menu check and a few questions

[DarlingBri]

Hi guys --

Since I hate potatoes and am not overly excited about bread, I'm all excited about starting Atkins today. My biggest challenge is going to be feeding my picky husband who has food issues anyway.

I was planning to make the Atkins Creamy Mushroom Soup from the Two Week Meal Plan for dinner, with a salad. But isn't the sherry illegal on induction?

Tomorrow I was going to make a stir fry served on a bed of wilted spinach, but I can't find any stir-fry sauces that are not carb-laden on my grocery shelf. I bought low-salt soy sauce and I have a billion kinds of oils - what can I do for stir fry that's yummy?

Finally, I am going to try to convince him to eat eggplant/aubergine by making lasagne using eggplant instead of pasta in the layers. Is there a recipe anywhere for this?

Thanks a lot!

PS: Sorry, I think I posted in the wrong forum

EDIT: As it turns out, lasagne with eggplant IS NOT INDUCTION FRIENDLY because the vegetables required exceed the daily allowance.

[liv]

The atkins.com people take some liberties in their menus and recipes. Here at ADBB where we go by the book the Sherri would be out in the induction phase (good catch by you)
When I make stir fry I just use some soy sauce. It is usually what I need. Do you mean what sauces you can do or what ingredients you can do? When using oils to stir fry you want to use an oil that can be used for high heat (like peanut)

I have not made lasagna. Have you checked Linda's low carb recipe to see
this is the addrss
Linda's Low Carb Menus & Recipes - Home
There is a recipe here:
Ingenious Pasta-Less Low-Carb Eggplant Lasagna Recipe - Wellsphere

Your husband is lucky. If my family does not eat what I cook, they can cook their own food.

[DarlingBri]

Thanks for the reply and the lasagne recipe - looks pretty much like what I had in mind so that's great.

Yes, I have the book but the Atkins site makes it really easy to browse recipes so I like to use it for ideas and then double-check them because I know it isn't the best source. The soup was GREAT, by the way, though it was even nicer before I dumped the cream in. No sherry was needed at all and it was delicious.

Re the stir fry, what I mean is that traditional stirfry sauces like black bean sauce have sugar, cornstarch and in this case, beans. The cornstarch makes it thicker than just plain soy. So I suppose I was wondering if anyone had any experience with thickening agents on induction but I guess it isn't important.

And re the husband, he's a doll, I don't mind feeding him well - otherwise he'd happily live on toast

[liv]

Sounds good. I think with your creativity this journey will be breeze for you.
Maybe try to post your question about stir frys on the food board. We have some foodies here (I am not one of them ) who may have some good suggestions for you. Obviously black bean sauce and corn starch would be no nos on induction.

[imagood1]

I remember reading a thread about stirfry but can't seem to find it now.

There are plenty of recipe sites here that we use -- make sure you are using induction recipes until you go to OWL.

http://www.genaw.com/lowcarb/menus.html (Linda’s)
(Never ending induction recipes)(Never ending induction recipes)(Never ending induction recipes)(Never ending induction recipes)(Never ending induction recipes)http://www.atkinsdietbulletinboard.com/forums/atkins-diet-14-day-induction/58513-never-ending-induction-recipes.html (Induction recipes)
(Induction Recipe Basics--More recipes added)(Induction Recipe Basics--More recipes added)(Induction Recipe Basics--More recipes added)(Induction Recipe Basics--More recipes added)(Induction Recipe Basics--More recipes added)http://www.atkinsdietbulletinboard.com/forums/atkins-diet-14-day-induction/6807-induction-recipe-basics-more-recipes-added.html (Induction Recipe Basics)

[IrishIrish]

I missed your post earlier. As far as bean sauce, when you get to the rung where you can incorporate beans, you may be able to make your own bean sauce using splenda instead of sugar and with other adjustments.

From the Acceptable Food List for Induction:
Herbs
basil
garlic
rosemary
cayenne pepper
ginger
sage
cilantro
oregano
tarragon
dill
pepper
thyme
For salad dressing, use oil and vinegar (but not balsamic vinegar, which contains sugar) or lemon juice and herbs and spices. Prepared salad dressings without added sugar and no more than two carbs per tablespoon serving are also fine.

Acceptable Fats and Oils
Many fats, especially certain oils, are essential to good nutrition. Olive oil is particularly valuable. All other vegetable oils are allowed, the best being canola, walnut, soybean, grapeseed, sesame, sunflower and safflower oils, especially if they are labeled "cold-pressed" or "expeller-pressed." Do not cook polyunsaturated oils, such as corn, soybean and sunflower oil, at high temperatures or allow to brown or smoke.

I have been making stir fry since before I began this WOE. I make my own sauce and have removed the thickeners and substituted any sugar with a packet of splenda.

I use some kind of protein (chicken, beef, shrimp, scallops, pork) and some veggies (broccoli, asparagus, peppers, or anything you can have on induction or the appropriate rung as you move up the OWL ladder).

I tend to like the spicy sauces. I use about a teaspoonful of ground fresh ginger, a teaspoonful of hot pepper flakes, sometimes a little garlic, 2 tablespoonsful of white wine, 1 teaspoonful of sesame oil, 3 tablespoonsful of soy sauce, a packet of splenda. After I have stir fried my veggies and protein in a little Olive Oil, I add the sauce to the hot pan, stir it and remove it from the heat. I usually add some chopped green scallions or onions.

I've gotten so that I don't miss the thickeners. The more weight I loss, the more I just appreciated eating healthier and tasty food. I know that in the beginning we miss some of the foods we have eaten, but I have found it fairly easy to recreate some of the flavors I enjoyed. After all, this is a WOE for life for me.

All the best to you.

[DarlingBri]

IrishIrish that sounds gorgeous. Thanks, that's what we're having for dinner so.