Sugar Free Miracle

Kevin C (from Montana) reversed allergies and lost weight on The Sugar-Free Miracle™ Diet

Mary B. — Sat, 21 Mar 2015 13:11:11 +0000

Hi Karen, I wanted to thank you for writing your book, Sugar-Free Miracle [Diet Handbook]! I have been on this new way of eating since December, and I feel great! What motivated me to try it was the part where you were saying too much insulin in your system can cause all sorts of symptoms which included asthma and allergies. (Also, the part that says sugar makes you sick, tired, hungry and fat.) My breathing has improved, my allergies went away, and I have lost weight.

I have tons of energy, and when I eat I feel satisfied. When my family and I went to a buffet for Easter this month, I found that I ate a fraction of what I used to, and I felt full. I am amazed. I tell all my clients (I’m a massage therapist) about your eating system, so I hope more people are downloading your book. I know it has changed my quality of life for the better! Thanks again.

Kevin C, LMT, NCTMB

Samantha B (from the UK) lost 30 Pounds on The Sugar-Free Miracle™ Diet

Mary B. — Sat, 21 Mar 2015 13:09:48 +0000

I have been battling with my weight for more than five years. Aged eighteen, I went to university and suddenly had the freedom to food shop on my own. The pressure of studying was immense and my refuge was the biscuit and chocolate aisle of the supermarket. I would fill my basket to the top – sugar and chocolate galore – and head back two days later, having already polished off the remains. The weight rose until I was 168 lbs, a 56 lb and 50% body increase on my tiny, teenage body.

My weight has risen and fallen every year for many years: a battle of conflict, in every way. I recall what should have been evenings of great fun and chit-chat with friends, but needing to ask them to please leave, feeling so full and so sick from having over eaten. I can also recall the countless diets I have begun, even giving hypnosis a go. They would work until I began to crave the foods I loved, and the diet and my life as a slim person would be over.

Travel is my passion and since graduating, I have worked my way around the world. I was most fortunate to personally meet Karen, in a chance of extraordinary coincidence, while aboard my cruise ship the M/S Nautica. Karen taught me a lot about self-love, self-respect and the limiting of sugar without sacrificing great taste. I disembarked and passed through a four month journey of personal growth and acceptance. The need to over-eat quietly slipped away.

I have my sugar fix now only on weekends, a system that works like clockwork for me. I snack on baked chips and low sugar cakes in the week, and then indulge in some extra calories and chocolate at the weekend. By Monday, I am controlling the sugar and hitting the gym, and Tuesday always shows a healthy figure on the scale.

I stopped bingeing. Just like that.

It felt easy.

It has been more than four months now and I have not wavered from this. Never before have I “stuck” with a “diet” for this amount of time.

What I am doing RIGHT NOW is actually pretty damn fine.

I have lost almost 30 lbs, and I rest easily at 140 lbs. The blurry edges of life are now clearing into a future full of sunshine: thank you Karen!

Classic Sugar-free Coleslaw Dressing

Mary B. — Thu, 19 Mar 2015 22:21:03 +0000

Servings 1 ½ cups
Ingredients
2/3 cups mayonnaise (Hellman’s made with olive oil recommended)
¼ cup onion, minced
3 tablespoons dill pickle, minced
2 tablespoons dill pickle brine
2 tablespoons white vinegar
1 tablespoon Splenda (or artificial sweetener of your choice)
1 tablespoon prepared white horseradish
1 teaspoon kosher salt
½ teaspoon celery seeds
½ teaspoon freshly ground black pepper
Directions
Put ingredients in a bowl and hand mix until well blended. Cover and chill in fridge. Will keep for several days.

Broccolini with Sesame Vinaigrette

Mary B. — Tue, 17 Mar 2015 17:17:47 +0000

Servings 4
Ingredients
1 lb Broccolini (2 bunches), stalks cut in half
2 tablespoons white sesame seeds, toasted
½ teaspoon crushed red pepper flakes (or to taste)
2 tablespoons extra virgin olive oil
1 tablespoon sesame oil
1 tablespoon white vinegar
2 teaspoons garlic, minced
Freshly ground black pepper
Directions
Cook Broccolini in large pot of boiling water until crisp, about 3 minutes. Drain, dry and set aside. Lightly toast sesame seeds in small frying pan. Put toasted sesame seeds and red pepper flakes in food processor or grinder and finely chop. Put olive oil, vinegar, garlic and ½ processed seed-flake mixture into large frying pan and heat. Add Broccolini and saute for 1-2 minutes. Remove from heat. Add sesame oil, remaining seed-flake mixture and freshly ground black pepper. Gently toss and serve.