(Closed) A Place for Low Carb Eaters

posted 8 years ago in Food
Post # 18
155 posts
Blushing bee
  • Wedding: July 2013

@WillowTreeWade:  Low carb/high fat diets – ketogenic diets – are good for lots of things – it can help people with diabetes, and even help some forms of juvenile epilepsy. 

I’ve been on a ketogenic diet for a while and have lost 26 pounds. I drink about 5 quarts of water a day, not counting carbonated or caffeinated beverages. 

It’s really important to get enough protein in your diet if you’re doing low carb, because after carbs, your body goes after protein for energy. If you don’t have enough protein, you can start losing muscle (in more extreme cases, it can actually weaken your heart, as your heart is also muscle). Also, if you’re not doing protein shakes or anything, it’s a good idea to take a multivitamin to make sure you’re getting all the nutrients you need. 

Post # 20
158 posts
Blushing bee
  • Wedding: June 2014

I would get the South Beach and Wheat Belly cookbooks, they are awesome.

Post # 21
155 posts
Blushing bee
  • Wedding: July 2013

@WillowTreeWade:  I usually end up with 80-100 g protein, and I have less than 50g fat, BUT I’m a medically monitered VLCD. (In the past I’ve lost weight doing high protein/high fat/low carb — cutting out carbs is just about the only way I can lose weight, actually.)

So… 26 lbs was over 6 weeks. Like I said, I’m being medically monitered – regular EKGs and bloodwork, and I meet with a doctor and a behaviouralist weekly. I still have 70 lbs to go. 

Post # 23
96 posts
Worker bee

I have been doing a low carb lifestyle on and off for a while.

I always feel fantastic when I don’t eat carbs.

Here is a fantastic group on Facebook about low carb



They are a great bunch and very knowledgable if anyone has any questions.

Post # 24
5092 posts
Bee Keeper

I got my food plan from my doctor.  It’s called No Sugar, No Starch.  

My husband makes better dinners than I do.  Tonight he made “Indian” Butter Chicken, made with sauted onions, garlic,  tomato paste, gram masala and tandoori seasoning which I love! Tonight we had mushrooms, broccoli and cauliflower added. He and our son had theirs with rice, while I get more veggies and chicken in mine! Mmm.  If you like mushrooms, we add them to these dishes also.  

Last night, instead of making stuffed peppers, because we needed to go shopping, we had lots of chopped peppers, added in with the scrambled hamburg, onions, garlic, spinach and diced tomatoes were added-again, the guys had rice on the side. 
I also love “Spinach Scramble”-another favorite dish.  It is scrambled hamburg, with onions and garlic and italian seasonings, with a small dash of Worcestershire sauce.  Add fresh or frozen spinach, when everything is heated through, make a space in the middle to add 2 beaten eggs until cooked through. 
One more favorite:  Saute onions and garlic in olive oil–“of course” add any kind of sliced sausage coins or scrambled sausage.  Add mixed frozen wax and yellow beans or stir fry veggies. 
Yesterday for lunch I had frozen broccoli and cauliflower with butter and then I added a slice of cheddar cheese, and some leftover chicken.
I think sometime I should try those “mock” mashed potatoes made with cauliflower instead.  I bet they would be good with cheddar cheese and fresh chives. 
If you live near a Costco, I buy my string cheese, romaine lettuce, some produce,frozen Kirkland italian meatballs, pepperoni-(when I can find it) and bacon there.  The bacon is labelled low sodium black and red labelled sliced naturally hardwood smoked Kirkland bacon.  It’s the only one I found that doesn’t have sugar. 
 The Kirkland frozen meatballs have a little flour and a little sugar, but I still eat them when the family is having pasta-a serving is 5 meatballs, -I just like to eat them with extra chunky sauce.  I think their sauce is good too-that may have some sugar too and it comes in Atlas canning jars.  I also like the one with sausage in it, for extra protein.  
I’ve never been a big salad eater, especially when it’s cold, but I love having some avocado, and red onions on my salad, with balsamic vinegar and oil and sometimes I crumble on feta or blue cheese. 
Another salad I like is broccoli salad with red onion, cherry or grape tomatoes and bacon crumbles. If you can get light cream where you live, you can mix just a bit with a bit of mayonnaise and drizzle it on.   If you can’t get light cream, I add a bit of heavy cream and half and half together-it makes light cream.   I hope these inspire you!  🙂
For breakfast that you can take with you, you can make little mini-omelets, in muffin tins.  Add whatever veggies you like to beaten eggs. -Onion, spinach, mushrooms, then bake in muffin cups.  When cool you can freeze in sandwich baggies and reheat them in a microwave in a napkin.  You can also bake your bacon ahead of time, on cookie cooling racks on top of a jelly-roll pan. Then freeze, and take out what you want out of freezer baggies.  I’d do that ahead of time, but my son would eat up all my bacon!  lol!  Best wishes for healthy eating!

Post # 27
4835 posts
Honey bee
  • Wedding: April 2013

I do a low(ish) carb, paleo thing.  It’s worked for me for a couple of years now…but admitedly lately I’ve been having a harder timesticking with it.  A few things that i love to eat:

 – Soups and stews of all sorts.  Go slow cooker!  My fav easy stew goes like this: fill bottom of slow cooker with chopped carrots, onions, and cellery.  Add spices (whatever you feel like, maybe salt, pepper, cumin, and chili pepper).  Top with chicken breasts.  Top with salsa and/or tomatoe sauce.  Slow cook.  Yum!  Espeically good for leftovers.  

 – Spaghetti squash with a meaty ragu sauce.

 – Green smoothies (strawberries, banana, spinach, and water – admitedly not the most low carb!) or creamy smoothies using coconut milk (coconut milk, espresso, banana, and coco powder is my fav)

 – Big salads with tuna and avacado and nuts and lots of other yummy things.

 – Roasted veggies.  All veggies taste sweet and delish when roasted with a little oil and salt.

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