Sugar is toxic to me. I now say that sugar is the root of all evil. Sugar is the devil. Just a little bit and my body, or maybe it’s just my mind, wants more. I recently saw this online, and I’m seriously thinking of framing it for my kitchen. Perhaps I need it tattooed on my hand! “YOU WON’T ALWAYS BE MOTIVATED. YOU HAVE TO LEARN TO BE DISCIPLINED.”
The first few months of keto I was motivated. More motivated than I have ever been about food. Right now I am trying to learn discipline. It is not an easy thing to do for a gal that has never had a great deal of it with food. Oh sure, I have been on diets all my life, but as soon as the motivation wore off, I was right back to old habits. This time will be different.
I am up 2 pounds with a total loss now of 23 pounds. I jumped back on the keto train this week, and my goal is to learn discipline. Am I alone in this battle or are there others that can relate to me?
Here is one of my all-time favorite recipes. Chicken Caprese Salad is a recipe that Savannah shared with me during her first year of college. She was living with a couple of friends at school, and she would spend Sunday afternoons doing meal prep for the week. She is still great at meal prep, which is something I would love to do.
This salad is bursting with freshness and is terrific with chicken. It can be made with steak as well, but please adjust the macros.
- Dressing:
- ¼ c. balsamic vinegar
- 2 tbsp. extra virgin olive oil
- 2 tsp. Swerve brown sugar replacement
- 1 tsp. minced garlic
- 1 tsp. dried basil
- 1 tsp. salt
- Salad:
- 12 oz. chicken tenders
- 5 c. Romaine lettuce leaves, washed and dried
- 1 c. cherry or grape tomatoes, halved
- ½ c. mini fresh mozzarella balls
- ¼ c fresh basil leaves, torn into pieces
- Salt and black pepper, to season
- Whisk vinegar, oil, Swerve, garlic, dried basil and salt together to combine. Place uncooked chicken in a shallow dish; pour a small amount of dressing over chicken and toss around to coat. Reserve unused dressing for later.
- Heat grill or a small amount of oil in a pan over medium-high heat. Cook chicken until cooked through, set aside and allow to rest.
- Slice chicken into strips and prepare salad with lettuce, tomatoes, mozzarella and chicken. Top with fresh basil. Drizzle with reserved dressing; season with salt and pepper if desired. Serve.
Net Carbs: 6g.; Fat: 26 g.; Protein: 46 g; Calories: 452
I agree. I believe it is the best salad I’ve ever had also. The family loved it too.
I know, right? I am so glad y’all enjoyed it! As always, thanks for visiting NJSD and I love the comments! Keep them coming!