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Low Carb People...What Will Be in Your Shopping Cart?

I'm at a weird (but exhilarating) phase in my pantry/fridge item inventory--both are rather empty, so I get to do some serious grocery shopping.

I don't have the time, sadly, to do daily shopping, so I stock up on 99% of my items for the weekend.

Low Carb people, what is your master grocery list? May I steal it, including paper towel brands? (Just kidding on the latter).

PS...super board. I've leaned so heavily on it for ideas all summer!

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  1. I'm a newbie(less than 2yrs)but I'll be happy to share. Here goes pinehurst: Roasted Soy Nuts(ARCHER FARMS) 7oz/$1.99 @ Target nutritional value-1oz= 170cal, 7grfat, 8carbs(2net), 6gfiber, 1gsugar, 12gpro
    Roasted Shelled Pepitas(pumpkin seeds)(NATURE'S BEST SNACKS) 16oz/$6.99 @ Best Market 30gr=148cal, 12gfat, 4gcarbs(-1netcarb?), 5gfiber, 0sugar, 9gpro
    Whole Chia Seeds(NATURE'S BEST SNACKS) 10oz/$7.99 @ Best Market 30g=140cal, 8gfat, 14carbs(6netcarbs), 8gfiber, 0sugar, 5grpro
    Dry Roasted Chick Peas(NATURE'S BEST SNACKS) 160Z=$5.99 @ Best Market 30g=120cal, 1.5gfat, 21gcarbs(15net carbs), 6gfiber, 1gsugar, 5gpro
    Pure Pumpkin(LIBBY'S) (Best Market) 122g=40cal, .5gfat, 9gcarbs(4gnetcarbs), 5gfiber, 4gsugar, 2gpro
    low carb wraps don"t have nutritional value handy but my favs are: Target's brand, Mission, Weight Watcher's and a NY brand- usually never more than 6net carbs, 120-80cals and 6-9gpro
    Chobani Plain Nofat Greek Yogurt (where ever on sale)I buy the large one. I love a frozen banana(about 4oz/24carbs) with 4oz yogurt, cinnamon to taste, some flaxseeds and chia seeds, and if my teenager eats it 1packet of stevia, YUMMY!!!!
    Low Fat Cheesesticks(ones with most protein), Low Fat Whipped Cottage Cheese(Friendship), Shredded Part Skim Cheeses
    Walden Farms NO CAL-NO CARBS bbq sauce, chocolate sauce, fruit spreads
    Salmon, and Salmon Burgers, Chicken, Shrimp, Lean Beef, Loin of Pork, Pork Tenderloin, Hot Sausage
    Black, Red, Pinto, Navy, Cannolini Beans, Garbanzo Beans
    Cantelope, Apples, Grapes, Bananas, Clementines, Varieties of frozen Berries and Peaches
    Spring Mix Lettuce..Boston Lettuce, Spinach, Carrots, Stringbeans, Mushrooms, Parsley, Basil, Brocolli Rabe, Scallions, PeaPods, Lemons, Red Peppers
    Peanuts, Pistachios, Raisins
    Cajun, Chilli, Dry Italian Herbs and spices,,rubs
    Balsamic Vinegar, Olive oil
    Healthy Pop Kettlecorn(rare occassion) Try to make old fashioned popcorn if any....
    Not sure if it's Yams Or Sweet Potatoe.which ever is lower in carbs...sliced xtra thin thin toss in a ziplock baggy with your fav dry herbs and lil olive oil then layer on a silicone splatter guard lid and put in micro with papertowel underneath and ontop.BEST CHIPS about 5mins
    ok I've taken up enough space.....but I'm still thinkn :)
    CAN'T WAIT TO SEE WHATS ON EVERYONE'S LIST.....Great Post pinehurst

    6 Replies
    1. re: BEACHAHOLIC

      You might want to reconsider microwaving anything you're going to consume in plastic. I don't even store cold foods in it any more, using glass instead.

      1. re: mcf

        I ...should have clarified, the ziplock is just to marinate in. Then the slices are removed and put on the silicone splatter guard to micro...oopppps.. sorry if that was confusing.

