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
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.
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
- 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.
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.
Lunch:coconut cauliflower stew and tofu
Afternoon Snack:Thai egg and Zucchini curry with avocado
Butternut squash curry soup with chunks of tofu
protein 60g (I am working on getting this to at least 100g)
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.
TVP patty, 2 eggs, avocado and pico de gayo
havent decided yet.
I can feel myself getting back on track.
make good choices y’all 🙂
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)
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)
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)
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
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.