this program is starting to slip easily into my routine. i can now tell when i’m getting too many carbs very easily. i’ve become very sensitive to the sweeties i consume. again with the raisins as the example, just a small handful makes my stomach hurt. it feels very natural for me to follow this plan. do i miss sharp cheddar? more than you can ever know. i could gladly let go of the chocolate chips after meals, cream in my coffee, or maple syrup on my pancakes (what pancakes?!) for a slice of cheese. but, alas… we stick with the plan. i’ll get you cheese, someday i will get you…
also, since i kicked my nasty gluten-free pretzel snacking habit between meals, i’ve found myself making up for it in crunching on salty nuts quite often. that has to stop. nuts are for nutrition, not for mindless munching. a hard habit to kick, though, because really they’re the only between-meal protein snack i have.. ideas?
breakfast: 2 scrambled eggs and 2 strips of bacon on tapioca flat bread. coffee with coconut cream.
snack: nuts and a peach
lunch: turkey, avocado, sprouts, red peppers. an apricot.
snack: more nuts! ugh!
dinner: hasselback sweet potato, sausage in a skillet. cherries and a peach.
results: filling and salty and tasty! i think this savory sweet potato would make an awesome breakfast with some dippy eggs and sausage. yum!
this recipe serves 2
hasselback sweet potato
2 small sweet potatoes
3 tbsp olive oil
S & P
method: preheat oven to 425f.
slice most the way through your potatoes, about 1/3″ apart. be sure to leave it in tact at the bottom of the potato.
cover in oil, salt, and pepper.
if you prefer a soft potato, cover in foil. if not, bake it directly on rack with a cookie sheet under to catch the oil for 45 minutes.
once it is finished, unwrap, load up with ghee and chopped basil.
voila! oh so good!