Save money by carving up a whole chicken instead of buying those pricey parts. In this cooking video, you'll learn how easy it is and how much you'll save. No need to struggle with removing that skin either, because it’s full of nutrients you need and fat you’ve been afraid of.

As I wrote in my book The Mouth Trap: the butt stops here (low carb edition), “Science is proving that the medical community was wrong all these years in sending us all on a lower-your-fat-intake-program, and now were suffering the consequences with an epidemic of people with Alzheimer’s, dementia, multiple sclerosis and Parkinson’s disease. Our brains need fat.”

In this short video you’ll meet my two knife friends, Boning and French, as I divide and conquer my way around this beautiful bird. I show you how I might get sued (if I were a real doctor and the chicken was a person) by making multiple cuts searching for the elusive joint in the chicken’s leg. It’s not Dexter, but close and you won't want to miss this one......

When you have leftover chicken, turn it into a delicious chicken salad you can use to make sandwiches or serve on a bed of lettuce. You can always freeze the chicken in a ziplock freezer bag if you don't have the time to make the chicken salad. Be sure to write what it is on the outside of the bag and date it. After a full ziplock bag is frozen, if it's not labeled, it'll be a mystery bag you'll be afraid of later and you'll never use it.

When you read more you'll see the recipe and watch me prepare it.

It's been years since Terry and I decided to drastically reduce carbohydrates from our life. It was so FUN (even though I thought it'd be hard!) that I just had to write a book about what happened to us as we totally changed the way we eat and have never gone back to counting calories. In this video I'm reading an excerpt from "The Mouth Trap: the butt stops here!"

I hope what I discovered resonates with you. We live in such miraculous bodies and they go all out to move us around our world whether we weigh what we weighed in high school or what we've collected over the years. This chapter deals with the realization of how heavy just five pounds is.

When you order "The Mouth Trap:the butt stops here!" audio CD set, I'll give you the printed book too as my gift. (You won't see those words when you go to order, but I'll be watching as orders come in and I'll make sure you get the printed book with the Audio CD set.

When you buy a whole chicken and cut it up into parts, you end up with the chicken back, neck, rib cage and giblets. In a slow cooker, cook those remains in a quart of water for an hour, and remove to take all the meat off the bones. (It will yield about two cups of meat.) To make bone broth put the bones back in the broth that cooked for an hour and cook for up to 20 hours in a slow cooker.

That bone broth is filled with vitamins and minerals and  is great to have as a snack or used in soups and sauces calling for broth.

But you're here to watch my cooking video and get the Chicken Salad recipe so let's go! 

What is it really with us women and our appearance? Do we want to look younger or just not look older? When we were children we wanted to be older, that’s why we’d answer, “I’m seven and a half.” But we didn’t think about wanting to look older. I remember being carded in my twenties because I looked younger than 21, but I didn’t have a desire to be or look older, because drinking wasn’t my thing and age really didn’t concern me.

However, at about 35, I started seeing the first signs of looking older, as daring, stray, gray hairs began sprouting at my temples. I paid the kids a penny a hair to pull them. By the time I was 55 my offspring had moved on to better paying jobs and besides if they’d still been willing to work for me, I’d be 2/3s bald.

At 60, I dyed my hair for the first time in my life, but after about four years I let my real color grow out and the gray took over. I also got tired of hearing a wolf whistle, turning around and shocking the life out of some young guy who thought he was going to get the attention of a young chickie only to find an old lady glaring at him. I actually prefer being a “Q-Tip” (that's an appropriate name to describe a person with white hair) because the wolf whistles have stopped and I am officially invisible to the wolves. It’s a good thing. 

December 1, 1963, we were on the second day of our honeymoon, traveling from Vancouver, Washington to southern California. We’d borrowed my parent’s car, a 1963 Ford Galaxie. They wanted us to be “safe” and our car was a ’49 Ford that didn’t show promising signs it could even get to the Oregon border let alone to the southern end of California.

