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What's for Low-Carb Breakfast, Lunch or Dinner? #3

I noticed that the old thread is over 400 posts so I thought I'd start a new one. What's happening in your LC world today? My DH was excited to hit a new low weight today - we slid a little over Christmas and his birthday cruise, but he's back on track and has lost 36 pounds since July. Both of us are dealing with hormonal issues as well, so any weight loss or even maintenance is welcome!

Anyway, we'll be having mapo tofu tonight, served over steamed broccoli. I actually prefer it this way, as there is something about the combination of ground meat and rice that I really dislike, texturally. What's cooking in your LC kitchen?

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  1. I've been getting some good asparagus these days. I just steam it for 5 minutes, and add some coconut oil (I'm off dairy, temporarily). I've seen where it is recommended to cut the stalk in half and discard the bottom. I think this is a waste. Some stalks are woodier than others, but, I can feel it when I trim the end. Most of the time, cutting off an inch is plenty. I don't mind a little crunch. There's good prebiotic in the bottom of the stalk.

    2 Replies
    1. re: johnseberg

      They will break off at the "right" place and breaking avoids using metal on asparagus, which it is best not to do, traditionally.

      1. re: magiesmom

        Yup. I save those woody ends for veg broth too.

    2. I'm not really a low carb dieter per se, but i do end up having low carb meals with some frequency.
      I've been making large batches of a basic massaged kale salad with just lemon juice and EVOO that i then use as a component in meal assembly all week.
      Last night i made dinner with the kale, added sauteed mixed mushrooms with upton's naturals seitan, shredded carrots, snap peas, scallion, pumpkin seeds and used the reduced mushroomy juice and olive oil mix from cooking as a drizzle over everything.
      Great meal that took only 15min!

      1. I was in the mood for spicy tonight so I threw together a Thai stirfry with the Mae Ploy red curry paste I love so much. I diced a red onion, a few broccoli stems and half a red pepper very finely, stirfried in peanut oil for a few minutes, then added minced garlic and ginger, the paste and a pound of ground chicken. Cooked everything until it was done, then adjusted the seasoning with a touch of Splenda, a little chicken stock to moisten and some lime juice. One of my favorite easy meals.

        The chicken was purchased from a local grocery and didn't specify whether it was white or dark meat - this tasted as though it was probably white, but it was actually fine in this preparation. I much prefer dark meat in general but it's nice to know that I don't mind white meat like this - it will give me something to do with the breasts from whole chickens in the future. This mixture is fabulous with some peanuts added, too, and/or wrapped in lettuce, but as I had neither in the house, I just ate it straight. Leftovers for lunch for DH tomorrow!

        4 Replies
        1. re: biondanonima

          Tomorrow is curry night, do you know about how much paste you start with?

          1. re: fldhkybnva

            Are you using the Mae Ploy? I generally use at least a couple of tablespoons for 4 servings, often more. When I use the Maesri brand, I typically use the whole can!

            1. re: biondanonima

              I'll have to double check, the tub has been hiding out in the back of the fridge. Thanks.

            2. re: fldhkybnva

              I use a heaping TBS; my curry paste when I started making it called for 1 TBS paste added to 1 TBS of oil, plus a TBS of fish sauce for a can of coconut milk.

          2. Dinner tonight was great, I was treated to a steakhouse dinner by my dad. Great visit and great meal.

            Tomorrow's dinner will involve chicken livers. I'm quite excited about it. I'm thinking chicken livers with bacon and onions, but still pondering a vegetable side either mashed cauliflower or Parmesan spaghetti squash.

            10 Replies
            1. re: fldhkybnva

              Mmmm, I love chicken liver pate - but I find the texture of whole livers squicks me out a little. I ADORE the flavor, though - I need to try them deep fried, I think the crunchy crust would help with the texture issues. Whatever side you choose, I would add a little crisp green salad with a tart vinaigrette, just to cut the richness a bit.

              Steakhouse meal is always a treat. I always order a Manhattan or Rob Roy to start with the thick cut bacon, then a side of creamed spinach with my steak. DH hates spinach so I get to eat it ALLLLLLLLLLLLLL!

              1. re: biondanonima

                The steakhouse bacon is great!! I'm leary of the texture as well since I'm one of those people...I don't even like the texture of cheesecake. I'm on the verge of freezing them and building the courage another day but should probably just bite the bullet. Is there anything you could compare the texture too? For some reason I started pondering tossing them in scrambled eggs. Then I could have a full meal while trying a small portion of the livers.

                1. re: fldhkybnva

                  If you can handle bacon two nights in a row, wrap the chicken livers in it and skewer.

                  1. re: fldhkybnva

                    If you've ever had sweetbreads, they're sort of similar to that - but different. Hard to describe. Tossing some into scrambled eggs might be good, actually. I love pate inside of an omelet or egg crepe, so the flavors would be similar. Have you considered making pate out of them? I love chicken liver pate on just about anything!

                    1. re: biondanonima

                      I'm pondering pate instead. I imagine it stores well too. I could stuff all kinda of things with that.

                      1. re: fldhkybnva

                        Yeah, you can freeze it pretty much forever, and it keeps a good while in the fridge as well. Very versatile - you can even treat it like you would a compound butter and let a lump of it melt over a steak or chicken breast!

                        1. re: biondanonima

                          Great, thanks. Half will be dinner and the other half pate.

                        2. re: fldhkybnva

                          I have an amazing chicken liver pate recipes - I made it a few weeks ago and ate it on endives and apple slices. I love it because it's so elegant, and so cheap. Not low fat though.
                          http://savour-fare.com/2011/11/03/chi...

