I've finally decided to do something about the 35 pounds that I put on after Steve and I met. I've been on and off Weight Watchers three times over the last year, and gained and lost the same 10 pounds about five times. It's maddening, because I've never really struggled with my weight before and I feel utterly discouraged as I watch the scale fluctuate so wildly.
Three years ago, at the urging of a friend, I started to do the South Beach Diet. Deprived of bread the first two weeks, I turned into a raging bitch. All I could think about was the bread and sugar I couldn't have. Steve persevered and lost about twenty pounds much to my displeasure. Eventually though, we both swore off the low carb lifestyle and subsequently watched our waistlines expand.
Fast forward to 2007. Steve decides after intense research that we should go back on the low carb plan. I reluctantly agree, and two weeks later, I'm down 11 pounds. I can't explain why this time it's working better for me, I can only say that mornings feel a lot different when I start my day with protein instead of pastries. I don't feel like I need to take a nap at 11 AM anymore after my sugar binge. My complexion looks a lot better, and I don't feel like I'm going to eat my hand when I get home from work. The challenge though after week two becomes finding a variety of foods to prepare so you don't become bored and drift from the diet. One of my favorite appetizers happens to be low carb as well. I love Spinach Artichoke dip, but can't have the bread or crackers that usually accompany it. So, I substitute some tasty wraps from Sam's Club that have only 6 net carbs apiece. Cut the wraps into eight wedges, then bake at 350 degrees for ten minutes or until crispy.
Spinach Artichoke Dip
2 10 oz. packages frozen spinach, thawed and drained
14 oz can of artichoke hearts, drained and chopped
1 bunch green onions, sliced thin, including green stems
2 TBSP fresh chives, snipped
4 cloves garlic, pressed
1 8 oz bar cream cheese, softened
2 C sour cream
1 C fresh grated Parmesan cheese
1/2 tsp cayenne pepper
In a saute pan, melt 2 TBSP of butter. Saute the spinach, artichoke, onions, chives and garlic for five minutes. Soften the cream cheese on low power in the microwave and then fold in the sour cream and Parmesan. Add the sauteed vegetables, then mix in the cayenne pepper. Bake at 350 for 25 minutes until bubbly and golden on top. Serve with tortilla wedges, or bread cubes or pita wedges if carbs are the least of your concerns.
