Stocking my kitchen for my new low-carb cleansing.... further recs?
- Elise Aug 26, 2005 11:27 PM
As my previous post mentioned, am quite a carb addict, esp for pasta, bread, rice.... and feel best when doing low-carb.
So looking for favorite recs to have on hand.
Here's my list:
Soy Slender Milk --mmmm; also great in blended shakes
Low-carb cereals -- ie "Hi/Low" at d'Agostino; and other hot cereals from "Keto", seem to have to order online
Various low-carb puddings and shakes from Atkins, et al
"Men's Bread" -- delicious, found in the frozen bread section of Whole Foods, Time/Warner bldg; 5g carbs/ slice, loaded w/ seeds and tasty flavor
Sugar & calorie-free jam, by Walden Farms
Maple syrup, very low calorie by Vermont ?? Many brands available)
Danon Low-Carb yogurt -- just 5g per tiny little tub, but satisfies the craving
Hot sauce -- Chololo is my fave
Eggs -- have 2-3 egg whites and half an egg yolk for flavor and color for brkfst lunch or dinner
Veggie burgers -- the low carb ones, 2g or less
Low-carb pasta sold by Atkins, a Japanes brand in the refrigerated-end of Whole Foods, d'Agostino, etc
A fish fillet or two in the freezer; and a filet of beef, and a chix breast
Deli, from-the-bone turkey; ham; salami/ prosciutto to garnish salads, veggie sandwiches on low-carb bread
Whole Foods' low-fat dill sauce, sold in the fish dept -- incredible
Chix, veg, beef stock for an impromptu soup
Radishes, cukes, mesclum, a few grape tomatoes (need the occasional fruit -- and great in sandwiches!), asparagus, broc, caul, bell peppers, sprouts, most veggies except those in the potato family.....
Looking for other recs, as my metabolic system simply goes wild with carbs, with ever-increasing desires for more and more, and an ever-increasing waistline!!!
Frozen vegetables (so there's never an excuse not to)
In the delicious/acceptable-in-modest-amounts-carb dept:
Whole grain rice
Trader Joe's little rye crackers (forget the name)
Small whole-wheat pitas
I believe the Boca Burgers are 2g carbs
Tofu, tempeh, Japanese noodles in same refrigerated section of Whole Foods, Time Warner
White tuna, dolphin safe
Sandinavia Bran Crackers -- Whole Foods; 0g net carb --pure fiber and tasty! esp with
Phil Fat-free cream cheese -- 1g and lox and capers
Walden Farms' honey mustard dressing (to mix into a vinaigrette) and bbq sauce -- entire line has 0 cals and carbs!
Freshly brewed iced green tea and pitcher of water with orange twists in fridge, or cucumber!
Mori-Nu Lite silken extra-firm tofu (shelf-stable) -- 1g
Pumpkin and sunflower seeds; soy nuts
Pomi chopped tomatoes -- shelf stable; 1g
For soymilk Westsoy unsweetened soymilk in vanilla is really delicious and very low in carbs. Another yogurt option is Total yogurt, most of the carbs get strained away - I usually flavor with jam but you could add something splenda based. Some great snack foods are shrimp cocktail (keep a bag of frozen cooked shrimp in the freezer), turkey jerky, and trader joe's dry roast edamame (totally different & superior from ordinary soy nuts).
re: Bob Brooks
Yes. But sometimes there is a small difference in carbs (ie an extra 1-2g perhaps) and a significant savings in calories (ie 100 cals v 25 cals), fat, saturated fat, etc.
Low in fat and carbs and calories:
Cream cheese -- fat free
Cottage cheese -- 0-1%
Sour cream -- f/f or reduced fat
Yogurt -- only seen Atkins and Danon with the 5g ones
Cheeses such as Laughing Cow vs full 100% fat ones -- I eat both, though full fat just in small quantities
re: Bob Brooks
One note on yogurt - there's an excellent article somewhere (lowcarbluxury.com - I'm almost positive) on why regular plain yogurt is a naturally low-carb food, food labeling be damned. It has to do with the yogurt cultures feeding off of the milk sugars. So while I love low-carb flavored yogurt (blue bunny makes them in our area and I'm all but addicted to the vanilla creme) I treat plain yogurt as an almost "free" food for sauces and such.
Soy Flour - I use it to thicken sauces & to flour chicken cutlets etc. I find I don't mind it when I'm cooking something that will have a strong flavored sauce. Have also used it to make souffles and pate a choux dough.
Having low-carbed for the better part of 6 years now, I can only add a few things - obviously butter, heavy cream and some wonderful cheeses top the list. (I make an odd and fantastic "Hearty Winter Cream Soup" using everything from hot smoked sausage to artichoke hearts to broccoli to cream to swiss cheese.)
