I like to repeat that over and over – I never get tired of saying that out loud. And while I’d love to say it was easy or that I have secrets to share, the truth is, it was anything but easy, and I don’t have any hidden tips to offer. My journey was one of necessity, born from a series of health struggles that forced me to look at food, my body, and my mindset in a new way.

My health had become an issue – one I didn’t think I’d overcome.

A few years ago, I found myself at 294 pounds, my highest weight ever. I’d been in the obese category for decades, and when I developed an issue with a disc in my neck, the weight skyrocketed. I struggled every day with pain and numbness and needed surgery. I became even more sedentary and not long after that, I had several bouts of diverticulitis that threw my body into turmoil. I spent months on antibiotics, barely able to eat, and relying on a liquid diet and soft foods just to get by. I was told that if I had one more flare-up, I’d need surgery to remove the infected part of my intestines.

When you have diverticulitis, your diet is stripped down to basics—often just liquids or soft foods, which meant I was consuming a lot of sugar and starches – jello, ice pops, mashed potatoes, rice. My system was a mess, and after all those antibiotics, I was more out of balance than ever. A few months later, I was diagnosed with Type 2 diabetes. It wasn’t a huge surprise, considering my weight and the sugars I’d been living on, but it still felt like one more punch to the gut.

I had to make a lot of changes and none of them were easy.

The combination of diverticulitis, diabetes, and medication started to bring down my weight, but not because I was trying. In fact, I was scared. The weight seemed to fall off, but I felt weak and anxious. And as I started to lose more, I realized that my relationship with food wasn’t the only thing I had to change. Even with the weight loss, I still wasn’t happy. Anxiety clung to me, making every day feel like an uphill battle, and I was also coming to terms with a recent diagnosis of ADHD.

I had one option and it was the hardest one of all.

At the time, it became clear that if I didn’t address my mental health and my mindset, no amount of weight loss would bring me peace. Eventually in 2023, I took medical leave from work, determined to use the time to improve my mental health. I needed a new perspective—a shift toward a growth mindset that could help me recognize the positive in life, despite the weight of anxiety and the challenges of ADHD. This wasn’t an easy task; anxiety has a grip that can feel unbreakable, and ADHD filled my mind with so many ideas that I struggled to focus on any one thing long enough to make real progress.

During this time, I dove into anything that might inspire me. I started stretching every day and using my treadmill. I reconnected with my creative side, painting abstract art and experimenting with AI art. The results weren’t gallery-worthy, but they brought me joy. I watched every season of Survivor and MasterChef, drawn to people pushing themselves to their limits, testing their resilience. Watching those contestants reminded me of the power of believing in oneself and the strength we all have to be able to do what may seem like the impossible.

I wrote what may someday become a book, course or podcast on harnessing a growth mindset and the power of positive thinking. I have so much that I want to share to help others sort out what they need to overcome adversity and challenges in life. If I can make the shift – and especially at my age – I know that anyone can.

It dawned on me that while I’d accomplished so much in life, I rarely (never?) gave myself credit. I was always searching for approval, always doubting whether I was truly worthy of success. That realization—that I deserved to believe in myself—was the shift I needed. When I returned to work, I felt hopeful but also apprehensive. The world I was used to didn’t always jive with my neurodivergent strengths. Recognizing that what I had deemed as challenges before were not issues with my capabilities. I had to take that ADHD diagnosis and basically start from scratch. I quickly learned I had to advocate for myself and for accommodations, something that a lot of folks find very hard to do.

I now love the journey and best of all I am beginning to love myself.

The journey didn’t end with the weight loss to date (that’s still a journey), or even with learning to manage my diabetes, ADHD and anxiety. Every day, I’m still learning to balance the progress I’ve made with the acknowledgment that there’s always more work to be done. I’m a lifelong people-pleaser who’s slowly learning to stand up for myself, claim boundaries and recognize my own worth. And while I’m not finished with this journey, I’m proud of how far I’ve come.

So, no, I don’t have weight-loss secrets or mind-shift tricks. But I do have a newfound commitment to growth, self-compassion, and resilience. My hope is that by sharing my story, I can help others believe in their own potential, take charge of their own journey, and find the strength to create change from the inside out.

