Guac pairing and intro
SpicyBaconCake
Posts: 96 Member
Been eating LCHF for, I guess 3 days now. Kiddo spotted the avocado and decided and we needed guacamole. It's awesomely good, but... what do you folks eat with guac? I ate half a serving of chips and piled it on thick, but it was still more carb than I want, ya know.
About me too, doc said pre-diabetic with a1c at 6.2 and figures this may be the cause of some heart arrhythmia I've been experiencing. I go back in June.
I'm not trying for keto at this point, just below 100g per day, so moderate LC? Don't wanna get too much fat with the heart thing either... I have also given up a serious Dr Pepper addiction and hope that will bring alot of the numbers down too. Oh and I quit smoking almost two weeks ago, come Sunday. Man, yall are the first I've told outside of those in my house
Best stop now before ya get all my secrets in the first post!
About me too, doc said pre-diabetic with a1c at 6.2 and figures this may be the cause of some heart arrhythmia I've been experiencing. I go back in June.
I'm not trying for keto at this point, just below 100g per day, so moderate LC? Don't wanna get too much fat with the heart thing either... I have also given up a serious Dr Pepper addiction and hope that will bring alot of the numbers down too. Oh and I quit smoking almost two weeks ago, come Sunday. Man, yall are the first I've told outside of those in my house
Best stop now before ya get all my secrets in the first post! 5
Replies
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Lots of people use pork rinds, if you like them. You can also make cheese crisps by melting cheese in the oven or micro till crisp and use like crackers2
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Oh and welcome! Also way to go on the quitting smoking!1
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I don't know the last time I had pork rinds, may have to run down for some and see if I like em lol.
The crispy cheese sounds, interesting. Hubby said he would try it at least, so may have to do that. I have sharp cheddar slices in the fridge.
Not smoking has gotten easier this week. Finally talked the hubby into smoking outside. He's slow on support but eventually gets there. Still comes home with Dr Pepper on occasion and that's been a month.
Okay, off to the store for rinds.1 -
Spoon.
Or put it on taco meat
Or make cheese chips by microwaving cheese
Also, is 6.2 a1c considered pre diabetic?!? That's an average blood sugar of 131!
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Bacon and guac is a go to for me.
For a meal add in some leafy greens, tomato and cheese.
Who needs sandwiches when you can just eat the fillings? 3 -
Rycbar_123 wrote: »I don't know the last time I had pork rinds, may have to run down for some and see if I like em lol.
The crispy cheese sounds, interesting. Hubby said he would try it at least, so may have to do that. I have sharp cheddar slices in the fridge.
Not smoking has gotten easier this week. Finally talked the hubby into smoking outside. He's slow on support but eventually gets there. Still comes home with Dr Pepper on occasion and that's been a month.
Okay, off to the store for rinds.
Good job stopping the smoking.
Costco has Whisps, which are cheese crackers that are just cheese, easier than making them, other companies make them too, the Kroger/King Soopers/CityMarket supermarkets always carry them.
I use pork rinds for anything others use tortilla chips for, from dipping into guacamole to making nachos. And if I run out of them for dipping, I use celery and jicama as well.
At 6.2, you might want to think about dropping down the net carbs a bit more than 100 g.
All the best on your Journey.4 -
Baked cheese crisps. Trader Joe's sells some. Sam's Club and Costco carry them. Parnsip chips are good too (Trader Joe's) and much lower in carbs than traditional chips.2
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Bacon and guac is a go to for me.
For a meal add in some leafy greens, tomato and cheese.
Who needs sandwiches when you can just eat the fillings?
I think I'm already over the bread, I like the yummies wrapped in a lettuce leaf, even just ham cheese and tomato, I'll try tomorrow with bacon and guac too. Sounds awesome.retirehappy wrote: »Rycbar_123 wrote: »I don't know the last time I had pork rinds, may have to run down for some and see if I like em lol.
The crispy cheese sounds, interesting. Hubby said he would try it at least, so may have to do that. I have sharp cheddar slices in the fridge.
Not smoking has gotten easier this week. Finally talked the hubby into smoking outside. He's slow on support but eventually gets there. Still comes home with Dr Pepper on occasion and that's been a month.
Okay, off to the store for rinds.
Good job stopping the smoking.
Costco has Whisps, which are cheese crackers that are just cheese, easier than making them, other companies make them too, the Kroger/King Soopers/CityMarket supermarkets always carry them.
I use pork rinds for anything others use tortilla chips for, from dipping into guacamole to making nachos. And if I run out of them for dipping, I use celery and jicama as well.
At 6.2, you might want to think about dropping down the net carbs a bit more than 100 g.
