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I've said it before, and I'll say it again, low carb doesn't have to be boring. My breakfast will be scrambled eggs seasoned with herbs de provence, sour cream and chives, and a combination of cheddar cheeses, and breakfast sausage links. Lunch will be a low carb pizza topped with, pizza sauce, white truffle oil, an Italian cheese blend, pepperoni, hot Italian sausage, steak cut fresh mushrooms, red bell peppers, shallots, herbs, and tomato basil feta cheese. Dinner will be a low carb version of New England Clam Chowder, topped with crispy applewood smoked bacon, and, since it's Friday, extra large shrimp, coated in seasoned coconut flour, and deep fried to a light golden brown deliciousness, served with a remoulade sauce. :-) I'm making myself hungry, just thinking about the day, of great food, ahead. LOL :-) I hope my menu gives the rest of you some ideas, of how to take the boring out, of your low carb lifestyles. :-)
View Diet Calendar, 18 January 2013:
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1932 kcal
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Fat: 125.19g | Prot: 121.37g | Carbs: 96.23g.
Breakfast: herbes de provence, stevia blend, Kroger, green tea with mint, Bigelow, Apriva zero calorie sweetener, breakfast sausage links, bob evans, finely shredded triple cheddar, Kraft, unsalted butter, Sour Cream with Chives, medium eggs, kroger, extra large eggs, kroger. Lunch: shallots, red bell peppers, traditional pizza sauce,, White Truffle Oil, hot italian sausage, bob evans, pepperoni, hormel, italian blend all natural cheese, high fiber low carb tortillas, Ole, Mushrooms. Dinner: 'Nawlins Remoulade, , coconut fried shrimp, Low Carb Clam Chowder. Snacks/Other: mousse temptations, jell-o, almondmilk coconutmilk blend, blue diamond, cinnamon swirl sliced creme cake,, sugar free imitation honey, stevia blend, Kroger, green tea with mint, Bigelow. more...
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 Comments
Sounds wonderful! I did good yesterday. Steakhouse sirloin & wedge salad with blue cheese, chopped tomato & bacon, etc. for lunch. Dinner was a bacon wrapped herb pork tenderloin with a sauce I made of mushrooms, garlic, homemade roasted chicken stock, heavy cream & grainy mustard and some buttered broccoli - DH loved it.
18 Jan 13 by member: DarleneW101
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YOu always have great ideas for meals..I had a hamburger steak and mashed potatoes..with a side of fat free pinto's..loved it..Have a great weekend..:O)
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Darlene, it looks like you know how to take the boring out of low carb too. Keep up the good work, and bon appetite! :-)
18 Jan 13 by member: ShyGuy
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Can you come to my house and cook?
18 Jan 13 by member: Ms Elizabeth
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Good afternoon - I meant to comment this morning but got interrupted - dang work! I wish more people would realized this about low carb food. It can be a totally taste bud blowing experience! BTW - DairyFarmersWife is doing low carb now, she just hasn't changed her diet on her profile yet. Feel free to cook for her!
18 Jan 13 by member: BuffyBear
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LOL I saw the change. Except for the thickness, my clam chowder turned out pretty tasty. I know there are low carb thickeners available, so before I make this again, I'll have to get some, and experiment with it a bit. Otherwise, my dinner was very good; though I'll work on my timing, with the shrimp, to make sure it's at least still warm when I eat it with the rest of the meal. :-)
18 Jan 13 by member: ShyGuy
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If you are using heavy cream (not milk) you can boil down the cream as much as you need to create thickness without adding any thickeners. I did that with the sauce for the pork tenderloin, creamy parmesan sauce and I've done that with broccoli cheese soup. You add a little more cream than you would normally add, turn it to high and keep an eye on it until it is as thick as you'd like. The high fat content of the cream allows it to boil without breaking or curdling or boiling over like milk would.
19 Jan 13 by member: DarleneW101
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Hi everyone,I am new to this low carb diet & it seems to good to be true that you can have all that fat (bacon, heavy cream...etc)Is there a limit to how much fat you consume?
19 Jan 13 by member: kiki0906
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Thanks Darlene, I'll use cream the next time I make this, before trying any of the LC thickeners, which I know to be expensive. I'd actually thought that by pureeing some of the cauliflower, it would add some body, and thickening, to it; it didn't. I'd even considered adding some whipped egg whites to it, for a thickening effect, such as in egg drop soup; but even in that they use arrow root, or some other thickener to it. However, I forgot to add it, and maybe, in my heart, doubted it would work in the first place. Thanks again, for the suggestion. :-)
19 Jan 13 by member: ShyGuy
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Kiki, welcome to Fatsecret, and to a new lifestyle, which is why it works. In my mind, diets are short term, a lifestyle is just that, a permanent change in your way of eating, to effectively help you to lose, unwanted pounds, and help you to keep it off. In answer to your question, yes there is a limit to how much fat you can consume, but for the specifics of that I'd encourage you to visit the Atkins website, or read the book, "A New Atkins, for a New You"; available, either online, or at your local book store. But, for now, declare your victory, and know that if you use your faith, and do it in God's strength, not just your own, you will be successful in this battle of the bulge which you've started. Be blessed in all your efforts. :-)
19 Jan 13 by member: ShyGuy
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