low carb chick

Organic Baby and Mom

2007-07-07T22:19:00.000-07:00

Hi!

This blog is no longer active, but please visit me at my new site featuring organic baby products, organic food, organic gardening, cloth diapers, organic skin care, organic baby info and more!

Elizabeth

Atkins Web site

2004-10-28T14:41:00.000-07:00

As I was at what I consider to be the most useful low-carb site (besides my blog, of course, hehe) I realized that I don't think I've written about it. The Atkins Nutritional home page. If you are on a low-carb diet, and haven't been there for some reason, you should. It's a very useful source. It has all the info you need about starting and maintaining a low carb diet; so much so that you hardly need to buy the book anymore. Anyway, my favorite part of the site is "My Atkins," a free service that lets you keep track of your weight, progress, recipes, etc. I find it very useful, especially in keeping track of my weight. Anyway, check out the site, if you've been living under a carb-filled rock, and haven't already.

i love pumpkorn

2004-10-26T13:41:00.000-07:00

So, I was on another four-hour drive. I'm moving from Ashland, Ore. up to Portland and I'm making the move in stages ... this past weekend I was apartment hunting (which was successful, yay!) Anyway, the four-hour drive gets old after a few times. And I like to snack when I drive. In days of non-healthy eating, I'd pop into McDonalds and get myself a couple cheeseburgers and french fries. Or, I'd pick up a box of Cheez-its while getting gas. But I'm realizing the benefits of healthy eating more and more every day, so this time when I was at the mini-store at the gas station, another thing caught my eye: Pumpkorn. It's actually not corn at all, but pumpkin seeds seasoned with different flavors. I remembered that pumpkin seeds are low in carbs and with a quick check of the label, it was confirmed: 4 grams of carbs per serving minus 2 grams fiber: 2 net carbs. Yahoo! I picked up a bag of chili-flavored ones and was on my way. And now I'm hooked. They have a tasty dose of salt and flavoring, which really hits the spot on a long drive or any other time you just want a salty snack. And it gets even better. They are "all natural, suitable for diabetics and are kosher." I think I've found the perfect snack!! Pumpkin seeds are a lot like sunflower seeds, except the shell is soft and edible.
You can get them through Netrition (a site I buy a lot of stuff from) in bulk or single packs. I just ordered some yesterday. I have only tried the chili ones but I sent for the carmel ones, too, and some original flavored. Of course, you can always roast your own pumpkin seeds at home. Here's a simple recipe for pan-fried seeds, and one for oven-roasted seeds.

Fiber!

2004-10-18T17:31:00.000-07:00

Hi all! Sorry I've been a little out of touch. As I mentioned, I'm in the process of moving and finding a new job ... it's exhausting. Not to mention trying to stay on a low-carb diet in the meantime. But I'm managing. One of the hard parts of uprooting your life while adhering to a diet plan is having "quick" food at hand. Lately, I've been eating a lot of edamame, nuts, slices of cheese, hard-boiled eggs, and steamed veggies. But I was kind of in a plateau. I lost about 5 pounds in my second week of induction (re-induction I should say). Then I just sort of remained steady. I still have at least 10 more pounds to lose. But as soon as I introduced a fiber drink once a day, the weight started to come off again. I usually drink a natural psyllium husk drink found at health stores, but regular Metamucil will do. As you know, Metamucil is meant for, uh, constipation. But the cleansing effects are useful for every day use. I have much more energy when I drink my fiber every day. And I can tell (don't ask me for details) that it's really "flushing" out more junk from my body than if I wasn't drinking it. So join me and raise your glasses in a toast to fiber!

Few and far between

2004-10-10T16:56:00.000-07:00

For those of you who follow this blog closely, I just want to letchy'all know that I'll be a little out of touch for the next few weeks, I'm relocating and changing jobs, so things are a little hectic and I probably won't be posting too much in the next few weeks. But I will be stopping in periodically, so keep checking in, and drop me a line. I'll be back in full force in a few weeks. Wish me luck, and keep eating those veggies ;)