All the best on your Journey.
I saw a recipe for meatloaf using rinds instead of breadcrumbs that I'm eager to try.
It's funny, I live in Oklahoma and we don't even have Costco, or the others you mentioned. I'll go shopping around this week and see if I can find these cheese crisps.
I was planning on going down to 50g once I got the hang of 100g. Do you think it's better to jump in feet first?
I'm still researching some of the nuances of salt and fat when it comes to this WOE, due to some racing heart events I've had for no reason found yet. Guess I'm scared of solving one issue and making another worse. But I'm still reading, I saw 3 posts on salt and hypertension I need to start on, so I'll go do that2 -
Veggies! I also throw it in a chicken salad wrap with bacon, or I'll make a serving of tortilla chips at home out of the low-carb wraps from Mission. Mmmm, geeze, you've got me hungry again just thinking about it!2
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I think stepping down gradually is a good idea, that's how I started too. Wasn't really tracking carbs just following suggestions from my doctor and gradually learned more and more from this group. I eventually got to very low carb for a little while I creep back that low from time to time but right now I'm really happy between 70-100 grams net. My Dr suggested I was insulin resistant that's what started me on this path fasting bg was 103 a1c I think was 5.8. Just had blood work again, think they messed up my bg so I'm going again this week but my a1c was down to 4.9 both my Dr's were very happy with that.3
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Try sliced cucumber & zucchini, red & green pepper strips, jicama sticks. Parsnip chips are great if you can find them.4
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cagranatir wrote: »Try sliced cucumber & zucchini, red & green pepper strips, jicama sticks. Parsnip chips are great if you can find them.
To me, anything that's good on chips or crackers is just that much better on red pepper strips. Crunch AND taste.2 -
I use pork rinds for all my dipping needs. Just enjoyed guacamole with them yesterday!1
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Rycbar_123 wrote: »
I was planning on going down to 50g once I got the hang of 100g. Do you think it's better to jump in feet first?
I'm still researching some of the nuances of salt and fat when it comes to this WOE, due to some racing heart events I've had for no reason found yet. Guess I'm scared of solving one issue and making another worse. But I'm still reading, I saw 3 posts on salt and hypertension I need to start on, so I'll go do that
Are you monitoring your glucose levels with that pre-diabetic diagnosis? The response of your system to the reduced carbs might drive the decision.
In January 2016 my doctor said, "These fasting glucose levels are a little higher than I like to see. You really need to commit yourself to a weight loss program." I went on a fairly strict CICO diet (HCLF) and lost 40 pounds by the next appointment. The fasting blood glucose at the next appointment was in the 300's and I was diagnosed T2 diabetic with an A1C of 12.8. I really wish I had started the LCHF diet ten years ago, but you know what they say about hindsight.
I jumped into the LCHF with both feet. I started at 50 carbs and then within a couple of weeks dropped to 20 net carbs max a day. The glucose numbers convinced me that this was the only thing for me to do.2 -
cagranatir wrote: »Try sliced cucumber & zucchini, red & green pepper strips, jicama sticks. Parsnip chips are great if you can find them.
You can make parsnip chips real easy, a lot cheaper than buying the bags. Same with cheese crisps1 -
I'd use it as a side, with some meat. Or as a dip for raw veg.0
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"I was planning on going down to 50g once I got the hang of 100g. Do you think it's better to jump in feet first?
I'm still researching some of the nuances of salt and fat when it comes to this WOE, due to some racing heart events I've had for no reason found yet. Guess I'm scared of solving one issue and making another worse. But I'm still reading, I saw 3 posts on salt and hypertension I need to start on, so I'll go do that"
Read the info in the launchpad on electrolytes. LCHF expels lots of sodium, so you need more with this way of eating.
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Wow, so many things I just hadn't even thought to dip with. And red pepper strips sound perfect. I got rinds last night, they do not smell good lol. But I think I can handle the taste. The bag said they have 9g of protein, but not a significant source of protein...what does that mean? 9g in 7 rinds sounds decent to me.
My doc didn't tell me to track my glucose, but I can see the benefits for sure. How else am I gonna know what I'm doing is working? LOL
This may sound real newbish, but do ya need a prescription for the testing kit? Are they all the same? I've been reading and understand to test fasting and couple hours after food.
So much to read! But I like that, this forum is filled with research links to back up personal experiences and anecdotes. Been keeping me busy for sure!0 -
@Rycbar_123 , fats are not bad for the heart..... that's total hogwash, as far as I understand it.0
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Rycbar_123 wrote: »This may sound real newbish, but do ya need a prescription for the testing kit? Are they all the same? I've been reading and understand to test fasting and couple hours after food.
