"From possibility to actuality."

This is my personal blog dedicated to learning to live a healthy life while sharing tips, secrets, stories, and more with friends and strangers alike!

Follow me as I lose weight with the ketogenic diet and become a healthier, happier me!


Tags -- Keto | Low-Cal | Progress
Blogs -- Grad School | Gaming

Highest Weight: ~336lbs
Start Date: 01/01/14
Start Weight: 323.1lbs
Current Weight: 314.3lbs
Total Lost: 8.8lbs
Goal Weight: Under 200!


This is probably not as exciting to you as it is to me, but I was picked up as a contributing author to the low-carb/high-fat website “ruled.me.” It’s a fairly high-profile low-carb recipe website and I was lucky enough to be invited as a contributor. SO. I finally got around to making a new recipe for the website, and I must say, it’s probably one of my favourite low-carb/keto dishes so far!
It’s basically a pseudo mac’n’cheese with ham. Homey, filling, thick, cheesy, gooey…I could go on and on. I highly recommend this recipe! Awesomely enough, the recipe is really flexible in regards to what meats and cheese you decide to use.
Here is the link to the step by step instructions (with pictures), nutritional information, and my review of the dish: http://www.ruled.me/ham-cheese-bake/
This is probably not as exciting to you as it is to me, but I was picked up as a contributing author to the low-carb/high-fat website “ruled.me.” It’s a fairly high-profile low-carb recipe website and I was lucky enough to be invited as a contributor. SO. I finally got around to making a new recipe for the website, and I must say, it’s probably one of my favourite low-carb/keto dishes so far!
It’s basically a pseudo mac’n’cheese with ham. Homey, filling, thick, cheesy, gooey…I could go on and on. I highly recommend this recipe! Awesomely enough, the recipe is really flexible in regards to what meats and cheese you decide to use.
Here is the link to the step by step instructions (with pictures), nutritional information, and my review of the dish: http://www.ruled.me/ham-cheese-bake/

This is probably not as exciting to you as it is to me, but I was picked up as a contributing author to the low-carb/high-fat website “ruled.me.” It’s a fairly high-profile low-carb recipe website and I was lucky enough to be invited as a contributor. SO. I finally got around to making a new recipe for the website, and I must say, it’s probably one of my favourite low-carb/keto dishes so far!

It’s basically a pseudo mac’n’cheese with ham. Homey, filling, thick, cheesy, gooey…I could go on and on. I highly recommend this recipe! Awesomely enough, the recipe is really flexible in regards to what meats and cheese you decide to use.

Here is the link to the step by step instructions (with pictures), nutritional information, and my review of the dish: http://www.ruled.me/ham-cheese-bake/

Almond-flax waffles for breakfast! I used the recipe found in this album of amazing waffles: http://m.imgur.com/a/I5vK2
I used heavy cream instead of almond milk, coconut oil instead of butter, whole eggs instead of whites, and added some vanilla extract. 
These waffles taste like the real deal while being low in carbs and full of fiber! I served mine with a pad of butter and some sugar-free syrup. 
I will add the nutritional information and formatted recipe later since posting from my phone makes that difficult to do.
Almond-flax waffles for breakfast! I used the recipe found in this album of amazing waffles: http://m.imgur.com/a/I5vK2
I used heavy cream instead of almond milk, coconut oil instead of butter, whole eggs instead of whites, and added some vanilla extract. 
These waffles taste like the real deal while being low in carbs and full of fiber! I served mine with a pad of butter and some sugar-free syrup. 
I will add the nutritional information and formatted recipe later since posting from my phone makes that difficult to do.

Almond-flax waffles for breakfast! I used the recipe found in this album of amazing waffles: http://m.imgur.com/a/I5vK2

I used heavy cream instead of almond milk, coconut oil instead of butter, whole eggs instead of whites, and added some vanilla extract.

These waffles taste like the real deal while being low in carbs and full of fiber! I served mine with a pad of butter and some sugar-free syrup.

