Dinner on the first day was actually pretty awesome. I made herbs-de-provence roasted chicken breast, garlic green beans, and roasted Butternut squash with cinnamon and nutmeg. Who could complain about that? Daniel, a notorious vegetable-hater, ate double servings of both the green beans and squash. So, so far, so good.


Breakfast was a slice of 4g carb bread toast w/ cinnamon cream cheese (even though it’s sweetly favored, it’s only 4g per ounce, so 2 for what I ate). Also yummy. And lunch, a delightful salad. I’ve checked 12 times, and my blood sugars all day have had a fluctuation of ONLY 30 POINTS. Praise be.

The squash is 8g per 1/2 cup, so on the high side of what is allowed, but soooooo yummy. To make it, just cut up a butternut squash in cubes, and toss them with about 1/4 cup of 1/2 olive oil, 1/2 melted butter. Then sprinkle with powdered stevia, cinnamon, and nutmeg to taste, and roast for about an hour at 350.

The chicken, equally simple and delicious, is made by dragging chicken breasts through olive oil, and then an herbs-de-provence mixture. The mixture I buy has lavender… yum. Then bake, same time and temp as the sqash.

The green beans: just steam them, them toss in a mixture of pressed garlic and salt that has been left to sit for at least 20 minutes.