HOME > Chowhound > Special Diets >

Discussion

What's for Low-Carb Breakfast, Lunch or Dinner? #1 (Through July 18, 2013)

There was some recent discussion of starting a low-carb cooking thread on a diabetes-related thread, so I decided I'd get the ball rolling! Taking a cue from the Home Cooking board, I thought it would be good to number the threads and start new ones as they get long and unwieldy - I'll be glad to keep track of that if there's enough interest to keep the threads going.

Anyway, as I mentioned on the diabetes thread, my 15-year old stepdaughter is staying with us this summer, and has decided to try LC with me and her dad. She has probably 100 lbs to lose and has had very limited success with Weight Watchers and the like.

I lost about 60 lbs on Atkins 13 years ago, and have kept it off (mostly) with a low-carb lifestyle. DH has also had success with Atkins, although his weight has crept back up a bit of late (too much beer!). However, DSD is not a huge fan of meat, especially fattier cuts, so we thought a South Beach approach might work better for her. We're starting Phase I today - it's going to be a major shock to her system, I'm sure.

Given that she is lazy about food prep and also a complete disaster in the kitchen, I prepped some things for her last night to eat for breakfast/lunch while we're at work - hard-boiled eggs, pre-washed/sliced lettuce and salad veg with blue cheese dressing, fully-cooked chicken burgers that she can nuke. Dinner will likely be Asian chicken lettuce wraps with peanuts, vegetables and a spicy sauce.

What's cooking in your LC kitchen today?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I am LCing along with my H, who has to do so to keep his blood glucose in check.

    We love eggs, so breakfast usually is an egg of some sort. Today we had hard boiled eggs with grilled tomato slices. I'll sometimes do a kind of egg "burrito" with cheese and roasted red peppers in a lc wrap.

    Lunch for me was a caesar salad with feta cheese at work. H had his minus feta plus tuna.

    We grill all year round. We're going to grill zucchini (ours is not up yet) with marinated steak tips tonight that we got on the cheap from our local market. We make our own marinade so that we can control the sugar.

    We have a salad with every lunch/dinner. Last night it was dinner, with leftover cooked shrimp over wilted greens with grape tomatoes.

    There are lots of "picky" foods that can be lower carb. Colorful veggies and dips, mini frittatas (frittate?) in muffin tins, a couple of squares of good dark chocolate (70% or higher).

    What will she do to keep occupied during the day? Are there tasks/hobbies that she can do that will keep her away from sugary foods? Dog walking? Plant watering?

    1 Reply
    1. re: pinehurst

      Well, thus far she has been mostly sleeping during the day, LOL. She just got here, so we haven't come up with a schedule yet, but we'll be assigning her some chores to do while we're at work for sure. There is a nice park within walking distance of our apartment, so she can go over there anytime she likes for some exercise. She's generally pretty happy to practice her guitar and surf the internet during the day, though.

      As for staying away from sugary foods, there aren't really any in the house, or at least not any that are easy to eat. I do bake occasionally, so I have flour/sugar/etc., but since she can't really cook, I doubt very seriously that she's going to go get creative with my raw materials. I should probably find a hiding place for the chocolate, though, at least for the time being - it's 80%, which is fine for Phase II, but not for Phase I.

    2. I bet she would like Buffalo chicken wings. The butter and hot sauce are carb free. Just bake the wings in the oven using a cling free foil. I use " release" , but i think they discontinued it. You may need to broil them at the end. I pour off the fat about half way through. Blue cheese dressing is carb free, too. A little celery won't hurt much.

      Left overs make a good lunch or snack.

      3 Replies
      1. re: barbaract

        I just bought the Reynolds Release (on sale, even!), so it is still being sold. It makes so much difference when cooking things like chicken wings.

        1. re: Terrie H.

          Just read this. I LOVE the Reynolds Release.
          Carry on with this thread now. (slinks away)

          1. re: pinehurst

            I actually checked the box, and it is now labeled "Heavy Duty Non Stick" rather than "Release," but it appears to be the same product.

      2. South Beach is just a lower fat, higher grain version of Atkins, Agatston used to work for Dr. Atkins.

        I think the low fat and reintroduction of grain is why so many folks fall victim to cravings so soon after they go off the induction weeks.

        That said, you can just do a lean meat and reduced fat dairy version of Atkins and skip the additions of grains in South Beach, maybe?

        I had another thought about baking CarbQuik or other low carb type breakfast muffins or a casserole dish. I mix about 10 eggs, some ham or pancetta dice, onion, shredded cheese, s and p and bake til getting firm, but not dry, so it can be reheated without getting dry one serving at a time. Or muffin.

        7 Replies
        1. re: mcf

          Yes, I actually reread the South Beach book today and was reminded of why I didn't like the plan in the first place - the induction phase is a blatant rip-off of Atkins, with a totally arbitrary insistence on lower saturated fat. For instance, full-fat mayonnaise is allowed (because soybean oil is a "good" fat) but full-fat yogurt isn't. Ridiculous. I also think he allows way too many carbs way too soon, especially if you're dealing with cravings.

          That said, semantics are important to DSD - her mother has told her over and over again how Atkins will kill you, so we need her to think she's on South Beach (and she will be, since the induction phase of SB is basically the same as Atkins, with leaner meat). We'll definitely hold off on adding grains much longer than SB dictates, but we'll be a little looser with vegetable carbs and dairy carbs than required by Atkins after the first two weeks.

          Anyway, tonight's lettuce wraps were a hit, and I made some taco meat and tuna salad to stick in the fridge for easy meals tomorrow. I love your breakfast muffin idea - I actually do something similar but without the CarbQuik, so it's more like a crustless quiche. I haven't used low-carb baking mixes very much, but I'll definitely give CarbQuik a try if this diet seems to be sustainable for her.

          1. re: biondanonima

            I like many of the SB recipes. I don't eat grains (in general) and I find a lot of interesting recipes in there. I think I have 2 of those cookbooks. They have good ideas for meat and veg dishes.

            1. re: sedimental

              Changing her diet is going to be really hard for her. I like to reward myself with treats such as the occasional piece of dark chocolate. Somewhere in one of those SB books is a recipe for crustless quiches made in small muffin tins. They were pretty good and you can make a batch for the week. It was an omelet mixture with spinach and nonfat cottage cheese. The cottage cheese adds protein and gives the eggs a creamier texture. If she's always on the Internet, ask her to research recipes for you. Give her the protein and the total number carbs. Ask her to find a recipe and come up with a shopping list. Then ask her to go shopping in your kitchen so that she can cross those off her list. The only way you improve your cooking skills is by doing.

              At 27, I became a type 1 diabetic and my life changed overnight. It was really hard and I can't imagine trying to do that at 15. Good luck!

            2. re: biondanonima

              I've done a modified SB thing on and off over the years, and I recently did a check-in with the SB program - it has changed a lot in some ways since the original book. The big change that stood out for me was the fact that skim milk is now a major player during Phase 1. I was happy to see that, since I have always allowed myself more dairy than they originally recommended.

              1. re: Wahooty

                That kind of thing is why so many folks never lose their cravings on SB, though. The lactose that's higher in skim milk is on a par with orange juice for pulling hypoglyemics out of a hypo, it's that spikey.

                1. re: mcf

                  Curious - where did you hear this, mcf? Because everything I have read says that lactose has a very LOW glycemic load, since it isn't actually broken down until it reaches the intestines.

                  1. re: Wahooty

                    The ADA recommends it for hypos.

                    I've often seen type 1 diabetics discuss it as one of two options for raising bg during a hypo in forums. I know from experience of my own in the past, when lactose intolerant, that it takes mere minutes to feel very uncomfortable after eating or drinking something with lactose, too.

                    Milk sugar may be slower than juice to be fully digested, but the protein in milk should prevent a plunge back down, unlike juice.

                    GI charts do not accurately predict how individuals respond to various carbs. But skim milk is higher in sugar than full fat. A lot of low carbers water down half and half to the fat content they want rather than buy skim for that reason.

          2. Tonight I made a cubano pressed sandwich. I used those sandwhich thins (20 carbs minus fiber and 100 calories) thin sliced pork, ham, pickles, cheese and mustard. Wrapped in foil and pressed with two cast iron skillets until flat and melty toasty. Yum. Sides were salads of heirloom tomato/burrata/basil and one of Persian cuc's and a dip of yogurt and tahini with a bit of braggs and garlic. I was all over the map "ethnically speaking"! Delish. My "pairing" was LC beer...yes...it was a good choice :)

            2 Replies
            1. re: sedimental

              You reminded me, been keeping salad made from small mozzarella balls in the fridge, containers were on sale at Fairway. I just halve some grape tomatoes, add fresh basil, garlic (optional) EVOO s and fgbp.

              1. re: sedimental

                That sounds awesome. Pork tenderloin is on the menu for tonight so now I know what to do with the leftovers - breadless Cubanos!

              2. I did a little protein powder experiment this morning - I have a vanilla flavored powder that has only 1g of carbohydrate per serving, so I whizzed a couple of scoops of that with some eggs and cream cheese in a blender, then cooked them like pancakes. They're actually not bad - a little fake sweet, but ok. She was definitely jonesing for a sweet/carby treat last night before bed, so hopefully these will do the trick.

                22 Replies
                1. re: biondanonima

                  Next time you are at the store, get some ricotta. Ricotta cheese "pancakes" are lovely with a pat of butter or some sliced strawberries.

                  1. re: pinehurst

                    Yes, they're very much like the texture of grain pancakes, too.

                    Also, breadless pudding, not my recipe and I had to cut the sweetener a lot for my palate, so taste test as you go and use drops if you want to, not a half cup:

                    3 eggs
                    3/4 cup heavy cream
                    3/4 cup water
                    1 cup cottage cheese
                    1/2 cup artificial sweetener or equivalent
                    1 teaspoon vanilla
                    cinnamon -- to taste

                    Place all ingredients into a mixing bowl and blend several minutes until as smooth as possible. Pour into a 8X8 buttered casserole dish and bake at 350 degrees for about 30-35 minutes or until well browned on the top.
                    Note from Contributor: The texture is so much like bread pudding that it is bizarre--also makes the house smell awesome.

                    For the pancakes, you can make sugar free maple syrup taste so much better by adding some natural maple extract to the bottle... really richer, more like the real thing.

                    Some Atkins dieter used to just add a spoonful of sf instant pudding powder to whipping cream for a fast mousse like dessert. One could probably use cocoa and liquid sucralose, maybe a tiny bit of corn starch?

                    1. re: mcf

                      Hm, this sounds interesting - and something that could be made in quantity and reheated in small portions. I'll have to give it a go!

                      1. re: mcf

                        mcf, that pudding sounds wonderful! But I need you to enlighten me on the sweetener amount, if you would? My experience with artificial sweeteners all came from growing up with a Type 1 diabetic sister, and the sweetener in our house was the Sweet-10 liquid, so I can't even imagine how to figure equivalency with any of the newer sweetening products. I generally use coconut sugar for sweetening; would your given amount of 1/2 c be roughly what I'd want of the coconut sugar? (I share with you a preference for the less-sweet.)

                        1. re: cayjohan

                          I have no idea, only that the recipe calls for the equivalent sweetening of 1/2 cup of sugar and that's too much for me. I know that liquid sucralose I buy (sweetzfree) has the number of drops per cup on the bottle. I think you can just taste test the batter after each small addition; that's about how sweet it's going to be when it's cooked.

                          I haven't used coconut sugar, or I might be able to comment on that.

                          1. re: mcf

                            Okay, gotcha...I was confused as to whether it was the equivalent of a half cup of artificial sweetener or the equivalent of a half cup of sugar; thanks for clearing that up. I'm told the coconut sugar measures like sugar, so I'll start low and see. Sounds like a delicious recipe, and one that has a lot of potential for switching up flavors!

                      2. re: pinehurst

                        Great idea. Ricotta is too high in carbs for Atkins induction but it works for South Beach, and I'm sure DSD would enjoy them!

                        1. re: biondanonima

                          It occurs to me that Greek yogurt might work, too, and has plenty of protein.

                          1. re: biondanonima

                            Use cottage cheese. More protein, fewer carbs, & it gives the "pancakes" more substance/body than Greek yogurt does.

                            Edit: I just remembered you're in NY, so you can get your hands on Calabro ricotta. Some Whole Foods Markets carry it, or check a local cheese shop. Only 2g carbs per serving. It's good stuff, I wish I could get it out here in LA!

                            1. re: goodhealthgourmet

                              In San Francisco, WF and Lunardi carry Calabro ricotta; maybe you could request it from your WF.

                              1. re: walker

                                Really? I was told by Calabro customer service a few years ago that there was no distribution to the west coast. I'll have to look into it again. Thanks!

                                1. re: goodhealthgourmet

                                  On your behalf, I emailed Calabro; here's the reply:

                                  Thank you for your inquiry.

                                  We sell Calabro to:

                                  1. Claro's Markets in Los Angeles, http://store.claros.com/page.htm?PG=L...

                                  2. Bay Cities Italian Deli, (http://www.baycitiesitaliandeli.com/

                                  3. I & M Imports 918 N Lake Ave , Pasadena

                                  (# 2 seems to be in Santa Monica

                                  )

                                  Fiorella

                                  Calabro Mid-Atlantic Office

                                  (856) 642-6277direct

                                  fiorella@calabrocheese.com

                                  1. re: walker

                                    That was SO kind of you. I *just* asked the cheese counter at my local Whole Foods to look into it for me, but I'll be in Santa Monica tomorrow so I'll swing by Bay Cities. Thanks!

                              2. re: goodhealthgourmet

                                Fairway and Wild by Nature have Calabro, too.

                                1. re: mcf

                                  How could I forget about Fairway? My favorite supermarket. They need to get going on their national expansion immediately, and I personally think they should start with LA :)

                                  1. re: goodhealthgourmet

                                    I know, right?

