Other than cauli rice/mash, what do you use to soak up all the juices from stir fry, stews, or braised dishes? I've used brown rice, sparingly. Is polenta a better choice? Quinoa? We've been LCing since October, and haven't had pasta or potatoes since October. And I miss them.

I just drink the juice lol . I LOVE brothy things and nothing is more yummy than a brothy dish.

I use a spoon. Really.

Those other carby options aren't really healthy for you.

Enjoy some good LC food instead!

yep... a spoon!

You could always make a low carb bread or biscuit, but some habits are worth breaking.

Ditto!!!!!

There's also spaghetti squash, zucchini noodles, and shirataki noodles, but I don't usually feel ambitious enough to prepare two items at once. Spoon.

It's very common for me to lick the plate (when no one is looking).

Spoon or plate slurping/licking (in the privacy of my kitchen, with blinds drawn )

You could also consider something like mashed cauliflower, which might provide a vehicle for the sauce/juice. It's not as absorbent as starch, but kinda works.

I'd ditch those starches you mentioned. They contribute no net nutrients, and keep you missing the old stuff that helped get you overweight.

(holds hand up) another confessed plate licker here... when no one is looking too of course.

You all are so funny! Must find one of those spoon things!

So are you familiar with any of the quiche recipes that are so famous around here? Like the cheeseburger quiche? I made a great variation of that the other day with cubes rotisserie chicken, spinach and a few diced tomatoes, then with the quiche topping (8 oz cheese, cup of mayo half cup of sour cream, half cup of cream and five eggs). The chicken, spinach and tomatoes made a lot more broth than I expected, but the quiche soaked it up WONDERFULLY! I was so happy with it... Reminded me almost of a spongy pot pie or something of the sort. It was really fantastic... Maybe try something like that?

I just use whatever I'm eating. Last night I had a plate full of melted butter and I just kept dragging the shrimp/crab/chicken through it so they were coated in butter and by the time I ate them all the plate was pretty much clean.

Use less liquid so the juice/gravy is thicker and sticks to the food better, or use the aforementioned spoon. Licking the plate is also fine if you're alone (or your dining companions are very understanding! ). If all else fails, just leave it on the plate - getting the very last of the gravy is not worth harming yourself with starchy foods.

Grilled meat can be nice on top of a salad. Some things can go on a bed of spinach. For the most part I use a spoon like others here.

Another thing I've learned to do it to make things less soupy. For example, if I'm making a stir fry I'll add less liquid so that the sauce ends up more intensely flavored. After cooking a braised dish I'll remove the meat and veg and then reduce the braising liquid before serving.

I've been playing around with some casseroles and was wondering what do to about the juice. So far I've just focused on draining everything very well.

1lb sausage, 1lb chicken, both cubed, 8oz mushrooms, 4oz celery, 4oz onion, all chopped. Cook everything together and drain well. Then add in steamed cauliflower (16oz, chopped), softened cream cheese (8oz) and mix well. Transfer into a 9x13 pan, cover with shredded cheese (8oz, cheddar, Colby Jack, etc), top with paprika and bake for 20-25 minutes.

As long as you drain the meat and veggies before adding the cheese and drain the cauliflower it's not too juicy. I was thinking about using some xanthan gum to thicken it up before transferring it but haven't worried about it.

My next variation is going to use meatloaf mix, cauliflower, tomatoes, onions and ground pork rinds with parmesan cheese. I'll probably still use the cheese topping but I'm going to put the pork rinds at the top to get a 'bread crumb' like topping.