For some reason, unknown to me, my laptop doesn't want to connect to the internet at my house. So this is the first time in a while that I have been able to blog!
For those of you who have been following my journey to skinny, "Hi! How have you been? I've missed you all so much!" For those of you who have just stumbled across my blog, "Welcome!"
As many of you may remember I recently started Phase 2 of the SBD. My carb to add back in was whole wheat pasta. I like large servings when I eat so I came up with a yummy, healthy way to up my serving of pasta...Spaghetti Squash Toss. See recipe at the bottom. It is basically a mixture of pasta and spaghetti squash. On Monday, I served it to my husband underneath some chicken parmesan (for recipe see post entitled, "Half Way to Carbs" from Jan. 15). He didn't know that it wasn't straight up pasta until I told him. Which was after he cleaned his plate. Here's how to make it:
Spaghetti Squash Toss
Ingredients:
1 large spaghetti squash
1 box of whole wheat pasta (my box said that it contained 4 servings)
Water to boil the pasta
2-4 T of margarine spray (I used I Can't Believe It's Not Butter)
1/2 C grated parmesan cheese
1 C grated mozerella cheese (I used my hand to measure out the cheese: one handful parmesan and two of the mozerella. You can adjust these amounts to suit your tastes)
1 T garlic powder (again, I eyeballed it but I think this is about how much it was)
salt and pepper to taste
Directions:
1. Preheat oven to 375 degrees Farenheit. Scrub the squash and poke holes all over the outside. Put the squash, un-cut, into the oven to bake. I use a small baking pan to keep it from rolling around. The squash will need to bake for one hour.
2. While squash is baking bring a pot of water to a boil and add spaghetti. Cook according to the directions on the box. We like ours al dente. But for this recipe I stopped just before it got to al dente.
3. Drain the pasta when it is done, but leave just enough water to let the pasta soak in while the squash finishes. I didn't leave enough to cover the pasta, I left maybe 2 or 3 cups.
4. When the squash was done cut it in half and scoop out the seeds and strings in the middle. Then use a fork to shred the squash into spaghetti strands. I use a spoon to finish scraping out the last few strands.
5. Put the squash strands and drained pasta into a large bowl and add: I Can't Believe Its Not Butter Spray, garlic powder, salt, pepper, parmesan cheese and mozerella cheese. I used a pasta server to combine all of the ingredients, but you could also use your hands.
This was really yummy and it reheated well. I got about 10 servings out one box of pasta and one squash. This week I am going to up my squash to pasta ratio from one squash to two. I also am going to break the spaghetti in half before I cook it to see if this will help it to mix with the squash a little easier. This recipe did take a little over an hour to put together, but once I finished I had a pasta base that lasted me an entire week! I was also able to bake off the chicken parmesan and make a simple homemade pasta sauce while the squash baked. This recipe would be great for anyone on Phase 2 or 3 of South Beach or for anyone trying to get more vegetables into their family's diet. You could probably add extra cheese and sneak this past some kids.
I served this pasta toss with the Chicken Parmesan recipe that I posted during Phase 1. The next experiment with this mixture will probably be another family favorite around our house, Baked Spaghetti! Experiment with replacing pasta at your house with this mixture and let me know how it goes! I'm always looking for new ideas!
Before I sign off for today I have some exciting news to share. Over the past week and a half I have lost 5 pounds bringing my total weight lost up to ten pounds! For a while I wasn't sure that the diet was working, but the other day I put on a pair of pants and the felt a little loose around the thigh and derriere! I weighed myself yesterday to be sure and the scale said 155!
Happy Journey to You!
P.S. Any recipes that you have that are Phase 2 friendly I would be glad to have. Especially a mac and cheese recipe! I really want some mac and cheese!
Sunday, February 5, 2012
Wednesday, January 25, 2012
Phase 2 Gameplan
Hello Friends!
I am still Carb-free, but I have been doing some research on how to best add carbs back into my diet. So far the best article I have found is on about.com. According to Laura Dolson, the author of an article entitled, "How to Do Phase Two of the South Beach Diet" the idea is to add one "high nutrient, high fiber, low glycemic" carb into your diet each week. She suggests having only one serving of your new carb each day. Every week you will add back a new carb and monitor how it affects your cravings for food and how it affects your weight.
