You can also use those popcorn flavour shakers to add different flavours. The biggest thing I miss is salt and vinegar chips and this works wonders.
I do this, too, and I really go beyond carrots/celery/bell pepper strips. I have those, but I also add cauliflower florets, radishes, strips/thin wedges of red cabbage, zucchini slices, pea pods, and cucumber. I don’t really like raw broccoli, but some people do.
For my ‘dip’, I either have hummus (if I can spare the carbs) or I take light Laughing Cow wedges and kind of smoosh 2 up. It’s a LOT of snack.
My bedtime snack is a cup of nonfat, plain Greek yogurt. I find that letting it come to room temperature enhances the creaminess and cuts down on some of the tartness.
I hadn’t really considered a big Tub o’ Veggies. For those of you that do this, about how much do you prep at a time, and how long can you expect it to stay fresh? I hate nonm-crisp raw vegetables.
Another one on the low carb lifestyle train.
- sunflower seeds in the shell
- roasted almonds
- snap peas in the shell. Holy mother of god I eat these like they are going out of style. I buy the large bags.
- tuna salad and cracker snack packs
- hummus and cracker snack packs
- string cheese and Babybel when it’s on sale
- Source yogurt, it’s got Splenda in it so a serving is like 5g of carbs woo!
- Sorbee sugar free candy, sugar free gum, no sugar added chocolate. But not too much, or else I get the sugar alcohol digestion problems. Thankfully, just stomach cramps, not anything having to do with the toilet.
Sometimes I buy the premade deli trays. They aren’t overly expensive, and I don’t mind paying the premium for already prepped.
I do find 5-7 days for carrots, celery, broccoli and cauliflower is about it. Maybe a little longer for carrots.
What a great idea. I love nachos but have given them up. I could make them like that with some baked chips.
I do smaller containers, 2 or 3 at a time.
What I do is, when I’m prepping veggies for dinner, I cut a few extra of whatever I’m using. While dinner is cooking, I supplement with whatever hadn’t been used in dinner (for ex, we rarely eat cauliflower for dinner but I go through a head of it a week), divide up between smaller containers, and then I can just grab one in the morning when I leave for work.
I have to plan like this. Not planning usually means being hungry and crabby.
I wouldn’t say it’s low carb…it’s got corn, beans and honey in it. Lower-carb and high protein, though!
The corn and beans is in the salsa, it’s not a main ingredient by any means. The salsa adds about 20 calories to the “meal”, with about 4 grams of carbs. You could probably count the total number of corn kernels you’d find in an entire serving of the salsa on one hand (same with the beans). It’s low carb.
Oh, and the “honey” in it is from the honey-roasted soynuts. The honey roasting adds negligible amounts of sugar to the soynuts; something like 3 grams for the honey roasted variety compared to 1 gram for the regular variety. And the 3 grams is for a 1/4 cup serving; my use here in the chicken salad calls for nowhere near that much.
Ah yeah so half an Oreo cookie is low-carb too! (25g of carbs per serving, 3 cookies per serving, 4g of carbs for a half a cookie)
I think sugar-free jello is pretty unappetizing, but a family member who was a compulsive eater managed to lose 60 lbs by only eating sfj and baby carrots between meals. Very few calories.
I like fruit; mangoes, lately, but they’re inconvenient.
Cold canned peaches or pineapple, the kind with no added sugar.
I like to mete out a sensible portion of nuts or cheese or pb, then put the rest away and eat it with fruit, alternating bites, until it’s gone, then eat more fruit. Hard cheddar cheese and a good apple. Almonds and an orange. A couple spoonsful of peanut butter and a banana. The watery fruit washes the saltiness out of my mouth so I’m not tempted to eat more of the nuts/cheese/pb, because those are things that IME are very delicious and very hard to stop eating once you start. This way I get to spread out the deliciousness, really enjoy my food and feel very full.
I can’t overemphasize how important dairy has been in maintaining my weight the past few years. Greek yogurt is a beautiful thing; yummy, nutritious, and so filling. I usually don’t bother with non-fat. As long as you’re aware of the calories, and you eat your milk/yogurt/cheese slowly, savoring and meditating on all the delicious, satiating fat and protein calories you’re getting. Sounds corny, but it works!
Well if you mix that half an Oreo into something like chocolate protein powder and make a pudding, that protein pudding would still be low carb. See where Im going? The little bits of honey, corn and beans-overall-represent just a very small percentage of the overall calories/macronutrients of the dish. So it’s low carb.
Raw almonds and dried fruit.
In the 100 calorie pack arena I like Emerald brands cocoa roasted almonds.
Honeycrisp apples. I crave them these days. That and a handful of almonds (I like mine roasted and salty) and maybe a bit of cheese will keep me satisfied from late morning until dinnertime. I try to avoid simple carbs. They’re mighty tasty but I want to eat again in about an hour.
Come on man…you can’t take an already Low Carb dish like chicken salad (chicken, mayo) and take out the fat and add starch (corn, beans) and sugar (honey) and call it “low carb.” It’s low cal, it’s tasty, it’s flavorful, it’s full of protein, and it’s lower in carbohydrates than a pb&j or even a banana…but it’s not “low carb.”
Now, with the low-carb wrap, it’s probably lower in carbs than most low fat snacks or meals. It’s possibly on the low end of carbs for most meals you eat or something. It’s got a very nice balance of nutrition for someone like yourself that will turn around and burn off glucose at the gym and has a perfectly-working insulin response.
But for someone following a low carb lifestyle because they’re diabetic or have metabolic syndrome, or just plain dig their bodies being in ketosis, you don’t go around adding corn, beans and honey to a dish no matter how small the amount.
I don’t doubt that for you this is lower-carb than most things you eat, and for lots of people who rely on sandwiches and wraps for a low-fat snack, this could somehow be lower-carb than what they usually eat…but in the grand scheme of things, corn + beans + chicken + honey-roasted soy nuts is not a good choice for a low-carb snack. Chicken is. Plain or seasoned soy nuts are. Low carb wraps are. But that’s about it.
Um, ok. I guess this is a semantics thing then. Tell me, what does “low carb” mean to you, as a term?
Nobody added “corn and beans and honey”. What was added was salsa that had flecks of corn and beans in it and soynuts that had been dusted with a honey flavoring. A bit of difference. If the “corn and bean” salsa freaks you out, just use regular salsa. And if the “honey roasted” soynuts freak you out, just use regular soynut. Problem solved. Although you wouldn’t have taken out much of anything in the way of actual carbs. But whatever.
There’s a lot of low carbers that go for 25g or less of carbs a day. So if your corn and honey add 7g of carbs, they don’t consider it low carb.
I’m in the 100-150g a day preferred, but will adjust if needed for blood sugar.
Well there’s room to adjust for someone so strict; like I said, just use regular salsa and regular salted soynuts. The only reason I use the varieties of soynuts and salsa that I do is personal preference.