The Banting/LCHF Thread

Mephisto_Helix

Mephisto_Helix

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faniedry said:
You should try making chicken breast in a pan. You'll never eat it any other way....
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I use a drip tray, cover them with butter wrappers and whack them in the oven until half cooked, then I stick them in a pan with the tray liquid and extra butter ........ so much of yumm
 
Kosmik

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Hmph, well disapointed today as I put my food into a "food roster". Made two stupid mistakes that make up most of my carbs, butternut and a mojito with lunch ( apparently 22/25 carbs respectively each :( )
 
Fury05

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Banting chocolate cake, for the wife. Not really a cake individual myself.
 

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Fury05

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beans100 said:
Looks nice, what's th recipe? Is it worth it?
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I would say no. Expensive to make and doesn't really serve as a decent substitute for cake (had a taste of it). I've given up on trying to find a substitute for flour, there are none. Basically almond flour, coconut flour, butter, eggs, cocoa.
 
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Venomous

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mister said:
Omg, I would happily eat chicken skin over chicken breast!
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I can make the roast chicken so the meat is nice and tender, while the skin is crispy.

I will pull the skin off in the serving dish, then someone else can have it! :p:eek:
 
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Venomous

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Fury05 said:
I would say no. Expensive to make and doesn't really serve as a decent substitute for cake (had a taste of it). I've given up on trying to find a substitute for flour, there are none. Basically almond flour, coconut flour, butter, eggs, cocoa.
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short grained rice flour has gluten-like properties, but it is not gluten.
 
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Loumina

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Venomous said:
short grained rice flour has gluten-like properties, but it is not gluten.
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Good to know.
So we can use that? And where do we find it?

I still hate the taste of chicken skin and fat on steaks/chops, so I have lots of oils. I have to avoid both gluten and dairy due to allergies, and that knocks butter off the list. (unless I am feeling brave that day)
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Same here. Except for chicken skin, that I can eat but not on its own, must be together with some flesh. As for fat on steak/chop, my colleague put a full spoon of butter over her steak. But I just can't do that! For me, butter rhymes with bread or baking (sometimes frying too) in general.
 
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