Posts Tagged ‘low carb’

Starting Weight:  212
Current Weight: 192
Total Loss: -20 pounds

Twenty pounds are good! I’m totally psyched about that. I want to try to lose at least 15 more before I leave, so I’ve done very good with the eating and exercising. Yesterday I did two miles at the park in my chair, and today I think I will try to walk as far as I can on the same trail. I need to get my endurance up even more for my trip since I will not have my chair. If I could walk the whole trail, that’s over 1/3 of a mile 🙂

It’s so damn hot here in Florida that the only time to do something like that is in the morning, and I am afraid that I’ve already lost the window for today. Maybe I’ll try it later in the evening when the sun is going down. I will have to see how it goes. I would have gotten out there earlier today, but I woke up with a horrible pounding headache.


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Starting Weight:  212
Current Weight: 196
Total Loss: -16 lbs.

I guess I shed all of the water weight I had gained from being naughty, so that’s great news. Now I need to continue to not be naughty so that next week’s weigh-in will be an actual loss of fat, not just water weight.

Spring being here is really going to help. I love gardening and it’s really great exercise.

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I’ve  been reading all about artificial sweeteners and how terrible they are for you.  One article actually said that artificial sweeteners still cause a spike in your blood sugar, with a crash afterward, and can trigger our bodies to store fat!  And that’s mild in comparison to the laundry list of other side effects, one of which includes cancer!   Sheesh!  So, no more diet sodas and artificial sweeteners for me.  I have found some sweet substitutes for sugar, and yesterday tried one that I really love;  Agave Nectar.

Agave Nectar absorbs very slowly into the blood stream, causing a minimal increase in blood sugar.  It comes from the Agave plant, the same plant used to make tequila (my favorite)!   It has the same consistency as honey, and actually tastes similar with a flavor closer to actual sugar.   The only drawback to Agave nectar is there are 60 calories in a tablespoon, but on the flip side, you only need a small amount to achieve a very sweet taste.  I use it in my coffee and tea,  and could probably find many more uses later on.  I had thought I would need to go to a health food store to find it, but I was very pleased to find it at my local grocery store, and it’s 100% organic. 

The other sweetener I’ve been researching, and have yet to try, is Stevia.  This comes from the Stevia herb, and is supposed to be very sweet in very small amounts.  It is non-caloric so that makes it desirable for those who are watching their weight!  I am going to give this a try next and will let you know what I find.  Like anything, I have found some negative things about Stevia, but so far none that are any worse or even come close to the bad side effects of artificial sweeteners!

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  • 2 Cups Chopped Romaine Lettuce
  • 1.5 ozs. Cooked Chicken Breast – Cubed
  • 1 oz. Sliced Portobello Mushrooms
  • 1 Hard Boiled Egg – chopped
  • 1 Tbsp. Sunflower Kernels
  • Sprinkle of fresh grated Parmesan Cheese
  • 2 Tbsp. Lite Raspberry Walnut Dressing

Approx. 350 Calories and SOOO delicious!

This was my lunch today along with a big mug of fresh brewed Chamomile tea.  I already feel better.

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2 Pkgs. Low Carb Wheat Wraps – 5g net carbs each wrap
Olive oil or vegetable oil  (about 2 cups for frying chips)
1 Pkg. (about a pound) Ground turkey or beef
1 Green Bell Pepper (diced)
1 Red Bell Pepper (diced)
3 good-sized fresh jalapenos (sliced)
1 1/2 Tbsp. Cumin
1 tbsp Oregano
1 tsp Cajun spice
1 tsp cayenne pepper
1 tsp garlic powder
Salt to taste
1 – 8 oz. pkg. cream cheese cut into strips
1 jar salsa
1 – 8 oz container sour cream
Sliced black olives (optional)
Cut the wraps in half then half again then half again to get tortilla chip like triangles.  Fry in oil until brown and crispy.  I also sometimes put them in the oven for 15-20 mins. on warm after I fry them in the oil to make sure they get crisp.  Don’t leave them in either for too long they will burn easy.
Next, fry the meat in a skillet until brown (if you use beef drain some of the fat but leave enough for moisture).  Add the red bell pepper, green bell pepper and jalapenos.  Cook until all are tender, about 20 mins.  Add the spices and stir well, let it cook another few minutes.  Cut the cream cheese with a butter knife into strips and distribute across the top of the meat mixture evenly.  If you have an oven safe pan you can do it all in the same pan, if not transfer the meat mixture to a baking dish first, then put the cream cheese on top.  Put this in a pre-heated 325 degree oven until the cream cheese softens and then mix it all together.  Remove it from the heat to cool a bit then top with salsa, sour cream and black olives if you like.
Serve with homemade chips.
This can also be rolled up in the low carb wrap and eaten as a burrito, yum!
Recipe by:  Me

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This is a very comforting recipe for the winter months.  I like cooking it this way because it makes the whole house smell great.  This is not meant to be a quick and easy recipe.  It is low-carb and low-fat, and the amounts can be adjusted for any size slow-cooker.  This recipe is for a 5-quart cooker.

Step 1 –


  • 48 oz. Swanson’s Chicken Broth
  • 3 Large Split Breast Chicken Breasts w/bone & skin
  • 1 Large Sweet Onion
  • 1 Large Red Onion
  • 1 Head of Garlic
  • 1 Tbsp. Garlic Powder
  • 1 Tsp. Onion Powder
  • Salt & Pepper

I start this just before bed.  Pour chicken broth into slow cooker and turn on low.  Rinse chicken breasts and add to pot.  Clean onions and garlic and add to pot (cut onions in quarters if needed).  Add spices, cover and cook on low overnight. 

In the morning shut off cooker, remove chicken to separate bowl, and pour broth through sieve to remove larger ingredients.  Place broth and chicken in refrigerator for about four hours. 

Step 2 –


  • Prepared broth
  • Prepared Chicken Breasts
  • 3 cups water
  • 3 or 4 large Celery Stalks
  • 1 Medium Carrot
  • 1 Red Bell Pepper (membrane and seeds removed)
  • 2 Jalapenos (membrane and seeds removed)
  • 1 Tsp. Garlic Powder
  • 1/2 Tsp. Paprika
  • Salt and Pepper to taste

Remove broth and chicken from fridge.  Skim fat off the top of broth and discard, pour broth back into slow-cooker and turn on high.  Add the water.  Clean and chop celery, carrot, bell pepper and jalapenos and add to broth.  Clean the chicken of bone and skin and cut into 1/2 inch cubes, place in broth.  Add spices, cover and cook on high for about 3 hours or until vegetables are tender.

Recipe Notes:  Any form of chicken can be used, including whole.  I chose split-breasts for the lower fat content and ease of cleaning after cooking.  I like to use chicken with the bone still in, and the skin still on, as it adds flavor.

Recipe By:  Me

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