Nuts

[goodcelt]

Do most of you actually count out 15 cashews or 30 pistachios? Do you have them 3 times a week or every day?

[rose1]

If you actually count them out and put the container away, it keeps you from mindlessly eating. So yes, we measure.

[LoveMyGSDs]

Originally Posted by goodcelt

Do most of you actually count out 15 cashews or 30 pistachios? Do you have them 3 times a week or every day?

I actually weigh out ounces and put them in snack size bags.

I'm back on induction again to break a stall, but when in OWL, I probably have nuts or seeds 5-6 days per week. That and an ounce or two of cheese is my favorite snack.

[JoLi]

Nuts are like sugar to me, once I start, I can't start. I used to use a small tupperware cup to measure them out, but then I started heaping it full. I try not to have too many nuts in the house.

[Melsh]

The first time I started this WOE 2 years ago I could eat nuts anytime I was feeling hungry and I still lost weight. However, the second time I tried the nuts I think were definately causing a huge stall. I am laying off this time or weighing them.

[German1980]

i can add some chopped nuts to my yoghurt, like 1 tablespoon or 2 - but not more...when i eat more my weight loss just stops right the second - at least thats how it feels

[Sarmay]

The only nuts I eat are a tsp of natural pb every other day or so and sometimes a Tbs of sunflower seeds on a salad. I'm not a big fan of nuts, except in peanut butter form. lol

[SNuGGiE]

I can easily eat a whole jar full of almonds if I don't pay attention. mmm....or cashews, or pecans or peanuts.....mmmmm....

[akmd65]

I weight them out...I can eat the entire container

[goodcelt]

Thank all of you for your reply. I ended up using some snack-size bags and counted out the nuts. I have cashews and pistachios.

My doctor told me to eat low carb but to also watch the fats I eat, and to get enough potassium in every day, as she put me on a diuretic for borderline high blood pressure.

I also have the SB Book and also the little book that lists all of the foods and when allowed, etc.

I love nuts and could easily mindlessly eat them!

[Serrano16]

I read the carbs on the back of the nut containers at the store and was amazed to find that they all have diff. values...pistachios, for example, have more carbs per oz. than macadamia. I guess that's why the macadamias are more expensive!

[Shevtriz]

I ate 2 cans of cashews in 4 days.........so sad but they were oh so good. Needless to say I will not be having those for a while. And when I do start eating them again I will have a action plan..........hahahaha. Weighing them and putting in little bags sound like a reallllly good idea. Also for me weighing them as opposed to counting each nut would make me think there was more.......hmm thanks for this post.........now how many more days til lent is over just kidding Lord.........

[goodcelt]

Shevtriz...hahaha. You so funny...I love cashews, too!

[Joycelyn]

I weigh out 1/4 cup or 1 ounce measurements for my husband's lunches and pack them in snack-sized baggies. He loves his nuts and they keep him from eating bad stuff.

[Silver Spice]

I add a few to my sugar free pudding that I have once a week as a treat. Sometimes I add almonds to the chocolate and a couple of walnuts to the vanilla. I really enjoy this treat and it helps me keep the serving size in check since not very many will fit into the little jello cup the pudding comes in.

[babydollsea]

I know this has nothing to do with measuring nuts...but I found it useful..

Nuts and Seeds
When it comes to nut butters, look for brands with just nuts and a little salt (no added sugars or oils), or grind your own at a health-food store. Nut oils are great for imparting a deep flavor – just be sure to use sparingly. Drizzle over a finished dish, but don't sauté with them; the heat destroys their nutrients.

Nuts
Almonds: One of the most nutritious. High in protein, calcium, folic acid and vitamin E.
Cashews: Related to the mango, pistachio and poison ivy. Rich in protein, vitamin A and carbohydrates.
Hazelnuts: A.k.a. the filbert. Low in fat (for a nut) yet high in fiber, potassium, calcium and vitamin E. Great as a nut butter.
Macadamias: Quite expensive. Simultaneously creamy and crunchy. Low in carbs but high in fat and calcium.
Peanuts: Not actually nuts but legumes. Low in carbs but high in fat, vitamins B and E and protein. Usually inexpensive.
Pecans: Flavor akin to the walnuts, but sweeter. High in fat, calcium, zinc and vitamins A, B and E.
Walnuts: Very high in fat, potassium, magnesium, protein and vitamin E. For optimal freshness, leave them in their shells until ready to use.
Pine nuts: The seeds from pine trees. They're protein rich and a major ingredient in pesto. Very expensive.
Pistachios: Prized in cuisines the world over, and one of the most expensive nuts. A good source of calcium, protein, potassium, iron and folate.
Seeds
Pumpkin: Rich in protein zinc and iron. Eat raw or cooked – in desserts and savory dishes.
Sesame: Good source of protein and calcium. The toasted seeds make flavorful oil (imparting an Asian twist); turned into a paste, they become tahini, a main ingredient in hummus.
Sunflower: Rich in potassium and phosphorous. Native Americans have been cultivating for more than 2,000 years.
In the Kitchen
Nuts and seeds go rancid quickly, so store them in airtight containers in a cool, dry spot, away from light. The refrigerator or freezer is ideal for up to a few months. But be sure to taste before using: Rancid nuts will be bitter and oily.

Preparing Nuts
Shelling: An old-fashioned hinged nutcracker is best for hard shells, and a nut pick can help you wheedle out the nutmeat. Sometimes putting the nuts in the freezer for a few hours makes the shells easier to crack.
Roasting: To bring out nuttiness, roast in a 350°F oven or in a dry skillet on the stovetop until fragrant and golden (5-10 minutes). Cool, store in the fridge, and use within a few days.
Skinning: Skin or no skin is an issue of personal preference. If you want a cleaner look for ground nuts, like hazelnuts and walnuts, lightly roast and then rub the nuts vigorously in a clean, dry towel to remove their skins. For almonds, first blanch them, then remove their skins.
Grinding: If a recipe calls for ground nuts, use a cheese or nut grater. If you opt for the food processor, use quick, short pulses so you don't wind up with nut butter.