3rd day of my low-carb diet

[Willy Wonka]

and I'm already enjoying eating less carbs.

Who'd thunk that I could survive the day without being hungry?

Also, the blueberry muffins are HEAVENLY (and they're only 4g of carbs per serving, and I LOVE them - will be more than glad to provide recipes if anyone asks)

I'm also crazy about a combination of cauliflowers and cabbage instead of cabbage and noodles.

I tried my first cauliflower "mac" cheese two weeks ago and it was REALLY good.

Lost 2.5 pounds so far! :hi: Goal: 17.5 pounds to go.

[Ilsa]

1. What blueberry muffins?

Recipe, please. (And thank you.)
I like nuffins, but msot muffins are like eating cake, which I don't want first thing in the morning.

[Willy Wonka]

3. It's from FTV's Lo Carb Cookin' and Lovin' It

That is on New Year's Day. Here's the link:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26548,00.html

Vegetable oil cooking spray
2 tablespoons wheat (or oat) bran and 1 tablespoon soy flour, mixed together
1 cup soy flour
1/2 cup sugar substitute (recommended: Splenda)
1 teaspoon baking powder
2 eggs
1/2 cup heavy cream
1/3 cup club soda
1/2 cup blueberries (if not sweet, sprinkle with 1 tablespoon of sugar substitute)

Preheat oven to 375 degrees F.

Spray a 6-cup muffin tin with vegetable oil cooking spray. Evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking.

In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended. Then fold in the blueberries and fill the 6 muffins cups evenly with the batter. Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean. Remove from oven and let cool before refrigerating. Serve warm with butter or cold with cream cheese.

Cook's Note: In place of blueberries you can use raspberries, blackberries, banana extract and walnuts, lemon or almond extract and poppy seeds, cranberries, pumpkin, or other favorite flavors.

Nutrition Information

Nutritional Analysis per Serving
Calories 177
Total Fat 12 grams
Saturated Fat 6 grams
Carbohydrates 12 grams
Net Carbohydrates 8 grams
Fiber 4 grams

[Ilsa]

7. Thanks! I've saved recipes from FTV before, but

hadn't gotten into the low-carb versions.

I'm surprised the recipe says to blend the batter well. Normally, muffin batter is blended only until the largest lumps are gone.

[elfin]

2. I guarantee it will work!

Don't forget deviled eggs along with your celery, dip etc. for a great light meal. Also sugar free jello with Redi-whip. Raspberry with chocolate whip is fun.

[haele]

4. I make "mashed turnips" that everyone mistakes for mashed potatoes

only 3 carbs per serving; recipe serves 2.

You need:

2 cups water
1 lb white turnip, peeled and cubed.
1/4 cup diced onions
3 tablespoons butter or margarine (or 3 tablespoons olive oil - I prefer butter for the taste)
2 tablespoons olive oil
1 tsp garlic powder or 2 very crushed cloves of garlic
1 tsp paprika
1/2 tsp kosher salt
1/2 tsp fresh ground pepper (white for taste)
1/4 tsp ground cumin
pinch of dried dill
1 cup grated cheese; either italian mix (provolone, Parmesan, romano, mozzarella) or cheddar/jack mix. Should be 1 part sharp type cheese to three part mild soft cheese.

Preheat oven to 350 degree.

In a medium pot, bring water, turnip, pinch of salt, and two tablespoons olive oil to boil. Boil for 2 minutes, then bring down to simmer for 20 minutes or until turnip shows "starching".

Remove pot from heat, drain turnip into a medium bowl, rice (mash), then wrap mash into cheesecloth covered colander to drain. Use spatula or large spoon to press down mash.

Return pot to stove on medium setting, put in butter, onions, and rest of salt; "saute" onions in butter until just they just turn transparent. If you're using fresh garlic cloves, add them now. Turn heat off. By this time, your mash should be drained. Return mash to pot, add the rest of the spices, and stir until mixture is smooth. Add cheese in, reserving one scant handful.

Put in small casserole dish (6") or pie pan. Cast remaining handful of cheese on top. Bake for 20 minutes.

Remove and serve. No one would believe they aren't potatoes! Even my husband who hates turnips loves this dish.

You can also use this recipe for potatoes once you're off Atkins.

(BTW - Parsley and chives are a great garnish, if you want to fancy them up)

Haele

[DS1]

5. don't forget to drink more water throughout the day

It'll help you lose weight.

[haele]

6. Have you tried spaghetti squash yet?

It can be used just like spaghetti, far less carbs than pasta, and is great for either a meatless marinara sauce, a carbonara or alfredo sauce, or your "macaroni and cheese" cheese sauce. It's sweeter than pasta - so a heavy meat sauce doesn't work very well, and one spaghetti squash can serve 6.
You can usually find them in the "hard squash" section of your supermarket. They're about two pounds, so after you cut it in half (carefully!) and core out the seeds, you have to cook them for at least 20 - 30 minutes, depending on how big the squash is.
Let them drain, then use a fork along the inside to pull out the "spaghetti" into a colander used for draining spaghetti - and remember - they'll be hot.
Remember to salt the water and the squash after you make the "spagetti".

Haele

[HEAVYHEART]

8. That's great Willy Wonka!

It will work if you stick with it. I did low carb and it worked for me, I lost 35 pounds. I'm at work right now so I can't post much other than quick drive by postings! hehe.. I will respond again later or I will PM you.