Strawberry Smoothy

 Today the strawberries looked too good to pass up.
I'm thinking they will make a nice treat. Berries a good low carb option in moderation. They are high in fiber and antioxidants. A cup of strawberries cut in half is only 9 net carbs (subtract off the fiber)

I took my strawberries and roughly bagged them by the cup. Then I put them in freezer bags and tossed them in the freezer.

I was thinking they would make a nice icy smoothy that would be a great treat for a hot summer afternoon.

It was a nice treat.

 In my blender I put about 4-5 strawberries. About half of my bag that I had put in the freezer. So I would guess about a half a cup. I tossed in 3 ice cubes and when it would not blend nicely I added a 1/4 of a cup of unsweetened almond milk which lists being 1 carb per cup and there is 1 fiber so in my book that 1/4 of a cup adds 0 to my carb count.
I did add a tablespoon of splenda after tasting it and thinking it could be a bit sweeter.

 It did not make a big amount but it was easy, and refreshing.
We'll call it 5 carbs to be on the safe side.

I might get a bag of crushed ice - my blender is a bit whimpy.

Steak Strips

I found some steaks in the quick sale bin at the grocery store.

I cut them into strips about as thick as my finger.
I cooked them in a little olive oil. Sprinkled them with a little garlic and low sodium soy sauce.

They are nice to have on hand for when you just need to eat something but don't want to mess with cooking. I like them cold or hot.

They work well to take for lunch on the run or pre-cooked them for camping or road trips.

They are nice warmed up and over a bed of lettuce with a little shredded cheddar cheese and a tiny bit of ranch dressing. (Be sure to read your label and know and remember to use condiments sparingly. Its easy to think you are only using a carbs worth of dressing when you are actually pouring on 6! Its a good idea to measure.)

Talapia with Mustard Sauce

 This turned out to be delicious and was so simple to make.
Here's the ingredient list

1/2 cup mayonnaise
1/4 cup brown mustard
Talapia Fillets.






I lined my pan with foil to save on clean up. I sprayed the foil with Pam spray.
I un wrapped the frozen talapia and placed it in the pan.

 I mixed up the mayonnaise and mustard.

I spread the topping over the fish.
Pretty simple.
Then baked it in a oven preheated to 350
for 15 minutes or till the fish flakes easily with a fork.
We had two fillets per person. I could have eaten another with no problem, it was really yummy. 

I served it with a very simple salad that I drizzled with balsamic vinegar.

Prep took about 5 minutes.

I'm not going to figure out all the calculations. You can read your own mayo and mustard jars and divide by the number of servings.
I am guessing the talapia is in the 1-2 carb per serving range.

My goal is to keep the carb numbers low. I am shooting for 20 or less a day.

My Life As Art - Getting Back On Track

Yikes 

Starting Again Today 6/21/2012

Its only been a 10 month detour. I was going to get right back on track after I got home from vacation last August.  (I'll try to keep that in mind when I'm ready to quit and give in to temptation.) Uggh as my husband comes in the room bearing ice cream. I respond no thank you.

I know I do better when I set up things like this blog that will help keep me accountable because I know others are watching. You are welcome to follow or not. I will post progress reports like this one. Some will have  recipes, tips, thoughts on the things I am facing and figuring out ways to over come.

I guess I got up this morning and knew it was time to get back on track.
I never know when that day will be but something in me clicks and suddenly have the desire, the will, the what ever to know its time and I can do this now. I can know I need to get to that point for quite a while but until I hit that point it is a recipe for failure cause I won't stick to my program. I've done this enough times. I think sometimes its a matter of having the space in my brain to deal with it. I've had a few commitments come to an end.

So I have never yet in all my years made it to my goal weight. I know there have been a lot of things that created oscillating structures. I think I have them under control at this point. Emotional baggage and defense mechanisms that only allowed me to get so close before they kicked in and sent me back the other direction yet again. I've spent a lot of the last year dealing with that kind of stuff. So hopefully I can set up an advancing structure that can hold the mental image of where I want to go along side where I am currently. It creates a kind of tension that moves you towards your desired destination. I use this in creating art all the time. I can see the finished project in my mind and little by little I make my way to it. So this is my life as art.

So today I have had coffee, with milk and spenda,
Chicken Strips for breakfast and lunch
Talapia and Salad for dinner.
I've been drinking water.

Currently wearing size 18 pants
The shirt in the photo is a large presently extra large looks better.

Starting weight 215
Bust 40 inches
Stomach 41inches
Hips 46 inches
Thigh 24 inches
Calf 17 inches
Arm 15 inches

Goal 130 - 150 seems like a good target. Seems like I have it about right according to this ideal weight calculator that says 159 http://www.halls.md/ideal-weight/body.htm

Note to self - remember to take vitamins tonight - oops - I've let that slip too.

