Keto Confessions
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I don't like avocados. I do like carbs. I know they aren't good for me and they wreck all sorts of havoc on my body but I like 'em. They taste good. I actually find it easier in a way that I CAN'T have many of them. Or, at least, I can, but I remind myself of the consequences.0
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homemade alfredo is THE BEST...ditto for hollandaise...1
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I smelled the white bread when I made my kids a pb&j for lunch. I mean really smelled it.
Didn't eat it, but it smelled wonderful.4 -
For me it is eggs. They are okay at best. Sort of like oatmeal - it's all about what you put on them that makes it good.
I haven't had eggs since.... October I think. LOL
And olives. Meh. Not overly fond of pickles either.
I don't really like cauliflower (rice or whatever) as a stand it for potatoes. It just seems wrong. LOL
And I tried to eat my meat less well done so I could get the benefit of more vitamins and such. I still just can't do rare.1 -
OH...I forgot about green olives. I can't stand green olives plain by themselves, but I will tolerate them if they are combined with something else. The recipe for Christmas vegetable salad and the recipe for Cheddar Olive balls (a savory cookie) come to mind. I don't care for the various different kinds of olives used in Greek or Mediterranean cooking either (Kalamata olives?).
Now black olives are an entirely different story. I absolutely adore black olives...go figure! lol1 -
I could live on eggs. Eggs and avocados. Yummmmm.
Really, a low carb way of eating has everything I need. I miss home made bread. So I try to make room for it occasionally. I've totally done what you did @food_lover16. Lol1 -
I can eat olives of any color like nobody's business.2
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LowCarb4Me2016 wrote: »I can eat olives of any color like nobody's business.
For me, that's nuts. I could happily live on nuts and coconut.3 -
I wish there were foods I didn't like! Put some truffle salt on that avocado and I'll eat the whole thing!!3
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Cryren8972 wrote: »I'm not a big avocado fan either....I love it in guacamole, but that's about it.
There was a time when I would eat it on an everything bagel...that was actually pretty delicious too, but I haven't found a low carb equivalent.
My son can cut one in half, sprinkle it with salt, and eat it like that. I wish I could....
Conversely, I'm one of those people that thinks cilantro tastes like soap. However, I love it with lime. LOL
The cilantro/soap thing is actually a marker on one of your genes.... Found that out on 23andMe. I never knew that before and couldn't figure out why cilantro is such a 'love it' or 'hate it' thing. Now it makes sense.3 -
I totally taste a tiny bit more than I should of my sons fruity rice cereal when I temperature check it. It's f-ing delicious.1
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I don't like cauliflower. Not a tiny bit. I'll probably keep trying eventually...but they're never going to be potatoes. Never.
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So true. Substitutions don't work for me. Makes me angry its not the real thing! I like roasted cauliflower its amazing!SuperCarLori wrote: »they're never going to be potatoes. Never.
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Lol I hate bacon too! I swear I thought I was the only one. Everyone seems to LOVE bacon, keto or not. I also take off the chicken skin
And a lot of people in another keto group on FB love using pork rinds to coat everything, but no thank you. 1 -
I don't enjoy 85%+ chocolate and savor every piece as if it were delicious,
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SuperCarLori wrote: »I don't like cauliflower. Not a tiny bit. I'll probably keep trying eventually...but they're never going to be potatoes. Never.
My wife likes to steam it when grated up. I like to panfry and slightly brown it before it gets the xanthan gum gravy. I think it is better fried and browned. It adds a little more fat that way too. Steamed, it is just a carrier for gravy. Not that a carrier for gravy is a bad thing...4 -
I edited: My current favorite is to make an Alfredo sauce and put it on almost anything (but haven't tried it on spaghetti squash yet).
Suzqtme, what are you waiting for?????
Alfredo on squash is terrific. I prefer using the mandoline and zuchinni to make fake Alfredo, but it is great with spaghetti squash as well. I like the thicker ribbons zuchinni gives so more like linguine.
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I have a few I will stay on this way of eating ONLY if i am eating food that is appealing. I might try a few new things, but if something is disgusting i wont eat it even if others rave about it.. Here are the common low carb foods i refuse to eat - pork rinds, fried radishes, loading butter/oil/grease on food just to add fat because my stomach feels gross after; bulletproof coffee (blech!); apple cider vinegar that you gulp down like a shot of booze; fake dressings. OK i also do not yet feel the need to get sugar free candy or diet shakes; I also tried to get some natural peanut butter and the consistency is disgusting - its oily, slides off the spoon and has a mealy texture; any kind of fake sweetener gives me that awful medicine aftertaste, and food that i just dont like but which is good for me - avacados and mushrooms! if i have to eat that, i wont continue with this diet! haha but i am enjoying so many other foods, good thing there are many many choices. I am doing fine with eating the same thing every day but finding new ways to make those items where they feel like different meals. 2
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i have to kind of chuckle when i see people post their recipes and the sight of some of them make me gag. like i saw a hamburger on a plate and it had a piece of butter on it. That looked awful! also someone made a hamburger casserole and it looked sorta good, it had a pic of melted cheese on it, but they said they added cream cheese to the hamburger mixture and when i thought of all the cream cheese and melted cheese, it made me gag. so i cannot deal with some pics of recipes of people who love it..
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I can only use olive oil to cook things not as salad dressing. Ick!
