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.