Whats on your menu today?
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We had grilled chicken that I marinated in soy sauce, lime juice, sesame oil, garlic with baked in foil cauliflower with butter and cheese and broccoli cauliflower salad with mayo dressing........YUMMY!0
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Here's dinner for me and my family:
http://www.familyfreshcooking.com/2011/02/03/chicken-with-coconut-lime-peanut-sauce-recipe/
It's delicious, and I've calculated it to be 2 net grams of carbs per serving!0 -
Here's dinner for me and my family:
http://www.familyfreshcooking.com/2011/02/03/chicken-with-coconut-lime-peanut-sauce-recipe/
It's delicious, and I've calculated it to be 2 net grams of carbs per serving!
I have bookmarked this. It looks delish! thanks!0 -
Here's dinner for me and my family:
http://www.familyfreshcooking.com/2011/02/03/chicken-with-coconut-lime-peanut-sauce-recipe/
It's delicious, and I've calculated it to be 2 net grams of carbs per serving!
I have bookmarked this. It looks delish! thanks!
You're welcome! I found it a few weeks ago looking for a way to use coconut milk, and my whole family loved it
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Dunno today, it's grocery shop day and I am both short of everything and haven't got any lovely, lovely meat out of the freezer. The porterhouse steak yesterday was GLORIOUS with some fried up veggies.
I suspect a light breakfast of a hunk of cheese, nuts and a small tin of spicy tuna will get me through until I can replenish supplies, then all bets are off for a hearty lunch ... salmon or an organic chicken with salad for dinner I suspect.0 -
Then I think I would just keep an eye out on the scale for a week or two - I don't think bumping up to 50-60 g of carbs will cause weight gain - especially if your calories are roughly the same. Looking at your diary it looks pretty good - you might consider looking at Atkins Phase 3 - it actually tells you how to step up your carbs and monitor your weight so you can find what your threshold is before gaining. You probably can go considerably higher than where you are now - the caveat is not letting your calorie counts creep up too high with it. (That may be an unpopular sentiment on a low carb board, but I think once your body chemistry is set, it is absolutely about calories in/out.)
I'm a big fan of debunking the whole calories-in/out thing generally, as an over-riding goal for losing weight.
BUT only if your body's metabolism isn't right. In this case we need to address any underlying issues or creating caloric deficits will be counter-productive, and you'll end up malnourished.
I agree that once you are set in that regard (i.e. you are burning calories optimally and your body can 'see' how much fat you have accurately) then calories-in/out still rule to large extent. I mean, we must be able to cope with a small varience from day to day? By small I don't mean a Big Mac
As ever I drift off-topic ..
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Not having it today - needed a break since I've eaten it 3 days in a row now but made a squash casserole that was pretty good - It was a totally made up thing - was wanting something casserole-y
I cut up 3 medium-ish yellow summer squashes (800 mg), browned some ground beef (24 oz) with 5 tsp taco seasoning (read labels and find the lowest-carb one (and I was watching for lower sodium too) - I used Mama Soccorra), and 8 tbsp of salsa (again, read labels and find one that has fewest carbs), and 4 oz grated cheese (I used my local store brand's organic white cheddar, grate your own - bags of shredded cheese often have starches (hidden carbs) included to keep them from clumping) - i just layered and baked. (Squash, ground beef - although you could do turkey or pork, but might want to up the seasoning a bit to make up for the fat), salsa, cheese, repeat.) Bake covered for about 35 minutes at 350 - and then remove foil and finish for about 10 more. Made 4 pretty hearty servings.
I served with a dollup of sour cream, although next time I make this, I might instead opt for some cottage cheese or ricotta or something (lasagna-like) in with the beef and squash so its a bit gooier.0 -
Big hunk of cheese and some nuts for breakfast on the move then nothing until just now (including about 2 hours of briskish walking) ... a pile of cheerios (cocktail sausages) with some indulgent tomato ketchup and another hunk of cheese hit the spot.
