2nd week of Lockdown Low Carb Bootcamp! But our third thread!

[BIWI]

This Bootcamp has gone crazy! I'm very hopeful that means that the results on the scales/with the tape measure etc will have been positive.

Here's the Spreadsheet of Fabulousness

I love this week. For so many, it's a total vindication as well as complete reassurance that this WOE really works!

I hope, very much, that the scales are kind to you and look forward to hearing everyone's progress.

@StuntNun I am a fairly seasoned faster but not in the woe. Managed fine until 1.30 today and then my lunch seemed super yummy which I think fasting always does.

@AthelstaneTheUnready I too am a terrible one for sloshing the drinks down! Much easier for me to have none at all, though that isn't much fun!

Day for and probably sound like a twat but feel....lighter? Is this possible?? Trying to stay away from the scales until Monday

I'm going to treat myself to a trip to Aldi later. Can anyone remind me of best BC buys? It's a while since I've done a BC shop there

On my list: ff yoghurt, almond butter, halloumi fries, scope out the pastas to see if any strange bean ones are there.

What else? If I wanted to make LC ish porridge later in BC what would I need other than chia seeds?

So back home after three days daaaaan saaaaaaf! Was lovely to get away - I miss travel for work.

Anywho - didn't stray once while being away and my boss ate the most amazing looking pizza in front of me on Tuesday - I had been out and about and grabbed some brie wedges and a packet of Pork Scratchings from M&S - back to office and he's tucking into a Dominoes - could have inhaled it - but very virtuously said no thanks and sipped my water - I swear he could hear the jealous internal struggle my mind was having

so today has been odd - woke up not hungry, not even peckish - most unlike me, so had a couple of black coffees and then lunch was a spinach, mushroom, tomato omlette, which felt like eating for the sake of eating. I know hunger lessens - but this is odd - I love food.

Dinner is chicken, shoogled sprouts, broccoli - do I eat this even if I'm not hungry??
W - usual 4 liters.

Also do people find they are getting super cold on Boot camp or do I need to crank up the heating. Really feeling cold today - jeans, thick socks, uggs, t-shirt and a hoody - and I'm just baltic!!! Feel fine and no temperature, so i'm not ill - just don't feel hungry, and don't feel warm!!

@MrsTaytodarling i think you can definitely feel lighter, After about 10 days on this - I always feel better, lighter - I look no different and usually only lost a pound or so - but definitely feel lighter!!

@plumstone I was freezing the other day and just could not get warm. Also, being home rather than out and about can always be a bit more chilly?

But @Primitivo you've lost 6lbs! And you started in w/c 11 Jan, so this is your week 3.

Weeks 3 & 4 are notorious for little or no weight loss - sometimes even a gain.

If you lost 6lbs in the first two weeks, then you know it's working for you. Just ride out the next 2 weeks - KOKO and you'll be fine.

@BIWI you're right, I'm being impatient. Thanks for reminder xxx

plumstone I’m not a big fan of eating for the sake of it, but the only driver would be ensuring proper nutrition. You have some veg and protein in today, maybe just make a very small portion of the chicken & vegetables for dinner?

Or make a normal portion, eat what you like, and have the rest for breakfast/lunch tomorrow.

Well done on pizza avoidance.

When I’m properly in the swing of things I regularly have days where I’m not hungry. On those days I just won’t eat until I actually feel hungry, and have, on the odd occasion, not eaten anything at all for a day. Sometimes I’ll have a light dinner such as a soup or broth or some vegetables, a slice of cheese or a couple of eggs. But if I’m really not hungry I just don’t eat.

Forgot to say I just look at it as a natural fast day - good for my health, and an extended period of fat burning.👍👍

@Almahart

On my list: ff yoghurt, almond butter, halloumi fries, scope out the pastas to see if any strange bean ones are there

Just be careful with that lot! Only the yoghurt is allowed for the rest of this week.

Almond butter is OK from next week, but check the carb counts very carefully.

Aldi Halloumi Fries are 8.7g carbs per 100g - and I reckon it must be very easy to eat a lot more than that!

The Foodie Market almond butter, which is the brand that pops up when you Google, is 11g carbs per 100g for the smooth and 8.7g for the crunchy.

Can't find any results for bean pasta, but again check the labels very carefully for the carb count.

Just checking in, really enjoying the chat today. Had a little mini woosh and hit my first target this morning.
L - Taco Bowl - iceburg, pepper and avocado (should have had cucumber but I forgot ) with chilli con carne over and sour cream and grated cheddar on top. It was delish.
D - Will be Pork Chops a la Bootcamp to recipe [[https://www.mumsnet.com/Talk/low_carb_bootcamp/3148498-Low-Carb-Meat-recipes-beef-pork-lamb-venison?msgid=85165958]]
with roasted cabbage.

So @Almahart I couldn't find any bean pasta on Aldi's website, but I did on Sainsbury's. It's lower in carbs than regular pasta - but still very high!:

Napolina green pea fusilli - 100g uncooked = 55g carbs; 75g uncooked (which is a serving size) = 41.3g carbs.

Napolina chickpea fusilli - 100g uncooked = 52g carbs; 75g uncooked = 39g.

Compare this with Napolina's regular fusilli, which is 72g carbs per 100g uncooked and 54g carbs per 75g portion.

Sainsbury's have red lentil penne and also green pea fusilli.

The red lentil penne is 23.8g carbs for 100g cooked so for a 200g serving of cooked pasta, it's 47.6g carbs.

The green pea fusilli is 27.5g carbs per 100g cooked, and 55g for a 200g cooked portion.

You're really not eating low carb if you go down this route.