Squash Alfredo

2004-10-06T13:08:00.000-07:00

I was watching the Food Network the other day, and they had a 2-hour (or was it 1-hour?) special all about low carb diets. They interviewed all kinds of people; doctors, families who had lost hundreds of pounds, etc. One man was a chef dedicated to low carb cooking and he gave a recipe for using spaghetti squash instead of pasta with Alfredo sauce. I tried it last night, and even though I wouldn't say it's a substitute for pasta, it's a very good dish, and has a 'comfort food' quality to it. A nice, hearty meal for these fall days. To make it, cut a spaghetti squash in half and take out the seeds. Then 'pull' the strings from the skin, and boil them in water for about 5 minutes. Drain as you would pasta. Then, although it wasn't mentioned by the chef, I sauteed them in a little butter and salt and pepper. It crisped the strings up a little bit, and it added flavor. Then, make a simple Alfredo sauce by melting about 2 tablespoons of butter, then adding about a cup of heavy cream and a cup of fresh Parmesan cheese. Bring to a boil and then simmer, stirring the entire time to blend the cheese. Pour the sauce over the squash, make a salad and there's dinner. Now, if they could just come up with tasty low-carb garlic bread ........

Edamame

2004-10-03T16:58:00.000-07:00

If you love sushi, like me, you've probably at least heard of this tasty little treat called edamame. It's those green-bean looking things that they serve at sushi restaurants, steamed and usually tossed with sea salt. I haven't been eating much sushi lately (too much rice, of course) but I realized lately that edamame is low in carbs! You can buy it in the frozen vegetable section, bring it home, toss some in the microwave and with a little salt it is such a yummy treat. You just suck the little soy beans out of the shell. It's as good as popcorn, while you're vegging out on a movie or TV show. Another delicious snack idea, brought to you by moi.

Salad Dressing Review

2004-09-30T13:41:00.000-07:00

I guess salads are the topic of the week. Being back in induction, it's sometimes hard to come up with new things to eat, so I turn to salads. I don't get bored, because I make my own at home, and I try new ones at different restaurants. It never fails to amaze me how many different tastes can be accomplished by making salads. So the other day I discovered a new salad dressing that I absolutely love. I'm a big Ranch girl, and this is a variation of ranch that's almost as good as the original, if not better. I've had some bad experiences trying some variations on ranch (such as Kraft Bacon Ranch .... yuck!) but this one is awesome, so here's a review.

Litehouse South West Ranch (One Carb Plus): This ranch dressing can be found in the produce section, refrigerated. It sells for about $3 a bottle and is well worth it. It is rich and creamy, with a slight bite of jalapenos, and not too tangy. It really satisfies my palatte that yearns for a taste of the Southwest. It's made with canola oil so it's low in saturated fat and good for those watching their cholesterol. On a sidenote, I have to laugh at the "One Carb Plus" label, since most ranch dressings are very low in carbs, but that's beside the point. This dressing is going to have a regular spot in my fridge door. Rating: 5/5

Salads, On the Go

2004-09-28T13:02:00.000-07:00

I realize this doesn't apply to everyone, but I'd just like to give a shout out today for Safeway's Signature Salads. I'm not sure what states Safeway is in, but I know they are at least in Oregon, California and Arizona.

I try to bring my meals to work; prepare low-carb dishes with love and wake up early enough to put together leftovers to bring with me, but it doesn't always happen. For awhile, I was going from one place to another looking for a good salad with a good value. And the best that I've found is these Signature Salads! They're great, (man this sounds like an ad .....) but seriously, there are at least four kinds (Chef, Cobb, Seafood and Oriental) and they're $3.99 each. I like the Chef and Cobb the best so far. They're always fresh and a tasty, filling low-carb meal for when you're on the run.

Atkins vs. South Beach

2004-09-27T16:19:00.000-07:00

Yesterday I made a post to the South Beach Diet forum, inviting anyone interested to take a look at my blog. Thought some might find it useful. The first two responses I got were, in my opinion, slightly hostile. One said "South Beach is NOT a low-carb way of eating, why should we look at your blog?" And another said something like "I've looked at your site and it looks like you're on Atkins. We are NOT Atkins." Well, I wasn't expecting this kind of response but I responded kindly that I know the guidelines for both Atkins and South Beach, and have taken things from both and thrown in my own educated knowledge of nutrition and have lost weight by watching my carb intake.

