Stocking kitchen

ccrrsmom · 11-11-2011, 10:22 PM

Hey all! If you were going to stock your kitchen so it would be friendly for P3 baking and cooking, what would you put on your grocery list? What type of sugar substitutes, spices, flavorings, flour substitutes, etc? I know so little about the thickeners for homemade dressings, the sugar subs for baking... I look at the recipes/ingredients and think, hmmm wonder what that is?

I don't want to waste a bunch of money buying something for just one recipe, until I know that I'd make it again. So anybody have a shopping list for me that when I see a yummy sounding recipe I'll have the ingredients to try it? Starting P3 next week and heading over an hour away to whole food on Monday-and would like to order other supplies that WF doesn't stock. With the holidays coming, I'd like to be as prepared as possible

. Thanks so much.

beachagain · 11-12-2011, 01:41 AM

Quote:

Originally Posted by ccrrsmom

Hey all! If you were going to stock your kitchen so it would be friendly for P3 baking and cooking, what would you put on your grocery list? What type of sugar substitutes, spices, flavorings, flour substitutes, etc? I know so little about the thickeners for homemade dressings, the sugar subs for baking... I look at the recipes/ingredients and think, hmmm wonder what that is?

I don't want to waste a bunch of money buying something for just one recipe, until I know that I'd make it again. So anybody have a shopping list for me that when I see a yummy sounding recipe I'll have the ingredients to try it? Starting P3 next week and heading over an hour away to whole food on Monday-and would like to order other supplies that WF doesn't stock. With the holidays coming, I'd like to be as prepared as possible

. Thanks so much.

Stevia, bacon, eggs, meat, cream, butter, steaks (for sure in case you have to do a correction day)...you are safe to eat low carb really (linda's Low carb is a great site for recipes)...the thing I just read in P&I is if eat carbs, eat lower fat and if you eat higher fat, watch the carbs...sounds reasonable to me

basically you can eat whatever with the exception of starch and sugar...most people eat low carb (higher fat and protein)
As far as flours...there are a few and I am not very savvy with this so I'll leave that to someone who is...but check Linda's low carb recipes...it has awesome recipes that are P3 friendly
Hope this helps...I know there are lists around of P3 friendly foods but I am not sure where...I printed it and use that

Winders · 11-12-2011, 03:42 AM

I am in the same position, making my list today

I plan to use almond flour and coconut flour.
I highly recommend using virgin coconut oil. Food tastes wonderfully clean when using it. Great in coffee too! And coconut oil is very good for you as well.
Watch the labels and try to stay away from processed foods, there are hidden starches and sugars.
The Adkins induction diet is really similar to P3.

See you on the P3 boards!

Wishing you all the best!
Winders

ccrrsmom · 11-12-2011, 06:29 AM

Quote:

Originally Posted by Winders

I am in the same position, making my list today

I plan to use almond flour and coconut flour.
I highly recommend using virgin coconut oil. Food tastes wonderfully clean when using it. Great in coffee too! And coconut oil is very good for you as well.
Watch the labels and try to stay away from processed foods, there are hidden starches and sugars.
The Adkins induction diet is really similar to P3.

See you on the P3 boards!

Wishing you all the best!
Winders

Yes, I LOVE coconut oi(RAW)l, coconut milk, and plan to use coconut flour(just learned about it- apparently can only substitute 1/3 in recipes). I had switched from dairy to coconut milk when I wasn't eating or using oils. Dr. Mercola suggested that 1-2 tbs a day would aid in weight loss. I couldn't do the spoon thing with the coconut oil, so I decided to give coconut milk a try! MMMM. I am in love. Of course, I started doing my chicken with a little in the pan when I'd bake it. I did actually loose about 15 lbs after I switched(before HCG-and of course just an estimate...avoided the scale). But I can honestly say, when I switched my energy soared and I felt better than I had in a long time! I even use the coconut oil in place of all others in baked goods for my kids-kind of sneaky, since they don't like coconut, but who can turn down a brownie?

