Few things to mention here today:
1.
It's so important to keep on top of your activity levels. It can be hard during the week when you have a sedentary job like I do. Normally, when the weather is nice, I really like to take walking lunch breaks. I eat lunch at my desk and then for my 'break' I like to get outside and walk for 30 minutes. It's really helpful. I find that my fitbit charge is very helpful in reminding me to move, and keeping track of both my workouts and just my capability of maintaining a somewhat balanced lifestyle. Today I walked for 20 minutes doing grocery shopping. I also worked out for 35 minutes as well on my elliptical. I'm not quite at my recommended amount, but at 8689 steps and knowing I did a moderate to intense session earlier, I'm happy where I sit.
2.
Low Carb dieting can mess with your menstrual cycle. Women please take note as I started noticing this early on in my diet and thought to pass it along. Your body will store excess estrogen in your fat cells. When you lose even a modest amount of fat, it releases this extra hormone level back into your body as a means to get rid of it.
This can have a great impact on your cycle. Breakthrough bleeding if you are on a hormone pill is a sign of this during low carb diets.
Please check with your doctor. They will most likely recommend a backup method along with continuing your pills. I have done a ton of research on this after I found out what the problem is and discovered a lot of women have accidentally become pregnant while on ketogenic diets.
3. Dinner today was so delicious, I thought I would share the recipe and some nutrition information!
On the menu tonight was Spinach Hassleback Chicken.https://www.youtube.com/watch?v=8cLo3kHajvY
Makes TWO servings
Here’s What You’ll Need:
Splash of oil
50g Fresh Spinach
50G Ricotta Cheese
2 Chicken Breasts
20g Cheddar Cheese
Paprika
Salt
Pepper
Method:
1.) Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
2.) Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
3.) Cut slits into the chicken breasts about 1cm apart but don’t cut all the way through - about 75% of the way down is what you should aim for, but don’t stress over it.
4.) Stuff all of the spinach and ricotta mixture into the slits.
5.) Season the chicken with salt and pepper.
6.) Grate the cheddar and sprinkle it generously on top.
7.) Shake a good bit of ground paprika over the chicken to add some colour and flavour.
8.) Bake in the centre of a pre-heated oven for 20-25 minutes 200°C/400°F/Gas Mark 6 until the cheese has melted and the juices are clear.
9.) Have it!
Nutrition:
Calories: 421
Fat: 23.3
Carbohydrates: 2.9
NET CARBS: 1.9
Fiber: 1.0
Protein: 48.5
4. I feel good about today. I've had 10.7 NET Carbs, 1010 Calories, 55g Fat, and 113g Protein. I would like to take my protein levels down to about 67g max a day, but for now? I feel good.
