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Oct 23, 2006 04:58 AM

Eating Low Carb

I'm giving it another far so good.

I took a look at some of the other posts on the subject, but they seem to be a little outdated.

I'm wondering if anyone has any suggestions for snacks, desserts, meals, anything really. Maybe low carb eating at fast food restaurants? Anything goes.

I just started today, but so far I've had turkey dogs on the grill with a little sauerkraut and mustard for lunch. Steak and a salad for dinner. For dessert, a 1/2 cup of low carb ice cream. Not too bad so far...

But back to work tomorrow, and I'm sure it's going to be a little harder. I bought an egg poacher today, so I'll have eggs and turkey bacon for breakfast on my way out. But any other suggestions would be greatly appreciated.

Oh, and FYI, if you include recipes, please use easy ones that can be found at a regular grocery store.

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  1. There are sooo many things.

    First, here are a couple sites for recipes: <--- message boards also good

    When dining out it's pretty easy, once you know what things have carbs such as potatoes, breading etc., to simply order the meat-oriented or non-starch veggie oriented dishes.

    When you try to start making low-carb foods that are like high-carb foods (the breads etc.), it gets a little tricky as lots of recipes use protein powders or special flours. So that may not be your thing right now if you don't want to go out on a limb with regard to recipes. An alternative is to google for a low-carb store in your area and pick up some things.

    (However, that said there are some very 'processed' and odd-ingredient low carb things - such as sugar alcohols - which cause digestive upset for some and weight loss stalling for others.


    This recipe is really good if you don't have restriction on your fat intake... low carb doughnut holes made with protein powder:

    1. I eat low carb and take my lunch to work most days. I usually have salad with protein - often an extra chicken breast or leftover slices of roast beef or pork... I'll make an extra piece or two when cooking dinner. There is a restaurant down the street from my office with a very good salad bar which includes hard boiled eggs, chicken sald and tuna salad, and cheese, so if I don't pack lunch it is easy to get a healthy meal without carbs. I keep a sugar-free salad dressing in my office fridge.

      In my experience you are better off not using the low carb substitutes for breads and crackers and sweets. They often taste bad, and the combinations of ingredients are wierd. I am allergic to a lot of additives and so avoid them on principle; I think you are better off learning the principles of low carb eating and eat real food, not the fake ones.

      It is fairly easy to keep a mix of low carb salad fixings in the fridge (black olives, fresh mozzarella, artichoke hearts, crumbled bacon, blue or feta cheese, cheddar, strips of cooked chicken or meat leftovers for instance are in my fridge most of the time. I keep sunflower seeds or pepitas around as a substitute for croutons to add a bit of crunch. Make up a viniagrette without sugar and you're there.

      I have been eating low carb with the occasional treat of small portions of pasta or potatoes for years; it's good.

      1 Reply
      1. re: sheiladeedee

        Thanks for the tips, and Cinnamon had some good links. I'd rather not have those low carb substitue breads and even ingredients. I'll try to stay away from those, although once I drop some water weight and start losing, I'll slowly work in those naturally low carb (whole grain) breads.

        I'm going to try to stick to eggs for breakfast, cheese for snacks, salads for lunch and meat and veggies for dinner. Hope that works, I just don't want to get bored with it!

        So if you have any dinner/snack ideas, please share!

        Oh, and the easier the recipe the better. I don't have much free time to prepare low carb items, so I guess the more natural and quick, the better.


      2. One of our favorite snacks are nuts. I buy bags of pecans and walnuts and blanch them in boiling water to remove the bitter surface oils and toast for about 15-20 mins at 350 F. If I am feeling decadent I will butter and salt them straight from the oven and eat while warm. Other herbs and spices are good too like hot pepper flakes, chopped rosemary, garlic butter etc. Very satisfying. I am toasting pecans at this very moment and my walnuts are cooling. You'd be amazed at the flavor difference the blnching and toasting makes. Pistachios are a good snack too and almonds. Have you ever blanched almonds and slipped the skins off and then deed fry and salt. Heaven! If you are going to try it, watch the almonds like a hawk and get them out of the oil as quickly as they begin to show signs of taking on color. They will darken as they cool. You can also oven fry them but I prefer just heating a pot of oil since I can monitor them more effectively. They are addictive and good for you too.

        Another thing I like after induction and you can add a bit to your diet is getting good greek full fat yogurt (lower carb than the light stuff or non-fat) and I will ad some freshly ground flax seed and cinnamon to it and maybe a pinch of Splenda.

