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Low-carb bootcamp

Join discussions about low-carb bootcamp plans, meals and progress. Consider speaking to a medical professional before starting any diet.

Week 1 - 2016 New Year Low Carb Bootcamp - weigh in here!

654 replies

BIWI · 18/01/2016 07:15

Morning all!

I see we have almost 90 brave souls signed up this time. Welcome everyone, and to the lurkers at the back.

Here is the Spreadsheet of Fabulousness

The list is alphabetised, and all you need to do is to add your weight next to your name. Don't do anything else or touch any of the other cells! If your name isn't on the list for any reason, add it to the bottom of everyone else's names, and the lovely Sayrra will re-alphabetise the list later.

If you don't want to put your actual weight, you can index it - i.e. your starting weight is 100, and every pound you lose is one. So if you started today at 160 lbs, and in the first week lost 7lbs, then next week you'd enter 93.

Also, don't feel that you have to weigh today - you might prefer to make another day of the week your weigh-in day. Up to you - but the spreadsheet is there as a resource to help you track how it's all going.

Re weighing, if you can, weigh first thing in the morning, naked, and before you eat or drink anything else. Don't weigh later on in the day, as all you're doing is weighing yourself plus whatever you've had to eat or drink. And use the same scales. Remember, it's not the actual weight that the scales tell you, more the weight that you've lost that counts.

Some people prefer to weigh every day - I'm one of them, as it helps to keep me focused - and some prefer to weigh once a week. It's up to you which you prefer. Bear in mind, though, that if you weigh every day you are very likely to see the scales fluctuate, which means that they may go up for no apparent reason. This is totally normal, as your weight can fluctuate on a daily basis (especially if your period is due). But psychologically it can be quite difficult - so if you don't think you'd be able to cope with this, then weekly weighing is for you.

I'm going to start a questions thread now as well. In the first few weeks of Bootcamp the chat thread can move very quickly, and it's easy for posts to get missed - so if you have a particular burning question, it's probably best to post it on the dedicated thread. And if we can all keep an eye on the questions thread, rather than just me, we can get everything answered quickly!

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MelindaMay · 23/01/2016 15:05

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Nateismine · 23/01/2016 15:23

Made the cottage pie with mashed cauliflower topping from the recipe thread. It was delicious and my non veg eating children said it was the best 'mashed potato' they've eaten. Win win.

Today
B - cottage pie and BPC
L- omelette with cream cheese and asparagus fried in butter
S- microwave baby bel
D - belly pork, kale with butter and creamed spinach

Feel like I'm eating far to much to be losing weight. Presumably we have to take care over portion size too?

StuntNun · 23/01/2016 16:23

Nate it takes a couple of weeks for your body to adjust and then your appetite will drop naturally. Just pay attention to your hunger and satiety signals. Portion size is usually only an issue when you're 8lb or less from goal and even then only sometimes. I lost weight eating 1800+ calories a day.

WandOfElderNeverProsper · 23/01/2016 16:33

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TooExtraImmatureCheddar · 23/01/2016 16:47

I just tried microwaving a BabyBel and the plate broke. I did oil it a little - maybe I need to oil it more? It was yummy, though!

Paleogirl · 23/01/2016 16:53

WandOfElder I have chicken tikka tandoori and prawn tandoori. Comes with a salad. There is no sauce. Chicken is just chicken pieces with tikka spices cooked in the slow tandoori oven and the prawns are king prawns cooked in the slow tandoori oven. Amazing. I sometimes have the mixed veg with it too.

Gcalgske · 23/01/2016 16:54

Depends on the Indian but dry dishes like tikka chicken/ prawn etc not in sauce are good. Karahi (pepper based) and Bhuna (tomato) are normally ok (but I try to eat round the onions), butter chicken can be ok but you need to ask them about what coconut milk they use(can be sweetened)
Cauliflower (Goni) aubergine (brinjal) bajhi (not fried fritters - it's a mild curried vegetable side dish) saag paneer (spinach/paneer cheese)

Gcalgske · 23/01/2016 16:54

*gobi sill auto correct!

