Low carber daily forum

24567…11

Replies

  • tamheath
    tamheath Posts: 702 Member
    The Mexican in me can't resist sharing such a great recipe. I like this in place of a regular green salad for dinner and it is very low in carbs, lots of fiber

    Tender Cactus Salad (Ensalada de Nopalitos)
    Ingredients
    Salad:
    1 jar Tender Cactus (Nopalitos)
    2-3 tomatoes diced
    1/2 medium sweet onion diced
    1 avocado in slices
    1/3 cup chopped fresh coriander (cilantro)
    1-2 Serrano or Jalapeno peppers (or to taste)
    1/4 cup crumbled feta cheese (optional)
    Dressing:
    1 tablespoon lime juice
    1 tablespoon red wine vinegar (optional)
    1 tablespoon olive oil (optional)
    salt and pepper to taste

    Preparation

    Mix all salad ingredients together.
    Whisk together dressing ingredients and pour over salad, toss well to eat.
    Tip
    This salad can be made a few hours ahead of time and refrigerated until needed.

    I have NO IDEA what Tender Cactus, or Nopalitos is, but the rest sounds delish! I'll keep an eye out for it though!
  • tristahenry
    tristahenry Posts: 175
    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.

    This sounds great too, Could you use ground almonds instead of almond flour?

    I would imagine you could but I don't really know the texture of ground almonds. If nothing else it would be a new creation that's just as tasty.
  • Laura_beau
    Laura_beau Posts: 1,029 Member
    Chorizo pizza omlette with a side of garlic spinach for dinner tonight!

    Omlette pizza 'base' made with 4 eggs (I'll need 4- got a biiiig workout tonight)
    chopped chorizo sausage
    A tomato puree mixed with harissa paste
    mozarella cheese
    chopped black olives
    Jalapeno peppers (I like things SPICY)
  • Laura_beau
    Laura_beau Posts: 1,029 Member
    Vietnamese Squid/Prawn Salad

    You can use any seafood or shellfish in this salad recipe, or you can use salmon/ chunky white fish too. I am using squid for mine as I <3 squid.

    -1 large squid tube (Cleaned, prepped) or handful of baby squid
    - 1 large handful cleaned, deveined king prawns (large shrimp)
    - 1 small bunch fresh coriander (Cilantro).
    - 1 handful fresh mint leaves.
    - 2 chopped red chillis
    - 1 handful bean sprouts
    - Cucumber, cut into ribbons with a veg peeler
    - 4 spring onions, sliced
    - 2 tbsp roasted crushed peanuts
    - 2 tbsp crispy fried onions/shallots
    - 2 cloves garlic, chopped and fried with the crispy shallots.
    - 2 tbsp nam pla (Thai fish sauce)
    - 1-2 tsp granulated splenda
    - juice of 1 lime
    - 1 tbsp rice vinegar

    METHOD:

    1. Flash fry/ grill your seafood for a couple of minutes until cooked. Set aside.

    2. In a large bowl, put in your cucumber, spring onions and beansprouts.

    3. On a high heat, fry your onion/shallot and garlic until browned and crispy, but not burnt. Set aside.

    4. Combine seafood & veggies. Toss through the chilli, herbs and half the crispy onions/garlic and half the peanuts.

    5. Make your dressing with the fish sauce, vinegar and splenda. Toss through the salad.

    6. Garnish with the remaining peanuts and crispy bits. Squeeze over the lime juice.

    Et Voila!!
  • nrtenagrl
    nrtenagrl Posts: 138 Member
    Pumpkin Pancakes
    They are a thinner pancake, but the flavor is outstanding.(so they say.. i've never tried them .. will try soon.)


    1/4 cup cottage or ricotta cheese
    2 eggs
    1/4 cup pumpkin
    1/4 tsp cinnamon
    1 tsp vanilla
    1/2 tsp aluminum free baking powder
    1/4 cup vanilla whey protein OR 2 TBS coconut flour

    Preheat skillet. Beat eggs with electric mixer on high for 1 minute to make them light and fluffy. In a food processor, blend the cottage cheese until very smooth, then add to the eggs. Add all the other ingredients. Pour batter onto skillet, fry until golden brown. Serve with Nature's Hollow syrup. Makes 4 servings. Whole Recipe = 321 calories, 11.9 carbs, 6.6 fiber

    NUTRITIONAL COMPARISON (per serving):
    Traditional Pancakes = 149 calories, 28 carbs, 1 fiber, 4g protein
    “Healthified” Pancakes = 80 calories, 2.9 carbs, 1.6 fiber, 9g protein

    NUTRITIONAL COMPARISON (per 1/4 cup syrup)
    Regular Pancake Syrup: 240 calories, 40 carbs, 40 sugar
    Nature’s Hollow Syrup: 76 calories, 28 carbs, 26 sugar alcohol, 2 effective carbs
  • sandy2006
    sandy2006 Posts: 483 Member
    I'm an Atkins lady. My diary is open for anyone to have a look at if they wish. I love the low carb lifestyle. I am full of energy. My diabetes is under the tightest control ever and the weight has dropped significantly. I am a happy lady!
    Add me if you wish. :)
    Hi Im interested in what you do for breakfast using coconut oil and flaxseed? Im always looking for breakfast ideas that are simple and fast! thanks
  • anewrac
    anewrac Posts: 52 Member
    I agree-

    I have tried Atkins too, and although some people swear by it and are rigid followers- I find it too strict for me. I did it for 3 months and lost over 30 pounds but I was a horrible person to be around!!! Very cranky, snappy and had mental cravings alllll the time. Of course, I gained it all back.

