Low- Carb Shrimp Scampi and Spaghetti Recipe! Just 30 minutes start to finish. 5- gram Counter Carb on Diane Kress’ Metabolism Miracle.

RECIPE COURTESY OF FOOD NETWORK KITCHEN From: Food Network Magazine Modified for low carbohydrate diet by Diane Kress, author of The Metabolism Miracle, second edition.

Classic Shrimp Scampi with spaghetti…low carb version!

America can’t seem to get enough of shrimp scampi: It’s one of the 10 most-searched recipes on FoodNetwork.com during the summer months. By using the wonderful low carb pasta from The Great Low Carb Company (www.greatlowcarb.com). you and your family can enjoy delicious spaghetti with shrimp scampi with no impact on your blood glucose or insulin release! Mangia!!!

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings

This recipe serves 4.

Count as a 5 gram Counter Carb on The Metabolism Miracle!


Kosher salt

12 ounces The Great Low Carb Bread Company (https://greatlowcarb.com/shop/ )SPAGHETTI

1 1/4 pounds large shrimp, peeled and deveined

1/3 cup extra-virgin olive oil 

5 cloves garlic, minced

1/4 to 1/2 teaspoon red pepper flakes

1/3 cup dry white wine

Juice of 1/2 lemon, plus wedges for serving

4 tablespoons unsalted butter, cut into pieces

1/4 cup finely chopped fresh parsley


  1. Bring a large pot of salted water to a boil. Add the Great Low Carb Bread Company (https://greatlowcarb.com/shop/ ) SPAGHETTI and cook as the label directs. Reserve 1 cup cooking water, then drain.

2. Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. 3. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 mnute.

4. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side.

5. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes. 

6. Return the shrimp and any juices from the plate to the skillet along with the cooked linguine, butter and 1/2 cup of the reserved cooking water.

7. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges


Consider beginning The Metabolism Miracle or The Diabetes Miracle now. By early August, you will look great, feel great, have higher energy, a better mood, and look much smaller. For every pound you lose on The Metabolism Miracle, you will lose an inch off your body measurements! (On a typical weight loss diet, you will lose only 1/2 inch for every pound loss! Do it right and get amazing results with The Metabolism Miracle, Second Edition. You can join me, Diane Kress, on the support site: http://www.Miracle-Ville.com for answers, support, and thousands of MM recipes!

Get Smart and learn if you are on track for pre-diabetes/type 2 diabetes. Knowing ASAP, you can STOP this unhealthy progression! You’ll know BEFORE your doctor knows.


American College of Cardiology: May, 2021

People with prediabetes were significantly more likely to suffer a heart attack, stroke or other major cardiovascular event when compared with those who had normal blood sugar levels, according to research being presented at the American College of Cardiology’s 70th Annual Scientific Session. Researchers said the findings should serve as a wake-up call for clinicians and patients alike to try to prevent prediabetes in the first place.

“In general, we tend to treat prediabetes as no big deal. But we found that prediabetes itself can significantly boost someone’s chance of having a major cardiovascular event, even if they never progress to having diabetes,” said Adrian Michel, MD, internal medicine resident at Beaumont Hospital-Royal Oak, MI, and lead author of the study, which he said is one of the largest to date. “Instead of preventing diabetes, we need to shift focus and prevent prediabetes.”

Prediabetes is a condition in which the average amount of sugar in the blood is high but not high enough to be diagnosed as Type 2 diabetes. While Type 2 diabetes is a well-known, leading risk factor for heart attack, stroke and blockages in the heart’s arteries, the role of prediabetes has been less clear. Yet prediabetes is fairly common. The U.S. Centers for Disease Control and Prevention estimates that 34 million Americans—just over 1 in 10—have diabetes, and another 88 million—approximately 1 in 3—have prediabetes.

This study revealed that serious cardiovascular events occurred in 18% of people with prediabetes compared with 11% of people with normal blood sugar levels over a median of five years follow-up. The relationship between higher blood sugar levels and cardiovascular events remained significant even after taking into account other factors that could play a role, such as age, gender, body mass index, blood pressure, cholesterol, sleep apnea, smoking and peripheral artery disease.

