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Spag Bol For Dinner
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<blockquote data-quote="Enclave" data-source="post: 957861" data-attributes="member: 92754"><p>The wife uses thinly sliced (using the redundant potato peeler) courgette, adding then a few minutes before serving .. then you don't miss the pasta ..</p><p>She cooks our vegetarian spag bol .. for the sauce she will gentle fry a finely chopped onion in olive oil .. then she adds lots of different mushrooms (if your not a veggie I guess this would be meat not mushrooms) ... and vegetable stock cube, bouquet Garni, and a bay leaf. Garlic can be added if you like it.. Then add a small squeeze of tomato paste ..and a tin of chopped tomatoes. Simmer for about a good half hour .. then when the sauce thickens .. add shredded fresh basel and a goo slug or two of olive oil. ..then add the courgette just before serving .. remember to remove the</p><p>bouquet Garni and bay leaf, before serving ... a good heap of finely grated cheese to top and serve with a crunchy fresh salad ... no need for jars .. just a tin LOL!</p><p></p><p>When you low carb .. you need to cook with a set of scales in one hand and a calculator in the other ... but only till you get the hang of things.. The high fat part is mostly throwing away all the low fat foods you have (they are full of sugar) and replace them with full fat ones .. You need the fat as you are not getting energy from carbs now .. I have about 30g of carbs a day ... so remember if you eat fats then your body will not need to store fats ... forget weight watchers ... and read ... supermarket web sites are good for working out carbs .. they show the full carb content that you need to count ... NOT just the sugar part ..carbs turn to sugar when you eat them .... This includes whole grains ..pasta ..potatoes .. rice .. cereals, bread ..you will soon get the hang of it .... Don't count the calories for now ..just the carbs</p><p>hope this helps I have lost 5st in 18 months with the low carb high fat way of eating</p></blockquote><p></p>
[QUOTE="Enclave, post: 957861, member: 92754"] The wife uses thinly sliced (using the redundant potato peeler) courgette, adding then a few minutes before serving .. then you don't miss the pasta .. She cooks our vegetarian spag bol .. for the sauce she will gentle fry a finely chopped onion in olive oil .. then she adds lots of different mushrooms (if your not a veggie I guess this would be meat not mushrooms) ... and vegetable stock cube, bouquet Garni, and a bay leaf. Garlic can be added if you like it.. Then add a small squeeze of tomato paste ..and a tin of chopped tomatoes. Simmer for about a good half hour .. then when the sauce thickens .. add shredded fresh basel and a goo slug or two of olive oil. ..then add the courgette just before serving .. remember to remove the bouquet Garni and bay leaf, before serving ... a good heap of finely grated cheese to top and serve with a crunchy fresh salad ... no need for jars .. just a tin LOL! When you low carb .. you need to cook with a set of scales in one hand and a calculator in the other ... but only till you get the hang of things.. The high fat part is mostly throwing away all the low fat foods you have (they are full of sugar) and replace them with full fat ones .. You need the fat as you are not getting energy from carbs now .. I have about 30g of carbs a day ... so remember if you eat fats then your body will not need to store fats ... forget weight watchers ... and read ... supermarket web sites are good for working out carbs .. they show the full carb content that you need to count ... NOT just the sugar part ..carbs turn to sugar when you eat them .... This includes whole grains ..pasta ..potatoes .. rice .. cereals, bread ..you will soon get the hang of it .... Don't count the calories for now ..just the carbs hope this helps I have lost 5st in 18 months with the low carb high fat way of eating [/QUOTE]
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