Remembering My Dad and My Easter Menu

Lots going on today! Getting things ready for company, figuring out what everyone is going to wear for Easter, making the grocery list, all while the kids get out every toy in the playroom and scatter them all over the house. Argh! Have you seen the picture that says “cleaning with a toddler in the house is like brushing your teeth while eating oreos.” This is 100% true. I’ve given up for today and will just get it done after they go to sleep tonight!

Today also marks the nine year anniversary of my dad passing away. Crazy that it has been so long, it really feels like just yesterday. This morning I made Hadley the breakfast that he always made me, cinnamon toast. I told her it was a treat and one day she would learn all about her Papa. One of my good friends from childhood text me earlier to say she was thinking about me, and that she had been thinking about Dad’s cinnamon toast! So funny that I made it this morning. He is obviously still around! I’m trying hard not to get down today and keeping myself busy. I really do miss him and wish he could meet Brent and my kids. One day he will, and I know he watches over us, but it’s still really hard to be without my dad. Even though you move forward, it never gets easier. The more life events that happen the more I miss him, but it at least turns into a ‘happy miss’ rather than a ‘sad miss’. Thank God for my mom, who has helped me get my life together after he passed away and keep it that way. And for Brent who stepped up and immediately took the place of supporter and provider. I am so lucky to have a close, strong family. Although it feels like we are continually tested, we are getting closer as the years go by.

Anyway, wiping the tears and moving on to happier thoughts. Last night I made the same Swedish Meatball recipe from last week (at Hadley’s request), but I didnt have a spaghetti squash. I had zucchini so I used a vegetable peeler and shaved it like fettucine noodles. I loved it! Tasted great with the meatballs and sauce. After I shaved it I just sauteed it in a pan with a little evoo.


Here is the recipe for the Swedish Meatballs. Last night I also used venison instead of beef like last week. Both taste great!! I am seriously addicted to these and had them again for lunch today. Truett practically ate his weight in them last night as well. I had to cut the kids off so there would be enough for Brent when he got home. Using spaghetti squash or zucchini is an awesome way to cut calories and/or carbs, but still making your meal have lots of flavor. My dinner (and lunch) only had about 5 carbs. Dont forget to also use grated parmesan instead of breadcrumbs in your meatballs!


As promised, I am posting my Easter menu. Everything I’m making is low carb and low calorie, but I promise will not taste that way!!

Deviled Eggs
Spinach and Bacon Stuffed Mushrooms
Cauliflower Au Gratin
Green Vegetable (to be decided)
Paleo Bread
Smoked Leg of Lamb
Coconut Macaroons

Some of the others coming may bring other things as well.

I am preparing to stay as close to eating the way I have been on Easter, but I am also going to enjoy myself and all the goodies. Last night I found a recipe for Bananas Foster French Toast, which Brent promptly said he wanted Easter morning. It is sooooo bad for you! But what’s a holiday without a treat? I may also make low carb pancakes and fill them like cheese blintzes (ricotta, cream cheese and strawberries), so that I don’t eat so much of the french toast. There are always ways to have a little of something good balanced with something else healthy and delicious.

Today’s food:
Breakfast: 1/2 cup cottage cheese – 6 carbs
Lunch: leftover Swedish Meatballs and Zucchini – 5 carbs
Snack – Atkins Bar – 2 carbs
Dinner – Chargrilled Chicken Salad at Chikfila – 7 carbs

Do you need help making a recipe you love ‘low carb’ for Easter? Or any other day for that matter?

Quick Eggplant Pizza and Prepping for Easter!

When I got home from the gym yesterday we were all hungry, so I started going through the fridge to make lunch. Hadley saw the leftover pizza and said she wanted that, and I thought Man, pizza sounds good. I didnt have time to make a cauliflower pizza, but I did have an eggplant in the crisper. So I sliced it jp, spread some pesto on each slice and put it under the broiler for a few minutes. Pulled it out and sprinkled some mozzarella on top, then back in the oven to melt the cheese.


It was so good! Truett ate a few slices too! I’ve made this before with marinara, cheese and pizza toppings, but the pesto is for sure my favorite. Plus there are less carbs in pesto. I will be having the other half of this for lunch again today!