“Based on our data, having prediabetes nearly doubled the chance of a major adverse cardiovascular event, which accounts for 1 out of 4 deaths in the U.S.,” Michel said. “As clinicians, we need to spend more time educating our patients about the risk of elevated blood sugar levels and what it means for their heart health and consider starting medication much earlier or more aggressively, and advising on risk factor modification, including advice on exercise and adopting a healthy diet.”

Of particular concern was the finding that even when patients in the prediabetes group were able to bring their blood sugar level back to normal, the risk of having a cardiovascular event was still fairly high. Events occurred in just over 10.5% of these patients compared with 6% of those with no diabetes or prediabetes.

“Even if blood sugar levels went back to normal range, it didn’t really change their higher risk of having an event, so preventing prediabetes from the start may be the best approach,” Michel said.

This single-center, retrospective study included data from 25,829 patients treated within the Beaumont Health System in Michigan between 2006 and 2020. Patients were then split into either the prediabetes or control group based on at least two A1C levels five years apart; the control group included patients who maintained a normal hemoglobin A1C during the study. A total of 12,691 patients and 13,138 were included in the prediabetes and control groups, respectively. Participants ranged in age from 18 to 104 years. All patients were followed for the 14-year study period and researchers used international classification of disease codes or diagnostic codes to determine whether a major adverse cardiovascular event occurred.

The relationship between prediabetes and events were strongest among males, Blacks and people with a family history of cardiovascular disease or personal risk factors for heart disease. People who were overweight had the highest rates of cardiovascular events among all patients, even more than those who were obese, which is something Michel said needs to be studied further.

Prediabetes is thought to play a role in heart health because elevated glucose levels in the blood can damage and cause inflammation within the vessels. This causes injury to the vessels in the body and can lead to narrowing of the vessels and ultimately cardiovascular injury, Michel said.

The study findings are an important reminder for adults to know their blood sugar numbers, especially as prediabetes usually has no symptoms. As with diabetes, prediabetes is diagnosed based on results from blood sugar tests, including an A1C, which reflects someone’s average blood sugar for the past two to three months; a fasting plasma glucose test, which measures your blood sugar after not eating or drinking for at least eight hours beforehand; and/or an oral glucose tolerance test, which checks how well the body processes sugar after drinking a sweet drink given by the clinician. Prediabetes is suspected with an A1C between 5.7-6.4%, fasting blood sugar of 100-125 mg/dl, or an oral glucose tolerance test of 140-199 mg/dl, according to the American Diabetes Association.

More research is needed to validate these findings.

Michel will present the study, “Prediabetes Associated with an Increase in Major Adverse Cardiovascular Events,” on Sunday, May 16, at 2:30 p.m. ET / 18:30 UTC, virtually.



Hi reader. I’ve specialized in medical nutrition regarding metabolic aberrations and diseases for the majority of my 40 year career.

For years, we’ve known that those with uncontrolled pre-diabetes (fasting blood glucose 100-125mg/dL) for a period of time begin to develop complications of type 2 diabetes. We also know that it is possible to control blood glucose in the pre-diabetes range; without moving to type 2 diabetes. That’s what has been shared with the general public. That is incomplete information that impacts your health.

Many of my patients get “diagnosed” with pre-diabetes in my office! They had fasting labwork completed and brought it to my office after they saw their physicians. Although their blood glucose and several other labs (listed in this article) indicated metabolic issues and the beginning of insulin resistance and metabolic syndrome, they were told everything was great. They left their appointment with a pat on the back and “carry on with what you are doing.”

They ended up at my office because they could not lose weight and were developing a roll of fat around the middle. I never work with a patient without fasting lab work. Why? If I find a person has the lab work that shows uncontrolled Metabolism B, I have to teach them a very different way to lose weight, regain energy, focus, concentration, and feel great. (Decreasing calories is not the answer for them!).

I own the copyright for the terms “Metabolism B” and “Met B.” Metabolism B is like Metabolic Syndrome/Insulin Resistance. When I discovered that most people struggling with weight did not know that they had metabolic issues, I termed “normal metabolism” as “Metabolism A” and “endocrine-based (hormonal) metabolism” as Met B.

The root to pre-diabetes and type 2 diabetes is insulin imbalance. Insulin is a fat-gain hormone. Pre-diabetes begins with over-production of insulin. People with pre-diabetes are excess insulin producers; excess fat producers. They get excess fat around the middle, back fat, fatty liver, fat between the organs, and high cholesterol/triglycerides.

The process DOES NOT BEGIN with pre-diabetes. This is what you don’t know.

