Suggestions on Low Carb foods.

Do you eat meat?
All the meats lol

Dairy?
Heavy whipping cream
Cheese
Sour cream

Veggies?
Broccoli
Cauliflower
Spinach
Asparagus
Brussel sprouts

Fruit?
Avocado
Berries

Meal ideas?
Deli meat roll ups - meat of your choice with a squirt of mayo/mustard and some cheese
Avocado baked in the oven with eggs
Bacon wrapped egg frittatas
Lettuce wrapped tacos

I have a pretty pedestrian diet so I'm no help on the boring part but maybe you're being too strict with the foods you don't eat? I've been eating low carb for about four years now and what's made the diet sustainable for me is not ruling out any foods just because "high carb". Beans, potatoes, panko, pears, bananas and even tiny amounts of flour and sugar are all part of my diet (my carb limit is 50g). A little toasted panko and butter is a great as a topping or mix in some parmesan for a breading, flour to thicken a pan gravy, black beans in my chili, potatoes with roasted vegetable, thinly sliced pears and cheddar - the list goes on.

Those are all simple foods that suit my tastes but small amounts of higher carb foods go a long, long way to adding variety to your diet even with a very low carb limit. Take a look to see if their are any foods you've ruled out that you can add back in measured amounts.

Low carb has a huge variety of foods. Huge. All veggies and many fruits are eaten by low carbers. Meats? there are many: turkey, chicken pheasant, pork, beef, lamb, bison, other wild game, fish, shell fish, shrimps... Dairy is great for low carb as long as you skip the sugared up products and choose the higher fat products. Want milk? drink whole milk. Want yogurt? Go for full fat plain and add some stevia or berries.

For dinner yesterday we had pork chops with a gravy; roasted peppers, carrots, onions, and peas; mashed potatoes (I had a tablespoon full - so that was moderated) and caesar salad.... I am very low carb, usually under 30g per day.

The only thing most of us skip are grains and sugars but that does not exclude baked goods. Yesterday I had a pancake made from hemp, chia, flax meal, coconut flour, eggs, whole milk, protein powder and stevia, with whipped cream on top. I also made chocolate coconut flour muffins for my kids. I would not eat (or serve) pancakes made from starches or grain flours, use maple syrup, or eat cupcake style of muffins. There are trade-offs, but lots of variety.

Variety in any diet is what you make it.

Meat, fish, eggs, green vegetables, seeds, nuts, fat (full fat dairy, butter, coconut oil, avocados ect), berries.

One of the things I love eating these days is a slice of salami and cheese wrapped around a pickle... So salty, so crunchy...so yummy...

Oh. And bacon.

I used to take slices of pepperoni and cook them until crispy to sate my potato chip cravings

How low are you talking? Like keto low (20g/day?)

MistressPi wrote: »

I love to try new recipes at sites like NOMNOMPALEO, IBreatheI'mHungry, Dietdoctor, forums.lowcarber.org etc. ... but I also collect cookbooks and love to cook. Basically, I try for a variety of textures, colors, and flavors (salt, umami, sour, sweet (achieved with splenda, stevia or sugar alcohols, or a combination thereof) and bitter. I add lemon or lime juice to soups and stews and sometimes hot sauce; I garnish with chopped herbs, and have contrasting textures on the side. I try to eat a good amount of vegetables and/or salads, with a little fruit (berries, melons are best, sometimes a bit of stone fruit like cherries or peach in season ... nothing is off limits forever. If you're losing weight, and you have a lot to lose, you could stay on 20g net carbs per day for a long time, but eventually you should gradually increase your daily carb count as a path towards pre-maintenance and maintenance. This makes it sustainable in the long run.

The bolded is not really true. Some people choose to eat low carb their entire life and find it very sustainable. I've been LCHF for about 18 months, and I see no reason to go back to eating higher carb, nor do I have a large desire to do so.

nvmomketo wrote: »

MistressPi wrote: »

I love to try new recipes at sites like NOMNOMPALEO, IBreatheI'mHungry, Dietdoctor, forums.lowcarber.org etc. ... but I also collect cookbooks and love to cook. Basically, I try for a variety of textures, colors, and flavors (salt, umami, sour, sweet (achieved with splenda, stevia or sugar alcohols, or a combination thereof) and bitter. I add lemon or lime juice to soups and stews and sometimes hot sauce; I garnish with chopped herbs, and have contrasting textures on the side. I try to eat a good amount of vegetables and/or salads, with a little fruit (berries, melons are best, sometimes a bit of stone fruit like cherries or peach in season ... nothing is off limits forever. If you're losing weight, and you have a lot to lose, you could stay on 20g net carbs per day for a long time, but eventually you should gradually increase your daily carb count as a path towards pre-maintenance and maintenance. This makes it sustainable in the long run.

