Continuing on my journey, I’m up to day 3 of my induction run. I’m still doing fine and getting plenty of food. So yesterday, June 8, 2016, this is my menu for the day:

Breakfast:

Food	NC
Baked ham & eggs	1.6
Tea	0
Vitamin B12 Gummy	1

Baked Ham and Eggs

1 slice Ham
2 Eggs
4 leaves Baby Spinach, torn
2 tablespoons shredded Cheddar Cheese
Salt and Pepper to taste

Preheat oven to 350 degrees (F).

Spray a 1 cup ramekin (small casserole dish) with baking spray and rub with butter. Add the ham and spinach to the dish. In a small bowl, beat the eggs with a teaspoon of water, then add seasoning and shredded cheese and stir them in. Pour over the ham and spinach.

Bake for 15 to 20 minutes until the eggs are completely set. If you pull them out too soon and they are runny, return them to the hot oven to cook another 5 minutes.

Makes 1 serving.

Nutrition Information:
Calories: 276 Fat: 195 g Net Carbs: 1.6 g Protein:22.3 g

Lunch:

Food	NC
Mozzarella Cheese	2
Sugar-free pickles	1
mayonnaise	0
MIM	0.6

 

Grilled Cheese Sandwich with Pickles

Yep, I made a grilled cheese sandwich with mozzarella cheese, which is absolutely delicious. This was very satisfying. I made a flax meal Muffin in a Minute for my bread. This is the basic Atkins recipe, but I do a couple of things differently. While you usually don’t eat bread during induction, the flax meal version is okay for it.

For the MIM

1 Egg
1 tablespoon Olive Oil
2 tablespoon Golden Flax Meal
Pinch Salt and Pepper
1 tablespoon Grated Parmesan Cheese

In a 3 to 3 1/2 inch round bowl, add the egg and olive oil and mix together with a whisk or rubber spatula. Add the flax meal, seasonings and Parmesan cheese. Mix well. Tap the bowl a few times to eliminate air bubbles.

Microwave for one minute. Let rest and cool for a few minutes so it is easier to cut. Use a serrated knife to cut the muffin horizontally across the middle.

To make the Grilled Cheese

1/3 to 1/2 cup shredded Mozzarella Cheese or 2 slices of it.
1 tablespoon Butter

Spread butter on the top of the muffin and set aside for the moment. Heat a non-stick skillet over medium high heat. Then put about 1/3 to 1/2 cup of mozzarella cheese on top (or you can use two slices). Put the top over the cheese, buttered side up, then flip the sandwich and place it into the skillet. Let cook for about 5 minutes or until the cheese begins to melt. Use a spatula or wooden spoon to press down on the sandwich. Butter the exposed side of the muffin, then turn the muffin over. You may have to hold it down with your fingers to keep the pieces together. Cook the bottom for another 5 minutes until it is a golden brown.

Remove from the skillet to a serving plate. Add a tablespoon of mayonnaise and a pair of sugar-free sweet pickles or whichever pickle you prefer.

Makes one serving.

Nutrition Information:
Calories:626 Fat: 55.8 g Net Carbs: 2.6 g Protein: 27.5 g

For Dinner:

Food	NC
Italian-style Meatloaf	3.8
Turnip Home Fries	3
Green Salad	2

 

The Italian Style Meatloaf is one that I made a week or so ago and had in the freezer. You can find the recipe here.

To make the turnips, cut into cubes and cook in hot water until they are fork tender. Drain and dry off. Put a tablespoon of butter into a skillet to melt, then add the turnips and salt and pepper to taste. Cook until they turn a light brown.

I confess, I am getting a little tired of the green salad. Will be looking for different salad ingredients on Saturday.

That sums up the day. To top it off, I had one of the new Atkins Lemon Bars for dessert and that was 3 more net carbs.  Total for the day was 18 g.