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  #31   ^
Old Sun, Aug-20-06, 03:35
Demi's Avatar
Demi Demi is offline
Posts: 21,704
 
Plan: LCHF
Stats: 215/170/160 Female 5'10"
BF:
Progress: 82%
Location: UK
Default Coconut Shrimp Curry

This recipe was featured in today's SB Online Newsletter, and it's one that I definitely want to try!



Coconut Shrimp Curry

Phase 2

Serves 2

When making a curry, toast or warm the curry paste in liquid first, before adding other ingredients, to bring out the fragrant, complicated flavors. Opt for red curry paste as opposed to green, which is spicier, and make sure you use unsweetened coconut milk; not the thick, sweetened kind. We like to serve this over brown rice, but watch the curry — it cooks quickly and it will be done before the rice is finished cooking.

Tip: Since there's no oil in the pot, you must keep stirring the peppers and onions as they cook.


1 cup unsweetened light coconut milk, divided
1 teaspoon red Thai curry paste
1/2 large red pepper, thinly sliced
1/2 small onion, thinly sliced
2 teaspoons Splenda® or sugar substitute
1 teaspoon fish sauce
10-12 oz extra-large shrimp
1 tablespoon fresh lime juice
Sliced fresh basil leaves and fresh lime wedges for garnish


1. In medium saucepan over medium heat, bring 1/4 cup of the coconut milk and the curry paste to simmer. Add peppers and onions; cook 4 minutes, stirring often. Stir in remaining 3/4 cup coconut milk, Splenda®, and fish sauce. Bring to a simmer; let cook 1 minute.

2. Add shrimp; cook 3 minutes, until shrimp is cooked through, stirring once to flip shrimp. Remove from heat; stir in lime juice. Serve over rice, garnish with basil and additional lime.


Nutritional Information:
399 calories
19 g total fat (13 g saturated fat)
235 mg cholesterol
19 g carbohydrate
37 g protein
2 g fiber
520 mg sodium
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  #32   ^
Old Sun, Aug-20-06, 09:13
Judynyc's Avatar
Judynyc Judynyc is offline
Attitude is a Choice
Posts: 29,969
 
Plan: SBD->atkins twist->paleo
Stats: 274/000/160 Female 5'6"
BF:stl/too/mch
Progress: 240%
Location: NYC
Default

ahhhh...great minds think alike Demi as I came here with the exact same thing and I will post the other recipe that was listed there too.

Quote:
2 Light and Fresh Entrees

Coconut Shrimp Curry
Mediterranean Tuna Salad


Mediterranean Tuna Salad

Phase 1

Serves 2

Looking to perk up your traditional tuna salad? This exotic and enticing version makes a satisfying, nutrient-dense meal.

Ingredients

Salad Ingredients
1/2 red tomato cut into wedges
2 oz. feta cheese, crumbled
1/2 small red onion, sliced
1/2 red pepper cut into strips
6 oz. can solid white tuna packed in water (drained)
1/4 cup kalamata olives
1/8 head of romaine lettuce (torn into bite-size pieces)


Dressing Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1/2 tablespoon minced fresh tarragon
1/8 teaspoon pepper

Instructions
Evenly divide the salad ingredients on 2 individual serving plates.

Dressing:
Whisk together the 5 salad dressing ingredients in a small bowl and drizzle evenly over each salad.

Nutritional Information:
306 calories
18 total fat (6 g saturated fat)
61 mg cholesterol
10 g carbohydrate
26 g protein
2 g fiber
609 mg sodium
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  #33   ^
Old Tue, Aug-22-06, 01:55
Demi's Avatar
Demi Demi is offline
Posts: 21,704
 
Plan: LCHF
Stats: 215/170/160 Female 5'10"
BF:
Progress: 82%
Location: UK
Default Vegetable Quiche Cups To Go

The following recipe is featured in today's SB Online Newsletter:



Vegetable Quiche Cups To Go

Serves 6

Ingredients
1 package (10 ounces) frozen chopped spinach
3⁄4 cup liquid egg substitute
3⁄4 cup shredded reduced-fat cheese
1⁄4 cup diced green bell peppers
1⁄4 cup diced onions
3 drops hot-pepper sauce (optional)

Instructions
Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.
Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.

Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350°F for 20 minutes, until a knife inserted in the center comes out clean.

Quiche cups can be frozen and reheated in the microwave. Any combination of appropriate vegetables and reduced-fat cheeses may be used.


Nutritional Information:
77 calories
5 total fat (2 g sat, 3 g mono)
10 mg cholesterol
3 g carbohydrate
9 g protein
2 g fiber
160 mg sodium


http://www.southbeachdiet.com/publi...ggie-quiche.asp
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  #34   ^
Old Wed, Aug-23-06, 07:59
fluffybear fluffybear is offline
Registered Member
Posts: 3,221
 
Plan: low carb/low fat
Stats: 255/236/155 Female 5 ft. 9 in.
BF:32%/?/20%
Progress: 19%
Location: USA
Default My Oriental Stir- Fry

2 Tbs. canola oil (or just use water if you prefer)
1 large onion chopped (or a couple of spring onions, chopped)
1 large bunch of bok choy, slices into 1 " slices
1 or 2 carrots, sliced
1/2 cup fresh mushrooms, sliced
1 cup fresh bean sprouts
1 bell pepper, seeded and cut into strips
1 small can water chestnuts
fresh or frozen Chinese pea pods or sugar snap beans
1/4 c. toasted almonds (may be whole, sliced or slivered)

(you may use half of these ingredients if you are cooking for 1 or 2 people)

Put oil into a large skillet or wok. Brown the onions in oil. (if using water instead of oil, just heat onions til softened). Add rest of ingredients (except almonds) one at a time, tossing after the addition of each ingredient. Do not stir too much. Cook until tender crisp. Just before serving, add almonds and heat through. Serve with soy sauce. If in Phase 2 or beyond you can serve with a little brown rice.

*The bok choy is what makes this special IMO.

** If you like tofu, you may add some firm cubed tofu instead of the almonds for the protein.

Last edited by fluffybear : Wed, Aug-23-06 at 08:09.
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  #35   ^
Old Wed, Aug-23-06, 08:06
fluffybear fluffybear is offline
Registered Member
Posts: 3,221
 
Plan: low carb/low fat
Stats: 255/236/155 Female 5 ft. 9 in.
BF:32%/?/20%
Progress: 19%
Location: USA
Default Ratatouille (my version)

1/2 c. water
1 large onion, quartered
1 large eggplant, cubed
1 zuchinni, sliced thickly
1 yellow squash, sliced thickly
4 medium sized fresh tomatoes, quartered or 1 lg. can stewed tomatoes
salt and pepper to taste

Put everything in a large skillet with a tight fitting lid and simmer on medium until tender, about 30 minutes. (check this frequently to make sure vegetables do not get mushy).

Goes nicely with Italian food or use as the main entre'.
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  #36   ^
Old Wed, Aug-23-06, 08:14
Judynyc's Avatar
Judynyc Judynyc is offline
Attitude is a Choice
Posts: 29,969
 
Plan: SBD->atkins twist->paleo
Stats: 274/000/160 Female 5'6"
BF:stl/too/mch
Progress: 240%
Location: NYC
Default

Quote:
Originally Posted by fluffybear
1/2 c. water
1 large onion, quartered
1 large eggplant, cubed
1 zuchinni, sliced thickly
1 yellow squash, sliced thickly
4 medium sized fresh tomatoes, quartered or 1 lg. can stewed tomatoes
salt and pepper to taste

Put everything in a large skillet with a tight fitting lid and simmer on medium until tender, about 30 minutes. (check this frequently to make sure vegetables do not get mushy).

Goes nicely with Italian food or use as the main entre'.


