What does your low carb meals look like??
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Grilled strip loin steak smothered in onions, pepper and mushrooms that wee sautéed in lots of butter.
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Everyone's food looks awesome!0 -
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Tried out a radish home fries recipe; pretty tasty once I added everything but the bagel spices.0
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I eat a lot of buffalo wings... mostly I make them at home. I stay away from sauces that are pre-made since for some reason adding the word "buffalo" to the bottle adds carbs to pepper sauce. I also experiment with it (butter, garlic, Parmesan cheese or green Tabasco with chopped Fresno peppers)2
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robcastle64 wrote: »I eat a lot of buffalo wings... mostly I make them at home. I stay away from sauces that are pre-made since for some reason adding the word "buffalo" to the bottle adds carbs to pepper sauce. I also experiment with it (butter, garlic, Parmesan cheese or green Tabasco with chopped Fresno peppers)
Pictures, or it didn't happen!
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Black bean spaghetti with avocado garlic Parmesan and chicken breast stuffed with leftover bacon spinach dip
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there's a few carbs in those spaghettis.... I estimate 15g maybe..... ?1
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AlexandraCarlyle wrote: »there's a few carbs in those spaghettis.... I estimate 15g maybe..... ?
Yea 15 with 11g of fibre0 -
AlexandraCarlyle wrote: »there's a few carbs in those spaghettis.... I estimate 15g maybe..... ?
Yea 15 with 11g of fibre
I tried Explore Asia Blackbean Spaghetti a few years ago. It was pretty good for what it was. Black bean "pastas" tend to be really high in protein too. Nice alternative to zoodles and less work too!1 -
AlexandraCarlyle wrote: »there's a few carbs in those spaghettis.... I estimate 15g maybe..... ?
Yea 15 with 11g of fibre
I tried Explore Asia Blackbean Spaghetti a few years ago. It was pretty good for what it was. Black bean "pastas" tend to be really high in protein too. Nice alternative to zoodles and less work too!
Yea
22g protein. They're a nice treat when the rest of the family is having spaghetti so I don't feel left out lol 1 -
Second picture is my "sandwich stack". Stacy all sandwich fillings on a plate, and eat with a fork! So satisfying!!
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Looks like my lunch today. Company ordered sandwiches for lunch break so I took the turkey ham bacon tomato and provolone off the bread.0 -
AlexandraCarlyle wrote: »there's a few carbs in those spaghettis.... I estimate 15g maybe..... ?
Yea 15 with 11g of fibre
Well I've just had an ahaah moment... I measure my carbs and fibre on MFP... but of course, in America - which is basically MFP's nationality - you measure fibre as PART of the carb content. In the UK, on labels, it's listed separately, so we don't have to deduct fibre from the carb count, it's already been done....
So to date, using MFP's counters, have I been calculating carbs the UK way - or the USA way???
ETA: My carbs are set to 15g/day - but fibre is at 25g/day..... and its spelt 'fiber'.... Oh God, I'm confused.....1 -
So, (bump) anyone want to hazard a guess....?0
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@AlexandraCarlyle I think it still depends on whomever entered the nutritional information into MFP originally.
If it was someone in north america, then odds are the carb numbers are total, including fibre. If the person was from the UK or perhaps other parts of europe, then odds are the carbs are net, with fibre separate. That's on an item-by-item basis, so overall if you're filling your food diary with items from all over the place, I think the answer is, nobody knows?
Though if you're in the UK and the food items you're entering are all predominantly based in the UK then I would think your results are going to be mostly the UK style of counting, with carbs being net. That's just a guess though.
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What @Steph_Maks said. How could you possibly know unless the entry happens to read something like USDA.
On another topic I am wondering what you could possibly eat that would be so high fiber yet so low in carbs. Without pondering too long, every food I think of that is high fiber is also generally high carb or at least highish carb. Vegetables, Fruit, legumes, nuts. Seeds.
Help me out here @AlexandraCarlyle. If not from a bottle of some sort of supplement, how are you getting so much fiber and so low carb? Have you had days where you hit the fiber goal without going over 15 carbs? What did you eat? I can see 25 carbs and 15 fiber possibly but not the opposite. I'm clearly drawing a blank.0 -
So glad this thread is still here! Over 300 new posts but I'm halfway through. This is my favorite thread in this group. Thanks to all contributors!2
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I made these too. They were great! Two tips: they don't rise so what you put them in as is what they'll come out as (volume wise, they were smaller than I anticipated). Secondly you almost can't add enough chopped nuts, they divide the dough and mimics flakiness. Also, a silpat and muffin tin are useful in this recipe.