The progression looks like this:

uncontrolled Metabolism B–> to pre-diabetes–>type 2 diabetes

Unfortunately, no one diagnoses uncontrolled Met B. If we are lucky, we get a diagnosis of pre-diabetes before we hear we have type 2 diabetes! I can show you how to know if you have uncontrolled Met B and begin the lifestyle program designed to control Met B and prevent the movement from pre-diabetes to type 2 diabetes. We have the ability to know that we will get pre-diabetes and, if untreated, type 2 diabetes BEFORE we develop the conditions.

At the very least, the program will enable weight loss, fat loss, and normalize cholesterol, triglycerides, blood pressure, Vitamin D, liver enzymes, insulin, and insulin resistance. BONUS: If you already have pre-diabetes or type 2 diabetes, this program is also designed for you.

It’s important to know that there is a period of time, BEFORE you develop pre-diabetes or type 2 diabetes. I call this time period: uncontrolled Metabolism B.

My research that culminated in the development of the NY Times Bestselling Book: The Metabolism Miracle, Second Edition, points out a very easy way for patients and physicians to determine who is on the way to developing pre-diabetes and/or type 2 diabetes in the future!

Your labs MUST be drawn while you are FASTING! No food for at least 8 hours before blood draw. If they take your blood when you are not fasting, the lab work is useless.

Fasting lab work should include:

metabolic panel

lipid profile: total cholesterol, triglycerides, and LDL cholesterol


Vitamin D level

Fasting insulin test


Glucose: under 65mg/dL or over 85mg/dL

Liver enzymes begin to elevate over normal

Cholesterol: 200 or over

LDL Cholesterol: 199 or over

Triglycerides: less than 50 or greater than 89

Hemoglobin A1C: less than 5.2 or greater than 5.6

Vitamin D: less than 40

Insulin: Over 8.0

I guarantee that your physician, NP, or health care provider is NOT looking at your labs against these “uncontrolled Met B” lab parameters. This is the ONLY way to diagnose uncontrolled Metabolism B and get started on preventing pre-diabetes and type 2 diabetes.

Always get your own copy of your lab work. You might want to make a chart for these metabolic readings to YOU can track any progression. You can also get your previous labs from your health care provider; they belong to you.

FASTING LABS Date Date Date Date Date Date Date Date


Total Cholesterol

LDL Cholesterol


Hemoglobin A1C

Vitamin D

Fasting Insulin

There is one treatment for uncontrolled Metabolism B and it does not involve medication.

Follow Diane Kress’ Second Edition of The Metabolism Miracle. It will save your health and can prevent movement from uncontrolled Metabolism B to pre diabetes to type 2 diabetes. If you are already pre-diabetic or have type 2 diabetes, The Metabolism Miracle will control your blood glucose! YOU CAN CONTROL YOUR HEALTH DESTINY! Let’s GET SMART! Diane Kress

The Metabolism Miracle website: https://www.themetabolismmiracle.com/

BLOG: Award Winning Blog: https://www.dianekress1.wordpress.com/

ONLINE: Twitter, Facebook, LinkedIn, Tumblr, Pinterest: Diane Kress

AUTHOR PAGE: https://www.amazon.com/Diane-Kress/





1 cup is 5 gram Counter Carb. 2 cups is an 11-20 gram Carb Serving.

“Big Phil” likes to make “Big Quantities” of soup to freeze for future meals. This recipe makes about 24 cups or 12 bowls of vegetable soup. Feel free to halve or quarter this recipe.



32 ounces vegetable broth

1-28 ounce can diced tomatoes

2-28 ounce bags frozen PictSweet Farms (grown in America) “Vegetables for Soup”

1 pound bag of mini carrots

2 tsp. minced garlic

4 packets of GOYA powdered Chicken flavored bouillon

2 large, sweet onions

1 bunch scallions

1 whole bunch of celery

1-pound fresh spinach

About 4 quarts of water (this is just an estimate as you can add more as the soup cooks down)

Salt and pepper to taste; test when cooked as you may need to add more after soup cooks)


  1. Cooking temperature:  Heat starts on Medium until all ingredients are added.  Then up the heat to HIGH so soup gently boils for 20 minutes and then decrease to Medium for the remainder of cooking time.
  •  Add vegetable broth to a large soup pot
  • Add diced tomatoes, 2 bags of frozen soup veggies, baby carrots, diced garlic, chicken bouillon powder, and salt and pepper to the pot.
  • Let soup heat as you:
  • Chop (Phil uses a food processor ); onions, scallions, celery, parsley, and spinach.  (Texture should be small sized pieces) and add to soup
  • When the soup with all the ingredients comes to a boil, add water to make soup your desired consistency.  You may need to add more water as the soup continues to cook.
  • Gently boil for 20 minutes, then simmer for about 1 hour or more with lid partly on (until carrots are tender)
  • Test for more salt/pepper.

