Breakfast was Maggie's Cereal with 1 tbls cocoa. (No fruit or vegie there. Will make up for it with 3 servings at lunch and 2 at dinner.) Lunch will be sweedish meatballs in sour cream/dill gravy served over cauliflower-rice pilaf (cauli-rice with sherry and butter sauteed mushrooms, onion and celery), and a serving of green beans with some onion and tomato. Dinner will be a piece of deep dish pizza-quiche with sausage, mushrooms, onion, and ripe olives, and a lettuce salad with grape tomatoes, cucumber, and stuffed olives (EVO and red wine vinegar for dressing).

hdyhouse, that pizza-quiche thing sounds devine!

I lived on a couple of protein bars, water, CC milk, and a small apple today. Not good. I took a salad to work and didn't have time to eat it. Maybe tomorrow!

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Yesterday was good on veggies - cucs, grape tomatoes, celery, and 1 ear of corn, and watermelon.

Today, big salad with a few tomatoes, and 2 grapes. Not great but its something.

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Angie



at least for now...

Maxi, the pizza was one of the first low-carb recipes that I found on-line when I first started Atkins. It has become a regular part of my WOE, especially since my wife who is not eating low-carb really likes it too. Here is the recipe:

Deep Dish Pizza

4 oz cream cheese
3 eggs
1/3 cup heavy cream
? cup parmesan cheese
? t oregano
? t garlic powder
2 cups shredded cheese (mozzarella, pepper jack, provolone, or combination)
? cup of your favorite low carb pizza sauce. (Some commercial marinara sauces have as few as 5 net grams of carb per ? cup and will work well, or make your own.)
2 cups mozzarella
Favorite toppings.

Preheat oven to 375 degrees. Beat eggs and cream cheese until smooth, add cream, parmesan cheese, oregano, and garlic powder and mix well. Spray a 9x13 casserole with non-stick cooking spray, spread shredded cheese over the dish and then pour the egg mixture into the dish. Bake at 375 for about 30 minutes until the top is lightly browned. Remove from oven and let stand for 5 minutes. Spread sauce over the top, sprinkle with 1 cup shredded mozzarella and apply your favorite low carb toppings. ( Any meat toppings should be cooked or ready to eat before adding to the pizza.I also saute onion and green pepper and mushrooms before using.) Sprinkle 1 cup mozzarella and additional parmesan cheese on top and return to the oven until bubbly and brown (about 10 minutes). Remove from oven, let stand for 10 minutes before cutting.

Excluding the toppings, the whole pizza has 16 carbs. A serving of 1/4th of the pizza will have 4 carbs plus the toppings.

Onplan. Been getting plenty of fruits and veggies. Pineapples, paw paw, banana, kiwi fruits, (need to get some citrus in there other than lemons and limes I guess) Veggies answering the roll call have been mushies (several different types) cauli, broccoli, red bell pepper,chillies, pumpkin, eggplants, salad chards, red and yellow cherry tomatoes and onions. Fresh herbs basil, coriander, mint, time and flat parsely. Seasoned with fresh garlic and ginger and ground mixed peppers.

In one of the southern cities there are some very very old tunnels that were used for railways - now out of commission. Some mushroom growers have contracts to produce a really wide variety of mushies down there - we get some really fabulous varieties - including fresh shitakes - which are excellent food for foxes!

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The fox is wild!



5'3" Maintaining 121-125
Original weight 198 +

Breakfast was a taco omelet (taco meat, onion, celery, jalepenos, and cheese). Lunch was Sweedish meatballs in sour cream/dill gravy over cauli-rice pilaf w/mushrooms, celery, and onion, and green beans w/onion and tomato. Dinner was a large Shrimp Louie salad with lettuce, roma tomato, cucumber, green onion, and stuffed olives.

I did better today, but still not ramped back up to 5 a day.....I had salad at lunch and dinner. No fruit (which may explain why I'm down a couple of pounds) and no other veggies. Gotta do better!

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Ive got to do better as well, Maxibee. I ate the wrong veggies for a few days (sweet potatoes and potatoes) but really need to get back into the right ones. I'm planning on trying something new and exciting to get my veggies in...not sure what yet but I'll be looking through my Sharron cookbook to find something.

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Noël


Worry doesn't empty tomorrow of its sorrows, it empties today of its strengths.

Breakfast was Maggie's cereal w/ dried cranberries. Lunch was a reprise of yesterday and the day before. I apparently got carried away making Sweedish meatballs for entertaining Friday and will be having them all week. At least they taste good. Dinner will be a large taco salad with lettuce, grape tomatoes, ripe olives, jalepenos, and green onions.

Hdyhouse - that's a hilarious way of saying 'leftovers'! DH is a devil for 'reprising' I simply refuse to do that - (unless there is some very very good quality reprising material there - such as your Swedish meatballs of course)

Made a nice cauli/carrot soup last night (added small amount of lemon juice and peel and a few chickpeas) when blending and scattered fresh parsley, coriander and shaved parmesan and ground pepper on top when ready. It was excellent!

Lunch was nuked mushies with chopped yellow and red tomats on top with shaved parmesan and onion sprouts salad chards, herbs, and cucs.

My 2 servings of shaved parmesan today only represented about 1/2 of 1 whole serving. This is how I 'negotiate' with myself!

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The fox is wild!



5'3" Maintaining 121-125
Original weight 198 +

I only had some celery stalks until dinner tonight, so I had an entire can of asparagus, which (according to the label) is 3 1/2 servings. I wonder how many celery stalks is a serving? I ate about 5 or 6....I was hungry this afternoon and determined not to do anything stupid. So, maybe I had 5.

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Heya Maxibee - not sure about about your tinned asparagus (or how many carbs/cals your plan dictates) but my fresh lightly steamed asparagus for 25 cals of veg serving - is 6 stalks.

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The fox is wild!



5'3" Maintaining 121-125
Original weight 198 +

Maxibee- I figure 1/2 cup of diced celery is a serving. Depending on how big the stalk, 1 stalk, at least an outer stalk, is usually at least 1 serving. Breakfast was a taco omlet w/celery, onion and jalepenos. Lunch was another reprise. Dinner was a large shrimp louie w/lettuce, grape tomatoes, green onions, and jalepenos.

Yep - 1 stalk of celery is my measurement also hdyhouse. I should have said 'spears' for the asparagus too.

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The fox is wild!



5'3" Maintaining 121-125
Original weight 198 +

Breakfast was Maggie's cereal with dried cranberries. Lunch was a lettuce salad w/grape tomatoes, cucumber, green onion, and stuffed olives, and Yummpin Ymminy! the last of the Sweedish meat balls over cauli-rice. Dinner will be another lettuce salad, but with green pepper added the the lunch ingredients, as we clean out the refrigerator before leaving for a long weekend, and a piece of l/c deep dish pizza with meat, mushrooms, onion, green pepper, ripe olives and cheese.