I went for a motorcycle ride with Martin yesterday and it reminded me of how much I love to be on the bike. I drive some of these roads in my car, but when you’re on the bike, it’s like you are seeing landscapes for the first time. Looking around, while on the back of his 1100 V-Star, is looking through a panoramic lens. A lens that includes not just sight but all the other senses. Driving on Woodbine, in Keswick, I smelled fried chicken (thanks KFC), but driving through Udora at dinner time was the smokey scent of a backyard BBQ.
So, we got back from our vacation a week ago and as vacations go, we both added on a few pounds. Blame it on the Poutine and sangria, plus many other very high carb laded foods.
I had heard about the Keto Egg Fast and figured “why not”. So I went out and bought 3 dozen eggs. I already had the other foods that are allowed: eggs, cheese (1 carb or less per serving), mayonnaise and butter. My husband (Martin) and I both weighed in on Tuesday morning so that we would could track our progress. Martin added a bit more calories to his diet i.e. still Keto but not the egg fast. I started by boiling 2 dozen eggs, in preparation for the week. This was a great prep step to make sure I stayed on track. Here’s what I ate to lose 10.8 lb.
Now that I’m back on Keto, I’m trying to find the best “free” app. My husband uses Myplate so I’m trying it. My big issue with the apps is that they are labour intensive and become such a pain that I choose not to keep using them. But I’m trying with Myplate. One of the features that I like is the Fat, Carb & Protein breakdown. It shows a difference between when I was on the egg fast vs Keto. But since it’s not good to stay on the egg fast long term, the breakdown is showing me that I need to reduce my protein & carbs, and up my fat.
So to try and stick to 20 g of carbs per day (or less), I will need to figure out not just what to eat but how much. Portion size is a huge (pun intended) success factor for me.
Here’s a recipe I made for dinner last night. It meets my dietary requirements with Fat 76%, Carb 5% and Protein 19% (or Fat 51g, Carb 7g and Protein 29g).
- 4 slices thick cut bacon;
- 4 smoked sausages, sliced (Great value by Walmart);
- 2 tablespoons ghee;
- 2 red peppers, seeds removed and chopped;
- 1 package sliced mushrooms, 225g (I cut these up even smaller);
- 1/4 white onion, chopped small;
- 1 tablespoon cheddar cheese;
- Pre-heat oven to 350°C;
- In a cast iron frying pan, add bacon and fry until crisp, remove the bacon and set aside in a bowl;
- Add the sausages and fry until just turning brown, remove and add to the bowl with bacon;
- Add ghee to the pan, once melted add the peppers, mushrooms and onions, once soft add the meat to the skillet;
- IMPORTANT, set aside half the meat/vegetable mixture to be used for another meal (can be put in the fridge for up to 3 days;
- Using a spatula make four spaces in the skillet for the eggs. Break one egg into each space;
- Sprinkle the pan with the cheese and place the skillet in the oven;
- After about 2 minutes (longer if you like your eggs less runny), switch the oven to broil for 1 minute;
- Remove the pan from the oven, add salt and pepper and serve;
- This recipe has enough meat and vegetables for 2 recipes. So if you are making it for 4 people, divide the mixture evenly between 2 pie plates. Make 4 spaces in each pie plate and place in the oven (follow the similar steps to heat/broil the skillet).
I’m going to keep looking for a better app, but for now, I’ll focus on the food and getting some use out of these new shoes (oh, I didn’t mention those yet, well, that’s another post).
“Plan for tomorrow, because tomorrow you won’t have time