5 Months In

5 Months In and I am resting at and around 170! Progress may be slow but it is certain. I am happy with every ounce and every pound that has vacated my life and my body.

Here is to another milestone. I can’t wait to see what 6 Months In holds for me.


Saggin’ Baggin’ Barry

When I posted this first picture I was celebrating my 4th month of Keto! I was bragging about getting new uniforms that fit and how I was able to size down in everything!

1 month later and here I am! Needing to yet again so get sized for smaller uniforms. My pants rest on my hips, they are baggy and bulging. My shirt flops in the back and is very wide around the stomach.

This is the same uniform but a month apart.

I still have a little bit to go before I am in the 160’s…. I know it will happen.

Here is to positive change and progress!

Blessings JAR

Today I bought a Blessings Jar.

Throughout my journey I have found better confidence, but I still lose sight on what matters outside of what the scale reflects.

Appreciating everyday blessings is key. In an attempt to better remind myself of the amazing things I have been blessed with, each day I will write something I am blessed with in my life, place it in the Blessings Jar and keep a collection and record of them. One day, someone…. or even myself will open the jar and see what has made a positive impact on my life and help push me forward each day.

Today I am Blessed with:



KETOcop’s Keto Cloud Bread

KETOcop’s Keto Cloud Bread


3 large eggs – at room temperature

1/4 tsp. cream of tartar

pinch of kosher salt

2 oz. cream cheese – SOFTENED.



1. Preheat your Oven to 300° and go ahead an line a large baking sheet with parchment paper.

2. Separate egg whites from yolks into two medium mixing/glass bowls (I use whatever I have available… and clean)

Add your cream of tartar and pinch of salt to the egg whites. Then you will use your hand mixer, beating them until Uber fluffy. This can take anywhere from 2-3 minutes. I used medium-high speed.

3. Add cream cheese (softened) to egg yolks in the second bowl. While using your hand mixer, mix the yolks and cream cheese until fully mixed together.

4. Gently pour egg yolk mixture into egg whites and use your hand mixer to evenly mix everything together.

5. Divide mixture into 8 – 12 mounds on prepared baking sheet. The number of mounds really vary to your liking. Try spacing them about 3-4” apart.

6. Bake until golden, 25 to 30 minutes!!!

EVERYTHING Cloud Bread – When you take out the Cloud Bread, I typically have melted some butter to spread over the top of each cloud. THEN, I sprinkle my everything seasoning on top of each cloud so it will stick.

SWEET AND CHEESY Cloud Bread – When you take out the Cloud Bread, sprinkle shredded cheddar cheese on each cloud and place back in the oven for an additional 2-3 minutes, or until melted to your liking. Once you remove your clouds, I lightly sprinkle Powdered Stevia on each Cloud giving it a gentle sweet taste.

I loved how these came out! It’s a wonderful snack. I also can’t wait to try this with avocado spread and some of my other favorite toppings!