Roughly six weeks in to the ketogenic experiment, and I’m down about 9 pounds. If I could weigh myself now like I could a few months ago, I’d have a more accurate count, but for now that routine is off a little.
Having a food routine, meanwhile, has helped me stay on track.
Monday: “I’ll make turkey tacos — fry up this superlean ground turkey with seasonings, use spinach instead of lettuce, add some low-fat sour cream, and lots of salsa on these whole grain tortillas.” (Total consumed: two.)
Tuesday: “OK, Two more turkey tacos tonight. Has that avocado ripened enough? … Nope, not yet.” (Total consumed: four.)
Photo from Cooks Illustrated.
(My end result looks way different, as you’ll see.)
You’d think that the week of Thanksgiving, I’d want to lie low, culinarily, and save all the effort for Thursday.
Photo from Weeknight Menus Vol. 3, from Cuisine Tonight.
(And yet I made it on a Sunday! Rebel!)
A few things I learned again while cooking at home (and shopping for the necessary ingredients) over the past two weeks or so:
- It is a bad idea to have tortilla chips in the house, because they will be my default snack no matter the time of day.
- Licorice Spice tea by Stash is my favorite flavor for making iced tea.
- I love you and all, Mrs. Meyers,– your parsley hand soap sits next to the kitchen sink! — but nothing beats the smell-cost ratio of Gain Original dishwashing liquid. We now have Gain brand laundry detergent, fabric softener and “scent booster” pellets for the same reason. (And I just learned Procter & Gamble makes air fresheners with that scent, too. A little giddy, I’m not gonna lie.)
- Paying $15 for one night’s groceries seems expensive, until you remember that you likely would spend at least that on even a basic dinner by the time you get a beverage and tip your server.
Posted in What's for dinner?
Tagged Chipotle Chevre Polenta, cooking, Cuisine Tonight, dinner, fast dinner, food, grilling, recipe, recipes, spice rubbed steak, What's for dinner?
Ready with everything but the turkey.
When I grew up in small-town Montana, the only “Mexican” food was that from Taco John’s, which, being a Wyoming-based chain, was somewhat lacking in authenticity.
Photo by Randy Mayor from Cooking Light.
Click on the image to go to the recipe on AllRecipes.com.
Every once in a while, I stumble and have a “holy crap, I’m broke!” week.
Peach vodka, ginger beer and a squeeze of lime juice.
In honor of Georgia being the Peach State, I have dubbed
this drink the “Marietta Mule” (instead of Moscow Mule).
Today while I was putting away groceries, I decided to clean out the refrigerator, starting with a leftover bottle of ginger beer. (Ginger beer, like root beer, is nonalcoholic; it’s like a more potent-flavored version of ginger ale.) “What would be good with this?” I thought, and began reminiscing about the Moscow Mules we had at Wang’s in Palm Springs. So tasty … and served in copper mugs for multisensory enjoyment. Could I re-create?