Grains & Cereal

[Moretta]

I would like to keep away from grains/cereal which PP allows one to eat.

What are you all doing with respect to this?

What can we substitute this with?

Sorry for all these newbie questions.

Thanks.

[Kisal]

I'm still just a few pages into the first chapter of PPLP, but apparently there are 3 plans you can choose from: Hedonist, Dilettante, and Purist. The Hedonist plan allows the most food variety, the Dilettante plan is slightly more restrictive, and the Purist plan is the most restrictive. That's as far as I've gotten in the book right now, but it shows you that there is quite a bit of flexibility in how you follow PPLP. :)

[deirdra]

I've been avoiding all grains & cereals for about 2 years. I eat eggs alone or with bacon or sausage for breakfast, have "sandwich contents" in a salad with plenty of fat & protein. Instead of pasta I slice cabbage into "noodles" or "lasagna" and steam separately or cook the strips until al dente along with whatever I plan to eat them with. You can make "pancakes" with ground flax/almonds, an egg & pinch of baking powder.

[Wifezilla]

I avoid grains in all forms. I have a wheat intolerance to begin with, and other grains trigger wicked munchies.

Allowed doesn't mean REQUIRED.

[Teliasov]

I just bought the Vanilla Flax Cereal from Flax Snax - whicj is not bad - my husband loves it, it has the texture of a hot cereal, needs some splenda and a spot of cream or 1/2&1/2
we also live on the flax muffins (listed below
143 cal a serving
7g fat
12g Carb
10g Fiber
13g protein
= 2 net carbs
www.lowcarbsuccess.org
1866-flax-2-go


http://www.genaw.com/lowcarb/flaxmeal_cinnamon_muffins.html
KIM'S FLAXMEAL CINNAMON MUFFINS
3 eggs
1/4 cup plus 2 tablespoons oil
1/4 cup sugar free syrup, such as Da Vinci or Torani
2 tablespoons water
1 tablespoon vanilla
1 cup flax meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon (the amount is correct)

In a medium bowl, beat the eggs with a fork. With a fork or spoon, beat in the oil, syrup, water and vanilla. In a small bowl, combine the remaining dry ingredients, then stir into the egg mixture. Let stand 5 minutes. Spoon into 12 well-greased muffin cups without paper liners. Bake at 350º 12-15 minutes, or until they are lightly browned and seem set to the touch. Remove from the tin at once to cooling rack. Store in the refrigerator.

Makes 12 muffins
Can be frozen

Per Serving: 130 Calories; 12g Fat; 3g Protein; 4g Carbohydrate; 3g Dietary Fiber; 1g Net Carb

[Teliasov]

Hmm that website sent me to the wrong place - think they should change the back of their cereal bag

http://www.carbsmart.com/lowcarbsuccess.html

they had some of the products listed - sorry about that

[Moretta]

Teliasov: Those flax muffins sound good. I have the regular flax seed that I purchased when I started Atkins about a month ago, and have not used it yet.

[LessLiz]

I eat Mission LC tortillas with 7g net carbs -- two or 3 a week. I put a little butter in a skillet and toast them then convert them into a quesadilla or use them folded over as a bread with sandwich fillings (tuna salad is excellent).

I don't eat cereal but there is a commercial brand that would work -- Weight Watchers Flakes n Fiber Oat and Cinnamon cereal is 8g carbs per half cup serving.

While allowed doesn't mean required, it does mean allowed. I don't get cravings from eating tortillas, they help me stay on plan and I enjoy what I make from them.

[Teliasov]

Mary - I am not a huge fan of the flax muffins but my husband LOVES them - I eat eaggs with cheese or a LC quiche for breakfast.
Good luck,
Tammy

[Moretta]

Thanks Teliasov.

[Moretta]

Teliasov: Do you find these flax muffins to be filling?

[lisaz8605]

Moretta, I'm glad you asked this question (so don't apologize for such things!) because it's a great point of conversation.

Now I like grains and haven't noticed a problem with them, but I have them sparingly. Once in a great while I might try a one-slice sandwich (very specific on the type of bread) and recently i've come to love whole wheat Melba toast...a piece or two is enough and what crunch! And I like oatmeal in moderation. But so far these things haven't disagreed with me and I'm liking enjoying them in a hedonist fashion. However, most mornings start with an omelet or bacon (nitrate free) and eggs (packed with Omega 3) and my coffee with cream! Since I cook for my DH and Mom I usually just make them a starch on the side for dinner (garlic toast or fries) and I don't partake. However with pasta dishes I do enjoy Dreamfields pasta...again in moderation and always measured.

