No Carbs Week 1 Update & a Recipe

Well, we got the first week out of the way and it really wasn't half bad. The absolute key for me is to have my meals and snacks planned out and to have a few go-to's for when hunger strikes. I also like to have meals that I look forward to...lemon chicken with a side of broccoli sounds like torture to me, so I try to keep our meals yummy without blowing it.

I tried to take pictures of my food which helped keep me accountable as well.

     

For the most part, I haven't felt hungry and I feel like I have more energy. I haven't been on the scale yet, even just a week in, I feel some positive changes.

This week may be a little harder since I'm not going to be exclusively cooking at home, but I haven't been tempted to cheat yet so hopefully I can maintain that for the next foreseeable future.

Monday - Chicken Kale Salad

Same as last week, but it's just so good and easy that it's a weekly staple.

Tuesday - Stuffed Meatballs

These are popular in the blogworld for a reason. They are life changing.

Wednesday - Portobello Pizzas

I'm doing my own version so I'll post my recipe next week 

Thursday - Concert at the beach, so we're packing yummy snacks and wine

Friday, Sat, and Sun - TBD

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I tried the oven baked fajitas last week from Pintrest and they were amazing. It was a great recipe because the mix was great on it's own, but Joel was happy to be able to eat it with a tortilla. I changed a few things from the original recipe, but it's pretty dang simple. I'll be doing this again soon.

THE GOODS

FAJITAS

2 small onion I used 1
2 medium green bell peppers I used 1
1 medium red bell pepper I used two
I added 2 sliced jalapenos 
1 lb. chicken breast
2 Tbsp vegetable oil I used olive oil
1 medium lime
I served with greek yogurt and guacamole 

 

SEASONING

I eyeballed everything

1 Tbsp chili powder
½ Tbsp paprika
½ tsp onion powder
¼ tsp garlic powder
¼ tsp cumin
⅛ tsp cayenne pepper
1 tsp sugar
½ tsp salt
½ Tbsp corn starch

DIRECTIONS

1. Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside

2. Cut the onion, bell peppers and jalapenos into ¼ to ½ inch wide strips. Place them in a large casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.

 

3. Sprinkle the seasoning over the meat and vegetables. Drizzle the oil over everything and then use your hands to toss the ingredients Bake for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top when finished.

Enjoy with the tortilla, or without!