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Is the LCHF diet costing you more money?

Eldra said:
Feels a bit cheaper to me. No snacks anymore, vegetables are super cheap, and you need to plan out your shopping list better. But I don't do intermittent fasting. At least it's not more expensive.
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Veggies are just expensive here in Hungary. Everything thats just a little healthy is costy. Oh well, I have a big garden.... I make my own pasta, time to grow some veggies on the backyard aswell. lol.
 
LittleGreyCat said:
I'm with you on the Lidl rolls, but not so sure about the multi-grain.

https://www.fatsecret.co.uk/calories-nutrition/search?q=Lidl+Bread

High Protein Roll(Lidl)
per 100g - Calories: 268kcal | Fat: 13.40g | Carbs: 8.50g | Prot: 26.70

Low GI Multiseed Bread(Lidl)
per 100g - Calories: 287kcal | Fat: 8.50g | Carbs: 36.00g | Prot: 13.20g

The 36/100g is not the worst, some breads are over 50/100g, but it looks a little high for LCHF.

I am addicted to the Lidl protein rolls which can make my diet repetitive at times.

P.S. does anyone have a recipe for making the Lidl protein rolls at home?
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My hubby is marvellous and eats the same as I cook for myself. He will share my lidl rolls but the multi grain is for him and visitors. I am a good girl I am :). Where bread is concerned anyway. He does all the shopping as my arthritis makes it painful for me so I presume he buys what he likes. Naturally I know nothing about any choccie stash in the garage and under his seat in the car. Bless him.

Wish I knew the recipe for the rolls. Please share when you find it. The ingredient list is quite comprehensive so it must be possible to get close to it.
 
covknit said:
My hubby is marvellous and eats the same as I cook for myself. He will share my lidl rolls but the multi grain is for him and visitors. I am a good girl I am :). Where bread is concerned anyway. He does all the shopping as my arthritis makes it painful for me so I presume he buys what he likes. Naturally I know nothing about any choccie stash in the garage and under his seat in the car. Bless him.

Wish I knew the recipe for the rolls. Please share when you find it. The ingredient list is quite comprehensive so it must be possible to get close to it.
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I make rolls based on this recipe....
http://www.lowcarbluxury.com/recipes/recipe-bread21.html
My version is as follows with a carb calculation.....
It is still a work in progress as although the rolls taste great, they are a bit small and dense. They rise ok but deflate while baking, I am an inexperienced baker so maybe there is a solution.
 

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Mr_Pot said:
I make rolls based on this recipe....
http://www.lowcarbluxury.com/recipes/recipe-bread21.html
My version is as follows with a carb calculation.....
It is still a work in progress as although the rolls taste great, they are a bit small and dense. They rise ok but deflate while baking, I am an inexperienced baker so maybe there is a solution.
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The situation you describes reminds me of the effect a change of temperature can have on the baking. Presumably the seals on your oven door are in good order and it is nothing to do with anyone opening a kitchen door. Bread making is indeed a very complex artform. My brain cells are nudging me to recall something about where in the process salt has to be added so as not to counteract the action of the yeast or bicarb but it is a long time since I baked bread. It is a subject that certainly deserves a long chat with a baker. Worth asking about the double kneading for french baguettes maybe?
 
covknit said:
The situation you describes reminds me of the effect a change of temperature can have on the baking. Presumably the seals on your oven door are in good order and it is nothing to do with anyone opening a kitchen door. Bread making is indeed a very complex artform. My brain cells are nudging me to recall something about where in the process salt has to be added so as not to counteract the action of the yeast or bicarb but it is a long time since I baked bread. It is a subject that certainly deserves a long chat with a baker. Worth asking about the double kneading for french baguettes maybe?
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Most bread baking advice is about developing the gluten with kneading and then proving the dough. Because this recipe uses wheat gluten instead of flour the rules don't seem to apply. I have a fan oven, maybe this is the problem, I will turn off the fan for the next batch. I prefer the taste to the Lidl ones, it's just the texture I am struggling with.
 
miszu said:
The pasta machine rolls it out for u then it has a part that can cut it to spaghetti, different sizes, lasagne etc., but without the machine u can still try the recipe. Roll it out thin then fold it 2-3 times (dust some flour inbetween so it doesnt stick) and then just chop it and unfold the pieces... kinda like how japanese people make udon noodles, just make it thinner. Sorry my explanation is kinda poor, I ll leave a video link here so u see what Im talking about.
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Just realised I have a pasta making machine in the cupboard never taken out of it's box think I will give it a try out as well.
 
