![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
caddymanBizarrely, on the lunchtime front at least, my low-carb diet is working out rather cheaper than when I was buying crisps and sandwiches and so forth.
The big problem I have been having has been in finding some kind of variety in the things I eat. I mean I like cheese – scratch that, I love cheese – but honestly, even that palls if you eat it like it’s going out of fashion. I haven’t reached the point yet with the curdy delicacy that I never want to see it again (Heaven forbid), but it could happen. I have decided after a rather longer foray with cocktail sausages, that I need a good few months away from them. The last lot I had, I literally choked about half of them down and then ditched the remainder quite unceremoniously.
This is not as bad, I might add, as my aversion to liver. I used to love liver, many years ago. Preferably fried with onions. Then, in what I like to think of as probably the worst year of my life (for more reasons than just this), my then landlady discovered that I liked liver and onions and served it for every meal thenceforth for nearly a year. About four years ago, I accidentally ordered some in a café instead of the breakfast I intended. It confirmed to me that thirty years was not enough to overturn my aversion.
Anyway, finding variety is problematic. The amount of foodstuffs that depend upon sugar and carbohydrates is truly astounding and considering the continuing and growing scares over diabetes and such, I find it all quite incomprehensible. The demonisation (a word that doesn’t exist, apparently) of fat has a lot to answer for.
And let’s NOT get started on salt.
Having dispensed with the humble cocktail sausage from diet for the foreseeable future, I have to be careful not to overdo it with the chicken-based products. So far I have found enough variety (peri-peri, Moroccan, chilli etc etc) that it hasn’t become a problem and the past few days I have been supplementing with Greek salads. But it would be nice to get my hands on some other salad alternative that isn’t filled to the brim with rice or pasta. I am a long way away from being fed up with Greek salad, but why push it?
Right now though, at this precise moment, I could REALLY go for a Mars Bar and sod the lot of it.
The big problem I have been having has been in finding some kind of variety in the things I eat. I mean I like cheese – scratch that, I love cheese – but honestly, even that palls if you eat it like it’s going out of fashion. I haven’t reached the point yet with the curdy delicacy that I never want to see it again (Heaven forbid), but it could happen. I have decided after a rather longer foray with cocktail sausages, that I need a good few months away from them. The last lot I had, I literally choked about half of them down and then ditched the remainder quite unceremoniously.
This is not as bad, I might add, as my aversion to liver. I used to love liver, many years ago. Preferably fried with onions. Then, in what I like to think of as probably the worst year of my life (for more reasons than just this), my then landlady discovered that I liked liver and onions and served it for every meal thenceforth for nearly a year. About four years ago, I accidentally ordered some in a café instead of the breakfast I intended. It confirmed to me that thirty years was not enough to overturn my aversion.
Anyway, finding variety is problematic. The amount of foodstuffs that depend upon sugar and carbohydrates is truly astounding and considering the continuing and growing scares over diabetes and such, I find it all quite incomprehensible. The demonisation (a word that doesn’t exist, apparently) of fat has a lot to answer for.
And let’s NOT get started on salt.
Having dispensed with the humble cocktail sausage from diet for the foreseeable future, I have to be careful not to overdo it with the chicken-based products. So far I have found enough variety (peri-peri, Moroccan, chilli etc etc) that it hasn’t become a problem and the past few days I have been supplementing with Greek salads. But it would be nice to get my hands on some other salad alternative that isn’t filled to the brim with rice or pasta. I am a long way away from being fed up with Greek salad, but why push it?
Right now though, at this precise moment, I could REALLY go for a Mars Bar and sod the lot of it.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
(no subject)
Date: 2012-11-14 07:32 pm (UTC)(no subject)
Date: 2012-11-14 07:36 pm (UTC)(no subject)
Date: 2012-11-15 03:31 pm (UTC)Fish? Quorn? I seem to recall you liked the quorn "Scotch eggs". Eggs? Nuts?
(no subject)
Date: 2012-11-23 07:52 pm (UTC)Have you tried things like the Polish Kabanos (?sp) sausages, the Quorn Scotch eggs are surprisingly nice. How do you feel about such things as cous cous and Quinoa? They can be made into decent tasting salady type things with the addition of herbs, peppers,lemon juice onions etc. Bulgar wheat is another one. Admittedly carbs but need not be in great quantities. Chick peas- Gordon does a nice recipe with ham shanks, feta cheese, coridander in his Healthy Appetite book. xx