Low-Carb No-Fish Lenten Fridays...HELP!

  • Thread starter Thread starter LCMS_No_More
  • Start date Start date
Status
Not open for further replies.
L

LCMS_No_More

Guest
I’m diabetic and am also trying to cut (lose fat). As a result, I normally eat 4 or 5 meals a day (they equal about three meals total - just spread out a little more) that consists of mostly meat, cheese, eggs and low-carb veggies. Yesterday was easy because I just ate an egg with a little cheese in the morning, a low-carb bar mid-day and a carby dinner (much carbier than I’d like, to be honest). In order to keep my carbs low so as to get my glucose under control (without drugs, mind you) and continue to cut, I need ideas as to what to eat apart from eggs and cheese. I need something portable as well as edible.

I can’t STAND fish. It literally makes me vomit unless it’s hidden under its weight in breading. I tried a gardenburger today and it was almost as bad.

I am avoiding sugar, potatoes, rice, tortillas, bread, cereals, etc.

Any ideas as to what I might do? Thank!
 
If you can handle spicy food you might want to try an Indian or Chinese restaurant. Depending on the location most Indian restaurants have extensive vegitarian menus. Like Chinese restaurants they usually come with rice, but you can always leave that out.

Not sure what you mean by portable. If you mean easily brought with you that’s one thing. If you mean eatable while driving, walking, etc. that is something else.
 
How about a nice greek salad? My wife also makes a lasagna without the noodles. Instead, she uses sliced eggplant or zucchini. Normally we put meat in it, but you could very easily do it without the meat.

Here is a recipe that we have tried that we liked, but we added vegetable stock to make it a soup.

lowcarbluxury.com/recipes/recipe-veggie05.html

Peace

Tim
 
How about beans? There are a gazillion ways to prepare them, mash in any style seasoning you like, add them to a salad, they are good hot or cold and very healthy and portable…and cheap too!

I eat a lot of beans to control my weight, blood pressure and blood sugar.
 
If you can have beans and lentils and the like, you are in luck. Not only can you just eat them, but you can make awesome soups, flat breads/crepes, and mashes with them.

I really like taking Split Moong Dal (an Indian lentil), soaking it for 6 hours, and then grinding it up in a food processor. This paste can then be mixed with things and made into bread or patties to fry. The bread would be better for you (lower in fat). Also, don’t assume because you hate kidney and lima beans that you hate them all. They all taste different.

The Moong Dal is better than other kinds of beans because it doesn’t give me gas.
 
Another vote for beans, they are complex carbs so they have less effect on your blood sugar.

When I did low-carb a few years ago, I made little breakfast “muffins” that consisted of egg and broccoli baked in muffin tins. Maybe a little cheese too. You can pop two out and take in the car on your way to work. I’m sure if you Google you can find a recipe.
 
Another vote for beans, they are complex carbs so they have less effect on your blood sugar.

When I did low-carb a few years ago, I made little breakfast “muffins” that consisted of egg and broccoli baked in muffin tins. Maybe a little cheese too. You can pop two out and take in the car on your way to work. I’m sure if you Google you can find a recipe.
 
I like the idea of beans. Before, when I was doing well, we’d go out for Mexican (beans, rice, tortillas, meat, cheese, etc.) and EVERY time, my glucose went down the next day. It was amazing.

I’ll give the frijoles a try on my salad.
 
beans do have a significant effect on blood sugar for some people, like me

I hear you and since I am married to a vegetarian, I am also diabetic and also on a strict lo-carb diet I know what you mean. For foods we can both eat (he does not eat eggs or dairy) the only protein source that works is soy analogs, usually Morningstar farms, we like the burger crumbles in spaghetti sauce or hash (I make mine with 1/4 cup shredded potatoes 1/2 cup chopped veggies and 1/4 cup crumbles for my serving, he gets more potatoes) and you could put a fried egg on top of the hash. I am supposed to limit soy, but once a week ought to be okay (once I get of my liquid diet next week).
Under spaghetti sauce, he gets pasta, I get cauliflower florets.

I have been experimenting with steamed cauliflower as a substitute for mashed potatoes, pasta and rice. The Atkins website and eatprotein.com, the protein power website have recipes. the latter has great lo-carb recipes I would start their first.

