Radically Retired

Tag: High Protein

  • Chatty Food Plan

    Chatty Food Plan

    For my past several posts, I’ve been writing about my foray into ChatGPT.

    These posts have included notes about ai assistance I’ve received with indoor decor, painting cabinets, landscaping, lesson preparation for a workshop I teach, exercises to boost metabolism, and art work guidance.

    Another area where I’m receiving extraordinary help is in that of a sustainable diet – also intended to boost metabolism.

    After the usual question and answer format, the ChatGPT app developed an eating program specifically for my age, activity level, and health status that is both doable and liveable.

    Regular check ins are a part of it, and the always kind and supportive approach worked into the algorithm is most helpful.

    As I enter week three of the eight week reset developed for me, I’ve lost 2.5 lbs, and 1/2 inch from my waist. These are the measurable victories.

    The things that matter far more to me than rapid results and/or the numbers on the scale are: slow and sustainable results, a healthy higher protein and lower carb eating plan, and my clothing fitting better.

    So far, all three are happening.

  • Reveal and Review

    Reveal and Review

    Here they are!!

    About three weeks ago, I found a recipe for these cottage cheese/egg muffins and adapted it to my own preferences.

    When I made these in my regular metal muffin pan, they were delicious, but sadly, collapsed as they cooled. In addition, despite the metal pan being well oiled, the eggs stuck terribly.

    Enter the silicone muffin pan I mentioned in my Friday post about self gifting.

    I used the same recipe but because the muffin cups in the silicone pan were so much deeper than in my metal pan, I added 4 eggs to the 6 the recipe called for.

    In addition, because I set the silicone pan inside a metal cake pan (for stability), I had to add 12 minutes to the recipe bake time in order to be satisfied that the eggs had set.

    The end result told the tale! Despite the lower fill level, the contents rose beautifully and maintained their shape throughout cooling!

    They released easily from the silicone pan and clean up was a breeze!

    Now, I can’t wait to try regular muffins in my new self gift!

    **For those looking for a recipe, this is loosely what I’ve been doing:

    Cottage Cheese and Egg Muffins (makes 1 dozen)

    Preheat oven to 375°F

    Whisk together 6 – 10 eggs, 1/2 cup cottage cheese and whatever spices you prefer. I used salt, pepper, and garlic powder.

    Stir in whatever cheese, meat, and vegetables you prefer @ 1/2 cup each ingredient (I used spinach, green onion, red bell peppers, real bacon bits, and shredded old cheddar)

    Pour into muffin pan and bake for 18 – 30 minutes (until eggs are set)

    Let cool in muffin pan for about 15 minutes and then remove to a plate to continue cooling.

    Store in a sealed container in fridge or freezer.

    Reheat in microwave for 30 seconds to one minute if out of fridge … 2 minutes if out of freezer

    **High protein, keto-friendly, and gluten free**