Phil uses a 12 Quart stock pot because he freezes it in 4 cup servings (we have a bowl at a meal (2 cups each).  We have soup for the week ahead or whenever we want!  You can halve or quarter the recipe if you like!


I like to top the soup with freshly grated Parmesan cheese!

You can add any neutral veggies you’d like to this soup; mushrooms, cabbage, broccoli, cauliflower


Big Phil is my husband of 39 years! He’s been known as “Big Phil” from the time we met; he’s still 6’3!” We met at a high school dance. He is a fantastic cook and I absolutely love his “Miracle Vegetable Soup”. Can’t even imagine all the vitamins, minerals, antioxidants, and fiber in this recipe.

Phil and I have neutral vegetables every day. We focus on neutral veggies like broccoli, cauliflower, spinach, etc. Sometimes we get bored eating steamed veggies and/or salads everyday. A great solution is a cup or bowl of this delicious soup. Diane Kress

Love and Live This Program! Improve mood, energy level, decrease fatigue, think clearer, feel younger. Lose fat, inches, pounds. Improve blood pressure, cholesterol, triglycerides, Vitamin D, liver enzymes, fatty liver, glucose, insulin resistance. Join those who LIVE The Metabolism Miracle Program and look and feel great!

Need Support? Join Diane Kress on The Metabolism Miracle’s Support Site: https://www.Miracle-Ville.com


Spring has Sprung! How about some Low Carb Pasta Salad? This Recipe is Delicious,Nutritious, and a 5- gram Counter Carb!

Makes 6 servings. 1 serving = 5 gram Counter Carb.


8 ounce package of The Great Low Carb Bread Company’s ROTINI pasta!



1 packet of Good Season’s Zesty Italian Dressing and Recipe Mix. (Make it fresh, adding olive oil, dressing packet, and water)


1 cucumber, halved lengthwise, and thinly sliced

1 pint cherry tomatoes , halved

1/2 cup red Bell pepper, diced

1/2 cup green Bell pepper, diced

1/2 cup sweet onion, diced

1/2 cup scallions, thinly sliced

1/4 cup flat-leaf parsley leaves, roughly chopped

1 tsp dried dill weed

1/2 cup sliced olives, if desired

1/2 cup cubed mozzarella cheese, if desired


  1. Bring a large pot of generously salted water to a boil. Cook the GREAT LOW CARB ROTINI PASTA according to package directions . Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
  1. In a large mixing bowl, add prepared salad dressing. Add the cooked http://www.GreatLowCarb.com ROTINI pasta. Toss to combine and allow to marinate at room temperature for least 30 minutes. Then, cover and refrigerate before serving. Season to taste with salt and pepper.

Find The Great Low Carb Company’s Low Carb Pasta Selections:


This Great Low Carb Bread Company Rotini cooks in about 10-15 minutes. Check until it reaches your desired texture! https://greatlowcarb.com/product-category/low-carb-pasta/

On The Metabolism Miracle Program, 1 serving of this pasta salad = 5 gram Counter Carb.



Mushrooms are widely known for their great taste and health benefits.

Crimini mushrooms and white button mushrooms are two of the most widely used mushroom varieties, popular in kitchens around the world. Many don’t realize that mushrooms are actually a kind of fungus. They’re native to North America and Europe and are known for their delicate flavor and meaty texture. 

The most common types found in grocery stores are:

  • shiitake
  • portobello
  • crimini
  • button or white mushroom
  • oyster
  • enoki
  • beech
  • maitake

They each have a unique look and taste.

When choosing your mushrooms, make sure they feel firm, aren’t moist to the touch, and are mold-free. They can be stored in a paper bag inside the fridge for about five days. Brush the dirt off and rinse them lightly when you’re ready to use them.

