This is a sponsored conversation written by me on behalf of Atkins. The opinions and text are all mine.
I feel so amazing since I started my weight loss and fitness journey. I finally found a plan that I could stick too long term and I want to share it with you guys too. I’m giving away one copy of “Atkins: Eat Right, Not Less Your Guidebook for Living A Low-Carb and Low-Sugar Lifestyle” by New York Times bestselling author Colette Heimowitz. To win your own, head on over to my Instagram and tell me why you wish to make a change in your lifestyle.
I’ve been following this lifestyle book with 100 whole foods recipes that are low carb and low sugar. It also comes with an easy to follow meal plan. What I really love about the recipes is that there is a big focus on eating nutrient dense carbohydrates like vegetables, while avoiding processed carbs and “The Hidden Sugar Effect” — foods that you think are healthy that actually turn into sugar when digested. You don’t see the sugars, but your body does.
What’s amazing to me is that we also had to adapt to a gluten-free diet because of health-related issues with my husband and most of the recipes fell into that category too. It was a very flexible meal plan.
I find my plate is always balanced with an intake of lean, moderate protein, healthy fats and high-fiber, nutrient-dense carbs. For breakfast, I would have full-fat Greek yogurt with berries and almonds, snack would be avocado hummus with carrots and cucumbers, lunch would be the Atkins Thai Peanut Buddha Bowland dinner would be the Atkins Broiler Miso Salmon. The Atkins Thai Peanut Buddha Bowl has become a regular lunch for me. I love the crisp zucchini and carrot noodles with the Thai Peanut Sauce. The sauce is everything! I make extra to use as my salad dressing. With so many amazing recipes to choose from in the book, I never felt bored or deprived. It really is about eating right and not less!
Here is a recipe example of what the book is filled with:
Recipe: Atkins Thai Peanut Buddha Bowl
Total Carbs: 18.1g
Olive oil spray
2 skinless, boneless chicken breasts (12 ounces total)
½ cup peanut butter
3 tablespoons coconut milk
1 tablespoon fish sauce
2 teaspoons hot chili sauce
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 tablespoon sesame oil
3 tablespoons hot water
4 cups baby spinach
1 ripe Haas avocado, thinly sliced
1 medium zucchini, cut into noodle shapes
2 carrots, cut into noodle shapes
2 radishes, thinly sliced
8 sprigs of cilantro
1. Preheat oven to 400˚F. Coat a small skillet with olive oil spray. Add the chicken and cook 3 to 4 minutes, turning once or twice to brown the chicken. Slide into the oven, and bake 6-8 minutes, until chicken is cooked through and no longer pink in the center when sliced with a knife. Set aside to rest for 5 minutes, then shred.
2. Place the peanut butter, coconut milk, fish sauce, chili sauce, garlic, ginger, sesame oil, and hot water in a large bowl. Whisk well until smooth. Divide the spinach and avocado among four bowls. Top with the chicken, zucchini, carrots, radishes, and cilantro. Drizzle with the dressing, and serve immediately.
Total: 30 minutes