Macaroons

So, first off I want to say that I sometimes really suck at blogging. I get busy with one thing or another and blogging is the first thing to go!

Have no fear tho! I am still here! Still plugging away. I PROMISE that I will post my weight tomorrow. (Last weeks was 193.2 btw)

Anyways!

So today I was having a sweets craving. I have been for the last couple of days. I’m not sure why tho. Yesterday I quenched this by taking a shot of HWC with a couple packets of Splenda. It worked but it was HORRIBLE tasting! LOL It was SO sweet and kinda gritty because the Splenda didn’t dissolve in the cream. BLECK!! But id definitely worked!! So, when they kicked up today, I just decided that I was going to do something about it.

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I made macaroons!!! Oh my goodness they are DELICIOUS! I found the recipe on the LowCarbFriends forum.

  • 1/3 cup Almond flour
  • 1/4 teaspoon of baking powder
  • 1/8 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla (I think I added a little more I didn’t measure)
  • 3/4 cup Splenda (I’ll admit… I only used half cup)
  • 1 Tablespoon butter – melted
  • 2 2/3 cup unsweetened flaked coconut (Mine was fine shred)
  • 1/4 teaspoon almond extract (I omitted)
  1. Blend together almod flour, baking powder, and salt, set aside
  2. Beat together eggs, vanilla, and almond extract (if using) until foamy, then gradually beat in sugar
  3. Add butter
  4. Gradually add dry ingredients to egg mixture and mix well
  5. Fold in coconut (At this point I thought mine looked a little dry so I added a little HWC)
  6. Drop mixture by rounded teaspoon, about 2 inches apart, on greased baking sheets
  7. Bake at 325 for 15 minutes, or until golden brown around the edges

This makes about 1 1/2 dozen cookies or so, and is about 36g of carbs for the entire recipe.

This is one of those recipes that is REALLY dangerous if you don’t have self control. They are SO delicious! I’ve had 4 since they came out of the oven. I’m going to put the rest of them in a ziplock and into the freezer they will go!

I hope that everyone else is doing well on their journeys!

 

It’s cold, and I want to eat!

So, I weighed in this morning. I’m 203, which means I “gained” .4 pounds. I’m not worried about it. My pants are fitting better, I feel great. 🙂

So! Today, the high is 37, and it won’t be all that great the rest of next week either, minus Sunday, but it’s supposed to rain, so that doesn’t count.

weather

All I know is that it’s supposed to be 21 tonight. Um, no thank you! Where is my beach weather?! I KNOW it’s winter, but, I’m not used to this cold any more! This kind of weather is where I make a giant pot of chili with beans, make grilled cheese sandwiches with Velveeta cheese, and snuggle on the couch and watch movies with a nice fire in the fireplace. That just doesn’t work any more. I guess I COULD make chili with no beans, and just put real cheese and sour cream in my bowl and make grilled cheese for the fam.

 

I’m going to share my newly favorite “warm food” (which is what we call Chili!). It’s called Stroganoff Soup. It’s DELISH!! I borrowed this from Kyndra over at Peace, Love, Low Carb. I prepped everything in my cast iron skillet, then transferred it to my crock pot.

 

Stroganoff Soup

Ingrediets

  • 32 oz beef stock
  • 10 mushrooms, thinly sliced
  • 1 medium onion, diced
  • 3 Tbs garlic, minced
  • 3 Tbs butter (I used MUCH less, more like 1 Tbs)
  • 1 1/2 pound steak – sliced thin (I cut mine in about 1/4-1/2 inch thick slices)
  • 1 cup heavy cream
  • 1 cup sour cream
  • 2 Tbs beef bouillon granules
  • 2 Tbs Dijon mustard
  • 2 Tbs Italian Flat Leaf Parsley, chopped (or about 1 Tbs dried)
  • 1 1/2 tsp Onion Powder
  • 1 1/2 tsp Garlic Powder
  • 1 tsp Dried oregano
  • 1 tsp Sea Salt

Directions

  1. Heat slow cooker on high setting, add beef stock and mushrooms, cover.
  2. In a large Saute pan, over medium heat, saute the onions and garlic in butter, until translucent and soft. Add to slow cooker.
  3. Using the same pan, add the steak into the pan and sear it on both sides. About 1-2 minutes
  4. To the slow cooker, add steak, heavy cream, sour cream, beef bouillon granules, Dijon, parsley, onion powder, garlic powder, oregano, and salt, then mix.
  5. Cover and cook on high for 6 hours.

12 1 cup servings with 4.5 net g of carbs!

It’s a GREAT way to gave something warm and delish on a cold night.

I hope you all are doing well, staying warm, and losing weight!

Monday I’m starting yoga, and possibly starting to work out with my Wii Fit Plus again! What changes are you making, if any, the beginning of this new year?

Low Carb Hot Chocolate

It’s starting to get colder here in the southwest corner of North Carolina, and one of my FAVORITE things on a cold day is to snuggle up on the couch with a mug of hot chocolate and watch some TV, usually something from my Hulu account that I’ve missed.