Benefits of mushrooms

You can’t go wrong with mushrooms. They’re fat-free, low-sodium, low-calorie, and cholesterol-free. They’re also packed with fiber, vitamins, and minerals, antioxidants. Nutritional benefits vary depending on the type of mushroom. But overall, they are a good source of the following nutrients.

Antioxidants. selenium

Antioxidants help protect the body from damaging free radicals that can cause conditions like heart disease and cancer. They also protect you against damage from aging and boost your immune system. Mushrooms are rich in the antioxidant called selenium. In fact, they are the best source of the mineral in the produce aisle.

The anti-inflammatory effect of mushrooms has been shown to greatly improve the efficiency of the immune system. Research has found that mushrooms help stimulate microphages in the immune system, enhancing its ability to defeat foreign bodies and making you less susceptible to serious illnesses. 

Beta glucan

Beta glucan is a form of soluble dietary fiber that’s been strongly linked to improving cholesterol and boosting heart health. It can also help your body regulate blood sugar, reducing the risk of type 2 diabetes. Oyster and shiitake mushrooms are believed to have the most effective beta glucans.

B vitamins

Mushrooms are rich in the B vitamins: riboflavin, niacin, and pantothenic acid. The combination helps protect heart health. Riboflavin is good for red blood cells. Niacin is good for the digestive system and for maintaining healthy skin. Pantothenic acid is good for the nervous system and helps the body make the hormones it needs.


Copper helps your body make red blood cells, which are used to deliver oxygen all over the body. The mineral is also important to other processes in the body, like maintaining healthy bones and nerves. Even after being cooked, a 1-cup serving of mushrooms can provide about one-third of the daily recommended amount of copper.

Crimini mushrooms are a particularly excellent source of zinc, an essential trace element. Zinc is a vital nutrient for the immune system and is also needed for ensuring optimal growth in infants and children. 


Potassium is extremely important when it comes to heart, muscle, and nerve function. Mushrooms are a rich source of potassium, a nutrient known for reducing the negative impact that sodium can have on your body. Potassium also lessens the tension in blood vessels, potentially helping to lower blood pressure.  There’s about as much potassium in 2/3 cup of cooked Portobello mushroom as there is in a medium-sized banana.

Lots of Ways to consume ‘shrooms

Mushrooms are incredibly versatile. You can prepare them in so many ways and pair them with tons of different ingredients. Slice them up raw and toss them in a salad, grill them, sauté them, or roast them. Add them to soups, sandwiches, wraps, casseroles, and Italian dishes. Mushrooms work well as a side dish, or as the main course for vegetarians. Portobello mushrooms are often served as “burgers” or “steaks” because of their meaty texture.

If you don’t eat a lot of mushrooms now, they’re definitely worth exploring. Experiment with different recipes and add extra nutrients into your meals.


They’re also great sources of: 

  • Selenium
  • Copper
  • Thiamin
  • Magnesium
  • Phosphorous

Nutrients Per Serving

One cup of crimini mushrooms contains: 

  • 2.2 grams protein
  • 0.2 grams fat
  • 2.3 grams carbohydrate
  • 0.7 grams fiber

Mushrooms are neutral on The Metabolism Miracle Program!

Portion Sizes

One cup of chopped mushrooms is considered the typical serving size. Thanks to their umami texture, mushrooms can be used as a substitute for meat in many dishes. 

How to Prepare Mushrooms

Mushrooms are almost always readily available in the produce section of any grocery or health food store. It’s not recommended to source them from the wild as many mushroom varieties are poisonous and hard to distinguish from edible varieties. 

Crimini mushrooms can be eaten raw or cooked, sliced or unsliced. They can be simmered in a pot of water for about 5 minutes until soft, or sautéed in a hot skillet. When sautéing, cook the mushrooms in a pan with olive oil on a medium-heat for about eight minutes, stirring frequently until they brown at the edges.  

Chopped mushrooms can be sprinkled raw over your meals to add a little more texture and flavor.

Should I wash mushrooms right before I use them?

Much like the theories that even a smidge of soap will ruin cast iron or that steaks will spew juices when poked with a fork, the rule that mushrooms should never be washed simply doesn’t hold up to testing. Food science tests in which button mushrooms were weighed, washed in water, spun dry and reweighed to estimate the amount of water absorbed. The result? an absorption of around 2 percent of the mushrooms’ total weight in water, which is certainly something, but not enough to really affect cooking.

