Atkins Induction, a couple questions.
panda8294
Posts: 12 Member
New to this group, so hi 
I'm doing Atkins(again). I've done this a few times before but never had the money to keep up with it (veggies are expensive!). However now that the money is there I'm doing this for real! I have 60 lbs to lose so I'll be on Induction for a while.. Does anyone have recipes for veggies? I tend to stick to salad greens and broccoli. I recently added bell peppers and zucchini to my grocery list though and have a few ideas for those. But I should add more variety to not get bored. Also, do you count your egg carbs? Dr. Atkins said in his book that eggs are free carbs so I don't count them, but I eat 3 a day, so I'm worried that will slow progress if I don't count them?
I'm doing Atkins(again). I've done this a few times before but never had the money to keep up with it (veggies are expensive!). However now that the money is there I'm doing this for real! I have 60 lbs to lose so I'll be on Induction for a while.. Does anyone have recipes for veggies? I tend to stick to salad greens and broccoli. I recently added bell peppers and zucchini to my grocery list though and have a few ideas for those. But I should add more variety to not get bored. Also, do you count your egg carbs? Dr. Atkins said in his book that eggs are free carbs so I don't count them, but I eat 3 a day, so I'm worried that will slow progress if I don't count them? 0
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I have eaten as much as 12 eggs a day, and I don't count the carbs. Don't worry about eggs.0
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Hi there! Welcome to the group. I'm not following Atkins but I found a bunch of great recipes on their website. http://www.atkins.com/recipes/sides
I usually just season and butter all my veggies and steam, sautéed or roast them. Sometimes add cheese if it sounds good.
As far as the eggs, I count all carbs and I try to stay around 20 ish. I'm not sure what Atkins peeps will think about that.0 -
Thanks guys! It's really hard to get over the "no butter" thing that was instilled in me growing up, but I'm trying. Buttery veggies sound so good right now.... I know what I'm doing for dinner0
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Hi and welcome!
I just picked up one of those spiral zucchini slicers that makes "zoodles", or pasta-like zucchini noodles. You can use them with other squash, possibly other veggies, too. Around $15 for this gadget. Got mine at Walgreens.
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.
Pickles and olives are very low carb and high sodium, which helps with your electrolyte balance if you're going fairly- to very-low carb. Olives have the added bonus of fat.
Best of luck!
Mary0 -
I eat a lot of deviled eggs and they make a great dish to bring to work parties. I put butter on just about every veggie and sometimes oil. Broccoli, green beans, brussel sprouts, cabbage, and lots of salad make up most of my veggie intake. For a bit there I loved fresh summer squash too.
Somedays of course I just eat meat. Induction and Keto are similar. I'm finding it super easy to stay on plan. Alldayidreamaboutfood is a good site for recipes.0 -
Like goat said, don't worry about eggs. Veggies in my house are steamed, covered in butter, and eaten like candy.0
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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!
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eggs are the most complete food you can get and has zero carbs. I start my day with two egg omelette breakfast every day0
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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!
I put it face down on a piece of plastic wrap and then twist the wrap on the back of the avocado to pull it tight against the cut side. Sometimes it will stay twisted pretty well on its own sometimes might need a twist tie to hold. But that keeps it from browning so fast. And if it does get a little brown it's just a thin layer that you can slice off before eating that half.0 -
Hi and welcome... I'm fairly new also.... I found zuchinni is awesome cut into half roasted with a tiny (maybe TBSP) marinara sauce total on each half with some mozzarella cheese and red onion, sometime pepperoni. Lots of things.0
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I personally love Linda's Low Carb website for recipes (both veggies and meat)
http://www.genaw.com/lowcarb/recipes.html0 -
This is a good site too, though I feel she has more recipes that are higher in carbs than I'd prefer
http://www.ibreatheimhungry.com/recipes0 -
totaloblivia wrote: »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!
Leave the pit in the uneaten half, rub a little lemon juice on the exposed flesh and wrap with cellophane... it'll keep for a day or so like this.0 -
I love to make homemade broccoli and cheese. I just grab a bag of the steamable broccoli, cook it one minute under the lowest recommended time, add melted butter and cheese, and then cook it for another 1-2 minutes. YUM! Just don't do like me and go overboard on the cheese LOL.
I also like to roast a lot of my veggies. I just cut them up and brush them with olive oil (or coconut oil) and butter and roast them in the oven until tender.
Cabbage is really good grilled. Quarter it, put butter in between the quarters and bacon slices, wrap the whole head in foil and grill for 30 minutes off direct heat. In fact, most veggies are awesome grilled, asparagus especially.
Summer squash I cut up, boil on the stove with just a little bit of onions, then once tender I bake in the oven until brown on top. It caramelizes just a bit and is delicious.
I count carbs in eggs, but if I go over because of eggs I don't let it bother me. as they are both good for you and delicious. As mentioned, I love deviled eggs and for a while there was eating them for breakfast about every day. I'd make a batch on Sunday and just grab and go all week. It was just the basic recipe; mayo, mustard, a little bit of sugar free relish, and bacon. Now that I'm keto adapted, I don't eat breakfast save for coffee. (Haven't gotten brave enough to try bulletproof coffee yet LOL)
Aside from the above website I posted last night, also check out;
the-lowcarb-diet.com/
ibreatheimhungry.com/
Both have great recipes and that's been the key to me sticking with it. I've been having loads more fun cooking lately.