Any ideas on sugar subs? or xylitol? or if almond flour can be substituted more easily in recipes or at least for the remainder?

I live with bacon eggs all the good stuff in the house already. I've had no urge to cheat, but looking forward to my first breakfast! It's really all those syrups, sweeteners etc that I don't know how to use... and eventually I would love to be able to have a treat over the holidays.

Thanks for your replies!!!

bkm · 11-12-2011, 07:39 AM

flours: I regularly use almond flour, coconut flour, and Carbquick - you can use just a tad of the Carbquick to thicken a gravy/sauce with almost no carb hit (I think it's 2 ECC/1/3 cup?). I also use Dreamfields pasta - salmon alfredo over angel hair pasta is a real treat!

sweeteners: Try the DaVinci syrups in coffee - I enjoy a "misto" each afternoon - 1 cup coffee + 3/4 cup Hoods low-carb milk + 1/4 cup cream, and 50g DaVinci syrup, frothed together - GOOD! (sort of like a low-carb latte, I think)

[all of the brand name stuff is available from Netrition - and with the S&H being the same for however much you order the cost is good - plus you get a complete selection, I think like 40 flavors of the DaVinci syrups for example - hope I'm being legal with listing them????]

Of course, none of this is allowed on P2 - I expect to have some withdrawal

issues.

Twirl · 11-12-2011, 09:17 PM

Low carb blogs are a great source of info for P3. I have erythatol, stevia, xantham gum, whey protein, blond flax meal, oat fiber (not bran, and P4). Low carb baking is fun. Different. Most things I make I feed to non low carbers and the don't know, it's just sweet, flavorful and good. Have fun!

Twirl · 11-12-2011, 09:45 PM

Spices combos I really like...paprika, smoked paprika, onion pdr, garlic pdr, oregano, with sauted sweet red pepper, onions and protein of your choice.

A mixture of corriander, tumeric, cumin, onion pdr, garlic pdr, coat protein, fry in a pan on one side till spices and protein brown, turn in pan add can of diced tomatoes and maybe a splash of broth, simmer until protein is done, remove protein and set aside and continue to cook the tomatoes till it reduces for a little bit, leaving some liquid to serve it all up with.or add more broth and make a soup.

Thyme, garlic, lemon, butter.

Braggs aminos or wheat free soy, vinegar, garlic, hot pepper, stevia, toasted or regular sesame oil.

Mostly I salt and pepper everything up with the spices except when I use Braggs. Hope that gives you some ideas.

ccrrsmom · 11-13-2011, 05:05 AM

THANKS SO MUCH FOR THE REPLIES!

I think I'm looking forward to P3/4. REALLY nervous, but i love to bake, so it'll be good to be able to and taste what I've made. It's been tough cooking and baking for the kiddos and not being able to taste to see where I was in the recipe.... Thanks again

11-11-2011, 10:22 PM	#1
ccrrsmom Senior LCF Member Join Date: Sep 2011 Location: Louisiana Posts: 239 Gallery: ccrrsmom WOE: HCG Diets Start Date: 9/19/2011 or 10/6/2011	Stocking kitchen Hey all! If you were going to stock your kitchen so it would be friendly for P3 baking and cooking, what would you put on your grocery list? What type of sugar substitutes, spices, flavorings, flour substitutes, etc? I know so little about the thickeners for homemade dressings, the sugar subs for baking... I look at the recipes/ingredients and think, hmmm wonder what that is? I don't want to waste a bunch of money buying something for just one recipe, until I know that I'd make it again. So anybody have a shopping list for me that when I see a yummy sounding recipe I'll have the ingredients to try it? Starting P3 next week and heading over an hour away to whole food on Monday-and would like to order other supplies that WF doesn't stock. With the holidays coming, I'd like to be as prepared as possible. Thanks so much.

