Joseph Lightfoot’s Review of the Coyote Point KB Club and More Intervention Tools
First, my good friend, Joe Lightfoot, blogged about his time in California. Be sure to read his extra selection on the bottom which explores his whole visit here to the United States. Read it here.
Chapters 10 and 11
One of my heroes, Tommy Kono, has two great books and assorted items here. I have met a lot of people that I idolized as a child, but Tommy is one of the rare ones who was even greater in person than in my dreams.
I rattled through a lot of diets in the book. Here is more information on them:
Meat, Leaves and Berries
The Velocity Diet
Slow Carb Diet
Dan and Mary Eades, Middle Age Maker and Protein Power
F Plan Diet
This review skips the original “secret” to the diet, the Fiber Filler (per day!!!)
1/3 cup Bran Flakes (40%)
3 tablespoons bran meal
3 tablespoons Bran-Buds or All-Bran
3 tablespoons sliced almonds
1 large pitted prune, chopped
2 dried apricot halves, chopped
1 tablespoon raisins
I was in a English magazine and they kindly sent me a copy. It was in there I first heard ofChris Tomlinson, long jumper, and I remain a big fan.
The Gnolls Credo is a book I first heard about in Galway, Ireland. J. Stanton’s book is a lot of fun and has some insights about how to live life. I highly recommend it.
Paul Northway’s throw remains the single best discus throw from a Catholic High School athlete. With the academic pressures and the lack of facilities at many schools (at Judge, we didn’t have a ring, a field or a place to throw) make this list a bit insightful.
Love him or hate him, but Lou Holtz knows how to spin a phrase. The guy has overcome a lot of stuff in his life and I love his message. This link gives you some of his best all time quotes.
When I talk about the weekly menu, these are the recipes..and a few more.
Crack Oatmeal is addicting, ask any of my guests. These are all hearty meals that can either be made quickly or allowed to sit in a slow cooker.
Real oatmeal, not instant, about two inches of it in the bottom of the crockpot.
Raisins. A lot.
Cinnamon, both the ground kind and a stick or two. Be sure to find them BEFORE eating.!
Any kind of fruit, dried or fresh you have handy. Throw it in.
A little bit of vanilla. This will give the smell that makes you want more and more.
Chia seeds (read “Born to Run” for details about why); a few spoonfuls
Water, milk or cream to cover the dry stuff. Stir once.
Put this on low for about three hours. Then, turn the crockpot off and add some Low Carb Protein Powder, probably two scoops and some extra water, milk or cream. Make sure it is a little “soft and soggy.” It will continue to thicken overnight. The raisins will really plump up, too, indicating you are on the right track.
Let it all sit overnight. Upon arising, crank it up to hot for about ten minutes (depends on your pot) and mix it up nice. I hope you found that cinnamon stick!
1 lb. Hamburger or stew meat
1 can Cream of Mushroom Soup
1 small can sliced mushrooms (optional)
Sour Cream (to taste)
Salt and Pepper (to taste)
Using a large frying pan, brown meat and onion. Add mushrooms. When fully cooked,
add C of M soup. Allow sauce to simmer on low heat. In a separate pot, boil egg
noodles for appropriate servings. (Some people don’t eat noodles).
When noodles are ready, add sour cream to the meat sauce.
The more sour cream, the whiter, and richer it will be. (That is why I did not indicate a serving amount!)
Pour sauce over noodles. Serve with green beans.
Chicken Noodle Soup
4 Chicken breasts (off the bone)
Half a pot of water (a big pot)
2 tbsp. Chicken bullion
½ cup frozen peas
Salt and pepper to taste
Combine chicken breasts, water, chicken bullion, and onion in large pot. Thoroughly
cook chicken breasts in boiling water. Remove breasts from water, chop, and return to water/bullion mixture. At this point, sample the soup-base to determine if you have added enough chicken bullion. If not, add more. If you have added too much, throw in some milk. Add noodles. Allow entire mixture to boil until noodles are cooked. Turn
off heat. Add frozen peas. Allow to sit for approximately 10 minutes. Serve with bread, crackers, toast, or green beans.
1 lb. Hamburger
1 can of Kidney beans
1 can of diced tomatoes
1 can of tomato sauce
1 package chili seasoning (purchased in the baking/seasoning aisle at the grocery store)
Brown the hamburger and onion. Follow the directions on the packet of chili seasoning.
You will end up with a fantastic pot of chili every time! Serve with Bisquick biscuits, or green beans.
Mom’s Viking Enchiladas
4 chicken breasts (off the bone)
1 small can mild green chilies
1 can Cream of Chicken Soup
In large frying pan, brown chicken breasts and onion. When chicken is thoroughly
cooked, remove from frying pan and cut up. ( if the chicken if fresh, not frozen, you can cut it up prior to cooking it)
Return chicken to frying pan and add green chilies, cream of
chicken soup, and sour cream. Simmer for 6 minutes. Remove from heat. Spoon
chicken and grated cheese into flour tortillas. Roll enchiladas and place into a separate,
greased baking pan. Top enchiladas with cheese. Place into a heated oven (400*) for 6
minutes. Remove. Serve with green beans.
Two Quick Recipes: Irish Jambalaya
One pound of chicken, boneless, skinless and chopped (or just buy the “fajita or tenders”
chicken and save the cutting)
A package of mild or hot Italian Sausage cut up into pieces
Can of French Onion Soup
Jar of salsa sauce
1/2 cup to full cup of uncooked minute rice
1/2 cup to full cup of peas
Tabasco sauces or whatever you have on hand.
A nice pan
A good spoon to keep stirring.
Put a touch of olive oil in a pan and begin to heat. Add chicken and sausage until
they start to brown up. As you are stirring, accidentally add Tabasco Sauces or
any hot sauces into the meat. When eyes burn, that is enough.
Add one can of French Onion Soup, the secret ingredient. Add one jar of Pace or
other Picante Sauce. Allow this to nearly boil. Then, add frozen cooked shrimp,
some peas and rice. Cover, if you can, or just stir for about five minutes. It helps
to let it all sit under foil for about five to ten minutes before you serve.
One Pan Stew
Stew Meat (A pound or two)
Frozen Stew Veggies from the store
Can of Tomato Soup
The secret ingredient: a can of French Onion Soup
A Big Pan
A Good Spoon
First, add the oil and brown the meat. Then, add all the other stuff, stir to a gentle boil,
then cover and wait about five minutes. Uh, that’s it…it is very good.