Atkins and South Beach are so similar, that I don't understand why South Beachers are so quick to deny that it's a low-carb diet. South Beachers DO restrict their carbs, the "bad" ones, and they restrict more fat than Atkins does. They also allow more sugars than Atkins. But the differences are very minimal. Both diets pay attention to carb-intake. Can anyone enlighten me as to why using the term "low carb" is offensive to those on the South Beach Diet? Really, I'm a little perplexed.

Anyway, for all those South Beach dieters out there, here's a great recipe that works for both Atkins and South Beach. And, it's DE-licious, with a capital DE!

Chicken ala EJ

Ingredients:
4 boneless skinless chicken breasts
1 cup balsamic vinaigrette
1/2 cup olive oli
2-3 cups shredded or sliced Swiss cheese
3 cloves garlic, minced
1 yellow pepper, chopped
1 cup mushrooms, sliced
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup white wine or cooking wine
Juice of one lemon

Directions: Marinate chicken breasts at least 2 hours (preferably overnight) in vinaigrette and olive oil. Pound chicken breasts with a mallet to flatten and tenderize. Place chicken in a glass or ceramic baking dish. Sprinkle half of the cinnamon and salt on chicken. Top each piece of chicken with equal parts Swiss Cheese. Top with layers of yellow pepper, mushrooms and garlic. Pour wine over chicken. Squeeze lemon juice on top. Sprinkle the rest of the cinnamon and salt on top. Bake at 350 degrees for 45-55 minutes, or until cheese starts to turn golden. Insert fork into chicken to test for doneness. Serve with steamed broccoli. Serves 4. 3 carbs per serving.

Bye Bye Twinkies

2004-09-26T17:21:00.000-07:00

Last week, the "parent" bakery of Twinkies and Wonder Bread filed for bankruptcy protection. From the CNN article:

"The company has been hit by both accounting problems and a drop in sales it attributed to the popularity of low-carb diets."

I must say, although it saddens me to think that more jobs could be lost in this country because of another company going bankrupt, those thoughts are countered with a sense of satisfaction knowing that more and more people are turning away from high-carb, high sugar foods. I've never been a fan of Twinkies anyway, but I do like white bread for grilled cheese sandwiches, and that's about it. Maybe the company will rise to the occasion and produce some healthier foods. But I'm pacified to know that the Twinkie is less and less being considered a part of the American tradition and diet. Maybe the trend of generations increasingly having more and more obesity problems will improve, in coming years.

Runny Oranges

2004-09-23T13:37:00.000-07:00

Being on a low carb diet has its perks. I've always been a fan of breakfast food, and so eating liberal amounts of eggs and bacon gives me a sense of satisfaction. But as much as I love these breakfast items, I've never felt completely satisfied without a big glass of orange juice to wash it down. I've been looking for low-carb orange juice (I doubt I'll find one suitable for induction but I'm thinking ahead) and haven't seen one at my grocery store. A search of the web sent me to an article on Minute Maid low carb orange juice, but it still has 10 grams of sugar per 8 ounces, and I usually drink about 20 ounces of orange juice. So that isn't going to work. I imagine those scientists will come up with something eventually, because the orange juice market has suffered since the rise of Atkins and other low carb diets as this article from CNN demonstrates. So I'm hoping if enough of us make a call out for low carb orange juice, it just might happen. In the meantime, I'm continuing to look for a substitute. A reader recommended sugar-free TANG, but I can't seem to find it anywhere.

On another note, I've decided that I need to commit to an exercise program. My neighbor, who by no means has the body of a super-athlete, told me about her experience running a marathon and how she went from being a non-runner to running a marathon in about 6 months. So, being a non-runner myself, I've decided to give it a shot because of the physical, mental and emotional benefits I imagine it will bring. This is a big step for me to announce this, since right now I can only run five minutes without stopping, but I'm really excited about this. She leant me such a wonderful book, "The Non-Runner's Marathon Trainer"
that after reading the first chapter, convinced me that I can do it. So, I'm starting slow (5 mins walking, 5 minutes jogging for 30 minutes, 4 times a week) and by June, I plan to run the Newport, Oregon marathon. Here's a very useful site with all kinds of marathon information, including lots of links to inspiration for first-timers! Wish me luck, and I invite anyone reading this to join me!!

