google.com, pub-1464565844894992, DIRECT, f08c47fec0942fa0 The Low Carb Kitchen: Food
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts

Sunday, July 29, 2012

Nutrisystem update: Couldn't do it

English: A chocolate chip granola bar made by ...English: A chocolate chip granola bar made by Quaker Oats. (Photo credit: Wikipedia)


I thought I'd be able to make some headway with Nutri system but after a few weeks I  had to give it up. There were just too many unanswered questions and yes you can go online and ask others, or get support but the bottom line is, as much as I would have loved for this to have worked it was just too much trouble. It is no where near as "simple" or "easy" as the ads on television proclaim. Here is what I hated about being on Nutri system:

1. The food was awful. Yeah- you may hear a lot of people say the food is good, but I'd love to know what food they are used to.  The food just tasted horrible. There were a few things that were ok, but more of the food was lacking than satisfying. The breakfast bars are ok, the desserts are ok. However most of the canned heat in the microwave stuff was no better than anything else you've ever eaten that was processed or dehydrated or?

2. Hungry, hungry, hungry. I starved. The portions were tiny, adequate for any 4 to 6 year old but for an adult it left me feeling hungry, even with adding a salad here and there. The portions are no larger than your hand.  Lengthwise or depth wise.  Your entree is literally a little white bowl that is oval shaped. I doubt there is more than a 1/2 cup of food in each container. The other reason I was hungry is because there is just not enough meat/protein in this diet.

3. Food is high in sodium. You'd think with all that salt that is in these prepackaged processed products that they'd at least have some flavor, but you can't even taste the salt, which means you end up adding salt, which in turn means you are really begging for high blood pressure.

4. Bad labeling, not enough clarity. Ok, its day one, you have the shake and your crummy little packet of cereal. Yippee, sounds simple. However, it gets real confusing when you see an item marked "lunch" and its only a small granola type bar. Seriously? This is it?
So then dinner rolls around and you have your tiny entree marked "dinner" and  you get a "dessert" which is usually a small granola type bar, or a tiny packet of crackers, or a muffin. Then you read the book and it tells you to add 1 carb this, or 2 proteins of that..its all too confusing, you pay that much for the food and then you have to eat additional foods with it but they don't really make it easy or clear, because then they say if your are more than 100 lbs overweight to add an extra carb to your lunch or dinner.

So wait...I add one, then if I am really fat I add more? So I am adding more of my own food than what they are supplying and guess what even with all of that confusion at the end of the day I am still hungry because carbs don't fill you up. Why can't you add additional protein?

After a while you just realize this plan just doesn't make sense. I don't want to spend all day researching online on the Nutri System website what I am doing wrong. I spent a good deal of money on a product that promised ease, results, great flavor and flexibility. What I got was confusion, hunger, and too many variables and food I had to add to the diet plan.
Why not just eat my own food? It seems it is mainly about portion control any way, and protein control in my book. Great if you want to try out being a vegetarian.

I can just re-use the tiny containers and put my own food in them. At least I know it would have tasted good. The only things in their program that would be good to have on hand is the protein shakes, granola bars, cookies and muffins, however I suspect you can find similar items to them in the supermarket. The other food they can keep! Those celebrities are lying their butts off if they say this food tastes good. Most of it is not tasty, you only eat it because as I said before YOU'RE STARVING.
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Sunday, May 20, 2012

Low carb tuna burgers

Tuna Fish cuisine of the Mahl people.Tuna Fish cuisine of the Mahl people. (Photo credit: Wikipedia)

Makes 4 servings
Ingredients:

    1 cup tuna flaked cooked
    2 tablespoons  minced celery                                      
    1 tablespoon sweet pickles chopped or pickle relish            
    1 tablespoon onions minced                                     
    1/2 teaspoon lemon juice fresh or to taste                     
    Freshly ground pepper to taste                                 
    2 to 3 tablespoons mayonnaise real                             
    Butter or margarine                                            
    2 slices of low carb bread or whole wheat high fiber hamburger buns         
    4 slices bacon                                                 
    4 slices American cheese or cheese of your choice              

Combine fish, celery, sweet pickle or relish, onion, lemon juice, pepper, and enough mayonnaise to moisten. Lightly toast and butter bun or English muffin halves and spread with fish mixture. Cut bacon slices in half and partially fry to remove most of fat. Top each fish mixture with a slice of cheese and 2 bacon strips. Broil 5 inches from heat for 4 minutes or until cheese melts and bacon crisps.
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Monday, February 27, 2012

