Hi all!

Just wondering if anyone has experienced water retention after certain foods? I am noticing after I eat ANY flours (I.e. LC torillas, soy and flax biscuits, LC pizza crust) that I will, without fail, be up 1-3 lbs the following day. Then, 48 hours later, I have a 3-4 lb drop in weight! While seeing the drop on the scale is great "eye candy", seeing the instant climb the "morning after" is not quite as delightful!

I have witnessed this several times. At first, I went over on carbs somehow! So then I would purposely be super low on carbs (10-12/day) and sodium when I ate the same trigger foods....same result...

Its like any flour/starch that enters my body act like little super sponges that suck up water and hang on to it for 36-48 hours...

Anyone have anything similiar? If it matters, I've been tested for Celiacs, as I've had some tummy troubles in the past. Tested negative, but that was after 4-5 days of gluten-free diet, so not sure if that impacted results or not.

Cruising the supermarket aisles for the lowest carb pizza or tomato sauce, I happened upon Rao's Homemade All Natural Pizza Sauce. It has  just 2 net carbs per 1/3 cup! So, 6 net carbs per cup, which is half of what plain tomato sauce is (at least Hunts brand). The pizza sauce contains Italian plum and cherry tomatoes, olive oil, celery, carrot, and spices.

Had it on pizza and have to say, definitely have to give it 2 thumbs up!

Roslyn

For anyone who has had Alice Springs Chicken at Outback Steakhouse, this is a must! Recipe is written for 1 serving, for carb count ease...the only real carbs are in the dressing, which is 3g per tablespoon.

1 Chicken Breast
2 strips of Bacon, cooked
1/4c. Mushrooms, sliced thin
1/4-1/2 c. Grated Cheddar
1 TBSP. Marie's Honey Mustard Salad Dressing
Stevia/Splenda/Zero Drops Sweetener (to taste, optional)
Parsley (for garnish, so not required at all)

Season (S&P) chicken breast and cook using preferred method (grilled is my preference, but you could bake it or sauté as well).

Mix Honey-Mustard dressing with a bit of sweetener to cut the vinegar taste if desired, or use straight out of bottle. I used Splenda to tone it down a bit, but it did make it a tad sweeter naturally. Spread dressing on top of chicken breast.

Arrange mushroom slices on chicken breast, then crisscross bacon strips, and sprinkle grated cheddar on top.

Bake at 375 until cheese melts, 10-15min? ENJOY!


Tip: The mushrooms can be lightly sautéed first if you prefer. When I buy sliced mushrooms, they are sliced 1/4" thick, which is too thick to cook through in the short baking time.


Roslyn