I made a pot of this last week and I threw in a can of black beans too. It was goooood!!
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  #37   ^
Old Wed, Aug-23-06, 19:58
fluffybear fluffybear is offline
Registered Member
Posts: 3,221
 
Plan: low carb/low fat
Stats: 255/236/155 Female 5 ft. 9 in.
BF:32%/?/20%
Progress: 19%
Location: USA
Default Muffaletta Salad

Muffaletta Salad


1 cup olives, coarsely chopped

2 cups giardiniera salad (pickled cauliflower, hot peppers and carrots in a jar), drained except for 1/4 cup liquid

5 to 6 ribs celery, chopped

1 large tomato, chopped

1 fresh green bell pepper, seeded and chopped

1/2 red onion, chopped

3 tablespoons red wine vinegar

Salt and pepper to taste

Combine olives, giardiniera, celery, tomato, pepper, onion. Dress with vinegar and giardiniera liquid, season with salt and pepper and let stand a few minutes before serving.



* Modified from Rachael Ray's 30 Minute Meals

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  #38   ^
Old Thu, Aug-24-06, 07:16
Demi's Avatar
Demi Demi is offline
Posts: 21,704
 
Plan: LCHF
Stats: 215/170/160 Female 5'10"
BF:
Progress: 82%
Location: UK
Default Crunchy Snack Ideas

The following snack ideas were featured in today's South Beach Online Newsletter:


Quote:
Crunchy Snack Ideas

If you're accustomed to snacking on chips and pretzels, you probably like some crunch when you munch. Nuts are a delicious go-to choice, but they're not your only crunchy snack option! Here are some other healthy, Phase-specific nibbles to add to your snacking repertoire:

Phase 1

Raw veggies, including celery, green or red peppers, cauliflower and broccoli florets, served with hummus or a South Beach Diet®-approved dressing

Dill pickles (seek out the no-sugar-added variety and limit your consumption if you're watching sodium intake)
Edamame (boiled soy beans, sold by the bag in the frozen foods section of most supermarkets)
Sunflower seeds (count these toward your daily nut/seed allowance)
Soy nuts

In addition to the above, you may also enjoy the following snacks in
Phases 2 and 3:

Carrot sticks
Whole-wheat crackers
High-fiber, low-sugar, whole-grain cereal
Air-popped or microwaveable popcorn (check the label to be sure it doesn't contain trans fats)
Apple slices
Frozen grapes
Toasted whole-wheat pita bread, sliced into triangles, with hummus
Toasted whole-wheat tortillas or wraps, sliced into triangles, served with salsa or a bean-based dip


http://www.southbeachdiet.com/publi...dd_20060824.asp
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  #39   ^
Old Thu, Aug-24-06, 07:31
fluffybear fluffybear is offline
Registered Member
Posts: 3,221
 
Plan: low carb/low fat
Stats: 255/236/155 Female 5 ft. 9 in.
BF:32%/?/20%
Progress: 19%
Location: USA
Default

The only thing I don't like in that list is edamame (soy beans)
I have tried those and hate them. But I do like the taste of toasted soy nuts.

Also I have come to the conclusion that soy has more fat content than I want in my diet.

I may still use tofu once in awhile in my stir-fry dishes, but otherwise I don't think I am going to eat soy on a regular basis.
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  #40   ^
Old Sun, Aug-27-06, 09:28
Judynyc's Avatar
Judynyc Judynyc is offline
Attitude is a Choice
Posts: 29,969
 
Plan: SBD->atkins twist->paleo
Stats: 274/000/160 Female 5'6"
BF:stl/too/mch
Progress: 240%
Location: NYC
Default

These are from todays SBD Daily Dish:

Quote:
Lemon-Tarragon Chicken Salad in Butter Lettuce Cups

Phase 1

Makes 6 servings

Creamy lemon dressing adds a refreshing kick to this chicken salad. Select the sturdy inside leaves of the lettuce head to hold the salad. Each leaf should hold about one cup of chicken salad. Serve immediately after filling the lettuce cups.