                                    Wild by Nature isn' much, I drive by it on my way to Fairway and WF even though it's in my neihborhood, but it's a King Kullen store, and my guess is KK may also have Calabro. Fairway has the fresh stuff, in metal containers with drain holes, too.

                                    1. re: mcf

                                      Good to know - I generally make my own ricotta, though. I much prefer the texture to anything I can buy in a store. I've never tried the Calabro brand, however.

                                      1. re: biondanonima

                                        The good stuff at Fairway is in the case facing the cheese dept, I think, they keep moving stuff. It's not in the dairy aisle with the less home made ones.

                                        ETA: not 100% sure it's Calabro, may be a brand with a B name. very good, though.

                                      2. re: mcf

                                        Uncle Giuseppe's also carries the fresh Calabro and I think I have seen it at North Shore Farms as well.

                                        1. re: EM23

                                          I verified today that the fresh brand in the tin at Fairway is Calabro. The texture on the drainage hole tin contents is just wonderful.

                                          1. re: mcf

                                            Agree 100%! It is absolutely delicious. Because of this thread, I added ricotta to my shopping list:)

                            2. re: biondanonima

                              Try ricotta cheese instead of cream cheese. Add a little splenda. Wisk, don't whiz, add some flax seed for fiber. about a quarter cup of ricotta to one egg, 1 to 2 scoops protein powder and maybe a tablespoon of splenda. You will have enough pancakes for 2 or 3 breakfasts. They nuke just fine to reheat. Good with sugar free syrup, splenda, or whiz some berries in the blender.

                            3. I can't eat lunch today, so I made myself a big breakfast! A brined thin cut pork chop from my Mexican market (they have amazing butcher skills) 2 caramelized shallots and a sunny side up egg. In duck fat, in a cast iron skillet. Oh yeah.....this will hold me all day!

                               
                              4 Replies
                                1. re: sedimental

                                  This sounds like my kind of breakfast/brunch! Do you know if the pork chop is brined before being sliced up, or is it the other way round? I would like to do something like that myself.

                                  1. re: vil

                                    No. It was just thin sliced at the market. I brined it myself overnight in my own salt/herb mix and water. I have been brining with salt, oregano and lemon peel lately. Easy peasy. Really a nice summery kick to the brine.

                                    1. re: sedimental

                                      I see. The herb mix sounds good, as does the quick frying with the thin slice. Thanks for the idea!

                                2. Breakfast this morning: two slices of bacon cooked in cast iron skillet. Removed bacon and some of the fat, sautéed a bunch of chard with some spring onions and fresh garlic, stirred in a bit of cream, topped with a fried egg.

                                  1. Dinner: marinated and grilled grass fed skirt steak with sauteed onions and crimini mushrooms, scalloped jicama with fresh herbs (the jicama tastes great, but didn't get soft the way rutabaga and white turnip do; may have to par cook), steamed broccolini with fresh lemon and butter.

                                    4 Replies
                                    1. re: mcf

                                      I discovered that there is no amount of cooking that will soften jicama. So great crunchy snack and salad component, BAD spud sub for gratin!

                                      1. re: mcf

                                        My butcher scoffs at all grass fed beef but I really enjoy the sirloin cut which is one of my favorite steaks. He explains that the grass fed beef is too lean for a good skirt steak but when I look at the two side by side it seems the opposite that of all cuts you wouldn't notice a difference in the skirt as they are both quite marbled. Have you tried them both?

                                        1. re: fldhkybnva

                                          I've been eating delicious 100% grass fed skirt steaks for almost a decade, exclusively. Often, they surprise us by literally tasting buttery. Your butcher is blowing smoke.

                                          Grass fed meats need to be cooked at a lower temp and less time than grain fed beef, but it has plenty of flavor and fat. Healthy ones.

                                          BTW, Trader Joe finally has some grass fed steaks from NZ in the freezer case, rib and strip loin. Not as thick as I like, but a very good price. I bought two to experiment with.

                                          1. re: mcf

                                            Indeed, the only grass fed beef I haven't switched to is skirt and ribeye but I love all of the other cuts so probably would love those as well.

                                      2. Haven't done this in a while, but this is the time of year to do a Caprese salad. Just don't add any bread to it.

                                        I love those little mozzarella balls!

                                        11 Replies
                                        1. re: sueatmo

                                          I have all the ingredients for it right now too, just waiting for a moment when I can find time in my hectic schedule to gather the leaves from my overgrown basil plants, wash, pick and put everything together!

                                          And I have the big mozz balls because they were on sale, although the small ones would be more fun ;-)

                                          1. re: vil

                                            If you have a Costco nearby, try the mozzarella di Bufala in their cheese section sometime. It isn't cheap, but it is beyond delicious. I think I have mcf to thank for turning me onto that little splurge, and now I am totally addicted!!!!

                                            1. re: biondanonima

                                              TJ's has fabulous imported fresh bufflo mozz, too. At $6.99 not exactly a steal, but still 2 bucks less than at Wegmans.

                                              You don't even need tomatoes with that one (too early in the year for good ones, anyway), just a drizzle of really good olive oil, some cracked pepper, basil chiffonnade and maldon sea salt. Best. Appetizer. Ever.

                                              1. re: linguafood

                                                I have Costco but not a TJ in my area...so that would be one fewer source of temptation ;-)

                                                Yes, the mozzarella di Bufala balls are addictive! Skipping the mediocre tomatoes sound good, and linguafood's combination sounds delicious! I'd be tempted to add a touch of vinegar to it, just out of habit.

                                                1. re: vil

                                                  I've long stopped using balsamic for my caprese (or mozza), since most of it is just cheapass crap, and distracts from the cheese flavor.

                                                  Really, a good quality olive oil is all that is needed for 'dressing'. Maybe not even the basil.

                                                  1. re: linguafood

                                                    For me, EVOO and salt alone is very good. I like basil a lot, but it's not essential. I usually use EVOO, kosher salt, basil and tomato. Never did use vinegar.

                                          2. re: sueatmo

                                            I've never seen a caprese salad that included bread. Is that a regional (US) thing?

                                            1. re: linguafood

                                              I haven't, either. That's panzanella, no?

                                              1. re: mcf

                                                Yup. Panzanella usually subs out the mozz for bread.

                                                I could eat caprese salad 3x a day.

                                                1. re: pinehurst

                                                  I often *do* eat a variation of it 3X per day. Right now, Fairway has 8 oz containers of celegines (sp?) on sale for $2.99, little mozz balls, so I add some halved grape tomatoes, basil chiffonade, garlic, salt and EVOO and shake it up. I have a big stack of them in my fridge.

                                                  Or I just make a container of stacked tomato slices with the Buffalo mozzarella from Costco with the same stuff and keep it in the fridge. Much better at room temp, so have to take them out early.

                                                  1. re: mcf

                                                    I bought the burrata from TJ's the other day. Really nice for a change of pace from buff moz.

                                          3. Tonight's dinner was pork tenderloin in a tomatillo-tahini sauce from last month's Cookbook of the Month - I would never have thought to put tomatillo and sesame together, but the combo was surprisingly delicious, with a nice kick from jalapeno. I sauteed some shredded Brussels sprouts to go alongside, which were also really delicious with the sauce.

                                            I made some cheddar crisps for a snack for DSD, and picked up some ricotta cheese tonight - will be experimenting with the baked ideas on this thread soon!

                                            1. These days, I have very little time to get breakfast ready before everyone has to be out of the door, so I found myself doing a lot of eggs and bacon/sausage. To add variety, I rotate between chicken eggs (sunny side up), quail eggs (soft-boiled, only 2.5 mins in boiling water) and duck eggs (usually in an omelette, because, believe me, the yolk tasted way too heavy when I made it sunny side up).

                                              It sounds like the OP's DSD might not like it, but I like frying my eggs in a lot of grease, usually bacon fat or beef fat, or olive oil. It makes the whites bubbly and crispy, and keeps me going for longer.

                                              I usually serve all this with a small piece of multi-grain toast and a bit of fruit.

                                              I am also starting to take my coffee black the BP way, i.e. with nothing but a dollop of butter, incorporated into the coffee using a handheld milk frother.

                                              5 Replies
                                              1. re: vil

                                                Are you making the famed " bullet proof coffee?"

                                                I haven't tried that yet, but add a scoop of coconut oil to my first cup of coffee each morning.

                                                1. re: sedimental

                                                  Yes, that's the one... except I just use any coffee I have on hand. I have not noticed any outstanding effects so far, but it does seem to help give me energy and keep me going until later in the day. I have grown to like it, and it is a good substitute for the cream and milk that I am trying to cut down on.

                                                  How about your coconut oil version? Does it alter the taste of the coffee a lot? I might want to try it for a change sometime.

                                                  1. re: vil

                                                    I like the coconut oil in there, but my spouse hates it! I think of it as putting on my " lip gloss" first thing in the morning because it makes my lips shine, ha ha.

                                                    It makes the coffee taste slightly coconutty. I drink it black. I just feel better when I have it. I think it helps keep me full until 1 pm.

                                                    I also work closely with law enforcement every few days and they always try to shove donuts down my throat. Seriously, it is not a stereotype, cops really love donuts and coffee. I think the extra fat in the morning makes it easier to say no.

                                                    1. re: sedimental

                                                      This is a little scary, but I've been making a protein shake w/ coffee, coconut milk kefir (a friend gave me the kefir grains & I can't think of too many ways to use it), protein powder, ice, & cinnamon- it helps that I'm not really hungry in the morning, but it tastes pretty good , a coconut frappucino....

                                                      1. re: thistle5

                                                        I think that sounds just fine! Especially cinnamon in any coffee drink....yes! I am usually not a big morning eater. I only eat a big breakfast if it is later in the morning and it will account for breakfast and lunch. Then I opt for high fat and protein.

                                              2. Tonight was an east indian inspired lemon chicken, broccoli slaw and a quick dosa from chana dal flour, turmeric, shallots and peppers, served with yoghurt and tomato pickle.

                                                1. A few variations on lunch this week:

                                                  1. Pulled buffalo chicken from the slow cooker, with blue cheese crumbles. Side of steamed broccoli. Cooked and frozen into individual containers last week. Sometimes I do cheesy broccoli as well.

                                                  2. Also braised some oxtail on the bone in the slow cooker last weekend, with tomatoes with Italian herbs. Removed the bones, froze into individual containers with with sauteed galicky kale.

                                                  3. Did a similar treatment with pork shoulder and some pink Hawaiian salt to make kalua pork. Added steamed sugar snap peas, Chinese broccoli, and haricot vert on the side (thanks FreshDirect). Also frozen.

                                                  Dinner was cooked chicken tenders breaded in egg and crushed pork rinds. Served on top of romaine salad with bacon, red onion, cucumber, tomatoes, and ranch dressing. I'm glad to be able to get some nice heirloom cherry tomatoes in the summer.

                                                  Tonight is probably going to be low carb "sushi" with cauliflower rice, crab meat (the real stuff and not imitation), a little mayo, and avocado. Maybe a side of miso soup. Inspired by this video on a faster way to "rice" cauliflower:
                                                  http://www.bigredkitchen.com/2012/05/...

                                                  Tomorrow morning will probably be coconut flour pancake (made with Truvia) "McGriddles" with poached eggs, bacon, and cheddar, topped with Frank's hot sauce, butter, and low carb maple syrup. My husband's favorite.

                                                  I make the pancakes 12 at a time, let them cool, wrap individually in paper towels, and microwave when needed. I use this recipe but add in less liquid as I find the batter easier to work with that way:
                                                  http://alldayidreamaboutfood.com/2012...

                                                  27 Replies
                                                  1. re: kathryn

                                                    Oooh, those McGriddles sound GOOD - I will have to try that as a treat some weekend. The pulled buffalo chicken sounds good too, and DSD would definitely like it - she loves wings, but they're verboten on SB because of the skin. I'll bet skinless thighs would work well.

                                                    1. re: biondanonima

                                                      For the pulled buffalo chicken, I've tried it with thighs, it was good but didn't shred as well as breasts. Which is funny, because I usually prefer dark meat.

                                                      Here's a photo of the McGriddle I make at home. This is pre-egg ring purchase though...

                                                      I am extra nerdy and now use an egg ring (with water in the bottom of the pan) to get a circular egg, using this method:
                                                      http://www.youtube.com/watch?v=9gBeBd...

                                                        1. re: kathryn

                                                          Boy, he cooked that egg to NHL puck texture! I don't use non stick pans, ever. Couldn't this work with butter/oil/Pam and a CI or SS pan?

                                                          1. re: mcf

                                                            Probably - the egg ring itself is non stick, though I guess you could use a metal one.

                                                            I thought you weren't supposed to use Pam on stainless steel? I spent forever scrubbing a pan after making that mistake.

                                                            The main takeaway is that you need water and to cover the pan in order to cook the top in addition to the bottom.

                                                            1. re: kathryn

                                                              Thanks, I couldn't hear him well during much of the recording, but he's using the shirred egg technique.

                                                              I use Pam on SS, just not at very high heat or for long. It gets brown and gummy if you do. But I often do eggs in SS with it, and it cleans super easily.

                                                      1. re: kathryn

                                                        Some low carb sushi: California rolls, veggie rolls, and Philadelphia rolls.

                                                         
                                                        1. re: kathryn

                                                          Beautiful! I often order maki wrapped in cucumber without rice, but these look even better!

                                                          1. re: kathryn

                                                            What makes those low carb? Is that something other than sushi rice in the middle?

                                                              1. re: kathryn

                                                                Oh! And not sweetened, like sushi rice? Great idea. I usually get the tuna rolled in cucumber slices or just sashimi.

                                                                1. re: mcf

                                                                  I sprinkled some rice vinegar and some Stevia, while cooking. However, some people just put it into the maki rolls plain.

                                                                  It's a bit wetter than real sushi rice, and doesn't provide as much structure, so the nori gets wet fast, and it's a little challenging to roll at first. But very tasty!

                                                                  1. re: kathryn

                                                                    Those look beautiful, I didn't realize you'd made them, DOH.