Then running to the store and getting the Easter basket stuff while Hadley is in school, as long as Truett’s nap schedule cooperates. This year I will be going the pre-fab route. The baskets already sitting there with rhe goodies, but I will deconstruct and make them cuter. And I will add some tag reader books for Hadley, and a new truck for Truett probably. She loves her Tag reader! Thanks to Georgie for getting that for her!! She sits in her room and reads by herself all the time. My little independent girl! She is starting to recognize words even without hearing them, so she can have all the books she wants.

Today at her school they are having an Easter Egg Hunt, so she told me she wanted to dress up. Here is what she picked to wear.


Do you want to punch yourself she is so cute?? And because I took her picture, Truett came over and said, “cheese!!”



I am finalizing my Easter Menu, so I will post that tomorrow. I also found a recipe for low carb Paleo bread that I am pretty excited to try. 1 carb per roll sounds awesome, and from the reviews it sounds really tasty!

Meals for Today:
Breakfast: 2 eggs, 2 egg whites, 1 slice of pepper jack cheese – 1 carb
Lunch: Quick Eggplant Pizza – 5 carbs
Snack: lunchmeat and cheese
Dinner: Meatballs and Zucchini noodles with Marinara – 10 carbs
Dessert: Atkins Bar

Salmon and Sautéed Brussel Sprouts with Lemon Garlic Aioli

First of all, I am down another pound today! Yay! 6 since last Monday. Sticking to it gets results, and moderation keeps them. Even though Truett didn’t sleep very well and I am dragging a bit, weighing myself this morning put me in a great mood!! I will put in a good workout this morning and hopefully get a few things accomplished today.

Obviously, we eat a lot of fish around here. I try to have at least two meals a week with fish, but preferably 4 or more. I love it, it’s good for you, and you can really do anything with it. Yesterday I couldn’t think of anything to have for dinner, but those brussel sprouts had to be cooked. I had some salmon in the freezer, so I decided on a Lemon Garlic Aioli sauce for all of it.

Normally I would have quartered or halved the brussel sprouts, but tonight for whatever reason I thought I would take them apart and sauté them that way. It took forever to pull them apart. Next time I will chop or shred them. But they tasted great!

Salmon and Sautéed Brussel Sprouts with Lemon Garlic Aioli

4 Salmon Filets (4oz.)
1 pound Brussel sprouts
1 shallot or 3 green onions
1-2 Tbsp minced garlic
Extra Virgin Olive Oil
Salt and Pepper

For the Aioli:
2 Tbsp mayo
2 Tbsp lemon juice
2 Tbsp minced garlic
2 tsp dried or fresh parsley

Chop or shred the brussel sprouts completely before anything else. Drizzle a pan with some EVOO and let it get hot. Slice up the shallot or green onions and put in the oil for a minute or two. Throw in the minced garlic and let it it all cook together for about 2 minutes. Then put the brussel sprouts in the pan and sauté until they are bright green and wilted. I like mine a little crispy on the edges so I cooked them for about 10 minutes on medium heat.

For the Salmon, I cooked it the same way as the other night. Heat some oil, salt and pepper the filets, and place them in the skillet and leave them for 5 minutes. Flip them over and cook for about 3 minutes, and then another minute on the other side. Put the filets in as you put in the sprouts.

For the aioli, make this during the first half of the salmon cooking time. I used a magic bullet, but you could whisk or blend it as well. Just mix all the ingredients well and pour it over top. Hadley kept asking for more and more sauce, she loved it on her salmon and sprouts, even had seconds of salmon. Truett picked up his filet and ate it with his hands. He didn’t like the sprouts so he got a banana. Brent and I finished everything that was left, no leftovers again!

Calories for dinner were right about 350, and carbs were only 6!

While I was cooking, the kids were playing amazingly well together in the playroom. Hadley came and asked if I could get her a book so she could read to Truett. I’m thinking, adorable! I walk in the playroom to see them like this:


They were covered in marker! I said, oh my! Did you know you have marker everywhere? And Hadley said yes, I drew stripes on us because we want to be tigers! I thought, ok, a creative and honest answer! Got them some books and they played in there until dinner was ready. They really stinking love each other and I will be sad when they start fighting. Everyone tells me it’s inevitable but I am just going to pretend like it will always be this way!

After dinner I realized I barely had any carbs! And I really hadn’t had enough calories either, because I had been so busy all day. I made Mox some more Peanut Butter and Oat dog biscuits, and Brent some more meringue cookies before I got started on dinner. We decided to head out for frozen yogurt! The place by out house has low carb froyo! I had German Chocolate Cake with salted almonds on top. Man was it good. And only about 7 carbs!

