More Calories???
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Turkey is awesome!!
There are literally hundreds of recipes, I wouldn't know where to start so have a look at this link: http://www.genaw.com/lowcarb/chicken_recipes.html
My personal favourites:
-Thai green turkey curry.
- Low Carb turkey pot pie: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1889535-
Or use the brown meat like duck :shred and season with chinese 5 spice powder, fry in a bit of oil until it gets crispy. Serve with shredded spring (green) onions and cucumber and wrap in lettuce 'pancakes'.0 -
I weigh over 300 pounds and was barely eating 1,200 - and not losing weight. I'm shocked at my calorie totals now and I'm losing weight! I'm at the end of my 2nd week of induction so, yes, some of it is water but the most important thing - I think my metabolism is "fixed." When I was eating 1,200 or less a day, I wasn't ever hungry...and now I hear my body when it says "I want food" and I feed it!
I think when you eat so little for prolonged periods that you do screw up your metabolism - not to mention risk massive muscle loss. You really shouldn't let your calories drop below 1,200 often. Lots of good suggestions here on how to increase calories (love the coconut oil idea - I do that occasionally if I'm doing protein shakes during the day. On those days I end up being lower on calories and fat. Trader Joe's has organic coconut oil for a great price).
Please don't eat 400 cal a day for too long - you're starving yourself.0 -
Read this book, the 1st book was a life changer for me. then please keep logging in all your food.
Book Description
Release Date: December 28, 2010
An eye-opening, myth-shattering examination of what makes us fat, from acclaimed science writer Gary Taubes.
In his New York Times best seller, Good Calories, Bad Calories, Taubes argued that our diet’s overemphasis on certain kinds of carbohydrates—not fats and not simply excess calories—has led directly to the obesity epidemic we face today. The result of thorough research, keen insight, and unassailable common sense, Good Calories, Bad Calories immediately stirred controversy and acclaim among academics, journalists, and writers alike. Michael Pollan heralded it as “a vitally important book, destined to change the way we think about food.”
Building upon this critical work in Good Calories, Bad Calories and presenting fresh evidence for his claim, Taubes now revisits the urgent question of what’s making us fat—and how we can change—in this exciting new book. Persuasive, straightforward, and practical, Why We Get Fat makes Taubes’s crucial argument newly accessible to a wider audience.
Taubes reveals the bad nutritional science of the last century, none more damaging or misguided than the “calories-in, calories-out” model of why we get fat, and the good science that has been ignored, especially regarding insulin’s regulation of our fat tissue. He also answers the most persistent questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat, and what foods should we avoid?
Packed with essential information and concluding with an easy-to-follow diet, Why We Get Fat is an invaluable key in our understanding of an international epidemic and a guide to what each of us can do about it.0
