I was too lax on my low-carb efforts during the fall/winter; consequently, I have gained weight. 😦  I didn’t have an all-out binge, but I was lenient on breaded foods (fried okra is a gift from God), a few pieces of not-sugar-free chocolate and pastries here and there, etc. However, I refuse to buy new clothes in a bigger size, so I’m returning to Square One and doing the “induction” phase of my low-carb plan, which is high-protein with non-starchy veggies. I also need to drink more water!

More often than not, my breakfast includes eggs in some shape, form or fashion. I love making omelets, but if I’m in a rush or it doesn’t fold well, then I like scrambled eggs, too. I also like over-medium eggs, where the yolk is a little runny. Eggs get a bad rap because of cholesterol, but it is an unfair accusation–they are actually quite healthy. However, since I’m going through induction and trying to be mindful of how many calories I’m consuming vs. burning, I’m switching back to Egg Beaters (or the store brand).

A standard egg has about 1 g carbs, which is nominal, but an equivalent amount (1/4 c) of Egg Beaters is even less. For this yummy breakfast omelet, I used 1/2 c of Egg Beaters (~2 eggs’ worth), 2 slices of deli roast beef cut into slivers (0 carbs), about 1/2 c fresh baby spinach leaves (coarsely chopped, net 0 carbs) and 1 wedge of Laughing Cow Blue Cheese (2 g carbs). (I love Laughing Cow cheese; my only complaint is that it doesn’t melt well.)

I’ve discovered that the trick to making omelets is not to turn the heat up too high and be patient. I turned my electric stove to a setting of 6 (medium heat). It worked out beautifully. Avacados are a “fatty” vegetable, but I absolutely love guacamole, so I had a scoop with my omelet. Guac has about 1 g carbs per ounce, and I estimated that I had about 2 oz.

So, all in all, my breakfast was only about 5 g carbs. I’m aiming for less than 30 a day, so that’s a good start. I’m trying to be diligent about planning my meals ahead of time so that I’m not tempted to forage in the kitchen. I’m pretty good about planning the boys’ meals, usually a week-at-a-glance with wiggle room for unexpected changes in the schedule. For myself, though, I’ve fallen down on the job and have paid for it on the scale (and in my clothes).

Here’s to a fresh start!