How to cook Brown rice

Uncooked brown rice

What is Brown rice?
Brown rice is rice that is less processed than white rice. Brown rice is the result when the outermost layer, also known as the “husk” is removed. White rice has the outer husk removed, as well as the bran layer and germ layer. The white portion is the end sperm of the grain, and this is the starchy component. Brown rice is less processed  and as such the nutritive value is superior to white rice. While both have the same number of carbohydrates and calories, a single cup of cooked brown rice has 84 grams of magnesium. Magnesium has many health benefits. It is known to assist the bio-availability of vitamin B6 and cholesterol, prevents osteoporosis, heart attacks ,hypertension, migraines, gallstones and kidney stones, etc.

How to prepare brown rice:
Par cooked brown rice.Image via Wikipedia


Many people shy away from cooking plain white rice, however, both white and brown rice are very simple to prepare. The chief difference in preparation is the time. Brown rice takes about twice as long to cook as white rice, so plan out your meal in advance. Other than that there are very few differences. I have read all sorts of crazy ways people cook brown rice even rice to water ratios of 1 cup of rice to 12 cups of water. However, I have found that this is just plain unnecessary.

If you are expecting the same texture as white rice, adding more water to the process and cooking for longer may give you a closer texture to that of white rice, but I am a fan of saving time. I also like the chewy texture of brown rice. Cooking grains for the least amount of time needed is no doubt the way to go.

The water to rice ratio for white and brown rice is almost similar, with the exception that brown rice is one cup of rice to two and one half cups of water. While white rice takes about twenty minutes to cook, brown rice takes about 45 minutes. To feed four adults, two cups of brown rice to 4 ½ cups of water are usually sufficient.

Step one:
Rinse your rice in cool water. This is optional.
Select a pan suitable for the number of people you plan on serving. I use a large skillet to prepare my rice.
Step two:
Add in two cups of water and bring to a boil.
Step three:
Once water is boiling, add in 2 cups of brown rice, stir and bring back to a boil. Simmer uncovered for about 10 minutes. Lower heat setting on your stove top to simmer or lowest setting, cover rice. Let cook for about 30-35 minutes and do a taste check. If it is to your liking remove from heat, season and add a few pats of butter and stir. If you like it a little softer, add a half of a cup of water and continue cooking for an additional 5-10 minutes.
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Friday, August 5, 2011

Known foods that spike blood sugar levels

Raw (unrefined, unbleached) sugar, bought at t...Image via Wikipedia
If you are at risk for diabetes, or already have been diagnosed with
diabetes, you need to know what foods to avoid that will cause a spike in
your blood sugar levels. This list gives a general guide to what foods to
limit if not remove from your diet. If you live in South Carolina and have recently been
diagnosed with diabetes see: South Carolina Living With Diabetes to see if you qualify for health care assistance.

White flour- White flour is a simple carbohydrate, meaning the body quickly
converts it to glucose. White bread, hamburger buns, hot dog buns, pastries,
pasta, doughnuts, bagels, cakes, biscuits, etc are all known to spike sugar levels.
Look for whole wheat bread, whole grain products and high fiber content as alternatives.

Fruits and fruit juices- Grapes, pineapples, raisins, watermelon,canned fruit,
bananas,apricots, all cause blood sugar spikes. Beware of products that are labeled "no sugar added" as this is by no means a statement that the product isn't high in sugar. It simply means no additional sugar was added so always check the sugar and carb count on the package. Avoid also processed tomato sauces that are loaded with extra sugar. Tomatoes are naturally high in sugar to begin with so be careful of your intake. When cooking, use plain canned diced tomatoes and crushed tomatoes which have much less added sugar, and once spices are added taste just as good as off the shelf pre made sauces like Prego, etc.