The new car had a bench-type seat instead of bucket seats in the front and seat belts weren’t the law in 1963, consequently this car didn’t have them. We’d stopped at a service station to get gas in Pixley, California and it was my turn to drive, so my 6 ft. husband got in the backseat because I had to have the front seat forward as far as it would go in order to reach the pedals. I’m 5’2.”

It was dark when we got back on the road and the freeway was full of Thanksgiving, holiday travelers. As I drove on the on ramp to Highway 99, I could see it wasn’t going to be easy to merge as cars weren’t moving over to let me in and certainly slowing down is never an option for drivers flowing with the speed of traffic. I came to a full stop about 25 feet from the oncoming traffic and was waiting for a semi to pass when I heard my husband scream, “It’s going to hit us!!” as he reached around me from the back seat and cranked the steering wheel to the right (I had the wheel straight ahead to merge onto the freeway).

Let Them Eat Fat!!!

"Fill 'em with fat, right off the bat!" When Terry and I decided to live a low-carb lifestyle, eight years ago, I went to a rather famous doctor in Portland, Oregon. She's a psychiatrist who, in addition to caring for children in her psychiatric practice, has a thriving practice helping low carbers understand the science that supports the low carb high fat diet. Her name is Dr. Ann Childers.

She was constantly telling me that she believes the epidemic of dementia, Parkinson's Disease and Alzheimer's is because our brains need fat and with the craze of low-fat products that have filled our world for the last 40 years, we've deprived our brains of the fat they need. (I'm paraphrasing her.)

I discovered early on with this way of eating that fat is the best food to stop craving and feeling hungry. If your kids are like mine were, they're hungry much of the time, and nothing seems to stop the little munchkins from rummaging around the kitchen like homeless guys in the park. Round and round they go pulling open cabinet, oven, pantry and freezer doors searching for something to eat. 

Low carb, high fat cooking can come to the rescue, because fat stays with your body and gives you the kind of energy that lasts.....through the snowball fights, sledding, ice skating, snowman making, skiing, snowboarding, you name it. I think you'll love this easy, healthy snack that's better than ice cream and it's guaranteed to shut up your craving for junk food! What happens is you gradually weanyourself off of sugar and processed junk foods, because your taste buds change. After being on a low carb, high fat diet for just a month, vegetables like cucumbers, tomatoes and broccoli began to have a sweet taste to them and berries taste like candy they're so sweet. Candy becomes disgustingly and spit-outably sweet!

In this video, I show you how to make a snack that'll stop the the whole family (including you) from craving junk food.

One of my all-time favorite low-carb cooking recipes is what I call “Cauliflower-oni and Cheese." Who needs that carb-loaded, slimy macaroni when you can cook up a yummy, steamy head of cauliflower and leave your pickiest eater drooling for more? In this fun, how-to cooking video, I share with you the secrets of happy cows from Ireland, and the joys of a forty year old pot. (The kind on the stove.) This is sumptuous, dining, and you'll want to make plenty for the crowds that will be begging for seconds and thirds and the recipe.

Last week I ran the video on how to cut up a whole chicken and I received a lot of mail wanting to know the recipe for chicken salad which I spoke about on the video. So here's the video on how to make yummy chicken salad, along with the recipe!

Enjoy! 

Save money by buying whole chickens instead of buying those pricey parts. In this cooking video, you'll learn how to cut up a whole chicken and you'll see how much money you'll save by using every part of the chicken including the bones!  

Do you remember when we were all scared of fat in our food and skinning chicken, leaving that delicious part because there was fat in it? Thank goodness the truth is finally coming out, although slowly, that fat is not the problem, sugar is the biggy!

As I wrote in my book The Mouth Trap: the butt stops here!, “Science is proving that the medical community was wrong all these years in sending us all on a crusade to lower our fat intake, and now were suffering the consequences with an epidemic of people with Alzheimer’s, dementia, multiple sclerosis and Parkinson’s disease. Our brains need fat.” 

Now, here's the video.