Aaaaand she's back!

Planning menus and girding my loins for another battle of the bulge! I have started the "Made to Crave 21 Day Challenge" and on January 19 I'll begin the "Made to Crave Online Bible Study" over at Proverbs 31 Ministries. I gained about 10 pounds when my dad was so sick and passed away. Then Christmas added another 10 so I'm ready to get back to the battle!  Low Carb has always worked for me. I have been doing it on and off for about 30 years. It helps Marty keep his sugar under control so that is what we will be doing. I'm hoping that I can discipline myself to post inspiration, recipes, reviews and maybe some pictures here. Mainly to keep myself on track as well as maybe help someone else.

Cabbage and Collards in a Creamy Mustard Sauce

All is well in Vanessaland. Just got back from our vacation in Daytona Beach. Lots of fun in the sun and seafood! Gained 6 pounds but since being back I'm back on the wagon and working my plan. I'm 30 pounds down now. Slow and steady wins the race. looking forward to a skinnier me for my Hawaiian vacation next summer.

I made an awesome side dish last night that I just have to share! My inspiration was this soup recipe: Creamy Cabbage and Double Smoked Bacon Soup from Closet Cooking. 

Cabbage and Collards in a Creamy Mustard Sauce 
Ingredients:
1 tablespoon butter

1/4 pound double smoked bacon (about 2 inches of a package I just sliced off the end)
1 cup onion (diced)
¾  cup carrot (diced)
¾  cup celery (diced)
4 cloves garlic (sliced)

1 small bunch collard greens (stems removed and chopped)
1 32 oz box chicken stock
1/2 small head cabbage (chopped)
½  teaspoon oregano
2  bay leaves
½ teaspoon salt and pepper to taste
1/4 cup heavy cream
2 tablespoons grainy mustard

Directions: 

1. Render the fat from the bacon and cook until crisp. 
2. Add the butter, onion, carrot, celery, and garlic and saute until soft. 
3. Add the collard greens, half of the stock, oregano, bay leaves, and pepper. 
4. Simmer uncovered for about 20 minutes. 
5. Add the cabbage, the rest of the stock, and the salt, and simmer till the stock is almost gone and the cabbage is tender (about 30 minutes). 
6. Add mustard and cream and serve.