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Old 10-12-2013, 11:27 PM   #121
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The pork carnitas is delisious. Will have to write this recipe up. It's from a grocery store ad/recipe guide. Gonna bring the meat in to work Monday night to have with the girl I work with. We'll have a lil party!
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Old 10-13-2013, 06:56 AM   #122
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Hi all,

Didn't get veggies in today. Very busy working on the kids bath we are remodeling. Hubby was really sick yesterday too for some reason. He is better today so lots of work ahead of use.

Weight:
Oct 1st = 166
Oct 7th = 165

Menu:

B - coffee, hwc, splenda, 2 fried organic eggs, 1 all natural sausage patty(4 carbs)
L - tiny bit of chicken w/blue cheese, 6 almonds (2 carb)
D - chicken wings w/ blue cheese (2 carbs)

Total = 8 carbs

Workout = 20 min walk
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Old 10-13-2013, 09:49 AM   #123
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Hey can I jump in here too? Just back in the past couple of weeks to Atkins and you have great recipes.
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Old 10-13-2013, 04:34 PM   #124
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michelle you are more than here. Welcome back to Atkins. I feel great living this WOE. I've lost 52# in like 6 months. Had 100 to go when I started so over half way.

I love to cook so you'll see tons more recipes here. This way I can find them when I want to make something over again. I seriously have a 4" binder full of recipes. Plus the 3" stack of things that haven't made it to the cookbook yet. I need a restaurant!

Anyway todays adventure in the kitchen is gonna be Chicken Primavera Casserole. Oh and yesterdays adventure was awsome!!!

Pork Carnitas
1 Pork butt shoulder (about 3#)
1/2 teaspoon garlic powder
1 teaspoon coarse salt
1/2 teaspoon black pepper
1 teaspoon cumin (divided)
1/2 teaspoon chipotle chile pepper or chili powder
1/2 Tablespoon olive oil
8 oz beef broth
1 red bell pepper, sliced
1/2 green bell pepper, sliced
1 medium yellow onion, sliced
1/2 bunch cilantro, coarsely chopped (divided)
Low carb tortillas
fixings: guacamole, shredded cheddar cheese, sour cream etc.

Remove and discard bone and excess fat from pork. Place meat on cutting board; cut into baseball-sized chunks. In small bowl combine garlic powder, salt, pepper, 1/2 teaspoon of the cumin and chile pepper; sprinkle over pork. Cover and chill 2 - 3 hours or overnight.

You can then heat oil in frying pan and brown meat. I skipped this step and put it straight in the crockpot. Add broth and peppers. Cook on high 4-5 hours or low 6-8 hours. Taste and stir in remaining 1/2 teaspoon of cumin if needed. Use spatula to break meat into shreds. Add 3/4 of cilantro to meat and cook 20 - 30 minutes longer. Serve on tortillas with remaining cilantro and fixings.
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Old 10-13-2013, 04:46 PM   #125
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Oh one for next week Coconut Beer shrimp! Looks YUMMY! Now to make it low carb.
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Old 10-13-2013, 05:34 PM   #126
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My lil boys love when I cook... they follow me around the kitchen and clean up anything I drop... love it! Every messy cook needs lil dogs to clean up after them.
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Old 10-13-2013, 07:15 PM   #127
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Chicken Primavera Casserole
Primavera
1 chicken breast
olive oil
salt and pepper
1/4 red onion
1/4 green pepper, chopped
1/4 yellow pepper, chopped
3 small zucchini, Julianned
1C Italian blend cheese
veggies of choice
garlic cream sauce

Garlic Cream Sauce
olive oil
1 Tbsp coconut flour
1/2 teaspoon garlic, minced
1/4 C white wine
1/3 C frozen chopped spinach
1/2 C HWC
1/4 C water
1/2 - 1 C shredded parmesan (not the green can stuff)
3 oz Cream cheese

For Garlic Cream Sauce:
Drizzle a little olive oil in the pan, add garlic and saute for just a moment or two, do not burn. Add the coconut flour and cook for a moment. Add HWC, water, wine and spinach to the flour mixture. Bring to a boil. Add cream cheese stir until blended. Add Parmesan and stir until blended. Set aside.

