Grilled chicken and salad
Posts tagged ‘Low Carb Lifestyle’
Hope you’re all doing well. I went to work today and I thought I’d show you what I brought with me. Yesterday I bought some new thermos containers that are stack-able and I also bought collapsible cutlery…LOL They were too cute and I got them in my favorite color…purple.
I’m sick with a cold & dry cough, so for lunch I made lentil soup and I had some canned sliced peaches that are packed in water.
Dinner: Is grilled chicken, feta, cucumbers, olives, grape tomatoes, celery & for dressing I have just balsamic vinegar.
What do you take for lunch ? & dinner?
I love kettlebells and over the years I’ve gotten to really like a few exercises, it’s a great piece of equipment for a total body workout and cardio all in one. Below is my Kettlebell workout give it a try and let me know what you think. I use bell that are 25 lbs-35 lbs, working my way up the bell ladder.
If you’re a beginner, pick a few of the exercises and complete them in a sequence workout doing 3 sets of 12-15 reps each. If you’ve been around the block or two, try to get through the whole sequence two times through doing 12-15 reps of each exercise.
Around the world
(keep your core tight)
Bridge Triceps Pullover
Double Rack Squat
Pass Through Lunge
Single Arm Swing
(side to side)
Single Leg Deadlift
Figure 8 + Squat
(Keep core tight, back straight)
Clean & Press
2 (10-ounce) packages Brussels sprouts
1 package of bacon cut into 3/4 inch cubes
Freshly ground black pepper
Preheat oven to 375 degrees F.
Wash and then peel off any loose or damaged leaves from the sprouts. Trim the root end and cut each sprout in half.
Cook the bacon in a large oven-proof skillet over medium heat until bacon just begins to crisp, about 4 minutes.
Transfer the bacon with a slotted spoon to a bowl and set aside.
Add the Brussels sprouts to the skillet and season with salt and pepper.
Line a cookie sheet with parchment paper, pour the sprouts and bacon in the oven and roast for about 30 minutes, continue to roast until the sprouts are cooked through and golden, about 10 to 15 minutes more.
Stop weight gain and blood-sugar spikes with this recipe from Dr. William Davis’ bestselling book Wheat Belly. While there’s no such thing as truly healthy fudge, this comes close. Keep a supply of this decadent dessert handy to satisfy those occasional cravings for chocolate or sweets.
Chocolate Peanut Butter Fudge
2 tsp coconut oil, melted
8 oz unsweetened chocolate
1 cup natural peanut butter, at room temperature
4 oz Low fat cream cheese, at room temperature
1 tsp pure vanilla extract
1/2 cup chopped unsalted dry-roasted peanuts or walnuts
Sweetener such as Truvia, stevia extract, or Splenda equivalent to 1 cup sucrose
Pinch of salt
1/2 cup natural peanut butter, at room temperature
1/2 cup chopped unsalted dry-roasted peanuts
Coat 8″x8″pan with the melted coconut oil.
To make the fudge:
Place the chocolate in a microwaveable bowl and microwave 1.5 to 2 minutes in 30-second intervals until just melted. (Stir after 1 minute to check since the chocolate will hold its shape even when melted.)
In a separate microwaveable bowl, combine the peanut butter, cream cheese, sweetener, vanilla, and salt.
Microwave about 1 minute to soften, then stir to thoroughly blend.
Stir the peanut butter mixture into the melted chocolate and stir well.
(If the mix becomes too stiff, microwave another 30 to 40 seconds.)
Spread the fudge into the prepared pan and set aside to cool.
If desired, spread the fudge with a layer of peanut butter and sprinkle with the chopped peanuts.
Makes 12 servings
These chips travel well in lunches and can be stored at room temperature in a loose bag or an open container for up to a week. You can add your favorite popcorn seasoning.
Nacho Zucchini Chips
2 cups cheese
Mix with egg and cheese.
Make 6-8” circles on parchment lined cookie sheets
Bake at 450 degrees for 12 minutes. Loosen and flip the circles.
To store, keep in a glass container or plastic container on the counter.
Best used within a week of preparation.
Makes 36 chips.
Nutritional Information:(Per 12 chips, 1/3 of recipe):
Net Carbohydrates: 1 g
Protein: 10 g
Fat: 13 g