Didn't get a chance to post yesterday did some playing around in the kitchen since the kids had only a half day.
I found a really good desert or snack, cause I have to have something to eat before bed cause if I don't I am hungry all night long LOL.

Low Carb Cheesecake Desert by Food.com

SERVINGS 6 UNITS US
8 ounces cream cheese
1 cup heavy cream
1 cup cold water
1 (1 ounce) package sugar-free instant pudding mix (any flavor, I like white chocolate and cheesecake the best)

Beat all ingredients together. Enjoy on its own or top with fruit or sugar free jelly for a treat.

only 7.77 net carbs per serving. Taste really great too 

For dinner I made some Ranch Chicken Burgers, they were awesome 

Got the recipe from The Girl Whole Ate Everything, I changed it a bit to make it more carb friendly.

Ingredients

• 1 lb ground chicken
• 1/2 cup Panko bread crumbs (Japanese bread crumbs found by the regular bread crumbs)
• 1/4 cup Italian bread crumbs
• 1 Tablespoon dried onion (or use finely chopped fresh onion)
• 1 teaspoon seasoned salt
• 1 teaspoon garlic powder
• 1 Tablespoon dry Ranch dressing mix (unprepared)
• 4 slices cheddar cheese
• 2 tablespoons butter
• 4 hamburger buns
• Optional Toppings: lettuce, prepared Ranch dressing

I only used 1/4 cup Panko Bread Crumbs, no buns and no seasoning salt only cause I have a problem with too much sodium. 

Instructions

1. Preheat your grill to medium high or the broiler on your oven.
2. In a large bowl mix together the chicken, Panko crumbs, bread crumbs, onion, seasoned salt, garlic powder and dry ranch dressing.
3. Form chicken mixture into 4 patties. Place on oiled grill or greased broiler pan.
4. Grill/broil for 4-6 minutes on each side or until internal temp reaches 160 degrees. for the last minute of cooking place a slice of cheese on each burger to melt. Remove from grill/oven/
5. Spread butter on the inside of the buns. Place on broiler pan and broil for a few minutes until golden brown or on the grill for a couple of minutes. Put chicken burger on bun and top with additional prepared ranch dressing or desired condiment.

4.86 net carbs per burger. 

Zucchini Chips

INGREDIENTS

2 medium zucchini
Ingredients

2 Tablespoons olive oil
1/4 Teaspoon salt
1/4 Teaspoon black pepper
2 Tablespoons grated Parmesan cheese
DIRECTIONS

Cut zucchini into 1/4-inch slices (on a diagonal if they're small). Brush both sides with extra-virgin olive oil and season with salt, pepper and Parmesan (add whatever else strikes your fancy - garlic powder, Italian seasoning, rosemary or dill). The nutritionals include 2 tablespoons of Parmesan.
Instructions

Set on a baking sheet in a single layer and bake in a preheated 400°F oven for 10 minutes, turning once. Cool on a wire rack.

4 Servings, 2,3 net carbs per serving 

and of course I had to make some prerogies for my daughter and husband.

High Fat/Low Carb Lifestyle Beginning

I know it's been a month since I posted last. I have been concentrating on my new life style change and have gotten things started. So I am going to try hard and post ever day with my trials and tribulations of this new life style.

I do miss some things, and others I really don't. My biggest problem is the amount of eggs and cheese this style has.

The basics behind Low Carb High Fat life style is you eat very little NET carbs. Which are the bad ones like flour, bread, white rice, potatoes and pasta.
I do miss my bagels and English muffins terrible. My digestive system particular doesn't like too high fat so that I am not eating so much of. But I am eat lots of veggies and meat. I am have never been an egg person and where a lot of the things you make for breakfast have that eggie taste so I don't do too well with them.

I bought a book from Amazon for my kindle called What the Fork are you Eating by  Stefanie Sacks, MS, CNS, CDN.  It's a very interesting book and I learned a lot plus all the things I read on the web. In there she has a pancake recipe that her husband grew up on. They are really good, they remind me more a  crepe and that what his grandmother would make. It is a cross between a pancake and a crepe. I love them.  There is flour in it, I am waiting for my new bag of Almond flour to come to try it with just almond flour. The original Almond flour I bought I didn't care for. It's by Bob's Red Mill Almond Flour/Meal. I didn't like the texture at all. The new bag I am getting is from Honeyville which is suppose to be very fine. Hoping so.
I did however make the pancake/crepe using Splendid Gluten-Free Bake Mix by Jennifer Eloff Splendid Low Carbing.  I did substitute the coconut flour for more Almond Flour, my digestion doesn't like Coconut Flour what so ever, it gives me horrible problems so I am not using it anymore. If your interested in this style of eating check out Jennifer's blog cause she has some recipes.