Today's Weight: 139.0 lbs
Yesterday's Weight: 139.8 lbs
Difference: -.8 lbs

Round 2 VLCD Day#24, TOM Day #3

Happy to see the scale show I went down .8 lbs. Yesterday at roller derby I was so weak that my muscles in my legs were shaking after a few rounds and a few hits on the rink. I had to sit out and watch for the next hour and a half. I think it's a combination of low potassium levels and TOM (which always gives me crazy problems). I haven't had jaundice as much this round though! :)) I had two more almond flour balls when I got home and had two today. I feel MUCH better. The potassium count in those things are pretty high so I think that's helped. Even if it ends up reflecting some on the scale I rather it reflect on the scale than on an x-ray in the emergency room when I break an ankle out on the rink due to weak muscles. I'm going to skate for a few hours tomorrow and if my legs hold up then I know for sure it's the potassium.

I found a bread recipe that can be used for Phase 3. At least I think it can be used for phase 3. I'd love to hear some feed back on it if it makes you gain. I'll let you all know ASAP if it makes me gain anything once I get to that phase.  This can be used for sandwiches and "toast" pizzas. This is again from Elana's Pantry and I've adapted it to be compliant with phase 3. It does not come out as dark as hers did and I think it's due to the lack of agave nectar. I ended up adding 1/2 a cup of flax seed meal on a second loaf instead of the extra 1/2 cup of almond flour.


Gluten Free Simple Breadprint friendly recipe
2½ cups blanched almond flour (OR 2 cups of almond flour and 1/2 cup of flax meal/fine ground seed)
½ teaspoon salt
½ teaspoon baking soda
4 eggs
5 drops of Stevia
½ teaspoon apple cider vinegar

1. In a large bowl, combine almond flour, salt and baking soda
2. In a medium bowl, whisk the eggs, then add Stevia and vinegar
3. Stir wet ingredients into dry
4. Scoop batter into a well greased 6.5 x 4 inch loaf pan (this loaf pan may have been discontinued. Stay tuned...)
5. Bake at 300° for 45-55 minutes on bottom rack of oven; until a knife comes out clean
6. Cool and serve

Makes 12 slices