That said, these tests were done using whole mushrooms; if you prefer to purchase pre-sliced mushrooms, you will not want to dunk them in water and spin them dry. They will, inevitably, fall apart. (But you should really be buying whole mushrooms — they’re fresher and not that hard to slice!)

Another point worth mentioning: Any time you purchase cultivated mushrooms, such as cremini, portobello or white button, and you see what looks like dirt in the package, you’re not actually looking at dirt. These ’shrooms are grown in sanitized, composted peat moss, which is totally safe to eat. (Whether you want to or not is your own personal choice.)

Most people brush off whole mushrooms with a dry paper towel and lightly rinse and dry before using.

Here are some popular ways to add more mushrooms to your diet: 

  • Add mushrooms as an ingredient in homemade pizza
  • Sprinkle chopped crimini mushrooms on salads
  • Cook mushrooms with garlic and butter for a tasty side dish
  • Use mushrooms as an ingredient in pasta sauce
  • Mix mushrooms into cooked beef, chicken, or turkey
  • Make cream of mushroom soup
  • Add mushrooms into a stir-fry alongside other vegetables
  • Eat mushrooms with eggs in the morning


BY EATWELL101. Photo credit: Eatwell101.com.

This creamy chicken breast bake recipe is a simple and easy dinner the whole family will love!



1. To make the creamy chicken breast bake: Preheat your oven to 375ºF (190ºC).

2. In a baking dish, marinate chicken breasts (I prefer cutting chicken breasts in cubes) with salt, pepper, Italian seasoning, red chili pepper flakes, onion powder, paprika, a little of the drained oil from the sundried tomatoes, and 1/2 tablespoon olive oil.

3. Top the seasoned chicken breasts with chopped sun-dried tomatoes. Then cover with chopped spinach.

4. To make the cream sauce: heat 1/2 tablespoon butter in a medium saucepan over medium heat. Add minced garlic and saute for about a minute, until fragrant. Add the heavy whipping cream and crumbled bouillon cube. Lower the heat and bring to a gentle simmer for about 10 minutes. The sauce should thicken enough to coat the back of a spoon. Add 1/4 cup shredded mozzarella to the sauce and mix well until incorporated.

5. When the sauce is ready, pour over the chicken, sundried tomatoes, and spinach in the baking dish. Sprinkle the remaining 1/2 cup shredded parmesan on top. Bake the chicken casserole in the oven for 35-40 minutes, until the chicken is cooked through.

6. Remove from the oven and serve the creamy chicken breast bake immediately, sprinkled with fresh chopped parsley and a side of cauliflower rice, for example. Enjoy! ❤️


This creamy chicken breast bake recipe is super easy and versatile. Here are a few tips to make it even better:

  • You can cut the chicken breasts into cubes instead of keeping them whole.
  • You can make it with cooked chicken leftovers or rotisserie chicken that you’ve previously shredded. Adjust baking time to 10 or 15 minutes.
  • Do not skimp on seasoning; otherwise, the dish can end up pretty bland with cream and spinach. Keep it spicy!
  • Baking time can vary depending on the size of your chicken breast and your oven. You can always slice the chicken breasts horizontally to make them thinner.
  • You can top the chicken casserole with crispy bacon bits for adding some crunch!


In order to stay gluten-free and low-carb, we recommend you serve the chicken bake with a side of steamed cauliflower rice or zucchini noodles. The creamy chicken bake will be also delicious served on top of rice, bulgur, or orzo pasta.


You can keep the leftovers for up to 2 days in an airtight container in your refrigerator. Freeze individual portions of the creamy chicken breast bake in Ziploc bags for up to 1 month.


Diane Kress, author of The Metabolism Miracle series of books is digging EatWell101.com easy, quick, delicious recipes!

Coming soon! The Metabolism Miracle BRAND NAME LOW CARB FOODS LIST! My Kindle release on May 15, 2021 on Amazon.com.

Neutral “Everything Bagels” made with the BEST real ingredients. Imagine a “legal and approved” toasted bagel while maintaining your lower carb lifestyle!

I’m Diane Kress; author of the NY Times Bestselling “Metabolism Miracle” books and creator of this medically sound and scientifically proven lifestyle program. Yes, for over 35+ years I was a registered dietitian and Certified Diabetes Educator….but for over 25 years, I realized that the key to preventing and treating many medical conditions, including Type 2 diabetes, was a lower carb, lean protein, healthy fat diet with LOTS of neutral vegetables.

