Monday again!

Monday is here as is Day 6 of the 30 Day Shred! My belly is feeling a bit tighter (less wobbly) and I planned to take photos and measurements at the end of each Level. Each Level last for 10 days so just 4 more days until the first check! :/ Hope there is some form of inches lost!

I have just seen something that cheered up a dreary Monday morning, one of my oldest mates singing here:

Some of his recent material hasn't been to my taste but I like this one, its quite catchy :)

Pancake day tomorrow so I have just been looking at Low carb options! I will use the ricotta cheese pancake recipe instead of the almond flour one I used last year! I might do savoury pancakes for dinner and then maybe a sweet one for dessert!

I will use this cheese sauce idea if I do :)

Rich Cheddar Cheese Sauce

Ingredients:

• 1 cup heavy cream
• 1/2 cup water
• 1 lb cheddar cheese
• 1/4 teaspoon garlic salt
• 1 teaspoon mustard
• 1/4 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce

Use a double boiler or place saucepan into a larger pot of boiling water. Add all ingredients, stirring very frequently until smooth (usually about 10 minutes.) Serve warm.

This sauce is great over vegetables — especially cauliflower and broccoli. Or add 1 tablespoon of lemon juice to make a cheesy sauce for fish!

Makes 16 servings. 0.8 net grams of carbohydrate per serving.
Oooo I found some Soy tortillas (I have ordered some soy flour from Low Carb Megastore)

Soy Tortillas

These are great with some chicken, lettuce & mayo in! And best of all they are super quick and easy!

Ingredients

• 10 teaspoons of soya flour. (That’s about 50 grams)
• 1 teaspoon of baking powder
• One ‘poof’ of cinnamon (optional, but it just hides the nuttiness of soya)
• 1 teaspoon of Splenda
• 1/2 teaspoon of salt
• Pepper to taste
• 1 egg
• Enough water to make it into a custard-consistent batter

1. Add all dry ingredients together then simply add the egg (pre-whisked elsewhere!) and the water to get it to the batter consistency.


2. You need a round, FLAT plate for this. Ooze about 3 tablespoons of batter into the middle of the plate and move around until you have a size you’re happy with. Make sure you don’t smooth it too far as the batter will be too thin and it will rupture either during cooking or when you come to roll. Try and make it round though, you don’t want a wrap that looks like a splat on a plate.


3. Place into microwave and put on high for 3 minutes! Take it out after 1.30 minutes to see if there are any places where the batter is a bit thin. If so, there will be a small pool of uncooked batter in the middle, tip the plate to get it to run into a dry part without compromising the thickness of the middle! Or simply add batter mix from your mixing bowl! Microwave for the full 3 minutes and remove. Don’t attempt to remove it for another 2 minutes! Till it’s cooled!


4. When you can, tip the plate, it should fall off with a bit of slapping and prodding, onto a cooling rack.

Total carbs: 37g, net calories: 1144, calories burnt: 240