Posted on 11/24/2018 2:09:15 PM PST by PJ-Comix
One Thanksgiving item that is sure to add carbs to your meal is stuffing. However, in this video I show you how to prepare a NO CARB alternative to bread stuffing.
There is a fabulous recipe for low carb pecan pie. I’ve made it, and I would defy anyone to tell if from regular pecan pie. I leave out the booze, in mine. https://www.tphketodesserts.com/pecan-pie I use a different crust recipe than this one, but the filling is the same. Low carb desserts are the most successful diet recipes. There are thousands of low carb/keto dessert recipes online. Low carb diets are also high fat diets, and they really work. Yes, you have to buy different ingredients, but it is worth it to get to lose weight without depriving yourself. Beware of bread recipes that claim to be delicious, though. Most are AWFUL! I finally found one I adapted, that really DOES taste good. I’d be happy to provide the recipe, if anyone wants it.
Lots of low carb crust recipes out there. I’ve made pies that have only 3 or 4 carbs per serving.
10 to 20 carbs per day is very low carb. You can eat 50 - 100 carbs per day, and still lose weight, just not as quickly. And if you stick to 50, you can still keep your blood sugar under control.
I started out on keto and stayed around 20 carbs per day, but now I’m just more relaxed about it. If we go out to eat, I order whatever I want, then go back to my diet the next day. And we eat out about once a week. Just cleaned out my closet, and gave away 2, 33 gallon bags of clothes that are too big for me, to goodwill. Best diet ever!
And bless you for being able to lose weight.
But too often the diet obsessed are of normal weight and dieting is the new puritanism...to feel superior over the rest of us slobs.
My point? There is a time to diet and a time to feast.
your Latin in laws sound like my Filipino family.
Yum! Lechon! BARBECUED SUCKING PIG.
PEEEEEEEEEEEEEEG!!!!!!
Ya. And it is okay to break the diet occasionally. I have found that sugar and highly processed flour and starches do the most damage.
That 6 pound average is I believe self-reported through the holiday season.
I think the best defense is a good offense, however, and if you have the positive reinforcement of not going sideways through Thanksgiving, you are more likely to have willpower through the Xmas cookie season, etc.
Congrats on your continued work and thanks for sharing your experience. I have made some pretty good mushroom/sausage stuffings in the past, then added bread croutons to some of it to make bread stuffing for the “normies”, too.
I am curious now to watch your approach.
Oh, wow—great idea, I love pork rinds!
Not if you make it with Cashew or Almond flour.
I used to drop 10 lbs before the holidays, so that afterwards, I would weight the same as before.
Low carb desserts are the ones I am least likely to do—because of their use of the fake sugar stuff.
I’m type 2 diabetic. My go to dessert, whipped cream no carbs. Get a chocolate and a vanilla and half a bowl each. i have seen adds for Reese’s PB whipped cream. Looking forward to that.
I whip up some whipped cream occasionally—never a need to add sugar, but sometimes raw cocoa or some spirit.
It is the high carb diets over an extended period of time that overwhelm the body and put on weight.
Hey swordmaker, enjoying our Apple TV. We are running all of the major services out of it. It works perfectly. No complaints.
We dumped cable TV back in June and have never regretted it.
There are some services that it doesn't support like a web browser unless you know of one? But it that is minor.
Zero=carb as a lifestyle is as ignorant as gluten-free.
I wish all those luck doing this as part of a regimen to lose weight, but carbs are not the enemy. An apt metaphor: A pencil is as deadly as a firearm, but a choice determines its use.
Gluten is another story entirely, but confirmation bias prevents logic from sinking in for those so-engaged.
Well, there’s fake sugar, and then there are sugar substitutes. Erythritol, for instance, is a sugar alcohol, whose carbs pass through the body, without causing increased blood sugar or energy use/storage. Isomalt is also the same class. It is used by cake artists to make glass- like looking decorations. I use it to make mock corn syrup, or increase the complexity of sweetness in desserts. I like to mix different sugar substitutes, because alone, they do not have the complex taste of regular sugar. I also use plain powdered monk fruit, which is a berry used in Asia, which is 400 times as sweet as sugar. It is not artificial. Some people use stevia, which is an herb. Nothing artificial about any of them. I don’t use Equal, because it’s been chemically altered, was rushed through the FDA approval system, despite warnings it could cause neurological problems. Some people refuse to use splenda, because though it’s made from sugar, a chloride molecule is added to it, or some such thing, and so it’s been chemically altered. Also, the splenda made for baking, has maltodextrose mixed with it, which has carbs. It works good in baking, if you need a sugar substitute that has bulk, for structure.
Well in the almost 4 weeks leading into the next weigh-in I am going to go full "Rocky" (minus drinking the raw eggs) as far as exercise.
Thank you for the suggestion.
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