@cleocleo81
Yes I would. I wonder what you can eat though
@cleocleo81
There's loads that you can eat!
All meat/fish/seafood/eggs (unprocessed as much as possible)
Most veg and salad
Some fruit (after the first two weeks)
Butter, lard, coconut oil, olive oil, avocado oil
Cheese, cream (all full fat)
Here's a copy of a post I made on another thread the other day, answering exactly the same question!
There are loads of things you can eat! And just remember that after two weeks you can eat some fruit - it's not a complete ban. When Bootcamp is finished and/or when you are at your target weight, there's nothing to stop you re-introducing beans/pulses - or even any much higher carb food, as long as you have an understanding of how much carbohydrate your body can tolerate
Check out the recipe threads, which are stickied at the top of the Low Carb Bootcamp topic - there are lots of lovely things there to inspire you.
And the Diet Doctor website as @FitnessKeepItGoing says has some really good ideas, as does the Fast800 website (and books).
But to get you started, here's a list of meals I regularly cook for us - hopefully this will prove that you won't be feeling deprived during Bootcamp!
- Salmon fillets, marinated in olive oil, lemon juice, garlic, ginger and soy sauce, wrapped in foil and baked in the oven for 15 minutes I generally serve this with stir-fried veg (e.g. shallots, mangetout, baby sweetcorn, thinly shredded cabbage, thinly sliced green pepper, chilli, garlic and ginger, with Chinese 5 spice, soy sauce and finished with sesame oil)
- Sausage tray bake good quality sausages (the highest meat content you can find, with a carb content of around 1g per 100g); brown in a frying pan briefly, then add to a roasting tin, with a mix of different chopped veg, e.g. shallots, courgettes, aubergine, peppers, cauliflower, broccoli, whole garlic cloves. Drizzle generously with olive oil, season with sea salt and black pepper, and then bake in a hot oven for 40 minutes, stirring half way through the cooking. Depending on the amount of veg you've used, you probably won't need a side dish to go with this
- Halloumi tray bake as above, just replace the sausages with Halloumi - 2-3 blocks should be enough for 4 people
- Roast chicken Season the chicken well and cover generously with olive oil. To the roasting tray with the chicken I sometimes put the chicken on a trivet made from shallots or onions, occasionally a carrot, and also add water to to the tray - sometimes a sloosh of white wine. This makes a lovely-tasting 'jus'.
You can serve this with any low carb veg you like - but obviously not roast potatoes or parsnips!
- Shepherd's pie High fat beef mince, fried with onion or shallot and celery, with a mash topping made from celeriac and buttery leeks.
- Meat balls in tomato sauce. Meatballs made with high fat beef mince, whizzed up in the processor with onion or shallots, garlic and a green pepper - no need for any breadcrumbs to bind them - then baked in the oven with olive oil. Tomato sauce is a tin of chopped tomatoes, fried up with olive oil and onion/shallot, a bit of chilli if you like, and dried oregano. Serve with lots of grated Parmesan or mature cheddar, and whatever veg or salad you like
- Baked aubergine with Feta and bacon Cut aubergines in half lengthways, and slash several cuts in the flesh. Drizzle each half generously with olive oil, season and bake for around 15 minutes. While they're baking, heat up more olive oil in a small pan, with some finely chopped garlic. (You're not aiming to cook the garlic, just heating it with the oil briefly, so that you're infusing the oil with the flavour). After 15 minutes, take the aubergines out of the oven and pour the flavoured oil over them. Top with crumbled Feta cheese and cooked, crumbed crispy bacon. Bake for another 15 minutes or so till the cheese is melty and starting to brown. Serve with a green salad with an oily vinaigrette
- Lamb moussaka Fry lamb mince with onion/shallot, garlic, oregano and cinammon, add a tin of chopped tomatoes and cook for around 30 minutes or so. Slice aubergines into rounds and griddle or bake these. Put the lamb into an oven dish and top with the aubergine slices, and then cover with a 'custard' that you make with eggs, cream and Feta that have been blended together. Bake for around 30-40 minutes till the custard topping is puffy and nicely browned.
As tonight is a celebration night, and to commiserate with each other as our annual NYE party has had to be cancelled, I'm cooking fillet steak for DH and I. I'll make a celeriac dauphinoise to go with it, a blue cheese sauce on the side (just blue cheese melted with some cream), and we'll have that with a green salad.
So - hopefully that gives you an idea as to how well you can eat on this WOE.