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Old 04-21-2011, 05:57 AM   #251
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I LOVE quinoa. I have a friend who can't eat gluten due to celiacs, and so I end up doing a lot of experimenting the kitchen with/for her, so Quinoa is a big part of my diet now. I use it the same way I'd use rice or couscous. Its really similar to couscous in texture, but the flavor is a little nuttier. Its one of the absolute healthiest grains you can eat, its amazing what those little kernels can pack in themselves. I tend to make it with salmon and veggies quite a bit, or I'll do a stirfry and sub quinoa for rice, with a little soy sauce. I like it plain, but its great cooked in anything as it does absorb flavor (just like rice or pasta cooked in a sauce). Its a nice thing to add to soups too, since it adds a good dose of nutrients and protein without really affecting texture or taste. I even love it cold out of the fridge with just a spoon.
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Old 04-22-2011, 01:32 PM   #252
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I love quinoa too!

Not exactly a meal, but recently I have been stuffing mushrooms, bell peppers and eggplant with tuna in brine, mixed with anything from spices, lemon/orange juice or various cheeses and baking them. Pretty awesome!
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Old 04-22-2011, 06:39 PM   #253
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I have used quinoa in tabouli before, in place of the bulgur wheat one would usually use in the recipe and it worked really well. I couldn't tell a difference except in texture (the quinoa was a bit more tender than the bulgur but not in a bad way).

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Old 04-24-2011, 05:08 PM   #254
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My stuffed mushrooms are low carb:

1 8oz package of cream cheese softened
1 roll of hot breakfast sausage *cooked, crumbled and drained*
1 cup finely shredded cheese
1/2 finely diced onion
1 tsp garlic powder
1-2 glugs of Worcestershire sauce
1 1/2 pound of mushroom caps-stems removed

Combine all ingredients and spoon mixture into mushroom caps. Bake in a 350 degree oven for 20-25 minutes until desired doneness.

I've also used this to stuff zucks and it's equally yummy!

Mushrooms before cooking



Zucks
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Old 04-27-2011, 06:52 PM   #255
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Be careful with corn! It can really raise your blood sugar quickly.

I have found Quinoa in Walmart and Target. It's normally by the rice on the top shelf!
OoOOO thanks for that tip! Will be sure to look there.

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Originally Posted by MisticalMisty View Post
My stuffed mushrooms are low carb:

1 8oz package of cream cheese softened
1 roll of hot breakfast sausage *cooked, crumbled and drained*
1 cup finely shredded cheese
1/2 finely diced onion
1 tsp garlic powder
1-2 glugs of Worcestershire sauce
1 1/2 pound of mushroom caps-stems removed

Combine all ingredients and spoon mixture into mushroom caps. Bake in a 350 degree oven for 20-25 minutes until desired doneness.

I've also used this to stuff zucks and it's equally yummy!

Mushrooms before cooking



Zucks
What are zucks? Looks like zucchini or cucumber maybe?
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Old 04-27-2011, 06:53 PM   #256
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OoOOO thanks for that tip! Will be sure to look there.



What are zucks? Looks like zucchini or cucumber maybe?
Zucchini. I think in Europe they might call them corgettes in case anyone else is interested.
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Old 04-27-2011, 08:40 PM   #257
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I'm becoming a big fan of quinoa, too. I saute carrots and a little onion in raw coconut oil and add them to the cooked quinoa, along with toasted coconut and almonds. When I can find them at Trader Joe's I also add finely chopped dried and sweetened hibiscus flowers, and that makes it kind of amazing. It goes very well with wild turbot.

I really need more of those hibiscus flowers. I've only found them twice.
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Old 04-30-2011, 10:10 AM   #258
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Also a quinoa fan...they sell big 5 lb bags of it at Costco for a reasonable price, as well.
I've taken to using it instead of pasta for summertime "pasta" salads. Particularly nice with some feta cheese, chopped fresh veg, and an olive oil vinaigrette.

But I digress.

Lately, I've just been buying bags of pre-washed baby spinach, and making "meal" salads with it. My favorite is:

Spinach,
chopped boiled egg,
chopped grilled chicken
bit of chopped pecans
tomato
green onion
sprinkle of blue cheese crumbles
and a lovely olive oil/white balsamic vinaigrette.
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Old 05-09-2011, 06:01 PM   #259
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I fell off the wagon and have no motivation right now..anyone eating anything yummy lately?
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Old 05-09-2011, 10:34 PM   #260
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I fell off the wagon and have no motivation right now..anyone eating anything yummy lately?
That's alright! It is tough learning a whole new way of cooking and eating. Sometimes I feel like giving in and going with the flow. What keeps me in line is reminding myself how awful I feel when I eat sugary stuff (even though it tastes so good) and bready stuff. I'm still struggling when it comes to getting the gumption up to get in the kitchen and cook. I've been lazy lately and have opted to buy Atkins Advantage bars and shakes, nuts (mostly pistachios and almonds), string cheese and Nut Thins for quick snacks. When I need some inspiration, I go to "The Rogue Cookie" website and scroll through the recipes and blogs. Hubby recently ordered a Gluten Free and Sugar Free baking cookbook for me. I'm anxious to see the recipes and try them out because I really miss cake sometimes.