I have decided that my daily carb for this week will be whole wheat pasta. I decided to go with pasta because I can extend a portion of pasta by using spaghetti squash. I have done this before and served it to my husband without telling him what I did. When I did, he didn't notice the difference! This will be a good way to ease in some carbs. I feel like this is a safe plan and I will be less likely to undo my hard work from overeating carbs.
Next week, depending on how this change affected my weight, I'll add in some fruit.
Now, I'm off to find some yummy things to put on top of my pasta-spaghetti squash mixture!
I am still Carb-free, but I have been doing some research on how to best add carbs back into my diet. So far the best article I have found is on about.com. According to Laura Dolson, the author of an article entitled, "How to Do Phase Two of the South Beach Diet" the idea is to add one "high nutrient, high fiber, low glycemic" carb into your diet each week. She suggests having only one serving of your new carb each day. Every week you will add back a new carb and monitor how it affects your cravings for food and how it affects your weight.
I have decided that my daily carb for this week will be whole wheat pasta. I decided to go with pasta because I can extend a portion of pasta by using spaghetti squash. I have done this before and served it to my husband without telling him what I did. When I did, he didn't notice the difference! This will be a good way to ease in some carbs. I feel like this is a safe plan and I will be less likely to undo my hard work from overeating carbs.
Next week, depending on how this change affected my weight, I'll add in some fruit.
Now, I'm off to find some yummy things to put on top of my pasta-spaghetti squash mixture!
Tuesday, January 24, 2012
Linus, I Know How Ya Feel.
I can really empathize with Linus from the Peanuts gang. Linus clutched to a blue blanket for security in a similar way that I am clinging to Stage 1 of the South Beach Diet. Stage 1 is safe and effective. I lost 6 pounds in one week! I haven't weighed in yet this week but I think I lost a few more. Like Linus I am unwilling to give up the known producer of successful results.
I know that I can not sustain the eating patterns of Stage 1 and that I do need carbs. However, there are so many out there to choose from! If anyone out there has any recipes or suggestions for reintroducing carbs into my diet, my ears are open!
Food Journal for today
Breakfast
=3 slices Turkey Bacon
Lunch
=6 slices chicken lunch meat
=1 cheese stick
Dinner
=2 bowls of chicken soup
Beverages
=2 cups of coffee, caffeinated
=2 cans V8
=WATER
I know that I can not sustain the eating patterns of Stage 1 and that I do need carbs. However, there are so many out there to choose from! If anyone out there has any recipes or suggestions for reintroducing carbs into my diet, my ears are open!
Food Journal for today
Breakfast
=3 slices Turkey Bacon
Lunch
=6 slices chicken lunch meat
=1 cheese stick
Dinner
=2 bowls of chicken soup
Beverages
=2 cups of coffee, caffeinated
=2 cans V8
=WATER
Sunday, January 22, 2012
Hello Carbs!
So, this should be the week that I can begin to slowly add back in fruits and carbs. I should be excited, but I'm scared. I am not too nervous about the fruit, its the carbs that make me nervous. Pasta, popcorn, bread, These are the foods that made me fat, and now I'm supposed to add them back into my diet?
I am nervous that once I start I won't be able to stop myself. I know that the best way to make sure this doesn't happen is to plan out my meals, but I'm scared to bring carbs back into my house. I really miss pasta and popcorn so one of those will probably be the carb I add back in. As for the fruit, I just can't choose. I love fruit. I love fruit the way I love carbs. I could eat fruit for every meal. Pre-South Beach I used to eat apples and peanut butter for lunch all the time. Strawberries are yummy too, but they are not in season. Grapefruits are delightful, but do I really want to be limited to just them for an entire week? Bananas are out, they are too high in sugar, but oh so yummy.
So stay tuned for my decisions on how to ease into Phase 2. For most of this week I will probably stick with my Phase 1 foods until I can decide on a plan that works for me. I WILL, however, be adding milk back into my diet because I REALLY miss my mealtime beverage of choice.