        We have pretty much been on the low carb life style for 3-4 years and it suits us. We do have occasional treats and when on vacation we relax the rules a bit but are still mindful that a treat is a treat and try to make good choices on menus when dining out.

        1. For me, quite a lot of my low carb meals have a somewhat Asian theme to them -- if you think up some creative ways to tweak them please let us know!

          If you have access to Asian markets, you might want to stock up on: 5 spice firm tofu squares, dried shredded seaweed (actually probably kelp), edamame, and such. My meals mainly consist of a salad, a few ounces of meat, and then another protein source such as eggs, tofu, or a stirfry or saute w/ both meat & veggies.

          You can slice or dice the 5 spice tofu and toss into a salad, saute with other things, etc. I even use the tofu as "bread" for little finger sandwiches. The seaweed can be used in an Asian themed salad. Edamame can be used in many different ways. One of the benefits with living with strict Chow Police is that we have to be creative in figuring ways to make the healthy foods tasty enough to be consummable.

          Last night for instance, we made a Chinese veggie broth, then dunked a whole chicken into the pot after turning off the heat so it could cook slowly. The chicken was then retrieved, deboned, and some of the meat was shredded. The bones went back into the soup for more simmering while we minced fresh green onion and ginger, then mixed w/ a bit of cooked vegetable oil as a dressing on the side for some of the shredded chicken. The rest of the chicken meat was reserved for meals later on in the week.

          We also put together a stirfry using peanutes, cashews, almonds, diced celery, diced bell peppers, diced onions, and a little bit of ground pork.

          Last, and by far the most interesting, was a type of roll. We had Asian fish paste on hand, so we mixed diced carrots, onions, and bell peppers into the paste for stuffing, then created crepes out of eggs as the wrapper.

          I've heard that too much protein can also counteract the low-carb mission, especially if you are looking to lower blood sugar; because the protein ends up still getting transformed into sugar for the body's use. For me (a carnivore!), being told I had type 2 diabetes & high cholesterol meant no more frequent pizza nights, steak, potatoes, breads, etc... And I can be easily tempted. So my strategy is to eat my fill of the salad & other veggie items first, then non-meat proteins, and then my "dessert" (and crowning last bite) is meat.

          3 Replies
          1. re: S U

            Thanks for those nut tips Candy, although I'm not a huge fan. I can do the occasional ball park peanut and honey roasted sometimes, but the others aren't my favorites. Although I am accepting almonds in salads...

            But as for the asian themed recipes from S_U keep them coming! Is seaweed a no-card/low-carb option? Anyone know how many carbs? One of my favorite japanese places serves a great appetizer that might be low tell's small squares of nori (seaweed) served with a small bowl of cream cheese. The cream cheese is sprinkled with sesame seeds. Put it all together, it's delicious! If it's true that nori low-carb or even better no-carb, I'll be a very happy camper.

            1. re: cincodemayo1

              Seaweed is low everything. Nori is also known as laver, which essentially has no grams of anything to speak of, unless you get the sweetened snack ones.

              1. re: Jefferson

                Good link, but still a bit confused about it. I looked it up this morning on and they list about 4 different seaweeds. 3 of which are very low in everything and one that is something like 80 carbs! I guess the seaweed I'm curious about is dried nori sheets that are available at grocery stores (nowadays). I guess I'll have to stop by and look at the packaging just to be sure.

          2. Beef Jerky (or any type of meat jerky)

            3 Replies
            1. re: ipsedixit

              Some jerky -- commercial as well as freshly-made Chinese/Malaysian styles -- has quite a bit of sugar that goes into it. Read labels especially on something like a teriyaki-flavored one and the wet/sticky Asian ones.

              1. re: hatless

                Agreed...and my favorite is teriyaki, so I'll probably stay away from that.

                Actually, my roommate has a food dehydrator, so if anything I'd probably use that and make my own from scratch. Much cheaper, much more quantity. Downfall is that the apt. smells like meat for days.

                1. re: cincodemayo1

                  You can actually make a passable teriyaki marinade. Use soy sauce, ginger, garlic, lemon juice and a bit of sugar free maple syrup. My doctor advised me to go on the South Beach diet a few yuears ago due to sugar issues, and family health history. I bought the book, and the cookbooks, and it really helped me. I was even able to serve the recipes for family and friends. I used the teriyaki recipe while on vacation, and make london broil for 20+ people- they all loved it!! Good luck.
                  If I can find some of the old threads, I will post the link. We had some good discussions on this a long time ago.