Pepperoni - microwave slizes of pepperoni on a plate for less than a minute to produce pepperoni "chips."
Low-carb tortillas (I'm usually a purist, preferring to let my taste for breads go away, so low-carb bread isn't one of my "things" - but low-carb tortillas are awesome for wraps when I'm not in the mood to fight the lettuce wrap. Ditto for the low-carb pasta - I buy them once in a while when I'm being "strict" but usually prefer to use some sort of veggie base instead - shredded broccoli stems are an awesome foil for cream sauces, especially)
Let's see... Cream cheese. When low-carbing, I can find a zillion uses for cream cheese - from low carb desserts, to crab or shrimp wrap fillings, etc.
Honestly, I've always found that if I'm "good" for a few weeks, my taste for pasta, bread and rice all but disappears, but I'm a sucker for creamed cauliflower, which can make a marvelous "faux mashed potato."
Oh, and of course, the butt (ahem) of all Atkins jokes - pork rinds. If you don't care to use them for snacking, grind them and use them for "breading" - I've found a brand called "Turkey Creek" to be the best, and they make a wonderful, flavorful "breading" for everything from fried chicken to meatloaf or salmon croquettes. I wouldn't make meatloaf or salmon croquettes any other way now - lowcarbing or not. Just grind them in your food processor.
Oh, yikes, I really don't know that I can. It's kind of an "anything goes" affair, which goes something like:
In a heavy sauce (or in my case, a big calphalon "chef's pot") saute some onion, fresh mushrooms and broccoli florets with coarsely chopped or sliced sausage of your choice - basically I prefer a sausage with some heat to it, so I prefer either an andouille or a local grocery brand (Opa's) of good quality smoked sausage. Really, you just want to bring out enough fat from the sausage to be able to sweat the veggies.
Stir in some chicken or pork stock, then heavy cream and heat through, then add shredded swiss cheese to thicken. When you've got it basically nice and thick, add canned artichoke hearts and heat. I usually just spice with abandon as I go - anthing's fair game, but the basics are the broccoli/onion/sausage/mushrooms/cream/artichoke hearts & cheese.
It sounds like an odd combo, and I guess it is, but it's really a wonderful merge of flavors, and non-low carbers will appreciate it as well. In fact, I bet with some diced potatoes during the broth/simmer stage, you'd have a nice chowder.
Sorry that's not more exact and more timely!
Someone else already mentioned that the carbs in plain yogurt don't "count". I definitely recommend getting good unflavored yogurt and adding your own flavoring to it. It's cheaper and usually much tastier than buying the low-carb flavored yogurts! Puree fresh or frozen fruits (make sure there's no added sugars) and stir them in, or try a flavored syrup.
Speaking of which, sugar-free syrups are your friend. Da Vinci (davincigourmet.com) makes a large variety of flavors which are all sweetened with Splenda. I try to keep hazelnut, vanilla, and a fruit flavor on hand at all times - add them to yogurt, milk, sugar-free hot cocoa, etc. Make snowcones! Don't forget Italian sodas, too (seltzer water, syrup, and cream over ice - I love hazelnut and almond for this). Torani is another brand that's good. I usually buy Da Vinci syrups online at netrition.com or at TJ Maxx/Marshalls (they usually have a few different flavors on hand - unpredictable, but heavily discounted). Skip the Atkins brand syrups, they're not nearly as good.
You can use almond flour for desserts like cookies and pound cakes. To further please your sweet tooth, pick up some high-quality unsweetened chocolate and make your own chocolate sauce, chocolate mousse, or chocolate torte using your preferred artificial sweetener. Homemade sugar-free ganache is perfect for drizzling onto strawberries, yum.
Buy bulk pecans and crush them - great for coating fish fillets.
I found the low-carb shakes from Slim-Fast to taste better than the ones from Atkins - buy a few of each to figure out what your tastebuds prefer. Frankly, I skip them both and go for Syntrax Nectar low-carb protein powder, which mixes easily with water (stir, don't shake).
Don't forget to drink lots of water! Crystal Light is great if you get tired of plain water, or again you can add a little SF syrup.
Low-carbers often have problems getting in enough fiber. You can boost your intake by sprinking ground flax seeds on your yogurt. Heck, you can stir them into stews and soups too.
Never be afraid of vegetables! I consider any non-starchy/non-sugary veggie to be fair game (pretty much anything other than potatoes, corn, and peas), and all leafy greens to be free foods. My favorite low-carb meal at home is a stir-fry with a little meat and two big handfuls of chopped Chinese greens (which are low in carbs, and what little carb they contain is mostly fiber). Mmm, I'm hungry.
Wasa crispbreads are good if you want something crunchy (check the label though, some varieties are higher in carbs than others). Chicken and celery salad on Wasa light rye... that's a nice crunchy lunch.