What I Ate Today – 8/31/12
What I Ate Today – 8/24/12
What I Ate Today – 8/22/12
What I Ate Today – 8/20/12
What I Ate Today – 8/19/12
My daughter had an overnight guest last night, and I hate cooking for strangers, so I was delighted that my husband made breakfast. He scrambled some eggs with pork sausage. My daughter and I had them on a plate (my daughter with cheese, mine with green chili sauce), and everyone else had them in a burrito.
While my husband was cooking, I had a few cinnamon pecans from last night, and after breakfast I had one of the low-carb peanut butter cookies.
What I Ate Today – 8/18/12
My husband and I had errands to run this morning, so I mixed up a chocolate protein shake with whey, cream, cocoa powder, and almond butter. Very filling!
Since we were on the run, and I was full, anyway, I didn’t have lunch.
For dinner I had leftover spaghetti sauce and spaghetti squash from last night.
For snacks, I had a couple of low-carb peanut butter cookies and some cinnamon pecans.
The next day, I’d regained the 1.2 pounds I’d lost the day before. Too much snacking? Or just a random, meaningless fluctuation on the scale?
Low-Carb Peanut Butter Cookies Recipe
1/2 cup natural peanut butter
1 cup sweetening equivalence (EZ Sweetz, Splenda, etc.)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Beat the butter, peanut butter, egg, sweetener, and molasses until creamy, about 2 minutes. Mix together the dry ingredients and stir them into the peanut butter mixture. Wrap dough in plastic and refrigerate until firm (2-3 hours).
Preheat oven to 350°F. Shape dough into 1-1/2-inch balls. Place about 3 inches apart on parchment-lined cookie sheet (you can spritz the paper lightly with cooking spray, but I’m not sure it’s necessary). Flatten balls in crisscross pattern with a moistened fork. Sprinkle with a crystal sugar substitute if you’d like (Truvia, Splenda, etc.) Bake until bottoms are light brown, about 11 minutes. Transfer entire parchment paper to a rack to cool.
Makes about 20 cookies.
What I Ate Today – 8/17/12
For breakfast today I had, what else, low-carb waffles topped with blueberries and whipped cream.
For lunch I had a little bit of leftover swiss-bacon-mushroom chicken soup from the other night. I also had some mixed nuts.
For dinner, I baked some spaghetti squash, which I mixed up with some melted butter and olive oil, parmesan cheese, and garlic. On top of this, I had homemade spaghetti sauce with hamburger meat, diced pepperoni, onions, mushrooms, and red bell peppers.
The next day, I’d lost 1.2 pounds.
Low-Carb Alfredo Sauce
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon garlic powder (or minced fresh garlic to taste)
1 cup heavy cream
1/2 cup parmesan cheese
Over medium heat, melt the butter in a saucepan. Add the spices and let saute a few moments until you can smell the garlic. Add the cream. Stir frequently until it has just about reached a boil. Turn off the burner and add the parmesan. Stir until the sauce is smooth (this will take a few minutes and a lot of lump smooshing, especially if you use powdered parmesan).
Serve over chicken, fish, spaghetti squash, or other vegetables. Or eat it by itself like a soup. Recipe is easily doubled or even quadrupled. When stored in the refrigerator, the sauce will become very thick, but it melts when reheated. Will keep fine in your refrigerator for several days.
Low-Carb Blueberry-Lemon Scones Recipe
1 cup almond flour
1/2 cup heavy cream
2 tablespoons melted butter
1/3 cup sweetening equivalency*
1/4 teaspoon baking soda
1 teaspoon lemon extract
1/4 teaspoon salt
1/2 cup blueberries
Spritz muffin-top pan with non-stick spray. Mix together everything but the blueberries. Once batter is thoroughly mixed, delicately fold in the blueberries. Alternatively, if you are using frozen blueberries, you can sprinkle the scones with the blueberries after pouring the batter in the pan to prevent turning your batter purple.
Divide batter between the cups of your tin. Bake in preheated oven at 350° for 15 minutes, or until a toothpick inserted near the middle (not into a blueberry!) comes out clean. Serve warm or cold. Tastes great topped with lemon whipped cream! Makes 6-8 scones.
*I used 15 drops of EZ Sweetz.
What I Ate Today – 8/16/12
I had a pre-breakfast snack of some mixed nuts this morning. Felt too lazy to actually see to breakfast yet. As it turned out, breakfast wasn’t much fuss, anyway. I had a bowl of alfredo sauce. Yes, by itself, eaten like soup. When something tastes that amazing, why distract from it?
For lunch I did the reverse. I had about 1/3 cup of alfredo sauce and then some nuts.
For dinner, I had something different! I sauteed chicken breast with Mexican spices, then served it with lettuce, tomatoes, onion, sour cream, and cheese. This was one of those handy meals where my husband and son can easily adapt what I’m having into something they prefer with more carbs.
The next morning, I’d re-lost the two-tenths of a pound I’d gained the day before.
I know I don’t have to be in detectable ketosis to prove that my low-carb diet is working. And I know that it’s not a competition to see how dark you can get your ketone test strip (nor is there necessarily even any advantage to a darker strip). But it’s still just SO satisfying. I’ve been a lighter shade since starting to low-carb six days ago, and I assume the darker shade today is just from the whipped cream I ate last night (or maybe from my high-fat breakfast). Nevertheless, I’ve been showing off my pretty test strip to everyone and enjoying my little badge of honor.