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Re: Low Carb Recipes
From: anonymous (anonymous@obgyn.net)
Fri, 15 Jun 2001 21:10:50 -0400
Hi!
Does anyone have any recipes or cookbooks or anything for vegetarians who want to eat low-carb? I also have to avoid vitamin K (which can cause blood clots), which is in soy and leafy green veggies, so I'm a bit limited in what I can eat anymore. I'm so frustrated. I don't know how I'm gonna live the rest of my life on such a crazy, restricted diet. UGH! Any help or advice or encouragement would be so appreciated!
Much love
>From: anonymous@obgyn.net (Erica)
>Reply-To: anonymous@obgyn.net
>To: Multiple recipients of list PCOS-DIET
>Subject: Re: Low Carb Recipes
>Date: Fri, 15 Jun 2001 19:15:05 -0500
>
>I have two recipe/cookbooks to recommend. One is "Back to Protein" by
>Barbra Doyer. The other is by Fran MacDonald "The Low-Carb Cookbook".
>Both of these give great recipes that give some variety to the same old
>same old and interesting and good tasting ways to serve "leftover meat",
>eggs and the other stuff that we're all trying to adjust to eating.
>If anyone wants a personal reply or just to talk, email me at
>ericabritton@hotmail.com.
>Talk to you later
>At Fri, 15 Jun 2001, Melissa wrote:
> >
> >Thanks Jennifer!! I'm going to give that recipe a try and
> >I think I'll try to pick up that book too. Anyone else with
> >favorite recipes PLEASE post them!! We can make up our own little
> >book of favorites!!
> >
> >At Thu, 14 Jun 2001, Jennifer wrote:
> >>
> >>I recently finished reading "The Insulin-Resistance Diet" by Cheryle
> >>Hart M.D. and Mary Kay Grossman, R.D.
> >>
> >>The book was excellent!! The basic concept of the book is lowcarb and
> >>you link your carbs with proteins. They tell you how much carbs you can
> >>have and when to have them. Now I begin the diet!
> >>
> >>Here's a sample recipe from the book:
> >>
> >>Chicken Enchiladas
> >>
> >>2 10.75 ounce cans reduced fat cream of mushroom soup
> >>1 4 ounce can diced green chilies
> >>2 teaspoons dried onion flakes
> >>2 6 ounce cans white chicken meat
> >>10 white corn tortillas
> >>1 1/8 cups fat free sour cream
> >>
> >>Heat oven to 400 degrees F. Mix mushroom soup, chilies, and onion
> >>flakes in a bowl. In another bowl, mix 1/4 of soup mixture with
> >>chicken. Spread another 1/4 of soup mixture in the center of each
> >>tortilla. Roll up tortillas and place enchiladas edge side down in the
> >>casserole dish. Spoon remaining 1/2 of sauce over enchiladas. Cover
> >>and bake 10 minutes or until heated through. Serve each enchilada with
> >>2 tablespoons sour cream.
> >>
> >>Serves 10
> >>Nutritional information per serving:
> >>Protein 15.5 grams
> >>Carbohydrates: 18 grams
> >>Fat: 5 grams
> >>Calories: 189
>
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