I rose relatively early for a Sunday and made myself some eggs and bacon. I enjoyed a leisurely breakfast at home with the NYT puzzle.

We attempted to visit our daughter Cindy at the Ram’s Horn where she works. I was already trying to plan what keto offerings I could choose from, but, unfortunately, the restaurant was packed and her station was full.

On to a new Mexican restaurant we’ve never tried. In keeping with my new “no all or nothing,” non-perfectionistic attitude, I ordered a cheese/onion enchilada and a bean enchilada. Not keto. Okay.

Back to the plan: dinner was Cincinnati Chili over spaghetti squash. We haven’t had it in awhile and it sure was good!

I have no idea if this middle of the road kind of low carb idea will work. I guess I’ll find out soon.

After a day of weight gain, and looking ahead to a couple of holiday celebrations at the end of the week makes me realize I need to take advantage of the next few days and eat under carb count as diligently as possible.

Monday morning, and we decided to make that diner breakfast day. I had the cheese omelet and bacon.

Lunch was leftover keto-friendly Cincinnati chili warmed up at work.

I ordered the delicious grilled chicken club sandwich with blue cheese at trivia. I have to say again, Albert’s on the Alley makes good quality and delicious food. I ate 2 steak fries.

I didn’t feel like eggs, so I made a tortilla filled with shredded cheese and a chopped up pappadew pepper. YUM

Lunch never happened. I got busy cleaning and sorting things, and working on sites. I had a late afternoon snack of Michelob Ultra (low carb) beer and almonds.

For dinner, I made Cincinnati chili over spaghetti squash. I can never quite get over how good that tastes and how little I miss spaghetti. The chili, cheese and onions simply need a pasta-like base and spaghetti squash does the trick.

I finally made the dessert I planned to make on Thanksgiving. Pumpkin cream cheese dessert. I used this recipe as a base, but changed it up a bit. Who needs crust? I mixed cream cheese, spices, sweetener, and pumpkin and portioned it out into a muffin panned lined with foil cupcake liners. The entire recipe was about 40 carbs and it garnered 12 cupcakes, so they were just under 4 g. a piece. I baked them at 350 for about 25 mins and topped with about a tbsp of Reddiwhip after they were chilled.