Low-carb diets support thread

crafty_gal

here is a rescipe that you might find useful.
It would feed an army but i alway freeze one for another time.and there is plenty for the next day so less slaving in the kitchen the next day

1 celeriac
3 leeks (depends on their size 2 will do)
1 cauliflower
1onion
1 veg stock cube
small amount of butter to fry leeks and onion
2tbsp of whole grain mustard.
1/4 pt double cream
4 oz cheese
method
boil celeriac and cauliflower then whizz in food processer.
fry leeks and onion in a little oil and butter to soften.
add veg stock cube with 1/4 water and add to leeks, then add mustard to this mixture and cream.add also some of the cheese.
mix all this to the veg mix and put in heat proof dish and cover top with the rest of the grated cheese heat in an oven for about 10 /15 mins.

The oridginal had mashed pots and bread crumbs on top so I have changed the mash for mashed cauliflower.. and no breadcrumbs....not sure about the carb content of celeriac I presume its part of the celeray family

crafty_gal

~daisy~ wrote: »

hmmpfff....just realised my yoghurt coated peanuts are in fact yoghurt flavoured coating consisting of 50% sugar !!!

no nutritional info just ingredients - prolly a good thing

prawns - tossed in a hot pan with melted butter chilli and garlic - delish xx

I know you think I will buy these "healthy yoghurt coated" shock horror sugar:eek:I like the coated rasins...but once you start...........can't stop.....

crafty_gal

I read something really really interesting on the pig to twig forum the thread is why scales can lie and what is going on inside that crafty body of ours...
It explains why there can be such a varied change in the scale readings....
worth a read....
basically its the body hanging onto stuff to survive....but good news its our body gets the message after a while....and the weight /fat starts shifting.:T

sweetserendipity

Morning :hello:

Yippee, it's Friday!! :j

Nothing else to say really

:wave:

fruitycar

crafty_gal wrote: »

I read something really really interesting on the pig to twig forum the thread is why scales can lie and what is going on inside that crafty body of ours...
It explains why there can be such a varied change in the scale readings....
worth a read....
basically its the body hanging onto stuff to survive....but good news its our body gets the message after a while....and the weight /fat starts shifting.:T

I'm off to look for this. I've managed to put on 1lb this week, despite being really good . I had wondered if I was eating enough and maybe body was going into starvation mode.
I tried cauli mash with my spicy chicken last night, OH had rice, it was brilliant :T

linni

Hi - todays menu: yoghurt, cheesy eggs, cheese and tomato omelette. Oooh I really fancy those prawns with the philli/carbonara sauce. I wish prawns weren't so expensive though!

fruitycar

crafty_gal wrote: »

I read something really really interesting on the pig to twig forum the thread is why scales can lie and what is going on inside that crafty body of ours...
It explains why there can be such a varied change in the scale readings....
worth a read....
basically its the body hanging onto stuff to survive....but good news its our body gets the message after a while....and the weight /fat starts shifting.:T

Thank you thank you thank you, excellent information :T, I'm a happier bunny now:j

crafty_gal

I made some oopsies yesterday..how easy are they ....I find them nicer today less cheesey ....had one with some butter....felt naughty..but know they are not!!!
its the weekend soon .don't let it go to your head..keep on track.....
I see in my Atkins cook book Yorkshires made with soy flour.....mmmmm >>>off to track down soy flour for sunday lunch.
Does any one have any idea what to do with strawberry whey shake mix I really dont like the taste...its Holland & Barett.....I thought Id have it for breakfast ....is the soy protein any better?

Dobie

linni wrote: »

Hi - todays menu: yoghurt, cheesy eggs, cheese and tomato omelette. Oooh I really fancy those prawns with the philli/carbonara sauce. I wish prawns weren't so expensive though!

It's one of my standby sauces. It goes with most things including any sort of fish. I make a sort of fish pie with this sauce, mixed fish - usually whatever I've found reduced - & cauli mash with grated cheese on top. I sometimes add baby spinach to it because you can never get enough dark green leafy veg!

ciderwithrosie_2

crafty_gal wrote: »

I see in my Atkins cook book Yorkshires made with soy flour.....mmmmm >>>off to track down soy flour for sunday lunch.

Soy flour is pretty strong tasting, similar to chickpea flour/gram flour - I've only made a sort of cheese and chive bread with it, which helped disguise the taste a bit, so I'm not sure how yorkshires would taste made with it, sorry to be a downer, but thought I better mention it. It might work with some plain whey protein and some gluten powder with the eggs and milk.

regards CWR