Ok… Well my NYC trip was cancelled :(. But the Chicago trip is still on.
I get back from Chicago on Thursday night. So beginning Friday morning I OFFICIALLY begin a concerted effort to knock off around 7 of the 10 pounds I gained over the summer.
I will weigh in Friday… Yeah… Even WITH the travel bloat!
I am going to post my progress every day of carbs eaten, etc… Gotta stay on track!
I will be in serious “induction” for 14 to 21 days… That should be enough to get over the cravings, etc… I would guess I can knock off at least 5 pounds in that time frame.
Dear Summer of Carbs,
We had fun, you and I. We had cake. We had ice cream. We had noodles. We had more cake. And then there was that cake. And once I had the cake, then I figured, what the hell, let’s have some cake.
So… it is with regret that I must tell you, dear carbs, that with you I am like a junkie with smack. I cannot handle you in moderation. You trigger the binges, you do. One piece of cake is simply not a workable proposition for me.
So, alas, I will be be giving you back up, my delicious little carby morsels.
Beginning October 1. (Because seriously, I am going to Chicago on 9/24 and I can’t go there without trying the pizza.)
But after that? It’s back to eggs, cheese, nuts, meat, yogurt… (with copious low carb veg too).
I was fine with gaining some weight… some… but 10 was a few more pounds than I wanted, and the larger sized clothes are not fitting the way they should.
So with the end of summer, comes the end of carb-o-palooza… I was kinda missing my pork rinds anyway 🙂
These flavor drops I found. Oh My God.
So many options. So many varieties. So much yum.
I have been putting them in coffee and almond milk and yogurt (oh my!).
It’s getting too warm around here for hot drinks now… so yesterday I ordered a small blender to make iced frappes with these things.
I am going to stick with the flavors I have for now… but I can already see that there are a couple (I am looking at you, double fudge brownie) that I will need to order the big bottle of.
Oh My, Oh My, Oh MY!
I am in love!
OK, that’s a bit excessive… but I found this new place that sells no-calorie flavorings and I am SOOOOOO loving them. Capella Flavorings… SUPER!
I ordered just a few to try them out. And they came in yesterday. So far, the chocolate brownie, peanutbutter, and Irish cream are all DIVINE!
I had chocolate peanutbutter almond milk last night.
I had Irish cream in my coffee this morning.
Other flavors in my cupboard waiting to be mixed into hot Almond milk, coffee, or yogurt…
- Cake Batter! (seriously – cake batter greek yogurt? This is going to be AWESOME!)
- New York Cheesecake (see note above – will likely also try both in almond milk…)
- Apple Pie (again with the yogurt!)
I just ordered a few more flavors, now that I know they can be trusted to TASTE EXACTLY LIKE WHAT THEY ARE SUPPOSED TO TASTE LIKE!
- Graham Cracker
- Toasted Almond
- Egg Nog
- Banana Split
- Double Chocolate
- Banana Split
- Cinnamon Coffee Cake
- Chocolate Raspberry
You only use one drop per ounce of whatever you are flavoring, so while it looks pricy at $5 a bottle – they’ll last a while!
Also – RetailMeNot came through with a %20 off coupon code, so even more woot!!!
I know this is not an option for some folks… because they are “flavorings” and therefor not “All Natural”… but seeing as how I have no problem with things like sucralose (which, BTW, these have no sweetener, so you can choose and add your own sweetness), I certainly do not have a problem with artificial flavors 🙂
My mom is on a low carb diet to help with her blood sugar.
She’s really good about sticking to it… But she does sometimes miss cookies, etc.
I like to make my almond meal and coconut flour baked goods so she can have a treat sometimes without loading up the blood sugar and spiking her insulin.
We used to always get mom Walker’s shortbread for Christmas… But this year that’s obviously out.
So today instead I make grain free, sugar free short bread.
It turned out really good. That kind of crumbly cookie lends itself well to almond flour.
It was pretty easy too.
