Weekly Food Log with Carb Counting

Well, I’m stepping up my food log.  I will be including my carb count for each day. I have to say, I was starting to stray with my portions, especially nuts and sunflower butter.  Although both are good for you, monitoring your portions is more beneficial.  That mindless eating, is exactly that.  It really doesn’t take that much effort to measure things out.  The funny thing is when I started to measure out my portion, it was plenty and I was satisfied.  When I am mindlessly eating, I have an endless pit and want more, way more than a portion or two.

Again, I do intermittent fasting, so for breakfast I have a 16 oz Green Tea.  I make my own Kombucha.  I also eat sauerkraut after dinner every night.

Monday, 3/09/15

Paleo toast, raw butter and sunflower butter, celery with sunflower butter, snack…brazil nuts and raw kombucha…for dinner…raw shrimp sauteed in butter and garlic, steamed broccoli and macadamia nuts.  Total carbs – 56

Tuesday, 3/10/15

Homemade Turkey bone broth with raw butter, 2 pieces of bacon, celery with sunflower butter, snack….macadamia nuts and kombucha, dinner….(it was late) mint chocolate milkshake (recipe on website) and brazil nuts.  Total carbs – 56

Wednesday, 3/11/15

2 braunschweiger patties sauteed in raw butter, brazil nuts, snack….celery with sunflower butter and kombucha, dinner….turkey kilbasa with cauliflower rice and avocado pudding (recipe on website).  Total carbs – 45 

Thursday, 3/12/15

Homemade Turkey Broth with raw butter, celery with sunflower butter, snack…brazil nuts and kombucha, dinner….leftover garlic shrimp, steamed green beans, toasted Angelic baguette with butter, macadamia nuts.  Total carbs – 71

Friday, 3/13/15

Paleo toast with butter and sunflower butter, 1/3 c brazil nuts, 2 stalks of celery with 2 Tablespoons of sunflower butter, snack….1/2 c macadamia nuts and raw kombucha, for dinner….baked cod, chive fries, a little coleslaw, 1 Strongbow cider beer.  Total carbs – 66

Saturday, 3/14/15

1 1/2 c homemade Turkey bone broth with raw butter, 2 celery stalks with 2 tablespoons sunflower butter, 1/3 c brazil nuts, snack….1/2 c macadamia nuts and kombucha, dinner…leftover turkey kilbasa with cauliflower rice, 1 pc of Angelic baguette, avocado pudding.  Total carbs – 39

Sunday, 3/15/15

2 eggs, 2 pc bacon, 1/3 c brazil nuts, snack…2 stalks celery with 2 T of sunflower butter and kombucha, dinner…seasoned chicken breast strips in coconut oil, steamed beets with butter, 1/4 c brazil nuts.  Total carbs – 35

Mint Chocolate Milkshake – From “Against All Grain” Cookbook

This is a great “Shamrock Shake”….perfect for St. Patty’s Day!!

1 (13/12 – ounce) can full-fat coconut milk ….I use Natural Value (you can find it at Woodman’s)

1 large avocado, pitted and diced

1 cup Almond Milk or Coconut Milk …I used unsweetened coconut milk

1/4 cup fresh mint leaves

1/4 cup honey

1/4 teaspoon peppermint extract

dark chocolate chips or roasted cacao nibs

1.  Pour the coconut milk into an ice cube tray (I used small glass custard dishes) and then cover.  Place the diced avocado in a freezer-safe container and place it and the ice cube tray or, whatever you use with the coconut milk, in the freezer. Freeze until hardened, about 4 hours or up to 2 days.

2.  Remove the ice cube tray or, whatever you use with the coconut milk, and the avocado from the freezer and leave at room temperature for 15 minutes to defrost slightly.

3.  Place the coconut milk cubes, avocado, and remaining ingredients in a blender. Blend on high until smooth.

4.  Mix in the chocolate chips or cacao nibs and serve.

The cookbook says 4 servings, but I broke it down into 6 to be more carb friendly. not quite a cup, about 3/4 of a cup per serving

Weekly Food Diary

Made a new recipe “Mint Chocolate Shake”, I’ll post the recipe….it was truly a treat!  Made some more “Chicken Liver Pate”, it is great on “Flackers”.

Again….I do intermittent fasting till lunch.  I use organic whenever possible.  I eat raw sauerkraut every night at dinnertime.  I use raw butter on everything that I can such as veggies, cooking, broth, etc.  My kombucha is homemade.  Bacon is nitrate free.  My weakness is nuts and sunflower butter.

