Vegetarian Lower Carb ? Trying to figure this out!


Vegan Italian Veggie and Tofu Stew with Sprouted Lentils

My breakfast this morning. Click HERE To read more about it.

So, I am trying to figure out a balance that feels sustainable regarding the low carb thing.  I think I get into trouble when I eat too many grains, due to my limited activity, but I don’t want to eliminate them completely, because I set myself up for failure and then I end up eating pizza.  Yeah.. I did. 🙂

So, my new “plan” is to allow myself grains 1 meal per day. I will also replace 1 meal per day with and Isopure Shake with 1 scoop of protein powder, 1 tbsp chia seeds and flax meal. Dinner is the meal I am planning on replacing with the shake because I feel like it will cut the most calories from my diet. 

My meals will be based on tons of veggies, at least 15 grams of protein from beans, tofu, cheese and maybe some eggs here are there.  I will also have around 50 – 100 calories of fat per meal.  The grains will be whole grains.  

I suppose, this isn’t really “low carb” anymore, but lower carb. 

Not sure if I will continue blogging here, or just blog at my old blog, Melomeals. I stopped blogging there right after my surgery, because of negativity.. and feeling too exposed, but I’m back there for the time being. 

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Vegetarian Low Carb: Vegan White Gazpacho

White Gazpacho

White Gazpacho

Got Cukes?  Well, if you’ve made my Overnight Pickles and have brine leftover, this delicious cold soup will tickle your taste-buds! .. and don’t worry, if you don’t have any brine, the recipe includes a version with Apple Cider Vinegar.

This White Gazpacho is based on a soup I used to make when I was the Chef at a Wine Bar in Maine.  I have revised the ingredients to be more raw friendly.. but you can always sub Marcona Almonds and Sherry Vinegar for the Cashews and Brine/Apple Cider Vinegar.
White Gazpacho
  • 1 c blanched almonds soaked overnight (drain soaking water)
  • 3 large English cucumbers (keep the peels on if they are organic)
  • 2-3 cups water
  • 2 medium cloves garlic
  • 3-5 tablespoons pickle brine OR  apple cider vinegar (raw is best, start with 3 and add more if needed)
  • ½ teaspoon ground toasted cumin
  • ¼ teaspoon ground toasted coriander
  • 1 teaspoon smoked paprika
  • Scant pinch nutmeg
  • Decent pinch ground cardamom
  • 2 tablespoons evoo
  • ¼ teaspoon white pepper
  • Smoked Sea salt or regular sea salt to taste (add small amounts and wait for 10 minutes for the flavors to bloom, especially if you are using a high quality, chunky salt… and if  you can, please do!.. )
  • Additional water as needed to blend
  • Blend , blend blend. I use my Vita-Mix, but if you are doing this in a regular blender, do it in three batches.  Taste and adjust seasoning.  Add a bit more vinegar/salt as needed and let the soup rest for a bit..  This soup is MUCH better chilled overnight and will keep up to 10 days.
Garnish with herb oil and chunks of cucumber, roasted sunflower seeds or cashews and a sprinkle of smoked sea salt if you have it.
Herb Oil:
  • Blanch 1 bunch of chives, drain and pat dry; blend with 1 cup of olive oil, put in squirt bottle and drizzle
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Vegetarian Low Carb: Daikon Noodles with Marinara, TVP, and Goat Cheese

Daikon Pasta, Marinara with TVP and Goat Cheese

Daikon Pasta, Marinara with TVP and Goat Cheese

This was my breakfast this morning now that I have decided to stop induction. (VLOG all about it here.)  I love using Daikon in place of noodles.  Here’s a quick video showing you how I made veggie noodles.

As you can see above, water was released from the daikon. I don’t mind that at all, in fact, DSC_0066after I took the picture, I dumped it all in a bowl and ate it, but if you won’t want runny noodles, you salt them, then fry them up in a pan or bake them (or even dehydrate them) for a bit. When I make asian salads, I love using shredded coconut and chia; it soakes up the juices and creates a lovely sauce.

So, this dish was super simple. I made a quick marinara out of canned tomatoes, added some dry tvp to it, along with some green olives, lots of red pepper flakes, fresh basil.  I added the raw daikon to the sauce, and brought it to a strong simmer, covered for 5 minutes, then topped it with more fresh basil and goat cheese. You can’t really taste the radish with a strongly flavored sauce.  I prefer daikon to zucchini for noodles because it holds up well and releases a lot less water.  Turnips work well too.

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Vegetarian Low Carb: Breaking Induction on Day 9

I’ve made the decision to stop the induction level of carb restriction. It’s not working for me.  I will be adding in most veggies, but no grains, legumes, fruit or starchy vegetables. I feel very at peace with this decision.

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Vegetarian Low Carb Induction: Awesome lunch.. kind of like pizza!

Flax Bread with Cheddar, Scallion, Tomato and Basil

Flax Bread with Cheddar, Scallion, Tomato and Basil

OMG, this was the best lunch ever.  Well, at least the best lunch I’ve had in a week.  Today is day 8 of induction!  I’m thrilled that I lost the water weight I gained yesterday.  What a huge relief.  I was pretty close to saying fuck it yesterday. I am really doing this one meal at a time.

