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Was in Remission now concerned
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<blockquote data-quote="Moogie1947" data-source="post: 2320291" data-attributes="member: 19105"><p>That's a good idea but I always have lots of veg in the freezer as we are all 3 vegetarians. I use lots of carrots, swede and celeriac which all keep quite well for a week or so. I find we need one of those with things like vegeburgers or low carb souffle or one of those types of dishes where the veg are all separate. I use a sauce/dip made from a crushed garlic clove and full fat yoghurt. Sometimes I replace the garlic with a small spoonful of chipotle paste or a dash of tabasco. You wouldn't know it was just a simple yoghurt base. It is the protein element that gets dull, just cheese and eggs and nuts mainly as pulses are not low carb.</p></blockquote><p></p>
[QUOTE="Moogie1947, post: 2320291, member: 19105"] That's a good idea but I always have lots of veg in the freezer as we are all 3 vegetarians. I use lots of carrots, swede and celeriac which all keep quite well for a week or so. I find we need one of those with things like vegeburgers or low carb souffle or one of those types of dishes where the veg are all separate. I use a sauce/dip made from a crushed garlic clove and full fat yoghurt. Sometimes I replace the garlic with a small spoonful of chipotle paste or a dash of tabasco. You wouldn't know it was just a simple yoghurt base. It is the protein element that gets dull, just cheese and eggs and nuts mainly as pulses are not low carb. [/QUOTE]
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