How about a ruben with soy deli slices? with a good cheese and saurkraut (which I also can no longer eat) it’t pretty good, make in a no-stick pan with “meat” on the bottom, then saurkraut, then cheese, you may need a lit for 30 seconds to melt the cheese. serve with cole slaw made with buttermilk and a little splenda, pepper, and celery seed (no sugar, no mayo).

I’m still on mostly liquids until a week from yesterday, but I was allowed to add a poached egg today. Woo Woo.
 
I know that cheese usually has lots of fat, but I have made a fresh cheese successfully with skim milk. I use the whey to make bread (you can’t do that low carb), but I use the curds/cheese that results to press it into a brick and then slice it into cubes that I use like other people might use tofu.

Puzzleannie, your post made me think to mention this. These cubes don’t really melt, and have no soy, and little fat and are fresh tasting. For the right person, they could be helpful.

It is my warped version of Paneer, if you have ever heard of that cheese (India). That is a full-fat cheese if you buy it, though.
 
you reminded me of yogurt cream cheese, an elderly Greek woman showed me how to make it, line a fine strainer with cheese cloth (she used an old nylon stocking but that seems gross to me), set the strainer over a large bowl or pan, or you can use a jelly strainer which comes on a stand and put it in the kitchen sink. dump a whole container of plain yogurt in and let it sit for several hours until the whey is gone and the firm cheesy part remains, or as she said “let 'im piss in de sink”

it can indeed be firm enough to use like tofu, especially if you put the lump on a breadboard, slanted against the edge of the sink, put a saucer over it with a can of soup on top for pressure to make it a bit firmer.

I admit I cheat and use fresh mozarella for a similar effect, I like the small balls, and these are great to add to a salad type meal for a protein boost low in fat.
 
I’m diabetic too. I go the eggplant parmigiana route. How do you feel about shrimp, oysters, and crawfish? Or grits, topped with a poached or fried egg?

Beans are big down in this part of the country.
 
LCMS_No_More said:
I’m diabetic and am also trying to cut (lose fat). As a result, I normally eat 4 or 5 meals a day (they equal about three meals total - just spread out a little more) that consists of mostly meat, cheese, eggs and low-carb veggies. Yesterday was easy because I just ate an egg with a little cheese in the morning, a low-carb bar mid-day and a carby dinner (much carbier than I’d like, to be honest). In order to keep my carbs low so as to get my glucose under control (without drugs, mind you) and continue to cut, I need ideas as to what to eat apart from eggs and cheese. I need something portable as well as edible.

I can’t STAND fish. It literally makes me vomit unless it’s hidden under its weight in breading. I tried a gardenburger today and it was almost as bad.

I am avoiding sugar, potatoes, rice, tortillas, bread, cereals, etc.

Any ideas as to what I might do? Thank!
Click to expand...
I’m a diabetic also and I like vegies, other seafood. Eggs have about 75 MG of cholesterol in each egg, twice that of a double cheeseburger!
 
Br.Rich_SFO said:
I’m a diabetic also and I like vegies, other seafood. Eggs have about 75 MG of cholesterol in each egg, twice that of a double cheeseburger!
Click to expand...
Believe it or not, my total cholesterol went from the mid 160’s to 126 eating bacon and eggs (that’s REAL pork bacon and real chicken eggs) every day for breakfast for about six months.

Of course, I was low-carbing other stuff, too. 🙂

I just have this tendency to fall off the wagon from time to time and it takes months to get back on…meanwhile, I blimp up and so does my glucose number.
 
LCMS_No_More said:
Believe it or not, my total cholesterol went from the mid 160’s to 126 eating bacon and eggs (that’s REAL pork bacon and real chicken eggs) every day for breakfast for about six months.

Of course, I was low-carbing other stuff, too. 🙂

I just have this tendency to fall off the wagon from time to time and it takes months to get back on…meanwhile, I blimp up and so does my glucose number.
Click to expand...
I guess that go to show what my Dr. says is true. What works for one may not work for another. Every individual is and individual!
 
Loaned away my “Eat For Life” cookbook - I know it would have had ideas for you. Your library might have a copy…
 
Go to the Protein Power website www.eatprotein.com and search on the message boards for Salsa bites. They’re little egg and cheese things with salsa baked in mini muffin tins. Absolutely delicious. And portable.