Primavera:
Cut chicken breast into bite sized pieces. Saute chicken in oilive oil with salt and pepper. Set aside. Dice or chop your veggies and saute in a bit of olive oil with salt and pepper until they are soft. Set aside. I used broccoli and cauliflower as the extra veggies so I steamed them in the microwave. Saute zucchini. Mix zucchini with cooked chicken, veggies and sauce. Spread into 8x8 baking dish and cover with cheese. Bake 25 minutes at 350 or until cheese is brown and dish is bubbly hot.


Now the added bonus! I made the full amount of sauce, so I took the rest of the spinach and added more cream cheese to make Italian creamed spinach! Divine!
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Old 10-13-2013, 07:29 PM   #128
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Old 10-14-2013, 06:15 AM   #129
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Wow Laura that looks awesome. I think I will try the Pork Carnitas. Now to get some pork.
Hi Michelle and welcome

Still cold and rainy around here. Hubby wanted a Brunswick Stew for dinner. It was good.

Weight:
Oct 1st = 166
Oct 7th = 165
Oct 14th = 164

Menu:
B - coffee, hwc, splenda, 2 fried organic eggs, 1 all natural sausage patty(4 carbs)
L - chicken salad (2 carb)
D - Brunswick Stew (6 carbs)
S - 1 oz cheese (1 carbs)

Total = 13 carbs

Workout = no walk
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Old 10-14-2013, 09:20 AM   #130
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The pork was fantastic! Even better warmed up the next day if you can believe that. Gonna keep my eyes open for another pork butt! I got that one on managers special for 3.55 for 3# can't beat that!
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Old 10-15-2013, 06:50 AM   #131
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Hi,

Well son goes back to college today He will be coming home in about a week so not too long. Getting overwhelmed with life, budget, health stuff so need to slow it down and take life one day at a time.

Weight:
Oct 1st = 166
Oct 7th = 165
Oct 14th = 164

Menu:
B - coffee, hwc, splenda, 2 fried organic eggs, 1 all natural sausage patty(4 carbs)
L - chicken salad, 1 hard boiled egg(2.5 carb)
D - Ground beef Rotel skillet dinner (6 carbs)
S - peanuts, wine (6 carbs)

Total = 18 carbs

Workout = no walk
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Old 10-15-2013, 06:51 AM   #132
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I'm walking the lil boys at least once a day now so I'm actually getting some exercise. WHOOT WHOOT!
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Old 10-15-2013, 06:25 PM   #133
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Ok todays creation. Stuffed sweet peppers (the gal at work doesn't like hot peppers) they are stuffed with cream cheese, colby jack cheese, and bacon crumbled.

It's nacho party night at work tonight. Abby is bringing the tortilla chips for her and I'm bringing the jalapeno cheese slices to make cheese chips for me. So making the spiced hamburger/refried bean mix, and packing up the sour cream, black olives, fresh salsa and maybe some rotel just in case (it never hurts to have rotel on hand). I just hope the lunch cooler is big enough for all this. Might have to get out a reusable shopping bag. I have cool ones it just takes me forever to pick leopard print, mickey mouse, leather foodie, or pixie power?
Anyway off to finish nacho party prep! Love food parties at work, I get to feed people!
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Old 10-16-2013, 06:34 AM   #134
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Laura you are so funny

Nothing new. We have a sleep over birthday party for my daughter on Sat and than her birthday dinner Sunday night with Grandparents. I am tired already. I will be making pizza for the kids, popcorn, veggie, brownies. DD wants spaghetti for her dinner so that will be easy enough. I will make meatballs and sautéed squash & zucchini for hubby and me.

