Since I'm eating low carb now and am doing really good on my blood sugar numbers, I thought I would share some of the things I might eat for meals. I wanted to show you that low carb meals can be more than just salad and vegetables. I've gotten my blood sugar numbers down in the 100's now. Which let me tell you, seeing the reward for the changes I've made really motivates me to keep doing it.
So for breakfast some days I have sautéed mushrooms with a little bit of hamburger. I fry either 2 or 3 eggs on top of that depending if we have small or large eggs at the time. Then I top it with my homemade pico de gallo.
Homemade Pico de gallo Recipe:
4 large tomatoes diced small
1 1/2 large white onions diced small
One bunch of cilantro diced small (about 1 cup)
Juice from 2 lemons
Salt to taste
Mix all ingredients together and let sit overnight in container in the fridge. You can eat it right after it's been made but for more flavorful Salsa, make 2 days ahead of time and let it sit in an air tight container in the refrigerator.
For lunch I sometimes have a small fried chicken breast with sautéed mushrooms and a half of an avocado sprinkled with a half a slice of bacon.
This is a chicken mushroom bake and it was the first time I've made this. I found a recipe online and changed it to suit me.
3 large chicken breasts, fried and cubed.
8 ounces White mushrooms- sliced
1 small yellow onion- diced
1/2 lb bacon- fried and crumbled
4 ounces cream cheese
1/2 cup heavy cream
1 cup Colby jack cheese- shredded
8 ounces baby spinach
1 cup mozzarella cheese
1/4 tsp. Paprika
1/4 tsp. Garlic powder
1/4 tsp. Onion powder
What to do:
Sauté sliced mushrooms and diced onions in bacon fat for 10 minutes or until done. Add baby spinach and stir for 2 minutes. Add cooked and diced chicken and diced bacon, stir together until mixed. Set aside.
In a medium saucepan heat together, cream cheese, colby jack, heavy cream, paprika, onion powder and garlic powder. Cook over medium heat stirring constantly until all the cheese is melted. Add chicken and mushroom mixture to oven safe pan and pour cheese mixture over it. Mix until combined. Sprinkle shredded mozzarella on top and bake in a 375 oven for 20 minutes.
I loved this but next time I make it I might leave off the mozzarella because it was a little too much cheese for me. But otherwise it was a big hit. Even my daughter loved it.
Would you eat any of these meals?