Salad Recipes

Low carb diet questions?

I’m hoping cyn_texa will help me out here…I want to know the Recipe for your low carb cheese cake…and can I eat it during stage one…Also I wondering what the best salad dressing to use on my Salads? Also will the constipation go away or will I need to take something for it. I have some metamucial, says it has 3 grams of carbs, can I take it/
actually anybody that has a low carb cheese cake recipe..I’d truly appreciate it.

I try to watch for low carb questions, you can email me direct if you have any more or I miss one.

I think Ranch Dressing is probably almost always safe for low carb, I’ve got where I really like mayo on salads. Any prepared salad dressing with no added sugar and no more then 2 grams of net carbs per serving (1-2 tablespoons) is acceptable.

Cheesecake for stage 1, I don’t suggest limiting really the first 3 days, it makes it easier to get thru withdrawals, day 4-14 you probably want to start limiting, but it’s much easier by then. I use liquid sucralose that I get off ebay, it’s lower carb that Splenda. Cheesecakes should be lower in sour cream & higher in eggs in stage 1 – you’re allowed 4 ounces of cheese day (which would probably be 5 ounces of cheesecake, I’m guessing)

Check the low carb forums for awesome recipes!

I would highly suggest adding fiber to everyone’s diet. I’m sure Metamucial is fine but check the label, I’m sure those 3 carbs are all fiber (unless it has added sugar) making your net carbs zero. I like ground flax seed and chia seeds for a low carb high fiber nutritious treat. (Induction stick with 2 Tbspn. ground flax seed)

Ground flax seed and/or chia seed (2-3 Tbsp) 1/4 cup of water, cinnamon, artificial sweetener, mix in a raw egg – let sit 10 min to absorb liquid, put some cream cheese in the middle and nuke for 1.5 min. for hot cereal or 2 min. for more of a muffin type thing. Great low carb, high fiber treat.

Faux tapioca – 2 cups of water, 5 scoops of low carb whey protein powder, stir together & add cup of chia seeds, after they have started to absorb the water, add in 2 cans of coconut milk & artificial sweetener if you like and mix it all in. Can be eaten after an hour but will be better tomorrow. Cream a pkg. of cream cheese into a can of pumpkin and add to the faux tapioca for an even more nutritious pumpkin pie pudding. – For induction, substitute cream for coconut milk – make up batch chia seeds with just water, portion out low carb whey (liquefy in a lil water) & add to cream, sweetener & add enough chia gel to make pudding.

Beachgirl’s Cheesecake is suppose to be awesome – better for induction

Ingredients: 32 ounces cream cheese
1 cup splenda
1 teaspoon vanilla extract

1 teaspoon lemon juice
4 eggs plus 1 egg yolk
3 tablespoons sour cream
How To Prepare: With an electric mixer, combine the cream cheese and splenda at slow to medium speed, scraping sides often. Add all other ingredients except eggs. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated, do not mix any more. Over-mixing the eggs is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so donât believe any one who tells you it is normal for a cheesecake to be cracked; it isnât.) Always treat the batter gently.

Pour the mixture into the springform pan. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake.

Place the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly.

It may be beneficial to run a knife around the edge of the cheesecake, separating it from the sides of the pan. If your goal is to serve the cheesecake on a different dish without the bottom of the spring form pan, then the pan can be lined with parchment paper before the batter is poured in. Make sure to grease both sides of the paper. This will make for easy removal of the cheesecake later. It works best if the cheesecake has been refrigerated fully before trying to remove it from the bottom pan.
Number of Servings: 12
Carbs per serving – include all nutritional information if known: 5g
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A Cheesecake Factory Cheesecake (converted to lowcarb) link below – I just noticed it said do not cut & copy – so will just give you link below. not really for stage one.

How to Make Low Carb Salad Recipes: 7-Layer Salad

Sea’s Gift Korean Seaweed Snack (Kim Nori), Roasted & Sea Salted, 0.17-Ounce Bags (Pack of 24) $18.90 Roasted & sea salted snack pack. No MSG. No sugar. A gift from the ancient sea. Eat traditional style with rice ball and spice. Or snack on like potato chips! Use in salads. Add to soup. Try as a pizza topping! Product of Korea….

Three Ladies Spring Roll Rice Paper Wrappers (Round 22cm 3pks) $8.61 Preparation: Soften rice paper by quick evenly dipping in cold or warm water for 2-3 seconds. Lay flat on a plate and is ready for wrapping your favorite stuffs…like vegetables, herbs, meat, shrimp, rice stick noodle…etc. For better taste, eat with some dipping sauce (Mixed fish sauce or hoisin sauce). Ingredients: rice flour, tapioca starch, water & salt….

Jell-O Sugar-Free Instant Pudding & Pie Filling, Pistachio, 1-Ounce Boxes (Pack of 24) $26.16 …

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