Low carber daily forum

I'm in. I have PCOS too, and have been following no particular brand of diet - just as little carb as possible while still eating some vegetables! I've been doing this since July, and it is beginning to be more of a struggle to stick to it as I find I eat the same things again and again, so some hints and ideas from other people doing the same thing would be great!

Bump for later! Great idea

yay! I'm so excited someone started this, thanks!.. I kept looking for some low carb recipes and I would find myself reading post on why low carb is bad... I just wanted a recipe! I think we are all adults and should be able to respect each others choices.. so lets get the ball rolling



Chicken Adobo (got it from Atkins Recipe)


Nutritional Information
Per Serving:


Net Carbs: 2.5 grams

Fiber: 0.5 grams

Protein: 50 grams

Fat: 41 grams

Calories: 588


Recipe Information:


Makes: 4 servings

Ingredients:
1 cup unsweetened white wine vinegar
1 tablespoon chopped garlic
1 bay leaf (⅛ teaspoon dried bay leaves)
1½ teaspoons whole peppercorns, lightly crushed
½ cup reduced-sodium soy sauce
6 whole chicken legs, cut into drumstick and thigh pieces
1 cup chicken broth
3 tablespoons canola oil
Directions:

1. In a large baking dish, combine vinegar, garlic, bay leaf, peppercorns and tamari. Add chicken and toss to coat.
2. Cover with plastic wrap and marinate 1 hour in the refrigerator.
3. Transfer chicken and marinade to a large saucepan. Add broth and bring to a boil over high heat. Cover, reduce heat to low and simmer 20 minutes.
4. Transfer chicken to a plate and continue cooking marinade until it is reduced to 1 cup, about 10 minutes, skimming off the fat.
5. Meanwhile, pat chicken dry with paper towels.
6. In a large skillet, heat oil over high heat. Brown chicken in batches, about 2 minutes per side.
7. To serve, transfer chicken to a deep platter and the sauce over it.

Love the forum! I'll add one now to contribute. Think this recipe was from the 500 Low Carb Cookbook that I love!

Heroin Wings

4 pounds chicken wings ***
1 cup grated Parmesan cheese
2 Tablespoons dried parsley
1 Tablespoon dried oregano
2 teaspoons paprika
1 tsp. salt
1/2 tsp. pepper
1/2 cup butter, melted

1. Preheat the oven to 350 degrees.

2. Cut the wings, into pieces saving the pointy tips for making soup or broth.

3. Combine the Parmesan cheese and the parsley, oregano, paprika, salt, and pepper in a bowl.

4. Line a shallow baking pan with foil.( if you don't do this you
will be sorry cause you will be scrubbing on this pan a week later).

5. Melt the butter in a shallow bowl or pan.

6. Dip each piece in butter, roll in the cheese and seasoning mixture,and arranged in the foil-lined pan.

7. Bake for 1 hour

Nutritional Info
• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 173.6
• Total Fat: 15.7 g
• Cholesterol: 45.2 mg
• Sodium: 323.1 mg
• Total Carbs: 1.3 g
• Dietary Fiber: 0.5 g
• Protein: 7.4 g

GAMEDAY food!! Yum!!!

Love the forum! I'll add one now to contribute. Think this recipe was from the 500 Low Carb Cookbook that I love!

Heroin Wings

4 pounds chicken wings ***
1 cup grated Parmesan cheese
2 Tablespoons dried parsley
1 Tablespoon dried oregano
2 teaspoons paprika
1 tsp. salt
1/2 tsp. pepper
1/2 cup butter, melted

1. Preheat the oven to 350 degrees.

2. Cut the wings, into pieces saving the pointy tips for making soup or broth.

3. Combine the Parmesan cheese and the parsley, oregano, paprika, salt, and pepper in a bowl.

4. Line a shallow baking pan with foil.( if you don't do this you
will be sorry cause you will be scrubbing on this pan a week later).

5. Melt the butter in a shallow bowl or pan.

6. Dip each piece in butter, roll in the cheese and seasoning mixture,and arranged in the foil-lined pan.

7. Bake for 1 hour

Nutritional Info
• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 173.6
• Total Fat: 15.7 g
• Cholesterol: 45.2 mg
• Sodium: 323.1 mg
• Total Carbs: 1.3 g
• Dietary Fiber: 0.5 g
• Protein: 7.4 g

Lol- I take it they are called 'herion' wings because they are addictive..... not because they contain opiates!

Guess I should've cleared that up at the beginning! :smokin:

Parmesan Tilapia:

Happily snagged from allrecipes.com. Even my 13 yr old son who generally won't eat fish will eat this. We have used SmartBalance butter and light mayo. No difference in taste at all.


Ingredients

* 1/2 cup Parmesan cheese
* 1/4 cup butter, softened
* 3 tablespoons mayonnaise
* 2 tablespoons fresh lemon juice
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon onion powder
* 1/8 teaspoon celery salt
* 2 pounds tilapia fillets

Directions

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Servings Per Recipe: 8

Amount Per Serving

Calories: 225

* Total Fat: 12.8g
* Cholesterol: 63mg
* Sodium: 221mg
* Total Carbs: 0.8g
* Dietary Fiber: 0.1g
* Protein: 25.4g

A recipe I was just telling someone about that I think will go amazing with my cauliflower soup tonight. Sorry it's not very specific, I kinda cook by taste and smell but I'll do my best.

Almond Chicken Parmesan:

- Put 3 parts almond flour, 1 part grated parmesan cheese in one bowl (after you experiment with this recipe a bit you can add
seasonings to your taste or the dish you're using it with... I've tried paprika, chili powder, garlic onion and parsley, and they all
came out good)
- Beat 2 eggs in another bowl (more or less depending on how much chicken you're making)
- Dip thin sliced chicken breast (you can buy this at the store or thinly slice and pond a regular chicken breast) in the egg first then
coat with the almond flour mixture
- Let the coated chicken rest on a board while you heat a touch of olive oil or cooking spray in a skillet over medium high heat
(this step is important so the coating doesn't fall off
- When your pan is hot and your chix rested cook about 2-3 minutes on each side or until done.

Super yummy and can be used in any way you used breaded chicken. Reheats beautifully too.

I would find it helpful to join in - currently doing Dukan - very early days so getting used to it. Did Atkins around 8 years ago - that was my first foray into low-carb and I learnt a lot about how my body reacts to most foods - never did understand before that how I could eat 3-4 slices toast and still not be satisfied - least not for long - sane with fruit - eat fruit like grapes and then have major sugar rush / hunger pangs really quickly after.

As we know - lowcarb diets work for many to lose weight and keep it off - key is to find a plan that u can basically stick to for life - know that's the most difficult bit - least for me.

You've lost 58lbs - that's an incredible amount.
How long has that taken you?
I've got 40+ lbs to lose. 50 if I go by the recommended Target Weights - but I just want to be a healthy weight - not super skinny.
Am 16lbs heavier than when I first did Atkins - first time round I lost 8lbs in the two week induction phase - I think that you never ever get the original really big weight loss hit from low-carbing once you've done it the once. Think your body learns the trick ;-)
Low-carbing is hard in the beginning - but if you get into the swing of it - and take time to understand the principles - and your own body - it is very effective way of consuming calories that keep you full and satisfied throughout the day - thereby in turn helping achieve weight-loss.
As with everything it's the next stages that take more time and effort - if I am successful I am determined to take it steady to try and maintain - and not think I can celebrate my weight loss with calorific - though v v yummy treats...