      2. re: BEACHAHOLIC

        Great list, Beachaholic.
        But 1 question; I thought bananas & melons are relatively high carb (sweet + not much fiber)

          1. re: escargot3

            So very sorry on the delay in resonse escargot3...been doing double time runnnnn' to doctrs appts; yes they are. Bananas are 6carbs/1oz, and most melons run around 2carbs/1oz..however both my daughter and I sometimes suffer from hypogylcemia, even with proteins 25+grams, so every once and a while a weee bit of banana, carrot, and or melon stops that horrific feeling....it sometimes runs cyclic with us....more like a hormonal monthly thingy with the "curse"

            1. re: BEACHAHOLIC

              Just a note: protein won't stop hypos if the carbs you eat with it are too high... that's what causes the hypos, the insulin response to the carbs, not protein.

        1. Organic mixed baby greens (spring and summer, most meals are grilled proteins served over these, from sliced steak to salmon or Arctic char) from Earthbound Farms (never have found a spot of dirt in years of use)

          Grass fed beef, free range chicken and eggs, pork chops and ribs from farms I trust to have good practices, Garrett County (Wellshire Farms) uncured beef hot dogs, bacon, kielbasa, andouille sausage, chorizo, hot and sweet Italian sausage, mussels, shrimp, scallops, wild caught frozen Alaskan fish from Trader Joes, Wild Planet sardines, also smoked brook trout and white fish from elsewhere, smoked wild caught salmon

          Peppers, onions, mushrooms, eggplant, summer squash (especially chayote) for grilling and having hot or cold

          Baby broccolini for a quick micro steam, love with butter and lemon

          Sugar snap peas for snacks, with or without dip

          Avocados for snacks, salad, a holder for seafood salad and for Ina Garten's guacamole salad

          Joseph's Middle Eastern bakery low carb tortillas, flatbreads, sandwich thins and pitas, to us the very best tasting LC brand out there)

          Eden black soybeans (for recipes, or as lunch with some vinaigrette)

          Cheeses, feta for salads and for recipes, blue, havarti, cheddar chunks, provolone for wraps, brie and St Andre for treats

          Variety of olives, including pitted kalamatas for recipes and salad and snacks

          Cabot or Kraft sharp cheddar cheese sticks

          Plain Fage Greek yogurt, 2% or full fat

          Farmer's cheese, full fat or cottage cheese, 2-4%

          half and half, butter and heavy cream from grass fed cows

          rhubarb for occasional LC cobbler

          Wasa or Kavli high fiber/low carb crisp breads (use for some fast meals or snacks with cheese, also ground up in breading misture or meat loat/meatball binder)

          fresh herbs (always have flat leaf parsley, thyme and rosemary in the house, basil growing in summer)

          Fresh mozzarella and tomatoes for caprese salad in summer

          Dark chocolate, 72-85% dark depending on brand

          Occasionally, Manhattan diet decaf espresso/coffee soda, YUM mixed with cream or half and half for a dessert

          Strawberries, blueberries and black berries, organic (I love black berries with unsweetened whipped cream for dessert or with Land o Lakes sugar free whipped cream)

          Nuts, organic walnuts, cashews and almonds, roasted and salted or raw

          Walkers Wood spicy Jerk marinade for chicken (to die for)

          Sometimes cream cheese, fresh ricotta and mascarpone for LC cheesecake or ricotta pancakes

          Almond flour

          Coconut milk (for making Thai curries), Thai red curry paste

          So Delicious no sugar added coconut milk ice creams

          For starters

          6 Replies
          1. re: mcf

            mcf do you ever use carob in place of the chocolate??? Do you prefer any particular brands for your dark chocolate and where is your best place to purchase it...I didnt find it in my Wholefoods, but perhaps I missed it... :(

            1. re: BEACHAHOLIC

              Nah, I only want real chocolate in my chocolate, the darker the better. I like different chocolates for different things. Of the supermarket ones, I like Ghirardelli's 72% chips when I can find them, or I order them online. I also like it for baking when I don't feel like investing in Scharffen Berger bittersweet or extra dark. For eating, I like a lot of brands, especially Chocolove organic 73 or 77% bars. I also love Santander with coffee nibs and some others I've come across at Fairway, which has a good selection. A lot of low carbers like Lindt, but I find the texture too hard. Target and a lot of supermarkets carry Lindt 70% and up. Even Godiva has improved their ingredients and makes a decent 85%, I think.

