food prep

Keto Meals Week 1

Here is the first week in meals. Everything I ate (100%):

Day One

Breakfast – Cheese omelet with sausage on the side. Unsweetened iced tea. Coffee with nutpod creamer.

Lunch  – SkinnyTaste’s Picadillo on salad with avocado

Snacks – Walnuts, Olives stuffed with jalapenos, Cheese

Dinner – Turkey Burger with Smoked Gouda Cheese, Bacon, Mayo. I made a cucumber salad with avocado and Newman’s Own Lite Italian Dressing (low carb and no sugar! Yay!) and a glass of red wine.

How I felt & how I did- Felt good! Wasn’t hungry! Like not at all! Didn’t feel tired or run down, either. I even worked out. My macros were great! I was pretty close on all the macros, not perfect, but that’s ok. The important part was I got to 20 net carbs. Yay me!

Day Two

Breakfast – 2 scrambled eggs (with heavy cream), with sausage and red peppers topped with cheese and sour cream and hot sauce. Coffee with heavy cream and nutpod creamer. Unsweetened iced tea.

Lunch – Antipasto Salad. Green salad with Italian dressing. Salami, prosciutto, fresh mozzarella, cucumber, Greek peperoncinos and olives.

Dinner – This was the first challenge–going out to a restaurant. I could have changed our start date so that we began the Keto diet after our dinner plans with friends, but I wanted to be able to make this work even going out. We met our friends at Hopworks (basically a beer and pizza place but it’s kid friendly). I got a Cobb Salad (salad with blue cheese dressing, blue cheese crumbles, tomatoes, bacon, avocado, hard boiled egg). It came with a breadstick, which I did not eat but wanted to!

I did have a glass of wine but just one.

Overall, my second day was good. I was MUCH closer to my macro goals (67% out of 70% of fat, 23% out of 25% on protein) but today I was at 27 net carbs for the day, so over. Looking over my day I discovered that my highest carb count was the avocado–ironically–but that’s ok because it’s the good carbs. (I mean HOW is the avocado higher in carbs than my WINE?!?!)

But I worked out today, so maybe the few extra carbs were a good thing?

Day Three

Breakfast – Omelet with cheese and bacon and hot sauce. Unsweetened iced tea and coffee with heavy cream and Stevia. Still not quite the same as my coffee creamer. WAHHHHH!!!! 🙁

Lunch – I got home from swimming feeling the first effects of the coming Keto-flu (I think). I was weak and shaky and felt like my muscles didn’t work. I had steamed broccoli with Goddess Dressing and some pork rinds (which are kinda weird but good if you are craving chips). Then I had a “wrap”–two slices of turkey and salami and a slice of prosciutto wrapped around a hunk of fresh mozzarella with mayo and mustard.

Snacks – Today I had a mug of bone broth. It was good! Warm and filling. I also had a piece of cheese and, some nuts and some olives.

Dinner – Michael made pastrami on the traeger grill! It was a week long process, too! But it was cool to have homemade pastrami for dinner and we have a ton for lunches for the week. Dinner was pastrami in a low carb wrap with mayo and lettuce. It was really good!

Day Four

Breakfast – Scrambled eggs (with heavy cream) with red peppers and sausage topped with some shredded cheese. Unsweetened iced tea. I had coffee with heavy cream and Stevia when I got to work.

Lunch – Pastrami in a low carb wrap! These wraps are really great! Not only are they actually tasty but they are low in calories and low in carbs. They are only 5 net carbs. So I made a wrap with mayo, mustard, pastrami, some lettuce and cheese. Bone broth.

Snacks – I made ranch dip from scratch (Hidden Valley packet with Tillamook full fat sour cream) and had raw broccoli and cucumber. Then later I had mixed salted nuts and a piece of cheese.

Dinner – Zoodles with pesto and meatballs. Some mozzarella on the side.

Day Five

Breakfast – Cheese omelet with hot sauce. Unsweetened iced tea. Coffee with heavy cream and stevia.

Lunch – Pastrami (no wrap), avocado, mozzarella, Newman’s Own Lite Italian dressing.

Snacks – Mixed salted nuts (only 1 ounce this time), cheese in the morning. In the afternoon I had homemade ranch dip with cucumbers and broccoli.

Dinner – Pork chop with herbed butter sauce and shaved brussels sprouts.

My Take Away From Week One

  • It is actually a lot harder to get fat in your diet than you think.
  • I’m going to miss my Kombucha. 🙁
  • I have a lot more thoughts and working on a post for next week!

Inspiration

One of the things that I liked about doing Sunbasket for a few weeks, besides getting to try new things we wouldn’t normally try, is it inspired us to try some recipes on our own–like we used to do. When we first started dating, we’d get together on the weekends and try new recipes (our favorite cookbook was one of Martha Stewart’s) and we’d try new recipes each week. We’d open a bottle of wine and spend several hours in the kitchen cooking, talking, having fun.

That has obviously changed. Sadly, the leisurely cooking evenings kind of disappeared, especially when we had Logan. Quick dinners were a must. We definitely got into a rut with the same five or six meals and it got boring. So Sunbasket was a nice change.

In the spirit of that, we tried some fun recipes that were really good.

The first was one of the Sunbasket recipes in one of the books we got in our deliveries. It was slightly hard to follow the recipe because there weren’t measurements, but we were able to “wing it” and kind of guess on the amounts of stuff. And it was SO DELICIOUS! It might be one of my favorite meals we’ve had in a long time,

Salmon with Dijon sauce, quinoa, and green beans

The above is the recipe we worked off. Michael cooked the salmon and green beans and I made the dijon sauce (it was so so good!!). I subbed out wild rice instead of the quinoa because it was quick and easy.

Topped everything with the sauce, capers and chopped parsley.  Everything was so delicious. I am still thinking about that meal and the sauce was amazing. Like, want-to-lick-the-plate amazing. We will most definitely be making a variation of this recipe again soon!

The next recipe was kind of a “throw everything in the pot” kind of meal, but it turned out great. We had leftover chicken from when Michael smoked it, plus I had to use up the chicken broth and coconut milk from the previous recipe. So…coconut chicken curry soup!

I didn’t follow a recipe so I’ll just give a rough idea of what I did. What’s nice about this soup is that can add whatever veggies or meat you have on hand. Tofu would be great. Broccoli, spinach or kale would be good, too.

Saute in toasted sesame oil:

Diced onion

Diced Shallots

Cubed Sweet Potatoes

Chopped Carrots

Green Beans

Minced Garlic

Add 3 cups of chicken broth, 1 cup water and bring to a boil then reduce heat

Add a can of coconut milk (I used light coconut milk)

Add turmeric, curry powder, pepper and powdered ginger

Add 1 spoonful of Ground fresh chili paste

Dash of fish sauce

Let simmer for as long as you want

When you’re ready to eat the soup, squeeze some fresh lime juice in it and top with cilantro. 

The soup turned out great. I was really happy with it. It was savory, sweet and spicy–all my favorite things! And, I had the soup for lunch the next day and it was EVEN BETTER!

Finally, the last new recipe we tried was this one from The Kitchn:

Skillet Chipotle Chilaquiles with Eggs

The flavors in this dish were really tasty. We both loved the smokiness of the chipotle peppers and sauce.

We will most definitely make this dish again! The only flaw was our fault, the eggs were overdone so they weren’t runny and that kind of makes the dish.

 

Topped with cojita cheese, avocado chunks, diced red and white onions, cilantro and a little bit of lime juice. So so good! Another winner!