Today I woke up very happy to find out that my ketones had gone up to Moderate, the Blood Glucose was still down at 95 and my weight had dropped 1/2 pound at 138.4.

As today was a very busy day I ate out twice, but managed to stay within the guidelines.

The recipe today is a simple one, but right now it’s one of my favorite breakfasts, snacks or appetizers.

Avocado deviled eggs also makes a great finger food for parties and picnics!

Breakfast:

Avocado deviled eggs

Lunch:

Spinach salad with grilled shrimp (at a Mexican restaurant)

Dinner:

Italian Sausage with Sauted cabbage (at my friend’s house!)

Avocado Deviled Eggs Author: Vivica Menegaz Cuisine: American Save Print A creamy, tangy, slightly spicy filling for these avocado deviled eggs. Perfect for every occasion, form a cocktail party to a quick snack! Ingredients 2 boiled organic, free-range eggs

½ avocado

1 teaspoon goat cheese

The juice of ½ lime

1 teaspoon chili infused olive oil (This one makes a great gift!)

pinch of Celtic sea salt Instructions Peel the boiled eggs and cut in half Remove the yolks to a small bowl, without breaking the whites. Mix the yolks with the goat cheese, the oil and the lime until a smooth cream is formed Now cut the avocados in half, remove the seed then cut in little squares with a sharp knife Scoop the little cubes of avocado out with a spoon Gently mix the avocado cubes with the egg cream Fill the egg whites back with the avocado mixture Decorate with a bit of fresh cilantro or thyme If you prefer a smooth filling just put all the ingredients in a mixing bowl and mix with an immersion blender. (I have this one and use it constantly) OPTION 2 Cut the egg whites in small cubes also and add to the avocado-egg mixture. You can serve this egg salad in endive lettuce cups or use it as a stuffing for tomatoes 3.2.2499

Here is the links to the other posts:

Grocery Haul, Sunday, Monday , Tuesday. Wednesday

Here is a great article about The Health Benefits of Avocado!!