Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Eating and Exercise Plans > Weight Loss Plans > Nutritional Ketosis / High Fat, Low Carb
Register FAQ Search Today's Posts Mark Forums Read


Closed Thread
 
LinkBack Thread Tools Display Modes
Old 03-25-2013, 07:58 AM   #1291
Blabbermouth!!!
 
reddarin's Avatar
 
Join Date: Oct 2011
Location: Texas
Posts: 5,460
Gallery: reddarin
Stats: 6' 47y/o 265/193/170
WOE: NK
Start Date: Aug 13, 2011
Quote:
Originally Posted by Myles View Post
so here is my story since im sure you all missed me yesterday. Lol just kidding.. sorry.

On Saturday we picked my sisters family up from the airport and went to my moms for lunch. It was my day 2 of fat fast, and so my first two meals of the day were good. At my moms, i messed up.. just without thinking, i ate like 1 potato chip and it turned into 10..no big deal, also 1 spoonfull of baked beans.. at least the deli meats were not TOO terrible. Then i had 2 small flourless cookies.. Then i told them i was leaving cuz i started feeling like i was losing control. So for dinner i went back to normal had a FF meal or two. THEN the next morning i was up 1.2 lbs.. Yesterday (saturday) i did FF again in the day, but a higher protein lunch of lots of fish. Today im back down to 322.1 which is lower than my Sat weigh in of 322.5 which was day 1 of FF.. Not sure today if im going to do FF or not. Doesn't matter tho since my FF was still like higher cals..anyway im just ...not sure what im doing lol

edit: im not sure if my weight is down just from creating a deficit of calories or actually that its a FF...
Good job on having the strength to walk away Myles! And congrats on 322!!!
reddarin is offline  

Sponsored Links
Old 03-25-2013, 07:59 AM   #1292
Blabbermouth!!!
 
reddarin's Avatar
 
Join Date: Oct 2011
Location: Texas
Posts: 5,460
Gallery: reddarin
Stats: 6' 47y/o 265/193/170
WOE: NK
Start Date: Aug 13, 2011
Quote:
Originally Posted by Clueless View Post
weight this morning 156.6
Hooray Cheryl!!!
reddarin is offline  
Old 03-25-2013, 08:01 AM   #1293
Blabbermouth!!!
 
reddarin's Avatar
 
Join Date: Oct 2011
Location: Texas
Posts: 5,460
Gallery: reddarin
Stats: 6' 47y/o 265/193/170
WOE: NK
Start Date: Aug 13, 2011
Quote:
Originally Posted by raindroproses View Post
The scale finally moved! I'm down to 159 this morning
Hooray!!!
reddarin is offline  
Old 03-25-2013, 08:04 AM   #1294
Blabbermouth!!!
 
reddarin's Avatar
 
Join Date: Oct 2011
Location: Texas
Posts: 5,460
Gallery: reddarin
Stats: 6' 47y/o 265/193/170
WOE: NK
Start Date: Aug 13, 2011
Weigh-in Mar 25, 2013

Weigh-in this morning ... 197.6
reddarin is offline  
Old 03-25-2013, 08:07 AM   #1295
Major LCF Poster!
 
Join Date: Sep 2012
Location: NC
Posts: 1,353
Gallery: Clueless
Stats: 171/155/130
WOE: low carb/Nutritional Ketosis
Start Date: Aug-2012/Oct-2012
Quote:
Originally Posted by reddarin View Post
Weigh-in this morning ... 197.6

Waahoo
Clueless is offline  
Old 03-25-2013, 08:08 AM   #1296
Senior LCF Member
 
Deb34's Avatar
 
Join Date: Jun 2005
Posts: 445
Gallery: Deb34
Quote:
Originally Posted by Myles View Post
recipe for tuna loaf please!
Sorry, I'm so late getting back to you Myles on this:

In a mixing bowl throw together:

Tuna Loaf or salmon if you prefer

4 (170 g)cans flaked tuna(drained very well)

2 eggs

1/2 pkt of Clubhouse Country Herb Dip & dressing mix (Hidden Valley Ranch Dip/dressing mix

1 tsp dried dill weed

1.5 cups shredded cheese- your choice

1/2 c. grated Parmesan-for binding together- I like to mix it with oat fibre-about 2 tbsp

1/2 small onion chopped very fine

black pepper to taste

about 3 tbsp mayo or sour cream whichever you prefer

Mix this all together very well, then put into a parchement lined loaf pan. The parchment prevents it sticking to the pan and cleanup is much easier.
Pack it down pretty tightly so there are few air pockets. I like to slather the top with softened butter(about 2 tbsp) this helps with browing the top of the loaf.

