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Old 04-15-2013, 12:04 PM   #1
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Shake N' Bake - Inductrion Friendly Recipe

Hello everyone, I first wanted to let everyone know that I've actually been on Atkins for awhile (2 years now) and this is the only diet that has helped me lose a significant amount of weight! I've lost some weight on other diets, however they were always short lived due to their ineffectiveness and them making you starve. A starvation (low calorie or low fat) diets just are not easy to stick to, whereas Atkins can once you break the "sugar addictions". I've read this thread for months now, however this is my first post.. .

Okay here is my question. I was naughty and took a 2 week trip to Europe.. I wasn't able to do my own cooking and well, there were so many things I wanted to try while aboard in this various authentic restaurants and bakeries.

Now I want to restart Induction, however this go around I wanted to see if there is a way I can tie in "high fiber" and make an induction friendly "shake-

Last edited by Scottie55t; 04-15-2013 at 12:11 PM..
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Old 04-15-2013, 12:24 PM   #2
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Here's a low carb shake n bake recipe. I usually just use a low carb bake mix and add spices to it but this looks good.

http://www.lowcarbfriends.com/bbs/lo...arb-style.html
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Old 04-15-2013, 12:27 PM   #3
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I recently went on a cruise myself so I understand the eating off-plan thing when on vacation. It happened even though I wanted to stay as LC as possible Luckily the weight I gained came off quickly as soon as I got back on track.

I don't have a recipe on hand but I imagine breading pork chops with pork rinds would work well. Maybe a bit of parmesean cheese if that's allowed on induction. I bread thin boneless pork chops with almond flour and pan fry them, and that works for me but I know nuts aren't allowed on induction. I do season the pork chops before breading.
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Old 04-15-2013, 01:37 PM   #4
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I misread the title.

Last edited by Soobee; 04-15-2013 at 01:40 PM..
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Old 04-15-2013, 01:38 PM   #5
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I am curious if I can tie in "fiber" with that crunchy taste and make it the most induction friendly. I imagine flax meal with a mix of salt (or sea salt) could be a good induction friendly bredding or shank-n'-bake alternative?

Perhaps somehow to use butter or egg to help with applying the crunchy, lightly salted flaxmeal? That would be both very low carb and add some great fiber at the same time that is also so important during this stage? I'm a guy with very little cooking experience, so not sure how to prepare the thing though..

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Old 04-15-2013, 05:53 PM   #6
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Quote:
Originally Posted by Scottie55t View Post
I am curious if I can tie in "fiber" with that crunchy taste and make it the most induction friendly. I imagine flax meal with a mix of salt (or sea salt) could be a good induction friendly bredding or shank-n'-bake alternative?

Perhaps somehow to use butter or egg to help with applying the crunchy, lightly salted flaxmeal? That would be both very low carb and add some great fiber at the same time that is also so important during this stage? I'm a guy with very little cooking experience, so not sure how to prepare the thing though..
I would say to try it and see how it works! If you like parmesean cheese I think parmesean + flax meal might work well. But I don't think you should count on getting a huge amount of fiber from pork chop breading. I would dip in some liquid (maybe an egg wash - egg and water or egg and heavy cream) then in some of the breading mixture seasoned with at least salt and pepper. You can try baking at 350 F for maybe 15-20 minutes depending on thickness of chops (maybe 25 minutes for really thick chops).

Last edited by Mistizoom; 04-15-2013 at 05:55 PM..
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