Feb '24 Bootcamp - Week 2

[BIWI]

Mixed messages so far it would seem - some gains and some losses.

For those of you who are new to Bootcamp, or low carbing, don't be discouraged when others talk about a gain. Remember that some people here are longer-term low carbers, and so they're really 'practising' for the maintenance phase of their lives.

But it's also a useful reminder for all of us (myself included ) that this WOE does require focus. Little slips here and there can soon add up!

Anyway. It's the start of a new week, so be pleased by your losses and put any gains behind you.

Onwards and downwards!

Here's the spreadsheet

Snap ! @venusandmars , we had chilli , avo , sour cream etc tonight too
I batch cooked chilli and a big beef stew , some in the freezer , some eaten tonight and beef stew ready for tomorrow when we eat separately as I have Pilates and DH table tennis
It’s unlike me to be organised.!

NSV , DSIS said she could see that I’ve lost weight , and I tried 2 old jumpers on , that have hardly been worn as they’re too snug , and they fit like a dream

Salmon fillet for lunch at my desk. A keto nersion of chicken ceasar salad for dinner. I have drunk gallons of black coffee [obviously no sugar or sweetener] today but no actual water. Does the coffee count towards my water intake do you think because if not BIWI will have me in the chokey!!

Chilli and all the toppings here too today... anyone found a good LC tortilla recipe? Fancy nachos as an alternative to cauliflower rice/Konjac rice.

We had a Monya Killian-Palmer recipe tonight, which we really enjoyed. I'll type it out here, and then will copy over on the recipe thread.

Sesame Chicken, Tenderstem Broccoli and Crispy Shallots
Serves 4

Ingredients

4 chicken breasts, skinless and deboned
2 tsp ground ginger
1 tsp garlic granules/garlic powder
400g Tenderstem broccoli
4 tbsp olive oil
2 echalion shallots
2 tbsp toasted sesame oil
1 tbsp rice wine vinegar
2 tsp sesame seeds
salt, salt flakes and freshly ground black pepper

Method

• preheat the oven to 200C (fan)/220 conventional oven/GM7
• line a baking tray with greaseproof paper
• you'll be serving this on a large platter, and this should go into the oven to warm when you take the chicken out

First deal with the chicken:

• mix together the ground ginger, garlic granules, salt and black pepper, then rub this all over the chicken
• put the chicken on the tray and bake for 20-22 minutes; once done, set aside for 5 minutes to rest, and then slice it

Next the shallots:

• peel and thinly slice the shallots
• heat three tablespoons of olive oil in a medium non-stick pan over a medium heat, add the shallots and cook stirring continuously till they crisp up and caramelise (this will take up to 10 minutes, but keep an eye on them, and stop them going too dark as they will become bitter)

Then the broccoli:

• trim the ends and cut any leaves off the stems, then add the broccoli to a large pan of salted water, and boil for 5-7 minutes, till tender/cooked to your liking
• drain in a colander and season with salt and pepper; set aside to stay warm

When you're ready to serve:

• arrange the broccoli on the warm platter, and top with the chicken
• whisk together the sesame oil, 1 tbsp olive oil and the rice wine vinegar and pour this over the whole lot.
• scatter over the sesame seeds and top with the crispy shallots
• season with salt flakes and pepper

I served this with fried rice (for the rest of the family) and fried cauliflower rice for me.

Hi all I am late posting thus week. I have had a good week so far, a bit.too much dark chocolate today but it kept me away from the ben and Jerry's that everyone else had. I had minted lamb steak with garlicky spinach for dinner.

I am having friends over Saturday abd usually make a big effort dinner wise, anyone got any dinner party suggestions that don't feel like boot camp? I will probably do a bitter chocolate mousse for dessert.

Week 1 - lost 5lb! Woo!
I’d like to say it’s my hard core mentality keeping me on the straight and narrow but actually was feeling quite sick for most of the week so not very hungry, even when I was hungry I didn’t want to eat. Tbh was really helpful as it’s cut my portion size right down now!
I did buy some salami/chorizo and cheeses to pretend I was eating naughty food! Have to say I’m now sick of death of lettuce and cucumber - I was pretending they were crackers!
What made me laugh today is I didn’t quite stick to plan as the salad bar at work has lots of things with lentils, Beans, cous cous, sweet potato etc so I felt naughty even though I didn’t have pie and chips!

next week I’m away with work so if anyone has tips:tricks on how to cope, that would be fab. I just keep reminding myself that I’ve got a drs appt on 26th so stick to the plan.