Bake in 350 degree oven till the top is golden brown (maybe 30-35 minutes). If there's liquid bubbling out the top, give it a few more minutes to make sure the egg is cooked.

Remove from oven and let sit for 15-20 minutes to let it rest and tighten up a bit. If you cut it while hot it will crumble into tuna scraps. It will still taste good but will not really keep its shape if you try to cut slices.

Add extra butter and lemon juice to your serving and enjoy.
__________________
"Keep Calm and add Butter" - attributed to Julia Child
Deb34 is offline  
Old 03-25-2013, 08:54 AM   #1297
Senior LCF Member
 
Myles's Avatar
 
Join Date: Jul 2011
Posts: 394
Gallery: Myles
Quote:
Originally Posted by reddarin View Post
Good job on having the strength to walk away Myles! And congrats on 322!!!
ya but what now...
Myles is offline  
Old 03-25-2013, 08:55 AM   #1298
Senior LCF Member
 
Myles's Avatar
 
Join Date: Jul 2011
Posts: 394
Gallery: Myles
Quote:
Originally Posted by Deb34 View Post
Sorry, I'm so late getting back to you Myles on this:

In a mixing bowl throw together:

Tuna Loaf or salmon if you prefer

4 (170 g)cans flaked tuna(drained very well)

2 eggs

1/2 pkt of Clubhouse Country Herb Dip & dressing mix (Hidden Valley Ranch Dip/dressing mix

1 tsp dried dill weed

1.5 cups shredded cheese- your choice

1/2 c. grated Parmesan-for binding together- I like to mix it with oat fibre-about 2 tbsp

1/2 small onion chopped very fine

black pepper to taste

about 3 tbsp mayo or sour cream whichever you prefer

Mix this all together very well, then put into a parchement lined loaf pan. The parchment prevents it sticking to the pan and cleanup is much easier.
Pack it down pretty tightly so there are few air pockets. I like to slather the top with softened butter(about 2 tbsp) this helps with browing the top of the loaf.

Bake in 350 degree oven till the top is golden brown (maybe 30-35 minutes). If there's liquid bubbling out the top, give it a few more minutes to make sure the egg is cooked.

Remove from oven and let sit for 15-20 minutes to let it rest and tighten up a bit. If you cut it while hot it will crumble into tuna scraps. It will still taste good but will not really keep its shape if you try to cut slices.

Add extra butter and lemon juice to your serving and enjoy.
OMG this sounds epic. Im so making this soon. Thanks!
Myles is offline  
Old 03-25-2013, 08:55 AM   #1299
Senior LCF Member
 
Myles's Avatar
 
Join Date: Jul 2011
Posts: 394
Gallery: Myles
Quote:
Originally Posted by raindroproses View Post
The scale finally moved! I'm down to 159 this morning
Congrats! WOOT!
Myles is offline  
Old 03-25-2013, 08:59 AM   #1300
Blabbermouth!!!
 
reddarin's Avatar
 
Join Date: Oct 2011
Location: Texas
Posts: 5,460
Gallery: reddarin
Stats: 6' 47y/o 265/193/170
WOE: NK
Start Date: Aug 13, 2011
Quote:
Originally Posted by Myles View Post
ya but what now...
What have your calories and macros been?
reddarin is offline  
Old 03-25-2013, 09:45 AM   #1301
Senior LCF Member
 
Deb34's Avatar
 
Join Date: Jun 2005
Posts: 445
Gallery: Deb34
Quote:
Originally Posted by Deb34 View Post
Sorry, I'm so late getting back to you Myles on this:

In a mixing bowl throw together:

Tuna Loaf or salmon if you prefer

4 (170 g)cans flaked tuna(drained very well)

2 eggs

1/2 pkt of Clubhouse Country Herb Dip & dressing mix (Hidden Valley Ranch Dip/dressing mix

1 tsp dried dill weed

1.5 cups shredded cheese- your choice

1/2 c. grated Parmesan-for binding together- I like to mix it with oat fibre-about 2 tbsp

1/2 small onion chopped very fine

black pepper to taste

about 3 tbsp mayo or sour cream whichever you prefer

Mix this all together very well, then put into a parchement lined loaf pan. The parchment prevents it sticking to the pan and cleanup is much easier.
Pack it down pretty tightly so there are few air pockets. I like to slather the top with softened butter(about 2 tbsp) this helps with browing the top of the loaf.