Eggs, Eggs Everywhere

2004-09-22T11:13:00.000-07:00

Now that I'm back in induction, I've stocked up on eggs again. They are filling, low in carbs (practically zero) and there are so many ways to prepare them. Here are some of my favorites:

Scrambled, with cream cheese. Whether I'm having plain scrambled eggs, or mixing in veggies and meat, I always add cream cheese. And it's important to add it toward the end, when the eggs are almost "dry." This way, you get little chunks of cream cheese while you're eating them. yuuuuuummmmmmm.
Hard boiled. I always have hard boiled eggs on hand. Dip in a little salt and enjoy. Tip on cooking hard-boiled eggs: Start with cold water, drop the eggs in, bring to a boil and simmer for no more than 10 minutes. They'll be easy to get out of the shell and you won't have greenish yolks.
Hard-boiled and mashed with tuna, mayonnaise and celery. A perfect egg/tuna salad.
Deviled. One word: Delicious. (for an easy recipe, click here.)
Sunny side up over a thick piece of ham. Runny yolk. Once I'm off Induction, I'll dip a piece of low-carb toast in the yolk. mmmmmmm.

I'd love to have some more ways to eat eggs. Does anyone have other favorites?

Water on a Low Carb Diet

2004-09-21T10:37:00.000-07:00

Today I was reminded of the importance of drinking water, especially while on a low carb diet. Here's what Atkins has to say about water.

From Atkins Nutritionals: "On any eating regimen, a minimum of 64 ounces, or eight 8-ounce glasses, of water per day is the usual recommendation. Many people, particularly women, suffer from inadequate hydration, so it is important to be diligent about drinking water throughout the day. Water consumption will also help flush toxins from your body and combat such problems as constipation and bad breath. Note that coffee, tea and diet sodas do not apply to the daily minimum."

About the coffee, tea and soda thing ... I read recently that the FDA is becoming less strict about this. Pure water should be the main source of hydration, but you do get some hydration from coffee, tea, etc., but they are diuretics (they increase fluid loss) so some of the benefits of water are lost with coffee, tea and soda.

I know that when I remember to drink enough water, I feel more energized, and the weight starts to come off more quickly. Medical mumbo-jumbo aside, this is all the reason I need for keeping hydrated. Sure, you'll be running to the bathroom more often, but it's worth the effort. Some people on Atkins suggest you drink half your body weight in ounces per day (So, I weigh 142 so I should be drinking 71 ounces of water a day.) I think this is a realistic goal to shoot for. I also like to drink hot water with the juice of a lemon. Deepak Chopra recommends this drink as a cleanser. And part of Induction is cleansing your body of toxins and unwanted "storage" carbs and sugar that you don't need. So join me in a toast to water!

Back to Induction

2004-09-20T16:13:00.000-07:00

Well, it's been almost three weeks since I went back on a more strict low carb diet, and I'm not making too much progress. When I started up again a few weeks ago, I thought I would do a moderate low carb diet (anywhere from about 60-80 carbs per day) but didn't think I'd have to go back on Induction. After all, I went through Induction only about six months ago, and thought that I could just "cut down" on my carbs again. Well, this isn't working too well. The pounds aren't coming off and I'm not having the energy I did the first time I went on Induction. So, as of today, I'm back on Induction for at least three weeks. No more bread, a candy here and there, etc. It's going to be 20 grams or less, baby. I know that it works, it has before, and I know I have to take off some pounds. I had to loosen the top button on my normally "loose" jeans yesterday, fercryinoutloud. I'm at 143 now and my goal is 128. Here's some more information on Atkins Induction. Time to get into gear.

Low Carb Lasagna

2004-09-19T17:09:00.000-07:00

I really was skeptical about this one. I found a recipe for Low Carb Lasagna on Low Carb Manager's website. She recommends the recipe, which uses tofu instead of noodles, and says you "can't tell the difference" between this lasagna and regular lasagna. I decided to give it a shot. I was really craving something hot from the oven, as fall has begun to set in here. The leaves haven't changed, but there's a crispness in the air that makes me crave a good-fitting pair of jeans and warm, comfort food. (Still working on the jeans.) This is a dangerous season for low carbers! Before we know it, we'll be fighting the urge to slop mashed potatoes on our plate for Thanksgiving dinner. But, for now, this lasagna recipe satisfied my cravings. And, believe it or not, the tofu really does make a great substitute for noodles in this recipe. I served it to my boyfriend, who I always use as a taste tester because he's not on a low carb diet, and he loved it. If you haven't cooked with tofu before, this is a good time to start. This low carb lasagna truly tastes like any other lasagna. Here's the recipe.

