Vegetables be damned

[Miab]

Re: Vegetables be damned

Hey I found this on Linda's low carb recipe website:

http://www.genaw.com/lowcarb/white_dipping_sauce.html

It looks great and you could add your own fresh chives and maybe some splenda if you like it sweet!

[splosh313]

Re: Vegetables be damned

thanks for the info zarabelle - i'll give the good book another reading over.
brilliant diab! - i'll definitely give your salad a go (good call with the hot sauce!). thanks also for the dipping sauce. mucho appreciado x

[Desertthorn]

Re: Vegetables be damned

Linda also has a lot of recipes that hide the veggies under a ton of bacon and cheese. Check her side's recipes and see if you can't fine anything that looks good.
Also things like salsa, BLT salads, etc

[Pam112]

Re: Vegetables be damned

I can truly relate to not liking veggies. I hated them when I first started, what is now, a way of life for me. I think there was one veggie I liked and that was the potato.

After 3 weeks of not consuming sugar, I could taste the natural sweetness even in lettuce. That was a big eureka moment for me personally and I'm betting I'm not alone in that one.

You can do this. If I can, ANYBODY can. Read the book, follow the programme properly and you'll be so happy that you did. Truly.

[mitzimarie]

Re: Vegetables be damned

Splosh, you've gotten some excellent advice and tips in this thread. The others are right - Linda's website is AWESOME! Here is something from her site, that I really like:

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From Linda's website:

Linda's Low Carb Menus & Recipes



"LOADED" CAULIFLOWER
1 cup cooked cauliflower
1 teaspoon butter
Salt and pepper, to taste
1 ounce cheddar cheese, shredded
1 tablespoon ranch dressing or sour cream
1 strip bacon, crumbled
1 teaspoon chives
Butter and season the cauliflower. Place in an individual-serving baking dish, then top with the cheese. Microwave or broil until the cheese is melted. Top with ranch dressing, bacon and chives.
Makes 1 serving
Do not freeze
Per Serving: 290 Calories; 25g Fat; 12g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
I wasn't trying to pretend that this was a baked potato, but I had the idea of topping cauliflower with all of the things that go on a baked potato. It was quite good.

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I've never tried it with ranch dressing, but I love it with sour cream. And Pam's right about your tastes changing, once you ditch the other stuff. Believe me, I wouldn't touch a veggie with a 10 foot pole pre-Atkins. And on my first go-round at Atkins (see my stats below; it's taken me more than once to do this right!), I didn't branch out and make myself try them. And while I was able to lose some weight, I never made goal and wan't even able to maintain the weight that I did lose. This time, I made a vow to do it exactly by the book - and was greatly rewarded! And get this... I don't just tolerate veggies now, I actually like them!!

[splosh313]

Re: Vegetables be damned

inspiring stuff Pam112! thanks.
thanks for the recipe mitzi - will check out lindas site.
who is this linda lady - is she affiliated with the site?

[pipee_pl]

Re: Vegetables be damned

she is just a regular low carb follower who put a site chock full of really great recipes- she is terrific. many many people love her site- i am one of them for sure.

here is another one i like

The Lighter Side of Low-Carb

[SunnySmile501]

Re: Vegetables be damned

I am excited to see that you are willing to give veggies a try! I had the opposite problem--loved veggies, hated anything fatty or greasy and barely tolerated meat. The thought of eating pork rinds gagged me. Cream cheese was disgusting and I didn't like mayonnaise if there was enough to see.

Now I have to hide the pork rind bag from myself and I can lick butter, mayo and cream cheese straight off the knife. I not only can scramble eggs in butter, I can melt some on top while they are still hot. I used to use butter flavor Pam, then blot any shiny off with a paper towel.

I liked almost all veggies, but never liked pumpkin. I even gave that a try and now I love it. I only liked cauliflower raw--now I love it every way. It replaces rice and potatoes very well. I make a curried chicken dish with "cauli-rice" in place of the rice and even non-low carbers love it and don't notice that it is not really rice.