              1. re: mcf

                YUM I can't wait to stock up, still have a teenager with a monthly YEN.....:)

            2. re: mcf

              La Tortilla factory has some new (to my stores) low carb wraps in small and large sizes and their seeded rye is very good, as are the white flour (gluten) and multi grain ones. Added to my list.

              1. re: mcf

                Your post reminds me that out I found some pretty good wraps by Flatout, Flatout light. 16 g of carb, minus 9 g of fiber. Seem better than most of this sort. I should make pizzas with them, maybe?

                1. re: sueatmo

                  I don't love the taste and texture of Flatout, but it can make a good pizza crust if you bake it on a stone or right on an oven rack.... I can't do eggs every day, and sometimes will make a breakfast pizza with a wrap or LC tortilla, pesto, sliced kumato, and sliced or shredded mozzarella. If you see La Tortilla in the new, green plastic wrappers, try them, too and tell me what you think. I think Flatouts are too thick and dryish.

            3. Dave's Killer Bread Light (Available in PDX area); green tea; dark chocolate; Food Should Taste Good chips; cheese; eggs; almond milk; ground bison meat; leafy greens for braising and/or making a salad; cottage cheese; seasonal fruit; turkey bacon; chicken broth; Blue Diamond almonds; radishes; cabbage sweet onions; garlic; seasonal vegetables; a small amount of good quality lunchmeat; diet ginger ale.

              1. Going to try to get my DH to at least consider dark chocolate. I like (and eat) the Lindt 90%, but for him, Hershey's Special Dark is borderline bitter (which as you all know, it *ain't*).

                Any rec's for the best tasting >70% dark chocolate? He won't do 90% for sure.

                PS I love your lists. I'm printing the thread.

                13 Replies
                1. re: pinehurst

                  It's all a matter of personal taste, I'd buy him a variety to try. From Ghirardelli to Godiva to some single varietals and see if any grab him. I've found that some brands I love at very high cocoa content and others I like in the 70s.

                  1. re: pinehurst

                    Lindt has many dark chocolates that aren't *that* dark -- 60, 70 and 85% I think. They're all good.

                    Bought Ghirardelli once and found it soapy and weird texturewise.

                    1. re: linguafood

                      Really, I find it surprisingly good, I like their 85%, too. I don't like Lindt at all, though, no accounting for tastes!

                      I don't think 60% can be considered dark, though. Semi sweet, perhaps. Tastes awfully sweet to me.

                      1. re: linguafood

                        My weird reasons for liking the 90% are first, that it's got a hit of saltiness in it (maybe it's the bitterness that my tongue perceives as salty) and I'm a sucker for salty-sweet....which made the Reese PB cup the fave Halloween candy of my distant youth.

                        Here's a question. What's the difference between the Ghiradelli bars found next to the Lindts and the Godiva and the Ghiradelli bars I find in the baking aisle. I know this is an ignorant question, but I wondered if I could sub the "eating" for the "baking" kind.

                        1. re: pinehurst

                          Is there a diff? Do the labels differ?

                          1. re: mcf

                            Yeah. And to add to my confusion the Ghiradelli in the baking aisle says "baking bar"....are there additives?

                            This is an annoying question, I apologize, and one I'll answer when I read the labels on Saturday, but it always wonder if I could sub the 72% "intense dark" chocolate I find in the chocolate bar aisle for this baking bar in recipes.

                            (the one on the left is the one in the Market Basket's baking aisle. on the right, the one I sometimes devour.) :-)

                            1. re: pinehurst

                              I use the regular non baking labeled bars all the time. Often, I'll buy the darkest I can find and then use an alternative sweetener to lower the carbs. You don't need to buy baking chocolate to cook/bake with.

