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No/Low Carb Meals

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It's not terribly chowish, but I have had hardly any carbs since 1/1. I didn't have the guts to weigh myself and I still haven't but I can definitely tell I'm losing weight. We were expecting snow on Monday (and boy, did we get it) so I went out on Sunday and stocked up. I got sandwich makings for the family, among other things. I'm working from home and have been craving a reuben all day and since I know I have the makings for one, I had to improvise. I rinsed some sauer kraut and heated it in the microwave in a big mug. On top of that I added some thin slices of pastrami and on top of that, some sliced gruyere. Back in the microwave until it was all melted, then a dab of dijon.

It was delicious and easy, satisfied my craving and kept me carb free. I'd love to bring it to work (when we ever get dug out), but it would stink up the break room. What are your favorite carb free meals?

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  1. How carb-y are roasted vegetables? I just had some roasted carrots, onions, and potatoes with salmon. But maybe asparagus and garlic and onions would be less carb-y (than potatoes, at least). It was very delicious.

    7 Replies
    1. re: Jay F

      It depends on the vegetables. Carrots, potatoes, squash, corn...the sweeter veggies tend to be more carby.

      1. re: twodales

        potatoes are sweet? that's news to me. now, sweet potatoes.... *that's* some sweet stuff. and low(er) carb, go figure.

        1. re: linguafood

          Potatoes have a higher glycemic index similar to ingesting glucose believe it or not. Starch turns to sugar.

          My "sweet" comment is just a general rule to help one remember which veggies are low carb.

          1. re: twodales

            Yes, I am aware of that. I was under the impression, however, that sweet potatoes are lower in carbs than potatoes. Didn't I write that above?

            1. re: linguafood

              Sorry. Yes you are right about sweet potatoes. I thought you were looking for clarification. Miscommunication. ; )

              1. re: twodales

                No biggie. You'd be surprised how much miscommunication happens on these boards on a daily basis.

                1. re: linguafood

                  I think the general classification is root vegetables. They tend to be carbier than ones that grow above ground.

    2. Pretty much various versions of animal flesh. I lost 50 pounds eating extremely low carb, now I'm in pretty much the same shape as I was in during my 20's and I'm not as hardcore anymore, will eat a sweet potato or some black beans with dinner.

      You can have some cruciferous vegetables, broccoli, cauliflower, brussel sprouts. No carrots, no potatoes, no rice, no wheat, no corn products.

      61 Replies
      1. re: redfish62

        Thank you for your response. I'm very familiar with the "rules". I lost about 30 pounds ten years ago but it slowly creeped back. I'm looking for creative, delicious ways to assemble meals, particularly ones that I can bring to work.

        1. re: southernitalian

          There's not a whole lot that you could bring to work except maybe some beef jerky.

          Once you cut out the carbs there is nothing left but protein and fat, and the number of delicious meals you can bring to work consisting of nothing but protein and fat is quite limited ... bacon and eggs isn't going to work.

          Really "delicious" is totally out the window ... you are pretty much stuck with "not delicious but edible and doesn't stink the joint up."

          1. re: redfish62

            Not true! I've been eating low carb since February and I'm never at a loss of delicious things!

            I take lots of leftovers for lunch I'll talk about my dinners. Most have a few carbs in them, but I try to stay under 20g a day so there's not much.

            -I do steak/pork/chicken breast + sauteed veggies a lot.
            -Preseasoned fajita meat with cheese, sour cream, and guac.
            -Chicken+ cauliflower curry
            - Heroin wings with any part of chicken
            -Meatzza which is a ground beef "crust" , pizza sauce (a few carbs) cheese and toppings.
            -Carnitas or pulled pork from the slow cooker.
            -Sausages! Italian sausage with spinach and alfredo sauce.
            -Beef stroganoff over riced cauliflower
            -Taco seasoned beef is good on a salad or with cheddar and ranch dressing.
            -Low carb chili
            - Cheddar soup with broccoli and chicken
            -Burgers with various toppings

            Cauliflower is a great starter for casseroles. Add some ham to this Cauliflower and Cheese and you've got a meal :http://www.foodnetwork.com/recipes/ge...

            Cheesy sausage, cauliflower and chicken bake http://www.genaw.com/lowcarb/mushroom...

            If you have carbquick I love this cheeseburger pie with a mixture of beef and sausage
            http://lowcarbohydrate.blogspot.com/2...

            I love the genaw site! So many recipes that she's tested and rated. Let me know if you need any recipes in particular!

            1. re: Lixer

              Lixer, your list is almost identical to mine - my husband takes LC leftovers to work every day. Today was leftover italian sausages sliced over a salad. Fajitas and taco meat (no tortillas!) are favorites as well, as are wings. He's also happy to reheat leftover burgers, stuffed mushrooms or zucchini, roast pork with fennel, kielbasa, sausage and peppers, chicken enchilada casserole, crustless quiche, etc. Some of these things surely smell when he reheats them, but no more than any carby food would. His co-workers are especially jealous when it's Buffalo wing day!

              1. re: biondanonima

                I realize I'm a bit late to be replying to this thread, but do you by any chance have a recipe for the enchilada casserole? Sounds delicious. I just started LC living a few weeks ago and am still sorting everything out.

                1. re: cellosubmarine

                  if you can do lo-carb tortillas, here's what i do...

                  Roast a chicken with garlic, onion, and Mexican seasoning. Reserve 1/2 cup of the juices. Cool and shred the chicken. Mix the broth with about 1 cup of sour cream, and 1 1/2 cups enchilada sauce (I make from scratch, but that's just me), or more to taste. Layer in a casserole dish some sauce, then low carb tortillas, then chicken, then shredded cheese (cheddar/jack/cotija) more tortillas, more sauce, more chicken, salsa, or sliced tomatoes (can omit if tomatoes have too much carbs for where you're at), and cilantro, then cheese to finish... bake til golden and serve with more sour cream...

                  or... you can do ground chicken/beef with a little onion, garlic, brown it up. layer some in a casserole dish, top with cheese, layer a mix of enchilada/sour cream sauce, then some crumbled pork rinds (if this grosses you out, skip this recipe), lather rinse repeat and finish with sauce and cheese, then bake.

                  1. re: Emme

                    Emme - Thanks so much for your reply! Sounds delicious. I would love your recipe for the sauce, if it's not too much trouble to type it out...? All of the bottled sauces I've found have sugar listed in the first few ingredients. Plus I like making sauces from scratch anyway. Do you make a bunch and freeze the excess? I'm in the mood to make a huge vat! Nomnom.

                    Thanks again!

                    1. re: cellosubmarine

                      no problem. i'll dig it out. i haven't made it in a few months. i never freeze it, but it's because i'm rather lazy about making excess. and i tend to find ways to use it up pretty quickly if i make to much... eggs, fish, once dipped fried cheeses in it...

                      1. re: Emme

                        Yay! Thanks! I can't wait. (My non-LC boyfriend agrees.)

                        1. re: Emme

                          Hi Emme,

                          Did you ever post your enchilada sauce recipe somewhere? I too would love to have it. TIA

                          1. re: Servorg

                            delinquent. guilty as charged.... this is approximate, and i vary the heat depending upon my mood and my audience...

                            2-4 tbsp chili powder (usually 3ish)
                            2 tbsp rice flour
                            1/2 tsp garlic powder
                            1/4 tsp cumin
                            1/4 tsp oregano
                            1/2 tsp salt
                            2 cups chicken stock (or more if it's too hot and you need to dilute)

                            combine everything but stock with a little oil in a saucepan. (often, i don't even use oil, and just use a bit of pan spray.) then add stock, stirring til everything dissolves and simmer til it thickens to desired consistency. voila.

                            no one asked, but personally i like to saute onions and garlic with green chiles, and add in shredded roasted chicken for part of my fillings...

                            sorry for the egregious response delay!

                            1. re: Emme

                              Thank you so much! I can't wait to try it. Have you ever tried any tomatoes in it? Or almond or soy flour? I think I'm going to use sous vided chicken, throw a little tomato sauce, your recipe, and then top it off with cheese. Nom nom nom. Will report back!

                              1. re: cellosubmarine

                                personally i like it as is. i may add tomatoes to my filling occasionally, but honestly, i like the smoky bite of the sauce...

                              2. re: Emme

                                I hate shaming people publicly, but when it comes to food I find I can make an exception! ;-D> Really, thanks for finding and posting the recipe, Emme. I am getting so sick of my low carb/no carb recipes that this will be great to add in to the rotation. Better later than never (channeling my mother now).

                                1. re: Servorg

                                  lol Servorg, no problem. when i first started reading your post, i forgot what i had written, and i thought you were going to proceed to shame my recipe... "i hate shaming people publicly, but this recipe is the worst i have ever...."

                                  too tired... is the week over yet??

                                  enjoy the recipe! hope it suits your taste buds.

                  2. re: Lixer

                    I'm getting stuck on the Heroin wings......I thought I knew every chicken recipe out there!

                    1. re: Lixer

                      Heroin wings? May I request the recipe? If it's as addicting as it sounds...well... :)

                      1. re: melanieelena85

                        This is pretty much the recipe that I use except I add some garlic and halve the oregano. I use it on all chicken parts and pork too.

                        http://www.cookingcache.com/appetizr/...

                    2. re: redfish62

                      Once you cut out the carbs there is nothing left but protein and fat,

                      ~~~~

                      this is rubbish. i eat more veggies now on a low-carb plan than i did as a vegetarian, lol. i have been following a low-carb plan for 17 months, have lost 25 pounds and many many inches. my meals include plenty of olive oil, cream and butter and are sinfully delicious.

                      for most giving up grains, legumes and sugar does the trick.

                      for lunch i often have turkey, cheese and bacon over a salad with avocado.

                      anything that goes in a sandwich is fair game, just without the bread.

                      1. re: hotoynoodle

                        "anything that goes in a sandwich is fair game, just without the bread."

                        Ditto for the taco, tortilla, wrap, pasta, etc...

                        I, too, eat a lot more veggies now than I did as a vegetarian, when I depended a lot more on starchy carbs as a dietary default. As a low carber, though, beans are only a very small part of my diet, and I don't count them as protein foods, except for black soybeans.

