What I Ate Today

Hi everyone!

It’s been a while since I shared a post on what I’ve been eating. As many of you know I’ve been maintaining my weight around 120 pounds for the past year. I’m 53 and have been eating LCHF for 7 years now. That’s me in the pic above, recently taken in Chicago ready for a night on the town. I never thought I’d wear a romper but I love how flattering this one is :-)

As time goes on, I’ve become more adventurous with my low carb lifestyle and have experimented with adding back a few extra carbs and about 500 extra calories to my daily diet. This has been a dream come true for  me and feels so liberating! Now that my weight has stabilized I am able to enjoy some of my favorite foods that I couldn’t fit into my less than 20g net carbs a day weight loss phase.I’ve also found that the longer I maintain my weight the easier it gets to maintain and more carbs I can eat! Now, before  you get too excited, this doesn’t mean that I’ve added back high carb foods like bread, pasta, rice and candy – that’ll never happen. I’ve done without them for so long that I don’t care for them or crave them. My husband John and I are very into eating clean and healthy, wholefoods, otherwise known as REAL food. We don’t eat anything processed that contains, starches, additives, preservatives or colorings.

Here’s what I ate yesterday:

Breakfast – 2 eggs cooked in 1/2 tbsp butter, 1/2 tomato, 2 small chicken breakfast sausages

Lunch – 1.5 oz roasted salted almonds

Dinner – 1 x 5oz glasses of wine, 8oz piece of salmon marinated in soy sauce, ginger and 2 tsps brown sugar, drained of marinade and then roasted, 1 cup of kale and onion stirfry, 1/2 cup korean eggplant stirfried (Note: You can add a couple of tspns of sugar or honey to things like marinades, Korean food and dressings because its dispersed across the whole dish and the carbs barely register!

Dessert – 1 cup raspberries topped with 1/4 cup whipped cream

Pre-bed – 1 oz cheddar cheese

TOTAL : About 30g net carbs and 1700 calories.

I still remain aware of how many calories I’m ingesting though I don’t count strictly like I did during weight loss.

Specifically, I’ve added back around 500 calories to my daily diet mainly in the form of extra veggies, some low glycemic berries and stone fruit. My diet has become very veggie-centric! As you all know, a low carb high fat diet is not about eating large servings of protein. Studies have shown that protein eaten in excess promotes oxidation and activates biological pathways that makes the body age faster. My diet is still high in healthy fats like butter, olive oil, avocado mayonnaise, avocados and nuts and. of course, I still eat my eggs every morning. We’re also trying to eat more wild seafood and twice a week we’ll make some roasted salmon, or tuna steaks coated with sesame seed and sauteed, in the form of tartar or a dish with shrimp or scallops.  Seaweed salads made with wakame and dulse now appear on our table once or twice a week too.

Here are the higher carb foods I have added back including amounts and frequency:

1/2 -3/4 cup serving of low glycemic fruits daily such as blueberries, raspberries (these are nice and high in fiber!) strawberries, peaches and plums. I usually eat my berries with 1/2 cup of whipped cream flavored with vanilla.1/2 cup Greek yogurt once or twice a week either as part of a sauce with dinner or as an accompaniment to Indian or Middle Eastern food.

Wine, two 5oz glasses daily drunk while preparing dinner and during dinner.

1-2oz servings of extra dark 85% chocolate about once a week.

1/2 cup serving of lentils and black beans about once a week in the form of black bean salad, black bean burgers or black bean/lentil chili or soup.

Fermented foods such as Kimchi – we’ve started to make our own kimchi and we’re having loads of fun. It’s so easy!!

Slightly higher carb veggies, in unlimited servings such as red cabbage, green cabbage in coleslaws and salads and stir fried, onions, shallots, tomatoes, green/red bell peppers, kale – raw and cooked, avocados,  butternut squash (1 cup servings), carrots (grated into salads and coleslaws or roasted) and bean sprouts. I eat all these veggies, many at the same time, at dinner as part of a salad or stirfry. Of course I’ve also kept eating my lower carb veggies such as spinach, cauliflower, broccoli, zucchini, eggplant, okra, arugula, salad greens, Brussels sprouts, asparagus, cucumber, herbs and mushrooms. When it comes to veggies, I no longer measure or weigh, except for butternut squash. Occasionally, I might also have a few baby potatoes roasted or when integral to a composed dish.

 If you’d like to use the same fool-proof, easy method that I used to get slim and stay slim check out my Everything You Need to Succeed package. It contains everything you need to permanently lose that weight you haven’t been able to lose and create a super healthy body (remember you only have one body – take care of it!). I’ll coach you ans support you along the way and make sure you achieve your goal.

Subscribe to our blog on our home page as we’ll be sharing some new exciting and easy to make recipes with you soon! If you’re new to this way of eating or are running out of meal ideas, check out our fabulous LCHF Nation Cookbooks for some super flavorful low carb food.

Subscribe to our blog on our home page as we’ll be sharing some new exciting and easy to make recipes with you soon! If you’re new to this way of eating or are running out of meal ideas, check out our fabulous LCHF Nation Cookbooks for some super flavorful low carb food.

Read about the 8 things you need to know to succeed at weight loss and 10 simple tips to keep you happy and on track during your LCHF weight loss diet.

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