                                                          2. re: kathryn

                                                            Kathryn, I'm ingrigued by your crushed pork rind "breading" = how did that turn out? Was it an obvious pork rind flavor? Sounds like it could be very tasty and fun.

                                                            1. re: Terrie H.

                                                              It's hard to get the pork rinds to be crushed all to the same consistency, so there are some bigger bits that don't want to stick & fall off in the pan. But otherwise, it's not really that porky tasting when it's on chicken fingers. Very tasty with low carb ketchup or ranch dressing.

                                                              1. re: Terrie H.

                                                                A lot of Atkins dieters' recipes back in the day used them. They're mostly protein, believe it or not, and kind of neutral in terms of taste. Some folks used them as a substitute for bread and made French toast sticks from them.

                                                                1. re: mcf

                                                                  Zero carbs, according to the label! Two ingredients: pork skins and salt.

                                                                   
                                                                  1. re: mcf

                                                                    You lost me at the French toast, but with a big smile. People can be rather creative!

                                                                    I'm not a pork rind afficianado, but have held on to a dip recipe where they are used as part of the scoopers along with raw veg. It's a spicy Thai pork, shrimp, tomato and okra dish from a famous LV restaurant that was featured on tv. I've never made it, but now I'm going to have to give it a try and repurpose the leftover pork rinds as a breading.

                                                                        1. re: kathryn

                                                                          I'm sure you're right. I've had that dish at Lotus of Siam - it was WONDERFUL. I love pork rinds for dippers, and I use them frequently as breading as well. Very versatile LC ingredient!

                                                                        2. re: Terrie H.

                                                                          You're too kind. I tried to find my way with them, but they're just not my thing. One brand was much more visually and palatably acceptable, can't recall the name, but so far, I get buy using almond flour or parmesan or nothing. :-)

                                                                    1. re: kathryn

                                                                      I made the coconut flour pancakes this morning with a couple of subs - I used a cup of water plus a scoop of protein powder instead of almond milk, and I cut the butter to 2T. They turned out REALLY well! I ate mine hot off the griddle with no condiment - they're just sweet enough this way, IMO. I think they'll be excellent with a strawberry or blueberry coulis though, when we get back to eating fruit. Really great recipe. I would cut back on the liquid a bit if I wanted to make them into "buns" for a McGriddle type sandwich, but for pancakes I thought it was perfect.

                                                                      Lots of other great LC recipes on that site, too!

                                                                      http://alldayidreamaboutfood.com/2012...

                                                                        1. re: biondanonima

                                                                          Would the recipe work without the erythritol, do you think, biondanonima or kathryn?

                                                                          1. re: pinehurst

                                                                            I'm not sure, although I'm planning to try it without at some point. I don't think it would negatively affect the consistency of the batter, but erythritol is hygroscopic, like sugar, so without it the finished product might come out dry. I'll let you know - if they're good without, they would make a nice savory "bread" to go with saucy Indian foods and the like. The coconut flavor is quite pronounced, so you'd have to keep that in mind for pairings.

                                                                            1. re: pinehurst

                                                                              FYI, I used this recipe sans erythritol to make scallion pancakes for dinner tonight - the texture was still just fine, maybe a bit drier, but not bad at all. I think these have a lot of potential uses, both sweet and savory!

                                                                        2. Dinner tonight will be a small deviation from SB - beef kebabs, but not a super lean cut. I had some beautiful flap meat in the freezer, so we'll be going a little more Atkins style tonight. DSD probably won't eat a ton of the meat anyway, and there's pork tenderloin leftover for her if she wants something leaner. The flap meat is currently marinating in coriander, cumin, garlic, a pinch of cayenne and some preserved lemon. I'll make baba ganoush and roasted broccoli to go with. DH hates eggplant so he'll have the leftover tomatillo sauce from last night.

                                                                          1. I am cooking a pseudo Kung Pao chicken tonight. Chicken thighs (cut up), celery, zucchini, broccoli, cauliflower, onions, garlic, ginger, a little jalapeno (I know, not Chinese), sprinkle of peanuts.

                                                                            4 Replies
                                                                            1. re: pinehurst

                                                                              LOL on the jalapenos. Any time I order a dish from the Chinese places around me (heavily Hispanic neighborhood) and specify "extra spicy," it comes FULL of jalapenos. I don't think the Latino guys working in the back know of any other way to do it!

                                                                              1. re: biondanonima

                                                                                Those might be small green chilis, like they use in New Chilli (sic? and Curry in Woodbury.

                                                                                1. re: mcf

                                                                                  Nope, they're definitely jalapenos. Once they used PICKLED jalapenos. It was fusion in the worst possible sense of the word!!!!

                                                                                  1. re: biondanonima

                                                                                    Pickled? Bleah! Just looked it up; we're both right; jalapenos are chili peppers. http://en.wikipedia.org/wiki/Jalape%C...

                                                                                    I thought I remembered that after I posted. DOH.

                                                                            2. not a low carber per se but I eat little processed carbs. When watching my weight most of my carbs come from fruit and veggies. I will also limit my carbs in the late afternoon and evening when I need to drop a few lbs or am feeling bloated.

                                                                              I would recommend that you get the South Beach cook books or search on line for recipes together. Your step daughter will have more "buy in" if she is involved in the meal planning, shopping and cooking. Even if you think she's a "disaster" in the kitchen what a way to build her confidence if she becomes a practiced cook by the end of the summer?

                                                                              Couple of fun, easy low carb recipes I turn to time and again are:

                                                                              Ham and cheese egg cups. Line muffin tins with ham, crack an egg into the cup and top with shredded cheese. Bake until the eggs are set to your liking. Great variations are to use proscuitto instead of ham, adding sautéed spinach/onions to the cups before you add the egg, using a variety of cheeses

                                                                              Mexican eggs. Spray a ramekin with oil, add salsa, top salsa with 2 whisked eggs, sprinkle with shredded pepper jack cheese. Microwave until eggs are cooked thru. Good with whole eggs too. Don't want to microwave? bake in the oven instead, ideally in a water bath but not necessary.

                                                                              Grilled steak salad

                                                                              soy/ginger glazed salmon served over a bed of sautéed spinach and onions.

                                                                              Roasted pork loin served with black beans and mango salsa

                                                                              9 Replies
                                                                              1. re: foodieX2

                                                                                LOVE the ham and cheese egg cups ideas. So want one right now.

                                                                                1. re: foodieX2

                                                                                  Love the ham & cheese egg cups, too. What temp, 375?

                                                                                  1. re: linguafood

                                                                                    Yes but they are very forgiving. When I make them for a crowd for brunch I find I can go lower or higher if needed to accommodate other things I need the oven for.

                                                                                    Another great twist is to use black forest ham, add a layer of duxelles and use gruyere. Good for dinner!

                                                                                    1. re: foodieX2

                                                                                      I mostly have scrambled eggs for breakfast, so this will be a nice change of pace. Sounds like the *perfect* Sunday brunch dish :-)

                                                                                      1. re: linguafood

                                                                                        report back and let me know what you think!

                                                                                  2. re: foodieX2

                                                                                    I make the ham and cheese egg cups all the time - my DH was so enamored of them one Sunday he took a photo! I do 350 for 20-25 mins.

                                                                                     
                                                                                    1. re: biondanonima

                                                                                      Like like like. Making some first thing AM. Do they last in the fridge for a couple of days?

                                                                                      1. re: tcamp

                                                                                        Oh yes, they'll keep - the edges of the ham won't stay crispy, but they still taste good. I frequently make a batch on Sundays and DH takes two to work each day for a week.

                                                                                  3. Great idea! I'm commenting to bookmark this thread :)

                                                                                    5 Replies
                                                                                    1. re: ChristinaMason

                                                                                      Good idea. Me too. I have been lurking so far.

                                                                                      1. re: suzigirl

                                                                                        Actually, it's kind of clutter. :-) Click on the "save this discussion" button on the top right of this thread instead, maybe? It'll appear in the topics I'm following list.

                                                                                        1. re: mcf

                                                                                          I don't get those options on my tablet but thank you. I wish I did.

                                                                                          1. re: suzigirl

                                                                                            Odd, it works on my iPad (not sure what tablet you have). The star to the left of "Discussions You Might Also Like..." Might want to report it as a bug on the Site Talk board.

                                                                                             
                                                                                      2. I had some leftover baba ganoush from last night (which, btw, turned out really well - I made it in the blender instead of just mashing with a fork and the texture was silky smooth and amazing. I also used preserved lemon in it, which sent it over the top!), so I mixed it with tuna and hardboiled eggs to make a salad to serve over greens. Fabulous! DH and DSD had Amylu chicken burgers topped with a fried egg.

                                                                                        2 Replies
                                                                                          1. re: biondanonima

                                                                                            Now THIS sounds yummy! I never thought of baba ghanouj this way - can't wait to try it out.

                                                                                            We've been experimenting with chickpea flour to make spinach pancakes - this baba g will be the perfect topping.

                                                                                            Good luck with your challenge - she's a lucky girl.

                                                                                          2. Last night, after a bunch of late afternoon/early eve niblets with friends (a ridiculously addictive camember from the local farmers market, TJ's spicy & creamy hummus, sugar snap peas, strawberries), we returned home kinda late-ish for dinner.

                                                                                            BUT we had 2/3 of a lb. filet of wild sockeye which needed to be eaten. Poor us. That went under the broiler for about 6 minutes, brushed with olive oil & butter, then sprinkled with lemon zest once it was done. Side was butter lettuce with garlic buttermilk dressing. Nice.

                                                                                            Tonight the trini-chinese chicken is on the menu again, along with roasted mushrooms, a leek gratin plus whatever our guests are bringing. White sangria w/peaches & raspberries.

                                                                                            1 Reply
                                                                                            1. re: linguafood

                                                                                              Mmmmm... leek gratin.

                                                                                              I am SO going there. :-)

                                                                                            2. Today's lunch: chicken mole, cauliflower "Mexican" rice, sour cream, salsa, avocados.
                                                                                              http://blog.stuffimakemyhusband.com/2...
                                                                                              http://peaceloveandlowcarb.blogspot.c...

                                                                                               
                                                                                              4 Replies
                                                                                              1. re: kathryn

                                                                                                I've read about, but never made, riced cauliflower. The recipe you linked looks very tempting so I'm going to give it a try.

                                                                                                1. re: tcamp

                                                                                                  I hope you have a good blender, as I use this method to "rice" the cauliflower:
                                                                                                  http://www.bigredkitchen.com/2012/05/...

                                                                                                  I used to use a grater and this is much faster and much less aggravating.

                                                                                                  1. re: kathryn

                                                                                                    I find my mini-food processor works well -- although sometimes it's more like cauliflower cous cous than rice!

                                                                                                    1. re: Teddybear

                                                                                                      Yeah, I have read, though, that the advantage with the blender is being able to stop it before it gets too small/fine.

                                                                                              2. Last night's dinner was fajitas, thrown together in the midst of an all-day home improvement project. I had been to Costco earlier in the day and found some beautiful skirt steak, so I threw those in a skillet and grilled up some onions and peppers, and tossed the whole thing in a fajita sauce of chile powder, cumin and a few other random spices, lime, olive oil, vinegar and just a touch of tomato paste (most people use a marinade for fajitas, but I prefer to do it this way because I feel like the meat gets more of the flavor and it's less likely to smoke up my house when I cook it, plus it means I can still have tasty fajitas even if I don't have time to marinate meat!). Wrapped the mess in lettuce leaves with salsa, pickled jalapenos and green olives. Delicious - DSD said it was one of the best things she's had here.

                                                                                                2 Replies
                                                                                                1. re: biondanonima

                                                                                                  That's great! How is she adjusting, with enthusiasm or lament?

                                                                                                  1. re: mcf

                                                                                                    She seems to be enjoying the food so far, although that is probably partially due to the fact that her mother isn't much of a cook, so she subsists on an endless stream of processed junk and fast food meals when she's at home. But she's not complaining about hunger or lack of sweets/treats, so I think it's going well!

                                                                                                2. Tonight's dinner was one of my old Atkins favorites, with a few tweaks to make it SB friendly: lasagne! I cut zucchini into thin planks, salt to remove some water and then saute until flexible. These are then used as noodles, layered with a sauce made of spicy chicken sausage, fennel and tomato, plus a low-fat ricotta layer and plenty of part-skim mozzarella. I also experimented with using thinly sliced tofu for one layer - I use it all the time as the "pasta" in macaroni and cheese, and it worked fabulously in this as well. DH (despite his suspicions and misgivings regarding zucchini in lasagne!) and DSD were both happy, as was I!

                                                                                                  2 Replies
                                                                                                    1. re: biondanonima

                                                                                                      That sounds great indeed. I wanted to grill some sliced zuke yesterday, but there were only tiny ones at the store. Feh!

                                                                                                    2. Last night was a batch of Indian qeema (ground beef cooked with peppers, onions, tomatoes and spices) - similar in texture to American-style taco meat. Served with some roasted broccoli, it was a hit! Tomorrow is the end of our first week of Phase I, and will be DSD's first weigh-in - she says her pants are loose, so that's a good sign!

                                                                                                      1. BLT salad coming up for lunch -- romaine, bacon, tomatoes, mayo dressing.

                                                                                                        Last night's dinner was leftover trini-chicken crisped up under the broiler, sautéed maitake, and corn on the cob.

                                                                                                        Ice cream for dessert. Decidedly not low-carb :-)

                                                                                                        7 Replies
                                                                                                        1. re: linguafood

                                                                                                          Sometimes you just have to have ice cream! I've been meaning to make that trini chicken - it looks fabulous, although I fear there's too much sugar in oyster sauce for Phase I SB purposes. I suppose I could sub a mix of soy and fish sauce with a bit of sweetener. Have you made it with skinless chicken?

                                                                                                          1. re: biondanonima

                                                                                                            There's sugar in oyster sauce? Whoda tunk, what with the salt punch it packs. Of course, there's sugar in everything these days -- I just recently saw that even sriracha has sugar! WTF.