I will add the nutritional information and formatted recipe later since posting from my phone makes that difficult to do.

If you’re missing noodles (and can get over the smell of shirataki noodles), I highly recommend this quick alfredo fix. I bought a bag of spinach fettuccine, which is basically just spinach-flavored shirataki noodles, and some alfredo sauce and threw them together.

Ingredients:

  • 1 Bag Spinach Fettuccine
  • 1/2 Cup Prego Homestyle Alfredo

Directions:

  1. Cook noodles according to bag directions
  2. Mix with Alfredo sauce

Nutritional Info for whole recipe:

210kcal | 14g carbs | 6g fiber | 8g net carbs | 4g protein | 15g fat

2014

I just wanted to let all of my beautiful followers know that I will be returning in January as I reset my goals and start up a new diet and exercise routine. It’s been a very challenging year with losing a close friend to death, graduate school, and body image issues…But I will be coming back! I know I’ve been incredibly inactive lately, and I apologize, but getting your life together is usually a pretty difficult feat.

Be safe. Eat well. Be happy. And enjoy your holidays! See you in 2014!

I went to my school’s cafe the other night and they had a chicken salad served up in a sliced tomato so I decided to make some chicken salad myself and serve it up the same way! This is cheap, easy, and delicious. It’s also super easy to scale up or down to as many meals as you want. I cooked the chicken as whole breasts on a George Foreman and then chopped it, but you can chop it and then cook it if you want it a bit crispier.
Chicken-Salad Stuffed Tomato:
Ingredients:
4 medium tomatoes
2 cups chopped or diced chicken breast
2 stalks of celery, chopped
1/2 cup mayonnaise
4 tablespoons green onions, chopped
2oz dill pickle chips (about 8 slices), chopped
2 teaspoons dijonnaise
1/2 cup 50/50 spring mix and baby spinach

Directions:
Mix all of the ingredients together (except tomato and salad mix)
Chill the chicken mix for awhile (optional, but colder chicken salad tastes better, IMO)
Serve on top of sliced tomato and spring mix

Nutrition Info per Serving (makes 4):
320 kcal | 7g carbs | 2g fiber | 23g protein | 23g fat | 4g sugar | 5g net carbs
I went to my school’s cafe the other night and they had a chicken salad served up in a sliced tomato so I decided to make some chicken salad myself and serve it up the same way! This is cheap, easy, and delicious. It’s also super easy to scale up or down to as many meals as you want. I cooked the chicken as whole breasts on a George Foreman and then chopped it, but you can chop it and then cook it if you want it a bit crispier.
Chicken-Salad Stuffed Tomato:
Ingredients:
4 medium tomatoes
2 cups chopped or diced chicken breast
2 stalks of celery, chopped
1/2 cup mayonnaise
4 tablespoons green onions, chopped
2oz dill pickle chips (about 8 slices), chopped
2 teaspoons dijonnaise
1/2 cup 50/50 spring mix and baby spinach

Directions:
Mix all of the ingredients together (except tomato and salad mix)
Chill the chicken mix for awhile (optional, but colder chicken salad tastes better, IMO)
Serve on top of sliced tomato and spring mix

Nutrition Info per Serving (makes 4):
320 kcal | 7g carbs | 2g fiber | 23g protein | 23g fat | 4g sugar | 5g net carbs

I went to my school’s cafe the other night and they had a chicken salad served up in a sliced tomato so I decided to make some chicken salad myself and serve it up the same way! This is cheap, easy, and delicious. It’s also super easy to scale up or down to as many meals as you want. I cooked the chicken as whole breasts on a George Foreman and then chopped it, but you can chop it and then cook it if you want it a bit crispier.

