Mary Lou

Grace - you hit the nail on the head! I get kinda frustrated by some of the low carb recipes out there that use a lot of prepared foods (spice mixes, canned soup, etc). Whole healthy foods, good fats and lots of flavors make this way of eating so luxurious and enjoyable. Stephanie - that cauliflower gratin looks wonderful. Thanks for sharing the link!

Hi Grace, that looks like a great recipe! Good to see some activity on this thread! Good luck with your induction!

Sounds great... what time is dinner??

re: agave nectar Be careful with this stuff - although the source is natural, it is comprised of 2 sugars: 90% fructose and 10% glucose. Fructose is considered low glycemic because it doesn't cause insulin spikes. It is instead digested in the liver and releases tryglycerides into the system. FYI there is a high fructose corn sweetener (HFCS90) is also a 90/10 fructose/glucose blend. After reading Gary Taubes book I was convinced that agave has no place in my low-carb diet. I'm only using splenda and very occasional sugar alcohols (erythritol and diabetisweet) now.

I made it through Xmas mostly low carb... I baked cookies with a baking mix I discovered on a low carb bulletin board (mostly carbquik plus some wheat protein isolates and a few other things)... used a mix of sweeteners(diabetisweet, erithrititol, liquid splenda, etc). They came out pretty good. I didn't count carbs but tried not to eat anything "bad." Since I cooked Xmas dinner I had control so that helped immensely! Now it's getting time to get serious, and I'm glad to see some activity on this thread. As to the beverage question, I'm not a big fan of diet sodas. I've discovered the FUZE drinks - the "slenderize" ones have only a few carbs and they're not half bad.

Glad to see this thread has been re-activated. I too am back on low-carb, especially after reading Gary Taubes' book "Good Calories, Bad Calories." I've been having lots of fun eating meat and fat again Last night a made a trial run pumpkin cheesecake in the pressure cooker (following Lorna Sass' instructions but subbing ZSweet and Splenda tabs for the sugar... then added pumpkin puree and the usual pie spices. It's great, but a little soft. Need to add another egg and cook a little longer next time. I didn't do a crust but think I'll add a nut crust of some kind for Turkey Day.