So much to read! But I like that, this forum is filled with research links to back up personal experiences and anecdotes. Been keeping me busy for sure!
You can just go to your local Walmart and buy a glucometer without a prescription. You can buy new ones online too. The expense is in the strips. I use the Relion Prime. My doctor gave me a prescription for the OneTouch, but even with the insurance the strips were very expensive.
I check fasting when I get up and then usually when I get home from work before supper. Depending on when I go to work, I can check an hour after breakfast usually. Then I check 1 hr after supper and 2 hours after supper. If I have a late day, I will check after breakfast too.
You will get a sense pretty quickly when you are likely to be high. It is nice to have a reality check to the the impact of food x.
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Sliced veggies are a great carrier for all kinds of dips.
Guac makes a good omelette topping, too. I'll mix it with chicken (or shredded beef) for a chicken salad (eat with a fork, no bun/ wrap/ sandwich substitute needed). Mixes well with tuna, also.
Guac with a spoon is good too 1 -
Rycbar_123 wrote: »Wow, so many things I just hadn't even thought to dip with. And red pepper strips sound perfect. I got rinds last night, they do not smell good lol. But I think I can handle the taste. The bag said they have 9g of protein, but not a significant source of protein...what does that mean? 9g in 7 rinds sounds decent to me.!
The protein in pork rinds comes from collagen in the pig's skin. It is protein, your body uses it like protein. However, it's missing a few types of amino acids, so it's not a "complete protein." If a person tried to live by eating *only* pork rinds, they would gradually starve, their body would have to break-down its muscle to get the missing essential amino acids. As long as you're eating some other sources of protein, it's not an issue.
Kind of frustrating that the law requires pork rinds be labeled this way, when other non-complete sources of protein (legumes, etc) can be labeled as "high protein" when in fact they're high-carb with some protein. I don't know why...5 -
AlexandraCarlyle wrote: »@Rycbar_123 , fats are not bad for the heart..... that's total hogwash, as far as I understand it.
I am starting to get that now. I'm starting to feel like I'll be able to defend my new eating habits if I have to. And it all just makes sense! Like, duh! Lol, I dropped my carbs down to 50g, cause that also makes sense, and I've been feeling fine at 100g.
I maybe able to get a tester/strips Monday. And meat! I need an awesome meat sale. Like, now~1 -
I had my lunch today with a pile of guac. Dipped chicken slices, cucumbers, and bacon. All worked great. Thanks for all the ideas. My hubby needs to get off the computer so I can start printing some recipes. Before I find the meat sale
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Rycbar_123 wrote: »Wow, so many things I just hadn't even thought to dip with. And red pepper strips sound perfect. I got rinds last night, they do not smell good lol. But I think I can handle the taste.
Here's a tip I will pass on from another poster ages ago... " It was about toasting/heating the rinds at 400F for a few minutes to get rid of the pork-ie flavour. I haven't tried it yet but pork rinds are expensive here where I live - a cheap grocery store bag is 2.50. And I can easily eat the whole bag in one sitting.... not that I should, mind you."
I also generally pair guac with a spoon but also have been known to use zucchini or cuke coins, red/orange/yellow pepper strips, celery, and love it as stuffing in an omelette with lots of black and green olives.
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canadjineh wrote: »
Here's a tip I will pass on from another poster ages ago... " It was about toasting/heating the rinds at 400F for a few minutes to get rid of the pork-ie flavour. I haven't tried it yet but pork rinds are expensive here where I live - a cheap grocery store bag is 2.50. And I can easily eat the whole bag in one sitting.... not that I should, mind you."
First time I heard this tip, thanks for sharing. For a snack today I had some pork rinds and guac. The pork rinds taste was kind of off-putting to me, so I might give this a try.0 -
I thought this was a perfect answer...Sunny_Bunny_ wrote: »Spoon.
...and then I saw this answer! ZOMG!retirehappy wrote: »Costco has Whisps, which are cheese crackers that are just cheese, easier than making them
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...and then I saw this answer! ZOMG!retirehappy wrote: »Costco has Whisps, which are cheese crackers that are just cheese, easier than making them
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I bought these at Costco. Good, but to my mind outrageously expensive for something that can be made at home without much effort. But then I've been doodling around in the kitchen for longer than some of you have been alive.1 -
mandycat223 wrote: »I bought these at Costco. Good, but to my mind outrageously expensive for something that can be made at home without much effort. But then I've been doodling around in the kitchen for longer than some of you have been alive.
I'll drink to your long life and prosperity, and join you at that oldies table....
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Is it just as simple as sheet pan+parchment/silpat+cheese?0
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