Week 2 - Five-week Low Carb Bootcamp - bring on the dairy!

[BIWI]

Morning all. Sorry for the late start of the thread.

Spreadsheet of Fabulousness is here

and we also have our lovely Weight Tracker

Hope you all have a good week!

And interested to see how you fared after Ubercamp, those of you who braved it!

I bought a pair of size 10(!) jeans yesterday and I can get them on , without having to squeeze or anything!
I was really gutted I hadn't really lost over the summer but it proves that sometimes it is inches instead of physical weight.

Yesterday
B- coffee with cream
L- 2 egg omelette with cream
D- was at a friends birthday, huge spread but thankfully lots of lc friendly stuff, would take an age to write it all down.

Thanks BIWI and Sayra, would never have got to this point without you!

Just made and tried my first bulletproof coffee.

I'm impressed.

In other news....I've decided not to weigh now until the end of bootcamp. I want to concentrate on how much better this WOE makes me feel, not the numbers.

Hope that's ok.

3lbs on this morning ... WTF???

and bought some pork scratchings and was all excited ... but they're squishy in the middle and made me heave

Feel like giving up.

Aww, don't give up, trinity . It is natural for our bodies to fluctuate, but I can sympathise - it's the upward ones that are hard to take.

List out for me what you've been eating over the last few days, let me see if I can spot anything

Yeah, nothing like low carb for making your weight bounce about. I use a phone app that gives a trend weight for just that reason. My actual weight line looks like crocodile teeth!

We went out and dd chose the carb fest that is wagamama. But reduced the impact by having an oriental (soggy) salad and deep fried chicken bits. No coating. And two green teas. They were starters so they were like . Bacon and eggs for breakfast, don't know what to have for dinner.

So, I know I shouldn't, but I have been weighing myself daily. After a good start in the first week (-4 lbs), I seem to have lost almost nothing since Monday.

I have not been 'cheating' but think I have been light on the water consumed, and have not done a good job at getting the fats I need into my diet. Could those 2 things cause my weight to get 'stuck'?

YES!!!!

That's why the rules of Bootcamp say you have to drink your water and eat plenty of fat!!!

Thursday (was up thread but to repeat) -

B - egg mayo
S - Greek yog
L - egg mayo and ham
D - chicken, salad, blue cheese dressing

Yesterday -
B - Greek yog
L - lamb skewers, piri piri chicken skewers, burger, coleslaw, salad, sour cream (pub lunch)
D - 2 x burger with cheese, fish skewer, roast veg, coleslaw, salad, vodka and diet coke (works party)

Today -
Brunch - chicken, cheese, mayo
D - pork stir fry (pak choi, mushrooms, green pepper, spring onions, garlic, chilli, ginger, Kikkoman soy sauce)

At least a couple of litres of water a day the last few days. Maybe too much coleslaw??

ok, ok, I get it.......am off to research how to get more fat into my daily intake....unless you can point me in the direction of a handy-dandy resource?

Thanks for walking me through this....

DP and I have the night to ourselves tonight, he wants me to make fathead pizza (ground almonds) will this be okay on BC? I haven't used any other carbs today, just meat.

Day 1 of 30 day shred done, it's 8 weeks today till our first ever family sunny holiday and I want to wear a bikini!

trinity - looks like not enough fat really - and lots of protein. Protein can also cause an insulin release, so you do need to make sure that your diet is fat:protein:carbohydrate

The advice I'm about to give to Earlybird will also apply to you!

Earlybird - sources of fat:

• fry in coconut oil/butter/lard
• add butter to your veg
• use an oily dressing on your salad
• add mayo to your meals (but check it's low carb mayo or make your own)
• if dairy isn't an issue for you, add cheese/snack on cheese, or make creamy sauces to add to your food
• make sure you're eating fatty meats; chicken is very low in fat. Use chicken thighs rather than breast meat; lamb breast and chops, including eating all the fat; belly pork rather than pork fillet, and full fat mince rather than lean mince

I should have said, when I eat chicken it's only thighs ... don't like breast meat. And the skin too

Thank you Biwi. I'll get going with those suggestions - you are right though, it is counter-intuitive to think those things will be helpful as I work to lose weight.

also, not been to the loo in 3 days so feeling stuffed up and uncomfy from that too.

Thank you everyone, I am really really pleased and was surprised when I measured I knew I'd lost volume but I didn't realise how much. Tomorrow I am going to get OH to take a picture of me in a dress I wore last year at a wedding when I was heavier and post both the pictures to let you see the difference.

earlybird I know it does seem counter-intuitive but it really does work. As I said up thread I've lost 7.1 inches from my waist since starting this WOE and 25 lbs. I think I have about 50g butter per day at least as well as eating fatty meat and having double cream in coffee everyday and coconut cream some days as a treat.

I'd also say that if you can't deal with seeing daily fluctuations in your weight then sticking to weekly weighing is probably better. I weigh everyday but if I gain it doesn't worry me, I know it will catch up eventually. Not having lost anything in 5 days after losing 4lbs previously is not really getting stuck. Stuck is when you stay the same weight for weeks despite following the rules

trinity don't give up. It does work, you just need to stick with it and make sure you are following the rules properly. My weight went up 3lbs last week and this week I am down 5lbs. If it goes up it is "just water" and when it goes down its fat Honest.

jesuis I think that is very sensible especially if you know that you can be derailed/disillusioned if you don't lose the weight you expect.

Hi everyone,

Well, I'm down 2lbs, though as I'm back on the dairy I can feel my face plump out a little more.