                        1. re: mcf

                          i've basically given up all grains and legumes, except for the occasional serving of edamame. they were the mainstay for me previously.

                          1. re: hotoynoodle

                            I was on the Ornish diet, years ago, getting sicker and sicker til I discovered it was the diet doing me harm. It was torture without reward; low carb is the opposite.

                            1. re: mcf

                              yup. all those years of "healthy grains" and i could never figure out why i was sick all the time.

                              1. re: hotoynoodle

                                What kind of sick do you mean, if you don't mind me asking? I've been trying to figure out a diet that agrees with me since my digestive and immune systems went haywire a few years ago. One thing I haven't experimented with cutting out is healthy grains!

                                1. re: gembellina

                                  gembellina, that's a question for your doctor...when we dive into discussions about medical conditions the moderators usually end up having to remove the posts. but if you're experiencing digestive distress after eating wheat, rye, barley or oats, you could have a gluten sensitivity. or it could be a symptom of some other autoimmune condition - best to get checked out by a professional.

                                  the good news is that if it does turn out to be an intolerance of some sort, there are many of us here who live with varying degrees of gluten sensitivity, Celiac disease and food allergies, so you have a bunch of experts at your disposal to offer suggestions for alternatives and adjustments!

                                  1. re: goodhealthgourmet

                                    It's also very common for severe bloating, GERD and IBS to completely resolve upon withdrawal of grains from the diet, due to insulin resistance, without any gluten intolerance or immune sensitivity. BTDT. Asthma, too, anecdotally. Keeping it on topic, once a meal contains grain, due to carb and calorie density, it's not a low carb meal any more.

                                    1. re: mcf

                                      it's definitely not an autoimmune condition or a symptom of any other illness as that's all been checked out. I'd never really considered gluten (she says with a slice of toast in her hand!) I'll do some reading, thanks guys.

                                      And back on topic, I find that Low-carb is easier to do in smaller portions. A small plate of sauteed courgettes to start, something simialr to a pasta sauce but without the pasta, bulked out with extra protein or maybe some beans if you're still eating beans, then some yoghurt or something for pudding. I find it much harder to feel full when I'm not eating as many carbs, so eating over a longer period of time definitely helps in that regard.

                                      1. re: gembellina

                                        Protein is the most satiating food, keeps hunger away the longest with it's slow conversion to glucose. so you definitely want a significant part of each meal and snack to be protein. In my case, and your mileage may vary, animal proteins satiate best, particularly in a high fat meal.

                                        1. re: mcf

                                          eating a meal high in animal protein compared to the other components certainly does make me feel full faster, but i often find it to be too rich, and rather than feeling satisfied after a meal i just feel a bit nauseous. I try to snack on almonds and brazil nuts, as I do find that animal fats in large quantities disagree with me. For that reason I'm tending towards glycaemic index/glycaemic load, rather than strict no/low carb. But that might be a discussion for another thread!

                                          1. re: gembellina

                                            Or another web site, according to the mods. :-)

                                            1. re: gembellina

                                              "eating a meal high in animal protein compared to the other components certainly does make me feel full faster, but i often find it to be too rich"
                                              ~~~~~~~~~~~~
                                              perhaps opt for leaner proteins?

                                              1. re: goodhealthgourmet

                                                That can work, and sometimes it depends on what meat it is, lean or not. I get queasy after eating lamb, even though I like it, but no problem with well marbled beef, for example. When I first started low carbing, I'd been so low fat for so many years, I had a terrible time digesting/tolerating any... but the lamb thing has been lifelong. No other signs of any sensitivity to it...

                                                1. re: mcf

                                                  Oh this is so true. Eating low carb and allowing fat and protein into one's diet after a decade or two of eating low fat is very strange. I still don't like really rich food.

                                                  1. re: sueatmo

                                                    I do, and cooking with real cream, eating brie, well marbled ribeye steak, etc. is no problem for me now, but it was when I first made the switch. OTOH, alfredo sauce makes me queasy, as do macadamia nuts, and I love the taste of both. So it's not the fat, it's something about each food apart from that, for me, anyhoo.

                                                2. re: goodhealthgourmet

                                                  no!! what would life be without butter and the fat on a pork chop??!! seriously though, even chicken breast and eggs can seem like "overdoing" it. i think the point about switching fom low-fat to low-carb/higher-fat/higher-protein is a good one. it still seems so wrong - cheese bad brown rice good!

                                                  1. re: gembellina

                                                    I'm finding that pork chops are quite lean. The last pair I broiled had their fat trimmed off! The pork is so lean it is dry when cooked.

                                                    But I have always loved pork chops and still do. I also like the dark meat of chicken, so now on low carb I can have that with a clear conscience. And I can eat the crispy skin of a roast chicken! It is worth not eating carbs just to be able to do that without guilt!

                                                    1. re: sueatmo

                                                      It's quite possible to eat the skin on roast chicken, dark meat, and pork chops without feeling guilty, and without being on low-carb.

                                                3. re: gembellina

                                                  There is another thread on glycemic index/glycemic load: http://chowhound.chow.com/topics/755601 with some information you might find useful.

                                                4. re: mcf

                                                  I agree...if I eat boiled eggs, scrambled eggs,or low fat cottage cheese or meats, I'm not hungry for many hours.

                                                  1. re: walker

                                                    For me, if I eat sausage and eggs, I don't think about eating again for 6 hours. But I rarely eat breakfast at all, and when I do, it's rarely sausage and eggs. It really stands out as incredibly satiating when I do... I seem to need a substantial amount of fat with my proteins to get the fullest effect, but I'm usually closer to a modest 50% of calories from fat.

                                          2. re: gembellina

                                            sick, as in colds, coughs and various respiratory ailments all winter and various degrees of "allergies" almost all year long. coughing so bad for weeks at a time that i coughed up blood. run-down, insomnia and night-sweats. the 3 latter ailments i chalked up to age, but since cutting out grains and high carb foods, ALL of these issues have disappeared completely. i have not even had a sniffle in 2 winters. it took me a while to put 2+2 together, but it seems pretty irrefutable at this point.

                                            making the switch from low-fat to high fat was a tough mind-change, but now it's second-hand nature. i eat far more vegetables everyday than i did as a vegetarian, when my diet was based on legumes and grains.

                                            leafy greens, zucchini, broccoli and artichoke hearts are regulars on my plate, while the protein plays second fiddle. while i eat LOTS of eggs, i don't eat very much red meat all that often and a portion is only 4 ounces or so, so i find that pretty easy to do. if i'm not hungry, i don't eat. without the glucose spikes and dips from carbs my appetite is much more easily managed and reasonable.

                                            it's fat, not protein, that makes you feel sated, and my diet is full of olive oil, various nut oils, avocados and butter. yes, butter.

                                            for example, for breakfast, i'll have a big pile of mustard greens or spinach sauteed in 2 tablespoons of olive oil or butter. add 2 eggs to that and i'm often not hungry, not even thinking about food,until much later in the day.

                                            there are lots of reliable websites for info. stay away from forums that are mostly members chiming in with what may be bad advice or false info.

                                            1. re: hotoynoodle

                                              "it's fat, not protein, that makes you feel sated, and my diet is full of olive oil, various nut oils, avocados and butter. yes, butter."

                                              I was nodding my head throughout your post til I read this. That's not only not my experience, it's not what most research demonstrates. Fat makes you feel full faster while you're eating, but protein is what keeps you satiated for hours after eating by converting to energy slowly over all that time.

                                              1. re: mcf

                                                excess protein gets converted to glucose, just like excess carbs. this doesn't happen with consumed fat. i'm sated much longer by some chicken mixed with mayo than plain chicken. ymmv.

                                                1. re: hotoynoodle

                                                  All carbs convert to glucose, not just excess ones, and quickly, producing a glucose and resultant insulin spike. Protein does not all convert to carbs and unlike carbs, converts slowly and inefficiently and doesn't even show up in the blood glucose in a measurable way. It's the slowness of the conversion and the steady trickle of energy from protein that prevents hunger. This is a very well studied and documented phenomenon.

                                                  1. re: mcf

                                                    i mis-typed with "excess" carbs. i understand the science. i find it a little strange you don't find fat to provide satiety? i certainly have never heard that, especially with low-carb eating. upping the percent of fat in the diet is usually recommended on this plan.

                                                    however people often confuse the difference between low-carb and high-protein eating. many folks think i'm eating 28 oz. sirloins every meal, which is obviously not the case.

                                                    1. re: hotoynoodle

                                                      I'm sure they think you're eating them with bacon, cheese and mayo, too, and with no veggies. :-) Aside from the satiating effect of making one feel full faster, studies show that fat is not the satiety factor that protein is. But as you know, any individual can have a different experience than studies might capture.

                                                      1. re: mcf

                                                        grrrr... i've been stuck above goal for way too long and recently read a study about cheese and insulin response. since that, i've cut it out almost entirely and the weight is coming off again. it;s tough cuz i love it so, but clearly i do better with only a taste now and then. boo-hoo.

                                                        yes, everybody is different.

                                                        1. re: hotoynoodle

                                                          Sometimes it is the thing we love the most, and therefore eat the most, that causes us grief. Could you share what you have learned about the effect of cheese on insulin?

                                              2. re: hotoynoodle

                                                Actually, most low carbers feel that more protein is what you need to feel satiation, and maintain energy. If I am going to be walking treadmill, I make sure to have plenty of protein in my breakfast. Fat is secondary.

                                                I do agree that changing from a low fat to a low carb eating plan is a difficult transition.

                                      2. re: mcf

                                        There are some very good bagels now with 5 net carbs or bread with 1 ...toasting makes them great and they aren't gluten heavy. They haven't stalled me. So sandwiches are possible.

                                        Hot wings naked are very low carb ... sauce half butter half Louisiana hot sauce.

                                        1. re: Cinnamon

                                          I have not found 1 carb bread. Could you share the product? Thanks!

                                          1. re: sueatmo

                                            The only 1 carb bread I ever tried was vile. OTOH, I like Joseph's low carb pitas once in a while.

                                            1. re: mcf

                                              I can't imagine how 1 carb bread would be made. However I do make buns from golden flaxseed and almond meal. They are OK. They are no carb for me. You might disagree, but they work in my eating plan this way. I wish I liked them better.

