I still feel a bit guilty eating to satiety and even when I do - the feeling doesn't last. But then, even when I do eat carbs, the full feeling doesn't last. Probably a problem with my stomach. I'm afraid I just have to get used to being hungry for much of the day.
What kind of flatbread and fajitas do you use? Is there a good, and reasonably priced, bread recipe/fajita recipe which is low enough in carb?
I feel confident to suggest that you wouldn't be hungry eating like this. I have had to go from 3 course sittings to 2. I am excited as I know I will see body composition changes even if it takes a while to kick in, whilst my overall consumption is lower.
These are the ingredients I use for the flat breads (almost full cup of warm to hot water, third of regular tub of cream cheese, 2 x third of a cup coconut flour, half of a third of a cup of psyllium husk, three quarters of a teaspoon of baking powder):
Method:
Put a flat no stick pan on a mid heat on the stove, granite is perfect as no butter is required, or smear a little
- Put Flour, Psyllium and baking powder into a bowl and mix.
- Put cream cheese into the mix.
- Add water to the mix and mix
- At first it might be quite loose, but keep working until it forms a dough
- I cut the dough in half and roll between 2 baking sheets
- Use any shape to divide the dough
- Use a spatula or similar to help pickup the shapes and cook on both sides like pancakes
I didn't set out to replace bread, but the macros tick several boxes, being protein, fat and fibre carbs, whilst the end result works for currys, roll-ups, peanut butter, burger and left over meat delivery mechanism, marmite or just on their own (great when just cooked). The dough keeps for a couple of days in the fridge.
I know my wife dices chicken, places in a wok with green peppers, onions and fajita seasoning and hot water. The lid goes on and all cooks together. The taste is unbelievable. We add sour cream and guacamole from Waitrose, nothing is left.