You can hide a lot of veggies under cheese, bacon and a meat. You'll find a bunch of casseroles on Linda's site that taste so good, you'll wonder why you ever thought you didn't like veggies.

Even though I liked veggies, I didn't eat them as much as I should. I am drooling just looking at that picture that Mitzi posted. I know what kind of veggie dish I am having for supper. How long until supper time?

[Elizellen]

Re: Vegetables be damned

inspiring stuff Pam112! thanks.
thanks for the recipe mitzi - will check out lindas site.
who is this linda lady - is she affiliated with the site?

She is a longtime member here and pops in from time to time.
Her username here is LindaSue

[SunnySmile501]

Re: Vegetables be damned

-----------------------------------------------------------------------

From Linda's website:

Linda's Low Carb Menus & Recipes



"LOADED" CAULIFLOWER
1 cup cooked cauliflower
1 teaspoon butter
Salt and pepper, to taste
1 ounce cheddar cheese, shredded
1 tablespoon ranch dressing or sour cream
1 strip bacon, crumbled
1 teaspoon chives
Butter and season the cauliflower. Place in an individual-serving baking dish, then top with the cheese. Microwave or broil until the cheese is melted. Top with ranch dressing, bacon and chives.
Makes 1 serving
Do not freeze
Per Serving: 290 Calories; 25g Fat; 12g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
I wasn't trying to pretend that this was a baked potato, but I had the idea of topping cauliflower with all of the things that go on a baked potato. It was quite good.

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I've never tried it with ranch dressing, but I love it with sour cream.

I made this for dinner with cauliflower and broccoli. I had severe doubts about it being good with sour cream, but I made up the sour cream with fresh chives while the rest was cooking, and if I didn't like it with the dish, I could make it into a dip or salad dressing. I tried it both ways, and the sour cream was awesome on top!

One thing I have learned is to give something new that does not look all that good a try, because it usually turns out to be really tasty. Some things, like avocado, I had to try several times before I learned to like it.

[Miab]

Re: Vegetables be damned

I'm going to try this loaded cauliflower tonight also!

[mitzimarie]

Re: Vegetables be damned

One thing I have learned is to give something new that does not look all that good a try, because it usually turns out to be really tasty. Some things, like avocado, I had to try several times before I learned to like it.

Sunny, this is such an important point! There are many veggies that I didn't like on the first try. But once I had it a few times, I learned to love them! Jicama is one of those veggies for me... didn't care for it the first time I ate it... too "root-y" for me. Now I eat it every single day! Lots of good fiber in it, and I'm a fiber freak!

[eclectikat]

Re: Vegetables be damned

this is just my two cents... but....

One of the reason we all got obese in the first place was the amount of food we eat... and the amound of carbs in the amount of food we ate. MORE important is the HIDDEN CARBS in the sauces, gravies, topping and condements. AND all of these things are addictive in my opinion, which it sounds to me like you are addicted to this sauce.

I made a valiant effort in the beginning to stay away from all sauces. MOST of them have sugar in them which is the most addictive part. I believe to do atkins properly and have success we MUST break the addiction to sugar, Flour and anything refined
You will feel better if you can completely eliminate if from your diet. Truly its probably what made you gain weight in the first place.

EAT CLEAN.

There are many different sauces you can whip up using mayo... or mustard which should be sugar free as a rule as well... ( be sure to check your ingredients) you have some examples already... I hope you give a real shot at breaking your addicition to these sauces. They will bring you down!

All the best!

[splosh313]

Re: Vegetables be damned

thanks for the post eclectikat. no i'm definitely not addicted the sauce, but you make a good point about cutting it out completely - supppose it's just not worth the hazzle!
on the other hand, it's a fairly grim situation when you can't look forward to any food, which is the state i'm in at the moment. my one recourse was smoked salmon - but i've over-indulged on that and now can't stand the thought of it.
i'm trying to branch out my menus and be more adventurous, but it's a reasonably expensive process, all this trying-new-food, and i'm a lowly student so i have to take it slow!
many thanks for all the advice from everyone so far.
x