About Me

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New Orleans, Louisiana, United States
🌾 Welcome to My Low‑Carb Life As of January 2026, I’ve started a new chapter: I recently began the GLP‑1 Wegovy pill to help me get back on track with my weight‑loss goals. Life has thrown its share of challenges my way, and I’ve gained back some of the weight I once worked so hard to lose — so this is my reset moment. My journey began in 2008, when my doctor warned me about rising blood pressure and challenged me to lose ten pounds in three months. I ended up losing 26. By 2011, life had shifted again, and I recommitted to the low‑carb lifestyle that helped me feel strong and steady. And today, I’m still committed — just with new tools, new wisdom, and a whole lot more grace for myself. I live just outside New Orleans, deep in sweet Cajun Country, where we hunt, fish, “make groceries,” and enjoy the simple things. I exercise three times a week and practice relaxing on the off days. My immediate goal is to lose 15 pounds, and I’m focused on moving forward with intention and consistency. So pull up a chair and stay a spell — this blog follows my low‑carb journey, my Southern roots, and now, my Wegovy pill adventure.

Monday, December 28, 2009

Garlic-Rosemary Roast Chicken

SELF MAGAZINE RECIPE OF THE WEEK Looks very delightful !





The skinny

241 calories per serving
9.3 g fat (2.6 g saturated)
1.2 g carbs
0.2 g fiber
36.1 g protein


Garlic-Rosemary Roast Chicken

The best part about this dish—aside from the mouthwatering taste and heart-healthy flavors (thanks, garlic!)—is that your oven does almost all of the work. Got 10 minutes to prepare a delicious dish that your guests will go wild over? We thought so!
Serves 8

Ingredients
Olive or vegetable oil cooking spray
8 cloves garlic, finely chopped
3 tablespoons fresh rosemary, finely chopped, plus sprigs for garnish
1 teaspoon salt
1 roasting chicken (6–7 lb)
Kitchen twine

1 lemon, sliced (optional)
Preparation
Heat oven to 400 degrees. Lightly coat a roasting pan and rack with cooking spray. Combine garlic, rosemary and salt in a bowl. Remove giblets and neck from chicken; trim off fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175 degrees, about 1 3/4 hours. Let stand 10 minutes before carving (remove skin). Garnish with rosemary sprigs and lemon slices, if desired, and serve.
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