Good Afternoon folks. I personally love kimchi, all greens, radishes, carrots, parsnips etc. some of these I see have varying amounts of carbs. What do you folks like?
Thank You
Thank You
Low carb vegetables
- Thread starter 53' Stude
- Start date
Hello sir I’m still fighting day by day. I like the foods you listed. Thank Yiu friend
Most whole plant vegetables are healthy and high enough in fiber that you don't have to worry about the carbs. They are good carbs: fiber and low glycemic index. If you're shopping from the produce section, almost everything there is healthy.
However, that is "whole plant foods". When you mash, blend, peel, fry, add sauces, etc. It can reduce or eliminate the fiber and add oils and sugars, and also make it more calorie dense.
So both parts of the question are important: what vegetables did you start with? And how exactly did you prepare and cook them?
However, that is "whole plant foods". When you mash, blend, peel, fry, add sauces, etc. It can reduce or eliminate the fiber and add oils and sugars, and also make it more calorie dense.
So both parts of the question are important: what vegetables did you start with? And how exactly did you prepare and cook them?
I like kimchi but unfortunately it doesn't like me.
the Kitchen
the Kitchen
Celery Root
Tried these onions last year and now go through 4 bunches a week,
Sliced in half down it's length and baked in the oven 15-20 minutes. Sweet like candy and low in calories and carbs,
plus the kitchen smells great.
Sliced in half down it's length and baked in the oven 15-20 minutes. Sweet like candy and low in calories and carbs,
plus the kitchen smells great.
My son is into roasted whole garlic. You can tell if they're done.because you can walk to the oven without tearing. They're delicious
When I'm doing very low carbs for weight control my vegetables are fresh lettuces & spinach, broccoli, cauliflower, mushrooms, eggplant, asparagus, and green beans. I also allow some smaller quantities of onions, peppers, garlic, and tomatoes. I avoid foods that are sweet or starchy.
Same. About the only change is I use brussels sprouts instead of eggplant. I like eggplant, I just mainly like it fried unfortunately
I freeze dozens of eggplant parm dinners-for-two each year, but I don't fry the eggplant. Instead I peel three large eggplant, slice them laterally into 1/4" rounds, paint one side of each round with extra virgin olive oil, and stack them four layers deep on a large plate. I then microwave them for 20-25 minutes until soft. This avoids the mess and carbs from breading and frying, and tastes more like eggplant than fried bread.
To make the eggplant parm I layer eggplant with meat sauce (home grown tomato sauce with browned ground beef), fresh mozzarella, grated parmesan, and basil.
