Eat Meat~Green Veggies~Nuts~Some Fruit~No Sugar~No Grains

What's for dinner

Hi all,

Hope everyone had a good weekend, we had nice weather but it’s been raining through the night and the long range forecast shows that it’ll be a wet week.  So I’ve created my menu mostly using my stove/oven.  No grilling in the rain for me this week.  Hope you get some helpful menu ideas for your meals.
{P.S. There’s a few repeats from last weeks menu because I didn’t make them so I plan to have them this week.}  

Myspace Comments

** (for family)**  means I made it for the rest of my family and I won’t be having any.

Monday July 28 ~ Sunday Aug 03, 2014

Monday
Baked Italian sausages

Zoodles (zucchini noodles)
Pasta with meat sauce (for family)

Tuesday
Pulled Pork (slow cooker)
Steamed Broccoli
Green salad with vinaigrette
Corn (for family)

Buns (for family)

Wednesday
Oven roasted rosemary chicken
Roasted cauliflower

Roasted potatoes (for family)
Green salad with vinaigrette

Thursday
Beef Stroganoff

Noodles (for family)
Zoodles (for me :-) )

Green beans with sliced almonds
Green salad with vinaigrette

Friday
Coconut shrimp

Salmon with white wine cream sauce
Rice (for family)

Green salad with vinaigrette 

Saturday
Yogurt marinated lamb leg (pg 176 The New Atkins for you Cookbook)

Ranch coleslaw
Roasted brussel sprouts
Green salad with vinaigrette
Baked potato (for family)

Sunday
Chili (slow cooker)

Green salad with vinaigrette
Buns (for family)

Snacks:
½ cup Cantaloupe (once a day)
Celery stuffed with cream cheese or all natural peanut butter
Zucchini chips & Babaganoush dip
Sugar Free Jello Chocolate Mousse
Atkins Protein Bar
Chapmans No Sugar Butter Pecan Ice cream

buon appetito 1

Weight-Loss-Challenge Orange

Starting Weight for Challenge: 160.2 lbs  July 1, 2014
Total Pounds Lost: 0.6 lbs
July Goal Weight: 152.2 lbs or less

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Week 1: July 1-6          158.2     {-2.0 pounds}
Week 2: July 7-13       162.0  {+ 3.8 pounds}
Week 3: July 14- 20    161.4 {-0.6 pounds}
Week 4: July 21-27     159.6 {-1.8 pounds}
Final weigh-in July 31.

OK so that’s a picture of my scale this morning and I’m so happy that the scale is moving downwards.  I’ve had a few tough weeks but I’ve been doing great for 7 days in a row.  I know I won’t get to my goal for this months but that just gives me more reason to push harder for my August challenge. :-) 

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Here’s a bunch of meals from Breakfast, Lunch, Dinner and snacks that have kept me busy in the kitchen.  Hope this gives you some options for your next meal, most of the meals you see have the recipes posted, just do a search in the recipe search box and you’ll find it.
The Blackened Brisket is a new recipe which will be posted soon.
All the best and Happy Low Carbing :-)

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My Backyard Gym Workout

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(I had an old soccer ball that I turned into a 12 lb weighted ball by filling it with cat litter (or you can use sand) & taping it up.) 

Weekend Workout
Who says you need a gym to get in shape.  Here’s my backyard workout routine that will get you sweating .

12 Reps  ~ 3 Sets  (30 sec rest after each set)

  • Wall Ball Squat
  • Walking Lunge with Weighted Bar 
  • Weighted Bar Biceps Curl & Overhead Press
  • Stability Ball Lower Back Extension
  • Stability Ball Feet Elevated  Triceps Dip
  • Dumbbell Burpees
  • Box Jump (using my deck stairs)

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Blackened Beef Brisket Recipe

Ingredients

Serves 12

For dry rub

  • 4 tablespoons paprika
  • 3 tablespoons ground black pepper
  • 3 tablespoons coarse salt
  • 4 tablespoons chili powder
  • 8 pound untrimmed whole beef brisket

For mop

  • 12 ounces beer (low carb~ I used Michelob Ultra)
  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons minced jalapeño chilies
  • 1 tablespoon chili powder

Preparation

Make dry rub:
Mix the dry ingredients in small bowl to blend.  Save 1 tablespoon of dry rub to another small bowl and reserve for mop.  Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.