The bolded is not really true. Some people choose to eat low carb their entire life and find it very sustainable. I've been LCHF for about 18 months, and I see no reason to go back to eating higher carb, nor do I have a large desire to do so.

Um... my point, really, is that one can (and most people should) increase their carbs above the 20 g per day threshold where most low carb diets begin. This is the path to maintenance that Dr. Atkins recommended, as well as the authors of the latest Atkins book. Eating 25, 30, 35, 40 grams per day or more (depending on your personal physiology) is possible while still allowing one to remain in ketosis and lose weight, although possibly more slowly, depending on how much exercise one does. People who follow Paleo diets are following diets that are "low carb" (relative to SAD), providing they're not stuffing themselves all day with bananas, sweet potatoes and the like, and many manage to lose weight by keeping their grams of carbs under 50 per day. Paleo proponent Mark Sisson recommends people following his program to consume zero to 50 grams a day for "ketosis and accelerated fat burning" and 50 to 100 grams per day as the "Primal sweet spot for effortless weight loss" when following his plan (which includes play as exercise, and lifting heavy objects). These are ALL "low carb" diets.

YOU may choose to eat under 20 g per day for the rest of your life - that is a matter of personal choice. But I see so many people who stick with zero to 20 grams per day for months on end and then crash and burn, eat all the carbs, and regain every pound they lost. Because they didn't figure out what foods are their personal kryptonite. They didn't figure out what things will cause them to binge, and which foods proscribed at the beginning of their journey can now be reintroduced in moderate amounts without causing blood sugar swings or weight gain. They didn't modify their diets in a way that enabled them to maintain and reverted to habits that made them fat. This is what the Atkins method strives to void, and I believe it is important for most people who do low carb diets, whatever those diets are called.

OP...what have you had that you are tired of? Knowing what you have regularly will give us a more targeted recommendation.

Also, what are your carbohydrate goals?

Here is a casserole recipe I like:
http://ketokarma.com/keto-twice-baked-cauliflower-casserole-recipe/

MistressPi wrote: »

nvmomketo wrote: »

MistressPi wrote: »

I love to try new recipes at sites like NOMNOMPALEO, IBreatheI'mHungry, Dietdoctor, forums.lowcarber.org etc. ... but I also collect cookbooks and love to cook. Basically, I try for a variety of textures, colors, and flavors (salt, umami, sour, sweet (achieved with splenda, stevia or sugar alcohols, or a combination thereof) and bitter. I add lemon or lime juice to soups and stews and sometimes hot sauce; I garnish with chopped herbs, and have contrasting textures on the side. I try to eat a good amount of vegetables and/or salads, with a little fruit (berries, melons are best, sometimes a bit of stone fruit like cherries or peach in season ... nothing is off limits forever. If you're losing weight, and you have a lot to lose, you could stay on 20g net carbs per day for a long time, but eventually you should gradually increase your daily carb count as a path towards pre-maintenance and maintenance. This makes it sustainable in the long run.

The bolded is not really true. Some people choose to eat low carb their entire life and find it very sustainable. I've been LCHF for about 18 months, and I see no reason to go back to eating higher carb, nor do I have a large desire to do so.

Um... my point, really, is that one can (and most people should) increase their carbs above the 20 g per day threshold where most low carb diets begin. This is the path to maintenance that Dr. Atkins recommended, as well as the authors of the latest Atkins book. Eating 25, 30, 35, 40 grams per day or more (depending on your personal physiology) is possible while still allowing one to remain in ketosis and lose weight, although possibly more slowly, depending on how much exercise one does. People who follow Paleo diets are following diets that are "low carb" (relative to SAD), providing they're not stuffing themselves all day with bananas, sweet potatoes and the like, and many manage to lose weight by keeping their grams of carbs under 50 per day. Paleo proponent Mark Sisson recommends people following his program to consume zero to 50 grams a day for "ketosis and accelerated fat burning" and 50 to 100 grams per day as the "Primal sweet spot for effortless weight loss" when following his plan (which includes play as exercise, and lifting heavy objects). These are ALL "low carb" diets.

YOU may choose to eat under 20 g per day for the rest of your life - that is a matter of personal choice. But I see so many people who stick with zero to 20 grams per day for months on end and then crash and burn, eat all the carbs, and regain every pound they lost. Because they didn't figure out what foods are their personal kryptonite. They didn't figure out what things will cause them to binge, and which foods proscribed at the beginning of their journey can now be reintroduced in moderate amounts without causing blood sugar swings or weight gain. They didn't modify their diets in a way that enabled them to maintain and reverted to habits that made them fat. This is what the Atkins method strives to void, and I believe it is important for most people who do low carb diets, whatever those diets are called.

