Week 4 - May Low Carb Bootcamp - time to KOKO!

[BIWI]

Morning all

Hopefully there will be some losses to record on the Spreadsheet of Fabulousness but please don't be disheartened if you didn't lose (or even see a small gain.

Weeks 3 & 4 are notorious for this. Your body is getting used to the new regime, but if you stick to it, then you should see things get moving again from next week.

If you are struggling, make sure that you are following Bootcamp rules to the letter; consider whether or not dairy is an issue for you - and if you've moved to Bootcamp Light then perhaps consider going back to Bootcamp for another week or so?

Whatever the case, don't develop a case of the fuckits and jump head first into the biscuits. That's the only way to guarantee that you will gain weight!

Not sure if it's in the Vegetarian recipe thread but I'm sure it's somewhere in the Spreadsheet of Fabulousness (maybe the Ubercamp tab?)

I make my own version of it now, based on my memory of that recipe.

I've gone and bought a new battery for my scales. It might be wishful thinking but I'm hoping they're wrong! DP gets weighed with his specialist and according to their scales (high tech specialist scales) was slightly underweight but according to ours he's well within healthy BMI. We'll see in the morning

@limberlost

Here you go:

Coleslaw

125g white cabbage (less than 1/4 of a cabbage)
75g carrot (1 medium-sized carrot)
25g shallot (1/2 a banana/echalion shallot)

Slice white cabbage thinly
Grate carrot finely (don't use the largest holes on the grater)
Chop shallot finely

Add oil and wine vinegar - roughly 3 tablespoons oil and 1 tablespoon vinegar, and salt and black pepper. Stir everything well together. Leave for half an hour or so. Just before serving, stir in a tablespoon of mayo (or more, to taste).

This will make 2 (generous) portions

@limberlost
Copied and pasted from the vegetarian recipe thread - I was also hunting it out yesterday

Coleslaw

125g white cabbage (less than 1/4 of a cabbage)
75g carrot (1 medium-sized carrot)
25g shallot (1/2 a banana/echalion shallot)

Slice white cabbage thinly
Grate carrot finely (don't use the largest holes on the grater)
Chop shallot finely

Add oil and wine vinegar - roughly 3 tablespoons oil and 1 tablespoon vinegar, and salt and black pepper. Stir everything well together. Leave for half an hour or so. Just before serving, stir in a tablespoon of mayo.

This will make 2 portions

Anyone else eating slithers of butter on their own? I'm obsessed with Morrison's best Brittany butter and feeling a bit at myself!

I hope you’re feeling better now Nink!

I’m really struggling with meal planning and prep. But this is always my diet slip up. I just don’t know how to fit it all in. 4 kids and work and a DH away most of most weeks. It’s ok this week as it’s half term here but generally we don’t get in until 6 after pick ups from schools and nursery. Then quickly feed the younger ones then hw then bath and bed routine then hw and chat to older ones. Then it’s 9pm and I need to start marking books and planning. Weekends seems a blur of rugby, football/cricket depending on TOY and swimming lessons. Then there’s piano, flute and hockey on a Sunday and more work planning. I’m sorry for sounding woe is me. I’m feeling generally overwhelmed and trying to think about food is just adding a little more. Sorry

For the coleslaw, what could you use instead of mayo?

Nothing to do with Bootcamp, but I just wanted to show you the flowers I got myself this morning. Aren't they the most glorious colour?

You could use creme fraiche, @TheWaiting?

Thanks @BIWI, I’ll do that. I wasn’t sure if that was ok as it’s low fat but as I can’t eat eggs, it can’t be mayo.

Evening all, I lost some of the camping blowout weight putting me back to where I was 2 weeks ago. Onwards towards my goal is the only direction I can move in. I've not had enough water today, must drink more. Koko everyone

Thank you everyone

Not all creme fraiche is low fat though - definitely make sure you buy a full fat one.

Thank you to whoever suggested warm almond milk and a chai tea bag for a low carb chai latte. Just had one and it was delicious.

@TheWaiting , try Greek yoghurt mixed with a spoonful of grain mustard

Been out for a long walk , ( done over 19000 steps today ) stopped for lunch and had a disappointing Greek salad ( tasteless tomatoes , little gem lettuce , nice feta , bland olives and not enough dressing ) I asked for salad dressing , and was offered malt vinegar 🤢

Had nice spicy sausages for dinner ( broccoli and mushrooms on the side , didn’t miss the mash potatoes at all ! 👍)

Still the same here after carby weekend due to duck egg intolerance situation. But bearing in mind was twelve stone 3 five weeks ago, I’m quite happy to KOKO

Greebo They are stunningly beautiful. What are they?

B: scrambled eggs
L: mixed salad with celeriac remoulade and 2 boiled eggs; yogurt with almond butter.
Snack of walnuts, celery and cheese.
D: paneer veg curry (homemade) from the freezer and half of a mystery pakora thing, with cauli rice. Lots of onions and peppers in it so could have been lower carb but pretty healthy. An almost unheard of vegetarian day! Undecided on some 90% Lindt chocolate.

Lovely flowers @GreeboIsMySpiritAnimal

I am making celeriac dauphinois tonight, will have with spinach and mushrooms.

Also going to make some almond flour cheese crackers for taking camping with me at the weekend.

Amazing chicken, cauliflower and spinach curry with creme fraiche for dinner tonight (even if I say so myself).

Is it bedtime yet?

What does celeriac dauphinoise taste like world?

@IStillMissBlockbuster bloody amazing!

I made it for Sunday lunch a few weeks ago when I secretly served up a LCHF menu to my friends - I was hoping for some leftovers but they scoffed the lot

B: Scrambled eggs, mushrooms, tomatoes, rasher and 1 sausage.
Coffee with cream.
L: Leaves, ham, coleslaw, cheese, tomato& olive oil.
D: Ribeye steak, garlic butter, green salad, veg (broccoli cauliflower turnip). Mint tea.
I'm resisting dark chocolate because I'll be home tomorrow to weigh.

I've never tried celeriac but there's so many recipes here and the recipe threads...

The recipe I use is from Great British Chefs - although I use Jarlsberg rather than Gruyere as it is milder

www.greatbritishchefs.com/recipes/celeriac-dauphinoise-with-gruyere-recipe/amp