Low-carb diets support thread

sistercas

ooh adelight they look interesting , hope someone tells us what they are like

pink_princess

Skymist wrote: »

Sorry to appear thick, but what do you do then? Do you grill it? Bake it? How long do you cook it for? TIA

S

Just roast it in the oven for around 10 minutes, I have also used chicken skin as a type of filo pastry. It crisps up just like filo does so you can wrap it around prawns etc.

newleaf

adelight wrote: »

Has anyone ever had zero (glucomannan) noodles? http://www.zeronoodles.com/About.html

Yes, I've had them. I bought half a dozen packs as they were on offer at the time, but I've only used them once and I'm in no particular hurry to have them again.
They are an acquired taste, quite rubbery. They are definitely 'vegetabley', similar in texture to beansprouts I would say. They don't actually taste of anything themselves.
In their packaging they look like a bag of tapeworms, which put me off a bit _pale_

beanrua

~I'm another who is envious of all the painting that's being done - well done!
Porridge with soya milk for brekkie, boiled egg and cheese with slice of lc bread for lunch.
Was going to have prawns to-night but they didn't smell right so had some veggie mince and onions with passata and hot pepper sauce on a bed of cauli.
That chicken skin sounds delicious pp!! Saw something similar with pea pods - after you've taken the peas out - roasted for 10mins in sesame oil or similar but pea pods are probably a bit higher in carbs than chicken skin.
Burgers and things I wrap in lettuce leaves - those big long ones - don't know what they're called - also use them instead of tortillas. Also wrap big flat mushrooms in lettuce leaves.
staying lc I'm having a whiskey with.......another whiskey! :rotfl:

beanrua

newleaf wrote: »

Yes, I've had them. I bought half a dozen packs as they were on offer at the time, but I've only used them once and I'm in no particular hurry to have them again.
They are an acquired taste, quite rubbery. They are definitely 'vegetabley', similar in texture to beansprouts I would say. They don't actually taste of anything themselves.
In their packaging they look like a bag of tapeworms, which put me off a bit _pale_

Really well explained newleaf, thanks. won't feel deprived if i don't get them.

mazzers

Ooh i forgot about using the lettuce leaves as wraps, i used to use the same ones, are they cos? tuna mayo in them is lush.

I've tried the dreamfields pasta, just like normal pasta, you can only have a very small amount tho and have to make sure it is cooked for just the right amount of time or the carbs go up if its overcooked.

Some people had said it spiked their BG tho so may not suit everyone.

I find it so expensive for delivery from lowcarbmegastore/avidlite so try to avoid it.

Cleaned up, chilli cooked, having some with courgette ribbons in a mo, then must do some ironing.. sigh

Also got a loaf cooking, used the last of the gluten so hopefully the new order wont be long, i used the golden linseeds and it looks a lovely light colour.. if it comes out ok i will post a pic.

beanrua

debtmonkey - I've just remembered that when I started lc i came across a link for carb counting - it was really useful and lets you know the carb content of loads of foods - i just printed it out and ticked off the lowest carb foods and went shopping. ~It may be posted previously on this thread and it may have originated from Atkins site (try it )- not sure - sorry i can't be more helpful but maybe someone else on here knows what ~I'm talking about and can lead you to it.
mazzers - courgette ribbons - are they cooked/stirfried or raw - what do you have with them? Do you use them instead of noodles?

mazzers

Ooh, it turned out great, didnt slope this time either

This revised version doesn't rise as much as the original but the texture is better.

Should make a good sarnie for work tomorrow.. very easy to slice too.

mazzers

beanrua wrote: »

mazzers - courgette ribbons - are they cooked/stirfried or raw - what do you have with them? Do you use them instead of noodles?

I boil them for a few minutes, they are very versatile, great with bolognaise instead of pasta, so much lighter and not 'stodgy' lovely with a curry or chilli, and cooks so quickly.

I also use as very thinly sliced courgettes as pasta for my lasagne, keeps its shape when cooled and looks just like the real thing

DEBTMONKEY1A

Mazzers-do you have a link for this recipe? Assume it's a breadmaker one? How many net carbs per loaf? Thanks!