4 (6-ounce) boneless, skinless chicken breast halves
1 bunch asparagus, trimmed (about 1 pound)
1/2 cup fat-free plain yogurt
1/4 cup mayonnaise
3 tablespoons fresh lemon juice
2 stalks celery, thinly sliced
3 tablespoons thinly minced red onion
2-3 tablespoons finely chopped fresh tarragon
Salt
6 leaves butter lettuce

1. Trim excess fat and skin from chicken. Place chicken and 4 cups of water in medium Dutch oven or heavy saucepan over medium-high heat. Bring to a simmer; cook 10 minutes, or until chicken is just cooked. Transfer chicken to bowl. Let chicken cool, and slice into 1-inch strips.

2. Bring water to a boil in medium saucepan over high heat. Add asparagus and cook, 3 minutes, until tender-crisp. Drain and rinse with cold water. Slice diagonally into 1/2-inch pieces.

3. In medium bowl, combine yogurt, mayonnaise, and lemon juice. Add chicken strips, asparagus, celery, onion, and tarragon. Season with salt to taste and add one scoop of mixture to each lettuce leaf.


Per serving:
235 calories
24 g protein
9 g carbohydrate
3 g fiber
11 g total fat
2 g saturated fat
64 mg cholesterol
249 mg sodium

Like this recipe? It's from The South Beach Diet® Newsletter. Get more nutrient-dense, delicious recipes like this delivered to your home when you subscribe! Sign up for your risk-free copy today!


Quote:
Greens, Chicken, and Citrus Salad

Phase 2

Makes 2 (2-cup) servings

Grapefruit brings a refreshing taste, a pretty look, and a healthy dose of vitamin C and fiber to this salad. To easily section the grapefruit, use a paring knife to cut the peel from the flesh and trim excess pith. Placing the knife blade between fruit section and membrane, carefully cut each section out one by one. Using leftover cooked chicken breasts cuts the total time for this recipe in half.

1 tablespoon minced red onion
1 tablespoon sherry vinegar
2 1/2 tablespoons extra-virgin olive oil, divided
3/4 pound boneless, skinless chicken breasts
1/2 (1-pound) head green-leaf lettuce, torn into bite-size pieces (4 cups)
1/2 pink grapefruit, sectioned
Salt and freshly ground black pepper

Combine onion, vinegar, 2 tablespoons of the oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a jar with a lid. Close tightly and shake vigorously to combine.

Season chicken with salt and pepper. Heat remaining oil in a large skillet over medium-high heat; cook chicken until browned, 5 to 7 minutes per side. Remove from heat, cut into 1/2-inch slices, and toss with 1 1/2 tablespoons of the dressing.

Gently toss together lettuce, grapefruit, and remaining dressing in a large bowl. Season to taste with salt and pepper. Serve salad topped with chicken slices.

Per serving:
380 calories
41 g protein
8 g carbohydrate
2 g fiber
20 g total fat
3 g saturated fat
249 mg sodium
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  #41   ^
Old Thu, Aug-31-06, 12:55
fluffybear fluffybear is offline
Registered Member
Posts: 3,221
 
Plan: low carb/low fat
Stats: 255/236/155 Female 5 ft. 9 in.
BF:32%/?/20%
Progress: 19%
Location: USA
Default South Beach Diet recipes on All Recipes

Here is a place to find more South Beach recipes. Just scroll down past the South Beach Online ad and find the clickable recipes:

http://southbeach.allrecipes.com/
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  #42   ^
Old Fri, Sep-01-06, 03:22
Demi's Avatar
Demi Demi is offline
Posts: 21,704
 
Plan: LCHF
Stats: 215/170/160 Female 5'10"
BF:
Progress: 82%
Location: UK
Default Recipe Index

I thought it would be a good idea to have a running index for this thread, so that there is no need to keep searching through for a particular recipe - in other words, the recipe index will usually be the last post on the thread. This means that as new recipes are added, I will update the list.




Links to some great South Beach Recipe sites:

ivillage exclusive: 10 Best South Beach Recipes

Recipegal.com South Beach Recipes

Southbeach.allrecipes.com

KraftHealthyLiving.com - South Beach Recipes

Prevention.com - South Beach Recipes

Foodgeeks.com - South Beach Recipes

SouthBeachRecipes.com




Recipe Index of Recipes in this thread:

(Recipes are sorted into categories, and the same recipe may be found in several categories in the index).


