Jan '20 - Week 3 Low Carb Bootcamp - Ready for Bootcamp Light?

[StuntNun]

Welcome to the third week of Low Carb Bootcamp. As always, log your weigh-in on the Spreadsheet of Fabulousness. If you're happy with Bootcamp then you can choose to stick with it. Or if you want to relax a little and incorporate some fruit, nuts/seeds and dark chocolate then check out the Bootcamp Light rule changes on this thread and in the next post. Or you can do a hybrid: Bootcamp during the week, and Bootcamp Light at the weekend.

It's really common for weight loss to stop briefly around weeks 3-5, some people even gain a little weight. Google "week 3 stall" and you will see post after post from people on Atkins, Fast800, keto, after bariatric surgery all asking why they haven't lost weight this week. The simple answer is that you are losing fat but retaining water. The stall will last a week or two and then your weight loss will resume its bumpy path downwards.

I've attached a typical weight loss graph which shows a brief stall at week 4. As you can see, weight loss is not linear; it varies from week to week but the overall trend (shown by the black line) is ever downwards hence our saying that "the trend is your friend." If you follow the rules you can expect an average weight loss of 0.5 to 2lb per week.

Brassica you’d transfer the beef broth to a fondue pot and keep it at appropriate heat. Not a boil but definitely a simmer. And yes, cook the raw ingredients in the simmering pot.

The beef strips took 15-30 seconds for rare. No time at all. Other meat/fish is all timing to individual taste, which is what’s so fun. It’s all prep then sit back and watch people cook their own fecking dinner.

As we had 10 of us altogether at a long rectangular table it was more of a stand and eat kind of meal in the beginning. Everyone dashing around to find the ingredients and fondue pot required. Nobody interested in taking food back to plates and sitting properly to eat. Too boring! Plus, everyone gets a quick exchange with whomever happens to be at which ever pot, so lots of interaction.

We did put out multiple trays of matching ingredients so people could fork up at any end not a euphemism and it was mayhem, the good kind.

We also had space for a separate table for glasses and drink bottles. That helped. Even if there’s no space for this mass scale fondue, it’s worth a go. Not for every night, but we do it in a regular basis with the children, just our little family (well, six of us), and at least annually with the extended family. Start small, adjust, enjoy.

Again, fondue kits etc can be purchased cheaply through jumble sales because everyone sees it as passé, storage is the only issue most people have, but I have gotten so much pleasure over the years from doing these meals. It is very, very LCHF-friendly.

@shagmeriggins I've had that Emmi stuff before and it rocks

I am nursing a blister from peeling bastard turnip and twatting celeriac to add to a beef stew.

DiscontentedWoman, sorry you’re discontented. Delighted you’re also an Emmi fan—it does rock.

Re celeriac and turnips, Google “crinkle cutter”—it will change your life. I prefer the long bladed—and if it has a curved blade, even better—but any decent crinkle cutter will change how you “peel” celeriac and swede. Buy the best you can afford.

You might lose some of the veg, just chuck shavings into a bag of leftover peelings to make a stock if you’re that kinda person. The lack of aggro is worth it.

Yep, I never peel those veg. Just use a sharp knife 👍

I have a crinkle cutter! Hadn't occurred to me to use it as a peeler though - I will give it a try!

I use a really big (and sharp ) knife to "peel" neeps and celeriac: cut a chunk/thick slice and then just slice the skin/knobbly bits off.

Hadn't thought to use the offcuts for a stock. They usually go onto the compost heap.

Huh I might actually try making stock. The veg bitsxcsn always go on the compost afterward.

Crinkle cutter goes straight down each side plus top and bottom to create a square, Discontented, then as prettybird does, finish by peeking the bitty bits that are leftover.

I used to throw all my veg peelings in compost caddy, then the green bin, until I found myself whipping out old or new veg to make a stock and thought long and hard about food waste.

By no means am I virtuous or Green or without money to buy Finest blah blah, but it just makes sense to save bits, plan things, and have stock lying around—even if frozen.

If I don’t end up using it then it goes in compost, as it would have anyway. More and more I find a way to use it.

B: mushrooms ham and egg with butter
L: chicken bits with yoghurt and curry powder, cottage cheese, rocket, mayo
Snack an apple
D: chilli garlic pork with tsp almond butter, shitloads of beansprouts in coconut oil, small number of raspberries with cream
All the water in the tap

Apple's on the red list Harvey!

Love the idea of making stock. I've become an odd box convert but they do send some unusual ones, at least to me, and in huge quantities, so stock is a great idea to use up the dregs of the box as well as offcuts. Must try to be more organised ! Speaking of which, if anyone knows what to do with golden beetroot, please shout :-)

Food today:

B:

• LC bread with 3!! Dairylea slices. Now that I know it's c carbs, I shall replace it w Gouda!

L: salmon, roast tomatoes and loads of cabbage fried in butter and olive oil, plus a few mouthfuls of carrot

D: beef strips on a bed of rocket with olive oil, lemon juice, Parmesan shavings and pine nuts. Absolutely delish.

S: 2 sq dark choc

B: 2 eggs scrambled with butter
L: 2 Toulouse sausages, 2 fried eggs, mushrooms. Greek yogurt with a tsp of almond butter. 20g 90% dark chocolate.
D: Turkey thigh joint roasted, lots of crispy juicy skin and a broccoli cauliflower cheese. Lush.

3.5 miles run and I just hit my water target which I'm better at on weekends than I used to be since I started using the Waterlogged app. Pretty good day!

invites self round to Riggins for epic fondu

@ MrsBertBibby oh bother, yes of course it is. Absent minded lapse! I blame it on perimenopause

We're four weeks in to Bootcamp and it's time to move over to the Week 4 Low Carb Bootcamp chat thread.