@TheQueenPalace Congrats on making the decision to be healthy, and I am glad my videos could help you along. In browsing my videos, look for the ones marked (IF) for Induction Friendly meals.
@bowulf The dish tasted good but I think I messed up slightly because I did not know the actual preparing method for the squash. The meal took longer than it was suppose to (3 hours) but the end product was decent. So let me know what is the fastest way to take care of this squash meaning how long do I leave it in the oven and at what temperature? Thanks
@TheQueenPalace I do not bake my squash. I quarter it, scrape out the seeds, and boil for 20-25 minutes. Some people swear by simply poking it a bunch of times, and microwaving for 10 minutes, but I find the end product nearly impossible to touch plus the seeds are difficult to remove at that point.
my question is when many people, it seems- follow atkins and they are looking for the fats to add to a meal, they choose hot dogs and or bacon-is there not a concern on atkins for chemical additives like nitrites and nitrates or is everyone able to buy chemical free processed meats? seems the chemical additives and over processing aspect of the diet is being overlooked.. is this so?
@skyliz1 What you see is sometimes true, but those followers aren't following Atkins if they consume high amounts of processed meats. From the rules:
"**Processed meats such as ham, bacon, pepperoni, salami, hot dogs and other luncheon meats-and some fish-may be cured with added sugar and will contribute carbs. Try to avoid meat and fish products cured with nitrates."
For the most part, the meat one should eat is still in the form or simply ground as it left the animal.
@skyliz1 So most of the meat I eat are steaks, chicken, ground beef, pork, etc. I do eat bacon and sausage on occasion. Re: Nitrates in food, my personal opinion is that I am not overly concerned about that or purchasing nitrate free in the fact America's Test Kitchen found more nitrates in the nitrate free processed meats (from the celery juice) than the regular ones.
I just limit my overall consumption, and just to source my quote below, that was page 84 (Induction Chapter) in DANDR
I made this and didn't know how much spagetti squash to stir in. It was good and my husband liked it too! Think I overcooked the squash and it ended up more like a hearty soup;-)
Kent, I made the recipe & loved it. My wife wasn't fond of the squash texture, so she blended the remainder of the dish, adding just enough chicken stock to get the right consistency for soup. (maybe 1/4 cup) I think I have a new favorite soup.
@lwmoss1 I am glad you found a way that you liked it. My wife liked the faux rice method more too, so the good news you can make it however you like. Thanks for the suggestion.
I have made carbonara myself in the past using shredded white cabbage (in strips) along with a little riced cauliflower. The cabbage gives it a nice stringy texture but not too much flavour, which makes it feel more like the pasta dish. Just an idea for anyone who can't get hold of spaghetti squash (I would love to try it but can't find it anywhere in the country where I live!)
@Pookiepoook I often use shredded Cabbage in my chinese stir fries for this purpose, but I have never thought about using it for Italian. I'll have to try that out next time. Thanks for the suggestion!
@jadeisback I actually mentioned Dreamfield's Pasta in the video description.
"I tested a couple different "pastas" in my day from Dreamfields (whose carb counts I no longer believe)."
In light of the controversy last year with Dreamfield's, I can't recommend them any more than I would whole wheat pasta. They affect many people's blood sugar just as much as regular pasta and thereby their purported net carb for many people is not true.
@bowulf so whole wheat pasta is ok? and i was unaware of any controversy....about Dreamfield's pasta. I only mentioned it too because i have been eating it for years and has never gained from it.. i use it for pasta salads..all kinds shrimp chicken spaghetti mac and cheeze and so much more... please send me the link about this... i like it..however is there a wheat brand you would actually recommend . Im always eating low carb..its my lifestyle...i just eat the dreamfield pasta 2x week...yummy
@jadeisback No my point about whole wheat vs. Dreamfield is they are both equally good or bad. Their glycemic load is equivalent. I have passed along the links I referred to from multiple sources, and one referred to a study published by the ADA. I have not tested my own blood sugar, but the presence of multiple credible sources leads me to believe them not for profit company.
The good news is this you are more tolerant of a glycemic load than you might have expected previously.