A few reviews

2004-09-17T11:11:00.000-07:00

I love to snack. In fact, some days I pretty much graze my way through the day, not ever sitting down to one meal. Even though I thoroughly enjoy low carb cooking, there are days when my regular job, my free-lance job, my art projects and other unexpected life stesses get in the way of having time to prepare a low carb meal. So it's for this reason that I have a lot of low carb foods around that are easy to snack on. My favorite low carb snacks are hard boiled eggs and veggies with dip and nuts, but recently I've been trying some of the designated low carb foods on the shelves at the grocery store. The low carb market is huge these days with so many people on low carb diets. It seems like one by one, every cookie maker and cracker maker are coming up with a low carb version of their product. But I've found that there is a huge gap between what low carb snacks are truly tasty, and those that are bland and hard to even choke down. So I've decided to start reviewing some of these products.

I plan to rate each one on a scale of 1-5 .... and I'm going to start with two products, one that I liked and one that, well, won't end up in my grocery cart again. I've always been one for "give me the bad news first," so here we go ....

Genisoy Soy Crisps: These were on sale at my local grocery store for $1.39 a bag and I now know why. The concept is a good one: a crispy low carb "chip" to take care of those cravings for something salty and crunchy, but they don't stand up to my taste test. The consistency is somewhat like that of a rice cake, but with more of a soy flour feel. When you chew them, they turn to a dry paste in your mouth, and if you don't have water nearby you're in trouble. The flavor is better than the consistency (I tried French Onion and Garlic Bread, they also come in Barbecue and Cool Ranch), but overall they don't compare to regular snack chips. I'm going to keep searching for a substitute for chips and crackers. My rating: 2

Yoplait Ultra "For Your Low Carb Lifestyle": I've always been a fan of yogurt, and Yoplait inparticular. Before Yoplait came out with this low carb yogurt, I tried another (Dannon Light'N'Fit) and wasn't too impressed. But Yoplait has definitely found a way to make low-carb yogurt taste great. It still has 8 grams of carbs (I wouldn't recommend it if you're on induction) but it uses Splenda as a sugar substitute. The only real difference I notice from the original is the lack of fruit pieces, which is my only complaint. My rating: 4.5

If anyone out there has a low carb food product they'd like reviewed, drop me a note and I'll do my best to find it!

Low Carb Shopping List

2004-09-15T11:58:00.000-07:00

Last night I went shopping for staples. Not the kind you pick up at the office supply store, staples as in my food basics. While shopping, I was wondering to myself if most of us on a low carb diet stock up on the same kinds of things. For the most part, I realized when I got home that many of the things I shop for don't have low-carb on the label, but are naturally low in carbohydrates. I have begun to experiment with some designated low-carb foods, though, and will review them in future posts. But for today, I thought I'd share what my grocery list usually consists of. I'd like to invite comments for this. Please share with me some of your low carb shopping basics!

Here's my list:

Eggs (18, I hard boil half)
Jar of peanuts
Bag of mixed nuts
Cottage Cheese
Yoplait "low carb lifestyle" yogurt
Oroweat Carb Counters Whole-Wheat Bread
Peanut Butter
Yellow Pepper
Red Pepper
Cucumber
Bag of mixed greens
Bag of baby spinach
Wishbone Ranch Dressing
Ham
String Cheese
Cheddar Cheese
Cream Cheese
Salsa
Sour Cream
Low Carb Tortillas
Frozen Broccoli and Cheese (Green Giant)
Frozen corn
Chicken Breasts
Pork Chops
Sirloin Steak
Polenta
Pickles
Olives

(Ok, if this is a boring topic, let me know! But I thought it might be helpful to know what my low carb shopping list looks like.) Bring on the comments!