                                                                                                            I don't know how militantly that phase needs to be followed (and would be surprised if a dipping sauce would mean starting from scratch again), but I don't know if soy & fish sauce would be the same....

                                                                                                            I've only used BISO chicken thighs. Love how the skin crisps up, and couldn't imagine it without.

                                                                                                            1. re: linguafood

                                                                                                              Well, I'm an Atkins veteran, so I'm always militant about sugar when I'm on Induction. SB is a little more relaxed but you're definitely not supposed to have it, so perhaps we'll wait until next week when we move into Phase II. From what I found online, there are two grams of sugar in a tablespoon of oyster sauce - not a ton, but definitely enough to mess up an Atkins-style induction.

                                                                                                              As for the chicken skin - it's by far my favorite part, but SB says only skinless (this is why I've always been an Atkins girl!!!!!). Maybe we'll just forget that rule for a weekend treat at some point!

                                                                                                              1. re: linguafood

                                                                                                                Quick googling says oyster sauce is a sugar/salt based sauce.
                                                                                                                I mostly taste the salt, too, but sugar is there!

                                                                                                                1. re: mcf

                                                                                                                  Much as I hate the fact that sugar is snuck into *every* goddamn product under the sun (at least in the US), I'm happy not to have to be following any rigorous inductions/rules/sugar gram counting.

                                                                                                                  I rarely have starchy foods, and have kept my weight off for a good 1.5 years now, despite regular indulgences in ice cream or chocolate. But I'm not a diabetic nor do I have any other health issues, so it's mostly just for looks '-)

                                                                                                                  And flavor, of course.

                                                                                                                  1. re: linguafood

                                                                                                                    I'm with you, lingua - after my big weight loss on Atkins (which I did by staying on more or less the Induction level of the diet for about 6 months), I've managed to keep most of the weight off with a low-carb lifestyle that has a reasonable amount of room for indulgences in carbohydrate treats. I'm also not diabetic or plagued with other health issues, so no worries about the occasional slip-up/cheat. If it were just me, I wouldn't worry about oyster sauce, but I think DSD really needs the strict induction phase in this case. Once we're past the two week mark, we'll relax just a bit! :)

                                                                                                                    1. re: linguafood

                                                                                                                      Oh, I don't follow Atkins nor do I think most folks need induction, though it's extremely beneficial to those who need carb restriction the most.

                                                                                                                      I was just moved to check it out when it came up. I'd rather eat something with a touch of sugar than artificial sweetener, as long as the carb total doesn't spike my blood sugar.

                                                                                                              1. Lots of good ideas here. This week's breakfasts have been my standard: half a low carb pita (5g net carbs) with 2% strained yogurt and a pickled eggplant stufed with walnuts or Jagdwurst with a slice of cheddar on a fiber cracker with labneh and pickled radish. It's hard to get much more done when you're trying to run out the door in 20 minutes and don't want to risk dribbling egg yolk on your tie.

                                                                                                                For lunch: mostly crustless quiche or fattoush with the same low carb pitas. Today it's a taco salad with low-fat yogurt subbing for sour cream and a combination of Sriracha and Ethiopian spices doing the work with the ground pork.

                                                                                                                4 Replies
                                                                                                                1. re: JungMann

                                                                                                                  I would love your taco salad recipe when you have time to post. Thank you! :-)

                                                                                                                  1. re: pinehurst

                                                                                                                    There's not much of a recipe. I was making a ground pork saute last night which someone had posted in another thread, but was not a fan of the flavor so I kept adjusting the seasonings until I thought it was okay. I put pretty much the kitchen sink in there: berbere, coriander, thyme, oregano, pimenton, Szechuan peppercorns... and yet somehow once it got mixed with yogurt, it tasted vaguely like tacos.

                                                                                                                    1. re: JungMann

                                                                                                                      Nice. I use ground pork, but I have always "cut" it with ground beef since in its natural form, it seems too rich and too flat all at once to me.

                                                                                                                      I'll try spicing it up and serving over lettuce with sour cream. Thanks for the idea!

                                                                                                                      1. re: pinehurst

                                                                                                                        I keep a big jar of what I call "taco seasoning" in my pantry - I blend chili powder, cumin, coriander, onion and garlic powder, a bit of mexican oregano, paprika/smoked paprika and cayenne together so that I can just dump from one container every time I make taco meat. About 1/4 c. of this mixture per pound of meat, plus a tablespoon of tomato paste, a little sweetener and a hit of lime juice (plus a little chipotle in adobo if I want it spicier) works well for me. Not sure of the exact proportions of the spices, but I'd guess I go 3 parts chili powder to 2 parts paprika to one part onion, garlic, coriander and cumin, then maybe half a part oregano and cayenne.

                                                                                                                        I usually use beef, but I've been experimenting with coarsely ground chicken thighs lately and I find them quite tasty. I dump the whole mess over a bed of lettuce and top with pickled jalapenos, chopped green olives, sour cream/yogurt, etc. DH likes cheddar but I find the flavor gets lost. I sometimes use fresh goat cheese instead of sour cream.

                                                                                                                2. Last night we had fresh haddock crusted with stuff I found at Trader Joe's: Dukka (spice, nut and seed blend)http://eatingatjoes.wordpress.com/201...

                                                                                                                  I liked the taste better raw, but it has very interesting potential for this kind of use. Needed more salt, too.

                                                                                                                  On the side, we had a salad of watermelon, feta cheese, red onion, mint with a lime juice/evoo dressing. Too much lime, I thought. Next time, balsamic, but servings have to be small to stay within carb reason for me.

                                                                                                                  2 Replies
                                                                                                                  1. re: mcf

                                                                                                                    Ooh, I love watermelon salads. Do you not find it too sugary for your purposes?

                                                                                                                    1. re: biondanonima

                                                                                                                      It's mostly water, but yes, I think I will change the proportions to make it more of a feta salad with watermelon. The wedge of melon I bought for two of us (with a lot leftover) was maybe 1/6th of a melon, and I left some sticking to the rind. No bad numbers post meal, at least, but it is something I normally just don't eat. Since I wanted more salt, I think reducing the melon and upping the feta is a good plan. I love Dodoni feta from Costco, not so much the others.

                                                                                                                  2. Dinner last night was a gussied-up version of a vaguely Thai/Indian fusion recipe from Epicurious - shrimp and green beans in a coconut/chile/garam masala sauce. I subbed pork and added bamboo shoots to the mix - DH and DSD gobbled it up, but I wasn't as big a fan. I like the recipe, and have made it with both shrimp and chicken with success, but for some reason the pork just didn't taste right with the spices.

                                                                                                                    DH weighed in this morning and is down 7 lbs in a week - he's thrilled! We'll see how DSD did when she finally gets out of bed. She slept till 3pm the other day. Teenagers!

                                                                                                                    7 Replies
                                                                                                                    1. re: biondanonima

                                                                                                                      Good for him! That's the whoosh, next to come off is the big stuff. :-) Can't wait to hear DSD's result; usually those with the most to lose get the biggest bang. Don't forget she may need some blended lite salt at first after the electrolyte whoosh with the bloat gone.

                                                                                                                      1. re: mcf

                                                                                                                        Actually, she weighed in this morning and was only down 3.2 lbs. Kind of a bummer for her, as she was expecting the initial whoosh, but she is on some medications that may make it more difficult for her to lose. She has also been extremely sedentary this week and has been drinking a lot of diet soda, both of which can have a negative impact, so hopefully we'll get her off the soda and moving a bit for better results next week.

                                                                                                                        By the by, I'm also down 3 lbs, which is nice - I don't really need to lose weight, but I have been drifting toward the top of my "safe" zone lately, so taking off a few pounds is always welcome!

                                                                                                                        1. re: biondanonima

                                                                                                                          Medications and artificial sweeteners can definitely slow things down, and water drinking can speed them up. Sometimes, taking the electrolyte minerals cause me to get a whoosh; I think your body tries to hang on to them when they drop.

                                                                                                                          Do you think she could transition to unflavored seltzer with a frozen lime slice in it?

                                                                                                                          3.5 lbs isn't shabby, either, and good for you, too!

                                                                                                                          1. re: mcf

                                                                                                                            Interesting to note about the electrolytes - what do you generally take? I have taken potassium and magnesium in the past, but only if I have foot/leg cramps; otherwise my multi-vitamin seems to cover it. She's not taking a multi or any other vitamin supplements, so perhaps we should have her do so.

                                                                                                                            There is always seltzer in the house but I don't know if she'll drink it. Perhaps we could convince her to start by cutting her soda with 50% seltzer, something like that. Right now the soda is the only "sweet treat" she's having, so I understand why she's reluctant to give it up.

                                                                                                                            1. re: biondanonima

                                                                                                                              K is only sold OTC at 99mg or less, not enough. I have time released by rx, but really, Morton blended lite salt, 50/50 sodium/potassium is the easiest economical way to get enough.
                                                                                                                              Like a 1/4 or 1/2 tsp at a time if feeling headache, legs weak or getting cramps/spasms. Some cal/mag can help, too.

                                                                                                                              The sweetener stimulates insulin, but the're so sweet, I wonder if she'd go for cutting them by a 1/3 with plain seltzer? On the very rare occasion I have any (diet Gosling's ginger beer, to die for, it's real ginger), I have to use a glass full of ice and let it melt so I can handle it, too sweet otherwise. I know she's not there yet.

                                                                                                                              That reminds me; if she's going to have diet stuff, diet Canfield's chocolate soda with some heavy cream is to die for. Root beer, too.

                                                                                                                              1. re: mcf

                                                                                                                                Oh, that Goslings diet stuff is out of this world, isn't it? I LOVE it but find it a bit sweet as well, so I cut it with seltzer and a spritz of lime juice.

                                                                                                                                Good call on the Morton salt - I'll pick some up and see if it helps. She's going to have to start being a little more active this week, and I know from experience that a new LC diet + exercise can mean wooziness/cramps!

                                                                                                                                1. re: biondanonima

                                                                                                                                  Good info on the soda and seltzer. I use 1/2 and 1/2 diet Sierra Mist and a flavored sparkling water. Except for diet cola when it is hot, I limit my soft drinks to this, no more than once a day.

                                                                                                                                  Perhaps the DSD would go for a mix like that. The sparkling water I use is not sweetened but is flavored with coconut and pineapple. I've grown to enjoy the mix of flavors.

                                                                                                                    2. I made up some moong dal last night loaded with kale, shallots and garam masala cooked in ghee. Yum. I placed about a quarter cup of it underneath some Indian spiced chicken wings. Should have taken a photo, it was very pretty. I find that my body does well with many dals if I keep the carb count to around 20 per serving and use lots of vegetables and fats mixed into the dal dish. I also like to sprout them...ya know...fun with food!

                                                                                                                      This morning I had some of the dal with an egg on top with spinach dip and sambal oelek. Quite a fusion brunch ;)

                                                                                                                      1 Reply
                                                                                                                      1. re: sedimental

                                                                                                                        That sounds delicious. I love lentils - can't wait to add them back in!

                                                                                                                      2. Dinner last night was out -- pork dumplings in hot chili oil, cumin beef, spinach with ginger dressing, fish with tofu & soy bean sprouts. Yum.

                                                                                                                        1. Last night was a Mets game, so no cooking - just grabbed a prosciutto and mozzarella sandwich after work (ate the innards only) and had some peanuts at the game. It's pouring rain in NYC today, so tonight calls for some comfort food - I'm thinking roasted chicken, roasted Brussels sprouts and some tofu mac and cheese will fit the bill nicely!

                                                                                                                          1. found this idea online. Layer torn spinach, avocado, chopped prosciutto (I used turkey bacon for this), chopped tomato (I used cherry tomatoes) and on top add one or two soft poached eggs.

                                                                                                                            This is very good.

                                                                                                                            1. Today was a boring day so far. For breakfast I had a huge salad with feta, cucumbers, and avocados. For lunch I had hardboiled egg whites with ham & turkey lettuce wraps. Yawn. I am getting ready to leave for a road trip though, so I just wanted to clean out my fridge a bit without making anything elaborate. Dinner on the road so it'll probably be more of the same...meats, egg whites, maybe some almonds or an apple.

                                                                                                                              1. Vegetable lasagna! Instead of pasta, I use slices of eggplant and zuchini grilled with some olive oil. Layer with ricotta mixed with egg and chopped spinach or basil and a spicy tomato sauce. Parmegeano-Regianno over the top. Bake until bubbly. Needs to stand a bit so it doesn't turn to mush when you take it out of the pan, but yummy either way.

                                                                                                                                1. "Breakfast" just now (yes, yes. late-ish) consisted of 2 scrambled eggs in bacon fat & brown butter. Happiness in a bowl.

                                                                                                                                  Dinner will be chicken piccata with peas & mint, and roasted cauliflower tossed with oo, dukkah, cayenne & sea salt. Served once all brown and crispy with a very, very generous squeeze of lemon.

                                                                                                                                  1. Last night's dinner was a hunt and peck - sauteed shrimp with Herbs de Provence and lemon, marinated mushrooms from the Whole Foods salad bar and smoked salmon.

                                                                                                                                    For lunch today, I am bringing one of my favorite salad combinations - roasted herb pork tenderloin with walnut oil/dijon/red wine/apple cider vinaigrette topped with Gouda and sauteed mushrooms.

                                                                                                                                    1. Tried something new last night -- kelp noodles. Reminded me very much of mung bean noodles. I had them with chicken thighs cooked with wine, mushrooms, shallots, and tomatoes. Fulfilled my search for something starch-like! I think they will be very good in a Vietnamese-style salad with peanut sauce, which I intend to try soon.

                                                                                                                                      Very expensive, though . . .

                                                                                                                                      4 Replies
                                                                                                                                      1. re: Teddybear

                                                                                                                                        I have been looking around for kelp noodles for some time. Did you find yours at a national chain or a local store?