Great looking recipe & as an added bonus, unlike pasta spaghetti squash actually has some nutritional value. Would it be a problem completing the sauce, then adding the squash? Thought it might protect the texture of the squash a bit more that way
@lwmoss1 You can do it that way. When I made the recipe earlier in the week, that is how I made it (prepared the sauce start to finish), and then I topped the faux Italian rice that way. The only thing you have to be on the watch for is the sauce getting too dry. That happened to me once, and I had to add a bit more water or chicken broth to make it more able to stir and coat the "pasta."
Don't let the haters get you down Kent and you have no reason to justify yourself. The results speak volumes and if he/she has a better way and wants to make videos, then lets see them. Keep up the good work. Its not an exact science and after all, we are still human. The stresses of life have an effect on everything and as a fellow IT admin, I can relate to "the job".
@DayWalker424 They are who they are. If it was someone who routinely posts on my Facebook page or my videos and they were concerned, it would be one thing. For strangers or infrequent posters with no history to me, it just seemed like trolling or wanting something I couldn't give -- perfection. I can appreciate that friends and people who know me understand sometimes scale perfection is less important than other items.
Plus - it's not like within a month I will be in the middle of training.
@bigwhey Don't worry as long as I am still having people finding them useful, they will still be here. Based upon the hits, the world is becoming even more interested in them.
Kent--you have kept off nearly 200 lbs. for what?? something like 5-6 years, by now. You have proven success!! I'm not at goal yet, but I have taken off 130 lbs. and although I don't eat much fat, I'm more careful to cut the carbs. And perhaps the greatest element in the equation is the exercise. I don't do marathons--but I exercise EVERY day--and during the times when the weight has hit a plateau--my greatest physical changes occur (I call it the incredible shrinking woman syndrome) Great job!!
@whites15 Exactly,... Every day we prove how far we have come, and even if we never hit goal or drop to 6%, we aren't the same people we used to be. I look in the mirror and can see where I need to work on and where I am still good. It's like picking on the 4 hour marathon runner for not running 3:45 and saying he's not as good as could be.
That may be true, but given his old self would not have completed in 24 hours, it seems to be making a mountain out of a molehill.
@MSteed7931 I actually mentioned Dreamfield's Pasta in the video description.
"I tested a couple different "pastas" in my day from Dreamfields (whose carb counts I no longer believe)."
In light of the controversy last year with Dreamfield's, I can't recommend them any more than I would whole wheat pasta. They affect many people's blood sugar just as much as regular pasta and thereby their purported net carb for many people is not true.
Yum! That looks great. Low calories too! My husband is watching calories and I'm am watching carbs...this is great for both of us. Making this tonight. Thanks! :)
@lakegirl645 I am glad you liked the recipe and will be trying it. It really is simple to make, and other than the time to cook the squash or the cauliflower really is a 10-15 minute recipe. Let me know how it turns out for you.
@lakegirl645 I am glad you liked the recipe and will be trying it. It really is simple to make, and other than the time to cook the squash or the cauliflower really is a 10-15 minute recipe. Let me know how it turns out for you.
@bowulf Kent, I have no idea what drives you to create all of these fantastic recipes but I'm so glad you do. I have lost 30lbs (of 130) and these recipes have really helped. I hope you know that you and others like you are saving lives by helping people beat obesity. God bless you and best wishes for you in 2012.
@scrm1 Thank you for the very kind words. I am just repaying the favor first paid me by those moderators at ADBB and the other people like Linda Genaw (of Linda's Low Carb recipes fame) for helping me get to goal. If I can do the same to others, I might have earned the accomplishment.
Plus God of course calls us to be in service to others, so they might see Him in us, which is my goal.
@openuniverse2003 I am about 15-20 pounds higher than my goal weight. Some of the weight came on when I was misdiagnosed with stress fracture in my foot and had to take 2 months of from exercising. The other was due to a particularly travel intensive December. January 14 starts the next marathon training season, and the weight will go as exercise resumes.
@bowulf Thanks for the reply. I know for a fact that exercise has NOTHING to do with weight maintenance when one is on a low-to-no carb diet. Gary Taubes' research supports this. I suggest you take a CLOSE CLOSE CLOSE look at what you've been eating, perhaps even go completely ketogenic for a month to lose that excess weight. Your paunch don't look good, man, and it doesn't inspire confidence in the people who watch your vid clips. Just sayin.