Gcalgske · 23/01/2016 16:54

*silly

WandOfElderNeverProsper · 23/01/2016 17:02

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WhoTheFuckIsSimon · 23/01/2016 17:03

Going out for an Indian shortly, any ideas on best choices? Apart from stay at home!

No rice and no naan bread obviusly. So I thought just a chicken curry and maybe a spinach side dish? But which curry?

WhoTheFuckIsSimon · 23/01/2016 17:04
Grin

Might have helped if Id read the most recent messages! Forget mine!

YesEinsteinsMumDid · 23/01/2016 17:17

TooExtra we have plates that do that. They just weren't design for the microwave generation... Not all plates are microwave friendly even in this day an age Confused

Fish, with veg and extra butter for tea. Yum.

mustbemad71 · 23/01/2016 17:51

Felicity celeriac chips are lush - roast in oven in evco.

Gcalgske · 23/01/2016 18:06

Equiem89 25-30 mins at 190 fan or I do 15 mins in the oven and finish in a pan (10mins ish, turning/ basting regularly) on the stove top to get it all crisped up. I adore pork belly and could live on it!

Equiem89 · 23/01/2016 18:23

WandOfElder whhhhy have did you have to mention garlic naan, I love it!

Gcalske did them for 30 mins on 200 and they were lovely. Had some leeks sautéed in butter

Equiem89 · 23/01/2016 18:24

Damn pressed post
Sautéed in butter and arranged the slices on top mmmm so yummy

WhoTheFuckIsSimon · 23/01/2016 18:32

Breakfast.

Spinach, cucumber and avocado smoothie made with unsweetened almond milk.

Mushroom and pepper omlette. Greek yoghurt.

Half a portion of chicken tikka tandorri and half a portion of saag paneer.

Wombatinabathhat · 23/01/2016 18:36

No problem Sayyra Happy to help. I hope things ease up for you soon. It sounds pretty full on Thanks

BIWI · 23/01/2016 18:51

I love celeriac, but I don't like it so much when it's mashed on its own for some reason - so I made this last week and it was, to quote Tom Kerridge, lush!

One celeriac, peeled and cut into dice (about an inch square)
One packet of leeks (about 3 or 4 leeks) diced
At least 50g/2oz butter!

Boil the celeriac in salted water until it's soft - about 20-25 minutes
Drain it, and let it steam dry in a colander/sieve
Sweat the leeks in a saute/frying in in half the butter, seasoned with salt and black pepper, until they're soft (this won't take longer than a couple of minutes)

Tip the celeriac back into the pan you cooked it in, and add the remaining butter, then mash it. A stick blender is easiest, or you could obviously use a hand masher! If you're using a blender, don't overprocess it, you want some texture.

Then tip the cooked leeks in, with all their buttery juices. Check for seasoning (especially salt) and serve.

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BIWI · 23/01/2016 18:52

I forgot to say - somehow, using leeks like this seems to make it taste more like potato and less like celeriac!

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Gcalgske · 23/01/2016 19:09

Yum biwi
I love celeriac gratin/dauphinois

Just slice very finely and layer up with cream, garlic and cheese and bake for an hour.

Celeriac is good for crisps too, I slice it finely on the mandolin then fry in oil (I use olive oil -not EV) in the deep fat fryer (can do stove top)

If you shred the mandolin slices (as you would for template) and fry you get little crispy gorgeous things I call celeriac string fries. Delicious plain, wonderful with a little dusting of curry powder!

Also remolade, slice finely then shred and bind with mayo, mustard and a little lemon juice (capers optional). Great as a light accompaniment to game or strong meats.

BIWI · 23/01/2016 19:11

Oh yes - love celeriac dauphinoise! And any other celeriac recipe - just don't seem to enjoy it mashed on its own for some reason.

There's a brilliant recipe on the recipe thread for tartiflette made with celeriac. (Celeriac, lardons, Reblocon cheese and garlic)

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BIWI · 23/01/2016 19:13

Melinda I feel your pain. I travel a lot for work, and often end up in various meetings where food is provided, and invariably it's hopeless from a low carb point of view!

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WandOfElderNeverProsper · 23/01/2016 19:13

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