Hi David

I don't know whether I'm just looking at the wrong section but the recipes seem to be only sweet things.  What about Casseroles etc. I have always used casserole bases as a short cut (working full time) and the hot Pot Savoury Casserole Base has Qty per 100g Dry sugars at 21.9g but also has Qty per 100g prepared as directed using listed recipe ingredients with lean meat the sugars are 1.9g per 100g.  I so want to give up sugarcompletely (I am on page 146 of 'the sweet poison quit plan') , how can we have casseroles, stews and interesting meals other than just straight meat grilled, fried, BBQ or baked. I must be very thick, but I am so desparate to loose weight and stop the constant gain of weight but I do have a man to cook for and he is suspicious of all my past wacko fads so thinks this is the same thing. Please advise!!!

Thank you Sarah, I am just not a cook and I you packet bases, like my chilli con carne has an unbelievable amount of sugar.  I will just buy some cook books.

I also use a lot off season all and when I looked up the Nutritional Information Table I found it had sugar but when I read the actual ingredients 'the sugar' was dextrose which is OK, so at least I won't have to give my season all up.  I love it sprinkled on BBQ vegetables and on my egg when my hubby is cooking our steak on the BBQ.

fiona Thomas wrote:

Sarah Andersson wrote:

Rosemary Cook wrote:

Hi David

I don't know whether I'm just looking at the wrong section but the recipes seem to be only sweet things.  What about Casseroles etc. I have always used casserole bases as a short cut (working full time) and the hot Pot Savoury Casserole Base has Qty per 100g Dry sugars at 21.9g but also has Qty per 100g prepared as directed using listed recipe ingredients with lean meat the sugars are 1.9g per 100g.  I so want to give up sugarcompletely (I am on page 146 of 'the sweet poison quit plan') , how can we have casseroles, stews and interesting meals other than just straight meat grilled, fried, BBQ or baked. I must be very thick, but I am so desparate to loose weight and stop the constant gain of weight but I do have a man to cook for and he is suspicious of all my past wacko fads so thinks this is the same thing. Please advise!!!

Sorry Rosemary, I am not David, but I would like to comment on your question.  I have never made a soup or a casserole that has had sugar in it. That is why the recipes in the book are for adapting sweet foods to contain safe sugars. If you are concerned about your casserole sachets, go back to from scratch methods, using stocks and tomato paste (no added sugar ones) and herbs and flours. Since starting the plan (3 months) I find dinner is the easiest meal as most main meals wouldn't have sugar in it anyway unless you are drowning them in sugary bbq-type or chinese sauces. There will be incidental sugars in many foods that you probably can't avoid (unless you are extremely anal) but the book implies that 5-10g per day is able to be processed by your body and not affect your weightloss or cravings. I would not worry about the 1.9g per serve that is in your casserole.

Sarah

Hi Sarah I am only in day three so far pretty easy i see you mentioned no added sugar tomato paste? I have checked all on my supermaket shelf and they all seem very high in sugar I live in a small country town so if you could recommend a brand I can source it when next in the city thanks  Fiona

Rena Adams wrote:I agree with Sarah's comments, and suggest the following.
Definately go back to basics and use vegetable stocks, worcester sauce, tomato paste and the like for making bases for casseroles and stews.
Use cornflour or ordinary flour to thicken and season with herbs.

My favourite chop sauce is: 1 tablespoon flour, 1 desertspoon dextrose, 2 tablespoons Worcester sauce.
                                         1 tablespoon vinegar.
Brown chops,cover with sauce and cook to taste.

Rena........
.