Day 3 of 17DD – 5.8 lbs ⬇️

The year long decline of our daughter’s health followed by the sudden unexpected death of our beloved Sheltie, led to fewer walks, too much comfort food, and not enough veggies.

I wrote this four years ago when I used this diet to lose 30 lbs (stupid thyroid). I’ve kept it off for the most part, but want what I’ve gained off me in a hurry. Maintenance comes easy to me, as my vanity takes care of that.

I STRICTLY adhere to the food list in Cycle 1, but I don’t necessarily follow the portions. I eat as much as I want of the included fruits. And I have 4 GREAT recipes for soup that just happen to be C1 compliant. Making the soups SAVED me the first time around and they’ll ensure your success as well.

I also don’t do probiotics, and the yogurt’s the same variety that my daughter eats daily, a 16 carb Yoplait LITE with fruit.

I can’t imagine losing any faster so I’m sharing my success here with you:


If you want to lose weight by jump-starting your metabolism and breaking your cravings for carbs & sugar WITHOUT purchasing anything BUT healthy food in order to do it – the 17Day Diet may be right for you.  Tons of water, lean protein at EVERY meal.  Unlimited cleansing vegetables and 2 servings of fruit.  It’s a book that you can find at your local library.  There’s a newer version out for those that like cleansing shakes (between cycles) but I prefer the original version.  Sample menus are given but only as a guide.  Folks seem to get very confused by that.

NO matter HOW the weight GOT there, THIS will take it OFF.   I thought lack of sound sleep and thyroid meant I could never lose the weight that I gained over menopause AND because my (fired) doctor kept ignoring my bouncing TSH scores (a healthy thyroid doesn’t HAVE wild swings in TSH scores.  Your TSH should be 3.5 or BELOW).  Mine got to 68.72 after 10 years of my (fired) doc’s neglect 😦

You’re going to feel lousy those first few days of the diet because your body is ridding itself of all the bad toxins it’s been storing.  When you can’t use the (white) carbs you eat for energy, your body doesn’t know what to do with them so it stores them with COPIOUS amounts of water, as fat.   Since you don’t eat but 2 tablespoons of fat a DAY in this diet, your body is forced to burn off the stored fat. 

Once you’re done with the diet – you use the tools you learned to maintain. I still eat carbs but I recognize how I FEEL after eating them and THAT makes it easier to avoid them with GOOD CHOICES.  



• Canned Light Tuna (water packed)

• Catfish

• Flounder

• Salmon

• Sole

• Tilapia

* Opt for wild-caught rather than farm-raised fish, which may have received doses of antibiotics. Avoid the bigger fish such as swordfish, shark, king mackerel, and albacore tuna. They are the most likely to carry metals like methyl-mercury, which is considered a toxin.


• Chicken Breast

• Eggs (2 eggs = 1 serving)

• Egg Whites (4 egg whites =1 serving)

• Turkey Breast


•       Artichoke

•       Artichoke hearts

•       Asparagus

•       Bell peppers, green, orange, red, yellow

•       Broccoli

•       Brussels sprouts

•       Cabbage

•       Carrots

•       Cauliflower

•       Celery

•       Cucumbers

•       Eggplant

•       Garlic

•       Green beans

•       Green, leafy vegetables (including beet greens, turnip greens, collard greens)

•       Kale

•       Leeks

•       Lettuce, all varieties

•       Mushrooms

•       Okra

•       Onions

•       Parsley

•       Scallions

•       Spinach

•       Tomatoes

•       Watercress


•       Apples

•       Berries, all types

•       Grapefruit

•       Oranges

•       Peaches

•       Pears

•       Plums

•       Prickly pear cactus

•       Prunes

•       Red grapes


Acidophilus milk: (1 cup = 1 serving)

Kefir: similar to a drinking-style yogurt; great for making smoothies (1 cup = 1 serving)

Low-fat acidophilus milk (1 cup = 1 serving)

Reduced salt miso dissolved in low-fat, low-sodium broth (1 tablespoon – 1 serving)

Sauerkraut: (1/2 cup – 1 serving)

Yakult: (1 cup = 1 serving)

Yogurt, any type, including Greek-style, sugar-free (6 oz. container = 1 serving)


Flaxseed oil

Olive oil


Condiments and seasonings are allowed in moderation:

•       Salsa, low-carb marinara sauce, lite soy sauce, low-carb ketchup, fat-free sour cream, Truvia (a non-caloric sweetener made from natural ingredients), sugar-free jams and jellies, vegetable cooking spray, fat-free cheeses (i.e. Parmesan), fat-free salad dressing, salt, pepper, vinegar, mustard, herbs, and spices.

