Low-carb diets support thread

Mercy

fruitycar wrote: »

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.

In a similar vein, do try

http://forums.moneysavingexpert.com/showpost.html?p=19945711&postcount=134

http://forums.moneysavingexpert.com/showpost.html?p=26532841&postcount=5332

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:

Yay! See what can be done? Good job you have willing agents in the field else you'd never have know how good it was :rotfl:

As to the peanut butter/spoon notes. I too have sat reading a book and digging into a jar of the lovely stuff. I'm not proud but I'm glad I'm not alone

And on the subject of chin hair. I occasionally get the odd one. ODD being the operative word here :rotfl: Overnight on occasion, a monster white spiderleg will erupt from the chin area. This has happened since I was about 20 but only about 10 times in the last 20 years. (thanking all available Deities muchly) Tis still a shocker every time :rotfl:

MXXX

Mercy

sweetserendipity wrote: »

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!!

Netting is fine, stops it going all 'BLEH' - Flops arms to the side and generally de-bones into the chair - so is good to leave on. Remove before slicing when done unless you have v sharp knives and don't mind finding bits of string in your food.

MXXX

Mercy

Well

Food for Today

B - 2x crispbreads, 3 sausies
L - veg n gammon stoo
D - chicken - it has to be chicken - I have so much chicken! And it's very good. Having some with salad and LC coleslaw.

Happy evening to all!

MXXX

mazzers

sweetserendipity wrote: »

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!!

Leave netting on til after cooking, it keeps it's shape then.

Spinach balls, i usually defrost in micro, squeeze out some of the water, throw in a buttery pan and stir around, with or without cream

mazzers

Right,, as promised and think i'm right in assuming there are no carbs in the butter, oil, chicken and spices.

Butter chicken curry as per recipe 16.5 in the lot, so split three ways to save on carbs or do as i did last time coz i didnt have all ingredients, half tin toms and add some water, and half onion, tastes the same and is 10.5g the lot, so only 5.2 in half which is a big portion IMO.

Also, seeing as no-one else will do it
BNS soup to my latest recipe, which is the best and bloody fab if i say so meself.

An average sized whole bns weighed in at a whopping 1kilo
So assuming peeled would be 900g,
bns 83g
half onion 6g
200g carrots 11.4
200g cabbage 6.4
Veg cube?? so not counted
large panful = 106.8 and i divided into seven portions so 15.2 each, not strictly lc but could be divided into more portions or omit carrots and use more cabbage.

Personally i will be using carrot as it's so tasty, maybe celery or or another lc veg could bulk it up giving more portions.

Hmm, maybe half swede half bns as swede only 4.4 per 100g and bns double that.
Or turnip, only 2g in that.

mazzers

In between all the calculations i managed to have a nice thick sirloin, and made the pepper sauce, was fab, didnt use stock to water down, just a drop of water as i cooked in the meat juices in the pan, added a bit of cream to mine too, served on a bed of spinach and a side of green beans.. yummy

Had two boiled eggs n soldiers for brekkie again and soup at lunchtime.

fruitycar

Oi! I made a start yesterday...

fruitycar wrote: »

carb grams per 100g according to my food bible nutrition charts
butternut squash 8.3g/100g
yellow pepper 5.3g/100g
onion 7.9g/100g
carrots 7.9g/100g
olive oil 0g/100g
cabbage 3.9g/100g
veg stock?

sweetserendipity

fruitycar wrote: »

Oi! I made a start yesterday...

Ha ha, that told you, mazzers!! :rotfl:

sweetserendipity

mazzers wrote: »

Leave netting on til after cooking, it keeps it's shape then.

Spinach balls, i usually defrost in micro, squeeze out some of the water, throw in a buttery pan and stir around, with or without cream

Aaargh, defrost in micro, I don't have a micro!!
I don't find it very easy to cook with tbh, like I said, I've been cooking it in with the cauli & every time I drain the cauli/spinach, some of the spinach sneaks out into the sink even though I only leave a teeny tiny gap between the pan & the lid!!
There's a lot of them balls in the bag as well, probably last me months!! :rotfl:

aliasojo

Sweet! When did you get those boobs?! :rotfl: