Low-carb diets support thread

elantan

sorry daska no i havnt, but i will try and get it from the library today if i get the chance thanks

i was hoping to loose weight on the 50g not maintain it, am i having too many carbs to loose weight?

daska

elantan wrote: »

sorry daska no i havnt, but i will try and get it from the library today if i get the chance thanks

i was hoping to loose weight on the 50g not maintain it, am i having too many carbs to loose weight?

That's a question no one here can answer for you and it's why, for instance, Atkins starts by bringing you right down to 20g/day and then upping the consumption by 5g increments each week until you find your own balance. It's not just about ketosis but about how your body responds.

kafkathecat

schoolhouse wrote: »

Morning! Hope you are all well. I am reporting for duty Sheila:D.
I was LC'ing more last year,need to go back to that. I have a terrible sweet tooth and I love cooking,it's a combination that leads to one's jeans not zipping up anymore .

So, I have made my crustless quiche and ermm...thats it really.

Hope you all have a lovely day.

Hi Schoolhouse, I also have a sweet tooth and like baking but luckily there are some fantastic recipes around especially if you don't mind experimenting with unusual ingredients. I have made dairy free ice cream and lemon pie, eggless cakes and biscuits, all with varying degrees of success. Even a so-so recipe for me is better than getting bored and giving up.

elantan

Thanks Daska, I think 20g would be too low for me but I can see the theory behind the process

The library didn't have that book will need to try and source it in a different way I think

murphydog999

I don't want to derail anyone after the xmas fest, but after posting the base for a cheesecake from a bakewell tart recipe I decided to try the tart and it was really good.

Every 'normal' bakewell recipe has 150g + of sugar, which is obviously a no-no, and I omitted the usual jam for fresh blitzed raspberries. So I plumped with 50g molasses sugar (less carbs then white sugar) and the remainder in stevia. It was lighter than a 'normal' bakewell - but I did whisk the egg yolks with an electric beater - but no less tasty and lovely with a dollop of cream.

I reckon there was about 9/10g carbs per 1/3 (8" tin, so 6 decent slices) not exactly saintly, but what I would call a sunday pud that's ideal for everyone.

Base
150g ground almonds
35g butter
1 egg white.

Filling
50g ground almonds
3 large eggs (separated) (I also used the extra yolk)
100ml raspberry puree (I used small punnet of fresh)
almond essence
sweetener (recipes says 2 flat tbspn)
flaked almonds for decoration (I used pecans, as I didn't have any)
optional - grated lemon rind

Mix base ingredient and press into an 8" tin. Pre-bake for 10 mins @ 180.
Allow to cool slightly and spread the raspberries over.
Mix the egg yolks, g.almonds, almond essence, lemon rind and sugar/sweetener.
Whisk the egg whites until stiff, then fold into the almond mixture and pour into the case, sprinkle with almonds if using. Bake at 170 for approx 25 - 30 minutes - you might have to keep an eye on it.

We thought it was better on the 2nd and 3rd day (yes it did last that long!)

schoolhouse

Morning!Quick mooch before work/school time. Had a good day yesterday. Getting back into the swing of things very quickly, I do not have much to lose so I think some of the press ups/squats advice may have to be taken up.Best dust off that yoga video:D.

Kafkathecat: I have looked at some sweet LC recipes but I find if I start eating cakey things it just snowballs so am best leaving it.Also am not very keen on sugar subs. Saying that though I am looking at making my own Reese's Cups using 90% choc and pure peanut or almond butter. Something for the weekend perhaps;).

Sheila: How you doing?

Have a lovely day all,don't get get blown away. It is well breezy out there.

Mercy

murphydog999 wrote: »

I don't want to derail anyone after the xmas fest, but after posting the base for a cheesecake from a bakewell tart recipe I decided to try the tart and it was really good.

Every 'normal' bakewell recipe has 150g + of sugar, which is obviously a no-no, and I omitted the usual jam for fresh blitzed raspberries. So I plumped with 50g molasses sugar (less carbs then white sugar) and the remainder in stevia. It was lighter than a 'normal' bakewell - but I did whisk the egg yolks with an electric beater - but no less tasty and lovely with a dollop of cream.

I reckon there was about 9/10g carbs per 1/3 (8" tin, so 6 decent slices) not exactly saintly, but what I would call a sunday pud that's ideal for everyone.

Base
150g ground almonds
35g butter
1 egg white.

Filling
50g ground almonds
3 large eggs (separated) (I also used the extra yolk)
100ml raspberry puree (I used small punnet of fresh)
almond essence
sweetener (recipes says 2 flat tbspn)
flaked almonds for decoration (I used pecans, as I didn't have any)
optional - grated lemon rind

Mix base ingredient and press into an 8" tin. Pre-bake for 10 mins @ 180.
Allow to cool slightly and spread the raspberries over.
Mix the egg yolks, g.almonds, almond essence, lemon rind and sugar/sweetener.
Whisk the egg whites until stiff, then fold into the almond mixture and pour into the case, sprinkle with almonds if using. Bake at 170 for approx 25 - 30 minutes - you might have to keep an eye on it.

We thought it was better on the 2nd and 3rd day (yes it did last that long!)

This is the one on the recipe list (page 1) and it is very nice indeed

Mx

murphydog999

Mercy wrote: »

This is the one on the recipe list (page 1) and it is very nice indeed

Mx

:doh: :silenced:

Mercy

murphydog999 wrote: »

:doh: :silenced:

Dafty! :rotfl:

Doesn't matter where we get em from if they're good

It is one of my personal faves, glad you reminded me as I think I'm due one soon :beer:

Mx

elantan

Ok another random silly question ... How do we deal with the bad breath ? And roughly how long does it last?