Day 174: Low carb-Recipe Stuffed Zucchini “Manicotti”

I am making these today.
Zucchini

– 1 zucchini
– 1/8 cup olive oil
– Salt and pepper to taste
Cut off the ends of zucchini. Using a mandolin, slice zucchini into long thin strips. Toss in olive oil, salt and pepper and set aside.
Ricotta Mix

– 1 cup ricotta cheese
– 1/8 cup basil (chopped)
– 1/8 cup parmesan cheese (grated)
Mix everything together, set aside.
Assembly

– 4 zucchini strips
– 1.5 oz. sauteed Italian chicken sausage
– 1 oz. ricotta cheese mixture
– 2 oz. marinara sauce
– 1 oz. mozzarella cheese
Lightly cover the bottom of a parchment lined sheet tray with marinara sauce. On a different clean surface, lay down zucchini strips. Add chicken sausage, top with ricotta cheese. Add 1 oz. marinara sauce, roll up and place onto sheet tray. Top with the rest of the marinara sauce and sprinkle the mozzarella on top. Bake in oven until cheese is melted.

Day 169: weigh-In and carb cycling wk1 results

It’s been a week since I came back from the big city where I indulged and gained about 6lbs. I got back on track last Saturday and did a weekend green smoothie challenge. I also started carb cycling on Monday whereby I had 3 days of low carb, between 30-50g followed by a day of high carbs 100-175g. I wasn’t 100% on  calorie wise. I went over quite a few times. I was having snacks all the time :/

Here are my weigh in results so far.

Weekend green smoothie challenge- Only Saturday and Sunday

Starting weigh-in 176.8
Monday weigh-in 174.0

challenge loss 2.8lbs (not bad)

 

Carb cycling week 1

Monday 174.0

Saturday 171.0

Loss -3lbs

 

So this week has been a total of 5.8lbs loss. This could have been more had I stuck 100% on plan. I did go over on my calories on at least 4 days but my carbs were right on track. I was hopping to get out of the 170’s and back to my pre-break weight but I will gladly take any downward scale movement.

 

 

Day 168: Low carb recipes- cauliflower pizza crust

Every low-carber must have this recipe. The cravings for pizza can hit at any moment and when you have to watch your carbs, this is a great arsenal to have.

It’s quick and simple to make and marvelously delicious.

 

Ingredients:
1 cup cooked, riced cauliflower

1 cup shredded mozzarella cheese*

1 egg, beaten

1 tsp dried oregano

1/2 tsp crushed garlic

1/2 tsp garlic salt

Olive oil

 

 

  • Chop cauliflower into chunks and place in food processor. Pulse until the cauliflower is riced. You can also use a cheese grater and you will get the same results
  • Place the riced cauliflower in a microwave safe bowl, add 1/4 cup water, and microwave for 6-8 minutes, stirring half-way through.
  • Preheat the oven to 450 degrees and spray a cookie sheet with some oil.
  • In a medium bowl, combine the cauliflower, mozzarella cheese and egg together and stir until well incorporated. Add the oregano, garlic, and garlic salt. Transfer to the cookie sheet, and shape into a 9-inch circle. Brush the crust with olive oil to help it brown in the oven.
  • Baked for 15 minutes, until the crust is browned and cooked through the middle.
  • Remove from oven and add your topping. Do not overload your pizza. Place in oven until the cheese is melted.

 

 

 

 

 

Day 166 part deux: Carb cycling – low carb day 3: WIAW version

Remembered to do a “what I ate Wednesday”. My low carb version

Breakfast same thing as yesterday. I’ll have to make my protein pancakes soon to change it up.

