Invisapeeps 2.0

OpheliaDev1 wrote:

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EmmDee wrote:

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I definitely get that low carb /= low calorie but it is my main focus. It has been interesting learning about how my body reacts to carbs and why it makes sense that I gained weight/could not lose when I was eating things that would be considered "healthy" choices for many. Really, carb-protein balance is far more important than actual low carb for me.

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 Oh yeah, I totally get that. I just didn't want somebody to look into making the peanut butter coconut flour cookies I suggested, thinking they are low calorie.

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 The first time I did this the nutritionist told me not to worry about calories at first, because my body would start burning the fat on it's own, but in a later stage of this diet you have to count calories.

Right now I just want to jump start my body into burning what I already have stored.

I did well last night!

I got hungry and has some pork rinds, and for dinner I had some sausage with avocado.
This morning I had some more sausage with cheese for breakfast. Also i managed to get half a serving of tasty kake without going over my carbs!

I bought an al pastor seasoned pork roast yesterday and had it in the crock pot over night. We had that for breakfast. For lunch I made a couple of chicken breasts and then simmered them in black beans and salsa. I also had a glass of V8. Dinner is going to be 4 oz thin steaks with sauteed broccoli.

The typical Hawaiin breakfast is pulled pork, rice and eggs. I was dubious, but NOM NOM NOM. It's very much like bacon, grits and eggs.

These are the best:
mcewenandsons.com/grits.php

Stone ground and usually in a refridgerated case. They actually have a good corn flavor.

but mostly, I mix mine with bacon and eggs, or cheese.

I got an awesome recipe for grits primavera that uses alfredo sauce, tomatos and fresh basil.

RichardInTN wrote:

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Desdenova wrote:

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I did well last night!

I got hungry and has some pork rinds, and for dinner I had some sausage with avocado.
This morning I had some more sausage with cheese for breakfast. Also i managed to get half a serving of tasty kake without going over my carbs!

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The one I had is a cousin of that one, it was chocolate with cream filling :D

I love the ones you posted!

 

One time I had a stomach bug and lost 2 pounds in 2 days. And it all came back in about 3 days. This was when I was being very careful and eating under 1300 calories a day. So I was disappoint that 24 hours of intestinal distress didn't lose me some weight!

We only had coffee for breakfast but had an early lunch. I made mashed cauliflower and a couple more of the small steaks. It was my first attempt at the cauliflower and I think it was pretty good. I am considering making cottage pie with the leftover mashed cauliflower. Trying to decide if I am doing that for dinner or sticking to my plan of chicken fajitas with the black bean salsa leftovers.

I did have some cadbury mini eggs yesterday but it really was only a serving and it helped with the sweet craving. I am currently down 2 lbs in the last week so I hope to keep that going.

Not going to lie, thinking of coming here to say how I did helps motivate me.

We bought some dried red lentils, split peas, navy beans, barley, and chick peas the other day too. They are all in my pantry right now waiting for the right inspiration. I found a beef and barley soup that I would like to try.

I'm not wild about chick peas in soup either. Hummus is okay.

I prefer my chick peas in salad or curried (channa masala).

I make this really awesome hummus. I use Penzey's Balti seasoning, which is curry based. No tahini. I use toasted sesame oil and lime juice to taste. When the hummus is smooth enough, I add roasted sesame seeds (from the sushi section of the grocery). And it freezes beautifully!

This is very approximate.

I use dried chickpeas, so 1 bag of chickpeas makes about 2 quarts of hummus. Soak the peas overnight. Rinse the peas, then put in a pot. You want enough water so that there is 1 inch of water above the peas. Add 1 tablespoon of Balti seasoning and 1-2 teaspoons kosher salt. Sometimes I add some minced garlic, or onion powder. (Penzeys has a Toasted Onion Powder that I just love.) If you add anything that has salt, be sure to reduce the amount of kosher salt you add.

Bring to a boil, and cover and cook for 1 hour. Check periodically - you may need to add more water.

DO NOT DISCARD THE WATER.

Using a slotted spoon, put the peas in a food processor and blend until desired smoothness. Add water from the cookpot to the peas to achieve desired thickness. You want the hummus to be slightly thinner than your preference, because it will thicken up some more. I usually end up using all of the water in the pot.

Add toasted sesame oil and lime juice to taste. If you like lemon juice, use that. I just prefer lime.

You may feel like it needs more salt. Don't add it at this time - the flavors will develop and the saltiness will come out. It's better for it to taste slightly undersalted at this stage.

When the hummus is the desired taste and texture, add roasted sesame seeds, if you want. I think they look nice and taste good.

According to the Penzeys website, Balti Seasoning is "Hand-mixed from: coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, brown mustard seeds, cardamom, clove, fennel, fenugreek, charnushka (kalonji, black onion seed), ajwain, star anise, black cardamom, cilantro, anise seed and bay leaf."