Now, having said that, I know that there are many more alternative types of pasta, but hopefully you get my drift here - always check the labels!

Sorry link

Another try...

I always find that courgette strips are much better than any replacement pasta - you’re getting lots of extra veg and they’re tasty as well. I prefer them uncooked, as I don’t like it when they get mushy. So I just use a peeler to make long strips (usually use two courgettes for a serving, discarding the middle bit), add some garlic or chilli oil and a little bit of salt, quick mix and then the hot pasta sauce on top. 👍

Another good accompaniment to pasta sauce is baked aubergine. Nothing like pasta, of course, but I find it makes a pleasing enough side when DH is having pasta that I really don’t miss it.

Quick question, was looking through the recipe threads-yum, and see a lot use tomatoes/tins of/passata. I thought tomatoes are a no go?

Tomato products are ok in careful moderation. Especially in the first two weeks it’s good to avoid using store bought if possible as the carb count can be quite high. However for recipes to serve 4, and provided you find the lowest carb count you can, it’s not going to be a huge amount once it’s shared out between people. So you can have a little in the odd meal here and there.

Anything that is not expressly forbidden in the 10 rules is allowed. But the traffic light system lets you see which ones you really need to be careful with and limit or eliminate altogether.

I personally do use all veg, whether they’re red/amber/green, because we get veg delivery boxes and I absolutely won’t waste food (plus I like to get as wide a range of different veg as possible) and just make sure to go very easy on the more carby ones.

@ShagMeRiggins thanks I'll try the small portion thing and see how we get on.

@Primitivo have cranked the heating up - much to DF's annoyance - there are mutterings about wasting money!! he offered gloves!!!

Anywho have cranked the temperature of the bath up and i'll go for a soak after I finish work!!

@MrsTaytodarling the KTC brand seems to be the lowest carb at 3g carbs per 100g (which makes a tin 12g carbs in all).

If you're using a tin of tomatoes for a meal for 4, that obviously means that the carb count will be pretty low.

Thanks @BIWI

I had read somewhere that Aldi almond butter was super low carb, that's disappointing! I did buy some black bean pasta there that was only around 3carbs per 100g but they don't seem to do it anymore.

I'm just finishing week 4 so looking for a bit of novelty really. Will definitely check

Primitivo- answering your earlier comments about tea in milk. I used to think semi milk was ok but I’ve now switched to almond milk for tea and coffee. It’s not the same but I’ve also experimented with teas that don’t require any milk. I now carry almond milk with me for work.
I also can’t eat too much double cream. Apparently cheese is better as the lactose ie sugars have fermented so fewer carbs. But cream cheese is at least 3g carbs per 100g and hard cheese is virtually zero. With cream cheese and milk you could be adding quite a few grams of extra carbs without realising.

It’s about working out what you like to eat and are allowed to, and also, doesn’t hinder weight loss. When you accept that it becomes much easier to plan for meals.
Always read the labels.

@Ninkanink I am interested in your veg point as we also get a veg box and I hate waste. I have butternut squash hanging around, would you make a soup say, or just have a small. Portion of it roasted with other veg? For longer term plans I feel lik IF I was going carby a potato is better than pasta as it is a whole food right? Or is that essentially irrelevant?

Getting a bit obsessed with salt in herbal tea/coffee/sparkling water. Probably making myself thirstier

I’m loath to answer (as I’m scared of the big stick.........😉) but yes, I would absolutely use a butternut squash, however I would be mindful about it: firstly i’d wait until the two strict weeks are over and then on bc lite I would only have a little. So for example if we happened to get one I would eat a small sliver as a side, or add it to another big pile of veg for roasting, or in a curry, or whatever. I’d probably freeze half of it in two portions so that I’m not required to eat a huge amount in one go, and my DH would have a bigger proportion of it. If I were having that for dinner, I would also balance it out with the rest of my day’s intake - I’d skip the cream in my morning coffee, drink herbal teas so that I don’t need milk, and probably have broth with protein for lunch, keeping my overall carb intake on the lower side. I also wouldn’t have alcohol or berries, or dark chocolate (or whatever)on that day - the butternut squash would be my treat, if you like.

I have two beautiful butternut squashes staring me down from the kitchen counter. Rather accusingly, if I’m honest.

I keep meaning to use them for a soup (the BBCGoodFood website recipe for butternut squash, chilli, and sour cream recipe), mostly because my husband loves it when I make these sorts of “grab and go” foods. Soup, Tuna Mayo, Greek salad, sausage & egg muffins, bolognese, etc. He does a fair bit of cooking—breakfast for everyone and dinner a few nights a week, and always if I tell him I’ve no plans to cook—but lunch is particularly fast for him what with being chained to Teams and his phone all day for work.

Anyway, I’ve been thinking about why I haven’t made it yet and the simple answer is I know I’d eat a full bowl of the soup. I’d have more luck roasting it and having 2-4 chunks with other veg during dinner, which I’m confident would be less than a massive bowl.

Oh my poor butternut squashes, so ignored.

Ps to prettybird and the Nicole Fahri dress; yeah, I’d do you.

I like to have mushrooms fried with butter with bolognese sauce instead of courgetti. Or sometimes I roast courgette, pepper and a little red onion to go with meatballs.

I feel like I'm getting on top of the extra hunger now, I assume caused by increased stress. I've eaten a lot today but over my usual two meals instead of three plus snacks.
L: scrambled eggs with bacon in, a little kimchi, glass of kefir, chunk of Camembert, pack of salt and vinegar pork crunch.
D: three sausages, celeriac and leek mash, and homemade onion gravy, then another chunk of Camembert for "dessert."