Carb Free Menu Items

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Joined Oct 6, 2001
With the large number of people that are going carb-free or low carb, are any of you out there coming up with a new side alternative? a second veg? advertise or promote a full dish that is carb-free? or do you just leave off the carb and have an incomplete looking dish (because it has lost the flow when it lost a component)? How many of you make up for it?

This was a breakfast discussion recently among our guests-
 
250
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Joined Nov 5, 2000
Are people still doing that high protein low carb diet? I thought it was just a passing fad. Do you see that a lot at your B&B Lynne?
 
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Joined Nov 19, 1999
I see it now and then at the college. It used to be a very popular diet. But the kids were always starving! It was a real pain in the #$%@, and frightful for the budget, because I couldn't fill them up!
 
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Joined Nov 5, 2000
I knew a lot of folks on it a few years ago who are now off (and have gained the weight back)....I just like the idea of lots of exercise and eating sensibly.
 
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Joined Oct 6, 2001
SeattleDeb,

We had wedding parties the last couple of weekends, families of which were still doing the high protein, low carb "thang".

This month everyone seems to be into the Sugar Addicts diet. Low sugar, plenty of protein, the more complex the carb, the better.
 
9,209
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Joined Aug 29, 2000
I gained weight on a low fat eating plan, time after time. Now I limit the carbs and am losing- plus, my cholesterol and triglycerides are greatly improved. I'm not selling this as a miracle for everyone, but it's working for me. More people are now overweight, despite the cultural emphasis on low fat in recent years. Enough of that...

I make some delicious vegetable sides. One of the ChefTalk Cafe members, Molly, has fabulous recipes, which she has shared. A quick one I do is to steam or microwave fresh or frozen cauliflower or broccoli until very tender (more done than we usually make veggies these days). Then, I drain it and add (per pound of vegetable) 2 or 3 ounces cubed cream cheese, 1/3 cup heavy cream, and a couple of pats of butter. I season with salt and pepper, and maybe a dash of nutmeg. Then I blend with a stick blender and reheat if necessary. It's also good put in a buttered casserole, sprinkled with parmesan, and baked 20 minutes or until browned and bubbly.

Before I ever heard of low carb, I enjoyed a vegetable stew my mom made when our garden went crazy. It contained zucchini and yellow squash chunks, quartered fresh mushrooms, roughly chopped onion and herbs (dill, basil, garlic). I guess if you added tomato and eggplant, you'd pretty much have ratatouille.

I substitute shreds of zucchini or cooked spaghetti squash for pasta. Or, make thin egg pancakes, shred and use as pasta. There are lots of good recipe sites out there. I'll find some and post here for those who are interested.
 
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Joined Nov 5, 2000
Oh, I'd really miss bread and pasta on the low carb...Lynne is that the Sugar Busters diet????

Maybe I need that one..I really have a major sweet tooth!

[ May 16, 2001: Message edited by: SeattleDeb ]
 
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Joined Aug 29, 2000
Here you go: http://www.lowcarbluxury.com/lowcarb-recipes.html

There are lots and lots there!

Sugarbusters allows reasonable amounts of whole grains and fruits, which most other plans don't. I believe their emphasis is to cut out refined sugars and try to stick as much as possible to unprocessed foods. I am on Carbohydrate Addict's Lifespan Plan (CALP), which allows carbs one meal per day, balanced with veggies and protein. Carbs can be fruit, carby veggies, whole grains or "junky" carbs like mac and cheese. I stick to whole foods for my carbs (sweet potatoes, whole grains, fruits). Works for me, but maybe not for everyone. Others do Atkins, which restricts carbs very, very strictly. Didn't work for me, but does for my physician brother. Incidentally, we both check blood levels for excess protein to monitor it for kidney changes. No problem after 1.5 years for me.

[ May 16, 2001: Message edited by: Mezzaluna ]
 
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Great site Mezz...I agree with keeping the carbs down..I may have been confused with the diet..the one people were on here was the high protein..they were eating tons of cheese, bacon, steaks, etc....like crazy...and low carbs.
 
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Joined Aug 29, 2000
Some people, especially on Atkins, do eat like that. My brother does, and his cholesterol/lipid levels dropped low enough to get off Lipitor. My plan allows a low/moderate fat option if people choose. It's not high protein, it's low carb; there is a difference.(I didn't lose much on Protein Power.) I eat moderate levels of fat because I like bacon and cheese, and it is not harming me. But believe me, I don't eat like that every day. Moderation in all things, after all! I eat a lot of poultry, lean beef and pork, and veggies. Every other day or so I eat polenta, a sweet potato, or fruit with my protein/veggie dinner. Some days I eat an extra fruit or carb, and if I don't do it too many days in a row, no problem.

[ May 16, 2001: Message edited by: Mezzaluna ]
 
4,452
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Joined Aug 4, 2000
A high protein diet, on the other hand, can be destructive to the kidneys. It's also very taxing on the liver.

The diameter of the filtering pores of the kidneys are slightly smaller than protein molecules. So as the protein molecules pass thru on their way to the bladder, they "wear out" the pores. Hence, severe protein loss and ultimate kidney failure.