I also consistently put reasonable time and effort into making keto desserts which I only manage to take a few bites of before losing interest... The most recent being a sugarfree peanut butter and chocolate smoothie which I managed about 3 mouthfuls of.2 -
I think gelatin must be different in the USA than in the UK. A recipe in the BPC range instructed the use of 5tbsps gelatin powder. sceptically, I added that amount of UK gelatin powder and the mousse set like a rock. I only made a pint, but it's proving handy as a hard-candy substitute.
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My morning keto confession: I'm out of HWC and 1/2 and 1/2 so have found the benefit of having shelf stable coconut oil around for a cup of coffee. I'm not a BPC fan but it is AOK in a pinch.1
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My confession is: I find it hard to read these posts with all the abbreviations (BPC, BG, HWC, etc.),
My real confession is that I feel everybody in this group is in this forever, and as much as I would like to become like you all, I can't wait to reintroduce carbs in my life
I find eating like this is easy when I'm at home, my country has a wide variety of cheeses and it's easy to go out and eat steak or burger with bacon and no bread, but I travel often for work and pleasure and, it can be extremely difficult to find suitable foods. Sometimes even rude to people who offer you a homemade meal, so in those cases I pretend I'm sick and I skip a meal altogether, which is harder.
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Coconut oil. Ugh.... Can't use it. When I heard of BPC I thought "OH MY GOSH" there is no way I am putting anything in my coffee other than cream. Well, I tried it. I didn't have any coconut oil so, I melted a tablespoon of butter and poured it in. I figured if I hated it, I would go right back to adding cream. I loved it. Yummy creamy salted butter AND heavy cream in my coffee.... ohhhh my tummy is gurgling with contentment. Then I thought okay now time to try adding both. I melted the coconut oil and butter together, poured it in.... um no-way, no-how. couldn't drink it.... made me gag. Not one to give up, I tried cooking with it.... um, nope. Now the almost full jar of organic cold pressed virgin coconut oil is sitting abandoned in the back of my baking cabinet gathering dust and cobwebs. Not sure why I wont throw it out... Maybe it will get better with age???2
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trish55011 wrote: »Coconut oil. Ugh.... Can't use it. When I heard of BPC I thought "OH MY GOSH" there is no way I am putting anything in my coffee other than cream. Well, I tried it. I didn't have any coconut oil so, I melted a tablespoon of butter and poured it in. I figured if I hated it, I would go right back to adding cream. I loved it. Yummy creamy salted butter AND heavy cream in my coffee.... ohhhh my tummy is gurgling with contentment. Then I thought okay now time to try adding both. I melted the coconut oil and butter together, poured it in.... um no-way, no-how. couldn't drink it.... made me gag. Not one to give up, I tried cooking with it.... um, nope. Now the almost full jar of organic cold pressed virgin coconut oil is sitting abandoned in the back of my baking cabinet gathering dust and cobwebs. Not sure why I wont throw it out... Maybe it will get better with age???
Me too! I'm not a fan of coconut oil, only time I use i use it is when I need a little "help" in the bathroom. And I bought a HUGE jar from Costco 0 -
NoortjeGrolsch wrote: »My real confession is that I feel everybody in this group is in this forever, and as much as I would like to become like you all, I can't wait to reintroduce carbs in my life
I'll say I'm sort of straddling the fence on this. I will be 'low carb' forever. But I might not be keto every day of that forever. I do have every intention of having "carb days", maybe once a month. Maybe less if I react badly to them.
It might not be for 2 or 3 years, but there will be a day in my future where I have my favorite Vietnamese fried rice dish again, with all the sriracha and sugary hoisin sauce I used to love. And a day (not the same day!) when I have a plate of fries. Or a sandwich on a ciabatta bun.
Overall though, I know that if I were to go back to my old way of eating, I would also go back to my former weight. So the startches, sugars, carbs in general, will always be a rare treat for me, rather than a daily staple.2 -
Steph_Maks wrote: »Overall though, I know that if I were to go back to my old way of eating, I would also go back to my former weight. So the startches, sugars, carbs in general, will always be a rare treat for me, rather than a daily staple.
That's true. For example, I won't eat muesli for breakfast anymore, and definitely cut down on sugars and starches on my daily life, but I had to pass on a trip to Asia because of this diet, because I won't be able to eat keto.
I can do it once because I'm all in until I reach my goal, but that's not the way I am willing to live for the rest of my life.
When I go next time, I'll enjoy their local delicacies (oh, the mangoes and dragonfruits just don't taste the same here), eat fried rice where and satay where the locals eat and when I come back home, I'll go back to keto to lose all the extra weight.
I guess my point is, I'm OK with committing to LCHF as long as I'm not missing out on life1 -
I can't digest advocados. I am finicky with eggs and meat. I grew up with amost vegitarian indian diet. So I do find the diet hard to sustain...dabbling in vegitarian and eco atkins.0
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NoortjeGrolsch wrote: »My confession is: I find it hard to read these posts with all the abbreviations (BPC, BG, HWC, etc.),
My real confession is that I feel everybody in this group is in this forever, and as much as I would like to become like you all, I can't wait to reintroduce carbs in my life
As someone who is not Keto but LCHF I already feel like an outsider in this group sometimes.
For me, the notion of Slow Carb as a long term weight management solution is useful. I've been really successful over the years maintaining my weight with no processed "white" carbohydrates and currently, I'm not really consuming beans, legumes, or things like sweet potatoes, I would like to re-introduce them for maintenance.
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