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So weird question - since I live in an apartment and don't have easy access to an outdoor grill, has anyone ever tried "grilling" veggies on either a Foreman (upside down if needed for sauces) or waffle iron? Trying to think of options to add to the company's break room and/or my travel plans.
Or honestly, any of the mug cake things? I know you can do SAD brownie batter in them...???0 -
RE Avocados. I don't have to worry about keeping it fresh because I have two daughters I can pawn it off on. However, they recently said "Again?" because I have one almost every day (they are pretty cheap right now)
If no one eats it before it is in danger of browning...I just eat it myself!
One question...I usually get the small green/brown Haas ones. Are the bigger green ones any better? (I cannot recall the name)0 -
Sunny_Bunny_ wrote: »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!
I put it face down on a piece of plastic wrap and then twist the wrap on the back of the avocado to pull it tight against the cut side. Sometimes it will stay twisted pretty well on its own sometimes might need a twist tie to hold. But that keeps it from browning so fast. And if it does get a little brown it's just a thin layer that you can slice off before eating that half.
Brilliant thank you xx
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Tons of LC recipes online.
I never liked cauliflower, but since doing LC I have tried a bunch of recipes and discover that I don't hate it after all. I think because it is so bland, it takes on the flavor of what you cook it with and the way my mom made it was disgusting so I never knew it could be good!0 -
KnitOrMiss wrote: »So weird question - since I live in an apartment and don't have easy access to an outdoor grill, has anyone ever tried "grilling" veggies on either a Foreman (upside down if needed for sauces) or waffle iron? Trying to think of options to add to the company's break room and/or my travel plans.
Or honestly, any of the mug cake things? I know you can do SAD brownie batter in them...???
https://www.youtube.com/watch?v=E_lVPSCkT9w
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Hi there. One thing I love to have (have been having it for lunch A LOT lately is fried cabbage.
I fry it in coconut oil and add some polish sausage. Then when I take it off the burner I add in a tablespoon of parmesean cheese and mayo. It's effing delicious.0 -
So many ideas! Thanks everyone, I can't wait to try some of these recipes and I've bookmarked the websites. I love this group, so helpful.0
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* Creamed spinach! I just throw a bunch of cream-making ingredients in with some cooked spinach, LOL.
* I also do the zucchini boat thing, sort of make them into pizzas.
* Portobello mushrooms can be made into pizzas.
* I love brussels sprouts, cooked but not overcooked and then sliced in half and lightly sauteed in butter. Yum! My infant son loves them like this too. LOL
* Broccoli and/or cauliflower loaded with butter and cheese.
* Green salads can offer variety depending on meats, cheese, dressings, and add-ins (nuts, feta cheese, bacon, ham, chicken, whatever!)
* Stir fry is always a tasty and quick one-dish meal.
* I hear of all kinds of things being done with squash, although I don't have the patience and just end up cooking it in a frying pan with loads of butter, some garlic, and some salt.
* Oh, and asparagus cooked with butter and garlic. Mmmm.
So I guess I like butter, garlic, salt, and cheese! 0 -
And I don't know who you people are, only eating half an avocado! I have no problem with leftover avocados because I eat whole avocados. In fact, when my teenager was visiting and I had to share my avocados with her, I had a hard time!
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* I hear of all kinds of things being done with squash, although I don't have the patience and just end up cooking it in a frying pan with loads of butter, some garlic, and some salt.
I did some squash and zucchini and onion like this last week and sprinkled on some parmesan cheese too, it was awesome. Sometimes I use garlic pepper or Mrs. Dash seasoning. But the Parmesan really kicked it up.
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And I don't know who you people are, only eating half an avocado! I have no problem with leftover avocados because I eat whole avocados. In fact, when my teenager was visiting and I had to share my avocados with her, I had a hard time!
I'm with you! It can be heavy on the carbs so sometimes half is good in a salad.0 -
I just sautéed green bell peppers in butter and coconut oil with garlic and a bit of onion powder. Super yum! Had them with Italian sausage.0
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OK so O bought some heavy whipping cream today. It is high in fat, no carbs or protein much at all. I had it with sugar free jello. It was good but think I had too much!!!0
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I toss veggies with olive oil and salt and roast them for 45 min at 400. They are particularly good when mixed ie zucchini, mushrooms and cauliflower. I make a big pan and reheat leftovers for dinner several times during the week. Just use any low GI veg.0
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Look at ruled.me for veggie recipes. I love the pecan roasted green beans and bacon sauteed snap peas.0
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Don't forget the Launch Pad, OP. It's a great resource for this group and any level of low carb you may be. I read some reluctance to fat in some of the posts on this thread though. I, too, was very reluctant to increasing my fat intake in the beginning. I now know (even though I read it in this group, the thought of eating butter grossed me out!) That the fat is the key to developing the complete control over food like you can only dream about! Please try! You will be so glad you did. My attitude now is, bring on the butter!
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