I don't put tahini in my hummus. I think it makes it taste too much like peanut butter.

Ok, so, I thought your description sounded good when you brought it up but didn't know what what Penzey's Balti seasoning was. I looked it up and we have a Penzeys Spices in Austin and it looks freaking amazing! I can't wait to go there to get the Balti and check it all out. I look forward to making thing, thanks!

And I just signed up for the catalog. I have been browsing their selection and I can't wait. I will need to set myself a limit and remember that I don't have a great storage space.

I love it b/c it's got this great, rich flavor but it's not too spicy. I like curry, but it's hard to have curry flavor with little or no heat. I am a HUGE HUGE baby about spicy foods.

EmmDee wrote:

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I want to like cucumber, I really do but I haven't made it there. I think I need to find a seasoning to add to it that will help. I can tolerate with a tad of dressing but don't like the texture it creates. I think if I can find something to sprinkle on sliced cucumber that is not salt it may be better. I was just thinking maybe even dried ranch dressing packet seasoning. I will consider this.

I like the idea of the lunch meat and avocado rolls, I may need to steal that one.

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 I saved this recipe on Pinterest, but haven't made it, but I've made similar cucumber salad. Maybe it would appeal to you.  I had to google gochugaru. It is a ground/flaky hot pepper spice. If you don't like heat it would probably still be good if you omitted the gochugaru.

I make mashed cauliflower sometimes, but when it sits for a few minutes it separates and the liquid pools around the edges of the dish. Is that normal for mashed cauliflower or am I doing it wrong? It's just the cauliflower, some butter, salt, pepper a dash of nutmeg and just a little milk.

That would work much better than milk. I will try cream cheese next time.

Oh, yeah, I added parmesan as well

Here's a good cauliflower rice recipe:

kitchen-parade-veggieventure.blogspot.com/2009/05/cauliflower-spanish-rice.html

READER RECIPE:
CAULIFLOWER 'SPANISH RICE'
Hands-on time: 25 minutes with occasional attention required throughout
Time to table: 1 hour
Makes 5 cups

1 head cauliflower, cut into florets

1 tablespoon olive oil
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, chopped
8 ounces canned tomatoes, chopped
Salsa to taste
Salt and pepper to taste

COOK THE CAULIFLOWER by steaming in a vegetable steamer or boiling in salted water, cooking to the 'al dente' stage where it's cooked through but not soft. Chop fine.

MEANWHILE in a large skillet, heat the olive oil on MEDIUM til shimmery. Add the onion and green pepper and cook, stirring often, until golden. Add the garlic and cook for a minute. Add the tomatoes and stir in. When the cauliflower is cooked, stir it in and continue to cook, breaking up the cauliflower and tomatoes with the edge of a spatula while stirring. After cooking awhile, stir in the salsa. Keep cooking, keep tasting, adding more salsa and salt and pepper as needed. The dish is 'done' when the liquid has cooked off, the salsa and seasoning are perfect, and the rest of supper is done too!


NUTRITION ESTIMATE
Per Cup: 92 Calories; 3g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 257mg Sodium; 15g Carb; 5g Fiber; 7g Sugar; 4g Protein; Weight Watchers 1 point

ALANNA'S TIPS & KITCHEN NOTES
My cast iron skillet is about 10 inches across but a bigger one with a bigger cooking surface would have sped along the cooking process.
I was out of green pepper but one would add to the authentic look and feel of Spanish rice.
I used a good half cup, total, of two mild salsas (one tomato and one tomatillo) but started with a couple of tablespoons. If you're short on salsa, pull out the hot sauce!
This would work as a vegan main dish but could also easily be adapted to a rustic main dish, by adding tiny slices of pork or chicken. Note to Vegetarians
This dish could be made ahead and then reheated -- and I bet the leftovers are fabulous!

I was very good today. Boiled egg, yogurt, soda crackers with one wedge of laughing cow cheese, Greek salad with chickpeas and homemade dressing, raspberries, mini beef slider with swiss cheese and sauteed mushrooms and a side of grilled green beans.

I had a good day yesterday.
My breakfast now is 3 turkey lunch meat rolls + 2 mini cowbell cheese wheels and coffee that gets me all the way to lunch time feeling fine.
Lunch was tuna patties with a side of stir fry veggies. And dinner was nachos without the tortilla chips.
Not very healthy but really low carb.

Oh I had a bag of fritos in the afternoon (30gr carbs)

I didn't brought anything for lunch today so we will see what the cafeteria has :P

We are all doing a great job!
Let's keep it up :D

Another good day today with no diet cheats plus a workout.

ana wrote:

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Another good day today with no diet cheats plus a workout.

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 Well done Ana!

 

This day is going well so far :D

And for dinner yesterday I had a couple of sausages, so very low carb.

 

Today I have the same breakfast and will have chicken in mole for lunch :D