Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Diabetes Discussion
Type 2 Diabetes
LOW CARB NOT WORKING?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="Mbaker" data-source="post: 2370741" data-attributes="member: 256617"><p>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.</p><p></p><p>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):</p><p>[ATTACH=full]47685[/ATTACH]</p><p></p><p>Method:</p><p>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</p><ol> <li data-xf-list-type="ol">Put Flour, Psyllium and baking powder into a bowl and mix.</li> <li data-xf-list-type="ol">Put cream cheese into the mix.</li> <li data-xf-list-type="ol">Add water to the mix and mix</li> <li data-xf-list-type="ol">At first it might be quite loose, but keep working until it forms a dough</li> <li data-xf-list-type="ol">I cut the dough in half and roll between 2 baking sheets</li> <li data-xf-list-type="ol">Use any shape to divide the dough</li> <li data-xf-list-type="ol">Use a spatula or similar to help pickup the shapes and cook on both sides like pancakes</li> </ol><p>[ATTACH=full]47686[/ATTACH]</p><p></p><p>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.</p><p></p><p>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.</p></blockquote><p></p>
[QUOTE="Mbaker, post: 2370741, member: 256617"] 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): [ATTACH=full]47685[/ATTACH] 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 [LIST=1] [*]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 [/LIST] [ATTACH=full]47686[/ATTACH] 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. [/QUOTE]
Verification
Post Reply
Home
Forums
Diabetes Discussion
Type 2 Diabetes
LOW CARB NOT WORKING?
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…