I was pleased to be able to stick to SBD so well last week. I did cheat once, on Friday, but it was a pretty big cheat. On Friday night I went to eat at Don's Alley with my husband and another couple from our Sunday School class. If you have never eaten there before, you should. They make amazing home cooked food! They also make huge rolls that are amazing and every meal comes with one. For dinner Friday night I had pot roast with mashed potatoes and fried okra. I ate the roll and put real butter on it. I also dipped my okra in ketchup. Now that I have confessed my diet sins let's move onto something I did right diet wise.
In defense of my cheating, I was pretty sick last week and food just didn't sound good until Friday. Normally when I'm sick I eat ramen, pop corn and other carb-ey foods. This week I was able to stick to lean proteins and green veggies, until Friday. Another thing I like to have when I'm sick is my mother-in-law's chicken noodle soup. Her recipe comes from a family recipe that traveled all the way from Italy to Oklahoma. Her version has a few SBD no-no's: carrots, white potatoes, lots of tomatoes, and pasta. Here is my SBD version.
Mere's Chicken Soup Cure-All
Ingredients:
Directions
I am excited to weigh in this week to see if I've lost more weight.
I am nervous that once I start I won't be able to stop myself. I know that the best way to make sure this doesn't happen is to plan out my meals, but I'm scared to bring carbs back into my house. I really miss pasta and popcorn so one of those will probably be the carb I add back in. As for the fruit, I just can't choose. I love fruit. I love fruit the way I love carbs. I could eat fruit for every meal. Pre-South Beach I used to eat apples and peanut butter for lunch all the time. Strawberries are yummy too, but they are not in season. Grapefruits are delightful, but do I really want to be limited to just them for an entire week? Bananas are out, they are too high in sugar, but oh so yummy.
So stay tuned for my decisions on how to ease into Phase 2. For most of this week I will probably stick with my Phase 1 foods until I can decide on a plan that works for me. I WILL, however, be adding milk back into my diet because I REALLY miss my mealtime beverage of choice.
I was pleased to be able to stick to SBD so well last week. I did cheat once, on Friday, but it was a pretty big cheat. On Friday night I went to eat at Don's Alley with my husband and another couple from our Sunday School class. If you have never eaten there before, you should. They make amazing home cooked food! They also make huge rolls that are amazing and every meal comes with one. For dinner Friday night I had pot roast with mashed potatoes and fried okra. I ate the roll and put real butter on it. I also dipped my okra in ketchup. Now that I have confessed my diet sins let's move onto something I did right diet wise.
In defense of my cheating, I was pretty sick last week and food just didn't sound good until Friday. Normally when I'm sick I eat ramen, pop corn and other carb-ey foods. This week I was able to stick to lean proteins and green veggies, until Friday. Another thing I like to have when I'm sick is my mother-in-law's chicken noodle soup. Her recipe comes from a family recipe that traveled all the way from Italy to Oklahoma. Her version has a few SBD no-no's: carrots, white potatoes, lots of tomatoes, and pasta. Here is my SBD version.
Mere's Chicken Soup Cure-All
Ingredients:
- 1 small-medium sized Chicken
- 1 bulb Garlic
- 2 Yellow Onions
- 1 head of Broccoli
- 1/2 package of Celery
- 1 bunch of Kale (you could add any greens, but these looked the best
- at Walmart when I was picking up ingredients for soup)
- 1 bunch Italian Parsley
- 2 small cans of tomato sauce (no sugar)
- Garlic Salt
- Sea Salt
- Pepper
- Basil
- Sage
- Oregano
- Worcestershire Sauce
Directions
- Dice the onions, chop the garlic into small pieces and put inside a large stock pot. I used the whole bulb of garlic because I like garlic and because I was sick and garlic is a natural antibiotic. Though normally I only put in 4-6 cloves. Trim the broccoli florets from the rabe, then chop the rabe into thin slices and add to the stockpot. Chop the celery and the parsley and add these to the pot as well. Add the tomato sauce, cover with water and bring to a boil. While bringing vegetables to a boil add the garlic salt, sea salt, pepper, basil, sage, oregano and worcestershire sauce to the pot.
- While the vegetables are coming to a boil, de-skin the chicken and trim off any excess fat. When the water has come to a boil add the chicken. Lower the heat to a simmer and cook the chicken until the chicken is cooked through or a meat thermometer registers 165 degrees Fahrenheit. My chicken took about 45 minutes to cook through.
