It is a snow day here in Connecticut. The snow has been falling since early this morning and we are snowed in for the day. I am keeping on track with my food choices by keeping myself busy with blog updating and finding new recipes to make. It has been so cold here that I could totally hibernate for the rest of the winter. Alas, I cannot choose that option so making a plan and sticking to it is where I am at. My plan for today includes:
Breakfast: Protein Shake with 2 tbsp of PB Fit and 1/2 Frozen Banana
Snack 1: Cottage Cheese
Lunch: Coconut Chicken Curry Soup
Snack 2: Almonds and Granny Smith Apple
Dinner: Instant Pot Carnitas
Plus lots of water and a little bit of coffee 🙂
I finally ripped off the band-aid today and got on the scale. My holiday eating fest caught up with me and the results are not pretty. It is exactly what I needed to see to get back to my goals and healthy food choices that work for my body. I resumed normal eating habits on Tuesday and I am feeling the withdrawal effects of detoxing from my holiday sugar intake. Thank goodness for Keto Lemonade to take the edge off and keep me from diving right back into the cookie jar. I also have been using my journal to keep track of my food and water intake. Tracking and having food on hand that goes with my plan (currently a mix of low carb Whole 30 like food) is what really helped me last year in losing 30 pounds. I am hoping for the same or better results this year!
Over the last few weeks, I have been able to create some great tasting dishes. I have used my time off to make dinners that take me a little more time in the kitchen. This recipe was inspired by pork chops being on sale last week. I usually plan my menu around what proteins are on sale. Although this recipe has a few steps, the end result is delicious. While the pork chops were cooking I roasted broccoli to make for a perfectly balanced dinner.