Week 3 - Pre-Christmas Low Carb Bootcamp

[BIWI]

Well, doesn't time fly?!

We've already completed the two, hardest weeks of Bootcamp.

So now, things get a bit different.

During the next 3 weeks, you'll be doing strict Bootcamp during the week, but at weekends, you can relax into Bootcamp Light. This means that you can introduce some fruit - in the form of berries - and some nuts/seeds, albeit occasionally and in moderation, and some alcohol - again, in moderation - and restricted to clear spirits with zero calorie mixers, and/or dry wines

As ever, here is the Spreadsheet of Fabulousness

I sense that you're all coping really well, although it's also evident that there a lot of practical and (particularly) emotional challenges that are rearing their heads.

Stand tall and stay tough!

This WOE is not a very forgiving one, so it's important that you stick to the rules as much as you possibly, possibly can. I know that real life gets in the way sometimes, but the more you can resist all those obstacles and challenges, the better.

Here's to another successful week!

HOWEVER

I do need to warn you, if you're new to low carbing/Bootcamp, that weeks 3 & 4 are very, very challenging. Your body is in the process of transitioning from burning carbs to burning fat; you have lost a lot of water weight, emptied your glycogen stores and have started burning fat. The next two weeks you need to see as consolidation weeks - you may not see much movement on the scales while this is happening.

DON'T PANIC!

You know that it works, because you've lost the weight in the first fortnight - so just KOKO (keep on keeping on), and all will be fine.

This is, though, the reason why - on this Bootcamp - we're aiming to stay strictly Bootcamp during the week. To give us the best chance of losing as we can.

Very good luck to all of us

This week's recipe is a fish one - seeing as how we've had a meat one and a veggie one!

Baked Marinated Salmon

One salmon steak per person

Marinade:

1 inch fresh ginger, peeled and finely chopped
2 large cloves garlic, peeled and finely chopped
2 tbsps sesame oil
2 tbsps light soy sauce
juice of a lemon or lime
black pepper
sprinkling of dried oregano
sprinkling of dried chilli flakes (optional)

Mix together.

Put salmon pieces into a (non-metal) dish, pour marinade ingredients over them
Leave to marinade for at least 30 minutes
Wrap pieces in foil and bake in a hot oven for 15 minutes

This is lovely served with stir-fried veg - so typically I'd do finely shredded cabbage, baby sweetcorn, mangetout, pak choi. I sometimes also serve it with Bare Naked Noodles

[quote Rayna37]I really do not like the seaweed thins either!

@HaggisTheGreat top sprout recipes:

Basic - fry up with shallots and bacon, finish with grated Parmesan (or other cheese)
Next level - try the Harissa sprouts with Halloumi recipe on the vegetarian recipe thread
Extra fancy Tamarind sprouts thehappyfoodie.co.uk/recipes/crispy-tamarind-sprouts-with-peanuts-and-shallots/[/quote]
Just to confirm I left the chickpeas out of the Tamarind dish; I might add them in maintenance but for this bootcamp I just chucked in some extra veg instead- broccoli stalks and some spring greens.

@BelladiMamma

I've added in my weight from the beginning of this week, hopefully I haven't messed anything up as it showing I have a 100% weight loss. 🤔 It's been about 5lbs I think

Must have been all the WATER (of which I really need to catch up today).

The sprouts recipes look inviting, and does the bacon/shallots/gruyere.

Tonight we’re having basic cod lions with green veg and cauliflower cheese, maybe some skinny fries or roast potatoes for the children. Plus a belated birthday cake (lava cake in a microwave). Don’t worry, I won’t be remotely tempted.

Mexican food tomorrow night (so burrito bowl for me), then a Sunday roast on, erm, Sunday, then funeral food on Monday. I’ll plan accordingly.

By the way, the seaweed thins/crisps are a lot of flavour at once, but I do find they give a massive flavour blast. I kind of like them.

Have been quiet as have not been doing too well and fear the big stick. Also don’t want to derail this thread with negativity and give anyone the impression it doesn’t work or it’s hard. Anyway I am in the zone now and the scales are starting to move in the right direction.

I’ve been reading the thread though. Found all the responses to rubbish NHS advice really helpful. Sorry to hear you have COVID @prettybird. Hope you are not too poorly. Hope DS is ok @ListenLinda. Tamerind sprouts sound great @Rayna37.

