Low carber daily forum

Laura_beau

Hello there fellow MFP low carbers!

I thought I would set up a group where we can share meal and snack ideas, recipes, our daily menus, tips, treats, products and general wisdom.

This is for all low carbers to join, whether you're just cutting down for weight loss or health reasons or whether you're paleo, or Atkins/Dukan. I don't want this to be a judgement forum- each person knows what works for them and we should respect that.

I am doing low carb as I have PCOS and find that this is what works for me. I stay within my calorie allowance most days (1540), drink plenty of water, and try to stay under 60g of carbs per day. I do not follow a specific diet plan, just eat various meats, plenty of veggies, some fruits, cheeses, nuts and eat quinoa a couple of times a week.

Who's in?

viclli

I'm in. I have PCOS too, and have been following no particular brand of diet - just as little carb as possible while still eating some vegetables! I've been doing this since July, and it is beginning to be more of a struggle to stick to it as I find I eat the same things again and again, so some hints and ideas from other people doing the same thing would be great!

elimay59

Im a half and half, I do mostly low carbs. I love adkins muffin in a minute {very easy recipe and satisfying} also the adkins shakes are easy to grab in the morning. I would love more ideas. I have mostly cut out bread and pasta. light baby bell cheese is a good snack and very portable . Im in if you dont mind that I dont do complete low carb diet.:happy:

Laura_beau

My dinner:

Cauliflower cheese soup: Serves 6, 10g carbs per large serving, 200 cals.

1 head cauliflower
2 veg stock cubes, dissolved in 400ml hot water
1 leek, chopped
1 tbsp butter
S&P
100g strong cheddar cheese (Use any cheese you like)
40 ml cream or low fat creme fraiche

METHOD:

1. sautee the leek in the butter, then add the cauliflower florets and stock. Bring to the boil and simmer for 15 mins until cauliflower is tender.

2. Blend the soup and place back on heat. Add the seasoning, cream and half the cheese. Simmer gently for a further 5 mins.

3. Serve the soup and garnish with the remaining cheese.

*tip* If you have extra cals to spare, sprinkly some crispy bacon on top.

Laura_beau

Im a half and half, I do mostly low carbs. I love adkins muffin in a minute {very easy recipe and satisfying} also the adkins shakes are easy to grab in the morning. I would love more ideas. I have mostly cut out bread and pasta. light baby bell cheese is a good snack and very portable . Im in if you dont mind that I dont do complete low carb diet.:happy:

Don't mind at all, like I said it's for all types of low carbers )

Laura_beau

Lunch the other day- Cauliflower falafels:

http://www.myfitnesspal.com/topics/show/342658-cauli-faux-lafels-low-carb-low-cal?hl=faux+&page=1#posts-4615190

Laura_beau

Lunch tomorrow:

Coronation chicken lettuce cups:

Shredded roast chicken
1 tbsp mayo
1/2 tsp curry powder
1 tbsp chopped coriander (cilantro)

squeeze of lime juice
1/2 gem lettuce

spoon the mix into the lettuce cups and squeeze lime juice over top.

glypta

Bump for later! Great idea

Leanne1795

I'm an Atkins lady. My diary is open for anyone to have a look at if they wish. I love the low carb lifestyle. I am full of energy. My diabetes is under the tightest control ever and the weight has dropped significantly. I am a happy lady!
Add me if you wish.

Laura_beau

Just found this recipe for Morroccan lamb meatball baked with eggs and it looks yummy!!

http://www.bbcgoodfood.com/recipes/749722/moroccan-meatballs-with-eggs

I recon that if you take away the breadcrumbs from the meatballs, and take the chickpeas out of the recipe that the carbs will be <10g per portion )

I'm going to add some black olives and spinach to mine.

tamheath

Love the forum! I'll add one now to contribute. Think this recipe was from the 500 Low Carb Cookbook that I love!

