Thursday’s Low Carb Meals & Macros + Peanut Butter Pecan Fudge Recipe

I’m in a “NO EXCUSES!” mood, and really pushing myself hard.

My health is my TOP priority as we close in on the end of this year with just a few short months to go – which yes, includes two major holidays.

I will not end this year with excuses and regrets. Period. I aim to celebrate New Year’s somewhere super cool, looking super hot. 🙂 Are you with me?!

There are just 2 weeks left in the current low carb challenge, and I’m going to kick off a “Finish Strong!” mini-challenge. Stay tuned for details! Make sure you’re subscribed by email so you don’t miss out, because I’m going to host challenges through the end of the year too. 😉 It’ll be fun!

Join the Low Carb Challenge!

My weight has really been fluctuating lately. Not by much, just the same few pounds back and forth and up and down. It’s annoying, but not that big of a deal. I know it’s because of stress, being off schedule, exercising more, etc – all things that can “play” with your scales.

That has me really focusing on what I KNOW works: foods that I have eaten during good “losing streaks”, keeping it super simple, sticking to “real food” and having very few ingredients on my plate. I call it the 3IMAX or KISS method. 🙂

Thursday’s Low Carb Meals & Macros

For breakfast yesterday I had my favorite: Daisy Brand cottage cheese, pecans and strawberries. I only had 1/4 cup of pecans and 1 strawberry in the bowl this time though. I stir it all up and call it “cereal”. I’m actually having this again this morning while I sit here and write this to you. 🙂

For lunch I had leftover Grilled Chicken with Roasted Broccoli & Cauliflower – dipped in ranch. Here’s the original meal, which was take-out from a local place called Gondola Pizza & Steak House.

For dinner I cooked up half a pound of breakfast sausage and had two pieces of that with three fried eggs. I just fried the eggs in the same skillet, in the sausage grease. Delicious! And I have a few extra pieces of sausage to eat for lunch today. 🙂

Last night I decided to catch up on my shows and have a yummy snack. I made low carb peanut butter fudge while the sausage was cooking yesterday, and I used some of it to make two “pecan fudge bars” – and the rest of it for fudge squares.

I just put 1/4 cup pecan halves in each of the two small plastic containers, and poured the fudge mixture between the two – which came out to 2 1/2 fudge squares per “bar”. Yum. 🙂

You’ll find the recipe here. It’s very simple: just coconut oil, peanut butter and vanilla extract. I add Torani Sugar Free Vanilla Syrup too, just 1 TBSP to the entire batch to give it a slight hint of sweet.

You pour it in a silicone candy mold, or anything you please, and refrigerate it until it hardens. It pops right out of a silicone mold or plastic container.

It’s really delicious. 🙂 And it’s crazy how I can lose weight eating FUDGE! lol…

Here’s how my numbers worked out for the day:

Net Carbs: 18
Calories: 1741
Protein: 90 grams
Macros: 77% fat / 19% protein
Water: 48 ounces
Exercise: 1.6 mile very fast-paced walk in the rain 🙂
Current Weight: 154.4 pounds

I feel GREAT today! It’s cool and rainy out, and while I do miss that warm sunshine we had last week… it’s a nice day to stay in and catch up on some reading, get some work done, and do my T25 Fast Track Workout & 60 reps on my Ab Carver Pro. 🙂

What about you? What’s going on in your kitchen, or what fun new low carb recipes have you tried lately? I’d love to hear how your health goals are going!

Best,
Lynn Terry,
aka @LowCarbTraveler