Low-carb diets support thread

mazzers

suzy_g wrote: »

mazzer I have looked on dr d link on page one, is it only the one page, as the rest of it is foreign?? as i cant see the bit about sweeteners thanks sue

I cant find the post but basically he said why not melt some 85% choc, add sweetener, add nuts and let it set, more palatable.
I did this and chopped /roasted some hazelnuts and it was lovely, good for an occasional treat.
Also covered some whole brazils (double dipped) and they are great too.

suzy_g

thank's that sounds great

gunsandbanjos

Thanks for the replies about the crispbreads, i'm doing IPD induction.

Really fancy brocolli cheese soup, does anyone have a tried and tested recipe they wish to share:D

fruitycar

just found this, haven't tried it. Luckily I 'm not craving chocolate (yet) would love to eat some fruit though.

"If you're craving chocolate, whip together up coconut oil, cocoa powder, and agave sweetener. Delicious, healthy, and less impact on your blood sugar. I can't get enough of the stuff... and none of the guilt! You can also make brownies out of it, which will be solid at room temp (refrigerate to store). Hazelnuts make a nice crust and topping."

from American site, no idea what agave sugar is.

mazzers

fruitycar wrote: »

j

from American site, no idea what agave sugar is.

It's a syrup from the agave plant, Tesco sell it but it's not that cheap ( mind you, neither is proper maple syrup) it's not lc ( 78.2g per 100g, 3.6g per teaspoon) but it doesn't raise blood glucose levels as it's low GI, i bought a bottle and it is nice, lovely on lc pancackes.

Also bought three bottles of Davinci syrup which is popular in USA with lc-ers, comes in loads of flavours ( i had caramel, cherry and lime) and big bottles but i was disappointed as its rather watery.
I think Americans use it in their coffee and sweet recipes.

I've also bought stevia in my quest to be healthy which was really expensive and i think is crap.

Hmm, just realised why i'm always skint!

aliasojo

I'm a convert! I've just had mazzer's curry thingy and it was bloody good! I've been busy all day so OH made it.

How many portions was the recipe meant for and how many carbs was in a portion? I don't actually know what I had, he just slapped some on a plate and I ate it. Do I need to do penance tomorrow? :rotfl:

mazzers

aliasojo wrote: »

I'm a convert! I've just had mazzer's curry thingy and it was bloody good! I've been busy all day so OH made it.

How many portions was the recipe meant for and how many carbs was in a portion? I don't actually know what I had, he just slapped some on a plate and I ate it. Do I need to do penance tomorrow? :rotfl:

Cant remember the carbs, i have half, tis lc though.
Will check for you dearie.

sweetserendipity

Well the boneless pork thing is bought & cooked - 3 & a half hours in the oven - it had better be good!! :eek: Roasted my BNS at the same time (just for an hour though).

Had my corned beef hash for dins but it melded into a weird looking concoction as I decided to make a cheesy sauce with the leeks/mush/peppers & pour it over the cauli/spinach/corned beef [STRIKE]mess[/STRIKE] mash. Not the best looking dinner I've ever had, but it tasted good!!

mazzers, how do you cook those frozen spinach balls?? Seem to remember you have creamed spinach, how do I do that?? I bought some the other day (trying to up my veggie intake) & have been boiling it with the cauli. It looks radioactive because it's so green!! :rotfl:

Mercy

sweetserendipity wrote: »

Haven't got a covered pyrex roasting thing, would a metal dish thing with the pork covered in tin foil be ok do you think?? Usually do that with a chicken.
No idea about crackling, not something I would eat tbh, don't like the thought of it & I'm sure I've seen it with hairs sticking out before now!! _pale_

Yep, I'm sure that would be fine n dandy!

fruitycar wrote: »

yum crackling, I dry with paper towel, rub with oil and sprinkle with salt. If its not crispy enough i cut it off the joint and stick it back in the oven with th heat turned up.
.

Cheers hunni! I'll give that a go. How high do you turn up the heat?

sarahs999 wrote: »

guns and banjos, induction on which diet? Certainly not on IPD (Not ever on ipd!) and not on Atkins either. Don't know about any other lc diets, but generally I try to steer clear of anything that has more than 4g of carbs per 100g. the crispbreads have something v high like 72g per 100g, I think, even though they work out at only a few g per crispbread. All depends how you count/don't count carbs, but I'd think you should avoid on any induction phase.

Not the crispbreads we are all so fond of.
http://forums.moneysavingexpert.com/showpost.html?p=28684279&postcount=6058
And although they are 29g carb per 100g they do also contain 42.1g of fibre for the same 100g. This gives you a 2.9g carb per crispbread and a whopping 4.2g of fibre. :rotfl:
I don't know what's allowed on various inductions. I do know that sometimes on this Way Of Eating a little more fibre would be welcome And this is a really cheap - carb wise - way of getting that.

Also they taste great and give you something to 'spread things onto' seeing as we've all given up bread, biscuits and normal crackers. Maybe wait till after induction but you need to consult your induction of choice for rules on that. Please post thoughts and info as it's good for us all to know what's accepted in different plans.

MXXX

sweetserendipity

Mercy wrote: »

Yep, I'm sure that would be fine n dandy!

Ha ha, you must have been typing away as I posted!! :rotfl:

It looks ok, haven't cut into it yet, might wait until tomorrow. Didn't know whether I should have taken the 'netting' off before cooking, it didn't tell me on the packaging!!

Can't wait for my lumps of pork!!