Last Night's Dinner

2004-09-14T11:19:00.000-07:00

I'm a big fan of a good chicken recipe, and I tried a new one from Low Carb Luxury Magazine last night. I chose it because it had a few ingredients I hadn't experimented with in my own kitchen, yet enjoyed in restaurants and at friends' houses who have distinguished culinary tastes, ingredients such as capers and roasted red peppers. So I marched to the store and picked up a few new ingredients and went home and made this absolutely delicious recipe. I really have a thing for goat cheese so this recipe really turns my crank, if you will. I highly recommend this dish! Preparation and cooking time amounts to about 1 hour, 15 minutes. (By the way, Low Carb Luxury Magazine is a wonderful, free e-mail magazine that provides great low carb recipes.)

A few notes: Make sure you pound the chicken breast as thin as you can, you'll be using the chicken as a pocket of sorts. I used a rolling pin. Also, I didn't use thyme, but instead used garlic-and-herb goat cheese instead of plain which I think added a great bit of flavor. I recommend doing this as well. ENJOY!

Recipe from Low Carb Magazine, June 2004

Chicken Breasts Stuffed with Goat Cheese and Roasted Red Pepper Tapenade
A brightly colored center of green leaf spinach, red roasted pepper, and mild white goat cheese fills these breasts of chicken and makes an attractive presentation. This filling melts in your mouth. Serve this chicken hot, at room temperature or chilled. Try using piquillo peppers for the roasted peppers in this dish they are wonderful in this recipe. You may stuff the breasts and freeze them for future use as well. Chilled, sliced breasts become a beautiful tricolor roulade or roll-up, which may be served as an appetizer.

1 tablespoon olive oil
2 cloves garlic, minced (1 teaspoon)
1 shallot, minced
1 teaspoon minced fresh thyme leaves
6 cups fresh washed spinach leaves
Salt and freshly ground pepper to taste
1/2 cup drained, chopped jarred roasted red peppers
3 tablespoons pitted and chopped Kalamata olives
1 tablespoon chopped capers
1 teaspoon balsamic vinegar
2 boneless skinless whole chicken breasts, cut in half and pounded lightly
4 ounces mild goat cheese, at room temperature
1 tablespoon olive oil for brushing chicken
1/4 cup chopped parsley

Heat the olive oil in a large skillet over medium-high heat. Saute the garlic, shallot, and thyme for 2 minutes, until softened. Add the spinach, and saute for 1 minute longer, until just wilted. Season with salt and pepper. Remove the skillet from the heat, and let the aromatics cool.
Preheat the oven to 375°F. In a small bowl, mix the roasted red peppers with the olives, capers, and balsamic vinegar.
Place about one-quarter of the spinach mixture in the center of each pounded chicken breast. Evenly divide the goat cheese among the chicken breasts, placing a small piece over the spinach; then top with 1 tablespoon of the roasted red peppers.
Fold the top of the breast over the filling to form a package, sealing the bottom of the chicken packages wherever needed. Place the chicken on a baking pan. Cover with aluminum foil and bake in the oven for 25 minutes. Uncover, brush the chicken with a little olive oil, and cook an additional 10 minutes, until the chicken is brown.
Place the chicken on a serving platter and sprinkle it with the parsley.Makes 4 servings. 5.1 grams of carbohydrate per serving.

Va Va Veggies

2004-09-13T11:49:00.000-07:00

As important as veggies are on a low carb diet, I thought I'd share some of my favorite ways to eat them. Truly, I think it would be hard to be on a healthy low carb diet without them. I know there are cases out there where people eat eggs, bacon and other meats only and lose weight. But I am not one of these low carbers. Eventually, the fat content is going to catch up with you and you're either going to have a cholesterol problem or a heart attack or some other kind of health problem. So, in order to do Atkins or any other low carb diet program the right way, you're going to have to eat your veggies.

I don't see this as a problem, however. I have always loved vegetables (more than fruit.) My favorite veggies to eat raw are cucumber, yellow and red peppers, cauliflower and carrots. You should stay away from carrots when you're in induction because they have a slightly higher sugar content than other vegetables, but I have eaten a lot of carrots and maintained my weight loss.

