Week 3 - the parting of the way! - Low Carb Bootcamp

[BIWI]

Morning all

Here's the Spreadsheet

Hope you've seen a good result, making for a very satisfying first two weeks.

Now. Those two weeks were probably quite tough, so if you want to, you can now move on to Bootcamp Light - the rules are on the tabs at the bottom of the spreadsheet.

Essentially this means you can start to skip breakfast (or another meal) if you want to - if you're finding that you're not hungry. (Please don't skip meals for any other reason)

You can also introduce some fruit - mainly berries - in moderation, and also nuts and seeks - again, in moderation - and alcohol - IN MODERATION!

But. It's very often the case that in weeks 3 and 4 your weight loss will slow right down. Sometimes you may see a slight gain, even though you know you've been following Bootcamp to the letter. So you may not want to relax things quite yet.

Entirely up to you.

Remember, though, if you choose to stay on Bootcamp, please remember to make sure you're getting your carbs in the most part from vegetables and fruit - you need that for proper nutrition.

If you like you can do a hybrid - Bootcamp during the week and Bootcamp Light at the weekend.

But whatever you choose - good luck and I hope you have a good week.

Rshard I make halloumi chips as per Hippa but sometimes for ease I will bake them instead of frying. Not quite as tasty but much easier if the rest of your meal is one where you're juggling timings, as you can make ahead and put them on the baking sheet, then just pop into the oven when you're ready. Spray with loads of oil! Recipe here - replace the coconut flour with ground almonds if you prefer.

Weird but very tasty lunch today - 'fancy' tuna mayo (made with olive oil and a bit of Dijon mustard in the mayo), two poached eggs, and loads and loads of crispy fried kale. The tuna and poached eggs combo was from a diet doctor recipe and I thought it would be grim but was actually delicious!

Hi all - great news about C4 thanks Hippa.

I agree with everyone about the veg, so much tastier with salt and butter, yum. To you celeriac gurus out there, how do you peel it? With a veg peeler or a knife? I have an enormous one in the fridge that needs tackling. Cutting it up into slices is going to be quite tricky.

I have guests coming for dinner tonight, so planning to serve roast chicken, sprouting broccoli with chili and olive oil, roasties (DH not a fan of celeriac but I may make a celeriac dauphinoise as well) and for desert, strawberries and cream. I've bought a small tub of fancy vanilla ice cream if they don't want cream, but I will be having the later. I have a beautiful strawberry dish that was my grandmother's shaped like a basket with a section for cream and another for sugar, so will be bringing that out. I've actually never used it, but my mother gave it to me not long ago, so quite looking forward to it. I tried making chocolate mousse with 100% chocolate the other day as it's my usual dinner party go to as you can make it in advance. Not good - it was too dense. My normal recipe is 50g chocolate / 1 egg per person, mix the egg yolks into the melted chocolate then fold in the egg whites and I find you don't need extra sugar, but it was not nice. Will try again with 90% sugar (7g per portion) and see if that improves things. Off to make the house look presentable!

Mimosa I use a large non-serrated knife to slice celeriac into big wedges then peel the wedges individually - much easier. As for chocolate mousse having done a failed version using melted chocolate I now use a tweaked version of a recipe on the Bootcamp recipe thread which uses butter, egg and cocoa powder. I was worried it might taste a bit powdery but it doesn't at all. My tweaks are adding a little sweetener and a drop of brandy, it makes four shot glass size portions and sets in less than an hour. Hope your dinner goes well!

I usually cut the celeriac in half to get a stable base, then use a big knife to hack off the outer skin.

If you need slices, I use the side of my grater with biggish chunks, otherwise just roughly chop with the knife.

You can make a chocolate cream with whipped cream and melted chocolate which is very easy and tasty. Might be an easy alternative to mousse.

• great news aboutC4thanks Hippa

Snowing today so on the bus. Caught the bus forgot the added a section to the north loop. 19minutes later back at the stop I got on. But on the way downtown now. 35minutes. Knew I should have ridden the bike.

Mimosa this low carb chocolate moussee* is pretty good. You can eat it as soon as it's made or leave it in the fridge for a couple of hours for a firmer texture.

L: sausages, celeriac rice and spinach tossed in butter and salt.

Mimosa - I have a large knife that I use to cut slices of celeriac and then to cut of the edges rather than trying to peel it.

I use the Lidl 74% plain chocolate to make my chocolate pots - similar recipe to yours, but with a bit of cardamom infused milk cream and some orange juice/zest mixed in to the melted choccolate with the yolks before folding in the egg white.

Managed to overcome temptation last night. Partly due to having an October weight loss contest with a friend and I am ahead at the mo.

35 minutes on treadmill this morning.
L: Homemade chicken soup
D: cod wrapped in prosciutto, creamed cabbage with leeks.

Ugh! I just tried to make chocolate cream pots and they are truly disgusting! What have I done wrong? Cream, butter, egg yolk, 99% chocolate.

I was salivating all the way through the cooking, but it is just bitter and foul.

Have to admit, I don't think I would try them with the very high % cocoa dark chocolates.

The ones I make can't be too bitter as my 17 year old ds devours them! just as well as it means I only ever eat one small one and he eats all the "extra" ones

Move up on the starting-over bench flisspaps I'm joining you...

Bollocks, I thought the higher the better, prettybird. Have I cocked up?

I love 99pc chocolate but find it a tad overpowering in a mouse. I'd use 85pc, but if you are a dark chocolate virgin, I'd probably use 70. That's as high as I go if making it for other people.

It would certainly be overpowering in a MOUSE. Bloody hell.

Arse. Still, I suppose it stops me scoffing.

Poor mouse

I like the off square of 90% dark chocolate - but not sure I'd want it in a dessert.

This is my recipe www.mumsnet.com/Talk/low_carb_bootcamp/a1447493-Bootcamp-Recipe-Thread#49895418 (hopefully it will go straight to it within the thread - if not search on "Chocolate pots with orange and cardamom")

I no longer even both prising the seeds out from the pods - just crush them, pods and all in the pestle and mortar. I now also use a mix of cream and milk to infuse with the resulting pod/seed mix. Putting it through the sieve when pouring it into the melted chocolate means that it doesn't really matter if you've not separated the pods.

at chocolate in a mouse!

"I like the odd square of 90% chocolate " - not "off"

Am I the only one who is finding lumps and bumps in odd places as they lose weight? I had a panic a few weeks ago about a bilateral pelvic mass (my hip bones), and last week a panic about what I thought was a breast lump (rib). But my boobs also feel stringy rather than plump all of a sudden and my lower belly is like a mountain range with dips, hollows and sticky out bits of fat. I even found a lump on my arse (an area of bad cellulite apparently). I'm not seriously worried as I had a mammo last month and an abdominal and pelvic scan very recently as well. But it IS weirding me out. GP was very kind about the rib issue but feeling a total tit.

Sorry if this has been asked before - but any recommendations for chocolate?
What carb level should I be looking for?

Went to finish it off yesterday lunch time and he'd eaten it

This always happens here. All my good LCHF food gets snapped up, especially if it's leftovers or nibbly snacky stuff.

Hard-boiled eggs, pork crunch, cauliflower cheese, etc...even blinking babybels.

I factor that in and just buy more.

cherries I've not lost nearly the weight you have but yes, there's been a sea change of shape in unexpected places.

Most of it I'm riding out until I lose more weight because frankly it's probably completely normal but I haven't been able to reach through the fat to 'get to know them' previously.

I do wonder what it feels like to be a healthy weight. I've genuinely forgotten so this is an adventure, in its own way.

Can't help you with stringy tits, though. #workyourpecs