Hi everyone,

Can you tell me what is Multigrain Bread? what can i use instead of it on induction?

Also what is Atkins Quick Quisine country French Dressing and what can i use as a substitute on induction?

This is my 5th day on induction and am doing very well i have lost 6lbs, very happy about that.

Thank you all.

Bron?

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Hi, Bron?. Multigrain Bread is made with a variety of grains and flours and is not ok, as you note, on induction. Some folks with a higher CCLL, can use it occasionally during OWL. If one's going to use grains at all, it's certainly way better than white "air bread."

There really isn't a bread substitute during induction, except for Revolution Rolls. the recipe is here:
http://www.lowcarbeating.com/recipe_...ord=revolution

As for salad dressing, I suspect you probably won't find a French Dressing right off the shelf that is ok for this way of eating. In choosing a salad dressing, just look for anything that's 1 or 2 carbs for a 2 TB serving.

Congratulations on your great progress, so far.

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You might try some olive oil and vinegar as a dressing for your salads. In the USA there are several choices of low carb or 0 carb dressings but I have no idea what's available to you.

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Thank you Maggie for your help.

This is my 5th day on induction and am doing well, have lost 6lbs since last Monday I know it is early days but i'm so very happy with this way of eating.

Last week i told you that i was scared of Atkins Diet because of the fats, i decided to just do low carb, i honestly did not realise that i was following the induction plan, i was taking some foods from induction and thought that i was doing low carb and after a few days SILLY SILLY as i've said i realised i was doing induction, hope you can understand me?

My head is not so bad today, i'm drinking loads of water.

It's a bit confusing trying to substitute Atkins food over here, some stores stock a little of it, but i'm getting there.

Tomorrow will be difficult for me because my son and his wife are coming over, they asked me to make chicken curry with rice, i make a good curry and we all love it, i will have to plan in advance.

Many thanks to everyone here for the help it's very much appreciated.

Brona

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Thank you Rob,

I'm not sure if i can get low carb dressing over here, the one that i really like is Paul Newmans Balsamic Vinniagrette but i will go with what you've suggested with the olive oil.

Appreciate your reply.

Bron?

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Brona - As Maggie suggested just check labels and see if there is added sugar. In the U.S.A. there is a law requiring all food products to list teh calories perservcing along with the fat carb fiber and protein content. Do they have anything like that over there? If not then check the ingredients list and see if sugar is one of the ingredients.

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Hi Bron?

Congratulations!! 6 lbs is a great result!!

I?m from Brasil and we dont have any atkins (or another LC) products here. Then, I use to eat very simple and avoid processed food. I know that the Atkins products are not necessary in this WOE. Of course, you may have some if you want, but they are not fundamental. You can be very successfull without any LC product.

I love curry!! I?m not on induction anymore, so another day i made a chicken and add some heavy cream mixed with coconut milk and a tea sp of curry powder. It was delicious! But its important to say, curry powder has 1.5 net carb in 1 table sp and coconut milk is 6 net carbs in 1 cup.

Good luck and keep us posted

Hugs
Ju

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Thank you Rob,

Yes all foods must be listed here in Ireland too. I really haven't done a good shop for food yet but am doing ok, i have to substitute here and there but so far it has worked out.

Thanks again Rob,

Bron?

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Hi Ju,


Thank you for the support, i have a lot to learn even when i've finished induction.

I'm reading the book and posts here, the posts are so helpful along with everyone here, many thanks, hope next week will be easy!

Hugs to you too,

Brona

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Here's a recipe for LC Catalina dressing (very similar to French). Hope this helps!

Catalina Dressing

1 ? c. Hunts sugar free tomato paste

3 c. oil

? c. + 2 T. water

1 ? c. + 1/3 c. vinegar

1 t. onion powder

? t. garlic powder

1 T. ground mustard

1 c. Splenda

20 drops red food coloring (optional)



Place tomato paste in a large bowl. With a whisk or electric beater, slowly add canola oil in a stream. Add remaining ingredients, mixing well. Store in refrigerator.

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Mada
221.6/193.8 <--- ONEderland! /sz 8

Thank you Mada,


I might have to hunt around for sugar free tomatoe paste, i have some free time tomorrow so i will WALK and hunt

Many thanks again for the reciepe.

Bron?

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Remember, there's no such thing as "sugar free" tomato paste. Tomatoes have their own natural sugars. What you're looking for is tomato paste with no sugar added.

FYI: 1 1/4 cup of tomato paste (10 oz) has 62 gms of carbohydrate, 40 gms of which is sugar. The net carbs (Total minus fiber) on 1 1/4 cups of tomato paste is 47 gms of net carbs. The carb count on the vinegar is 26.

Lest you be put off by the total number, don't be. After you've mixed up your dressing, you'd have about 50 ounces of dressing with 74 gms of carbohydrate. A US ounce is two tablespoons. If you use a 2 TB portion (which is the serving size listed on most bottles, here, anyway) that would give you a carb count or 1.5 per serving. I doubt you'd find any other french or catalina dressing with this low a carb count, unless there are low carb products available.

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Thanks for running the numbers on that, Maggie!

I really need to edit that recipe and put "no sugar added" instead of sugar free. It is confusing for those who are new to this WOE. I know I hunted a while when I first started, until I figured it out.

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Mada
221.6/193.8 <--- ONEderland! /sz 8

Yeah, me too, Mada.

BTW, that is a very good recipe! Yummy and no where near the carbs of the commercial version. Also, no "mystery items" since we make it ourselves!

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