I’m beginning to share my story on social media. The blogger in me knows it’s what we do, right? It’s part of my healing process and I’d love for you to follow along. I prove every day that I can do hard things, and if I can, so can you.

I may not post much here, but you can follow my journey on @linneyville on Instagram and @linneyville on TikTok.

And, by the way, we couldn’t stop.

This was so easy using softened butter and cream cheese, sprinkled with parmesan cheese. And it works with savory dippers or sweeter dippers. We went savory for ours – lots of veggies and sliced sourdough bread – but you do your thing based on what you’re serving. You can style the food on a cutting board or large platter. I’d use whatever size works for your event.

What is a butter board?

A butter board is similar to a grazing board. Spread a high-quality butter or butter compound on a wood board or platter (pro-tip: make sure you use a food safe cutting board oil on your board so you avoid splinters in your butter!) I got hooked from Justine Doiron‘s tiktok which features a simple salt, citrus, edible flowers and a drizzle of honey. They can be topped with a variety of seasonings and garnishes, though, which makes this such a customizable dip. You can serve with many different kinds of dippers, though the most common will be different breads and rolls. It’s a communal appetizer, so if you’re afraid of double dippers – I’d grab a butter spreader to serve with.

When do you serve a butter board?

These boards make a great appetizer or party food. Make it sweet and it’s also good for brunch. What kind of dippers work best? A classic combo would be a crusty french bread or sourdough. If wanting something low-carb, feel free to dip what you want! Butter is pretty good on anything if you ask me.

• Veggies
• Bread
• Bagel Chips
• Tortilla Chips
• Soft Pretzel Bites
• Cookies
• Donut Holes
• Fruit
• Crackers (like our two ingredient keto crackers!)

Can you use any kind of butter?

I recommend sticking with the highest quality butter – not just for taste. A popular butter in the low-carb, keto community is Kerrygold grass-fed butter. If you’re ballin’ on a budget, feel free to use any unsalted butter. Like with this cream cheese variation, you can blend anything in the butter to provide a fresh taste or for a more savory take, like this pumpkin spice butter board.

Ghost Butter Board

Yield: 8

Prep Time: 15 minutes

Total Time: 15 minutes

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Ingredients

• 2 sticks butter, softened
• 4 oz. cream cheese
• Grated parmesan cheese, to taste
• Black olives (for eyes)

Instructions

1. Prep your board - make sure your board is seasoned with cutting board oil and inspect for any unwanted splintering.

1. Melt cream cheese - consistency should still have some structure and should not be runny. Microwaving for 15 seconds (be sure to watch) did the trick.
2. Combine butter and cream cheese in a bowl and beat with hand mixer.
3. Using a butter knife or spatula, scoop a dollap and smear on your board. Continue adding small smears until you have the shape you desire. 
4. Add remaining butter mixture on top to give some thickness.
5. Place your olives for eyes and sprinkle generously with parmesan cheese.
6. Add your dippers and enjoy! Goes great with veggies, toasted sourdough bread (we love Wegman’s rosemary sourdough bread) or bagel crisps.

What are the ingredients for the butter board?

We started with butter, added some pumpkin puree, pumpkin pie spice and added a bit of sweetener too. We used a sugar free caramel sauce to sweeten it up, but you could add regular or brown sugar to taste.

What can we use as dippers for a butter board?

• Veggies
• Bread
• Bagel Chips
• Tortilla Chips
• Soft Pretzel Bites
• Cookies
• Donut Holes
• Fruit
• Crackers (like our two ingredient keto crackers!)

Can you use any kind of butter?

I recommend sticking with the highest quality butter – not just for taste. A popular butter in the low-carb, keto community is Kerrygold grass-fed butter. If you’re ballin’ on a budget, feel free to use any unsalted butter. Like with this cream cheese variation, you can blend anything in the butter to provide a fresh taste or for a more savory take, like this cream cheese ghost butter board.

Dig into this tasty trend and let us know what you think!!