Dinner will be a large porterhouse steak with leafy veggies. And some (some...) ice cream
A bit of a mental day but still within guidelines and good that I wasn't THAT hungry after having effectively skipped lunch on a light breakfast. I couldn't have done that on the low fat madness.0 -
Breakfast: 3 eggs fried in bacon fat, 3 strips of bacon, spot of cream cheese cuz I was still hungry. Coffee with a bit of halt & half (since I'm out of coconut milk)
Lunch: pork chop & mixed veggies (broc, cauli, carrot, squash blend) with some butter. oh and some avocado.
Dinner: probably a salad with some chicken. yesterday I made it a buffalo chicken salad, tossed some butter & hot sauce with the chicken before putting it on my salad! YUM. Now I can get my hot wing fix, without the mess of making my own wings (restaurants usually have some batter/breading on them, even if just lightly! TUMMY UPSET!)0 -
A pretty standard eggs, bacon, cheese, meat and veggies day for me. Nowt wrong with that, it's working
The only dietary change will be neat bourbon in place of some wine tonight ... I gave myself a rare spirit treat yesterday and it is wonderous thing.0 -
Leftover spicy salsa sausages for brekkie, cheese and nuts have powered me through a day on the cricket pitch and now I have a load of calories leftover and I'm not particularly hungry.
But I need to eat or MFP will have some kind of fit and I'll be diagnosed with some kind of eating disorder by the calorie police so some scrambled eggs, bacon and veggies will fit the bill nicely.
Or I may just drink them :P0 -
I'm having a German dinner tonight:
Braturst
Sauerkraut
mustard
Sauteed turnip cubes (like german sauteed potato cubes)0 -
Well today, it's:
Breakfast - rotissiere chicken and swiss cheese on a low-carb tortilla
Lunch - Tuna, cottage and cheese stick
Dinner - taco salad made with shredded lettuce, chopped tomato, lowfat shredded cheese, seasoned ground chuck, salsa
Snack - cheese stick0 -
B-Scrambled egg w ham and cheese
L-Tuna w mayo, mustard, and bit of sweet relish and some cucumber
D--not sure, but taco salad sounds good now! Or maybe just grilled chicken and salad, always good and easy! 0 -
WOOHOOOOOOOOO found a hella-sexy sale on chicken-breast tenders (the nice strip of chicken meat behind the breast)... only $1.58/lb so I purchased almost 54lbs worth and broke it down...
So - dinner tonight (Monday 07/09/2012), I am planning on a Chicken Parmesan Bake.
Penne for my husband's while I plan on making some faux noodles out of eggplant and zucchini.
Homemade marinara and I have a wonderful Mozzarella and Provolone blend to get all melty gooey and then that light browning frmo the broiler.... mmmmmmmmmmmmmmmmmmmmm yeah!!!0 -
It's toooooooooooooooooooo freakin hot, so tonight I'm making a cobb salad with all the fixins!!!!!!0
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Kangaroo sausages (extremely lean), cheese, raw nuts, spicy tuna salad and a widdle bit of ice cream
I had some processed-to-the-max garlic bread yesterday, I used it to wipe up some meaty sauce ... it was great and highlighted something yer average piece of lettuce cannot do Only one bit though 0 -
Nothing too adventurous today:
Lunch: Leftover roast gammon/ham with mixed leaves, cucumber, black olives & mayo.
Snacks: Goats cheese mini babybel, sliced turkey rolled up.
Dinner: Ham & Mushroom crustless quiche, broccoli, side salad of leaves & cucumber.0 -
well, thanks to this group, I started the day with a MIM with cinnamon and almonds topped with butter and my usual coffee with heavy cream. Lunch will be an arugula salad with a few cherry tomatoes, spanish almonds, tuna, grated parmesan and a balsamic vinaigrette with garlic and chilli flakes. Dinner is open...I'll recheck this thread for some excellent ideas.0
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Lunch: Ham & lettuce roll ups, sliced smoked sausage.
Dinner: Chicken Fajita salad (Home made seasoning made with smoked paprkia, cayenne, cumin, garlic powder) with 1-2 chopped chicken breasts with shredded iceberg lettuce, 1/2 an avocado, cucumber slices, grilled pepper slices, 2 tbsp chopped pickled jalapeno slices and grated cheese.0 -
Having a yummy day so thought I would share.