Chicken-Salad Stuffed Tomato:


Ingredients:

  • 4 medium tomatoes
  • 2 cups chopped or diced chicken breast
  • 2 stalks of celery, chopped
  • 1/2 cup mayonnaise
  • 4 tablespoons green onions, chopped
  • 2oz dill pickle chips (about 8 slices), chopped
  • 2 teaspoons dijonnaise
  • 1/2 cup 50/50 spring mix and baby spinach

Directions:

  • Mix all of the ingredients together (except tomato and salad mix)
  • Chill the chicken mix for awhile (optional, but colder chicken salad tastes better, IMO)
  • Serve on top of sliced tomato and spring mix

Nutrition Info per Serving (makes 4):

320 kcal | 7g carbs | 2g fiber | 23g protein | 23g fat | 4g sugar | 5g net carbs

I have had the ingredients to make a Chicken Divan for awhile now and finally got around to cooking it. It’s definitely a homey/autumn dish certainly fills me up! It is approximately 340 calories per serving with 12g net carbs per 1/6 of the casserole (this data doesn’t include the brown rice pictured). To make it keto friendly, use less broccoli, a darker meat, and full-fat of all the other ingredients.
Chicken Divan
1-1/2 lbs broccoli (3 large heads) chopped
24 oz boneless skinless chicken breasts (or 18 oz cooked) [use a darker cut for keto]
salt and fresh ground pepper
1 tbsp butter
2 tsp extra virgin olive oil
2 cloves garlic, crushed
2 tbsp shallots, minced (onions would work too)
4 tbsp almond flour
1 cup fat free chicken broth [use full-fat for keto]
1 cup fat free milk [use full-fat for keto]
2 oz dry sherry (white wine would work)
6 oz shredded reduced-fat swiss [use full-fat for keto]
1/4 cup grated parmesan cheese
cooking spray

Bring a large pot of water to a boil. Add the broccoli and blanch 3 minutes. Rinse with cold water to stop the cooking. Drain well and set aside.
Preheat oven to 350°. Grease a 9 x 13 inch baking dish with cooking spray.
Season the chicken with salt and pepper. Using a grill pan or Forman grill, saute chicken on medium-low heat on both sides until browned, and just about cooked through, about 5 minutes on each side. Remove from heat and transfer chicken to a cutting board. When cooled, slice chicken into bite sized pieces.
Heat a medium skillet on medium heat. Add the butter and oil until melted and then add garlic and shallots. Sprinkle the almond flour and whisk until smooth. Stir in broth, milk and sherry and bring to a boil. Remove from heat and stir in half of the swiss cheese. Season to taste with salt and pepper.
Arrange the broccoli in a casserole dish and pour half of the sauce over the broccoli. Arrange the chicken on top and cover with remaining sauce. Sprinkle the remaining swiss cheese and grated parmesan.
Bake 30 minutes and serve hot with brown rice (omit or use cauliflower rice for keto)
I have had the ingredients to make a Chicken Divan for awhile now and finally got around to cooking it. It’s definitely a homey/autumn dish certainly fills me up! It is approximately 340 calories per serving with 12g net carbs per 1/6 of the casserole (this data doesn’t include the brown rice pictured). To make it keto friendly, use less broccoli, a darker meat, and full-fat of all the other ingredients.
Chicken Divan
1-1/2 lbs broccoli (3 large heads) chopped
24 oz boneless skinless chicken breasts (or 18 oz cooked) [use a darker cut for keto]
salt and fresh ground pepper
1 tbsp butter
2 tsp extra virgin olive oil
2 cloves garlic, crushed
2 tbsp shallots, minced (onions would work too)
4 tbsp almond flour
1 cup fat free chicken broth [use full-fat for keto]
1 cup fat free milk [use full-fat for keto]
2 oz dry sherry (white wine would work)
6 oz shredded reduced-fat swiss [use full-fat for keto]
1/4 cup grated parmesan cheese
cooking spray