Heroin Wings

4 pounds chicken wings ***
1 cup grated Parmesan cheese
2 Tablespoons dried parsley
1 Tablespoon dried oregano
2 teaspoons paprika
1 tsp. salt
1/2 tsp. pepper
1/2 cup butter, melted

1. Preheat the oven to 350 degrees.

2. Cut the wings, into pieces saving the pointy tips for making soup or broth.

3. Combine the Parmesan cheese and the parsley, oregano, paprika, salt, and pepper in a bowl.

4. Line a shallow baking pan with foil.( if you don't do this you
will be sorry cause you will be scrubbing on this pan a week later).

5. Melt the butter in a shallow bowl or pan.

6. Dip each piece in butter, roll in the cheese and seasoning mixture,and arranged in the foil-lined pan.

7. Bake for 1 hour

Nutritional Info
• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 173.6
• Total Fat: 15.7 g
• Cholesterol: 45.2 mg
• Sodium: 323.1 mg
• Total Carbs: 1.3 g
• Dietary Fiber: 0.5 g
• Protein: 7.4 g

Laura_beau

Love the forum! I'll add one now to contribute. Think this recipe was from the 500 Low Carb Cookbook that I love!

Heroin Wings

4 pounds chicken wings ***
1 cup grated Parmesan cheese
2 Tablespoons dried parsley
1 Tablespoon dried oregano
2 teaspoons paprika
1 tsp. salt
1/2 tsp. pepper
1/2 cup butter, melted

1. Preheat the oven to 350 degrees.

2. Cut the wings, into pieces saving the pointy tips for making soup or broth.

3. Combine the Parmesan cheese and the parsley, oregano, paprika, salt, and pepper in a bowl.

4. Line a shallow baking pan with foil.( if you don't do this you
will be sorry cause you will be scrubbing on this pan a week later).

5. Melt the butter in a shallow bowl or pan.

6. Dip each piece in butter, roll in the cheese and seasoning mixture,and arranged in the foil-lined pan.

7. Bake for 1 hour

Nutritional Info
• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 173.6
• Total Fat: 15.7 g
• Cholesterol: 45.2 mg
• Sodium: 323.1 mg
• Total Carbs: 1.3 g
• Dietary Fiber: 0.5 g
• Protein: 7.4 g

Lol- I take it they are called 'herion' wings because they are addictive..... not because they contain opiates!

tristahenry

I love this forum! My diary is open if anyone wants to peruse. I will say I've kinda sucked the past week or so but I'm a recovering carb addict (I'm Italian so it's to be expected I fall off the wagon from time to time). I shoot for low carb because I have very high triglycerides and think I get bellly issues when I carbo-load. Your cauliflower soup sounds amazing and can't wait to get to the farm market after work today. I want to recommend a website I find myself going to time and again for low carb recipes. www. kalynskitchen.com... I haven't made any of her recipes I didn't love.

nrtenagrl

yay! I'm so excited someone started this, thanks!.. I kept looking for some low carb recipes and I would find myself reading post on why low carb is bad... I just wanted a recipe! I think we are all adults and should be able to respect each others choices.. so lets get the ball rolling



Chicken Adobo (got it from Atkins Recipe)


Nutritional Information
Per Serving:


Net Carbs: 2.5 grams

Fiber: 0.5 grams

Protein: 50 grams

Fat: 41 grams

Calories: 588


Recipe Information:


Makes: 4 servings

Ingredients:
1 cup unsweetened white wine vinegar
1 tablespoon chopped garlic
1 bay leaf (⅛ teaspoon dried bay leaves)
1½ teaspoons whole peppercorns, lightly crushed
½ cup reduced-sodium soy sauce
6 whole chicken legs, cut into drumstick and thigh pieces
1 cup chicken broth
3 tablespoons canola oil
Directions:

1. In a large baking dish, combine vinegar, garlic, bay leaf, peppercorns and tamari. Add chicken and toss to coat.
2. Cover with plastic wrap and marinate 1 hour in the refrigerator.
3. Transfer chicken and marinade to a large saucepan. Add broth and bring to a boil over high heat. Cover, reduce heat to low and simmer 20 minutes.
4. Transfer chicken to a plate and continue cooking marinade until it is reduced to 1 cup, about 10 minutes, skimming off the fat.
5. Meanwhile, pat chicken dry with paper towels.
6. In a large skillet, heat oil over high heat. Brown chicken in batches, about 2 minutes per side.
7. To serve, transfer chicken to a deep platter and the sauce over it.

