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Really struggling with low carb
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<blockquote data-quote="Helenorchid" data-source="post: 2397965" data-attributes="member: 515956"><p>I’ve really enjoyed my low carb journey. I’m a foodie, so I was sad to feel I couldn’t use all my favourite ingredients. However, I’ve discovered lots more.</p><p></p><p>I’ve discovered that celeriac sliced thinly and cooked as dauphinois ‘potatoes ’ really is a fabulous substitute for potatoes. It also keeps, covered in the fridge for 5 days. Also cauliflower rice cooked exactly 4 mins in microwave works as rice, as long as the sauce you use is flavoursome. I use spiralized courgette in place of pasta.</p><p>I can make a crumb base for a deep quiche using ground almonds and olive oil. This makes a lovely lunch.</p><p></p><p>Coconut macaroons that are indistinguishable from shop bought ones are so easy to make. The secret is to reduce double cream with sweetener until it’s the consistency of condensed milk. Then use it in place of condensed milk in recipes.</p><p>I make really good peanut cookies and truffles are all keto.</p><p>Parmesan fried chicken is yummy, large stuffed mushrooms, bolognaise stuffed peppers topped with mozzarella. I enjoy oven toast vegetables with roasted feta cheese and black olives.</p><p>I really enjoy my food now, to be honest the only thing I haven’t found a substitute for is Cod and chips as I can’t deep fry at home.</p><p></p><p>The only thing I’d add is that if you test your blood before eating and two hours afterwards, you may find you can eat small quantities of things you may think you can’t have. I can enjoy a small amount of flour but I can’t eat carrots! A small slice of Christmas cake without icing and marzipan doesn’t spike me, that was a happy discovery.</p><p></p><p>I’m happy to share my recipes, I’ve discovered quantities as I’ve cooked them so they are only guidelines.</p><p>I’d love to open a keto cafe, there is so much to share.</p></blockquote><p></p>
[QUOTE="Helenorchid, post: 2397965, member: 515956"] I’ve really enjoyed my low carb journey. I’m a foodie, so I was sad to feel I couldn’t use all my favourite ingredients. However, I’ve discovered lots more. I’ve discovered that celeriac sliced thinly and cooked as dauphinois ‘potatoes ’ really is a fabulous substitute for potatoes. It also keeps, covered in the fridge for 5 days. Also cauliflower rice cooked exactly 4 mins in microwave works as rice, as long as the sauce you use is flavoursome. I use spiralized courgette in place of pasta. I can make a crumb base for a deep quiche using ground almonds and olive oil. This makes a lovely lunch. Coconut macaroons that are indistinguishable from shop bought ones are so easy to make. The secret is to reduce double cream with sweetener until it’s the consistency of condensed milk. Then use it in place of condensed milk in recipes. I make really good peanut cookies and truffles are all keto. Parmesan fried chicken is yummy, large stuffed mushrooms, bolognaise stuffed peppers topped with mozzarella. I enjoy oven toast vegetables with roasted feta cheese and black olives. I really enjoy my food now, to be honest the only thing I haven’t found a substitute for is Cod and chips as I can’t deep fry at home. The only thing I’d add is that if you test your blood before eating and two hours afterwards, you may find you can eat small quantities of things you may think you can’t have. I can enjoy a small amount of flour but I can’t eat carrots! A small slice of Christmas cake without icing and marzipan doesn’t spike me, that was a happy discovery. I’m happy to share my recipes, I’ve discovered quantities as I’ve cooked them so they are only guidelines. I’d love to open a keto cafe, there is so much to share. [/QUOTE]
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