10.23.16

by Stacie Wilson October. 24, 2016 270 views


Lunch

Chicken Pot Pie - 12 carbs


MFP

Lunch


Dinner

Chili with cheddar - 11.5 carbs and Bai Blood Orange - 2 carbs


MFP

Dinner


Snack

Cheesecake - 6.5 carbs


MFP

Snack


MFP

Macros


Weight

205.2

Daily Reflection

After spending most of yesterday sitting around doing finals, today was a whirlwind.  By my count, I had 32 net carbs and MFP has me with right at 50 total carbs.  I spent my day cooking and doing yard work, plus laundry and dishes (lots of dishes) so I used a lot of these calories.  As a Sunday, I did do my weigh-in, and came in at 205.2, which I'm thrilled with.  I'm so close to the 100's (One-derland as it's called) which is a huge motivation to keep going.  I literally cannot remember the last time I was in the 100's.  Since next Sunday will be about the first of the month, I'll also do pictures and measurements in addition to the weight.  Also, I fasted today, until about 2pm when the Chicken Pot Pie was done.  This was in part because I ate so late last night but mostly because I was so busy and lost track of time without even thinking of it.  The days you're busiest are usually the best to fast.

After trimming up a tree limb we lost with the last front and watering some plants, I finally made that Chicken Pot Pie I've been waiting for.  I cooked the chicken earlier this week and, when I went to dig out veggies discovered I didn't have the mix I thought I did.  I did put in some celery and frozen corn but had to use canned carrots and green beans.  The corn and carrots are pretty high carb so not the best veggie to use.  I did add a little cube of velveeta also, which is about 16 carbs for the block.  To compensate I made the pot pie into 8 servings instead of 6 and they are still pretty good sized servings.  Even so, it came out to 12 net carbs per serving, mostly because of the veggies I used.  The crust on this thing is great, almost like the real thing.  It is basically the same recipe as FatHead pizza dough but I didn't make extra since I didn't have enough cream cheese for that and cheesecake.  I had another St. Croix coconut and added some sugar free vanilla sweetener/flavoring this time to make it palatable.  I'm glad they don't come in full 12-packs.

I actually started up the chili early in the morning, before the first round of yard work, and let it simmer all day to merge the flavors.  This also ended up making 8 servings at 10.5 carbs per serving.  The high carb count on this is mostly due to the tomato products, two cans of stewed tomatoes, one can of dice and 3/4 cup of salsa.  There's some fresh onion, bell pepper, and celery in it also, along with some garlic.  I tried to go heavy on the meat, using a pound each of ground turkey and pork plus a pork loin that I cubed up and seared before adding in.  With this I tried one of the Bai sparkling drinks I got at Sam's.  It's still 2 net carbs like the larger bottles and while they're better than the St. Croix, I likely won't buy them again.  I tried the Jamaica Blood Orange so we'll see how the other flavors are.

After eating lunch I went out front and planted some bulbs.  When I came in from that I decided to go ahead and make the cheesecake.  I had gotten the cream cheese out earlier in the morning and the kitchen was nice and warm from the stove and oven going all that time.  The recipe I had was titled "Easy Low Carb Cheesecake" but I must've pulled it directly from Facebook because I couldn't find it with that.  I finally found it listed as New Year's Cheesecake. It was a fairly simple recipe to make and once it's in the oven it's fairly low maintenance.  You just have to wait for it to cool before eating it, which is probably the hardest part.  This was actually the last thing I ate this evening, even though I knew I was already over 20 carbs, I couldn't not try it.  The carbs are a bit high for me, at 6.5 net carbs per slice.  The recipe says 4 net carbs but I did add 1/2 cup of almond flour to the cup of almond meal, since it looked too buttery.  Unfortunately the almonds and cream cheese are the two main carb contributors so that also upped my net carbs.  I don't have a springform pan so I used a pie pan and a casserole dish (making 2) and still think they came out fine.  I'll likely eat half-slices moving forward.

I already put a serving of chili in my lunch bag along with a breakfast shake (of which I've put several in the fridge) and a snack for tomorrow.  Other than filling my water jug (which I'll do in the morning since there's no room in the fridge) I am all set.

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