Turning the corner on Slow Carb

Every meal for the first 3 weeks of slow carbing has been a challenge. What am I going to eat? Do I have slow carb ingredients? I need to run to the store. I’m already hungry. Now it’s going to be 2 hours before I eat lunch. Aaahhh! Very frustrating.

On my second pass through the book I focused in on this:

Mix and match from the following list, constructing each meal with one pick from each of thethree groups. I’ve starred the choices that produce the fastest fat-loss for me:

Proteins
*Egg whites with 1–2 whole eggs for flavor (or, if organic, 2–5 whole eggs, including yolks)
*Chicken breast or thigh
*Beef (preferably grass-fed)
*Fish
Pork

Legumes
*Lentils (also called “dal” or “daal”)
*Black beans
Pinto beans
Red beans
Soybeans

Vegetables
*Spinach
*Mixed vegetables (including broccoli, cauliflower, or any other cruciferous vegetables)
*Sauerkraut, kimchee
Asparagus
Peas
Broccoli
Green beans

Eat as much as you like of the above food items, but keep it simple.

I didn’t exactly miss this the first time I read the book (in fact it’s in my notes) but I didn’t realize how important it was. This is an example of why I’ve been saying anyone following the advice in this book should read it again after 3 weeks. You’ll have a different perspective.

So I cooked  up a couple of proteins, a couple of legumes, and a couple of vegetables and put them all in containers in the fridge. Whenever it’s time for a meal I heat up a scoop of each and I’m done.  Use various spices or hot sauces for variety and change the selections within each category every few days. Easy as pie. Pie. Tomorrow is cheat day. Pie.

3 thoughts on “Turning the corner on Slow Carb”

  1. It’s great! We really look forward to pick up days. You should swing by. You don’t have to be in a CSA to just drop in and pick up some produce.

Leave a Reply