I’d like to say that I didn’t do too bad without a meal plan in place for yesterday!   My inspiration for breakfast yesterday was 4 small new potatoes left over from the night before.  I diced up 4 ounces of potatoes, 2 ounces of leftover Easter ham and scrambled it with 1 egg and 1/4 cup diced red pepper.  My idea was to make a breakfast burrito, but I was so full from the potatoes, I never ended up eating the low carb tortilla!  I had some fruit on the side.

Oh, and I put Taco Bell spicy sauce on top! 😀

I know it doesn’t look pretty, but it was very good! And the last of the fruit salad from Easter.

Breakfast: 366 calories, 40 carbs, 22 protein, 14.5 fat, 4.7 fiber

Breakfast put together – check!  Then I was like – now what’s for lunch???  I literally stood in front of my pantry for about 5 minutes – then I spotted a can of vegetarian refried beans and thought – turkey tacos!!

I used 2 low carb wraps (each one 110 calories and 11 fiber!), 3 ounces of leftover Easter turkey that I mixed with 2 teaspoons taco sauce, 1.5 cups baby spinach, sauteed red pepper, 1 ounce mozzarella cheese and two tablespoons plain Greek yogurt for the “sour cream.”

I sprinkled with fresh cilantro and Tabasco - the only thing missing was the sliced jalapenos! 🙁

Lunch comes in at 491 calories, 59 carbs, 37 protein, 12 fat and 28 grams of fiber! 😀

One of the first dishes I made our German exchange student Maxi was spaetzle – I thought it would give her a piece of home.  My last attempt worked, but just barely.   My dough was too tough and didn’t go through a colander and Tony ended up using my potato ricer – the flavor was there, but the process was tough.  The next day I went on Amazon.com and bought a spaetzle maker!   The verdict?  I seriously might make spaetzle once a week, it is that good.  Maxi also said that they have spinach spaetzle – that is my next project! 😀

Spaetzle Recipe (printer friendly version here)

Makes 4 servings (Per serving:  183 calories, 6 fat, 24 carbs, .9 fiber and 6.9 protein)


1 cup flour
1 teaspoon salt
1/2 teaspoon ground pepper
2 large eggs
1/4 cup milk
1 tablespoon butter


  1. In a large bowl, combine the flour, salt, and pepper. In another bowl, mix eggs and milk together.
  2. Make a well in the dry ingredients and combine the wet ingredients – the dough should be smooth and thick. Let the dough rest 10 minutes.
  3. Bring 3 quarts of salted water to a boil – using a colander or spaetzle maker, push the dough into the boiling water. Cook for 3 to 4 minutes until the spaetzle plumps up and comes to the surface. Put the spaetzle into a colander and give it a quick rince with cool water.
  4. When all batches are done, melt one tablespoon of butter and heat the spaetzle, tossing to coat. Cook for 1 to 2 minutes to give the noodles some color.

I let the dough rest while the water came to a boil

I put my spaetzle maker on top of the water – then you place the dough in the square thing (not sure what it is called!)

then you just run the square thing back and forth and the dough falls into the boiling water - I did this in two batches

You’ll know they are ready when the fluff up and rise to the surface.

Tony manned the grill while I made the spaetzle – we had boneless pork chops and grilled zucchini on the side.

I ate half of the pork chop - about 4 ounces

Is anyone wondering – WTF is on top of Biz’s pork chop??  My new favorite Buffalo Wild Wing Sauce!

Holy yum I love this sauce – first two ingredients??  Cayenne pepper and vinegar!!   And it’s only 25 calories a tablespoon!  Dinner comes in at 423 calories, 33 carbs, 43 protein, 13 fat and 1.4 fiber.

Two snacks not pictured:  8 peanut m&m’s when my blood sugar was 51 last night and 1 ounce of Cabot’s reduced fat cheddar cheese while I was making my lunch last night for today. 😀

It’s was part of  my BSI entry this week, but I’ll post the recipe tomorrow – Cauliflower Mac n Cheese! My inspiration was Alison – but I didn’t see her recipe until after I made mine – pretty similar except I used 75% reduced fat cheese,  reduced the olive oil to 1/2 teaspoon, reduced the amount of elbow macaroni and added more cauliflower, and used fat free half and half in place of the milk.  And of course used the BSI ingredient sour cream! – and for my topping?  Toasted Arnold Thins that I put in the food processor with fresh cilantro and 1/2 teaspoon olive oil for the topping.  You’ll just have to come back tomorrow!

Here is a sneak peak though!

Stats for Tuesday:

  • Level 1 AND Level 3 of Jillian’s 30 day shred (55 minutes in total!)
  • Blood Sugar Average: 104
  • 1,433 calories, 142 carbs, 111 protein, 48 fat and 34 fiber 😀

Did anyone watch Biggest Loser last night? I won’t spoil anything, but I was just crying when Sunshine and her Dad were talking and about how proud he was of her because now she can stand on her own!  And Sam kicked ass this week!  He’s my pick for winning the whole thing!

Alright, I need to jump in the shower and get this day rolling – have a great day!