Mbelzner10

My dinner:

Cauliflower cheese soup: Serves 6, 10g carbs per large serving, 200 cals.

1 head cauliflower
2 veg stock cubes, dissolved in 400ml hot water
1 leek, chopped
1 tbsp butter
S&P
100g strong cheddar cheese (Use any cheese you like)
40 ml cream or low fat creme fraiche

METHOD:

1. sautee the leek in the butter, then add the cauliflower florets and stock. Bring to the boil and simmer for 15 mins until cauliflower is tender.

2. Blend the soup and place back on heat. Add the seasoning, cream and half the cheese. Simmer gently for a further 5 mins.

3. Serve the soup and garnish with the remaining cheese.

*tip* If you have extra cals to spare, sprinkly some crispy bacon on top.

MMMM that sounds good!

Mbelzner10

Love the forum! I'll add one now to contribute. Think this recipe was from the 500 Low Carb Cookbook that I love!

Heroin Wings

4 pounds chicken wings ***
1 cup grated Parmesan cheese
2 Tablespoons dried parsley
1 Tablespoon dried oregano
2 teaspoons paprika
1 tsp. salt
1/2 tsp. pepper
1/2 cup butter, melted

1. Preheat the oven to 350 degrees.

2. Cut the wings, into pieces saving the pointy tips for making soup or broth.

3. Combine the Parmesan cheese and the parsley, oregano, paprika, salt, and pepper in a bowl.

4. Line a shallow baking pan with foil.( if you don't do this you
will be sorry cause you will be scrubbing on this pan a week later).

5. Melt the butter in a shallow bowl or pan.

6. Dip each piece in butter, roll in the cheese and seasoning mixture,and arranged in the foil-lined pan.

7. Bake for 1 hour

Nutritional Info
• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 173.6
• Total Fat: 15.7 g
• Cholesterol: 45.2 mg
• Sodium: 323.1 mg
• Total Carbs: 1.3 g
• Dietary Fiber: 0.5 g
• Protein: 7.4 g

GAMEDAY food!! Yum!!!

reeldancer

Awesome! I'm in.

And Re: heroin wings, when I make the in add crushed garlic ... Sooooooo good!!

tamheath

Love the forum! I'll add one now to contribute. Think this recipe was from the 500 Low Carb Cookbook that I love!

Heroin Wings

4 pounds chicken wings ***
1 cup grated Parmesan cheese
2 Tablespoons dried parsley
1 Tablespoon dried oregano
2 teaspoons paprika
1 tsp. salt
1/2 tsp. pepper
1/2 cup butter, melted

1. Preheat the oven to 350 degrees.

2. Cut the wings, into pieces saving the pointy tips for making soup or broth.

3. Combine the Parmesan cheese and the parsley, oregano, paprika, salt, and pepper in a bowl.

4. Line a shallow baking pan with foil.( if you don't do this you
will be sorry cause you will be scrubbing on this pan a week later).

5. Melt the butter in a shallow bowl or pan.

6. Dip each piece in butter, roll in the cheese and seasoning mixture,and arranged in the foil-lined pan.

7. Bake for 1 hour

Nutritional Info
• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 173.6
• Total Fat: 15.7 g
• Cholesterol: 45.2 mg
• Sodium: 323.1 mg
• Total Carbs: 1.3 g
• Dietary Fiber: 0.5 g
• Protein: 7.4 g

Lol- I take it they are called 'herion' wings because they are addictive..... not because they contain opiates!

Guess I should've cleared that up at the beginning! :smokin:

Jenna70

I love this forum! My diary is open if anyone wants to peruse. I will say I've kinda sucked the past week or so but I'm a recovering carb addict (I'm Italian so it's to be expected I fall off the wagon from time to time). I shoot for low carb because I have very high triglycerides and think I get bellly issues when I carbo-load. Your cauliflower soup sounds amazing and can't wait to get to the farm market after work today. I want to recommend a website I find myself going to time and again for low carb recipes. www. kalynskitchen.com... I haven't made any of her recipes I didn't love.

