I’ve been eating… And losing… And eating.

I feel AMAZING!

I’ve lost 6 pounds since Sunday and I haven’t felt deprived at all! I even ate A LOT of tortilla chips and queso blanco two nights ago. It’s all about balance, right?!

I’ve been keeping my carbs under 70 grams a day and REALLY watching my sugar and my god, what a difference it has made.

I think my protein smoothie every morning has something to do with it too!

You know when you get in that mindset? And nothing will stop you? That’s how I feel right now! Won’t let it fade!

Here’s what I’ve been eating for dinner and lunches in no particular order! I’ll be back with the recipe for the delicious frittata!

I did Zumba at home and walked Monday night. Tuesday nothing. And last night I made Mike do Taebo! It was fun/funny! 🙂

SPOILER ALERT for tomorrow’s weigh in: I’m already down 6 pounds this week!!! So yeahhhhh. I’m very excited for this weigh in!

You can do it you guys! Thanks for hanging in there with me! Love you all!

Oh, and here’s a picture of Bo for Cassy and because I know you all love him! 🙂

Xo

Low carb chicken mushroom ranch quesadillas

Very quick and very amateur post!

I whipped up a quick dinner tonight because Mike is playing basketball!

This may be one of my favorite dinners. Which is crazy because it is so easy and fast! I love it.

You know how much I love Mission Carb Balance tortillas. It’s my one processed food item I can’t live without currently. So use those. Or any tortilla of your choice!

You will need:
2 Carb Balance tortillas
1 thawed chicken breast
1.5 tablespoons of ranch dressing
1/2 cup of Mexican shredded cheese
Handful of mushrooms
Handful of chopped onion (I used frozen)
Pico de gallo, sour cream and hot sauce for topping!

In a skillet, add a dash of olive oil then add the mushrooms and onions. Cook down until soft.

Slice chicken breast into chunks. Spray another skillet with cooking spray. On medium-high heat, cook chicken for about 8 minutes, stirring around halfway through. In the last minute or two, add your ranch to the chicken and coat it really nice!

Transfer the mushrooms and onions to a plate. Lay one tortilla down in the skillet. Top with cheese, chicken, mushrooms and onions. Then add the 2nd tortilla on top. Mmhmm yummy Mexican pizza.

After a few minutes, flip and cook on the other side for a few more minutes, until quesadilla is yummy and browned and the cheese has melted!

Top with sour cream, pico and hot sauce!

Enjoy this super filling, super “naughty” tasting healthy dish!

I’m going to go do insanity because I’m insane!

Xo

Thai Chili Baked Salmon

Oh, salmon. We have a love/hate relationship. I love how good it is for me. I love it when I cook it right. But if I don’t cook it and treat it just right, it tastes funky and I don’t call it back for a few months.

The last time I made salmon, it was bad. It was me, not you salmon. And I mean that.

But this time. This time was perfect and harmonious. This time was beautiful and Asian inspired. This time it was good enough to serve to Mike for his 30th birthday.

Thai chili baked salmon

-two salmon filets, thawed
-2 tablespoons soy sauce
-2 tablespoons sesame oil
-one teaspoon garlic paste
-one teaspoon brown sugar
-1 heaping tablespoon Asian kitchen sweet thai chili sauce (or something comparable)
-sriracha mayo (pre-made or homemade, one part sriracha/one part mayo mixed) for topping

Pre-heat oven to 450 degrees.

Mix everything but the mayo and the salmon together in a bowl. Whisk until completely mixed.

Dip salmon filets in the sauce. Let them sit for a few minutes.

Take a baking sheet, spray lightly with cooking spray. Lay salmon filets down on the sheet.

Save the extra sauce to pour over salmon when it is almost finished cooking!

Bake for 12-15 minutes!

At about 10 minutes in, top with extra sauce and put back in the oven!

Serve over rice (which is what I did for Mike. I had mine without!) Plate immediately and top with however much sriracha mayo your hungry heart desires!

Enjoy your loving relationship with salmon. It will make your taste buds sing. Promise.

Xo

Dreaming of Friday and Perfect Spaghetti Squash

What have you all been up to?

My first week starting over has been good, thus far.

The always delicious low carb fish tacos.

A very basic chicken, Parmesan Greek salad.

Lots of yummy, fiber filled snacks. (I grossly overestimated the right amount of peanut butter. I only ate half of that blob.)

And a quick, crappy picture how to to make spaghetti squash. And how even with just a simple marinara and turkey meatballs, it has changed my life. (Yes, I know I’m very behind. Like, so much. I get it.)

Please roast the squash. Don’t google the microwave way. It’s watery and NOT roasted. It’s not the same. Usually I find when something is WAY easier to do, or takes way less time, it most likely skimps on some goods. Because imagine yummy oven roasted green beans. Now imagine sticking green beans in the microwave. Yeah. Gross.

Get yo squash. Get a Friday the 13th style knife. (TIP: if ever given the opportunity, you probably shouldn’t date Kevin Bacon. A lot of his lady friends die in movies/shows.) Pre-heat the oven to 450.

Scoop out the innards. Think a pumpkin. Do that.

Once you’ve scooped out all of the guts, brush the “flesh” with olive oil and sprinkle with salt and pepper. Lay “flesh” side down on a greased, foiled baking pan. Roast in the oven for about 40 minutes. Take a knife, and if it easily pierces the squash, you’re all set.

Once it’s cooked, give it about 20 minutes before handling it. It will be HOT. Once it’s cooled some, take a fork and scrape out the insides. It very easily scrapes into what looks like delicious spaghetti! You can add sauce and eat immediately, or you can make a little “casserole” style dish with it, like I did!

I simply placed all of the squash down on a glass baking dish, topped it with turkey meatballs, marinara, light cheddar cheese and Parmesan and baked it in the oven until the cheese melted.

OMGYUMS. New favorite. Next I’ll be trying it with sausage, spinach, mushrooms and onion with lots of yummy white cheeses!

So many yummies. Feels good to be back on track!

Xo