Dot to Trot

My world is expanding as my butt is shrinking!

Contact

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Have a question for me and my low carb life? Just need encouragement? Drop me a line at dot2trotblog@gmail.com

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35 thoughts on “Contact

  1. I still would like to know exactly what your meal plan was to lose all that weight. I too have high blood pressure was a prediabetic but got that under control. I saw a book on here for sale but I wanted to check with you to see what meal plans you did. Thanks

  2. Hi, I’m so glad that my tablet led me to you…….I have been reading your blogs, watching your videos that I think my brain and you can begin to understand Keto. Eating the foods is not hard but the balance, the change, emptying the pantry is a brain thing! Ouch…..can I learn, yes, of course……but it takes a whole new approach from so many years and my 71 yr. old body is going to get a new wake up call to better health and a bit of weight loss, I pray! My 81 yr. old husband has done it (pretty well) for the past few days and finally!!! we see some improvement on his diabetes. I even spoke to my 19 yr. old granddaughter yesterday and she is going to do her research over the weekend and learn about a Keto. This is a YES plan, thank you for being common sense and inspiring!
    Hugs, blessings and joy
    Marilyn

  3. Florene Mayfield on said:

    Just happened across your website. Piqued my interest. I am 66 and have gained around the middle. I have about 40 lbs to lose. I have tried everything and I’m always hungry. It’s a little overwhelming for me. I was wondering how to start. I couldn’t find info on how you started. And if I print the weekly memu how to I find recipes for those meals and how many carbs per day should you consume. Thanks for info.
    Florene

  4. One more question. What is Xyla ? and Is it better for you than Splenda?

  5. Hello Dot, I am brand new. I won’t tell my story as many are wont to do. I have some questions about getting started. I had to reserve the Taubes book(s) from my library, so I won’t be getting it for a bit. I’d like to know how you figure portions… especially in you recipes. How much fat, protein and vegetables? How do you calculate how much of anything ( almond flour) when making your recipes? I appreciate your help

  6. Hi Dot! I have started watching and following your videos. I am so excited when a new one comes up. They are wonderful! Interesting and full of great information! Now I have started to follow your blog. I would like to start at the beginning and go forward. Could you please post a link for the very first entry so I can start there? Best wishes on your journey and thank you for all you do!

    • Hey there 🙂 Glad you like the vids! I just added a dropdown right above all those books on the right side of the blog. This will show you an archive of all the blog posts I’ve ever done. So now you can read from the beginning haha. Enjoy!

      • That is great! Thank you so much!

        I lost 50 pounds on the keto/low carb diet between March 2017 and September 2017. I feel much better than before, but would still like to lose another 25 pounds. I haven’t made any progress in the last 6 months, but on the plus side, I also haven’t permanently gained any of the 50 back. Your videos are motivating me to get back on track. Thank you.

  7. louise on said:

    hi dot., came across you on you tube, thankyou for you videos. just starting out.would appreciate videos on break fast. i am awaiting the cookbook. or sample daily menu. i want to get healthy. you are an inspiration. have 80 pounds to get rid of.thank you again.

    • Hi Louise,

      Thank you for watching the videos. I’m actually working on ideas for breakfast & lunch videos specifically. Hope to have them soon. But as for a simply daily menu I have a few on my blog (https://dottotrot.com/weekly-menus/). You might find something there to help you. I think my 2014 menus have breakfast, lunch, dinner and snack ideas. Good luck with your weight loss journey!

  8. Teresa Burson on said:

    You did a video on lemon blackberry pancakes on you tube but didn’t give details on the measurements of the ingredients. Would you please provide the recipe?

    • If you look under the video, you’ll see my channel name and a brief description. Right below that description is “SHOW MORE” just click on that and you’ll see the full recipe and nutrition information. But the ingredients are:
      Ingredients:
      2 Eggs
      1/2 C Heavy Cream
      1 tsp. lemon extract
      1/2 tbsp. low carb sweetener (I used Xyla in the video)
      1/4 coconut flour
      1/2 tsp. baking soda
      1/2 C blackberries
      1/4 tsp. sea salt
      Ghee or Butter or Coconut Oil or Fat Of Choice (to oil the pan, as needed)

  9. Hi Dot. I just found your videos. Thanks for sharing. I started my low carb journey in January. My reasoning was that could loose some of my weight between Jan and June before my trip to Ireland Scotland and London. Figured I will need to walk a bit and my knees with be happier if I lose some of the weight I have been putting on them. The reason I am contacting you is I need to know for the scones you said we could use almond and coconut flour but you didn’t say how much of the coconut flour. But I also wanted to say hello and how much I love your videos. Please keep them coming. Sam Mcghee

    • Hi Sam!

      Thank you and glad you found the channel! Since coconut flour is so dense and sucks up moisture you’ll need to increase the amount of eggs. For scones, try substituting the 1 cup of almond or hazelnut flour with 1/4 cup of coconut flour. And you’ll need to at at least 1 egg to the recipe. If it seems too dry, I’d add another egg. I’d use that as my starting point.

      Good luck on your low carb journey!

      Dot

  10. hello Dot,
    Thanks for all helpful info. Can I have your log website URL please? Thanks.

    • My blog is dot2trot.com.

