I have a great low carb bread recipe for you today. 🙂 You’ll LOVE it!
I’ll also share my meals & macros with you, because I know my daily food diaries are really helpful for coming up with new EASY low carb meal ideas.
My day was a bit odd though because I didn’t get up until 10am (it’s really unusual for me to sleep late!)… and I went back to bed at 8pm. LOL. It ended up just being a late nap though, because I was back up around 11:00pm.
I decided to just get up and catch up on some work. Which I can do, since I work from home. I even baked some beautiful chicken thighs around midnight. 🙂
I track all of my meals in MyFitnessPal using the Net Carb Hack, but a weird schedule can make that tough. Do I start a new food diary after midnight, or wait until “a real sleep”?! 😛 Ahh well – eat it, track it, on with it…
Breakfast: Tuna Salad?!
I didn’t feel like cooking, and just hunted around for a sec to figure out something quick & easy. Tuna salad it was. Not exactly my ideal breakfast, but hey – it’s low carb and didn’t require any cooking! I added 2/3 cup of seasoned pecans (I get them in the produce section at Wal-Mart) to make it a bit more edible. 🙂
Yes… I may have a pecan problem. LOL – I do love them! Speaking of, check out this beautiful low carb pecan fudge I’ve been enjoying lately. It’s super easy to make!
I had to choke that tuna salad down – with 24 ounces of water, even. 😛 It just wasn’t my ideal choice that early in the morning, but it did the trick for a fast meal.
Lunch: Delicious Low Carb Bread
For lunch I definitely wanted something better. And with it being a cold rainy day here in Tennessee, I wanted some warm yummy comfort food!
I decided to make my mother’s easy low carb bread recipe. I made them plain, and shaped them into round “biscuits” this time:
The recipe is really simple, although I make it a bit different every time. One of my favorites is this Low Carb Biscuit Recipe. Delicious!
This time I made it with: 1 cup Almond Meal, 1 6oz bag Finely Shredded Parmesan, 2 eggs, 2 TBS real butter (melted). I mix the eggs up and melt the butter, then add all the ingredients in a bowl and mix it with my hands. Then shape it out on parchment paper and bake at 350 degrees until lightly browned.
The texture is really nice – crisp on the outside and fluffy on the inside:
I made 7 larger “biscuits” out of this batch, so they came out to 2-3 net carbs each. And that’s only because I counted a full carb per serving of the cheese I used (6 carbs total for the full 6oz bag), which was counting on the high end for sure.
When you make them, just add whatever ingredients & amounts you use (and the number of “servings” you make) into the Free MFP Recipe Calculator to get an accurate carb count per piece.
I often add garlic and other types of cheeses for a “low carb garlic cheese bread”, but this time I made them plain so I could top them with a Laughing Cow Creamy Swiss Wedge and Polaner Sugar Free Raspberry Preserves. 🙂 YUM!
I totally missed dinner because I went to bed so early. 😛
I did have a yummy low carb fudge square last night though! I like to keep those made up and in the refrigerator to grab & enjoy anytime.
Here’s how my meals & macros worked out for the day:
Net Carbs: 20
Total Carbs: 33
Protein: 74 grams
Macros: 77% fat / 18% protein
Water: 48 ounces
I’m on a nice losing streak. I love being a loser. 🙂 When it comes to weight loss, at least – lol. I hope you enjoy the low carb bread recipe. It’s so versatile! You could even use it to make a low carb pizza crust. That’s something I need to try!
Like something in this post? Leave a comment and let me know. I love feedback! *cheers*