    I still have a pretty low carb intake- probably about 30-40 a day but some days I will allow more. I drink diet fizzy drinks, eat dairy (low in carbs) and sometimes have butternut squash, quinoa and some fruits (berries....yum!). I also drink wine and vodka & diet cokes when I go out.

    I also realise it's unrealistic to stick to plan 100%- I cannot cancel meals out just because I'm low carb. I allow myself a day off- try to make the most sensible choices, and get straight back on the next day.

    I have been doing this and have been steadily losing.

    This sounds like a fantastic plan :) Have you lost all of your weight following this?
  • anewrac
    anewrac Posts: 52 Member
    I meant to add it to the quote and not in the quote!!!

    Sounds like a fab plan. Have you lost all your weight this way?
  • jtreadwell
    jtreadwell Posts: 90 Member
    I like to get ideas from Lindas low carb menus and recipes website. She has all sorts of yummy things to make. Snacks, soups, desserts, appetizers, main courses, side dishes, sauces, breads, breakfast.........she lists the carb, calorie, and fat content of everything.
  • 2Bstrong
    2Bstrong Posts: 5
    I, too, HAD PCOS, but now that I am over 40, my symptoms no longer exist. My biggest symptom was that I did not ovulate, and I was always told I wouldn't have children. Well, LOW-CARB dieting helped me not only lose 20 pounds (about ten years ago), but it leveled off my insulin resistance and two babies later (I have a ten year old and an 8 year old), I totally believe it is the best way to eat:)!

    I need to get back to it, which is why I joined MFP. I have gotten away from eating that way and my weight has slowly crept up to a point where I am uncomfortable in my own body. It is so easy to stay within your calorie goals in a low-carb lifestyle, and more than any other nutrition information, aside from carbs, I watch my grams of protein and sugar intake.

    I'm trying to lose 50 pounds by the end of February! I'll be checking in on this forum often:) Thank you.

    I placed a recipe called "Crustless Egg Dish" in the recipe section of MFP. Just my version of a breakfast bake that can be made ahead of time and heated up throughout the week.

    My picture says I joined in May of 2010, but I didn't stick around. I recently joined in September 2011:)
  • anewrac
    anewrac Posts: 52 Member
    Bump :happy:
  • aimee278
    aimee278 Posts: 1
    Thanks for the recipe ideas:-)
  • 2Bstrong
    2Bstrong Posts: 5
    Metalbeau and Teddyaderwich (apologies for any mis-spelling) you guys sound like me. Metal, I give myself a day off, though am not so good at making good choices, and need to see how this goes for me as I'm now trying to maintain. I have the same carb intake as you and include dairy - I reckon you're doing Dukan without realising!

    Ted - I'm Dukan too, it's a great method I think.


    A friend of mine, who happens to be a health and wellness chiropractor, recommends the "giving myself a day off" routine. He said that our body operates on memory, so if you eat low-carb all week, then one day a week, throw in a "FREE DAY", you'll give your metabolism a boost (a shock, as he called it). The trick is, however, you have to get right back on the low-carb lifestyle the next day. Don't allow your body to fall back into the up and down mode. I find I have to be really, really disciplined to not sneak some BAD carbs the day after a free day. I also find that when I eat this way, the pounds do come off. I just have to do it! So glad I rejoined MFP to help me start this lifestyle, again!
  • Sweetpeechypie
    Sweetpeechypie Posts: 6
    So glad to see other low carbers here...
    I am on atkins type diet. I am doing this for several reasons...the biggest is to get the weight off..I have 8' of titanium in my spine and the extra weight is causing me alot of problems..and I do not want to end up back in a wheel chair...took me over 2 years to get out of it..and I fear if I return to it I will never get back out. That being said I also know that my body does not use carbs correctly, Ive tryed the standard diets and found i not only dont lose but gain weight .. So back on the low carb.

    I would love to find new recipes and have support from others who understand that not everyone can lose or control their weight any other way.
  • rachemn
    rachemn Posts: 407 Member
    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


    Oh Yum! I'm picking up chicken wings tonight to make this!
  • rachemn
    rachemn Posts: 407 Member
    I like to get ideas from Lindas low carb menus and recipes website. She has all sorts of yummy things to make. Snacks, soups, desserts, appetizers, main courses, side dishes, sauces, breads, breakfast.........she lists the carb, calorie, and fat content of everything.

