Category Archives: Low Carb

Menu, Week of 8/3


Summer is such a lazy time for me. I have been cooking, but without a real plan. My kids are going back to school next Wednesday, though, so I need to get back to planning ahead, or we will either eat out too much or starve.

Sunday: Homemade baked hot wings (we saw Guardians of the Galaxy, which was awesome by the way, so I just made wings and the kids had snacks at the movie)

Monday: Hot wings (because I defrosted too many wings yesterday, so I need to cook them up) Bacon Wrapped Chicken Thighs, Sukuma Wiki, buttered broccoli and yellow squash

Tuesday: Bratwurst, tahini greens, buttered broccoli

Wednesday: Unstuffed Cabbage Roll Skillet

Thursday: Salmon patties with tahini sauce, roasted butternut squash, sauteed green beans

Friday:  Six Flags – we have a meal plan and season passes, and this will be a day at the park before school starts

Saturday: Coconut Peanut Chicken Curry

Menu, Week of 3/23



I have been bad at menu planning lately, and I am suffering from it. I have still been cooking most nights, but it was a much more fraught experience, with lots of indecision and angst about how I could have made a better choice. I know that there are people who can look at what they have in the house and come up with a fantastic meal on the spot, but I am not really one of them. I mean, I can do it occasionally, but it is not a skill I can rely on.

I am diving back into the menu planning this week. My kids are relieved–I didn’t know they paid so much attention to the menu plans, but my daughter commented on how weird it has been not having a menu the other day. We’ve been eating late (see: indecision), and we ate out a bit more than normal. We didn’t go out a lot, but we did go to a restaurant one Wednesday for dinner, and my daughter thought that was just weird – “Who goes out to dinner on a Wednesday?” she asked. I guess I am teaching them good things about eating at home after all.

Sunday: Peanut coconut curry chicken

Monday: Chili spaghetti squash casserole, buttered broccoli

Tuesday: leftovers

Wednesday: Salmon casserole with noodles on the side for the kids

Thursday: Fathead pizza

Friday: Rosemary chicken, bacon wrapped asparagus

Saturday: Steak, buttered broccoli, cauli-rice, salad

As always, many more menu ideas can be found at

Menu, Week of 12/15


Remember last week when I said that I needed to make fast meals? That is even more true this week, but it totally went out the window last night, when I came across the most delicious looking recipe for broccoli-cheese stuffed pork tenderloins wrapped in bacon. That was a time-consuming meal to put together, but once I saw it, I knew it HAD to happen, right away. It was worth every minute, too–the whole family agreed.

I did need that time, though, because the yarn I have been waiting for finally came in yesterday! I probably have about 20 hours left to finish my brother’s blanket, and I still need to finish the collage for my aunt and make some cool braided scarves with my daughter. I’d like to make some jewelry, too. See, even though I started early, I am scrambling at the end, just as I knew I would be. Oh, I want to finish some pottery stuff too! And I need to clean my house and plan the Christmas Eve dinner. And our tree isn’t even up yet!

So, the rest of this week will be as easy as possible. We need food that is fast, but not fast food, ;). I have been more strict on eating low carb this past week, and I have felt great and lost three pounds, so I am keeping that up this week, too. Also, I know that this is Tuesday rather than Monday–I started this on Monday, it has just been a very busy week!

Sunday: Chicken fingers, green beans sauteed with bacon

Monday: Bacon-wrapped, broccoli/cheese-stuffed pork tenderloin, sauteed zucchini and yellow squash with marinara sauce, cauliflower rice

Tuesday: Bacon and eggs

Wednesday: Bacon cheeseburger casserole

Thursday: Green chili made with pork roast, almond flour biscuits

Friday: Pizza, salad

Saturday: Kefta, tomato and egg tagine

As always, lots more ideas can be found at

Menu, Week of 12/8


You know, I remember last time I did NaBloPoMo, I thought that that momentum gain would propel me into a lot of posting for the following month, even if not every day again. But I think that is one of the problems with the timing of the official big NaBloPoMo–the month after it is December which is full of all kinds of busy-ness. Everyone is so busy with parties and cleaning house and shopping and making gifts (in varying amounts, depending on the person, 🙂 ), that it is hard to keep up with anything, especially a relatively new habit. I will have to jump in on this earlier next year, so that next December I already have a deeply ingrained habit, I think.

