Sept. 14 Menu and Events (Day 19)

Hi there!

I have been asked lately me lately about fat bombs. Fat bombs are typically high-fat/moderate-protein desserts with little else to them in terms of carbohydrates.

The mini mascarpone bites (left) are an extremely popular option. Each bite contains only 1.3 net carbohydrates and plenty of fat, so they’re perfect on a day when you don’t think you can stomach anymore mayonnaise or butter. They freeze well, too!

This will be super short because I’m working to keep up with a major project right now and I hope to put some kitchen time in as well! I will definitely keep publishing, so you’ll keep hearing from me for sure.

Now what I had yesterday… First of all, here’s the plan I’m following and here is the introduction post to the Mid-Year Resolution Challenge. While you look at what I’m doing, be sure to do your thing. I am thrilled to give some ideas, but I’m not the person you should necessarily look to for dieting advice (I’m not a paid nosh-a-titian). I am, however, here with you to cheer you on when you’re so skinny you will have to watch slipping through the cushions of your couch.

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Friday, September 14

I ate this:

Breakfast: Raspberries and blueberries in fresh whipped cream
A slice of cheesecake (I’ll share the recipe this week)
Snack: Seasoned almonds (1/4 cup)
Dinner: Cobb Salad at Red Robin with a side of Caesar dressing

Notes: I think I’m more sensitive to dairy (or to sucralose) than I imagined. I am going to cut way back and see if there’s a difference. More below.

What I learned:

Journalling food makes all the difference for me on this journey.

Not only does it prevent carb creep and forces me consider portion sizes, it helps me set up eating patterns, ensures I’m not a boredom grazer, and helps me pinpoint causes of possible intolerance problems.

Example: This week, weight losses have slowed to a stop.

Because I’m journalling, I can consider:

  • Did I undereat?
  • Did I overeat?
  • What did I introduce this time that wasn’t there last time?
  • Could that food be a possible intolerance point?

From there, I can make some determinations and act accordingly.

Because I know I neither over nor underate, I am isolating the “newly introduced” possible problem foods one at a time by removing them from my menu and seeing if things change.

I have a few culprits now that I’m considering and I’m going to test them one at a time. I know soy needs to stay out of my diet, and those nuts contain soy. I suspect sucralose might be a point of contention. I also am wondering if I could be averse to dairy. My oldest son is; therefore there’s a possibility that I am as well. Nuts make me bloat, so it’s a possibility that moldy foods in general (nuts, cheese) might be on the outs for a while.

Of course, if it’s dairy, I can use less of it. If it’s sucralose, I’ll just change sweeteners. If it’s soy, well, I am allergic to it and shouldn’t have it anyway. If it’s nuts, that would explain a lot, too. I’ll suss it out.

so, in short, keeping track of my food matters in so many ways, especially when I need to know why something is happening (or not).

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  1. I was so happy when i cut sucralose from my diet, it cut my headaches and migraines down to none

    • Migraines. Whoa! Baddy badness! For me, it might just react like sugar in my body, so I’m going to try going back to my other non-suc blend and seeing if that helps. But first, I’m stopping the soy for sure.

  2. Jamie,then is this why you stopped diet soda?……..your recipes are great too!

    • Hey there! I really drink unsweetened iced tea much of the time now, although I still partake in a Diet Coke occasionally. I have kicked the sucralose sodas, because I know those affect me for sure. For now, I’m also avoiding the Zevia, just in case… So, the sodas have been definitely scaled back!

  3. If I ever needed an excuse to buy mascarpone cheese…THIS IS IT!!! They look amazing and from reading the recipe they sound more than luscious! I cannot wait to enjoy these!

    Breakfast…a kiddie treat…fried zero carb nitrite free hotdogs and scrambled eggs. Lemon green tea…I am really beginning to enjoy this!

    Lunch…pan fried ground beef…with lots of oregano, sliced green olives and a whisper of yellow onion, a pinch of red chili flakes and smothered with Mozza….I have no clue as what to call it….all zero carb…my invention…quick….and tasty! More green tea…I had steeped a litre and then poured it into a stainless thermos to keep warm!

    Dinner…I have plans…dinner will be a small romaine salad with bacon, filet mignon, giant shrimp and lobster tonight! Dessert will be a few whole walnuts and Swiss and Blue cheese! I know in advance, for I am going to cross the Detroit river (by tunnel)…and eat n the Signature Lounge ..Saturday is Lobster! Yum! Eating like this makes dieting fun! It is also a culinary reward for a week well done!


    • You can make your own mascarpone/cream cheese, too!

