Well, it has been a while since I’ve updated in my progress following the ultra low carb diet. Like all things, I’ve had my ups and downs here and there but overall, I think I’ve made good progress.
I’m down a solid 8 pounds. Which, to be honest is kind of a miracle since I’ve been playing around with the same 3 pounds for months now. I feel like I’m finally over a little hump but have decided to save “real” celebrating for the 10 pound mark. I still feel like I eat a ton of food but Fridays have been quite a challenge. We have officially entered the season of Lent. If you know anything about Catholics during Lent at all, you know that it is a time of fasting, reflection, and meat-free Fridays. Meat free is quite difficult on a low carb diet. Meat is like 3/4 of what I eat. Now that I think about it, maybe that is where the extra pound loss comes in…hmm….
Either way, meat-free Friday’s have posed a bit of a problem. Fish, yes that is good, but most fish is breaded, battered, and fried adding a 25-30 net carbs, not even including the bun! Way too much for me. So I’ve had to get a bit creative and decided to try out cheese crisps. Sometimes, you just need a little crunch. These can work as a cracker substitute, or even a chip substitute with any low carb dip of your choice. For Fridays during Lent, this is great to scoop up tuna salad or crumble over a nice salad.
Recipe for Low Carb Cheese Crisps
This is so simple, I can hardly even stand it!
- Ultra thin cheese slices (I was cheap and got Kroger brand, but you can also get Sargento)
- Parchment paper
- Preheat oven to 250 degrees
- Line baking dish with parchment paper
- Cut each slice of cheese into fourths and place on parchment
- Bake for 30 minutes at 250 degrees
- Remove from parchment and place on a paper towel to cool