One habit I am determined to keep going, though, is the menu planning. It is even more crucial when I am busy–on any given day of running around and projects, I don’t have time to make decisions about what to cook for dinner, and with gift buying and holiday entertaining, I don’t have the money to be buying pre-made food. The key words this week are fast and easy–even more than most weeks. I always like easy, but I usually throw in a few more involved dishes because I really do enjoy that when I have time. This week, I don’t have time!

Monday: Peanut Coconut Chicken Curry

Tuesday: Bacon and cheese omelette

Wednesday: Pork with Paprika, Mushrooms and Sour Cream, gnocchi for the kids

Thursday: Unstuffed Cabbage Casserole Skillet

Friday: Pizza

Saturday: Chili

As always, you can find a lot more ideas on

Thanksgiving Desserts the Low Carb Way


Image credit: grace2882

As I mentioned yesterday, Thanksgiving is next week (!). Since I have changed a lot of my eating habits, I need to do some thinking about what I want to make this year. I prefer to find recipes everyone can eat if possible, although I know that my mother won’t eat Brussels sprouts, and I will probably make some roasted potatoes for my family that I won’t eat.

Starting with the most important decision: dessert. I have been known to make 2 or 3 desserts for Thanksgiving, even though we generally have no more than 6 people at the table–and they don’t all partake of dessert. I don’t do desserts often, though, so I go overboard. That is not a part of the holiday I want to give up now that I am eating low carb.

I did consider just going all out on Thanksgiving, sugar and all, but really, any desserts are more carbs than I would really like, even if I make them sugar and grain free. So, I figure low carb desserts are a nice  compromise between indulging and restraining myself. I will have lots of yummy treats and it will seem very decadent without adding a bunch of sugar to my system. At least my carbs will be high quality, and it will still be so much less than if I were to indulge in traditional sweets.

First, I have to make the key lime cheesecake I made this summer for my son’s birthday. I really loved that, and I like to have a cheesecake. My mom liked the lime flavor, too. I have to have pumpkin pie, or my son will be sad, so this crustless pie/pudding will be part of our dessert spread.

Now I’ve barely even started thinking about dessert and I am already up to two dishes, and I can’t even stop there. I need to look at some cakes made with almond meal! I have been wanting to make an almond meal cake for awhile now, and this is the perfect opportunity

  • I seriously considered pumpkin pound cake first, but we are already having pumpkin pie. Also, I think that would be better for Christmas morning.
  • Next I looked at a low carb jello poke cake. That looked delicious, and the flavors are different, but the cheesecake has gelatin already, so I decided to try again.
  • Raspberry almond crumb cake was my next option, and I think it is a winner! Although it does have cream cheese like the cheesecake, I think it will be different enough overall not to matter, and it is the kind of cake that will make a good breakfast the next morning as well.

So, now the most important part of Thanksgiving menu planning is complete:

Key Lime Cheesecake
Crustless Pumpkin Pie
Raspberry Almond Crumb Cake

I’d better start coming up with some healthy vegetables to eat before we get to this point.

No More Candy!


Yummy sugar

About 6 months ago, I read Gary Taubes’s book Why We Get Fat and What to Do About It. It made a lot of sense to me, although it took a while for me to fully wrap my head around what he was saying. The science he presented was well explained, it was just so different from what I thought I knew about nutrition and health, what is presented as good advice in our entire culture. I am a big believer in living an evidence-based life, though, and the evidence as presented was enough to make me at least give it a try.