So, onto lunch.  I am beginning to experiment with breads.  Most of the flax breads out there contain a lot of eggs, and I don’t like eggs in baked goods.  I made a mostly vegan (it would be totally vegan if you used oil or Earth Balance. I used butter. I need to play around with this recipe some more before I post it, but it’s a GREAT base and I’m super excited about it.  I’m definitely going to make a pizza crust out of it the next time, a super thin one.

Total Carbs for this meal (4 pieces, I couldn’t eat all of them actually, so I will have the rest for a snack) 8! Pretty awesome if you ask me!

Flax Bread with cheddar, scallion, tomato and basil.

Flax Bread with cheddar, scallion, tomato and basil.

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Lowcarb Vegetarian Induction VLOG Day 7: SOOO FRUSTRATED WEIGHT GAIN.

HELP! I am sooo frustrated. Warning… a tiny bit of swearing in the video:

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Vegetarian Low Carb Induction: Japanese Eggs with Daikon and Day 6 Musings & Comparison Pics

Japanese Eggs with Daikon

Japanese Eggs with Daikon

I’m trying to find ways to incorporate more eggs and less cheese into my diet.  This morning, I fried up a bit of finely chopped daikon in ghee and soy sauce, then added the eggs. I scrambled them gently and topped them with lots of pepper, hot toasted sesame oil and a bit of chili – garlic sauce. I use regular rooster sauce instead of sriracha , which has no sugar.  Verdict? Yummy and filling.

So, it’s the start of day 6.  I have only lost 2.5 lbs, which is very disappointing.  The two times I’ve done this before, I dropped 10 lbs in the first  3 days.  Of course, I was walking and exercising then. I also wasn’t drinking a gallon of water each day like I am now.  Plus, I’ve done no exercise due to my foot.  I am not imagining that it is harder for me to lose weight right now.  I suppose any weight loss is better than none, and I’m trying to find NSV to focus on.

Several non-weight related things I’ve noticed..  my hair doesn’t seem to be falling out as much as it was.  I think my skin is looking better and I look less bloated.  These are CRAPPY webcam pics in bad light, but they are taken at the same time of day, 6 days apart.

day 6

Day 6 of Induction Comparison Face Pic. 222 lbs

I know that it gets MUCH harder to lose weight as you get older.  I am 41, but I have been in surgical menopause since the age of 23.  I recently started taking herbal hormone supplements due to some severe and constant hot flashes.  I’m not sure if the crazy hormone hell I’ve been in is contributing to the harder weight loss as well?  Oh well, it doesn’t really matter.  I’ve committed to doing the induction level of carb restriction for two weeks and I’m sticking to it.

I think I’m sleeping better.  I am not experiencing headaches anymore like I was the first 3 days.  My anxiety seems to be lessening as well, which I ALWAYS experience when I give up wheat.

I am getting sooo sick of what I’ve been eating.  I don’t really have the motivation to create cool recipes or anything at all, since I really can’t eat many spices.  I’m bored. I am waiting for my chocolate and vanilla protein powder to come, so I can at least have a variety of flavor in my protein shake/ice cream.  It should be here tomorrow, along with some lemon stevia drops.  I’m planning on making vanilla – lemon protein ice cream.. that should be good.

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Vegetarian Low Carb Recipes: Induction Friendly French Vanilla Coffee Creamer

Low Carb French Vanilla Coffee Creamer

Low Carb French Vanilla Coffee Creamer

I LOVE coffee! I think it is obvious, since this is my second post about it and I’m only starting my 6th day of the diet and this is the second time I’ve written about it.

As I confessed in the first post, I love the Sugar Free French Vanilla Non – Dairy Creamer.  I know it seems insane to pour that into a lovely, perfect cup of crafted French Press French Roast Coffee, but it has to do with a childhood comfort, reminding me of my grandmother..  and I didn’t have a lot of comfort as a child, sadly.

The first day of induction, I tried to use coconut oil as a substitute. It was OK, but didn’t give me the happy, giddy, joy that I am used feeling when I drink my coffee, so I decided to make my own version of what I was missing.

French Vanilla Coffee Creamer

  • 1 cup refrigerated Blue Diamond Unsweetened Vanilla Almond Milk
  • 1 cup heavy whipping cream
  • 1 tbsp vanilla
  • pinch salt
  • liquid french vanilla stevia to taste

Mix everything together in a glass jar, shaking well.  Shake well before serving and you will get a lovely foam on top!

Yield: 32 tbsp (16 servings .5 net carbs per 2 tbsp serving)


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Vegetarian Low Carb Induction Day 5 VLOG

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Vegetarian Low Carb: Ice Cream For Breakfast!

strawberryicecreamSo, I am getting bored with the food I’ve been eating during this induction.  About a month ago, The Boyfriend bought a super duper fancy ice cream maker.  It has a compressor, it’s not necessary to chill the bowl for 24 hours  You can make batch after batch.  This is a both a good and bad thing, I’m sure you can figure out why!

So, the other day, when I was making my protein shake, I realized that it reminded me a bit of ice cream base.  I use 2 cups almond milk, 2 t scoops protein powder (50 grams of protein and NO CARBS), 2 tbsp golden flax meal, coconut oil, french vanilla stevia drops and ice and blend in my vita-mix.  This morning, I made it into ice cream! I ate about 1/3 of it for breakfast.  The coconut oil is what makes it ice cream like.

I’m looking forward to trying it with the chocolate and vanilla and playing around with flavors.


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