                                                                                                                                        1. re: JungMann

                                                                                                                                          I got them at Roots, a local organic chain in Montgomery County, Md. But they are available through Amazon as I learned this morning

                                                                                                                                          1. re: JungMann

                                                                                                                                            I bought them online, but haven't tried them yet.

                                                                                                                                          2. re: Teddybear

                                                                                                                                            Thanks for the tip. I just looked on Amazon and the reviews are fantastic.

                                                                                                                                          3. I am doing tomatoes (not from the garden...enough with the rain, already) stuffed with canned salmon, mayo, chives, onions, and celery. On the side we are going to have some wilted spinach with garlic/oil/pancetta. The spinach has to go today.

                                                                                                                                            6 Replies
                                                                                                                                            1. re: pinehurst

                                                                                                                                              I've got a big bag of spinach in the fridge that needs to go as well - perhaps saag paneer, or maybe I'll sub chicken for the paneer as I have a package of thighs that needs using.

                                                                                                                                              1. re: biondanonima

                                                                                                                                                Got around to making the saag murghi tonight - big hit with DSD. DH won't touch spinach so he had steak and eggs, and there are plenty of leftovers for me to enjoy the spinach again tomorrow. I missed the paneer though - I do love my cheese!

                                                                                                                                                1. re: biondanonima

                                                                                                                                                  Wow, you are really broadening her culinary world. Any chance she'll take back any interest in doing any of it for herself when she goes?

                                                                                                                                                  If not, maybe her mom could buy some of the pre made pouches of Indian meals? Some are really moderate, carb wise.

                                                                                                                                                  1. re: mcf

                                                                                                                                                    We shall see. This Wednesday is the two-week mark, so we'll check in with DSD then and see if she thinks this is something she can/wants to continue with when she goes home. If so, she's definitely going to have to spend some time in the kitchen with me, because she really doesn't know how to cook herself and her mother is unlikely to be supportive. I'm not really even sure where to start, because she seems doubtful that her mother will be willing even to stock the kitchen with low-carb friendly foods.

                                                                                                                                                    They actually eat out the majority of the time, and while that's not usually ideal for dieting I think in this case it might work in her favor, since she won't be at the mercy of her mother's cooking. We'll help her with restaurant strategies, of course, but I've always found LC one of the easiest things to do in a restaurant (as long as you're not at a pizzeria).

                                                                                                                                                    1. re: biondanonima

                                                                                                                                                      "I've always found LC one of the easiest things to do in a restaurant"

                                                                                                                                                      So true... low fat, OTOH, makes restaurant dining competely unenjoyable, IME.

                                                                                                                                                      Her mother sounds like the problem here. Kid can't cook, mom supplies crud.

                                                                                                                                                      1. re: mcf

                                                                                                                                                        Yes, mom is a big problem, in more ways than one. She's at least 100 lbs overweight herself, but the only thing she will do or allow DSD to try is Weight Watchers, which hasn't worked for either of them. Low-carb=evil because she knows DH and I do it.

                                                                                                                                                        Sadly, DSD feels that her mother intentionally sabotages her efforts because mom wants DSD to be fat along with her, and having heard DSD's stories, I can't really argue. The kid has an uphill battle ahead of her, for sure.

                                                                                                                                            2. http://www.ncbi.nlm.nih.gov/pmc/artic...

                                                                                                                                              I guess this means low carb stroganoff and cheeseburgers really are good for us. Without the buns, fries and Cokes? Explains the Swiss paradox, too.

                                                                                                                                              I'll be doing my part with grass fed lean beef burgers with cheese this weekend. Alongside some black soybeans in barbecue sauce and with lettuce, tomatoes, onions and pickles. Mayo and ketchup for moi, Whopper style. :-)

                                                                                                                                              1. Cheezborger Club at a local watering hole tonight.

                                                                                                                                                Yeah, it has toast in it. I think I just might survive that.

                                                                                                                                                1. Everyone has been trying to get over the sniffles so it will be some healthy mixed veggie soup with LC herb/cheese biscuits and some chilled Extra Dry Riesling to kill any bugs left.

                                                                                                                                                  Maybe an app of some kind if I am inspired by the looks of my fridge :)

                                                                                                                                                  I hope to have some quality cooking time at home this weekend....just workin' too darn much!

                                                                                                                                                  1. Tonight's dinner is seared sirloin or pork chops with sauteed morel mushrooms and roasted asparagus topped with a hefty dose of Parmesan. I pondered topping the spears with a poached egg instead....

                                                                                                                                                    2 Replies
                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                      That all sounds wonderful. Asparagus and eggs are a routine springtime breakfast around here. Can't get enough.

                                                                                                                                                      I added on a roasted vegetable salad to the simple soup and biscuit menu tonight. My Meyer lemon tree went outside on the patio yesterday so I picked all the lemons off. Roasted off some brussel sprouts and cherry tomato to coat with some of the lemony goodness. Goat cheese....fried garlic.... I think my appetite is back ;)

                                                                                                                                                      1. re: sedimental

                                                                                                                                                        I went with the Parm in the end but tomorrow I think I'll throw the egg on sauteed spinach or a salad. Your dinner sounds great!

                                                                                                                                                    2. Low carb lunch today - dijon apple cider vinegar seared pork chops on roasted portabello caps.

                                                                                                                                                      1 Reply
                                                                                                                                                      1. Dinner tonight was char siu beef ribs on top of a pumpkin turnip purée, and a side of garlic ginger grilled green beans. I used butter, a little sesame oil and some 5 spice in the pumpkin turnip purée. I am not a big pumpkin fan normally. This was really nice with this Asian style BBQ....better choice than puréed cauliflower -which tends to be my "go to" for a purée under meat. This was warm, light, and comforty. I think I will do that again and experiment with different flavor profiles. You only need a little bit, like 1/2 cup because it is rich and filling.

                                                                                                                                                         
                                                                                                                                                        1 Reply
                                                                                                                                                        1. re: sedimental

                                                                                                                                                          That sounds fabulous - I'm not usually a huge fan of turnips but I can see how it might work with pumpkin - a little sweetness to counteract the bitterness.

                                                                                                                                                        2. I thought I'd join in this thread as I have been following it with great interest and gathering ideas. I'm trying to eat lower carb for health issues but am new to it, so this has been great information.

                                                                                                                                                          My dinner last night was my innaugural grilling for the season. I am just cooking for myself at the moment so firing up the Weber kettle is a lot of work for a little food, so I tend to cook several meals at once and then I don't have to cook for a few days.

                                                                                                                                                          I made my favorite grilled chicken dish, Bademiya's Justifiably Famous Coriander Chicken from Steven Raichlen's Barbecue Bible (http://old.post-gazette.com/food/2001...), though I usually replace the cayenne with a fresh hot chile. I did two small legs so that I have leftovers. I added romano green beans from the farmers market and a green salad with tomatoes, cucumbers, onions and radish. This is a fabulous chicken dish.

                                                                                                                                                          I also marinated a couple of shoulder lamb chops in a Korean style sauce with Gouchagan, soy sauce, ginger, garlic, honey and sesame oil. The sauce grilled up with nice charred edges (I had to sneak a bite) and I'll have that for dinner tonight with lettuce to wrap.

                                                                                                                                                          I also grilled some tomatoes, onions and peppers to make a salsa today, and a small piece of turkey kielbasa for my breakfast this morning.

                                                                                                                                                          Thanks for all the inspiration!

                                                                                                                                                          1. Dinner tonight was a spin on Saltimbocca - pork tenderloin stuffed with sauteed portabello mushrooms, Raclette and Fontina cheese wrapped in sage and pancetta alongside roasted asparagus with Parmesan and a poached egg.

                                                                                                                                                             
                                                                                                                                                             
                                                                                                                                                            1 Reply
                                                                                                                                                            1. Yesterday we celebrated Father's Day with bunless cheeseburgers for lunch (with plenty of olive aioli, YUM!). Dinner was a simple frittata with red peppers, black olives, sausage and herbs, but we did relax a little bit and have dessert - key lime cheesecake mousse. It's a stupidly simple recipe - add some lime juice and sweetener of your choice to cream cheese (I used neufchatel), whip with a hand mixer until smooth and soft, then fold in whipped cream. Spoon into dishes and refrigerate. Both DSD and DH were happy campers!

                                                                                                                                                              1. OK, finally diving in here. We do "lower carb" rather than low, low carb. I'm good with that.

                                                                                                                                                                Breakfast: two organic pork sausage patties and 2 1/2 eggs scrambled in butter (we do 5 eggs split between the two of us).

                                                                                                                                                                I was pretty full from the hearty breakfast, and stress at work further dulled my hunger, so I just snacked on some Brie cheese and a little bit of turkey breast deli meat that was around the office. I had a couple small pieces of cantaloupe with prosciutto, too. Coffee and tea.

                                                                                                                                                                For dinner, I dredged chicken breast cutlets in a little bit of seasoned tapioca flour (*trying* to avoid gluten again) and browned them in butter and olive oil. DH made a lemony salad dressing, with which we dressed a big heap of arugula. Also roasted some cherry tomatoes that needed using with olive oil and Italian herbs until golden. Spooned the tomatoes over the chicken, topped with the salad, then a hearty grating of Parm. cheese.

                                                                                                                                                                Dessert was a bit of a cheat: rhubarb and strawberry compote (homemade, with sugar) with whole fat cottage cheese. Not too sweet---just right.

                                                                                                                                                                1. Tonight's dinner was an unqualified success! I had pork tenderloin in the fridge, so I cut these on the bias into large medallions and pounded them out to about 1/4-1/2" thickness. I coated them in a bit of mayonnaise, then dredged in a mixture of crushed pork rinds, walnuts, parmesan cheese and seasonings, all whizzed in the food processor until it was the consistency of breadcrumbs. I sauteed these in olive oil, then topped them with a little mozzarella and broiled until brown. Served with roasted tomatoes and pan-fried green beans - absolutely delicious! The mayonnaise was a improvisation borne of laziness (didn't feel like making an egg wash) and it worked BRILLIANTLY - I barely needed any oil at all to saute the pork, because the mayo sort of melted out and made the cutlets "self-frying."

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                    I've been taking the pork rinds, putting them into a big ziploc bag, and smashing them with a mallet. Therapy replacement? Perhaps.

                                                                                                                                                                    I am now wondering how fried/baked green tomatoes or fried/roasted green beans, breaded in parm/pork rinds would taste... yum.

                                                                                                                                                                  2. I posted on the WFD thread as well. I had BBQ with Steve Raichlen tonight. Really great guy. Picked up some really nice recipes, almost ALL were low carb and healthy. I really appreciate his expertise on grilling....global grilling. We drank too much wine and had a good time :)

                                                                                                                                                                    I will post about the evening on the PNW board later. I have breakfast with him in the morning and I am formulating some questions now.

                                                                                                                                                                     
                                                                                                                                                                    4 Replies
                                                                                                                                                                    1. re: sedimental

                                                                                                                                                                      How fun! I am not the biggest fan of his show, as I don't think he's got much personality on-screen, but his food ALWAYS looks amazing and the recipes I've tried are killer!

                                                                                                                                                                      1. re: sedimental

                                                                                                                                                                        Eager to hear the report. I never watch, either, but I am aware of him.

                                                                                                                                                                        1. re: sedimental

                                                                                                                                                                          I'm a huge fan, love his cookbooks & have several, use the NC style sauce for my pulled pork (BBQ Bible, & he credits the recipe to Elizabeth Karmel). Sounds like a great opportunity to pick up tips, I'd be stumped, trying to decide what to quiz him on first (& then thinking he gets this all the time, maybe I should talk gardens or politics)....

                                                                                                                                                                          1. re: thistle5

                                                                                                                                                                            Haha. Exactly. We talked on and on about something totally unrelated to food. Funny.

                                                                                                                                                                            He is writing another cookbook though, this next one will be on .......smoking!

                                                                                                                                                                        2. Nora Ephron had an easy, high protein recipe in one of her books:

                                                                                                                                                                          1/3 cup ricotta (I like the whole milk one)
                                                                                                                                                                          1 egg

                                                                                                                                                                          Whip with a fork and cook in a non stick pan, like a pancake. (Mine breaks apart when I turn it over.) She did not use oil but I find I need a tiny bit of grapeseed oil.

                                                                                                                                                                          Really delicious and filling.

                                                                                                                                                                          1. Today's breakfast was a quarter of a low-carb pita with a tablespoon of smoked paprika hummus, feta and sumac. The hummus and feta provide enough creaminess to make breakfast feel indulgent while the snap of a toasted pita combines all the pleasure of toast with the portability of a rolled sandwich, all for 2.5 net carbs.

                                                                                                                                                                            1. Tonight's dinner was mostly prepped this morning - beef kofte, from a new CI recipe, and baba ganoush. I'll make some sauteed zucchini to go alongside. However, both DH and DSD are feeling a bit low - today was their 2 week weigh in, and neither has lost any weight in the last week. Sigh.

                                                                                                                                                                              I was very worried this would happen with South Beach - I feel like the carb level is just too high for it to work as efficiently as Atkins or any other ketosis-based plan. I am also concerned that DSD is eating too much - I know that you're not supposed to have to worry much about portions on SB, but it's not an invitation to eat all you can, and she is definitely eating a LOT of food (mostly out of boredom, I think). Not sure where to go from here - she's only got four weeks left with us, so not a lot of time to set her on a good path. I do feel good knowing that she's eating healthy food and not junk, but I know that as a kid, she doesn't care about that - she just wants to see the number on the scale go down. Frustrating.

                                                                                                                                                                              13 Replies
                                                                                                                                                                              1. re: biondanonima

                                                                                                                                                                                Don't forget to tell them to use a tape measure or reference jeans! A lot of folks add muscle and lose fat early on, and muscle weighs more than fat.

                                                                                                                                                                                See if she's willing to try upping the fat and lowering the carbs, too.

