posted
Ok, I have been on the low carb high protein no sugar diet since about April but I am really getting burnt out. I literally eat chicken, beef or pork every day and the same salad everyday for lunch cause I dont know what to eat.
Breakfast is the most boring meal of the day. As everyday it is one egg, three strips of bacon and some flax seed cereal that has 2g of sugar (I dont buy anything with over 5g of sugar). So some definite help with breakfast would be nice.
Snacks... please any help with something to eat as a snack would be awesome.
I work outside in the heat everyday and have to do lots of walking If I dont continuously eat I feel lightheaded and like the floor is dropping out from under me. I need something I can eat and keep working. Right now I literally eat some gluten free quinoa crackers an I allow myself one think thin bar a day.(I dont really know if we are aloud to eat these http://www.thinkproducts.com/thin-brownie-crunch.php)
Lunch is always a salad everyday salad. It usually has some sort of meat added but I must say Im getting pretty sick of salad.
Dinner once again a meat and vegetable that is all...
there has to be more than this... Looking for help
Posts: 286 | From St. Louis | Registered: Dec 2009
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TF
Frequent Contributor (5K+ posts)
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Here is a web site dedicated to healing people of candida, and it has recipes. My lyme doc told me to follow this diet.
The hot breakfast porridge is something you should really try. I ate this porridge almost every day during lyme treatment. Make up a big batch and then heat up a serving every day. It is made with quoina flakes. You can buy this at a health food store.
Quoina is OK to eat on the non-carb diet.
Here is another great quoina recipe--peppers stuffed with quinoa, spinach, and feta cheese:
I use water for the wine and black beans for the corn.
If you can find a cafeteria for lunch, you will have many selections. Just pick from the meats and non-starchy vegetables. Don't forget tuna and chicken salad.
And, don't forget soups.
You can eat at a Chinese restaurant with no problem. Just skip the rice and fried noodles.
You can go to Chipotle's and get one of their salads with meat, beans, guacamole, etc.
Snacks can be different kinds of nuts, a few strawberries, raw veggies (strips of different peppers, carrots, celery, avocado, cucumber, green onions, etc.), cheese, and your quinoa crackers. Also sardines and kipper snacks.
My husband is diabetic, so I make basically a no carb diet for us daily. That is how he is controlling his blood sugar without meds. We have lots of variety.
Lunch is often left overs from dinner the day before. That will get you away from the daily salad.
Seafood is all great. Shrimp, all kinds of fish, scallops. And, don't forget sausages--you can eat all kinds.
Your food doesn't have to be plain. Use spices.
Get some South Beach Diet recipe books from the library for ideas. This is a low carb diet. Hubby's doctor told us to follow it, and we like it.
Once I read through the recipes a number of times, I got the hang of it and we have great meals. I make a number of vegetables at each meal. We might have cole slaw, sliced tomatoes, scalloped squash (sliced and fried in a little olive oil), and asparagus plus our meat.
We like to squeeze lemons over our veggies, including over the slaw. I make the slaw with Good Seasons salad dressing, no mayo. But, you can make it with mayo.
Hope this gives you some ideas.
Posts: 9931 | From Maryland | Registered: Dec 2007
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TF
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Here's another recipe that is a big hit with everyone. They always ask for the recipe. Just substitute seeded cucumber for the corn:
The cilantro is a great ingredient. I never leave that out.
Squeeze fresh limes for the lime juice to have the best flavor. But, bottled lime juice is OK too.
Posts: 9931 | From Maryland | Registered: Dec 2007
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I hear you, I hate eating this way. Here are some of my favorites:
Breakfast: Gluten Free Oatmeal with a 1/2 cup frozen blueberries and 1/2 cup walnuts. It holds me to lunch time.
Or: Good Belly fruit probiotics in the quart size. Make a smoothie with ice and mango good belly and a handful of strawberries. Add a scoop of NanoGreens or Nanopro. Yummy. The Nanopro is 20 grams of protein. Add Barleans Omega Swirl for extra fiber (strawberry/bananna flavor)
Screambled eggs with pico de gallo and beans and avacodo! Yum!
Lunch: Rice wraps loaded with whatever you like. I spread it with hummus and then add whatever is in the fridge or freezer.
Things to add to salads: pine nuts, smoked salmon, shrimp, tuna, almonds, pecans.
We also make a big pot of brown rice mixed with red/wild rice on the weekend and a pot of black or pinto beans. We use it for lunch and add whatever we want. My favorite is avacado and walnuts.
Homemade coleslaw with purple/green. Add pecans and and some type of dried fruit. I make sugar free poppy seed dressing that is sooo good.
Bzaked sweet potatoes are good too, as is butternut squash with pure maple syrup.
These web sites are good to for ideas and recipees:
My favorite nightime snack is a bowl of strawberries and sugar free kefir. I also love the coconut ice cream (no sugar).
I am sorry that I don't have more to offer, but wanted to share some of what has worked for us.
We also do pbj sandwiches on gluten free bread. We use 100% fruit spread with no sweeteners and do almond butter. It's also great for breakfast on toast.
Posts: 333 | From Lyme Here Too | Registered: Mar 2010
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TF
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Other snacks are seeds--sunflower seeds, pumpkin seeds.
Posts: 9931 | From Maryland | Registered: Dec 2007
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BoxerMom
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I am sugar and grain and nut free due to severe dysinsulinemia.