Nice to have another pro-low-carb thread! :happy:
Great recipe website! Thanks for posting!

tamheath

Parmesan Tilapia:

Happily snagged from allrecipes.com. Even my 13 yr old son who generally won't eat fish will eat this. We have used SmartBalance butter and light mayo. No difference in taste at all.


Ingredients

* 1/2 cup Parmesan cheese
* 1/4 cup butter, softened
* 3 tablespoons mayonnaise
* 2 tablespoons fresh lemon juice
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon onion powder
* 1/8 teaspoon celery salt
* 2 pounds tilapia fillets

Directions

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Servings Per Recipe: 8

Amount Per Serving

Calories: 225

* Total Fat: 12.8g
* Cholesterol: 63mg
* Sodium: 221mg
* Total Carbs: 0.8g
* Dietary Fiber: 0.1g
* Protein: 25.4g

FireSwan

Great idea! I'll add a few recipes when I get a chance..

tristahenry

A recipe I was just telling someone about that I think will go amazing with my cauliflower soup tonight. Sorry it's not very specific, I kinda cook by taste and smell but I'll do my best.

Almond Chicken Parmesan:

- Put 3 parts almond flour, 1 part grated parmesan cheese in one bowl (after you experiment with this recipe a bit you can add
seasonings to your taste or the dish you're using it with... I've tried paprika, chili powder, garlic onion and parsley, and they all
came out good)
- Beat 2 eggs in another bowl (more or less depending on how much chicken you're making)
- Dip thin sliced chicken breast (you can buy this at the store or thinly slice and pond a regular chicken breast) in the egg first then
coat with the almond flour mixture
- Let the coated chicken rest on a board while you heat a touch of olive oil or cooking spray in a skillet over medium high heat
(this step is important so the coating doesn't fall off
- When your pan is hot and your chix rested cook about 2-3 minutes on each side or until done.

Super yummy and can be used in any way you used breaded chicken. Reheats beautifully too.

nrtenagrl

The Mexican in me can't resist sharing such a great recipe. I like this in place of a regular green salad for dinner and it is very low in carbs, lots of fiber

Tender Cactus Salad (Ensalada de Nopalitos)
Ingredients
Salad:
1 jar Tender Cactus (Nopalitos)
2-3 tomatoes diced
1/2 medium sweet onion diced
1 avocado in slices
1/3 cup chopped fresh coriander (cilantro)
1-2 Serrano or Jalapeno peppers (or to taste)
1/4 cup crumbled feta cheese (optional)
Dressing:
1 tablespoon lime juice
1 tablespoon red wine vinegar (optional)
1 tablespoon olive oil (optional)
salt and pepper to taste

Preparation

Mix all salad ingredients together.
Whisk together dressing ingredients and pour over salad, toss well to eat.
Tip
This salad can be made a few hours ahead of time and refrigerated until needed.

Laura_beau

The Mexican in me can't resist sharing such a great recipe. I like this in place of a regular green salad for dinner and it is very low in carbs, lots of fiber

Tender Cactus Salad (Ensalada de Nopalitos)
Ingredients
Salad:
1 jar Tender Cactus (Nopalitos)
2-3 tomatoes diced
1/2 medium sweet onion diced
1 avocado in slices
1/3 cup chopped fresh coriander (cilantro)
1-2 Serrano or Jalapeno peppers (or to taste)
1/4 cup crumbled feta cheese (optional)
Dressing:
1 tablespoon lime juice
1 tablespoon red wine vinegar (optional)
1 tablespoon olive oil (optional)
salt and pepper to taste

Preparation

Mix all salad ingredients together.
Whisk together dressing ingredients and pour over salad, toss well to eat.
Tip
This salad can be made a few hours ahead of time and refrigerated until needed.

Sounds delicious but we do not have tender cactus here in the UK- what could you use as a substitute?

