Postpartum Diet Week 2

Here’s my first post in this series:

Also, I have been using the app TwoGrand to track my meals and workouts so I won’t be posting my workouts here anymore. You can follow me on TwoGrand under username margeauxvittoria.

And here’s what I’ve been eating this past week! Saturday and Wednesday were cheat days (in a big way). I also went off plan Tuesday night by stress-ordering a pizza (you’ve been there). But I’m pressing on. My photos are screenshots from the app mentioned above.

Breakfasts:

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1/4 cup steel-cut oats, cooked, with 2 tsp. maple syrup and a splash of 2%
2 scrambled eggs (cooked in coconut oil)
Coffee with 2 Tbsp. 1/2 n 1/2

Lunches (this was a little all over the place):

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-Lentil soup (1/6 of this recipe)
-100 calories carbs (I had pretzels, rice crackers, or quinoa)
-1/4 cup shredded cheese or a piece of fruit
-1/2 cup Edy’s Slow-Churned ice cream

Snacks:
Same as last week’s options

Dinners:

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-Pot roast with potatoes + green salad
-Stuffed butternut squash
-Taco salad
-Roast chicken and carrots with white rice
-The aforementioned pizza

Since I started doing this my weight has been consistently about three lbs. lower than where I was hanging out beforehand. My main goal over the holidays is to not gain any weight but I’m waiting to weigh myself until Wednesday so I don’t discourage myself unintentionally.

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Gluten-Free + Low(er) Carb Breakfast Ideas Part 2: Mini Raspberry Cheesecakes

Check out the first post in this series here:

Gluten-Free + Low(er) Carb Breakfast Ideas Part 1: Protein Pancakes

Raspberry Cheesecakes 3

My quest to eat a high-fat and/or high-protein, low-carb, gluten-free breakfast (whew, that’s a lot of qualifiers) every day continues. These cheesecakes have been a favorite grab-and-go option. They’re also great for people like me who prefer sweet over savory in the morning.

#2: Mini Raspberry Cheesecakes

Cheesecake for breakfast is weird – but you won’t catch me arguing. These are easy to make, easy to grab out of the fridge, they’re gluten- and sugar-free, and the ingredients list includes eggs, berries, and nuts. If fat is an issue for you, you can substitute reduced-fat cream cheese and sour cream. Adapted from this recipe.

Makes 24 mini cheesecakes

Crust:

  • 1 1/4 cups almond flour
  • 1 1/4 cups finely chopped pecans
  • 5 tablespoons butter, melted
  • 2 tablespoons Pyure stevia (I buy this at Wal-Mart – it’s 2X sweeter than sugar)

Filling:

  • Four 8 ounce blocks of cream cheese, room temperature
  • 1 cup sour cream
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1/3 cup Pyure stevia
  • 1 cup raspberries, frozen or fresh
  • Sugar-free whipped cream (optional)

Preheat oven to 300 F and put cupcake liners in two cupcake pans. Combine all crust ingredients in a medium bowl (I like to use my hands). Measure 1 tablespoon of crust mixture into each cupcake well, pressing down with fingertips to form crusts.

In a stand mixer, beat together all filling ingredients except raspberries until smooth, scraping bowl with a spatula as necessary. Stir in raspberries. Divide filling among crusts, filling cheesecakes to the top of liners. If you have any extra filling left over, spray a couple ramekins with nonstick spray and bake the extra filling in those. They can be enjoyed as crustless cheesecakes.

Bake cheesecakes for 15 minutes, or until set in the center. Cool completely on cooling racks, then store in the fridge until enjoying. You can also freeze cheesecakes and simply thaw them overnight in the fridge when ready to eat. Top with sugar-free whipped cream for extra fun 🙂 

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