It was hugely successful, too! I lost 15 pounds easily and quickly. I began to have a lot more energy. I felt awesome. It became hard to eat anywhere but at home, but as a former vegetarian edging toward veganism, I was used to that. After a while, though, I did miss some of the carbs I loved. I didn’t add enough carbs back into my diet to regain the weight I lost, but I did add enough to stay put at the new weight. And, even though my goal is health, not weight loss, I cannot lie–I would love to lose a bit more weight.

That is where I was when Halloween hit this week–not doing too bad with the diet, but not wholly satisfied with the current progress. But darn it, I wanted some candy! So, I made an executive decision–Halloween would be a candy indulgence day, then I would go back to normal, with strict carb counting. It was a great day, too. I ate a lot of candy. I enjoyed all of it, too. What is the point of indulging if you don’t enjoy it? I got it all out of my system and I am ready to cut the candy out again. I am not even worried about the upcoming holidays, although I may institute one more day to indulge at some point. I think it helps me to give up sugar most of the time if I know that I will have it again at some point in the future. I am not giving it up, just postponing it.

Do you ever designate a cheat day? If so, do you find it helps you keep to your program most of the time?

Menu Planning Monday–Old and New



I’ve said it before–I don’t know why I have such a hard time getting back into the school routine each fall. It’s not like I haven’t done it before–my daughter is a sophomore, so this is her 11th year at regular school. And it’s not like I just sit around all summer doing nothing. But I still struggle a bit with the transition to all the volunteering and homework and coordination.

I think that last thing is my problem–I don’t have as much planning to do over the summer. My brain gets a little break from thinking ahead each day, getting everyone where they are supposed to be. It is nice, but then I feel overwhelmed when we get back into it. I do really well the first few weeks of school, then I just get tired.

Last week I started a menu on Monday, and I just kind of tweaked it all week. I did cook at home most of the week, so I want to keep track of what we had for future planning. And, yes, I know that it isn’t Monday anymore, but I am not changing my post name–I did most of this yesterday! LOL.

9/29 – 10/5

Sunday: Bacon wrapped pork filets
These came from the new Gordon Food Service by my house.

Monday: Ground beef and eggplant skillet, spaghetti squash with garlic butter
This was so good! We have a lot of eggplant in the garden this year, which is a bit odd, because the first two years, we didn’t get anything despite planting several seeds. The kids are not huge fans of eggplant, but I am, and it was perfect with the beef and marinara sauce.

Tuesday: Hamburger, sugar-free jello
I know, super gourmet, right? I was trying to get out the door to evening activities.

Wednesday: Roast beef, spinach salad
Again with the running out the door. This was actually pre-cooked meat from the grocery store, but I still count it as a win–buying pre-cooked meals at the grocery store is more expensive than buying raw and cooking from scratch, but it is way less expensive than eating at a restaurant.

Thursday: Salmon casserole with cauliflower and green beans
This is my attempt to replace the beloved salmon noodle casserole, which is one of my kids favorite meals. I could make that for them and something else for me, but I love it too. This was really tasty, but it needs a bit of work before I post the recipe–I used too much chicken broth for instance, so it was more like soup than casserole.

Friday: Hamburger, salad

Saturday: Bison chili at a friend’s house

10/6 – 10/12

Sunday: Protein bowl at Crazy Bowls and Wraps–spicy slaw with dark meat chicken and peanut sauce

Monday: Beef Stuffed Acorn Squash, fried cabbage with bacon

Tuesday: Hamburger, avocado, salad – are you noticing a trend on my busy nights?

Wednesday: Crockpot Chicken with Coconut, Lime and Peanut Sauce – I’ll add some eggplant to this, because I have a ton of it ripening in my garden, cauli-rice

Thursday: Pork Tenderloin with Mustard Sauce, green beans with bacon and almonds

Friday: Sauteed chicken and artichoke hearts, buttered broccoli and cauliflower

Saturday: Fish almondine, buttered broccoli and cauliflower

As always, many more ideas can be found at