Breakfast: Lox Omelette (2 egg omelette with 2 oz lox, 1 oz cream cheese, 2 oz tomatoes, and a tbsp of capers - only missing a red onion slice or two)
Lunch: Spinach ceasar salad with 6 oz of shrimp sauteed in butter and garlic
Dinner: Skinnytaste's Mexican slow cooker carnitas served on spaghetti squash with a dollup of sour cream and a couple of tablespoons of guacamole
1,381 calories, 21 net carbs - a little high on sodium, but a good deal of potassium to offset it too.0 -
Sausages, mustard, cheese and nuts took me through to dinner with an 8km brisk walk in the middle.
Dinner was some spicy chicken and beef mince cooked up in some rather splendid 100% animal fat I have found with some leafy veggies and a large serving of a basic salad, filling.
I then went nuts and also had a bit of garlic bread, some breadcrumb-laden meatloaf I've cooked up for tomorrow and followed it all with a large spoon of premium ice cream.
That's exercise and sea air for ya 0 -
Was going to have left over pork loin and fillet mignon but change of plans. It's been almost 2 months since I started Fast-5 so it has been that long since I have had a breakfast break-fast. So I'm going to make some pancakes, maybe a couple of versions. Sour cream and coconut flour, sour cream and flax, some nice greasy breakfast sausage and some fake maple syrup.
That should put the breakfast monster to bed for a while.
I should not be thinking about it so early in the day. I'm getting hungry already!0 -
I made a breakfast frittata that turned out all right. I will make it again with more ingredients - some onions and peppers maybe or spinach and sour cream. It was good though.. filling and low carb.
For lunch I had a brisket taco made from Mission Carb Balance tortilla, leftover smoked brisket, and cheese (YUM!) and a Kiwi. Stupid Kiwi has 11 carbs. Oh well.
For dinner probably left over brisket since I have about 20lbs of it in the fridge. Will probably steam an artichoke to go with it and maybe a salad.
I seriously need to learn how to cook more "exotic" things because I get tired of the same old menu rotation all of the time.0 -
I'm going to grill some salmon tonight, love it just the way it is. I have a head of iceberg and I'm going eat a chunk of that and steam up some fresh cauliflower, I love cooking in the summer, the veggies are just so fresh and yummy!0
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cook more "exotic" things because I get tired of the same old menu rotation all of the time.
This is so so true. Can't say it enough. This is why this forum is so helpful. We get new ideas. When you get bored with the same old same old the easiest thing to do is to grab something off the shelf, and unless you are in Sweden the likelyhood of it being low carb is not very high.0 -
Today I've managed to get pork into every meal:
breakfast: pork chorizo with a egg and scallions scrambled in. Cholula on top
lunch: leftover grilled chicken, asparagus with bacon, sriracha top top.
Dinner: polish sausage with sauerkraut and mustard.0 -
mmm pork 0
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Snacks: 1 x passionfruit & Mango sugar free jelly pot, 3x mini austrian smoked cheese pieces.
Lunch: Salad (small side salad bought from shop) with a sliced grilled chicken breast, marinated in indian tikka spices.
Dinner: Leftover enchilada bake from last night. I adapted the recipe from here:
http://www.genaw.com/lowcarb/enchilada_bake.html
I added 1/2 a tub or soured cream and 2 roasted green chilli peppers (blended) to the topping and removed the cheese & taco seasoning. I then sprinkled some mozarella on the top. Instead of enchilada sauce (the only ones I could find were really high in carbs) I used 1/2 can of chopped tomatoes (low sugar) and 2 tsp tomato puree. Instead of the can of green chillis I used 1/2 a green bell pepper.0 -
07/17/12
Breakfast: Designer Whey Mixed Berry Vanilla protein smoothie
Mid Breakfast: two eggs cooked in half pat of butter, part skim mozzarella in a Josephs low-carb pita pocket
Lunch: Fajita-style chicken breast, sauteed red peppers, onions, baby bella mushroom, gahhhhhhhlic, seasonings galore, sauteed summer squash
Mid Lunch: a threaded salad of carrots, cucumbers, daikon with italian dressing (full fat)
Dinner: Dos Equis BBQ Pork loin, garden salad with full-fat ranch dressing (potato for hubby)0
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