Vegetables and other foods- Stay away or limit your servings of these high starch veggies like potatoes, corn, canned yams,summer squash, sweet peas, white rice. Research has recently been
done that show healthy extra servings of green leafy vegetables can cut a persons risk of developing type 2 diabetes. High in fiber and  loaded with vitamins opt for fresh spinach, collards, bok choy, swiss chard, broccoli, cabbage,turnip greens, peppers, mushrooms, eggplant, cauliflower, broccoli, pea pods and asparagus, will keep that sugar in normal range. Make sure at least  half of your plate is dedicated to these healthy veggies and as always check your sugar levels often to help you figure out what foods trigger sugar spikes.
For great low carb recipes see: The Low Carb Kitchen
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Friday, June 17, 2011

Low carb Rocky Road chocolate shake

One of the "shakes with a punch" at ...Image via Wikipedia

Summer time means going to the beach and that means wearing a swimsuit. For many of us this is a daunting experience but this yummy low carb Rocky Road shake will satisfy your sweet tooth and help you maintain your weight. If you live in South Carolina and would like to order local low carb products than be sure to check out this site from Anderson, SC : Low Carb Connoisseur. They have a full line of low carb products and because they are local, you're sure to get your order super fast!

Ingredients:
1/2 cup water
1/3 cup whipping cream
4 teaspoons dry Jello Sugar Free Chocolate pudding mix
1 packet of splenda or nutra sweet or Stevia
8 to 10 ice cubes
Almond slivers (garnish)
½ cup sugar free La Nouba Marshmallows

Instructions:
Combine all in a blender or food processor, and blend/pulse until nice and thick. Once well blended, add in sugar free marshmallows and almonds. Enjoy!
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Sunday, June 6, 2010

Low carb French Toast




French toast served at Mac's Restaurant in Roc...Image via Wikipedia


French toast is a delicious meal to have in the morning.  It can be a versatile decadent food that can also be suitable for a dessert that can be had any time of day.  Ordinarily, French toast would be off of the low carb menu due to the sugars/ carbs in the types of bread being used, luckily there are a number of great low carb breads on the market today.
This recipe uses low carb bread, healthy Almond milk, and a cooking spray that is tasty and has zero fat,calories,carbs,etc.  Add splenda for extra sweetness and you have a tasty breakfast that is healthier for sure!

Ingredients:
2 eggs
1 cup Silk Pure Almond Original Almond Milk (what I used for this)
3 tbs-Splenda-granulated
1 teaspoon vanilla extract
1/2 tsp of cinnamon
1/4 tsp of nutmeg
Smart Balance Buttery Burst Cooking Spray with Organic Soy
2-6 Slices of-NATURE'S OWN low carb whole grain bread (called Double Fiber on label, the one you want will also say on the nutritional information that it has 10g carbs less the 5g of fiber = 5 net carbs / per slice)
In a small bowl whisk together eggs, Silk Pure Almond Milk, vanilla, almond extract, nutmeg, and cinnamon. Pour mixture into a glass pie dish or square glass baking dish for best convenience. Gently submerge bread in egg mixture, one or two slices at a time and place on a griddle that has been sprayed with butter flavored cooking spray- over medium heat. Cook each side until golden brown and serve sprinkled with artificial granulated sweetener such as Splenda. Top with fresh blueberries, strawberries or toasted almonds.

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Monday, May 24, 2010

Healthy white chili with chicken

Most all of us have a chili recipe on hand especially for cold winter nights, or when we have a yearning for something rich, flavorful and spicy. However, more often than not we pay for it in one way or another.
Here's the Free Recipe: 

Saturday, February 20, 2010

Low Carb Tuna Patties

"I have made these for quite sometime and find that kids seem to like Tuna Patties a little better than Salmon. This patty tastes great by itself of as a part of a whole meal served with Cold Macaroni Salad, Rice with Tomatoes or in a sandwich with a slice of cheese melted on top"~~Dawn


Ingredients:
2 cans of Tuna (5 oz. )
2 Whole eggs
1/4 cup finely chopped onion
1/2 cup soy flour
2 tablespoons of Parsley
2-3 tablespoons of Parmesan cheese
1/2 teaspoon seasoned salt
1/2 teaspoon lemon pepper
Dash of Garlic Powder
Dash of Paprika
2-4 tbs Extra Virgin Olive Oil
In a large bowl combine all ingredients giving them a good stir just until well blended.
Heat a large skillet , heat your Extra Virgin Olive Oil until a drop of water starts to sizzle when added to the pan.
Using a soup ladle or a large spoon scoop out your tuna mixture and cook on one side until patty moves around in the pan freely. Turn over and repeat the process cooking for additional few minutes. Patty is ready when it no longer expells raw batter when pressed with a spatula and is firm.

Place cooked patties on a plate lined with paper towels to drain and add seasoned salt to them the minute the come out of the frying pan. Patties should be golden brown in color.

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