                                                                                                                                                                                Yeah, kids want to see the scale move NOW. Who doesn't?

                                                                                                                                                                                1. re: mcf

                                                                                                                                                                                  We talked about it a little at dinner tonight but she still seems hesitant about going Atkins (which, of course = upping the fat and lowering the carbs). DH is out with her on a walk right now so we'll see if she's a bit more forthcoming without me around. Even after 8 years, she's often shy around me.

                                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                                    Maybe this will help with her concerns? The ped diet study showed the lc kids ate a lot more calories and lost a lot more weight than the lf kids. No ill health effects. http://www.sciencedirect.com/science/...

                                                                                                                                                                                    1. re: mcf

                                                                                                                                                                                      I don't think she's concerned about ill health effects with Atkins - she's just concerned that she won't like the food. We told her that it wouldn't be TOO much different from what we've been eating the last couple of weeks, but that she'll really have to keep close track of carbohydrate grams for a while, and lay off some of the things that she can have on SB, like ricotta cheese, etc. However, since I'm the one doing the cooking, I'm tempted to just start making things that are Atkins induction level carbs and not tell her - see how it goes for a week and then reassess. We'll see what DH gets out of her!

                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                        I hope she makes the adjustment. And I'd seriously have her use a tape measure, just in case the losses are there and not on the scale. That was so common with folks who had a lot of weight to lose on the newsgroup during the peak of the Atkins years.

                                                                                                                                                                                        1. re: mcf

                                                                                                                                                                                          Yeah, I've told her to pay attention to how her clothes are fitting, but I really don't think that's the issue. I think it's a combination of too many carbs, too much food, not enough activity and medications that are known to prevent weight loss - a perfect storm.

                                                                                                                                                                                        2. re: biondanonima

                                                                                                                                                                                          If you feel you might lose her on the strictness and limitations of LC....and honestly, LC is not popular with younger folk...below is a really cool blog. My daughter really liked this young woman, now eats an ungodly amount of greens...and is interested in cooking and baking more. All good!

                                                                                                                                                                                          http://www.canyoustayfordinner.com/my...

                                                                                                                                                                                          This blogger has a very healthy attitude and thought process regarding weight and food. She pays attention to limiting empty calories, but understands the need for feeling satisfied with your diet for the rest of your life. In a nutshell, half her plate is veg at all meals, pay attention to carbs and filler foods (save most for dessert, it's okay to want cupcakes) and pay attention to calories. She counts calories as a philosophy, but is not promoting low fat. She explains that it is important to look at your food and be able to evaluate it. Being obese, she didn't know what " a normal serving" was. Calorie counting helped educate her-not to become obsessed with it.

                                                                                                                                                                                          I have tried many of her recipes and they are good. Many are geared toward younger folks that seem to require a bit of "junk" snack food feel at times :) her junk food is certainly high carb but doesn't promote artificial ingredients (like Atkins does for "treats").

                                                                                                                                                                                          Her 400 calorie salad ideas and easy recipes are fabulous for younger non cooks. Her snack food is spot on for what younger folks want and she makes them healthy.

                                                                                                                                                                                          She has a very inspiring story and she is engaging with the emotional aspects of being fat, losing weight and fear of food.

                                                                                                                                                                                          1. re: sedimental

                                                                                                                                                                                            Great blog - thank you for the recommendation! This might strike a chord with her - I'll definitely pass it along.

                                                                                                                                                                                          2. re: biondanonima

                                                                                                                                                                                            Yeah, I would just make Atkins things. At her age, she doesn't care about the names for things...she wants food that tastes good, and results (actually, I want the same things :-) )

                                                                                                                                                                                            What does she typically drink? I lose more weight if I get off diet soda and onto water....which is really tough for me because I love diet coke.

                                                                                                                                                                                        3. re: biondanonima

                                                                                                                                                                                          If she's eating out of boredom, she may not be drinking enough water, either. And this might be a good time to talk about cutting out the diet soda, too.

                                                                                                                                                                                          1. re: kathryn

                                                                                                                                                                                            Yeah, I definitely think the soda is a problem - she'll drink nothing but if it's available. DH has been buying it for her, saying that it really helps him get over sweet cravings when he's on LC, but I think she's abusing it. She'll get through two 2-liters a day, easily, if it's there for her to drink. I'll see if I can convince him to stop buying it for her and/or convince her that it's part of the problem!

                                                                                                                                                                                            1. re: biondanonima

                                                                                                                                                                                              Ages ago, when I did Dr. Stillman's diet (like Atkins, before Atkins) it was all the meat, chicken, fish, eggs, low fat cottage cheese you wanted. (I think later he added lettuce salads.) One important part was you had to drink 8-10 glasses of water a day . .I was not used to drinking much water and I think this was an important part of the diet. Pounds melted off of me. Later, I had a hard time sticking to it, not eating carbs/veggies.

                                                                                                                                                                                              I honestly think salt and sugar are addicting for many people and diet drinks are not healthy. If all the chubby kids just started drinking water (no other beverages!) they'd lose quite a bit just there.

                                                                                                                                                                                    2. Bison burgers with xtra sharp cheddar, nuked CotC and tomato salad with feta & scallions is on for tonight.

                                                                                                                                                                                      A nice, light summer meal that hopefully won't kill me :-)

                                                                                                                                                                                      1. Jerk spareribs. I found a bit of jamaican pigeon pea and coconut rice tucked in my freezer. I will stir fry up some kale with it....fo da ribs to set on, Mon! Put on a bit of Bob Marley or maybe some Dennis Brown......or dig deep for some Peter Tosh...I'll be jammin' :)

                                                                                                                                                                                        1 Reply
                                                                                                                                                                                        1. re: sedimental

                                                                                                                                                                                          sedimental, I think you and I might be soulmates.

                                                                                                                                                                                        2. Skirt steak and paprika, lemon, herb, garlic sauteed shrimp.

                                                                                                                                                                                          1. Today for breakfast I indulged in a ball of mozzarella di Bufala from Costco, drizzled with a little olive oil and a bit of Maldon salt. Heavenly! One of my favorite LC treats anytime of day!

                                                                                                                                                                                            2 Replies
                                                                                                                                                                                              1. re: biondanonima

                                                                                                                                                                                                Awesomeness! That's *exactly* what I'm having as an early "dinner" snack -- got a gig from 7-9 which is primo eating time for me, usually, so I gotta have a little something before.

                                                                                                                                                                                                "Breakfast" coming up soon is likely just some scrambled eggs & a glass of milk. Maybe some Greek yogurt with walnuts & honey if I feel like it.

                                                                                                                                                                                              2. Korean style beef shanks with scallion/ginger/soy/etc, on a variation of the Nom Nom Paleo short ribs recipe.
                                                                                                                                                                                                http://nomnompaleo.com/post/376284455...

                                                                                                                                                                                                Plus cauliflower fried "rice" with shiitakes and snap peas. I didn't have any Chinese sausage or bean sprouts, so I skipped that part. Still came out great.
                                                                                                                                                                                                http://blog.stuffimakemyhusband.com/2...

                                                                                                                                                                                                1. Sauteed grass fed sirloin with sauteed porcini and oyster mushrooms with garlic, shallots and white/sherry wine.

                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                    1. re: sedimental

                                                                                                                                                                                                      Yea, I've never had oyster mushrooms but couldn't resist grabbing them today.

                                                                                                                                                                                                  1. Pan roasted pork chops with Moroccan spices, Greek salad, strawberries. Lazy lately.

                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                    1. re: mcf

                                                                                                                                                                                                      What's your timing on the pork chops? I'm still trying to perfect pan roasted chops.

                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                        I got thin ones because DH likes those, and I did it by sight for as long as it took to prep food and medicate three cats. :-)

                                                                                                                                                                                                        I turned them when they looked wet and a little blood rose to the top, then took them off a minute or so later.

                                                                                                                                                                                                        For thick ones, I sear both sides, then finish in a hot oven.

                                                                                                                                                                                                      2. re: mcf

                                                                                                                                                                                                        That sounds terrific, actually. We're thinking about going strawberry picking tomorrow, but may wuss out due to heat. Tonight was a colorful chicken stirfry with red peppers, purple cabbage, broccoli and onions - I've been experimenting with xanthan gum as a thickener, and I got it to work pretty well tonight. I pinched it btw my fingers and sprinkled it lightly over the surface of some liquid, stirring with the other hand as I did so, then added even more liquid and let it sit for a while before adding it to the hot vegetables/meat. Worked pretty well. More coconut flour scallion pancakes on the side - I'm obsessed with them lately.

                                                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                                                          The only thing I've ever used it for successfully is rhubarb cobbler... it's a great thickener, no blobs. I don't seem to have the touch with it otherwise.

                                                                                                                                                                                                          1. re: mcf

                                                                                                                                                                                                            It can turn things slimy.
                                                                                                                                                                                                            The best LC thickener I have used are those LC products on netrition, like thicken thin not starch. They work really well and don't slime up. I actually prefer them to corn starch because they don't clump.

                                                                                                                                                                                                            1. re: sedimental

                                                                                                                                                                                                              I haven't had a slime issue in that usage, but I have had little clump issues. I actually don't use thickeners in anything else... I puree veggies to thicken gravies, for instance. Once a year for Thanksgiving, I use a bit of Wondra for gravy.

                                                                                                                                                                                                      3. Okay I did a write up of my grilling evening with Steven Raichlen here
                                                                                                                                                                                                        http://chowhound.chow.com/topics/906481
                                                                                                                                                                                                        Lots of protein, LC grilling. :)

                                                                                                                                                                                                        1. It was so nice that I couldn't resist the drive to Wegmans to finally get the lobster I've been craving so tonight is surf and turf with steak and steamed lobsters. I can't wait.

                                                                                                                                                                                                          1. I made a rhubarb-blackberry crumble last night, sweetened with splenda/erythritol and topped with a pecan-coconut flour-flax meal topping. 3/4 lb rhubarb and maybe 6 oz blackberries, sweetened with 3 T. of erythritol and 5 drops of sweetzfree. The topping was 1/2 c. coconut flour, 1/2 c. flax meal and 1/2 c. pecans with 2 T. erythritol and 4 T. butter.

                                                                                                                                                                                                            It turned out fairly well, although I would have preferred a lot more fruit and a lot less topping. I should also have used less flax meal - it gave the topping a very oatmeal-y texture, which I hate (DH LOVED it, though). I used a pinch of xanthan gum to thicken the fruit but it was probably unnecessary - the rhubarb juices thickened up on their own pretty well.

                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                            1. re: biondanonima

                                                                                                                                                                                                              I tend to avoid flax meal, too, for texture and mouth feel issues.

                                                                                                                                                                                                              I often combine the two, will think about reducing the xanthan gum and see how I do. I also add some lemon juice, salt, cinnamon (not strong just a subtext, not a flavor).

                                                                                                                                                                                                              My topping is carbalose flour, almond meal and chopped pecans with butter and Diabetisweet brown sugar sub. I never measure anything. :-)

                                                                                                                                                                                                              I mix sweetzfree with erythritol for this, too.

                                                                                                                                                                                                            2. I very successfully LC some weight loss last summer on the South Beach plan. I needed to lose just a little weight, about 6 lbs, and wound up overshooting my goal in ~ 3 weeks!

                                                                                                                                                                                                              I did make a small lifestyle change after that, cutting down on white rice, bread, etc. and kept it mostly off through the entire festival season from October through December.

                                                                                                                                                                                                              But after a summer trip with lots of overindulgence in sweets this year, I gained those 6 lbs again, so am back on SB for a while. This year I am not being so zealous following the rules, (e.g. went out with family for Father's Day brunch and had cheesecake dessert; enjoying all the lovely fruit coming in with the CSA box, etc.). So the weight loss is slower, but I am OK with that.

                                                                                                                                                                                                              I am slowly losing weight on some of the usual vegetarian South Beach recipes: e.g. pesarattu (whole moong bean dosais, no need for fermenting the batter) for breakfast, filled with all kinds of things ranging from cheese to left over vegetables. Luckily dals etc are not discouraged in SB.
                                                                                                                                                                                                              Lots of cauliflower and cabbage (two veggies we all love), etc.
                                                                                                                                                                                                              Zucchini ribbons instead of pasta, etc. I depend more on cheese as I am not fond of eggs. I have eggs only about every 2-3 days for breakfast.

                                                                                                                                                                                                              I liked the basis of this recipe by Mary McCartney (Paul McCartney's daughter) who has a new cookbook out, and this sample recipe is making the rounds:
                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                              It's a baked eggplant wrap, filled with spinach, sundried tomatoes, and cheese. Written as is, the recipe sounds terminally bland. But I modified it by sauteeing the spinach and sundried tomatoes with Mexican spices, using pepper jack cheese, topping the folded eggplant with a good, kicky, homemade red chile enchilada sauce, and these wraps were very good. After the vegetables are prepped, and if you have enchilada sauce or similar to hand, it is very easy to make. You can customize the spices to your liking.

                                                                                                                                                                                                              I am not motivated to try LC desserts yet, though I like sweets, and what you posted sounds delicious bionda. I am afraid that I won't be able to resist them.

                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                              1. re: Rasam

                                                                                                                                                                                                                That recipe is very high carb and low protein per serving.

                                                                                                                                                                                                                One of the problems I almost always hear from SB dieters is that their carb cravings don't go away on it, as they do on other low carb diets.

                                                                                                                                                                                                              2. Got a boneless leg of American lamb for the first time at Fairway (cheap this week) and cubed it and marinated in EVOO, fresh lemon juice, minced garlic, fresh parsley and fresh Greek oregano, s and fgbp overnight. Skewered and grilled medium high for dinner.

                                                                                                                                                                                                                Had Joseph's low carb pitas oiled and toasted, tzatziki, cut up Persion cukes, tomato and sweet onion slices for souvlaki sandwiches.

                                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                                1. re: mcf

                                                                                                                                                                                                                  Your lamb sounds outstanding! We had lamb shoulder chops for lunch today and I just love that grassy flavor.