Bring a large pot of water to a boil. Add the broccoli and blanch 3 minutes. Rinse with cold water to stop the cooking. Drain well and set aside.
Preheat oven to 350°. Grease a 9 x 13 inch baking dish with cooking spray.
Season the chicken with salt and pepper. Using a grill pan or Forman grill, saute chicken on medium-low heat on both sides until browned, and just about cooked through, about 5 minutes on each side. Remove from heat and transfer chicken to a cutting board. When cooled, slice chicken into bite sized pieces.
Heat a medium skillet on medium heat. Add the butter and oil until melted and then add garlic and shallots. Sprinkle the almond flour and whisk until smooth. Stir in broth, milk and sherry and bring to a boil. Remove from heat and stir in half of the swiss cheese. Season to taste with salt and pepper.
Arrange the broccoli in a casserole dish and pour half of the sauce over the broccoli. Arrange the chicken on top and cover with remaining sauce. Sprinkle the remaining swiss cheese and grated parmesan.
Bake 30 minutes and serve hot with brown rice (omit or use cauliflower rice for keto)

I have had the ingredients to make a Chicken Divan for awhile now and finally got around to cooking it. It’s definitely a homey/autumn dish certainly fills me up! It is approximately 340 calories per serving with 12g net carbs per 1/6 of the casserole (this data doesn’t include the brown rice pictured). To make it keto friendly, use less broccoli, a darker meat, and full-fat of all the other ingredients.

Chicken Divan

  • 1-1/2 lbs broccoli (3 large heads) chopped
  • 24 oz boneless skinless chicken breasts (or 18 oz cooked) [use a darker cut for keto]
  • salt and fresh ground pepper
  • 1 tbsp butter
  • 2 tsp extra virgin olive oil
  • 2 cloves garlic, crushed
  • 2 tbsp shallots, minced (onions would work too)
  • 4 tbsp almond flour
  • 1 cup fat free chicken broth [use full-fat for keto]
  • 1 cup fat free milk [use full-fat for keto]
  • 2 oz dry sherry (white wine would work)
  • 6 oz shredded reduced-fat swiss [use full-fat for keto]
  • 1/4 cup grated parmesan cheese
  • cooking spray
  1. Bring a large pot of water to a boil. Add the broccoli and blanch 3 minutes. Rinse with cold water to stop the cooking. Drain well and set aside.
  2. Preheat oven to 350°. Grease a 9 x 13 inch baking dish with cooking spray.
  3. Season the chicken with salt and pepper. Using a grill pan or Forman grill, saute chicken on medium-low heat on both sides until browned, and just about cooked through, about 5 minutes on each side. Remove from heat and transfer chicken to a cutting board. When cooled, slice chicken into bite sized pieces.
  4. Heat a medium skillet on medium heat. Add the butter and oil until melted and then add garlic and shallots. Sprinkle the almond flour and whisk until smooth. Stir in broth, milk and sherry and bring to a boil. Remove from heat and stir in half of the swiss cheese. Season to taste with salt and pepper.
  5. Arrange the broccoli in a casserole dish and pour half of the sauce over the broccoli. Arrange the chicken on top and cover with remaining sauce. Sprinkle the remaining swiss cheese and grated parmesan.
  6. Bake 30 minutes and serve hot with brown rice (omit or use cauliflower rice for keto)

I found this recipe on SkinnyTaste and decided to give it a go. I adjusted a few of the ingredients to fit into my diet and I will note how to make it keto/low-carb friendly!

Sun-Dried Tomato and Leek Chicken

Ingredients:

  • 1 or 2 leeks (3/4 cup) white part and light green only
  • 16 oz (6) skinless chicken breast cutlets, sliced thin (for keto, choose a darker meat)
  • 2 tsp butter, divided
  • 2 tsp olive oil, divided
  • 1/4 cup all purpose flour (I used almond meal for a low-carb/gluten-free option)
  • 1 clove garlic, minced
  • 2 oz ready-to-eat sun dried tomatoes (not in oil), sliced
  • 1/4 cup white wine
  • 1/2 cup fat free low sodium chicken broth (for keto, use full-fat)
  • salt and fresh pepper to taste
  • 2 tbsp chopped fresh parsley

 

Directions:

Cut off green tops of leek and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Slice leeks into 1/4-inch slices. Set aside.