Substitutions for vegetarians:

One-half cup of tofu (any type)

One-half cup of beans, lentils, or any legume

1-2 vegetarian or black bean burgers (made from textured vegetable protein)

2-4 ounces any vegetarian cheese, including soy cheese

2 vegetarian “sausage” links (great substitute for eggs!)

2 scoops vegan rice protein powder (great for smoothies, blend with 1 cup unsweetened almond milk and a fruit) for a quick 17-Day Diet vegetarian breakfast

Any type of vegetarian meat substitute made from textured vegetable protein (see package for serving size)

For dairy substitutes: 1 serving is 1 cup unsweetened soy milk, almond milk, or rice milk

For yogurt substitutes, it is fine to use soy milk yogurt. These subs will work for all cycles as meat-protein substitutions.

Chicken Tortilla 🌶Soup

A favorite 🍲recipe that’s low-carb compliant by leaving off the garnish of tortilla chips/cheese.

The heat of the jalapeños 🌶really give a satisfying kick that’s anything BUT “diet food”.

Chicken Tortilla Soup


Soups & Stews

Difficulty Easy ∙ Source


2 tablespoons olive oil

½ red onion, chopped

½ cup celery, chopped

½ cup green pepper

2 cloves minced garlic

4 cups chicken stock

3 cups cooked shredded chicken

1 can 28 ounce can crushed tomatoes

2 whole jalepeno peppers, chopped (jar or can)

3 tablespoons fresh lime juice (I use bottled)

1 teaspoon dried cilantro (or ¼ cup fresh)

½ teaspoon cumin


Heat oil and saute onions, celery, green pepper and garlic until onions are translucent, but don’t brown. Add stock and bring to a boil. Add remaining ingredients and simmer for 20-30 minutes. Garnish individual servings with tortilla chips and shredded jack cheese.

Sent from Paprika Recipe Manager

Shrimp Stock (in your pressure cooker)

Save those shrimp shells in your freezer to make this delicious stock, in minutes, using your pressure cooker.

I use my stock to make Martha Stewart’s Shrimp Bisque (soup).

Shrimp Stock (in your Pressure Cooker)


Seafood, Soups & Stews


2 lbs. shrimp shrimp shells

1/2 cup dry white wine

1 medium carrot, broken in half

1 stalk celery, halved

1 shallot, halved

1 bunch fresh parsley

1 tablespoon fresh thyme leaves

Cold water, as noted


Save those shrimp shells to make a delicious, pink-tinged, stock.


1). Using a wire mesh insert for your pressure cooker, add the shells, wine, vegetables and herbs.
Cover with cold water, by about an inch, taking care not to overfill your device.
2). Close and lock the lid of your pressure cooker. Cook at high pressure for about 8 minutes. 
3). At the end of those 8 minutes allow your pressure cooker to natural release. This can take up to 30 minutes.
4). Carefully strain the contents of the cooker and allow to cool to room temperature. Discard the solids.
Use within 3 days or freeze.


Purchase a second pressure cooker seal to use for savory dishes, because of how the odors absorb (and WON’T wash out!)


So tired of the men-bashing movement. If I could kick ass and take no survivors when I was kidnapped (at age 17), SURELY one could find it in themselves to REPORT their incidents in a more timely manner. Staying silent until there was a media hashtag for it, created a LOT more victims than there HAD to be.

And THAT makes me bristle at every #metoo 😩

the sound of NO silence…

Lots of people don’t have the luxury of having a brain MRI (like I did a couple weeks ago) to eliminate the possibilities that can keep you up at night. At least I KNOW it’s not caused by a brain bleed, a tumor, or any damage to my ears. I also know it’s not due to any hearing loss (as a local ENT told me) as my hearing’s perfect.

It’s been 5 months and my research tells me that the only true “cure” is to retrain your brain. Medication & white noise weren’t options I’d consider. White noise irritates the snot out of me & no one gets quality sleep while drugged.

