Meal Prep Sunday – Keto Edition

stargrace November 26, 2017 0 Comments

I’ve stalled out a bit with my weight loss, sitting at 191 (down from 248) and I still hope to get to 180 by January 29th so to kick start things I decided I’d try going back to keto temporarily. It’s usually a great way to get my body used to eating smaller meals, craving less carbs, and being nice and full from healthy fats.

Keto is not always the cheapest way for me to make and eat meals though, and I’m on a pretty strict budget so I had to come up with a meal plan that works for me for the week, and that sticks to my budget. Thankfully I have some ground beef and tuna so I don’t have to make a purchase there.

• Breakfast: bacon & eggs. Add some hot sauce to spice up the eggs and I’ll be set.
• Lunch: spicy salami stuffed with cream cheese, and tomato tuna bites. Basically you slice up a tomato, top it with tuna (a bit of mayo, salt, pepper), cover it with some cheese and pop it into the oven until it’s a melted mess. Sort of like an open face sandwich but without all the bread.
• Dinner: spicy meatballs with a sauce, and cauliflower buffalo bites. Another really easy recipe. Simple meatballs cooked in a muffin tin with a tiny bit of sauce, and cheese melted over top. The cauliflower is just tossed with some melted butter and some hot sauce then baked.
• Snacks: pickles and olives. You’ve gotta be a fan of these for it to work, but they work for me.

A simple week of foods that don’t have too much cooking. The total cost comes to about $40 CAD, with the most expensive item being the package of bacon – I plan on getting the good thick cut stuff. I wanted a break from chicken, I’ll probably go back to that staple next week.

We’ll see if this helps to kick start my weight loss again. In the past it has done wonders but we’ll have to see. I can’t do keto long term, it’s just not something I can ever stick with, but I do like how full I feel while on it and it does help me get back to eating smaller meals instead of trying to fill my plate with all the things.

Meal Prep Sunday

stargrace November 13, 2017 0 Comments

Sunday. A day I really just don’t like. I spend most of it cleaning and cooking, doing groceries and other chores that need to get done. By the time Monday rolls around though I’m incredibly thankful that I’ve gotten all of my meal cooking done on Sunday, even if it does make that one day stressful.

This week was pretty easy. I spent about $50 CAD total on groceries for me for the week (not including things that llama bean also eats / needed). The menu was simple, this time of year simple comfort food is what works best for me.

I made turkey meat pies with mashed potatoes and gravy (potato recipe, cooked in my instant pot). That would be dinner for the week.

Roast beef sandwich meat was on sale, one of my absolute favourites. I don’t normally like sandwiches, but combine it with buns (also on sale), chipotle mayo, some aged cheddar, and lettuce – and now we’re talking. Lunch is a roast beef sandwich with chipotle mayo, and egg bites (for lack of a better word). The instant pot crowd had been going absolutely bonkers for these egg bite things that you can buy at Starbucks, it’s apparently much cheaper to make them. I used this recipe. I did it wrong, but they still turned out, just not exactly as I expected. You’re supposed to blend everything up in a blender to make all the pieces tiny and the mixture light and fluffy. I did none of that, so I still have egg bites with ham and cheese but texture wise they’re not airy. No big deal, I only made enough for a few days to start so I’ll make sure I blend the second batch.

Snacks are another easy comfort food, smoked oysters were on sale, so I got a few packages of those along with some black bean garlic crackers that are just delicious. Honestly, there was very little actual cooking involved this week, and I think that’s OK. Meals are portioned out, and I know it’s food I won’t get bored of eating.

Health wise, I’m down to 191 pounds. My goal was to reach 190 before my husband came home last week but I was two pounds off. My next goal is to reach 180 by his graduation, January 29th. I’m hoping I can do this even with the holidays just around the corner. Still, 248 to 191 in a year is not too shabby.

