Category Archives: My Cooking

What I cook at home.

Happy Updates!

As of this morning I am 8 (EIGHT!) pounds down!  Happy morning to me!

Here is the food from the past few days.

Day 8

Breakfast: sugar-free jello, hard boiled egg

Lunch:  shredded chicken with buffalo hot sauce (Franks and also some low sugar bleu cheese dressing) in lettuce wraps, sugar free caramel pudding

Snack: celery with sharp cheddar cheese spread

Dinner: chicken breast stuffed with pesto & goat cheese with tomatoes and zucchini (super easy, stuff the chicken, add one can of diced tomatoes on top, and then add zucchini on the sides–cook for about 30 – 40 minutes on 375).  I also put some parmesan cheese on top as well.  Pretty tasty.

Day 9

Breakfast: cauliflower with low fat ranch

Lunch: celery sticks and 1/2 a caprese salad from Toasters!

Dinner: black beans, pico, 2 over-medium eggs, and low fat sour cream.  This is one of my favorites….(sorry, I was bad at taking photos yesterday).

I am getting sick of chicken.  I think I could up the eggs though–and veggies.  Last night I wanted a chocolate chip cookie so bad I almost didn’t want to eat anything else.  Oh well!  Eventually, sugar-free chocolate chip cookies will be added (and yes, I have found some that are tasty enough to actually eat!).

Now, I have a 4 day weekend!  Hope you all eat yummy things!

-Nosh

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It Has Been a Week!

Today marked day 7 and I am on a roll!

Day 6

breakfast: 1 hard boiled egg, 1 string cheese

snack: sugar-free jello

Lunch: Leftover taco salad

Dinner:  Zucchini Pizza Boats (get the recipe here!)

Day 7

breakfast: 1 hard boiled egg

lunch:  salmon salad from Z’Tejas (pretty nummy!)

Snack: string cheeese

Dinner:  Eggplant “Parmesan” –Layered eggplant with cheese mixture (goat cheese, cottage cheese, parmesan cheese, mozzarella, ricotta (all low fat) and a homemade sauce (diced tomatoes, artichokes, fresh basil, oregano, sea salt). Layer the ingrediants and cook on 350 for about 20 minutes or until the cheese on top turns golden brown.  Tasty and carb free!

The cravings are getting much much better–and it is funny how when you really set your mind to something–cheating just isn’t an option.  However, i have had dreams that I forget I am not eating carbs or sugar and eat something on accident.  HA!  And let’s be honest, I still want a glass of wine.  😉

Hope everyone is having a great week!

-Nosh

PS–If anyone would like more info on what I have been cooking as far as recipes, just ask!  Posting almost daily means I don’t get into as much detail, but would love to share if people have questions.

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Weekend Eats & Omar’s Rawtopia

Weekends can be tricky.  Food that is easy to regulate during Monday – Friday can get all messed up.  However, this weekend, I stuck to my guns.  It was a mellow weekend–not much going out other than a few meals and a wedding reception full of ice cream. 🙂  So, here is the run down.

Friday

Breakfast: 1 string cheese, celery with cheddar cheese spread

Lunch: leftover chili (even better the second day!)

Dinner:  We tried a new place!  Omar’s Rawtopia!  I have heard from a few people that this place is great–but have never checked it out.  We decided that this would be a perfect place to try while carbs and sugar are out of the question.  And, it was delicious. Omar’s has a great philosophy about living food increasing the amount of nutrition one can get from eating raw.  Click HERE to read more about their story.

We ordered Seaweed a Noodles for an appetizer ($8), which had awesome flavor.  Seaweed marinated with nama shoyu and ginger served on
zucchini noodles, topped with avocado, tomatoes, celery,
red bell peppers, cucumbers, and onion.

For our meals: Raw Pasta ($14)–Tomato sauce, basil garlic pesto, and alfredo nut sauce mixed in with zucchini noodles, tomatoes, red bell peppers, onions, olives, topped with avocados, our famous seed/nut cheese.  THIS WAS SO GOOD!  The sauce was rich and it was very filling.  Tabouli Salad ($12)–A mix of parsley, tomatoes, red onions, scallions, hemp seeds, and mint. Marinated in
olive oil, lemon juice, and Celtic sea salt. Served with cabbage, lettuce, or a bed of greens, topped with avocados.

