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I'm on the influenza diet.  Probably held down (and in) about two ounces of cheese over the last few days, which is also why no posts ...

But as for YOU all ... How is the low-carbing going?  

I would post what I ate lately, but I don't have much memory of it.  On a lighter note, since reverting back to Induction last Tuesday, and having stomach flu, I'm down five pounds!  Woo!  Hoo!


Whaddja eat?

So for the past week, I've eaten carbs a little too liberally. A bite here, a bite there....oh this little bit will be okay....
And now I feel like poo....

Oddly enough, I haven't gained any weight...haven't lost any either.

I do have a question, is anyone worried about stretching out their pouch?
For example, 6 months ago I could only eat half of a grilled chicken breast from B.K.....now I can eat the whole thing...granted it takes me 45 minutes and I chew thoroughly.
But yeah....just curious.

Friday morning:

3 scrambled eggs
Ryvitas and light cheese triangles and/or ham
2 Atkins bars
Coffee and tea.

Here is the link:

http://eatingwelllivingthin.wordpress.com/2009/11/06/low-car b-crepes-a-great-alternative-to-a-whole-lotta-stuff/

I have been experimenting, with decent success, using bean flours (gabanzo, white bean, black bean, soy, and fava), almond and hazelnut meals, coconut flour, chia seeds, and flax seed. There are lots of recipes in various places online  - though many of these are for gluten free diets, which are very often not low-carb, so you need to really look carefully at the recipe.

So far my blood sugars have been stable and I have not had cravings. Over the past couple weeks I made some crackers with almond meal and parmesan cheese, some muffins based on flax seeds and eggs (taste like bran mufins), a garbanzo-fava bean bread, and some chocolate flax seed cookies. The bread was so-so, but I am working on revising the recipe. Everything else came out pretty good.

I have heard that Bob's Red Mill low carb bread mix is pretty tasty - haven't tried it myself and am still working out the extent to which I can enjoy these items in moderation while still keeping my carb count very low.

I am also keeping in mind that flax seed, while being very high fibre and low carb, is also pretty high in fats (which I don't worry about) and calories (which I do need to pay some attention to). So, at this point it is all really an experiment!

Finally - I found a recipe online for low carb crepes - basically ricottta and egg - and these are great subs for pasta in lasagna or enchilada type dishes. I may try a version with black bean flour added for some tasty tostadas etc...