooms are mostly all cooked and soft. Place the meat mixture in the bottom of a pan or 6 small baking dishes.

Now you're ready to make the topping. Drain the cauliflower, and return to the pot you cooked it in and add drained/rinsed beans and the butter. If you have an immersion hand blender, use it or a regular blender or masher to puree and whip the cauliflower bean mixture until creamy. Spread over top of beef mixer and bake for 25-30 minutes.

Bon Appetite! And buy the book. Food is totally yummy and you'll feel better.