I was reading an older post I'd written called How I Get Back On Track.
It seemed like good things to remember. So I thought I would re post it here.

How I get back on track

I have been doing this low carb way of life for nearly 15 years. Some years have been better than others. I have have learned how to quickly get back on track. When I first started I used the Atkins induction rules any more my getting back on track rules are very simple.
1. Eat protein when you are hungry (as much as you want)
2. Drink lots of water (more than you want)
3. Weigh and measure yourself - begin a journal write down what goes in your mouth.
4. Expect to feel lousy for 2-5 days. (try to pick a window that not too much is expected of you)
5. Expect to feel great soon. (make a list of things you want to do because you will have more energy than you know what to do with)
6. Start looking at low carb recipes that you want to try. Get inspired and have some meals you are looking forward too once you are off this little protein fast.
7. Keep every thing simple. Read articles or books or blogs, or forums on low carbing. It helps to know you are not the only one facing the various struggles you will encounter. I follow the Stellastyle plan once I am past the first week. www.stellastyle.com
8. Remember it is a journey so enjoy it.

Ps - I am not a doctor and I am simply sharing what I have found to work for me.

Brownines with icing

I made these for halloween treats - so I would not cave and give in to the candy haul my kids brought home.  They make a nice iced brownie for any occasion.

















Using Carolyn's 3 Minute Flour-less Chocolate Cake.
1 Egg
1/2 T Heavy Cream
2 T Cocoa Powder
3 T of Splenda
1/4 t baking powder
1 T butter softened.

Normally I mix it up and spray a small bowl and cook it in the bowl the micorwave for 30-60 seconds until it puffs and the center is not wet. It's a great quickie treat. Carbs each 4 Calories 281

For my Halloween Treats (Change the icing design for other occasions)
I multiplied Carolyn's recipe times 4
And divided it into my pan of squares. (Spray the pan with Pam)
I then baked it in the oven for 15 min at 350 degrees.
Servings 1 square Carbs 1.25 Calories 79 A bit more with the icing.

Icing is made using Whey Low Powdered mixed with melted butter and a bit of heavy cream and food coloring. I put the icing in a ziplock bag and cut off the tip for decorating.

Ummmmm - Tastes like iced brownies!

Cookie Variations

I started with the Holiday Almond Cookies from
George Stella's Good Carb Family Cookbook on page 183.

Sugar Cookie Variation
I sub un sweetened coconut flour for the almond flour.
I don't take the time to chill the dough. I just make little balls and press them down on the pan.

Peanut Butter Variation
I sub un sweetened coconut flour for the almond flour.
I added 3T of un sweetened peanut butter. (Crunchy would probably be even better)
Roll in balls, press down with fingers and use a fork to make the cross hatch.

Chocolate Mint Version
I sub un sweetened coconut flour for the almond flour.
I added 3 T of un sweetened coco powder
1 T of Powdered Whey Low. (A little Whey Low always makes chocolate taste better)
A couple drops of Creme De Menthe Candy Flavoring Oil available from the link below.
http://www.anoccasionalchocolate.com/candy-flavoring.html
Roll in balls, press down with fingers

Birthday Cake

I have been trying to figure out a way to have low carb birthday that even my kids would be happy to have on their birthdays. This hits the mark.

I started with George Stella's Almond Flour Pound Cake page 187 Good Carb Family Cookbook.
Rather than almond flour I used coconut flour - but even beyond that I ran the food processor
2 1/2 cups coconut flour
1 cup of whey low granular
1/2 cup of splenda
1 1/2 t baking powder

In another bowl I mixed up 7
large eggs
3/4 smart balance or butter
6 oz of soft cream cheese
1 1/2 t vanilla
1 1/2 T lemon juice

Then add the dry ingredients to the wet ones.
I made mine as cup cake but I think it would work in two round cake pans as well or one sheet cake pan. Bake at 300 degrees F. The cup cakes were done in about an hour the loaf pan took about 1 1/2 hours. Check it with a tooth pick to see if it is done.

I uses the Vanilla Butter Cream Frosting recipe from Wheylow.com I will try mine again I used smart balance rather than butter. It was not quite as stiff as I would have liked but it sure tasted like icing.

Vanilla Buttercream Frosting

3 cups Whey Low Powder

1/3 cup butter softened

1 ½ teaspoon Watkins Vanilla

3 Tablespoons milk

Food Coloring

1. Mix Whey Low® Powder and butter in medium bowl with electric mixer on low speed. Stir in vanilla and 1 Tablespoon of the milk.

2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Tint frosting as desired by adding food coloring.