So my husband went to the doctor last week and she said the dreaded words….”I’m putting you on a diet!” We knew it was coming and he has been wanting to shed a few pounds for a while now. What we didn’t know was that she would want him to eliminate ALL carbs. My husband came home and looked as if he had been sentenced to death. He declared that there was nothing he could eat and that he knew he would starve. After convincing him “WE” could do this and by “WE” I mean our entire family, we began to make a plan.
Living a carb-free lifestyle isn’t for the faint of heart. It’s tough, especially for a family that loves their carbs. We literally could eat pizza everyday of the week . We have a Sunday morning Bojangles biscuit ritual that is going to be hard to give up too. However, this lifestyle change is much-needed for our entire family. I have a health history of gestational diabetes and my mom is diabetic. I don’t want to end up with diabetes in the future. It is a horrible disease that can be debilitating and deadly.
Our adventure officially began Monday. We started preparing over the weekend, with shopping, cooking and a last-minute Carb Fest! I know, the last part was terrible of us, but he really wanted the new Pumpkin Spice Pancakes from Cracker Barrel so we splurged. When I went to the store, I focused on buying mostly meats, cheeses, nuts, fruits and veggies. I did purchase some low-carb wraps. Sunday afternoon I prepared several low carb, high protein or very healthy dishes to eat this week. By Monday, we were ready to go and have had a fairly successful week so far.
One problem for us is that our weeks are very chaotic with church, my design job, my husbands counseling practice, homeschooling and the dance studio. It’s hard to find time to cook and prepare healthy options. Does anyone else have this problem? So, I thought I would test drive this whole cook for a week in one day to see if it would free up some time and provide go to options when we get hungry. So far, it has been a huge help and wasn’t that time-consuming. I spent about 3 hours in the kitchen Sunday afternoon. The pay-off has been that most of our food has already been cooked for the week.
In the end, we just want to be healthier. My family is starting slow with this and taking baby steps. We may never be totally carb free, however, we can take steps to become a much better version of ourselves. Below, are the recipes I made on Sunday. They are my own creation and to be honest, I just used the dump method. Feel free to add or take away an ingredient to your liking. It is my hope that it will help you on your journey as well. Talk to me! What are some low carb options that you love? We are new at this and really want to succeed. What are some low carb recipes or websites that you use? Let’s walk this health journey together!
Makes 12 servings
1/2 package Hormel Canadian Bacon cut into small pieces
1 Cup shredded Cheddar Cheese
1 Package Birds Eye Frozen Peppers and Onions
Pepper to taste
Heat oven to 350º. Spray muffin pan with cooking spray. Mix all ingredients together, pour into muffin pan and cook until golden brown. Wrap in wax paper and freeze or store in the refrigerator.
Makes 4 quart servings and 4 pint servings
1 bag Spring Mix (I used organic)
1 bag Iceberg Mix
1 Medium Cucumber
1 tub of grape tomatoes
1 bag of broccoli/cauliflower mix
1 bag carrots
Wash and cut all veggies. I recommend cutting with a veggie knife to avoid browing. Use a salad spinner to dry veggies. Layer veggies with heaviest items first. I layered as follows: carrots, broccoli, cauliflower, tomatoes, cucumbers and then lettuce. Close jar lid very tightly and store in veggie crisper section of fridge. We added a few croutons, sunflower seeds, cheese, pre-cooked chicken and dressing at meal time.
Makes 4 servings
3 individually wrapped chicken breast
1/2 bell pepper
1 fajita seasoning packet
Turn burner on medium and place a small amount of olive oil in bottom of pan. Add veggies and chicken. Sauté until cooked through. Add fajita seasoning according to package instructions. Cool and freeze. We thawed, re-heated, added black beans, low carb wrap, salsa and cheese for a delicious and filling meal.
Makes 6 servings
1 pound ground chicken
1 can black beans
1 can kidney beans
1 can diced tomatoes
1 can vegetable stock
1 can tomato paste
1 package of chili seasoning
Brown ground chicken, peppers and onions on medium heat untill cooked through. Add all canned ingredients and seasoning packet. Let simmer on medium until thick and flavorful. Cool and freeze in individual ramekins. Thaw, re-heat and add cheese as a garnish.