I am getting bored with the same foods, can you guys compare or tell me what is on your shopping list, maybe I can pick up some ideas..

Thanks

eggs
bacon
macadamia nuts
green beans
snow peas
asparagas
cabbage
colby jack cheese
roast beef
spinach
turkey breast
pork rinds
fruit2o
crystal light
zucchini
celery
almond butter
mixed nuts
keto apple cinnomin oatmeal
keto cocoa crisp
carbwise bars
turkey pepperoni
latortilla tortillas
keto strawberry jam
low carb bread
beef jerky
breakfast sausage
cantalope
strawberries
raspberries
whipped cream
fruit2o frozen desserts
sugar-free jello
haddock
boy choy
romaine
chive cream cheese
portabello mushrooms
unsweetened soy milk
garlic butter
ground turkey


those are most of the stapls of my diet.

Also visit the food/cooking/recipe forum; there are soooo many good things to eat. I doubt I'd ever be bored.

frozen rasp/blueberries
Cool Whip
Atkins bread
chix salad
tuna salad

bacon
sausage
pepperoni
pork chops
pork tenderloin
ground chuck
pot roast
chicken breasts (both with and without skin and bones)
chicken wings
tuna
eggs
heavy cream
butter
mozzarella cheese
cheddar cheese, blocks and shredded
Breyer's CarbSmart vanilla ice cream
Splenda
pre-packaged romaine/arugula/raddichio salad
green peppers
cauliflower
broccoli florets (yeah, I'm lazy)
tomatoes (which I hate having to buy at the store now that my garden is frosted over)
buffalo wing sauce
macadamia nuts
slim jims
frozen mixed berries
mayo
Hidden Valley Ranch dressing
canned green beans
canned spinach
pork rinds

I find it's easier if I organize my grocery list by sections: Meat, Produce, Frozen, Refrigerated, Other. I rarely have to go down any aisles now, except to get pork rinds, nuts, tuna and salad dressing/mayo. Shopping is much faster now that I stick to the perimeter of the store!

Thanks to all that replied!!!

I find that skimming low carb recipe books is great for ideas and reminders of which foods are okay to eat.

Good luck!

Hi katgurl-

I saw crystal light on your grocery list and I love it but I am trying to stick to the induction phase...do I have to count each glass of it as a carb (atkins says that substitute sugar should be counted)? I really hope not as this is about the only way I get h20 into me Thanks

Sharon

Typical veggies:

cauliflower, broccoli, zucchini, mushrooms, squash (spaghetti, acorn, or butternut), fresh green beans, and one or two newish things like daikon or collard greens. Tomatoes or avocados if they look good. I tend to make dinner by making a meat and then two types of veg, usually one very low-starch and a secondary like squash or tomato that has a little more carbs in. I try new veggies periodically now, and am planning to try some other types of squash (and you can clean and roast the seeds too!).

Typical meats:

chicken breasts (either boneless/skinless or with bones/skin - I wish I could get boneless but with skin); beef - london broil (I buy them on sale, cut them in half, freeze them, and then thaw in my magic microwave and broil), tri-tip roast, or minute steaks; pork chops, ground pork (for making Scotch Eggs); bacon (I tend to chop up bacon while it's still frozen and cook up bacon bits to sprinkle on things). Sometimes prosciutto if I can find it, or ham.

Other:

Lots of eggs, cream and maybe half & half, unsweetened chocolate, maltitol-sweetened Belgian chocolate (that I mix with the unsweetened, because it's too sweet), butter (which I blend with light olive oil to make a butter spread), nuts and/or nut butter (I like macadamia nut butter), sour cream (mostly for chili), cream cheese. Green tea with jasmine. Possibly mayo but I'm making my own more and more.

We can eat acorn squash???????I thought that was a winter squash. That is my absolute favorite in the world!!!

actually I was wondering about this last month. I had some acorn squash with brown sugar twin, sooooo good!
But come to found out, they are very high in carbs, they are a starch. I plan on eating it when I reach my goal, but I dont think its good for losing weight.

Veggies:
baby spinach, hearts of romaine, baby lettuce, kale, bok choy, bean sprouts, alfalfa sprouts, endive, raddichio, collared greens, chards, onions, scallions, avocado, tomatoes, lemons (i only put it on salad so it counts as a veggie lol), kirby cucumbers, celery, parsley, dill, cilantro, fresh herbs (basil, thyme, sage, marjoram, rosemary, chives, tarragon etc.) String beans, cauliflower, cabbage, broccoli, peppers (red yellow green hot etc.) zucchini, mushrooms ... anything else that looks good.

Meats and fish: Salmon fillets, chicken breast, chicken parts, italian hot veal and beef sausage, no nitrate hot dogs, no nitrate cold cuts, ground beef, any cut os steak that looks good, Chilean sea bass, cod, flunder, sole, red snapper, orange roughy, talapia any kind of fish that looks fresh and yummy and I have an idea to make with it.

Dairy: Heavy cream, half and half, colby jack individually wrapped snacking cubes, pepperjack cheese, a couple of shredded cheese (chedder, taco seasoning) and maybe string cheese as a snack. Butter, cream cheese, sour cream.

Other: eggs, bottled water, egg beaters, flax seeds, raw almonds, splenda, davinci syrups, atkins bake mix, keto crumbs, flax oil, olive oil, canola oil, mayo

I hit reply a bit too soon, but thats the majority of what I get anyway. Salad is a staple food with me and I try and makie it as interesting and creative as possible adding everything I can to it. I eat about 3 cups a day and try and get the majority of carbs via veggies followed by egg beaters and then dairy.

-MJ-

Here are the Atkins pocket Carb Gram Counter entries for squash and for Pumpkin:

• Acorn, baked, 1/2 cup: 10.4 ECC
• Acorn, boiled, 1/2 cup: 7.6 ECC
• Butternut, baked, cubes, 1/2 cup: 7.9 ECC
• Butternut, baked, mashed, 1/2 cup: 9.4 ECC
• Hubbard, boiled, mashed, 1/2 cup: 4.2 ECC
• Spaghetti, cooked, 1/2 cup: 3.9 ECC
• Summer/Yellow, raw 1/2 cup: 1.4 ECC
• Summer/Yellow steamed 1/2 cup: 2.6 ECC
• Zucchini, raw, 1/2 cup: 1.1 ECC
• Zucchini, steamed, 1/2 cup: 1.5 ECC
• Pumpkin, boiled, 1/2 cup: 4.6 ECC
• Pumpkin, canned, 1/2 cup: 4.1 ECC

Acorn is up there, it's true, but if you only have a little it can be done sometimes. I steam it in the microwave so I guess that's in between boiled and baked, and it keeps in the fridge a while so I eat it slowly, some one night, some more a few nights later. Like I said, I have it as a secondary vegetable, with meat and a primary veg like broccoli.

Some evenings I like to eat more carbs for going running the next morning, and this seems to me a good way to do so. I really love squash and feel it's very good for you, and acorn has always been a favorite of mine.

woolina, have you tried spaghetti squash? To me it tastes quite similar to acorn, and it's lower in carbs. Plus, it's very fun to make a sauce for (alfredo! alfredo!! or just browned butter).

I want to try Hubbard and some other varieties next.

You are right, it is very healthy. I dont think it is going to kill you every once in a while, they are healthy carbs. 1/2 a cup is a small serving though, so be careful, I can eat half an acorn squash to myself!