    And her recipes are awesome!
  • liezelcha
    liezelcha Posts: 150 Member
    Always lookinf for new ideas! Thnx
  • moonjellies
    moonjellies Posts: 1
    I'm doing low carb (not too low, I aim for 75g or less a day) because I bought a wedding dress last november, then put on 15 pounds! My wedding is in May so I need to get down to my old weight for the wedding. I'm trying to do a small amount of weight loss or just maintenance for now, since I do have so much time before the wedding.

    I have fibromyalgia and I find my energy levels are better when I eat lower carb. I just fell off the wagon recently for a week or so because it was a lot of special things going on, so I'm getting back into the routine.

    The problem I have is that eating low carb, I find that I'm almost always way under my calorie goal for the day! I need ways to add calories without adding carbs..
  • cramernh
    cramernh Posts: 3,335 Member
    COOL! A Low-Carb home?!

    Im a PCOS patient also battling Metabolic X Syndrome, beating alopecia (I finally have it covered up!), and of course the PCOS is making weight loss a real P.I.T.A. for me.

    I have dropped over 30 lbs on my own, and have been plateaued WAY too long.

    Meanwhile - I worked both healthcare and culinary fields for about 15 years... now that I have an empty nest, I remain in my Cheffing job and love it! The entire team is VERY supportive when it comes to the whole "taste this for me?" - because I just have to be careful.

    My Endo has prescribed a strict 20-40g of carbs per meal for my unique medical situation. Its VERY reasonable to considering Im not a fan of rice, potato, pasta (almost done with this!) and I know I cant eat anything made with bleached/white flour. My Metabolic X makes it extremely difficult to digest the majority of the bread-grain group in fact, the insulin overload has landed me in the hospital once going into shock....

    Glad to see we have a non-judgemental 'home'.....
  • msstillion79
    msstillion79 Posts: 142
    Im in if ull have me lol I have diabetes and am finding the lower my carbs are the better my sugar is under control but im new to the cooking low carb thing so all these ideas sounds great im goin to try everyone thanx :drinker:
  • Grokette
    Grokette Posts: 3,330 Member
    Its Fall, my favorite...........Pumpkin sausage soup.


    Ingredients
    1 (12 ounce) packages Jimmy Dean sausage
    1/2 cup onions, minced
    1 garlic cloves, minced
    1 tablespoon italian seasoning
    1 -2 cup fresh mushrooms, chopped
    1 (15 ounce) cans pumpkin
    4 cups chicken broth
    1/2 cup heavy cream
    1/2 cup water

    Directions
    Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done.
    Add pumpkin to this mixture and mix well.
    Then stir in the broth and mix well.
    Simmer 20-30 minutes.
    Stir in the heavy cream and water and simmer on low another 10-15 minute Taste and add salt& pepper as needed.
  • NaomiLyn15
    NaomiLyn15 Posts: 388 Member
    I am also a low carber, but I generally dont eat processed carbs. I still eat whole grains, brown rice, quinoa, amaranth, etc. I also don't worry about the carbs found in fruits and veggies. So I try to stick to 40-60 carbs per day that aren't from fruit and veggies. But because I eat so many of those it looks like I go over every day (I wish they'd break it out). I have PCOS and over the last two years I have found that this diet makes me feel the best, lose the weight, and keep the energy level up. What a great place to share, thanks for starting!
  • theba2il
    theba2il Posts: 548 Member
    Bump:flowerforyou:
  • Laura_beau
    Laura_beau Posts: 1,029 Member
    Welcome all newbies to the thread, its great to have so many like minded peeps here. I'm def going to try the pumpkin soup and pancakes.

    Question: they don't sell canned pumpkin here in the UK, is roasted fresh pumpkin ok?
  • Sweetpeechypie
    Sweetpeechypie Posts: 6
    Im going to try this..it sounds yummy
  • cramernh
    cramernh Posts: 3,335 Member
    I would say yes, but I would also look up the changes that roasting a squash will do to the carb amount...
  • cramernh
    cramernh Posts: 3,335 Member
    The one thing Ive done to be rid of pasta (and it made SUCH a difference) is Shirataki (tofu noodles), faux noodles made from zucchini and eggplant... WHAT A DIFFERENCE!

    I do a nice pan saute of faux zuke-noodles with gahhhhlic, smart balance buttery spread, some chopped tomatoes, and when its done, I add a little fresh grated parmesan. Simple, tasty and AMAZING!
  • sonic_the_cat
    sonic_the_cat Posts: 58 Member
    Hey this is great! I'll add some of my favorites later. Thanks for adding this forum.
  • sonic_the_cat
    sonic_the_cat Posts: 58 Member
    These sound great! Can't wait to try.
  • rachemn
    rachemn Posts: 407 Member
    You can always sub fresh roasted pumpkin for canned. It's better too! :-)
    Welcome all newbies to the thread, its great to have so many like minded peeps here. I'm def going to try the pumpkin soup and pancakes.

    Question: they don't sell canned pumpkin here in the UK, is roasted fresh pumpkin ok?
This discussion has been closed.

Categories