Post # 1
I’m actually liking it a lot, been doing it for about two months–with about two weeks of cheat time in there, oops! I’ve dropped seven pounds so far and I’m back to my “normal” weight, but I still want to lose about five more. I’ve been working out mostly every day, drinking lots of water..
The only thing I REALLY miss on the low carb diet is potatoes–and maybe pasta, just a little bit.
Do you guys have any low-carb weight loss stories? Weight loss tips? Tasty recipes? I am feeling a little sick of bacon and eggs in the morning (never thought I’d say that!).
Post # 3
I don’t do the whole low-carb thing specifically, but I’ve recently fallen in love with low carb taco salad.
Cook ground beef and season it with taco seasoningPut lettuce, tomatoes, a bit of shredded cheese, and any other veggies you want in a gallon sized ziploc bag.Mix together 2 tbsp of salsa and 2tbsp of sour cream, then pour into the bag.Add ground beefShake the bag until everything is combined.
The salsa/sour cream combination makes a really good dressing and it’s fantastic! Plus, you can eat enormous portions since veggies like lettuce have so few calories/carbs!
Post # 4
I am not totally low-carb, but I do my best to make my meals protein and veggie centric.
My favorite breakfast is egg muffins! I have a silicone muffin pan that makes jumbo muffins. I fill each hole with a bunch of chopped veggies, a little cheese and then pour an egg, egg white and milk combo over the veggies until the egg reaches the top. Bake for about 30 minutes at 375. I make 6 at a time, which last me all week.
This week, I did onion, broccoli, red pepper, imitation crab and cheddar.
Post # 5
@SarahSmilesDec28: That sounds fantastic, and I happen to have some crab meat left over from a recipe earlier this week. I know what my breakfast will be tomorrow! 🙂 Thanks!
Post # 6
I am NOT a morning person, so I pack them in a little tupperware the night before with my lunch and just heat it up for 45 seconds when I get to work. Voila, healthy breakfast on the go!
This is the website I was inspired by and she has TONS of great low-carb recipes:
Post # 7
I try to eat minimal carbs, but I’m not hard-core about it. I use a lot of paleo/primal recipes. I don’t do it for weight loss, I just beleive it’s healthier to limit grain intake.
A lot of things you can alter into being low-carb.
- Instead of breadcrumbs in recipes, put almonds in a food processer until about the same consistancy.
- For pasta, use zuchhini and yellow squash sliced into thin strips on a mandolin. (My husband thought I was insane the first time I did this, but he was impressed with the result!)
- Shredded cauliflower can replace rice.
Be creative! Or for a little creative help, paleo/primal cookbooks usually have some replacement suggestions (that’s wehre I found the cauliflower “rice” idea.)
Post # 8
I’m like abbyful. Not giving up carbs, but reducing them. I’m also trying to cut out the unhealthiest ones from my diets.
I’ve replaced pasta with brown rice pasta. It was recommended by a nutritionist friend of my mom’s. I also avoid white break or any other bread that I deem unhealthy.
I eat a lot more protein and veggies.
I definitely going to try Sarah’s recipe from above though! Sounds awesome.
Post # 9
I have been doing this since the beginning of January with about two cheat weeks too! I have lost about ten pounds, Fiance even more. I have found you can still have a ton of variety you just need to make sure you have the right foods around. I had chicken with a pesto sauce with cauliflower and leek soup as a side last night, yum. Some of my favorites have been: Chicken breast stuffed with goat cheese and roasted garlic, Ropa Vieja, steak, jalapeno poppers, Kebabs (I don’t limit my veggies too much).
I usually have a meat with a salad and maybe another veggie for dinner. Some deli meat or chicken salad on its own or with a lc tortilla for lunch. Breakfast I usually have some bacon or turkey sausage with a couple of strawberries, a little cheddar cheese and sometimes an egg.
For snack I keep around deviled eggs, cheese sticks, mini sweet peppers stuffed with spinach dip, veggies and dip.
Post # 10
@abbyful: She has great advice. I do this a lot.
I just made some shrimp cakes.
diced raw shrimp, eggi, mustard, sauteed onion and garlic, cilantro, red pepper flakes press it into almond flour (you can make or by- making is super easy if you have a powerful blender)
Not sure if you are doing adkins type low carp of just no grains “low carb”. But you can make lots of frittatas that heat up great for leftover.
Post # 11
I’m actually just giving up things I know that aren’t that great for me: potatoes, bread, pasta, etc. I’m still eating other types of carbs (honey, bananas, etc). I still *really* miss potatoes though. It’ll all be worth it in June (or when I do the boudoir photography!).
The low-carb taco salad sounds really good and I can’t believe I didn’t think of kebabs!
Also–has anyone tried using pork rinds as breading for oven fried chicken? I thought it would be awful but it was ridiculously good.
Post # 12
I just started watching my carb intake but not really doing any real low carb diet. My go-to breakfast is always cereal (and a snack at time) and my go-to snacks are always bread, granola bars, crackers, etc. Instead I am reaching for fruit, veggies and protein.
I am in love with that almond coating idea someone mentioned above to replace bread crumbs! Brilliant!
Post # 13
@abbyful: How do you cook the zucchini “pasta”? Or the cauliflower “rice”? My husband is low carb and I’d love to be able to make “pasta” again!
Post # 14
We swear by Dreamfields low carb pasta and Mission’s low carb toritillas! They’re definitely not carb free, but significantly less-perfect for when you’re craving bread like crazy
Post # 14
A really great quick, healthy weeknight dinner:
Can of chickpeas
Some chopped vegetables (virtually anything you have on hand – onions, peppers, cauliflower, grape tomatoes, mushrooms, green beans, carrots…just make sure that you don’t overwhelm the chickpeas)
Toss together, spread on a baking sheet, and bake at 400-425 for 20 to 25 minutes, or until the chickpeas are crunchy and the veggies cooked. Serve with salad and/or brown rice or couscous
Post # 15
@June Bug: I don’t know if they have them by you but I swear by La Tortilla Factory’s Low Carb High Fiber Tortillas… they have 12g of Fiber in them!
I’m doing a low carb, high fiber and protein diet, basically trying to get in at least 30g of Fiber a day. (Most people barely get 15g!) So far so good 🙂