Breakfast: 1/4 cup Daisy Brand cottage cheese, two fresh strawberries and 1/3 cup pecan halves. Very simple, but absolutely delicious!
Lunch: leftover steak & veggies (steamed squash & zucchini).
These are leftovers from my MEGA take-out dinner on Day 9. I ordered the huge ribeye, and for my two sides I chose steamed veggies & fresh strawberries (not a typical side, but they subbed it for me). I added on 6 jumbo shrimp (appetizer).
I had half the steak and the 6 shrimp with some of the veggies that night. Later that night I had half the strawberries with cottage cheese. The other half of the strawberries I had with my breakfast this morning (above) – and the rest of the steak & veggies for lunch today.
That’s “take-out grocery shopping” that made four meals, lol.
Dinner was a bit of a screw-up. On their end, not mine. 😛 I ordered take-out from Prater’s BBQ and I only ordered ribs (no sauce) with no sides – as they don’t have any low carb sides other than a side salad, which I wasn’t in the mood for. I decided on a full rack of ribs, with no sauce, which should have been ZERO carbs.
Unfortunately “no sauce” meant: no added / additional sauce. 😐
I was disappointed. Quite disappointed actually, because I was shooting for a “very clean” food day. Given there was very little sauce (mostly rub) I decided to go ahead and eat my dinner. And I ate the FULL rack of ribs. Ack! lol.
Their ribs are amazingly delicious, by the way. Super tender, fall-off-the-bone delicious!
Figuring out how to track that was tricky since I didn’t know exactly how much sauce was brushed on while they were cooking. I looked up barbecue sauce (not knowing their brand, or house recipe) and made a guess that it was 2 tablespoons at most. Sometimes you just have to make your best “guesstimate”.
That threw my numbers off for the day, but it was still a very low carb day all things considered.
I really love (LOVE!) plain smoked ribs with no sauce. I have to remember where I got those last, or find somewhere I can get them. They have such a beautiful flavor without all of that “sugar glaze” on them!
Totals for the day: 1325 calories, 26 net carbs, 61% fat and 31% protein.
Here’s my entire MyFitnessPal Diary for the day:
I did drink less coffee. Er, actually I just used less coffee creamer per cup. 🙂 So that’s a positive! One of my goals is to get down to half the amount I’ve been using per cup.
I also kept all of my meals at 3IMAX – 3 Ingredients Max per plate. Yay!
I didn’t get my workout in yesterday though, which sucks. I *have* to get more disciplined with that, as my goal this year is to get in amazing shape. 🙂
What about you? If you’re participating in the current challenge, how’s it going? Or what challenges are YOU experiencing eating low carb and/or what are YOUR goals this year? Leave a comment and let’s chat!
Join us for the “3 Ingredients Per Plate” Low Carb Challenge
See you there! 🙂
Best,
Lynn Terry, aka @LowCarbTraveler
How do you know how much fat you have,I know like one tablespoon butter but a steak or rib?
I put my foods into MyFitnessPal and it shows me. π I always double check by my own labels – or for foods without labels I google it, or use: http://ndb.nal.usda.gov/ndb/search
While I love these meals so very much, I think we need to tone down the meat and concentrate on a greater percentage of vegetables.
“We” is a strong word, Chris. π I don’t actually eat that much meat usually. For breakfast I had nuts & berries for example. The day before I had pecans for lunch – and my dinner was 2/3 veggies (spinach & squash).
Even on July 4th, I had half a chicken breast and one rib, and then 2 servings of cucumber salad and a big serving of grilled zucchini.
I’m quite happy with my overall health & weight loss. π
It’s also worth pointing out that protein is generally only 20-25% of my daily calories…
Sorry about the “we” which is only to address the community as a whole, not you in particular. Sounds like you are doing great! However, I do think the community represented here would be better off eating a higher percentage of vegetables until access to higher quality meat becomes more readily available. I am very concerned about our current system of factory raised animals in the food supply. There will be health problems down the road from high consumption of this meat. I personally don’t yet have access to affordable healthy meat, so until then, I am using meat sparingly and upping my percentage of vegetables. I am also careful about which fats I use, especially those from the same animal sources.
I agree. There are also downsides and negative health effects from eating too high a percentage of protein – it affects kidney function negatively, for example.