5/1/2018 1 Comment Breaking Through + a Recipe!
I've been stuck for a minute, losing and regaining the same pound over and over. So, since Dani was away, I really cleaned up my eating and focused more on fresh greens and keeping the carbs as low as I could. I also cut back on dairy this week. And, as of today, I'm down 3.5 pounds from my weigh in last week.
I've added a couple of things to my daily regimen: Amazing Grass drinks and tulsi tea. Both are supposed to support healthy cholesterol levels and give good support to metabolic function. While the Amazing Grass isn't so good that I'll swap out gin for it, it's tolerable. I started with the seven sample pack with a shaker cup from Amazon.
The seven flavors I received were: Detox and Cleanse, Original, Chocolate, Sweet Berry, Lemon-lime Energy, Berry, and Watermelon Energy.
So far, the one I liked best has been the Detox and Cleanse, but I'm not sure if that's really because it was best or if it's because it was the first one I tried and I was so surprised it wasn't gross. The chocolate smelled so great that I put it in with unsweetened coconut milk, but I think I'd probably prefer it with just water. I also got the shaker with the samples of their vegan protein powders, and I will probably try those next week. I was hoping for a sample of the pineapple lemongrass flavor, but no luck. So, I ordered a 15 packet box today. We'll see how that goes. I also added tulsi rose tea.
This was the first time I tried Davidson's, and it is quite lemony and has more chamomile flavor than the Organic India I usually buy, but it's delicious. I make a quart of concentrated tea that I keep in the fridge and that's what I drink in the daytime. Tulsi has so many good properties, and I definitely stay hydrated drinking this.
As we keep going, I want to do more vegetarian meals. I remembered I had a 1/2 pound of mushrooms that needed to be used, so I reached for my trusty Sunset Vegetarian Cookbook and made some swaps to the Filled Pancake recipe to drive the carb count down. Filled Pancake (6 servings) 5 Tbs unsalted butter (cut in half) 8 ounces of mushrooms, sliced 1 small onion, diced 4 large eggs, beaten 1 cup almond flour (I use Bob's super fine) 1 cup heavy cream (I use Land o' Lakes extra creamy, which lists 0 carbs per serving) 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp nutmeg 3/4 tsp salt 1/3 cup parmesan cheese, grated Preheat oven to 425. Melt 1/2 of the butter in a 10 inch oven friendly skillet. Add onion and mushrooms and cook until mushrooms are just starting to brown. Add the basil, pepper, nutmeg, and salt and the other 1/2 of the butter and put in the oven until the butter is melted and bubbly. Whip the four eggs with a hand mixer or in a blender until well beaten and slowly add cream. Slowly add the almond flour. Take out the pan, pour in the batter, and sprinkle the parmesan cheese on top. Bake for 25 minutes. This is great served with a salad. I got six servings out of this one. I'm providing the nutritional data from Cronometer for the entire recipe, so folks can do the math based on number of slices. Optional: This is great with a little sour cream and sliced green onions on top as garnish. I didn't factor that into the nutritional information here, but I sure as heck eat them.
1 Comment
Debbie
7/26/2018 11:26:13 am
Nice!
Reply
Leave a Reply. |
The Two Fat SistersRenee and Angel welcome you to their blog. Hopefully we can change our name some time. In the meantime, watch as we try to get there. Archives
March 2018
CategoriesAll All Change Cholesterol Cookbooks Cooking Diet Eating Food Healthy Ldl Lifestyle Links Recipe Travel Vegan Weight Weight Loss |
Proudly powered by Weebly