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

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
Pinterest is a wealth of info.
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
Found this on pinterest and it is a great replacement for potato hash. Yum!
Zucchini Hash BrownsYummy and healthy zucchini hash browns that helps with potato cravings.
Ingredients
Directions
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Source: fatsecret
Cold weather and stuck indoors screams order in a pizza and curl on the couch watching old episodes of Dr. Who. But maybe just turning on the oven and baking something is even better.
Anyone with any kitchen proficiency must at one point in time try a Julia child recipe. She is know for her elaborate French cuisine and I was glad to stumble upon a recipe by her that vegetarian (could be made vegan with cheese substitution), low carb and extremely easy to make without ingredients that you cannot pronounce.
I made these today and they were delightful and you wont feel guilty about wolfing down the whole thing.
You will need:
Steps:
In Exercise news, I have completely lost any motivation to wake up and run. I wake up alright, but getting up to go out in this abysmal weather is tough.I am pretty sure that I will not meet my goal for 100mi/month and that annoys me. But apparently not enough to go out. My eating hasn’t been too bad, not perfect by any stretch of the imagination.
I am a bit terrified of getting on the scale. I moved my weigh-ins to monday to curb my naughtiness over the weekend. I realized that I am pretty good during the week and all the progress is negated after I weigh-in saturday morning.
The good news is that I finally finished level 1 30-DS. I had to restart after not finishing it over the holidays. It is so monotonous that I have to force myself to go through it. I start level 2 tomorrow and hope the change will reduce the boredom.
have a great weekend everyone 😉
Why make your own yoghurt you might ask. Well
Your will need
Steps:
– Make a double boiler by putting the smaller pot into the larger on and add water half way up the bigger pot
– Put the milk into the smaller pot and put the thermometer at the rim of the pot. Boil the milk to 1850 but if you do not have one, your milk will have reached the desired when it forms a film at the top and begins to froth like a late. Stir frequently
– Cool the milk down to 1100 . You can let it cool at room temperature or put the put in a sink of water
– Once it gets to 110, add your 3-4 tbsp. spoons of the yoghurt. Stir well to ensure the live yoghurt is well mixed and place in a warm are. You can use a heating pad. Or I just place mine in a warm oven switched OFF and leave it for about 6-7 hrs.
– After 7 hrs. Stir your yoghurt well. Note- there will be a cheesy smell and a greenish liquid on top. Have no fear.
– Portion out your yoghurt into containers with lids. Cover them and chill overnight. Refrigerating will thicken the yoghurt and this can keep for up to 10 days.
Yum.
– Enjoy.
Is it worth going through all the trouble. absolutely. This is great for breakfast or a snack.
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