                              1. re: mcf

                                Excellent...for some reason, I find the regular bars are less expensive too.

                                1. re: pinehurst

                                  Some are, but Scharfen Berger, which I love for baking, is mucho dinero. I think that Ghirardelli is really good for the price point. And when I can't find them in the stores, I order their 72% chips online. Looks like these are out of stock and may be discontinued, but I found them here, used to get them on amazon.com... http://www.shoprite.com/pd/Ghirardell... Those may be old, though, no one else seems to be carrying them. Back to Scharffen Berger 70% chunks. http://shop.scharffenberger.com/70-Ca...

                      2. re: pinehurst

                        If memory serves, the Hershey's dark isn't that low in carbs. I like Ghirardelli's dark or Green and Black's dark. Lindt's is OK, but if memory serves it is sort of waxy?

                        You can buy both brands I mentioned at Walgreens or at WF.

                        1. re: sueatmo

                          YES, waxy, but a lot of folks like it. Hershey's dark is pretty darned sweet, more like semi sweet than dark, about 60%.

                          Ghirardelli's makes 72% chips and a decent 85% bar.

                        2. re: pinehurst

                          Have you tried the Trader Joe's Pound Plus bar that's 72%? I like it AND it's good for baking.

                          1. re: Vetter

                            Trader Joe's isn't convenient, so I haven't made it over to its location here. I would like to visit though, and if I finally do, I'll check out the semi sweet chocolate.

                        3. Thank you....I've leaned heavily on this board since DH's diagnosis. Since changing the way he eats, he is off insulin and should soon be off metformin. I am floored by how much eating the right things at the right time has a positive effect on BG.

                          1 Reply
                          1. re: pinehurst

                            It's the only thing that removes the problem and reverses damage from the disease. ACCORD trials found that gaining tight control using meds increased mortality. The geniuses then decided that normal glucose must be bad for diabetics! They didn't compare those of us controlling with diet alone, who reverse diabetic damage and have improved mortality risk markers.

                            So glad it's going well!

                          2. So true...and I don't want to appear like a cheerleader for mcf's advice, but for my husband, it's rung true. Here's the three big things we've learned.

                            1) Every body is different. What the nutritionists told him would keep his BG low/steady actual spiked it. Your body is the best gauge, and the best indicator of what works. There is no magic bullet---monitoring BG takes work, and eliminating most grains was not easy--but worth it.

                            2) This may not be true for every metabolism, but the advice to avoid carbs til later in the day was HUGE for my husband.

                            3) It's doable. As everyone here that's helped me (mcf, sedimental, suetmo, and countless others) knows, it's a lifestyle change, not a magic pill or shot.

                            But...a caution....everyone and every metabolism is different. Do your own research, but I can tell you....from a guy whose resting glucose was 432 (that's right, 432) on July 19 to one whose BG after lunch today was 123....it's going in the right direction. Thanks, all.

                            Going to do some chocolate trials this week with the dark varieties. :-)

                            7 Replies
                            1. re: pinehurst

                              "I can tell you....from a guy whose resting glucose was 432 (that's right, 432) on July 19 to one whose BG after lunch today was 123....it's going in the right direction. Thanks, all."

                              YAY, you and he are saving his vision, his limbs, his kidneys and his LIFE, all within your power, good on you both!

                              And be sure to tell that "nutritionist" and those docs what worked and what didn't. Some of them may be educable. :-)

                              Everyone reacts to different foods variably, though everyone spikes from wheat... the way to manage DM is by eating to one's meter for the most individualized plan.

                              Speaking of dark chocolate and YUM, try some almond butter mixed up with cocoa powder and some sweetener. For me, a spoonful is a treat that satisfies now and then.

                              1. re: mcf

                                mcf -

                                Does this type of diet apply to non-diabetics? Or is it generally safer for those of us without BG problems to eat more of the things you need to avoid? Just curious what your thoughts are on this.

