Not craving carbs, but sick of meat and eggs

[Redmen62]

Today is day 21 of Atkins for me, and I'm pleasantly surprised about how easy it's been to stay away from carbs. On the other hand, I'm not sure if I can stomach eating the Atkins staple foods in these quantities for much longer...

Since yesterday afternoon (I had a pork steak for supper) I've felt a weird sensation every time I so much as think about eating meat. I have $400+ of organic grass-fed beef in my freezer (delivered yesterday) and I don't feel like touching any of it right now. I don't know how to describe the feeling exactly, but I learned to trust my body when it was telling me *enough* of a certain type of food.

I made scrambled eggs for breakfast and had to force myself to finish them. This despite being noticeably hungry. Although I've had eggs pretty much every day for breakfast for three weeks, this wasn't so much boredom as just the feeling that what I was eating wasn't what my body needed/wanted. That's the best I can describe it.

Has anyone experienced anything like this? it's got me worried, as obviously Atkins without meat and eggs would be a bit of a stretch.

Edited to add: I'm eating as many vegetables as I can squeeze into 25 carbs, plus I'm taking a multivitamin. These would be the first questions I would ask myself based on the initial post.

[IrishIrish]

Are you eating any veggies?

Do you eat anything besides beef, pork and eggs?

[Slapshot]

I made scrambled eggs for breakfast and had to force myself to finish them. This despite being noticeably hungry. Although I've had eggs pretty much every day for breakfast for three weeks, this wasn't so much boredom as just the feeling that what I was eating wasn't what my body needed/wanted. That's the best I can describe it.

Has anyone experienced anything like this?

I hit the "egg wall" at about 3 weeks, too. Thankfully, this thread saved my mornings: http://www.atkinsdietbulletinboard.c...breakfast.html (eggnog shake for breakfast!!!)

[Slapshot]

Where did you order the beef from? I'm not a fan of Whole Foods' hypocrisy (e.g. "organic" lettuce packaged in plastic and put on a diesel chugging 18 wheeler from a mega farm in California across the country),so I've been exploring my options.

[Redmen62]

I edited the original post to indicate that yeah, I eat as many vegetables as I can squeeze in to the carb limit. By far the hardest thing for me so far has been restricting my vegetable intake to 2 cup/1 cup (now plus 5 grams).

I actually ate a lot of vegetables before startign Atkins, so I'm sure my veggie intake has dropped since starting, but I eat as many as OWL allows me.

As for proteins I eat Beef, Pork, Chicken, Lamb, Salmon, and I'm picking up some bison tomorrow. Beef is a good portion of my total protein intake (and will likely stay that way given my cow investment) but I think I get as much variety as can be expected.

[Redmen62]

Originally Posted by Slapshot

Where did you order the beef from? I'm not a fan of Whole Foods' hypocrisy (e.g. "organic" lettuce packaged in plastic and put on a diesel chugging 18 wheeler from a mega farm in California across the country),so I've been exploring my options.

Have you read The Omnivore's Dilemma, by chance? I just finished the chapter on "Big Organic", and your comment sounds just like what I learned there.

I'm fortunate enough to have a local producer of organic, pastured, humanely treated beef (they also sell chicken, pork, lamb, turkey). They don't sell outside of my home province though (which is a good thing, imo), and I'm guessing you're not posting from Saskatchewan .

[Slapshot]

Originally Posted by Redmen62

Have you read The Omnivore's Dilemma, by chance? I just finished the chapter on "Big Organic", and your comment sounds just like what I learned there.

I'm fortunate enough to have a local producer of organic, pastured, humanely treated beef (they also sell chicken, pork, lamb, turkey). They don't sell outside of my home province though (which is a good thing, imo), and I'm guessing you're not posting from Saskatchewan .

Yes, I've read all of Pollan's books. Great reading. Just ordered Food, Inc., too, which came out last month. He contributed to that, too.

I figured you had a local source for the beef but wanted to make sure there was no mail order option I was missing..... Sounds awesome.

[chinadoll]

Moving to rung two will open up other alternatives--soft cheese like ricotta for eggplant rollatini, cheesecake for dessert, more dairy to make creamy soups and sauces, yogurt which can be subbed for sour cream in tortilla-less fajitas. Why not move up to the next rung?

[neutronnorman]

Consider ostrich fillets (The Mignon type). Maybe a good sushi bar or shell fish...

[loser4ever]

with the eggs maybe try making crustless quiche. you can out almost anything in it so it kind of masks the taste of the egg.. with the meat, experiment with different seasonings, spices and herbs, (sugar free of course) you'd be suprised how different and better it can taste if you mess around with it a bit,,, make up a sauce for your meat, or try a cooking method that you've never tried before. the other day, i made a pork roast, and i put a mixture of spices on it, then wrapped it in bacon.. i cooked it wrapped in foil for 12 hours at 150 F and for the last 1/2 hour turn up the oven to 400F and unwrap it to crisp up the bacon.... oh wow was it ever good.. it would be good to do in a slow cooker as well... the bacon gives it such an amazing flavour,,, and if you want you can even remove the bacon after and its still just as yummy...
sorry im rambling now, haha good luck... if you want any recipes, you can message me good luck