I'd love to see what everyone eats on a typical day during induction... It gets pretty boring with cheese, eggs, bacon... I need (would love) ideas to keep me going forward. PLEEZE!!!

Induction was a while ago, but I will try to remember as best I can:

I always ate some type of egg in the morning. Omelet or scrambled cheese eggs.

For lunch and dinner, I usually had some type of meat (steak or chicken or cheeseburger).

My problem was that I didn't like veggies (I still don't, but I am getting better) so I avoided salads.

Remember going by the book, you should be eating 3 cups of salad or 2 cups of salad and 2/3 a cup of veggies.

You could also add some seafood for more variety.

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Started Atkins on 9/20/03
235-->190; 150 goal

If you're talking about breakfast, try rollups - smoked salmon, chipped beef, sliced turkey, and my personal fave, prosciutto, are all examples of meats you can roll around a slice of cream cheese. I LOVE these and eat them for breakfast or lunch. About 4 of them - 4 slices meat, 2 ounces cream cheese, cut into 1/2 oz. slices - hold me great. Add some red bell pepper strips, or jicama stix, or celery stalks - whatever you like - and it's pretty tasty stuff!

For dinners, check out our Recipes sections, and also check on the Atkins recipe boards - they mark each one as to whether or not it's appropriate for induction.

Also for breakfast or a snack try the "mock Danish" recipe which is in our Recipes section - it's a great treat and something very different for breakfast.

Now that I'm out of induction, I enjoy the occasional Atkins muffin (from mix) or O'SoLo roll for breakfast.

Try sausage patties too - I buy the bulk sausage in the rolls, slice it and cook it up in the George Foreman grill, then cool them completely, bag up and freeze. It's really easy to pull out a patty or two and nuke for a quick breakfast.

I'm not a huge fan of eggs, but I DO like them scrambled with a bit of shredded extra-sharp white Tillamook, or poached with some hollandaise sauce and a little ham. MMMM!

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

The mistake a lot of people make when new to Atkins is to not eat nearly enough veggies. It's not just about the meat and eggs.

Here are some ideas:

Breakfast--both Sharron and Maggie have breakfast cereal recipes, serve with butter, or cream or low carb milk and sweeten with Splenda or LC syrups. Or if you're in a hurry, try a shake made with protein powder, etc--again, find recipes in the recipe section or do searches online. Or the mock Danish, as mentioned. Or scrambled eggs with cream cheese and chives, or leftovers of last night's dinner.

Lunch I often go for salads with some meat on them. Or I defrost some of the low carb chicken soup I made a big batch of (with peppers, celery, green onions, turnips, etc.) Or again, leftovers of another meal. Or I might cut up some leftover chicken (it's good to roast one and have the chicken during the week, or get a rotisserie chicken from the store), steam some broccoli, and make a sauce for the chicken and broccoli with some butter and cream cheese...yummy!

Dinner is pretty easy; some form of meat and lots of cooked veggies, often mashed cauliflower (see recipe section.) I use my George Foreman grill a lot.

After induction, I've added in drinking kefir or having some low carb yogurt to make sure I get my calcium for the day. And desserts can be very decadent, with whipped cream mousses, or low carb cheesecake, or a chocolate peanut butter shake made with low carb choc milk--this is mostly post-induction. Or make an Italian soda with low carb DaVinci syrup, club soda, ice, and cream.

Oh, and for snacks, I usually have some raw veggies with cheese (use sparingly) or a bit of meat.

Charski,

Yummmmmm…I just went in an made a roll up using a thin slice of tenderloin roast (from last nights dinner) and cream cheese, with a slice of jalapeno. Wow these are great! I think I found the perfect snack and how simple. Thanks.