                                1. re: Jen76

                                  You know the adage, an ounce of prevention is worth a pound of cure, right? Sure there are folks who eat starches and sugar all day and for genetic reasons stay healthy, but it really comes down to how much each person cares about optimizing nutrition and reducing risk.

                                  No one else can make that decision for you.

                                  1. re: mcf

                                    I guess what I really was getting at was, will non diabetics still have glucose spikes? Will the spikes be within "normal" range? I don't know a thing about this stuff. I do have a sweet tooth - but not with candy/cakes/etc. - i just love sweet veggies (beets, butternut squash), fruits (watermelon, peaches, citrus), and all the other stuff that causes you spikes (beans, oatmeal, polenta).

                                    1. re: Jen76

                                      No, people without a metabolic problem will not have a glucose spike because their pancreases will quickly produce an insulin spike to counter it. In some folks this leads to reactive hypoglycemia, or just sleepiness after a meal. Hyperinsulinemia has a lot of health risks, too, including pancreatic stress that leads to diabetes.

                                        1. re: Jen76

                                          Jen, my friend from college, a very health-conscious young 43 yo has struggled with hypoglycemia that she just found was linked to a (very) carb heavy diet, which she pursued in her attempts to go vegetarian (or for her, ideally, vegan). Her body really reacted badly to the carb-heavy, meatless meals. Again, every "body" is different, but for her, very low carbs is the best way to eat. Her hair, nails, and mood (irritability was a by product of the hypoglycemia) have improved tenfold.

                            2. Great idea for a thread!
                              I just went shopping today :

                              Pistacio nuts
                              More seasoned almonds and macadamia nuts.
                              An Atkins chocolate peanut butter bar to cut up and mix with the nuts for a sweet and salty little snack mix
                              Cornish game hens, bison, isernio chicken sausage and halibut
                              Veggies of all kinds, and great looking mushrooms
                              Frozen edamame
                              Coconut ice cream
                              Quark, cottage cheese and a few small cheeses
                              Chocolate almond milk and coconut milk
                              Various fiber rich crackers
                              Garbanzo bean flour
                              Golden flax and hemp seeds
                              Two different expensive butters
                              Sugar free jellos for some experimental desserts
                              Coffee for cold brew ice coffees with nondairy milks
                              Gin and diet tonic,white wine

                              I typically keep stocked with a variety of nuts and seeds, heavy cream and teas. I seem to be able to make a lot to eat and drink with those things!

                              1. Usually......

                                Sashimi-grade salmon
                                or Swordfish
                                or Toothfish
                                Baby spinach leaves
                                and/or broccolini
                                Tins of sardines in springwater
                                Smoked salmon
                                Gruyere and/or Papillon Roquefort
                                Extra virgin olive oil
                                Raw Almonds

                                and No/Home Brand paper towels! LOL :)

                                6 Replies
                                  1. re: pinehurst

                                    Chilean sea bass. I love it but have stopped buying it due to over fishing and endangerment of supply.

                                    1. re: mcf

                                      Just picked up on this....roger that...never heard that name before!

                                    2. re: pinehurst

                                      As mcf said...Chilean sea bass. Sorry, meant to put that in but forgot!

                                      1. re: superbadkitty

                                        I used to make it weekly, almost, putanesca style.

                                    3. re: superbadkitty

                                      Oh, that reminds me. I haven't bought Ahi tuna in a while. I like it grilled.

                                    4. Hi- I always figure out the meals first, then figure what I need for them. Also, I'm lower carb that what I'm seeing posted. I eat no fruit, no beans, no peas, potatoes, carrots, root vegetables, and no processed or pre-made foods. I eat a lot of meat and low-carb veg. I always have eggs. Usually make enough dinner to have leftovers for lunch.

