So the day after Christmas I returned to low-carbing. I also weighed myself and was alarmed (well, sort of) to find I had gained 5 pounds. Yes. Five-freakin'-pounds! Nothing like having to re-lose...
While I've been keeping it low-carb since the day after Christmas (Monday), I haven't bothered with recording what I've eaten. Suffice it to say that I have gotten back to eggs for breakfast and the typical lunch and suppers that I'd been having prior to my sugar binge. Thankfully it appears that a pound or so has moved on. Additionally, I have been feeling ten times better than I had on the weekend. A regular diet makes me feel so horribly, I don't know why I do it really.
It's D's (son's) birthday on Friday. We'll be having pizza that I picked up from Walmart's deli and I'll be looking at getting him a cake tomorrow, probably from Sam's Club. I think I'll pick up a frozen Bellatori Margarita Pizza for myself as I can eat a third of it and be within a proper s/c range. Not sure about the cake yet. I'll see about getting myself an unsweetened alternative of some sort.
I still will post new recipes that I try. Such as the Marinated Cucumbers that we had tonight with salmon patties and zucchini pancakes. If you like them in the typical vinegar/sugar solution, you'll likely enjoy this milder alteration, too.
(from Better Homes & Gardens Biggest Book Of Low-Carb Recipes)
1/3c bottled oil & vinegar salad dressing
1/4 tsp salt*
1/4 tsp celery seeds
1/4 tsp dried dill
1/8 tsp ground black pepper
1 large cucumber, thinly sliced (about 3.5c)*
1/2 of a sweet onion, thinly sliced into rings (about 1c)*
Combine all in a bowl, cover and chill for 4-24hrs.
*Made as instructed, serves 6 for 5g carbs each. I virtually omitted the salt as I only gave one quick dash. I used 2 medium cucumbers and only about 1/4 of a not-sweet-at-all-but-hotter-than-hell onion.
Bumper-Crop Zucchini Pancakes
(from BHG Biggest Book Of Low-Carb Recipes)
4 to 5 medium zucchini (about 1.5 lbs, about 5c)*
3/4c all-purp. flour
1/4c grated Parmesan cheese
1 Tbsp finely chopped onion*
1/2 tsp salt*
1/4 tsp ground black pepper
1/4 tsp garlic powder
Trim and shred zucchini. Let drain of water for 15mns. In large bowl, beat eggs with fork, stir in flour, cheese, onion, s&p, and garlic powder. Stir in zucchini until just combined. Grease hot griddle or skillet and spoon 1 Tbsp batter and spread it out to about a 4" circle. Cook about 2mn on each side or until golden brown.
*Made as instructed, serves 12 side-dish servings of two pancakes each at 8g carb per serving. I omitted salt completely as the garlic powder offers enough saltiness. I also only used about 1/2 the called for amount of zucchini as it is what I had in my frozen package of shredded garden zucchini. I had several green onions/scallions to use up in the fridge so that is what I used, white and green parts.