BarbinCalvert
New Member
I've been low-carbing for awhile now and was just wondering if anyone here is giving it a try, too. I've done it once before and had success. Anyone else?
Any low carbers in Calvert?
- Thread starter BarbinCalvert
- Start date
ZARA
Registered User
I'm not in Calvert but we have been doing low carbs since my husband was diagnosed with T2 Diabetes back in August. The whole family is doing it as a team and we have had great results.
My husband and son have lost 40 pounds and I have lost 25. We do have one night a month where we veg out on carbs and enjoy the foods we deny ourselves the rest of the time, like last night we made a full breakfast for dinner. It was so naughty and so good.
We don't eat bread often but when we do we use Pepperidge Farm® Carb Style Whole Wheat Bread.
My husband and son have lost 40 pounds and I have lost 25. We do have one night a month where we veg out on carbs and enjoy the foods we deny ourselves the rest of the time, like last night we made a full breakfast for dinner. It was so naughty and so good.
We don't eat bread often but when we do we use Pepperidge Farm® Carb Style Whole Wheat Bread.
BadGirl
I am so very blessed
kwillia
n/a
Hey! That's my favorite low carb recipe too! We should go out some time.
I love steak... can I come too?
I love steak... can I come too?
Psh, you do not like meat at all. In fact you must HATE! it because of the way you treat that poor cow who gave his life so you could burn him into jerky and slather him with ketchup.
lucky_bee
RBF expert
LT and I are low-carbers in the wonderful ranch club! She got me in to it when I moved here a year ago. so far I've lost almost 20 lbs, altho it would've been more had I really pushed myself in the gym. We're huge fans of putting bacon on everything....every. thing. And we go very LC during the week and allow "normal" meals, or cheat meals on the weekend. We just love food so we spend most our time during the week obsessing over what carb-filled concoction we want to make thisweekend!
One of my favorite websites to get ideas off of is
Linda's Low Carb Menus & Recipes - Home
a lot of these are freezable and very easy to make! When all else fails, we make a lot of BLT wraps on our LC wraps
ZARA
Registered User
One of my favorite websites to get ideas off of is
Linda's Low Carb Menus & Recipes - Home
a lot of these are freezable and very easy to make! When all else fails, we make a lot of BLT wraps on our LC wraps
Nice! TY I will give it a whirl. I bought a low carb cookbook, "Fat to Skinny" and it was awful. Waste of my money because none of us liked the food.
This recipe, I have no idea where it came from because I don't save sources when I save recipes, but the family loved it.
Broccoli Cauliflower Casserole
Makes 10 servings.
Prep Time: 20 minutes
Cook Time: 40 minutes
1/3 cup grated Parmesan cheese,
2 tablespoons butter, melted
1 1/2 teaspoons Italian Seasoning,
1 package (16 ounces) frozen broccoli florets,
1 package (16 ounces) frozen cauliflower florets,
2 tablespoons butter
1 large onion, chopped (1 cup)
1 teaspoon Garlic Salt
1 cup Hvy cream
1/4 teaspoon Black Pepper, Coarse Ground
4 ounces (1/2 package) cream cheese, cubed
1. Preheat oven to 350°F. Mix – 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside.
2. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender.
3. Stir in remaining 1 teaspoon Italian seasoning, garlic salt and pepper.
4. Add Hvy cream; cook and stir until thickened and bubbly.
5. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted.
6. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.
7. Bake 40 minutes or until heated through and top is lightly browned.
per serving
Calories: 179
Fat: 11 g
Carbohydrates: 13 g
Cholesterol: 31 mg
Sodium: 432 mg
Fiber: 3 g
Protein: 7 g
Grilled Chicken with White Wine Mushroom Sauce
1 lb boneless skinless chicken breast
2 TBL flour
1/2 tsp salt, divided
1/4 tsp black pepper
2 TBL olive oil
1 TBL garlic, minced
1/2 tsp dried tarragon
8 ounces mushrooms, presliced
1/2 C dry white wine
1/2 C chicken broth
1/4 C parmesan cheese
1/4 C parsley
1 package (16 ounces) frozen broccoli florets,
1 package (16 ounces) frozen cauliflower florets
Directions:
1. Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 TBL flour, 1/4 tsp salt, and 1/8 tsp pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
3. Heat 1 TBL oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan.
4. Add remaining 1 TBL oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken.
5. Add white wine to pan; cook 1 minute. Stir in remaining 1 TBL flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 tsp salt, and remaining 1/8 tsp pepper; cook 1 minute or until slightly thick, stirring frequently.
6. Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done.
7. Cook broccoli& cauliflower florets, (steam or boil, be sure not to over cook.)
8. Stir in broccoli& cauliflower florets; cook 1 minute or until thoroughly heated. Add parmesan cheese and fresh parsley (or other herbs), mix well, and serve.
Low-Carb Pumpkin Pie
CRUST Ingredients:
1 C pecan pieces (frozen)
2 T melted butter
2 T sugar equivalent from artificial sweetener of your choice
Preparation:
1. Take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse the processor until the largest pieces are as big as lentils or split peas.
2. Add the butter and the sweetener (I prefer "liquid Splenda"). Blend until it's mixed evenly.
3. Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly.