    • Gladys,what brands do you use that doesnt have nitrates——-in hot dogs-bacon -ham,etc. Ilive in the Orlandp area and I cant seem to find anything nitrate free.I found one bacon but it had sugar and so does ham and sausage.would appreciate any info u may have. Zandi

      • Oh, I hate to disappoint you, Zandi, I live up in Canada. The brand is Canadian…
        Called …Maple Leaf. They are sold in every grocery store, it is one of the largest national brands, up here!

        The hot dogs come in about 12 ounce packages…and on sale they are $2.99 from $3.99! They are truly zero carb…the ingredients are listed prominently on the FRONT of the package. Nothing artificial….no additives! There is also a smoked sausage…they are very small…four to a pack…$6.50! Which is highway robbery! The sausage has 2 carbs each. So far that is all I have spotted in the grocery store!

        But alas, last week I made the dreadful mistake of purchasing a ham chub…boneless…and in searching for the smallest one…I accidentally picked up the maple flavour ham…2 carbs per two ounces…yuck! It tastes awful…I am going to call Maple Leaf and request a refund! $8.00 for less than 1 1/4 pounds!

        When I call them, I will ask if they sell their products under a U.S. brand and report back to you! I will inquire about where you can find them!


      • Zandi- I use Applegate brand of hot dogs, chicken breakfast sausage, and bacon. I am allergic to nitrates and so far they don’t cause any reaction for me. I can usually find Applegate at Whole Foods or Vitamin Cottage.


  4. Katherine Sadler says

    Hi, I just found your facebook page, and came over to your blog to have a look 🙂

    I haven’t read through anything else but I thought I would mention – when you say about moldy foods – nuts, cheese etc – if you’re having a reaction to them it could be an overgrowth of Candida Albicans in the gut? I don’t know if you know about Candida but when I went low-carb for the first time I had trouble getting into ketosis. In Dr Atkins book he mentions Candida can prevent ketosis, prevent weight loss, causes reactions to moldy foods (because that’s what it feeds on). Increased cravings for things like peanut butter, cheese, moldy nuts especially pistachio’s and peanuts, can be indicators.

    Just thought I would mention it! An overgrowth of Candida is not well known in Australian conventional medicine but a huge issue and a great thing to get control of! Once you fix it it’s amazing how your body changes – weight loss, better skin, nails, hair, nutrient absorption….everything 🙂

    • Katherine– I do (oil of oregano fan girl here). But I am glad you went into detail because so many people suffer from candida a and I tend not to go into deets! I know– for me– when I have issues oil of oregano is a powerful fungicide and seems to work wonders. Talk about die-off. I hear coconut oil is supposed to work wonders as well.

      You rock! Thanks for sharing!

    • Katherine – can you share what fixed your candida?

      • you can treat candida very easily by following the guidelines in the useage guide at that is a nice product, candida-g, but pricey. i got the same results using lactobaccilus sporogenes by thorne labs. i got it at amazon. twice the product for half the money. same main ingredient.

  5. I have cut back diet soda as well, for the fizz as that promotes joint pain for me. I like your concept of journaling promotes honesty and clarification of what I am doing that is working or not working and an honest viewpoint for me……..I’ll try this as well.

    • Kay, I’m glad you’re making your own discoveries, too. It is so important because so many people fail because they don’t pay attention to what’s happening. It’s like owning a car and having no idea that you can’t put wheat in the gas tank, or ply the spark plugs with sugar, or lube the engine with corn oil. 😀

  6. I also don’t count net carbs but total carbs. I found net carbs a source of carb creep without knowing it………

    • Hi, Kay! I tend to keep track of both, even though I pay the most attention to the net. It’s like calories; they’re there, but only as a data point in case I need that added information. I think counting whole carbs is pretty wonderful, though, because it does remove any possible issues–especially if there are aversions to sugar alcohols or to fiber.

  7. You are brilliant! I have not been this excited about a recipe in ages. It’s perfect. And now I have something to do with my cookie scoop which has been lying dormant in the back of the drawer. I made Marscapone with 8 oz Neufchatel (I get this b/c it has more protein and fewer carbs than regular cream cheese) and added 1/3 c. sour cream and 1/3 c. heavy cream. I also used Ideal. I used 1/3 cup of this, but after we tasted it, we loved them so much that we decided to use the rest of it. So we made 4 more batches. Next time I will 5x the recipe, but realized that we only need to 2x or 3x the chocolate sauce.

    My kids loved them. I was in heaven. This morning, I woke up late and had to take my father-in-law to the doctors, which was the perfect excuse to eat 5 of them for breakfast. And I had frozen 2 (just to see how they would freeze ;)), so I had them as a snack. I know I have to lay off of them, but this will always be something I can make with my kids instead of chocolate chip cookies. Sooo yummy! (Oh, and my 6-year-old suggested that we add pineapple. I thought we could add pineapple flavoring, sub out the walnuts for macadamia nuts, skip the chocolate coating, and have a great tropical treat.

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