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 ✌