Hadley doesn’t have school today, so we are off to the gym and then to run a few errands after lunch. Hopefully it will warm up enough that we can get some outside time in, but man it was cold yesterday! Also I get to start getting my house in order for this coming weekend, family coming in and friends joining us for Easter dinner. Need to plan that menu as well! There are lots of fun things planned for the weekend, I need the weather to hold out and not rain!!

Todays food:
Breakfast: 2 eggs, 2 egg whites, a slice of prosciutto, and cheese on top. 2 carbs
Lunch: Eggplant pizza! Sliced eggplant with pesto and mozzarella broiled til bubbly. 5 carbs
Afternoon snack: meringue cookies
Dinner: not sure yet!

What are you cooking for Easter?

Will you be altering your menu and only having healthy food? Or sticking to the favorites?

Spaghetti Squash Pesto with Chicken

This weekend was very low key, and it was so nice! I love a non-busy weekend. Saturday we all went to the gym and then out to our lot to look at the next lot over. They just had their foundation poured and we wanted to see their slope and how the lot looked, since ours will be similar. We have plans to terrace the backyard and flatten out the lower part, and I think it will work out well. Brent also had to go in and confirm that we did want the upgraded dishwasher (YAY!!!). After naps we went to Kohl’s because they were having a great sale, as usual, and I finally find a shirt to go with my floral jeans.

For dinner I was going to make the Spaghetti Squash Pesto with Chicken, but Brent was craving a burger so we went out. I ordered Grilled Tilapia and two sides of steamed veggies, with a house salad. Always double up on veggies when you are out to eat! For example, one night we went to a Mexican place, and I ordered the chicken fajitas, extra veggies, with no beans or rice, and no tortillas. I put cheese, sour cream and salsa on top and it was delish! A yummy way to enjoy Mexican without any extra calories or carbs. As long as you can resist the chips and tortillas!

After church we came home and had lunch, cleaned a little during naps, and then I finally made the Spaghetti Squash dish. It turned out great!


Hadley ate all of hers, Brent had two bowls, and Truett ate his plus some cantaloupe.

Spaghetti Squash Pesto with Chicken

1 large Spaghetti Squash
1 jar/tube of Pesto
2-3 Chicken Breasts
3 Tablespoons of EVOO
Italian Seasoning
Grape or Cherry tomatoes (optional)
Black olives (optional)

Preheat the oven to 425. Cut the squash in half and scoop out the seeds. Rub 1 Tbsp of EVOO on each half of the exposed meat. Lay the squash cut side up in a baking dish and pour water in the bottom of the dish until there is about a half an inch. Place in the oven for 35-45 minutes.
The chicken you can cook however you would like, slice and cook in a pan, grill, bake, whatever way you like it. I put some EVOO in a pan, seasoned the chicken with Italian seasoning and cooked it through. Easy and quick!
When the squash is tender, pull it out, shredd it and put it in a big bowl. Toss in your pesto, most likely all of it, but as much as you think you like. I used the whole tube. Toss together until mixed evenly. Cut the tomatoes in quarters, open the black olives and toss with the pesto if you are using them. Slice the chicken and place it on top. Serve it up!


Halfway through dinner Brent pulled out the feta and we all topped it off, and let me say, make sure you use feta! it completed the dish perfectly. There is another dish that I’ve always made with bowtie pasta and pesto with Italian sausage. I can’t wait to make it with Spaghetti Squash instead! It has artichokes, black olives, tomatoes… Yum! I actually did have one serving of leftovers I got to have for lunch today. I was pretty excited about it!

Calories are about 450 for one cup of the squash with pesto and one cup of chicken. And 9 carbs for the whole dish. Look at the pesto you use, some of them have more carbs than others depending on what they use. I found a tube at the store that I prefer, and it has 1 carb and .7g of fiber per serving. So .3 carbs per serving is practically nothing!

Since last Monday I am down 5 pounds, which is right on track and I’m happy with it. Some of the other people doing this with me are down 5 and 6 pounds as well today!! Stick with it!!