                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                    I do, too, but DH does not, and the American lamb is so much less lamby that he loved it... surprisingly different.

                                                                                                                                                                                                                  2. re: mcf

                                                                                                                                                                                                                    Nothing like a Mid East style lamb dish! Sounds wonderful.

                                                                                                                                                                                                                    1. re: mcf

                                                                                                                                                                                                                      How much is lamb running at Fairway this week? It's usually around $8/lb I think so I try to buy it at Costco instead for about $5.

                                                                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                                                                        They had a special cold case at the end of a grocery aisle with the butterflied legs at, I think, $6.99 per lb. Costco hasn't had the boneless leg for $5 for quite a while, I think? It used to be $4.99, though.

                                                                                                                                                                                                                        I love the Costco lamb from Oz, but looks like I'll have to seek out U.S. lamb so we're both happy at dinner.

                                                                                                                                                                                                                        1. re: mcf

                                                                                                                                                                                                                          My Costco (Westbury) always has the boneless leg for $4.99 a pound - I need to pick one up next time I'm there. I saw it at the Norwalk, CT store last week as well. DH doesn't love lamb in many preparations, but he does like it ground and heavily spiced.

                                                                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                                                                            Really? I thought it was more now. I know the loin chops and ribs I always used to buy there went up. Mine likes it spiced and grilled as kofta kebab, or mixed with red onion, feta and kalamata olives and grilled as patties, but the Ozzie stuff is still too lamby to him. I think the kindest thing I can do is to pay more. :-/

                                                                                                                                                                                                                            1. re: mcf

                                                                                                                                                                                                                              Yeah, the chops and racks have gone WAY up - I think the last time I looked the racks were like $14.99/pound, ouch! Even those little t-bone chops are around $9/lb, but the leg is still $4.99, or at least it has been every time I've looked.

                                                                                                                                                                                                                              1. re: mcf

                                                                                                                                                                                                                                The lamb legs tend to go up around Easter, but they were back to $4.99/lb when I was there 2 or 3 weeks ago. I didn't check the chops but I'll be disappointed if they're up to $14.99/lb. They were such a great treat when they were closer to $11.

                                                                                                                                                                                                                        1. re: sedimental

                                                                                                                                                                                                                          Wow, if that's not an inspiring photo, I don't know what is!

                                                                                                                                                                                                                        2. Tuna stuffed mushrooms with Gouda and Blue Cheese

                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                            That sounds good - I love stuffed mushrooms, but I've never thought about making them with tuna. I'll have to try it with swiss - kind of like a tuna melt in a mushroom!

                                                                                                                                                                                                                            1. re: biondanonima

                                                                                                                                                                                                                              Yup, exactly, tuna melt on fungus. It was a random throw together dinner but oh so good.

                                                                                                                                                                                                                          2. Trini-chinese-chicken as per the NYT magazine, but grilled. I wonder if I'll ever get to frying it, since I love it so much off the grill :-)

                                                                                                                                                                                                                            Sides are a green salad & corn on the cob. App is bufflo mozz with garlic scape pesto.

                                                                                                                                                                                                                            TJ's mango sorbet topped with diced champagne mango for dessert (not low-carb. like, at all. But mighty tasty.)

                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                              WRT the sorbet: I've occasionally bought the So Delicious coconut milk mango to mix with the no sugar added chocolate one... really nice play of rich/bitter with acid/sweet. Love mangos, they don't love me back.

                                                                                                                                                                                                                            2. Last night was chicken cordon bleu - I had heels of several different kinds of cheese (cheddar, gouda, swiss) so I shredded them all up and mixed in a little cream cheese for ooze. I just wrapped spoonfuls of this mix in slices of ham and proceeded as usual. Breading was pork rinds, walnuts, flax meal and parmesan - I actually really liked the flavor and texture of the flax meal in this dish. DH was thrilled - apparently chicken cordon bleu is one of his favorite dishes. Why he waited 8 years to share this with me I'll never know.

                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                              1. re: biondanonima

                                                                                                                                                                                                                                Cordon bleu is a favorite in our house and I love to mix up the cheeses, my favorite non-traditional mix is Muenster and Provolone.

                                                                                                                                                                                                                              2. Last night I got home from work late, so I threw together a breakfast burrito for my own dinner - eggs, a bit of chopped bacon, some very spicy salsa, goat cheese and chopped oil-cured black olives, all wrapped in a low carb tortilla. Quite satisfying. DH and DSD split a rotisserie chicken. Since I'm going to be out of town for the next few days, I have a feeling there are many more rotisserie chickens in their future. DH can cook, but he hates doing it, so relies heavily on prepared foods when I'm not around. At least the rotisserie chicken is better than a frozen pizza!

                                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                                1. re: biondanonima

                                                                                                                                                                                                                                  Have a good trip! How is DSD doing?

                                                                                                                                                                                                                                  I had a busy day after a stressful one, and just tossed a marinated skirt steak onto a pan and had some Costco seaweed salad on the side.

                                                                                                                                                                                                                                  1. re: mcf

                                                                                                                                                                                                                                    She hasn't lost an ounce since the first week, and is feeling rather frustrated. However, she hasn't done any of what I've suggested (cut the soda, cut carbs further, raise fat a bit, watch overall food intake, drink more water, get out and move a bit), so I'm not really surprised it's not working.

                                                                                                                                                                                                                                    She told DH she'd like to go back to a low-fat, WW style plan going forward, but my fear is that she wants to do that so she can have junk as long as she counts the points. At this point, I've done pretty much all I can do - she's going to have to figure it out for herself.

                                                                                                                                                                                                                                    1. re: biondanonima

                                                                                                                                                                                                                                      Yep, too sad. Lots of support from mom for what doesn't work, too.

                                                                                                                                                                                                                                  2. re: biondanonima

                                                                                                                                                                                                                                    How is DSD's activity level? Sometimes just moving a little more (I'm not talking weight training or cardio) makes me lose, and I lose sloooooowwlly. I'm talking little steps, like parking further away from my office door.

                                                                                                                                                                                                                                    The other thing...what's her portion size like? Nuts are good, and I love walnuts, but I can't sit down and eat a bag full of shelled halves everyday (though I'd like to.......) Is she loading up her plate with veggies, etc?

                                                                                                                                                                                                                                    Anyway, just thinking aloud. You're modeling great behavior biondanonima. Good on ya!

                                                                                                                                                                                                                                    1. re: pinehurst

                                                                                                                                                                                                                                      http://chowhound.chow.com/topics/9044...

                                                                                                                                                                                                                                      She's really resistant to changing bad food, artificial sweetener, and activity levels. :-/

                                                                                                                                                                                                                                      1. re: pinehurst

                                                                                                                                                                                                                                        Folks, we know that when it comes to the topics of discussion on Special Diets, the medical aspect is often bound up pretty closely with the food aspect, but Chowhound is a food site, and we're not comfortable with members giving other members medical advice, speculating on diagnoses, etc.

                                                                                                                                                                                                                                        We've removed some recent posts from this thread, and we ask that people keep the focus of the discussion on food and recipe ideas, rather than getting into medical details.

                                                                                                                                                                                                                                    2. Mapo tofu tonight. I am not a huge tofu fan, I don't believe it is really heathy. That being said, I had some soft really nice (non gmo)tofu to use up. A friend bought it for me to eat with my miso. I made the mapo tofu with homemade ground chicken and leeks. Really turned out tasty! I used a new bottle of double fermented soy sauce in there....mmmm..... Like fine wine......

                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                      1. re: sedimental

                                                                                                                                                                                                                                        I love mapo tofu - thanks for the reminder! I'll be scheduling that for later in the week!

                                                                                                                                                                                                                                      2. I hope I don't gross anyone out, but I am working late tonight, so when I get home I'm going to have a quick just-for-me supper consisting of a can of sardines squirted with Cholula and a leftover slice of spinach frittata.

                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                        1. re: pinehurst

                                                                                                                                                                                                                                          Been there, done that, or meals like it. Often for breakfast, even. :-)

                                                                                                                                                                                                                                          1. re: pinehurst

                                                                                                                                                                                                                                            I have a can of sardines which keeps staring at me but I'm just too "nervous" to try them. I love anchovies and most other fish so I assume I'll be a fan but something about just opening that can. Your preparation sounds like a good introduction.

                                                                                                                                                                                                                                          2. Dinner CANNOT come soon enough tonight! It's a big celebration for me today/the next week and on the menu is a giant dry aged prime ribeye steak with sauteed thyme, white wine mushrooms and loaded baked potato. Ok, the last part is not so low carb, but it's probably the first time I've had potato in probably 6 months to a year, so it'll be included...loaded up with lovely low-carb ingredients of course - butter, cheese, bacon, chives and sour cream.

                                                                                                                                                                                                                                            1. Delicious omelet for breakfast to kick off this lovely Saturday - canadian bacon, applewood smoked bacon, onions, chives, and a mix of Raclette cheese and a local cheese flavored with ginger, paprika and garlic. I usually sprinkle hot sauce on intermittent bites but this morning I decided to make use of the leftover spicy green sauce from Peruvian chicken takeout a few nights ago for a spicy touch.

                                                                                                                                                                                                                                              1. I spent a long weekend at a friend's lake house this weekend, so I had a little break from the dietary demands of DH and DSD. I didn't find any empty pizza boxes in the trash when I came back, though, so I think they did ok without me. Anyway, my weekend was decidedly NOT low-carb, so I'm back on track today with grilled shrimp and prosciutto over salad for lunch.

                                                                                                                                                                                                                                                1. Quick homemade shrimp with lobster sauce.

                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                    Do you have a recipe you could share? This used to be my favorite delivery dish. Haven't had it in a decade, though.

                                                                                                                                                                                                                                                  2. Last Night's dinner was angel hair black soybean pasta (labeled black bean, but nutrient data says other wise) http://www26.netrition.com/explore_as...

                                                                                                                                                                                                                                                    With fresh herb, white wine and garlic laden white clam sauce. I ate some leftovers for breakfast and tested my glucose before and for two hours after (note the fiber and protein numbers). Pre meal was 99, 1 hr was 110, 1 hr 50 minutes 104, 2 hours was 90. Pretty impressive. I'm never that low in the a.m. if I eat carbs.

                                                                                                                                                                                                                                                    The pasta is not like semolina, the texture is a bit gritty, but not at all bitter as soy pastas can be. It was go well with sesame/peanut sauce or in Japanese soup with meat or seafood, lo mein, maybe pad Thai.

                                                                                                                                                                                                                                                    12 Replies
                                                                                                                                                                                                                                                    1. re: mcf

                                                                                                                                                                                                                                                      Thanks for the report -- I expect to give it a try.

                                                                                                                                                                                                                                                      1. re: Teddybear

                                                                                                                                                                                                                                                        Finally tried them last night in cold, tuna-based pasta salad. Pre-meal 77, 1 hour 84, 90 minutes 82. Then I had to go to bed!

                                                                                                                                                                                                                                                      2. re: mcf

                                                                                                                                                                                                                                                        Interesting - I'll have to give it a go. White clam sauce is one of my most favorite things and it has been WAY too long!

                                                                                                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                                                                                                          I also like it on spaghetti squash and Carba Nada noodles. CN are not actually low carb, but they never spike my bg the way Dreamfields does. I used a ton of fresh parsley early, at the end of cooking and after plating, then some grana padano. Had some fresh basil and oregano leaves in the bunch, too.

                                                                                                                                                                                                                                                          I buy frozen chopped clams and use all the juice, plus wine, plus EVOO for the sauce.

                                                                                                                                                                                                                                                          1. re: mcf

                                                                                                                                                                                                                                                            When i eat actual pasta, I like Atkins pasta (19 net) and Eating Right spaghetti (28net) per serving. I am not diabetic, so I don't know if they would effect you negatively or not. I keep my daily carb count to under 100 net so they work for me.

                                                                                                                                                                                                                                                            1. re: sedimental

                                                                                                                                                                                                                                                              I have some Atkins pasta in the house, it's not bad at all, but I think I had more of a glucose response to it. I should try it again to compare. I think the big difference is the protein quantity; that really keeps glucose in check.

                                                                                                                                                                                                                                                        2. re: mcf

                                                                                                                                                                                                                                                          I will give them a try too. Do they have a flavor? The black color is a bit off putting to me. I am a very visual eater :)

                                                                                                                                                                                                                                                          I just bought some kelp noodles to try, but haven't got to them yet.

                                                                                                                                                                                                                                                          1. re: sedimental

                                                                                                                                                                                                                                                            Not much flavor, nothing notable. They definitely have a slight grit to the texture, but none of the old LC soy pasta off tastes. If you have an Asian grocery nearby, cold, dried, refrigerated tofu noodles are very mild and look much more like regular Chinese egg noodles.

                                                                                                                                                                                                                                                            1. re: mcf

                                                                                                                                                                                                                                                              I bought some LC pasta flour off netrition last time. It boasts 6 g carb with 5 g fiber per serving, 13 g protein. I wanted to try it for gnocchi.

                                                                                                                                                                                                                                                              They are coming up with some very cool products to try these days....no more soy flour!

                                                                                                                                                                                                                                                              1. re: sedimental

                                                                                                                                                                                                                                                                Was it carbalose flour, or something newer? I have it and CarbQuik in the house, but rarely use. I know you need a lot more liquid with it due to the high fiber content. Please report on results!

                                                                                                                                                                                                                                                                1. re: mcf

                                                                                                                                                                                                                                                                  No, this is newer. It is likely similar to carbalose, but blended differently for better results. These companies making LC items are really getting good at this.

                                                                                                                                                                                                                                                                  The ingredients are wheat protein isolates, flax, oat fiber, vital wheat gluten, baking powder and salt.

                                                                                                                                                                                                                                                                  1/4 cup is 6 g carbs and 5 g fiber, 13 G protein. Sounds like a cool deal to me, if it tastes like flour.

