Preach not to others what they should eat, but eat as becomes you, and be silent. —-Epictetus

Tuesday, July 19, 2011

Chicken & Squash

This is patty pan squash.  It is the first time I have grown this type of squash and I like it a lot.  It is a white fruit that looks a lot like a flying saucer.
I put about six boneless, skinless chicken thighs in the frying pan with a bit of olive oil.  After they were cooked about halfway, I put the cut up squash on top and then put on a tight lid and added Mrs. Dash original seasoning.
After about 15 more minutes I mixed everything up and made sure the squash was cooked through.
To serve I added Parmesan cheese, oh, so yummy!

Thursday, July 14, 2011

Hoping to Inspire You!

Since I started this low carb lifestyle, I have lost about 25 lbs.  During February of 2011 and wrestling season, I saw a picture of me that was in the paper.  That was just scary.  I realized that I was way bigger than I should be.  I am 5' 8" and weighing 168 was too much!  So my sister and I went on this low carb way of eating and the pounds came off quickly at first.  I understand that the first 15 pounds or so I lost was water weight, but hey, that's all right with me.  The rest of the weight has come off gradually.  I eat about 50 to 70 carbs a day and am still losing weight slowly.  I now weigh 142.  Now I actually look like I should look.  I even put on a pair of Levi's today that I couldn't wear before.  They are loose.  Yeah!  I need to lose maybe another five or ten.  As long as you plan ahead, you can do this.  There are even times when eating low carb is not an option, just know that you can do better the next day.

Good luck to you all!

Wednesday, July 6, 2011

Omelet Roll

4 ounces cream cheese, softened
¾ cup milk
1 tablespoon cornstarch
¼ teaspoon salt
12 eggs
2 tablespoons Dijon mustard
2¼ cups shredded cheddar cheese, divided
2 cups (about ¾ lb) finely chopped fully cooked ham  (I processed ham in the food processor)
¼ cup chopped chives
     Preheat oven to 375°F.
    Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
    In a small bowl, beat cream cheese and milk until smooth. Add cornstarch and salt; mix until combined. In a large bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.
    Bake for 30-35 minutes or until eggs are puffed and set.
    Meanwhile combine mustard,  2 cups of the cheese, ham and chives in a bowl, stir until well combined.
    As soon as eggs come out of the oven spread ham mixture over eggs.
    Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted.