So I’ll get to the recipe in a minute, but first I want to update you on what’s new over here at IBIH! After I posted the 3 Day Keto Kickstart and Menu Plan the other day blog traffic went through the roof!
I got a rash of private emails and facebook messages, tons of comments on the blog, and the gist of all of them was that many of you guys are super excited about starting (or restarting) Keto (or low carb, atkins diet, etc.) like I am! The response to my query about whether or not you would be interested in more menu plans and shopping lists was an overwhelming “YES!”
I immediately starting trying to figure out the best way to a) provide you with workable menu plans and shopping lists, and b) figure out a way for us to encourage each other and post our progress to stay motivated. Here’s what I’ve come up with so far…
Every Saturday morning I’m going to post a new 7-day menu plan and shopping list for the following week. Hopefully for those of you that work during the week, it will give you enough time to shop and prep over the weekend. You can follow it as strictly or loosely (or not at all) as you want to – it’s just a resource to help you, not a requirement to participate.
In each Saturday’s post I will also update you on my own progress, pounds lost (hopefully!) and any other interesting tidbits from the previous week. Then hopefully YOU GUYS will also post your own progress (no need to post your actual weight, just pounds lost and only IF you want to), frustrations, successes, questions, or WHATEVER from that week in the comments as well, and we can all keep track of and support each other!
I’m super excited about that part of it! I’m hoping it will help keep us accountable, and also that knowing there are a bunch of us doing it together will help us through the rough patches! I’m sure we’ll have discussions going over on the Facebook Page throughout the week as well, so please be sure to join us over there too!
If it goes well, I may eventually resurrect the forum page here on the blog and we can have different threads going, share recipes, success stories, before and after photos, and you guys can talk amongst yourselves and get to know each other as a community. We’ll see how it goes!
Meanwhile, this is Day One for me and it’s going as expected. I made a ton of bacon this morning (then I ate most of it!), a double batch of the Easy Cauliflower Gratin, this egg salad (which I ate in a lettuce wrap with bacon, YUM), and a big pot of the 10 Minute “No Chop” Chili to get me through the next few days.
No cravings yet, but my body had it figured out by around 2pm and was like “heeeeyyyyyyy, what’s going on here?” Then BLAM instant headache. If it was just keto it would probably only last a few days, but since I’ve been ignoring my gluten intolerance for weeks, I know from experience that the gluten detox headaches will only get worse and it will take at least a week for them to abate.
Don’t feel bad for me though, I did it to myself and knew exactly what I was doing! Now it’s time to pay the piper and I’m ready – excited even, to be back on track! And even more so because so many of you are doing it to! This is going to be awesome!
I’m posting this no brainer egg salad recipe because people have been requesting simple, packable, and dairy free lunch options. I haven’t made egg salad in YEARS but today I decided to make it for myself out of the blue, and then I thought why not post it – it fits all of the criteria I just mentioned. I’ll be posting other really easy recipes in the next couple of weeks as well, so that that you’ll have them for a reference and I can link to them in the menu plans.
Meatball Mondays will also be making a comeback, though it will probably be another week or two while I work out the kinks in these menu plan posts.
Ok, that was a lot of rambling, but if you haven’t been around lately consider yourself up to date! Tune in Saturday for our first 7 day menu plan and a chance to toot your own horn (or whine about your miserable detox symptoms) in the comments!
A super simple, but tasty, low carb egg salad recipe
- 6 eggs
- 2 Tbsp mayonnaise
- 1 tsp dijon mustard
- 1 tsp lemon juice
- 1/4 tsp lite salt (for potassium)
- kosher salt and pepper to taste
- Place the eggs gently in a medium saucepan. Add cold water until the eggs are covered by about an inch. Bring to a boil for ten minutes. Remove from heat and cool. Peel the eggs under cold running water. Add the eggs to a food processor or magic bullet and pulse until chopped. Stir in the mayonnaise, mustard, lemon juice and salt and pepper. Taste and adjust as necessary. Serve with lettuce leaves and bacon for wrapping if desired. (optional)
Approximate nutrition info per serving: 222 calories, 19g fat, 1g net carbs, 13g protein
- Serving Size: 1/2 cup
Hope you’ll join us on our low carb weight loss journey! If so meet us back here on Saturday!!! Whaddaya say??? Are YOU with us?????