Low-carb ideas?
Hello, trying to wean myself off of favorite items like baked potatoes, Coke, corn, snack chips etc. Two weeks in -- most lunches are salads, most dinners about 3-4 ounces lean meat and a vegeta...
Forum Discussion
When I was doing lo carb start up I began eating bread-less sandwiches with large leaf lettuce (Boston or Romaine are my favs) substituting for the bread wrapped around the filling. Almost 8 years later and it's still on my menu and my preferred method to eat a sammy.
Another aficionado of mashed cauliflower. I've served it at Thanksgiving buffets along side a similar looking crockpot of mashed taters and people confuse one dish for the other.
I also use spaghetti squash to replace pasta at times. Doesn't really taste like the wheat based yummies but a good imitation at least better than the lo carb pasta I've sampled.
Yessss to building your spice collection up. I choose Asian as a cuisine I wanted to explore first and was fortunate enough to find a blog that gave a tutorial on how to build a Chinese pantry of condiments and spices. Now I'm up to Indian with my primary interest being Goan cuisine (I wuv fish and seafood!). The more interesting and complex the seasonings the more I use em which gets rid of the problem of buying expensive spices that wither and die on the shelf from disuse.
Here's a blog I read from time to time that has some great low gluten and low carb recipes:
http://yourlighterside.com/
She's funny and we used to post on the same forum (HGTV before they lost their wittle minds)for several years.
HTH!
Another aficionado of mashed cauliflower. I've served it at Thanksgiving buffets along side a similar looking crockpot of mashed taters and people confuse one dish for the other.
I also use spaghetti squash to replace pasta at times. Doesn't really taste like the wheat based yummies but a good imitation at least better than the lo carb pasta I've sampled.
Yessss to building your spice collection up. I choose Asian as a cuisine I wanted to explore first and was fortunate enough to find a blog that gave a tutorial on how to build a Chinese pantry of condiments and spices. Now I'm up to Indian with my primary interest being Goan cuisine (I wuv fish and seafood!). The more interesting and complex the seasonings the more I use em which gets rid of the problem of buying expensive spices that wither and die on the shelf from disuse.
Here's a blog I read from time to time that has some great low gluten and low carb recipes:
http://yourlighterside.com/
She's funny and we used to post on the same forum (HGTV before they lost their wittle minds)for several years.
HTH!
