Hey all!
Well, I lasted 4 days on strict induction Adkins starting on the 20th of April. Then, I stopped. I felt like crap. I started again Monday and I don't know if it's my attitude or what, but I'm feeling great. I put on pants this morning that I used to hate putting on-you know the ones where you have to wear a long-ish shirt to cover up the waistband. My husband doesn't believe it in only 3 days but I'm not kidding.
I stopped last time I think because of the strict counting. I've taken a more relaxed approach; no breads or flour or sugar, tiny amounts of veggies, lean meats instead of fatty meats. This rules. RULES.
I don't own a scale, I'm buying one tomorrow, but the last time I went to the doc I was 205. I'm shooting for 150.
I come here all the time, I always get great feedback, but I think I'll need some hand holding from time to time. Thank you to everyone who answers posts asap.
Now, for the serious question: I once saw a recepie for low carb no bake cheesecake (heheh) online and I can't find it. Any suggestions??????

Big Kiss
Amy

AMY way to go!!! Relax and enjoy this new life. That is the only way to go!!! and eat your veggies!!!! there is nothing wrong with them!!! they are VERY GOOD for you.

and well once you get the hang of it it will be second nature to you. I love eating out and removing the bun. I get so many looks it makes me laugh!!!

I may be able to find one for you. i am sure that some of the girls here know of them but i do not like cheese cake so i do not know of any off the top of my head. but check out the recipe section. I know of one that i can get that is a pumpkin flavored one.

eewwwwww cooking!!!! ick!!!!!!

Thanks for the encouragement Nasus!!! My boss took me out to lunch today and I took the bun off of my prime rib sandwich. That was a good time.

I saw the pumpkin cheesecake recepie, but I saw one the other day where you put the mixture into paper muffin cups. I'll have to look around.

Yay!!!

Hi Diet Coke Head! (I'm a D-Pepsi girl, myself ! )

Nice to see you! Regarding your cheesecake question. Have you checked out the Low Carb Recipe section on the main forum? I looked over there real quick and there's several cheesecake recipes.....chocolate, yummmm!

Looking forward to getting to know you!

J

Man, I have WAY too much energy. Yesterday after work I went grocery shopping, home, lugged 3 loads of bags upstairs, made the bed, ate, and spent the rest of the night doing yoga, sit ups (150 !!) cutting up and bagging all the veggies I bought, balancing the checkbook.....my husband was like "what is WRONG with you??". I think this new approach to low carbs is better than the Adkins approach-I'm more relaxed this time.
I made the chocolate cheesecake recepie found online-with the sugar free pudding, etc. Man, was it GOOD. I don't recommend putting it in baking cups though. And I used whipping creme instead of heavy cream...it gave it a mousse type feel.

How is everyone doing today???

dietcokehead98.....

wowow - a GOOD low carb chocolate cheesecake?!?!?!? PLEASE point me to it - I am a serious chocoholic!

Ok-there is no crust though.

4 oz cream cheese (i just cut an 8 oz block in half)
3/4 cup cold water
1 cup heavy creme (i used whipping creme)
1 pkg. sugar free jello pudding-any flavor-I used chocolate fudge

soften cream cheese
I threw everything in the blender, blended it nice and smooth. The recipie says to spoon into baking cups, but that was a disaster. I made 4 individual tupperware cups and chilled. the only significant carb count was 8grms for the pudding, for the entire pack made with skim milk.
It tasted just like cheesecake.

thanks...... I'm gonna try to make it tomorrow - it sounds yummy!

dietcokehead98 ---

well, I made that yummy yummy yummy cheesecake today.....

but when I calculated the carbs......... I came up with a whopping total of 44 for the entire batch!!!!! (that's 11 for each one - not that they aren't worth it - they're THAT good, but!!!!!) The cream cheese came to 8, the heavy cream came to 8 and the jello (sugar-free chocolate fudge flavor) came to 32 for the whole package

as delicious as it is, I 'm gonna have to make this only for very very very special occasions, since I only allow myself 20 carbs a day (I'll be on induction for quite a while yet!!

oh well, I guess it was just too darn good to be true!

Oh no!!!! I didn't take into account the carbs in the whipping cream, I'm sorry. Plus, the original recepie said it made 12 which is probably why the carb count looked so low. I'm sorry if I threw you off of your day, but man.....did I ever throw myself off too. Maybe we can find a way to modify it to cut the carbs down a bit? Also, what kind of sugar free pudding did you use?

Like you, I used the Jello sugar-free chocolate fudge.........

manohman.... it sure is good tho! I added an extra 1/4c of cold water, and was able to stretch the recipe to make 6 smaller portions, which cuts it down a bit to only 7.5 each, still a lot - but hey! sometimes ya gotta live a little!

I copied this over from a post from Ruth at the LC desert thread. I've tried it and it's not bad. Not chocolate, but pretty good. And 2.8 carbs per serving is something we can live with!

This recipe is from the Atkins cookbook. It's one of the better dessert recipes in the book. Some of the recipes call for soy flour, and they're not too cute. Soy has a very distinct (and nasty) taste. It's definitely an acquired taste. Anyway, we tweeked the Cheesecake recipe a little, because we are both lactose intolerant. So we just use less, but it is still delicious. My girlfriend even said it was better than sex, if you can imagine that!! Here it is...

16 ounces of cream cheese at room temperature
3 eggs
1 cup creme fraiche or sour cream (we use sour cream)
1/2 vanilla bean, scraped (we used vanilla extract, to taste)
12 packets of sugar substitute (I highly recommend Splenda. It is The Best. You can sweeten to taste too.)

Preheat oven to 350 F.

Place all ingredients in a blender and blend for 15 minutes. Pour mixture into a 9-inch springform pan. Place in a pan of hot water in oven. If water evaporates during baking, add more hot water as needen. Bake for 1 hour, turn off oven and leave cake in oven 1 hour more. This is best when it sits overnight in the fridge.

This cheesecake is 12 servings. Total carb grams is 33, or 2.8 per serving.

Thanks, Mamaj -- sounds good.
I have one question tho - is a springform pan REQUIRED? I'm not much of a baker and don't own one

Hey all these sound wonderful.

one thought to cut the carbs down from the original recipe here. how about instead of skim milk use 1/2 heavy cream to water for the milk. that should cut the carbs significanly. let me do a bit of figuring here, and i should come up with some answers.

Amy can you spare some of that energy over here????