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ATKINS INDUCTION FOOD PORN

 
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missyo67 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote missyo67 Quote  Post ReplyReply Direct Link To This Post Posted: Feb 17 2012 at 9:44pm
Originally posted by MsDLO MsDLO wrote:

@missyo67
I'm counting the net carbs only and have been trying to keep my fats up but haven't been loosing a thing... When I did this before I wasn't looking at calories and the weight was dropping fast...
I eat 2 eggs and bacon in the morning, salad with Mayo and grilled chicken for lunch and for dinner i eat creamed broccoli and chicken thigh or steak.
I drink water and that's it.
What could I be doing wrong this time?
I'm in full deep purple ketosis and have been for 2 weeks now.
Is your period close?? Sounds like you are on track.  I would say a little bit of walking (no intense cardio) and monitor your BM's.  If you are a little sluggish with movements try taking magnesium.  Also, consider a multivitamin and vitamin c.  Magnesium is a good supplement to add.  Try not to scale watch and target your number of sleep hours to 7.  Just don't panic, and go off course. 
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MsDLO View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MsDLO Quote  Post ReplyReply Direct Link To This Post Posted: Feb 18 2012 at 1:10pm
@ missyo67 it's funny you ask that, I started the Atkins right when my TOM started, unknowingly...
I'm praying that's what's causing the scales not to move, Ill try to leave the scales for a bit but otherwise my energy is sky high! I'm getting enough sleep and I'm up and wide awake before it's time to get up, I don't feel sluggish.. Never felt better.... I've been walking everyday too and from work 40mins a days of walking.

Thanks for the encouragement ;)
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Kiwipanda View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kiwipanda Quote  Post ReplyReply Direct Link To This Post Posted: Mar 28 2012 at 7:44pm
bump
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kiwipanda Quote  Post ReplyReply Direct Link To This Post Posted: Mar 29 2012 at 8:44pm

Enchiladas

Shells can be made ahead.

1 16 ounce bag frozen cauliflower, cooked and chopped

3 eggs

3 cups mozzarella or Monterey jack cheese

Preheat oven to 450 degrees F.

Mix cauliflower, eggs and cheese. On two greased cookie sheets, drop dough by scant 1/3 cup, to form 12- 6” rounds. Bake one pan at a time for 12-14 minutes or until edges have browned slightly and crust has slightly golden hue. Let cool on pan. Once shells have cooled, carefully loosen them from the pan and let set.

Makes 12 shells.

Enchilada Sauce

Can be made ahead and stored

1/2 cup onion, chopped
2 large cloves garlic, chopped and crushed
1Tbsp chili powder
4 Tbsp canola oil
1 tsp oregano
2 tsp cumin
1 tsp salt
1/4 tsp pepper
1 cup pizza sauce (or tomato sauce)
2 cups Cheddar Cheese, shredded
2 cups Pepper Jack or Monterey Jack, shredded

Preheat oven to 350 degrees F.

Cook and stir onion, garlic and chili powder in 4 Tbsp oil in a pan on the stove over medium heat, until onion is tender, about 5 minutes. Add oregano, cumin, salt, pepper and tomato sauce. Stir until sauce is heated.

Mix cheeses.

Take each shell and dip into heated enchilada sauce and then place golden-side up into an ungreased 9X13” casserole pan. Add ¼ C Monterey jack or a mix of cheddar jack cheese in each shell. Roll and place seam-side down in pan until all shells have been used. Top with remaining enchilada sauce and cheese. Bake for 20 minutes, or until cheese is bubbly and golden.

Pour remaining tomato mixture over enchiladas, and top with the rest of the cheese. Bake uncovered for 20 minutes, or until cheese is melted.

Optional: Top with shredded lettuce, olives and chopped, fresh tomato.

Makes 6 servings of 2 enchiladas each.