Chicken Dishes:

Demi's South Beach Coconut Chicken
Thai Chicken Cakes
Yoghurt Spiced Chicken Breast
Ginger & Garlic Chicken with Pak Choi
Lemon-Tarragon Chicken Salad in Butter Lettuce Cups
Greens, Chicken, and Citrus Salad



Fish Dishes:

Coconut Shrimp Curry
Mediterranean Tuna Salad
Tuna Salsa Salad



Meat Dishes:

Tuscan Grilled Steak


Vegetable Dishes:

Vegetable Quiche Cups To Go
Fluffybear’s Oriental Stir Fry
Fluffybear’s Ratatouille
Low Carb Spaghetti Squash Pancakes
Muffaletta Salad



Salads:

Lemon-Tarragon Chicken Salad in Butter Lettuce Cups
Greens, Chicken, and Citrus Salad
Mediterranean Tuna Salad
Tuna Salsa Salad
Muffaletta Salad



Snacks:

Crunchy Snack Ideas





Please remember:

FORUM RULES WITH REGARD TO POSTING RECIPES:


Recipes may only be posted if they do not violate copyright. This applies to most cookbooks. If you found the recipe elsewhere on the internet, be sure it would not be a violation of copyright to post it. If in doubt, post a link instead. If it's a recipe that you have used and tweaked enough to make it your own, that's okay to post, but it would be a generous gesture to credit the source of inspiration.
http://forum.lowcarber.org/showthread.php?t=163749

If it's your own invention, then it's not a problem.

Last edited by Demi : Fri, Sep-01-06 at 03:28.
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  #43   ^
Old Fri, Sep-01-06, 04:34
Demi's Avatar
Demi Demi is offline
Posts: 21,704
 
Plan: LCHF
Stats: 215/170/160 Female 5'10"
BF:
Progress: 82%
Location: UK
Default Savoury Crepes/Wrap

The following recipe is an adaptation of one from The Crepe Comparison Test, which came about after a conversation with a couple of forum members on the merits of various crepe/pancake recipes.

I decided to make a version that I could use as a savoury wrap, and this is the result:


I whisked 1oz of Boursin Light Garlic & Fine Herbs (Philadelphia Light would be an ideal substitute) with one large egg until thoroughly mixed. I then left it to stand so that some of the froth could subside.

When ready, I sprayed a 9" crepe pan with a the UK equivalent of Pam Olive Oil, and then heated the pan over a medium heat.

I then poured the 'batter' into the pan, making sure that it completely covered the bottom. When the top was 'set' I flipped it over to brown the other side, and then left it on a plate to cool.





When I was ready to use it, I covered it in salad leaves, tomatoes and tuna mayo, and rolled it up to make the 'wrap'.





Apologies for the blurry pic, but I wanted to show how good the wrap looked when I cut it in half.

Obviously you can use any filling you want, and remember to keep the ratio of 1oz cream cheese to one large egg for each wrap you want to make.
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  #44   ^
Old Fri, Sep-01-06, 04:48
joesfolks's Avatar
joesfolks joesfolks is offline
Senior Member
Posts: 3,231
 
Plan: general leaning toward Sb
Stats: 336/196/150 Female 5'4"
BF:gettin/down/there
Progress: 75%
Location: Grand Rapids, Mi
Default

Boy that looks good. I may have to try that real soon!
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  #45   ^
Old Fri, Sep-01-06, 08:28
Judynyc's Avatar
Judynyc Judynyc is offline
Attitude is a Choice
Posts: 29,969
 
Plan: SBD->atkins twist->paleo
Stats: 274/000/160 Female 5'6"
BF:stl/too/mch
Progress: 240%
Location: NYC
Default

WOW!! Demi!! You are goooood!!!

That index is amazing!! and the crepe looks sensational!! I will definitely try that.

Thaks you!!!
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