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!
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
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!