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Sep 7, 2012 04:24 PM

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 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 Those may be old, though, no one else seems to be carrying them. Back to Scharffen Berger 70% chunks.

                      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!