Jan '20 - Low Carb Bootcamp - The finish line!

[StuntNun]

We've reached the end of the Low Carb Bootcamp so how did you do overall? Add your weigh-in to the Spreadsheet and let us know your plans. Would you like to keep losing weight over the coming week and months? Are you thinking about giving weight maintenance a go? Have you considered introducing intermittent fasting? This thread will continue until the next Bootcamp starts so there will be plenty of support for you.

Interesting chat and links. Thanks!

Re Oils, I had switched back to olive oil. But just had a look on Tesco. Cold pressed rapeseed oil is available so I might add some of that to my store cupboard ingredients.

I'm pretty sure my blood pressure is on the low side. I have to be careful not to get up too quickly. I see stars!

But all in all it's interesting how mainstream advice is tentative. Based on not a lot or even wrong.

This is all fascinating!

I’m feeling rubbish again after my detour. Not so much in my body, but my mindset. I know I want to do it properly and be consistent do that I actually get some results! I’m going to go shopping later and will have a good week this week in preparation for the ultra bc next week. I am also going to try to give up wine completely for a few months because it is a trigger to overeat/eat crap for me.
I know it’s possible! 😬

My Ultra BC prep might be to spend this whole week completely sloshed so that the week passes me by as a hang over

After some point last week when I vowed for lunch to no longer be pepperami and pork crackling I've been having eggs and cheese. 2 poached eggs with 50g of grated cheddar then mashed together with some salt flakes. Very satisfying as a quick lunch. Oddly the cheese doesn't seem to be hugely stalling at the moment.

🤣 @BrassicaBabe!

Sounds like it was great - gutted to have missed it. Probably more in need than most, too

The oils debate is v. interesting. I have mainly avoided seed oils for some time now, since there seems to be quite a chorus saying they're inflammatory (for omega reasons Stunt* understands better than I do, but basically not getting enough 3 to balance the 6 in seed oils).

Years of gardening have given me a) boo hiss - finger joints that are easily inflamed; and b) hoorah! - finger joints that are easily inflamed. So I get to have pretty fast feedback as anything potentially inflammatory that I ate the day before will show up in my fingers if it was bad for me. For example, tuna in sunflower oil with mayonnaise will make my finger joints swell. Tuna in brine or olive oil doesn't.

• mainly, as in, I do love mayonnaise now and again, and my home-made attempts are ghastly.

Does avocado oil count as a seeded oil?

All this talk of oils has really made me think. I pretty much stick to a version of olive, regular for cooking and extra virgin for dressings. But talk of sunflower gives me pause with the occasional deep frying we do, especially for the children. Hmm.

Athelstane I’m going to do another one. Shorter this time, I hope. Will be in touch.

The strategies to prepare for Ultra BC next week are absolutely killing me.

No idea, BIWI, avocado oil is waaaaaay over my foodie event horizon

To my knowledge, nobody has sneaked it into everyday food so I've never had cause to check.

Actually, there's a basic recap here en.wikipedia.org/wiki/Fatty_acid_ratio_in_food
which also has the ratios of common things, including avocado oil.

I would guess the ratio of individual things is not as important as your overall ratios though - so avocado oil on mackerel for e.g. is just fine. It's only when you're mainly getting 6 there may be some impact for some people.

Good grief, looking at that list, it appears lobster needs to be my next 'staple'.

Gutted.

Shag, you're not telling me you talked a lot? Really?

Major investment here today - a belt, an eyebrow pencil and new lipstick. It's not even like we're allowed out to meet anyone 😁

Shag, you're not telling me you talked a lot? Really?

I know, right? Normally I’m succinct and pithy.

But.. I did listen. I really did. I’m a good listener, generally.

venus you’ll simply have to use those purchases to please yourself.

God forbid we give ourselves permission and control to do anything because it pleases us or makes us feel great.

WATER!!!

.. and we love every word

So. Mince mince mince.

I have a packet of mince to use by tomorrow, and can't face another cottage pie.

What's exciting to do with mince? Preferably involving cheese, I think.

Burgers?!
Meat balls with cheese hidden in the middle?

Pondering....

Cheeseburger pie?

Cheeseburger Pie

Total carbs 9. Serves 4

Ingredients:

500g minced beef
50g finely chopped onion
150g chopped mushrooms
100mls double cream
2 heaped tablespoons of mayo
150g strong cheddar grated
3 eggs
salt & pepper to taste
1 tablespoon Worcestershire sauce

Fry mince, onion and mushrooms together until cooked
Season to taste, add the Worcestershire sauce and stir.
Put into a shallow oven dish* and spread it out/flatten the top
Beat eggs add mayo, cream and cheese.
Pour over the top of mince and bake in oven Gas mark 5 for 20 to 25 mins until set and golden brown.

Ready to eat immediately, or you can leave to cool before taking out of dish, then cut it in to portions and wrap in cling film
This freezes very well.

*I have made this in a casserole dish and it worked well, but if you use a shallow oven tray/dish it's more like a savoury cake bake I think.

mmm, all sound about right, thank you!

Only I haven't any eggs .

I do have a supermarket basil plant I've managed to keep alive for weeks now, so might just do a bolognaise-style thing and then bury a bowl-full under grated cheese.

Oh yum @AthelstaneTheUnready

I was going to suggest chilli with all the extras - avo and sour cream and chees! But bolognaisse sounds immense - and somehow more summery ?!?

B scrambled eggs, avocado, mushrooms, cuppa
L salad and cheese/pastrami roll ups
probably
D either curry or chilli with cauli rice

How does time of month affect you on lc? Is there anything worth knowing?! 🙂

Shag for deep frying may I recommend light and mild olive oil. It gives a slightly olive-y taste for the first frying but when you reuse the oil subsequently it isn't as strong. I tend to use lard but that depends what you're frying it in as some deep fat fryers have an exposed element in which case you have to melt the lard before putting it in.

BIWI avocado oil is monounsaturated and therefore "healthy" but not "heart healthy" like the polyunsaturated fats that cause inflammation.
Actually though, it's more a case of saturated fats and mono-unsaturated fats are "not unhealthy" or are health neutral. The only fat that's actually proven to have a health benefit is the omega-3 fat in fish.

I took one for the team and made homemade halloumi fries with ground almonds instead of breadcrumbs and... they don't really work I'm afraid. Oh well, a worthwhile experiment anyway.

They look alright - what didn't work?

They looked great, just didn't taste that good with the combination of halloumi and almond.