I've found some recipes for baking/braising meat but I'm a little confused about whether or not to count the aromatics in my carb count even if I don't eat them. For example, if I cook a roast with onions and celery but I only eat the meat, are the veggies still contributing extra carbs to the meat since they're braising together for like 4 hours? And if so, how do you know how much extra to count? Thanks to anyone with more cooking knowledge than me!
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Re: Carb Count in Recipes?
>>are the veggies still contributing extra carbs to the meat>>
Yes. Hard to know how much though!J.
"Your life will never change until you change your choices."
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Re: Carb Count in Recipes?
You could count 1/4 to 1/2 the carbs from the veggies...but that's just a guess. I usually eat the veggies
Julie__________________F/37/5'2"__________________Start April 15, 2009
Milestones:ozers6p4240 - University grad weight - Met July 29, 2009213 - 50% of the way to goal - Met October 21, 2009Onederland - Met December 23rd, 2009180 - High School grad weight - Met May 5, 2010163 - No longer obese______136 - No longer overweight (yes, I know this is lower than my goal weight)
Left-Apr/09 Right-Dec/09Comment
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Re: Carb Count in Recipes?
Like Julie, I eat the veggies either as a side dish or make them into a puree to use as a sauce or thin to make soup.
My totally unscientific solution would be to count maybe 20% of the carbs if you are eating the 'juices' along with the meat but only about 5% (to err on the cautious side) if you are only picking out the meat to eat.Wondering how to get 'most' of your net carbs from your induction veggies?
Take a look at the thread from the latest Veggie Challenge to see how others manage it!
Check out our Low Carb Recipes website and add to it!!
F/60 yrs/5ft 5.5" (Though due to collapsing vertebrae I am now only 5'3" - but I refuse to recalculate my BMI
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