No Carb Diet I Need help
It's going to be brutal for 3-5 days, but after that, it isn't too bad. Eating at restaurants is typically not a problem.
Good luck!
Avoid potatoes. Limit carrots and sweet potatoes.
Check the carb count on beets. Most people would say they are a diet staple. I really HATE beets, so I've never checked.
Please note: I AM NOT A DOCTOR. If you want medical advice, talk to your doctor. Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me. If you want to know what your surgeon thinks, then ask him or her. Check out my blog.
When I did Atkins, I lived on omelets. The mornings I would have a cheese omelet, lunch was ham, swiss & mushroom, then for dinner I would have a philly cheese steak omelet. You can also do chef salads with ham & eggs. I would make little snack bowls w/sliced pepperoni, cubed cheese, greek pepper rings, black olives & a touch of italian dressing. Try doing a google search for low carb recipes .... I have found some great recipes for beef & broccoli with cauliflower "rice". GL!
Just as a side tip: Create an account on MyFitnessPal.com and track all of your meals; it will really help to make sure you aren't exceeding the carb levels. I was munching out of something thinking it was Atkins friendly until I logged it - dang near died!
ETA: Beef Broccoli Recipe:
Ingredients
- 3/4 pound flank or sirloin, sliced thinly across the grain
- 3/4 pound broccoli florets
- 2 tablespoons high-heat cooking oil
- 2 cloves garlic, very finely minced or smushed through garlic smusher
- 1 teaspoon cornstarch, dissolved in 1 tablespoon water
- For the beef marinade
- 1 teaspoon soy sauce
- 1 teaspoon Chinese rice wine (or dry sherry)
- 1/2 teaspoon cornstarch
- 1/8 teaspoon freshly ground black pepper
For the sauce
- 2 tablespoons oyster sauce
- 1 teaspoon Chinese rice wine (or dry sherry)
- 1 tablespoon soy sauce
- 1/4 cup chicken broth
1 Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
2 Prepare the sauce: Stir together the sauce ingredients in a small bowl.
3 Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.
4 Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.