oops! sorry i gave you the wrong cheese advice, ed. i didn't want to look it up, so guess i'm just lazy...any way you slice it.

/ducks, to avoid hurled bricks of cheddar and swiss.

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Fat Baggage- Is Yours Packed?

Dixie, don't duck!!!!! Be ready to catch it!!!!! LOLOL

Mmmmmmmm, cheeeeeeeeeeeeeez!!!!!

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Thanks everyone for the replies . Soooo, would you suggest that I skip the cheese and take the normally rolled up cold cuts and add them sliced up to a large salad (mainly greens) instead? One of the advantages for me doing Atkins vs. other programs is that I love both meat and veggies. I can live without the starches (oh I do love my rice though :( ), but having satisfying amounts of other foods sure does help.

If I can go through Induction munching on asst. meats and salads for lunch and dinner (B-fast is eggs and meat), then I'm styling . Has the thought process in regards to leafy veggies changed? My Atkins book allows only 3 cups of leafy greens per day while in Induction. That is where I had a difficult time last go 'round, because I was only eating 1 cup at lunch and 2 cups a dinner. The one cup of greens wasn't enough so I tossed in the cheese to go with the meat.


Thanks again all for your help, and I'll take that block of cheese flyin' around here.

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Ed

Atkins-Started 01/08/05
330/330/250 6'6"

Many of us feel, once you get through induction - green leafy veggies are unlimited. And I don't think you have to limit the salad in induction quite as much as you need to limit the other things. Use salad to fill yourself up. Throw in turkey, beef, seafood - limit the cheese and dressing.

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Mary Kay 1/1/04 - 232
5/19/08 (5/23/08) - sw226/(cw222)/mg210/fg160

The minute your induction phase is over, go ahead and have unlimited veggies. But even during induction, don't be afraid to increase your veggies a little.

Ed, try chopping cauliflower into little bits and frying them up in a bit of butter or olive oil. Once they hit the heated pan, don't move them around. Just let them sit and brown. (Moving them around will cause them to steam a bit and saute, but not get crispy. I learned this from the Food Channel) This makes a good sub for rice and hashbrowns. I've been eating cauliflower lately as a sub for potatoes. I cook them til they will mush up nicely. I mush them up on my plate and then pile on my homemade mushroom gravy. YUM!!!!!!! It's a close second to mashed potatoes. BTW, I add about 4 oz. of cream cheese to 2 cups of deglazed meat juices and canned chicken broth that my meat has cooked in (along with the celerey, onion, garlic and bay leaf which I strain out). Then I whisk in a tsp and a half of xanthan gum (health food stores-expensive but worth it) to thicken. Then after it has thickened, I dump in a small can of drained mushroom stems and pieces. My DH RAVES about my gravy all the time. I will add a couple of tsps. of Worcestershire sauce once in awhile for added zing. But avoid this while you are on induction, it does contain a little sugar.

Ya know, the funny thing about this WOE is that I NEVER used to make gravy. Now I have it ALL the time. I use a gravy separator and strain the juices and broth into it so the fats will float to the top. It has a spout that attaches to the bottom of the cup, so you end up pouring off broth only and the fat stays behind. I would recommend this tool to anyone who likes to make gravy!!!!! I found one at one of those kitchen gadget stores like Bed Bath and Beyond or Linens and Things. (Or maybe Lechters, before they closed down.) I can't live without it.

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hey ed- you don't have to skip the cheese entirely anyway...just be aware. it's like most stuff...just be on top of what's what, and you're gonna be fine. it really sounds like you've got a great start, and you're enjoying what you're eating to boot. can't beat that!

and on rice, if you do a search for "mock rice" on the internet, you'll find several recipies. basicially, with some califlower and a food processer, you can come up with a nice substitue for rice. the texture is right and with stuff on it, you don't notice the difference much (as long as you don't smell it--califlower has that strong smell!)

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Fat Baggage- Is Yours Packed?

Barb, I tried the fried cauliflower right after I read your post. It sure was good! My hubby even liked it and he is not even doing lc.

Thanks again for my dinner veggie.

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Dragonmom
155/123/130 (highest 175)

Barb, the gravy sounds great! I think I'll try it on some of that mock rice Goddess was talking about (cover up the cauli smell). I've got some more resarch to do and then it's off the races.

