2015 January Low Carb Bootcamp - the questions thread!

[BIWI]

Evening all!

I'm setting up this thread this evening, because I have to be up and out early tomorrow morning.

So, here is the thread for you to ask any questions that you might have about low carbing.

The chat thread tends to move really quickly in the first couple of weeks, so if you post questions on there you're not always guaranteed to get an answer, as it just might not be spotted. So use this thread to post any questions.

Oh sweety, i'm sure one day will be fine - its a one off and for a good reason. I'm so sorry for your loss :(

Biwi, should i be aiming to not eat a whole avocado? All posts i see seem to say they have eaten half, but i thought being full of good fat they would be fine? Maybe i just have more to lose than those posters??

Oh Juan I'm so sorry

Now is not the time to stress about things like your diet. You need to do whatever feels right for you at the time.

(And if that means gin, well who am I to tell you 'no'? )

Look after yourself, and I hope the funeral goes as well as can be expected.

Thank you Beyond and BIWI. Gin it is then :) Happy weekend all.

Hello!

Looking for a BBQ sauce recipe as we are missing having ribs.

These use fruit to sweeten instead of molasses and sugar like the sauces usually do but I know that is still sugar....

Peachy Pork a Bobs

Blackberry BBQ Sauce

Either of these OK ? Will omit the honey, use fresh or frozen fruit instead of preserves, swap onions for shallots etc), think the peach one looks the best but would welcome any others that are good but low carb, I think it will be hard not to have any sugar at all and ribs without sauce would be

I use this barbecue sauce recipe adapted from Mark's Daily Apple for ingredients easily available in the UK. Just mix everything together and it keeps well in the fridge.

1 tablespoon tomato paste
2 tablespoons melted butter
1/2 – 1 teaspoon hot sauce (I use Franks)
1 – 2 tablespoons honey
2 – 3 tablespoons cider vinegar
2 teaspoons soy sauce
1/2 teaspoon mustard
2 tablespoons water
1?4 teaspoon ground allspice
1?4 teaspoon ground cinnamon
1?4 teaspoon ground black pepper
1?2 teaspoon chilli powder
1?2 teaspoon paprika preferably smoked
1/2 teaspoon onion powder

If you want to make it even more awesome for ribs or chicken wings you can make up the barbecue sauce then mix up the following concoction but it is a bit heavy on the honey so it isn't so low carb.

1/4 cup barbecue sauce
1/4 cup hot sauce
1/4 cup honey
2 tablespoons dark soy sauce
1 teaspoon dark sesame oil

stunt thanks, was hoping a bit of honey would be ok, will just glaze rather than drown them in sauce. my family will be v happy

to BIWI and all other helpful, supportive and funny folks - of which there are many. Boot Camp done and dusted for me and 18 lbs lost :) Will koko as need to lose another 16 lbs but in meantime congratulations to fellow losers, and thank you.

stunt ended up making Chinese five spice ribs in the slow cooker last weekend which were ace, just had your BBQ sauce on pork tenderloin and it was fab, will also be great for ribs, thanks !

I realise this thread isn't very active, but it seems to be the place with all the answers! If no one answers I'll start my own thread but thought I'd try here first.

I've used Atkins in the past, post pregnancy to get back in shape and I know this way of eating works for me. I only have about 7 or 8 lbs to lose so I'm trying boot camp but it differs a little so I just wanted to know firstly:

Is rapeseed oil ok until I can grab a big bottle of evoo and coconut on Saturday?

How long till that thing where your stomach catches up with the full feeling. I've found myself overeating once or twice and feeling so sick. I've written down the quantities that were just too much so I don't do it again but I've always been a greedy fucker and a fast eater. Will this make me balloon?

I have a bucket ton of organic peanut butter, free of sugar and swimming in oil, how long till I can use it?

I also make an amazing loaf which is made from ground almonds, eggs and butter, it's spongy and light a bit like pound cake but with no sweet flavour and is so good with butter/ nut butter/cheese/cream cheese/avocado/mackerel pate etc so I was wondering how long till I can introduce a slice of this in?

Is really oily pesto with rocket, basil,pine nuts, sunflower seeds and parmesan ok on courgette pasta?

I think I've got to grips on the rest of it, loving not being hungry!

Thank you so much in advance.