Cals 430, 3g net carbs,20g protein

Lunch:coconut cauliflower stew and tofu

cals 299, 12g carbs,14 g protein

 

Afternoon Snack:Thai egg and Zucchini curry with avocado

Calories 288, protein 13g, carbs 2g

Dinner
Butternut squash curry soup with chunks of tofu

calories 180, carbs 18, protein 13.5

 

Todays totals

Calories: 1197
carbs: 37g
protein 60g (I am working on getting this to at least 100g)

 

 

 

Day 165: carb cycling, low carb day 2

First of I went out for a run today for the first time in 19 days. Helz yeah Bitches. I felt great. I don’t really know why I get so lazy to get out because once I am down I feel like Leonardo Dicaprio’s  “I am King of the World”

Lets just ignore the fact that my pace was pretty slow and I only did two miles. Anything less than 3 miles in my book is almost like it didn’t happen. Tomorrow I need to get in about 3 miles. Marathon training is around the corner. Eeeck!

I have weighed myself 5 days in a row and I am a bit worried about that. I do not want to be one of those people that become obsessive about their weight and weigh in daily and freak out with fluctuations. The good news is that I am down another pound and on track to get back to my pre-break weight  of 168. I think once I get there, I will revert back to weekly weigh-ins.

I made eggplant pizza for lunch today and those mo-fos are Deeeeeeelicious. It was a mouth fest. I think I’m gonna have to eat those for a while until I get them out of my system. Here is the recipe incase you missed it. https://veggiereader.wordpress.com/2013/01/19/day-141julia-childs-eggplant-pizza/

I have been drinking about 145oz of water. That is about 18 glasses and 4.3 liters of water.

Todays eating

Breakfast
TVP patty, 2 eggs, avocado and pico de gayo

lunch

Dinner

havent decided yet.

I can feel myself getting back on track.

make good choices y’all 🙂

Day 164: Day 1 carb cycling

 

My weekend green smoothie was a mixed success. On Saturday I was on plan and had the smoothie for all three meals with snacks in between. However on Sunday I went off plan and had some rice for lunch (oops)

The good news is that I lost 2.8lbs over the weekend challenge. I’m pretty sure its water weight but I am glad for a loss any way I get it.

Now that I am partially back on track,( My eating in improving but my running is still suffering.) I am starting my carb cycling today. The recommended time is between 21 days to 3 months. I plan on going with it as long as I can as long as it doesn’t interfere with my marathon training.

 

Here is what my menu looks like for the next 3 low carb days.
Goal  30-50g  net carbs and 1200 calories

 

Monday- Wednesday (there will be slight changes to make things interesting)

Breakfast:

16 oz warm water with juice of half a lemon and a pinch of cayenne pepper

2 eggs and homemade salsa  (140 cals, 2g carbs)

2 TVP Patties (recipe on blog) (185 cals, 8g carbs)

Green tea

32 oz water

 

Snack: granny smith apple (60 cals, 13g carbs)

16 oz water

 

Lunch: veggie stir fry I cup cauliflower, I cup broccoli  (56 cals, 6g carbs)

Grilled Tofu 100g (85 cals, 1g carbs)
32 oz water

 

Snack 2: 2 servings nuts (320 cals, 8g carbs)

Green tea
16 oz water

Dinner: large salad, lettuce, half avocado, salsa (homemade with onion, cucumber, tomato, green pepper, tomato and fresh coriander), Tofu, Zucchini, (Cals 215, 6g carbs)

 

Totals 1121 calories, 43 g carbs

 

Need to work on upping the calories a bit.

Other Ideas for breakfast

  • Protein pancakes
  • Zucchini harsh
  • Protein shake

 

Day 163: Low carb Recipe: Zucchini Hash browns

Found this on pinterest and it is a great replacement for potato hash. Yum!

Zucchini Hash Browns

Yummy and healthy zucchini hash browns that helps with potato cravings.

Ingredients

Directions

  1. Heat oil in skillet.
  2. Mix together zucchini, slightly beaten eggs, salt, pepper, garlic powder and onion powder.
  3. Drop by spoonfuls into the hot skillet.
  4. After browning on one side flip and brown the other side.
  5. Note: substitute egg whites to lower calorie, cholesterol, and fat counts.

Source: fatsecret