Introduction and sauces

[amy0121]

So, I am getting ready to start the diet and am wondering about something. Everything on induction is great for me. I love all the foods and I drink water 90% of the time now. The only issue I have is there are no sauces. I like to have flavorful sauces on my meat. I found a dijon vinagrette online with everything on induction, except the dijon mustard. I was just wandering if anyone had any other recipes or things that they used. I'm gonna try and go without, but I think if I had a few back up to save me in weak time would be great. Thanks in advance

[Richt]

Re: Introduction and sauces

Hi Amy, the main thing with sauces is the sugar. If any of these sauces do include sugar (no matter how much) then they are a no no on induction. Can you post the ingredients of the sauces your are enquiring about? We should be able to help you.

Rich

[Sera]

Re: Introduction and sauces

dijon mustard is the only kind of mustard i found that doesn't have any sugar added...at least over here.
so, even though i think it tastes digusting i sometimes use it for sauces or so and consider it safe.

[amy0121]

Re: Introduction and sauces

Hmmm, I didn't really have any sauces in mind, was just hoping for some ideas. I love mustard, especially dijon. All that's in the vinagrette is vinegar, olive oil, salt and pepper to taste, some onion or garlic if wanted, and the dijon mustard, to make a lil sweeter you can add a lil' sugar it said so I just thought splenda or just go without. I also just found a pumpkin vinagrette with the same ingredients, except instead of mustard use pumpkin puree. I am ready to start the diet and be serious, so I don't want any no-no's, was just hoping maybe there were other low carb things to use as sauce. I know it says sour cream for salad and you can have cucumber, what about blending the two together to make and cool creamy sauce do you think that'll be ok....how much sour cream is safe a day. Thanks

[Richt]

Re: Introduction and sauces

Sorry Amy, my fault then. I assumed that you had seen some sauces you were interest in. Sorry about that.

[amy0121]

Re: Introduction and sauces

Oh, and can you have lamb on the diet? Sorry, just trying to get all my questions out there now

[Adena]

Re: Introduction and sauces

Amy, have you picked up a copy of the book, Dr Atkins new Diet Revolution (2002 edition). That has a complete list of allowable foods -- and lots of other vital info. Yes, lamb is allowed... all meat, in fact. You might find this food list helpful: http://www.atkinsdietbulletinboard.c...ead.php?t=3286.

Also, check out the 14-day induction forum: http://www.atkinsdietbulletinboard.c...splay.php?f=73.

Best of luck to you!

[amy0121]

Re: Introduction and sauces

I read the book after I had my daughter, about 6 months ago to prepare for the diet. I just haven't been ready till now and I don't remember everything it said. I probably should pick it up again, I just looked at the foods listed on this site and went planning from there. I have done the diet as well before, when I was 16. I didn't do it right though. My dad once upon the time did the diet when he was a weightlifter. So, he taught it to me, but at 16 I wasn't really doing it for right reasons. I ate ketchup and carrots and pork rinds and diet soda and beef jerky all day. My thought back then was it's all meat and veggies. I know now I was wrong before and am ready to get serious. I am extremly worried about gettin diabetes as I aproach the 300 lb mark, that I just want to do it right. I have the most amazing motivation to be healthy and wanna live forever now, my baby. I just know I'll have weak moments, I am an emotional eater, so I am trying to mentally build up, try and learn everything I can. this website is amazing reading others stories makes me feel pumped, you are all so amazing to be helping people who are looking to change there lives. You are all inspirations. I am sorry that I blabbed on i just feel like I've found the greatest place to talk about this and not be ashamed, because all of us start somewhere. Sorry again lol Thanks

[SunnySmile501]

Re: Introduction and sauces

You can have sour cream, but you are limited to one ounce per day. Here is a legal induction recipe that I really like, using cucumbers & Sour cream:

Cucumber-Dill Sauce

1 cup sour cream
1 cucumber, peeled, remove seeds and grate
1 tablespoon grated onion
1 tablespoon lemon juice
2 teaspoons fresh dill or 1 teaspoon dried dill
½ teaspoon salt, optional
ground cracked pepper to taste

Combine sour cream, cucumber, onion, lemon juice, dill, salt and pepper, to taste in bowl; mix well. Set aside and chill for 1 hour or longer.

[SunnySmile501]

Re: Introduction and sauces

If you like creamy sauces, Alfredo sauce is induction legal (butter, heavy cream, parmesan cheese), but you have to be careful not to consume too much cream. Alfredo sauce with chicken is awesome.

I checked my dijon mustard, and there's no sugar. I like it mixed with mayo and slathered on low fat meats like turkey breast or skinless chicken breast. I also like regular mustard mixed with mayo.

I've never checked out the recipes on this site for sauces, but I bet you can find some. I have lots, but haven't put them in the recipe section here.

Sunny!

[D14965]

Re: Introduction and sauces

Dijon Mustard is awesome mixed with some mayo. I make garlic butter and herb butter for my steaks and grilled chicken etc. Some bearnaise and hollandaise sauces are legal too.You can also make a nice gravy for your meat by deglazing the pan you cooked your meat in with a little water and mixing in some cream .( ok now I am hungry!)

[CATBLUE]

Re: Introduction and sauces

Every once in a while I feel sauce deprived...
I make these two...

Blue cheese Sauce
I put it over steak and have veggies of my choice with it.. I like asparagus

In a pan brown some onion and crisp some bacon with it.
Then add a little cream to deglaze the pan.
As soon as the cream is warm add grated white( motsorella Spelling?) and blue cheese..
Pepper to taste.
I don't add salt because there is enough in the bacon for me.

When you go off of induction this is great with a splash of sherry in it.

Second is a sort of Welsh rarebit Cheese sauce.
In a sauce pan heat a little cream
Put in sharp cheddar cheese and a little wostishire sauce.
Serve this with hard boiled eggs, bacon and sliced tomatoes.

[amy0121]

Re: Introduction and sauces

Thanks for the awesome ideas. I love the flavored butters, blue cheese sauce and I completely forgot to deglaze a pan....and my husband is a chef. Tells you how much I pay attention. Thanks again.

[D14965]

Re: Introduction and sauces

Bearnaise sauce -- ( i made this sauce for my steak last night and it was AWESOME definately EASY and Restaurant standard!) enjoy

INGREDIENTS

• 1/4 cup butter
• 1 teaspoon minced onion
• 1 tablespoon white wine vinegar
• 2 egg yolks, beaten
• 2 tablespoons heavy cream
• 1 1/2 teaspoons lemon juice
• 1 teaspoon dried tarragon
• 1 teaspoon chopped fresh parsley
• 1/4 teaspoon salt
• 1 pinch dry mustard
• 1 pinch cayenne pepper

DIRECTIONS

1. Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
2. Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.

NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 161

• Total Fat: 17g
• Cholesterol: 148mg
• Sodium: 270mg
• Total Carbs: 0.9g
• Dietary Fiber: 0.1g
• Protein: 1.