A New Day

Last night I seemed to struggle a little bit for a couple of reasons. I was in the mood for a treat, and exercise increases your appetite.

I went on that 2 mile bike ride yesterday evening, and my appetite had definitely increased by the evening. I ate a little bit of a larger dinner, and then treated myself with a snack of cheesecake pudding make with almond milk because I wanted something to eat. My carb intake was within range, until the pudding- each serving has 6 carbs in it. I ate more than my share... I should've divided it into individual containers, but I thought I could manage. Needless to say, I ate a little over 2 servings- nearly the whole package. I'm thinking I was around 30, or just a little over 30 carbs

Today is a new day, and there's no more pudding, so I am free and clear to avoid it!! lol  But I am going to go on from here and get back on track with my 20 carbs as closely as possible, as well as getting in my exercise and handling my increased appetite with another approach- drinking water. I am definitely slacking on my goal of 64 oz a day. I'm maybe getting in 20-40 and a cup of coffee.

I've been sleeping with my air conditioner on at night because it has been brutally hot in my upstairs bedroom, and now I seem to have the start of a stiff neck, or a kink in it- something. I dont know.

I may venture out to the store this afternoon to get some stuff to try out this little recipe. They sound yummy enough!

Cream Cheese Mints Recipe

~ sweet, minty, and melt-in-your-mouth creamy!

Ingredients:
8 ounces soft cream cheese
6 tablespoons soft butter
3/4 teaspoon pure peppermint extract (NOT mint extract)
Add Splenda or any non calorie sweetener to taste--
1/2 teaspoon vanilla extract
3 drops red food coloring

Combine and push mint mixture into a pastry bag, icing syringe or squeeze bottle with a decorative tip. Create desired shapes for mints. Let set 1 hour.

Buffalo Chicken Wing Dip

It was my savior on Memorial Day (even though I did cheat with the cake, I followed everything else through)



INGREDIENTS:
 

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch dressing

1/2 cup hot sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 oz. each) SWANSON White Premium Chunk Chicken Breast in Water, drained and shredded with fork.

DIRECTIONS:

 

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Hot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers, tortillas or vegetables.

Specifically with mine I used bleu cheease, and I used shredded cheddar instead of the mozzarella. I mixed it in, and also sprinkled a layer over the top. I used pork skins to dip.

So absolutely delicious!! and a life savor at any party!

Creamy Sugar free Jello

I like plain jello on hot days, but at night for a later evening snack I like I little bit heavier and creamier sweetness.

1 packet any flavor sugar-free jello
1 cup boiling water
1 cup heavy whipping cream

Add boiling water to packet of jello to dissolve, mix until dissolved. Then add the cup of cream, Give it a couple stirs and refrigerate. Its so yummy, and thick! It's a little heavier of a snack and keeps you full.

Choc-o-holic

I'm addicted to Sweets! There's no getting past it!

1/2 cup heavy whipping cream
1 tbsp cocoa powder
Splenda to taste

I put it in the bullet and blend it until its thicker than whip cream its like a chocolatey mousse that satisfies my chocolate craving. I eat it right from the container, and refrigerate the left overs and save for later. This is perfect for those chocolate cravings!!

delicious!

 

Atkins Revolution Rolls (Cream Cheese)

Ingredients:

3 eggs
1/4 tsp. Cream of Tartar
3oz Cream Cheese
2 packets splenda

Preparation:

1. Preheat oven to 300°F.
2. Separate eggs very carefully (make sure that none of the yolk gets into the whites.)
3. Spray Pam on a Teflon cookie sheet.**
4. Beat egg whites with cream of tartar until whites are stiff but not dry.
5. Fold in yolks, cream cheese and splenda*** (Be extremely careful not to break down the egg whites. Mix for no more than 1 minute.)
6. Place the mixture carefully on the Teflon cookie sheet, gently putting one tablespoon full on top of another until each “roll” is about 2 inches high. Repeat this until you have 6 piles.
7. Place the cookie sheet in the oven and bake for about 1 hour. (I did about 40 minutes)


OMG they are delicious and taste just like bread. I made some on a cookie sheet and some in a muffin pan, but the ones on the muffin pan look like puffy muffins...lol

some are very flat

side view of the muffin ones.

