Adventures in Low Carb Eating

Last year, I lost nearly twenty pounds over the course of six months through low carb eating. Basically, I followed the Atkins diet, but really I just limited my carb intake as much as possible. That meant no bread, no pasta, no fruit, no sugar… you get the idea.

Beyond losing some weight, the pros of low carb eating were many. I no longer felt bloated, ever. I ate less because I felt fuller after a meal. I ate more vegetables. I cooked more and ate more whole foods. I love wine and though I limited my consumption to one glass, it was an 8 oz glass and therefore satisfying (Yes, I know 8 oz of wine a day is too much. Let’s save that particular conversation for another day).

There were cons, however. I had to give more thought to my diet, which gets tiresome for me (and is one of the reasons I’m overweight). I started eating way too many cured meats, and frankly, too much meat in general. I’d like to work toward a more plant-based diet and I dislike how much low carb eating focuses on meat, dairy and fat. Finally, I had some mild digestive issues, which is always a sign that something isn’t quite right. Because of all of this, I can’t advocate low carb eating wholeheartedly.

Having gained much of the lost weight back, I’m thinking of returning to low carb eating. Overall, I feel better, probably because of the bloat issue. Done smartly, it’s a healthy way to eat, especially since it limits sugar and refined carbs so much. As with anything, one must find a balance. And by “one,” I mean “me.”
Zucchini

I mention all of this because today I made up a meal plan for the week, which I hope will help me eat low carb in a more healthy manner than I was before. I thought I’d share it here because I love food and I love talking about food almost as much as I love eating food.

Also, this plan starts on Wednesday because we got back from New Orleans yesterday (Monday) and there’s nothing like a trip to the Big Easy to convince a person of the virtues of a healthy diet.

Note: Some of these meals are ridiculously plain (like the ground turkey with broccoli). It’s basically throw some protein and veg in a bowl and eat it up. Breakfasts are usually one egg, two vegetarian sausages, cheese, a dollop of sour cream and a spoonful of fire roasted salsa. My version of huevos rancheros. Quick and easy but really good (to me, at least). Also note that this plan relies heavily on leftovers for lunch.

Holly’s Low Carb Meal Plan 9/21 – 9/25

9/21
Lunch:
Shrimp & Cauliflower Salad

Dinner:
Ground Turkey with Broccoli

9/22
Lunch:
Shrimp & Cauliflower Salad

Dinner:
Fried Cabbage with Kielbasa

9/23
Lunch:
Fried Cabbage with Kielbasa

Dinner:
Rotisserie Chicken with Veg TBD (I often buy rotisserie chicken at the supermarket but this one I’ll make myself)

9/24
Lunch:
Chicken & Avocado Salad

Dinner:
Fish with Veg TBD

9/25
Dinner with Friends

***

Getting healthy is a work-in-progress for me and every bit as difficult as writing a novel. For some people, eating right and exercise seems to come naturally, but I have to work at it. Somehow, I never quite learned how to take proper care of myself.

I’ll get there eventually.

Holly West

Leave a Reply

Your email address will not be published. Required fields are marked *