EXCLUSIVE SNEAK PREVIEW: The W.O.W. Diet

Before The W.O.W. Diet


And now, a snippet from the author:

"I continue to experience the benefits of the enlightening W.O.W. Diet. My health has significantly improved. In 2005, my cholesterol was 235. Three months after being on the W.O.W. Diet my cholesterol dropped to 183 with an HDL (good cholesterol) of 73. I am wearing a size 9/10 (2010), down from a tight-fitting size 14 pant (Jan. 2007). When I began the W.O.W. Diet I weighed 186; presently, I weigh 148, a remarkable thirty-eight pound loss.
So far, after being on the W.O.W. Diet for twelve weeks, Trent has lost fourteen pounds and five inches from his waist. My mother, who is seventy two years old and who has suffered with IBS of the diarrheal variety for most of her life, has been on the W.O.W. Diet for three weeks. She has lost twelve pounds and four inches from her waist. And more importantly, she has not had any bouts of diarrhea since beginning the W.O.W. Diet. My step-father, age 71, is not as faithful to the W.O.W. Diet as my mother, and he’s still lost seven pounds in three weeks."

Today:


Picture courtesy of Deseret News. Article by Valerie Phillips, Photo by Tom Smart

Get excited friends, this book is going to be big! Remember you can pre-order your copy today through the link at the top of the page.

Daily Herald

If you missed seeing The Bag Lady in the Provo Daily Herald, here's your chance to check it out! Utah County fans, don't forget to come see her demonstration at the Provo Library on Nov. 4!

"Fast Food"--Part II

Day 3: We've been running for two full days. The night we camped in the field of daises we were safe. Our theory worked, the zombies stayed at the edges of the field. They were repulsed by the beauty and freshness of flowers. By the time morning came our foes had taken refuge from the sun and we managed to escape into the hills. We haven't seen any members of the village since we left. Hopefully they are still content with their dried wheat.

Yesterday, before we started our trek we had a breakfast of rye pancakes and bottled sausage. It was certainly a cheery way to start the morning. Had we not known about the pursuing threat, one could have been convinced that we were merely having a morning picnic.

I've realized yet another virtue of the bag meal system. The morning of our pancakes, the smoke from our fire seemed to attract the zombies, and they began making their way towards our camp. Luckily the sun was coming up and it slowed their pursuit allowing us time to get away. Not only were the bag meals light, which aided a quick escape, but they were already self contained. There was no need to repack our backpacks.

The last rays of precious sunlight are beginning to fade. Luckily the bag meals can be eaten cold, because a fire is out of the question. We can't risk a zombie encounter in the night, especially since we don't have a field of daises. We picked some and have been scattering them around our camp, but they are beginning to dry and wilt. Certainly a dead flower will have no protection against the living dead. I sit here, finishing my mexican soup, which isn't half bad cold, and hoping that we will still be here when the sun rises. Soon we will have to make a stand. The zombie invasion has gone on long enough!

"Fast Food, or Running for your Life with Bag Meals"--Part I

Day 1: We heard that they are coming. Coming. Coming in the night. We know that we'll be safe as long as the sun shines, they don't like the sunlight. Yesterday we began the evacuation to the northlands. We can only take as much as we can carry. The village decided there would be a greater possibility of repopulating the earth if we split up (yes, our village is concerned about the world at large-we even recycle.) If we were caught as a group, it would be total annihilation. I worry about the provisions some of our people took. The neighbors had to sacrifice their 50 gallon water drum...it was impossible to carry. The five gallon buckets of wheat and dried beans will provide sustenance, but I suspect it will be like eating cardboard after a few days. Perhaps the creamed corn will add some variety.

It makes me glad that we gave up on bulk food storage some time ago. I never realized just how valuable the bag meal system was until we had to pack up on a moments notice. Our family of 4 was able to evacuate with 4 bags each-2 in each hand, we even strapped one to the dog. Since each meal feeds 6-8 people, we should be able to feed at least 30 if we meet up with camp. On our own, we'll survive comfortably for some days...if they don't trace us by the smell of our flesh.

At least this day we should be safe. We've covered sufficient ground and found harbor in a field of daisies. Hopefully the bright colors and happiness will deter them. For now I take solace in this Sun-Dried Tomato and Basil Pasta. The creamy sauce and zesty basil are a taste of the comforting fires of home. The chicken will give us protein to continue our march tomorrow. Yes, at this time I can rest, but lurking at the edges of my awareness is the knowledge that we're being tracked. They are coming. The zombies are COMING!!

Book Review

The book is making the rounds in the cyber world! I didn't even know the Mormon Times existed, it's a product of the Deseret News, so it was a pleasant surprise when we discovered this review. Check it out here!

Deseret News

Did you see The Bag Lady in the Deseret News? If not check it out here. If you already saw the article, click the link anyways and relive the magic. :D

Q & A: Meats

First off, kudos for following the blog. We realize that we've been a bit slow in our posting, but we haven't forgotten about you! By now you've probably read through the book and come up with some questions. Today we bring you a special Q&A with our friend Wendy. Wendy comes from West Hills, CA (we're thrilled with the growing CA following!)

Wendy: Do you brown your meat or pack it raw?

Bag Lady: It depends on the meat I am canning. I always brown my hamburger, sausage links, and patties before canning.

Wendy: Do you add water?

Bag Lady: You only add water if the meat has been cooked prior to bottling. When I have done this I used broth and it is yummy! But I usually raw pack most things and sprinkle with seasons if I am not using it for multiple dishes. i.e. Sunday roast always gets seasoned before I place it in the jar.

Wendy:I canned hamburger, but the recipe said to add water to the top, then put the lid on. I've used it, but it's always a little scary when I look at it.

Bag Lady: I never add water to my hamburger. Make sure you do NOT cook it thoroughly. Only cook it until the outside turns that gray color then spoon into prepared jars. You are only cooking it a little so that it doesn't come out the texture of canned dog food. If you cook it completely it will be dry and have an odd taste after processing.

Wendy: Do you think stew meat would work in canning?

Bag Lady: Yes. I can steak, stew meat and roasts as well as other meats and fish.

Wendy: When you use [bottled meat] in a recipe, is it already cooked from the pressure canning?

Bag Lady: Yes! You can eat it cold from the jar and be fine. However, make sure your bottles are properly sealed. To insure this I never leave my rings on after the initial 24 hours. I do this so that any gasses can easily pop the lid off if it is improperly sealed. If the bottle IS properly sealed, it will make that vacuum sound when I take the lid off. If there is no vacuum sound, I know the bottle was not sealed and the contents are bad.

There you have it folks! Don't waste another minute, canning your own meat "can" be easy and fun! If you hit any snags, shoot us a message.