Seaweed and Noodles

Tabouli Salad

Raw Pasta

Delicious Raw Pata Sauce!

Tabouli Salad

Omar’s was great.  The pricing is a little high, but for the preparation and high quality ingredients, it is worth it.  Also, enjoy their fresh juices!  I couldn’t just yet due to the fruit, but can’t wait to go back and try some.

Omar’s Rawtopia

2148 Highland Drive
Salt Lake City, UT 84106
Phone: 801-486-0332

Saturday

Breakfast: 2 scrambled eggs with fat free cheese

Lunch:  Delicious smoked tofu (grilled with some worchestire sauce and sea salt) and cauliflower with cheese sauce.

Dinner:  Fiddler’s Elbow Black and Bleu Salad with half the dressing served.  The steak was delicious!  And, skipped all the ice cream at the wedding reception.  🙂

Sunday:

Breakfast:  Celery with cheddar cheese spread

Lunch:  Homemade stuffed mushrooms (mushrooms stuffed with low-fat sausage, fat-free cream cheese, and some fresh garlic).

Dinner:  making taco salads!  🙂

And, weighed myself today, 6 days in, and have lost 5 lbs!  No carbs and no sugar works.  Looking forward to adding some fruit back in though…

Hope everyone had a good weekend!

–Nosh

Omar's Rawtopia on Urbanspoon

Day Three–I didn’t have to cook!

Breakfast:  1 string cheese, 1 sugar free jello, 4 celery sticks Kraft Old English sharp cheddar spread (this is my new favorite)

Lunch:  Green Giant frozen cauliflower with cheese sauce (50 calories per serving and is seriously almost as good as eating mac and cheese), fat free cottage cheese with tomato, balsamic, and sea salt

Snack: string cheese, sugar free chocolate pudding

Dinner:  Chili made by my amazing boyfriend with fat free sour cream and fat free cheddar cheese.  This is a great carb free item because it is hearty and you will have leftovers for lunch the next day!

Dessert: 1 sugar free fudge pop (40 calories)

FEELING GREAT!  And, I have to say, the no drinking thing was hard today.  I had a long day at work and really could have used a glass of wine.  However, I am not tempted enough to even consider it….even when Russ had a beer. 🙂  That is steadfastness!

Some photos from today’s food:

Side note:  Russ’s chili is an amazing concoction of turkey, white beans, chili beans, kidney beans, celery, white onion, and a myriad of spices including one chili seasoning packet.  I know everyone is really picky about their chili recipes and you can always cut fat by using turkey or chicken or wheat meat.  Really, most chili is a great carb-free meal!

–Nosh

Day Two–Full and Happy

No cheating today!

Breakfast:  Hard boiled egg, 1 string cheese

Lunch: Celery Sticks with low fat sharp cheddar cheese spread, shredded lettuce with chicken salad (low fat mayo), 15 cachews

Snack: String cheese, sugar free pudding

Dinner: Caprese salad with shrimp cocktail (homemade sauce) for two.

Caprese:  tomato, fresh basil, low fat mozzerella, avocado, sea salt, balsamic.

Cocktail Sauce:  2/3 cup low sugar ketchup, 1/4 cup Worcestershire Sauce, juice of half a lemon, sea salt.  (should add horseradish, but I didn’t have any on hand, and this was still tasty!)

And, lots of green tea!

So far, so good. 🙂  And I am super full–and so is my boyfriend–without any carbs or sugars.  yay!

Have any great low carb recipes?  Send them my way!

-Nosh

Lemon Dill Salmon & Fresh Veggie Orzo

During the holidays I can start to feel like, well, basically, a fat cow. All of the food around is always so rich and full of calories. Don’t get me wrong, the holidays are the time of year to splurge–and I indeed do. However, I feel an overwhelming need to break up the sugar overload with something fresh and light.

Tonight’s dinner was just what we needed.

Two fresh fillets of salmon from the supermarket, a box of orzo pasta, a few lemons, a box of grape tomatoes, a bunch of asparagus, and you are pretty much set.