Breakfast: whole milk plain yogurt with blueberries, or whey protein shake with yogurt, cream, blueberries, cinnamon (eggs are too inflammatory for me)
Lunch: if time - a big salad, if no time - meat and cheese roll-ups and sliced veggies, or tuna or salmon salad on celery sticks, sliced cheese
Snack: I need flavor to feel satisfied with snacking, so I go for salami and cheese here, or leftovers. Snacking is a pain when not at home. String cheese? Boiled eggs? Jerky?
Dinner: meat and veggies or big salad or big soup
Like many of us, I have some go-to recipes that are always satisfying: white chicken chili, lamb gyro salads, no-noodle veggie lasagna, portabella mushroom pizza stacks
Wow! This IS boring! But I've been doing it for 10 years, so I could do your 5 months standing on my head in a room full of omnivores at a gourmet restaurant! HA!
Read the above sites for ideas. Diet is a big deal in Lyme. Make it work.
posted
Chia seeds are great. They are high in protein - 25% and fill you up. You soak them in water first. I am eating cooked seeds, that is quinoa, buckwheat, and amaranth with some brown rice and vegetables and also some low glyco fruit maninly apricots and my candida is clearing - though I am also using rife.
Posts: 148 | From europe | Registered: Apr 2008
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You can make excellent biscuits, pancakes, etc. using almond flour. Search the web or a low carb cookbook for specific recipes, because it doesn't absorb water like regular flour--can't just substitute it. It tastes yummy and a little bit fills you up.
Almond butter is naturally somewhat sweet, so you could add it to a smoothie with some yogurt, cream or whole milk and some berries. I used to make these, but there were still too many carbs for me so I stopped, but they tasted good without any sweetener, and had protein from the almond butter.
I just discovered a chef in my area who does food delivery twice a week and has a low carb option. I started this 2 days ago.
She makes different food for each meal and changes the menu every week. She saves me all the planning, shopping, cooking, washing dishes, and attempting to learn new low carb recipes so I can eat some better food.
So far for breakfast she has made a low carb muffin with cherry cream cheese and a side of honeydew and blueberries, an omelette with herbs, cheese and Canadian bacon, and Eggs benedict (without bread). Lunch is good salads with chicken or maybe soup made of protein and vegetables.
Last night's dinner was chicken with "Mediterranean vegetables," which turned out to be a great combination of things I normally wouldn't like or try--eggplant, artichoke, plus onion, red peppers, and other vegetables and flavorings that I couldn't quite identify. Tasted fabulous.
A huge added bonus is that she is a GREAT cook and her food is delicious. My coworkers drool over my food now, and I don't feel like I'm eating "diet food."
The food is fresh and I get it twice a week. I live out in the boonies, but I get it delivered to a health food store that I often frequent, where they keep it in their refrigerator until I pick it up.
Now that I have tried it, I highly recommend this sort of arrangement if you have this kind of service in your area and have trouble cooking for yourself and/or thinking up ideas for low carb meals.
-------------------- Don't forget to laugh! And when you're going through hell, keep going!
Bitten 5/25/2009 in Perry County, Indiana. Diagnosed by LLMD 12/2/2009. Posts: 756 | From Inside the tunnel | Registered: Jan 2010
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Keebler
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- Here are some good cookbooks & sites - adaptations can be easily made with these. You might consider growing garden herbs so you have fresh rosemary, basil, fennel, etc. at your fingertips.
CHRISTINA COOKS - Natural health advocate/ chef, Christina Pirello offers her comprehensive guide to living the well life.
Vegan, with a Mediterranean flair. Organic.
She was dx with terminal leukemia in her mid-twenties. Doctors said there was nothing more they could do. Among other things, she learned about complementary medicine and she learned how to cook whole foods. She recovered her health and is now a chef and professor of culinary arts.
She has program on the PBS network "Create" a couple times week. Check your PBS schedule.
To adapt: in the rare dishes where she uses wheat flour, it can just be left out for a fruit medley, etc. Brown Rice Pasta can be substituted (Tinkyada or Trader Joe's). Quinoa and the dark rices can also be used.
But she focuses mostly on very filling vegetable dishes and garden herbs.
Regarding her use of brown rice syrup, just leave it out and add a touch of stevia at the end.
From Nina Simonds, the best-selling authority on Asian cooking, comes a ground-breaking cookbook based on the Asian philosophy of food as health-giving. The 200 delectable recipes she offers you not only taste superb but also have specific healing . . . .
. . . With an emphasis on the health-giving properties of herbs and spices, this book gives the latest scientific research as well as references to their tonic properties according to Traditional Chinese Medicine and Ayurveda, the traditional Indian philosophy of medicine. . . .
THE CURE IS IN THE KITCHEN, by Sherry A. Rogers M.D., is the first book to ever spell out in detail what all those people ate day to day who cleared their incurable diseases . . .
FROM CURRIES TO KEBABS - RECIPES FROM THE INDIAN SPICE TRAIL - by: Jaffrey, Madhur
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Also look for MOOSEWOOD Cookbooks and THE ENCHANTED BROCCOLI FOREST
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MEDITERRANEAN DIET (minus the wheat and the wine) is also good. It's many vegetable based, with delicious herbs in the meat dishes. Quinoa, dark rices - and unsweetened pomegranate juice can be substituted.
Look up Black Forbidden Chinese Rice & the Red Bhutanese Rice. The nutritional content is excellent and these will help fill and fortify you, even in moderation, along with lots of vegetables.
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