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Post by momof4 on Apr 15, 2008 14:05:20 GMT -4
I am on week three of the low carb diet and am just about sick of eggs and meat. I KNOW it isn't a very healthy diet, but I am doing it to "kick start" my weight loss. After starting a new medication, I put on maybe 20lbs within a couple of months. Any GOOD ideas?? I LOVE the mashed cauliflower.
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Post by gpsoffjan17 on Apr 15, 2008 14:18:51 GMT -4
I heard different people need to eat different foods based on their bloodtype. I am glad I am suppose to be a carnivore but boy do I miss pasta. I did not eat pasta for years and lost quite a bit of weight but I cannot attribute it all to that. I gain 2-5 pounds just looking at pasta of any kind. "Blood group O is believed by D'Adamo to be the hunter, the earliest human blood group. The diet recommends that these supposedly muscular, active people eat a meat-rich diet. Blood group A is called the cultivator by D'Adamo, who believes it to be a more recently evolved blood type, dating back from the dawn of agriculture. The diet recommends that individuals of blood group A eat a diet emphasizing vegetables and free of red meat, a more vegetarian food intake. Blood group B is, according to D'Adamo, the nomad, associated with a strong immune system and a flexible digestive system. The blood type diet claims that people of blood type B are the only ones who can thrive on dairy products. Blood group AB, per D'Adamo, the enigma, the most recently evolved type. In terms of dietary needs, his blood type diet treats this group as an intermediate between blood types A and B."
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Post by speedergurl68 on Apr 15, 2008 15:43:05 GMT -4
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Post by heather on Apr 15, 2008 22:14:47 GMT -4
If you do a search for "low carb recipes" you should come up with quite a few great websites that are dedicated to just that. Helped me immensely when I did Atkins.
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Post by speedergurl68 on Apr 17, 2008 17:08:17 GMT -4
Momof4, I was just talking to some folks I know, and they started talking low carb stuff...so I remembered your request and had them send these recipes to me. I don't know if they are any good...but WOW do they ever SOUND good!! LOL
Caramel Apple Enchilada Sundaes ~Low Carb
1/2 tsp cinnamon 1/4 cup + 2 tbsp granular Splenda 2 large Granny Smith apples 12 tbsp low-calorie butter 1/4 cup brown sugar Splenda 1/4 cup water 4 fajita-size flour tortillas, low-fat or low-carb Low-fat or sugar-free frozen vanilla yogurt Caramel sundae topping, sugar-free
Preheat oven to 350 degrees. Spray an 8x8" baking dish with nonstick spray. Mix cinnamon with the 2 tbsp Splenda and set aside. Peel, core and cut apples into 8 wedges each. Heat 4 tbsp of the butter in a small skillet over medium heat. Add apples wedges and saute until soft crisp, about 5 minutes. Place 4 apple wedges on each tortilla; sprinkle evenly with cinnamon-Splenda mixture. Fold like a burrito: fold in sides, then bring bottom flap up over apples and roll. Place in a prepared baking dish, seam down. Bring water, remaining butter and the 1/4 cup of both Splendas to a boil. Reduce heat and simmer 5 minutes. Pour over enchiladas and let set 30 minutes. Bake in preheated oven for 30-35 minutes or until golden brown. Allow to set 10 minutes before serving. Serve with a scoop of yogurt and drizzle with caramel topping.
Diabetic Recipe
Roasted Vegetable and Turkey Wraps with Herb Sauce
(makes 6 servings)
olive oil cooking spray 1 medium red onion, sliced very thin 1 large eggplant, sliced thin 2 fennel bulbs, trimmed, cored, and sliced very thin 2 red peppers, seeded, sliced into thin strips herb sauce 3/4 cup (36 g) fresh basil leaves 1/4 cup (15 g) chopped flat leaf parsley 1 clove garlic 1 teaspoon (5 ml) grated lemon rind 2 teaspoons (10 ml) lemon juice 2 tablespoons (30 ml) olive oil fresh ground pepper
6 7-inch (17.5 cm) 98% fat free flour tortillas 1/2 pound (240 g) low salt turkey breast, sliced very thin
1. Preheat oven to 425°F (220°C), Gas Mark 7. Lightly coat a large baking sheet with cooking spray.
2. Arrange vegetables in batches on the baking sheet and spray tops with cooking spray. Roast the vegetables until cooked through, about 10 to 12 minutes. Set aside and continue until all vegetables are done. Set aside.
3. To prepare the Herb Sauce: Place herbs, garlic, lemon zest and juice, oil, and pepper in food processor or blender. Puree until smooth.
4. Place the tortillas on a flat surface. Place 2 ounces (60 g) turkey breast on each tortilla. Top with a mixture of the vegetables. Place 2 tablespoons (30 ml) of the Herb Sauce down the middle of the tortilla. Tightly roll up and secure with a toothpick. Wrap in plastic wrap and refrigerate until ready to serve. Slice on the diagonal when ready to eat.
Per serving: 267 calories (23% calories from fat), 17 g protein, 7 g total fat (0.9 g saturated fat), 38 g carbohydrates, 7 g dietary fiber, 14 mg cholesterol, 351 mg sodium
Diabetic exchanges: 1 very lean protein, 2 1/2 carbohydrate (1 1/2 bread/starch, 3 vegetable), 1 fat
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Post by momof4 on Apr 21, 2008 11:33:27 GMT -4
Thank you all for the feedback!!!
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Post by nameless on May 10, 2008 23:23:05 GMT -4
I've made this cheesecake several times. It was a huge hit with those who are doing the low carb thing, and the rest of the group.
New York Style Cheesecake
Crust: 1 1/4 cups graham cracker crumbs 1/4 cup SPLENDA® No Calorie Sweetener, Granulated 1/4 cup butter, melted
Filling: 2 1/2 pounds regular cream cheese 1 2/3 cups SPLENDA® No Calorie Sweetener, Granulated 3 tablespoons flour 5 large eggs 2 egg yolks 1 1/2 teaspoons vanilla 1/4 cup heavy cream
Directions
Preheat oven to 475 degrees F.
Make Crust: Mix crust ingredients together and press into a 10-inch springform pan.
Make filling: Beat cream cheese, SPLENDA® Granulated Sweetener and flour in a medium bowl until well mixed and smooth. Add eggs and egg yolks, beat until smooth. Add vanilla. Scrape sides of bowl. Mix briefly and add heavy cream. Mix until well blended. Pour filling over crust.
Bake 10 minutes at 475 degrees F. Turn oven temperature down to 200 degrees F and bake for 1 hour. Turn oven off and leave cheesecake in the oven for one more hour. Cheesecake will be slightly firm to the touch. Let cool 15-20 minutes before placing in the refrigerator. Refrigerate a minimum of 4- 6 hours or preferably overnight before serving. Note Exchanges per Serving: 1 Starch, 1 Lean Meat, 6 Fats
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ipm
Full Member
Posts: 193
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Post by ipm on Jul 16, 2008 18:28:01 GMT -4
You can eat a bag of spinach for and only get about 35 calories. If you eat it with chicken, you will get low carbs and high protein. Spinach is full of Vitamin A and Vitamin K both fat soluble vitamins that are hard to get enough off.
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