These are just a few of the good carb choices available!
As long as they are nutrient-dense (especially when high in antioxidants), enjoy them!
Options include artichoke, asparagus, avocado, bell pepper, broccoli, Brussels sprouts,
cabbage, cauliflower, celery, chilies, cucumber, green beans, jicama, leafy greens,
mushrooms, olives, onion, radish, spinach, water chestnut, zucchini and other types of squash,
and tomato and carrots (both in moderation). And that's just to name a few!
People who think Atkins is all about meat, cheese, and butter need to get a clue!
*However, avoid foods like beans, peas, potatoes, corn, and yams if weight loss is your goal.
It's only been 4 days since my last post, but in that time I've lost 2.4 lbs more for a total loss of 14.4 lbs in 22 days. Score! Soon I'll be able to say I've lost 20 lbs. And then 30. And then 50. And then 90! I'm in it to win it! I figure I owe myself at least one year to reclaim my health. And, by then, I hope I'll be feeling so well and so confident that I won't even consider returning to my old habits.
And it's working. My blood pressure readings for the first three days of 2016 looked like this: 168/99. 156/98. 155/99. Pretty scary stuff. Stroke risk. However, it's been coming down steadily over the past three weeks, and this morning my blood pressure was 125/86. Still a bit high, but a huge improvement. By the time I'm down 30 or 40 lbs, it should be in the normal range again.
I just have to keep hanging in there!
TUESDAY 1/19
BREAKFAST
There was school on this day, but I took the day off to continue my recovery from knee surgery.
For breakfast I had three fresh, brown eggs fried in butter. Only two fresh eggs left!
LUNCH
Lunch is hard for me to figure out. On Tuesday it was a 1.5 oz slice of Monterey Jack cheese
and a quarter-cup (2 oz) of Heavy Cream with sugar-free Torani "S'mores" Syrup
thinned with about 1-2 oz of purified water.
DINNER
Taco Salad at El Rancho while on a girls' night out with my friend Wyndie.
I always order the salad without the fried taco shell or the beans.
Sometimes I also request extra shredded beef on top, as I did on this night.
It comes with guacamole and sour cream on the side, so I mix those in as my "dressing."
NO DESSERT on TUESDAY
WEDNESDAY, THURSDAY, FRIDAY
WEDNESDAY BREAKFAST
I'd boiled eggs to make deviled eggs on Tuesday, but ran out of time and energy.
So before work I peeled two eggs and coarsely chopped them to make Egg Salad.
All I added was a dash of garlic salt and a Tbsp of mayonnaise.
Both days I just peeled and ate two Hard-Boiled Eggs with salt.
I don't care for garlic salt on plain boiled eggs for some reason. Just salt.
On Thursday I ate them before leaving the house. On Friday I put them in a
zip-lock bag with some salt and ate them when I got to my classroom.
WEDNESDAY, THURSDAY, FRIDAY SNACKS
All three days I took my usual 1.5 oz slice of Monterey Jack cheese
to eat around 10:00, between breakfast and lunch.
WEDNESDAY, THURSDAY, FRIDAY LUNCHES
These are the three Atkins Meals I had for lunch on the three days
that I worked, since Monday was a holiday and I had taken Tuesday off.
AFTER-SCHOOL SNACKS
Wednesday: My knee was aching by the time I got home from my first day back at work, so I just sat in the recliner and snoozed after I got home. No snack.
Thursday, Friday: I ate two squares of Ghirardelli Dark Chocolate, this time their "Intense Dark Twilight Delight" with 72% cocoa, which actually held me over until dinner time. I didn't have the option of leftovers on these days because there just weren't any. With me mostly out of commission, all of our meals had been small, simple meals that we'd finished off at dinner.
WEDNESDAY DINNER
I had plans for dinner, but I was just hurting too much to stand in the kitchen and cook.
So, instead, Mark scrambled us up a batch of Chorizo and Eggs.
For the recipe, see my post on 01/19/16.
THURSDAY DINNER
Since he was off on Thursday, I asked Mark to put on a roast when he woke up.
He called me at work and asked if the crock pot should be set on low or high.
I told him that low would be best since it would be cooking for 8-9 hours.
When I got home, he said he didn't think the crock pot was working.
He couldn't smell the roast cooking as we usually do as it nears meal time.
Remembering the pot's broken knob, I suspected the worst and went to check.
Sure enough, rather than turning it down to low at 9:30, Mark had turned it off!
So I turned it back on and we let it cook all evening. Meanwhile,we went to Walmart and
bought a rotisserie chicken. Mark made a green salad and we topped it with shredded chicken.
We enjoyed our Chicken Salad with Bleu Cheese Dressing (me) and ranch (him).
FRIDAY DINNER
There was a bit of leftover Salad and the uneaten Beef Roast from the previous night,
so that was our dinner. It was a bit overcooked, but still fairly tender rather than tough.
(That's the whole roast in the picture. I ate maybe 1/6 of it.)
I went with vinegar and olive oil dressing on the salad this time.
Mark chopped his roast beef and put it in a tortilla with cheese and barbecue sauce.
The tortilla and barbecue sauce are both high-carb no-nos, so I ate mine plain.
Well, I actually dipped it in the leftover olive oil in my salad bowl.
WEDNESDAY DESSERT
Two squares of Ghirardelli's "Intense Dark Twilight Delight" Dark Chocolate.
THURSDAY, FRIDAY DESSERTS
When we bought the rotisserie chicken on Thursday, I also bought a bag of
Russell Stover sugar-free Dark Chocolate Pecan Delights.
Then I ate two of them on Thursday night for dessert, and two more on Friday night.
They are delicious!
No comments:
Post a Comment