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Eating is FUN! Get Creative, go Low Carb and LOSE THE FAT

By Doug Varrieur
Author, FAT TO SKINNY Fast and Easy series

“The Best Weight Loss Book Ever Written”


Yes FUN, I’ve got to tell you...I love to eat, I don't just like to eat I LOVE to eat. I love the flavors, the spices, the creativity of cooking and of course the actual eating.  It's been this way since I was a kid and as I write this article I'm bearing down on 54! Of course the "good fun" has a sinister side to it, make the wrong decisions and on comes the FAT! The key to avoiding wrong decisions is understanding the science behind right decisions and becoming creative with your recipes.  So let’s focus in on my meal this evening and discuss my decisions.

Tonight I’m cooking braised pork ribs, country cut, simmered in medium salsa until tender then served with….. ?  It’s at this point that I find myself at decision time.

I know the ribs are all protein so creating fat in my body from eating a serving is impossible. The only thing better than low carb is no carb, I know this because protein does not convert to blood sugar, why is that important?  Blood sugar (glucose) is the body’s fuel; we burn it all day long even when we sleep. What we do not burn we store as FAT. Keeping away from foods that metabolize into blood sugar is the key to forcing the body to burn stored FAT as fuel. The best way to accomplish that is eating a low carb diet. So let’s get back to my dinner. The salsa contains tomatoes and onions both will turn into a small amount of blood sugar. The side dish is the problem.

The first thing that comes to mind is rice but I know rice is pure poison to my weight loss because it turns into a high amount of blood sugar. 1 cup metabolizes into the equivalent amount of blood sugar as if you ate 11 teaspoons of table sugar so it's out the door. Pasta clicks next but again we face the same issue, 1 ½ cups converts to a whopping 15 teaspoons of sugar…YUK!

This is where many bad decisions are made. As mentioned the main entre, the pork ribs are all protein, no sugar there. The salsa has some sugar but when the dish gets served very little sauce will end up on the plate. As I look in my fridge the solutions stare me square in the face, a couple of bags of Shirataki Tofu Pasta from House Foods would be a good choice. This pasta tastes great and is made with Chinese yams and pureed tofu (soy) vs. wheat flour,. Soy is very high in protein, VERY low carb, wheat flour is very high in starch, It’s the starch which converts to glucose. What else do we have? Tucked away in the veggie drawer is a head of cauliflower. I think I'll opt for the cauliflower; I'm going to turn it into rice. Rice was my first reaction for this dish so a replacement for rice should be my quest. That way I get exactly what I had an urge for. Not fulfilling your urges will put a crimp in your fun and leave you craving what you didn’t replace, make sense? 

To beat this craving off get creative with a replacement for exactly what you want. This way you’ll always have a low sugar option for high sugar foods. One cup of my cauliflower rice is the equivalent of only ½ teaspoon of sugar. That saves me 11 teaspoons of sugar going into my body from grain rice and I’ll lose weight eating it.

So, how do we turn a head of cauliflower into rice? It’s actually much easier than you might think. Open the cabinet and take out the food processor, insert the grating blade and floret by floret grate the head of cauliflower. What you end up with is a nice size bowl of cauliflower rice. Over medium heat melt two tablespoons of salted butter in your non stick skillet and dump in your cauliflower rice. Salt and pepper the rice to taste stir the mixture and bring it up to heat. Now cover the pan and remove it from the burner. Ten minute later your cauliflower rice will be ready to serve. Plate your rice and ribs topped with a bit of sauce and you’ve now cooked a very low sugar recipe I call Spicy Southwestern Ribs n' "Cauli Rice". I’ll put the entire recipe at the end of this article.

The Cauli Rice is a wonderful replacement for grain rice, it’s virtually sugar free and gives you and your pallet the same experience as eating grain rice. Replacement  foods are the key to the success of any good weight loss program for without them you’re on a diet. Diets don’t  work, they’re temporary.  People go on them, lose weight, come off of them and gain weight. The reason people come off diets is easy enough to understand….they miss their rice and all the other foods they give up on their “diet”. To lose weight and keep it off requires a lifelong change of eating habits. For eating habits to be changed for a lifetime requires replacement  foods for all your high carb favorite dishes to low carb favorite dishes.

Over the years I have become very creative with low sugar replacements for all my high sugar favorites. I have developed replacement dishes for everything and I mean EVERYTHING. Pasta, pizza, breads, cookies, cakes, fudge, ice cream, potatoes and most any high sugar food you can think of has been replaced with a no sugar or low sugar equivalent.  I have developed a complete book series of 4 volumes giving readers a roadmap to an entire life style change which is painless and delicious.  By becoming creative with your recipes you have the opportunity to change the foods and beverages that are making and keeping you FAT. 


Spicy Southwestern Ribs n' "Cauli Rice"


4 country style pork ribs
1 16 oz jar of hot salsa
1/4 stick of butter
2 tbs olive oil
head of cauliflower
salt and pepper
large basil leaf

Heat up your olive oil in a non stick skillet over medium heat, brown both sides of your ribs. Pour in the jar of salsa and bring to back up to heat. When the salsa starts to bubble cover the pan and reduce to simmer. Simmer the ribs for about an hour or until very fork tender. Using your grating disk in a food processor grate the entire head of cauliflower. Notice how it looks like rice. Heat up your butter in a non stick skillet over medium heat. When the butter is melted toss in the "cauli rice" and stir fry until heated through. Salt and pepper to taste, cover and remove from heat. Leave covered for ten minutes prior to serving. Mince the fresh basil leaf as a garnish for your "cauli rice"

Always remember this FAT TO SKINNY rule



 Doug Varrieur
Author, FAT TO SKINNY Fast and Easy series

“The Best Weight Loss Book Ever Written”

Doug FAT PANTS white reduced.jpgwww.FATtoSKINNY.com

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© 2010 Doug Varrieur

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