Wednesday, March 9, 2016

WIEW - What I'm Eating Wednesday

Other than my husband, clothes and wine; food is something that I could talk about all the time! I mean seriously, I love to eat it and talk about it! Just yesterday I ordered two new cookbooks, Cravings by Chrissy Teigen and The Mediterranean Diet (beginners book). Back over the summer I ordered my first Med Diet book after reading a few pins about the diet on Pinterest. Heart disease runs on my side of the family, and I also have mitral valve prolapse. Steven had "higher than the doctor would have liked to have seen, but still in the normal range cholesterol" at his last appointment. So, we need to make some eating habit adjustments.

Enter the "diet" we're on for the next two-three weeks to jump start our healthy eating and work on those summer bodies: Low Carb, Low Sugar and Low Gluten. Yayyyyyy. For me, I could eat the same thing over and over again and not be bothered by it, Steven is a different animal so I am having to be really creative right now! Cutting these things out doesn't necessarily bother me, I mean hello I get to eat all the cheese, chicken, cottage cheese and greens I can get! But when a craving hits, it HITS!

I wanted to share what our (well mostly my) meals have looked like for the past 2.5 days....

Day 1)
Breakfast: vanilla whey protein shake + peanut butter
Lunch: grilled chicken salad, light ranch dressing
Snack: cheddar cheese slices, a few dill pickle chips, almonds
Dinner: pork loin (cooked in the crockpot) with veggie saute (2 zucchini, 1 small squash and red onion) 

Day 2)
Breakfast: egg, cheese and sausage cups* recipe below :)
Lunch: bib lettuce wraps w/turkey, cheese slices and cucumber
Snack: early snack, almonds - late snack, spicy pork rhines
Dinner: almond crusted chicken with sauteed kale -- recipe inspiration HERE, but I used Wasabi and Soy Sauce flavored almonds, then topped the chicken with siracha for an extra kick!

Day 3)
Breakfast: one egg cup....wasn't feeling breakfast this morning, but knew I needed a little something
Lunch: bib lettuce wraps w/ tuna w/a little dollup of mayo, cottage cheese cup and a few potato chips
Snack: celery + peanut butter
Dinner: leftover proteins (we have both pork + chicken left from previous nights) and veggie saute (1 zucchini, 1 squash, little bit of kale, red sweet peppers and red onion)

I have also made a few other changes, I swapped my regular milk and creamer for almond milk and creamer. Truth be told, I'm not missing the regular lactose. The almond coffee creamer is hazelnut flavored and while my coffee isn't quite as blonde as I typically like it, its still good! Sunday nigh at the grocery store, Steven bought some ice cream :/ I won't lie to you, damn that cookies-n-cream is good, but its not good for me. So this morning while the locksmith was at our house changing the locks, I made some chia seed pudding.
This the recipe I used. I didn't put quite as much maple syrup as it calls for, but I did add some cinnamon and almond slices. We'll see what it tastes like when I get home! FINGERS CROSSED that this will satisfy my sweet tooth while helping me stay on track.

You might be asking yourself "and why is the locksmith important?". Since our house has had so many workers in and out of it over the past eight weeks, it was important to change them. Said "smith" told me that it would take about 30 minutes.....well that turned into 1 hour and 15 minutes and I was totally packed and ready to leave for work before he even got there! Needless to say, I had some time on my hands. If I had been smart, I would have written this blog post haha!

Lastly, here is the egg cup recipe! If you've got any great low-carb recipes, send them my way! Cheers to tomorrow being Thursday....because up until lunchtime, I thought today was Thursday haha!!!

Six eggs
1LB Turkey Sausage
About 1/2 to 3/4 cup of cheddar cheese
Silicone Baking Cups 

I might be late to the game, but silicone baking cups have changed my life when it comes to making egg cups!!!! Bu-bye scraping out cooked on egg in my muffin tin, WOOF! 

Preheat oven to 350 
Cook sausage thoroughly, drain, set aside
Wisk six eggs + salt and pepper
Add in sausage and cheese
Spoon into baking cups  
Bake for 18-22 minutes or until cup no longer jiggles.

I am not a turkey sausage or turkey bacon kind of girl, when it comes to my breakfast foods, give me the REAL stuff!! But in a recipe like this, I totally prefer the turkey sausage. You cannot tell a difference and it has less fat/calories/sodium etc etc etc, you get the picture! :)




3 comments:

  1. Great stuff, lady! You are like my husband, he can eat the same thing day in and day out and I like a bit more variety. now that I know how certain foods affect my body I find it easier to stick to the ones that are good for me, but cravings still stink.

    ReplyDelete
  2. I seriously wish I could have pizza, beer, and ice cream for every meal. The only problem is that when I do I seem to immediately gain weight and feel like crap. I wish I could be one of those people that has a super fast metabolism and can eat whatever they want! It's not fair lol. Anyways, when we are eating healthy we normally stick to a paleo-esque diet, so protein, veggies, and fruit. We try to cut out dairy almost completely because both of us don't respond well to it and we also try to cut out starchy carbs. I always find good recipes from Nom Nom Paleo, Against All Grain, and PaleOMG. Even though it's not exactly like your diet you will be able to find some good protein and veggie dishes. I also have the Against All Grain cookbooks and one by Julie from PaleOMG. Both are great!

    ReplyDelete
  3. Love this! I need to try the egg cup recipe! I eat an egg every single morning for breakfast, and I've been looking for different variations because I'm tired of the same old thing!

    ReplyDelete

top social