Today’s menu:
Breakfast: 2 eggs and 2 egg whites – 0 carbs
Morning snack: Amino Uptake – 2 carbs
Lunch: Spaghetti Squash Pesto with Chicken and Tomatoes – 9 carbs
Afternoon Snack : coffee – 0 carbs
Dinner: Salmon with Sautéed Brussel Sprouts and Lemon Garlic Aioli – 5 carbs
Dessert: Meringue cookies or Atkins bar – 3 Carbs

Total for the day: 19!

Cookies with only 16 calories? Yes, Please!

Yesterday was one of those days where I was just glad to get to bed and start over in the morning. Not for any particular reason, just that I was a little off all day, the kids didn’t take great naps, and Brent was frustrated with work. It all just came together as a big mess and I was glad when I got in my comfies on the couch. But before I did that I had promised Hadley I would make cookies. Cookies and I have a love/hate relationship. I have almost no will power when it comes to delicious cookies in my house, which makes me also hate them. I saw a recipe on Skinnytaste (where else?) for Black and White Chocolate Chip Clouds, and I had been wanting to try it, so I thought it might be a good night for it. This is a meringue cookie, and makes for a testy recipe. I think I over whipped the meringue a bit, but I was wrangling both kids who were trying to help, and they aren’t just helpers, they are over-helpers. Hadley didn’t want me to turn off the mixer, and Truett kept throwing goldfish all over the kitchen. I finally broke out the chocolate chips as payment for being still, and it worked long enough for me to get the cookies on the baking sheets. If you look at the recipe on skinnytaste, hers were much more flowy than mine, but they have a delicious flavor. Just gives me an excuse to keep making them!
She made hers with sugar, which may have been the difference in texture, because I used Splenda. It cut out about 400 calories and 100 carbs from the recipe by using Splenda. Well worth a little different texture. My recipe made 36 cookies, each one being 16 (yes, 16!!) calories and 2 carbs. Those carbs are from the chocolate chips. I looked online and found some chocolate bars made by a company that are sugar free, so I’m looking forward to trying those. I could crush them up and substitute them for the chocolate chips to cut back even more.

Here is the original recipe.

Here is how I made it.

Low Carb Black and White Clouds

3 egg whites
1/8 tsp Cream of Tartar
1/2 cup of Splenda
1 tsp Almond or Vanilla extract
1/2 cup white chocolate chips
1/2 cup chocolate chips

Heat oven to 300°F. Cover cookie sheet with nonstick silicone pad or parchment paper.
Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.
Fold in chocolate chips. Drop mixture by tablespoons onto cookie sheet.
Bake 35 to 45 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.


Like I said, they don’t look the same as the ones on Skinnytaste, but Brent hasn’t stopped eating them since I pulled them out of the oven. I’m pretty sure there are only half left. They really do taste great, and he said he was surprised!! Like I’m going to make something awful? Man, you would think after as much cooking as I have done, and as few leftovers as we ever have, he would have a little more faith in me! And cookies are my forte! Before we went to bed he already told me to make another batch. Ha! Guess I will be doing that this weekend!

Off to the gym, have a great weekend!!!

Low Carb Pancakes!!!

Last nights dinner was nothing spectacular, Brent picked up Chipotle Salads on his way home. The nutrition calculator on their website is a good way to figure out exactly what you can and can’t have. I had lettuce, steak, fajita veggies, tomatoes, sour cream and cheese. So stinkin yummy!

We had an awesome playdate yesterday with some new friends, and when we got home the kids crashed and I worked on getting the house cleaned uninterrupted. It was a pretty low key evening and I loved it.

This morning I decided to make some low carb pancakes for myself, one of my favorite breakfasts. Hadley is on a whole grain waffle with peanut butter and sliced banana kick, and truett eats a little bit of everyone’s breakfast. These are more like crepes because they are thinner and would probably be amazing with some ricotta and strawberries inside. Im pretty basic and just pour on some Braums sugar free syrup.


This syrup has 0 net carbs! It has 10 g of sugar alcohols, but you don’t count those on a low carb diet. Make sure you are subtracting fiber grams and sugar alcohols from the total carbohydrate count to get your net carbs.


2 eggs
2 oz cream cheese
2 splenda
Dash of cinnamon

Warm up the cream cheese for about 10 seconds in the microwave. Then put all ingredients into a blender/magic bullet/food processor and blend until smooth.
Have a skillet warm and ready to go, and cook these just like you would pancake batter!

They are so yummy and to me, taste like cheesecake pancakes. I load up on the syrup too!


