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:
Heather says
Hi just want to say I am enjoying and joining you in this challenge. I wanted to ask your opinion on ketone strip tests. Do you use them or consider them an accurate help tool?
Lynn Terry says
I don’t personally use the strips or sticks, but I can tell when I’m in ketosis. Just eat super clean, super low carb, and track closely – and use that money on avocados. π
Olivia Bergner says
Try vacuuming under the fridge….I have lots of dogs and despite vacuuming daily dog hair gets under the fridge and affects the fridge temperature. (we foster dogs….not breeding dogs).
Lynn Terry says
Great tip, Olivia! I had to laugh, lol. π I foster great danes too, so I know all about that dog hair!! I just recently moved the fridge and cleaned out from under it though. It’s just OLD. I had to get an ancient refrigerator to fit under the low cabinets – it’s a dated kitchen in a historic home… π
Carrie says
I am just getting started w low carb and healthier eating. I wondered with this recipe is there anything besides almond flour, I am allergic to any nut besides peanuts (always the odd ball). But am looking for some recipes like this… Thanks
Lynn Terry says
Hi Carrie,
I am not sure. I know there is coconut flour, but I’ve been told it’s totally different to work with – you have to add something to it I believe. I haven’t tried it.
The only other breads & bagels I eat, I order online. Here are the ingredients if you want to check that out: http://www.travelinglowcarb.com/5564/low-carb-bagel-ingredients/
Patti says
I made these this week, delish! But, hard as a rock the next day? Any tips
Lynn Terry says
Hi Patti,
Is it possible you overcooked them, or made them too flat?
I usually just cook up what I want. The “batter” keeps very well in the refrigerator so you can just make up a batch and then cook some fresh each time. π
Patti says
Yup I prob did…..next time I will cook as needed, thanks
Debbie says
I AM SO DISCOURAGED!!! I have been on this WOE for 7 months and I AM NOT LOSING!!! I AM AT THE SAME WEIGHT AND I AM FURIOUS!!! I have lost inches
S L O W L Y!!!!!!!!!!! What am I doing wrong!!!!????
I cry when I see these people that report that they have lost 41lbs, 16lbs, 25 lbs!!!! I am doing everything that I am suppose to do BUT AM STILL NOT LOSING WEIGHT!!!!! HELP!!!! BEFORE I STUFF MY FACE WITH CHOCOLATE BARS!!!!
Lynn Terry says
Hi Debbie,
How are you tracking? I’m happy to help. π
Check these 4 points too, and see if that helps: http://www.travelinglowcarb.com/5093/not-losing-weight-eating-low-carb/
Tiffany says
I have been doing this very strictly for 6 weeks and have very slowly lost 10lbs (weight going up and down a few lbs every week) but just went back up 4lbs.. grrr. Very frustrating! Did you figure out why you’re not losing? If so, maybe it can help me. Also, I stay nauseated and the thought of eating meat and fats makes me sick so I’m not even eating that much anymore. And I’ve always been a meat-eater so it’s just weird. Anyway, I hope you are finally losing!
Lynn Terry says
I’m finally losing again, Tiffany. π I think sometimes our bodies go through natural stalls, ups / downs, etc. Just make sure you are tracking super close, eating around 20 net carbs a day, stick to real foods (nothing processed), cut out cheese or cream cheese as a test – and make sure you don’t eat too lean. That will stall you for sure. You need at least 70% of your calories to be in healthy fats (avocado, pecans, etc).