Monday, 3/02/15

Paleo Toast with raw butter and sunflower butter, beef stick, 1 piece of bacon, for a snack, brazil nuts and kombucha…for dinner, chicken thigh cooked in coconut oil, steamed beets with raw butter and sea salt, snack… brazil nuts.

Tuesday, 3/03/15

2 Liverwurst patties sauteed in butter, snack…cashews & brazil nuts with kombucha, for dinner…turkey soup/broth with raw butter, mint chocolate shake

Wednesday, 3/04/15

Turkey slices, celery with sunflower butter, snack..brazil nuts and kombucha, for dinner, baked cod with raw butter and steamed beets

Thursday, 3/05/15

Small beef bone broth with buffalo stew meat, paleo toast with raw butter and sunflower butter, celery with sunflower butter, snack…brazil nuts and kombucha, for dinner…bison rump roast with baked diced sweet potatoes (delish), snack…cashews

Friday, 3/06/15

2 Braunschweiger patties sauteed in raw butter, celery and flackers with chicken liver pate and sunflower butter on celery, snack…brazil nuts and kombucha, for dinner, baked cod with raw butter, steamed broccoli and cauliflower with raw butter and sea salt

Saturday, 3/07/15

Turkey bone broth with raw butter, beef stick, snack…brazil nuts and kombucha, for dinner…bison rump roast, steamed asparagus with raw butter and 1 piece of Angelic baguette with raw butter, snack, macadamia nuts

Sunday, 3/08/15

2 eggs fried in bacon grease with 2 pieces of bacon, celery with sunflower butter, snack…brazil nuts and kombucha, for dinner….baked cod with raw butter, steamed asparagus with butter and sea salt, 1 piece of Angelic bagueete with raw butter, snack…macadamia nuts

Preserved Lemons….Fail!

Well I learned a lesson or two with my preserved lemons….Make sure you don’t have a leak.  This was a new jar, so I didn’t realize that the spout on my jar had a slow leak and I lost a good amount of the brine.  I tightened the spout but it wasn’t until a few days later that I noticed the lemons on the top, that were not submerged in the brine, were starting the mold.  I now have read that every day to turn the jar to redistribute the brine.  So, back to the drawing board.

Weekly Food Log 2/23 – 3/01

You will start to see that I am pretty much a creature of habit.  I don’t stray too far off of what foods work for me, the amount of carbs I can handle and just being content with my diet.  Again, I do intermittent fasting from dinner to lunch, except for a 16oz green tea every morning.  My veggies are organic and my meats are grass-fed whenever it’s possible.  I eat sauerkraut at dinner every night for it’s benefits.  My kombucha is homemade along with the Beef Bone Broth and the delish avocado pudding.

Monday 2/23

Beef Bone Broth with raw butter, celery with sunflower butter, snack…brazil nuts and kombucha, for dinner, baked cod, broccoli and avocado pudding, snack, sunflower seeds baked with tamari

Tuesday 2/24

2 Braunschweiger patties, celery with chicken liver pate, snack…brazil nuts and kombucha, for dinner, Beef Bone Broth with raw butter and buffalo stew meat, celery with sunflower butter.

Wednesday 2/25

Paleo Toast with raw butter and sunflower butter, celery with sunflower butter, snack….brazil nuts and kombucha, for dinner, chicken thighs in coconut oil and seasonings, steamed green beans with raw butter, snack, macadamia nuts

Thursday 2/26

2 Liverwurst patties, celery with sunflower butter, snack…macadamia nuts and kombucha, for dinner, beef bone broth with buffalo stew meat and raw butter

Friday 2/27

Chicken slices, celery with sunflower butter, snack….brazil nuts and kombucha, dinner, leftover chicken thighs and green beens with raw butter

Saturday 2/28

2 Braunschweiger patties, celery with sunflower butter, snack, brazil nuts, kombucha, dinner, beef bone broth with raw butter and buffalo stew meat

Sunday 2/29

2 eggs, 2 pieces of bacon, snack….pumpkin seeds baked with tamari and kombucha, dinner, baked cod, steamed cauliflower and broccoli with raw butter

Preserved Lemons

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I saw this recipe in “Nourished Kitchen” cookbook and was so intrigued to try them, so I gave it a whirl today.  It’s a lot of lemons, but I have up to 2 years to use them up.  8 weeks till they will be ready…..4/28.  I’ll keep you posted.  I can’t wait to try them!  Below is the link for the info on them.

Morrocan Preserved Lemons