When I started on my Atkins journey last month, I didn’t even THINK about all the things that I was used to doing that I wouldn’t be able to do any more. I never in a million years would have thought something as simple as a mug of hot chocolate could make me sad, but, I really did miss that this past week.

Until yesterday!! I found a wonderful recipe for Low Carb hot chocolate (also known as Bulletproof hot chocolate) on an Atkins facebook group that I’m on, so I thought I would pass it on to all of you! 🙂

Ingredients:

  •  1 1/2 to 2 tablespoons cocoa powder, the unsweetened kind that you find in the baking section  (I use Hershey’s)
  • 2-4 tablespoons coconut oil OR butter
  • 2-3 packets of sweetener (I used under a tablespoon of Splenda)
  • 3 tablespoons of HWC (Heavy Whipping Cream)

Pour a mugful of hot water into your blender.  Add ingredients and blend thoroughly.

 It will be rich, frothy and delicious.

Only 2.26 net carbs! If you don’t have a blender (like my sister…. LOL) I say go get one!! It’s completely worth it, and you can usually find them at thrift shops for a few bucks. I will admit, the next time I make it, I might add just a smidge more Splenda, but overall it was DELICIOUS and hit the spot!

I’m a slacker!

Yes, I know that I said I would post the Chicken Parmesan Meatball recipe “tomorrow” in my last post. Very sorry! I work for an online marketplace and I made a comment about making recycled market bags. That landed me a gig making some (about 40). Well, my sewing machine decided that it was going to take a crap on me, so I had to try and find someone to repair it. I refused to pay more than $60 for someone to LOOK (not including labor and parts) at my $80 sewing machine that my husband bought me for our anniversary to learn how to sew on. So, I took it to a friends house and she managed to get it working for me! HOORAY! But that left me less than a week to make the remaining 35 bags. *insert horror movie scream here* So! It’s not that I’m trying to ignore all my lovely followers, I’ve just been sitting at a sewing machine for the last few days! I also feel like I’ve taken my blood sugar from each of my fingers about 15 times each as well. Straight pins hurt! (That’s my tip for the day.)

 

ANYWAYS! Here is the recipe

Chicken Parmesan Meatballs

Ingredients

  • 1 lb ground chicken (I actually used turkey.. haha)
  • 1/2 cup pizza sauce, divided
  • 1/4 cup Parmesan, shredded (grated is fine if you don’t have shredded)
  • 3 Tbsn Parsley
  • 1 Tbsn garlic, minced
  • 1/2 tsp Italian seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp garlic salt
  • 1/4 tsp black pepper
  • 3 oz Mozzarella cheese
 

Directions

  1. Preheat oven to 350
  2. In a large bowl, combine chicken, 2 Tbsn pizza sauce, Parmesan cheese, parsley, garlic, itanion seasoning, onion powder, garlic salt, and pepper.
  3. Form into 12 equal meatballs. Bake for 25 minutes on middle rack
  4. Remove from oven, spoon pizza sauce over top of each meatball and top with mozzarella cheese
  5. Broil on top rach until cheese is golden brown (about 2 miunutes)

 

I promise you, this recipe is well worth the weight! (Ha! Get it?? weight… wait… okay.. I’m done.)

In other news!! I weighed myself yesterday morning, and it read 210. Whaaaaaaat!! That’s 14 pounds my friends! 14 pounds in less than 2 weeks! YESSS! My sister asked me if I had lost any inches… and wouldn’t you know it.. I never did take any measurements! LOL I also forgot to take a “before” picture. *sigh* I guess a “14 pounds gone” picture will have to do! 😉

Anyways! Today is another busy day! I’ve got a couple more bags to make, some work emails to answer, a honor roll ceremony for my daughter, then dinner and play rehearsal! GAH! Today is going to be busy!

Baked shrimp scampi

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Sorry that it’s so late tonight guys! Holy cow it’s been a day!

I got the daughter off to school late because she was finishing her homework. The only downside to going to a movie mid week!

So! Today was a bit crazy. I cleaned my entire kitchen, washed all the dishes and put them away, ran a load of laundry, then i went to the half priced book store and traded in some books and got some Atkins books and low carb recipe books. In the process of digging thru the stacks and piles and hoards of books, I managed to knock almost an entire bookshelf on top of me! I guess it was a good thing tho, because I found 2 good books in the rubble! After that i did some more cleaning, got the kiddo from school, feed and watered the outdoor animals, made that yummy looking dish in the picture, and then it was off to play rehearsal. Shew! I then pick up my sewing machine (I’m so glad to have her back and in working order again!) Chatted with my friend Marge for a bit, then came home, dinner dishes into the dish washer and sat and chatted with the hubby who had made it home from work. I then watched Greys Anatomy and now I’m in bed. See? Busy day! Lol

Tomorrow is my official 1 week weigh I’m. I’m nervous! I shouldn’t be tho. I’m close to losing 10 pounds my first week! Um, crazy! I’m really enjoying Atkins tho. It’s like my body finally is working and I feel exquisite, like a Kentucky Derby winner! Is that weird? I feel like a racehorse. I sure do miss the track sometimes. Always something happening there.