If you're like me, though, I've gotta have my dip. If you like ranch dip, here's a great solution. You can make the perfect ranch dip by combining one part sour cream with one part store-bought ranch dressing (Kraft, Wishbone - my favorite, or Hidden Valley Ranch .... even a generic brand will do.) It's a simple concept, I know, but I'm glad I know this because it makes the perfect veggie dip. I also love Toby's Tofu Pate (which I've mentioned before) and spinach dips. Usually, after I go grocery shopping, I chop up my veggies in bite-sized pieces and put them in some tupperware, so that they're always available for a snack.

As far as cooked veggies go, I love steamed broccoli and cauliflower. And I'm not shy with butter after they're steamed; butter is an indulgence I allow myself on the low carb diet. You have to have some indulgences if you ask me. Otherwise you'll go back to your regular patterns because you'll feel as though your diet is a compromise to enjoying food. I will never give up my enjoyment of food; I've found so many delicious things to eat on the low carb diet that I don't need to.

One final note on a product I love: Green Giant Broccoli and Cheese Sauce (I can't find a way to buy it online, but you'll find it at any grocer). I love broccoli and cheese and have tried other cheeses and combinations but this is by far my favorite. Here's why: It comes in a large bag, enough for 4-5 servings, and the cheese is in frozen chunks in the bag, rather than in a separate bag. This way, you just serve yourself some broccoli pieces and some cheese pieces, pop in in the microwave and you have a steamy hot treat. It's very yummy for a midnight snack or as a side dish with some meat, chicken or fish. Go ahead, try it!

Low Carb Bread

2004-09-10T14:28:00.000-07:00

I think bread is the number one thing I miss being on a low carb diet. I used to eat half a loaf in one sitting. My favorite was fresh sourdough, with Kalamata olives baked in, lightly warmed with gobs of butter. Ahhh, I can taste it just thinking about it. Of course, those days are over for me, but I have found a great low-carb bread for toasting and sandwiches: Oroweat Whole Wheat (you can find it at most grocers). It also comes in multigrain. I've always liked to lightly-toast my bread for sandwiches, and this is the only low carb bread that I've tried that maintains its consistency when toasted. My boyfriend who isn't on a low-carb diet actually prefers it to regular bread because it's "lighter." My only complaint is the price: it's usually about $3.50 a loaf when other similar high carb breads are about $2.50 a loaf. But I'm still willing to pay for it because it stands out among the rest.

The Great Splenda Debate

2004-09-09T13:32:00.000-07:00

I've been using Splenda for about a year now. I use it in my coffee, mostly (I never gave up coffee like Dr. Atkins says, but still lost plenty when I was in induction.) I'm just now starting to wonder about the safety of it. On Splenda's web site, it says it is made from sugar. I take that to mean it's safer than NutraSweet and Sweet&Low, which we all know now to be carcinogens. It says on the web site "Because it has an outstanding safety profile, you can feel confident recommending it to all your patients and their families; even those with diabetes. " But on a holistic medicine site I found, it warns that sucralose (what Splenda is made of) in large dosages can cause some problems with your kidneys, liver and thymus glands.

Of course, there will always be debates on artificial sweeteners. (There will always be debates on whether wine is good for you or not, for that matter! ..... uhh, I'm going with yes.) There's so much info on the web that who know's what's fact and what's not. I asked my trusted herbalist what he thinks of Splenda and he said it's the safest of all the artificial sweeteners, but if it were him he'd stick with honey and pure maple syrup. He does acknowlege that white, processed sugar is the devil in disguise. But of course, honey and maple syrup are out of bounds for low carb diets, so for now, I'm going to stick with my Splenda. For that matter, it's the only one that really tastes like sugar, anyway.

Nowhere to go but up (uh, I mean down)

2004-09-08T13:04:00.000-07:00

I'm back from a wonderful weekend of camping with friends at the Gorge Amphitheatre in Washington. Everything was wonderful, including the weather, the friends and the high-carb foods I bathed my appetite in. Let's just say that I'm starting from ground zero after this weekend.

This brings up one of the hardest things to accomplish when on a diet: saying "no" when you're enjoying yourself with those friends that aren't on a diet. And did I mention that these friends are all skinny-minnies, and drink Mountain Dew by the case-load and eat Pop Tarts and donut holes for breakfast? So, suffice to say, I joined them in their indulgences, to a degree. I had my share of donut holes and beer, but I didn't succumb to the levels of high-sugar soda pop and Pop Tarts for every meal. These are the most wonderful friends, all highly educated and professionals, but they definitely need to work on their eating habits.

