Low Carb Confidential

OK, this time I think I did it.  I Googled it, and NOBODY has used “Carbin’ Footprint” as far as I can tell.  I’m copyrighting it here and now, so if you want to use the term legally, send me an email and we’ll talk.

So anyway, I was thinking about how it’s been over a third of a year now that I’ve been eating really low carb, and how it compares to when I started Atkins in 2003.  I was packing my wife’s breakfast this morning and I ate three raspberries from the container.  That’s probably 98% of the fruit I’ve eaten since the first of the year.  I’d have to say that, even though I’m not logging my daily food intake anymore, I haven’t really changed anything much.  My “Carbin’ Footprint” is pretty much what it has been for over four months.  If I had to guess, my daily net carbs are likely between 20 and 30 grams. 

I haven’t continued to lose weight after the first 8-point-something pounds, probably because I insist on maintaining my usual pattern of alcohol consumption.  I’d been down twice that much during the dry period in March, but the piper has to be paid somehow.  I’m giving up worrying about the weight loss now, though, as long as I stabilize somewhat.  Who knows, with the warmer weather coming, I might burn a few more calories than I have been throughout the winter. 

Speaking of warmer weather, for a lot of us that means spending more time outdoors, attending family outings, preparing dishes to take to backyard parties and such.  Sometimes it might seem difficult to keep our Carbin’ Footprint small while still providing something that everyone else is willing to eat.  It doesn’t have to be that way!  You also don’t have to deny yourself a lot of what’s being served by others if you think about it.  But you DO have to think about it.  Here are a few things to keep in mind while you’re getting ready to join in the festivities:

• Grilling means meat, for the most part.  This is great for low carbers!  Try to concentrate on pure meat, like steak and hamburgers.  Don’t be shy of things like hot dogs and sausages, but do keep in mind that they are processed meats, and can contain sugars.  Ribs are usually dripping in barbeque sauce loaded with high fructose corn syrup; if you are entertaining others, you can dry rub a rack of ribs, refrigerate them overnight, grill them to brown them, then cut them up and finish cooking them in the oven in a low carb BBQ sauce like Dinosaur brand.
• Buns are not a requirement.  I’ve been eating sliced-up hot dogs and sausages for five years, nothing wrong with that and it doesn’t require any effort on your host’s part.  If you want to be proactive, bring along some small low carb tortilla wraps for yourself.
• Condiments are fun, but can be high carb.  Regular catsup and sweet relish are made with sugar.  Chopped onion is full of sugar.  Stick with mustard, which is typically low carb.  If you must have catsup, think about bringing your own low carb version (Heinz makes it).  In the same vein, how about making your own relish by throwing some dill pickles in the food processor?
• Sides abound at family get-togethers.  I used to eat platefuls of wonderful potato salad and coleslaw years back.  The good news is there are delicious work-arounds for these high carb dishes!  I make a terrific low carb coleslaw dressing that my regular carb family BEGS for every summer party, and it’s super easy to throw together: put one and a half cups of mayonnaise in a very large bowl, add two tablespoons each of sour cream, white vinegar, and Splenda, then add a teaspoon each of black pepper and salt.  Mix well, and then stir in a bag of shredded coleslaw (or shred some cabbage and carrots if you’re willing), blend well and toss in the fridge for a couple hours.  You can make a low carb faux potato salad using purple-top turnips too, and you can Google this yourself for recipes since there are so many out there.
• Snacks will be everywhere.  You just won’t be able to avoid being around things like potato chips, corn curls, and crackers.  If you are able, you can always bring a bag of fried pork rinds for yourself to munch on.  Sometimes there will be plenty of the other offerings that go with the above mentioned items: crackers often come with cheese and pepperoni; dips are usually accompanied by veggie platters.  If you’re the one serving, think about guacamole, which is naturally low carb.
• Beverages!  Watch out for sugar, watch out for carbs.  Diet sodas are usually available now wherever you go.  If you’re serving beer, you probably have your own stash of low carb brew (Mich Ultra is still popular), but if you’re being served, try to stick to “light” versions which are typically pretty low in net carbs (5 or 6) anyway (just remember, things add up!)  Say yes to white wine, say no to wine coolers and other bottled flavored concoctions that are sweetened with sugar.  If straight alcohol is available, try cocktails made with non-sugar mixers (watch out for things like iced tea and cranberry juice which are popular but usually high carb).  Of course, don’t overdo it if you have to drive later.
• Someone always manages to bring dessert for after all that food.  Cookies, cakes, gelatin-based desserts, ice cream.  Hopefully you won’t be tempted.  If you somehow are, remember all your efforts up to this point and be strong.  Are there any nuts around, maybe?  If you brought some things of your own to the party, maybe you were thinking of this moment when you tossed in that bag of sugar-free chocolates!

Wow, I’ve got a hankerin’ now for some picnic food!  Hope this has given you some ammunition for the coming months.  If you have any tips of your own, please share your comments.  Have fun, eat well, be a low carb example, and keep your Carbin’ Footprint small!

Filed under: Atkins, cooking, Food, Induction, Megamas, Mindset, recipe, Starting on Low Carb, Uncategorized