As you can see, this WOE is so flexible you can make it be whatever you want it to be really...paying close attention to what your body needs, of course.

[Teliasov]

I actual made a batch of the carbquick cheddar scones (the recipe is on the side of the box) they tasted better the next day but I have to say I find them really yummy. I don't find the flax muffins that filling - my husband LOVES them but they are really not my taste.

Hope you found some new ideas - good luck
Tammy

[aj_cohn]

At this point, I don't plan to introduce any of the low-carb grain products (tortillas, bread). I've done that before, and they induce cravings for more.

I've done PP a few times (never stuck with it for more than six months), and this time, I'm going to plan for "off-plan" meals about every 6 weeks to prevent the feelings of deprivation (mental, mainly) that led me astray other times. Off-plan, for me, won't mean pizza, french fries, or pasta carbonara, but it will mean about 1/2C of my wife's cajun-fried okra with chili (parsnips instead of beans), plus 1/2 oz of my favorite chocolate as dessert.

[ruthla]

I only eat about 1 serving of grains per week- half a serving of rice twice a week.

I don't try to "replace" grains in meals, I try to increase veggies and fill up on naturally grain-free foods.

[Mama Lu]

Revolution/Oopsie rolls make a great vehicle for sandwich fixings. Some people find them too "eggy," but with enough meat, mayo, and salad they're just fine. I particulary enjoy using them for sausage and egg breakfast sandwiches.

[Elsah]

One of my old pp friends gave me this recipe many years ago and it's still a staple in my household.

1 cup tvp granules
1 cup sliced almonds
1/2 unsweet coconut
1/2 cup rolled oats
4 pkg splenda
2 TBL sugarfree maple syrup
2 TBL vegetable oil
small pinch of salt

In a large bowl combine dry ingredients. In seperate bowl, mix together syrup, oil and salt. Combine both mixtures and mix well with hands. Pour onto sheet pans and bake ~ 250 for about 45 minutes stirring about every 15 minutes.

Makes 6 1/2 cup servings

Calories 261
fat 18
carbs 14
fiber 6
net carbs 8
protein 13

My kids and I have had so much fun coming up with new flavors! Banana extract and sub pecans or walnut for almonds make something that is very similar to banana nut crunch cereal.

Maple and orange extract are also favorites. The kid batches get special treats like freeze dried fruit bits and sometimes a chocolate drizzle over the final cooked product.

I have never tried it without the oats but I'm sure you could just adjust the other ingredients and leave it out if you had to. Anyways, great stuff! The only thing I would suggest is don't let it sit in milk for too long cause it gets soggy fast.

[Mrs. Skip]

I rarely miss grains. In the past when I'd eat too much wheat (either white or whole) I'd end up with tummy churning and rumbling, and then suffer constipation.....so it's not hard for me to avoid it! ;) The only reason I ate it back in the "olden days" was because I totally believed the hype that it's so good for you. I know better now, and my body thanks me!

My husband does sometimes eat the Mission Low Carb tortillas, and it helps him to stay on plan. I make "rice" out of cauliflower, which I love, (but then I love cauliflower in general) so I almost never even miss grains at all.

I emailed George Stella (of low-carb cookbook and show fame) because so many of the recipes in his first book required soy flour, which for thyroid issues, I won't use. He actually emailed me back :) and he said I could substitute finely ground almonds in place of the soy, although there may be some adjustments needed on the other ingredients in the recipe.

[Monklet]

One of the reasons I chose PPLP was the freedom to choose what foods I could eat to supply my carbs.
I eat a couple slices of a low carb bread about 3 times a week. So far, it has not caused any cravings.:)

[jkmfrog]

Grains: Mostly, I'm grain free. I go weeks, months even, without. Then, (like the last couple of months) I eat low/lower carb grain products like wraps, tortillas, dreamfield's pasta, my own LC granola which has some oat and oat bran in it about once a week. I don't think grains are needed and I avoid them mostly because of a mild allergy to wheat and rye. Why eat them at all then? I keep the LC stuff around for my DF - if I can cook with these things, they keep some of the carbage out of the house and out of his meals. Also, sometimes I just want a piece of pie or pot pie - so I'm going to make a low carb piecrust instead of driving my self bonkers with cravings. It makes family dinners easier to navigate.

Soy: I also avoid this stuff in its unfermented forms. I've got problems with estrogen and I don't need anything that produces estrogen like effects in the body or promotes estrogen production. How far do I go? I don't think one needs to avoid soy oil, although I do buy canola oil mayonaise. The wraps I like have some soy flour, so I eat them very infrequently. I do eat fermented soy in real soy sauce and miso.