@openuniverse2003 Well, inspiration has to come within, and if people don't enjoy my videos in the meantime, it is on them.
As for Taubes argument that exercise has nothing to do with weight or maintaining, I have lived it. Just like I scoff at those that say low carb doesn't work or provides no benefits, I have the same reaction to those that say exercise does not manipulate one's weight as well.
If you want a want model beauty or skinniness, I am not that guy.
@openuniverse2003 I am guy that works 50-60 hours a week, volunteers another 10-20 hours, works with his kids, and still runs 4 hour marathons. If being 20 pounds over goal after 7 years deters someone from the lifestyle, so be it, but you can find a model of perfection someplace else if what I am or have done is not good enough.
@bowulf Dude, don't get upset. All I'm saying is that you are promoting the low-carb lifestyle as a way of staying trim, as a way of keeping one's weight down and not being fat. Yet, as you can see from this video, & from your own initial reply to me re your actual weight, it's looking like what you're saying and your results don't jive. Again, you are representing your low-carb diet/lifestyle as a way to keep weight off, and, regardless, in your case, it doesn't seem to be working.
@openuniverse2003 20 pounds over my goal weight is not fat. It may not be in my best condition possible, but 181 pounds are still off. If not maintaining the final 15-20 pounds after being injured, deters someone from following the lifestyle, sorry I am not your guy.
I am who I am, so if you are still at goal, please make videos, I will encourage people to follow you. "In your case, it doesn't seem to be working." If that is how you feel, watch someone more perfect than I.
Bowulf is an inspiration to the low carb community and to anyone looking to try the lifestyle and get healthy. Just because you lose weight doesn't mean you won't gain a bit back but Atkins is about not just weight but long term health. I've learned at least that much! Life is life and no one is perfect. I have lost 100 lbs. myself and kept it off within a few pounds for 7 years. Keep up the good work, Kent!
This looks like a great recipe. I have never tried spaghetti squash. Does it really approximate the texture of regular spaghetti? That would be great news, because I could start eating a lot of Italian dishes I have been missing, since I have gone low carb, just by replacing regular wheat based spaghetti with squash.
@alphacause It has roughly the texture of al dente spaghetti -- a little more firmness, but it also has more flavor or sweetness than does spaghetti. It isn't perfect, so I normally vary between that and Italian faux rice to carry my pasta sauces.
Ready to start this diet. I've just left the store about to make this now :)
TheQueenPalace 4 days ago
@TheQueenPalace Congrats on making the decision to be healthy, and I am glad my videos could help you along. In browsing my videos, look for the ones marked (IF) for Induction Friendly meals.
bowulf 4 days ago
@bowulf The dish tasted good but I think I messed up slightly because I did not know the actual preparing method for the squash. The meal took longer than it was suppose to (3 hours) but the end product was decent. So let me know what is the fastest way to take care of this squash meaning how long do I leave it in the oven and at what temperature? Thanks
TheQueenPalace 4 days ago
@TheQueenPalace I do not bake my squash. I quarter it, scrape out the seeds, and boil for 20-25 minutes. Some people swear by simply poking it a bunch of times, and microwaving for 10 minutes, but I find the end product nearly impossible to touch plus the seeds are difficult to remove at that point.
bowulf 3 days ago
@bowulf thanks I'm boiling next time.
TheQueenPalace 3 days ago
my question is when many people, it seems- follow atkins and they are looking for the fats to add to a meal, they choose hot dogs and or bacon-is there not a concern on atkins for chemical additives like nitrites and nitrates or is everyone able to buy chemical free processed meats? seems the chemical additives and over processing aspect of the diet is being overlooked.. is this so?
skyliz1 1 month ago
@skyliz1 What you see is sometimes true, but those followers aren't following Atkins if they consume high amounts of processed meats. From the rules:
"**Processed meats such as ham, bacon, pepperoni, salami, hot dogs and other luncheon meats-and some fish-may be cured with added sugar and will contribute carbs. Try to avoid meat and fish products cured with nitrates."
