Low Carb Diet (atkins)

angelatgraceland wrote: »

I will do a salad in a mo-maybe scrambled eggs and blue cheese.

Angela, please tell me that my eyes deceive me and that you are not planning to have a scrambled egg and blue cheese salad. :eek::eek::eek:

angela are u not on atkins induction?? if so neither pesto or sundried tomatoes are on the induction list... remember NOTHING that is noton that list for the first 2 weeks

ohh swanage so lovely there. we were all born in dorset and was sent to my nans EVERY summer (not posh enuff to afford a caravan lol)
so spent many a day at shell bay etc.. ok another one Hemsby!!!

saz very very weird i hear weird music now!!!.... take a break ok my frriend told me they do a mag called take a break fate and fortune which has a psychic horse writin in it?.. honestly i thot she was having me on but NO they DO print it.... what can u say

x

shykins wrote: »

angela are u not on atkins induction?? if so neither pesto or sundried tomatoes are on the induction list... remember NOTHING that is noton that list for the first 2 weeks

ohh swanage so lovely there. we were all born in dorset and was sent to my nans EVERY summer (not posh enuff to afford a caravan lol)
so spent many a day at shell bay etc.. ok another one Hemsby!!!

saz very very weird i hear weird music now!!!.... take a break ok my frriend told me they do a mag called take a break fate and fortune which has a psychic horse writin in it?.. honestly i thot she was having me on but NO they DO print it.... what can u say

x

Mmm Ive been a tennsy bit naughty with the pesto-tho within the carb limits-not on the list. Sundried toms-is there a reason they are wrong as toms and olive oil are on the list? Or is it the type of tomato?

angelatgraceland wrote: »

Mmm Ive been a tennsy bit naughty with the pesto-tho within the carb limits-not on the list. Sundried toms-is there a reason they are wrong as toms and olive oil are on the list? Or is it the type of tomato?

because they are dried

it intensifies the sugar content

HC wrote: »

SS, no need to peel aubergines. Just chop the end bits off.

Badger, I so wish I liked almond flour. I guess I could try soya flour, although I assume it's higher in carbs. I have to have pancakes somehow!

I have a load of recipies stored away from a very old low carb newsgroup (Newsgroups: alt.support.diet.low-carb) I'm not sure if it even exists any more as I can't seem to get to newsgroups. Anyway a lovely person called Trey posted this back in 2002 - I can only hope he won't mind me sharing it here:

BEST MORNING FLAXCAKES

Prep time: 15 minutes, largely unattended
Cook time: 10 minutes

The texture and flavor of these flaxcakes are very different from
those made with just flax and eggs. These are remarkably tender and
cook with a beautiful golden color. Sour cream and flax pair well,
and the final product is slightly sweet with a mild tang. Serve with
butter and artificial sweetener or carbohydrate-controlled imitation
maple syrup.

55 g (1/2 cup) flax meal (ground flaxseed)
2 eggs
45 g (3 tbsp) heavy cream
36 g (3 tbsp) sour cream
1 tbsp Splenda
dash nutmeg
dash cinnamon
1/4 teaspoon baking powder
1 tablespoon oil

Whisk ingredients together until smooth. Mixture should be thick, but
very pourable. Add water to thin or flax to thicken if necessary.
Allow to sit for about ten minutes to thicken and sour.

Preheat electric griddle to 325F or heat a large, preferably nonstick
pan over medium-high heat. Spray with cooking spray, and drop
mixture in approximately 1/4 cup ladlesfull. Cook for four minutes,
flip, and cook for four minutes more.

Makes two servings of 2-3 flaxcakes each. 4.5 g effective
carbohydrate per serving.

I made them a few times an they were lovely.