@Frumpyunicorn for dinner with friends I recommend this …https://www.dietdoctor.com/recipes/cauliflower-chicken-alfredo
I leave the chicken breasts whole , as I prefer them that way , it’s lovey and now known as Freddie’s chicken in the Vikavanovich household as it’s been made so many times !
( or Otolenghis chicken Marbella , but it’s not Bootcamp friendly https://ottolenghi.co.uk/recipes/roasted-chicken-legs-with-dates-olives-and-capers )

@TiaraBoo sorry that you haven't been feeling great, but good news about the 5lbs!

However ...

I did buy some salami/chorizo and cheeses to pretend I was eating naughty food!

There's nothing 'naughty' about these foods on Bootcamp (other than, I suppose, that the salami/chorizo is a bit more processed)

What made me laugh today is I didn’t quite stick to plan as the salad bar at work has lots of things with lentils, Beans, cous cous, sweet potato etc so I felt naughty even though I didn’t have pie and chips!

You didn't quite stick to plan?! Lentils and beans are better than pasta and rice - but the others definitely aren't. And none of these is allowed on Bootcamp.

I hope, now you're feeling better, that from now on you are actually going to follow Bootcamp?!

@Frumpyunicorn Have you checked out the desserts recipe thread?

And are you just after dessert ideas, or ideas for the whole thing?

Thanks Biwi, I am OK for dessert but what I am after is a pretty special main course

Any dietary requirements/allergies?

How about Slow cooked lamb with rosemary cauliflower mash?

Or Beef cheeks in red wine sauce with cauliflower purée?

I haven't cooked the lamb, but I have cooked this recipe and it was delicious

(The photo on that website is awful - it doesn't look as bright red as that when cooked!)

It's from this book

And the cauliflower purée in that recipe is absolutely delicious; it's something I now make quite often without the beef!

The lamb/mash dish looks lovely BIWI.

Sticking to plan here and hoping to see the effect when my scales are fixed.

They look perfect thanks @BIWI I will do some tenderstem broccoli alongside I think too

For a starter, how about mushroom pâté, with some low carb crackers?

https://www.mumsnet.com/talk/low-carb-recipes/3146576-Vegetarian-Low-Carb-Recipes?reply=75009743

https://www.fatsoflife.co.uk/caraway-and-flax-crackers-keto/

@BIWI my lack of cooking skills is well known hence this next question.
Cauli purée - are you boiling it in cream instead of milk?
Seriously I have no thought process at all when cooking. It needs to be spelt out for me.

Here are the recipe details @poorbuthappy

Cauliflower Purée:

1 cauliflower, broken into florets
500mL full-fat (whole) milk
50g unsalted butter
Sea salt and white pepper

• Put the florets into a pan and cover with the milk. Bring to a simmer and cook for 15 minutes until tender.
• Drain, reserving the milk.
• Use a hand blender and whiz with 50mL–100mL* of the reserved milk and the butter until smooth and glossy.
• Season with salt and white pepper. Serve the beef on a good dollop of cauliflower purée, and top with some of the red wine sauce.

*I've never used this quantity, but play it by ear, till you get the texture you want.

@BIWI oh right! I thought milk was a no no?

😳

It's not a no-no, although we do need to keep an eye on how much we consume across the day, if you're drinking it in several cups of tea/coffee.

In this recipe, you actually use the milk mainly for cooking the cauliflower. Although it says in the instructions to use 50-100ml of the milk to make the puréed, I've found that you don't need to use even as much as 50ml.

But even if I did use the whole 100ml, that would still only be 4.7g carbs, between four people.

You could, if you wish, cook the cauliflower in a mixture of half double cream and half water?

Double cream being 1.6g carbs per 100ml, compared with the 4.7g for whole milk.

@BIWI thank you 🙏

My cauliflower mash tip @poorbuthappy is to just chop the cauliflower and put it in a Pyrex jug or bowl, a lump of butter and microwave (in a shoogled fashion but a bit softer) then just puree in the jug/bowl. A dollop of mustard is quite good, and sometimes some cheese, or cream, added just before blending.

Thank you @Baystard
I will make it and report back 😂