The problem with this lower carb healthy diet is that many “loved” foods simply didn’t make it to the approved list to stay healthy for those with overweight/obesity, metabolic syndrome, pre diabetes, Type 2 diabetes, or PCOS. Can you imagine knowing that over-time, bagels, subs , pizza, pasta, and most desserts could eventually worsen these conditions?

Another problem for those who need to reduce their carbohydrate intake? MANY breads, rolls, pastas, etc. are MISLABELED as low carbohydrate. A once very popular low carb pasta (Dream******) was the focus of a multi million dollar class action lawsuit as their “dream” pasta products were a nightmare. They were simply regular pasta in their fake box.

Unfortunately, Nutrition Facts and Ingredient lists on many packaged products we purposely buy (and pay more for) because of their low carb claims never have to prove their statements. Unless they are sued for being BOGUS in their labeling, their claims are never checked.

As a person with Type 2 diabetes, I have seen my own blood glucose rise from several “low carb products.” I can make a judgement on the validity of a product only if something as obvious as Nutrition Facts that cannot possibly add up to reported Nutrition Facts.

Let’s talk about The Great Low Carb Bread Company’s products. Find them on http://www.greatlowcarb.com. You can also find GLCBC’s products on Netrition.com. The ingredients are “the real deal” and of the highest quality. Best of all, Great Low Carb Bread Company’s ingredients match the Nutrition Facts!!!!

Bread, rolls, buns, bagels, pizza crust, pasta, cookies, baking mixes, muffins, and many more low carb/Paleo products are delicious and legitimate.

One of my favorite items is http://www.greatlowcarb.com’s Everything Bagel.

The whole bagel has only 2 grams net carbohydrate and it is NEUTRAL on The Metabolism Miracle. We’re talking about a bagel replacement! Toast and add your favorite spread; whipped cream cheese, lox, butter, egg salad, lunch additions like turkey and cheese, ham, tuna salad….and ENJOY.

Why not just eat a regular Everything Bagel? Check your blood glucose 1-2 hours after a http://www.greatlowcarb.com bagel (2 grams net carb) and get happy. Check your blood glucose 1-2 hours after a regular bagel (contains about 60 grams net carb) and get a shock. My normally controlled blood glucose can rise to over 200mg/dL.

Your products will arrive at your doorstep, freeze immediately, and take them out as you need them. I promise they will cure your carbohydrate cravings as you stay true to your lower carbohydrate lifestyle.

TRIGGER ALERT. My personal opinion on the COVID-19 “vaccination” as of April 9, 2021.

COVID-19 Vaccine Clinics - District 4 Public Health - Georgia Public Health  Department

I’ve seen reports of Ivermectin being prescribed “off-label” for decreasing the severe symptoms of COVID-19.  I have also read reports of the wonderful benefits of Hydrochlorquinone in decreasing severe symptoms of COVID-19.  Heck, I’ve seen Plaquenil work for over 10 family and friends who fit the profile for severe COVID. 

These are just two of the already developed medications that may act similarly to taking Tamiflu within 3 days of flu symptoms; If you have the flu and visit your MD for Tamiflu within 3 days, you will feel much better much sooner.  

Cost of a full treatment of Ivermectin In the US?   $6.00.  

Since no significant clinical trials are being done for “COVID-19 TREATMENTS” like Ivermectin or Hydrochloroquine, the FDA will never approve their use for COVID-19.   6.00/treatment to decrease deaths and severe symptoms of COVID.  WHY DOESN’T THE US MEDICAL COMMUNITY/ RESEARCHERS  perform CLINICAL TRIALS on medications for the treatment of COVID-19?  The drugs are already available and  have been used for years!  

Those who at high risk for severe COVID-19, those who are elderly, have cardiovascular disease, diabetes, chronic respiratory disease, hypertension, cancer, prior stroke, heart disease, or chronic kidney disease would be advised to take the experimental “vaccine”.

The COVID-19 “vaccine” requires signing a waiver that takes away your legal recourse should you develop  issues caused by the shot at any time in the future; 1 minute after or 50 years after.  By signing the waiver, you are agreeing to be part of this world-wide experiment. 