Laughing at your Lions for tonight @ShagMeRiggins and thanks for the water prompts.

Tonight’s dinner is aubergine parmigiana with courgette noodles. Planning a vegetarian low carb lasagna this weekend sometime. If any one has good recommendations let me know. Have seen recipes using either courgette or aubergine instead off pasta and seem to recall trying leeks in the past quite successfully.

Hello all, just checking in. Have screenshot Biwi's recipe and will make that either today or tomorrow. Am off to see the fireworks later, which will keep me out of the fridge at least .
I was very proud of myself earlier - took the kids to Costa and resisted the hot chocolates and cakes and stuck to an almond milk dirty chai latte (with sugar free syrup). I know the sweeteners aren't ideal but better than my usual black forest hot choc and cake!
Well done to everyone who is losing weight this week - I've decided not to weigh myself except on Mondays. I'm so tempted to weigh every day but I don't think it would be good for my state of mind if I didn't lose.

Love aubergines @Jollyholibobs - I would slice them and fry first, before using them to replace pasta layers in a lasagne.

Good few days here, managed to stay on track. Avocado and prawn salad with mayo for lunch today, then chicken breast wrapped in Parma ham with loads of green veg in parsley butter for dinner. (Actually, must check that parsley is low carb!)

Sorry to hear about the positive covid tests @prettybird.

Been away for a few days with family and dogs. I’d like to say it was relaxing but one of the dogs was a complete twat, DH and I had a huge falling out on the second day (sorted now) then DD wasn't well.
We did have one gorgeous day though walking in Herefordshire.
I will skip over the food and draw a line under it but at least I’ve realised I don’t really like cake.

I was really interested to read about the carb refeed and the hypothyroid- I’m subclinical hypothyroid. Can anyone link me to the science?

Jolyholibobs I hadn’t realised I’d typed lions. Ha! Nice to see you again and I think many of us don’t chime in because of big stick, but also because of wanting to keep negativity out of the thread.

For example (I’m not saying I’ve done this recently), if I’d basically drunk and low-call’s my way through a week of Bootcamp, for whatever masochistic reasons, I’d feel terrible saying so and leading others to believe that was a healthy way toward weight loss. That’s why it’s so great to see all the meal plans and accountability.

As for the big stick, I think it truly comes out when posters moan about this way of eating. Otherwise it seems more questioning (getting to the bottom of the issue) and helpful. But I realise everyone receives it differently.

When you say vegetarian lasagne, what will you be using instead of meat, out of curiosity? I love a low carb version that uses long slices of courgette and sometimes thin slices of eggplant instead of pasta. Frankly, it ends up as a layered casserole but is still lasagne-ish and tastes great.

Frenchpoodle I genuinely don’t think you need to worry about the carb count of most herbs, but now I’m curious.

Parsley panic over. Checked out the carb count and unless I’m eating a whole bush of parsley the carb count looks negligible

@ShagMeRiggins I use roasted veg with tomato for my vegetarian lasagne and as both courgette and aubergine would usually feature for my (not) meat layers which ever I choose for the (not) pasta layers will be left out of the roast veg combo. You are right I may as well just call it a cheesy veg casserole .

@Frenchpoodle I’ve never heard of anyone gettyfat because they are too much parsley.

*Getting fat

[quote Jollyholibobs]@ShagMeRiggins I use roasted veg with tomato for my vegetarian lasagne and as both courgette and aubergine would usually feature for my (not) meat layers which ever I choose for the (not) pasta layers will be left out of the roast veg combo. You are right I may as well just call it a cheesy veg casserole .[/quote]
This has always been a bugbear of mine—pure recipes and substitute food names!

I don’t want to put anyone off what they call foods on LCHF, but—yes, it can be a vegetarian lasagne or it can be a a cheesy vegetable casserole (layered, because that’s important to the cooking)

I’m such an arsehole sometimes. Just ask our children! #pedant #water #codLIONSalmost ready

And again, as always, it’s only half six, DRINK SOME WATER.

[quote Jollyholibobs]@Frenchpoodle I’ve never heard of anyone gettyfat because they are too much parsley. [/quote]
That’s some serious LCHF wisdom, y’all. Truth.

