June 15, 2019
Cruising right along–midway through June! How are you doing, my fat-burning friends?
If you recall, I had been slacking a little in my lifestyle. My weight was stable, but my body fat percentage was creeping up. I have one thing to blame . . . NUTS!
I needed to be accountable to myself and you (thank you for those of you that have reached out with encouragement and requests for help)!
1. Tracking all food in Carb Manager
2. Weekly meal planning menus
3. One 36 – 42 hour fast weekly on Tuesdays, 18:6 all other days
4. No nuts
5. No sugar substitutes
Check, check, almost, check, and oops!
Let’s talk about Tuesday, my fasting day. It didn’t work out that day. By dinner time on Tuesday, I needed to eat. AND that’s okay. I fasted for 24 hours–which, if you ask me, is still greatly beneficial for all kinds of mysterious healing going on in the body! I still marvel at the miracle that I’m acutely aware now when I need to eat, and when I can rely on strict body fat burning mode.
I completely overlooked my commitment to #5 this week because I had to take dessert to my bible study fellowship group last night. I made a Keto Lemon Ricotta Cake (from Warrior Made) to share with friends. Hello? I haven’t made a lemon treat in all these years on Keto, and this one was perfect. Everyone enjoyed it. I’d like to thank my friend for handing me this recipe book in church last Sunday. I don’t make a lot of desserts, so I was stumped on what to prepare.
Results so far this month? Body fat percentage went up a bit (so I think the result last week was a bit wonky). It is still down 1.5% from the start of this month, so I will take it.
I truly think NO NUTS for me right now is key.
As far as my meal plan this week–no one wanted taco salad on Monday evening, so I ended up making my Noodleless Lasagna that night. It’s a huge hit in this house and it is so simple! I realize I didn’t share how I do it, so here’s my easy step-by-step.
Christine’s Noodleless Lasagna (this amount makes about 10 – 12 servings)
- 2 pounds ground beef cooked
- 2 large jars of low-carb marinara/spaghetti sauce (I use Rao’s from Costco)
- 2 – 3 cups of ricotta cheese (depends how much your family enjoys)
- Add 1 egg to ricotta
- Add seasonings to ricotta like garlic powder, onion powder, Italian
- Mozzarella cheese (I find full fat pears at Trader Joe’s and shred myself)
- Layer in individual oven-safe bowls:
- Ricotta Cheese mixture
- Mozzarella cheese
- Bake at 350 for about 15 minutes, then broil on low for a few minutes to brown
SO. EASY! Who needs noodles for the full flavor of lasagna? No one in this house! I keep the excess sauce and cheeses in the fridge for leftovers. We’ve been eating it all week.
I’ve had a few questions this week on how to use the CarbManager app. This week, I’m going to try to do my first screen recording video to provide a tutorial on how I use Carb Manager. Wish me luck, I’ve never done a screen recording before! All this technology stuff can be overwhelming.
MY GOAL for this upcoming week: AGAIN – up my PROTEIN. I am striving to get my protein to 30% daily WHILE staying in ketosis. If an increase in protein kicks me out of ketosis, well then, I would just scale it back a bit. I am confident it will only help me develop lean tissue and cut my body fat.
If you want to tweak your macronutrients, here’s a few calculators I suggest:
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What was your favorite keto or low-carb meal you made this week? I LOVE to hear your stories–drop a comment below.
Also, you can catch up with Week 1 here!