its funny b/c i thought i could never do "low carb". i loved my pizza, good bread (sarcone's if u live in philly), pasta etc. But since i have been doing THM, i don't crave it nor do i like it, which sounds crazy. ! i still get my carbs from healthy sources- old fashioned oats, green apples (least amount of sugar), clementines, bananas (which are allowed on-plan) wasa rye crips, berries, salads, brown rice, quinoa, sweet potatoes.... i don't eat any white flour, refined foods or sugar. my cheats are ice cream, in the summer, can do w/o in the winter. IPA beer, 2 on the weekends. that's it, i always stay on plan during the week. DH & I go out every Saturday night, so i do the best i can but i am going to indulge also. a really good wrap is Ole wellness extreme. i have to buy from amazon b/c stores don't carry it around here but they are worth it!! also, u can make mini-pizza's from Joseph's low carb pita or the lavash bread, only half for the lavash. those are life-savers for me. !! only 5 carbs. i take the total carbs and minus the fiber. 16 total - 11 fiber=5 they have less carbs than the flat-outs, not great for pizza's since they are thin, but great for sandwiches. if i know i am going to eat say pulled pork, cheesesteak, hoagie etc., i carry one with me and just take the guts of the sandwich and put on the wrap. easy-peasy!! or order it on a plate (no bun/roll) and put on a wrap or over a salad... the joseph's i can get anywhere... i do believe, the less u eat of "bad" carbs, sugar, the less u crave....and if i do a really bad cheat, i feel awful from all the sugar, so i know better than to do it. i do those a lot less often.... if u order fries, at least try to order sweet potato fries. a better carb than white potato...

I am on a low carb and gluten intolerant. I use this and it works out good and you don't need all those extra expensive ingredients. It makes a brown bread not a white one. I triple the recipe to make 8 buns or a loaf of bread. 1/2 cup plus 1 tablespoon flax seed meal 1 1/2 teaspoons onion powder (opt) 1/2 tsp salt 3/4 teaspoon baking powder drop or 2 of stevia. ( I use about 1/2 teaspoon of powdered splenda in mine) 3 eggs 1 1/2 tablespoons water 1 1/2 tablespoons olive oil Mix all ingredients together. I let side for 5 min for the flax seed to soak up some of the liquid. Pour the batter into greased muffin top pans for hamburger buns filling 3/4 of the way up or into bread pan. Bake 325 15-20 minutes. I usually bake the buns because I put them in individual zip lock bags and freeze. I just pull one out of the freezer when I need one. PS If there is a Chinese grocery store near you, they carry a lot of different kinds of alternate flours. PSS Ground up pork rinds makes a good binder in meat loafs and if you add parm cheese and seasoning salt it makes a good breading for chicken.

One of my doctor friends says a calorie is a calorie. You can eat 2 500 calorie candy bars and call it your calorie intake for the day or you can eat 1000 calories of lettuce. In his opinion, you should have the same result. I do think portion has a lot to do with it, I think carbs play a factor but the most important carbs that we should watch is the refined sugar carbs IMO. And the closer to natural that you can get food (and then you cook it yourself) the better it is for you. So much food which we really don't considered processed food has added sugar which is added carbs. And I don't think artificial sweeteners are any better than real sugar -- in fact if I want something sweet, I would prefer the real deal. We're dieting now -- sort of semi low carb. We're making good progress and are better with our food choices. Feathers -- I've never went with all those "mini meals" -- to be it's just meals and snacks and if you want to maintain your weight when you're off the diet you have reprogrammed yourself to eat 3 more times a day so after diet, it becomes a morning donut and an afternoon candy bar. IMO, learning to eat 3 meals a day that leaves your full and satisfied is the best thing you can do.

Yikes, I've been too busy to participate in my own thread! I made another batch of cauliflower rice. No tumeric, less garlic and salt, for a more neutral taste. Roasted it but did not dehydrate. Then I used it in a stir-fry and it was not bad. Again, not really like rice - more like quinoa. But cauliflower is about 4% carb while quinoa is about 21% carb. I'm going to try the way of cooking rice to increase the non digestible starch content. Also, DD made these pancakes today. They were great. They were also low (nearly zero) carb. 1 egg, 1 oz cream cheese, blender, then cook like a standard pancake!