For the most part, the meat one should eat is still in the form or simply ground as it left the animal.
bowulf 1 month ago
@bowulf too true-good advice i'd say ta
skyliz1 1 month ago
@skyliz1 So most of the meat I eat are steaks, chicken, ground beef, pork, etc. I do eat bacon and sausage on occasion. Re: Nitrates in food, my personal opinion is that I am not overly concerned about that or purchasing nitrate free in the fact America's Test Kitchen found more nitrates in the nitrate free processed meats (from the celery juice) than the regular ones.
I just limit my overall consumption, and just to source my quote below, that was page 84 (Induction Chapter) in DANDR
bowulf 1 month ago
I made this and didn't know how much spagetti squash to stir in. It was good and my husband liked it too! Think I overcooked the squash and it ended up more like a hearty soup;-)
203penguins 1 month ago
@203penguins :-) It should be a little closer to Al Dente pasta that stew. Roughly 20-30 minutes boiling or until it easily flakes out.
bowulf 1 month ago
yummmm I love spaghetti squash and the combo with that type of sauce sounds great!
maryposa1978 1 month ago
@maryposa1978 I am glad you liked the idea. It is really good and never stays around long in my house.
bowulf 1 month ago
I can't wait to try this out :)
landriajennette 1 month ago
@landriajennette I think you and yours will really like it.
bowulf 1 month ago
either the camera person whispered something or this tape is haunted lol
ShesThe1yup 1 month ago
@ShesThe1yup I don't doubt she tried to pass some wisdom along while I was talking.
bowulf 1 month ago
@bowulf hahaha lol :)
ShesThe1yup 1 month ago
This is a great spaghetti squash recipe, and of course.. for me, it will be listed under bacon recipe!!! Gotta love that bacon!
n10ding1 2 months ago
@n10ding1 :-) Thanks for watching!
bowulf 2 months ago
Kent, I made the recipe & loved it. My wife wasn't fond of the squash texture, so she blended the remainder of the dish, adding just enough chicken stock to get the right consistency for soup. (maybe 1/4 cup) I think I have a new favorite soup.
lwmoss1 2 months ago
@lwmoss1 I am glad you found a way that you liked it. My wife liked the faux rice method more too, so the good news you can make it however you like. Thanks for the suggestion.
bowulf 2 months ago
I have made carbonara myself in the past using shredded white cabbage (in strips) along with a little riced cauliflower. The cabbage gives it a nice stringy texture but not too much flavour, which makes it feel more like the pasta dish. Just an idea for anyone who can't get hold of spaghetti squash (I would love to try it but can't find it anywhere in the country where I live!)
Pookiepoook 2 months ago
@Pookiepoook I often use shredded Cabbage in my chinese stir fries for this purpose, but I have never thought about using it for Italian. I'll have to try that out next time. Thanks for the suggestion!
bowulf 2 months ago
Have you tried Dreamfield Pasta ? Low carb 5 net carbs per serving ..
jadeisback 2 months ago
@jadeisback I actually mentioned Dreamfield's Pasta in the video description.
"I tested a couple different "pastas" in my day from Dreamfields (whose carb counts I no longer believe)."
In light of the controversy last year with Dreamfield's, I can't recommend them any more than I would whole wheat pasta. They affect many people's blood sugar just as much as regular pasta and thereby their purported net carb for many people is not true.
bowulf 2 months ago
@bowulf so whole wheat pasta is ok? and i was unaware of any controversy....about Dreamfield's pasta. I only mentioned it too because i have been eating it for years and has never gained from it.. i use it for pasta salads..all kinds shrimp chicken spaghetti mac and cheeze and so much more... please send me the link about this... i like it..however is there a wheat brand you would actually recommend . Im always eating low carb..its my lifestyle...i just eat the dreamfield pasta 2x week...yummy
jadeisback 2 months ago
@jadeisback No my point about whole wheat vs. Dreamfield is they are both equally good or bad. Their glycemic load is equivalent. I have passed along the links I referred to from multiple sources, and one referred to a study published by the ADA. I have not tested my own blood sugar, but the presence of multiple credible sources leads me to believe them not for profit company.
