Jan ’26 - Low Carb Bootcamp - week 6. Our last fortnight!

[BIWI]

Yes, I know! Doesn’t time fly when you’re having fun?!

Spreadsheet as usual:

https://docs.google.com/spreadsheets/d/1gsWvWpGzTSJld1avBi9-uLJveFZes9Qa2ORKthPMl8E/edit?gid=1415293539#gid=1415293539

As I said on the last thread, I’m on Jury Service for the next two weeks (hopefully no longer!) hence starting next week’s thread a bit early.

I hope all those who’ve had ‘little blips’ don’t see too much damage on the scales.

@venusandmars the only issue is I normally drizzle balsamic vinegar on a chicken liver salad, as it really enhances it, but this time I had to stick with some dressing with cider vinegar. Still tasty, though.

@RightTurnClyde I had slightly ( very ) over ripe Brie on top of a bowl of ratatouille that I microwave grilled till it was mouth burningly hot ( and I ate it with a spoon ) delicious

I've got a really nice spicy chicken liver recipe somewhere, the recipes serves them in a wrap but they could just as easily be served with salad. I'll try and find a link

made Nadya Hussein’s chicken shawarma tonigh, love it so much. Uses chicken things so good for this WOE. Served with cauliflower rice and tender stem brocoli.

@SemmaLina that sounds like a good use for Brie. I might not get to it very quickly, so I'm wondering if I might just shove it into the freezer for now.

Good idea about broccoli soup @venusandmars, thank you. It's reminded me that I've not made any in ages, but that I always enjoy it when I do.

I still feel horrid this week and the Benylin is not low carb unfortunately. I also had a little piece (barely half a slice) of bread yesterday because I really wasn't hungry but felt queasy and needed something in my stomach. I've stuck to planning meals though and otherwise have been good. I don't have a plan for supper this evening, however, and I probably need one otherwise I'll end up grazing rather than cooking and eating properly.

Hello everyone,

Hope you all are well and feeling the benefits! ✨✨✨

I'm late on the thread this week...haven't been feeling it tbh; struggling a whole lot with my gut/digestion - two separate lots of antibiotics over the past year likely messed up my system quite badly, plus I'm approaching the latter stage of peri-menopause and having difficulties with that. At the point where I'm feeling quite discouraged and would really rather not eat at all as everything seems to cause issues with bloating, pain, acid reflux, etc. My grandmother has Chron's disease and I really hope I'm not developing that! But I'll keep on plodding along.

@BIWI I hope jury service is going well and hopefully not too harrowing.

It's nice to know that from now on the sun will set visibly later and later every day. I cannot wait for spring. 🌷

Not harrowing (at least not so far) but tedious - so much waiting around. Thank goodness for my Kindle!

Oh that's good. I've heard it can be extremely difficult if you're unlucky enough to get a particularly grim case. And yes, I've also heard it's extremely tedious!

Posh dinner #2 went pretty much the same way as #1.

I’m glad they are both over so I can get back on track (though I will dream of Mille Foglia for weeks to come).

I have a pan of homemade vegetable soup and a new order of srsly rolls to go with.

Good luck to all with whatever valentines weekend brings!

I made a shepherd’s pie with cheesy cauliflower mash tonight. It was really good, better than with swede for me (I’ve gone right off swede mash for some reason) I added 1/2 tub crème fraiche and two big handfuls of grated cheese to 1 cauliflower and it was just right IMHO.

Entering my weekly loss early due to holiday. I’m now 12lb below the maximum weight limit for my helicopter ride (a week today). That’s without food, water or clothes. I’m hoping it’s just enough of a buffer to allow me to get away with clothes on the day, as long as I stick to boot camp as much as possible for my holiday. I’ll update when I’m back.

Good luck @KellyWithABigBelly…hope you have a fantastic time and there are plenty of good food options.

Congratulations @Kelly

I for one am looking forward to seeing your new name, whenever you feel the time is right. Maybe helicopter related?

Morning, happy to report that the scales have shifted in the right way, now to keep it off for Monday. I have definite found that water, eggs and butter really work for me, I definitely need to be careful with cheese.
Am off to plan my food for the weekend.

Also @KellyWithABigBelly congratulations , looking forward to new name, what about KellyonaHeli 😀

Oh , well done @KellyWithABigBelly

Have a fab time

Haha, @Jumperorcardi , very good!

Have a great holiday @KellyWithABigBelly !

I had some of that lovely pulled pork for dinner last night (freezes very well), with coleslaw, tomato and cheese, in a lettuce wrap. DH had pitta bread. Deeelicious!

Off out to lunch shortly, with DMum and her fancy man. Annoyingly, she's chosen a pizza and pasta restaurant, but I notice they have pan-fried liver on the menu, so that'll do me.

Thanks all - have officially changed name to KellyOnAHeli! Can’t change it on here yet as can’t change user name mid thread but you’ll see it on future threads.

That is so much more positive (as long as it's not KellyNakedonaHeli )

Brilliant name @KellyWithABigBelly! Congrats on the loss, and have a fab holiday!!

Yes, I think I have too much cheese and not enough butter, I have hardly touched the butter dish during the BC because the only things I like it on are bread and crackers. Ise a little bit if I scramble eggs or mash swede but everything else it's too rich for.

Congratulations @kelly !

Just been doing a bit of menu planning. I mentioned a chicken liver recipe, this is on my menu for next week (without the wrap, will do more salad but a lowcarb wrap would be good) and will also serve with FFGY
https://www.bbc.co.uk/food/recipes/spicychickenliverwra_12731

Tonight we had lamb meatballs with pickled cabbage and a parsley salad inspired by one we had in Turkey this summer, plus tzatziki, avocado, a low carb wrap, so a bit like kofta but easy cook. The salads made it and would go well with lots of other things - bbq meat, halloumi - originally made them in the summer with chicken shawarma.
For the cabbage I mixed 1/2 red cabbage, very finely sliced, with 1 tbsp each EVOO, white wine vinegar and lemon juice, make it in advance if you can. For the parsley, the leaves of a 50g bunch of flat leaf parsley, one tomato deseeded and chopped into small dice , 1/2 red onion very finely chopped, mixed with 1dsp each EVOO and lemon juice, salt & pepper. They keep well in the fridge for a few days.

Jury service for next week is cancelled for me, so The Big Stick will be back!

Need to go and catch up with everyone.