Osh,

I started really using spices on induction. Here is one of my favorites, but it takes all the allowed veggies for the day:

I cut up a chicken breast into 1/2” strips and marinate the strips in the following:

3 tbs water
3 tbs oil
1 tsp liquid smoke
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/8 tsp salt
1/8 tsp oregano
a dash of cayenne (or more if you can stand the heat)

While they marinate, I sauté 1/2 cup of fresh asparagus cut into 2" lengths and 1/2 cup of chopped onions in a little olive oil in a small skillet. Salt and pepper to taste. You can add a little garlic if you want. Do not cook them completely, just until the flavors meld. Pore the veggies into a bowl and in the same skillet, remove the chicken from the marinade (keeping the marinade) and brown the strips on all sides (3-4) minutes. Now add the veggies and the marinade, cover and simmer for 8-10 minutes or until chicken is cooked. I serve it in the center of the plate surrounded by the 2 cups of salad greens, drizzled with your favorite dressing. I sprinkle the whole plate with a little shredded cheddar cheese, green onions and small pieces of spicy pork rinds in place of the crotons (for the crunch). Pretty fast and filling.

Jack

They have an awesome recipe section here. Just click on the tab and browse. I'm sure you can find something that you would fancy.

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Kristie




remember: weight loss slow and steady wins the race

Jack, that sounds really good, but it doesn't even come close to taking all your allowed veggies. I know what the book says, but it's way low in my opinion. That's only 8 grams of carbs after subtracting the fiber, and unless you're having a lot of carbs from other sources, that's not very many. Are you using FitDay? It's important to subtract the grams of fiber to get net carbs--the fiber can't be used by your body.

I like the recipe--I think I'd decrease the onion and add some red pepper strips! Maybe some chopped almonds on top when you're out of induction.

Also, you can make great croutons out of cheese--just melt it in the microwave for about a minute until it gets crispy, blot off the excess fat, and break up into croutons.

Your right, Terrasanct, I was quoting veggie quantities by the book. What is FitDay? I am going to try the toasted cheese croutons tonight, they sound great.

Thanks,
Jack

FitDay.com allows you to put in what you've eaten and it adds up the calories, carbs, protein, and fat for you. Many of us here use it. I've gotten to the point where I don't really need to track things since I'm used to eating LC, but it's a valuable tool, especially at the beginning. It requires registration, but is free. You can also add custom foods.

It doesn't automatically subtract fiber but gives you the number so you can do it. It's important to take out the fiber grams or you won't be eating enough carbs. Hope this helps.

Well, this is only day two for me, but so far...

Today:

For breakfast I cooked four sausage links (the kind you just pop in the microwave) Yesterday it was eggs. I really am not crazy about bacon, so I'm sticking to the sausage when I can, and I'll usually try to cook up an egg or two to go with it.

Lunch: I bought one of the LC double-whopper "sandwiches" from Burger King. Lettuce, a slice of tomato, and I had them add cheese and bacon (even after what I just said about it!) I added some real mayo. Very good

For a snack, I had a Slim-Jim...There were several different kinds, and I just went with the one with the lowest carb count (1 carb)

Dinner will probably be a chicken breast and some salad.

Chad

Hi ChadMicheal.
I dont know about the USA, but in the UK sausages are quite high in carbs.



Julie
224/213

There are brands in the U.S. that have fewer fillers and added sugar but you have to read the label. I personally avoid breakfast sausages but enjoy Italian sausages and bratwurst for dinner quite often.

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Thanks for the heads-up This particular brand is Jimmy Dean Heat 'N Serve sausage links. Looks like they have 0 carbs, and no sugars listed because they are "not a significant source of...sugars." Any thoughts on these--do they seem okay? Vets?

Chad,
I ate them a few times on induction and eat them a couple times a week now. I would just caution you to read the label and make sure the ingredients don't list sugar,starchs or other fillers. Remember that the USDA allows manufacturers to round down on the labels.
Just watch how they effect you. I don't have a problem with them, but YMMV.

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Atkins since 11/11/03

5'3" 140/128/118

Rob, you're singing my song.

We've been having lots of italian sausages, peppers and onions lately! I love that stuff.

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Member since 2001