                                              1. re: sueatmo

                                                I used to make flax muffins, but after all these years I find myself just not looking for bread subs as much. I always have some Joseph's LC pitas in my freezer, some very good rye lc wraps with caraway seeds that are a store brand, and sometimes, Weight Watchers multi grain bread. I can picture the wrapper on the 1 gram bread, it had a blue label, but I've wiped the name of it from my brain. No one needs bread badly enough to eat that stuff!

                                                1. re: sueatmo

                                                  The buns sound interesting, would you be able to post the recipe or link?

                                        2. re: hotoynoodle

                                          for most giving up grains, legumes and sugar does the trick.
                                          ~~~~~~~~~~~
                                          right, but that's not giving up ALL carbs. in redfish's defense, the comment about there being nothing left but protein and fat once you "cut out the carbs" is *technically* correct if you cut out absolutely all sources, including fibrous vegetables...of course when most people say they're "giving up" or cutting out carbs, they're usually referring to grains, sugar and starchy vegetables, not lettuce :)

                                          1. re: goodhealthgourmet

                                            The only grain I eat (not too often, though) is corn, usually in soups. It, um, tends to pass through unscathed and doesn't seem to affect me so I figure it's okay. :D

                                        3. re: redfish62

                                          au contraire! bacon and eggs will go to work. ok, if there's no microwave then scrambling the eggs or eating hot bacon and eggs will be difficult (but don't underestimate the power of a tealight). deviled eggs topped with crumbled bacon, for example.

                                          1. re: pericolosa

                                            bacon frittata

                                            1. re: pericolosa

                                              a little container of chopped up hard-boiled eggs, crumbled bacon, shredded lettuce and mayo, with some sambal sauce is an awesome at-work meal, hot or cold.

                                            2. re: redfish62

                                              Hello, PORK RINDS!

                                        4. I'm a former low carber back on the wagon - here are some things we've had:

                                          Flank steak w/chimichurri
                                          tilapia with garlic & ginger (steamed)
                                          baked buffalo wings w/blue cheese dressing
                                          tomorrow will be a pork roast & I will try to do the italian wedding soup w/ just the mini meatballs & escarole in chicken broth.

                                          Good luck! It's the only diet that works for me.

                                          1. Oh, I so disagree that low carb eating has to be awful food. I've made the reuben casserole before, and it taught me to think "casserole" or "gratin" for any kind of sandwich. I make deep dish pizza casserole that is to die for. With a veggie and a salad on the side it's great. I made meatball kale soup for dinner tonight. We're in moderate carb mode now, so we can have some breads, beans, etc. but when we're in full-on low carb my hubby takes lettuce wraps to work. You can change them up a thousand ways, from plain old ham and cheese, to Thai to fish taco, etc. Wrap them in parchment or waxed paper. I go to all the low carb websites and read their recipes. This time of year I make many kinds of chili, topped with cheese or pepitas (if you're having nuts). Lots of stews work beautifully, too. I thicken them with some bran. If you put it in early in the process, it's almost indiscernible. No one has ever noticed it's there. and hubby spoons in more (crazy, huh?). I have a spiral veggie cutter and serve pasta sauces on zucchini "noodles." I make stroganoff with zucchini "pappardelle" by cutting thin strips with a vegetable peeler. You have to put them in just at the end. Sauteed zucchini nests sub for beds of rice. Of course, you already know about cauliflower mash. Think double stuffed potatoes and make a similar dish with cauli, bacon, sour cream, chives - whatever. Get creative, get on the web, and keep getting fit. As I get older I find my digestion just cannot tolerate simple carbs as well, so I'm glad I had these low carb strategies in my repertoire. Never settle for bad food; make it delicious.

                                            1. Here's a good one for when you really want pizza (I just made this the other night and photographed for my Facebook page):

                                              Eggplant "Pizza"

                                              Peel and cut an eggplant into 1/2" slices. Salt the slices liberally on both sides and layer them between paper towels for at least half an hour (this removes any bitterness and causes the eggplant to absorb less oil when it's fried). Then, each slice gets dipped in beaten egg, dredged in grated parmesan cheese (the canned kind that's very finely grated works best) and fried on both sides in a skillet containing about 1/2 inch of hot oil. When golden brown on both sides, drain on a paper towel and then arrange the eggplant on a baking sheet, top with a tablespoon or so of pizza sauce (which only has about 1 carb per TBS), then sprinkle on mozzerella cheese and add your favorite pizza toppings (black olives, pepperoni, Italian sausage crumbles and sauteed mushrooms are all low carb). Bake at 400 until cheese is bubbly and golden brown.

                                              It's not bad...really!

                                               
                                              3 Replies
                                              1. re: sweet_polly

                                                polly - I've made my eggplant similarly but in my waffle iron. Worked great w/o the frying. Hope everyone keeps sharing the good low carb recipes...

                                                1. re: debvil

                                                  How awesome...I'll bet it's gets crispier, too. Thanks for the tip!

                                                2. re: sweet_polly

                                                  i'll be making this soon! thanks. my kids will love it too...2 year old loves eggplant.

                                                3. I buy skinless, boneless breasts of chicken and cut them into bite-sized pieces. (They are much easier to cut if partially frozen.) Then I put the pieces into a saute pan and cover them about halfway up in a water-based Italian salad dressing (like Kraft Free). As the chicken cooks, the water in the salad dressing evaporates, leaving just the wonderful spices to coat the chicken pieces. Zero carbs......and delicious.

                                                  2 Replies
                                                  1. re: pilotgirl210

                                                    Be careful with fat-free salad dressings - most of them contain carbs. After all, if there's no fat, there has to be something!

                                                    1. re: pilotgirl210

                                                      Uh ... per its label Kraft Free Italian has 3.6 carbs per two TB serving. If you're filling up a pan with it that dish is in no way low-carb.

                                                      http://caloriecount.about.com/calorie...

                                                      I swear by these salad dressing mixes--they're sugar-free and are absolutely delicious:

                                                      http://www.amazon.com/Homemade-Dressi...

                                                    2. What about a salmon starter with steak and a side of chicken drumsticks?

                                                      1 Reply
                                                      1. re: brooklynkoshereater

                                                        I don't like salmon but otherwise that sounds delicious! :D

                                                      2. Low Carb Moussaka is easy to make-ahead and freezes well.

                                                        Crustless quiche -- can make in muffin tins so it's pre-portioned and you can vary the flavors by muffin

                                                        Stir=fries with curry - meat/protein of choice, onions, cabbage, bean sprouts, mushrooms

                                                        1. - deviled eggs
                                                          - cottage cheese with pepper & fresh herbs...or sunflower seeds...or sriracha...
                                                          - "roll-ups" of your favorite deli meat & cheese (turkey & smoked gouda is a great combo) with mustard for dipping
                                                          - poached salmon or cooked shrimp - eaten cold/room temp they're not as stinky as other fish
                                                          - chicken salad with chipotle mayo
                                                          - turkey or chicken burger (without the bun, obviously)

                                                          1. I forgot one of our favs. Make your favorite spinach artichoke dip but thin it down a bit and add cooked chopped chicken. You can also add some veggies to stretch it a bit. Serve with a salad because it is sooo rich. I always have to put away half or the two of us will eat it all. I only make this if we have been strictly (not moderately) low carb for a while. Moving into moderate carb is tricky, I think.

                                                            1. This site has great recipes.... here are two of my favs.

                                                              http://kalynskitchen.blogspot.com/200...

                                                              http://kalynskitchen.blogspot.com/200...

                                                              There is also a zucchini one on there where you cut the zucchini into fries, coast with butter and parmesan cheese, and bake. Really good!

                                                              1. Thank you all for the great ideas. If my driveway wasn't a sheet of ice, I'd go out and get some zucchini.

                                                                Question for all of you low carb dieters. As I said earlier, this is the second time I've done this and just remembered something from that first experience. The first 5 or 6 days, you're ecstatic because you're able to eat cheese, sausage, typically things that are forbidden or strictly limited on other diets. By about day 10, the thought of choking down so much fat becomes revolting. That's where I am right now. I just fried up a pound of bacon and after three strips, was done. I guess that's how the diet works. You can have all the fat and protein, but after a while, it loses a bit of its appeal. Has anyone else experienced that?

                                                                26 Replies
                                                                1. re: southernitalian

                                                                  Definitely. That's when you move into the leaner (and healthier) proteins like fish and chicken and remember how wonderful roasted vegs are. And don't forget kale "crack" for snacking!

                                                                  Oh, and my "go to" LC standby, cheesecake17's spinach jibin, which is terrific hot out of the oven, room temp or cold out of the fridge -- great for taking to work for lunch. You can change up the cheese (sometimes I use jalapeno jack), add sliced mushrooms, add a grating of fresh nutmeg, put a layer of grated parm or gruyere on top -- or just make it as she says, it's always yummy. http://chowhound.chow.com/topics/5833...

                                                                  1. re: GretchenS

                                                                    The longer I've low carbed and the more I've read about health and nutrition, the further I've moved from leaner meats and fish and toward wild caught fish, grass raised and finished meat and dairy. Much healthier than limiting fats, except for trans fats and fats from polluted sources, and more satisfying.

                                                                    1. re: mcf

                                                                      Yes. Agreed. Give me free-range chicken thighs over some nasty a$$, sanitized in ammonia, PErdue chicken breast any day of the week.

                                                                  2. re: southernitalian

                                                                    Yes, I certainly have gone through this. I do think the best way to cope is to eat veggies that are allowed. A salad with a homemade vinaigrette and the sharp flavors of a little parmesan grated over it are a nice contrast to the heavy proteins and fats you tend to eat, particularly at first. You certainly should add a little protein to this: chicken breast or turkey tenderloin or whatever lean protein you favor.

                                                                    If allowed, and if available, find some very low carb bread as well. While it won't be the best bread you ever had, having a slice with a salad is a welcome change to the all protein all fat fare. And you can bake "breads" using golden flaxseed meal and/or almond meal, which if allowed, will add fiber but not countable carbs to your diet.

