I have been using caloriecount.com for the longest time when I enter recipes to get the necessary nutritional count per serving. When I entered my lentil and chickpea stew, I thought 77 grams of carbs and 22 grams of fiber per serving was off, but I looked back and I entered everything right.
My sister used nutritiondata.com to enter the recipe and my numbers were WAY off – like 100 calories too high, 40 grams of carbs too high and 15 grams of fiber too high! I need to sign up for nutritiondata and start using that to figure out my calories and do a side by side comparison.
Do you use online software to track your calories? Do you think its accurate?
Okay, I have been using wordpress.com for over two years. The other night I was trying to figure out how to do something and found a wordpress article – I was shocked to find out that I have a second row to my tool bar! I had no idea. I can change the color of my font! I was so tickled when I found that out 😀
So my breakfast was the other half of my leftover stuffed pepper from dinner, except I plopped an egg on top and had 1/2 of an apple. The apple was so good! It was the first piece of fruit I’ve had in over 2 weeks!
I’ve been taping Rachael Ray’s 5 meals in a day. Not sure I am a big fan of the show. I mean anyone can make 5 meals in one day – I just thought that they would be tied more together – like having a roast chicken one night, using the leftover meat to make chicken enchiladas, and then using the carcass to make chicken noodle soup. Not 5 distinctly separate meals.
Anyway, I decided to make her cauliflower mac n cheese – I love her secret ingredient to the sauce – dijon mustard! Now as much as Tony doesn’t believe me, we can have good carbs – I used these noodles:
Cauliflower Macaroni and Cheese (printer friendly version here)
Adapted from Rachael Ray – I left out the onions 😀
Makes 8 servings (1.5 cups) (338 calories, 9.2 fat, 47 carbs, 2.7 fiber and 19 protein)
|tablespoon garlic, minced
|cups skim milk
|tablespoons dijon mustard
|sage leaves, chopped
|teaspoon pepper, freshly cracked
|cups reduced fat cheddar
|cup Parmesan cheese
|ounce dry whole wheat elbow macaroni
- Bring 6 quarts of water to a boil. Add pinch of salt to water, and add pasta and cook according to package directions. Drain, but save boiling water.
- Add chopped cauliflower to pot and cook until tender – about 5 minutes.
- Meanwhile, melt butter in a saucepan. Add flour and garlic and cook for 2 minutes. Slowly add the milk and whisk constantly until sauce thickens and you’ve added all the milk.
- Remove from heat. Add dijon mustard, sage leaves, salt, pepper, cheddar cheese and Parmesan cheese and mix well.
- Add in cooked noodles and cauliflower and mix well. At this point, it can be kept in the refrigerator for up to three days.
- Bake at 350 for 15 – 20 minutes. You may want to finish off under the broiler so the top cheese is nice and bubbly.
It’s funny, but while I was doing the no/super low carbs I didn’t have low blood sugar once. Yesterday I was low three times. Before my walk at lunch I was 99, which is perfect, but not high enough for our 50 minute power walk. I drank a 10 ounce apple juice that has 36 grams of carbs (and sugar!) and when I got back, my blood sugar was 61! Later in the afternoon it was 57, so I had a snack: 1 string cheese, the other half of my apple and a teaspoon of no sugar added peanut butter.
Yesterday morning before work I dry rubbed a pork loin and had Tony pop it in the oven before I got home. I made a spicy sauce on mine: 1 teaspoon dijon mustard, 1 teaspoon chili paste and 1 teaspoon red wine vinegar – delicious!
The meat was perfectly cooked – thanks Tony! 😀
- no clue on calories! I will enter in nutrition data tonight
- 50 minute walk with 4 pound hand weights
Okay, I have exactly 20 minutes to get dressed, put my breakfast and lunch together and get out the door – thank goodness I am low maintenance! 😀
Make it a great day!