I have been eating more than usually low carb/high fat lately. For almost 3 weeks actually, with only 2 carbier* meals during that entire time. I'm down 13#. Golly - wasn't expecting THAT! Thought I'd take off 20# or so, but now I'm not so sure, as just with the 13# I'm dealing with increasing saggy flab and I hate that so much, it is the whole reason I choose not to lose any more weight than I already have.But if I eat the way I feel the best, I automatically lose. Whether I want to or not. Since my Nissen Fundoplication 2 years ago, I tend to lose weight more easily. I lost 40# in the 7 months following that surgery and I was eating more carbs during that time as well; I've been gaining/losing by a few pounds ever since, depending on how in balance my macronutrients are. The lower the carbs/higher the fat, the more I lose - and the better I feel, of course...but I'd rather be at a higher weight than bumping my tummy skin with my knees when I walk! Anyway, not sure how this will all turn out, maybe I'll keep the weight loss going (keeping the fat content this high is NOT EASY but it means my weight goes down easily) until I can't stand the flab anymore. Or maybe I'll change my mind again...all I know is that we are eating so well these last few weeks - like royalty! And it's all low carb/high fat, delicious, cheap, and easy!* to me, a "carbier" meal means one that either has one carby food in it, or has more carbs than I would usually eat in a meal. Carbier doesn't mean going crazy and eating every carby food in sight.
I usually do have 1 carbier meal every week.
This was our breakfast/lunch today. And it was DELICIOUS! My 3YO grandson had his with ranch dressing; he eats EVERYTHING with ranch dressing! As you can see, it is very cheesy. But this is a teaser. I plan to do a post showing how it was done the next time I make it. So you'll have to wait until then...sorry!
This was our supper tonight. Meatloaf, baby corn, and mashed "taters" with lots of cheese and butter.
The meat loaf was just ground beef with finely chopped onion, crushed porkies (pork rinds), an egg, some of my ketchup, and seasoned salt.
The baby corn (just 10gN for the whole can!) always tastes just a tiny bit pickled to me. So tonight I rinsed it, added just a drop of EZSweetz to about 1/4c of melted butter with some salt, and simmered it in that. It helped.
The "taters" are from a box. Once or twice a month we have them as a guilty treat. They're probably awful for us, but we're not paleo eaters, just low carbers, so we do indulge. There are 17gN per serving; doesn't matter - they're great! You could, of course, sub fauxtatoes with cauliflower, as I usually do.
Between these 2 meals I've been full all day. No snacks, no need for anything else except coffee, tea, and water.
Is it so awful that I love my own cooking so very much???
My husband makes a wonderful "breakfast fish" - that's what we call it anyway, because he often makes it in the mornings. I can never make it like he does, but it's wonderful!
He just starts with some tilapia fillets, which are thin and cook quickly, and he fries them in butter (although today he used olive oil as well and it was deliciously rich!) with a little seafood seasoning. That's it. Lots of little crispies from the pan, and it is a delight to the mouth, and carb-free, yet Cheap'n'Easy. With a 24 oz package of tilapia for $3.99, a splash of olive oil, a pat of butter, and a sprinkle of seafood seasoning, it is a filling, high-quality, single-dish breakfast or lunch for 2 at real close to two bucks apiece. And takes all of 10 minutes to make. Add a side of veggies and/or a salad and it's supper for about $5 for 2-3.
Today's late breakfast was so good...it's one of my favorite easy meals!
In a frying pan of hot bacon drippings over high heat I broke 3 eggs, then lowered the heat to low/medium and broke the yolks with a fork, spreading them over the whites. Onto the eggs I sprinkled some chopped frozen spinach pieces, letting a few fall into the fat to fry alone, then some quartered pepperoni slices, and finished it off with a handful of shredded mozzarella. Covered the pan and walked away for 10 minutes. After I slid it onto my plate I put the fried spinach bits on top, just for the sake of embellishment :).
When I haven't used pepperoni, I also like this with salsa and sour cream (full-fat, of course!) on top!