My frequency sounds like there’s a 10 pound mosquito in your bedroom at night – only there’s no variation like you’d get from a real mosquito, as it draws close or farther away. It’s LOUD. And it NEVER stops. Never. And it probably won’t. And thinking it won’t leads to bad thoughts. REALLY bad thoughts. Especially someone like me, that until this happened to me, couldn’t function without some silence to my day.

I’d stay up late(r) just for the silence.

So now I meditate. And pray for the strength to ignore it. Oh how I pray. I’m doing much better too. So much so that Ken thought it had gone away. Spouses typically dismiss this affliction because they can’t see the battle within. If ignoring the sound is winning how would they ever be expected to know??

I used to have to read until I passed out to get to sleep. I can usually get to sleep okay. It’s waking up and being too fuzzy to read or meditate back to sleep, that’s hard. It’s really one of those things that you can’t fathom, unless you happen to be one of the 50 million of us that has it. Although this link does a pretty good job.

They say Tinnitus is a symptom of something else. That bit of knowledge causes the most distress early on. I’m one of the lucky ones in that there’s nothing operable in my head that’s causing this. I didn’t know that until the MRI. I might even get luckier still and wake up with it gone one day.

I’d really like that!🙏🏻🙏🏻

Fashion Saved My Life when I was kidnapped in Chicago (at age 17)

My Chicago Tribune headlines December 13, 1972

Fashion quite literally saved my life (but ended my abductor’s), some 44 years ago today. My ultra-suede maxi coat stiffened in the extreme cold, concealing the fact that I was wearing a (plastic) watch with a “bubble” (thick) crystal, allowing me to free my left wrist (after being handcuffed). The wooden platform sandals I was wearing (with socks) in the middle of winter (what?!) made every kick count.

I suffered no physical harm save for the blows to my head (which knocked me out & allowed him to drag me into the car through the passenger window).

Freeing my one hand (early on) made ALL the difference and allowed me moments of clarity through my (absolute) terror.

I’m thankful for a LOT of things that worked out in my favor those 44 years ago today, but mostly, I thank God for making certain I wore that watch, that coat & that particular pair of shoes 🙏🏻🙏🏻 I’ll type up the whole story some day, but until then, this link has the most accurate accounting:,3863520

That’s me, showing reporters the wrist burns from freeing myself of the handcuffs. I was pretty shocked to google my name & find these for sale?!!

Chicken with Walnuts – Stirfry

My first ever stir fry dish came from a Better Homes & Gardens cookbook. To this day it remains a favorite.

Everyone I’ve served it to asks me for the recipe. It doesn’t call for red bell peppers but I love the color they add to the dish.


1 and 1/3 pounds whole chicken breasts

3 T Soy sauce

2 t cornstarch

2 T dry sherry

1 T grated gingerroot

1 t sugar

1/2 t salt

1/2 t crushed red pepper

2 T cooking oil (I use peanut oil)

2 medium green peppers, cut into 3/4″ pieces

4 green onions, bias-sliced into 1″ lengths

1 cup walnut halves

Hot cooked rice


Skin, halve lengthwise and bone chicken breasts. Cut chicken into 1″ pieces. Set aside.

In a small bowl stir soy sauce into cornstarch; stir in dry sherry, gingerroot, sugar, salt and red pepper. Set aside.

Preheat a wok or a large skillet over high heat; adding cooking oil (watch it as it spatters). Stir fry green peppers and green onions in hot oil for 2 minutes or until crisp-tender. Remove from wok or skillet. Add walnuts to wok or skillet; stir-fry 1 to 2 minutes or until just golden. Remove from wok or skillet.

(Add more oil if necessary) Add half the chicken to the hot wok or skillet and stir fry 2 minutes. Remove from skillet. Stir-fry remaining chicken for 2 minutes.

Return all chicken to wok or skillet. Stir soy mixture; stir into chicken. Cook and stir til thickened and bubbly. Stir in vegetables and walnuts; cover and cook 1 minute more (I never cover it). Serve at once with hot rice.

Notes: Use a long-handled spoon or spatula to lift and turn the food with a folding motion. Be sure to maintain high heat so the food cooks quickly —