Well, it has now been just over two weeks since I re-started Atkins and my Induction time should be "over." I have decided that I have to continue on Induction for a while yet because I just have too much to lose to move to the next phase. For those who don't know, I was on Atkins several years ago and I lost about 60 lbs! (Yeah me!) However, thinking that it was not a big deal, I went back to carbs a little bit at a time, here and there, and here I am back to my pre-Atkins weight (and, if I'm honest, probably even more). I've decided that I need to change my lifestyle, make eating this way the way I live, not just a diet. What spurred me on? My sister is getting married in about 5 months and I'm the maid of honor! :D
On the Atkins Induction phase, I'm supposed to keep my carb count to about 20-25 net carbs per day, with the majority of those carbs coming from veggies (mostly green because they are lower in carbs). So, here's a breakdown of my low-carb day:
My morning snacks have been a stick of cheese and my afternoon snack has been peanuts (1oz) which I know isn't exactly part of Induction, but is an easy snack to bring to work and eat at my desk. I don't always eat both snacks (I know, bad me), but sometimes I'm just not hungry! I never eat breakfast (again, bad me), but I just HATE getting up any earlier than I have to. I'm a night owl, not a morning person. So, my first thing I put in my mouth for the day is coffee, followed by my morning snack.
Lunch lately has consisted of hamburger patties seasoned with garlic salt and some sort of green veggie. Lately I've been on a zucchini kick. I slice the zucchini into rounds that are about 1/2 inch think or so and saute them in butter and garlic flipping them over so they are very slightly brown. Once the butter starts browning and the garlic blackens, it gets super sweet...YUM!
Dinner is whatever I figure out I'm going to make! Last night I tried a new recipe...Alice Springs Chicken! Super good. You're supposed to grill chicken, but I'm in Minnesota...no grilling in February! I baked chicken breasts seasoned with a little bit of garlic salt. Using fresh bacon, I cut into pieces and fried it up; I sauted sliced mushrooms in butter and garlic; and I shredded lots of Vermont Sharp Cheddar and regular Sharp Cheddar cheese. Once the chicken was done, I added the bacon, mushrooms, and cheese to the top and broiled until cheese was melted. I cannot even explain how yummy that was, for sure I'll do that again!
