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Tuesday, 17 November 2009



Lean to love corn tortillas for your tacos and fajita needs. The real kind made with masa -- hopefully freshly made on-site or nearby tortillaria.

Tortilla chips are evil and once you kick them it is easy to avoid after you've broken the habit. The only time I eat them now is when they're called totopos -- almost 100% of the time in Mexico -- and not really fried.


I'm not sure about corn so for now I've ruled it out. Too much starch and sugar. :(

chez shoes

Welcome to my world!

Yes to corn tortillas, in moderation. They're still starchy but technically they are a "whole grain" and I've found they don't give me blood sugar issues or rash issues, unlike wheat. Same goes for small amounts of rice noodles, although who am I kidding, they have no nutritional value whatsoever. My endocrinologist would say you're better off without any of the above though.

If you like cauliflower, roast that the same way you roast broccoli. Even if you *don't* like cauliflower, it's worth a try, because once it's roasted it becomes an entirely different thing. Some people do a mashed cauliflower (google "fauxtatoes"); I'm not too fond of it myself. As for that pasta sauce, you can eat it on spaghetti squash or shredded zucchini.

Brussels sprouts, cut in half, pan fried with olive oil and finished with a handful of chopped pecans.

As for fruit - berries are your friend. Citrus in small quantities. Stay away from the stone fruits (easy enough since it's not their season) and apples/pears, as those have the highest sugar load.

Almond flour pancakes, sweetened with a smidge of stevia. I tend to improvise but here's a good starter recipe: http://lowcarbdiets.about.com/od/breakfast1/r/lowcarbpancakes.htm

Cranberry sauce. Make the recipe on the cranberry package but sub 3/4 cup Splenda for the 1 cup sugar. Cook a few minutes longer to thicken. I'm going to try this soon with stevia, not sure if it will work, but I'm not big on the use of Splenda (because WTF is it??)

Pumpkin! Pumpkin is actually low on the carb chain. I'll put maybe a quarter cup in the aforementioned pancakes recipe, and add pumpkin pie spices and pecans. I'm about to experiment with making a crustless pumpkin pie, either sweetened with stevia or Splenda - if it isn't awful, I'll post results.

And if you really want something sweet but don't want to veer off plan, there's this cheesecake recipe - I make it without the topping because I can't handle that much dairy all at once.


Crust: 1 1/4 cups finely ground almonds OR other nuts
Sweetener equal to 1 tablespoon sugar (optional) 2 tablespoons
butter, melted

Topping: 2 cups sour cream (16 oz. container) 1 teaspoon
vanilla Sweetener equal to 1 tablespoon sugar

Filling: 3 packages (8 oz. each) cream cheese, softened
Sweetener equivalent to 1 cup sugar 4 eggs 1 teaspoon vanilla

In a bowl, combine the almonds, 1 tablespoon sweetener and
melted butter until combined. Press into bottom of a 9-inch
springform pan. Chill in the refrigerator at least 15 minutes.

In a bowl, mix the sour cream, 1 teaspoon vanilla and 1
tablespoon sweetener until well combined. Cover with plastic
wrap and refrigerate.

In a large bowl, beat the cream cheese and 1 cup sweetener
until fluffy. Add the eggs, one at a time, blending well after
each addition. Blend in the remaining 1 teaspoon vanilla.

Pour the cream cheese mixture into the springform pan, and
bake at 350 degree for 50 minutes, or until a knife inserted
halfway between the edge and center comes clean. With a
spatula, spread the sour cream mixture over the top, making
sure you reach to the edges of the pan. Return cake to oven
and bake an additional 5 minutes.

Remove cake from oven, allow to cool to room temperature (cake
will settle in the pan). Slide a knife around the edge of the
cake to loosen it, then remove the springform ring. Keep
chilled in the refrigerator.

Makes 16 servings, about 5 grams of carbs per serving if made
with almonds


My mouth is watering from the cake photo and now this cheesecake recipes posted by Chez Shoes. Tis the season for some good home cooked food offerings.


Oh I feel for you. It's hard giving up stuff. Especially stuff you love! I'm amazed at how much better my body does with food over here. I think the flour is different in Europe! Fall is kicking my butt though. If I could only find a good massage therapist over here!


Marielle, Thanks so much for all the advice and recipes. Sorry it took me so long to reply. But one of the reasons why is because I'm headed back to SF next week and things at work have been hectic.

Egan, Maybe I'll make some cheesecake this weekend.

Maya, You're making me jealous! And I still want that cuckoo clock!


That's why I'm glad I work at a university now - we have student workers. Any excess baked goods I have in my house can be quickly and easily given to them!


Did you ever make some cheesecake or have you been too busy with your new jet-setting lifestyle?


Curly, Smart!

Egan, Jet-setting isn't all it's cracked up to be. Although if you have to jet-set San Francisco is a pretty great place to do it!


curious how the flour-less, sugar-less week went for you?

i'm contemplating going that route myself because i'm having some blood sugar issues...

just wondering...


Hey there,

Hmm, that's a tough one for me to answer. One on hand I only did it for a little over a week so I can't say that I saw a huge difference on the allergies front, however I did eat a lot healthier just because it's difficult to eat crap when you're not eating refined flour or sugar, or things sweetened with fruit. I did have more energy. I'd say if you're contemplating it, do it! I've actually thought about doing it again.

I could never diet but this is a good alternative way for me to curb eating one too many cookies and sweets. Because as much as I tell myself I'll only eat one of whatever, it never works out that way and I end up eating the whole trough. :)

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