Dang it...not craving bread, nor sugar, nor carbs of any kind. I am at this moment sitting at work and craving TUNA of all things! I want a 12 oz can of Tuna with 2 tbsp of Dukes Mayo...put in some barbeque flavored hot pork rinds and mix it up...Oh GOD, I can taste it NOW! I might have to leave work early just to get home to get some...LOL. Anyone else crave something that is actually GOOD for you?

Pork roast with cracklings -- the one I remember from childhood before they started breeding the pigs to be leaner. A lean pig, sadly, is a dry pig. (Or worse yet, they inject it with salt and sugar "for moisture" before you even get to it. I say leave the poor beasts alone in the first place!) Oops. Rant over.

--Ruth

Something that I crave from time to time is my broccoli salad. Break raw broccoli up into small flowerets (about 4 cups) then add shredded cheddar (1 cup or so), bacon bits (maybe 6 slices crumbled) and red onion (about 1/2 cup diced). Dress with a mixture of 1 cup mayonnaise, 1/4 cup white vinegar, 1/4 cup Splenda. Awesome!

That is a VERY good sign ..you're de-toxing !

Is it really? That is pretty cool! I tried the cauliflower mashed potatoes tonight and they were AWESOME! Now Im gonna crave those!

Yum, I crave new things I make until I eat them so much I get tired of them....on my list are:

nuked pepperoni

parm cheese chicken fingers

parm cheese taco shells filled w. grilled chicken

cream cheese pancakes!

Guess that is all for now! Yeah yeah yeah for this way of life!

Amy

Hubby and I luv the cauliflower. Try throwing in a bunch of cheese in addition to butter and cream after you've boiled or steamed it and bake it in the oven for about 45 min kinda of like baked ziti.

Ruth,

What are 'Cracklings'?

Thanks,

Carrollee

Cracklings, in the context of a pork roast with skin, are the bits of skin that get cooked to a wonderful crispy-yet-chewey consistency. I think they're absolutely irresistable. Another kind of crackling can be had when you render pork or chicken fat slowly in a pan. All of the fat itself will cook out, leaving behind crispy bits of the protein matrix that holds the fat together. These cracklings are much more like the pork rinds that you buy in the store. Hope this made sense.

--Ruth

Cracklins are WAY better than pork rinds!

Thank you for your answers. I had thought I had heard of 'em, but could not remember what. For some reason I was associating the name 'cracklins' with the times I lived in Mississippi, Tennessee, Louisiana but no so much with the Pacific Northwest.

Thanks,

Carrollee

How do you make those? Sounds lovely

mobster,

before Atkins, I rarely ate meat. I was a carbaholic!

It was so cool the first time I was craving protein. i knew i had kicked my carb habit. Congratulations! Doesn't it feel great!

Oh and for cravings... a big juicey steak with a smear of garlic butter on top and some sauteed mushrooms! YUM!

Now you went and made me hungry! And no steak in the house...what's a guy to do?

What's a parm cheese taco shell, and where do I get one?

Thanks-