                                      -Mixed Mushroom soup with meatballs, Salad with Feta
                                      Grocery: Dried mixed mushrooms (I get a big bag, and use them often), homemade or
                                      no-sugar beef broth. Meatballs: ground beef, fresh herbs, onion, eggs, parm
                                      cheese, full fat sour cream to finish.
                                      Salad mix, feta cheese, garlic. (oil and vinegar dressing)

                                      Roast chicken and arugula salad
                                      Grocery: Chicken, lemons, thyme, arugula, shaved parm cheese, oil and vinegar dressing
                                      tip: buy the chicken, toss into freezer. make a brine the day before roasting, then
                                      thaw the chicken in the 'fridge in the brine. This works it into your 1/week shopping

                                      Pork Chops with pureed cauliflower and zucchini ribbon salad
                                      Grocery: Chops, Cauliflower, Butter, Heavy Cream, chives, zucchini, feta, mint.

                                      Nicoise Salad:
                                      Grocery: Tuna (I get the Ortiz Tune in oil in a jar- it's expensive, but better quality than
                                      just about any fresh tuna, for same price). Mixed Greens, Nicoise Olives,
                                      Hard-boiled eggs. Oil, vinegar, mustard dressing.

                                      Spinach Salad:
                                      Grocery: Spinach, Eggs, Bacon, onions, I break my own rules and add peas and carrots,
                                      Feta Cheese, oil/vinegar/garlic/bacon fat/herb dressing.

                                      Breakfast Fritattas:
                                      Grocery: Eggs, Bacon/no-sugar sausage/ham/porchetta, onion, broccoli

                                      That's a basic few days for me. Other meals are Thai beef salad, chicken picatta, thai or indian curries, fish in parchment, meat and veg kabobs on the grill.

                                      Other: Almonds, Coconut oil for cooking.

                                      1 Reply
                                      1. I'm diabetic too just recently, but I'm taking a different approach. Partly my goal is weight loss so maybe the BC will be easier to control. I try not to buy processed foods. I let myself have all the fruits and veggies I want. I've almost eliminated bread and when I do buy things, like wraps, I get whole wheat or multigrain.Half my plate veggies, 1/4 plate protein, little or no starch.
                                        breakfast is always plain yoghurt and fruit with maybe some nuts tossed in depending on the fruit.
                                        plain yoghurt (not low fat!)
                                        pumpkin seeds for adding crunch to salads
                                        whatever the meat specials of the week are
                                        cheese (non-processed)
                                        dried black beans for adding to avocado salad or chili
                                        decaf coffee 'cause caffeine is a bitch to BS levels
                                        sweetener for coffee
                                        green tea (lowers BS level)
                                        75% chocolate for an choc attack or a chocolate mousse made with eggs
                                        Special K crackers for those moments I really want a vehicle for my cheese without cheating too much
                                        butter, milk, eggs
                                        Italian sausage because they add so much flavour
                                        brown rice because my family loves rice and I still have to feed them too and I just take 2 Tbsp
                                        whole wheat pasta (see above)
                                        peanut butter for them and my asian sauces
                                        lots of herbs so things taste great and look pretty

                                        3 Replies
                                        1. re: dianne0712

                                          dianne, do you test your BG levels after the whole wheat pasta and quinoa, etc? I ask like a nudge because for my DH, who is a recent type 2 diabetic, even "good" whole grains really raised his BG...esp if he ate 'em in the morning. It's too bad because he misses his Cheerios, oatmeal, pasta, but even stuff like Dreamfields in modest quantities was just not worth it in terms of what it did to his sugar levels. He now has breakfast with good eggs, good quality meat, sometimes a couple of tomato slices, for example.

                                          1. re: pinehurst

                                            Yeah, there's no such thing as a good grain once you're diabetic. And fruits need strict limits, too if one is trying to control bg.

                                            1. re: mcf

                                              Yes, I was just about to post about the unlimited fruits and veggies. Sadly, fruits should probably be restricted and you should not eat all veggies indiscriminately. Some, like corn, are too starchy to be eaten freely.

                                              If I understand this, controlling blood glucose should aid in weight reduction. Giving up fruit whenever you want it, is hard, and counter intuitive, but that's the way it is.

                                        2. Oops! Forgot quinoa and my favourite snack...
                                          MARINATED JALEPENOS STUFFED WITH FETA!