Make mop:
Mix beer, vinegar, water, Worcestershire sauce, jalapeno, plus reserved dry rub in heavy medium saucepan.  Stir over low heat 5 minutes.
Pour 1/2 cup mop into bowl; cover and chill for use in sauce.
Cover and chill remaining mop.

Bring grill to 200°F. to 225°F., using indirect heat.
Place brisket, fat side up, on rack.  Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°F., about 3 hours.  Every 20 mins, brush brisket with chilled mop.
When cooked, transfer brisket to platter; let stand 15 minutes.
Combine chili powder in heavy small saucepan, bring to boil.

Thinly slice brisket across grain.
Serve, passing sauce separately.

Dandelion Salad Recipe

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Dandelion Salad Recipe
This salad is my all time favorite, it’s an unusual green salad that has a bite to it but it’s delicious, this is a raw dandelion salad with a dijon vinaigrette.  I like to mix it ahead of time so that the greens become a little softer and marinated with the flavors of the vinaigrette.

Prep time: 15 min

Makes 4 servings

Ingredients
1 teaspoon green onions, minced
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
Salt and pepper, freshly ground
3 tablespoons olive oil
1 bunch of dandelion greens (about 6 cups), rinsed and dried
1 anchovy, finely chopped
1 ounce portion of Parmesan cheese

Preparation
In a small bowl, prepare the vinaigrette by whisking together the green onions, mustard, vinegar.

Slowly whisk in the olive oil blend until combined.Season to your taste with salt and pepper.

In a salad bowl, toss the dandelion greens with the vinagrette.
Top with grated Parmesan and anchovy.

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Variations:
This salad can have various substitutions, serve with crispy bits of warm bacon or try substituting Roquefort cheese for the Parmesan, or adding toasted pine nuts or walnuts. The possibilities are endless.

 

What's for dinner

Hi all,

Here’s my low carb menu for this week.

Myspace Comments

** (for family)**  means I made it for the rest of my family and I won’t be having any.

Monday July 21 ~ Sunday July 27, 2014

Monday
Grilled Greek Chicken Breasts

Greek salad (tomato, cucumber, onions, feta cheese)
Ranch coleslaw
Parsley salad

Tuesday
Blackened Grilled Brisket
Hummus Dip & Babaganoush dip
Sautéed dandelion
Baked potato (for family)
Corn (for family)
Pita (for family)

Wednesday
Vietnamese rolls (shredded chicken breasts & shredded cabbage)

Veggie Stir-Fry (bell peppers, onions)
Rice (for family)
Eggrolls, Plum sauce, Sweet shili sauce (for family)
Green beans with sliced almonds
Green salad with vinaigrette

Thursday
Beef Stroganoff

Rice (for family)
Green beans with sliced almonds
Green salad with vinaigrette

Friday
Baked chicken wings

Buffalo cauliflower
Green salad with vinaigrette 

Saturday
Yogurt marinated lamb leg (pg 176 The New Atkins for you Cookbook)

Ranch coleslaw
Roasted brussel sprouts
Green salad with vinaigrette
Baked potato (for family)

Sunday
Pulled Pork (slow cooker)

Ranch coleslaw
Green salad with vinaigrette
Buns (for family)

Snacks:
½ cup Cantaloupe (once a day)
Celery stuffed with cream cheese or all natural peanut butter
Zucchini chips & Babaganoush dip
Sugar Free Jello
Atkins Protein Bar
Chapmans No Sugar Butter Pecan Ice cream