I marinated the salmon for about an hour in fresh lemon, a tablespoon of olive oil, dried dill, sea salt, fresh garlic, and 4 lemon wedges. You don’t need to let it sit for very long as all of these flavors are pretty intense….30 minutes to an hour is plenty (in the fridge).

While the salmon is marinating, you can start on the orzo pasta.

First you will want to blanch the asparagus.  Cut in to pieces about an inch or so long and then boil for about 4 minutes.  Take directly out of the boiling water and place into ice water to stop the the asparagus from cooking.  After the asparagus has cooled, you can put it in a bowl with the grape tomatoes, which you can cut in half.

Add some salt and lemon to the veggies and then cook the orzo pasta per box instructions.

Once the pasta is done cooking, add it directly in the bowl with the veggies.  Here is where you get to be a little creative.  I don’t like to follow recpieies.  I like to take suggestions. 🙂  For this pasta, I added a bit of olive oil, some more dried dill, some lemon zest, and about 1/4 cup of red wine vinegar.  That might be too much vinegar for some people, but I like things tangy and salty, so I always add a lot of both of those items.  Season with other things such as fresh garlic and onion powder if you feel so inclined.

When the orzo is done, you can put your salmon on the grill.  That is right, grill.  Don’t bake it or cook it on the stove–I feel like those two things can bring out the fishiness of salmon.  I only cook salmon on my George Foreman grill. It really makes a difference.  I also always cook the lemons with the salmon because roasted lemons are amazing and add more flavor while the salmon is cooking and also when you are serving as added lemon on top.

When you plate the mail, add a few more fresh lemon wedges and some parmesan and you have a lovely, colorful, and delicious meal that will leave you feeling satisfied as well as gratified that you didn’t just drink a large glass of eggnog and a bowl of macaroni and cheese (which is all I have been craving for months!).

ENJOY!

Carb-Free Zucchini Pizza: Flavor Punch Central

My boyfriend and I are on week two of a carb-free, sugar-free diet. I have gone no carb/sugar several times before and I find that it is one of the best ways to detox your body and get your sugar intake back on track. The first few days really suck–headaches, hunger, etc. But, if you can pull through, by day 4, you start feeling REALLY good. The pounds shed pretty quickly too–which isn’t a bad side effect, right?

Even though the low-carb diet has been the craze now for the past few years (I am a big fan of The South Beach Diet), the most difficult part of going low-carb is mixing it up. I mean really, you don’t want to eat eggs and veggies every SINGLE day. Well….maybe the eggs. 😉 Regardless, satisfying cravings for things like pasta or bread can be tricky.

Then I found Zucchini Pizza and something changed! Craving pizza but don’t want the carbs? This is your answer.

If you stop and really think about what you crave when it comes to food, you are usually craving flavor that isn’t coming from bread/pasta (starch) the most. With pizza, usually the sauce, toppings, and cheese are what you want in your gullet! So, serve all that up in a zucchini boat and you are set.

Each person will probably eat a whole zucchini. Split the zucchini in half and then hollow out.  I cut some sections into the middle and then hollowed out with a spoon.

Then, in a bowl, mix your favorite pizza toppings with pizza sauce and some cheese (any kind you want!!).  This is a good time to be creative and fill that delicious veggie up with anything you would like.  For this meal, I used mini pepperoni (yum), olives, veggie pizza sauce, and mozzarella.  Next time around I might do alfredo, spinach, mushrooms, and feta.  Who knows!

Then, fill those fresh zucchini up with the pizza filling.  The more the better!

Now add the best part: CHEESE!  As always, use cheese excessively!

Now, just throw those babies in to the oven and pretty soon an amazing dinner will be waiting for you.  I cooked these for the first time on 400–and that was a little too hot.  I would try 350 for about 12-15 minutes–or until cheese is golden brown.  We got some crispy cheese on these, but they were still divine.

Pair this with a nice Caesar salad on the side, and you are all set.  Total prep and cook time about 20 – 30 minutes.  Easy as pie (well, easier actually).

Low carb–low calorie–full of vitimins!  Enjoy!

-Nosh