That whole plate has 2 carbs. Even with syrup!!

Today’s food:
Breakfast: Low Carb Pancakes -2 carbs
Morning Snack: Amino Uptake -2 carbs
Lunch: French Onion Soup, no crouton – 1 carb
Afternoon Snack: lunchmeat and cheese – 1 carb
Dinner: Spaghetti Squash Pesto with Chicken and Tomatoes – 8 carbs
Dessert: Fresh Strawberries with Brie – 5 carbs

Are you guys finding it hard to stick to this low carb diet? Do you need more ideas for meals? What about eating out, are you able to find things to eat? Let me know if I can help!

Time for the gym! Then lunch, errands and play time!

What are you finding is the hardest thing to give up? For me it is wine!! I love to have a glass of wine after the kids go to bed! But I keep reminding myself that going without it for a month or two (or more) will be so worth it when I can fit into whatever I want, the swimsuit I want, and the bridesmaids dresses!

Swedish Meatballs over Spaghetti Squash

Yesterday I felt like I didn’t sit down at all! I did get a lot done, but because I have two little monsters in this house you can’t even tell. I got all the laundry washed and all but the kids stuff put away, vacuumed, dinner made, exercised the dog, plus my gym time. Usually my kids take their naps at the same time after lunch, but today Truett crashed early so when he woke up Hadley laid down. Makes for a less productive day, but he plays really well by himself too, which I think is important. I caught him inside our toy box with all of the toys thrown out, and snapped this picture.


What a little stinker! So adorable though, he just melts my heart with his mischievous little looks!

Last night for dinner I made Swedish Meatballs over spaghetti squash. Here is what a spaghetti squash looks like, for those of you who have never had it!


Brent had two bowls. Both the kids had seconds too! I mean, this was such a great recipe. The flavors are amazing and the gravy is to die for. Plus a whole serving has about 6 net carbs. Of course, I got the recipe from Skinnytaste, but I did change it just a hair. Here is the original recipe. The original calls for Panko breadcrumbs, but instead I used grated Parmesan cheese. It has the same texture and zero carbs because its cheese! And I think it has more flavor than breadcrumbs.

1 Spaghetti Squash (by the potatoes in the produce section)
1 tsp olive oil
1 small onion, minced
1 clove garlic, minced
1 celery stalk, minced
1/4 cup minced parsley
1 lb 93% lean beef
1 egg
1/4 cup grated Parmesan
salt and pepper to taste
1/2 tsp allspice
2 cups reduced sodium beef stock
2 oz cream cheese

Preheat the oven to 425, cut the spaghetti squash in half and scrape out the seeds. Rub some EVOO on the edges and in the middle. Put the squash cut side up in a baking dish with about a half inch of water in the bottom of the dish. Cook for 35-45 minutes, or until the meat pull apart like noodles.
In a large deep sauté pan, heat oil on medium heat, add onions and garlic; sauté until onions are translucent, about 4-5 minutes. Add celery and parsley and cook until soft, about 3-4 more minutes. Let cool a few minutes.
In a large bowl combine beef, egg, onion mixture, Parmesan, salt, pepper and allspice. Mix well and form meatballs with your hands 1/8 cup each (fill 1/4 cup then divide the meat in half).
Add beef stock to the pan and bring to a boil. Reduce heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes. Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the stock, add to blender with cream cheese and pulse until smooth (If you don’t have much stock left, add another cup or two to your strained broth first). Return to pan and simmer a few minutes to thicken, then pour over meatballs. Garnish with parsley and serve over a cup of spaghetti squash. There are no leftovers 😦


Nutrition wise, this is about 215 calories and 2.5 carbs for 5 meatballs and sauce. One cup of spaghetti squash has 71 calories and 4 net carbs. So the whole meal is 6.5 net carbs! Plus low calorie and really really tasty.

This was the easiest way to make meatballs, they were juicy and cooked through completely. Plus with all the other ingredients, they tasted so good! There are all kinds of vegetables you could sneak in these things. I might try spinach next time, grated zucchini, who knows! And the sauce… Oh man the flavor of the sauce was delicious. So rich and creamy, and half of a carb per serving! Beef broth and cream cheese, I would have never thought of it. But this will be my go too brown gravy from now on! Brent also raved about the spaghetti squash. He says he prefers it to the Shirataki noodles (which is great because they are expensive!) and wants to have it again this week. We went outside after dinner to play in the cul de sac, and my neighbor said, “What smells so good? Is that you? What did you make for dinner?” I definitely smelled like meatballs, but at least it was good!

