Week 10 - Low Carb Bootcamp - the final countdown!

[BIWI]

So here we are - in the last week of Bootcamp!

Here's the Spreadsheet of Fabulousness for our penultimate weigh-in

Has it flown by, or have you found it hard? Either way, I hope it's been a successful experience.

One last week to lose another pesky pound or two.

Good luck!

I'm making that fat head pizza today - as Wombat says, how on earth did I miss that one!

Don't stress too much Chester - you do have to live in the real world, after all! And hopefully you enjoyed it?!

How was the pizza Nigella?

Chester I had a chinese buffet lunch today and I ate rice and all sorts of crap stuff that I have avoided for the last 9 weeks. I accept there will be a few more mishaps before the festive season ends but I will try my best and I'll be back for the Jan bc. Life happens

Am over my blip now. Hardly ate yesterday as felt bloated and uncomfortable but feeling much better today. Meeting a friend for lunch tomorrow and just checked out the menu - total carbfest. Why do places have to make this so difficult? Also we're stopping at the inlaws tomorrow night and I just know they will want to eat from the chippy. Sigh...

Yesterday:
B: Nothing
L: two egg omelette, with cheddar, parma ham, shallot, mushroom cooked in lots of butter
D: Bag of pork scratchings and a glass of red while wrapping presents

Today
B: eggs, butter
L: Three M&S mini cheeses, pack of prawns with cocktail sauce
D: Either salmon or belly pork with fridge veg - going away tomorrow and need to use stuff up.

Just popping on to say enjoy your Australia trip BIWI

I didn't know you were going away BIWI - have a good time

Bon Voyage, BIWI

Wombat- the pizza was fantastic! I polished it off for breakfast this morning. The recipe went according to plan, except for the fact that the "dough" was too wet to roll out. So I sprinkled coconut flour over it to dry it out a bit. That worked fine, so I am going to try making the pizza again, this time replacing the ground almonds with coconut flour. As coconut flour is lower carb than ground almonds, I have high hopes!
stuntnun thank you for the link

Thank you all! I'm off to Oz for almost three weeks - family wedding out there, which I'm very much looking forward to. I will, hopefully, be starting our final thread from Sydney, but please forgive me if it's a bit late. As far as I know, I will have wifi access, but if not ...

Nigella, typically I find subbing with all coconut flour a bit of a disaster. It needs so much more moisture but it your dough was very wet it might work, any idea why your dough was wet? Are you using the right mozzerella? (Aged stuff - it's dry not the ball in the milky liquid) sometimes called 'pizza cheese' I normally use the pre grated bag from aldi/lidl.

Have fun biwi!

Have a safe trip and a wonderful time BIWI, thanks for your support and for running these threads. Enjoy the wedding and have a great Christmas!

Have a safe journey and an absolutely fabulous Christmas in Oz, BIWI.

Aha!Gcal that makes sense because guess what - I used the milky ball mozzarella. And what's more, I've stocked up on even more milky ball mozzarella for my planned making of multiple pizza bases in advance of Christmas.

So.....I'm going to go ahead and make some dough with said milky ball plus coconut flour, as an experiment. Will report back! If it doesn't work out I will just have to use the wet mozarella for something else and get the dry version for future bakes.

I use the milky for the topping :) it's an easy mistake to make, most uk based folk seem to do it. I think that in the states the harder mozzarella is just mozzerella and the milky is 'fresh mozzerella' where as here it's not such a clear definition.

Proud of myself today. Survived the top hats at a kids party unscathed, chicken Caesar (no croutons) for lunch and a double cheese burger no bun for dinner. Still hungry and doubtful I've had enough fat so away to have a puréed avocado to dip some cheesy crisps in.

I'm glad for the tip about the dry mozzarella. I might try it next week

So yesterday I made the pizza base again - I had planned to replace the ground almonds with coconut flour, thinking the latter is lower in carbs. I checked the labels before starting cooking, and would you believe it ground almonds are lower carb than coconut flour after all!

I had assumed ground almonds would have the same carb count as whole almonds - but they have much less. That strikes me as incredibly odd- the carb content for ground almonds per 100g is around 6, and for whole almonds around 23! What's that all about?!!! Does the grinding process remove a load of carbs or something?

I ended up using about 150g of ground almonds, and topped up to the required 170g using 20g of coconut flour. this worked and my dough was much thicker despite using milky mozzarella.

The recipe says you can use mozzarella or Edam - I've added some Edam to my Christmas Tesco shop and will try with that as well (as well as making a mental note about finding hard mozzarella. You live and learn)!

Happy travels Biwi and thanks for putting me on this healthy path!

Final chat thread here.