This potato (cauliflower) salad was fantastic! The first day I made it, there was a little bit of a texture thing. BUT, the 2nd day, the texture thing was not a problem at all and my children and DH loved it. The flavors soaked in so well after a day in the refridge. I used my sweet pickle relish made with splenda-homemade relish. This was a key ingredient for me. Flavor was just like potato salad! Excited about this and summer BBQ's. Thanks Pilotgal!

Donna

A rasher of bacon's a slice.. :0)

OK everyone, hold onto your hats... Try making your old potato salad recipe and sub the potatoes out for RADISHES...
I know, sounds weird, but you boil them the same as potatoes and even my Non lc friends and familly can't tell the difference, honest, and it has a more potato-y feel than cauliflower does.

I wish that I could agree, but my BF and I ate the entire recipe in one sitting :0(. Yesterday we made mushroom soup and a gorgeous creamy aubergine curry and I ate too much of both. :0( I love good veggie dishes, and find it very hard to restrain myself. I have a big pot belly today, and I know why :0(




Robin'sNest... thanks very much for the radish tip. I will try that. I won't be stopping from making the cauliflower salad, though, because it was ACE - on or off low-carb. I just need a gastric band, lol.

A rasher is a single slice of bacon :-)

this is a major problem for me as well.
i have absolutely no restraint with quantities when it comes to the substitute food group..

whether it's faux potato salad like this one..
or cauliflower au gratin..

i have absolutely no restraint.. i eat massive quantities..
that's why i have to keep my food variety down.

Sob...

I think with me it is the insulin monster which rears it's head. If I can keep myself on induction level carbs: a very low-carb breakfast with a maximum of about 10 carbs each at lunch and dinner, plus avoid caffeine, I can eat just about anything and keep myself on track.. Perhaps what I must do is serve my protein and greens on a dinner plate, and have a very small plate for the slightly more carby dishes, such as the cauliflower and aubergine, and not allow myself extra servings, since the need for extra food is usually a good sign that something has gone awry.

I have been trying to increase my veggies for a particular health benefit, and I had been doing quite well with eating a lot more, in the form of stir-fries, etc.. with absolutely no problem... However, I added cream cheese to both the cauliflower salad and the aubergine, and perhaps that's what made a difference. I don't eat a lot of cream because it seems to affect my insulin and I don't feel great for eating it.. but I have never noticed that with cream cheese. However, this is the first time I have combined cream cheese with slightly more carby veggies. I was asking MVSprite about her Somersize plan in a different thread, and perhaps there's something in the combination of fats and more carby choices which spikes the insulin.

Here's the thread so you can read what she wrote:

http://forum.lowcarber.org/showthre...12&page=1&pp=15

I want to learn a bit more about this issue, and see if there is any sound science behind it.

I should buy a blood sugar monitor. Now I want to increase my veggies, I am going to have to be a lot more careful, because my topmost priority is to improve my health, including increasing my veggies and keeping my weight down.

Thanks for your post. It always helps to know that I'm not freaky for enjoying veggies, lol.

I must say Robyn is a genius! The radishes as a substitute for the potatoes in the potato salad is absolutely delicious! I hate radishes! There is absolutely no hint of radish left and only potato texture to grab all that yummy flavor of the salad. Oh I'm so happy about this one.

Donna

So happy you liked it I also cube radishes, like cut in 4 put them in frypan with some oil, once they start to brown, add some diced french chalottes (lower in carbs than onion) DELISH, just like breakfast potatoes. You can also grate them, add some coconut flour and egg and salt and pepper, make little patties and fry until brown, like potatoe pancakes...!!

"sub the potatoes out for RADISHES..."
That sounds good too. I used a Daikon Radish for a gratin faux-potato recipe posted here in another thread. It turned out well - I actually think I'd go with cauli next time because it was rather sweet, but it was good and looked exactly like a potato gratin. I believe the recipe title was "Potatoes" Dauphinoise.
Kat

"i have absolutely no restraint with quantities when it comes to the substitute food group.."
I have that problem too - And some of the sub recipes really do take more time to prepare...I think I'll have a dish for a few days and it's gone that day. They are so good
Kat

MMM Robyn I will definitely try your "hash browns" recipe with radishes. I love them and eat them and /or cherry tomatoes at work - you can just pop them in your mouth and the radishes have the "crunch" factor that so much junk food has.

Kirsteen - the first Somersize book is called "Eat Great, Lose Weight" - she has several other books out, each building on Somersize - the last one she has changed her original plan a lot - "Sexy Forever" - but I really like the original plan. Most libraries have it. Someone on another post said she got her plan from French nutritionist Michel Montignac. I don't care where she got it from - it works for me because of my carb sensitivity and insulin issues. There is another book out that explains it well too - similar to Suzanne's book, called "This is Why You're Fat" by Jackie Warner. I actually bought it. I skipped the exercise part, just wanted the nutritional information.
Hope this helps.
Kat

This is a great idea and tastes wonderful. Thanks so much.

I wonder if Rutabagas would work? I have to confess I often put away 12 rashers of bacon at one sitting

http://lowcarbdiets.about.com/od/lo...tabagafries.htm

Omg. I think I love you. I will be trying both of these STAT!