This morning our amazing babysitter Kelly is coming over to keep the kids while we go to the design center for our house. I’ll be heading to the gym after we get back this afternoon, and for dinner tonight will be something super easy. Okra and Tomatoes with Sausage – Yum!

Food for today-
Breakfast: scrambled eggs with cheese
Morning snack: Atkins bar – yum!
Lunch: not sure, we will be out, I’ll update after.
Afternoon snack: protein shake
Dinner: Okra and tomatoes with sausage

Garlic Dijon Herb Salmon with Prosciutto Wrapped Asparagus

Last nights dinner turned out delicious!! Both of my kids ate all of their salmon, and then Truett ate part of mine and part of Brent’s. That kid is an eater! Hadley said the Dijon sauce was too spicy, but Truett ate his. I found this recipe over on Skinnytaste in the low carb section. She has some really great low carb recipes.

I have encouraged a few people to download the MyFitnessPal app on their phone, because it is a food and exercise tracker. It has more food in its database than any other app, including restaurants and grocery stores, even a barcode scanner. I logged all my food yesterday and it shows me the entire nutritional information for the day. Pretty interesting. It will help you with calories, carbs, sugar, fiber, anything you want to know. I have also learned that a low carb diet does not mean high fat or higher calories, those of you logging your food will see that you are probably eating less calories and fat grams than you were before.

Ok, so here is the recipe from dinner last night. Here is the original from Skinnytaste, which I followed exactly, I also used those frozen Salmon filets that you can get at the grocery store. They are easier and packaged in the correct portion. Not as good as fresh, obviously, but still good! I also couldn’t find Herbs de Provence at the store, so I looked up the ingredients and had almost all of them. I just made my own little herb mix. The instructions for the asparagus are in parentheses where I would suggest doing it.

Brent also threw together a quick salad with fresh spinach, cherry tomatoes, and feta. I squeezed some lemon juice on mine for dressing.


Garlic Dijon Herb Salmon with Prosciutto Wrapped Asparagus

4 garlic cloves
1 tsp dried Herbs de Provence
1 tsp red wine vinegar
1 tsp olive oil
2 tbsp Dijon mustard
olive oil spray (I used my misto)
4 (6 oz) wild salmon fillets, 1″ thick (if frozen, thaw first)
salt and fresh ground pepper to taste
4 lemon wedges for serving


In a mini food processor, or using a mortar and pestle mash garlic with the herbs, vinegar, oil, and Dijon mustard until it becomes a paste. Set aside. (Turn your broiler on high)

Season salmon with a pinch of salt and fresh pepper. Heat a grill or grill pan over high heat until hot. Spray the pan lightly with oil and reduce the heat to medium-low. Place the salmon on the hot grill pan and cook without moving for 5 minutes. (Place washed asparagus on a cookie sheet drizzled with EVOO and put under your broiler for 4-5 minutes.)

Turn and cook the other side for an additional 3-4 minutes spooning on half of the garlic herb mustard sauce. (Pull out the asparagus and divide into sections, using tongs, bundle and wrap a slice of prosciutto around each bundle. Place back in the oven for about 2 minutes. Then flip them over so all of the Prosciutto gets crispy.)

Turn and cook 1 more minute spooning the other side of the fish with remaining sauce. Turn once again and let the fish finish cooking about one more minute. (Pull out the asparagus!)
Note: the fish should have a total cooking time of about 9-10 minutes per inch. If your fish is thinner, reduce the total cooking time.

Transfer the fillets to plates and serve with fresh lemon wedges.


Everything turned out really good! The calorie count, including the asparagus, prosciutto and salad, was about 450 calories and only 11 carbs.

This morning for breakfast I had 4 egg whites with some Cavender’s seasoning and a slice of cheese on top.
For lunch I will probably make tuna or chicken salad.
For dinner tonight Hadley chose Swedish meatballs over Spaghetti Squash, and I remembered to get the meat out to thaw! Go me! The kids will probably have theirs over pasta.
My snacks today will be string cheese, and maybe an EAS protein shake if I need something sweet. Sometimes I try to have a cup of coffee around 3 if I’m needed a sweet fix.

