How many carb grams do you try to stick to in a day, I read 20g in a few spots, does that sound right?
Also, what do we think about boiled peanuts? You know the salty wet ones you get in the fruit and veg section?
Re peanuts, I'm not familiar with the boiled ones?? I generally don't eat them because they are legumes and I'm steering clear for the moment. Occasionally I will have a smidge of peanut butter though.
Ah, well they are a love em or hate em kind of thing - they are very moreish so probably best for me to steer clear of anyway!
So as far as nuts go, tree nuts are good, legumes are not?
I just seem to be getting no where now I've restarted. The only difference being that I've added in the flaxmeal crackers, which I have for lunch every second day, grain free granola which is brekky every 2nd day and I also made some casheroos which I think I should avoid for a while as they are too yummy!
Af is also here so I hope to have a breakthrough once she makes herself absent - I ate chocolate yesterday, she made me do it!!
I have posted a chart on my page which may interest you. Casheroos are pretty high in carbs (relatively speaking) so I don't have more than I small piece a day when I have it.
I'm stalling a bit too, for the same reason (still a few days away but retaining water like no one's business ) But I am sticking with it and hopefully will see the payoff in a week or so.
Just had a look at the table, it says 1 ounce. So what is the carb breakdown in the table in? Grams still? Must google grams in an ounce as I don't do imperial!
Eta so about 30 grams = 1 ounce.
Should I be looking at the net carbs, does the fibre counteract (if you like) some of the carbs then?
Just made a low carb choc mug cake and it was really yum!! I did use a sugar substitute which N2L I know you don't like, but I was really craving a sweet treat....not sure what you can use to sweeten that's low carb otherwise (suggestions?). I was really surprised at how fluffy this was and cake like without any flour!
Split the oil between two tall mugs with vertical walls, and then use your finger to spread it evenly up the sides, drain any excess oil. The mugs must be very well oiled or the cake will stick when you try and unmold it.
Add the sugar to a small bowl, and then sift in the coco powder (a tea strainer works great for this). Add the heavy cream, egg and optional vanilla and whisk until there are no lumps. Sprinkle the baking powder on top and quickly mix together.
Split the batter between the mugs and firmly tap the mugs on a towel-lined countertop to release any large air bubbles. Microwave one cake at a time.
Since you don’t want to start and stop the microwave a bunch of times, set it for about 30 seconds, and closely watch the cake. It’s done when the cake rises about half-way up to sides of the mug (about 18 seconds in a 1000 watt microwave). The difference between a tender fluffy cake draped in velvety chocolate sauce and a chewy hockey puck is a few seconds, so you'll need to experiment to see what works best for your microwave.
Because the mug retains heat, it will continue cooking until you unmold it, so have a plate ready and unmold the cake as soon as it comes out of the microwave.
I didn't do all the fancy pants steps he did either, just chucked it in a bowl and mixed it up!
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) But I am sticking with it and hopefully will see the payoff in a week or so.
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