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Ed

Atkins-Started 01/08/05
330/330/250 6'6"

Isn't it cool to have so many brains here to help you figure out really yummy recipes? Take a look in the Cooking forum here. You'll get LOTS of ideas. And don't forget to look up at the top of the page here and click on the recipe data base. It's CHOCK full of ideas. I think if a person is armed with enough cooking ideas, you just CAN'T feel deprived on this WOE. I've found subs for just about EVERYTHING with a little experimentation. I should probably submit my gravy recipe, eh? I just don't have anything "official" written down so I would have to really figure out the precise measurments and all, some people need the preciseness of a recipe. I'm the type of cook that just throws a little of this and a little of that in, tastes along the way and figures out what else is needed.

Hope you like the gravy and "rice."

I have some cauliflower left, so I might just do the "fried" cauliflower for lunch today. I have gravy leftover from the other night. Sounds like a good lunch to me!!!!!! Now, if I can figure out a good sub for batter for deep frying cauliflower, shrooms, onion rings, and zucchini sticks, oh what the heck, how bout mozzarella sticks too, that would complete my snacking desires. LOL (maybe throw in a LC Rolling Rock beer {Green Lite-I think} too!!!--to enhance the batter AND to drink LOL)

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Barb, I am definitely one of those people who need exact measurments...You know, 32 grains of salt etc...I'm domestically challenged in the worst way. Never has my grocery bill been so high and the dining out bills been so low as they are with this WOE...Never cooked so much in my entire life, so I really have to follow recipes closely until I have become more adjusted to finding out what a kitchen is actully used for.*L*
So when you get that gravy recipe worked out, please let the "hopeless in the kitchen" group in on it. Thanks!

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Dragonmom
155/123/130 (highest 175)

LOL Lauri. With the help of recipes here, you'll know what a kitchen is for in no time!!!!! Keep nagging me about the gravy. I'll probably forget to do that for awhile, so nudge me once in awhile!!!!! The next time I make gravy, I will write down the quantities and everything as I make it. Have you checked out the recipe database? I believe you can print them out directly from there. What I did in the beginning (way back when we had the 2 other original board sites here) was I printed out recipes and stuck them into a 3 ringed binder. I began to customize my own "cookbook" from the copies I made off the database. It's a really good way to start. Also, I bought two of Sharron Long's (one of our very own Moderators here) cookbooks. She has WONDERFUL recipes in her books. She has a new one out which you can buy form Amazon. One is called Extreme Lo-Carb Quisine and the other one is about Extreme QUICK meals. Check it out. You would do well to have at least one of those books in your kitchen (remember, the place where you do cooking and eating???, LOL) I truly think that if people have a roadmap, i.e., recipes, they can do this WOE very successfully. Also, Foodnetwork has a website where if you find George Stella, you can save his recipes too and print them out. He's the FoodNetwork's very own LC Chef and he does WONDERFUL recipes. He airs on Weds afternoons, 4pm-ish Central time. As far as I'm concerned, they don't have him on ENOUGH!!!!

So don't let me forget about the gravy. I'll write it up and submit it to the recipe database.

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Thanks Barb. I'll keep bugging you about that gravy! I have been printing out recipes from this site quite a bit. I made a cheesecake tonight (never did that before) It's cooling now, so we'll see pretty soon how I did. I actually used two recipes to make this so that's a real first for me, not following to the letter what the instructions were. I've definitely made some progress over the last month or so in the cooking department. I'll also try to check out the FoodNetWork...never thought you'd catch me looking at a cooking show (just goes to show...)

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Dragonmom
155/123/130 (highest 175)

Lauri, you may be a convert yet!!!!!

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Could be Barb, could be. BTW, the cheesecake turned out great. I made the almond flour crust from one recipe, and the cheesecake from another, and then earlier made some toasted pecans with cinnamon/spenda (I'm having to fight DH for those) and chopped them up to go on top of the cheescake. My Mom said it was very good, and she has been highly suspicious of this WOE, but can't argue with the results. I take most of my own meal when we have our "small intimate" family gatherings i.e.35-40, to make sure I don't eat off plan. Live next door so that's not too bad and most of the time we have three ovens going at the same time! Anyway, thanks for the support and keep sending it!

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Dragonmom
155/123/130 (highest 175)

See????? You can do it!!!!!! In no time, you will be a Low Carb CHEF!!!!! And the more you let people see and taste what you are eating, the more they believe you aren't harming yourself and can see that this WOE isn't poisonous. (Isn't LC cheesecake the BOMB!!!??) I haven't made one in awhile, I'll have to do that...............thanks for the inspiration!!!!

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