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16 April 2017

Today is Resurrection Day, and it was a good one. I'm calling today a success, and here's why. A few hours after going to church I went over to my brother's house for a late lunch/ early dinner. In the past going over to his house would have been a disaster for me. He had a honey glazed ham, potato salad, green beans, and some of the best homemade macaroni & cheese you would ever want to eat. He knows that I'm living low carb, so he had the foresight to carve a few slices off the ham, for me, before adding the glaze to the ham; for which I'm very grateful. So, I had the ham, and green beans, and painfully, avoided the potato salad, and his delicious mac & cheese. They also had some biscuits and a frosted pound cake, for dessert, which I also bypassed. If that's not a success then I don't know what is. Reason being, it was about this time last year that I fell off the wagon, and never got back on; until this past February. Holidays can lead to disaster, and I just avoided another one. :-)

(7 comments)

15 April 2017

Frittata Friday didn't go as planned. Being Good Friday, as well, I found myself in church most of the evening, and didn't feel like cooking anything by the time I got home. We got a good word from God, so it was well worth it.

Today, of course, is Soup-er Saturday, and I've got a good one planned for today. If it's as good as I envisioned it, as my mind pieced it together during the week, it will surely be a winner. It will be simple but delicious; a Creamy, Cheesy, Cauliflower Soup with Broccoli Florets and garnished with a generous amount of Smoky Pulled Pork. :-) I haven't decided whether I'll make it for lunch, or for dinner, as I have a few errands to take care of; but either way, I can't wait to see how it turns out. Have a Happy Easter everyone.

(3 comments)

14 April 2017

It's Frittata Friday, again, and I will try to keep things simple and delicious. An Italian Sub Frittata, filled with the flavors of an Italian sub sandwich: ham, salami, bologna, some thinly sliced pan grilled zucchini, and a couple of kinds of cheese to be determined later in the day. I may even add a bit of basil pesto to kick up the flavor quotient. This is definitely a Good Friday; I hope your's goes well too.

(2 comments)

12 April 2017

Hallelujah! I'm down another 5 pounds! Last week, I mentioned staying away from Atkins and other LC Protein shakes, longer, as a way to keep from the suspected stall I thought they were contributing to. I stayed away from them, and my weight has gone down again. I guess it didn't hurt staying below 20 net carbs, per day, for the week either. In fact my average daily net carbs for the week was 13.05g; I know that'super low, but that's how it kinda worked out, and I'm not feeling any ill effects for the experience. I'll be staying away from the shakes, for another week, to see if this trend continues. I also dodged a serious temptation, today, in the way of a delicious cupcake, that was offered to me when a parent brought some in to celebrate their child's birthday, while I was at work today. I thought about it, and then quickly declined; but it wasn't easy. Enjoy the rest of your week everyone. :-)

Weigh-in: 320.0 lb

lost so far: 20.0 lb

still to go: 21.0 lb

Diet followed 100%

(12 comments) losing 5.0 lb a week

10 April 2017

Living a Low Carb Lifestyle, many people assume it's all about the meat, and veggies can easily take a back seat, in most people's minds. Which is why some people shy away from it. But, in my mind, they are equal partners. There's only so many ways that you can cook meat, but with the addition of veggies, and their versatility then the possibilities become endless, and the combinations that exist with how you can put them together, are mind blowing. I've said all that to say, that my two, no, three, favorite vegetables are zucchini, broccoli and cauliflower. That of course is evident in how I've used them lately in my cooking. I've made soups, frittatas, salads, and even substituted cauliflower in my decades old, homemade mac & cheese recipe. However, even though it's been around for awhile, and I've been aware of it, I've only recently started experimenting with riced cauliflower, and it's fantastic! I know you can buzz up your own, in a food processor, or use a box grater, but for the purpose of convenience, I buy the frozen kind from Sam's Club. I've written about 2 - 3 pages of ideas of how I'll be using it, and can't wait to see how each pans out in the kitchen; no pun intended. :-) So far I've kept things basic, by sauteing it in butter, with simple seasonings, and pairing it with pan braised Denver steak and mushrooms with, and without, roasted red bell peppers. It's so much like regular rice, that shrimp fried cauliflower rice will soon be on my menu; and that's just for starters. I could go on and on, but I think I've said enough, and I'm glad there are veggies that keep my imagination on fire with ideas to keep the Low Carb Lifestyle interesting. :-)

(2 comments)

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