Betty Crockering my ass off over here!

Been a cooking and baking fool lately. chef Trying out new lower-carb recipes mostly, figuring out what’s edible and what isn’t. Attempting to break free from my old dining ways, seeing as how I keep too much weight on in going that route. Been holding steady in the upper 160s in recent weeks, which is still too dang big. Wanting to see at least a 10-lb. reduction before I’ll be somewhat content again. Still been working out at the gym at least 3 days a week, mostly focusing on strength training.

Of course my former partner will have none of it when it comes to my new diet plan, preferring to eat as he always has. And so be it. No point in encouraging him to try much of what I make, though I did get him to sample a couple brownie recipes I made a week or so back. The first one (a banana/avocado brownie recipe) came out great, IMO. He managed to eat it. The second one (a low-carb cheesecake brownie recipe) I goofed up on, and he couldn’t make it past a bite of that one. Said it was too chocolatey, going way overboard. My best guyfriend said basically the same thing. Though I thought it was all right. Won’t be trying that second recipe again.

This weekend thus far I baked up some low-carb egg cups (at least that’s what I’m referring to them as), which basically were cupcake tins filled with spinach, tomatoes, a little feta and extra sharp cheddar cheeses, and then covered with beaten eggs. Freezable, ready-made breakfast food. Though I didn’t add enough salt and the spinach proved to be too much. Next time I’ll reduce the spinach by half and increase the tomatoes and cheeses. But they’re okay and I’ll snack on them over time.

Then I baked a batch of almond flour blueberry muffins, which turned out delicious! Really proud of them and plan on sharing them with people tomorrow. Not as low in carbs as I would’ve liked, but the taste is right on.

Then today I created my first spaghetti squash lasagna. Never cooked with spaghetti squash before, so that was interesting. Lots of water to drain out of those things. I used the squash in place of traditional pasta noodles to cut down on carbs, layering that with ricotta, mozzarella and parmesan cheeses and a tomato and basil sauce I’ve been meaning to try out (Rao’s brand — which I added to ground chuck beef and seasoned to my liking). Turned out pretty darn good! Doesn’t taste much like actual lasagna, but it is similar to the spaghetti bakes I typically make, and I didn’t miss the noodles in that dish. As always, I used a good amount of fresh garlic, so “Former” (easiest to just call him that on here) was unable (and unwilling) to sample that meal since garlic gives him heartburn. Served it with a side of whole green beans fixed up in my normal fashion (steamed with a little olive oil, garlic powder, coarse sea salt, and almond slices tossed in).

THEN tonight I decided to try my hand at making a no-bake pie. Been a looong time since I’ve made one since I’m not a huge pie person. This dessert does not qualify as low-carb, but Former loves pies and it was a way to use up some oreos I had up in the cabinet (that he recently gave me — I swear he’s intentionally trying to sabotage my diet, lol). My 17-year-old food processor is too small to accommodate 24 oreos, so I put them in a gallon-size ziploc bag and went to crushing them up with one of my dumbbells. Ha! Crumbled them the best I could and then poured in the melted butter and massaged it in through the baggie before pressing the mixture out in a pie tin. Refrigerated that while whipping together the filling, which consisted of melting some dark chocolate chips in refined coconut oil on the stovetop, then mixing in some coconut milk, pure vanilla extract, maple-flavored agave, and a pinch of salt. Chopped up a couple avocados and placed them in a blender and added in the cooled chocolate mixture and got that all smooth. Topped the pie crust and now it’s all chilling in the fridge, awaiting being sampled tomorrow. There’s a coconut cream recipe to go on top that I’ll whip up tomorrow once I get ahold of another can opener since my 16-year-old electric can opener decided to finally break down this evening. It served me well all these years — RIP.

So, my kitchen is officially destroyed now. Got more dishes stacked up in the sink than I know what to do with. Will wait and run the dishwasher in the morning since it’s loud. Believe I’ve gotten this cooking/baking bug out of my system for a minute and can turn my attention back to other matters. Like watching videos on youtube. Planning to hang out with my best guyfriend tomorrow afternoon and probably head out to dinner. No work tomorrow. So it’ll be an easy day of cleaning up around here, visiting with a couple of my people, and relaxing.

Been enjoying this slow transition into the fall season. And, for the record, it’s been 18.5 weeks since embarking on my decision to stop drinking alcohol. Going strong on that without a desire to return to my old habit.