Day 5 food log

Still feeling pretty good on the (s)low carb diet. I’ve found so many great recipes and ideas for meals that I can’t wait to try.

Here is today’s fare…

Breakfast: 1.5 slices of bacon and 1 egg (my standard) – no pic

Snack: Plain, full-fat Fage Yogurt + blueberries

Lunch: Low-Carb Taco Salad (see recipe here)

Dinner: Leftovers from last night – Low-Carb Meatloaf and Cheesy Pureed Cauliflower (see recipes here)


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!)


  • 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


  • 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.


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)


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

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.