Tag Archives: low carb

Menu, Week of 7/28

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This is going to be a strange week, as the boy has band camp in the evenings. He is at his dad’s this week, and his dad is having some conflicts with the time, so I am doing a lot of driving back and forth so that he can attend. I won’t have a lot of time to cook! I won’t really have kids around, so I can do quick and easy, though, so that helps.

Sunday: Leftoversstew

Monday: “Breaded” pork chops with dijon mustard sauce, Zuccchini bake

Tuesday: Curried beef stew

Wednesday: Bratwurst, salad

Thursday: leftovers

Friday: Bacon, mushroom and cheese omelet, salad

Saturday: Low-carb Paella

As always, lots more menu ideas can be found at orgjunkie.com

Menu, Week of 7/21

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I went to Costco this weekend, so my freezer is full of meat. So full, I had to leave some of the meat in the fridge to be used up this week. This should make menu planning easier, since I know what I have to work with, right?

Also, you’ll note that this menu is heavy on the sauteed zucchini–it is that time of year, lol.

Sunday: Sirloin steaks, sauteed mushrooms, green beans, cauli-rice, bacon avocado deviled eggsbaked chicken thighs

Monday: Lemon Garlic baked chicken thighs, sauteed zucchini, asparagus wrapped in bacon

Tuesday: Unstuffed cabbage casserole, cauli-rice

Wednesday: Bratwurst, sauteed zucchini, sauteed mushrooms, potatoes for the kids

Thursday: Zucchini and Italian sausage lasagna, based on this recipe, but probably without the eggplant and altered to be dairy-free, salad

Friday: Pork paprika with mushrooms and sour cream, broccoli

Saturday: Low-carb Reuben meatloaf, sauteed greens, asparagus

 As always, there are a lot more menu ideas over at orgjunkie.com!

Menu, Week of 5/19 (A Retrospective)

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I started to plan ahead this week, but I didn’t really make it. I think we did pretty well on eating, though, so I want to document what we did eat for future reference.

Also, I broke out the measuring tape earlier in the week. Wow, was I surprised at the results! In two weeks, I went down in size in nearly every category, starting with a full inch in the waist! For some reason, I went up half an inch in the hips, which makes me think I must have done that measurement wrong to begin with, but overall I lost over 5 inches (bicep, forearm, thigh, calf, waist, neck and chest). Again, I have to say wow!

Oh, and I did a non-fasting cholesterol test at the end of last week–overall cholesterol is only 130, with triglycerides at 75. My HDL is a little low, but I am hoping to turn that around soon. I am amazed my numbers were so low after eating high fat and low carb for over two weeks, though! I ate bacon, eggs and cheese for breakfast about three hours before that blood draw, too.

I didn’t exactly follow my menu the week before because things got a little busy, but I did pretty well and I was happier with what I was eating. Tuesday I ate leftovers instead of cooking, and Wedesday I ended up with only 30 minutes at home before I had to run out the door, so I ended up eating hard salami and pickles, but overall the better planning really helped me this week. I found the food less boring, and I spent a little less money.

I have to say, the change I am having trouble adjusting to is keeping enough meet and especially eggs on hand! We have been eating a lot more eggs for breakfast, and it doesn’t take long to go through a dozen eggs with 3 people eating them. My monthly Costco run is going to look a bit different this time than it has in the past, although I have been getting more meat for a while now–it is just such a good deal to get meat there rather than the grocery store.

Sunday: I had the boy only after the Boy Scout camporee, so we went on a mother/son date at Bandana’s. I had beef and pork, with green beans and cole slaw.

Monday: Leeks, greens and goat cheese fritatta, topped with smoked salmon, salad, steamed broccoli

Tuesday: It was payday, so I ended up going out–NY strip steak, green and wax beans, asparagus soup and just a few pieces of sweet potato hash

Wednesday: sirloin steak, salmon, sauteed spinach, cauli-rice, sauteed mushrooms

Thursday: Last day of school, so we had to work around the end of year party. We ate some leftovers before heading to the party, then the boy went and had pizza with his friends (the girl was off with her dad), and I went out for a burger topped with shrimp and a cajun spice butter sauce with no bun and cole slaw on the side. I also had a few hot wings after we confirmed that there was no breading on the wings.

Friday: This time I had the girl and one of her friends while the boy was off at his dad’s. We went to a local Chinese buffet place that has crablegs on Friday nights, dipped in delicious butter. I had salmon, a bit of roast beef, green beans and butter mushrooms, too, along with a chicken skewer and one BBQ rib.

All in all, still a bit too much eating out, but I think it is getting better. The girl and I really liked the cauli-rice, but the boy was not impressed. I think it might be better for him as a base for other dishes, but he is just not a cauliflower fan.

The kids are both off to their dad’s now until Friday, when they will come home to help pack and get ready to head out on vacation on Saturday. I need to do some planning ahead for myself this week and for the food we are taking for the first part of the trip, which will be a couple of days of camping. I am thinking it might be good to head to Costco today, too.

Menu, Week of 5/5

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Last Saturday, April 27, I made a menu, I made a grocery list and I went to the store and bought all the things I needed to make that food. Then I came home and started reading my new book, Why We Get Fat: And What to Do About It, by Gary Taubes, and I realized my menu plan was not going to work for me. I was surprised how much sense the information I was reading about low carb diets made to me–both from a scientific standpoint, and as a way of explaining what I was noticing in my own diet and weight loss results (or lack thereof).

I’ve been eating low carb ever since, and I think it is going well. I’ve lost 2.5 pounds in the last week, and I am less hungry and my clothes seem looser. I have more energy, too.

It is a bit of a menu-planning challenge, though. It is just so different from my usual way of planning. We are eating a lot more meat (much to the kids’ joy!), and meals are just different. I am not a fan of component type meals–a hunk of meat and side dishes–but I don’t have a lot of low carb casserole type dishes. It is taking a bit of time to adjust, which is all the more reason to plan ahead, right? I am still serving potatoes and other starchy sides for the kids as they are growing. I am a bit worried about their veggie intake, too, as most of the vegetables they like are the starchy ones, although they are big fans of broccoli, so that is good.

Sunday: Hamburgers at a friend’s house (I had mine with no bun and sliced avocado, tomato, onion, pickles and spicy mustard to dip), bell pepper strips

Monday: BBQ pork chop filets, broccoli, sauteed mushrooms for me, fries for the kids

Tuesday: Chicken with artichoke hearts and mushrooms, salad

Wednesday: Sloppy Joes, avocadoes, bell pepper strips, fries for the kids

Thursday: Salmon noodle casserole–because the boy really, really wants it!, salmon filet for me, green beans

Friday: Pizza made with garbanzo bean flour and Daiya cheese, which is still going to be a bit high in carbs, but much lower than traditional pizza (thinking about pepperoni and Italian sausage for toppings, plus mushrooms and red onions on my part), salad

Saturday: Having friends over for a BBQ–minted lamb burgers with feta and hummus, grilled cabbage and bacon, mushroom skewers (although I will probably just toss them in a grill basket), salad, steamed broccoli, maybe grilled artichokes, because the boy loves those, too

Lots more menus available at orgjunkie.com