Weight:
Oct 1st = 166
Oct 7th = 165
Oct 14th = 164

Menu:
B - coffee, hwc, splenda, 2 fried organic eggs, 1 all natural sausage patty (4 carbs)
L - 1/4 cup pumpkin w/1 oz cream cheese, splenda, cinnamon, 1 hard boiled egg (5 carb)
D - Garlic chicken, bacon green beans, butternut squash puree (7 carbs)
S - peanuts, wine (2 carbs)

Total = 18 carbs

Workout = no walk
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Old 10-16-2013, 04:38 PM   #135
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Tonight for breakfast Pork chorizo with eggs and cheese. Haven't had in a while so it sounded good.
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Old 10-17-2013, 06:28 AM   #136
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Hi,

I wanted to make a chicken wild rice soup. Just love that. Now wild rice is not a rice, but a grass so having it in small amounts is ok. Well probably not the best for induction, but oh well. I found some leftover turkey in the freezer and used it with Linda's creamy chicken soup recipe. Added 1/2 wild rice and voila

Weight:
Oct 1st = 166
Oct 7th = 165
Oct 14th = 164

Menu:
B - coffee, hwc, splenda, 2 fried organic eggs, 1 all natural sausage patty (4 carbs)
L - garlic chicken, butternut squash puree (7 carb)
D - turkey wild rice soup (15 carbs)

Total = 26 carbs

Workout = no walk (being lazy)
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Old 10-17-2013, 08:00 PM   #137
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last night leftovers tonight frozen dinner from the freezer. Tomorrow I think I"m gonna do the chicken breasts I have in the fridge with cream cheese and salsa in the crockpot.
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Old 10-18-2013, 05:52 AM   #138
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Weight:
Oct 1st = 166
Oct 7th = 165
Oct 14th = 164

Menu:
B - coffee, hwc, splenda, garlic chicken, butternut squash puree (3 carbs)
L - chicken salad (2 carb)
D - sausage egg casserole, cauliflower (5 carbs)
S - 1/2 cup coffee, splenda, hwc, pumpkin, cream cheese, splenda (6 carbs)

Total = 16 carbs

Workout = painting
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Old 10-18-2013, 03:29 PM   #139
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You all are doing so well....I am not down any pounds but down by the measuring tape and clothes! I am working out intensely and hope to see the numbers jump soon. Ready for the whoosh!

AND it is refreshing to see all your recipes...I get stuck in a rut this helps keep me stick to the plan

Last edited by michelle; 10-18-2013 at 03:31 PM..
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Old 10-18-2013, 06:48 PM   #140
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michelle your whoosh is coming! Glad the recipes help.

tonight crock-pot salsa chicken. I added green chilies and pico de gillo to the mix and it's awesome!
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Old 10-19-2013, 05:36 AM   #141
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Ok so boring night at work... darn huh? So what do I do research recipes! Going to turn the leftover salsa chicken into chicken taco soup. Good news is I have chicken stock that will be done when I wake up this afternoon so I'm gonna use it in the soup. I'll let ya know the results and a recipe when I put it together (well as long as it's super !)
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Old 10-19-2013, 05:15 PM   #142
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Ok if you like a little spicy this Chicken taco soup is just the thing.

1 chicken breast cooked and shredded
1 pkg ranch dressing mix
1 Tablespoon taco seasoning
1 can rotel
1 cup chicken broth (more if you like it thinner)
1/2 cup salsa
1 teaspoon cumin
1 teaspoon chipotle chili powder (if you don't like it as warm as I do don't use)
2 oz cream cheese

Mix all indredients together and simmer for 30 minutes. Serve with sour cream, cheddar cheese, pico de gillo
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Old 10-20-2013, 08:20 PM   #143
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Boccoli & Cheddar Soup

Makes about 4 - 5 servings
1/4 cup melted butter + 2 Tablespoons butter, divided
12 oz bunch broccoli, cut into florets
1 small onion, diced
1 medium carrot, julienned
1/4 cup coconut flour
1 cup heavy whipping cream
2 cups vegetable broth, more if you want it thinner but I think it's plenty thin
1/8 teaspoon nutmeg
1/4 - 1/2 teaspoon white pepper
sea salt to taste