I promised my sister I would post the recipe for baked shrimp scampi, which is what that is in the picture. Let me warn you. This dish is like crack! I could have eaten all 2 pounds of shrimp, but I stopped myself.

Shrimp Scampi Bake

2 pounds raw shrimp (I used ones without tails)
1 cup butter
1 Tablespoon lemon juice (I used a little more)
1 Tablespoon prepared Dijon mustard
1 Tablespoon minced garlic (I used powder and just eyeballed it)
1 Tablespoon chopped parsley (I used dried, again eyeballed it)

Preheat the oven to 450

Melt butter, add lemon juice, parsley, mustard, and garlic.

Arrange shrimp in a shallow baking dish. Cover with butter mixture. Bake for 12-15 minutes.

Remember, I warned you they were addictive! Good luck!

Day 5 and yummy fish!!!

So, this morning I got up and hopped on the scale (yes again… LOL) I lost .6 pounds. I am down to 216.2 pounds! WOOHOO! I cannot WAIT to see what my week total is! I’ve still got 2 whole days to go! (Friday is 1 week!)

I had another craving today, but, this time it wasn’t like a blood lust for chocolate. I have had a headache ALL DAY tho, but only on the right side. Cuh-razy!

This morning I had some cracklins and tuna salad. LOL weird?Yes, Tasty? Absolutely! I wasn’t hungry again until almost dinner time so I toughed it out until dinner. I guess I should have a snack around lunch time just to keep my metabolism kickin.

For dinner we had THE BEST fish I’ve ever had! Okay… maybe not THE best fish… but the best fish I’ve had that isn’t covered in batter and deep fried! 😉 I served a big salad with it. I then took a big bite of salad, then dipped my fork in ranch dressing and used it as a “chaser” while I chewed. It was SO good I had another serving, even tho I really shouldn’t have. If I could have managed to eaten more, I TOTALLY would have.

Broiled Tilapia Parmesan (I used flounder)

2 pounds Tilapia Fillets
1/2 cup Parmesan Cheese
1/4 cup Butter, softened
3 T Mayonnaise
2 T Lemon Juice, fresh
1/4 t Basil, dried
1/4 t Black Pepper, ground
1/8 t Onion Powder
1/8 t Celery Salt

Preaheat oven broiler. Grease a broiling pan or line with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise, and lemon juice. Season with basil, pepper, onion powder, and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over, and broil for a couple more minutes. Remove the fillets from the oven, and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes, or until the topping is browned, and fish flakes easily with a fork. Be careful not to over cook the fish.

 

I used the shredded kind in the can, which is found in the fridge isle with the other cheeses. It melted and made a great crust, so because of this I don’t know if the grated kind would be the same.  If you try it let me know how it turns out!

Pot roast and gravy.

That’s right… last night I had pot roast, green beans, cauliflower mash and gravy. It was heavenly!!!!

I found the recipe on lowcarber.org. Great place!!!

Ingredients
2 teaspoons olive oil
4 pounds boneless chuck roast
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions

1 Preheat oven to 325 degrees F (165 degrees C).
2 Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
3 Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes.

I feel it could have been in there a bit longer. It was delicious! But, it definitely wasn’t as melt in your mouth tender as what I’ve made in the crock pot. I think that if I would have turned it down to say 275 and cooked it for 2.5-3 hours that it would have made it more tender

ANYWAYS! I took the roast out of my dutch oven and put it on a plate to rest. I then took some heavy whipping cream and started adding it to the pot over medium heat. I don’t really know how much I used tho… sorry! (I don’t usually measure when I cook, I just eyeball things) I then used this as a gravy over my cauliflower and roast. It was DELICIOUS!!!!!

I weighed myself again this morning,, and I was down to 216.8 I lost another 1.2 pounds from yesterday morning until THIS morning. To say that I’m happy with my weightloss up to this point is an understatement!!

I also had my first craving tonight. My daughter is going to be in a local production of A Christmas Carol, and we were taking her to rehearsal, well, we started to drive home and all of a sudden I had a NEED to have something sweet! I probably would have clawed someones eyes out for a chocolate bar! LOL The best I could do was get some beef jerky from Walgreens. I was going to buy myself a 12 pack of Diet Dr Pepper, but they didn’t have any. I ended up with a 2 liter instead. I know that I don’t need all the soda,but it doesn’t add to my carb count, and it’s just one thing. I will eventually phase it out. The funny thing about the cravings is, I went to a church moms group this morning and there were TONS of things there that I couldn’t have, and I didn’t even bat an eye at the  cinnamon buns, or the hashbrowns, and not even the chocolate chip pumpkin cookies really got me to think twice. How crazy is that?!

Breakfast 5 slices of bacon and cracklins (because I’m a meat eater dangit!! If you’re not on my facebook, this will make no sense.. LOL)

Lunch: wasn’t hungry, so I didn’t eat (and I was at moms group anyways! LOL)

Dinner Spaghetti squash with homemade sauce and ground turkey.