What does your low carb meals look like??
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I'm on Day 1..here's what I had for brunch
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Dinner was cauliflower rice, zoodles with Parmesan and a chicken leg. Not sure if what I'm doing is correct as I am a very newbie to this Keto thing3
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@Laurie6578 - Sorry, no one has ever responded to any of my pics before! The chili garlic sauce you asked about is just the Huy Fong chili garlic sauce. Similar flavor profile as their sriracha sauce, but without the sugar, and a bit hotter.Laurie6578 wrote: »0 -
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KnitOrMiss wrote: »
@KnitOrMiss - Sorry I just saw this comment from you from FEBRUARY lol.
I got the recipe from here, but I used pepper jack cheese instead of cheddar1 -
Spinach salad with sf maple dijon vinaigrette, poached eggs and a turkey burger ..
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skillet taco and Parmesan zoodles
15 carbs 324 calories
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Competition prep = simple foods and not a lot of calories lol thank goodness for patient cashiers who take my order without giving me a hard time.
Me: "Rubios Chopped Salad with chicken. But no tortilla strips, no cabbage, no cheese, no sour cream, and can you add avocado?"
Cashier: "So just the meat, lettuce and pico de gallo and avocado? Okay."
(lemon, salt, pepper and salsa as condiments ftw)11 -
Here are a few of my keto meals and snacks. Features a lot of romaine lettuce, spinach, meat, cream and eggs.
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Hi there. Add me as a friend.0
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My God! I'm so hungry looking at these photos!..0
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Filet mignon with Roquefort mousse, had them hold the mashed potatoes
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LizinLowell, I just had a nice breakfast, but I want this now.0
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Bacon fries (bacon wrapped baked avocado) for lunch! Yum. I think next time I'll marinate in balsamic vinegar.3
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Lunch today at the Hideaway, Wagyu and tenderlion burger with blu cheese, onion, and bacon, with a small side salad that included shaved parma. This place has pink and grey salt mixed in the salt grinders, so I included it in the photo.
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Oh I forgot to post this meal. It was a weekend supper last week. Fillet Mignon with Super 7 salad mix that was sauted in butter with a few leaves of kale from the garden adding more green along with a single small sweet yellow pepper. Sauce on the steak is a basic red wine sauce, butter and red wine reduced down.
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Pork chops, cauli-mash and salad. I hate cauli mash when I make it but my daughter knows whatever trick it is that makes it yummy and not too wet.
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Spinach salad and a fat bomb for a snack
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Full of great ideas, bumpty-bump for newbies.0
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LizinLowell wrote: »Filet mignon with Roquefort mousse, had them hold the mashed potatoes
You had me at Roquefort + mousse. Holy chit
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AlexandraCarlyle wrote: »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....
@AlexandraCarlyle Fat Secret (www.fatsecret.com) is one of the sites I find to be reliable. I don't remember if there is a way to get UK values, but otherwise, by default, it counts the US way, with fiber included in the carb number... I like that it's really simple to calculation portions - and to get less common info like other nutrients.0 -
KnitOrMiss wrote: »
@KnitOrMiss - Sorry I just saw this comment from you from FEBRUARY lol.
I got the recipe from here, but I used pepper jack cheese instead of cheddar
@bjwoodzy Well, luckily I'm still here, and I hadn't gotten wacky enough to go look for myself, so this was a welcome response! Goodness, I'm lazy, though!0 -
Here are a few of my keto meals and snacks. Features a lot of romaine lettuce, spinach, meat, cream and eggs.
I do not know what this glorious looking dish of some creamy sauce, broccoli, mushrooms, and zoodles is, but I would absolutely love to know, @nadiaha
It looks like some kind of variation of stroganoff ... maybe without the beef??
Or are those clams? Like some kind of chowder? Either way, you have me primed for lunch!
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They look an awful lot like Mussels, to me..... *licks lips*.....
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AlexandraCarlyle wrote: »They look an awful lot like Mussels, to me..... *licks lips*.....
@AlexandraCarlyle - I've never eaten Mussels, so that would explain a lot of why there was not a recognition for me. I grew up US American "white trash" food assistance type foods...then as a broke adult without much food options, etc. I'm just now getting to where I can overcome food aversion enough to try new foods. It's amazing what eating low carb did for my palate.0 -
@KnitOrMiss you're so right - not so much in my case, because I have always had very eclectic and diverse tastes - I'll try anything once! - but my H has been astonished at the foods he now finds tasty and appealing. He would often refuse to eat some foods because he had an aversion to them, but now finds them a welcome addition to his meals.
I will say many foods fall into the category of 'acquired taste' and maybe mussels may be one of those.
Certain foods also fit the 'you'll either love it or hate it'.... and again, shellfish don't appeal to all....
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Where can I find some recipes to all these delicious recipes?
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