This is a lower carb version of my Coconut Milk Low Carb Shake. This makes a thinner, less sweet shake, so feel free to put less coconut milk in if you want to keep it thick and add some sweetener if that doesn’t cause you to stall. Make sure to adjust the carb count accordingly.
4 net carbs
3T ground flax
1/2 cup unsweetened refrigerated coconut milk
1/2 cup Egg Beaters
1 scoop zero carb protein powder
4 ice cubes
- Drink it.
After worrying that my weight loss was too fast, I added in a few foods with higher carbs to try to slow down. It worked–I am exactly, to the ounce, the same weight I was last weigh-in. Sheesh.
I’m slightly discouraged. I know I’m not supposed to lose every single week until I hit my goal, but to stall so early is unfortunate. I have 51 more pounds to lose.
My next mini-goal is to lose 12 pounds in 12 weeks, and I’ve already lost 9.8. I need to lose 2.2 pounds over the next seven weeks. I know exactly what to do. This week, I will continue to focus on eating properly and drinking enough water. If I haven’t started losing again by next Sunday, I may have to cut out caffeine completely or cut out some of the foods I added back in.
Caffeine is known to cause stalls in low carb dieters, although it never affected my weight loss before. I may have to cut it out to see if that helps. There will be tears. From me, and quite possibly from the people around me while I go through caffeine withdrawal. Let’s wait and see what happens this week before I do anything rash, like quit MY ONLY VICE.
As promised, below I am listing the vitamins and supplements I purchased to fill in the gaps in my daily multivitamin and protein supplements. My goal is to replicate what Dr. Atkins considered vital, except for a few supplements he suggested specifically for conditions I don’t have or supplements that have been recently proven not to work.
Disclaimer: I am an Amazon associate, meaning I would get a nominal amount from Amazon.com if you purchased the item I link to; however, I have no affiliation to Walmart.com. I did not buy these for myself via Amazon.com or Walmart.com so I could make money. I picked these by determining the best price while retaining quality, and took a chance on a few brands I’ve never heard of due to some great reviews across the web.
|Acetyl L-Carnitine plus Alpha Lipoic Acid
||2 capsules twice daily with food
||1 tablet daily with food
|Evening Primrose Oil (GLA)
||1 softgel twice daily with food
|Flax (ALA, Oleic Acid, Linoleic Acid)
||Bob’s Red Mill
||3T ground in daily shake
||1 capsule daily
|Omega-3 (EPA, DHA)
||1 squeeze pack daily
||1 capsule daily with food
||1 tablet daily with food
||1/2 teaspoon mixed in water
Makes four big, juicy, zero carb burgers. The cooking times below may vary due to your stove, your choice of pan, and how thick you make your burgers. Pay attention to the browning but try not to touch your burgers too much. Also, don’t push down on the burgers while cooking. You want all those juices to stay in the burgers!
1.3 pounds 85/15 ground turkey (don’t skimp on the fat!)
1/4 teaspoon or so salt
1/4 teaspoon or so ground black pepper
1.5 teaspoons Dijon mustard
A little hot sauce to taste (optional)
1 tablespoon vegetable oil or canola oil
- Dump all ingredients except vegetable oil into a big bowl.
- Use hands to blend everything together, but don’t mix more than 10 seconds or so–the meat will get tougher the longer you mix.
- Divide meat into 4 portions.
- Gently form into balls.
- Push down on each ball to form 1-inch-thick patties.
- Preheat a pan large enough to hold all four patties on medium heat. If you don’t have a big enough pan, cook in two batches.
- Add vegetable oil to pan to coat the bottom.
- Add patties to pan.
- Cook for around 6 minutes, until bottom is browned and crusty.
- Flip burgers.
- Cook around 5 minutes until bottom is light brown but not yet crusty.
- Reduce heat to low.
- Cover, but leave a quarter-inch gap to allow steam to escape.
- Cook 6 to 7 minutes longer until center looks cooked and the temperature has reached a food-safe 160° (check by sticking a thermometer into the side of the burger to the center).
Note: I don’t use turkey meat because it’s “lighter,” I’m just plain not a big fan of beef. Also, a big thanks to Cook’s Illustrated for the burger-cooking technique. I found the recipe and cooking times weren’t spot-on, but the overall technique is amazing!
Happy Sunday! I lost 2.2 pounds this week! That means I’m only 2.2 pounds away from my next goal of losing 12 pounds in 12 weeks.
While I’m happy with this loss, I want to try to slow down my weight loss to a healthier clip, around one pound per week. I am not yet eating enough carbs, so I have to consciously try to increase my carb intake to slow down. My goal is to eat around 25 carbs per day, and even with adding in a few non-Induction foods, I averaged 14 carbs per day this week. Whoa.
One issue is that I haven’t been able to find my two favorite low carb foods, macadamia nut butter and Fage Total Greek Yogurt. Where did they go? I think my local grocery stores stopped carrying them once I stopped buying them in bulk due to my recarblapse.
I have a few more stores to check before I give up completely. In the meantime, I know I can increase my carb intake by eating more veggies. Asparagus with homemade hollandaise sauce, here I come!