Monday, November 04, 2013
Or at least a big part of it.
It does not look as pretty as in magazines but you get the idea. I don't have things in my fridge that are a temptation.
The top shelf is mostly nuts, nut meals and a few gluten-free flours towards the very back that my husband sometimes uses. Also a small pitcher of heavy cream.
small drawer: cheese, sunflower seeds, sea vegetables
raw milk jars on the right, jar with tomato sauce, butter, bowl with chicken stock, whey jars on the left
more nuts, squash cooked and wrapped in aluminum foil, ready to be stuffed for dinner, homemade yogurt, several containers of duck eggs
vegetable drawers: cabbage from our garden, onion
door from top left to bottom right:
bulk spices (garlic and turmeric), seed packets, fish oil, yogurt starter, elderberry syrup (for flu), more fish oil tablets, organic lemonade for flavoring water, condiments, 1 bottle of gluten-free beer,
The rest of our food is either stored in the basement (veggies like squash, zucchini) or in our cabinets. Things that only some of us can eat are stored either in the back of the cabinets or in another room (study) or in a separate fridge (we got a mini-fridge for the rec room).
Most meat and veggies are in the freezer.
This system works great to keep unhealthy stuff out of sight and out of mind.
Sunday, November 03, 2013
Today was a great day, even though the weather was bad which usually affects me a little. Exercise was almost non-existent, just a mini-walk for each of the dogs, less than 30 minutes total.
My husband was so kind to do the morning chores today so I got to think about my plans for the next few weeks, talk to family and have a leisurely breakfast and lunch.
9 am breakfast: 1 cup decaf with 1/4 cup cream, 3/4 cup full-fat yogurt, 1/2 cup blueberries, 1 oz. nuts
2pm lunch: 1/2 squash filled with ground beef and topped with melted cheese
5:30pm special treat in honor of being on this plan for 10 days:
almond pancakes with dark chocolate sauce and another cup of decaf with lots of cream
The recipe is very simple. Mix almond or other nut flour (ground nuts) with 2 large eggs and enough cream to make a thick batter. Drop the batter in a frying pan with melted butter. Turn when brown on one side. Makes 6 small pancakes.
For the chocolate topping mix 1 oz.(30grams) of 85% dark chocolate in a small bowl and warm until the chocolate melts with 1 teaspoon Xylitol. This is the amount I used for 3 pancakes. Sorry, you'll have to figure out the carb count yourself.
I am full enough to where I won't need anything for dinner.
I've been wondering how many calories I consume on an average day. I know it does not matter on low-carb but sometimes I'm curious, I'm just too lazy to bother. The first couple of days on low-carb I usually eat more, then my appetite settles down and I may be eating less.
Saturday, November 02, 2013
Today was a very unusual day for me. Both my husband and my daughter were out of town for a swim meet. This gave me time to do some things I don't usually have much time to do, including cleaning up my desk and cleaning the livingroom thoroughly (or whatever passes as thoroughly in a household with 8 dogs who live on the furniture, LOL.
In any case, I did enough moving around, vacuuming and dusting that I'm going to count it as a 90 minute workout. My reward will be some quiet reading with ME on the couch rather than the dogs (or maybe it will be me AND the dogs.
Eating was simpler because I only had to worry about myself.
9am breakfast: decaf with 1/4 cup heavy cream, 1 cup yogurt, 1/2 cup berries, 2 oz. nuts
3pm lunch: baked squash with ground beef and melted cheese on top
2 tbsp. almond butter
5 pm snack: decaf with 1/4 cup heavy cream
9pm dinner: scrambled eggs with whatever frozen green veggies I can find in the freezer
1/2 cup full-fat yogurt, 1/3 cup berries, 1 oz. pecans
1 1/2 oz. Lily's coconut low-carb chocolate
I'm proud of my 16-year-old daughter. She was part of two relay teams at the highschool district swim meet that beat a record for their highschool that nobody had touched for over 10 years. She also placed 3rd in 200 Free with a time of 2:08 and 5th in 500 Free with a time of 5:44 at the district meet. She has met requirements for the State meet in two weeks. Maybe she will even be able to get a swim scholarship after highschool.
I am especially proud of her because she has managed to keep her carbs relatively low doing all this, in spite of her teammates carb-loading around her. It is so good to know that she will not have to deal with all the horrible health problems that I had to deal with as a result of my carb addiction.
Saturday, November 02, 2013
Our family really enjoyed our crustless pan-pizza last night. So I thought I'd share the recipe, as much as there is a recipe.
But I will start by saying that for anyone who answers this post by saying that this does not taste like REAL pizza. You are right, there is something missing. If you like something solid under the toppings to hold on to because you don't want to eat your pizza with knife and fork you can just get a piece of greasy cardboard and stick it underneath. It emulates the taste and texture of pizza dough quite nicely and will probably be healthier for you as well.
Now to the recipe:
I make this in a frying pan with a metal handle that can go in the oven but you could use a casserole dish/pan that can go on the stove and oven, too.
You can choose really any veggies you like for the base. In my picture from yesterday the veggies were hidden under the ground beef and the cheese, but they were a significant part of the meal.
I fried up the ground beef first in coconutoil with onions, and seasoned to taste (sea salt, garlic, herbs like basil, thyme, oregano, marjoram, etc.). Once that is nicely browned I set it aside and stir-fry some low-carb veggies (green leafies are my favorite, but cauliflower, cabbages, green beans etc. will work fine) until wilted or about 5 minutes. When they are done I treat them as the "crust" and top them with tomato sauce (not too much to keep carbs low), browned, seasoned meat, any other toppings you like (mushrooms, sausage, pepperoni, other veggies, hard-boiled eggs, fish ...) and then top with mozzarella cheese or other cheese that melts well. I love pepper jack. Now that the pizza is ready I put it in the oven at 350 degrees F until the cheese is melted. If yo want some crunch on the edges I recommend adding some ground nuts around the edge after baking.
Get An Email Alert Each Time HOUNDLOVER1 Posts