Last week, I was a hot mess! I haven’t weighed myself, but there’s no doubt in my mind that I derailed any progress I’d made since the beginning of the year. I was traveling for work, which always gives me problems. Making better choices when staying in hotels is something I definitely need to work on. It’s just so much easier to order delivery and lounge around in my pajamas. I like to pretend I’m on vacation. 🙂
Nutritional information below is per serving, based upon the information found on myfitnesspal.
I’m back on my breakfast casserole this week. I’ve altered the Killer Egg Casserole recipe from Linda’s Low Carb, omitting the mushrooms and cream cheese. I do put mushrooms in from time to time, but I like to use fresh ones. It really just depends on my mood.
I went with smaller portions this time, opting to cut the casserole into twelve servings.
Protein: 19 g
Net Carbs: 4
Fat: 38 g
I’m kind of obsessed with Low Carb Yum’s Coconut Flour Pizza Crust. I have tried so many pizza crust recipes and this one is as close to “real” crust as I’ve found. It’s so good! I could eat it every single day! I halved the recipe, then pressed the dough out into my whoopie pie pan to make twelve mini pizzas, two per serving.
Halfway through making these, I realized I was out of mozzarella cheese. All I had was some mozzarella sticks, so I cut those up and used them. They melted and worked just as well. 🙂
Protein: 12 g
Net Carbs: 4
Fat: 14 g
I don’t normally put bacon on my deviled eggs, but I had a few slices left over from making my casserole. I like to use one whole egg for my filling, in addition to the yolks from the others, which left me with 8 servings.
Protein: 8 g
Net Carbs: 1
Fat: 15 g
I have yet to completely kick my sugar cravings, so I also made some sugar free Jell-O. I also like to always have salad on hand.