                                                                    1. re: sueatmo

                                                                      If you're going to eat bread, eat real bread. Just count the carbs--all the carbs, including fiber. That's where people get in trouble, trying to substitute low-fat or low-carb or gluten-free stuff for things they used to eat. Eat real food and you'll be fine.

                                                                      1. re: MandalayVA

                                                                        I disagree about bread, though not the larger point. I buy and enjoy some low carb bread products, very high in fiber that also taste good. Don't use them much, tho'.

                                                                        1. re: MandalayVA

                                                                          This advice does not work for someone who is carb sensitive and can't handle regular bread. I don't like subs much either, but I don't want to NOT ever be able to eat a sandwich, or eat a piece of toast. Besides, if you can handle about 15 g of net carb, it is possible to find good bread with this amount of carbs. If you are limited to, say 5 g of net carb then finding bread is very hard, and it might be impossible, depending on what area of the country you live in. But imagine never eating bread, ever. Is this really reasonable advice? I beg to differ on the statement to 'eat real food and you'll be fine.' That has been my strategy and frankly I have not been fine.

                                                                          1. re: sueatmo

                                                                            Don't forget that "net carbs" isn't actually a reliable indicator of carbs you metabolize.
                                                                            If you deduct fiber, it would be more accurate to deduct half, not the whole amount, because roughly half is metabolized, just more slowly than the other carbs.

                                                                            I agree that even the very best, most whole kernel regular breads are way too carby for me.

                                                                            1. re: mcf

                                                                              There must be a million ways to figure carbs and how to do low carb. The diet I am on tells me to do it by deducting fiber from carbs.

                                                                              1. re: sueatmo

                                                                                I know that there is variation among recommendations. I don't follow any diet plan other than to follow what I've learned from reading metabolic and nutrition research.
                                                                                That's how I know that fiber is partially metabolized, at an approximate rate of 50%, depending upon the type of fiber. What to do with the information is a matter of personal choice, definitely.

                                                                                1. re: mcf

                                                                                  "That's how I know that fiber is partially metabolized, at an approximate rate of 50%, depending upon the type of fiber."
                                                                                  ~~~~~~~~
                                                                                  yup. depending on the fiber, the average energy yield from fermentation in humans ranges from 1.5 to 2.5 kcal per gram.

                                                                                  1. re: goodhealthgourmet

                                                                                    Close enough! :-) I think the numbers I saw were something like 1.57-2.62 or something hard to remember like that.

                                                                                    1. re: mcf

                                                                                      yeah, i figured we were safe to round it off since you said "approximately" 50%. besides, i know most Hounds don't care about these details nearly as much as you & i do ;)

                                                                                      1. re: goodhealthgourmet

                                                                                        There oughtta be a 12 step program for us. Just sayinzall.

                                                                                        1. re: mcf

                                                                                          I care - and thank you both for the quite interesting discussion and info. I learn therefore I am.....oh, that sounds so bad. Sorry.

                                                                          2. re: MandalayVA

                                                                            I agree. I've been watching my carbs for over ten years, Lost and kept off 50 pounds. I'm not a fan of the Cauliflower "mash". So, once every couple of weeks, I make real mashed potatoes. I hate that low carb bread crap. I allow myself a small baquette once a week. The only low carb substitute i utilize on a regular basis is shiratake noodles. I don't mind the chewy texture.

                                                                        2. re: southernitalian

                                                                          Oh yes, I've totally been there. When that happens to me I start looking to ethnic cuisine for inspiration. Thai curries made with coconut milk and lean chicken (breast or skinless thighs) do the trick for me - I make them extra spicy with tons of lime, and just a tiny bit of Splenda to balance. You do have to watch the carbs in the coconut and extra veggies, but if you go heavy on the meat you should be able to get a satisfying meal that way.

                                                                          Sometimes part of the problem is that you're not getting textural contrasts. I find that pork rinds or frico (a thin layer of grated cheese in the bottom of a non-stick pan, fried until crisp) really help alleviate my desire for crispy, and they can serve as chips for any type of dip or sauce. I also pulverize pork rinds and use them to bread chicken cutlets or zucchini sticks and deep fry - not low fat, but different than eating straight bacon. Kale chips are good too.

                                                                          If it's fresher flavors you want, briney olives or jarred banana peppers make a good snack too because they're so vinegary. Deviled or pickled eggs are a good way to make eggs taste a little lighter and more appealing (as long as you make your pickle without sugar).

                                                                          I also find that sometimes taking ingredients that I've been eating as savories and turning them into desserts is very helpful to prevent palate fatigue. Basically any cheesecake recipe, if made crustless, can be turned LC by subbing Splenda for sugar, with excellent results. I've been known to make a meal of it - why not? It's just eggs, cream and cheese - I could have those things in omelet form and call it a meal, why can't I add some Splenda and call it a dinner? :) Oh, btw, get yourself some Sweetzfree, which is concentrated liquid Sucralose/Splenda. One drop sweetens about as much as a packet of Splenda, and because there are no bulking agents it's completely carb-free. Those packets can really add up if you're trying to stay under 20g a day.

                                                                          1. re: southernitalian

                                                                            I never experienced that because I never approached it that way. I gave up starches and sugars, not veggies and salads, nuts and nut butters, avocados, etc. After a while, I gave up all the Frankenfoods, too.
                                                                            I've been eating very low carb for over a decade now, and I have a very wide variety of foods in rotation... including Thai curries, Indian foods, a variety of fish and shellfish in addition to poultry and various meats.

                                                                            1. re: southernitalian

                                                                              Read up at the Atkins site as they are now counting net carbs and pushing green veggies more. Concentrating on this really helps me avoid the heavy diet feeling ... That and finding some non gluten really lowcarb bread for toast and unsweetened almond milk (plus a little cream) for lattes.

                                                                              1. re: Cinnamon

                                                                                I LOVE almond milk and finding it has been was a great revelation for me. If you are a milk lover there is a "dairy beverage" called Calorie Countdown in the refrigerated milk section. It is milk without all the carbs. Tastes just like milk. They have 2%, skim and chocolate. I prefer the 2%. A cup of the 2% has 90 calories, 5g of fat, 3g of carbs and 8g of protein.

                                                                                http://www.hood.com/Products/prodList...

                                                                                1. re: lynnlato

                                                                                  I use this product. Normally I don't like processed food, but this product has been a lifesaver. I use it in cereal, and sometimes to cook with.

                                                                                  1. re: lynnlato

                                                                                    I really don't like that they add gums and artificial sweetener to it. I'd go full fat and add some water instead. Just a personal pref, sweeteners make only really rare appearances in my diet after all these years...

                                                                                    1. re: mcf

                                                                                      I find this product useful.

                                                                                      1. re: sueatmo

                                                                                        I know quite a few folks do, I remember the excitement on low carb groups when it first came out. It was originally called "Carb Countdown" I believe.

                                                                                        1. re: mcf

                                                                                          Yep, it was carb countdown. And if I weren't a Type 1 diabetic with a dead pancreas I wouldn't drink the stuff. As a personal rule I don't drink carbs. But every once in a while I get a hankerin' for a bowl of cereal or a glass of milk and this stuff helps. Most of the time, though, almond milk is an adequate substitute. But a bowl of protein plus Special K and some Calorie Countdown help me to satisfy that infrequent cereal fix I'm hit with on occasion.

                                                                                2. re: southernitalian

                                                                                  I dunno, a steak never seems to lose its appeal to me. :)

                                                                                3. As someone who eats pretty much low/no carb all the time you can never go wrong with cold cooked meat in a green salad with a nice viniagriette or maybe some homemade ranch dressing. Also good are meat salads--chicken, tuna and the like--with celery sticks for dipping. Don't hold back on the mayo, either. :D Or get a thermos and enjoy soup. Linda Genaw's site is fantastic for low-carb soup recipes.

                                                                                  27 Replies
                                                                                  1. re: MandalayVA

                                                                                    Thanks for the heads up on that site. The soup recipes do look interesting. Not sure why she recommends adding Splenda to some of the recipes. I'd skip that. Love the idea of using portobello mushrooms as a faux English muffin for tuna melts. That's exactly the kind of thing I'm looking for. Gotta say, some of the shots of the ground beef recipes are bringing back that gagging feeling I was experiencing yesterday. On the one hand i know I can eat ground beef patty melts and noodleless lasagna, but it just doesn't seem like a smart decision.

                                                                                    1. re: MandalayVA

                                                                                      Grilled meat or fish on top of a big salad is our most frequent spring/summer dinner... in winter, braises minus the spuds, meat loaf with fauxtatoes and gravy...

                                                                                      1. re: mcf

                                                                                        Have you tried turnips for spud replacements? They don't mash well, at least in my experience, but they're good for soups and stews.

                                                                                        1. re: MandalayVA

                                                                                          Yes, I have, and they're too watery. My experience with them is just as you say... soup and stew yes, mashed, nah...

                                                                                          1. re: mcf

                                                                                            swede on the other hand (rutabaga?) makes an amazing mash with carrots, butter and loads of white pepper.

                                                                                            1. re: gembellina

                                                                                              I love it, it's one of the things I always have in my fridge, a container of rutabaga puree. No cooked carrots, for me, though, way too carby for me.

                                                                                              1. re: mcf

                                                                                                raw carrots have less carbs?

                                                                                                1. re: linguafood

                                                                                                  Not the number of carbs, the impact on blood glucose. Quite a few foods are much more glycemic, the starch becoming more digestible and more rapidly so, with cooking. Sorry for the clumsy wording of my post.

                                                                                                  1. re: mcf

                                                                                                    no prob. as someone who is pretty clueless about the whole low-carb thing, i was just curious.

                                                                                                    fwiw, i did south beach back when it was HUGE, and it had zero effect on me, while everyone around me was dropping lbs. like crazy. guess my metabolism is different...

                                                                                                    1. re: linguafood

                                                                                                      South Beach isn't low carb, except for the first two weeks, when it's similar to Atkins.
                                                                                                      Most folks fail on SB, even if they start out well. I think it's because he restricts saturated fats and introduces grains right back in.

                                                                                                      1. re: mcf

                                                                                                        well, nobody around me failed at all. their average weight loss, regardless of their starting point, was anywhere between 10-20 lbs. me? 4 down, 3 up, 5 down, 4 up, etc. etc.