The good news is this you are more tolerant of a glycemic load than you might have expected previously.
bowulf 2 months ago
Great looking recipe & as an added bonus, unlike pasta spaghetti squash actually has some nutritional value. Would it be a problem completing the sauce, then adding the squash? Thought it might protect the texture of the squash a bit more that way
lwmoss1 2 months ago
@lwmoss1 You can do it that way. When I made the recipe earlier in the week, that is how I made it (prepared the sauce start to finish), and then I topped the faux Italian rice that way. The only thing you have to be on the watch for is the sauce getting too dry. That happened to me once, and I had to add a bit more water or chicken broth to make it more able to stir and coat the "pasta."
bowulf 2 months ago
Don't let the haters get you down Kent and you have no reason to justify yourself. The results speak volumes and if he/she has a better way and wants to make videos, then lets see them. Keep up the good work. Its not an exact science and after all, we are still human. The stresses of life have an effect on everything and as a fellow IT admin, I can relate to "the job".
DayWalker424 2 months ago
@DayWalker424 They are who they are. If it was someone who routinely posts on my Facebook page or my videos and they were concerned, it would be one thing. For strangers or infrequent posters with no history to me, it just seemed like trolling or wanting something I couldn't give -- perfection. I can appreciate that friends and people who know me understand sometimes scale perfection is less important than other items.
Plus - it's not like within a month I will be in the middle of training.
bowulf 2 months ago
Looks good, glad you're still making these.
bigwhey 2 months ago
@bigwhey Don't worry as long as I am still having people finding them useful, they will still be here. Based upon the hits, the world is becoming even more interested in them.
bowulf 2 months ago
Kent--you have kept off nearly 200 lbs. for what?? something like 5-6 years, by now. You have proven success!! I'm not at goal yet, but I have taken off 130 lbs. and although I don't eat much fat, I'm more careful to cut the carbs. And perhaps the greatest element in the equation is the exercise. I don't do marathons--but I exercise EVERY day--and during the times when the weight has hit a plateau--my greatest physical changes occur (I call it the incredible shrinking woman syndrome) Great job!!
whites15 2 months ago
@whites15 Exactly,... Every day we prove how far we have come, and even if we never hit goal or drop to 6%, we aren't the same people we used to be. I look in the mirror and can see where I need to work on and where I am still good. It's like picking on the 4 hour marathon runner for not running 3:45 and saying he's not as good as could be.
That may be true, but given his old self would not have completed in 24 hours, it seems to be making a mountain out of a molehill.
bowulf 2 months ago
looks good - hope you had a great new year and have plenty of new videos coming our way... thanks for all your hard work!
loribelt24 2 months ago
You could use Dreamfield Pasta if you can find it in your area. It is low carb and tastes just like regular spaghetti noodles.
MSteed7931 2 months ago
@MSteed7931 I actually mentioned Dreamfield's Pasta in the video description.
"I tested a couple different "pastas" in my day from Dreamfields (whose carb counts I no longer believe)."
In light of the controversy last year with Dreamfield's, I can't recommend them any more than I would whole wheat pasta. They affect many people's blood sugar just as much as regular pasta and thereby their purported net carb for many people is not true.
bowulf 2 months ago
Yum! That looks great. Low calories too! My husband is watching calories and I'm am watching carbs...this is great for both of us. Making this tonight. Thanks! :)
lakegirl645 2 months ago
@lakegirl645 I am glad you liked the recipe and will be trying it. It really is simple to make, and other than the time to cook the squash or the cauliflower really is a 10-15 minute recipe. Let me know how it turns out for you.
bowulf 2 months ago
@lakegirl645 I am glad you liked the recipe and will be trying it. It really is simple to make, and other than the time to cook the squash or the cauliflower really is a 10-15 minute recipe. Let me know how it turns out for you.
bowulf 2 months ago
This looks amazing - thanks!