Pumpkin Spice Butter Board

Yield: 8

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

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Ingredients

• 2 sticks butter softened
• tbsp. pumpkin puree
• tbsp. pumpkin pie spice
• sugar free caramel sauce (to taste)

Instructions

1. Make sure you have a seasoned, food safe board.
2. Combine butter, pumpkin pie spice and pumpkin puree until no butter chunks remain.
3. Add a drizzle of caramel sauce for sweetness, mix.
4. Spread butter on board! I laid mine out to be the shape of a pumpkin and then smoothed all together. Layer on top any remaining butter for a thicker layer of dip.
5. Serve with crisp apple slices, low carb cinnamon tortillas or splurge with Dunkin Munchkins!

We start with the typical ingredients you find in fried rice – carrots, onions, sesame oil, amino acids (or soy sauce) garlic, and eggs. We added peas which may not be the most low carb friendly. Use with caution based on your diet preferences.

The cauliflower replaces the rice! Once you’ve got them sauteed and cooked in the pan, it’s time to add the thing that makes it real fried rice – the eggs!

Some of the fried rice may mix with the eggs. Once the eggs are cooked through, stir together with the rice, and YUM! 

Low Carb Cauliflower Fried Rice

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

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Ingredients

• 2 tablespoons olive oil
• 3 boneless, skinless chicken breasts, cubed in bite-size pieces
• 3 cups riced cauliflower
• 1 large carrot, diced
• 4 green onions, white and green parts, sliced
• 2 cloves garlic, minced
• 1 ½ cup frozen peas, thawed
• 1 teaspoon sesame oil
• ¼ cup liquid aminos
• 2 eggs, beaten slightly

Instructions

1. In a large skillet or wok over medium-high heat, add the olive oil and chicken. Cook for 8 to 10 minutes, stirring as needed, or until the chicken is lightly browned on all sides. Remove the chicken and keep warm.
2. To the skillet, add the carrots and green onions. Saute for 4 to 5 minutes or until slightly softened. Add the cauliflower and continue cooking, stirring as needed to avoid burning, for 4 to 5 minutes.
3. Add the chicken, peas, sesame oil, and liquid aminos to the skillet. Stir to combine and allow to cook until any liquid is absorbed or evaporated.
4. Create a well in the middle of the fried rice and add the eggs. Scramble the eggs into small pieces as they cook. It is okay is some of the fried rice mixes with the eggs. Once the eggs are cooked through, stir together with the rice. 
5. Serve topped with additional green onions or toasted sesame seeds.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 201Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 99mgSodium 991mgCarbohydrates 16gFiber 5gSugar 5gProtein 11g

When I think about jambalaya, I think about a Sunday night hearty dinner. For me, weekends are the perfect time for a one pot delicious dish. And this low carb chicken and sausage jambalaya is one dish you have to try.

it’s easy to make. I love my cast iron skillets. I’ve got a few – the Zakarian ones are great, non stick and easy to clean.

Not bad frozen and reheated, or for a leftover breakfast! If you miss rice, consider cauliflower rice, or regular rice if you’re not keto.

Low Carb Chicken and Sausage Jambalaya

Yield: 4 servings

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Ingredients

• 1 pound boneless chicken breast, cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 stalks celery, diced
• 3 cups cauliflower, cored and riced, or 1 (12 ounce) bag frozen riced cauliflower
• 1 (12 ounce) package cajun sausage, cut in half lengthwise and sliced into ½ inch pieces
• 1 (14 ounce) can diced tomatoes
• 1 cup chicken broth
• ½ teaspoon thyme leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• ½ teaspoon salt
• ½ teaspoon black pepper
• Cayenne or Cajun seasoning blend, to taste

Instructions

1. Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon olive oil and chicken breast, browning on all sizes. Remove chicken and keep warm.
2. To the hot skillet add additional oil if needed and vegetables (onion, bell pepper, and celery). Cook vegetables until softened (about 3 to 5 minutes), stirring often.
3. Return the chicken to the skillet. Also add the sausage, chicken broth, tomatoes, and remaining seasoning. Bring to a boil.
4. Cover and reduce heat, cooking about 10 minutes or until chicken is cooked through, stirring as needed. 
5. Remove lid. Add cauliflower and cook for an additional 5 minutes or until tender
6. 6. Adjust seasonings and serve.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 310Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 103mgSodium 1560mgCarbohydrates 13gFiber 5gSugar 6gProtein 40g