Can’t believe the difference with low carb

[OzBlossom]

@Dudette1 - Have you tried roasted cauliflower or broccoli - just cut to florets, sprinkle over spices and roast until crispy around the edges. Alternatively, there's something like this: https://healinggourmet.com/healthy-recipes/whole-roasted-cauliflower-indian-spice/

I always think it looks like a roasted brain. I know. I know,............ juvenile at best!

Parmesan helps create a crispy crust if you're struggling to achieve it.

Well count me in as another juvenile because I think it looks like roasted brain as well!

 

[KennyA]

Chinese "seaweed" is cabbage /kale/spring greens....
http://allrecipes.co.uk/recipe/26052/crispy-seaweed.aspx

 

[lessci]

thelittlepine.com is pretty good for recipes.

The main difference for me after giving up all those fabulous carbohydrates has been the utter absence of IBS - the ghastly bloating and inability to fit into last years' trousers. Plus, I think I've lost a fair old bit of weight (don't weigh; can't be arrsed) Win. Waist size down at least 4 inches, in four months...

Another change has been my return to making biltong in quantity. Biltong is a filler in itself; I treat it as a meze, over a few hours. I'm getting even better at making top-quality product - big win!

I agree with the IBS, about the only time I have a flare up is hormonal (joys of being female) and even that's not as bad as pre low(er) carb