Monthly Archives: November 2015

{ the end? }

Lately, my body seems to be in a holding pattern. Even though I have lost 218 pounds with roughly 11 or 12 pounds to goal, I’m beginning to wonder if my body is trying to tell me it’s time to stop. Granted, I haven’t been eating perfectly or extremely strict, but even when I do I seem to fluctuate between the same few pounds.

My husband has said many times that I’ve hit goal (if I subtracted the weight of extra skin). On one hand, I believe it. My closet is full of size small and medium shirts, and size 4 or 6 pants. Never in my wildest imagination would I have thought I would be wearing these sizes when I started this journey at size 6X, and 30/32W pants. On the other hand, when I look in the mirror (especially without clothes on), all those thoughts go away. I see more I need to lose, more to get rid of.

The holidays will be an issue, of course. Not a huge issue – I do plan on eating a few things I don’t normally eat. And being this close to goal, I’m okay with that, knowing that’s not my normal way of eating (and I’ll go right back on plan afterwards).

But then again, maybe it’s time to stop. Everyone I tell I still have a little over 10 pounds to goal doesn’t believe me. They say I should stop and I’m good where I’m at. After being in “weight loss” mode for almost 2 years, it’s hard to switch gears. When I eat something off plan or more carbs than usual (and maintaining), I still feel overwhelmingly guilty. Like I’m letting myself down… like I’m letting down every person that knows me, every blog reader, every social media friend. I’m not gaining weight, but it still feels like I’m not good enough. It’s going to be a really hard transition.

I still feel like I want to hit my ultimate goal, just to say that I accomplished something. Finished the race. Completed what I said I was going to complete. Is that really so wrong?



{ ready, set, go }

Getting started on low carb.

It’s been so long, it’s hard to remember how it all started – especially since it was ‘technically’ over 10 years ago when my first journey began. However, so many people want to start and just don’t know how.

Get Started Losing Weight with Low Carb Lifestyle | Losing Loads Blog

The first thing is to have a heart-to-heart with yourself. How bad do you want this? Are you focused? Determined? Do you have your family / friends / coworkers around to support you? When I first started, something just *clicked* this time. This was it. No more excuses. My mind was made up. Low carb was my lifestyle from then on. PERIOD.

Next up, research low carb food lists. There’s SO much information out there on the internet, in books, articles, etc. The Diet Doctor has a good site on Low Carb High Fat with accepted food as well as Atkins website. There’s many other sites available as well.

After knowing what you need to eat – PURGE. Get that junk food and anything that may distract you out of the pantry!

When you’re all set – GO for it! Get an app to track your food. Personally, I use the My Fitness Pal app (phone and desktop), however when I first started in December of 2013, I used the Atkins app to track food. And track every single thing you put in your mouth to keep a true track of all the carbs. Keep carbs under 20g per day, and don’t restrict those fats.

Meats like chicken, beef, fish, and shrimp, eggs, hard cheeses, butter, coconut oil, avocado, and veggies like lettuce, spinach, broccoli, green beans, cauliflower are all acceptable (plus many more) and I’ve eaten them all. When I first started, out of convenience, I would drink an Atkins shake or have an Atkins for breakfast everyday – grab and go. Now, I try to avoid all processed foods (I even limit lunchmeats and bacon! The horror!) – I will still have some of those if necessary, if that’s all that’s available, but I try to not make it a habit.

Most importantly, stick to it, and be patient. I honestly think the best thing you can do is be consistent. Not cheating “here and there,” no “just this once” bites or anything. The longer you can stay strictly low carb, the better. Less straying means less cravings, which means less starting completely over (like I had to do).

It DOES work.

What are some of the biggest low carb questions on your mind?

{ i scream, you scream }

No tricks to make you scream here. Halloween is over, and I am aware it’s November.

Even though I wear a jacket almost every time I leave the house (and it has not even turned really “cold” yet), I got a new toy! I am the proud new owner of a Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker, so I *HAD* to test it out. Since ice cream is one of the easiest treats to make low carb, and so simple to make, I couldn’t wait until spring. This machine uses a compressor inside to freeze the ice cream, instead of using the freezer bowls – so I am able to make double batches back-to-back, without waiting to re-freeze the bowl overnight. Best thing ever!

The first recipe I made was for a potluck luncheon at work. I saw the original recipe on Food Network – it’s Ree Drummond’s Cinnamon Ice Cream. It looked amazing, I LOVE cinnamon, and I just knew I could make it low carb – however, I’m not a fan of making a custard base for ice cream. Since I use all heavy cream, my base is so rich already, I did not feel like it needed eggs/custard. Plus – this recipe is SO MUCH EASIER.

Low Carb Cinnamon Ice Cream | Losing Loads Weight Loss Blog

Low Carb Cinnamon Ice Cream

2 cups heavy whipping cream, liquid
1/2 can (about 7 oz.) organic, full fat, unsweetened coconut milk
1/2 cup Xylitol
1/4 cup Swerve (or erythritol)
1/2 tsp (heaping) cinnamon
1/2 tsp vanilla bean paste (or regular vanilla)

Mix the xylitol, Swerve, and cinnamon until well incorporated. Add the remaining ingredients. Place in ice cream maker, using manufacturers instructions and churn until thickened. Place in freezer to firm. Enjoy!

Cinnamon Ice cream nutritional information: 10 servings, 1/2 cup serving – 225 calories; 21g fat; 2g carbs; 0g fiber; 12g sugar alcohols; 2 net carbs.

I made this second recipe because toffee is one of my all time favorite ice cream add ins. And since the base is so easy, plus Russell Stover already makes the toffee candies sugar free, it’s one of the simplest low carb ice creams to make. For this version, I used an entire package of Russell Stover sugar free toffee candies, which had 6 in the bag. I honestly think it could use a bit more toffee in the recipe – maybe 3-4 more pieces (chopped), but that will change the nutritional information below a little bit.

Low Carb Toffee Ice Cream | Losing Loads Weight Loss Blog

Low Carb Toffee Ice Cream

2 cups heavy whipping cream, liquid
1/2 can (about 7 oz.) organic, full fat, unsweetened coconut milk
1/2 cup Xylitol
1/4 cup Swerve (or erythritol)
6 squares Russell Stover Sugar Free Toffee candies, chopped

Mix all ingredients except toffee. Place in ice cream maker, using manufacturers instructions and churn until almost thickened. Add chopped toffee pieces around the last 5 minutes of churning to incorporate. Place in freezer to firm. Enjoy!

Toffee Ice cream nutritional information: 10 servings, 1/2 cup serving – 261 calories; 24g fat; 1.8g carbs; 0g fiber; 12g sugar alcohols; 1.8 net carbs.

So, don’t scream over sugary ice cream! With the base ice cream recipe (first 4 ingredients), you can add any low carb ingredient to create your own ice cream – the sky is the limit! Low carb ice cream is simple to make, and you’ll scream for more!

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