Low Carb adventure: the beginning and Mexican Scrambled Eggs Breakfast

Do I think you are interested in my low carb adventure? No, but blogging about it makes me feel more committed – I have not only made a promise to myself, but also to at LEAST 10.000 of my fans out there (well, more like 10, but I’m allowed to dream).

My diet was going well, until it didn’t – not because I stopped exercising or eating healthily or saying no to cakes and buns, but because my body felt like it didn’t want to let go of the fat any longer – yet I still have a long way to go before my BMI is under 25 (am at 30 right now). I have lost 8,5 kg (was a bit optimistic the other day when I finally reached 9 kg – the day after I had gained 0,5 kg again……)

I have danced and pushed myself through at least 5 hours’ of Zumba, Thai Bo and Body Fit classes a week, I have counted calories and said no to unhealthy foods, yet I lose less than 0.5 kg/month (1 lb) and I am thinking that’s not enough compared to the effort I am putting in. This makes me start loosing my willpower (ordered McDonalds the other day and realised I had eaten a 905 calorie burger – THAT was scary) and I don’t want that to happen.

So now I will do something I have NEVER done before: cut out bread (buhuuu, what about all my baking?), pasta (and I was going to start making my own pasta), rice, potatoes and couscous………… bye bye all my friends, I love you and I will miss you….. Well, really I am aiming at cutting them out as much as possible, but my first goal is to cut them out at dinner time and whenever possible during the day. But if I have to have a sandwich because there is nothing else in the fridge, I won’t be thinking it is all lost – it is more about calorie control than carb control, if that makes sense to you?

I am thinking that if I make sure there is a massive load of boiled vegetables or salad with the meat for each meal, I can cut out the carbs, and if I make sure that I constantly have cabbage, fruit, vegetables, nuts, cottage cheese, eggs and meats in the house, I should be able to come up with something for lunches and breakfasts.

This morning I made Mexican scrambled eggs:

  • 1 small onion
  • 1 spoonful of cooking oil
  • 1 tomato
  • 2 slices of cooked ham
  • 5 slices of jalapeño (the type you put in your Mexican wrap)
  • 1/2 teaspoon of ground cumin
  • a spoonful of fresh parsley
  • 2 eggs
  • 1-2 spoonfuls of coffee cream
  • a SMALL handful of grated cheese

Fry the onion in the oil for 5 minutes. Add the dround cumin before adding the tomatoes, ham, jalapeños and parsley to the onion mix. Fry for 1 minute. Now mix the eggs, cream and cheese in a bowl. Season with  pepper (the ham already has salt in it and that should be enough, but you can season later of it’s not to your taste). Add to the pan and stir until soft and creamy (please, do not overcook so the eggs become dry like sawdust – it ruins the experience totally).

Serve and enjoy…………… let’s see how long till I am hungry again!