No alliterative theme today. Just some unpleasant truth, with a little hope thrown in. Our attempt at the slow carb diet has been an unmitigated and abject failure.
Over the past 4 weeks, we have followed the diet rather strictly. There were a few slips here and there, but nothing really dramatic. And we both gained a few pounds.
It’s been really busy here at Shami’s Gourmet. We’re working on a variety of technical issues and on acquiring some delicious new items for you.
So, unfortunately, no time for an original piece from us today. We have, however, found a useful little article for you to peruse. I’ll be trying this most likely later today and have lentils for the rest of the week.
We’ve really been slacking on the lentils in our diet, and hopefully this will change that.
Busy or lazy? How to cook lentils in batches..
We now have three weeks down on the Slow-Carb diet. Due to our ever changing schedule, we have switched Cheat Day to Saturday. Hence the now Somber Sunday.
I sit here early on Sunday morning wishing it was once again Cheat Day but alas, all I have is memories . . . and pictures . . . from yesterday. That will have to tide us over til next week.
Welcome to our first Twisted Tuesday. Why twisted? Because desserts have no place in the slow-carb diet, with the exception of cheat day.
But our mission on this diet, apart from the obvious, is to make it fun. So we scoured the various lists of acceptable foods, and came up with something that can very nearly pass as a real dessert. So, without further ado, here it is:
Courtesy of the Slow-Carb Diet where we basically eat no carbs, most of my favorite foods and more importantly, meals (sandwiches, pasta, risotto, stir fry with rice, french fries. . . .) are virtually impossible to eat. Since starting the Slow-Carb Diet last week, dining out (except for “cheat day”) has taken a back seat to our new favorite hobby: Creative Cooking.
Yesterday we spent a few hours re-organizing the kitchen and getting rid of some appliances we barely use anymore now that we have our Sous Vide Supreme Water Oven. We have become obsessed with “sousviding” which has been working out really well for us. Meat, chicken, fish, vegetables, eggs. . . even fruit.
I love food. Pretty much all food actually. But if I had to fine tune that opinion even further, I would have to say that I am a carb head. I LOVE CARBS. Bread, potatoes, pasta, rice, pizza, crackers, chips, pretzels, couscous . . . I probably haven’t met too many carbs I haven’t liked. Or loved actually.
I have dieted on and off most of my adult life. Weight Watchers. Calorie Counting. Glycemic Index Diet. Grapefruit Diet. Cabbage Soup Diet. No matter my weight issues over the years the one diet I ALWAYS swore off was Atkins. But mind you, I also LOVE meat (and especially after living in Buenos Aires where we ate it A LOT!!!) but having meat and no french fries? Having a burger with no bun? Meatballs without spaghetti? Nope, that just wasn’t for me.
Beans are an integral part of the Slow Carb diet. On Monday when we started, we sousvided a pound each of black beans, red beans, white bean and chick peas. (Note to self. . no need to sous vide them. . .just buy the cans and rinse. . .sooo much easier!!) I like beans, we both do actually, but having a side dish of beans at almost every meal was starting to get a little boring.
Meanwhile, I had created a new board on Pinterest called Burgers (Just started thinking that burgers really do need a board of their own. Cook them. . . look at them. . talk about them. . . eat. Beef, lamb, bison, chicken, turkey, veggie . . . Who doesn’t love a good burger!!) and that light went off in my head. Let’s just make some veggie burgers. Unfortunately almost every recipe I came upon included some ingredient we cannot have. Whether it be cheese, flour, breadcrumbs, or some other sort of carb, I was starting worry about how they would stay together. This is what I came up with.