OH, and bacon is my weakness nowadays! ha! Hubby has taken to baking it in the oven on an aluminum lined baking sheet. I've been eating it with cheddar or monteray jack cheese.
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Old 05-10-2011, 12:03 AM   #261
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I fell off the wagon and have no motivation right now..anyone eating anything yummy lately?
I know the feeling well. My aunt has been visiting the last several weeks and despite being a post-op WLSer, she is a sugar FIEND. Baking, buying candy and cookies and breads, cooking with sugar in all sorts of ways. It's been murder on my willpower and murder on my pancreas. I'm working with 2/3 of my pancreas as it is and just went back on insulin to help it work the way it should.

After indulging too much over the last couple weeks and feeling like garbage, I finally went to the butcher shop last week and loaded up on meat. If I cook more than enough and have it on hand, I won't dig into the candy dish late at night. I'm really excited for the tri tip steaks I have thawing for the grill tomorrow. I'm thinking it'll just be those and a big spinach salad with strawberries for dinner. Yum!
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Old 05-10-2011, 07:26 AM   #262
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I fell off the wagon and have no motivation right now..anyone eating anything yummy lately?

You and me both, girl. It's so frustrating.

I'm a straight up emotional eater and my emotions are ALL OVER THE PLACE these days.

Try and hang in there.

(ice cream is my drug of choice - that's what i've been down with lately)
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Old 05-10-2011, 07:45 AM   #263
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I'd get on the wagon if I had time. I've been so busy that I don't have time to cook or clean. I'm hungry for real food too. Tired of eating out of boxes and brown paper bags. Till I can get it together I'm living vicariously through the pictures you all post.
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Old 05-10-2011, 10:04 AM   #264
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I have been doing Atkins Los Carb for over a month now and have been sticking to the 20 carbs a day rule. Boy, it is hard to keep the carbs this low and if I relax just a bit; I go up to 25-30.

What I would not give for a piece of multi-grain bread! (Sorry, Misti)

BUT my blood sugars are always under 120 now and I have had to drastically lower my insulin and I FEEL really great....just carb deprived! LOLOL!

How many carbs are you guys having a day?
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Old 05-10-2011, 07:20 PM   #265
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" I fell off the wagon and have no motivation right now..anyone eating anything yummy lately? "

Here's what I had for supper, Green beans with ham:
- 1 pound of fresh green beans, prepared and cooked to your preferred degree of doneness
- 4-8 ounces of non sugar cured ham chopped into fairly small pieces (depending on how meaty you want it)
- 2-4 garlic cloves, depending on your preference
- 2-3 tbsp olive oil depending on how much ham you use
- salt and pepper to taste
You cook your green beans and set aside. Heat the oil in a pan, crush or finely mince the garlic into it and cook until it turns clear. Add the ham pieces and cook until they start to brown on the edges and the garlic turns golden. Add your green beans and toss together to coat. Salt and pepper to taste, but you probably won't need salt because of the ham being salty already.

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Old 05-10-2011, 07:21 PM   #266
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I have been doing Atkins Los Carb for over a month now and have been sticking to the 20 carbs a day rule. Boy, it is hard to keep the carbs this low and if I relax just a bit; I go up to 25-30.

What I would not give for a piece of multi-grain bread! (Sorry, Misti)

BUT my blood sugars are always under 120 now and I have had to drastically lower my insulin and I FEEL really great....just carb deprived! LOLOL!

How many carbs are you guys having a day?
Glad to be back online with Dimensions - cancer free now and feeling great!
Hugs, Kara
Woohoo! I'm so tickled to see you back in here, Kara! I'm not following a certain amount of carbs a day. I've just cut out gluten, sugar and most highly processed foods. I know I'm eating more than 30 carbs a day because I eat oatmeal (with cinnamon and raisins), drink no sugar added Soy Milk and I eat plain, non-fat greek yogurt and sometimes strawberries and blueberries. Gotta have dairy and I can't handle milk, so I go for yogurt and cheese. My "junk" food is Atkins Shakes and Advantage bars. I'm not much of a cook, but, thankfully, hubby helps by making me dishes from my favorite low carb cookbooks.

