u/Elfie_Mae

I thought about using the mission zero net carb tortillas for a fajita moment but decided sweet potatoes would fill me up more and give me that good ol’ beta-carotene that I’ve been skimping on, lately. Still, there’s 11g of fiber, here!

This was all very good. I need to roast sweet onions more often.

Also I did not mean to draw a face in my guac, and yet… 👀

Hubs is tired of chicken, so he’s got some thinly sliced lean steak, roasted potatoes *or* sweet potatoes and roasted onions, & baked balsamic Parmesan asparagus. For the sweet potatoes he’s got a lime wedge & whataburger spicy ketchup. For the roasted potatoes, he’s got some butter.

My dinners have the steak (salt and pepper) and sweet potatoes (avocado oil, salt, pepper, garam masala & thyme) along with roasted red and green bell peppers and onions (avocado oil, salt, pepper, paprika, tomato powder, garlic powder). I’ll also have some guacamole with this.

My lunch and breakfast are the same as they’ve been for the past month 😅. I’m really digging these meals.

Brekkie: high protein (28g) blueberry vanilla baked oatmeal that I’ll have with strawberries and raspberries (I have this on gym days; on recovery days I usually have a keto roll cut in half w/ 2 tbsp of peanut butter and some berries).

https://www.reddit.com/r/1200isplenty/s/B4m5KrxaCv

Lunch: maple Dijon chicken thighs (4 lbs of thighs marinated in 1/2 cup Dijon mustard, 4 tsp minced garlic, 4 tsp aged soy sauce, 4 tbsp real dark maple syrup, 2 tsp Worcestershire sauce & 1/2 tbsp rosemary. Bake in marinade at 375 for 40 minutes then broil for 2-3) w/ roasted potatoes (avocado oil, salt, pepper, paprika, ground mustard, garlic powder, onion powder, za’atar, & oregano) & lightly steamed broccoli.

Lastly, we’ve got berries & purées for the baby; poop fruit blend (peaches, pears, & prunes) & cherries (for flavoring his yogurt).

532 calories 54P 4C 34F

2x eggs w/ 184g of egg whites scrambled & some frozen spinach leaves in 1 tsp of EVOO. Seasoned with turmeric, cayenne pepper, cumin & salt.

3x slices of black pepper bacon

4x slices of smoked salmon

So good and super filling 😋

• His: 2x meals w/ seasoned grass fed ground beef (cooked in a skillet w/ EVOO & a little bacon grease. Seasoned w/ S,P,G & O + za’atar, paprika, ground mustard, cayenne pepper, thyme, oregano, Worcestershire sauce & a splash of teriyaki), baked balsamic and Parmesan asparagus (400 F for 12 minutes), lightly steamed broccoli and roasted seasoned potatoes. The other two have a gluten free almond bread muffin (this recipe usually looks way more appetizing…I think I added an extra tbsp of oil by mistake 🫠. Still tastes fine, though). Some butter in each for the carbs.

Almond bread: https://houseandhome.com/recipe/laura-prepons-gluten-free-almond-bread/

Notes: I replaced the honey w/ erythritol and monk fruit sweetener 1:1. I, personally, don’t taste a difference.

Potatoes: https://jz-eats.com/whole30-recipes-slow-roasted-mini-potatoes/

• Hers: Same lunch on repeat for the last 3 weeks and still going strong lol. Maple Dijon baked chicken thighs, roasted seasoned potatoes, & lightly steamed broccoli.

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Maple Dijon Chicken

Ingredients:

• ⁠1/2 cup Dijon mustard
• ⁠4 Tbsp real maple syrup
• ⁠2 Tbsp olive oil
• ⁠4 tsp soy sauce
• ⁠4 clove garlic
• ⁠1/2 Tbsp dried rosemary or fresh
• ⁠4 lb boneless skinless chicken thighs

Instructions:

Preheat the oven to 375ºF. In a small bowl, stir together the Dijon mustard, maple syrup, olive oil, and soy sauce. Mince the garlic and chop the rosemary. Stir both into the marinade.

Arrange the chicken thighs in a casserole dish so that they are close, but not overlapping. Pour the marinade on top and then spread it around until the thighs are completely covered.

Bake the chicken thighs in the preheated oven for 45-50 minutes, or until they are cooked through and the liquid around the thighs is simmering. Spoon some of the liquid over the thighs, return them to the oven, then switch the oven's setting from bake to broil. Broil for about 3-5 minutes, or until the top of the chicken is golden brown.

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-Breakfast: High protein blueberry-vanilla baked oatmeal (forgot to take a prep container photo and I’m in couch mode, now lol)

https://www.reddit.com/r/1200isplenty/s/fsd6va4bWx

-Dinner: Baked skin-on salmon w/ citrus and dill (bought it from the Kroger frozen section; the brand is Sea Cuisine and it turns out really buttery and flakey) , more broccoli, instant grits with a slice of plastic cheese melted into it, and a few slices of smoked salmon.

