Low Carb Interest?

Garlic Parmesan Flaxseed Crackers

There was no way I was going to Germany and not eating the food! While I've kept on the low carb regime faithfully since June, I do stop and have treats. Going to a family dinner? I eat. The low carb can start the next day again. Otherwise I'd feel deprived and get very frustrated.

I can so relate to the crunchy void. I think of popcorn, chocolate, and ice cream as three of the major food groups. It's hard to replace the salty/crunchy, and the chocolately sweet unctuousness that those sublime treats supply (not to mention the major carbs).

I have started making a linseed cracker that stands in for salty/crunchy, plus it's really wonderful for one's body:

Ingredients:
•1 cup flax seed meal
•1/3 cup Parmesan cheese, grated
•1 and 1/2 teaspoon garlic powder
•1/2 teaspoon salt
•1/2 cup water
Preparation:
Heat oven to 400 F.

1) Mix all ingredients together.

2) Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.

3) Cover the mixture with a piece of parchment or waxed paper. Even out the mixture to about 1/8 inch. I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up. So after you spread it out, remove the paper and go around the edges with your finger and push the thin part inwards to even it up.

4) Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven. Let cool completely - it will continue to crisp up.

5) Break into pieces.

The ENTIRE recipe is 6 grams of effective carbohydrate plus 35 grams of fiber!

And thanks for the reminder about the Laarb!!! I haven't made that in months! Definitely need to get that back in the dinner lineup (sans rice of course).

 
I use my toaster oven baking pan. Not sure of the size, but it isn't large, maybe 10X12?

THat way I can press it out to the edges to make it even. Rolling it out on a sheet will result in thin edges that burn before the rest is done.

 
Fritatas, Frisee Salad with Lardons & Poached Egg, Egg-White Omelets & any kind of "dinner" product

that appeals to you in the morning. I'm always able to eat Pork Loin or Green Chile . . . or Roast Chicken with veggies . . . okay, I'm pretty much ALWAYS able to eat. (Dammit!) The lo-carb/paleo/Atkins-thing worked for us too. CB (who had never dieted in her LIFE!) has dropped 30lbs in the last 3 months, me quite a bit more.

 
Richard, congratulations on your accomplishment! I'm late to this discussion, the way you

may be a bit late to the low-carb craze. I am here to tell you, as a bread baker, that carbs are back in style.

I recently helped a friend out with a birthday party for her boyfriend. She asked me to do a cheese platter with assorted breads, as one of several hors d'oeuvres. For 50 people, I brought a loaf each of fig and walnut breads, two loaves of French bread, and just as a bonus, a huge round of rye bread that I had left over from my German escapade.

I also baked a double recipe of sage focaccia on site. It was all gone in an hour! I haven't seen anything like it in years. People were toasting the end of Atkins.

Still, I congratulate you on your discipline and weight loss. I disagree with a no-carb diet and don't believe we should be eating meat around the clock, but I understand all the benefits of whole grains, unrefined flours, and moderation.

 
Congratulations, Richard. I have no experience in low carb diets; I LOVE carbs

and I must admit that my diet is rather a version of "High carb and lot's of chocolate" but I stick to small meals and that works for me.

 
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