Posted on 08/08/2017 3:40:35 PM PDT by Jamestown1630
We have a number of Freepers who have been following the Low-Carb way of eating, so I thought we’d do another of our occasional Low-Carb threads this week.
A drawback I’ve found with Low-Carb recipe books is they are often written by fitness or nutrition experts, not actual Chefs; and many of the recipes leave a lot to be desired in terms of flavor. One book I return to often is George Stella’s ‘Livin' Low Carb’. In addition to creating great recipes, Chef Stella and his family members have successfully lost a lot of weight on the Low-Carb system, and have long personal experience with it.
We made this chicken breast recipe last weekend, using fresh basil instead of thyme; and while I’m usually not crazy about chicken breast and will probably use thighs next time, the recipe turned out very good (let’s face it – bacon is one of those ‘saviors’ of low-carb recipes – and dieters!). My husband thinks it could be improved by butterflying the chicken, stuffing it with the veg and herbs, and then wrapping in the bacon; and in that case I would stuff a bit of cheese in there, as well:
http://www.foodnetwork.com/recipes/chicken-with-bacon-tomato-and-thyme-recipe-1915112
Here is a link to Stella’s website, where he has this and other books available, as well as many recipes:
I’m also again providing a link to the Eades ‘Magic Rolls’ recipe on ‘Finding Radiance’ – this is a bread substitute that actually comes out a lot like a popover or a big gougere; the last time we posted it, some Low-Carb Freepers hadn’t heard of it, and it’s another real blessing when you’re eating low-carb and dying for bread:
http://www.findingradiance.com/2011/02/24/magic-rolls-eades-low-carb-comfort-foods/
-JT
This week: Low Carb, again. (Busy week ahead, posting early.)
If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.
-JT
I mostly cook with thighs and legs. Breasts that are thoroughly cooked are often dry.
I’m in decent shape, but prolly need to cut some carbs.
I have not been following this thread since this is the first I have heard of it. Permit me to offer this as a way to cut the worst carb, sucrose or sugar. Men should ingest no more than 30 grams daily and I think women about 22 grams or so. We use whey protein powder to sweeten cereal and oatmeal. It provides very digestible protein and is very low in sugar. Just a suggestion.
Absolutely. But even if you aren’t eating refined sugars per se, your body turns a lot of those other ‘white carbs’ INTO sugar.
Just cutting out anything made with white flour can benefit many people.
Hands down, Linda’s LC site has best recipes. http://www.genaw.com/lowcarb/
This guy is my second go to site. It’s mainly LC but he has some not LC. http://texascookin.blogspot.com/search?updated-min=2012-01-01T00:00:00-06:00&updated-max=2013-01-01T00:00:00-06:00&max-results=20
We’ve been off LC the past two weeks mainly due to my pity party in not losing any weight for months despite serious trying and 1000 calories a day. Trying to get back on the wagon today with veggie sticks with Hidden Valley Ranch dip for lunch and dinner will be mashed cauliflower and grilled sausage links.
Here’s a method, but I would be sure to use a thermometer if trying it - chicken should be cooked to and internal temperature of 165 degrees:
Yes, I’ve used some of her recipes; they are very well thought-out.
Not everyone has to go fully carb free, to reap the benefits of giving up refined carbohydrates.
Try giving up white bread, or anything made from white flour, first: pastries, cakes, sandwich bread. If these things are staples of your diet, you’ll see a difference shortly.
Swap whole grains for refined ones - brown rice, instead of white, for instance. Buy fully whole grain breads, if you must have bread.
(Not a doc, don’t play one on TV; but it’s plain that refined carbs have most of the natural nutrition removed from them; and eating the whole ones must be better for health.)
THX
Thanks for the Stella Style link. I took advantage of his cookbook offer. I’ve been eating low carb since about 2000. There really aren’t any carbs I miss anymore because the few times I cheat and eat them, I usually feel awful afterwards- sluggish, indigestion, heartburn, etc. I love my spiralizer for zucchini and prefer that sauced rather than pasta. I like to cook cod pieces (the fish, not the wardrobe piece) in butter, garlic, lemon, and Parmesan and add the zucchini during the last few minutes of cooking. It’s a dish that has been well received by the family.
I gave up on trying to make ice cream because even with alcohol it’s hard as a rock. Now I just whip some cream with cocoa powder, Splenda and sugar free Torani syrup or almond extract. I drop spoonfuls onto a wax paper covered cookie sheet, freeze solid, then stick in a Ziploc. Usually just a couple take care of any desert / treat cravings.
Another treat favorite is pepperoni with a dot of pizza sauce and mozzarella cheese cooked in the microwave on 2 paper plates till crisp (about a min.) I use tongs to move the pepperoni to the paper plate on the bottom to continue to absorb the grease. It’s a nice substitute for pizza. I don’t like crust enough to bother trying a cauliflower one.
Bone, skin, and remove the tender from a chicken breast. Place skin side up and cut half way through on the longest axis. Open the cut and make two cuts inside creating a pocket. Stuff with a mixture of:
diced feta
chopped blanched spinach, squeezed dry
minced garlic to taste
salt and pepper to taste
sufficient mayonnaise to bind the other ingredients
Close, dust with paprika, and bind with bacon.
Bake in a fast oven so the feta melts but the chicken doesn't dry out.
Wow....what a wonderful thread. I’m so glad I found this!!!
Maple syrup; crumbled bacon, and chicken thighs.
Awesome taste.
Try Sam’s Killer Bread (thin sliced) .. awesome!!!
I marinate chicken breasts (with skin & bones on) overnight in Italian salad dressing and then sous vide them for a couple hours at 145f.
Discard the skin and pull the meat off the bone. Simple!
It’s the most tender and moist chicken you’ll ever eat. Great in salads, sandwiches, etc.
Milk works as a good marinade too.
I also notice that when I cheat and eat a lot of refined carbs, I don’t feel as good. I also notice that after a while on the ‘diet’, a lot of sweets are really unpleasantly sweet.
I never had a weight problem until “midlife”, around 50, when I gained about 30 lbs within a year. I lost most of it using the low-carb diet, and my husband lost 65 lbs. and has kept it off for years.
I still sometimes struggle with staying at my ‘young’ weight, but don’t have to be terribly strict with the diet. I do notice, however, that when I do fall off the wagon, I eat much less of things like pie or cake - a little bit is satisfying enough, once you train yourself out of routinely eating those things. (Ice cream - rather Sherbet - is my regular downfall now!)
(LOL over your cod pieces ;-)
I think that’s Dave’s Killer Bread (???)
It finally showed up in my local grocery, and I love it!
We’ve been having a lot of salads lately.
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