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You’ve read the low-carb books and seen the dramatic before-and-after pictures. You dive in and embrace bacon and coffee with cream. And then it hits you. “I’m not going to be eating buttered toast with cinnamon and sugar anymore.” And you are depressed.
Let’s recognize that we will be mourning the disappearance of big, fat carbs from our lives. Some of you may be able to reincorporate them in your life, but many of us will not. And the sooner you come to terms with it the better.
I don’t sit and pine for the days of buttered toast because I now know that the low-level of perpetual bloat I lived with was keeping me from enjoying a life free of intestinal discomfort and arthritis in my knee. Hmmm…buttered toast, or springing from a step into the car without a twinge of pain.
I don’t crave things I can no longer eat because I’m mentally superior or more mature; I just do not miss my body on toast.
If you are crying at the thought of the foods you are no longer eating this holiday season, especially if you are forced to sit next to a thin relative stuffing crescent rolls in their mouth, I suggest taking a walk by yourself or grabbing an hour alone where you can make a list of the food you are mourning.
And then make that second list of new foods you will be embracing and enjoying. Don’t forget a third list: how much better your body feels without those toxic foods polluting your ability to live a real life.
Rebekah, hello from San Antonio!! I am so excited about your blog. This is the type of eating I plan to begin right after Christmas. A friend of mine just lost 30 pounds eating this way and he feels great!! I look forward to reading more!
Congratulations ladies, on the new blog. I have been interested in low carb living for a while now. Actually the book by Gary Taubes, "Why We Get Fat", got me started. It just makes so much sense. Another book has come out with a similar message called "Wheat Belly". All I know is it's not easy, but it works for me. Thanks for your efforts!
Congratulations on your joint venture! Looking forward to your posts on eating healthier!! Especially since my goal for 2012 is to go down 20 lbs. much success to you both..xo HHL
Hi there-your new blog is very timely. I just finished reading "Why We Get Fat" yesterday. It'll be a challenge, as I can't do dairy. Looking forward to the journey toward health.
Marguerite - I haven't read cover-to-cover the books you mention, but I am very familiar. I can't believe how much our society relies on low-fat wheat and corn products for nutrition, resuling in us killing ourselves with food. Do you recommend those two books as reading material in addition to Atkins?
Trish - Your new friend is coconut milk - the full fat kind. I buy a case at a time from Whole Foods. It works in making a sauce, a smoothie, coffee, over berries. You can even whip it to be a sloppy whipped cream. Look for a future post on this.
So glad I found this ~ I follow Adrienne's blog, and linked to it from there. I know low-carb works for me, and will be following this blog. Thanks.
Adrienne Shubin lives in Kenwood, California. She blogs about fashion, food and beauty at The Rich Life (on a budget). Adrienne lost 25 pounds when she adhered to an Atkins regimen from 2003-05. She recently returned to a low-carb eating regimen, and is enjoying success as she unabashedly wears her white jeans around California’s beautiful wine country.
Rebekah lives in Austin, Texas, and she blogs about general lifestyle choices on her blog titled Cupcake Caramel. Rebekah enjoyed early success with Atkins in the summer of 2011, and she continues to follow a blended Atkins/Paleo/Primal nutrition plan in her quest to join Adrienne in wearing white jeans without a coat covering her rear view.
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I’ve been reading up on shirtaki noodles, mostly because I REALLY continue to miss Pasta Putanesca with bucatini. I used to make this delicious dish every 10 days in my carb loving days, and I savored every briny, pomodoran bite.
And with most things low-carb, you quickly figure out that you don’t miss the pasta, you miss the sauce. I thought about spaghetti squash, but it just isn’t the same for this particular recipe.
I first learned about shirataki noodles, which are made from yams and have a miniscule carb count, at Sugarfree Sheila’s website. After doing some research on the nutritive effects – good and bad – I decided to make a purchase. I hunted and hunted at my local grocery store and could not locate them.
Curse you, Texas grocery stores, for only stocking grain-based noodles! What if I don’t want rice noodles! What if I want the veggie noodles that skinny people eat! Why do I have to order on Amazon! Why is it…oh, there’s an employee; let’s ask him.
Shirataki noodles are located in the refrigerated section next to the tofu and seitan (satan). It’s a good thing I’m an introvert and didn’t have a visible temper tantrum. J
Instead of using the noodles with my coveted Putanesca, I used them in a recipe I have from Wheat Belly. We hadn’t had Asian cuisine in a while, and a chicken and veggie stir fry seemed like the most logical experiment for these yam-based noodles. Note: some shirataki are made from tofu, so if you have soy issues, beware.
Instead of boiling them, I just put them in my stir-fry for the last 2-3 minutes of cooking. The noodles sort-of absorbed the sauce, but not as much as I would have liked. I can’t tell if that is due to my cooking method or their inherent limitations.
Nutritionally speaking, these noodles had 1 gram of carbs per serving. They have no fat, are calorie free (which is illogical because 1 carb must have a calorie equivalent), and have no stated vitamin nutrients. Hmmm.
They resembled glass noodles, but were not as chewy because there’s no gluten. They mostly slipped down our throat, and they did not compete with the taste of the stir-fry which contained chicken, mushrooms, green beans, bamboo, sesame, ginger, and tamari.
I’m not sure I’ll be eating these things on a regular basis except for once every couple of months when I have an urge for stir-fry. As for the Putanesca, I’m planning to serve it over fish.
I am lucky because I live around the corner from a real Asian supermarket. This has given me a chance to try lots of stuff (now I have something new to try). Bean thread noodles are dried and don't have to be refrigerated. I put them in soups a lot. We do eat thin rice noodles too. Yum!
Have you tried zucchini noodles? There is a great recipe for them in the cookbook Well Fed (by Mellissa Joulwan, over at TheClothesMakeTheGirl.com). I really recommend you try them. The book is available on Kindle, but the soft cover version is just beautiful. A lot of other great recipes as well.
Jodie - It's an interesting try; I have another package in the fridge ready to go for next week's taste testing.
P - I have tried zucchini noodles with lots of butter and lemon zest (yum!). I wanted to see if there was another product out there that would be more noodle-y. Unfortunately, the shirataki don't have the nutrition that I was looking for, but they do allow the other flavors in the dish to shine. What I love about eating a plant-based diet is there are so many variations we can incorporate in our directive to avoid wheat!
Have you tried mung beans noodles( glass noodles). I lead a low-carb , low-gi lifestyle for a couple of years and I know that soy noodles( or peas noodles) are low-gi so they don't promote a high sugar-spike. I make them into my own nostalgic version of macaroni and cheese using an egg a pack of noodles and plenty feta cheese.
Ank - I haven't found the mung beans noodles or the kelp ones. The grocery stores around here are pretty limited as far as non-traditional cuisine goes, and I live in the same city as the corp. headquarters of Whole Foods! I'll keep on the lookout, though. Mac n cheese with feta sounds scrumptious!
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