The Banting/LCHF Thread

I got that app my fitness pal, but it says I have had 36g of carbs!

But I calculated about 21g today.

I had the strawberry yoghurt smoothie from the banting book(TRMR) and then 1 avo, 80g of roast chicken breast and 120g of rosa tomatoes.

In smoothie, I put in 125g of fresh strawberries, 150ml double thick yoghurt and 15g chocolate almond butter and 10 or so blocks of ice and 6 drops of stevia.

Am I missing something? eg dietary fibre?
 
If you're using someone else's calculations then the macros might not line up. I don't see much fibre in those meals.

Either way, 36g isn't the end of the world. If you can, limit your carbs to fibre heavy veggies ie broccoli, spinach etc.
 
Randhir said:
If you're using someone else's calculations then the macros might not line up. I don't see much fibre in those meals.

Either way, 36g isn't the end of the world. If you can, limit your carbs to fibre heavy veggies ie broccoli, spinach etc.
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Also check carbs vs net carbs.
 
Ya, probably is the fibre.

So last week from 6 may to 10 may - dropped 1.4kg, (probably large amount of water)
10 may to 14 may - dropped only 0.5kg
14 may to 17 may - dropped 0kg.
Saturday is reweighing. I am glad I read that whoosh, and that weight loss is not linear. No I don't panic if I hit a bit of a plateau. I just continue ahead with what I have been doing!
 
Lament said:
Caste light only has 2carbs =D
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Can Someone explain to me what is going on with this label. In the box it is 2g GCarbs and 1.8 sugar per bottle, but at the top it says 1.6g/100ml.

I thought I found a beer I can drink, but not so sure
 
Wanted to share my new post dinner go to for those evenings when a sweet tooth rears its head.

New low carb muesli from Woolworths. Goes down well dry or with a splash of full cream milk / full fat yoghurt.
Spiced:
spiced front.PNG
spiced rear.PNG

Cocoa:
cocoa front.PNG
cocoa rear.PNG
 
Those Banting Revolution Pizza bases work a charm for Quesadillas.

6225d71db29dbc2c9320123c77f8d169.jpg
 
APoc184 said:
Those Banting Revolution Pizza bases work a charm for Quesadillas.

6225d71db29dbc2c9320123c77f8d169.jpg
Click to expand...
Wow that's an idea, still have some in the freezer. Did not like them much as a pizza base. What did you do? Bake them in the oven with the filling?
 
mbayshark said:
Wow that's an idea, still have some in the freezer. Did not like them much as a pizza base. What did you do? Bake them in the oven with the filling?
Click to expand...
Yeah as pizza bases they are completely too thin and flimsy.

I did them in a large frying pan(no oil).

Heat up both sides of one base and remove from pan.

Insert another base and heat one side, flip over and then add fillings(make sure to use plenty of cheese to act as glue between the two bases).

Slap preheated wrap on top of base with filling and let it continue cooking until cheese is completely melted.

I tend to flip the whole thing once or twice just to make sure they are nice and crispy on both sides and all fillings get heated and melted.
 
APoc184 said:
Yeah as pizza bases they are completely too thin and flimsy.

I did them in a large frying pan(no oil).

Heat up both sides of one base and remove from pan.

Insert another base and heat one side, flip over and then add fillings(make sure to use plenty of cheese to act as glue between the two bases).

Slap preheated wrap on top of base with filling and let it continue cooking until cheese is completely melted.

I tend to flip the whole thing once or twice just to make sure they are nice and crispy on both sides and all fillings get heated and melted.
Click to expand...
Thanks bro, will definitely try this.

I got some of the pumpkin wrap sheets as well. Still have to try them this coming week.
 
Daughter came across the most amazing banting bread/roll...made in about 2 minutes - mix a tablespoon of sugar free peanut butter with an egg, some baking powder and pop into microwave for a minute...result =**mind blown** to make like a roll just put the mixture in a bowl so it comes out round shaped and for bread put it in a flat container.

Apologies if its been mentioned before, haven't read all 260 odd pages.
 
APoc184 said:
Yeah as pizza bases they are completely too thin and flimsy.
Click to expand...

The ones from Checkers? They come out great, have made many a good pizza, I just bake the base first for a few minutes to harden it a bit and then add the toppings.
 
lived666 said:
The ones from Checkers? They come out great, have made many a good pizza, I just bake the base first for a few minutes to harden it a bit and then add the toppings.
Click to expand...
Yip. Same ones.

Problem I have is that I like to load it with plenty of meat and cheese and other toppings like mushrooms and/or Peppers. Then the Base doesn't hold up, even when pre-baking it to firm up.

I'll rather stick to a thicker and firmer fathead Base for pizzas. But for wraps and quesadillas those bases work a charm.
 
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