For weight loss the key for me has really been all about pre-planning my meals, taking the stress out of what I’m going to eat, and portion control. I eat whatever I have a desire to eat, sometimes that’s pizza, sometimes it’s sandwhiches, other times it’s tacos. I don’t deny myself food, but I do go in knowing what I’m going to eat from Sunday-Saturday and I stick with it. Removing the stress from cooking a different meal every single day and having to decide what I’m going to eat every single day has helped my frame of mind when it comes to food and knowing that food is not bad. For me, it works. I know this isn’t the case for everyone. I’ve been doing this for 17 weeks now and I’ve gone from 215 to 191 in that 17 week period. It’s just a matter of trying to figure out what works for you.

Sunday Meal Prep

stargrace October 23, 2017 0 Comments

I know it’s Monday now but yesterday was one of those crazy Sunday’s where you just don’t have enough time to get everything you want done. I did complete all the meal prep stuff I wanted to though (sort of) so that was nice. This week I’m having deconstructed chicken gyro with brown rice and homemade tzatziki sauce for lunch, and I’m having homemade chili with dinner rolls for supper. I also made apple crisp and put it at the bottom of some mason jars then filled the jars with homemade yogurt for breakfast. Unfortunately the instant pot was taken up making yogurt for most of the day, so my chili never finished cooking (I use dehydrated beans, they’re cheaper and just as tasty) so that will be on the block for today.

I don’t really have recipes to share because these are all comfort foods that I tend to just wing, but the dinner rolls pictured above are delicious and super easy to make, so I’ll share what I do.

• 2 cups of flour
• 2 tablespoons of white sugar
• 1 package of quick acting yeast
• 1/2 cup of warm water
• 2 tablespoons of margarine or butter
• 1/4 cup of milk
• pinch of salt

Take 3/4 a cup of flour, mix in the sugar and yeast. In a separate bowl,  combine the warm water, milk, butter, and salt. Add the flour mixture that has the yeast, combine (it will be REALLY wet). Add the remaining flour until it’s not so wet, knead for about 10 minutes, add more flour if it’s still wet. Put it in a covered bowl in a draft free place until it has doubled in size (about an hour). Spray or grease a muffin tin. Divide the ball of dough into 12 portions, put each ball in the muffin tin. Cover loosely with a dish towel and let sit until those double in size (another 30 minutes). Put in the oven at 365F for 20 minutes. They should be a golden brown and when you tap the bottom they should sound hollow.

Not too exciting, but they taste delicious and go well with chili.

Meal prep has been the biggest reason I’ve lost 53lbs this year. I’ve got healthy home cooked meals already portioned out for the entire week, and while Sunday might be a long day because that’s when I do all my cooking, come Monday I’m very grateful. There’s no binge eating, there’s no eating poorly because I don’t feel like cooking, it’s all right there. If I want a little treat I don’t deny myself, but my meals are typically filling enough that I don’t spend much time eating anything else. I also ensure that whatever I do eat is something I have made myself (not processed or fast food). I haven’t started doing a lot of exercising yet (aside from taking care of my son, going for walks, that sort of stuff) but I hope to start doing that once I have a bit more free time. For now I’m happy with my progress.

What To Do With Left Over Pickle Juice

stargrace October 20, 2017 0 Comments

I love things pickled. One of my favourite things to eat pickled (besides, you know, pickles) is pickled eggs but they’re quite pricey. A small jar will typically run about $15 (Canadian). Turns out they’re really easy to make. I had an empty jar of extra garlic pickles (kept the brine) and some eggs and some vinegar.

That’s pretty much all you need, or you can make your own brine from scratch. I boiled the brine along with the extra vinegar, and added some extra spices for a bit of heat. I cooked the eggs in my instant pot (no fuss and they’re done in 5 minutes) peeled them, and put them into the pickle jar. I sealed the jar, let it sit out until it cooled down, and popped it into the fridge for a few days.

Yesterday was the first day I opened it up to see how they came out.

Fantastic.

The flavour is decidedly tart – but not so tart that it makes your mouth pucker, and not in an uncomfortable way. Sometimes you get such a heavy vinegar taste that it makes the food obnoxious to eat, but not in this case. All it cost was the $2.99 carton of eggs, and they’ll last in the fridge for a very long time.

So before you go tossing out that pickle juice – try some pickled eggs (or carrots). Yum.