Fashion, Fun, & a little Food

Tag Archives: low carb meals

I’ve had a number of people that ask what I eat all day long, so am going to do a post every once in awhile with a full day of meals. I love how Nom Nom Paleo does this, it can be very helpful to see. Also planning to start doing some restaurant posts when I remember!

So here were my meals yesterday. I rarely snack anymore as I don’t often get hungry now that my blood sugar isn’t constantly sky rocketing and dropping. Now I am in control, not the food.

Michael usually makes breakfast, but he had an early meeting yesterday so I took over. He generally makes bacon and fried eggs, so when I cook I change it up and like to make scrambled eggs. I beat my eggs with a little heavy cream, then scramble them up in coconut oil with a bit of seasoned salt. I served with a delicious Aidell’s all natural chicken apple sausage that you can find at Costco. I just put it in the microwave for 30 seconds and then let it get a little crispy in the pan. I actually only ate half of this sausage, they are pretty big and I wasn’t that hungry. I also had a cup of dark roast coffee with a few Tbsp of heavy cream and a packet of Stevia.

I had another cup of coffee with  heavy cream at work around 10am

Then for lunch, I brought in a chicken fajita salad that I put together from Sunday nights leftovers. Just salad mix on the bottom, added the warmed up chicken and peppers and topped with organic salsa and sour cream mixed together. Yummy!

Had no idea what I was going to make for dinner last night, but decided after examining freezer contents that I was in the mood for some salmon. Michael doesn’t eat salmon, but I keep mahi-mahi on hand to make for him when I have salmon fortunately. Pulled those out, defrosted, then yummied them up by brushing on coconut oil, adding salt, pepper, lemon, and a herb seasoning blend on both sides and grilling up on our indoor grill.

While those were cooking, I decided to make some “fauxtatoes” using a bag of cauliflower that needed to be used. I ran out of butter so I ended up using some goat cheese instead to make these creamy and they were delicious!! I also learned that I need a food processor – our blender just doesn’t work as well for this kind of thing. As soon as we have a bigger kitchen!

Threw some frozen haricots verts (French green beans) into a glass dish along with some olive oil, basalmic vinegar, salt and pepper, and microwaved for about 5 minutes to serve on the side as well.

And here are our dinner plates. I enjoyed mine along with a glass of Pinot Noir.

We picked up some 80% cocoa dark chocolate at the Seattle Chocolate Festival a few weeks ago so I had a square of that for dessert while we watched “How I Met Your Mother” and that was the end of another Monday.

 


This is a take on “Emergency Protein” or “Garbage Stir Fry” that I came up with last night. We are headed to North Carolina for my one of my Cousin’s wedding on Thursday morning, so trying to use up all the stuff I have before we leave. I had a spaghetti squash that needed to be used as well as some defrosted Italian Sausage, along with a bunch of stuff in the fridge so I threw this together just grabbing things I had on hand.Here is what I used, but really the point is to just use things you have before they go bad!

1 Spaghetti Squash

3 Bell Peppers – I had red, yellow, and orange on hand

1/2 onion

1 tsp. crushed garlic

4 Italian Sausage links (2 of the links I used had green chile in them as well)

1/4 cup chicken broth

1 can diced tomatoes

TJ’s 21 seasoning salute or another herb blend seasoning

Salt and Pepper

Parmesean Cheese (optional)

Directions:

Stab spaghetti squash with knife all over and put in microwave 8-10 minutes depending on size (once down, slice in half and set to side to cool off a little)

Remove sasuage from casing and sautee in skillet until cooked

Simultaneously, in a  small skillet, sautee onion in a little olive oil along with garlic until soft (this is optional to do seperately, I”m sure it would be fine if you just added in to big skillet)

Add onion and garlic mixture to big skillet

Add some salt, pepper, and seasoning mix at this point

Add bell peppers and 1/4 cup chicken broth and sautee until peppers soften a bit, 5 minutes maybe

Put can of diced tomatoes in skillet, along with more salt, pepper, and seasoning mix and cook until peppers are to desired tenderness.

Now scoop out seeds from the squash into trash, then using fork scrap 1/2 of the squash into the skillet and stir. If you want more squash in your dish, add more from the other half. Save any leftover squash for another meal.

Taste for seasoning, add any more if needed and then you are ready to serve!

I topped mine with a little parmesean cheese and some avocado because I need to use it up

Enjoy!



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