ThanksgivingI hope you all had a Happy Thanksgiving! I know I did. I have a confession to make because I’m sure some will think I cheated but I had Thanksgiving by myself! Talk about cutting down the temptation. I knew going into this challenge that I woudn’t be able to see my parents or family in West TN but I didn’t know yet what I would be doing for the day. The closer the day came the more I knew I wanted to cook for myself and not have to worry about being limited in my choices. I kept this plan to myself so no one would have to feel sorry for me and so I wouldn’t have to turn too many down. And just so you don’t feel sorry for me I did turn several sweet invitations down!

I found over the last two weeks that eating low carb has not been very difficult for me at all. Most days I only eat between 30-35 carbs. I’m not struggling to find something to eat. I’ve been asked many times how I’m feeling and I feel great. I wondered why I didn’t have that awful feeling that most people seem to describe. Many talk about feeling sluggish, tired and weak. They don’t have the energy to do much at all. Well I realized that’s how I feel all the time so I didn’t notice a difference. If anything, I have felt better since starting to eat differently. Of course, I’ve also made a point to get plenty of rest. I function best on 8-9 hours of sleep and my body really prefers 9 hours. Sleep has always been my #1 defense when it comes to feeling poorly. When I have my fibromyalgia flare ups, a migraine or the chronic fatigue returns then just let me sleep. Even when I feel depleted emotionally or spiritually then I want to sleep. Can we say introvert, anyone?! So the latter part of this week was dedicated to rest.  And let me just say this girl can sleep which is why I try to strategically plan when to rest because I can knock out 12 hours without blinking an eye but it also takes up most of my day. So sometimes I make sure I don’t have any plans for a weekend except to rest. It’s heavenly.

And that’s what I did for my Thanksgiving holiday … I rested. The only “big” shopping that I did was on Wednesday night. After getting 2 new tires (yuck!) for my car I headed to Walmart and bought some Paula Deen cookware. I’ve had my eyes one these babies for several years and it was finally at a price I couldn’t resist. With cooking at home every night now I realized I needed some new cookware. I had some wonderful hand-me-downs but no lids and loose handles. So I bought those sweet things! I then headed to Kroger at 10pm and did my grocey shopping. This time I made it out of there in an hour. I was so proud of myself! I got home and got to work. I stayed up till 5am cleaning out my pantry and cabinets, reorganizing and rearranging my kitchen. I even gave my babies their first bath!! New cookwareOne thing I found over the last two weeks is that my current set up is not conducive to prep work and cooking. Well all of that is different now and I love it!

On Thursday, I got up at 2pm (don’t forget I went to bed at 5am), ate couple of those mini breakfast quiches and made my plan for cooking dinner. I started around 5:30pm.

The Menu:

Turkey Breast Filet – cooked on both sides for 4 minutes, cover & then simmer for 20 minutes in 2 & 1/2 to 3 cups of chicken broth, chopped celery and a 1/4 of an onion. I then transferred some of the broth, celery and onion to a small sauce pan with a little whipping cream to make a gravy. The Turkey = 0 carbs. Celery. onion, chicken broth & whipping cream gravy = 1.1 net carbs

Mashed Cauliflower – this recipe was provided through a handout I received here at Trinity. You can find it at I didn’t use a stick blender because I like it chunky! After it was prepared, I then placed it an a casserole dish, added some cheese on top and placed it in the oven for about 15 minutes. It was so good! Adding up the ingredients I used it came out to be 3.3 net carbs per serving.

Green Bean Casserole – this is my favorite dish when it comes to holiday meals and I’m happy to say that I was not disappointed! I didn’t make my own “onion topping” like the recipe called for. I decided the French’s crispy onions were worth a few carbs! I was right. I followed everything else to down to a “t” and added a few sauteed onions to the homemade cream of mushroom soup. It’s super easy and really good. I think it came out to 5.5 net carbs per serving.

Pumpkin Bake – what’s a Thanksgiving meal without a pumpkin dessert? I found this little gem on Linda’s Low Carb Recipes. Another easy recipe! Looking back I think I forgot to add the cinnamon. I also made some homemade whipped cream by combining a 1/2 cup of heavy whipping cream, granular splenda (anywhere between 1/4 tsp – 1 cup) and 1 tsp of vanilla extract then whipped it into submission. 🙂 I then placed the whipped cream in the freezer for storage. It almost has the consistency of ice cream and tastes like vanilla bean. I will be making more of this in the future to have on hand for desserts. According to the pumpkin bake recipe this makes for 6 net carbs per serving.

Without any seconds that would make the total meal: 15.9 net carbs

I was full by the time I finished my meal so I didn’t eat the Pumpkin bake till later that night. I did enjoy second helpings on the green bean casserole (another 5.5 carbs) and the mashed cauliflower (1/2 a serving this time – 1.65 net carbs).

So for the entire day I ate a total of 27.05 carbs. On Saturday, I weighed and lost an additional 2.4 lbs since Monday bringing me to a total of 6 lbs lost in 2 weeks. I’ll take it.

This week I’m going to sign up at VitalSigns and start exercising. I’m going to start first on the treadmill and then next week Terri, our wellness nurse, will put together a work out plan for me. I can’t wait. So here I am already 1/2 way finished with my third week and feeling great. I know there will be more lows to come but there will also be more highs. I couldn’t do this without your support and I really appreciate it! The Lord has been so gracious to me and I am so thankful.

Until the next time,

– Melody