Atkins Induction, a couple questions.
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totaloblivia wrote: »mlinton_mesapark wrote: »Hi and welcome!
I eat avocados fairly often, about half an avocado a day. They are good for both fat and fiber, and mix well with salads, TexMex, even soups as a garnish. I eat a salad most days. Today I had romaine lettuce topped with tuna salad and an avocado.
May I ask, how do you keep the other half of the avocado fresh? I usually end up eating a whole avocado because it goes brown so quickly otherwise. Thanks!
Sunny's advice is great. Two other things you can do: spread the half you're saving with mayo, put it in a tupperware container in the fridge and scrape off the mayo (or just eat it!) when you're ready. Or drizzle with lemon or lime juice. I find it doesn't keep quite as well this way, but you can cut the small amount of brown off and the rest should be fine if you have it the next day.
Now when it comes to choosing avocados in the first place, I try to buy them really hard and let them sit on the counter a few days before cutting them open. Otherwise, they're already bruised and on their way to rotten by the time I cut them.0 -
Technically, technically!, Atkins (at least the version I read in 1999) induction allows one salad and one side of a veggie at dinner. Any more than that and you risk exceeding your VERY LOW carb count of 20g. Only as you enter OWL to Maintenance do you add more veggies. SO going whole hog on learning and incorporating more veggie dishes COULD be detrimental to the induction phase.
But ADD FAT to everything! Mayo, butter, Coconut oil, Olive oil, Bacon grease or lard. Up the fats!
*BTW, for those of us with diabetes and that dreaded dawn syndrome, eating less protein and more fat actually improves that over time.0 -
I love roasted veggies with Alfredo sauce!!!! Mmmmmmm!!0
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