thanks guys!
i tried Atkins, after 5 weeks i lost 100 gr (i dont know how much it is in ounches)
so it didnt work for me.
i do the diet, because i gained a lot of weight (40!! kg - i think 80 american pounds)
after breast cancer treatment, ovary and some other pluming in my body were taken out.

the dr. started to say that i need to loose weight, but due to too high radiation my
Thyroid shut down.
to make the story short i am in disppare. so i tried every thing the weight is my best friend
never leave me alone!

few weeks ago, an alternative dr. told me to do the gluten and sugar free diet.
at home i can mange it easy - unlimited fresh veg, only 3 fruits a day, only 3 tblsp oil,
eggs, meet, cheese are the proteins, chickpeas and other peas, quinoa, buckweat are the carbs
as well you dont need to count calories.
and dinners must be separated between carbs and proteins.

so the bottom line is that i want to find RECIPES that are great, enjoyable
and fun to eat
as entree, main course, desert and some times nashing
i am afraid that is too much to ask

i hope you help me guys (i will update you how skinny i will get with in ....)

It all gets a bit technical, but basically the western diet, feeds 1 or more of 3 problems

1. over growth of Candida Albicans
2. Food intolerance
3. Hypoglycemia

If you suffer from any of these it will lead to cravings for the food that feeds these problems, which makes them more healthy and you less healthy. The best way to deal with these problems is to starve them into submission and adjust your taste buds along the way. If it is sugars that you are craving, then you not only have to cut out sugars - a processed food group with no nutritional value, but also sweeteners - a very highly processed food group with even less nutritional value, which will help to feed the cravings.

Once your body is back to optimal health and natural weight it is possible to have the odd forays into cakes etc. just not as an everyday thing. And since I hope to be losing at least 2 stone, cakes are definitely on hold except for very special occasions, for the time being.

Take yesterday for lunch I had baked beans on 2 slices of wholemeal toast, This used to be a reasonable light lunch, but I haven't had bread for 3 nearly 4 weeks, a couple of hours later I felt completely c**p, this lasted all of the evening and I still was not brilliant this morning. I know that it wasn't the baked beans because I had some in the week with a jacket potatoe, and it didn't have this affect on me. I just hope that I don't have a bad wheat intolerance, and that it was some of the other stuff in the bread that messed me up.

On the up side an ideal days menu is
breakfast - fried bacon & eggs
lunch - Serrano ham & chorizo with olives and sun dried tomatoes (or fresh)
dinner - steak (rib-eye, sirloin...) fried with onions, served with salad followed by strawberries & cream

I wonder if you could use Xylitol instead of sugar? It's a natural fruit sugar which can be used for diabetic. There is also agave syrup which I believe can also be used for diabetics. If so, then you could make a teabrack using the Xylitol and as there is no fat in it that might satisfy the sweety cravings. Here's another alternative cake which is delicious and it doesn't even have an egg.

(from the Hairy Bikers)


Oat Bran Cake

1 mug oat bran (you can use any bran - even Allbran)
1 mug soft brown sugar (or Xylitol)
1 mug dried fruit
1 mug milk
1 teaspoon mixed spice
1 mug self raising flour

Mix together the oat bran, sugar, dried fruit, mixed spice and milk. Leave to soak overnight. Next day add the self-raising flour and bind to a thick batter (like my bread mix). Put into a loaf tin and bake in the oven at 180 degrees for approximately 45 to 50 mins. Cool on a wire rack and serve with butter. It will keep for up to a week (but is won't last that long!)

Also, for frying things like chicken try using coconut oil (preferably organic). Makes the Chicken taste wonderful with a sprinkle of cajun seasoning, salt and pepper.

Have a good day.

Hi Becky, I have been following 'The Harcombe Diet - How to stop Counting Calories & lose weight', which is no processed foods (inc sugars) and although not necessarily gluten free, it is easily adaptable for those with gluten intolerence. The main points are
1. No processed foods, Real Food as it comes from nature is far better for you than if it comes via a factory.
2. Eat your fats and carbs at separate meals. (This is unfortunate as cakes etc are now out of the window )
3. Low fat is baaad for you! (frying in butter is positively encouraged, so is eating lots of cream & berries )

http://www.theharcombedietclub.com/forum/content.php will take you to their forum, and will give you lots of articles to read about how food can affect your health etc. Zoe Harcombe is an independant researcher into how food affects the body and also why low calorie/more exercise diets just don't work in the long term and also a whole lot more.