                          1. re: Savour

                            low fat? we dunnnednosteenkeeng low fat! ;-)

                    2. re: biondanonima

                      I can't eat beef liver, but love chicken or calve's liiver... chicken livers are great broiled in butter.

                      There isn't enough money or sex in the world to get them past my husband in any form but pate, though.

                  2. ricotta al forno topped with sauteed mushrooms

                    eggless egg salad

                    tofu fajitas

                    vegetables with "cream" sauce that is made by whirling silken tofu in a blender with the seasonings

                    roasted carrots with yogurt cumin sauce

                    white bean and kale stew flavored with mirepoix,
                    rosemary, and bay leaves

                    21 Replies
                      1. re: fldhkybnva

                        no,
                        they are all low carb dishes that i have successfully served to all sorts of adult eaters (i.e. omnivores, vegetarians, gluten-free, etc.)

                        the only folks who didn't end up eating and liking these dishes were kids and adolescents. shocked me too, but now i serve them to "regular" eaters all the time.

                        1. re: westsidegal

                          Based upon the ingredients, they are high carb. Could you furnish the macronutrient breakdown, please?

                          White beans are 45 grams of carbs per cup, kale gets close to 100% of its calories from carbs.white beans 90%, for example.

                          1. re: mcf

                            I was confused as well. A few of the above are low carb but I haven't been near carrots in years and I'm not sure what's in eggless egg salad.

                            1. re: fldhkybnva

                              Cooked carrots are about as high a spike food as you can get, white beans are about as carby a bean as you can find (I used to love snacking on them right out of the can).

                              Fajitas with tortillas?

                              Though the high carb poster did not specify, eggless salad is usually made with soy stuff, at best, tofu or tempeh, at worse TVP type stuff. I ate it a lot back in my veggie days.

                              1. re: mcf

                                It always astonishes me that people don't realize that beans are full of carbs. My brother is a chef, so you'd think he'd kind of have an idea of what's in what, right? We were having a discussion with my parents one day regarding their diet, which they have changed substantially since my father was diagnosed with diabetes - way less carbs, obviously, and plenty of meat and eggs. My brother was trying to suggest that they eat less meat (he's not a vegetarian but his fiancee is and they don't eat a lot of meat at home), and I pointed out that my dad needs to eat low carb, meaning a protein and fat based diet. My brother immediately said "well, beans and quinoa are all protein." I just shook my head and grabbed a can of beans to make him read the nutrition label. W.T.F.

                                1. re: biondanonima

                                  I hate that "are all protein," 3 grams of protein for 30 grams of carbs is not "all protein"

                                  1. re: fldhkybnva

                                    I don't even like "good source of protein." Not really, not per calorie and not per bioavailability.

                                    1. re: mcf

                                      Yeah, I would never call beans a "good source of protein." For me, they are a "less dangerous source of carbs than white bread or sugar."

                                  2. re: biondanonima

                                    I know, people don't realize how many thousands of calories of beans and quinoa you'd have to eat to get adequate usable protein.

                                    They have a whole mythology about what's adequate dietary protein, and then pick foods that barely even meet that pitiful standard.

                                    1. re: mcf

                                      I hear what you are saying but for some of us, beans (for me anyway) are a good source of nutrients including protein without a spike. For me this applies to all dark beans. Navy and white beans do spike. Again, for me. Blanket rules do not apply to everyone.

                                      1. re: MplsM ary

                                        Thank you for saying so. I find the same . Pintos, which are not dark, work for me too and I feel great when I eat them.

                                        1. re: MplsM ary

                                          I never apply blanket rules, I always say eat to YOUR meter.

                                          That's not really the issue that was under discussion here.

                                          It's not how much protein you eat, it's how much your body uses. From plants, it's substantially less.

                                    2. re: mcf

                                      i stipulate that i wasn't thinking of low carb when i mentioned the carrots (more thinking about low calorie).
                                      my error, my apologies.

                                      i do not have tortillas with the tofu fajitas, i eat them by themselves. this means that the fajitas dish is made up of tofu and vegetables, oil, and chiles of various sorts.

                                      for my purposes legumes and vegetables are low carb enough so that i can keep my weight "in range."

                                  3. re: mcf

                                    A minimum of 10% of the starch occurring in common beans and lentils escapes digestion and absorption in the normal small intestine, and is therefore referred to as "resistant starch". This material consists mainly of retrograded amylose fractions generated upon cooling of wet-heated pulses.

                                    1. re: westsidegal

                                      They spike blood glucose like any starch, though, for most of us who test the result. Individual results always vary.

                                      1. re: mcf

                                        1) as was mentioned upthread, the results vary with individuals and the results also vary with type of bean.

                                        2) the association of meat (the most common alternative to beans) with diabetes never seems to be discussed here.
                                        http://care.diabetesjournals.org/cont...

                                        http://www.ncbi.nlm.nih.gov/pubmed/14...

                                        3) there seems to be an underlying assumption that adults should be consuming huge amounts of protein.
                                        that assumption is now being called into question.

                                        http://www.washingtonpost.com/nationa...

                                        http://www.ncbi.nlm.nih.gov/pubmed/16...

                                        1. re: westsidegal

                                          Anyone who repeatedly cites the 100% discredited China study will fall for anything.

                                          1. re: mcf

                                            it's your life,
                                            believe what you like.

                                            1. re: westsidegal

                                              Belief is the enemy of science and good health choices.

                                              I'm a diabetic who reversed advanced kidney damage and neuropathies and has maintained low normal blood glucose using diet, no meds for 16 years.

                                              I did it ased on objective research having nothing to do with the stupid stuff folks with agendas write about diet.