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Steph_Maks wrote: »@AlexandraCarlyle I think it still depends on whomever entered the nutritional information into MFP originally.
If it was someone in north america, then odds are the carb numbers are total, including fibre. If the person was from the UK or perhaps other parts of europe, then odds are the carbs are net, with fibre separate. That's on an item-by-item basis, so overall if you're filling your food diary with items from all over the place, I think the answer is, nobody knows?
Though if you're in the UK and the food items you're entering are all predominantly based in the UK then I would think your results are going to be mostly the UK style of counting, with carbs being net. That's just a guess though.
Yes, I suppose what I'm relying on is guesswork.... The food items I'm entering are from the MFP database for the most part. I don't get to decide where they come from... Mostly, because I use fresh stuff or home-made things, the contents tend to be 'generic'
And even if they did come from the UK, how the database works out the carbs, net or otherwise, is not under my control, either.
Well, that's kind of why I'm asking...if anyone can shed any light on it.What @Steph_Maks said. How could you possibly know unless the entry happens to read something like USDA.
I hve no idea. I set my macros but I didn't touch the choice panel on the right, other than to set the different fat ratios. That's all I adjusted....On another topic I am wondering what you could possibly eat that would be so high fiber yet so low in carbs. Without pondering too long, every food I think of that is high fiber is also generally high carb or at least highish carb. Vegetables, Fruit, legumes, nuts. Seeds.Help me out here @AlexandraCarlyle. If not from a bottle of some sort of supplement, how are you getting so much fiber and so low carb? Have you had days where you hit the fiber goal without going over 15 carbs? What did you eat? I can see 25 carbs and 15 fiber possibly but not the opposite. I'm clearly drawing a blank.
You and me both. I can't explain it either. I can't set a carb AND fibre tally. I tried but the system won't let me. I haven't opted for a subscription, if that's what's stopping me....
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Dinner tonight. Flattened chicken breast pan fried in butter with mustard stirred in toward the end.
Plus a spinach salad with hard boiled egg, salami, cheese and a little tomato, Italian dressing.8 -
Fiddlehead ferns tonight with brauts and no bun cheeseburgers off the grill. They were... interesting. Tasted to me like undercooked green beans, not like asparagus at all. But I'm not positive I cooked them correctly!
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JessicaLCHF wrote: »Fiddlehead ferns tonight with brauts and no bun cheeseburgers off the grill. They were... interesting. Tasted to me like undercooked green beans, not like asparagus at all. But I'm not positive I cooked them correctly!
Looks eerily like shitake shrooms marinated in Kryptonite! Quite a different color scheme than your prior feast.1 -
They need to be pre-boiled for at least 10 minutes, in order to adequately soften them, and release/eliminate any toxins.... Did you do that?JessicaLCHF wrote: »Fiddlehead ferns tonight with brauts and no bun cheeseburgers off the grill. They were... interesting. Tasted to me like undercooked green beans, not like asparagus at all. But I'm not positive I cooked them correctly!
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JessicaLCHF wrote: »Fiddlehead ferns tonight with brauts and no bun cheeseburgers off the grill. They were... interesting. Tasted to me like undercooked green beans, not like asparagus at all. But I'm not positive I cooked them correctly!
Looks eerily like shitake shrooms marinated in Kryptonite! Quite a different color scheme than your prior feast.
Do they? Lol. Might be the flash? They look the same color as asparagus but with some purple/black streaks cooked. I'm not sure how they look fresh. We got them at a gormet market, already cooked, and just nuked them to heat them, added s+p and butter. The tight curled fronds are rather alien looking to me, tho.0 -
Oh man. I found my favorite snack. This is a smoked local Gouda cheese. Sooooo good. I can't even. And a Vermont roasted garlic country mustard that's grainy and has a very strong vinegar "bite". It. Is. So. Good.
Come to Arlington, VT. It's worth it! There's a little mom and pop called the "Sugar Shack". Just wonderful.
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Salmon, mushrooms and brussel sprouts sautéed in grass fed butter 4 -
Today has been super productive as far as food goes. Chicken fried rice! I used miracle rice, chicken, eggs, and broccoli. 4g net carbs. 5-6g net if using soy sauce.3