Bake in 350 degree oven till the top is golden brown (maybe 30-35 minutes). If there's liquid bubbling out the top, give it a few more minutes to make sure the egg is cooked.

Remove from oven and let sit for 15-20 minutes to let it rest and tighten up a bit. If you cut it while hot it will crumble into tuna scraps. It will still taste good but will not really keep its shape if you try to cut slices.

Add extra butter and lemon juice to your serving and enjoy.
I meant to say OR Hidden Valley Ranch mix- but not both! Sorry for any confusion there.
Deb34 is offline  
Old 03-25-2013, 09:48 AM   #1302
Major LCF Poster!
 
Join Date: Sep 2012
Location: NC
Posts: 1,353
Gallery: Clueless
Stats: 171/155/130
WOE: low carb/Nutritional Ketosis
Start Date: Aug-2012/Oct-2012
Deb Have you tried that recipe with salmon?
If how'd you like it. I would love to find a salmon or tuna loaf the kids would eat.
Clueless is offline  
Old 03-25-2013, 09:51 AM   #1303
Senior LCF Member
 
Myles's Avatar
 
Join Date: Jul 2011
Posts: 394
Gallery: Myles
Quote:
Originally Posted by reddarin View Post
What have your calories and macros been?
pretty close to day 1, around 1800ish cals and 70g protein..maybe a bit more protein on other days.. 82/16/2 ish
Myles is offline  
Old 03-25-2013, 10:09 AM   #1304
Blabbermouth!!!
 
reddarin's Avatar
 
Join Date: Oct 2011
Location: Texas
Posts: 5,460
Gallery: reddarin
Stats: 6' 47y/o 265/193/170
WOE: NK
Start Date: Aug 13, 2011
Quote:
Originally Posted by Myles View Post
pretty close to day 1, around 1800ish cals and 70g protein..maybe a bit more protein on other days.. 82/16/2 ish
Maybe add 30g of protein and 20g of fat.
reddarin is offline  
Old 03-25-2013, 10:19 AM   #1305
Senior LCF Member
 
Deb34's Avatar
 
Join Date: Jun 2005
Posts: 445
Gallery: Deb34
Quote:
Originally Posted by Clueless View Post
Deb Have you tried that recipe with salmon?
If how'd you like it. I would love to find a salmon or tuna loaf the kids would eat.
sorry, no. I detest salmon but I love it with the tuna, my family fought over the leftovers if that's any recommendation

if you're ok with a little bit higher carb, you could use oat bran as the bread crumb substitute.

Last edited by Deb34; 03-25-2013 at 10:20 AM..
Deb34 is offline  
Old 03-25-2013, 10:23 AM   #1306
Major LCF Poster!
 
Join Date: Sep 2012
Location: NC
Posts: 1,353
Gallery: Clueless
Stats: 171/155/130
WOE: low carb/Nutritional Ketosis
Start Date: Aug-2012/Oct-2012
Thanks Deb. I think we are gonna try this tonight.
Sounds good
Clueless is offline  
Old 03-25-2013, 10:24 AM   #1307
Senior LCF Member
 
Myles's Avatar
 
Join Date: Jul 2011
Posts: 394
Gallery: Myles
i dont have the seasoning pack stuff, so what can i use instead? i wanna try this wed nighT!
Myles is offline  
Old 03-25-2013, 10:33 AM   #1308
Senior LCF Member
 
Deb34's Avatar
 
Join Date: Jun 2005
Posts: 445
Gallery: Deb34
Quote:
Originally Posted by Myles View Post
i dont have the seasoning pack stuff, so what can i use instead? i wanna try this wed nighT!
I think that a mix of some of these herbs could work:

celery seed
thyme
rosemary
basil
marjoram
sage

or:

try adding some poultry seasoning to the mayo -about a tsp.