1.5 cups almond flour
.5 cup coconut flour
6 tbsp butter
3 tbsp stevia “cup for cup”
2 tbsp cream
2 tsp vanilla
Melt the butter, add the liquid things to it.
Mix the dry stuff together.
Pour wet into dry and mix.
Press into a 9″ pie plate and bake 20 mins … Until golden brown with darker edges.
I pricked it with holes to ensure even baking and to make “perforated lines” to make it easy to cut once cool.
Cooling completely is important… It’s a little crumbly, so it will break I you try to cut it hot.
One of the things I miss a bit about low-carb eating is hot cereal.
I like hot food. I like hot cereal. I miss oatmeal.
But the oatmeal makes me feel oogie now. I eat it and feel bloated.
I love cream of wheat.
But again, while wheat doesn’t make me feel particularly bad, the calories are high.
Alternatives are flax… But I understand it’s kind of slimy if you try to make a hot cereal out of it.
Enter an idea I had…
Coconut flour! I already love it, it’s high fiber, low carb, low cal.
So I had a little experiment this morning in making cream of not-wheat… And it was yummy!
I put a little too much pumpkin pie spice, so it was not a total success, but definitely worth another shot.
I think I will try making it with almond milk instead of water, maybe.
But I have a warm belly full of cereal for about 200 calories and 6 net carbs.
I love hot food. Food, to me, should be hot.
Temperature… That is… Not necessarily spicy.
This has been problematic for me for breakfast since I went low carb.
I like to have breakfast at work, so the typical low carb hot breakfast… Eggs… Sausage… Etc… Is out.
So I have egg salad or tuna salad with raw veggies.
Tasty? Yes! Filling? Yes!!! Hot? No… 😦
But this thing I just made is super! And I think I could probably make the batter in the morning at home then microwave once I get to work 🙂
So I present… Pumpkin pie soufflé !!
1/3 (ish) cup pumpkin purée
2 packets Truvia
1/2 tsp pumpkin pie spice
Cinnamon… Couple shakes
1 heaping tsp coconut flour
Mix in bowl
Microwave about 3 mins or until “set”
I added some sugar free caramel syrup on top… And a little cream
Cabbage soup… Lots of people make thin, watery, pathetic cabbage soup as “diet food”.
There’s a whole “diet” centered around sad cabbage soup. I know – I was, of course, on it for a while as a kid.
You know why that diet doesn’t work? That soup sucks.
But this soup?
NOT like that.
Start with a pound of mild Italian sausage. Add in one link of hot. Brown until crumbly.
Add onions, garlic, a chopped up head of cabbage, a can or two of diced tomatoes, and a can or two of chicken broth. Um… salt, pepper, your favorite spices… (I used Italian seasoning and some red pepper flakes in this one).
This makes Cabbage STEW, people, and it is AWESOME!
I never actually make this the same.
This one also has some bok choy that was in the fridge. And… when I chop up a head of cauliflower, I always save the stalk and slice it for tossing into soups.
I have put in zucchini, yellow squash, mushrooms, carrots… anything in the fridge that needs using and is a vegetable.
It’s not a recipe… This is the way I make Cabbage soup… and Chicken soup… just put stuff in a pot and cook it. As long as the basics are there (meat, onions, garlic, broth)… the rest can be done any old way.
I also LOVE using this stuff:
Caldo De Tomato!!
You have to go to the Mexican aisle… They do not make this for the Gringos… But the Tomato / chicken bouillon… OMG – so yum.
I don’t know about where you are – but I ALWAYS buy my spices, bouillon, etc. on the Mexican aisle (my WalMart has a BIG ONE)… why? Because the spices, etc that cost $3 or $4 on the “Anglo” aisles, are 75 cents on the Mexican aisle.
This is probably some kind of racism… but I do not care. I prefer to pay less.
So this is pretty much what I eat for breakfast every day… Only I pack it into a little plastic container and by the time I get it to work it’s not very picturesque…
Egg salad is one of my favorite things ever… And I spent so many years living in terror of eggs and mayonnaise … Now that they are back on the list, I am taking full advantage 🙂