Hiiii, blog muffins. (Oooh, muffins sound gooood!)
This is good too, though. Buffalo Chicken Boat —
I took a break from my low-carb diet protocol Friday, Saturday, and Sunday, and now I’m back on it for another week or so. Happy to report that I have dropped most of the water weight I gained in Dec-Jan. Only a few pounds away from my lowest weight. I’ve been using the formula of low-carb, intermittent fasting, calorie restriction, and exercise. What took me a month to gain took just 10 days or so to take off, which is why I know it was mostly water weight gain! I chose lower carb for this purpose, which I think works well. Lower-carb is great for dropping water weight quickly. Of course it can come back easily, but I’m ok with fluctuations, just not 20-pound ones! I fully expect to regain a bit of water when I increase my carbs, but not nearly as much as I packed on from the holidays. As long as I am mindful.
Close to 90 lbs. total lost so far! I was past the 90 lb. mark, but yeah, holidays and birthdays and other stuff happened! Oh well.
Low-Carb Menu January 21:
We picked up dinner from Moe’s on the 21st. I got a chicken burrito bowl without rice or beans, and then had it with extra thin Mission corn tortillas at home. Obviously I’m not trying to be Paleo-perfect or anything of the sort. I’m just shooting for a lower carb intake in general, not avoiding anything specific besides gluten. Also, AF was in town all week, so I haven’t even eaten extremely healthfully, just wanted to keep carbs low to drop some pounds. It worked. I’m satisfied.
Low-Carb Menu January 22:
I’ve been saving my carbs for later in the day so I can sleep better. I don’t sleep so well on low carbs!
Dinner on the 22nd was this awesome idea I had for making a Buffalo chicken boat:
- 1 lb. chicken tenderloin, diced
- 2-3 TBSP coconut oil or fat of choice for cooking
- 1-3 TBSP or to taste Frank’s Red Hot sauce or hot sauce of choice
- 1 celery rib, diced
- 2 oz. blue cheese crumbles
- 4-8 lettuce leaves
- Add coconut oil to frying pan; preheat until oil is hot, then add in chicken. Cook thoroughly.
- Toss cooked chicken with celery and hot sauce;
- Add chicken mixture to lettuce leaves, top with blue cheese crumbles
Yields 4 lettuce boats
Plus, a small boiled potato topped with Kerrygold butter + Green Valley sour cream, S+P:
And I still had enough carbs left for Haagen-Dazs.
Low-Carb Menu January 23:
My go-to low-carb meal is a salad with random fridge stuff thrown on it. I was inspired to make egg salad when the carton was down to 3 eggs…
Quickly boiled 3 eggs, then chopped and mixed them with pink Himalayan salt, black pepper, and soy-free Veganaise mayo. Made a bed of lettuce, then topped it with half of the egg salad, Applegate Farms salami, 1 oz. Kerrygold Dubliner cheese, grape tomatoes, Roland cornichons gherkins, extra virgin olive oil, and red wine vinegar.
I needed some comfort food in a bad way on this day. Pasta is high on my comfort foods’ list, but it’s sooo high in carbs! Thankfully there is a such thing as low-carb pasta! Remember the black bean spaghetti I’ve had before? It’s perfect when you’re keeping carbs low but want pasta.
Only 15.5g NET carbs per serving!
I was DONE with anything meaty for the day, so decided peas + pecorino romano cheese with tomato sauce sounded perfectly delicious and very comforting in this pasta dish.
- 50g black bean spaghetti
- 1/2 cup Bove’s tomato sauce
- 1/2 cup sweet peas
- 1 oz. grated pecorino romano cheese
= 31g NET carbs vs. 56g for brown rice pasta
Pitiful little bowl of iceberg lettuce for crunch and as delivery system for red wine vinegar + olive oil.
This (and ice cream!) was exactly what I needed after a long, exhausting day.
Being I’m back on board for another week or two of low-carbing it, I decided to increase my carbs to NET between 70-100g/day on average, or as needed. If you missed my first post about this temporary hack, check it out here to catch up! I wouldn’t want to do this for too long, but I do like the variety and challenge.
The weather is YUCKY outside! Dustin and I zoomed to the store early this morning before it got bad out. Um, I’m ready for Florida.