That might work too.

Last edited by Deb34; 03-25-2013 at 10:35 AM..
Deb34 is offline  
Old 03-25-2013, 11:10 AM   #1309
Junior LCF Member
 
Join Date: Mar 2013
Posts: 7
Gallery: mcteez
Hi everyone

I can hear the groan… ‘Not another newbie’

Reading your discussions over the last week or so on this forum has been fascinating. I believe whole-heartedly in low-carb eating, however; like most who find their way here to the NK section I seem to have stuck with my weight-loss.

Today has been the first day of higher fat to protein ratio and I have my fingers and toes crossed (ow) that this will work for me.

I have no questions, just a big hello and an even bigger thank you for all your amazing input on this forum. I hope I can add some support and maybe help others by offering my experience with this way of eating as a guide.


Thanks again.

Michelle
mcteez is offline  
Old 03-25-2013, 11:16 AM   #1310
Senior LCF Member
 
Myles's Avatar
 
Join Date: Jul 2011
Posts: 394
Gallery: Myles
Quote:
Originally Posted by mcteez View Post
Hi everyone

I can hear the groan… ‘Not another newbie’

Reading your discussions over the last week or so on this forum has been fascinating. I believe whole-heartedly in low-carb eating, however; like most who find their way here to the NK section I seem to have stuck with my weight-loss.

Today has been the first day of higher fat to protein ratio and I have my fingers and toes crossed (ow) that this will work for me.

I have no questions, just a big hello and an even bigger thank you for all your amazing input on this forum. I hope I can add some support and maybe help others by offering my experience with this way of eating as a guide.


Thanks again.

Michelle
Welcome Michelle!

*passes the bacon*
Myles is offline  
Old 03-25-2013, 11:20 AM   #1311
Major LCF Poster!
 
Join Date: Sep 2012
Location: NC
Posts: 1,353
Gallery: Clueless
Stats: 171/155/130
WOE: low carb/Nutritional Ketosis
Start Date: Aug-2012/Oct-2012
Quote:
Originally Posted by mcteez View Post
Hi everyone

I can hear the groan… ‘Not another newbie’

Reading your discussions over the last week or so on this forum has been fascinating. I believe whole-heartedly in low-carb eating, however; like most who find their way here to the NK section I seem to have stuck with my weight-loss.

Today has been the first day of higher fat to protein ratio and I have my fingers and toes crossed (ow) that this will work for me.

I have no questions, just a big hello and an even bigger thank you for all your amazing input on this forum. I hope I can add some support and maybe help others by offering my experience with this way of eating as a guide.


Thanks again.

Michelle
Another Newbie!
The more the merrier Welcome!
I love NK. It's not just the weight loss for me. It is how much better I feel, never feeling like I am starving and the calmness it gives me.
Clueless is offline  
Old 03-25-2013, 01:16 PM   #1312
Blabbermouth!!!
 
reddarin's Avatar
 
Join Date: Oct 2011
Location: Texas
Posts: 5,460
Gallery: reddarin
Stats: 6' 47y/o 265/193/170
WOE: NK
Start Date: Aug 13, 2011
Hi Michelle Welcome to our thread
reddarin is offline  
Old 03-25-2013, 01:50 PM   #1313
Major LCF Poster!
 
shunsweets's Avatar
 
Join Date: Jul 2007
Posts: 2,636
Gallery: shunsweets
Stats: maintenance
WOE: Bernstein
Start Date: May 2003
Coming out of lurkdom to say thanks for the recipe Deb34. I'm going to try it one night this week.

I continue to do NK for maintenance with no problems. Once I got to my best weight - for me 118- I just stopped losing and have maintained without difficulty. I have to continue this way of eating for life for my diabetes so I am always glad to find a new recipe! Thanks again.
shunsweets is offline  
Old 03-25-2013, 02:14 PM   #1314
Major LCF Poster!
 
raindroproses's Avatar
 
Join Date: Mar 2013
Location: Lansing, MI
Posts: 1,053
Gallery: raindroproses
Stats: 5'6" - 203/151/150 - Size 14/6/4
WOE: NK (less than 20 total carbs daily)
Start Date: January 25th 2013
Thanks everyone!