                                                                                                        but frankly, i was getting tired of scrambled eggs for breakfast every freaking day, and i am very close friends with pasta, bread, and potatoes.

                                                                                                        portion control works for me.

                                                                                                        1. re: linguafood

                                                                                                          This probably isn't exactly the thread for you, then, eh? ;-)

                                                                                                          1. re: mcf

                                                                                                            i'm a creature of broad interests. plus i have no problem not eating carbs on any given day. i just couldn't make it my lifestyle.

                                                                                                            1. re: linguafood

                                                                                                              I hear ya, I felt the same way, while I wore the Pasta Prom Queen crown. But I had no choice, for health reasons, and it took me years to inch my way to my current way of eating, and I don't miss anything any more. I can't believe I can go years between bites of pizza and bagels without regret.

                                                                                                              1. re: mcf

                                                                                                                i was a starch fiend as well. could esily eat a pound of pasta at a sitting, or a sleeve of crackers with cheese. started atkins almost 2 years and lost almost 30 pounds. i don't miss the grains one bit now. currently eat way more veggies than i ever did as a misguided vegetarian too, lol.

                                                                                                        2. re: mcf

                                                                                                          South Beach has worked very well for me, but I tend to stay in the more restrictive phase for longer, because it helps re-set my eating habits by putting the bulk of my focus on eating veggies for the majority of my meals.

                                                                                                          I have found that carbs. as much as I love them, really trigger blood sugar issues for me - really strong cravings, energy crashes etc, and it begets a cycle which can spiral out of control until I wake up , face-first in a bowl of guacamole and surrounded by empty bags of Tostitos. :p

                                                                                                          In Phase 2, I do reintroduce carbs, but at a much more moderate pace than the program generally suggests. It's just what works for me. I treat it as a Cheat Day, and then go back to emphasizing loads of vegetables. lean protein and moderate fats.

                                                                                              2. re: mcf

                                                                                                mashed cauliflower! i steam it, then puree it with olive oil or butter (or both), salt and some parm cheese. so good, i have been known to eat an entire head at a sitting.

                                                                                                1. re: hotoynoodle

                                                                                                  Fauxtatoes made from cauliflower rock and make a great sub for mashed spuds. Last night we had mashed white turnips, drained very well after pureeing, with meatloaf and gravy.

                                                                                                  1. re: mcf

                                                                                                    i was shocked how much i liked them! lol. never having been a cauli fan, i gave it a whirl and couldn't stop eating it. i now buy smaller heads, lol.

                                                                                                    1. re: hotoynoodle

                                                                                                      My husband isn't a cauli lover, but he likes fauxtatoes, though he much prefers them with a small Idaho potato with skin blended in. Not happening on my watch, though. ;-)

                                                                                                      1. re: mcf

                                                                                                        lol, and as much as my b/f loves butter, cream and cheese, his argument against the fauxtatoes is that if i "have to add" that stuff to the cauli, it cant be good.

                                                                                                        1. re: hotoynoodle

                                                                                                          And of course, he's probably never heard of anyone putting butter, sour cream and bacon bits on baked potatoes, right? ;-) I don't use cream cheese in mine, just butter, s and p.

                                                                                                          Spouse also loves cauliflower baked with some heavy cream and a thick mantle of shredded gruyere. He'll eat roasted and carmelized cauli, but not enthusiastically.

                                                                                                2. re: mcf

                                                                                                  Okay, update on this comment. I made pureed white turnips as a sub for mashed spuds. After puree, placed them in a strainer over a bowl, got a lot of water out, then blotted the surface. Warmed up, added butter, s and p, homemade gravy and they were great.

                                                                                                  1. re: mcf

                                                                                                    I like them with a bit of celeraic pureed in also. but I still prefer cauliflower as a spud sub.

                                                                                                    1. re: magiesmom

                                                                                                      We often have fauxtatoes around here, too; this was the first time I used turnips instead of cauli. I tried celeriac, but we just didn't love the flavor. For those not going uber low carb at all times, added a cooked small Idaho potato to fauxtatoes, skin and all, really changes it to almost identical to mashed taters.

                                                                                                      1. re: mcf

                                                                                                        I actually don't eat low carb at all, I just like the variety and don't always want the heaviness of potatoes. And I am addicted to celeriac. I know its not everyone's cup of tea!

                                                                                            2. re: MandalayVA

                                                                                              Just been through that site.... I think its a nice place for ideas but you need to account for taste... She "does not care" for thyme, vinegary or spicy things (finds radishes very spicy?) amongst a dozen other dislikes. She uses Splenda in almost everything including savory stuff. She loves her cheddar a whole lot. She modifies original recipes to the extent that you smack your head as to why, since she then declares she "didn't care" for the results.

                                                                                              I personally find that most of her recipes aren't really that good.

                                                                                            3. I've been on a low carb, low fat, low salt, low glycemic diet since mid May. I'm down 50lbs and aint sufferin'.

                                                                                              Here's a couple ideas.

                                                                                              Hamburger steaks. Make hamburger patties (larger of course and with X lean) and cook in a skillet. Top with soy based cheese. I add any and or all of sauteed onions, bell pepper and mushrooms.

                                                                                              Rotiserie chicken from Costco (or other). I buy one at lunch and eat about half. Usually make a hot dipping sauce from sriracha.
                                                                                              Remove the other half and set aside. Make a stock out of the carcass (I do 24hrs in a slow cooker) and make a chicken soup that doesn't have rice/potatoes/noodles. The stock is protien dense for what it is and augmented with some onion, celery and mushrooms is great.

                                                                                              Green chicken chili is good as green peppers are low glycemic carbs.

                                                                                              Stay away from sweet onions but leek and scallions are fine. White are okay too.

                                                                                              Olive oil, olive oil, olive oil. Canola is okay but tastes like crap.

                                                                                              On my diet any green veggies are fine with the exception of brussel sprouts and peas. All other veggies are off limits. Tomatoes in small qty's once in a while.

                                                                                              Egg white omlets. Stuff with veg cheese and lean ham. Add some scallion as well.

                                                                                              Recently I cured and smoked a pork loin. Used half a pound of it in a soup with a bunch of leek, a head of cabbage and a quart of home made chicken stock.

                                                                                              DT

                                                                                              21 Replies
                                                                                              1. re: Davwud

                                                                                                Curious why no brussels sprouts, I thought they were essentially tiny cabbages. Peas, I agree, very carby. Congrats on the 50lbs!!!

                                                                                                1. re: GretchenS

                                                                                                  Boiled sprouts have about 11 carbs a cup (I don't do the "subtracting fiber grams" thing) so for as little as you get in a cup that would be kind of high for someone who eats three meals a day.

                                                                                                  Congrats as well on the fifty pounds, but why low-fat/low-salt?

                                                                                                  1. re: MandalayVA

                                                                                                    The diet is to burn fat. It's more about getting good fat and not bad so that your body will burn fat for energy.
                                                                                                    Low salt is for BP and water retention issues.

                                                                                                    Thanks
                                                                                                    DT

                                                                                                    1. re: Davwud

                                                                                                      Eating good fat and fat burning isn't as much about eating lean meats as it is eating grass fed and pastured animals and their dairy products and lowering fat storage hormones by eating low carb. Be careful about restricting sodium on low carb; you don't retain fluids on low carb, you excrete more of it, and your electrolytes, especially sodium and potassium with it. Morton Lite salt is a good way to get both.

                                                                                                      1. re: mcf

                                                                                                        My diet is doctor supervised and I check in every two weeks. BMI and urine sample.

                                                                                                        I'm constantly being told I'm carrying too much water.

                                                                                                        Your part about grass fed meats seems more like rhetoric than anything. I can't afford to buy the grass fed stuff (even though the stuff at the farmers market is amazing) right now so have been living off Wally world and Costco beef, chicken, etc. I've averaged over a lb a week in weight loss. I need to lose 15 more and should be able to get that done before my diet is 1 year old so I will have averaged over a lb a week in weight loss when I'm done.
                                                                                                        After that it's all about maintenance.

                                                                                                        DT

                                                                                                        1. re: Davwud

                                                                                                          I started my low carb journey eating feedlot meat and farmed salmon; it's certainly better for us than starches are. But it's not just rhetoric nor trendy, it's about improved fat profiles, omega 6 vs. 3 balance and anti inflammatory profiles of grass fed products. I understand that affording it is a privilege, though. I wonder if your doctor has considered potassium and cal/mag supplementation for you? When I retain fluids, taking those causes me to release it; it can sometimes be the body's way of not letting go of important electrolytes. Usually, just one time released potassium pill a.m. and p.m. does the trick.

                                                                                                          1. re: mcf

                                                                                                            I am so glad you mentioned the omega 3's in beef. So many are not aware that cows not forced to eat grain have a modicum of natural omega 3's. And so much of our food contains omega 6 oil's that throw the omega 3 out of balance. I, too, cannot afford grass-fed beef, but I CAN afford wild salmon, because it's what is in the can of salmon! Granted the quality is not fabulous, but in salmon croquettes, etc. it works. And, being aware that we need the omega 3 missing from our diet, we can supplement our Omega 3 appropriately. BTW, I take cal/potassium and mag for osteoporosis and my body just WON'T hold water.

                                                                                                            1. re: mcf

                                                                                                              I'm not gonna argue about the grass fed vs. feed lot thing. I'm rather cynical and find that a lot of the time, this natural/organic/whatever vs. supermarket thing can be very self serving. On both sides.

                                                                                                              Anyway.

                                                                                                              Sufficed to say I'd buy all my (beef anyway) meat from the local guy who's at the farmers market (it's only seasonal though). I was a little cautious about the first purchase as a lot of people don't like the taste. I thought it tasted like beef. Only better.
                                                                                                              One day the wife will have a real job again and things will pick up but for the time being, frugal with the food budget is the way for us.

                                                                                                              My Dr. wanted me to up my Vit D and I'm supposed to be taking my 1 a day. I gag on pills so I tend to not take them.

                                                                                                              So a time released potassium pill will help expel water?? Where do I get them??