Nutritional Information (2 enchiladas)

Calories: 376

Total Carbohydrate: 8 grams

Fiber: 2 grams

Net Carbohydrate: 6 grams

Protein: 25 grams

Fat: 32 grams





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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kiwipanda Quote  Post ReplyReply Direct Link To This Post Posted: Mar 29 2012 at 8:56pm

Easiest Breadsticks Ever
1 packed cup cooked, minced chicken breast
1 cup packed mozzarella, shredded
1 Tbsp parsley, dried
1 tsp basil
1/2 tsp onion powder
1/2 tsp garlic powder

1. Preheat oven to 375 degrees Fahrenheit.
2. Process chicken and cheese together. Mixture will resemble a meal/thick, dense crumb consistency.
3. Firmly press chicken/cheese mixture to 1/2″ thick  into non-stick, miniature bread pans, about 4X8″ (if you have a regular pan, you can spray and line with parchment for easy removal and use that instead).
4. Top with parsley, basil, onion and garlic powder.
5. Bake for 20 minutes.
6. Let cool for five minutes in pan.
7. Invert onto a cooling rack until fully cooled.
8. Slice and serve.


Just a few tips and suggestions:

  • Leaner meat is your friend. Think boneless, skinless chicken breasts, and not dark meat. I tried this 1:1 ratio of chicken and cheese with other fattier meats and the fat coagulates, making this a less pleasant dish. The cheese adds enough fat (even low fat mozzarella) that you want lean protein.
  • Make sure to mince cooked, lean chicken prior to processing with the cheese. I use my Ninja, but a food processor or an amazing blender, or a sharp knife can do the same thing. Don’t over-process. You just want a fine shred, not pate.
  • You will use a processor twice for this recipe: Once to process the chicken into fine shreds, and again to incorporate the cheese into the blend.
  • If you are dairy free, try using an egg and 1/4 cup flax seed meal (adjust as needed) instead of cheese as binding agents.
  • If you are vegetarian, you could replace chicken with a non-meat protein.
  • Parchment paper is your friend, but I was able to make this recipe in small, nonstick bread pans without it. If you grease your pan, you can use butter, but the parchment just makes nonstick so much nicer.
  • If your breadsticks come out moist, you can pop them back into the oven and cook slightly longer. You can pop the breadsticks out of the pan and onto a cookie sheet for faster baking.
  • Added: Keep the breadsticks to no more than 1/2″ thick or so to help them bake faster. I thought mine were an inch thick, but my husband told me they were closer to 1/2″.
  • This crust is gluten free and Atkins induction friendly.
  • I use cooked chicken for this crust. It was easier to handle, shredded up better, and, since it was already cooked, I didn’t have to worry about under cooking.

Makes a hell of a lot of breadsticks.

Nutritional information per 1/8 batch: Calories: 96.9, Carbohydrates: .5 g , Fiber:  0 g,   Net Carbohydrates:  .5 g , Protein:  11.9 g, Fat:  5g.


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leebee123 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote leebee123 Quote  Post ReplyReply Direct Link To This Post Posted: Apr 06 2012 at 10:54am
Missy067, thank you for posting the chili recipe, it sounds good!!!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote A_pure_classy1 Quote  Post ReplyReply Direct Link To This Post Posted: Apr 18 2012 at 2:39pm
bumpity bump

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Post Options Post Options   Thanks (0) Thanks(0)   Quote laceyfront Quote  Post ReplyReply Direct Link To This Post Posted: Apr 27 2012 at 10:57am
I made chili dogs with oopsie's, a can of no bean chili, some hotdogs, onion and cheese on top! it was sooo good!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote StylingArabella Quote  Post ReplyReply Direct Link To This Post Posted: Jun 18 2012 at 1:26am
Originally posted by velle1203 velle1203 wrote:

ive also read coconut milk is not suitable for induction


I just read this too Cry. I was going to make a turkey neck (the HUGE thick one's from the butcher) curry tomorrow...it's a no go. I will just stew them with yellow and red peppers, onions, garlic, and okra.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote sexibeach Quote  Post ReplyReply Direct Link To This Post Posted: Jul 07 2012 at 3:10pm
thanks for the recipes i'm going to make them.. i'm still at it.. Clap
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