I've stuck to BC well but am a bit concerned about next week: going away with friends & family for a week. We're all sharing the cooking (& I don't know what everyone else is making - I have asked...). We will be in the middle of nowhere, so I'm bit apprehensive about what to do BC-wise.

I've asked for eggs, eggs & more eggs, obviously. But think I'll be a bit stuck if someone cooks pasta or risotto. I've packed some zero noodles. Are there any other tips anyone can give me? I thought about baking some flaxseed brad but it's a long journey & I think it'd be manky by the time we arrived.

I don't want to undo what I've done but would feel a bit off turning up my nose if someone's cooked risotto, say for us all. Do I just have a tiny portion and try to ubercamp the rest of the time?

It's a minefield, the social side, isn't it? If I became a hermit, I could BC brilliantly

we have been taking the kids out in the hot weather. They have had *** but I have had some greek yoghurt when I got home. I also stowed some water in the bottom of my daughter's buggy and swigged it, when we went to the village show of the next village along. In addition, I grabbed a load of salady stuff in packets before we left and then we had a sort of picnic lunch in the car before going in - still very summery, lovely view of old manor etc, but we weren't totally dependent on carby fete offerings. I am wondering whether it would be a good idea to stow some almond milk under the buggy as well, so that I can have properly low carb cups of tea. There was a wonderful marquee in the style of a 50s tea rooms and I resisted all solid carbs on offer, but I needed their shade and comfy chairs (recovering from a chest infection) so I did have a fair amount of tea.

I am going to need to retire the linen skirt I was wearing however, as it is falling off me.

Dolly, could you pick up some provisions such as a cooked chicken, salad and mayonnaise? And explain nicely that you are low carbing for health rasons but you are happy to quickly grab a salad with everyone else? Could you do a cooked breakfast for your friends - most people would see that as a treat on holiday and it's very low carb friendly? Could you offer to do the cooking and make sure the main is low carb friendly but do jacket potatoes on the side?

I find that fish restaurants are some of the best if eating out with friends, fish and a salad is very in tune with low carbing

Hope you have a good time

Here those are excellent suggestions. Thank you
I'd thought of doing a cooked breakfast –you're right, they will all see it as a holiday treat .

Not sure how easy it'll be to bring cooked chicken with us (I'll end up eating it en route, so it doesn't 'go off'...) but if the worst comes to the worst, I can forage (Are dandelions low-carb?)

presumably there will be a supermarket somewhere near your destination - Waitrose and M and S have useful motorway stops - could you arrange a supermarket delivery alternatively? Very useful also to have good old staples like avocado pear, babybels or just plain cheese, low carb yoghurt, almond milk if you like it, could get the wherewithal for a nice breakfast at the same time...

To be honest, dolly, if you start having 'just a spoonful' it will very quickly add up, and then possibly ruin what you've done so far. If they're really friends, they will/should understand if you explain that you're low carbing - and if they are cooking things like risotto/pasta should not be put out if you eat something else.

Zero noodles are a great idea - I believe you can also buy rice too, although I've never tried that. You could always make cauliflower rice? I have not tried making a risotto with it, but it might work.

My best advice to you, from experience of exactly the same situation, is to be open and honest with your friends, otherwise you'll get all stressed out about worrying over food/what you can and can't have, and it may spoil your holiday

Morning. Omelette with a touch if cheese and one slice of Serrano ham. Coffee and a pint of water.
Dinner was soup, tinned chicken and veg. Carb count in it was 6.7.
But I am one pound off the stone mark.

For those wanting more fat....

I eat an avocado a day and I fry it in olive oil when I fry my veg and meat or fish.
I also always have a large amount of butter - 2 tablespoons? piled on to my spinach. I also drink the remains of all the fat from the stir fry.

Fat is what can make you thin but so many people can't seem to believe that due to the inaccurate propaganda thrown at us about good fats every day in the press and from the NHS.

If you Google 'cauliflower rice risotto' you'll find lots of recipes for making a risotto with a cauliflower! The ones I looked at were all American, so use cups rather than weighed ingredients, and some were vegan so didn't use Parmesan, but all of them look fairly similar in terms of method/ingredients. Interestingly they were all for a mushroom risotto.

This is what I would do (and I have a cauliflower in the fridge so might try this for real later!):

• Peel and slice 4 large echallion shallots

• In a saute pan, melt a large piece of butter - probably 50g I'd say

• Add the shallots, along with a couple of finely chopped garlic cloves and season with salt/black pepper

• Saute over a medium heat till nicely softened, but not browned

• Trip and chop any mushrooms of your choice, (if you're adding dried mushrooms, make sure you've soaked these in boiling water for around 20-30 minutes before you need them; drain and chop them finely, but make sure you keep the soaking water to use in the risotto,) and add the mushrooms to the shallots. Saute until they are softened and the water that they release has been cooked out

• Trim the leaves off the cauliflower, cut out the stalk, and break into florets. Put them in the food processor and blitz until it looks like rice/couscous. (If you haven't got a processor you can do this using a box grater)

• Add the cauliflower to the shallots/garlic/mushrooms and turn up the heat to high. Fry for a couple of minutes, and then add a generous sloosh of white wine

• Once the wine has cooked out, you need to add some (hot) stock. Use the soaking water from the porcini if you were using it, along with some chicken or vegetable stock - whatever you prefer/have to hand.

• After about 5 minutes the cauliflower should be cooked, but keep checking. When it's cooked, add a large handful (or two!) of grated Parmesan. You could also stir some double cream through it as well