Here it is:

Salsa Bites

Apologies to the original author…I pulled this from the eatprotein.com bbs in 2003 but don’t have the author’s name. I am thinking Elle??? Anyway here it is.

11 oz cream cheese, softened
1/3 c thick and chunky salsa
2 eggs
1/2 c shredded cheddar
2 T black olive (I omit this)
1 T chopped green onion
1 garlic clove, pressed
1/4 c sour cream
2 T chopped fresh cilantro

Preheat oven to 350. Whisk cream cheese in mixing bowl until smooth. Whisk in salsa and egg until well blended. Stir in cheese, olives, green onions and garlic. Or use spoon if the whisk doesn’t work.

Spray mini muffin pan with oil spray. Fill muffin cups to top.

Bake 15-18 min. or until center is set. Let cool and remove.

Spread tops with sour cream and spread cilantro over top.

Beth’s note: I’ve never added the sour cream or cilantro. Minus the olives, this comes in at .8 ECC per “bite”, 58 cal, and 2.69g protein.

So that’s it. I leave out the garlic and onion. But the site itself has fabulous, real life recipes. Go and see!
Betsy
 
Basically THINK GREEN 😃

Take up juicing, add a bit of beets

Eat equal amounts of protein and carbs. Make sure that you have say 1/4 cup of each.

Use Green Tea & Black Tea combined, use agave cactus sugar and lemon. Will get rid of water and waist. I actually like honey better, but don’t know how much of it you can take. The honey and lemon flush out the kidneys.

White Tea (sorry the white doesn’t show up on here) is the highest anti-oxidant and kills staph. This along with yogurt will keep your system balanced so that the ‘eco system’ on your skin does not get out of whack. Also, do not use anti-bacterial soaps.

I am not diabetic, but live with one, it just takes changing your lifestyle and using things like cinnamon and garlic help too.
 
Boca “sausages” are the only veggie product I have found that taste something like the real thing. We like the italian and the brats. remember for the soy analogs you have to count carbs, usually about 5g per serving.

Veggie lasagna, with zucchinie sliced the long way instead of noodles, is excellent, use low-fat ricotta or cottage cheese if you must. Mix the cheese with italian herbs, one egg, and grated carrot, finely chopped celery and green onion, in proportion roughly 2/3 cheese, 1/3 veggies, and layer with the zucchinie strips. You can use either tomato sauce (count carbs there is a vast difference between brands) or it that makes your sugar go up too much, use an alfredo sauce, try the packets made with skim milk. Just count all the carbs in your ingredients, divide by the number of servings. A little of this goes a long way so I make it in a small pan. All of this is verboten to me now, but it sure is good.

Cheese souffle topped with cream of mushroom soup (make your own white sauce with 1 T butter, 1T flour and 1 cup skim milk and saute fresh mushrooms in 1T olive oil). Serve a green veggie as a side. I cheat and make mini souffles–spray a custard cup or even a teacup with pam, dump an egg in, whisk, nuke for 30 seconds. you have to melt the cheese. dump it on the plate upside down and sprinkle the grated cheese on top (won’t cook right if you add cheese first). then spoon mushroom sauce on top.

quiche, but don’t eat the crust, eggs, grated cheese, finely chopped broccoli or other veggies, bake in a prepared frozen piecrust and just don’t eat the crust. serve with salad.

I buy omega 3 eggs that have less cholesterol, and more heart healthy fat.
 
I love portabellas with tomato sauce and cheese for a quick pizza that is low carb. Briefly broil the cleaned mushrooms, minus their stems. Add the pizza fixings to the 'shrooms and broil for 7-10 minutes.

An alternative way to make it is to pile cleaned, sliced, sauteed mushrooms on a pizza pan until the mushroomas are thick enough to hold the usual pizza condiments. If you sautee them in olive oil, and sprinkle in a TBS each of basil and oregano, it’s really good.

I also like pepper-and-egg on low-carb bread or Wasa crackers. The mixture is simply sauteed green peppers with scrambled eggs. If I’m feeling carbish, I hollow out a baguette, fill it with the egg and pepper mix, and let the squirrels have the inside.
 
Status
Not open for further replies.
Back
Top