                                                                                                                                                                                                                                                        3. Tonight was beef ribs in a rather simple prep of herbs and shallots. Served with grilled eggplant spears and vietnamese caramel sauce (I made it sugar free with tagatose). But the star of the show was a fabulous green papaya salad. Oh, how I love it! I always eat too much of it at the start of summer and get a slight stomach ache :(

                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                          1. re: sedimental

                                                                                                                                                                                                                                                            Sugar free papaya salad as well? It usually has a bit of sugar in it. For every 100g of green papaya, you're also eating 5.7g of carbs (incl 0.9g fiber).

                                                                                                                                                                                                                                                            1. re: kathryn

                                                                                                                                                                                                                                                              I use coconut sugar, about a teaspoon for the bowl that Serves 4.

                                                                                                                                                                                                                                                          2. Dinner last night was a turkey tenders salad with Green Goddess dressing. I highly recommend this dressing!

                                                                                                                                                                                                                                                            1. All this talk about noodles.....
                                                                                                                                                                                                                                                              Tonight will be Eating Right spaghetti (28grams) with roasted eggplant, shallots, artichoke, tomato, parm....mmmm. One dish Mediterranean vegetarian night sounds good with no mess to clean up!

                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                              1. re: sedimental

                                                                                                                                                                                                                                                                BTW, if you're ever tempted to try Fiber Gourmet, don't. Spiked me all to hell and for a long time, like Dreamfields.

                                                                                                                                                                                                                                                                Just looked up the Eating Right ingredients. What is it that makes this preferable to plain semolina to you?

                                                                                                                                                                                                                                                                1. re: mcf

                                                                                                                                                                                                                                                                  Well, here is the deal. Up to half the carbs and almost double the protein and fiber, and fewer calories per serving (depending on what brand you choose).....for exactly the same taste and texture as regular pasta. Exactly. Also, they seem to fortify these products with healthy things like flax seeds. I like that. Semolina pasta is empty.

                                                                                                                                                                                                                                                                  The pasta I am using tonight is only 28 net for a serving, has flax, lower cal, and 10 g protein. If I used the trader joes brand (next to it in my cupboard from when the kids were here), I would be getting 39 net and none of the other benefits. I also ate some crackers for lunch today, so my dinner carb limit is (ideally) restricted to under 40. So, it is nice to be able to squeak it in on days like this.

                                                                                                                                                                                                                                                                  I eat dream fields too, but I can taste the difference and the texture is different as well. These other brands, I can't tell at all.

                                                                                                                                                                                                                                                                  1. re: sedimental

                                                                                                                                                                                                                                                                    I think Dreamfields tastes just like semolina pasta, but that's a matter of personal taste. I don't get adding maltodextrin to sketties. The protein and fiber content is nice, but the calories seem to be about the same, unless the serving is bigger?

                                                                                                                                                                                                                                                                    I don't subtract fiber, at least never more than half, since about half is metabolized, just under actually. But my issues are different, too. I need to be eating something that acts metabolically as if it's no more than 15 grams of carbs, even if it's higher. For some unknown reason, Carba Nada doesn't spike, Dreamfield's does, the black bean pasta behaves like I ate a vegetable instead.

                                                                                                                                                                                                                                                              2. Grilled wild sockeye filets (courtesy of TJ's) with probably some mixed greens or cuke salad with buttermilk dressing.

                                                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                                                  1. re: walker

                                                                                                                                                                                                                                                                    Frozen. But it looks like they'll be going under the broiler in the oven instead, since another shit I mean rainstorm is on the way.

                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                      They weren't great. I'm glad they were such a good deal, but I won't be buying them again. Meh.

                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                            I got my first delivery from the Farm2 table service from eastern Long Island today, and had the most delicious, sweet , fresh and totally unfishy fluke filets for dinner.

                                                                                                                                                                                                                                                                            The fish was perfect, so I just melted some butter and mixed it with some panko, chopped parsley, salt and pepper, put it on top of the fish and added lemon juice and broiled it. So good!

                                                                                                                                                                                                                                                                            Looking forward to dry rubbing and smoking the heritage pork ribs I got, too, and making breakfast with eggs from my favorite farm out there.

                                                                                                                                                                                                                                                                1. I've been craving Indian food, so last night I put together an almond-mint chicken from 660 Curries that I had made once before - really nice blend of flavors. It calls for fennel seed, mustard seed, coriander seed, cayenne and bay as the spice base, along with fresh cilantro and mint, in a sauce of ground almonds, yogurt, garlic and ginger. So good I almost didn't miss the naan! :)

                                                                                                                                                                                                                                                                  1. Breakfast was scrambled eggs topped with a spoonful of leftover Newman's Medium Salsa.

                                                                                                                                                                                                                                                                    Tonight I'm grilling chicken marinated in lime juice, garlic, soy sauce and a little vinegar. Probably a quickie green salad with that topped with a handful of blackberries that I have to use or lose will be the side. I'm cheating and buying bagged salad.

                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                    1. re: pinehurst

                                                                                                                                                                                                                                                                      I'm buying bagged salad tonight too, so don't feel bad! I was trying to do a little cleanup/organization of my Epicurious recipe box, and I came across a recipe for a chicken sate salad that I had apparently made and liked once before. I have some chicken breasts that need to be used, so I'll be stopping at the grocery for a bag of coleslaw mix and throwing the rest of it together with pantry ingredients. As hot as it is tonight, I might just buy a rotisserie chicken, too, and not turn on the stove at all.

                                                                                                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                                                                                                        Well, I put up with the heat long enough to turn on the stove and grill some chicken breasts on the grill pan - luckily they cook quickly! Dinner was a big hit, though - instead of putting the chicken in with the salad I topped the grilled breasts with some thai basil pesto I had in the freezer, and ate the salad (a mixture of coleslaw mix, red pepper, scallions and mint with a peanut butter/chile/sesame oil/soy sauce/vinegar dressing) on the side. Neither DH or I like traditional coleslaw but this was delicious.

                                                                                                                                                                                                                                                                      2. re: pinehurst

                                                                                                                                                                                                                                                                        I love the bagged salad cheat, sometimes I just don't feel like chopping lettuce and I hate big pieces of lettuce so the bag makes it so much easier to get it chopped salad size.

                                                                                                                                                                                                                                                                        1. re: pinehurst

                                                                                                                                                                                                                                                                          I love the bagged salad cheat, sometimes I just don't feel like chopping lettuce and I hate big pieces of lettuce so the bag makes it so much easier to get it chopped salad size.

                                                                                                                                                                                                                                                                        2. I have been so excited for a weekday that I don't have to wake up early the next day that I failed to even ponder dinner until I arrived at the store. I have been planning to make mussels for who knows how long, probably a year now but just never get around to it. Well, tonight I had no other ideas at the store and I spotted the mussels and then squid and decided tonight was the night particularly as I have all the time in the world to sit around picking at shells. So, tonight's dinner is steamed mussels, squid and shrimp in a garlic white wine shallot sauce.

                                                                                                                                                                                                                                                                          1. Lunch today was a massive open faced tuna salad melt on quiona flax bread with melted Asiago cheese.

                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                              Quinoa flax bread? Do you make that yourself or did you buy it somewhere? Sounds good.

                                                                                                                                                                                                                                                                              1. re: paw1717

                                                                                                                                                                                                                                                                                It's delicious. I'm sure it'd be easy to make if you're a bread-making type but I buy it at my local Whole Foods. It's not in the regular bread aisle but in the bakery with the other fresh loaves. They have several whole grain, wheat, seed bread varieties and they have all been fantastic.

                                                                                                                                                                                                                                                                            2. Favorite new snack: green beans roasted until they turn crispy and brown, tossed in olive oil and salt. Dipped into low carb ketchup.

                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                              1. re: kathryn

                                                                                                                                                                                                                                                                                You had me at green beans and salt...

                                                                                                                                                                                                                                                                                1. re: kathryn

                                                                                                                                                                                                                                                                                  Oh yeah, roasted green beans are fabulous. They really don't need anything, tho I'd be partial to a squeeze of lemon.

                                                                                                                                                                                                                                                                                2. Baked eggs on a nest of turkey breast and black forest ham topped with chives and spring Gouda cheese.

                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                  1. I have been fermenting mung bean dosa batter on the counter, so I HAD to taste one...or two... for breakfast with my egg. Just to make sure they had enough spice! Mmmmm, they did.

                                                                                                                                                                                                                                                                                    1. I made about 6 cups of pesto this morning, so I'm sure that will feature heavily in tonight's dinner, which will likely consist of leftovers and a mixed grill. I have a pound of garlic scapes in the fridge, too, so I'll probably make pesto of half of those and use the other half in a stirfry or something. I can't wait to spoon garlic scape pesto all over a ball of fresh mozzarella...

                                                                                                                                                                                                                                                                                      1. I made egg salad for my man's lunches the next couple days -- hard-boiled eggs that were supposed to be deviled but didn't work out.

                                                                                                                                                                                                                                                                                        Dinner tonight is two leftover (local) beef patties that will be thrown on the grill and topped with sharp cheddar, side is a Greek salad w/tomatoes, feta and cukes. No red onion or green pepper in the house, but that's ok.

                                                                                                                                                                                                                                                                                        Dessert it decidedly carby, so I won't mention it :-)

                                                                                                                                                                                                                                                                                        1. Today's lunch - grass fed sirloin Caesar salad with a quick homemade dressing topped with blue cheese.

                                                                                                                                                                                                                                                                                          Dinner tonight might be a carb gluttony - SO requests lasagna :0

                                                                                                                                                                                                                                                                                          1. I love lazy Sunday mornings and took advantage of the extra time and slow-moving spirit to whip up a frittata with morel and crimini mushroooms, bacon, onions, asparagus and a mixture of Raclette and Asiago cheeses.

                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                              1. Homemade Dreamsicles. Orange jello mixed with water, then heavy cream.

                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                  1. A couple nights ago I made a great tomato sauce with lots of garlic, herbs and a package of Upton's Italian seitan. Truly tasty. Served it over a bed of lightly steamed shredded zucchini. I grew up eating homemade zucchini tomato sauce served over noodles and the zucchini was always a little soggy. My version was 10x better.

                                                                                                                                                                                                                                                                                                    Yesterday for breakfast I took some of the leftovers, placed them in a baking dish and cracked an egg into a divot in the middle. 2 minutes in the microwave and I had a fabu breakfast.

                                                                                                                                                                                                                                                                                                    Lunch today was a sort-of Greek salad - herbs, oil, vinegar and feta swished around for a creamy dressing over loads of summery vegetables and lettuce. I crumbled up some baked tofu on top. This will be even better for dinner. Crazy, but I love wilted salad.

                                                                                                                                                                                                                                                                                                    1. Haven't been doing a ton of cooking due to the extreme heat in NYC, but I did manage to throw together a grilled pork tenderloin with a roasted cherry tomato, olive and preserved lemon relish for dinner last night. Quite tasty.

                                                                                                                                                                                                                                                                                                      DH has decided to work with a personal trainer/diet coach for the next 8 weeks (maybe longer if it goes well), who recommends a controlled carb diet (carbs only after workouts, no more than maybe 80g per day, etc.). However, he also favors a very "clean" approach, so sauces and the like are out, at least for the next few weeks (I'll still be making them for myself, of course!). DSD leaves on Saturday, and then I leave for a month at the beginning of August for a gig, so DH will be on his own with this diet for a while. This tends to work well for him, though - he doesn't like to cook, so he'll eat plain grilled meats and canned green beans for every meal rather than try to come up with something that actually tastes good.

                                                                                                                                                                                                                                                                                                      1. This weekend was a great cooking weekend given that I didn't really want to leave the house with the crazy humidity. A few meals from the weekend -

                                                                                                                                                                                                                                                                                                        Machaca (shredded beef skirt steak) with dips (and chips for SO). I usually sear skirt steak and eat it as a steak but my butcher revealed this fabulous classic preparation for braised skirt steak which was just fantastic and I literally ate it out of the bowl. I think classicaly machaca refers to the dried form of the shredded beef which is sauteed with eggs for breakfast, but my Google search revealed tons of uses including of course tacos and burritos.

                                                                                                                                                                                                                                                                                                        Tomato bruschetta with roasted shrimp - It was scorching on Saturday, so all I wanted was something refreshing and bruschetta hit the nail on the head. I grabbed some shrimp to serve it with and ate it out of the bowl scooped on the shrimp while SO took the traditional baguette route.

                                                                                                                                                                                                                                                                                                        Pan seared salmon - I couldn't decide on what I was in the mood for so I did a combination of a light teriyaki glaze as well as a lemon, herb white wine King salmon with roasted asparagus

                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                        14 Replies
                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                          Beautiful plates! I haven't had salmon in a while and yours looks delicious!

                                                                                                                                                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                                                                                                                                                            Thanks, I actually haven't had it in a while either. I used to have it quite often in the winter, but recently it's been more difficult to find wild King salmon. I think it has something to do with seasons and spawning or something like that also it was eating a large chunk in my weekly grocery bill. I used to always bake, but ever since I discovered crispy salmon skin I have yet to look back .

                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                              King salmon should be in season from about April to Oct, or thereabouts. But not winters.

                                                                                                                                                                                                                                                                                                              1. re: mcf

                                                                                                                                                                                                                                                                                                                Strange, thanks for the information. It's odd as it seemed to be more readily available in the winter vs spring but sometimes it is previously frozen so I guess it might make sense that the frozen stuff is more readily available after the season ends and the supply dwindles towards April.

                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                  Frozen can be good, better than farmed Atlantic! I think you're right that the easy availability is due to freezer stock.

                                                                                                                                                                                                                                                                                                                  1. re: mcf

                                                                                                                                                                                                                                                                                                                    Yea, I don't bother to spend money on farmed fish so in general it's always great :)

                                                                                                                                                                                                                                                                                                              2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                Costco carries fresh wild Pacific salmon from May through early/mid October. They had some Copper River King last month, but lately I have only seen the CR Sockeye.