                                                                                                              DT

                                                                                                              1. re: Davwud

                                                                                                                Gotcha on the frugal - us, too. Agreed on the taste of the beef, as well. I'll bet you've already heard that 20 minutes a day in the sun for most folks will get you all the D you need. My hubby is 63, and needs to supplement his, though he's outdoors a lot even in winter. Turns out our bodies just don't make it as well when we're older. So we choke down the D. Maybe mcf can help you with the time-released potassium. Not what I take. Or check out vitaminshoppe.com. They tend to have everything, and I've been happy with them, except they're a bit pricey. (A pharmacist friend recommended them for quality.)

                                                                                                                1. re: Davwud

                                                                                                                  Disregarding the natural/organic issue, I'll specify what's scientifically validated about the health profile of grass fed vs. feedlot beef; the ratios of omega fats is well documented pro inflammatory due to the higher omega 6/3 ratio. Grass fed products have a more favorable balance between saturates and unsaturated fats, lower aracidonic acid (promotes inflammation in excess) and higher CLA (promotes weight loss and possibly insulin sensitivity). If your local guy is selling grass raised *and* grass finished beef, I hope you're able to make those purchases when you want to.

                                                                                                                  If you test deficient for vitamin D, the treatment protocol is for 50,000 iu of D3 gel caps (tiny, easy to swallow if you take multiples) once per week. If you weren't deficient, another dose may be helpful. If you are deficient, you must find a way to get them down, even if you blend them into a protein shake or into food somehow.

                                                                                                                  I don't know if potassium will help you expel water, everyone's situation is different, but since low carbing causes you to excrete the minerals that lower blood pressure and maintain body functions via electrolyte balance, I'd ask if your doctor has considered that and provided for it as part of your treatment. When your tissues are storing glycogen on higher carb, each glycogen molecule is attached to 3 water molecules; this is the reason for fluid excretion especially during the early stages of low carb. Properly done, a low carb diet has much more potassium and other electrolytes than a carby diet, but at least initially, and periodically, some of us need electrolyte replacement.

                                                                                                                  The time released stuff is an rx; Morton Lite salt is half K half NaCl and can be a very good source. The problem for you is that the time released pills are very big and you have a swallowing problem, so discuss possible electrolyte replacmement with your diet doc, and see if he'll rx the powdered form. You can also buy cal/mag in powdered form to sprinkle onto foods or mix into some yogurt or a shake.

                                                                                                                  1. re: mcf

                                                                                                                    It's possible I don't have to worry about that stuff. I have my urine checked every two weeks and get BP, and Cholesterol evey few months. So I'm under the impression that everything is under control.

                                                                                                                    DT

                                                                                                                    1. re: Davwud

                                                                                                                      I only mention it because you're being told you're retaining water. To get electrolytes accurately tested, it must be done without a tourniquet, fist squeezing, shaking the test tube and it must be processed quickly, not left sitting out, which raises the amount of potassium giving a false high reading. It can't hurt to ask, or to take small doses of powdered potassium with meals to see if it helps. Do you get foot cramps or muscle stiffness/spasms at all?

                                                                                                                      1. re: mcf

                                                                                                                        I sometimes get back spasms but that's probably from something else.

                                                                                                                        Occasionally after hockey I'll wake up in the middle of the night with a cramp in my leg. Stiffness the day or two after as well.

                                                                                                                        DT

                                                                                                                        1. re: Davwud

                                                                                                                          A Dr told me those leg cramps can be from low potassium and to eat more celery. (Potatoes are also high in potassium, but, we won't mention that!!)

                                                                                                                          1. re: Davwud

                                                                                                                            For me, back spasms and leg cramps are always potassium related. Something to mention to the doc who's monitoring you. Any doctor supervising low carb dieters typically knows to ask these questions, since electrolyte depletion is pretty universal. My husband is perfectly healthy, not overweight, and low carbs for preventive health reasons; he needs supplemental potassium before and after every workout.

                                                                                                                    2. re: Davwud

                                                                                                                      Vitamin D is the current star in the supplement firmament. My guess is that it will fade over time. However, low vitamin D is tied to diabetes and related ills. Sun exposure for most of us is not a viable strategy. Most of us work indoors, and/or live where we have active winters. I'd find a way to take the supplement; surely there are other ways to take it?

                                                                                                                      I appreciate advocating for grass fed beef, or a local source of good beef. But this is not doable for most of us. Basically I can't afford it, and even if I could, it would be quite inconvenient. My strategy is to eat less of it. The cost of even ordinary beef cuts has gotten so expensive that eating less has become easy.

                                                                                                                      It is interesting about the water you tend to retain. In my life I have found that drinking more water keeps things flowing. I am assuming you are not eating much salt? Or salted foods? I'd ask my doc for recs on that, since you see him for dietary guidance.

                                                                                                                      By the way, Davwud, way to go on taking control of your diet destiny!

                                                                                                                      1. re: sueatmo

                                                                                                                        Thanks

                                                                                                                        It's actually been really great. I've still been able to go out and hound just not every day. When I go away I pretty much allow myself 1 cheat meal a day. I'm not on vacation to lose weight after all. I don't even mind putting a couple on. I'm just gonna make sure I take 'em right back off.

                                                                                                                        DT

                                                                                                                  2. re: Davwud

                                                                                                                    Grass fed and pastured animals have many benefits. I am at poverty level, possibly below, raising two toddler boys, and I manage to afford grass fed/ pastured animal products. Please don't suggest those products are un-affordable.

                                                                                                              2. re: MandalayVA

                                                                                                                I never worry about the carbs in brussels sprouts, cabbage, broccoli, spinach, etc. They don't seem to budge my glucose meter.

                                                                                                                1. re: mcf

                                                                                                                  Since I only eat once a day I don't worry about them either. OMG I EVEN EAT CARROTS!!!! :D

                                                                                                                  1. re: MandalayVA

                                                                                                                    You're just a wild one, aren't you, you daredevil! :-D

                                                                                                          2. I agree with hamburger steaks. I have a file called "101 Burger Builders" that started as on-the-bun, but I've changed them and anytime I'm bored I go to the list. Particularly good because you can do all the same things with chicken thighs or breasts. I'll post the list if you guys want it.

                                                                                                            Funny about the brussel sprouts. They're on my acceptable veg list. I can ONLY tolerate brussel sprouts when I'm low carbing. I know it sounds crazy, but the true test was when I forgot and popped one into my mouth during our bi-annual "week off" from low carb. Anybody who dislikes them as I do, should try them again.

                                                                                                            As to the "enough fat already" signals. Listen to those signals. Have an all veggie meal, with lots of herbs to flavor them up. Greens and cauli and green beans, mushrooms, roasted red bell pepper sprinkled with a bit of parm and broiled til crusty.

                                                                                                            I have one comment on the "eat real bread" issue. I read someplace, and really agree, that it is somewhat dangerous to cheat in that way on low carb. If you decide to take a few days off from low carb (I do it twice a year), start lowering your fat intake a day or two in advance of that, and keep the fat intake low during and a day or two afterward. High carb+high fat equals arterial plaques, acid reflux, and a few other nasty health concerns. That's my only concern.

                                                                                                            1. One of my favorite things (whether I'm low-carbing or not) is the "riced" cauliflower mentioned. Just grate fresh cauliflower on a cheese grater, microwave with NO liquid for a few minutes in a covered dish, et voila, cauliflower rice. So good!

                                                                                                              6 Replies
                                                                                                              1. re: shanagain

                                                                                                                I make a cauliflower tabbouleh that uses raw, grated cauliflower in place of the bulghur wheat. This would certainly work for low carbers.

                                                                                                                1. re: operagirl

                                                                                                                  Traditionally, tabbouleh calls for so little wheat and is almost all parsley, so a TBS or two might not matter in a large bowl.

                                                                                                                  1. re: mcf

                                                                                                                    or if you still want a grain-like substance with lower GI and carb content, sub quinoa for the bulgur.

                                                                                                                    1. re: goodhealthgourmet

                                                                                                                      Doesn't work for me; neither does. I know that the scant protein in quinoa is supposed to make it a better substitute, but my body and my meter say "not so much." I'm not sure most folks realize how little bulgar is supposed to be in there. The most traditional cooks make a very dark green tabbouleh... not tan, not beige, almost all parsley. According to a Lebanese friend, no stalks, only tender flat leaf parts, too, which makes it very labor intensive!

                                                                                                                    2. re: mcf

                                                                                                                      Regardless of tradition, grated cauliflower is a tasty substitution! It's very refreshing.

                                                                                                                      1. re: mcf

                                                                                                                        I make my tabbouleh w/o wheat and it is amazing. We have been low carbing about 2 years and are very happy with the results (inside and out!).I serve this with chicken or lamb/beef kabobs. I use chicken thighs or other meat and season with tangy middle eastern spices such as sumac, cumin, citric acid (you can buy great mixes and middle eastern/Indian stores, but always make sure there is no sugar), let sit in fridge overnight, brush with olive oil and grill.
                                                                                                                        Serve with the Tabbouleh, full fat greek yogurt, olives and sriracha sauce.

                                                                                                                  2. Just did a low-carb meal tonight-quite by accident: it was an accident that is was low-carb...just trying some new recipes.

                                                                                                                    Mustard Chicken: I browned skinless, boneless chicken breasts in an oven-proof pan for 10 minutes, added some chopped onion, a big dollop of Dijon mustard and some mayo and chicken broth and Herbes de Provence. Simmered for 2 minutes, until it 'came together'.Then I slathered the sauce all over the chicken breasts.

                                                                                                                    I then popped the whole thing in a 350 degreee oven, with a lid on for 10 minutes, while I pan-sauteed some spinach in olive oil and garlic and made a quick salad.

                                                                                                                    Served the chicken on a bed of spinach...delish!

                                                                                                                    Lo Carb Lasagna: For those who crave lasagna while doing the no-carb thing, slightly pre-cooked cabbage leaves make a great substitute for lasagna noodles...it only sounds weird until you reflect on the hyper-delishness of cabbage rolls...much the same mouth-experience, isn't it?

