A new low-carb support thread for 2016

PS MamieI could smell the wonderful aromas from your tagine from here!

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Must admit finding Lidl's high protein rolls makes such a difference to us. Being able to eat bread in any form means we'll find it easier to eat lchf this time. The Lidl FB page gives this nutritional information -

Lidl High Protein Rolls
Ingredients:
Water, Linseeds, Wheat Protein, Soya Flour, Whole Wheat Flour, Sesame, Soybean Meal, Sunflower Seeds, Wheat Bran, Oat Fiber, Yeast, Salt, Colouring Spice Extracts (Curcuma).

Nutritional Information:
Typical Values per 100g:
Energy 1194kJ/268kcal
Fat 13.4g (Of which saturates 0.4g)
Carbohydrate 8.5g (Of which sugars 0.5g)
Fibre 12.4g
Protein 26.7g
Salt 0.99g

A roll weighs about 115g and costs 29p on offer, or 39p normally. Bargain.

They're very popular with diabetics because it gives so many of them a chance to enjoy bread again. Our Lidls now has 2 large baskets full every day now.

merlotgran I found a picture of half a roll with scrambled egg for you. Maybe you have a shop near you?

We make spelt bread too (slow rising method all by hand not breadmaker) and have a slice as toast for breakfast. Here in France we get Type 150 which is wholemeal and 110 which is lighter. Love it and very happy to have it back now we are not losing any more weight.
I have made spelt pastry for the occasional chicken pie and like that too, though it needs hardly any liquid added, which takes a bit of getting used to.

DH has been finding it hard to do without bread completely - especially with his beloved scrambled eggs.

I now make spelt bread using the dough setting on the breadmaker then baking it in the oven for the normal time. This gives a much better result than doing the whole thing in the breadmaker.

We then slice and freeze the loaf so there is no waste and we can treat ourselves to a slice of toast for Sunday breakfast.

No good for coeliacs unfortunately but I no longer get IBS symptoms if I stick to spelt flour.

I was wondering how you were stillhere. Sounds good! We don't have a problem with any of the above as we seem to have gone very French after ten years here and celebrated with snails etc
We did have some lovely things from the patisserie and the GDs queued happily with me for twenty minutes while we waited to collect our three chocolate mousse on Christmas Eve.

I'm still losing weight, slowly but steadily. I didn't put on any weight over Christmas, because discovering that I am coeliac a year ago meant that I could refuse all kindly-meant offers of mince pies and sausage rolls, and pretty much any event I went to had an awful lot of pastry. As I had to stick to meat, cheese and salads for the most part, it was wonderful

Just done another meal in the tagine. I put lamb, onions and garlic in a spice mix (raz al hanout, cinnamon, cumin, coriander, saffron) then layered it in the tagine with dried apricots, almonds, courgette, aubergine and squash. No added liquid (though the veg were our own from the freezer and still a bit frozen) and cooked it on a low oven for four hours. Served with yoghurt.
Obviously you could leave out the meat for veggie version.
It seems to have a depth of flavour that you don't get from ordinary cooking.
Followed by lump of Roquefort.

Bravo Mamie- thought about you today as I've been (as you say) - pissing for Romandie ;)

Fab news Mamie - we definitely need a smug emoticon!

Thanks for all the information about making yogurt, especially as one of you uses a machine and the other doesn't.

Mamie I will probably carry on using olive oil for cooking, although I will still keep butter on hand in case I need to use it. Thanks for the offer with recipes.

I agree Anya that the use of carbs is deeply ingrained in the way we eat in this country and I can't help but think it must have its roots in farming. I certainly didn't understand how carbs and fat were used by the body until a few years ago. I much prefered to lose weight with eating plan like Slimming World. If my FiL wasn't insulin dependant diabetic, I doubt I would have bothered researching lchf eating. I don't want my DH to develop diabetes later in life like his father and he's approaching the age where it kicked in. I doubt if many people understand about carbs and fat. Years ago they probably didn't need to either.

Stud = stir and your= you're

Fat finger morning.

