Before I start my post today, just let me say that it was in the mid 60's today in Indy. I sat on my screened in porch and drank my afternoon coffee in a short sleeved shirt. I've had my back door and my kitchen window open all day. Crazy, but I'll take it!
We are counting carbs. With each meal we are allowed 30 grams of carbs but it must be paired with a healthy protein. For snacks we can have 15 grams of carbs as long at it's paired with a healthy protein. We aren't worrying about counting calories or fat. We are trying to eat only healthy fat.
The goal is to eat healthy whole grain gluten free carbs. So we are cutting out a lot of sugar. That doesn't mean I won't sneak a cookie every now and then for one of the carb snacks! I am on a quest to find a good, healthy, gluten free cookie recipe made with agave syrup.
Another goal of mine is to convert my freezer cooking recipes to gluten free. I have been wanting to do this for months, but with the holidays it's just been too busy. I have found very little convenience food that is gluten free. Sometimes I'm just too tired to cook and would love to be able to pull out a tv dinner or something. So I'll have to make my own.
Brown rice with almonds and onions
Stir fried broccoli and carrots
I love this recipe. I've made it about three times now. It came from a magazine I just discover called Fresh. It's by the makers of Fine Cooking. You can make this with any kind of white fish. The original recipe calls for flounder, but I have made it with both talapia and mahi mahi. I think it would be just as good with chicken too! The recipe calls for grated lemon and lemon juice. I have made it with lime twice now and I prefer it to the lemon, but tonight I used lemon. The original recipe calls for rolling the fish, but I just lay it flat and broil it.
And just so you'll know, I'm craving chocolate something fierce right now!