Day 6 food log

Day 6, almost a week, and I’m pretty much eating the same things over and over again. Except for dinners. I’m really looking forward to tonight’s portabello pizzas. If you’ve read any of my other food logs, you may get déjà vu while reading today’s.

Breakfast: full fat yogurt + thawed organic frozen blueberries

Snack: 1/2 an apple + 2 babybel original minis + some carrots + some sliced turkey

Lunch: taco salad (find recipe here)

Dinner: personal portabello pizzas topped with pepperoni, caramelized red onions, and black olives  + wedge salad with homemade ranch dressing (find recipes here)

This turned out really well! The homemade ranch dressing from Barefoot Contessa was amazing! And, the pizzas really hit the spot. Can’t wait for my leftovers tomorrow.

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.

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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

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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.

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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.)

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

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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!