I keep telling people, you've just gotta find what works for you and stick with it. It certainly isn't easy, but I'm finding more low carb and gluten free choices on the grocery shelves than ever before. Hubby brought home a package of Oscar Mayer Angus Beef Franks this evening and I was surprised to see "no nitrates" on the front label! So we had pan grilled franks, sauerkraut and mustard for supper. I split my franks in the middle and wedged some cheddar cheese in the split. Yummy! I drank an Atkins Shake for my "dessert".
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Old 05-10-2011, 11:19 PM   #267
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" How many carbs are you guys having a day? "

I don't follow a low carb diet per se, but do limit my carbs to some extent (my target range is between 100-150), and get them mostly from vegetables, whole grains, and fruit. The nutritionist I consulted with a couple of months ago is all about the "slow carbs instead of low carb" approach to helping manage insulin resistance. Following her advice, my blood glucose levels did go up a bit, but my endocrinologist is okay with the numbers and feels I should stick with the plan for now. I go back for another followup with the doctor and consultation with the nutritionist in a couple months, so we'll see what happens.

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Old 05-11-2011, 07:36 PM   #268
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Thanks everyone for your responses. I've been doing this low carb thing for 5 years now and I just get so damn tired of having so many restrictions.

It feels worse when we go out to dinner. I couldn't even make a grocery list the other day because I just have no motivation to cook or anything.

Kara, I'm so glad to see you back! I try to stay around 30 carbs a day. I have been slowly adding in whole grains again, so sometimes that numbers goes up a little bit.

Hopefully once things slow down at work, I will have some more motivation!
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Old 05-12-2011, 05:32 AM   #269
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I've worked late every day this week and tonight will have me home around 7 or 8. So, I threw 6 hamburger patties in the crock pot...mixed a jar of beef gravy with a jar full of beef stock....added in a pound of whole mushrooms and poured the mixture all over it.

It will cook on low all day. I hope it's good!
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Old 05-12-2011, 10:55 PM   #270
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Sounds like it will be positively yummy! I'd probably stir in a little sour cream when I ate it because it sounds very much like what we call "poor man's stroganoff".
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Old 05-13-2011, 02:51 PM   #271
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Sounds like it will be positively yummy! I'd probably stir in a little sour cream when I ate it because it sounds very much like what we call "poor man's stroganoff".
It was ok..some of the mushrooms burned..lesson learned..lol
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Old 05-14-2011, 09:02 AM   #272
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Thanks everyone for your responses. I've been doing this low carb thing for 5 years now and I just get so damn tired of having so many restrictions.

It feels worse when we go out to dinner. I couldn't even make a grocery list the other day because I just have no motivation to cook or anything.

Kara, I'm so glad to see you back! I try to stay around 30 carbs a day. I have been slowly adding in whole grains again, so sometimes that numbers goes up a little bit.

Hopefully once things slow down at work, I will have some more motivation!
Now that it's getting warmer, you could eat lots of salads. I'll probably keep arugula and mixed greens in my fridge for the rest of the summer and just throw in whatever is in the fridge to keep it interesting. I never eat salad dressing out of a jar either. I bought one of those cute little salad jars with a stopper and mixed some lemon juice, olive oil and herbs in it. It should keep for a couple weeks before I have to mix up something else. And I'd mix in low carb things that crunch like carrots, celery, and radishes, and alphalfa sprouts, or a handful of chopped walnuts or sunflower seeds for a different texture. Tho, I know the nuts are not low carb enough if you're keeping it to 30 a day. I might also keep a hunk of parmesan to shave into it. One of my favorite salads is arugula and shaved parmesan with oil and lemon juice. Whole foods sells arugula in bags for $2.50 each. Trader joes has the stuff cheap too.
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Old 05-16-2011, 04:41 AM   #273
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Last night I made the turnip gratin *it turned out loads better this time*, rib eyes and green beans cooked in bacon, garlic a little onion and sprinkled at the end with a little brown sugar.

I also made low carb breakfast burritos..flash froze them and now they are individually wrapped and in my freezer.

Trying to get back on the wagon!
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Old 05-16-2011, 11:30 AM   #274
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Tomorrow I'm going to try to make Strong Coffee Short Ribs in the slow cooker. I hope it comes out good. Anyone with any suggestions of how I should season it?
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Old 05-16-2011, 11:36 AM   #275
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Tomorrow I'm going to try to make Strong Coffee Short Ribs in the slow cooker. I hope it comes out good. Anyone with any suggestions of how I should season it?
Cream and a little sugar?


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