I’ve done low carb for about 15 years now. Still have weight to lose sadly, I’m a stress eater.
I got most of my recipes from this board:
http://lowcarbfriends.com/bbs/
The biggest help to me, since I have a phenomenal sweet tooth, is whey protein. I make shakes, mix it into cheesecake recipes, l/c muffins and what not. So many different flavors than even just 5 years ago. One called ‘cake batter’ is on my ‘to be ordered’ list.
I’m also having luck with intermittent fasting.
I lost 80lbs initially over about a year and change, kept that off for 6 or 8 years, but gained about 25 of that back over the next 6 or so years. I’d still like to lose about 50lbs total. We’ll see what happens, I just got back on the wagon wholesale this week.
Besh is an accomplished chef and restauranteur. He shares his prized cheffy techniques.This is served at Domenica; so easy to make at home. His cauliflower has so much flavor. Can do goat cheese day ahead; cover/chill til service. Besh says add leftover cauliflower to mac/cheese!
ROASTED CAULIFLOWER / Whipped Goat Cheese
CAULIFLOWER---BTB 2 1/2 c dry white wine, 1/3 cup ol/oil, 1/4 cup k/salt, 3 tb l/juice, 2 tb sweet butter, tb ea crushed red pepper flakes, sugar, bay leaf, 8 c water. Add cauliflower, simmer tender, turn occa, 15-20 min. Liftout to rimmed sheetpan, drain well. Brown 475 DEG, rotating halfway, 30-40 min; plate. Drizzle with oil; sprinkle with sea salt.
SERVE with whipped goat cheese.
WHIPPED GOAT CHEESE proc/smooth 4 oz fresh goat cheese, 3 oz ea cr/cheese, feta, 1/3 cup h/cream; add coarse sea salt. Transfer to server; drizzle w/ 2 tb ol/oil.