                                          12 Replies
                                            1. re: dianne0712

                                              If memory serves, quinoa is pretty high in carbs.

                                                1. re: mcf

                                                  It's funny (well, not really) because in the UK, the largest supermarket sells quinoa in a packet that says "high in protein". Compared to what? It's difficult to make a quick decision with that sort of mislabelling.

                                                  Anyway, I make the quinoa casserole from the Home Cooking board that mixes 1/2 cup of quinoa with eggs, cheeses, salmon/prawns/chicken, spinach and feeds 4 people so I'm reasonably happy with that as "lower-carb" or at least higher protein than say a pasta dish with a similar sauce.

                                                  On my low-carb shopping list for next week will be flax seeds and almond meal to make muffins - I can't face any more eggs for breakfast!

                                                  1. re: gembellina

                                                    Breakfast is definitely the hardest meal of the day for low carbers. I don't eat it til late a.m. and usually have dinner leftovers, unless I have a yen for eggs or Greek yogurt with nuts.

                                                    1. re: mcf

                                                      Oh groan. I eat the same every morning. One micro poached egg on low carb toast and 2 slices turkey bacon.

                                                      1. re: sueatmo

                                                        I am not one to eat the same things daily, but I think it is easier to get variety if you are okay with not eating a typical American style breakfast. I think it took me a few years to change my breakfast ideas and i did so out of boredom. I look forward to breakfast every day and even participate in the "what's for breakfast" thread :)

                                                        You might consider changing your concept of breakfast if you are bored.....But your breakfast sounds tasty!

                                                        1. re: sedimental

                                                          Yeah it definitely requires a change of mindset. And advance preparation I suppose - toasting a bagel is a lot easier than making a frittata in the mornings. I also find it hard to shake the idea that eating more than 2 eggs a week will instantly fur up my arteries! I'll check out the breakfast thread, thanks sedimental.

                                                    2. re: gembellina

                                                      You know, here's a weird one. I had miso soup for breakfast this morning because it's rainy and yuck here in Massachusetts and it was good. First time for that. I might be doing more AM soups, with an egg beaten in the broth maybe.

                                                      1. re: pinehurst

                                                        I believe that miso soup with fish and veggies is a traditional Japanese breakfast. Nothing not to like about it, with egg, fish or tofu. Great alternative.

                                                        1. re: pinehurst

                                                          Check out the breakfast thread for great soup ideas from huiray. I sometimes post low carb meals there, and you can get inspired by others to sub low carb..for higher carb ingredients.

                                                          I like soup for breakfast too. Often leftover, but I have found Vietnamese soups are very carb friendly. Sometimes I use a very small amount of rice noodle, but I more often sub for carrot and radish matchsticks, and bean sprouts. Just throw them in the hot spiced chicken stock. Very warming for winter breakfasts. I keep Viet flavored stock in the fridge for a very quick meal. I simmer my chicken stock with lemongrass, ginger root, red chili, sesame oil, basil oil, etc. and/or a dab of fish sauce, garlic...whatever I have on hand. In the morning, heat it to boiling and toss in desired veg and herbs...maybe a protein, the work is in the prep of the stock, so I prep once per week on my desired cooking stocks.

                                                          1. re: sedimental

                                                            I like the idea of soup for breakfast. Not so different from porridge, really, except for the carbs.

                                                2. I love BBQ sauce but have not had it in a while given that most are full of carbs. I don't particularly like the Walden Farms BBQ sauce as it tastes "chemically" but I was really craving some BBQ sauce this weekend and in a pretty long browse of the grocery store found a fairly low BBQ sauce - Stubb's Original BBQ (per serving 6 grams total carbs and 4 grams sugar). If you use it in small quantities it isn't a big carb load and is very tasty. I mixed a tbsp or so with grass fed ground beef and provolone and it was a very yummy quick lunch.

                                                  1 Reply
                                                  1. re: fldhkybnva

                                                    Jardine's makes some excellent bbq sauces that are moderate carb, the spicy and the mesquite, I think. 5 Star used to be lower sugar.