Nutritional Analysis: Whole crust is 4.5 grams effective carbohydrate plus 10.5 grams fiber, 10 grams of protein, 101 grams fat, 950 calories.
FILLING
Ingredients:
1 15 oz can pumpkin
2 eggs
1 C cream
1 C sugar equivalent from artificial sweetener
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp ginger
Pinch cloves
1/4 t salt
Preparation:
As an artificial sweetener, I prefer a form of liquid sucralose, as powdered types have more carbs and sometimes an off-taste.
1) Preheat oven to 425 F. (important)
2) Blend all ingredients - Pour into the crust.
3) Put the pie in the oven and immediately turn the oven down to 375 F.
4) In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more. If it starts to crack a bit around the edges, it's probably done.
5) Cool and serve with whipped cream (the real stuff, made with vanilla and sweetener).
Nutritional Analysis: 8 servings, without crust: 3.5 grams effective carbohydrate plus 2 grams fiber, 3 grams protein, 5.5 grams fat, 80 calories.
With pecan crust, each serving is 4 grams effective carbohydrate with 3.4 grams fiber.
somdnanny1
New Member
I've gone gluten free, which is different than low carb to an extent. I don't do bread (actually the bread aisle stinks to me now). I do do rice or potatoes or quinoe or corn. Most of my meals involve meat and veggies, breakfast might be gluten free oatmeal or yogurt with fruit. Since I've gone gluten free, my energy has increased, my pain levels due to a chronic condition have decreased, I've lost five pounds that I didn't really need to lose, my skin has cleared up and my hair is growing really fast.
itsbob
I bowl overhand
You'll also see a difference if you go to all natural yogurt like Stonyfield..
Nothing but milk and active cultures.
Dannon, Yoplait, the yogurt that supposed to be good for you?? It has 30 or more carbs per serving.. Stonyfield?? 9.. Just add your own fruit.
lucky_bee
RBF expert
Of course! I used to make the White Castle Cheeseburger Pie and freeze it for the nights I'd work my 2nd job in retail. It froze well and was delicious
I imagine if you got a hubby who is particular about meat, he'd appreciate this one! Roomie and I can get away with usually doing any of our favorite veggies (tend to stick with endamame, lima beans, green beans, asparagus, broccoli, etc) and smothering our pick of veggies in butter! Then we serve it with some kind of meat covered in bacon
neither of us care for worrying about the LC desserts and such because we eat "normal" on the weekends so if we crave a dessert, we'll eat it then. If we even bother with a dessert it's just some yummy ice cream...I picked up a pint (only size allowed in the house!) of Sea Salt Caramel with toffee for us for this weekend bc we'll be doing a lot of packing and organizing and that = calories burned...AKA we get ice cream then its back to our salads and raw veggies with ranch on Monday....
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lucky_bee
RBF expert
Actually Dannon Light & Fit offers a nice Greek yogurt...now is it a "true greek" yogurt? Idk but it offers 12g of protein and only 9 net carbs and very low in sugar compared to most fruit-flavored yogurt. I'm a big fan of their peach, LT likes the cherry! I can easily make this yogurt a full meal with an iced coffee or some veggies with hummus/ranch.
I cannot stress this enough:
STAY AWAY FROM SUGAR-FREE CANDY OR ANYTHING ELSE THAT CONTAINS MALTITOL
I had a small handful of Jelly Belly sugar-free jellybeans last night - maybe 15 or 20 of them - and I thought I was going to die. Literally, I thought I was going to die. I've never had stomach cramps like that in my whole entire life. Did I mention that I thought I was going to die?
Maltitol has had that effect on me in the past but for some stupid reason I thought the big huge SPLENDA! logo on the front of the JB package meant they were sweetened with Splenda. No. They are sweetened with maltitol and it says so right in the tiny little ingredients list.
The package says that eating an excessive amount may have a laxative effect. Who knew that a small handful of jelly beans would be considered "excessive"? And "may" have a "laxative effect"??? I will not go into detail but suffice to say I threw the rest of the package in the trash and will NEVER!!!! eat anything with maltitol in it again.
This is what I get for eating chemicals instead of real food.
STAY AWAY FROM SUGAR-FREE CANDY OR ANYTHING ELSE THAT CONTAINS MALTITOL
I had a small handful of Jelly Belly sugar-free jellybeans last night - maybe 15 or 20 of them - and I thought I was going to die. Literally, I thought I was going to die. I've never had stomach cramps like that in my whole entire life. Did I mention that I thought I was going to die?
Maltitol has had that effect on me in the past but for some stupid reason I thought the big huge SPLENDA! logo on the front of the JB package meant they were sweetened with Splenda. No. They are sweetened with maltitol and it says so right in the tiny little ingredients list.
The package says that eating an excessive amount may have a laxative effect. Who knew that a small handful of jelly beans would be considered "excessive"? And "may" have a "laxative effect"??? I will not go into detail but suffice to say I threw the rest of the package in the trash and will NEVER!!!! eat anything with maltitol in it again.
This is what I get for eating chemicals instead of real food.
libertytyranny
Dream Stealer
had to learn that the hard way too. Horrifying stuff.
Eat candy with maltitol in it. You will lose 7 pounds in one evening, guaranteed.
That sounds really good, but where is it grilled?