Americans have the highest protein consumption and the highest rate of kidney failure in the world. It's best to limit daily meat consumption to a volume equivalent to the size of a single chicken breast, approximately 4 ounces. :eek:

[ May 17, 2001: Message edited by: kokopuffs ]
 
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Kokopuffs, both my brother and I get BUN and creatnine (sp?) tests done periodically to assure our kidneys are fine. They are normal. High protein diets are chancy for those with kidney disease or who are predisposed to it, far less so for the majority with normal function. In any case, I am not on a high protein regime; I have replaced most of my carbs with veggies, not meat or protein products. My final word: low carb is not for everyone. Check with your doctor.
 
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Joined Aug 4, 2000
Waddya' all mean by low carb diet? You all seem to "substitute vegetables" for the carbs. Vegetables are, indeed, carbohydrates, including - in some cases - simple sugars and proteins.

What are the carbohydrates that you're eliminating? :confused:
 
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Joined Aug 4, 2000
So, it appears that the list of forbidden foods in the low carb diet includes some fruits, simple sugars and white flour (meaning bleached flour).

Potatos as well as other complex carbs are allowed.

Since I began breadmaking in February of this year, I've lost 10 pounds. (My butter consumption has predictably increased.) I don't know exactly what accounts for the loss. Perhaps the combination of the two foods feels more filling than vegetables. The former sustains me longer.
;)

[ May 21, 2001: Message edited by: kokopuffs ]
 
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Joined Oct 6, 2001
Jenidachef,

Check with management or the folks that take the reservations -- because we also have a set menu, I ask at the time of reservation if the guest(s) have any dietary restrictions, allergies or major dislikes. I then design my menu for the weekend around those criteria. Does that mean everyone eats low carb, Sugar busters or what have you, no -- but it does mean I select meals that are easy to convert or have a different side on hand. ie. turkey sausage for the person who can't/won't eat pork...

Now, it doesn't mean that it works perfectly, sometimes they tell you no, I eat everything, no restrictions, allergies...you place a beautiful frittata in front of them and it turns out they don;t eat eggs or cheese...I will say, I always have tortillas and cheese on hand for quick quesadillas when this kind of thing happens.


Kokopuffs,

I think the biggest problem for those in the kitchen is that the guest or customer doesn't always know what kind of diet they think they are on -- that's why I again try to reconfirm that "This means you are eating x, y and z but limiting intake of a and b, and not consuming p at all" type of thing. Everyone interprets their diet differently. I have low carb eaters that will not touch a potato with a 10 foot pole, I have others that operate under the pototoes versus prozac concept and will eat a baked potato each night 3 hours after dinner...

We've been discussing vegetarians and degrees of vegetarianism on our B&B chatline -- again, there are a lot of people that use labels they really don't fit into.
"I'm a vegan...but I want that sausage frittata he's eating..." or "I'm a vegetarian; I don't eat beef or chicken (but will eat ham and bacon...). So again, it's important to discuss menus with the guest if there is little to no selection, a special plate or whatever being made up.

By the way, my favourite came from a guest who said, "I'm Jewish, I can't eat pork like shrimp or oysters!" Hmmmmmmmmmmmmm...
 
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Joined Aug 4, 2000
Lynne, it sounds to me that it's safest to inquire: what do you mean by vegan/vegetarian/I'm on a diet/I'm Jewish or Mulsim or this or that.......

Have the client explain in his or her own terms. I inadvertently served a 2-inch thick pork chop to an Algerian friend. He said it was the first time he'd eaten pork and exclaimed how excellent it tasted! Might I add he was a waiter at a large cafe across from the Paris Opera and seemed to know food.

:rolleyes:

[ May 21, 2001: Message edited by: kokopuffs ]
 
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Joined Mar 7, 2001
Well here is my belated two cents worth! :)

I have been on a Low Carb Food Plan for over two years and have lost over 80 Pounds in that time. All of my blood levels, Blood Pressure, Asthma and Allergies have drastically improved and I no longer have take Rx meds for Acid Reflux. Low Fat doesn't allow me to control insulin levels. Low Carb does. It doesn't work for everyone but for those of us who are insulin resistant it is a Godsend.

As far as an empty spot on the plate where the starch used to be -----I make Scalloped Turnips, "Noodle" Kugel from Spaghetti Squash and Twice Baked "Faux-Taters" from Cauliflower. Low Carb meals can be imaginative and gourmet or substantial and down home.

I love entertaining so when I started Low Carb I was worried about my reputation as a hostess but most people don't even realize that they are eating "diet food".

For instance tonight's meal was Grilled Swordfish with Cilantro Butter, Spinach-Avocado-Bacon & GoatCheese Salad tossed in a Balsamic Vinegrette and Peppery Turnip Fries. Dessert was Chocolate Mousse Layered in Parfait Dishes with Fresh Raspberries and topped with Whipped Cream.

Thanks Mezz for the kudos on my recipes!

molly
 
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Joined Oct 6, 2001
Molly,

Sounds good to me!

I'll have to try the twice baked as a breakfast side...I know one of my regulars would love it!

lynne
 
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