Day 3 food log

Today, after reading a fellow low-carber’s blog, I decided that I really should be tracking my carbs. So, I reconnected to my old MyFitnessPal account and logged in the meals below. It was less than I thought – and fewer calories as well!  I don’t really feel like I’m ‘dieting,’ especially when I get to eat bacon, butter, full fat yogurt and cheese. I’ve pasted a snapshot of my daily totals at the bottom. This may not be as low-carb as many, but I want to see how my body reacts to this number and go from there. I’ve put the total carbs next to each meal as well.

20121006-165132.jpgBreakfast: 1.5 slices of bacon and 1 egg. I got so excited that I took a bite before remembering my photo. (Carbs: 0)

20121006-165140.jpgSnack: 1/2 an apple, 2 Babybel Original Minis, and some carrots (Carbs: 19)

20121006-165146.jpgLunch: Finished off the taco salad. I gasped when I realized that I was out of sour cream, but subbed in some plain full-fat yogurt, and I could barely tell the difference. (Carbs: 28)

This afternoon was truly a test of my willpower. My family and I went to a 1-year-old’s birthday party, and I forgot to take a snack with me (hence no afternoon snack). I had to stare cupcakes, cookies, brownies, and chips in the face and take a swig from my water.

20121006-194749.jpgDinner: Leftovers from last night. Low-carb Dijon Skillet Chicken, roasted asparagus, and 1/2 a sweet potato with butter. (Carbs: 25)

So, my carb grand total for today was 72. I’m aiming for fewer than 100 to start with. And, the type of carb is important to me – a whole food, not a processed snack.

Advertisements

Recipe: Low-Carb Dijon Skillet Chicken

I love cooking with chicken thighs instead of chicken breast. Thighs are so much juicier, and the portion size (for me) is perfect! It’s almost impossible to screw this dish up. Tonight, I’m going to pair this chicken with roasted asparagus and a 1/2 of a baked sweet potato (doctored up with butter, salt, and a bit of sour cream!)

Ingredients:

  • 2 T. Sherry Vinegar
  • 1.5 T. Dijon Mustard
  • 3/4 c. Chicken Broth
  • 1 – 1.5 lbs. Chicken Thighs
  • Salt and Pepper to taste
  • 1/4 tsp. Herbs d’ Provence
  • 1/8 tsp. Garlic Powder
  • 1 T. Butter

Preparation:

  • Prepare the Dijon “sauce”: Whisk together the vinegar and dijon mustard, then add the chicken broth. Set aside.
  • Rinse the thighs, and pat them dry with paper towels. Season them with salt, pepper, herbs d’ provence, and garlic powder on both sides. (I put measurements above, but really I just eyeball it.)
  • Heat up the butter in a non-stick pan to Med/Med-High, and brown thighs on both sides (about 2 minutes on each side).
  • Add the Dijon sauce and turn the temp down to Low. Cover and let simmer for about 15 minutes. Remove lid and let simmer for an additional 5 minutes in order for the sauce to thicken a bit.
  • They are ready when the internal temperature reaches 160 degrees.

Serves 2 – 4.

20121005-192357.jpg

Day 2 food log

20121005-101306.jpgBreakfast: 2 Applegate Farms Pork Breakfast Sausage and 1 egg

20121005-101315.jpg

Snack 1: 2 Babybel Original Minis, 2 slices of Applegate Farms Turkey, 1/2 an apple, a few carrots

20121005-141359.jpgLunch: Leftover taco salad from last night. It really hit the spot.

20121005-163041.jpg

It’s time for a mid-afternoon pick-me-up for this sleep-deprived mama! This is really one of my favorite snacks. So simple- thinly sliced raw apple “chips” and a bowl of plain yogurt.

Dinner: Low-Carb Dijon Skillet Chicken + roasted asparagus + 1/2 baked sweet potato

A Compilation: Sticking to Low-Carb for Good

This is the tricky part. I can easily do low-carb for one or two weeks, but when the third week rolls around, I just get so sick of it. That’s why I’m going to scour the internet and find the best advice on how to do this long-term.  A lot of what I found pretty much pertains to any diet out there, but some tips were specifically geared towards low-carb.

Quick Summary:

Articles:

I’d love to hear of other great blogs, articles, books, and websites that address the long-term issues of sticking to a low-carb diet. Please post them in the comments!

Day 1 food log

20121004-062611.jpg

Breakfast: 1.5 pieces of bacon, 1 egg, espresso

I really have fewer cravings and hunger when I start the day off with very few carbs. I don’t mind having berries, an apple, lentils, or a sweet potato later in the day, but if I have one of those slightly ‘carbier’ foods early in the day, I find it hard to deal with hunger. Sweet and carby foods dominate my thoughts, and all of a sudden I’m at a drive-through ordering a coke, not even knowing how I got there.

20121004-094657.jpg

Snack 1: Fage Total Full Fat Plain Yogurt + thawed frozen organic blueberries

Lunch: Skeeter’s Grilled Chicken Salad with no Croutons + Ranch
(I forgot to take a photo, so I got this on the Skeeter’s website. My salad was the one right in the front.)

20121004-161111.jpg

Snack 2: 2 Babybel original minis and a bag of carrots

20121004-191150.jpg

A delicious end to day 1! Taco salad- with greens, broccoli slaw, shredded carrots, grass-fed taco meat, cheese, sour cream, and salsa. Doesn’t taste low-carb to me!

The Plan

I’ve been dabbling with a low/slow-carb diet for a few weeks (and cheating), so I’ve decided to do a bit more planning and really commit. Here’s the food plan so far:

Breakfast Ideas:

1 or 2 eggs + bacon or turkey sausage

2 egg omelet with avo and cream cheese

2 egg omelet with spinach, olives, and parmesan

Snack Ideas:

plain fage total yogurt + berries/apple

babybel cheese + berries/apple

sliced turkey + carrots

veggie slices and cheese/turkey

Lunch/Dinner Ideas:

veggies + meat + ½ sweet potato

veggies + meat + lentil soup

veggies + meat + roasted squash

Cheat Days for 2012/2013:
(one a month)

2012:

Thanksgiving (Nov. 22)
Christmas (Dec. 25)

2013:
January ________
Valentine’s Day (Feb. 14)
March _________
April _______
Mother’s Day (May 12)
Father’s Day (June 16)
July 4th
August _________
September _______
Halloween (Oct. 31)
Thanksgiving (Nov)
Christmas (Dec. 24)

My plan to commit involves documenting what I eat and how I feel on this blog – with pics and recipes. Before deciding to do “slow-carb,” I’ve been gluten free for about 8 or 9 months and also tried paleo off and on in that time too. Why? Well, having a baby 10 + months ago threw my body out of whack, and I’m trying to balance the scale, my hormones, my mood, and now my meals. A new kind of balance – one that doesn’t include high GI carbs or any processed foods. I love to cook, so that helps, but I also tend to get stuck in a meal rut – eating the same thing every day.

More details about how/why I’m eating this way can be found here.