confusing veggies.

[miliem]

i am getting confused with the amount of veggies in induction. can someone explain very simply how to go it . currenting on my induction , i very rarely taking veggies , a mushroom or an onion here and there .i haven't weighed myself yet waiting for the 14 day mark

[Georgiana]

Re: confusing veggies.

What exactly are you confused about?

Do you have a FitDay account? It will help you figure out net carbs (total minus fiber).

[miliem]

Re: confusing veggies.

i am using fitday .but i feel i am not eating enough . my readings are always like 12-15 minus fibre. i am not a great fan of salad greens so i am not having them at all.

[Georgiana]

Re: confusing veggies.

12-15 net carbs of them is fine. In OWL, you will be adding more vegetables. A good reason to move to OWL at the end of your second week of Induction.

Are you consuming enough fat and protein with these vegetables?

How many calories do you consume daily?

[miliem]

Re: confusing veggies.

i am consuming like 1200-1400 average a week

[Georgiana]

Re: confusing veggies.

i am consuming like 1200-1400 average a week

This is too low. Your BMR is 1850-1900 calories. Many people can eat a few hundred calories above their BMR and still lose weight.

Undereating can interfere with weight loss (slow it down!), not to mention that it lowers the nutritional value of your diet, which is not good for your overall health. Furthermore, if you undereat, you will likely run into compliance issues. Maybe not today or tomorrow, but it will happen.

I'd suggest you add more calories to your menu, in the form of protein and fat. Fat should be about 60-70% of your total calories.

[Elizellen]

Re: confusing veggies.

i am not a great fan of salad greens so i am not having them at all.

There is no reason to eat salad greens at all on Atlkins if you don't like them.
Look at the long list of options on the 'salad vegetables' list - you could eat 2 cups of mushrooms, celery, cucumber, radishes etc etc plus one cup of the 'other veg' list which includes broccolli, cauliflower, green beans, rhubarb, pumpkin etc etc.

[atkinsgal08]

Re: confusing veggies.

If you're very rarely taking vegetables, where are your carbs coming from then?

[Georgiana]

Re: confusing veggies.

If you're very rarely taking vegetables, where are your carbs coming from then?

Oops... Thanks, J! I misread the original post!

[miliem]

Re: confusing veggies.

i havw mashed cauliflower, onion , tomato, corgettes, mushrooms, spinach . if i force myself salad greens with a homemade dressing.i checked the fitday journal again , actually i am only taking 5 somedays and some days 12.
i understand that i could get non compliant if i don't keep an eye on my carb intake.
thank u ladies , for helping me.

can anyone give me a veggie soup idea for the winter?

[imagood1]

Re: confusing veggies.

This is a favorite soup of mine

Cabbage Soup

1 pound ground beef
1 clove garlic, minced (1 used ½ tsp garlic powder)
2 -1/2 ounces onion, chopped
28 ounce can diced tomatoes
1 pound cabbage, chopped, 1/2 medium
2 stalks celery, coarsely chopped
2 oz orange pepper
2 cans beef broth (14oz each)
3 medium bay leaves
salt and pepper to taste
1 packet Splenda


In a large soup pot, brown the ground beef, garlic and onion; drain. Add the remaining ingredients and bring to a boil. Simmer, uncovered, until the vegetables are tender, about 30 minutes. Adjust the seasonings to taste.
Makes 6 servings - Can be frozen
Per Serving: 165 Calories; 10g Fat; 12g Protein; 10g Carbohydrate; 4g Dietary Fiber; 6g Net Carbs

[imagood1]

Re: confusing veggies.

Had this yesterday for lunch with a little chopped onion and cheddar cheese shredded on top...it's delicious! It's also good on top of a Nathan's Hot Dog!

Texas Chili

2 pounds ground beef, lean
2 ounces onion, chopped, 1 small or 1/2 cup
2 cloves garlic, minced
8 ounce can no-sugar added tomato sauce
4 tomato sauce cans water
1 large tomato diced
3 teaspoons chili powder
1 teaspoons cumin
1/8th teaspoon cayenne
1 teaspoon paprika
salt and pepper to taste
Brown the meat, onion and garlic in a large pot; drain grease well. Add all remaining ingredients; bring to a boil. Turn down the heat to low; cover and simmer 1- 1 1/2 hours.

Makes about 6 servings - Can be frozen
Per Serving: 283 Calories; 18g Fat; 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

This isn’t thick like traditional chili with beans and a thick tomato base. It's more like a thin chili soup. Be sure to drain the fat really well or you'll end up with a layer of grease floating on top. It might be good with some other veggies added, such as chopped tomatoes, zucchini, green peppers, etc. It will go farther, but will increase the carbs.

[imagood1]

Re: confusing veggies.

Here are all the soups on Linda's site -- you can look at them and find some that you like. Linda's Low Carb Menus & Recipes - Soup Recipes

[Skeptika23]

Re: confusing veggies.

This is a favorite soup of mine
Cabbage Soup

1 pound ground beef
1 clove garlic, minced (1 used ½ tsp garlic powder)
2 -1/2 ounces onion, chopped
28 ounce can diced tomatoes
1 pound cabbage, chopped, 1/2 medium
2 stalks celery, coarsely chopped
2 oz orange pepper
2 cans beef broth (14oz each)
3 medium bay leaves
salt and pepper to taste
1 packet Splenda


In a large soup pot, brown the ground beef, garlic and onion; drain. Add the remaining ingredients and bring to a boil. Simmer, uncovered, until the vegetables are tender, about 30 minutes. Adjust the seasonings to taste.
Makes 6 servings - Can be frozen
Per Serving: 165 Calories; 10g Fat; 12g Protein; 10g Carbohydrate; 4g Dietary Fiber; 6g Net Carbs

Hello, I think I just found tonight's dinner... thanks!