The “vaccine” is  EXPERIMENTAL and not approved by the FDA except for this “emergency” use.  This “vaccine” is not a vaccine as we know it.  When you were vaccinated for polio, measles, mumps, rubella, diphtheria, tetanus, pertussis,  ….you were protected from that disease.  (Some vaccines require boosters later in life).  The traditional vaccines eradicated the disease.

Have you noticed the terminology used for this Covid-19 “vaccine?”  “We need to get shots in arms”.

A traditional vaccine prevents a person from contracting a disease.  This is how some deadly and debilitating illnesses have been practically eradicated in the US.  With the Covid-19 “vaccine”, we are told to continue wearing masks even after we are completely vaccinated. 

Truth is, even after being totally “vaccinated” from COVID-19, you can still get and pass along COVID.

Best result?  They say you will have less severe symptoms if you get COVID-19.  Many people have asymptomatic COVID-19.  Those who are fully vaccinated can pass along asymptomatic COVID-19.   

 I find it interesting that the most highly vaccinated states/areas are seeing a climb in COVID-19 cases.  Are new variants the cause of the increasing numbers?   Or does the vaccine not really prevent transmission of the virus? At best, it appears the current “vaccine” may only cover severe symptoms from certain variants of COVID-19.  

We are told that once over 70-ish percent of the population are fully vaccinated, we can live normally.  But, no one knows how long the vaccine lasts, no one says you can’t pass along or get COVID-19 after the vaccination. Despite being prioritized for COVID-19 vaccinations by the Centers for Disease Control, nearly half of front-line health care workers in our country have not gotten one or more doses, according to a survey conducted by the Washington Post and the Kaiser Family Foundation. Over 53% of medical workers in NYC are not choosing to be vaccinated.  If you are hospitalized, 1 in 2 members of your healthcare team are NOT vaccinated.

I should mention that I am not an anti-vaxer.  Myself, my children, my grandchildren are all fully vaccinated.  I am not a conspiracy theorist. But, I feel differently about the COVID-19 vaccine than traditional vaccines.  This is the first “vaccine” with mRNA.  There is no long term data. There is no data as to how long the “vaccine” is viable in the body. This is not a political opinion as it was developed under the leadership of one political party and mainly distributed by another.  This is only my opinion…food for thought.  When the FDA approves the vaccine as something other than experimental, I will consider it.

 I will wait until a COVID-19 “vaccine” is no longer an experiment.   I will wait until the FDA lifts “experimental” from this injection.  It usually takes years for adequate testing to be done to approve the safety and efficacy of a vaccine.  Covid-19 was discovered, researched, vaccines were developed, manufactured, made available to the public,  and injected in less than a year.  Zero long term testing.  If COVID-19 can still be passed along and I can still get COVID-19….why join in this experiment with a signed waiver? As usual, Follow the money regarding this virus and experimental COVID-19 “vaccines”.

I know many people will disagree with me.  This is only my opinion. 


Was your J&J vACCINE one of the tainted vaccines?

A dosage mix-up at a Baltimore production facility, which ruined about 15 million doses of Johnson & Johnson’s COVID vaccine, has prompted the U.S. Food and Drug Administration to delay shipments of the vaccine.

Employees at Emergent BioSolutions, a production facility in Baltimore, reportedly mixed-up two vaccine dosages.

The offices and manufacturing facility of Emergent Biosolutions, which is manufacturing vaccines for AstraZeneca and Johnson & Johnson, are seen through a security fence on February 8, 2021, in Baltimore, Maryland.  (Getty Images)

Shipments of Johnson & Johnson’s vaccine have been delayed pending an investigation by the FDA.

US officials said the vaccine spoilage will not impact plans to provide enough vaccine to immunize every adult by May.

In a statement provided to Fox Business, Johnson & Johnson said it expects to deliver its vaccine at a rate of more than one billion doses by the end of 2021.

The company said quality control identified one batch of drug substance that did not meet quality standards at Emergent Biosolutions, and that batch was never advanced to the filling and finishing stages of its manufacturing process.

FILE: A member of the Philadelphia Fire Department prepares a dose of the Johnson & Johnson COVID-19 vaccine at a vaccination site setup in Philadelphia.  (AP)

Johnson & Johnson vaccine doses that are currently being shipped nationwide were produced in the Netherlands, where regulators have fully approved operations, The New York Times reported.

Fox business