Cravings

Weekend of Celebrating

The celebrating started Friday when I picked Logan up from daycare. He made me a Mother’s Day present at daycare! Footprint butterfly and a handprint on the bottom. 🙂

On Saturday we went to a friend’s house for a little surprise birthday dinner for another friend. My friend Star and her boyfriend Larry made a feast! They made marinated chicken and veggie kebobs and grilled them up. There was also rice (I skipped that to save my carbs for dessert!). I made a spinach, kale and chard salad topped with carrots, strawberries and feta cheese.

Yummy dinner!

Star made our friend Samantha a gorgeous Polish cake.

How beautiful is that cake? So pretty. It was really delicious, sort of like shortbread with custard and whipped cream. Logan ate some rice, chicken and strawberries and he LOVED the whipped cream. 😉

Here is the recipe:

Kremowka Papieska "Papal Cream Cake

From: http://www.europeancuisines.com/Poland-Polish-Kremowka-papieska-Papal-cream-cake-recipe

Ingredients

  • 8 ounces butter
  • 3 cups flour
  • 3 tablespoons water
  • 3 egg yolks
  • A pinch of salt
  • Custard cream:
  • 2 cups milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1/3 cup flour
  • A pinch of salt
  • 6 egg yolks

Instructions

  1. Grease well 2 8- or 9-inch baking pans / tins: coat with bread crumbs and set aside.
  2. Cake mixture:
  3. Cut the butter into the flour with a pastry blender.
  4. Beat the egg yolks into the water: mix into the flour. Mix well.
  5. Divide in halves and spread/press each half to completely cover the bottom of one of the baking pans.
  6. Bake for approximately 30 minutes in a medium-low oven (325F / 160C): remove and let cool. Remove from pans when cooled.
  7. Cream:
  8. Scald the milk and vanilla. In a heavy saucepan, combine the sugar, flour, salt, and egg yolks. Stir until very well blended (ideally, whisk to make sure there are no lumps). Add milk gradually. Cook over low flame, stirring constantly, being careful to scrape bottom of pan.
  9. Bring to a boil and continue boiling for 3 minutes, still stirring constantly. When finished cooking, remove from heat and pour cream into a bowl; allow to cool, stirring occasionally until cold.
  10. When the custard cream is cold:
  11. Whether you're using puff pastry or cake, spread the custard cream thickly over the bottom layer. (If the custard is at all runny, put one baked layer back into a baking pan of the appropriate size and then do the spreading.) Then top with the second baked layer.
  12. Dust with confectioners' sugar. Cut and serve (possibly with thick whipped cream on top, if you like). A note about cutting: This is where calling this dessert a "cake" comes slightly into question, as it doesn't handle like a cake at all: the thick pastry cream center makes that impossible. The kremówka will always squish down somewhat when you slice it. However, it tastes so good that no one's going to care...
http://www.110pounds.com/?p=52143

The cake wasn’t overly sweet. It looks like it would be really sweet and rich but it was light and summery.

It was such a nice night! We had a great time and it was so lovely spending some time with friends.

On Sunday we celebrated Mother’s Day by going out to breakfast. (But first Logan woke me up in the cutest way…I was still asleep and then all of a sudden Michael said “Wake up mommy! Happy Mother’s Day!” and I open my eyes and see a big goofy grin on Logan’s face and then he giggled and laughed and crawled all over me. It was probably the best moment of the day!)

We went to Genie’s Cafe. We got there early enough that we got a table immediately! That is unheard of in Portland!

I got a complimentary Mimosa for Mother’s Day and a delicious mug of coffee (much needed). It was a busy morning but we got our food pretty quickly. I’ve been craving French Toast for about a month and kept putting it off. I decided to save it for my cheat meal for Mother’s Day.

The French Toast was perfect and delicious and really satisfied my craving. The one downside to cutting out carbs is that when you finally do eat a bunch of them, they sit like a rock and make me really sleepy. I just don’t like the way I feel after eating heavy carbs now. 🙁

Michael got the caprese hash and said it was really good:

Logan had a bunch of my French Toast and he loved it. 🙂 First time having it and first time having maple syrup. He’s a fan. Logan got me a gift (a new heart rate monitor–will review it soon!) and a card, which was very sweet.

After breakfast, Logan took a nap and I went swimming. It felt wonderful. Then we all ran some errands and went for a walk in between the rain showers. For dinner Michael picked up Pad Thai to continue my carb cheat day. It really hit the spot. Pad Thai is something else I’ve been craving for a long time!

It was a really lovely Mother’s Day and I was glad I got to spend the weekend with some of my favorite people!

As for the diet: I am going to reign it in today and tomorrow and try and really cut the carbs and weigh in Wednesday. Although I’m not looking forward to it!

Happy Mother’s Day to all the moms out there!

Light Carb Update #5

Another week, another update.

Progress

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.

Meals

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!

New dinner recipe: spaghetti squash carbonara!

Spaghetti Squash Carbonara

From: http://annavocino.com/spaghetti-squash-carbonara/

Ingredients

  • •2 whole spaghetti squash
  • •Salt and pepper
  • •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

Instructions

  1. 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. 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. 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.
http://www.110pounds.com/?p=52111

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:

The Ultimate “Fat Head” Pizza Crust
 
Ingredients
  • For crust:
  • 1 1/2 cups grated mozzarella (fresh is bestest)
  • 3 Tablespoons cream cheese
  • 1 egg
  • 2/3 cup almond meal
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • For topping:
  • Homemade pizza sauce (or store bought without sugar)
  • Your choice of meat, veg, cheese, etc.
Instructions
  1. 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.
  2. 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!
  3. 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.

Cheat Meal

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.