Daily Menu

Daily Menu January 17, 2008

A Monterey jack omelet topped with chunky salsa

I didn't really have lunch, I had instead several snacks over the course of the afternoon

Sugar-free dark chocolate
About 3 ounces of leftover pork steak I warmed up
A carrot -- Nick the Pug ate the top.
Late afternoon I was starving, so I had two fried eggs
Half a slice of the new low carb bread I tried, with butter

Pork chops browned then simmered with sliced onions, apple, and green pepper, with some chicken broth and Worcestershire

Sparkling Water
Dry Red Wine
A light beer -- Milwaukee's Best Light. (I'm convinced this stuff is really Miller Lite in a cheaper can.)

Daily Totals: 1750 Calories; 85g Fat; 124g Protein; 71g Carbohydrate; 15g Dietary Fiber, 56g Usable Carb

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Alcohol and/or Caffeine

You've probably answered this before, but I don't remember the response. Do you ever notice that alcohol and/or caffeine can cause an increase in appetite? I'm pretty sure these cause an insulin reaction for me, and am wondering if it's all in my mind. If not, do I just avoid them altogether? I drink gallons of decaf tea and only have 1/3 caffeine in my morning coffee (although I drink the better part of a whole pot), and try to confine alcohol consumption (in moderation) to the weekends.

A Question about the New Coobkook

Dana, I can't wait until the Glycemic Load cookbook becomes available, as I am on the GL diet by Dr. Rob Thompson.

I really enjoyed the recipes in Dr. Thompson's book and I'm curious, Dana, will you have any baked goods recipes (breads, cookies, etc.) in your new book? I love your recipes and am looking forward to even more creativity with this book!

Technical Question

Hi Dana!

Seeing your post about the simmered pork chops made me think of a question: how much of whatever you cook the meat in gets absorbed and should be counted? Reason I am asking is, I made pulled pork to die for yesterday, with a dry rub on it for 2 hours in the fridge and roasted for 4 hours in the oven, in apple juice, apple cider vinegar and spices. I drained off all the juice, etc, but I am wondering how much of that stayed in the pork, besides the flavor. Any idea?



I'm a forever low-carber approaching my sixth year Eades-iversay, just passing through to say hello and job well done. Your menus look a heck of a lot like mine, and I share your enthusiasm (for the lack of a better term) for LCing on a budget. I participate in several LC forums and I've pointed many a broke newbie toward your budget advice. I find it almost fun, to scan the ads for sale meats and veggies, and then figure out what to do with them.

I'm sorry to hear of your difficult times, and hope 2008 brings you much happiness and peace.