Tuesday, 29 June 2010

One Month Down …

Happy that we have made it this far on our low carb Gaps diet. The first week was frantic for me but now that I am into the schedule of cooking and have a few trusted recipes up my sleeve it is a little easier. We are on this diet for health so I am monitoring what we eat and any reactions. I am also trying to write down everything we consume which is not easy at the end of the day when I am tired. There have not been any major changes in health problems since commencing (and days where our bodies have been detoxing have been pretty miserable) but I am still hopeful.

So what are we eating?

Firstly the no’s: No grains, no unfermented dairy, no high starch vegetables eg potato, parsnip etc, no processed foods at all so no soy sauce etc, no sugars but little honey occasionally.
Now what do we eat: Eggs, non-processed meats, vegetables, a little fruit and nuts. And a basic for all is home fermented sauerkraut.

So what are the major impressions of our first month:
  • I am spending hours in the kitchen now. Cooking 3 meals a day from scratch means that I need to spend 3 hours a day in food prep etc just to get by. I am trying to get ahead but have not yet been able to do so.
  • Carbs are filling, we miss them and we still crave rice. You need much more food to satisfy hunger. I am struggling to fill growing teens.
  • There is always a pot going on the stove or otherwise my slow cooker is cooking up a bone stock or soup. In everything I cook I make as much as the saucepan will hold.
  • Only one of us has lost weight and then just a kilo. I cannot believe that people go low carb to lose weight. I gained 1kg my first week and one of the girls has gained 2kg. Supposedly the carb cravings should start to disappear soon. I hope so.
  • I am learning to be more creative in cooking. With limited ingredients, I am really trying to make meals taste different. But how many ways can one cook cauliflower?
  • Home made ferments are fun to make and taste great. I especially love my pseudo kim chee, carrot and ginger and cabbage/garlic/onion sauerkraut. Yum.
Here are some photos of a recent meal. Middle Eastern flavoured lamb stuffed capsicums. These were good.






Enjoy your week!

    2 comments:

    esther_a said...

    I admire your persistence!! Those lamb stuffed capsicums certainly look delicious!

    Carol said...

    Oh I admire you so much, the whole being inventive concept for me is what throws me. It's hard. I tend to make the same old same old all the time. I'll look forward to hearing the results and seeing more of your cooking.