Low carb vegetables?

Hi peeps,

Can anyone give me an idea of what vegetables we should eat as well as avoid? I'm not a major fan of vegetable but I don't seem to mind them if I blend them up and make them into a soup so I would like to know what vegetables I should be working with.

hi, if your into blending up veg, we make a kind of bubble with cabbage and cauliflower, fried, its yummy, also have you tried creamy cheesy cauliflower mash?

basically your looking for veg that grows above ground, it tends to be less starchy then the ones grown underground therefore less carby, i would also recommend looking up different ways to cook the veg, i used to hate veg until i learned how to cook it, now i love it, for example aparagus uggh, but then i ggoled the best way to cook it, now i hot pan or griddle fry it in butter so its still quite firm, then drizzle it with some lemon, its awesome and one of my favourites now, perfect with a juicy steak and some mushrooms

Thank Andy I haven't tried the cheesey cauliflower mash but I'll give it a go as for the bubble with cabbage and cauliflower how do you make it?

cauliflower and cabbage mashed up fried in olive oil, 200g of cream cheese, 200g of butter 2oz grated cheese added then fry until it starts to brown

Cheers andy sounds really nice I think that's what I'll have for lunch tomorrow

try it some meat mate, sausages, lamb steak etc

Benny

Pretty much all vegetables other than potatoes, turnips and parsnips are pretty low carb. What you need to do is test BG after new foods and see how they effect your blood glucose numbers. Here is a link to the tool kit which will explain all you need to know re testing at this stage.

http://www.lowcarbdiabetic.co.uk/The%20Tool%20Kit.htm

Regards Eddie

I swear by my carrot & swede mash ! Amazing !

Buttery Mashed Swede ...... Amazing, never tire of it.  

A handy book to have is Collins gem Calorie Counter. Not only does it list calories it gives a breakdown of Protein, Carb, Fat and Fibre content of so many different foods. It's a handy pocket size and still reasonably priced about £4-00 to £5-00 I think. Check it out on Amazon or your local book shop.

All the best Jan

A big thanks to everybody for all the info & suggestions I'm just wondering if Andy boils the cabbage and cauliflower before mashing and do you fry it just the once after you've added the cream cheese, butter & grated cheese?

cut up cauliflower small and boil till soft not very mushy, then same with cabbage, tht takes about 20 minutes, drain both in colinder, mash get all water out, i use a cereal bowl in a round colinder to get it all out i push down the bowl, let it cool, put in together in a bowl and cover it, put it in fridge, next day or when your ready, take it out, put table spoon of olive oil in frying pan get the pan semi hot, put veg in and mash it down a bit in the frying pan, add 200g (ish) cream cheese, 200g (ish) butter, let it melt as stirring and turning so its all a nice mush, then 2oz (ish) cheddar grated then fry on medium to high heat, dont walk away it needs constant supervision lol until it kinda browns around the edges, that takes about 15 minutes, if it starts to burn turn down the heat a little, its easy to burn but you want it brown not burnt hehe

this is an example of having fun with veg, i experiment with foods alot, some are good accidents some are just accidents

i believe olive oil and butter both turn into trans fats when heated to a high heat, i live in denial of this fact quite happily but using ghee is better or coconut oil but dont think either would taste as nice in this situation

Agree Andy, using good quality or virgin olive oil as a cooking oil is sacrilege. Butter is cool if you don't get the heat too high, lard is the gear, if you can get hold of some good quality from a farm shop.

Eddie

Avoid pees; they are bastards.

I had some last night with low carb sausages (about 3 carbs in total) and cheesy leeks (about the same) and gave myself a generous amount of insulin and then woke up with bloods of 12.

It was the peas wot done it.

Don't be lured in by their green healthiness; it's a dirty trick!

Best

Dillinger

Dillinger wrote:Avoid pees; they are bastards.

I had some last night with low carb sausages (about 3 carbs in total) and cheesy leeks (about the same) and gave myself a generous amount of insulin and then woke up with bloods of 12.

It was the peas wot done it.

Don't be lured in by their green healthiness; it's a dirty trick!

Best

Dillinger

+1 to that Dillinger!

Peas are very naughty but maybe not as naughty as their yellow big brother sweetcorn...Don't trust Captain Birdseye or the Jolly Green Giant folks if you don't like to see double figure BG numbers! (shame though,I really liked peas boiled with fresh mint and then served with a load of butter! )

Luckily I'm OK with peas but like Paul, sweetcorn gives me a decent spike.

My top ten low carb vegetables have got to be aubergine, avocado (yes it's a vegetable), broccoli, cauliflower, celeriac, courgettes, kale, leeks, mushrooms, swede.  

All the best Jan

I love leeks, swede ( only mashed ), runner beans, greens, cabbage, parsnip and carrots. Not 10, sorry :-)

not aubergine. cabbage and cauliflower ok. favorite is swede mashed well add lots of butter. mushrooms.broccoli as well

Peppers are featuring in our meal tonight. I don't list them in my top ten but do enjoy them. I bought a pack of so called 'mis-shapes' today, so as they were not perfectly formed they were a little cheaper. My Friday Bargain !  

Anyway they are cooking/roasting in a little oil with some mixed herbs and black pepper ....will go nice with our fish this evening.

All the best Jan

Love peppers but so much waste ! Can anyone tell the difference in taste between the yellow, red or green ones cos they all taste the same to me. Very nice though.

I can tell the difference between red, yellow and green peppers. Yellow are the sweetest. I tend to keep to red/yellow/orange for most uses, keeping the sharper, harder, less digestible green ones for long, slow cooking in a casserole.
I really like the long thin red ones, bake to soften, stuff with feta, some oil and oregano and return to the oven until the cheese has softened.
sally

My favourite low carb veg are mushrooms, broccoli, peppers, leeks, cauliflower, green beans , flat beans, swede and Savoy cabbage. I don't really like peas much but they don't seem to spike me - nor do carrots and I seemed ok with a corn cob lathered with butter. A lot depends on how many carbs on plate and how much fat accompanying them. Roast beetroot is also nice and not too spikey- good with sausages and mashed swede.

Hi peeps,

Can anyone tell me whether sweet potato mash is just as high in carbohydrate as normal mash potato?

Benny boy wrote:Hi peeps,

Can anyone tell me whether sweet potato mash is just as high in carbohydrate as normal mash potato?

The article in the link below is not low carb friendly but does show that the total carbs per 100g in both potatoes and sweet potatoes are the same so proceed with caution when eating either of them would be my advice.


http://www.livestrong.com/article/520948-carbohydrates-in-sweet-potatoes-vs-white-potatoes/