No hair in my yoghurt ... that ought to read 'half'

I bought a yoghurt maker very cheaply from Lakeland and leave it on overnight. No effort at all. I use up left over milk (skimmed) and add dried milk powder (skimmed) a couple of spoonfuls of sugar (needed to activate the yoghurt I think) and hair a small tub of organic, live yoghurt.

Stud it up and leave. Simples.

Well done Mamie that's great news. There's a thread on here somewhere about BP and someone on it, nkt medically qualified, insists that the food we eat has no effect on health in general or BP in particular. Your the proof that we are what we eat.

Why do some people think this is an unhealthy diet?

Because they have been fed the falicy that carbs should make up 50% of our diet (great if you're a marathon runner) and fats are bad. But also many people just don't realise the realtionship between sugars and carbs, eat way too many carbs in the first place, and equate carbs with energy. They also think this is a no carb diet because they don't understand that there are carbs in fruit, veg and nuts and seeing only potatoes, bread, pasta, rice, etc as a source of carbs.

Hurrah! Off the BP tablets completely.
So after two years of this way of eating (one year losing, one maintaining lower weight), I have lost 18kg, seen cholesterol levels come down (was never on medication) and BP come down as my doctor slowly reduced the medication (I think she was as pleased as I was this morning).
OH has lost 30kg, come off statins and got completely out of pre-diabetes.
Somebody pass me that smug emoticon....
And explain why some people think this is not a healthy diet?

Morning Wilma and Happy New Year.
Yes I have made yoghurt for many years. I heat the milk and boil until reduced by a third. Leave to cool until you can stick a finger in and count to ten. Add about half a cup of live yoghurt and leave in a warm place overnight. I have only made it with whole milk though.
What fat will you use to cook with? I guess one of the oils will be the lowest fat. What kind of meals are you planning? Would it help to post here, so we can add ideas?

Anya

What was home made yogurt like? Was it worth the effort? I have found several websites with recipes that don't require a yogurt maker, so I think I will have a go.

Yes , I've made my own yoghurt.

Whereas I unintentionally ate what I wanted Wilma

I intentionally ate what I wanted over the holidays because I was not enjoying the lchf experience and wasn't going to be miserable at what should be a happy time. Also, we were staying with my Mum and Step-Dad and didn't want to put them to any trouble.

After a good chat I think we've got a plan now though for how lchf can work for us, so from Monday we're trying again.

One of the big changes we will make is to think of low fat as healthy fat. I have a lot of weight to lose and our previous attempt at lchf really just added a lot of fat to my diet. I didn't gain weight, but I didn't lose any either. Considering everything else we ate, I believe the extra fat was filling in the calorie gap created.

Our mission will be to find low fat food that is not high in carbohydrate, especially sugars. I am on the lookout for a vegetarian low fat low carb yogurt, so any suggestions welcome!

Does anyone have experience of making their own yogurt?

Happy New Year btw!

Comme une vache (normande) qui pisse?
Onwards and downwards really - all the way to the bottom of Spain next week.

Pisser pour la Normandie - j'adore mdr (mort de rire = lol). Ah well, onwards and forwards- bonne chance.

The fluid retention is a funny one isn't it. We both also put on about 1lb over Christmas, then did three days low-carb, spent a day pissing for Normandy and took it all off again!
Tonight we are having monkfish with bay leaves, sherry, pinenuts and raisins, with a mound of spinach.
We are celebrating getting our new shutters fitted after waiting eight months for the work to be done. They arrived at 9.30, took a three hour lunch break and finished at 4.00. I love France .

So after 2+ weeks of back to carbs, alcohol and some puddings- I weighed myself this morning fearing the worst (got back last night) but I've only put on 400gr (under 1 lb- some of it due to water retention during long journey)- so I am puzzled. When I eat and drink what I want (without going stupid...) I don't put on weight- but when I am really careful and cut almost all carbs, sugar and alcohol- I lose weight so so slowly. I lost a couple of kilos very quickly in November- and then got totally stuck- despite sticking to it. Disheartening... but back on the wagon and low carb from today. Home made burgers for lunch with green beans and chinese cabbage.

That'll do nicely Cari

I have parsnips to use up so will either roast or mash them too. Off to cook my duck and will report back in due course. Thanks M