What I Ate Wednesday: Week 25




Breakfast: I had four slices of uncured bacon that I buy at Aldi's supermarket. When I first started keto I used to buy regular bacon and right after eating it I wouldn't feel so good. I think it was too salty and the nitrates were giving me headaches. Since I discovered the uncured variety I am able to eat as much bacon as I like. With the bacon I had two fried eggs that I fried in some of the bacon grease and a low carb biscuit. These biscuits are made of mostly egg whites and almond flour. They are really fluffy and moist and kind of remind me of cornbread.


Lunch: My big breakfast kept me full all day long so I skipped lunch. At about 5pm I was getting a little hungry so I decided to have a cup of bone broth. I made a huge batch of bone broth in my pressure cooker the weekend before from mostly turkey bones and some chicken bones. I added a few stalks of celery, some bay leaves and Braggs apple cider vinegar to bring out the minerals in the bones. I put some in mason jars for cooking and then froze the rest in silicone muffin cups for drinking. I pop three in a big mug and heat up until hot. I then sprinkle on some Himalayan Pink Sea Salt and fresh cracked black pepper.


Dinner: We went food shopping after my husband got out of work so I didn't eat dinner until about 9PM. The broth kept me full until then so I wasn't hungry at all. I took four ounces of beef, formed into patties and sprinkled on some Goya Adobo seasoning. I put my cooked burgers on oopsie rolls with cheddar cheese, sandwich pickles and a squirt of reduced sugar Heinz ketchup.


What is your favorite way to eat a burger? 

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Weight Loss Journey: Week 25


I gained 0.8 pounds for an adjusted total of 54.2 pounds. A little disappointed by the gain but all I can do is continue. I am going to wait to see my results for next week to see if I have to adjust what I am doing.

I stayed on plan almost the entire week except for one day. I went out with my husband for a belated Valentine's Day date and didn't track before I got to the restaurant. I ate things that were part of my plan but I ate too much vegetables and too much cheese and that made my carb count go up to 32 grams. My plan is to stay under 20 grams of total carbs so going over by 12 grams isn't terrible but I wish I would have planned a little better. It was a good dinner and I did enjoy the company with my husband so I am not stressing about going over. I ran out of bone broth and didn't have a chance to make some so I was missing the extra boost of energy I would get from it in the middle of the day. I made a new coconut bread recipe that I found on YouTube and have been enjoying it as my "bread" for my breakfast sandwiches. 



Since I knew my sister would be here this week while my niece and nephew were on Winter break, I made sure to exercise on my days off.  I wanted to make sure that I had enough time to just enjoy the visits with them. I am really committed to completing the FeFit 90 Day Exercise program so I don't want to miss a workout. On Friday my in-laws came a little earlier than I expected while I was in the middle of a workout. I just excused myself,  took my FeFit DVD, popped it in my laptop and continued the workout in my bed room. The plan is going back around to the workouts we did in the first week so it was nice to see how much better I can do the exercises. 



  • Take vitamins and probiotics.
  • Get in 7000 daily steps. 
  • FeFit Exercise Program 4 times a week
  • One walk of at least 10,000 steps
  • Start the Plank Challenge
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Keto Chicken Pot Pie


It's been really cold these couple of weeks with a few snow days in between. When it's cold outside I like to have a nice comfy casserole type dish for dinner. I rather eat something hearty and warm in place of your typical hot and steamy soup. I have been craving chicken pot pie for a while now so I decided to go into the kitchen to experiment with some keto ingredients.




Keto Chicken Pot Pie 

Crust:
  • 3/4 cup of shredded mozzarella cheese 
  • 1 tblsp cream cheese
  • 6 tblsp almond flour
  • 1/2 egg
  • 1/2 tsp thyme 
Filling: 
  • 1 tblsp butter
  • 4 medium radishes, diced
  • 4 medium baby bella mushrooms
  • 3 cups roasted chicken, diced
  • 2 cups spinach (or 1 cup frozen, thawed and liquid squeezed out)
  • 1 cup bone broth (or chicken stock)
  • 4 ounces cream cheese 
  • 1/2 cup heavy cream
  • 2 tsp Better than Boullion chicken base
  • 2 tsp onion flakes
  • 3/4 tsp Himilayan pink sea salt
  • 1/2 tsp fresh ground black pepper
Step 1: Turn on oven to 350 degrees. To make the dough, place mozzarella cheese and cream cheese into a microwave safe bowl and microwave for 45 seconds. Mix and then microwave for 30 more seconds. Add the almond flour, thyme and egg and mix well until a dough forms. 

Step 2: Place dough in between two baking sheets or parchment paper and roll out to an 8" square that is 1/8-1/4" thick. Use a fork to poke the dough all over and place in the oven for 10 minutes. 

Step 3: To make the filling add the butter into a large pan to melt. Add the celery and cook until the celery has softened a little bit. Add the mushrooms and cook for about 4 minutes. Add the bone broth and use a wooden spoon to scrape all the bits on the bottom of the pan. Add the cream cheese and mix until it is melted. Add the cream, chicken base and spices and mix well. 

Step 4: Add the spinach and stir around until it is completed wilted. Carefully fold in the chicken and mix to combine all of the ingredients. 

Step 5: Place the filling into a 8" by 8" square baking pan and cook for 20 minutes. Place the crust on top of the filling and bake for 10 more minutes. 

Serves 4.




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