Bring a pot of salted water to a boil. Boil broccoli florets for 2 - 3 minutes. Drain; put in cold water, when cold drain and set aside. Saute onions and carrots in the 2 tablespoons of butter until the veggies are soft but still have body. Remove from pan and set aside. Add the 1/4 cup melted butter to your pan, add in the flour, stirring constantly for a few minutes. Slowly pour in heavy whipping cream and vegetable broth while whisking. Add in nutmeg and stir. Simmer over medium-low for 20 minutes. Add in veggies and vegetable broth if you think you need it. Stir simmer for another 20 - 25 minutes. Use a potato masher to make the florets the right size. Add in half of the cheddar cheese. Season to taste with salt and white pepper. Serve with additional cheddar cheese.
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Old 10-21-2013, 06:46 AM   #144
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Hi all,

Well this was a very bad weekend. My daughter turned 11 and we had a little sleep Party over for her. I was baking brownies Sat afternoon and the oven decided to go up in flames. I mean really..... The kids were coming over in 2 hours and I couldn't make the pizza I spent all morning making the dough. Hubby plugged the tv in for the girls to play mind craft on and watch a movie and guess what the tv broke too. So I use a few choice words and told hubby to run to Target and buy a new tv and pizza hot pockets for the girls to eat. Also get donuts because my plan for pancake wasn't going to happen. Ugh!!!!! Anyway got all the girl settled after some came late, others that went home early and still others that decided to leave at 11:30pm because they wanted to go home. I felt like my front door was open all night. Finally got them all to sleep at 12 and I went to bed at 1 am. At 3am one of the girls came into the master bedroom and said she wasn't feeling well, then proceeded to throw up all over. The floor, my dresser, down the hall, on the walls and the toilet. I mean oh my god....... Poor little things 10 years old, at a neighbors house and throwing up everywhere. So phone call to dad and off she went, while hubby and I got to work cleaning. We had to steam clean the carpets and take care of everything else. Got all the other girls gone at 11 am the next morning with a not so good breakfast of apple juice and donuts. Then to clean some more....The little girls mom was so upset she came back to apologize. Gosh no need for that, it happens and everything will be fine. She offer to pay for the cleaning, but I refused. Not going to happen, it was a little girl that got sick. Poor thing. So Sunday we still spent the day cleaning and doing laundry, getting girls out of the house and trying to figure out how to make dinner with no oven. We had family coming over for dinner for my daughters birthday. Ok with all that I said forget it to food and ate 2 hot pockets and 1 piece of cake. Sorry girls, just broke down. I will still be cleaning the carpets again today and working on more laundry. Hoping nobody else gets sick including me who got to be handling everything first hand. Oh I am just waiting. Maybe then I can lose some weight, lol.... So back 100% today, tired, cold and cranky. Got TOM too on top of it all So weight is up.

Weight:
Oct 1st = 166
Oct 7th = 165
Oct 14th = 164
Oct 21st = 167.5

Ps ordered a new oven to be delivered Wednesday
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Old 10-21-2013, 07:47 AM   #145
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Goodness gracious I think I would've said to hell with it too! When the oven didn't work at the other house I'd take my dinner to the neighbors and have her cook it but She got her water from our house for like 2 months or so, I figured she owned me one or two or so.
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Old 10-21-2013, 07:28 PM   #146
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2 recipes tonight, Chicken Parmesan Americano and Fresh Spinach Dip


Chicken Parmesan Americano

Breading:
1/4 C Parmesan cheese
2 1/2 Tablespoons almond meal
2 teaspoons Italian seasoning

Filling:
2 oz cream cheese
handful of spinach leaves, chopped
1 strip bacon, crumbled

2 Tablespoons oil of choice
egg beaters or 1 egg beaten
2 chicken breasts
1/2 C spaghetti sauce
3/4 C Italian cheese blend, shredded

Preheat oven to 400. Pound the chicken breasts between waxed paper. Mix breading ingredients together in a shallow pan and stir well. Mix Filling ingredients together. Heat oil in skillet on medium heat. Place 1/2 the filling on the first chicken breast and roll up, secure with a toothpick. Repeat with second breast. Place egg in shallow bowl or pan, dip rolled up chicken in egg, turn to coat. Roll breast in breading mix. Fry breasts until the breading is golden brown and crisp. Place chicken breasts on a rack in a cookie sheet, top with 1/4 cup spaghetti sauce each and then with cheese. Bake for 30- 35 minutes, until chicken is done and no longer pink. If you don't like the cheese a crispy as I do just top with spaghetti sauce then after 20 - 25 minutes of baking top with cheese.




