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!

Month 2: Low Carb Update

Y’all. Month two eating less carbs is going great! It’s definitely becoming more natural of a decision. I’m human still and have had some bad days – last weekend was a “carb bender” as my husband called it 😂. Despite that I’m proud to say I’m down 13.9lbs and have 15 days left in my month (cause it started on the 9th) to get to 15lbs! Totally doable!!

I’m feeling super positive about the changes I’ve been making. I feel better when I eat healthier and I think that carries through into other parts of my life. I’m just trying to work on myself and focus on my goals (health, family, friends, career, hobbies, etc).

Having all of these new recipes has been amazing. I’m a spreadsheet nerd and have a low-carb workbook I use each time I do a grocery trip. I make a new tab titled by date and add in the recipes I’ll use that week. It makes it super easy to reuse ideas.

One new recipe we added in so far this month was spaghetti squash Carbonara. Next time we make this we decided we’d double the meat (maybe even use something like regular bacon since it’s cheaper than this fancy stuff) but all in all ➡️ it was super yummy. The portion I had was about 22g net carbs with 27g protein and 435 calories. The sauce could have also been a little creamier for my taste so maybe some heavy cream along the way would have been a nice add.

A second recipe we tried was a Philly cheese steak casserole. It wasn’t my favorite because the egg made it seem like a breakfast casserole. I wished I instead made some kinda dough and tried Philly sandwiches so next time that’s on the list. I’ll still eat our leftover 5 servings but definitely not making this, as is, again. The egg just blew it. 🤦‍♀️ Nutrition wise this dish made about a 9×13″ pan with about 7 servings. Each survey was 318 calories, 3g net carbs, and 20g of protein. One serving isn’t enough for dinner on its own so we added a side of roasted veggies.

Another update to come once I have some more recipes to share! Enjoy ✌

Weeks 1 & 2: Healthy Eating Kick off

Okay so our first two weeks of *lower* carb eating are in the books. I’m down 5.5 lbs and I am stoked! Keep in mind I’m aiming to eat less than 100 net carbs a day so I’m not starting off going cold turkey or anything crazy. Depending on how I like this first month I might change my goals a bit for next month.

When we got home from vacation we had a whole menu planned. ➡️ Yay clicklist!! ♥️

  1. zoodles with homemade spaghetti sauce, garlic bread, and toss salad
  2. homemade pizza
  3. steak with cauliflower mash and asparagus
  4. greek chicken thighs with zucchini fries and green beans
  5. breakfast sandwiches with homemade low carb everything bagels
  6. berry shortcake (because what menu is complete without something sweet?!)
  7. and last but not least, peanut butter and chocolate keto fat bombs for a snack

Zoodles with homemade spaghetti sauce, garlic bread, & toss salad

For the zoodles, we used a frozen brand the first night and made our own the next night. The frozen ones (Green Giant) ended up being mushy, in my opinion. They’re also expensive and had hardly any in the bag. When we made our own the second time we wanted spaghetti we just used our spiralizer and cooked them with a little olive oil for a few minutes. They were fresh, had more bite to them, tasted better, and the serving was better. Plus they cooked up so easy. When we cooked them we used two small zucchinis and it made 2 decent size servings.

The spaghetti sauce was super easy and we prepped up a bunch of it. I used this recipe and made a few batches. For every batch I cooked I added in 1lb of browned and seasoned ground beef. The sauce was yummy and I was able to freeze some jars of it! So, whenever we want spaghetti sauce I just thaw one, microwave and go.

Yay leftovers ♥️

The garlic bread was killer. Totally recommend this recipe. It’s super simple but takes a bit more time than cooking the zoodles so start it first. We made it each time we had spaghetti ✌️ and it was worth it. Be careful not to roll too thin as it will cook super fast. Its still good thin but just don’t want to burn it!

Homemade Pizza

We made two pizzas so far (both the same since I prepped so much extra bacon/veggies the first time); they were pepperoni, bacon, green pepper, onion and cheese. For the crust we used this recipe. If I can figure out how to package/freeze them I’d like to make more crusts ahead of time. The crust held together well and was super flavorful – we added some garlic powder to it as well. Totally recommend. Plus ➡️ it was really filling.

Steak, cauliflower mash, & asparagus

The main thing to call out about this recipe is the Green Giant cauliflower mash. You can buy it premade and frozen and it’s super easy and yummy! Sprinkle some extra cheddar (all the cheese 🧀🧀🧀) and serve. I always buy these already since they’re healthy and easy.

Greek chicken thighs, zucchini fries, and green beans

Oh my goodness. Easiest chicken ever. We had something similar at my uncle’s in FL and modified it (since we’re lazy and don’t always plan far enough out). All we did was put the chicken in a big Ziploc full of Kraft Greek salad dressing as marinade for 8ish hours and then tossed it on the grill. So delicious. Go Uncle John.

I have yet to make the zucchini fries but still plan to. We ended up just roasting the zucchini and eating that because I was too lazy to do the whole recipe for fries that particular night. BUT my original fry recipe is still saved so I will try it and report back!

Breakfast Sandwiches

For these weeks I made two bagel recipes. The first was good – dense and filling but still yummy. I’d eat a half with my breakfast since they were so filling. Here is the recipe for those.

The second recipe I made was super different but claimed to be fluffier so I was intrigued. The recipe says you can use another ingredient in place of one in a few places and I did that since I didn’t have the whey protein isolate and xanthan gum at the time. These bagels came out nothing like the pictures 😂 and tasted like super bland bran frisbees. I haven’t even eaten a whole one yet, just tasted it. I tried to eat one for breakfast but hated it. 🤦I’m going to give the recipe one more shot now that I have all the ingredients but ugh 🤷 Hopes are low for these. 👎

Berry Shortcake with Homemade Whipped Cream

This recipe was a no brainier from my Keto goddess of a cousin. She served it when we were at their house so I knew it was good. I made my own whipped topping with heavy cream, powdered erythritol, and vanilla extract and for the cake I used this recipe. Then to serve I added a 1/4 cup of blueberries/strawberries over top. So good and definitely hits the spot for my sweets weakness.

Lastly, the Keto Fat Bombs

These babies were so easy but were a total bust. I plan to modify the recipe and try again. Here is what I made this time. They came out looking just like the picture but have hardly any peanut butter taste. It’s just like a faintly peanut butter ball with coconut oil and cheese. I also think 1/2 cup of chocolate chips to melt was overkill. I’m thinking next time I make these I’ll do more peanut butter (or add in some PB2) and use less coconut oil.

More to come as we venture into the back half of the month and try more recipes. Can’t wait to see how the next few weeks go!