                                                                                                                    9 Replies
                                                                                                                    1. re: LJS

                                                                                                                      NO! :-) If I want a veggie substitute, I use lightly floured and baked eggplant slices. But I usually use Barilla no boil noodles and leave most of mine on the plate. Some folks substitute low carb tortillas or flat breads for lasagna noodles, too.

                                                                                                                      1. re: LJS

                                                                                                                        I'll bet I've tried everything in the book (including sliced pressed tofu) for lasagna noodles. My favorite substitute is - nothing. I just call it "Italian casserole" and layer the meat and ricotta/egg/cheese and that's that. Topped with crusty brown cheeses, it's yummy. When I was in my noodle-search phase, my favorite was egg "noodles," which I cannot attribute to somebody because I don't remember. I may have gotten the idea from Giada, who made egg crepes with no flour (I still do that.). I made the lasagna noodles in big sheets of egg on a silpat-lined sheetpan. They were fine, but later I decided not necessary. But I'd eat your lasagna with cabbage leaves any day. When's dinner?

                                                                                                                        1. re: sancan

                                                                                                                          I don't use the sliced pressed tofu in lasagna, but I do use it in my LC mac and cheese - it is quite simply amazing. I make it by cutting the pressed tofu into 1/4" slices then again into 1/4" matchsticks (about the size of macaroni), then tossing with a cheese sauce made from pureed cauliflower, sour cream, cream cheese, heavy cream and TONS of different cheeses (usually a little Velveeta, cheddar, gruyere, parmesan and sometimes jack). The cauliflower acts as a sort of emulsifier and keeps the cheese from breaking and getting greasy/grainy in the oven. I top it with crushed pork rinds and more cheese then bake as usual. My tofu-hating husband thinks it's better than the real thing.

                                                                                                                          1. re: biondanonima

                                                                                                                            Agreed. I make a "macafoni" too!

                                                                                                                            1. re: biondanonima

                                                                                                                              sounds like real health food '-)

                                                                                                                              1. re: linguafood

                                                                                                                                It is; fat and protein are the two only essential macronutrients in human nutrition. But Velveeta?? Maybe not so much... ;-)

                                                                                                                              2. re: biondanonima

                                                                                                                                Sounds like that might knock out my mac and cheese craving! We're new to this way of eating and missing some of our favorite dishes a lot. What brand of tofu do you use? Could you take a stab at writing out the recipe? (I've had a lot of disastrous kitchen experiments this week--need all of the help I can get!)

                                                                                                                                1. re: kelly25

                                                                                                                                  biondanonima, post yours! This is a link to the recipe I started with, and tweaked until we liked it.
                                                                                                                                  http://www.lowcarbfriends.com/reciper...
                                                                                                                                  I do find it necessary to really get creative with pressing the firm tofu, starting with it on a plate that I've tilted up on one side and putting a saucer atop it with a heavy can on top of the saucer. Once it stops exuding moisture, change the tilt of the plate180 degrees and do it again. We also like spaghetti squash with a cheese sauce, and cooked cauli with bubbly browned cheese atop, so I rarely make the macafoni. Lots of recipes if you search. Sounds like you are just starting, so watch out for hidden carbs. People will recommend Dreamfields pasta, but try it later when you're ready to add-back some carb foods, as some people have causes an insulin reaction. I don't think we did spaghetti squash at the beginning either. One of the ways that these dishes knock out your mac and cheese craving is by their being reminiscent of the real deal after months of not having the it! Hang in with the cravings, and substitute where you need to. Also, learn to re-direct your cravings to something wonderful that you are okay with eating.

                                                                                                                                  1. re: sancan

                                                                                                                                    Sorry I'm just now seeing this post! Anyway, my Tofu Mac is as follows:

                                                                                                                                    2 pkgs extra firm tofu, drained and pressed well (I usually use Nasoya)
                                                                                                                                    8-10 oz fresh or frozen cauliflower
                                                                                                                                    2 cloves garlic
                                                                                                                                    1/2 c. heavy cream (more or less)
                                                                                                                                    1/2 c. sour cream (more or less)
                                                                                                                                    2-3 oz cream cheese
                                                                                                                                    2-3 oz Velveeta (helps with texture, omit if you hate it but it really helps)
                                                                                                                                    12 oz (or more) sharp cheddar and/or gruyere or any other cheese you like
                                                                                                                                    1 t. mustard powder
                                                                                                                                    pinch of cayenne
                                                                                                                                    salt and pepper to taste
                                                                                                                                    Crushed pork rinds, low carb bread crumbs or extra grated cheese for topping

                                                                                                                                    Place the cauliflower and garlic in a pan with water and boil until extremely soft, about 20 minutes. Drain well and place in blender with cream, sour cream and cream cheese. Blend until completely smooth (this mixture should be about the consistency of bechamel - if it's too thick, you can thin with additional cream or chicken stock, even water works). Pour back into a pan and add the seasonings and remaining cheeses, stirring to combine, and cook over med-low heat until everything is melted and smooth.

                                                                                                                                    In the meantime, cut the pressed tofu into 1/8" thick slices, then cut the slices crosswise into macaroni sized "noodles" (their length will be the thickness of the tofu block). Set aside on paper towels to absorb any additional moisture.

                                                                                                                                    Grease a baking dish with butter and preheat the oven to 350. Gently toss the tofu with the sauce and pour into the prepared pan. Top with additional cheese or crumb topping and bake for around 25 minutes, until bubbly. Broil briefly to crisp the top. Devour!

                                                                                                                          2. While I haven't tried a systematic low-carb diet, I once spent a while doing Weight Watcher's points, where you quickly notice how many points go along with bread and rice and pasta. On looking to the low-points or zero-points foods, I developed some variant dishes around cabbage that essentially use it in the place of rice and/or noodles in vaguely Asian stir fries.

                                                                                                                            Begin by stir-frying any of various Thai chili pastes, chopped garlic, onion slices, and minced ginger in oil in a skillet or wok, briefly add in some chunks of chicken or shrimp, then remove from pan and stir-fry a large amount of shredded cabbage (which will pick up some flavor from the residual seasonings in the pan. It's usually useful to add a bit of broth or water and the cover or steam for a few minutes, then recombine with the initial set of ingredients. In texture and general effect, it's kind of like a cross betwen pad thai and fried rice. Anyway, it can be a delicious (and cheap) pile of food with hardly any "points."

                                                                                                                            3 Replies
                                                                                                                            1. re: Bada Bing

                                                                                                                              That sounds wonderful. I do lots of stir frying, and will check it out. Have some red chili paste on hand, and ginger in the freezer. Now if the darn ice would just melt so I can go get some cabbage. I think we all get healthier if we adopt at least some of the strategies of the different ways of eating we try. Sounds like you did, and sounds like it's terrific food, which is always the point to me.

                                                                                                                              1. re: sancan

                                                                                                                                Thanks. And I forgot to add that I often crack a raw egg or two into the dish, either with the initial sautee or toward the end, to cook it as in Pad Thai or Fried Rice (stir in the egg a bit roughly, fold into the hot part of the dish, and then break up the egg and stir it around after the egg's begun to firm up enough).

                                                                                                                                1. re: Bada Bing

                                                                                                                                  This sounds great - I just asked my husband last night if he would eat cabbage and this sounds like a perfect recipe to ease him in. Thanks!

                                                                                                                            2. I eat lots of eggs in various forms. Hard-boiled, deviled, scrambled, fried, frittata, egg salad, etc.

                                                                                                                              Roasted chicken on salads, chicken salad on salads, roasted lemon pepper chicken thighs and a green veg (roasted asparagus, brussel sprouts, green beans, broccolini)...

                                                                                                                              Steak salads are another favorite. Warm or cold with lots of peppers, onions, sliced hard-boiled egg and vinaigrette.

                                                                                                                              Crab cakes, pan-fried flounder or seared tuna steaks with bok choy.

                                                                                                                              As for snacks - I eat nuts and a little cheese and low carb yogurt. I also like sliced cucumbers w/ s&p. Unsweetened almond milk is a great milk substitute too. It only has 2 carbs in 8 ounces.

                                                                                                                              Great job, SI! Keep up the good work!

                                                                                                                              1. I don't do a low-carb "diet" like Atkins, etc but a more modified version....I've found I just feel better not eating a lot of carbs (pasta, bread, etc) and I've now gotten used to it.....

                                                                                                                                I eat a salad pretty much every day and a lot of chicken & veggies - all sorts of greens and roasted veggies, squashes, etc....I also like to snack on almonds and cucumber with hummus....

                                                                                                                                1. I was on a similar diet, Low GI, strictly for just over a year and half. Two years later, I'm still losing here and there, but have kept off over a hundred pounds (and feel like even more of a foodie today than I used to be!).

                                                                                                                                  I remember being EXTREMELY upset that I couldn't have many Fall/Winter squashes. That almost did the diet in until I learned that Spaghetti Squash is low carb/low GI. Of course, watch how you top it, but it's very filling and flavorful... pair it with some sausage and veggies for a complete meal.

                                                                                                                                  Good luck to you! I've enjoyed reading this thread because I still try to keep my day to day eating low carb or low GI, but allow in some treats.

                                                                                                                                  1 Reply
                                                                                                                                  1. re: luvsseattle

                                                                                                                                    I think it is great that you lost weight doing low carb. That's why we do it, right? I miss the winter squashes too. But I have never fixed spaghetti squash and liked it. I find it unpalatable, actually. But others do like it, so I guess it an individual thing.

                                                                                                                                  2. Here's 2 thoughts the spiral veggie slicer makes
                                                                                                                                    veggie pasta in 3sizes one is JUST like spaghetti
                                                                                                                                    I made yellow and gren squash and celery root into
                                                                                                                                    "pasta" very colorful BTW and tried two versions--one raw
                                                                                                                                    With a raw sauce. Red bell pepper and slice Trent tomatoes
                                                                                                                                    YUM and one warm. I sauteed the veggie pasta in
                                                                                                                                    My DH's new scanpan and tossed some sauce and grated some
                                                                                                                                    Italian herbs and lemon and garlic. YUM both great
                                                                                                                                    I second the vote on roasted veggies use a
                                                                                                                                    Cast iron braiser and put in fir 45 min turn every 15 and it's done
                                                                                                                                    When you smell it- just like your gramma said!!