We're trying to eat more vegetarian meals at the moment, and I made this last night, which was lovely. It's actually based on a recipe my mum cooked when she was going to Weight Watchers but I've adapted it for LCHF

Baked cabbage and tomatoes

Serves 6

1 white or green cabbage, chopped or sliced - whatever is easiest!
1 can tomatoes
1 onion (or 4 echalion shallots), chopped or sliced
garlic - number of cloves to taste!
green chilli (optional) thinly sliced
juice of half a lemon
as much grated mature cheddar as you like
around 50g butter
dried oregano, salt & freshly ground black pepper

• In a large pan, boil your cabbage in salted water for around 5 minutes, then drain

• Gently fry your onion and garlic (with chilli if you're using), and season with salt and pepper and dried oregano. When it's all softened, add the tinned tomatoes. Bring the boil, then turn the heat down and simmer so that it thickens slightly. (You don't want to reduce it too much)

• In the pan that you boiled your cabbage, melt the butter. Once it's melted, add the drained cabbage and stir to cover with the butter. Taste and if necessary add more salt/pepper. Turn the heat up, and then add the lemon juice. Cook for another couple of minutes.

• Add the tomato sauce to the cabbage and stir it all in well.

• Tip this into a baking dish, cover with all the grated cheese, and then bake in a hot oven for around 20 minutes till the cheese is nicely browned on the top.

... it would also be lovely with some smoked bacon/lardons added to the cabbage, but probably defeats the object of being more veggie

Having a mental stand off with sweet foods for the first time in about 3 weeks! Not succumbed mind - but have eaten some almonds ...

Am I slim yet? 😂

Well done @missfliss!

Checking in too...sorry to hear about covid woes. Still such a nightmare!

Doing ok with sticking to low carb but I'd say there's more processed food sneaking in. I do like the idea of eating less processed stuff but the convenience of a pepperami when you're a bit peckish and in the midst of dealing with three young kids is a bit of a life saver!

Down to 83.2kg today, that’s 2kg lost in 4 days. I will probably weigh weekly once this initial loss stabilises, but it can be very motivating at the beginning.
The reduction in appetite has finally kicked in and I am no longer eating like a lumberjack .
I made the cheeseburger pie tonight, which was well -received & my DP ate 2 servings. He is definitely not LCing and offered me an eclair yesterday (he is a food pusher) I said “No.” Which is a full sentence.
Speaking of COVID, I just got back from a three day Euro city break, but Ye Gods, the bureaucracy! If anyone else on the thread has travelled, you will understand. Arcane & confusing web-forms to fill out, paper copies to carry if you cannot for some reason access your COVID pass on your phone. It was notable that where we travelled had mostly locals, and relatively few foreign visitors. I am taking news reports of a holiday rush with a huge grain of salt. I don’t think it is happening, tho there is a return to domestic holidays.

Thanks @biwi for the Bacon, Shallot and Gruyere Tart recipe, I doubled it and made 2. Will take 1 with us and have another in the fridge so I have something easy for tomorrow evening.

@Jollyholibobs it’s definitely the parsley that has made me fat all these years, nothing at all to do with the wine and pizza

Found you! I'm back (again...) having had to buy some underwear from somewhere called the Big Bloomer Co. today ! I'm heavier than ever and determined to stick to it this time. Thanks to everyone running the BC.

Enjoyed my night unexpectedly home! Ate a hm chicken balti portion I froze a while back with a cabbage side- 2tsp mustard seeds, a bit of turmeric and some chilli flakes, 2tbsp soaked dessicated coconut, 4 curry leaves and a hispi/pointed cabbage sliced up. Really quick and easy in a deep frying pan ate the whole cabbage though

Had a nice bath, filed and buffed my nails and read a magazine: these are nice ways to treat ourselves that aren't food or booze!

Eating out at a Cosy Club later, should study the menu!

@PastramiNoRye don't be too hard on yourself if you need to be able to grab something quick. If you like cured meats then why not buy a pack of salami or chorizo slices? Still processed but probably better quality that a Peperami. I like individual mature cheddar portions for an "emergency" snack. And if you have a fridge handy, try keeping a couple of boiled eggs (and mayo) in there. When I was new to low carbing I used to make up a batch of chicken drumsticks to keep in the fridge for when I didn't have time to prepare something. Unfortunately my kids got wise to that and tended to eat them before me!