Brownie Heaven :)

So, I love sweets. There's no getting around it. I found this awesome recipe on-line that my mom told me about actually. She said she was reading it on her nook in some book she purchased. So I searched around the net, and I found it. SO SIMPLE TO MAKE TOO! LOVE IT

You'll never guess the ingredients in it either, you totally cannot tell at all!!

Low Carb Black Bean Brownies

Ingredients

1 can rinsed and drained black beans
3 eggs or egg substitute
3 tbsp. oil
4 tbsp. cocoa powder
pinch of salt
1 tsp. vanilla
1/2 to 3/4 c. sweetener of choice (i use splenda)
sugar free chocolate chips and nuts (optional)



These are the things I used








cooking spray

 

Directions

mix ingredients together in a blender until pureed. Pour into greased 8 x 8 cake pan.
Stir in some sugar free chocolate chips and nuts if you wish. Bake at 350 approximately 30 min.
Makes a dozen.

Ready to go in the oven for 30 minutes

(I doubled the recipe and made them in a larger cake pan)

*update* after doing this, I probably wouldn't eat this again during induction. They are so good you can't eat just one. Their like a real brownie, but a fudgey chewier texture to them. The Goya Black Beans actually have 18g of carbs and 8 grams of fiber for a 1//2 cup. I will probably check out other brands and see what they have available. I ate a small piece and it was great definitely something to keep on hand when your having a chocolate attack.  I would say I had about 1/4 of a brownie. It was a pretty good size, so to look and the info at the bottom, I would say that's probably accurate.

This was on the site I got it off of so I'm not 100% sure it's correct pertaining to the brands of the ingredients I used.

Nutritional Info

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 91.4

• Total Fat: 5.0 g
• Cholesterol: 53.1 mg
• Sodium: 29.4 mg
• Total Carbs: 9.8 g
• Dietary Fiber: 3.1 g
• Protein: 4.5 g  

Deviled Eggs

Ingredients 

Hard Boiled Eggs 
Mayo 
Mustard 
Black Pepper to taste 
Paprika for garnish 
Sweet Pickles Sugar Free finely chopped

Preparation:

 Peel hard boiled eggs & halve. Empty hard yolks into a bowl & arrange empty egg whites on a serving dish. Mix egg yolks with all other ingredients & stir until smooth. Fill egg white halves with mixture & sprinkle with paprika for added color. Enjoy!

I just made these, and they are delicious. I didn't chop my sweet pickles though. I threw them in the bullet and chopped them that way- so much quicker!

Wilted Lettuce Salad

Ingredients:

• 1 head romaine lettuce, washed, dried and cut coarsely into pieces
• 1 package of bacon cut into pieces
• 1 bunch of green onions chopped
• 1/4 cup water
• 1/4 cup vinegar
• 3 tablespoons splenda (or less depending on your sweet tooth)
• Salt and pepper to taste

Preparation:

1. Place lettuce in a heatproof bowl. In a large skillet, fry bacon until  cooked. Fry bacon until crisp but not burned. Remove bacon from the grease in the skillet. Leave grease in the skillet on low heat. Add water, vinegar and splenda, and bring to a boil, stirring til everything is blended.
2. Pour hot vinaigrette over lettuce, add salt and pepper to taste and toss. Serve immediately.  (I personally don't like my lettuce wilted, so I actually let the grease vinegar and splenda mix cool before pouring it over my lettuce.) 

Super Yummy!!

Sweet & Creamy Tuna Dip

Ingredients:

• 8 Mt. Olive Sweet Gherkins No Sugar Added
• 1 block of Cream Cheese
• 1 packet of Tuna in Water (I use Chunk Light)

Preparation:
 
Chop up the sweet pickles, then combine the Cream cheese, pickles, and tuna in bowl. Once mixed serve with Pork skins... their great for scooping!

( you can cut the recipe in half, but I made the whole thing. My mom wanted to try it and I figure whatever was leftover I could refrigerate and use during the week)