Mr_Pot said:
Most bread baking advice is about developing the gluten with kneading and then proving the dough. Because this recipe uses wheat gluten instead of flour the rules don't seem to apply. I have a fan oven, maybe this is the problem, I will turn off the fan for the next batch. I prefer the taste to the Lidl ones, it's just the texture I am struggling with.
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I think the basic science will apply but as you state the most oft quoted advice will be connected to temperatures, kneading and proving. The science of yeast alone is the subject of more than one dissertation. Happily since you have got a great tasting roll you have only to ensure you continue refining your recipe to enhance the nature of your yeast culture. If you are ever passing a second hand book store you may find it worth looking for an old text book on breadmaking. The sort written by a baker or a text book for something like a city and guilds course for baking.
 
miszu said:
Veggies are just expensive here in Hungary. Everything thats just a little healthy is costy. Oh well, I have a big garden.... I make my own pasta, time to grow some veggies on the backyard aswell. lol.
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Oh really? Sounds bad, I'm glad you can grow your own stuff then. And it's great physical activity, so double healthy! Mu father grows quite a bit of stuff as well, he enjoys it and it actualky tastes better than supermarket products... Especially fine beans :)
 
After thinking about this for a few days I really don't know, for the same reason that I don't know what cigarettes or beer cost. I just avoid the carb aisles except for Mrs DeeJay's breakfast cereals, and she buys her own sugar food. But she did say recently that she thought it a shame that snack food in supermarkets is cheaper than the "healthy" and fresh stuff.
My allotment experiment this year is pumpkins. Butternut squash is easy to grow but too carby, so then I tried celeriac but all I got was hollowed-out shells. Has anyone done a proper cost analysis of growing your own veg? It can easily cost a fortune if you don't save seed and make your own compost. As I try to do.
 
DeejayR said:
After thinking about this for a few days I really don't know, for the same reason that I don't know what cigarettes or beer cost. I just avoid the carb aisles except for Mrs DeeJay's breakfast cereals, and she buys her own sugar food. But she did say recently that she thought it a shame that snack food in supermarkets is cheaper than the "healthy" and fresh stuff.
My allotment experiment this year is pumpkins. Butternut squash is easy to grow but too carby, so then I tried celeriac but all I got was hollowed-out shells. Has anyone done a proper cost analysis of growing your own veg? It can easily cost a fortune if you don't save seed and make your own compost. As I try to do.
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There is a very lucrative industry dedicated to growing stuff and another dedicated to not growing stuff. :) I probably should make some declaration of interest here. I regularly give myself heart failure by looking at price tags. Tonight we ate marrow stuffed with radar, san marzano, mikulov garlic, chilli, basil and bay accompanied by buttered golden acre and cherokee trail of tears. Give a cucurbit a healthy start and it generously rewards us all summer. This is my first year with celeraic so I still dream of perfectly formed treasure but I did not sow until March so I have a long wait. We have just started no dig as I hope to have two hip operations in the next year and today a very nice man in Lidl gave us masses of cardboard. Today is a very good day.
 
I think that in the early days I might have been a bit clumsy with the choice and preparation of food but I got better at it. These days I eat a lot less than I used to since I never feel hungry. OK, sometimes I might fancy something but not through hunger.

The major effect that happened was that since I no longer buy food in "It feeds two" packets I may find myself cooking joints of meat and freezing slices (wedges since I am still a pig) for a microwave fest at my convenience. I avoided freezing whole meals. There might be pork in one container, beef in another and sausages in a third etc. which enables me to get the components of a meal that I fancy that day and microwave those.

This is what has made the food cheap mostly. You can buy a couple of pork chops all prepared in a plastic tray for £5 or, if on offer, 2kg of pork for £10. loadsa pork steaks. My main oven might go on once when I put joints in it and barely used for days afterwards while I eat the goodies.

One of my favourites of late is to buy a beef joint and mince it up with onion, pour on gravy and re-cook it for half an hour, put it into Chinese chippy one portion containers (from Ebay) and you have quite a lot of meals from it.
 
For me, it's about being frugal. Yes, Low Carb could be extremely expensive if we ate steak and asparagus every night. But in reality, there's not many people on LCHF who are that hungry and need to be quite that decadent. Low Carb can be easily done on a budget - it's all about the eggs, the cream, and the cheese!
 
luceeloo said:
For me, it's about being frugal. Yes, Low Carb could be extremely expensive if we ate steak and asparagus every night. But in reality, there's not many people on LCHF who are that hungry and need to be quite that decadent. Low Carb can be easily done on a budget - it's all about the eggs, the cream, and the cheese!
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And don't forget sausages!
 
vis-a-vis my earlier post. I have just been to Tesco and from the cheap shelf I got a pork leg joint 2.040Kg for £7.18. Is this a record?

Also concerning my earlier post if I didn't make it clear, I slow cook the beef during the Economy 7 times before mincing it with onion etc.

I don't forget the sausages and I often buy Riverside Cumberland etc. but interestingly the Tesco version has a lower carb count. Tesco also do a box of 16 regular British pork sausages (which are 7% carbs) but also you get two boxes for £7 and three boxes for £10. That's 48 quite large sausages for £10. One box weighs 1.28 Kg.

I won't mention the beef joint and the lamb shoulder since I don't want to make the poor non diabetics jealous.
 
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