• Baby’s: Banana-carrot oat pancakes & assorted berries (raspberries, strawberries & blueberries).

https://www.eatingbirdfood.com/baby-pancakes/#wprm-recipe-container-59308

Notes: I shredded 2 medium carrots into the batter, added some cinnamon, nutmeg & vanilla, and cooked the pancakes in butter. My son adores these.

…But I’m still hella short with a preference for eating 4 meals per day (meaning most of my individual meals will still fit this sub) so y’all will still see me around here posting meals from time to time, if that’s alright (I just won’t post full days of eating, anymore).

Now onto the real reason why I wanted to post this: high protein blueberry vanilla baked oatmeal 🤤. I’ve never had baked oatmeal before but this is about to become a weekly fixture in my diet for the foreseeable future. I’m trying to break my snacking habit so I’m planning meals that incorporate foods with a high satiety index (this one features oats and Greek yogurt).

Here’s the recipe I followed: https://www.reddit.com/r/1200isplenty/s/fsd6va4bWx

(4 servings per pan) 1 serving = 385 calories 28P 49C 15F w/ 5g of fiber.

Notes: I used optimum nutrition gold standard whey in the “French vanilla crème” flavor for the protein powder. I also added a tbsp of extra light tasting olive oil for some extra fat content (this is my go-to oil for baking so I don’t have to use canola or vegetable oil) some vanilla extract, cinnamon, nutmeg and blended the mixture (before adding the berries; don’t blend the berries!) just a little to partially shred the oats and make sure everything was mixed. It’s delicious by itself but the sugar free syrup really takes it up a notch!

Happy Monday, everybody!

Here’s some prep for my first week of eating at maintenance 🥳 and to feed my hungry baby 🧸

ETA: My baby is not on a high protein diet, I feel like my flair may have suggested that. Babies don’t need that much protein but I do lol

For Monday & Tuesday’s dinners I have two frozen slices of dumpling lasagna and some blended vegetable soup that I’m thawing to make some more room in the freezer. The rest of the week I’m having baked salmon with some smoked salmon slices and cheese grits w/ broccoli.

• High protein blueberry vanilla baked oatmeal: (4 servings per pan) 1 serving = 385 calories 28P 49C 15F w/ 5g of fiber.

https://www.reddit.com/r/1200isplenty/s/fsd6va4bWx

Notes: I added a tbsp of extra light tasting olive oil for some extra fat content, some vanilla extract (measured with my heart lol), cinnamon, nutmeg and blended the mixture (before adding the berries; don’t blend the berries!) just a little to partially shred the oats and make sure everything was mixed. I’ll probably have this with some sugar free syrup to make it even better. 8/10

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Credit: u/Patriot009

• Maple Dijon Chicken Thighs

Ingredients:

• ⁠1/4 cup Dijon mustard

• ⁠2 Tbsp real maple syrup

• ⁠1 Tbsp olive oil

• ⁠2 tsp soy sauce

• ⁠1 clove garlic

• ⁠1/2 Tbsp dried rosemary or fresh

• ⁠6 boneless skinless chicken thighs

Instructions:

Preheat the oven to 375ºF. In a small bowl, stir together the Dijon mustard, maple syrup, olive oil, and soy sauce. Mince the garlic and chop the rosemary. Stir both into the marinade.

Arrange the chicken thighs in a casserole dish so that they are close, but not overlapping. Pour the marinade on top and then spread it around until the thighs are completely covered.

Bake the chicken thighs in the preheated oven for 45-50 minutes, or until they are cooked through and the liquid around the thighs is simmering. Spoon some of the liquid over the thighs, return them to the oven, then switch the oven's setting from bake to broil. Broil for about 3-5 minutes, or until the top of the chicken is golden brown.

~~~~~

Notes: I added an extra clove of garlic ‘cause I’m like that. These are delicious and I’m so happy I found this recipe, earlier this week. I actually made a double batch before this one that I forgot to take photos of but I had leftover potatoes and broccoli so I made another batch to send to work with my husband for his lunches 🥰.

• Roasted petite golden potatoes: https://jz-eats.com/whole30-recipes-slow-roasted-mini-potatoes/

Notes: I used avocado oil in a spray bottle and seasoned with: salt, pepper, garlic, onion, smoked paprika, ground mustard, thyme & oregano.

• A massive bowl of fresh steamed broccoli

• Double batch of veggie egg bites for the baby: https://mykidslickthebowl.com/mini-egg-muffins/#recipe

Notes: I added a bunch of finely chopped fresh parsley and I used parmigiano reggiano cheese. I highly recommend squeezing the vegetables in a reusable cheesecloth before mixing the egg batter. It cuts down majorly on retained water content in the eggs and the texture turns out way better. I seasoned with a pinch of salt, pepper, onion powder, smoked paprika and turmeric.

• Pan fried pork chops for the baby’s Thursday night dinners: avocado oil, salt & pepper.

• Strawbs, rasps & bloobs (oh my)

• Poop fruit puree (peaches, pears & prunes) & organic hummus (frozen for longevity; this is actually a great hack that I didn’t know you could do until I had my baby. The consistency is oh so slightly runnier after thawing but the texture and flavor aren’t impacted in the slightest).