Have a great day today! I am off to the gym and then working on getting the house cleaned and on top of the laundry. Tomorrow we get to go to the design center and choose all of the interior features of the house! I’m so excited!!

Low Carb Menu and Motivation!!

I had such a great week last week, I got to spend every day with my mom and my kids. The first few days at my house and the last 4 days at her house. My brother and his family joined us, my sister and her kids came on Saturday, my step-sister-to-be brought her boyfriend one night, all in all it was a fantastic mini vacay. I just really love my family and enjoy being with them. I am crazy about my nieces and nephews, and am so lucky to be their aunt and in their lives watching them grow into adults.

My mom and I went to look at and book a venue for her upcoming wedding in August, and we also found her an insanely gorgeous dress. Its so perfect. Two of my oldest friends are also planning their weddings for this fall, and have asked me to be a bridesmaid in each! I am so excited to be part of their big days. Expect lots of wedding details coming soon!

Since I am going to be having fittings for dresses soon, I’m going back to my low-carb lifestyle. I actually decided this before they even asked me to be in their weddings, but talk about motivation! I have so much more energy and overall just feel better when im eating this way. I have a couple of friends and some of my family joining me this time, and they all started today! Excited to see all the changes and how everyone feels in a few days. I will probably post everything I eat so they (and anyone else who wsnts too) can get ideas for meals.

Today for breakfast I had 3 eggs with a slice of cheese on top. 300 calories and 2 carbs.
Before the gym I had a scoop of amino uptake and water, 5 calories and 2 carbs.
For lunch today I am having a Cobb Salad from Fish City Grill with grilled shrimp on top and ranch dressing. 450 calories and 10 carbs.
For dinner I am making a Garlic Dijon Herb Salmon with Prosciutto wrapped Asparagus. (I havent done the breakdown on this but I will and will post the info tomorrow with the recipe.)

My dinner menu for the rest of the week is (in no particular order):
Swedish Meatballs
Spaghetti Squash Pesto with Chicken
Okra and Tomatoes with Smoked Sausage

I also found a recipe for a meringue cookie im going to try.

I’m excited for all of you starting a new lifestyle! It is easier than you think and as long as you stick with it you will be at a healthier weight soon. All it takes is will power and motivation. If you have any questions or need encouragement or meal ideas I am here to help!

Stair Climber = Intense!

I’m sure most of you have seen the corn dog muffins recipe on Pinterest, and last night I made it for the kids. It was super easy and turned out delicious! I used a honey cornbread mix and turkey hot dogs. Just made the mix according to the package directions and chop up the hot dogs. They actually tasted very close to a fried corn dog, and the kids each ate a whole one. I think next time I will use the mini muffin tin though. I would show you a picture, but they really just looked like cornbread muffins on the outside. And there are none left, because Brent ate the rest of the batch after he got home from class. I’d say they were a success. I may even make a big batch and keep these on hand when I need to heat up a quick lunch or dinner for the kids.

On another note, I noticed a few things on the stair climber today at the gym. First of all, I know it is a super good workout, I’m always dripping with sweat when I finish, and my legs are sore the next day. Plus I burn an insane amount of calories. But it is definitely not fun. It isn’t a workout I look forward too, but I do it at least twice a week just to change up my cardio. When you first get on the stair climber you choose the type of workout you want; speed interval, fat burner, aerobic, etc. You enter in how long you want to do it for and when you hit ‘enter’ and it begins, it says on the screen, “Enjoy Your Workout!” I almost laughed the first time I saw it. There is nothing enjoyable about running up stairs for 30 minutes. There are times I want to stop early, pass out, or break the machine. Whoever put the “Enjoy Your Workout” screen on there has a twisted sense of humor. Secondly, there is the option to put in how many minutes you want to workout for. It gives you up to 99 minutes. Really? I want to know someone who has ever done 99 minutes on this awful machine. Lastly, after you finish your timed workout, it begins a cool down. I don’t know about you, but the last thing I want to do is go up more stairs to cool down. It should say, “get off this thing and walk around!”

Fortunately, none of these things will keep me from using it. But I will never enjoy it!

Brent has class again tonight, and I’m trying to decide what to make for dinner… I have some chicken thawed, but I may make Eggplant Pizzas. I guess I’ll figure it out!

What are you making for dinner?

What is your least favorite piece of exercise equipment?