NouveauNick 2 months ago
@NouveauNick I am glad you like the recipes. Keep watching -- I should have more coming up shortly.
bowulf 2 months ago
@bowulf Kent, I have no idea what drives you to create all of these fantastic recipes but I'm so glad you do. I have lost 30lbs (of 130) and these recipes have really helped. I hope you know that you and others like you are saving lives by helping people beat obesity. God bless you and best wishes for you in 2012.
scrm1 2 months ago
@scrm1 Thank you for the very kind words. I am just repaying the favor first paid me by those moderators at ADBB and the other people like Linda Genaw (of Linda's Low Carb recipes fame) for helping me get to goal. If I can do the same to others, I might have earned the accomplishment.
Plus God of course calls us to be in service to others, so they might see Him in us, which is my goal.
Kent
bowulf 2 months ago
Have you gained weight?? Your midsection looks like it's getting a paunch!
openuniverse2003 2 months ago
@openuniverse2003 I am about 15-20 pounds higher than my goal weight. Some of the weight came on when I was misdiagnosed with stress fracture in my foot and had to take 2 months of from exercising. The other was due to a particularly travel intensive December. January 14 starts the next marathon training season, and the weight will go as exercise resumes.
bowulf 2 months ago
@bowulf Thanks for the reply. I know for a fact that exercise has NOTHING to do with weight maintenance when one is on a low-to-no carb diet. Gary Taubes' research supports this. I suggest you take a CLOSE CLOSE CLOSE look at what you've been eating, perhaps even go completely ketogenic for a month to lose that excess weight. Your paunch don't look good, man, and it doesn't inspire confidence in the people who watch your vid clips. Just sayin.
openuniverse2003 2 months ago
@openuniverse2003 Well, inspiration has to come within, and if people don't enjoy my videos in the meantime, it is on them.
As for Taubes argument that exercise has nothing to do with weight or maintaining, I have lived it. Just like I scoff at those that say low carb doesn't work or provides no benefits, I have the same reaction to those that say exercise does not manipulate one's weight as well.
If you want a want model beauty or skinniness, I am not that guy.
bowulf 2 months ago
@openuniverse2003 I am guy that works 50-60 hours a week, volunteers another 10-20 hours, works with his kids, and still runs 4 hour marathons. If being 20 pounds over goal after 7 years deters someone from the lifestyle, so be it, but you can find a model of perfection someplace else if what I am or have done is not good enough.
bowulf 2 months ago
@bowulf Dude, don't get upset. All I'm saying is that you are promoting the low-carb lifestyle as a way of staying trim, as a way of keeping one's weight down and not being fat. Yet, as you can see from this video, & from your own initial reply to me re your actual weight, it's looking like what you're saying and your results don't jive. Again, you are representing your low-carb diet/lifestyle as a way to keep weight off, and, regardless, in your case, it doesn't seem to be working.
openuniverse2003 2 months ago
@openuniverse2003 20 pounds over my goal weight is not fat. It may not be in my best condition possible, but 181 pounds are still off. If not maintaining the final 15-20 pounds after being injured, deters someone from following the lifestyle, sorry I am not your guy.
I am who I am, so if you are still at goal, please make videos, I will encourage people to follow you. "In your case, it doesn't seem to be working." If that is how you feel, watch someone more perfect than I.
bowulf 2 months ago
@openuniverse2003
Bowulf is an inspiration to the low carb community and to anyone looking to try the lifestyle and get healthy. Just because you lose weight doesn't mean you won't gain a bit back but Atkins is about not just weight but long term health. I've learned at least that much! Life is life and no one is perfect. I have lost 100 lbs. myself and kept it off within a few pounds for 7 years. Keep up the good work, Kent!
skigirlred 2 months ago
@skigirlred Thanks!
bowulf 2 months ago
This looks like a great recipe. I have never tried spaghetti squash. Does it really approximate the texture of regular spaghetti? That would be great news, because I could start eating a lot of Italian dishes I have been missing, since I have gone low carb, just by replacing regular wheat based spaghetti with squash.
alphacause 2 months ago
@alphacause It has roughly the texture of al dente spaghetti -- a little more firmness, but it also has more flavor or sweetness than does spaghetti. It isn't perfect, so I normally vary between that and Italian faux rice to carry my pasta sauces.
bowulf 2 months ago
That looks really good, thanks.
feabeara 2 months ago
@feabeara You're welcome, and thanks for watching!
bowulf 2 months ago