I haven't lost an awful lot in the month since I've been on this way of eating (I suspect that I have been mixing it up a bit too much at breakfast), but I have been feeling generally better, and more energy for getting on and actually doing some quilting

Send me a pm if you have any other questions about this and I will try to help, otherwise check out the other forum (I am Rosy there)

back to the thread,
i am following a gluten and sugar free diet due to health problems.
it is new arena for me, does any body has recipes for this kind of sad diet (i try to be positive, difficult, up to the foot that i put on the ground first thing in the morning).

i can give privet lessons about this forgetting virus, while remembering...any thing else except what you need!

Margo wrote:
Our milk man's name was Kenny Lauver and then when we move to the other end of the county (was 10 then) the milk man was Richard Wagner. Why do I remember that and find myself very often walking very purposefully into a room and then forget what the errand was?

Berrylicious Ice Cream (soft-ice)
(serves 4)
 
2 c  frozen berries
      (raspberries, strawberries, blueberries, etc. or a combination of all)
2 c  light cream (or milk, or yoghurt, or a combination of all)
2 tsp icing sugar (adjust to taste / according to sweetness of berries)
 
place frozen fruit in blender  (fruit must be frozen - must be separate - not a block or your blender won't cope!!!)
pour cream on top - if using yoghurt you might need to dilute with milk or water
blend on high until you have a fabulously lucious, yummy soft icecream
 
serve immediately or store in an ice cream container in the freezer
 
 
 
Warm Roasted Asparagus Salad
(serves 4)
 
 1 lb green asparagus spears
3 tbsp olive oil
Sea salt
Freshly ground black pepper
Juice of 1 lemon 
Dash balsamic vinegar
Parmesan cheese
Parma ham (optional)

Drizzle large non-stick baking pan with olive oil, add asparagus, sprinkle with freshly ground sea salt and black pepper, shake to toss

Roast in hot oven for 10 min

Shake baking pan again
Drizzle with lemon juice & balsamic vinegar
If Parma ham is used, place that over top now
Bake another 5 minutes

Remove from oven, sprinkle with fresh Parmesan shavings (shave super thin ribons from Parmesan piece using vegetable peeler)

Serve either hot or at room temperature
Also great as a starter with fresh baguette

Hey Anniequi! I tried your baked corn casserole this week and it was great! I cut the recipe in half and I think it still would easily serve about 12 people as a side dish. Everyone here loved it. Thanks for sharing.

So..Here are my"reel" recipes:
"Fast and Easy Tomato Basil Soup"

---

In a heavy bottomed sauce pan
make a medium brown roux from 1 Tb. Butter and 2 Tb. flour. To this
roux add (1)15 oz. can Italian Stewed Tomatoes(or any other kind you
have at hand), 1 cup lite cream, 1/2 and 1/2 or any other milk you wish and
2 tsps. dried basil. Stir until thickened. Serve and enjoy....top with cheese
and/or add rice, pasta or meat. 2-3 servings


Neither DH nor I like sweet cranberry jellies at holiday time, but love this savory relish with the standard roast turkey.
It serves well with venison and pork also. I make a batch in the days before Thanksgiving and it lasts us right thru until
Christmas....well, usually, that is !!

" Refrigerated Cranberry Chutney"
4 cups fresh cranberries
2 small oranges, peeled and seeded
1 lemon, peeled and seeded
2 apples cored
1 cup raisins
1 cup brown sugar
1/2 tsp. ground ginger
2 Tb. candied ginger chopped
2 Tb. grated onion
6 Tb.finely chopped sweet green pepper
Grind berries, oranges, lemon, apples and raisins. Use food processor or hand grind.
Add the remaining ingredients: mix well. Cover and store in 'fridge. It will keep about
a month. Makes about 3 pints.

Here's the Ripe Tomato Relish recipe - nice to make in the summer when you have an excess of tomatoes. It keeps for months and is yummy on sandwiches or with cold meat. My mum also used to add it to the curry she would make with leftover roast beef/lamb (mmmm.......haven't had that for a long time - when I make a roast there's never any left over!)

Ripe Tomato Relish

1.5kg (3 pounds) ripe tomatoes
500 g (1 pound) onions
Vinegar
500g (1 pound) sugar
1 tablespoon curry powder
1/2 tablespoon mustard (powder)
2 tablespoons cornflour
2 teaspoons salt
1/4 teaspoon pepper

Peel and dice tomatoes. Peel and slice onions. Place in a bowl. Sprinkle tomatoes and onions with a little salt and let it stand overnight.
Next morning put into a pan after draining off some of the liquid. Just cover with white vinegar. Add the sugar and boil for one hour.
Mix dry ingredients with a little extra vinegar to make a paste. Stir this into the pan and boil for another hour
Store in sterilised jars

By the way - an Australian tablespoon is 20 mls (4 teaspoons)

hi there, i got my recipes from http://www.joyofbaking.com
you will have fun! complicated and easy and fast recipes.
enjoy!!!

wipping cream it is called as well