- When the chicken is done remove it from the pot and pick the meat from the bones. Chop the meat and add it back to the still simmering pot. Chop the kale into 1 inch pieces and add it to the pot. Cook for about 10 minutes or until the kale is bright green and cooked.
- Serve immediately.
I am excited to weigh in this week to see if I've lost more weight.
Sunday, January 15, 2012
Halfway to Carbs...
So I realized that I hadn't blogged in a while and I have some exciting news to share with you. I weighed myself yesterday at the YMCA after Zumba. I started this journey at 165 lbs. Yesterday, the pointer on the scale landed on.....159 lbs! I lost six pounds this week! I am so excited. I didn't take my measurements before I before started the diet so I don't know if I've lost any inches. My clothes don't feel different yet so I think I can assume that I haven't lost significant inches. I will try to take my measurements this week so I can start tracking that as well.
This week my husband and I went out with some friends from Sunday School to a Mexican restaurant. Mexican is one of my favorite cuisines. I absolutely love the free salsa and queso that they bring to the table. Before the diet, when my husband and I would go to Chile Mercado I could easily eat two bowls of salsa and queso. When we went to Poblano's I was very proud of myself. I didn't eat any queso and I only had 10 small scoops of salsa and no chips. For dinner I ordered the Carne Asada Tacos without the tortillas, black beans, and steamed ranchero beans. I mixed the beans with the steak and only ate half of it. I saved the rest for lunch on top of salad drizzled with lime juice.
I also worked out three times this week! On Tuesday I went to Yoga, Thursday I played Just Dance 2 for an hour and a half, and on Saturday I went to Zumba.
I also went to the movies on Friday night with some friends to see Beauty and the Beast 3D. It was amazing! For those of you who don't know me, one of my favorite indulgences is popcorn. I love movie theater popcorn with lots of butter drizzled on! Every time I go to the movies, which isn't often, I get popcorn and load it with butter. Even though I really wanted some, I resisted the urge and enjoyed the movie without my buttery treat.
Last night I made Chicken Parmesan. For those of you familiar with Italian Cuisine might ask how Chicken Parmesan can be SBD Phase 1 friendly. Well, here's how: Almond Flour. If you have been reading the blog regularly you might remember that I made a Chicken Nugget recipe from Kalyn's Kitchen that uses Almond Flour instead of wheat flour. To make Chicken Parmesan I used the same method. For those of you interested in making Chicken Parmesan, here's how.
Chicken Parmesan
Ingredients
Directions
While cruising the internet I came across a recipe for Cheesecake that is Phase 1 friendly that I can't wait to try. Be looking out for a post on how it turns out.
Food Journal
Thursday
Breakfast
4 slices of Turkey Bacon
1 cup Decaf Coffee with non-Dairy Creamer and Truvia
Snack
1 cup Regular Coffee
1 can V8
Lunch
Salad with Turkey Taco meat, Avocado and lime juice
Cheese Stick
Jello
1 can V8
Dinner
Unsweet Tea with Splenda
10 small scoops of salsa
Carne Asada Taco Meat with no Tortilla
Black Beans
Ranchero Beans
Friday
Breakfast
Grande Regular Coffee from Starbucks with 2 Splendas, non Fat Milk and a splash of Half and Half
Snack
1 can V8
Lunch
Salad with Carne Asada Taco Meat and Lime Juice
Cheese Stick
Jello
1 can V8
Snack
1 can V8
Dinner
Turkey Taco Salad with Avodado Salsa and Lime Juice
Saturday
Lunch
Salad with Chicken lunch meat
Dinner
Chicken Parmesan
Spaghetti Squash
Steamed Spinach
Sunday
Breakfast
2 Slices Turkey Bacon
2 Eggs, Scrambled
Lunch
Salad with diced Chicken Breast
Snack
Ricotta Creme from the South Beach Book
Dinner
Salad with Tuna
This week my husband and I went out with some friends from Sunday School to a Mexican restaurant. Mexican is one of my favorite cuisines. I absolutely love the free salsa and queso that they bring to the table. Before the diet, when my husband and I would go to Chile Mercado I could easily eat two bowls of salsa and queso. When we went to Poblano's I was very proud of myself. I didn't eat any queso and I only had 10 small scoops of salsa and no chips. For dinner I ordered the Carne Asada Tacos without the tortillas, black beans, and steamed ranchero beans. I mixed the beans with the steak and only ate half of it. I saved the rest for lunch on top of salad drizzled with lime juice.