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in almond flour shaking off excess. 

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 3 - 4 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add leeks, salt and pepper. Sauté stirring occasionally until golden, about 5 minutes.

Add sun dried tomatoes, wine, chicken broth, parsley; stir the pan with a wooden spoon, breaking up any brown bits from the bottom of the pan. Cook 2 more minutes or until the liquid reduces almost by half. Top the chicken with the sun dried tomato/leeks mixture and serve with brown rice (cauliflower rice for low-carb, or serve by itself).

Nutritional Info (link)

Shifting Gears

So I know for the past year I have been a dedicated keto/low-carb blog, but after evaluating my diet and weight-loss patterns over the past few years, I’ve decided that low-carb isn’t sustainable for me and that I’ve lost just as much weight with counting calories as I have with keto. That considered, I will be switching to a moderate-carb (to satisfy my carb cravings), high-fibre, low-calorie diet, and gluten-free diet.

I apologize to all of my low-carb followers, but keep in mind that I will still be posting low-carb recipes from time to time. To be conscious of my followers, I will even try to find ways to make the recipes low-carb for you. Since my new diet will be gluten-free, most of my carbs will be coming from brown rice, so that can always be substituted. So I guess really the main difference will be lower fat, and slightly higher carbs…Both of which can be adjusted to fit into a low-carb diet.

In addition to my low-carb recipes, I will be introducing new low-calorie, nutritious recipes as well - keep an eye out for the #lowcal tag on my posts! You can sort my blog by these types of posts by hitting the hotlink on my sidebar.

My weight loss has been a journey and a fight, so I’m still trying to figure out what is right for me and my body and I hope you will continue to follow me through my journey and beyond!

image

-Nox

Probably not the most interesting food photo…But it is tasty!My boyfriend was craving Chicken Tikka Masala, so I had to find away to make the recipe work with my low-carb diet. This particular recipe is still a bit heavy on the carbs, but not nearly as bad as regular Tikka.
Click -here- for the recipe!
As far as nutritional info goes, the recipe makes 8 servings each at about 250 calories and 10g net carbs. So it’s not too bad, but it’s definitely something you’ll want to eat in moderation if your daily carb intake is limited to 20g.
Probably not the most interesting food photo…But it is tasty!My boyfriend was craving Chicken Tikka Masala, so I had to find away to make the recipe work with my low-carb diet. This particular recipe is still a bit heavy on the carbs, but not nearly as bad as regular Tikka.
Click -here- for the recipe!
As far as nutritional info goes, the recipe makes 8 servings each at about 250 calories and 10g net carbs. So it’s not too bad, but it’s definitely something you’ll want to eat in moderation if your daily carb intake is limited to 20g.

Probably not the most interesting food photo…But it is tasty!

My boyfriend was craving Chicken Tikka Masala, so I had to find away to make the recipe work with my low-carb diet. This particular recipe is still a bit heavy on the carbs, but not nearly as bad as regular Tikka.

Click -here- for the recipe!

As far as nutritional info goes, the recipe makes 8 servings each at about 250 calories and 10g net carbs. So it’s not too bad, but it’s definitely something you’ll want to eat in moderation if your daily carb intake is limited to 20g.

I’ve been meaning to try Mission’s “Carb Balance” tortillas, so I purchased the small/fajita-sized ones that have 3g net carbs each. I used them today for my lunch by wrapping some meat, cheese and lettuce in them. The sandwich pictured is muenster cheese, pepperoni, smoked ham, salami, lettuce, and mayo. This sandwich is about 350 calories (for one) and 4g net carbs!

So if you want a sandwich (that’s not lettuce-wrapped), I highly recommend these tortillas as a substitute - they have the consistency of a flour tortilla and don’t taste much different!