My weight hasn’t budged for an entire week, except to fluctuate a very small bit here and there.
No matter. I just keep on keeping on. If anything, that just challenges me to keep eating super low carb and exercise even more. 😛
Today’s Low Carb Food Diary includes a tip on keeping strawberries fresh, and a very easy low carb gluten free bread recipe you’ll love!
Breakfast: Cottage Cheese, Strawberries & Pecans 1/2 cup Daisy brand cottage cheese + 1/2 cup crushed pecans + 2 small strawberries = 7 net carbs
This was my last strawberry, and I’m pleased to say I made it through the whole carton without any going bad! 🙂 For some reason my refrigerator is running too cold, even though I haven’t changed the settings – well, that I know of. Maybe I should check that (lol). Anyway, I noticed my berries were slightly frozen there on the top shelf. For the first time ever, I made it through an entire carton of fresh strawberries without them going bad on me. I actually liked the frozen berries in my “cereal” (above) all week. So there’s a tip for you: Freeze your berries! You could thaw them out as you want to use them of course, but I was pleased to discover they would “keep” and that they retained their flavor – even frozen. 🙂 Nice!
Lunch: 3 Fried Eggs & Sausage
A super easy one-skillet meal, almost zero carb…
Dinner: Low Carb Parmesan Bread, 3 Pieces
See recipe below! 🙂
Here’s my MyFitnessPal Food Diary for Wednesday:
I only had three waters on Wednesday (24 ounces). It doesn’t seem like I had much food but it was 1731 calories and 20 net carbs. I had 90 grams of protein, and my macro ratios were 78% Fat / 18% protein – so it was a great low carb day!
Low Carb Gluten Free Bread Recipe
1 cup Almond Meal Flour
1 6oz bag Shredded Parmesan
2 Eggs
2 TBSP Real Butter
Preheat oven to 350°. Line a baking sheet with Parchment Paper. Put almond meal & shredded parmesan in a mixing bowl. Melt the butter, stir up the eggs, then add both to dry mixture and mix it all up well (I use my hands).
Patty out biscuits, breadsticks or even use it as a pizza crust! Cook until slightly browned. Just keep an eye on them, and flip them halfway through if you need to.
I made 9 small biscuits out of this batch for 2 net carbs each. Your carb count will depend on the sizes/servings, so use the Free MFP Recipe Calculator.
Wednesday night I ate three of them plain, fresh out of the oven. I let the rest cool, then put them in a Ziploc bag and left them on the counter. I had this “sandwich” with them on Thursday morning for breakfast:
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