I also worked out three times this week! On Tuesday I went to Yoga, Thursday I played Just Dance 2 for an hour and a half, and on Saturday I went to Zumba.
I also went to the movies on Friday night with some friends to see Beauty and the Beast 3D. It was amazing! For those of you who don't know me, one of my favorite indulgences is popcorn. I love movie theater popcorn with lots of butter drizzled on! Every time I go to the movies, which isn't often, I get popcorn and load it with butter. Even though I really wanted some, I resisted the urge and enjoyed the movie without my buttery treat.
Last night I made Chicken Parmesan. For those of you familiar with Italian Cuisine might ask how Chicken Parmesan can be SBD Phase 1 friendly. Well, here's how: Almond Flour. If you have been reading the blog regularly you might remember that I made a Chicken Nugget recipe from Kalyn's Kitchen that uses Almond Flour instead of wheat flour. To make Chicken Parmesan I used the same method. For those of you interested in making Chicken Parmesan, here's how.
Chicken Parmesan
Ingredients
- 4 Chicken Breasts
- 2 TBS Olive Oil
- 3/4 to 1 cup Almond Flour
- Spices--I used premixed Italian Seasonings and added Garlic Powder, Basil, and Majoram
Directions
- Preheat oven to 400 degrees Fahrenheit. Coat a baking pan with the olive oil and place pan in oven to heat while oven is heating.
- In a large plastic bag mix the almond flour and seasonings. Rinse the chicken breasts in the sink, place on a cutting board and flatten each chicken breast with a meat mallet.
- When the oven is ready remove the pan. One at a time put a flattened chicken breast in the bag with the almond flour mixture and coat the chicken breast. Place the chicken on the pan and repeat with the other chicken breasts.
- Bake for 10 minutes, turn the breasts over and cook for another 10 minutes or until a meat thermometer reads 165 degrees Fahrenheit
- I served the chicken over Spaghetti Squash I had tossed with I Can't Believe Its Not Butter spray and Parmesan cheese and topped it with homemade tomato sauce.
While cruising the internet I came across a recipe for Cheesecake that is Phase 1 friendly that I can't wait to try. Be looking out for a post on how it turns out.
Food Journal
Thursday
Breakfast
4 slices of Turkey Bacon
1 cup Decaf Coffee with non-Dairy Creamer and Truvia
Snack
1 cup Regular Coffee
1 can V8
Lunch
Salad with Turkey Taco meat, Avocado and lime juice
Cheese Stick
Jello
1 can V8
Dinner
Unsweet Tea with Splenda
10 small scoops of salsa
Carne Asada Taco Meat with no Tortilla
Black Beans
Ranchero Beans
Friday
Breakfast
Grande Regular Coffee from Starbucks with 2 Splendas, non Fat Milk and a splash of Half and Half
Snack
1 can V8
Lunch
Salad with Carne Asada Taco Meat and Lime Juice
Cheese Stick
Jello
1 can V8
Snack
1 can V8
Dinner
Turkey Taco Salad with Avodado Salsa and Lime Juice
Saturday
Lunch
Salad with Chicken lunch meat
Dinner
Chicken Parmesan
Spaghetti Squash
Steamed Spinach
Sunday
Breakfast
2 Slices Turkey Bacon
2 Eggs, Scrambled
Lunch
Salad with diced Chicken Breast
Snack
Ricotta Creme from the South Beach Book
Dinner
Salad with Tuna
Wednesday, January 11, 2012
Phase 1, Week 1, Day 3
Hi friends! How are you today? I've been better.
Today I had a meltdown at home after school. I was tired, hungry, and I REALLY wanted carbs! The source of my discouragement came from the fact that I am unable to eat between meals. SBD builds in two snacks a day to help keep your blood sugar up and to keep you from binge eating at meal times. I am a teacher and my schedule doesn't allow me time to have a morning and afternoon snack. So when I get home I am starving.