Laura_beau

A recipe I was just telling someone about that I think will go amazing with my cauliflower soup tonight. Sorry it's not very specific, I kinda cook by taste and smell but I'll do my best.

Almond Chicken Parmesan:

- Put 3 parts almond flour, 1 part grated parmesan cheese in one bowl (after you experiment with this recipe a bit you can add
seasonings to your taste or the dish you're using it with... I've tried paprika, chili powder, garlic onion and parsley, and they all
came out good)
- Beat 2 eggs in another bowl (more or less depending on how much chicken you're making)
- Dip thin sliced chicken breast (you can buy this at the store or thinly slice and pond a regular chicken breast) in the egg first then
coat with the almond flour mixture
- Let the coated chicken rest on a board while you heat a touch of olive oil or cooking spray in a skillet over medium high heat
(this step is important so the coating doesn't fall off
- When your pan is hot and your chix rested cook about 2-3 minutes on each side or until done.

Super yummy and can be used in any way you used breaded chicken. Reheats beautifully too.

This sounds great too, Could you use ground almonds instead of almond flour?

Teddyaderwich

I would find it helpful to join in - currently doing Dukan - very early days so getting used to it. Did Atkins around 8 years ago - that was my first foray into low-carb and I learnt a lot about how my body reacts to most foods - never did understand before that how I could eat 3-4 slices toast and still not be satisfied - least not for long - sane with fruit - eat fruit like grapes and then have major sugar rush / hunger pangs really quickly after.

As we know - lowcarb diets work for many to lose weight and keep it off - key is to find a plan that u can basically stick to for life - know that's the most difficult bit - least for me.

Laura_beau

I agree-

I have tried Atkins too, and although some people swear by it and are rigid followers- I find it too strict for me. I did it for 3 months and lost over 30 pounds but I was a horrible person to be around!!! Very cranky, snappy and had mental cravings alllll the time. Of course, I gained it all back.

I still have a pretty low carb intake- probably about 30-40 a day but some days I will allow more. I drink diet fizzy drinks, eat dairy (low in carbs) and sometimes have butternut squash, quinoa and some fruits (berries....yum!). I also drink wine and vodka & diet cokes when I go out.

I also realise it's unrealistic to stick to plan 100%- I cannot cancel meals out just because I'm low carb. I allow myself a day off- try to make the most sensible choices, and get straight back on the next day.

I have been doing this and have been steadily losing.

Teddyaderwich

You've lost 58lbs - that's an incredible amount.
How long has that taken you?
I've got 40+ lbs to lose. 50 if I go by the recommended Target Weights - but I just want to be a healthy weight - not super skinny.
Am 16lbs heavier than when I first did Atkins - first time round I lost 8lbs in the two week induction phase - I think that you never ever get the original really big weight loss hit from low-carbing once you've done it the once. Think your body learns the trick ;-)
Low-carbing is hard in the beginning - but if you get into the swing of it - and take time to understand the principles - and your own body - it is very effective way of consuming calories that keep you full and satisfied throughout the day - thereby in turn helping achieve weight-loss.
As with everything it's the next stages that take more time and effort - if I am successful I am determined to take it steady to try and maintain - and not think I can celebrate my weight loss with calorific - though v v yummy treats...

Laura_beau

I'm 58lbs down from my highest weight of 330lbs in 2008. I feel a fraud saying I'm down 58lbs- when really I lost 138lbs, and regained over 80lbs back in a short space of time (a year).

BUT, I am still lighter than my highest and I use that to motivate me.

I have about 73 lbs to lose to get to my first goal (Under 200, BMI of 26.3) and then i will re-evaluate.

Laura_beau

whoops, duplicate

glypta

Metalbeau and Teddyaderwich (apologies for any mis-spelling) you guys sound like me. Metal, I give myself a day off, though am not so good at making good choices, and need to see how this goes for me as I'm now trying to maintain. I have the same carb intake as you and include dairy - I reckon you're doing Dukan without realising!

Ted - I'm Dukan too, it's a great method I think.