I'll probably be up tomorrow though... I was kind of naughty with the sodium today, so we'll see
raindroproses is offline  
Old 03-25-2013, 02:56 PM   #1315
Major LCF Poster!
 
Join Date: Sep 2012
Location: NC
Posts: 1,353
Gallery: Clueless
Stats: 171/155/130
WOE: low carb/Nutritional Ketosis
Start Date: Aug-2012/Oct-2012
Log for today...


Calories 1424


Fat 114 71.7%
Pro 81 22.7%
Carb 20 5.7%

Breakfast sausage and egg yolks/ coffee
lunch meatballs, broccoli and HM dressing
Supper Salmon loaf and salad with dressing.

The salmon loaf was great. Much easier than frying salmon patties too. Thanks Deb!
I think I may try it with tuna too.
Clueless is offline  
Old 03-25-2013, 03:32 PM   #1316
Blabbermouth!!!
 
reddarin's Avatar
 
Join Date: Oct 2011
Location: Texas
Posts: 5,460
Gallery: reddarin
Stats: 6' 47y/o 265/193/170
WOE: NK
Start Date: Aug 13, 2011
Food log - Mar 25, 2013

Numbers and log for today.

Calories: 2,324

Fat: 198
Pro: 110
Car: 29

76/20/5

Breakfast: Coffee, CO, HWC.
Lunch: Chuck roast w/sour cream.
Dinner: Soup [gb, jalapeno, rotel, cabbage, bacon grease, butter, bouillon x3].
reddarin is offline  
Old 03-25-2013, 03:55 PM   #1317
Major LCF Poster!
 
Join Date: Sep 2012
Location: NC
Posts: 1,353
Gallery: Clueless
Stats: 171/155/130
WOE: low carb/Nutritional Ketosis
Start Date: Aug-2012/Oct-2012
Quote:
Originally Posted by reddarin View Post
Numbers and log for today.

Calories: 2,324

Fat: 198
Pro: 110
Car: 29

76/20/5

Breakfast: Coffee, CO, HWC.
Lunch: Chuck roast w/sour cream.
Dinner: Soup [gb, jalapeno, rotel, cabbage, bacon grease, butter, bouillon x3].
Dang Darin, That soup sounds good.
Clueless is offline  
Old 03-25-2013, 04:02 PM   #1318
Blabbermouth!!!
 
reddarin's Avatar
 
Join Date: Oct 2011
Location: Texas
Posts: 5,460
Gallery: reddarin
Stats: 6' 47y/o 265/193/170
WOE: NK
Start Date: Aug 13, 2011
Quote:
Originally Posted by Clueless View Post
Dang Darin, That soup sounds good.
It was awesome

And thank you very much for posting the recipe
reddarin is offline  
Old 03-25-2013, 04:06 PM   #1319
Major LCF Poster!
 
Join Date: Sep 2012
Location: NC
Posts: 1,353
Gallery: Clueless
Stats: 171/155/130
WOE: low carb/Nutritional Ketosis
Start Date: Aug-2012/Oct-2012
Quote:
Originally Posted by reddarin View Post
It was awesome

And thank you very much for posting the recipe
But wow, you added some stuff so now I gotta try that. Jalapenos, butter and bacon grease, sounds good.
Clueless is offline  
Old 03-25-2013, 04:10 PM   #1320
Blabbermouth!!!
 
reddarin's Avatar
 
Join Date: Oct 2011
Location: Texas
Posts: 5,460
Gallery: reddarin
Stats: 6' 47y/o 265/193/170
WOE: NK
Start Date: Aug 13, 2011
Quote:
Originally Posted by Clueless View Post
But wow, you added some stuff so now I gotta try that. Jalapenos, butter and bacon grease, sounds good.
Your base recipe has all sorts of possibilities. Tomorrow I am going to use some of that left over chuck roast instead of ground beef. Man that sounds good heh.

I don't put much butter or bacon grease in it usually. Maybe 15g of butter and 20g of bacon grease. I can tell it is there because of the texture but it doesn't seem to affect the flavor a lot. I do it to push up fat and calories. The jalapeno is really good in it.

reddarin is offline  
Closed Thread


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 12:44 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.