I have been trying to drink a V8 instead of eating a snack. This is working okay, but I still wish I could eat something. This afternoon I was super hungry and I needed to make dinner. On top of that I was starting to freak out about going out to eat tomorrow. I haven't eaten out yet on the diet and our Sunday School class is going out to a Mexican restaurant tomorrow. Mexican is one of my pitfalls. I can easily eat my entire meal after consuming 2 bowls each of queso and salsa. I love queso! However, it isn't SBD friendly. So I was tired, hungry, and freaking out that I was going to blow 3 days of good eating on queso. I was a mess.
My husband asked me, "Would you rather have the carbs or be skinny?" In that moment, I wanted the carbs. I wanted the yummy, warm foods that fill me up and make have that warm fuzzy feeling inside. I wanted pasta with butter and Parmesan, chicken and rice casserole, macaroni and cheese from the box, fresh baked bread, and movie theater popcorn. At least, that's what the impulsive Size 14 woman inside of me wanted. Somewhere deep inside the quiet voice of my former size 8 self whispered, "Let me out." Deciding to listen to size 8 self I wiped my tears and marched my boo-heenie into the kitchen and made dinner. I feel better now knowing that I didn't throw away three days of progress.
Here is my food journal from Tuesday and today.
Tuesday
Breakfast
--2 eggs with texas pete
--2 slices turkey bacon
--1 cup decaf coffee
Snack
--1 cup regular coffee
--1 can V8
Lunch
--8 slices Chicken breast
--Cheese Stick
--Lime Jello
Snack
--1 can V8
Dinner
--Salad
--Chicken Nuggets leftovers
--Cheesy Zucchini leftovers
Today
Breakfast
--2 eggs with texas pete
--2 slices turkey bacon
--1 cup decaf coffee
Snack
--1 cup regular coffee
--1 can V8
Lunch
--Salad with Tuna
--Cheesestick
--Lime Jello
Snack
--V8
Dinner
--Turkey Taco Lettuce Wraps
--Avocado Salsa
--Salad
Today I had a meltdown at home after school. I was tired, hungry, and I REALLY wanted carbs! The source of my discouragement came from the fact that I am unable to eat between meals. SBD builds in two snacks a day to help keep your blood sugar up and to keep you from binge eating at meal times. I am a teacher and my schedule doesn't allow me time to have a morning and afternoon snack. So when I get home I am starving.
I have been trying to drink a V8 instead of eating a snack. This is working okay, but I still wish I could eat something. This afternoon I was super hungry and I needed to make dinner. On top of that I was starting to freak out about going out to eat tomorrow. I haven't eaten out yet on the diet and our Sunday School class is going out to a Mexican restaurant tomorrow. Mexican is one of my pitfalls. I can easily eat my entire meal after consuming 2 bowls each of queso and salsa. I love queso! However, it isn't SBD friendly. So I was tired, hungry, and freaking out that I was going to blow 3 days of good eating on queso. I was a mess.
My husband asked me, "Would you rather have the carbs or be skinny?" In that moment, I wanted the carbs. I wanted the yummy, warm foods that fill me up and make have that warm fuzzy feeling inside. I wanted pasta with butter and Parmesan, chicken and rice casserole, macaroni and cheese from the box, fresh baked bread, and movie theater popcorn. At least, that's what the impulsive Size 14 woman inside of me wanted. Somewhere deep inside the quiet voice of my former size 8 self whispered, "Let me out." Deciding to listen to size 8 self I wiped my tears and marched my boo-heenie into the kitchen and made dinner. I feel better now knowing that I didn't throw away three days of progress.
Here is my food journal from Tuesday and today.
