Ever have a Sunday where you go go go and then feel like you need a day to recover before going back to work on Monday? SIGH. 😉
My Sunday started bright and early at 6:00am (thanks Logan!). I got up with the munchkin so Michael could sleep in a little bit. I made breakfast and Logan and I took it in to daddy with his Father’s Day present.
Logan was very helpful.
We had a busy day ahead of us so Michael got baby duty for a little bit and put Logan down for his morning nap and I went swimming then got home in time to feed the baby and head downtown for Pride!
Toddlers, man. It’s impossible now to get any decent (and not blurry) photos!
I had been looking forward to going to Pride this year and taking Logan. Michael was going to go with us but he decided all he wanted for Father’s Day was to relax at home and watch golf. So Logan and I went together. Last year Logan slept in his bassinet through Father’s Day/Golf Day but yeah…this year that was not going to happen. 😉
I hadn’t been to Pride in a few years. It was nice to be back and to participate in such a positive, wonderful community here in Portland. I also noticed (now that I had a kid) just how many families with young kids were there. It warmed my heart!
Logan was super excited. He loved the noise and music and clapped often. It was funny to watch him clap. He was fascinated by the people and the costumes. He loved the balloons and flags and the marchers that had bubbles. 😀
We had a pretty good spot where we could see the parade. I also got some quick footage of our awesome governor, Kate Brown, marching and chanting in the parade! You can watch on my instagram.
I had a few friends I planned on meeting up with at Pride but it was really hard to find people so Logan and I just kind of walked around and checked things out and he got some cool stickers and then it was time to head home. We were on borrowed time.
And sure enough, as soon as I got him in his car seat he had an epic meltdown that last the whole drive home. I also hadn’t eating anything since 7am. It was 2pm when we got home and I was close to an epic meltdown, too!!!
Other than that, it was a really good day and I was so happy to take Logan to his first parade and first Pride. It was so much fun and I loved the positive energy and welcoming attitude.
A little bit later the three of us played outside as a family. It turned out to be a really nice day out.
After Logan went to sleep, Michael and I sat on the deck with pizza and beer (thank god for cheat meal day!!!!!!!!!!) I needed some downtime. (Even though I felt super gross after all the carbs I ate on my cheat meal!)
I’ve been stuck for two weeks. I had gained a pound back and then sat there for two weeks. Part of that was hormonal. Part of it was probably carb-creep. I was doing ok on my calories most days but I was seeing several days a week with my carb count creeping higher and higher.
Weigh-in this morning was the same. Very disappointing.
Some snacks this week: plain Greek yogurt with raspberries; cottage cheese with pineapple; sugar snap peas; and smoked Gouda slices.
Some lunches this week: arugula salad with onions, cucumbers, carrots and leftover pork tenderloin slices; sauteed Brussels sprouts with a chili lime chicken burger; and meat and cheese rollups.
New favorite dessert: I saw a photo on a friend’s instagram and had to try it out. It was SO good! Some mixed berries (raspberries, blackberries, strawberries and blueberries) with 1/2 a serving of raw walnut pieces and some whipped cream. It’s low in carbs and not bad calories wise, it really satisfies my sugar cravings at night and is very filling, too!
•4 slices thick cut bacon, cut in half lengthwise, and then into ½” pieces
•1 tablespoon olive oil
•1 teaspoon minced garlic (or 2 cloves, minced)
•1 egg and 3 egg yolks
•1 cup freshly grated parmesan
•1 tablespoon Italian flat leaf parsley, chopped for garnish
1.Preheat oven to 350 degrees. Microwave each spaghetti squash for 2 minutes on high. Slice squash lengthwise in halves, then scrape out and discard seeds. Place squash halves face down on a roasting pan, and roast for 40-45 minutes, or until squash is soft. Remove from oven and use a fork to scrape the spaghetti strands out of the squash shell into a medium bowl, discard squash shells. Season spaghetti strands with salt and fresh pepper.
2.In a large, flat bottom sauté pan, heat olive oil, then fry up the bacon pieces until almost cooked through. Add minced garlic and cook additional 1-2 minutes. Add in spaghetti squash strands and toss with bacon and garlic. Season with salt and pepper.
3.In a medium mixing bowl, whisk together parmesan, egg, and egg yolks. When spaghetti squash mixture is nice and hot, turn off burner heat and immediately add in the parmesan egg mixture, tossing evenly. The heat from the spaghetti squash will cook the egg yolks into a smooth, creamy sauce as you mix in the sauce. Garnish with chopped parsley and serve immediately.
We made the spaghetti squash and opened a bottle of wine.
Michael halved the recipe (but added a little bit more bacon, of course!)
OH MY GOD! This dinner was SO good!!! We both LOVED it. We agreed that it was so good that we didn’t even notice that it wasn’t traditional pasta. It was creamy and garlicky and flavorful. I wanted to eat three more bowls of it.
This is a fabulous low carb option for dinner, especially when you are craving pasta. Definitely try this recipe!
Ok and moving on to the next topic: the endless saga of finding a low carb pizza option! This week? We tried almond flour pizza. I got a bag of almond flour at Trader Joe’s and we gave it a try Saturday night. We tried this recipe:
Homemade pizza sauce (or store bought without sugar)
Your choice of meat, veg, cheese, etc.
Preheat oven to 425 degrees. Microwave the mozzarella and cream cheese in a large bowl until soft and pliable, about 30 seconds. Add egg, almond meal, oregano, and basil and blend well into a dough ball. Press into a circle or square shaped pizza on a parchment lined baking sheet sprayed with a thin coating of olive oil or coconut oil. Sprinkle garlic salt over surface of pizza crust. Pierce surface with fork to prevent rising of the crust while baking.
Bake crust in oven for 8-10 mins. Pierce more holes with fork if bubbles form. Bake another 2-4 minutes if crust has not already browned. Do not over bake as it will dry out!
Add your pizza sauce and toppings, pop back in oven for 4-5 more minutes until cheese is melted and bubbly.
It was pretty good! It was a little bit easier to get the parchment paper off this crust than the cauliflower crust. We both agreed it needed to be cooked a little bit longer, though.
Right before we put it in the oven:
We are going to cook it again and try and make it crispier next time. But it was pretty good! We agreed that this was better than the cauliflower pizza we tried, but mostly because we could never get it quite right! But… Michael and I are super happy that we can have two slices of “pizza” for less than 10 carbs!!!
This is definitely a win.
For this week’s cheat meal I had Mexican food! Damn it was good. 🙂 We went out to lunch at Iron Horse Mexican restaurant for Michael’s mom’s birthday. We’d both been craving Mexican food for awhile.
I got the lunch enchilada, shredded beef and cheese, with refried black beans and rice. Logan ate about half my beans and about 1/4 of the rice. 🙂
It was really, really good. I ended up having about 80 grams of carbs for lunch. Definitely a lot, but it was a cheat meal. The downside? After lunch I felt super sleepy. I just wanted to take a nap. Heavy food + carbs = sleepy time.