Hello All!!

Well, alot has been going on in my crazy live.  I have falling off my journey to a happier, healthier me.  I have gained back 60lbs since hitting my goal back in 4/2012 as alot of life changing effects happened and I let them get the best of me.  Well on 3/31/2014 my boyfriend and I will be expecting our first baby together.  We where overwhelmed and very in shocked but as the month went by we are starting to get excited.  (He has a child that lives with us full time and I have 3 children that live with us part time.)  So some more expected changes in the near future.  Well, also since I found out I am pregnant I stopped smoking(31 days today since my last puff) and I am back on track with my eating and exercising.  I have lost 11lbs and have had no signs of morning sickness.  I am almost 12 weeks.  EDD:  11/16/2014.  I went to my first OB appointment and my Dr was pleased with my eating plan and exercising plan.  I will be continuing my low carb lifestyle but I will be upping my carbs to 50-100g a day.  So more veggies and I will be adding a serving of fruit a day.  I also was concerned about the glucose test that they do at 22 weeks.  I had gestational diabetes with my last child.  I told the Dr. that I would not like to do the test and what our my options.  She ask me my concerns and I told her that I am worried that I will drink that pure sugar drink and get sick as I have had no refined sugar since 2011 so it will most likely make me sick and the test will come out inaccurate.  She suggested that at each appointment she would like to do a fasting blood draw to check my fasting glucose.  I agreed.  So I will be going to morning appointments:)  Next Tuesday we have our first ultra sound to check growth and EDD.  Excited to see the little one.
I am hoping to keep you all up to date as I miss blogging my thoughts and my love of food and finding new recipes.  Right now I have been keeping it simple and basic.  Hope you all have a good low carb day and remember don't beat yourself up if you fall.  Just brush yourself off and KEEP MOVING FORWARD!!!

Low Carb Chicken and Okra Gumbo

Low Carb Chicken and Okra Gumbo
1 6.4oz package brown-n-serve sausage links, thawed and sliced
16oz chicken breast. cubed
1 16oz frozen cut okra
1 14.5oz can diced tomatoes
1 medium onion, chopped
1 4oz can sliced mushrooms
1 Tbsp garlic, minced
3 cup chicken broth
1/2 Tbsp oregano
1/4 tsp cayenne pepper
1 tsp Frank's hot sauce

In a large pot on medium high heat, add 4 Tbsp of oil or bacon fat, cubed chicken breast, onion, and garlic.  Cook until chicken is now longer pink and onions are tender.  Add the rest of ingredients.  Simmer on low heat for 30 minutes.  Then serve. 

Atkins: all phases
Serving: 6
Calories: 268
Fat: 14
Carbs: 12
Fiber: 4
Net Carbs: 8
Protein: 25  

Low Carb Stuffed Peppers

LOW CARB STUFFED PEPPERS

This is the recipe I used excepts I used a pound of pork sausage instead of ground beef, a can of diced tomatoes with onion, cilantro, and chilies instead of the tomato. I LOVED IT!!

Hello, I AM BACK!!!

  I know it has been a while since I have posted on my blog but a lot has happened in the last year.   My husband and I went though a divorce.   He fought for custody of the kids and won.   Not my happiest moment.  I have got to see my kids a lot this summer and now since school will be starting won't get to see them much:(  

  I was featured in the January 28th issue of Woman's World Magazine and I also had a photo shoot with Atkins and will be featured in there new book that will be coming out in 2014.

 I have slowly gain 50lbs back and I am still smoking:( I have met a very nice man and we have been together for a year now.  It has been an emotional rollercoaster this last year but I am ready to get back on track to the Healthier, Happier New ME!!

  I started a challenge on my LC support group forum.  It started Wednesday.  The challenge is called MOVE which stands for Meat, Oil, Veggie, and Exercise.  No nuts, no dairy, no processed foods and no sweeteners of any kind.   Exercise 30minutes a day and 100oz of water a day.  I am doing better then I thought I would.   I CAN DO IT, I WILL DO IT!!!

Low Carb Crock Pot Jambalaya

Low Carb Crock Pot Jambalaya

2 14.5oz diced tomatoes
1 green pepper, chopped
1 yellow pepper, chopped
1 medium onion, chopped
3 stalks celery, chopped
1 8oz baby portabella mushrooms, if on the bigger size quarter them
1 tsp garlic, minced
1 tsp dried parsley
1/4-1/2 tsp ground cayenne, depends on how spicy you want it. I used 1/2tsp. I LOVE SPICY:)
1/2 tsp salt
1/8 ground pepper
10oz chicken breast, cooked and cubed
8oz shrimp, cooked, devained, shells and tails off

Put all ingredients into crock pot, except shrimp. Turn on low, cook for 4 hours. Add shrimp into crock pot. Cook for one more hour.

about 8 serving
Serving size 1.5 cup
Atkins: All Phases Calories 140, Fat 2g, Net Carbs 8g, Protein 17g

Pumpkin Cheesecake Frozen Yogurt

Yesterday I made pumpkin cheesecake frozen yogurt. It was fabulous that I ate 2 bowls. I didn't get a photo but here is the recipe!!

Pumpkin Cheesecake Frozen Yogurt 
1/2 cup pure pumpkin puree 
6oz cream cheese, softened 
2 cups greek yogurt, plain(look for the lowest carb content)
1Tbsp vanilla extract 
1 tsp pumpkin pie spice 
1/2 tsp pure stevia powder or 3/4 cup sweetner 
1/4 cup heavy whipping cream 

 In a medium bowl, add ingredients. Mix on medium speed until smooth and creamy. Pour in an air tight container and put in freezer. Stir every 30 minutes until frozen or use ice cream maker according to manual. 
Atkins: Phase 2 and up

Cream Cheese Pumpkin Muffins

Good Morning!! I have a few friends that keep on asking for this recipe, so I thought I would post it on my blog. I make these often as my son loves them which is great. My son has a peanut allergy and is very picky about food textures and does not eat meat to often so these work great for him as they are high in protein. Each muffin is packed with 13g of protein!! The original recipe is from Candice's Low Carb recipes but for some reason her blog won't come up this morning.  They freeze well too, so make a double batch!!

Cream Cheese Pumpkin Muffins
8oz package of cream cheese, softened
4 Tbsp Xylitol
4 Lg eggs
1 tsp vanilla extract
1/2 cup pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp baking powder
1/2 cup + 4 Tbsp Vanilla Whey Protein powder
1/2 cup + 4 Tbsp Almond flour

Preheat oven to 350 degrees F
In large mixing bowl, cream together cream cheese and sweetener till smooth.  Add eggs one at a time, then add vanilla extract.  Add pumpkin puree and mix until smooth.  May need to scrape bowl as needed.  With mixer running add why protein powder, almond flour, baking powder, cinnamon and nutmeg.  Mix until combined.  Line 12 muffin cups with paper liners.  Evenly spoon batter among them( I always get more then 12muffins).  Bake at 350F for 20-25 minutes
Each Muffin: Calories 170, Fat 12g, Carb 4g, Fiber 1.1g, Protein 13.23g, Net Carbs 2.9g
Atkins: phase 2 and up or extended induction due to the almond flour