Today I hit one of my first milestones! When I went into labor I was 265ish lbs after having Cade and going on a strict diet so I could breastfeed I lost 50lbs fast, but of coarse starting back at work and eating what I wanted again I went back up in weight to 237.9 lbs today I am excited to say I am back down to 214.9 that's 23lbs down! I can't wait to see 199!!!! 👏💪 #weightlosstransformation#weighlossjourney#lowcarbdieting
Cauliflower casserole with bacon wrapped, sausage stuffed jalapenos. Roasted asparagus with jalapeno infused avocado oil and chili garlic sea salt. Yummy companions to add to the roasted chicken I prepped for lunches. #keto#lowcarb
Peanut butter mousse
@carblight recipe below
one 14oz container Organic Extra Firm Tofu
1¾ cups Unsweetened Vanilla Almond Milk
2 tsp Vanilla Extract
2 tsp Stevia
330g peanut flour
¼ tsp Salt
Rinse and drain the block of tofu, then complete the following steps (basically, just try to press out as much liquid as possible): Add all the ingredients to a large blender or food processor and puree until smooth. Scrape down the sides of the bowl when necessary.
Give it a taste and add more stevia or salt to taste. Be sure to puree the mixture as much as possible, you don’t lose anything by overblending but you sacrifice texture and flavor by underblending!
Pour into serving bowls and serve immediately. If not serving right away, cover with plastic wrap and refrigerate. Top the mousse with chopped, salted peanuts and some mini dark chocolate chips or cream.... Or both.
Steak with cheesy cauliflower puree (mash alternative) @carblight recipe below
1 head of cauliflower
2 Tbsp heavy cream
1 Tbsp butter
2 ounces dubliner or other sharp cheese
salt and pepper to taste
Clean and trim the cauliflower, breaking it into medium sized pieces.
Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter.
Microwave, uncovered, on high for six minutes.
Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high.
Remove from the microwave and put into a high speed blender or food processor along with the cheese. Puree until smooth.
Season with salt and pepper to taste. You can adjust the cream and butter to your preference.
Low Carb courgette spaghetti bolognese
@carblight recipe below
1.5kg beef mince
2 tbsp olive oil
6 rashers of unsmoked bacon chopped
4 celery sticks finely chopped
4 carrots finely chopped
3 large red onions peeled and finely chopped
6 garlic cloves crushed
3 tbsp mixed herbs
500g of mushrooms finely chopped
4 x 400g cans chopped tomatoes
6 tbsp tomato puree
1 Courgette per person
Heat a large saucepan and add the ghee to melt down.
Now add the onions, celery, carrots and bacon. Stir into the ghee until nicely coated and cook for about 10 minutes until the veg start to soften and the bacon browns a little.
Now add the garlic and stir through nicely and heating for about 2 minutes before adding the lamb.
Stir the lamb through and as it starts to brown add the mixed herbs, couple of pinches of salt and some freshly ground pepper. Stir through again.
Add the tomatoes and the puree and stir through ensuring all ingredients are mixed together nicely.
Once mixed bring it to a simmer and allow to cook for an hour. You may wish to add a little water here if you feel it needs it.
About 10 minutes from the bolognese being finished its time to prepare your courgette spaghetti. Heat a little ghee in a pan on a medium heat then simply use your julienne peeler to slice the courgette into spaghetti like strips directly into the pan. (1 large courgette is usually enough per person as a serving.) Keep stirring the courgettes until cooked to your liking. Don’t over cook or cook on a too high a heat as it can go slushy.
Serve, grate a little Parmigiano-Reggiano over the top and enjoy.
@carblight recipe below
1/2 organic bell pepper
6 cups organic tomatoes, preferably fresh
1/2 organic celery stalk
1 clove garlic
1 teaspoon chili powder
2 tablespoons cider vinegar
2 tablespoons raw honey / Stevia
1 tablespoon salt
1/3 teaspoon oregano
1/2 teaspoon basil
3 zucchini, sliced thinly lengthwise
3-4 cups raw mozzarella cheese, grated (about 1 pound) (See below for dairy-free options)
Coconut oil, for frying
Blend together the ingredients for the marinara sauce, and boil together for at least 1 hour. The longer you boil, the thicker it gets.
Preheat oven to 350 degrees.
Whip up the eggs in a shallow bowl.
Fry the zucchini by dredging in egg (or the substitute) and then frying in oil, turning once. It's ready when golden brown.
Assemble your lasagna. First, spread about 1 cup marinara, followed by ? of the zucchini, and then about 1 cup of cheese. Repeat until you have 3 full layers - we usually put an extra cup or so of cheese on top.
Bake for about 30 minutes, until the top is slightly brown
Who says you can't go low carb at a street fair? I had packed a protein bar just in case there were no good options. This spicy Polish sausage with onions and sauerkraut was fantastic, hot off the grill! #keto#lowcarb
My first lowcarb Thanksgiving dinner. The sausage stuffing was amazing!
For the bread crumbs I adapted the Low Carb Flatbread recipe from All Day I Dream About Food @fooddreamer . I substituted the whey powder for 1/3 cup ground golden flax seed, then added a foil packet of herb marinade dry mix. I cooked up and added the remaining ingredients pictured, plus a cup of water. Bake, covered at 425 for 30 minutes. Remove the covering and bake about 10 minutes longer until brown and crusty on the outside. #keto#lowcarb
Pumpkin bread and pumpkin butter. The bread recipe is my favorite from @dropthesugar because it's made with coconut flour, and super moist. I added pecans. I divided the mixture and made a small loaf, then added Lily's chocolate chips to the other half and made some muffins.
The pumpkin butter recipe is my own, and so easy to make.
1 15 oz can pumpkin
4 tbs butter
1 tbs pumpkin pie spice
1/2 tsp vanilla
Sweetener to taste. I used about 1 tsp liquid stevia.
Heat pumpkin over low heat in a nonstick frying pan. Add butter and let it slowly melt into it. Add remaining ingredients and stir frequently until it cooks through to a rich, thick consistency. Do not boil. Enjoy! #keto#lowcarb
Why have I not tried spaghetti squash before now? It was absolutely delicious topped with a bit of sauce, mushrooms, pepperoni, fresh parmesan, and artichoke hearts. With the leftovers I baked some spaghetti squash nests. #keto#lowcarb
Just what the Captain ordered....gin with diet tonic water. Business opportunity.... when is someone going to manufacture diet tonic water with a healthier sweetener such as stevia. I have tried soda water but its just not the same without the tonic water.