Avoiding all flours, including soy flour, almond flour, and flax, would limit my options quite a bit wouldn't you think? I could definitely eat mean and green (veggies, meats, cheeses), just would have to sacrifice "replacement" foods....BORING!!! 

I have been playing around trying to correlate the triggers, like a science experiment. It's definitely sodium related, so maybe the whole thing just boils down to hydration, as TooSweet mentioned. I am currently targeting half my body weight in ounces of plain water each day.

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.

I know there are multiple Pizza Crust recipes (including Umpas Spinach Bread/Crust), but ran across this one and gave it a try last night. Had a nice Foccacia Bread texture. Will definitely use again for pizza and other "bready" things...

2/3 c. Almond Flour
3c. grated Cheese (your choice, I used Mozzarella , Jack, and Parm)
2 Eggs
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Italian Seasoning (or a few shakes each of Basil, Oregano, Thyme)

Combine all ingredients well. Line cookie sheet or jelly roll (11"x15") with parchment, spray with non-stick spray. Spread mixture out to 1/2-3/4" thickness.

Bake at 400deg until it puffs up, about 10 minutes (you'll smell it). Flip out on to another parchment, then slide back into hot pan. Finish in oven for another 10 minutes or so, again you're nose will let you know when it's done. (sorry I don't cook by times much, more by looks and smells!)

Top with fav pizza toppings and broil pizza until topping are hot and cheese (if used as topping) is bubbly and starting to brown.

Ok, so we had breakfast for dinner last night so I tackled the beast! I needed its debut appearance on the carboholics plates to be a good one, so I decided on hash browns (no one can resist a hash brown, right?). So, I grated it, parboiled it (some recipes do, some don't, I was trying to boil the crunch out of it), drained it well, then fried it with a little green bell pepper and onion. Took forever and a day to brown, but end result was really good. Both hubby and 15yr old daughter gave it the thumbs up (and daughter is not even watching carbs)!

Once it browned, it tasted much sweeter than it did after just boiling. Enough so, that a light bulb came on in my head to use it as an apple in baking! I am "seeing" a tartlet made with either a LC pie crust or a pecan crust, topped with pre-cooked jicama slices, then sprinkled with cinnamon and sweetener. Served warm with whipped cream, BOOM!

A Chayote is a Mexican squash. Normally found in the produce aisle by the other ethnic produce items, like nopales (cactus), jicama, grey squash, etc.

They are bright green and roughly the shape and size of a large avocado.

Hope this helps!

Oh please do post a recipe! 

I bought a Jicama for the first time yesterday. Currently, it is perched on the kitchen counter staring at me (with its one eye/stem)...its laughing at me, daring me to try and wrestle it on a mandolin. Jicamas have a wicked sense of humor apparently, who knew? Im guessing its probably bitter from all the years of being the outcast of the produce aisle...Its trying its best to intimidate me, but it's not working (ok, maybe it is?. That lump of ugly root flesh is going to be transformed into something delicious!!!

Now...what is my best plan of attack? Fries? Chips? Jicama Salad?

Since this will be the first time me and hubby eat it, I need it to be yummy. Thats kinda how it goes around here, if i mess it up, it will be years before it is allowed back in the house! I honestly know nothing about how it will taste, since I only bought it when I read a post (Doug's I think) saying it was like a cross between a potato and an apple...

FWIW, I am a fairly good cook, so open to any/all methods...