      • Adelaida on said:

        We love your videos so much which has helped us tremendously. Right now my husband and I have the rash- this tells me we’re in the right track 😉 My question for you is that we are on metaformin 2x daily and I wanted to ask if you were ever on it and if so how did you battle the bathroom rush due to the high fat. Thank you. We are loosing pounds. Thank you adelaida

      • Adelaida,

        I’ve never been on metaformin. I would suggest talking to your doctor. Your doc might be able to find some balance. If you are on metaformin for diabetes, you’ll def want to work with him/her as low carb will lower blood sugar/insulin levels.

        Wish I could be more helpful but I think in this situation your doctor is the best person to help you out.

        Hope you have a very happy holiday!

        Dot

  11. Cherrie on said:

    Hi Dot!!
    First I must tell you I am loving your videos on YouTube thank you so much for posting and being so specific with your directions. I’ve tried several of your recipes and they always turn out great. My question is I’m trying to copy the specifics of your cheeseburger casserole recipe from your show notes and YouTube and it seems that I cannot copy from YouTube. Do you have your recipes posted somewhere else that I might be able to copy them?
    Thanks again for sharing all your great recipes with us that are following the keto way of life!

    • Hi Cherrie, below are the ingredients/directions for the casserole and seasoning. Sorry you couldn’t copy it. Not sure what’s up with youtube.

      Bacon Cheeseburger Casserole:
      Servings: 12
      Total carbs per person: 5g
      Net carbs per serving: 4.5g

      Ingredients:
      Butter, ghee or other oil; just enough to casserole dish
      2 lbs. ground beef
      *salt & pepper for seasoning
      1 lbs. bacon
      1 C diced red onion
      1 C cherry tomatoes, halved
      8 ounces shredded cheddar, divided (or cheese of choice)
      6 large eggs
      1 C heavy cream
      ½ C mayonnaise made with avocado or olive oil
      ¼ C yellow mustard
      ½ C diced pickles

      Directions:
      1. Brown ground beef in a large skillet over medium heat, working in batches if needed. Use the salt and pepper to flavor the beef. While ground beef is browning, cook bacon in a separate skillet over medium heat. When bacon is done, let cool and crumble into bite size pieces and set aside.
      2. Drain excess grease from ground beef; place beef in a large mixing bowl.
      3. Preheat oven to 350.
      4. Add the onion, cherry tomatoes and bacon to the ground beef and mix well. Place the ingredients in an oiled, large casserole dish, making sure to evenly spread the mixture.
      5. Top the meat mixture with half of the cheese, spreading the cheese evenly.
      6. In a medium bowl, whisk together the heavy cream, eggs, mayonnaise and mustard. Stir in pickles; pour creamy sauce over ground beef mixture, making sure to spread the sauce so it covers the entire casserole evenly.
      7. Top with remaining cheese and place in oven for 35-40 minutes. Let cool for 10 minutes before serving.

      *Note:
      If you want to make a batch (close to 80 servings) of the seasoning I used, the proportions are below.

      1 C pink Himalayan salt
      4 tbsp ground black pepper
      2 tbsp red pepper flakes
      4 tbsp garlic powder

      I use about 1/2 tsp per pound, but you can use more if you prefer. You can also substitute sea salt for the pink Himalayan salt. If you don’t want the heat, you can also skip the red pepper flakes.

  12. I just came across your you tube videos & watched several & the food looks great! I was wondering what kind of sweetener do you use & what are some sweet snacks you may have to eat?
    Thank you!
    TJ

    • Hi TJ, I use Swerve as my sweetener. It comes in granulated and powdered. As for sweet snacks, I’ll occasionally make blueberry scones or berry muffins for breakfast. There are rare occasions where I’ll have berries and cream in the morning. I do eat strawberry cheesecake fat bombs. They taste sweet but are mostly fat. As are my bullet proof coffee fat bombs. In the summer I do make popsicles. For special occasions I’ll make desserts like a low fat cheesecake, pound cake, or mini pies.

  13. Hi Dot, It’s been way tooooo long. How are you doing my friend?

  14. Stumbled on your blog. Glad I did. You’re awesome and such an inspiration!

  15. I nominated you for the Sisterhood of the Year Bloggers Award.
    http://www.talkingtomyweightlosscounselor.wordpress.com

  16. I nominated you for The Very Inspiring Blogger Award! If you have been nominated no need to follow the rules!

  17. Lee kernodle on said:

    I just watched the episode you referred to. I have struggled with living healthy most of my adult life. I’m not morbidly obese but overweight and lazy. So I see some of my own shortcomings in each person regardless of their size. I am trying to encourage my daughter who has gained to over 250 now. She diets exercises some but I believe she self sabotages all the time. She is married so I don’t have a great level of influence. I say all this to say thank you for your honesty.

    • Thanks for the note. For me, the keys to my weight loss were: 1. Sense of urgency – my physical 2 years ago scared the heck out of me. 2. Believing in myself — once i stopped dieting and focused on changing my life, I knew I could do it. I had the confidence to handle anything that came my way. I would say the best way for you to encourage your daughter is for you to focus on yourself. I was amazed at how many friends and family members got curious about losing weight when they saw my results. At the end of the day, she’s the one who has to make the decision to change her life. All you can do is offer support. Good luck.

  18. Hi Dot! This is “John”‘s in(s)ane writer friend, Lindy, now following you, too. I try to live the Primal life, myself, so I’m looking forward to the recipes and pep talks. Figure you will inspire me!

    • Hi! Thanks for following me. Next month is going to be Paleo Recipe Month. I got a cookbook about a month ago and I’m going cook Paleo recipes. Sort of like a Paleo’s Friday, all day. I’m real curious about the chocolate avocado mousse. Hope you enjoy the blog.

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