End of Low Carb Month 2

As the end of the month is wrapping up I’m proud to announce I’ve hit my 15lb goal. The scale creeped this month because I’ve had several “off days” 🙈🤦. At some points it totally even moved in the wrong direction 😫. But, as I’ve said before, we’re all human and I’ll get to my goals as long as I keep at it!  A few bad days doesn’t have to be the end of my journey!! Some days the scale goes backwards and I eat crappy but, I try not to make it a habit of it or let it happen too many days in a row. Plus, when I eat lots of carbs I feel sick now (bloated + tummy trouble) so that’s another deterrent.

Really, the reasons I’ve made it this far are:

A) that I’m always trying a few new recipes

B) I have found desserts I can eat anytime I want (& sweets are my weakness)

C) I am making healthier choices more often in my everyday life! Little things like skipping the rice at currito or eating my own snacks I brought vs what’s available – it adds up!

Cheers to month 3! 💪 I’m excited to hit another milestone and get my next “reward”.

First – not a new recipe but so worth it to talk about it again ➡️ My brownies are a staple. I make them two batches at a time now and freeze one batch. It’s a perfect snack and satisfies my sweet tooth. Plus Rob likes them with Halo Top. I almost always have it with an Atkins peanut butter cup melted on it and some Cool Whip. Sometimes I add a few berries, if we have them. Basically, bake these asap. If you’re less of a carb sinner you’ll eat it with less Cool Whip than me but, since I’m weak, I say f carbs for this dessert. I mean it’s already way lower carbs than a normal brownie so I use like a ½ cup of Cool Whip 🙈. It ends up being around 360 calories and about 17 net carbs. It’s not keto but I’m losing weight and liking em 🤷

For new recipes from this last month I also found a cherry crisp recipe, made some stuffed bell peppers, and tried out zucchini bites (total winner). I haven’t needed to try lots and lots of new recipes still since I’m really starting to find some we like. The stuffed bell peppers were a great way (no idea why I didn’t make these the first time) to spin that Philly Cheese Steak Casserole I hated from last blog.

Cherry Crisp: for this recipe I doubled the “topping” portion since the cherries and milk looked really liquid but, I’m happy I did. It turned out good. This dessert is less of a crisp and more of a soft cobbler. But, with some Cool Whip – it was a perfect little dessert. I even cheated and used cherries canned in water and it worked well.

Stuffed Bell Peppers: for this dinner I didn’t really have a recipe but kinda made it up as I went. First I cut be tops off 4 green bell peppers and then started to brown about a pound of 80/20 ground beef with chopped onions, mushrooms, and a few bits of green pepper (from the tops I trimmed off). I seasoned this with garlic, salt, pepper, and a little chilli powder. Then, as the meat and veggies cooked. I put the peppers upright in a baking dish, with some water in the bottom, and put them in the oven for about 10 minutes at 350°. Once the meat was done cooking I took the peppers out and layered them with the meat/veggies mix and pieces of provolone cheese. After all the peppers were filled I put them back in the oven at 400/425 for at least another 35 minutes. I’m a slacker and not 100% sure how long they baked for because I just left them in until Rob got home from class that night. When doing stuffed bell peppers you really cook them for awhile so as to soften the pepper. They were soft to the touch with a fork. They ended up super yummy and – yay for low carbs!

Zucchini Bites: these were the bomb and such a great little side dish. They’d also work as a party appetizer too! I used more cheese and a little less bread crumbs (since that’s all carbs) but they turned out so yummy! They kind scratched the potato itch for me too because of their texture. Tip: I just used my food processor to “shred” (but honestly chop) my zucchini.

I’m hoping that for month #3 I can hit 20lbs lost! I plan to continue trying to log my food when I can and keep using my meal prep recipe workbook. During month two I logged my food all but 6 days. 💪 That doesn’t mean I met my caloric/macro nutrient goals for all of the other days it just means that I tracked them. I’d still call the more consistent tracking a success! Let’s see how the next month goes! ❤️ Happy Friday!

One month down & I’d call it a success!

Month 1 of me eating less carbs has ended! I did July 9th to August 9th and I’m SUPER proud to report that I lost 10.4lbs!! I’m already on my second month and I’m hoping to hit 15lbs total lost after this month. As a refresher – I’m eating less than 100g net carbs per day.

Foods from the last week were simple, usually. We’re still trying out fun new recipes but only one or two a week really (since super long dinner cooking times is less conducive to the toddler life) and have been reusing other recipes we already found that we love.

This week I did try a few new things, though, that I wanted to share:

yummy beef brisket with homemade
garlic bread for dinner
  1. biscuits & gravy – I tried out this recipe and it actually turned out pretty good. The biscuits were cheddar biscuits (I’d totally make these again, unchanged) but the only thing I’d try to change for the gravy was to make it a little thicker. It just disappeared and soaked right into the biscuits. Still yummy but just not like regular gravy.
  2. thinslim everything bagels for breakfast – I ordered these bagels online from thinslim and they are like regular bagels. I like the taste and they’re high in fiber. Only downside is that they toast up quick so be careful not to burn them in the toaster.
  3. thinslim hot dog buns for skyline coneys – these hot dog buns were less awesome. I wouldn’t want to eat one plain by itself since the flavor wasn’t 100% my fave. BUT they worked great for coneys as they were covered in chili and cheese. I was able to use one hot dog bun cut in half for two hot dogs since the buns were long. Also, as future reference, two buns plus two hot dogs would have been way too much food. The buns are very filling.
  4. slow cooked beef/pork from a local BBQ joint – This idea was super simple but sorta amazing. We wanted to be able to pick up a quick dinner on the way home one night and thought to go to a local BBQ place. This was a great low carb option because we were able to snag some pounds of amazingly cooked meat (even had enough for leftovers too!) and then eat it however we wanted at home. We got pulled pork and beef brisket. Rob made sandwiches while I ate it without bread but added a little mayo, some BBQ sauce, and cheese.

Not new but staples we ate again this week:

  1. spaghetti zoodles with garlic bread
  2. fudge brownies with fruit/coolwhip/atkins PB cup
  3. high fiber wrap with PB and jelly for lunch
  4. breakfast toast with an egg, cheese, and bacon
  5. blue cheese & bacon chicken salad
  6. steak with veggies
  7. pork chops with veggies
  8. bunless burger

I still have yet to consistently add in exercise so I still need to focus on trying to do that. I’ve just been so busy working on craft fair prep everyday that it hasn’t been as big of a priority right now. At least the eating is coming along! One thing at a time. To be honest, I’m going to be busy with craft fair stuff all the way until the end of September 😂🤦‍♀️

More new recipes to come when I update on how month 2 is coming along! Happy Tuesday!!