Saturday, March 12, 2011

Cutting Down Carbs

My weight loss has been quite stalled lately and I guess I knew a big reason was because I needed to cut down on the amount of carbs I eat. I have PCOS and my body does not cope well with carbs, even if they are low GI carbs. I also knew that I needed to make a greater effort to increase the amount of protein I eat, so I felt that these two ideas would work well together because cutting carbs seems to naturally lead me to increase my protein.

Over the last couple of weeks I have made a big effort to monitor the amount of carbs and protein I eat and it seems to be really working so far. Interestingly, my calories are remaining the same, it is just the carbs and protein that I have changed. My weight has really started to drop, but I'd prefer to wait out the month and see how I go before I get too excited. I'll be sure to report back on exactly what I have been doing if it works!

So far it has been quite easy and I haven't really felt deprived or like it has been difficult at all. The one thing I do miss is sweet foods, I have developed a crazy sweet tooth since having a lap band, so I knew I needed to find a way to indulge in sweet treats while still keeping my carbs down. AJ noticed a recipe for Lemon Cheesecakes on the back of a bottle of Equal in the cupboard, so we tried it last week and it was easy and delicious. So delicious that I have just made another batch to get me through this weekend!

Lemon Cheesecakes

250 grams light cream cheese (I use Philadelphia 80% less fat)
2 tablespoons of Equal
1/2 cup light sour cream (I use Coles brand)
zest of 2 lemons
1/4 cup fresh lemon juice
1 1/2 teaspoons of gelatin, dissolved in 2 tbsp hot water
6 granita biscuits (I use Arnotts)

Line a deep muffin pan with plastic wrap
In a mixing bowl beat the cream cheese until smooth
Gradually add all other ingredients
Pour six equal amounts into the prepared muffin pan
Top each with a granita biscuit
Cover with foil
Refrigerate 2-3 hours or overnight
Invert the cheesecakes onto serving plates

Per serve
170 calories
10 grams carbs
4.7 grams sugar
5.5 grams protein
(sorry, I didn't calculate the fat, it's not something I am that worried about)


  1. i think i may start reducing my carb intake as well. i've for the longest time tried to avoid carbs, and i still do try to avoid them these days (for my main meals), but i've been going a bit crazy with my desserts. i think once i clear that mess up, i'll be losing weight at a much quicker pace than i currently have been.

    oh, and that cheesecake recipe looks great! i'm gonna have to try that out when i get back to the states. :)

  2. The recipe sounds so good! Thanks for sharing

    I have PCOS, Although my symptoms resolved some after my hysterectomy I am still very insulin resistant.

    Good job cutting them back/out! So hard to do!

  3. cheese cake!!! Yum!!!!

    I know my body definately prefers to limit carbs later in the day (eg rice, pasta, breads at dinner); the pounds creep on when I'm regularly eating them at night. I'm better having them at lunch & just protein & salad/veg for dinner.


Awww thanks so much for the comment!