Tuesday
Breakfast
--2 eggs with texas pete
--2 slices turkey bacon
--1 cup decaf coffee
Snack
--1 cup regular coffee
--1 can V8
Lunch
--8 slices Chicken breast
--Cheese Stick
--Lime Jello
Snack
--1 can V8
Dinner
--Salad
--Chicken Nuggets leftovers
--Cheesy Zucchini leftovers
Today
Breakfast
--2 eggs with texas pete
--2 slices turkey bacon
--1 cup decaf coffee
Snack
--1 cup regular coffee
--1 can V8
Lunch
--Salad with Tuna
--Cheesestick
--Lime Jello
Snack
--V8
Dinner
--Turkey Taco Lettuce Wraps
--Avocado Salsa
--Salad
Monday, January 9, 2012
Phase 1, Week 1, Day 1
Well, I have almost completed an entire day on South Beach. I only cheated once. As I was cleaning out the fridge to make room for all of the yummy salad fixings that I will be preparing with my new food processor I discovered homemade cookie dough leftover from when I made my secret family recipe Chocolate Chip Oatmeal Pecan cookies last week. I am sad to say that I crumbled (haha) and ate a few bites. It would have been sacrilege to let such good cookie dough go to waste. I am proud to say that the cheating stopped there.
I almost cheated over some flan in a cup that I had gotten to enjoy as part of my "last meal" before SBD. I was unable to enjoy that yummy Spanish confection because I felt terrible yesterday! Saturday and Sunday evening, and for most of today I have felt nauseous. Nothing sounded good to me. I was putting food in my body because I knew that I needed to. I felt a little better this evening and I almost caved and ate it, but my hubby encouraged me to not give in! We looked at the sell by date and it will still be yummy by the time I hit should be hitting my goal weight so I will save it for a celebration.
As I said in a previous posting I spent some time visiting http://www.kalynskitchen.com/. If you haven't checked out her sight you need to. Especially if you are on SBD or another low carb diet. Kalyn is currently posting one Phase 1 SBD recipe everyday this month. All of my meals this week come from her site. Here is the plan: Monday night Chicken nuggets and Cheesy Zucchini, Tuesday night leftovers, Wednesday night Spicy Ground Beef and Bean Soup with Cabbage and Spinach, Thursday night we are eating out with our Sunday School Class, Friday night Leftovers, Saturday night Turkey Lettuce Wrap Tacos, Sunday night Leftovers.
Today I tried the Chicken Nuggets. Here is the link to the recipe, http://www.kalynskitchen.com/2010/03/recipe-for-south-beach-diet-friendly.html. They were amazing. The recipe calls for almond flour instead of bread crumbs which makes the recipe Phase 1 friendly. After doing some research I made my own almond flour. Whole Foods has it for 6.99 a pound. I know. My heart stopped beating too when I heard the employee quote me the price over the phone. I made my own by taking plain, blanched, slivered almonds and pulsing them a few at a time in the blender. After pulsing each batch of nuts I used a sieve colander to sift the flour into a bowl. You can use whole almonds, but I didn't want the skins in my flour. When making almond flour you really need to use the blender. If you use your food processor you will end up with nut butter. This is due to the high power of the food processor. I made some extra and I have put it in a baggy in the freezer to use later.
This recipe is so easy and yummy all you do is cut up 2-3 chicken breasts into nugget style chunks and then flatten them. I didn't flatten mine because I couldn't find my meat mallet. Then you dip each piece into the almond flour mixed with poultry seasoning, paprika, salt, and pepper. You then place the pieces on a pan that you have coated with olive oil and warmed in the oven. I used a little too much olive oil and some of the nuggets were a little soggy. Next time I will just use some cooking spray. Bake the chicken on each side at 400 degrees Fahrenheit for 10 minutes on each side. For dipping, I tried balsamic vinegar, Dijon mustard, and Texas Pete Hot Sauce. I wasn't impressed with the Dijon Mustard, but I loved the vinegar and hot sauce. I actually ended up mixing the two together in a great mixture of sweet and spicy.
I used 3 chicken breasts and have barely enough leftover for tomorrow night. I'll add a big salad and all will be groovy. This recipe turned out so well that I am definitely going to adapt it to make one of my favorite foods, Chicken Parmesan. Served with Spaghetti Squash instead of carb loaded spaghetti will make it SBD Phase 1 friendly.
