Week 1 - May 22 Low Carb Bootcamp

[BIWI]

Just getting the opening of the thread started, as there's a lot I want to post before we get into tomorrow!

Firstly, here's the all-important disclaimer:

I'm not a medic. I'm not a scientist, nutritionist or dietician. Everything that I write here is based on the reading I've done over the last 15 or so years. You sign up and take part in Bootcamp at your own risk - although I fervently hope there are no risks!

Please note, if you're taking any long-term medication, especially for hypertension or diabetes or high cholesterol, you should consult your GP; low carbing (for most people) will bring high blood pressure and cholesterol levels down, and will help regulate your blood sugar levels - so the dosage of your medication may need to be reviewed, if not reduced
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A note about weighing

Each Monday I'll re-post the spreadsheet for you to add your weight. Weight is the most conventional way that we monitor progress, but it isn't the only way, and actually isn't always the most accurate way. It's not unknown for people to see no change on the scales, yet to know that they've lost weight as their clothes are fitting better.

You don't have to weigh (and nor do you need to be on the spreadsheet), but it is always helpful to know how you're progressing, as this helps to keep you focused. There are two other important ways to do this:

1 - take your measurements. Hips, waist and bust, as well as upper thigh and upper arms.

2 - find an article of clothing that currently just a little too tight - a pair of jeans, or a blouse - and try them on each week. This is the most tangible way to see how things are working for you.

You can do these as well as weighing of course!

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Also, before we really get going, a plea for good thread etiquette!

The threads will move very quickly (especially in the first couple of weeks). But please, please, please read everything that's been posted. Use the bookmark facility so that you don't lose your place. Don't just jump on the thread to post your own stuff without bothering to read what others have posted

It is very wearing when we have to keep answering the same questions, because posters haven't bothered to read what's gone before!

Just realised that quite apart from needing to get into my strapless red evening dress a week on Saturday can do the hook up but not the side zip, but haven't yet tried with dh putting the pressure on , I have ds' graduation to go to in 2 months time!

If nothing else, it's added incentive to get into and stay in the Zone

Why oh why did I fall off the wagon so badly

That looks deliciously creamy and fatty @Lougle

I had my asparagus with butter and parmesan today, I must do that more often, very quick and easy.

Tomorrow's family dinner is chicken goujons which, being breaded, won't work on BC. My plan therefore is to serve them along with a huge salad including avacado, egg and cheese and then I'll just skip the goujons and not look or feel like I'm missing out.

How was it? What were the flavours? It looks gorgeous and I’d like to serve it as a family meal, I’m afraid it will be too…unsavoury?

Thanks so much for sharing the recipe.

Really nice. Not too creamy - the garlic, tomatoes and lemon cut through it nicely.

@Baystard you could always try using almond flour

Reminder all - I've not yet managed to properly look at exactly why the SOF was misbehaving yesterday but I do know what it was up to (so I won't inadvertently break it again). If you haven't already please check your 2 May starting weight is correct and I promise not to break it this time #youhadonejobBaystard

It's still not to late to add yourself to the sheet (or ask to be added if you prefer).

(I know it's no nuts in the first 2 weeks though!)

They're bought ready-breaded from M&S @BIWI [whispers guiltily] 😬

That said, the family prefer them to home made and I can't really be bothered with the faff when nobody is even remotely appreciative. I've heard that blitzed up pork crackling is also good but haven't tried it yet.

That looks gorgeous @Lougle. Snap @Baystard I had exactly the same, so yummy.

I'm really enjoying reading all the posts, so encouraging.

Sadly @Baystard I haven't been the recipient of anyone else's lower weight!

Ready made?!
<evicts Baystard>
<remembers she'd doing the spreadsheet>
<welcomes Baystard back>

😂😂😂

This was me today, aubergine with halloumi, mint and chili for breakfast, fried chicken, avacado and cabbage salad for lunch and crispy tofu on spring greens in miso soup for tea.

OMG this looks amazing!!! How did you get the tofu so crispy?

@Baystard - after the first 2 weeks of BootCamp I make home made chicken "nuggets"/goujons, cutting up skinless chicken breasts, dipping them in egg and then coating them in a mix of ground almonds, ground flaxseed (or the Q10/Brazil nut/flaxseed mix), grated Parmesan, some mustard powder and season. I think bake them in a single layer for about half an hour or so, at c180C (turning them over carefully half way through).

Dh and ds prefer them to "ordinary" ones , so like it when I can be bothered to make them.

@Notsomellownow well tbh, I wish it had been as crispy as I'd like. Normally I'd marinate in soy sauce then roll in cornflour and shallow fry but had to omit the cornflour so it's just shallow fried for 10/15 mins in a good nonstick pan which gives you a bit of a crust but not the full whammo. Still, helps me avoid a dairy overload. 😊

Fair enough 😁 Hope I've read the food list and rules properly now! Think I need to increase fats based on first day's attempt:

B/L Eggs with cheese and kimchi. Coffee
D Salad with Chicken leg, sesame oil and cider vinegar
3l water
Herbal tea

Back again from last bootcamp

I've managed to continue BC light since starting on 10 Jan 22. Have lost 22lbs down from 12.8 to 11 stone which was my target for 1 May. Next target is 10.10 by end of May when we are going away and this brings me to normal BMI

Good luck everyone - it really does work if you follow the rules.....

@LostMyUserName one of the things I love about this way of eating is the minimal processing and the vibrant colours. My lunch time salad had delicate rolls of pink mortadella, crisp green lettuce, red/dark red raddiccio and lollo rossa, white pearls of mozzarella, vibrant slices of tomato. All glistening in the Italian sunshine under a healthy drizzle of olive oil. Freshly ground pepper to top it off.

It looked SO much more appetising than dh's beige pasta in beige sauce.

I also think white yogurt/cream mix topped with a few berries and a handful of toasted seeds (only after the first 2 weeks) looks much more enticing than a doughy pastry with artificially coloured icing.

Yes @venusandmars Im using my love of colour to help me bread a swerve

I'm making notes of some of your meal ideas. Some great choices moving forwards.

B - coffee
L - scrambled eggs, Greek yog& cream
D - pile of lettuce, toms, avocado, mayo, fried halloumi
S - water, lump of cheddar

Where's your breakfast @tedmundo ?

I've just had a lovely cauliflower cheese (a whole big head, with cheesy cream) for supper. Upped my usually inadequate veg count

I'd hoped for leftovers so that I could have some in the morning but dh went back for seconds.....

Off to drink some water

@Wilkolampshade
those meals look delicious!
could you please be my personal chef ?

👏👏👏 Amazing!