                                                                                                                                    1. Hey SI, FYI, I just had a plate of leftover sauteed veggies (zucchini, squash, onion, garlic, broccoli rabe and mushrooms) in homemade red sauce and it was completely satisfying. It would be great for a work lunch or a busy, weeknight dinner (I add some fettucini for the others folks in my home). Of course a good dusting of fresh pecorino romano and a glass of vino make it a perfect meal for me. ;-)

                                                                                                                                      1. @ southeranitalian
                                                                                                                                        I tried your reuben-in-a-cup, mine with a dab of sauerkraut and thought it was great. It satisfied my craving and probably saved me half the calories or more. : )

                                                                                                                                        I also tried this with tuna and cheddar cheese instead of making a tuna melt. It also did the trick so I thank you for your inspiration!!!

                                                                                                                                        Yes, you probably see a pattern here: grilled sandwiches are my favorites, patty melt, reuben, tuna melt, grilled cheese and Monte Cristos. Love them all.

                                                                                                                                        1. Long time low carber here. Some of my fave go to's- roasted cauli- florets noodled around with olive oil, s & p- roast in pan -400* for about 30 minutes
                                                                                                                                          *best mashed cauli- use either frozen or fresh- but drain very well. Add softened cream cheese and a bit of butter and a touch of heavy cream.
                                                                                                                                          *I use a chipotle mustard and mayo mix on chicken and pork- spread on meat 5 minutes before done
                                                                                                                                          *lunch is either leftovers or diced chicken or tuna, mixed with mayo and chipotle mustard, green onions and cole slaw cabbage mix, sometimes diced HB egg
                                                                                                                                          *quick "Thai" sauce- can of coconut milk mixed with Siracha, fish sauce and lime- add cooked protein and veggies
                                                                                                                                          I do Dreamfield's pasta once a week, try to be good about portion control- the taste and texture is great!

                                                                                                                                          1. 4 days on low carb diet here. My strategy is to stick with things I love to eat anyway. I'm not a fan of making fake carby things. I mostly stick with a piece or two of protein, and some sauteed veggies. I really don't miss the bread much. This is what I had for dinner 2 nights ago: http://i.imgur.com/F5fG2.jpg

                                                                                                                                            Steak, lobster, and kale, all drowning in butter. How can you go wrong with a diet like that?

                                                                                                                                            5 Replies
                                                                                                                                            1. re: joonjoon

                                                                                                                                              I k now, right? Been doing it over a decade, with huge health benefits once I got used to it.

                                                                                                                                              1. re: joonjoon

                                                                                                                                                Don't forget the cheese course!

                                                                                                                                                1. re: pericolosa

                                                                                                                                                  For some eating unlimited cheese would be OK. For me, not so much. I've stopped losing weight doing low carb, and my cholesterol has shot up. This is not totally the diet's fault, but it is a consideration if you tend this way. One thing I have found doing this, is that there is now one diet fits all. You have figure out what works for you.

                                                                                                                                                  1. re: sueatmo

                                                                                                                                                    We had grilled pork tenderloin, raw cauliflower and broccoli, home made ranch dip, and a big salad with shaved Grana Padano, hard boiled egg and bacon. I had some sour cherries and a made a crisp with a scant amount of truvia and a crust of almond meal, pecans, cinnamon and butter, and whipped cream.

                                                                                                                                                    1. re: sueatmo

                                                                                                                                                      Folks, a number of posts in this thread are getting into the area of medical advice, an area we try to avoid. While we understand there's obviously overlap between food issues and health issues, we'd ask that people keep the focus on the chow, rather than on medical information, thanks.

                                                                                                                                                2. I once lost 25 pounds on a low-cal diet and now unfortunately suffer from Carb Creep and need to do it again. Successful dishes were: zucchini sliced and sauteed in a little olive oil and eaten with any of the red tomatoey pasta sauce that comes in a jar. Okra cooked with onions, green peppers, and canned tomatoes. Spaghetti squash. Frozen spinach drained and mixed while hot with a salt, garlic powder, curry powder, and a tablespoon of grated Parmesan (all melts together to make a sort of sauce). Grilled eggplant. Grilled portobello mushrooms (with A-1 sauce they taste like steak). An egg scrambled with sauteed mushrooms. Chili is surprisingly useful on this diet if you make it yourself so you can control the quantity of beans. A few beans lend good fiber, the ground beef is protein, and the tomato and tomato sauce give a ton of potassium (useful if you're taking a diuretic to control blood pressure)---very little carb.

                                                                                                                                                  1 Reply
                                                                                                                                                  1. re: Querencia

                                                                                                                                                    I too am loving the grill. I grilled pork chops tonight. Made a little sauce with some Cholula hot sauce and a little butter. Very nice. If it can be grilled or roasted, I want to cook that way. I also like to make chili. I cook the beans separately, and add them to the cooked chili. and you are right; you can control the portions of beans, and the tomatoes.

                                                                                                                                                  2. I am shocked that no one mentioned Dreamfields Pasta here! I think it has 6 grams of digestible carbs and is every bit as good as barilla! I haven't HAD to miss pasta on LC! Check it out at www.dreamfields.com!

                                                                                                                                                    5 Replies
                                                                                                                                                    1. re: Ripple

                                                                                                                                                      Myself and many others don't trust this product and its claims of "digestible carbs". It has been shown to raise glucose blood levels in many people similar to normal pasta.

                                                                                                                                                      http://care.diabetesjournals.org/cont...

                                                                                                                                                      Others avoid it because it is still grain based.

                                                                                                                                                      1. re: Ripple

                                                                                                                                                        There was a huge controversy with dreamfields pasta...basically they spike your blood sugar the same as other pastas.

                                                                                                                                                        1. re: joonjoon

                                                                                                                                                          Worse, for some folks. In my case, the spike came hours later than normal and lasted hours longer than normal, presumably due to the Dreamfield's fiber blend that slows digestion.

                                                                                                                                                          In contrast, Carba Nada noodles don't cause any spike for me, even in substantial portions. I haven't had Fiber Gourmet yet, but folks who test bg report no spike. Atkins penne didn't spike me the one time I had it. Mostly, I just don't eat noodles, period.

                                                                                                                                                        2. re: Ripple

                                                                                                                                                          And it was in fact mentioned twice before your post, above.

                                                                                                                                                          1. re: acgold7

                                                                                                                                                            Oh! I didnt notice that, AC. Thought I had read all of the posts. I have never had a problem with Dreamfields and continue to lose weight. Just one of those things I guess.

                                                                                                                                                        3. This thread is perfect timing since my husband is going back to low carbing this week, and I'm looking for ideas. Lots of great suggestions. Dinner tonight was chicken breasts pounded and rolled with a mushroom stuffing (chopped portabellos sauteed in olive oil and butter with garlic, shallots, fresh marjoram, Penzey's shallot salt, ground pepper, a splash of madeira, and a little cream cheese) with shredded gouda. Dipped them in an egg wash, rolled in grated parmesan cheese, sprinkled with Penzey's Cajun blend, and baked at 350 for about 35 minutes with a little chicken broth in the baking dish. I finished them under the broiler to brown.

                                                                                                                                                          I like the idea of riced cauliflower others have mentioned and I'll be trying that this week, maybe with beef stroganoff.

                                                                                                                                                           
                                                                                                                                                           
                                                                                                                                                          1. I've been watching my carbs for the past 15 years, and I love shiritaki noodles. I haven't read all the comments, so I am sorry if I'm being redundant. I have a great recipe for saffron and garlic "mac" and cheese, made with shiritake elbow noodles.

                                                                                                                                                            preheat the oven to 375
                                                                                                                                                            spray an 8 by 8 inch glass casserole with no fat cooking spray

                                                                                                                                                            4 packagas of elbow shaped noodles
                                                                                                                                                            1 garlic clove, grated
                                                                                                                                                            2 ounces reduced fat cream cheese, cut into small pieces
                                                                                                                                                            3/4 cup shredded reduced fat mozzerella
                                                                                                                                                            1/2 cup parmasan reggiano
                                                                                                                                                            1 healthy dash of saffron
                                                                                                                                                            1 cup heavy cream
                                                                                                                                                            salt and pepper to taste

                                                                                                                                                            rinse and dry noodles thouroughly. add salt and mix
                                                                                                                                                            In a small sauce pot add cream, saffron and garlic and bring to a simmer over low heat.
                                                                                                                                                            Add cream cheese and whisk until smooth
                                                                                                                                                            add 1/2 cup of mozzerella, and 1/4 cup parmasan reggiano, mix until cheese is melted 1-2 minutes, add salt and pepper to taste
                                                                                                                                                            in a large bowl, pour mixture onto the "noodles"
                                                                                                                                                            mix and pour into 8 x 8 inch pan. sprinkle 1/4 cup of mozzerella and 1/4 cup parmasan reggiano
                                                                                                                                                            over top. bake until cheese is brown and bubbly. 30 t0 40 minutes.

                                                                                                                                                             
                                                                                                                                                            1. I go through periods of low carb cooking, myself. Sometimes I want to drop a few lbs, and a high protein diet helps you retain lean muscle mass.

                                                                                                                                                              Here are a few of my favorites:

                                                                                                                                                              Corned beef boiled dinner, with green cabbage, carrots & green beans. At this time of the year you can substitute fresh brussel sprouts for cabbage. Serve with a good stone ground mustard.

                                                                                                                                                              Korean tofu stew (Jigae) with beef, tofu and any variety of veggies like zucchini. Or Kimchee soup, with tofu. The garlic, ginger, red pepper, kimchee, tofu etc, make this a very anti-inflammatory, antioxidant rich, nutirent dense diet food.

                                                                                                                                                              Substantiial salads, like steak salad: thinly sliced seared chilled steak over a salad of spinach, shredded brussel sprouts, shredded raw squash, shredded carrot, with wine vinaigrette spiked with some Penzey's peppercorn dressing powder. Also salade Niçoise and antipasto salad with preserved meats, marinated artichoke hearts, olives, sundried tomatoes.

                                                                                                                                                              All of the low carb main dish salads I like to make use very substatial greens, like spinach, arugula, shredded brussel sprouts and other shredded things (carrots, raw squash, etc) in place of lettuce.