Fresh Spinach Dip (from CHOW.com)

2Tablespoons olive oil
1/2 C shredded carrot, finely chopped
1/2 C red onion, small dice
2 medium garlic cloves, finely chopped
1 teaspoon sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
20 oz baby spinach, washed
2 medium scallions, finely chopped (white and light green part only)
1 cup sour cream
1/2 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon freshly squeezed lemon juice
carrot sticks, celery sticks, cheese chips etc to dip

Place aquadruple layer of paper towels on a cutting board and set aside. Place a fine-mesh strainer in the sink. Heat the oil in a large straight-sided frying pan over medium heat until shimmering. Add the carrot, onion, garlic, measured salt and measured pepper and stir to combine. Cook, stirring occasionally until the vegetables have softened, about 6 minutes. Transfer to a large bowl and set aside. Return the pan to medium heat, add half of the spinach, season with salt and pepper, and stir to combine. Cook, tossing occasionally with tongs, until the spinach is completely wilted, about 4 minutes. Add the remaining spinach and cook, tossing occasionally, until completely wilted, about 3 minutes more. Transfer the spinach to the strainer in the sink. Using a ladle, press on the spinach to squeeze out as much liquid as possible. Place the spinach on the layered paper towels, cover with a second quadruple layer of paper towels, and press any additional liquid out of the leaves. Discard the peper towels, finely chop the sponach, and transfer it to the bowl with the vegetables. Add the scallions, sour cream, mayonnaise, Worcestershire, and lemon juice and stir to combine. Cover tightly and refrigerate until the flavors meld and the dip is thoroughly chilled, about 2 hours. Taste and season with salt and pepper as needed, then transfer to a serving dish. Serve with veggies or cheese chips.
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Last edited by LauraDavis; 10-21-2013 at 07:32 PM..
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Old 10-21-2013, 08:29 PM   #147
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Hey! I would like to join this thread I've been on atkins for al oat 7 weeks. I think I hit a plateau. I had a "cheat day" yesterday. I didn't do too bad but I read a lot about doing this to push a plateau out of my way! Anyone else having a challenge with a plateau?
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Old 10-21-2013, 08:39 PM   #148
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I've hit points where I just bounce around the same 2 - 3 pounds. I just keep doing what I'm doing and eventually I start going back down again. I've also had days where I drank a lot of V-8 juice, gained a pound the next day then started losing again.
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Old 10-21-2013, 08:51 PM   #149
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This is the best dish I have made... Chicken breast (I like organic better) frozen whole green beans... Olive oil, packet of Italian seasoning (dressing isle) and butter. Salt and pepper.

Ok I'm not the best at sharing recipes

Get a baking dish
Add green beans to bottom
Add raw chicken on the green beans
Sprinkle whole pack of Italian seasoning to the top of everything
Drizzle olive oil
Sprinkle with salt and pepper
Then I mixed it All around
Add butter to chicken.. If you want to.
Cover with foil
Bake on 400 for 1 hour covered. About 10 minutes uncovered.. So so good!!
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Old 10-21-2013, 08:55 PM   #150
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Hi, Krimeri!! Everyone is so different.. you'll just have to see if it works well for you. Just be diligent and get right back on track with your next meal so your cheat day doesn't derail your seven weeks of hard work. Some people find 1 day leads to many more....

Dr. Atkins says a plateau is when you haven't lost anything for 6 weeks... so be kind to yourself. You didn't mention how much weight you have lost, or what your start weight was, but we all have times after having losses that our bodies take a little time to simply readjust to it's new weight ( a setpoint, as it were) before it will start giving up any more weight) so be patient, it happens to everybody.
You also might be shifting weight around, did you take your measurements? Sometimes we are losing fat but gaining muscle, so it doesn't show up on the scale, but will show in our clothes. You are off to a great start, many people don't make it to their 7th week, so stick with it and you will be rewarded with more losses.
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