So, we’re back again. Hopefully, this blog will keep us on track and provide some good recipes for other people to use.
After gaining A LOT of the weight previously lost on Atkins back, we decided that it was time to do something. We had been experimenting with veganism, and landed conservatively on flexitarianism. We started the “Fast Diet” which uses the 80/20 rule. Five days per week, we were eating a diet of no more than 1800 calories and two days a week we were eating no more than 500 calories for the day. This was successful to knock off the first few pounds. I lost a total of 11lbs using this method and felt like that I still was basically able to eat what I wanted. However, we wanted to see more dramatic results and decided to go back to Atkins to lose the weight more quickly. So, rather than being on a weightless rampage this time, we are also focusing on a healthier lifestyle as well.
My first recipe to share is our dinner tonight.
1/2 lb italian sausage
3 small zucchinis thinly sliced
1 cup ricotta cheese
herbs (oregano, garlic, parsley)
1/2 cup diced onion
1 serving (1/2 cup) low carb marinara sauce
Preheat the oven to 350. Brown the sausage and drain off the grease. Add the onions and small amount of garlic to the sausage. Mix the ricotta cheese and remaining herbs. Thinly slice zucchini (we used a potato peeler which I do not recommend, there was some serious bleeding and a sliced fingernail). place the zucchini strips in a cross and place a table spoon of sausage and meat in the center. Fold zucchini edges into a square and place squares in 13×9 pyrex with sauce lining the bottom. Once all the zucchini “ravioli” are finished, pour the remaining sauce over the top. Bake for 30 minutes and enjoy!