11-12-2011, 07:39 AM	#5
bkm Senior LCF Member Join Date: May 2006 Location: Venice, FL Posts: 363 Gallery: bkm Stats: 200/130/130 WOE: Atkins Start Date: 01/01/1994	flours: I regularly use almond flour, coconut flour, and Carbquick - you can use just a tad of the Carbquick to thicken a gravy/sauce with almost no carb hit (I think it's 2 ECC/1/3 cup?). I also use Dreamfields pasta - salmon alfredo over angel hair pasta is a real treat! sweeteners: Try the DaVinci syrups in coffee - I enjoy a "misto" each afternoon - 1 cup coffee + 3/4 cup Hoods low-carb milk + 1/4 cup cream, and 50g DaVinci syrup, frothed together - GOOD! (sort of like a low-carb latte, I think) [all of the brand name stuff is available from Netrition - and with the S&H being the same for however much you order the cost is good - plus you get a complete selection, I think like 40 flavors of the DaVinci syrups for example - hope I'm being legal with listing them????] Of course, none of this is allowed on P2 - I expect to have some withdrawal issues. __________________ BONNIE 5'7" - 68 years old I've been low-carbing since 01/01/1994 (weighed >200#) - reached my goal weight in 1995 (125#) - maintained with a few blips (gaining up to 160#) along the way - need to tackle my current weight gain but it seems to be getting harder ...

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11-12-2011, 03:42 AM	#3
Winders Senior LCF Member Join Date: Nov 2008 Location: Chattanooga, TN Posts: 291 Gallery: Winders Stats: 160/160/145 WOE: HCG now JUDDD Start Date: JUDDD 9/21/12	I am in the same position, making my list today I plan to use almond flour and coconut flour. I highly recommend using virgin coconut oil. Food tastes wonderfully clean when using it. Great in coffee too! And coconut oil is very good for you as well. Watch the labels and try to stay away from processed foods, there are hidden starches and sugars. The Adkins induction diet is really similar to P3. See you on the P3 boards! Wishing you all the best! Winders

11-12-2011, 09:17 PM	#6
Twirl Senior LCF Member Join Date: Jun 2010 Location: Los Angeles Posts: 170 Gallery: Twirl Stats: 295.9/247.7/140 WOE: low carb, hhcg Start Date: lc 6.24.10, hhcg 10.22.11	Low carb blogs are a great source of info for P3. I have erythatol, stevia, xantham gum, whey protein, blond flax meal, oat fiber (not bran, and P4). Low carb baking is fun. Different. Most things I make I feed to non low carbers and the don't know, it's just sweet, flavorful and good. Have fun!

11-12-2011, 09:45 PM	#7
Twirl Senior LCF Member Join Date: Jun 2010 Location: Los Angeles Posts: 170 Gallery: Twirl Stats: 295.9/247.7/140 WOE: low carb, hhcg Start Date: lc 6.24.10, hhcg 10.22.11	Spices combos I really like...paprika, smoked paprika, onion pdr, garlic pdr, oregano, with sauted sweet red pepper, onions and protein of your choice. A mixture of corriander, tumeric, cumin, onion pdr, garlic pdr, coat protein, fry in a pan on one side till spices and protein brown, turn in pan add can of diced tomatoes and maybe a splash of broth, simmer until protein is done, remove protein and set aside and continue to cook the tomatoes till it reduces for a little bit, leaving some liquid to serve it all up with.or add more broth and make a soup. Thyme, garlic, lemon, butter. Braggs aminos or wheat free soy, vinegar, garlic, hot pepper, stevia, toasted or regular sesame oil. Mostly I salt and pepper everything up with the spices except when I use Braggs. Hope that gives you some ideas.

11-13-2011, 05:05 AM	#8
ccrrsmom Senior LCF Member Join Date: Sep 2011 Location: Louisiana Posts: 239 Gallery: ccrrsmom WOE: HCG Diets Start Date: 9/19/2011 or 10/6/2011	THANKS SO MUCH FOR THE REPLIES! I think I'm looking forward to P3/4. REALLY nervous, but i love to bake, so it'll be good to be able to and taste what I've made. It's been tough cooking and baking for the kiddos and not being able to taste to see where I was in the recipe.... Thanks again