Food Journal
Sunday
Breakfast
--2 eggs scrambled
--water
Lunch
--Chicken Alfredo
--1 homemade yeast roll
--iced tea sweetened with Splenda
Dinner
--Papa John's Cheesebread--whole order
--2 slices Veggie Pizza with ground beef
--Water
Today
Breakfast
--2 eggs scrambled in the microwave
--2 slices turkey bacon
--cup of decaf cofee with non dairy creamer and Truvia
--Water
Lunch
--6 slices turkey lunch meat
--Cheese stick
--Jello
--Water
Dinner
--Chicken Nuggets
--Cheesy Zucchini Bites
--Water
I almost cheated over some flan in a cup that I had gotten to enjoy as part of my "last meal" before SBD. I was unable to enjoy that yummy Spanish confection because I felt terrible yesterday! Saturday and Sunday evening, and for most of today I have felt nauseous. Nothing sounded good to me. I was putting food in my body because I knew that I needed to. I felt a little better this evening and I almost caved and ate it, but my hubby encouraged me to not give in! We looked at the sell by date and it will still be yummy by the time I hit should be hitting my goal weight so I will save it for a celebration.
As I said in a previous posting I spent some time visiting http://www.kalynskitchen.com/. If you haven't checked out her sight you need to. Especially if you are on SBD or another low carb diet. Kalyn is currently posting one Phase 1 SBD recipe everyday this month. All of my meals this week come from her site. Here is the plan: Monday night Chicken nuggets and Cheesy Zucchini, Tuesday night leftovers, Wednesday night Spicy Ground Beef and Bean Soup with Cabbage and Spinach, Thursday night we are eating out with our Sunday School Class, Friday night Leftovers, Saturday night Turkey Lettuce Wrap Tacos, Sunday night Leftovers.
Today I tried the Chicken Nuggets. Here is the link to the recipe, http://www.kalynskitchen.com/2010/03/recipe-for-south-beach-diet-friendly.html. They were amazing. The recipe calls for almond flour instead of bread crumbs which makes the recipe Phase 1 friendly. After doing some research I made my own almond flour. Whole Foods has it for 6.99 a pound. I know. My heart stopped beating too when I heard the employee quote me the price over the phone. I made my own by taking plain, blanched, slivered almonds and pulsing them a few at a time in the blender. After pulsing each batch of nuts I used a sieve colander to sift the flour into a bowl. You can use whole almonds, but I didn't want the skins in my flour. When making almond flour you really need to use the blender. If you use your food processor you will end up with nut butter. This is due to the high power of the food processor. I made some extra and I have put it in a baggy in the freezer to use later.
This recipe is so easy and yummy all you do is cut up 2-3 chicken breasts into nugget style chunks and then flatten them. I didn't flatten mine because I couldn't find my meat mallet. Then you dip each piece into the almond flour mixed with poultry seasoning, paprika, salt, and pepper. You then place the pieces on a pan that you have coated with olive oil and warmed in the oven. I used a little too much olive oil and some of the nuggets were a little soggy. Next time I will just use some cooking spray. Bake the chicken on each side at 400 degrees Fahrenheit for 10 minutes on each side. For dipping, I tried balsamic vinegar, Dijon mustard, and Texas Pete Hot Sauce. I wasn't impressed with the Dijon Mustard, but I loved the vinegar and hot sauce. I actually ended up mixing the two together in a great mixture of sweet and spicy.
I used 3 chicken breasts and have barely enough leftover for tomorrow night. I'll add a big salad and all will be groovy. This recipe turned out so well that I am definitely going to adapt it to make one of my favorite foods, Chicken Parmesan. Served with Spaghetti Squash instead of carb loaded spaghetti will make it SBD Phase 1 friendly.
Food Journal
Sunday
Breakfast
--2 eggs scrambled
--water
Lunch
--Chicken Alfredo
--1 homemade yeast roll
--iced tea sweetened with Splenda
Dinner
--Papa John's Cheesebread--whole order
--2 slices Veggie Pizza with ground beef
--Water
Today
Breakfast
--2 eggs scrambled in the microwave
--2 slices turkey bacon
--cup of decaf cofee with non dairy creamer and Truvia
--Water
Lunch
--6 slices turkey lunch meat
--Cheese stick
--Jello
--Water
Dinner
--Chicken Nuggets
--Cheesy Zucchini Bites
--Water
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