Anyhow, I'm back on track starting today. My scale is out of batteries which is probably a blessing in disguise. The one good dieting choice I made this weekend was to reintroduce myself to one of the best low-carb snacking options I've discovered by bringing some veggies and (drum roll please) .... Toby's Tofu Pate (It's in most grocery stores) If you're one who fears tofu, I guarantee you a taste of this delicious dip will change your mind. As most of us on low-carb diets have found, raw veggies are a staple. I love dips, and am fond of spinach dip, guacamole, ranch dip, etc. But this tofu pate takes the cake. It is soooooo delicious (and 2 grams of carbs per serving, plus low in fat). Even my pop-tart and Mountain Dew friends eat it up regularly. It is hard to describe the consistency, some say it is like eating a very fresh egg salad. It comes in different flavors, my favorite being Jalepeno. All I can say is just try it on some carrots and cucumber slices. In fact, I'm going to go get some right now ...... More tomorrow.

Here goes nothing ....

2004-09-02T13:47:00.000-07:00

Hello! This is the very first, inaugural post of what I hope will be many. Hmmm, where to begin ... I guess I should tell you a little about myself. My name is Elizabeth ... I'm 29 (30 in November, yikes!) and have been on one kind of low-carb diet or another for about 6 years. When I first started the Atkins diet in 1998, there was far less information available. I was (and still am) about 5 foot 5, and the first time I started dieting I weighed about 145.

That doesn't sound like a whole lot to weigh. I'm not obese, and have never had a major weight problem, but I'm very conscious of my looks and like to feel thin, fit and healthy. By no means do I want to be too heavy, but I also don't want to be too thin. I want to be my best and to feel as healthy and energetic as a 30-year-old possibly can.

Up until the first time I dieted, I had weighed exactly the same since I was in high school: 123. So it was discouraging to gain more than 20 pounds over the course of one year. I knew I needed to do something or I would really become overweight. So, I bought the Atkins books plus a carb counter and started eating lots of salads, "meat roll ups" and eggs. Within about 30 days I had dropped 15 pounds and felt WONDERFUL! I had tons of energy, too, and I never felt those hunger pangs that I used to.

But, suffice to say, the diet didn't stick. I started having "just a few potatoes" or a cheat day that turned into a cheat week and pretty soon I put on the weight again. I was 26 and back up to 145. Then 149, which was my tops about a year ago when I saw a picture of me and realized that I really was a little more than "healthily voluptuous." A few days after this realization I ran into a friend who I hadn't seen in a long time, and she must have lost about 30 pounds and looked SO good. Things had changed, she had used to be heavier than me, and now I was the heavy one. She told me she was doing the low-carb diet, and so I tried it again starting that very day ... This time with the support of the Atkins web site and many bulletin boards and forums.

I did great! I lost the weight again, and got down to 130 and felt great this whole past summer. I was doing more yoga, walking and eating very nutritous, low-carb meals. This time around, I was more creative with my menu. I even had my boyfriend liking my low-carb meals, and he's about as thin as they come. It's only been the past 3 weeks that I decided to loosen the rules on my low-carb plan and guess what?? I've gained back 10 pounds. I went to the doctor today and when I hopped on the scale I heard that dreaded number "142.5." I saw the nurse look back and forth at her notes as she started the scale at 130, and kept inching it up. I could imagine her thinking "Too bad, she gained the weight back." For me, with some back and hip problems, the more I weigh the more pain I have and the less exercising I do. A vicious cycle.

So! Here I am, low-carbing it again. I'm starting this blog as a form of encouragment and perserverence for myself and others in my shoes (I know you're out there!) Maybe we can all lean on eachother and help keep ourselves on the right track by sharing low-carb advice, tips, or anything else you'd like to share. I have some wonderful low-carb recipes I'm going to share, and I hope I get some new ones from readers, too.

I will say, that because I've been on a low-carb diet for so long, I know what works and what doesn't (for me anyway.) In future posts, I will be sharing my tips and tricks. And I'll also be sharing with you how things are going this time around.

So with no further ado, I will submit this first post ... yahoo! Please feel free to comment, I'd love to hear from you. Wish me luck ....

Elizabeth