March 11, 2009

Bacon for breakfast as usual; no carbs, 10g protein.


I've learned my Black-Eyed Pea lesson -- get the pot roast, eat it there. 10g carbs and 40g protein.


Dinner was Chili's shrimp caesar salad, no croutons. 6g carbs, 23g protein.


This looks just like a chocolate muffin; tastes like one too! But it's actually, I think, the world's fanciest omelet -- you separate a bunch of eggs, mix the yolks with almond meal and flavorings, beat the whites stiff, fold everything together, and then bake.
Normally I'm not a fan of substitutes for high-carb foods, but I'm trying to find something low-carb that my daughter will eat for breakfast, and this is at least made entirely of actual food items. I started with this recipe, and then added a bit more almond because I thought I'd gotten the mix a bit wet. I used Splenda (the tiny tablets, which have a bit of lactose, but don't have the maltodextrin used to bulk up the granulated kind) and some erithrytol (the combination tends to taste better than either alone). I used Hershey's Special Dark cocoa, a little cinnamon, and a splash of vanilla (I'm usually more precise about measurements when baking, but appearances aside, this is cooking, not baking; there's no leavening reaction and the proportions are nowhere near as critical). The recipe is a little vague, especially on the timing -- it says to bake at 175C (350F) "until firm" with no indication of how long one might expect that to be; I did 12 minutes, and that seemed about right, as they had puffed up nicely and no longer jiggled when I shook the pan firmly. The results were great -- very chocolatey, and remarkably cake-like in texture; this definitely gets a check in the "would recommend" column. I had two, though only one is shown, for about 4g carbs and 11g protein.

Totals for the day are 20g carbs, 84g protein.

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