I understand that is your point, but it is an opinion and not a fact. There is no health or scientific reason that people "should increase their carbs above 20g per day". I'm not saying that everyone should eat 20g of carbs per day. Most people don't need to restrict carbs that much and many won't want to. But they don't need to increase carbs for any health reason at all. Low carb diets have been proven safe over and over again.

Sure, some people may eat their problem food and then binge on it but that is no different for any diet. If I eat some peanut m&ms I find it hard to stop. If I had a soda I would have sweets and carb cravings for days. That was true when I was attempting to moderate a higher carb diet than I eat now. I found it even harder to have just a little than I do to skip a food completely. I know my personal kryptonites and I avoid them. Kryptonite is generally a thing to be avoided and not something to expose yourself to in moderation... if from Krypton anyways.

So people can choose to add back in some carbs, if their health allows it. Others can choose not to add back carbs.

MistressPi wrote: »

nvmomketo wrote: »

MistressPi wrote: »

I love to try new recipes at sites like NOMNOMPALEO, IBreatheI'mHungry, Dietdoctor, forums.lowcarber.org etc. ... but I also collect cookbooks and love to cook. Basically, I try for a variety of textures, colors, and flavors (salt, umami, sour, sweet (achieved with splenda, stevia or sugar alcohols, or a combination thereof) and bitter. I add lemon or lime juice to soups and stews and sometimes hot sauce; I garnish with chopped herbs, and have contrasting textures on the side. I try to eat a good amount of vegetables and/or salads, with a little fruit (berries, melons are best, sometimes a bit of stone fruit like cherries or peach in season ... nothing is off limits forever. If you're losing weight, and you have a lot to lose, you could stay on 20g net carbs per day for a long time, but eventually you should gradually increase your daily carb count as a path towards pre-maintenance and maintenance. This makes it sustainable in the long run.

The bolded is not really true. Some people choose to eat low carb their entire life and find it very sustainable. I've been LCHF for about 18 months, and I see no reason to go back to eating higher carb, nor do I have a large desire to do so.

Um... my point, really, is that one can (and most people should) increase their carbs above the 20 g per day threshold where most low carb diets begin. This is the path to maintenance that Dr. Atkins recommended, as well as the authors of the latest Atkins book. Eating 25, 30, 35, 40 grams per day or more (depending on your personal physiology) is possible while still allowing one to remain in ketosis and lose weight, although possibly more slowly, depending on how much exercise one does. People who follow Paleo diets are following diets that are "low carb" (relative to SAD), providing they're not stuffing themselves all day with bananas, sweet potatoes and the like, and many manage to lose weight by keeping their grams of carbs under 50 per day. Paleo proponent Mark Sisson recommends people following his program to consume zero to 50 grams a day for "ketosis and accelerated fat burning" and 50 to 100 grams per day as the "Primal sweet spot for effortless weight loss" when following his plan (which includes play as exercise, and lifting heavy objects). These are ALL "low carb" diets.

YOU may choose to eat under 20 g per day for the rest of your life - that is a matter of personal choice. But I see so many people who stick with zero to 20 grams per day for months on end and then crash and burn, eat all the carbs, and regain every pound they lost. Because they didn't figure out what foods are their personal kryptonite. They didn't figure out what things will cause them to binge, and which foods proscribed at the beginning of their journey can now be reintroduced in moderate amounts without causing blood sugar swings or weight gain. They didn't modify their diets in a way that enabled them to maintain and reverted to habits that made them fat. This is what the Atkins method strives to void, and I believe it is important for most people who do low carb diets, whatever those diets are called.

The original Paleo diet was not low carb. It has a range of carb levels that can achieved in that. And lower carbs doesn't accelerate fat loss. That is just BS that Mark Sisson promotes.


OP, how about nuts, full fat cheese, full fat dairy?


Also, eating carbs doesn't stop fat loss. A calorie deficit, regardless of carb level will provide overall fat loss. If you want better body composition, then lift and aim to get adequate protein.

I had leftover Chicken Cordon Bleu Casserole for lunch, super yummy. I also do a salad some days with Chicken, lettuce, cucumbers, bacon, walnuts, strawberries and Chipolte Ranch Dressing. I don't do pasta either, but I do enjoy a nice bowl of sauce and meatballs, stir frys are super great and fast (steak or chicken, brocolli, onions, peppers), had pizza topping casserole the other night for super when my sons had pizza. We try new recipes all the time. I have found a bunch that have become family favorites. When I started I knew I would get bored if I ate the same things for very long, so I bought a nice set of cookware and started googling new recipes.