Hello!! veggie question
 

hi i am new to lc and have been reading a lot of posts which i have found very useful , this might be a silly question but do you weigh veggies raw or cooked to calculate the carbs??
thanks for reading Nannysan5 xx

I generally weigh them raw. But I mostly cook just for myself, so I cook exactly what I'm going to eat.

thanks for your reply i have cooked a batch way too much! so the dogs will be helping me eat it , surprised how little you get in a portion i will have to keep control on portion sizes while i get my head around low carbing !

I also measure raw and have most of what I eat memorized as far as net carbs go per 100g - makes that tracking easier for me.

I've found that leftover veggies are good for breakfast. I toss them in a skillet with butter and add an egg or 2. Lovely.

Of course, the dogs might feel deprived, but you won't. :)

I've always kept a "chicken dish" for scraps & leftovers that no one wants to eat. Since switching to low carb, there's much less food in the chicken dish - poor deprived little chickies.

Hi and welcome. :wave:

I weigh raw, generally. Whether or not I bother weighing depends on the veggie. If I have a 10-oz bag of spinach, I'm not going to even bother weighing it - I'd just eyeball it as a fraction of the bag. I also might just enter it on the food tracker as a volume measurement (1 cup lettuce, shredded) or size (lettuce, 1/4 medium head). Being off by a carb or two from vegetables never made anyone fat.

Don't hesitate to ask for cooking tips. We can point you in the right direction for cooking times. I have preferred methods for different veggies:
- frozen - microwave in a casserole dish as per the directions
- fresh bulky veggies like cauliflower or broccoli - stove top steam with a steamer basket in the saucepan, check it with a knife after 5 min or so
- fresh squash or pumpkin - either bake in the oven for 45 min or so; or microwave in a large pyrex baking pan with saran wrap 15 min or so. Check with a knife when it's close to being done.
- leafy greens: in a frying pan with bacon grease and a bit of onion. Cook until wilted.

Best of luck! :thup:

I use butter & cook until very well done. Don't know if that affects the nutrition in any way, but it tastes wonderful! :yum:

I weigh everything raw. It's more precise. I also cook only for myself so I weigh out what I plan to eat, no leftovers.

Jean

I don't weigh veggies, I use cup measurements.
I measure it raw if i think of it, and cooked if i don't. At this point i mostly eyeball it now....I am cooking for 3 - 5 depending.

However, I am limiting veggies to the leafy greens, some broccoli, some cauliflower, some asparagus (where i count spears). I use My Net Diary to give me the carb counts.

As we head into colder weather, I roast veggies -- my favourite is cauliflower with lots of olive oil, tossed in salt and pepper, curry powder, extra turmeric (for inflammation) -- 425 oven on a baking sheet, stir or flip once after about 20 minutes. Broccoli is good like that too but instead of the spices, wait til the last few minutes and squeeze lemon all over it, then toss them in parm cheese when you get them out. Same for Brussels Sprouts (which I loathed until i tried them roasted like this)

Happy Meals! :lol:

I weigh raw, but then eyeball how much of recipe I ate (for example- calculate total carbs for dish of roasted Brussels and bell pepper. Then serve myself 1/4 or 1/2 or whatever.
As others said, a carb or two from veggies undergoing to break bank.

I cook for 2.